Finalprojectnutrition 1

KAPLAN UNIVERSITY
HW320 Contemporary Diet and

Nutrition
Nutrition
Education
Guide
1
KA P L A N U N I V E R S I T Y
Nutrition Education Guide
by
Telly, Lisa
Kaplan University
HW320: Contemporary Diet and Nutrition
03/29/17
ii
Table of Contents
Introduction
UNIT 1 DIE TARY T R E NDS AND NUT R IT ION
Information to Remember
Resources
UNIT 2 F OOD C HOIC E S
Resources
UNIT 3 F OOD C HOIC E S : EC ONOM IC S
Resources
UNIT 4 F OOD C HOIC E S : FOODB OR NE ILL NE S S ES
Resources
UNIT 5 G E N E T I C A L LY E NGINE E R E D F OOD
Resources
UNIT 6 T HE OR GANIC F OOD MOVE M E NT
Resources
UNIT 7 GL OB AL F OOD M AR KE T S
Resources
UNIT 8 C ONT E MP OR ARY W E IGHT L OS S PR OGR AM S
Resources
UNIT 9 DIVE R S IT Y OF FOOD C HOIC ES
Resources
Unit
1
Dietary Trends and Nutrition
Unit 1 Dietary Trends and Nutrition
Information to Remember:
 Nutrition- Nutrition means nourishing the body with food. Nutrition deals with the food
people eat and how it affects their bodies and lives. Nutrition helps people throughout the
lifespan with optimal growth, protects against malnutrition, supports mental and physical
health, and helps against disease (Schlenker, 2011).
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 Obesity epidemic- Obesity is a big health issue in the United States and worldwide. Food
and lifestyle pattern transformations throughout the last 23 years or so have left us with a
rise in obesity worldwide (Schlenker, 2011). Instead of genetic factors an increase in
obesity is due to environmental factors. These environmental factors consist of having a
vast supply of great tasting energy dense food, and limited amounts of physical activity to
get it (Schlenker, 2011).
 Change in Ethnic Patterns- Ethnic patterns change as time goes on due to adaptation of
American food patterns around them with less focus on their traditional foods. That being
the case, most times American foods are much less healthy than their traditional ethnic
foods. Traditional ethnic meal patterns are based on rice, legumes, nutrient dense
vegetables with a small amount of protein, and are often substituted with soda, fast food,
and snacks high in sugar and fat. To balance this out a blend of the traditional ethnic foods
should be eaten as well as the American food pattern for health and to keep food heritage
and tradition alive.
Resources:
 Nutrition.gov (1) -Nutrition.gov is a government sponsored website that gives knowledge
to be able to make healthy choices when it comes to food. It is full of reliable information
about nutrition, eating healthy, exercise, and food safety (“Overweight and Obesity,”
2017).
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 Center for Disease Control and Prevention - For unit 1 the CDC website has a link for
obesity. It gives information about the data and statistics, childhood and adult obesity,
healthy food environments, strategies for prevention, as well as resources and publications
(“Overweight & Obesity,” 2016).
 ChooseMyPlate.gov (3)- ChooseMyPlate.gov has the supertracker which is a tracking tool
for food, exercise, weight, and can be used to help in planning and analyzing of foods.
With the supertracker you can also set a goal, get coaching, and journal (“Click A Food
Group To Explore,” n.d.).
 One book I thought was pertinent for unit 1 was Williams’ Essentials of Nutrition and Diet
Therapy. It discusses issues in the nutrition field such as the obesity epidemic, shifts in
population, development of food patterns, the science of nutrition, the functions of
nutrients and food, optimal nutrition, and nutrition standards (Schlenker, 2011).
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Unit
2
 Assessing Food Patterns- Everyone is unique when it comes to assessing their food
patterns. This is developed by our ethnic background, our culture, religion, family habits,
socioeconomic status, state of health, area where they live, and what they like and do not
like. The way people relate to food, and food patterns is relevant to the way they feel about
food and the way that they eat (Schlenker, 2011).
 The Dietary Guidelines for Americans, 5th edition, 2000- The Dietary Guidelines for
Americans, 5th edition, 2000 is designed to give guidelines for a healthy diet. It says to
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strive for a healthy weight, be active every day, use the food pyramid to help with food
selections, eat a variety of whole grains, fruits, and vegetables each day, and keep foods
safe for consumption. Also, to eat a diet that is low in saturated fat and cholesterol, and
have a moderate amount of fat. Smart choices should be made to monitor sugar and
sodium intakes, and alcohol should be in moderation (Nestle, 2013).
 Food Lobbyists- Food lobbyists try to influence the policy or action of the government.
They do this by asking government officials to make laws and rules that will help the
company of their client. They do not care if it helps anyone else or not, they just care about
their client’s special interests and views (Nestle, 2013).
Resources:
 Extension.oregonstate.edu - This website works in conjunction with the dietary guidelines
and food pyramid. It gives information on planning healthy, delicious meals, low in cost,
that are quick and easy, and even shows you how to stretch your food dollar (“Eat Well for
Less,” 2006).
