hw320 Scheney-Unit 9 Final Project

Running head: NUTRITION EDUCATION GUIDE 1
Nutrition Education Guide
Shauna Cheney
Kaplan University
HW320-01
Professor Maule
October 23, 2015

NUTRITION EDUCATION GUIDE 2
Table of Contents
UNIT 1 DIETARY TRENDS AND NUTRITION
Information to remember
Resources
UNIT 2 FOOD CHOICES
Resources
UNIT 3 FOOD CHOICES: ECONOMICS
Resources
UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES
Resources
UNIT 5 GENETICALLY ENGINEERED FOOD
Resources
UNIT 6 ORGANIC FOOD MOVEMENT
Resources
UNIT 7 GLOBAL FOOD MARKETS
Resources
UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS

Resources
UNIT 9 DIVERSITY OF FOOD CHOICES
Resources
APPENDICES
UNIT 1 DIETARY TRENDS AND NUTRITION
Information to remember:
Americans suffer from chronic disease and obesity due to various factors. Obesity is a
growing concern in the United States because it affects more adults and children now
than it has in the past. With an increase in obesity, the number of chronic diseases is also
increased. This increase causes a rise in healthcare costs. There is a growing need to
address the health of the population and to take measures to prevent obesity and chronic
disease.
The United States Department of Agriculture (USDA) dietary guidelines were established
by the government to set a standard for healthy living and to guide Americans on how to
properly eat. These guidelines have evolved and changed over the years due to current
research and changing health needs. Nestle (2013) explains in the introduction to her
book Food Politics that the guidelines portrayed by the USDA are influenced by the food
industry.
The definition and explanations of terms that are associated with nutrition are important
to understand. A qualified health and wellness professional needs to be able to
understand the different terms used in the field of nutrition to teach and promote health to
others. Basic terms associated with nutrition are also beneficial for the public to
understand as they work with health professionals and become educated on improving
diet and physical activity. Many health books, news updates, and product information
will use common nutrition terms. Schlenker and Roth (2011) in Williams Essentials of
Nutrition and Diet Therapy define common terms at the beginning of each chapter.
These terms will be used in the nutrition industry and throughout the health and wellness
profession.
Resources:
https://www.nlm.nih.gov/medlineplus/definitions/nutritiondefinitions.html The U.S.
National Library of Medicine (2015a) has a website that provides definitions associated
with health. The terms associated with nutrition, vitamins, minerals, general health, and
fitness are explained to broaden ones understanding.

https://www.supertracker.usda.gov/default.aspx The USDA created a website to help
people learn about their health patterns by tracking diet and physical activity. It helps to
recognize areas for improvement so that people can focus their efforts effectively.
http://www.cdc.gov/healthyliving/ This website from the CDC (2015b) provides health
information for the general public. Specific topics can be searched to learn more about
things like nutrition, obesity, and physical activity.
Tools:
http://kaplan.vitalsource.com/#/books/9780520955066/cfi/124 Food Politics by Marion
Nestle. This book helps the reader understand how politics and the food industry have
shaped how Americans eat. It gives readers a background of how the food industry
influences the government on factors that affect public health.

http://www.cdc.gov/obesity/data/adult.html The CDC (2015a) provides online software
tools associated with obesity. The dietary guidelines are revised and updated with the
obesity epidemic in mind. These tools help to determine where obesity is most prevalent.
UNIT 2 FOOD CHOICES
Many factors affect food choices. Some people may choose food due to geographical
location and availability. Others choose food based on social situations, family cultures,
emotional state, media advertisements, or convenience. The food that people choose
largely determines their health status. The USDA establishes dietary guidelines to help
people make better food choices.