 U.S. Department of Agriculture- Gives information on all topics agriculturally. It is a good
place for farmers as well as consumers to learn more about agriculture (“U.S. Department
of Agriculture,” n.d.).
 U.S. Department of Agriculture: Community Supported Agriculture- It is helpful and
provides resources for individuals and communities who want to create and maintain a
farm that becomes the communities (“Community Supported Agriculture,” 2017).
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 Food Politics- Food Politics was a very useful book for unit 2 because it helped in reading
Unit
3
about deconstructing the dietary advice, and it broke down food advice information. It also
gave a lot of information about what food lobbyists are and what they do in influencing
government when it comes to rules and laws that will benefit special interest groups such
as companies in the food industries (Nestle, 2001).
 Unit Pricing- Unit pricing is the price paid for a certain unit such as per pound, ounce,
quart, or any other measure of unit. Unit price labels are found on the shelves that display
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the food, or underneath canned or packaged foods. Unit pricing helps you to be able to
compare like foods to see which gives you the most amount for the money (“Unit
Pricing,” 2008).
 Storing Food Safely- To store food safely covered containers, and plastic bags can be used
and food can be placed in the freezer or refrigerator. Opened foods, or foods nearing
expiration should be put near the front of the shelf or refrigerator so that they may be used
first as to not spoil. Labels may be found on foods that can easily spoil, to give instructions
on how not to spoil or contaminate the items (Schlenker, 2011).
 Food Insecurity- Insufficient food supplies leads to people having food insecurities.
Almost 12% of homes in the United States, adding up to more than 38 million people and
just about 14 million children feel the effects of food insecurity at least once a year. This
means that they do not have enough food or are uncertain about the amount of food that
will be available to them so that they are nutritionally healthy and safe. Food insecurity is
most likely found in homes with below poverty level income, headed by a single parent,
or headed by an African American, or Hispanic parent or caregiver, or those who are
living in cities or in southern or western areas of the United States (Schlenker, 2011).
Resources:
 Storethisnotthat.com- Is a website that gives tips on food storage and healthy recipes
(“STORE THIS NOT THAT,” 2011).
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 Whyhunger.org- is a website for people who are dealing with hunger and food insecurity
to be able to get resources to find community based organizations and emergency food
(“Find Food,” n.d.).
 www.consumerhelp.ie- is a website that gives all kinds of advice about saving money and
getting the most for your dollar (“Groceries,” n.d.).
 Williams’ Essentials of Nutrition and Diet Therapy- This was a good book for unit 3
because it talked about food insecurity, food safety and purchasing food (Schlenker, 2011).
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Unit
4
 Foodborne Illness- Foodborne illnesses are caused by either a pathogen, bacterium, virus,
parasite, or natural toxin that has the ability to contaminate food. Once food is
contaminated it can cause illness to the individual or individuals who ingested it. Some
foodborne illnesses are not pleasant but go away without long term effects, while others
are very serious, with long term effects and even death (“Bad Bug Book,” 2012).
 Malnutrition- Malnutrition has to do with both under and overnutrition. Malnutrition is
when an individual’s diet does not give them the proper nutrition they need in terms of
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calories and nutrients. Also, if their bodies cannot properly use and absorb the nutrients
from the foods they eat (Nordqvist, 2016).
 Supplemental Nutrition Assistance Program (SNAP)- The Supplemental Nutrition
Assistance Program is a program that helps people and families that have incomes within
130% of the poverty line (Schlenker, 2011). Snap helps millions of people, and it is the
biggest program dealing with the domestic hunger safety net. Besides nutrition assistance,
it helps with economic benefits in communities (“Supplemental Nutritional Assistance,”
2017).
Resources:
 www.stopfoodborneillness.org- is a website that is committed to preventing illness and
death due to foodborne pathogens (“Stop Foodborne Illness,” n.d.).
 www.savethechildren.org- Helps fight malnutrition and hunger in children, it also keeps
them safe and free of harm (“FIGHTING CHILDHOOD HUNGER,” 2017).
 www.fns.usda.gov- is a website that offers resources for food and nutrition services such
as (SNAP) (“Supplemental Nutrition,” 2017).
 Williams’ Essentials of Nutrition and Diet Therapy- was important for unit 4 because it
discussed malnutrition, the problems of poverty, food assistance programs, storing and
cooking food, and foodborne illnesses (Schlenker, 2011).
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Unit
5
 Agricultural Biotechnology- Agricultural biotechnology has to do with a variety of tools,
such as traditional techniques of breeding. These techniques change living organisms, or
parts of them. This is done to alter the products, to somehow better the plants or animals. It
is also done to create microorganisms for certain agricultural needs (“Biotechnology
Frequently Asked,” 2017).
 Genetically Modified Organisms- GMOs are crop plants that have been altered for
ingestion by animals or humans. The crop plants have been changed genetically, by way
of the newest molecular biology techniques. The plants have been altered in a lab to give
wanted traits, such as better nutritional value and greater resistance to pesticides and
herbicides (“Genetically Modified Foods,” 2008).