The food industry and lobbyists influence the government in making dietary decisions for
the general public. Lobbyists use various tactics to persuade political officials to make
decisions that will promote profit for the food corporations. Money, personal
interactions, lawsuits, and harassment are some of the ways lobbyists influence the
government. Because of the lobbyists influence recommendations and guidelines issued
by the government may not always be in the best interest of the public.
Due to the various means of media access, consumers are misinformed about health
choices. There are many misleading food claims that are targeted towards susceptible
populations. According to Schlenker and Roth (2011), adolescents, senior citizens,
fitness enthusiasts, and those trying to lose weight are most susceptible to claims that
promise big returns. Faulty claims such as increased muscle growth, anti-aging,
increased stamina, and rapid weight loss are some of the ways people can be misled
(Schlenker & Roth, 2011). Consumers need to be informed so they can make educated
choices.
Resources:
http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/?
referrer=https://www.google.com/ The American Diabetes Association provides this website to

help people make healthy food choices. Different food groups can be accessed to learn more
about how to choose the healthiest options.
https://www.ftc.gov/news-events/media-resources/truth-advertising/health-claims The Federal
Trade Commission helps protect consumers and offers some information in regards to misleading
or false claims on health and fitness products.
http://www.foodinsight.org/news The International Food Information Council Foundation offers
this website to give news updates on various health and nutrition topics.
Tools:
http://www.agclassroom.org/gan/timeline/17_18.htm This tool is useful for those interested in
the historical timeline of agriculture in America. Each decade can be viewed separately to
identify changes that have occurred over time.
http://www.amazon.com/Understanding-Nutrition-Eleanor-Noss-Whitney/dp/0534622267
Understanding Nutrition is a book available for purchase that increases ones knowledge of
nutrition fundamentals.
UNIT 3 FOOD CHOICES: ECONOMICS
Finances are a concern for many Americans, and finding ways to reduce food costs is
beneficial. Schlenker and Roth (2011) explain that food costs can be lowered by
watching sales, cutting coupons, and calculating the unit costs of food when comparing
similar products. Additionally, food costs can be lowered by shopping at discount stores,
supercenters, farmers' markets, and food co-ops. Lastly, individuals and families can plan
what food they need, which will reduce impulse buying (Schlenker & Roth, 2011). With
extra time and planning, costs can be reduced and nutritious food can still be eaten.
Economics affects health because food resources may be minimized for those with a low
income. Lack of food and nutrients can cause malnutrition. Malnutrition can cause
various mental and physical ailments. Malnutrition is most commonly seen amongst the
minority, those who live on the street, the aged, or those with low income (Kaplan
University, 2008a). Malnutrition is a problem that will need to be continually addressed.

There is a demand for food that is fast, convenient, and inexpensive. Fast food can lack
nutrients and is high in added ingredients like fat, sugar, and salt. Nestle (2013) points
out that "nearly half of all meals are consumed outside the home, a quarter of them as fast
food" (p.19). There is a greater chance for obesity and chronic disease as more fast food
is consumed.
Resources:
https://www.iaea.org/gsearch/malnutrition This is a useful website to view information
regarding malnutrition. Links on this website include a video on malnutrition, a PowerPoint with
pictures, and various articles discussing the issue more thoroughly.

http://www.investopedia.com/university/economics/economics3.asp This website from
Investopedia helps the reader understand more about economics as the author explains the
fundamental principles associated with supply and demand.
http://extension.oregonstate.edu/fcd/nutrition/ewfl/module_03/ This is an online tool for those
wanting to stretch their dollars. It walks a consumer through basic methods of eating healthy on
a budget.
Tools:
http://www.jblearning.com/catalog/9780763730628/ Gail C. Frank, a professor of Nutrition at
California State University, explains nutrition epidemiology and community nutrition as it relates
to health in her book Community Nutrition: Applying Epidemiology to Contemporary Practice.
UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES
Choices: Foodborne Illnesses
Foodborne illnesses cause almost fifty million people to get sick every year (Centers for
Disease Control and Prevention, 2014). Food poisoning can cause people to experience
flu-like symptoms, require hospitalization, and even lead to death in extreme cases.
Pregnant women, senior citizens, and young children have an increased risk of bodily
harm from eating food that is contaminated (Kaplan University, 2008b). Being aware of
the potential sources of food contamination and practicing safe food handling can prevent
people from getting sick.

It is essential to practice proper food handling techniques, but many are unaware of what
they are. Safe food handling should involve people washing their hands with warm,
soapy water before touching food. It should also involve not contaminating surfaces with
raw meats during the preparation process. For example, cutting boards should be
thoroughly cleaned after contact with raw meat or poultry, and fresh produce should not
be exposed to surfaces where poultry or meat have been.

Keeping food safe can prevent people from getting sick with a foodborne illness. Food
needs to be stored at the proper temperature and kept cold enough or hot enough, so it
does not promote bacterial growth. Hot food must be stored to at least 140 degrees
Fahrenheit, and cold food needs to be stored at 35-40 degrees Fahrenheit (Kaplan
University, 2008b). Watching the expiration dates of food, checking labels for potential
allergens, and reading the instructions on how to store various products will help ensure a
foodborne illness does not occur.
Resources:
http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm An explanation of how to identify
foodborne illness can be found on this website. It also explains how to manage the illness, and it
directs readers to other websites where they can find additional information that may be helpful.
http://www.fightbac.org/ This website will guide readers on how to keep food safe and provides
interactive learning experiences for kids. It also contains free resources that can be used in food
safety education.
http://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbreaks/ucm272351.htm#outbreaks
Recent foodborne illness outbreaks can be found on this website. It explains what the problem
was that caused the outbreak and discusses what is being done about it.
Tools:
http://www.fda.gov/Food/FoodborneIllnessContaminants/CausesOfIllnessBadBugBook/ucm200
6773.htm This is a book about foodborne illnesses and is called The Bad Bug Book. It provides
readers with helpful information to become educated about the various pathogens, diagnosis, and
examples of outbreaks.
UNIT 5 GENETICALLY ENGINEERED FOOD
GMO stands for Genetically Modified Organism and is a form of biotechnology. The
term GMO is one that has become widely known because of controversy in the media.
Genetically Modified Organisms have their genetic makeup altered through lab processes
to produce desired outcomes. The issue of food being altered with genes or DNA from
other organisms has concerned consumers. There are potential risks and benefits of these
scientific interventions to the food supply.

The purpose of GMOs is to benefit the environment as well as the human body. GMOs
have been developed to offer people benefits that were not previously available.
Environmentally, GMOs were created to require less pesticide and be resistant to weather
associated crop loss. Nutritionally GMOs were developed to benefit those that are
undernourished by creating food with more vitamins. Additionally, GMOs were
developed to provide more food since GMO crops were formulated to resist pests and
weather damage, which can cause crop loss.

There is a lot of controversy about GMO risks and the effects GMOs have on human
health and the environment. Human studies have not been done to evaluate the safety of
GMOs long-term. According to Schlenker and Roth (2011), the safety considerations
include a potential for allergic responses, damage to the environment, and a risk of toxic
interactions. Media coverage conveys concerns about antibiotic resistance, weeds that
are resistant to herbicides, and the fact that GMOs are not labeled. Many people want the
choice whether to eat genetically modified food or not.
Resources:
https://www.bio.org/category/plant-biotechnology This website offers readers information about
biotechnology. There are multiple resources to learn the background of biotechnology and how
it relates to plants and animals.
http://www2.epa.gov/pesticide-science-and-assessing-pesticide-risks Pesticides are used on food
and are present in the environment. This website provides further information about pesticides
and has links to information on how they can affect the endocrine system and natural pollinators
like bees.
http://www.usda.gov/wps/portal/usda/usdahome?
contentidonly=true&navid=AGRICULTURE&contentid=BiotechnologyFAQs.xml The USDA
(2015a) explains what agricultural biotechnology is and addresses the safety concerns as well as
some of the regulations.
Tools:
http://www.bionetonline.org/english/content/ff_cont3.htm# This is a website with great tools to
teach children and youth about genetically modified food. This website includes a quiz and an
interactive game about GMOs.
http://www.amazon.com/Seeds-Deception-Government-Genetically-Engineered/dp/0972966587
Seeds of Deception by Jeffrey M. Smith is a book that discusses some of the more controversial
and often hidden information regarding genetically modified foods.
UNIT 6 ORGANIC FOOD MOVEMENT
Encarta defines organic food as food that is grown naturally without synthetic pesticides,
growth hormones, antibiotics, genetically modified seeds and animal breeds, and
irradiation (as cited in Kaplan University, n.d., para. 10). Organic food is grown with
natural pest deterrents like ladybugs and praying mantises. Organic food differs from
conventional food, and it is important to know the difference in order to be an educated
consumer. People concerned about their health want to avoid added antibiotics,
hormones, and pesticides.

Organic food is more expensive than conventionally grown food. Organic food can
increase the grocery bills and be a financial burden for families. Many people want to
limit their chemical consumption, but they feel they cannot afford to purchase only
organic food. Following the Environmental Working Groups (EWG) Dirty Dozen list
can help people consume fewer chemicals on the foods that have the highest residue of
pesticides (EWG, 2015a, para. 1). The EWG dirty dozen foods include: Apples,
peaches, nectarines, strawberries, grapes, celery, spinach, sweet bell peppers, cucumbers,
cherry tomatoes, snap peas, [and] potatoes (EWG, 2015a, para. 1). Consumers can
reduce the amount of pesticides they are consuming by purchasing the foods on the dirty
dozen list as organic and buying the rest of their produce as conventional, if need be.
Consumers have to be able to recognize what foods are organic and what foods are not.
Labeling laws exist that allow suppliers to certify their products as organic. The National
Organic Trade Association explains that there are certain criteria that must be followed to
meet the national organic standards, and a supplier has to be certified by a company
approved by the USDA (as cited in Kaplan University, 2008c, para. 10). Foods that have
been certified will carry the USDA certification seal. Just because something is organic
does not mean that it is healthy. Many foods that are labeled organic have high amounts
of sugar, fat, or sodium. The seal will not verify that something is healthy, only that
organic practices were used in the development of the product.
Resources:
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/organic-
food/art-20043880 The Mayo Clinic discusses organic food on their website. Various topics are
addressed, such as how to identify organic food, whether or not organic food is more nutritious,
and the considerations for buying organic food.
http://www.ota.com/ The Organic Trade Association website is for those in the organic industry
and provides information, networking opportunities, updated news, and membership.
https://www.organicconsumers.org/ The Organic Consumers Association provides this website
for consumers to stay educated on organic food and the various issues that surround the organic
food industry.
Tools:
http://www.ewg.org/foodscores The Environmental Working Group provides a tool online where
consumers can evaluate the health and safety of the food they eat. This tool ranks food on the
level of nutrient content, ingredients, and processing methods. Food groups can be entered in to
find the healthiest product with the safest ingredients. Foods that are not organic and contain
hormones and antibiotics can be identified.
UNIT 7 GLOBAL FOOD MARKETS
Globalization is a worldwide connection of countries in trade and industry. Globalization
has allowed businesses to be international and expand their market to developing
countries. The food market has changed with globalization because seasonal food can be
accessed year round, fast food is readily available, and supermarkets have expanded
across the globe. The world food market has replaced cultural diets with Americanized
food in its place.

Globalization has increased access to foods that are high in calories, fat, sugar, and
sodium. Processed, packaged foods and sweetened beverages have also increased.
Peoples food choices have changed with access to cheap, convenient foods, and weight
gain has been the result. Fast food has been a determining factor in the cause of
increasing obesity worldwide (Schlosser, 2002). Obesity has risen internationally
because of the globalization of unhealthy food products and poor food choices being
made. Obesity is a serious health crisis worldwide and increases the risk of chronic
diseases and death (World Obesity Federation, 2015).

The global food market increased distribution and access to food but has not removed the
burden of world hunger. Many countries including America have people who suffer daily
from a lack of food (Kaplan University, 2008d). Poor countries are at risk of malnutrition
when food prices increase because they cannot afford to maintain sufficient calorie and
nutrient consumption. Globalization has made some countries wealthier but has left
others impoverished. World hunger continues to be an issue that will require
multinational attention.
Resources:
https://www.un.org/development/desa/en/ The United Nations Department of Economics and
Social Affairs provides information regarding global issues such as economics and the
environment.
https://www.wto.org/english/tratop_e/gatt_e/gatt_e.htm The World Trade Organization website
explains the rules of trading between nations and helps companies do business globally.
http://www.imf.org/external/ International Monetary Fund is an organization that helps nations to
financially cooperate and support international trade. They offer information about worldwide
food prices.
Tools:
http://www.fao.org/3/contents/62fe23d1-d732-5b96-8f54-e1018d246c18/y5736e00.htm Food
and Agriculture of the United Nations provides a PDF book containing multiple papers that help
readers understand food insecurity and nutrition inadequacies across the globe. This online
software tool provides readers with an understanding of globalization and the associated effects it
has had on the food industry.
UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS
Obesity has become a worldwide epidemic due to a more sedentary lifestyle and
consumption of energy-dense food that is high in calories, fat, sugar, and sodium.
Obesity leads to chronic diseases and can reduce ones quality of life. Early prevention
of weight gain is the most efficient way to reduce obesity in the population.
Higginbotham (n.d.) explained that the prevention of weight gain can best be achieved by
teaching health in the school systems, governing the available food nutrition facts, and
altering the food supply to be more nutritious and lower in calories (as found in
Schlenker & Roth, 2011).

Higginbotham (n.d.) addressed methods to combat obesity when prevention fails such as
physical activity, healthy eating, medical procedures, pharmaceuticals, and behavioral
modification (as found in Schlenker & Roth, 2011). Surgery poses significant health
risks and diet pills have side effects. Lifestyle changes can treat obesity effectively
without negative effects and provide a long-term solution to weight maintenance.
Higginbotham (n.d.) explained that people are more successful achieving long-term
weight loss when they start implementing behavioral modifications such as incorporating
exercise, eating nutritious food, and practicing positive reinforcement (as found in
Schlenker & Roth, 2011).

Weight loss products, pills, and supplements are marketed by companies to entice
consumers to use their products. The weight-loss industry often leads consumers to
believe they will lose a substantial amount of weight and look better with little effort.
Marketing claims can be misleading using tactics such as celebrities' success stories and
examples of extreme weight loss without data to confirm the actuality of the claims
(Kaplan University, 2008e). Consumers can become confused about what is true and
false in marketing claims associated with weight loss products. The Federal Trade
Commission (FTC) regulates and tries to control false advertisements and marketing
claims to protect consumers who are trying to lose weight (FTC, n.d.).
Resources:
http://www.cspinet.org/new/weight_loss.html The Centers for Science in the Public Interest
provides this article on obesity and how researchers and authors would like the government to
get more involved in helping people to lose weight.
https://www.nlm.nih.gov/medlineplus/obesity.html The U.S. National Library of Medicine
(2015b) is a resource for health information including weight loss and obesity.
http://www.webmd.com/diet/obesity/diet-pills-directory WebMD provides information on weight
loss, diet pills, and information on weight loss basics.
Tools:
http://www.nhlbi.nih.gov/files/docs/public/heart/AIM_Pocket_Guide_tagged.pdf The U.S.
Department of Health and Human Services provides a PDF pocket book to help people maintain
a healthy weight. This tool educates people about how to choose healthy food, how to measure
portions, and how to order healthy options at restaurants.
UNIT 9 DIVERSITY OF FOOD
Food preferences are diverse and consist of many different components based on certain
cultures. Religion, race, ethnicity, location, and socio-economic status are some aspects
of culture that affect food choices. Different cultures have unique ways of preparing and
serving food. There is diversity in ingredients, flavor, food groups consumed, and the
social importance placed on food. Understanding food diversity can help a nutrition
professional work with a community composed of various cultures and ethnicities.
Schlenker and Roth (2011) explained how America is becoming more diverse with
almost a fourth of the population being composed if different ethnic groups. Nutrition
educators will work with multiple cultures and their various food patterns.
Ethnicity and race can affect nutrition and food choices because of genetic
predispositions to certain diseases. For example, African-Americans would do well with
a low sodium diet due to an increased risk for high blood pressure, and Mexicans should
choose foods that will not promote diabetes since they are genetically at risk (Schlenker
& Roth, 2011). Professionals that are aware of genetic predispositions will know how to
teach nutrition guidelines appropriate for that specific group of people.

Different cultural groups have established diverse food patterns that can be changed due
to a change in location or an adaptation to current trends. A populations food patterns
will consistently be evolving; however, food patterns are impacted by a groups
horticulture, spiritual beliefs, weather, and location in relation to bodies of water
supplying seafood (Schlenker & Roth, 2011). Various food patterns will be part of a
diverse community made up of people from various cultural backgrounds. Recognizing
food patterns and appreciating the cultural differences can help in accommodating
preferences within a nutrition program.
Resources:
http://ohioline.osu.edu/hyg-fact/5000/ The Ohio State University Extension provides fact sheets
about the ethnic and racial differences in the way people eat. Each PDF discusses the food
preferences, cooking techniques, and teaching information required to serve people with a
specific cultural background.

http://ispub.com/IJTWM/1/2/11779 Internet Scientific Publication provides an article by Dindyal
(2003) titled "How Personal Factors, Including Culture and Ethnicity, Affect the Choices and
Selection of Food we Make" about how ethnicity affects food choices and how different cultures
shape dietary patterns.
http://wellnessproposals.com/wellness-library/nutrition/cultural-food-diversity-program/
Wellness Proposals is a website that provides multiple links to access information on cultural
food diversity. Specific dietary information is given as it pertains to unique cultures and includes
handouts and recipes.
Tools:
https://www.healthyeating.org/Portals/0/Documents/Tip%20Sheets/CulturalFoodGuide.pdf The
Dairy Council of California provides a PDF guide for health educators on the food choices of
various ethnic groups to help them when working with the diverse populations. This is a small
nineteen-page booklet regarding African-Americans, Chinese, Mexican, Vietnamese, and
Filipino food preferences. It celebrates these cultures and how particular food choices can fit
within the nutrition guidelines.
Appendices
A)
Screenshot 1-Nutritional Analysis. (2015). From the USDA, Supertracker website.

Screenshot 2-Nutritional Analysis Cont. (2015b). From the USDA, Supertracker website.
Screenshot 3-Physical Activity Report. (2015c). From the USDA, Supertracker website.
Unit 2 Assignment 1
How does your diet compare to the current USDA Dietary Guidelines?
The diet displayed in the "Supertracker" screenshots from The United States Department
of Agriculture (n.d.) show a diet that closely resembles the USDA dietary guidelines as of 2010.
My diet consists of a large amount of fruit and vegetables and meets the requirement set within
the guidelines. It also reflects whole grains being consumed with the amount of carbohydrates
eaten. I do not eat processed grains, which is favorable. The amount of sodium in my diet
compares with what is recommended. My cholesterol level is also within the suggested range. I
also consume less than ten percent of my calories from saturated fat and replace them with
monounsaturated and polyunsaturated fatty acids. My fat intake could be a little bit higher, as
per the guidelines. My screenshots reflect a high sugar diet that does not compare to the USDA
guidelines, but it is high in natural fruit and not processed sugar. I am active, and I am not trying
to lose weight so do not limit carbohydrates or natural sugar. The screenshots reflect some
nutrients that are low as per the guidelines, but they are replaced with supplements. Lastly, the
guidelines recommend alcohol to be consumed in moderation, but I never consume alcoholic
beverages so am within this guideline as well. My diet is lacking a few nutrients from food and
is high in others but, for the most part compares to the dietary guidelines the USDA has
established.
What were the major influences on your food choices and your physical activity? For example,
were you influenced by family, the media, health reasons, etc.?
The major influence on my food and physical activity choices are an internal motivation
to take care of my body. The driving force in the choices I make are attributed to a respect I have
for my body. I value the way I feel and love having energy and strength to do the things I want
to do. I despise being sick and unable to be active. I am not a couch potato and never watch
television. I like to be productive and make my life meaningful. I feel the daily food and
activity that my body receives will determine my long-term health. I want to be retired and still
exercising and experiencing life. I have a deep desire to do all I can to make sure the fuel that
goes into my body is in the purest and most undefiled form. I do not want to eat chemicals or
artificial ingredients that may harm my body and cause it to break down. I have not been
influenced to live this way by my family since they do not live the same way. I like to read
health and fitness information, so am sure this has had an influence on my choices. Another
influence has been seeing patients as a dental hygienist. I have had the privilege to see many
retired people who have taken care of themselves and are still able to do things they could do
when they were young. On the other side, I have also seen people who did not take care of their
health and are restricted from doing the things they hoped they would do when they reached
retirement. I am grateful for my health and want to take care of my body in the best way I can. I
will continue to educate myself on what is healthy and enjoy life as an active person.
What improvements could be made to the Dietary Guidelines to help consumers overcome
barriers to choosing healthy foods and engaging in regular physical activity?
The dietary guidelines provide a framework for the general population on how to live a
healthier life. However, there are a few things that could be changed in the 2015 update to the
USDA dietary guidelines. They could place more of an emphasis on water consumption. They
do have a little information on it, but water consumption is very important, and most people
could use more water in their daily diets. Another thing that could be improved in the revision
would be a change in the label. It would be beneficial to have added sugar differentiated from
natural sugar present in whole food. Lastly, the 2015 revision could be improved by providing
consumers a list of foods that provide certain vitamins and minerals. One example would be that
the general population does not know what foods contain calcium other than milk. There are a
wide range of vegan sources of calcium too. A list of foods or a link to resources that contain
certain nutrients would be beneficial. The dietary guidelines for 2015 will be interesting to read
about when they come out, and I look forward to learning what they contain.
Consumers face barriers to eating healthy and being active. Each person has their own
personal reasons that something is standing in their way. A large factor in being healthy is
finding the internal motivation to want to live a healthier life. Motivational tools would be
helpful in allowing people to determine their own internal drive to want to be healthy. Some of
the motivational influences for people could be weight, health, appearance, healthcare costs,
long-life, energy, and sleep. Unless individuals discover their internal motivational factors, they
will have a hard time wanting to follow the guidelines. A series of questions could be provided
that help people reflect deeper. Also, sources to help people access personal trainers and health
coaches would be beneficial to motivation and having support would help remove barriers to
living healthy. In addition, resources for setting goals would be beneficial in removing barriers
to eating healthy and being physically active. People may become overwhelmed and need small,
realistic steps to achieve their desired outcome. Motivational tools, professional support links,
and goal setting resources would all be ways to help the public overcome what is standing in
their way to following the dietary guidelines.
Appendices
B)
The Seventh-Day Adventists are a community of religious people that practice specific
dietary habits as part of their culture. They have been studied and researched for living healthy
lives and for having low disease rates. Seventh-Day Adventists believe that people should take
care of their bodies and eat a healthy diet. Their cultural food preferences are based primarily on
vegetarian foods. They avoid consuming animals that have been killed because they do not want
to cause any suffering (Dray, 2013). Some Seventh-Day Adventists consume small quantities of
dairy and eggs. Their diet mainly consists of unprocessed plant foods such as vegetables, fruits,
grains, legumes, and healthy fats such as nuts and seeds (Seventh-Day Adventist Diet, n.d.).
Further, refined foods that are high in sugar and unnatural chemicals are avoided. They also
practice moderation avoiding too much food and abstain from alcohol and nicotine products
(Seventh-Day Adventist Church, 2015). These dietary food preferences are characteristic of the
Seventh-Day Adventist church and culture and are practiced within their communities, families,
and religious observance centers.

References
American Diabetic Association. (2015). Making healthy food choices. Retrieved from
http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-healthy-food-choices/?
referrer=https://www.google.com/
Biotechnology Industry Organization. (2015). Plant biotechnology. Retrieved from
https://www.bio.org/category/plant-biotechnology
Centers for Disease Control and Prevention. (2004). Diagnosis and management of foodborne
illnesses. Retrieved from http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm
Centers for Disease Control and Prevention. (2014) Estimates of foodborne illness in the United
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Running head: NUTRITION EDUCATION GUIDE 1

Nutrition Education Guide

October 23, 2015

UNIT 2 FOOD CHOICES

UNIT 3 FOOD CHOICES: ECONOMICS

UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES

UNIT 5 GENETICALLY ENGINEERED FOOD

UNIT 6 ORGANIC FOOD MOVEMENT

UNIT 7 GLOBAL FOOD MARKETS

UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS

UNIT 9 DIVERSITY OF FOOD CHOICES

UNIT 1 DIETARY TRENDS AND NUTRITION

to understand. A qualified health and wellness professional needs to be able to

fitness are explained to broaden ones understanding.

things like nutrition, obesity, and physical activity.

influences the government on factors that affect public health.

UNIT 2 FOOD CHOICES

people make better food choices.

government. Because of the lobbyists influence recommendations and guidelines issued

populations. According to Schlenker and Roth (2011), adolescents, senior citizens,

referrer=https://www.google.com/ The American Diabetes Association provides this website to

about how to choose the healthiest options.

https://www.ftc.gov/news-events/media-resources/truth-advertising/health-claims The Federal

or false claims on health and fitness products.

http://www.foodinsight.org/news The International Food Information Council Foundation offers

identify changes that have occurred over time.

UNIT 3 FOOD CHOICES: ECONOMICS

University, 2008a). Malnutrition is a problem that will need to be continually addressed.

pictures, and various articles discussing the issue more thoroughly.

http://www.investopedia.com/university/economics/economics3.asp This website from

fundamental principles associated with supply and demand.

http://extension.oregonstate.edu/fcd/nutrition/ewfl/module_03/ This is an online tool for those

to health in her book Community Nutrition: Applying Epidemiology to Contemporary Practice.

UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES

Choices: Foodborne Illnesses

people from getting sick.

be exposed to surfaces where poultry or meat have been.

foodborne illness does not occur.

UNIT 5 GENETICALLY ENGINEERED FOOD

scientific interventions to the food supply.

undernourished by creating food with more vitamins. Additionally, GMOs were

weather damage, which can cause crop loss.

choice whether to eat genetically modified food or not.

it relates to plants and animals.

http://www2.epa.gov/pesticide-science-and-assessing-pesticide-risks Pesticides are used on food

contentidonly=true&navid=AGRICULTURE&contentid=BiotechnologyFAQs.xml The USDA

some of the regulations.

interactive game about GMOs.

and often hidden information regarding genetically modified foods.

UNIT 6 ORGANIC FOOD MOVEMENT

conventional food, and it is important to know the difference in order to be an educated

hormones, and pesticides.

organic practices were used in the development of the product.

and the considerations for buying organic food.

and provides information, networking opportunities, updated news, and membership.

https://www.organicconsumers.org/ The Organic Consumers Association provides this website

hormones and antibiotics can be identified.

UNIT 7 GLOBAL FOOD MARKETS

has allowed businesses to be international and expand their market to developing

food in its place.

increasing obesity worldwide (Schlosser, 2002). Obesity has risen internationally

diseases and death (World Obesity Federation, 2015).

others impoverished. World hunger continues to be an issue that will require