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 Grass-fed Beef- Cows feed the way nature intended with free-range of the pasture with
fresh grass instead of grain. As a result the beef is leaner, and it has a different unique
flavor (Schlosser, 2001). It also costs more because grass-fed beef is considered gourmet.
Resources:
 www.usda.gov/topics/biotechnology- Gives information about biotechnology and how the
government regulates it (“Biotechnology, n.d.).
 Responsibletechnology.org- Gives consumers the knowledge they need about GMOs and
what and where they are, as well as GMO education, facts, and health risks (“GMO
Education,” n.d.).
 www.grassfedbeef.com- You can find information and facts about grass fed beef, and shop
for grass fed beef (Johnson, 2017)
 GMO Education article- The GMO education article was a valuable article to read for
chapter 5 because it discussed genetic engineering, biotechnology, GMOs what they are
and what they do, and the health risks associated with them (“GMO Education,” n.d.).
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Unit
6
 Organic- Saying something is “organic” means that farmers have grown and processed
fruits, vegetables, grains, dairy products and meat by certain methods and standards.
Organic farming promotes soil and water conservation and lowers amounts of pollution.
Organic farmers do not follow conventional methods when it comes to fertilizer, weed
control, or prevention of disease in livestock (“Lesson 2: To Spray,” 2008).
 Agricultural Chemicals- Most conventional farmers in America depend on chemicals to
help in their crop yields. These chemicals control weeds, insects, help seed sprouting
increasing the crop amount, and help with plant disease. The downside to this is that food
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is left with pesticide residue, and workers in the farm are exposed to harmful chemicals
(Schlenker, 2011).
 The Organic Food Movement- The organic food movement is involved in many areas,
and it goes back in history to the present. The organic food movement established organic
food standards by the USDA. This helps people to be sure that when they purchase a food
item that says that it is organic, that it truly is by making sure that food producers label
qualifying foods as organic. This movement supports all organic food progress
(“Summary.” 2008).
Resources:
 Organic.org- Educates and informs about what organic is and it has product reviews, a
store finder, and how to start going organic, plan a budget, find a store and much more
(“Go Organic,” 2017).
 www.organicconsumers.org- This website deals with important food safety issues,
industrial agriculture, genetic engineering, children’s health, corporate accountability, fair
trade, environmental sustainability and more (“Organic Consumers Association,” 2017).
 www.ota.com- The organic trade association gives information, resources, advocacy,
membership, as well as knowledge and facts about organic food (“Organic Trade
Association,” n.d.).
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 Unit 6 The Organic Food Movement Lesson 1: What is Organic Food? – I thought this
Unit
7
article was very informative for unit 6 because it defines what organic is, the history of the
organic food movement, labeling foods as organic, and the marketing of organic foods
(“What is Organic Food,” 2008).
 Globalization- Globalization is when people, companies and such of different cultures and
countries interact and integrate. Globalization, is fueled by international trade and money
and further helped by information technology. Globalization effects the environment,
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culture, political systems, economic development, and prosperity. It also effects the health
of human beings all over the world (“What Is Globalization,” 2016).
 “McWorld”- “McWorld” is the creation of a homogenized international culture. The
Phrase “McWorld” was coined by the sociologist Benjamin R. Barber (Schlosser, 2001).
“McWorld” is a belief that the globalization of McDonald’s restaurants are destroying the
cultures of indigenous people and taking over.
 My Plate- My Plate is a food guide created by the USDA. It says to enjoy foods but to eat
a smaller portion of them. Half of your plate should be fruits and vegetables, with the
other half of the plate divided for a healthy grain and protein portion. Milk should be fat
free or low-fat, and that sodium and sugar intakes need to be watched (Nestle, 2013).
Resources:
 www.chosemyplate.gov- Is a USDA website that teaches about what MyPlate is, it
discusses the five food groups that make up MyPlate and the proper amount needed for
healthy nutrition (“Click A Food,” n.d.).
 www.healthiergeneration.org/eat-healthy - gives tips on how to eat and live healthier, and
take action of your health (“Eat Healthier,” 2016).
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 Fastfoodnutrition.org- gives nutritional information as well as a nutrient breakdown of fast
food items (“Fast Food Nutrition,” n.d.).
 Fast Food Globalization- Fast Food Globalization is an article that I found useful for unit 7
because it speaks on the globalization of fast food and it’s positive and negative effects it
has on the world (“Fast Food Globalization,” 2017).
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Unit
8
 Weight Management- Weight management is the managing of a healthy weight in an
individual or individuals. Exercise is very helpful with weight management because it
helps with appetite control, increases BMR, lowers the genetic fat deposit set point level,
and is very important with maintaining weight loss. When activity and a healthy diet are in
place, this leads to a healthy weight (Schlenker, 2011).
 Obesity- A person who is obese has a large amount of body fat on their body. A body mass
index of 30 or more, that looks at weight and height is considered obese. There are three
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subclasses of obesity, class one is a BMI of 30-34.9, class two is a BMI of 35-39.9, and
class three is a BMI greater than 40 (Schlenker, 2011).
 Medications- The six prescription drugs used to treat obesity are (benzphetamine [Didrex],
diethylpropion [Tenuate], phendimetrazine [Adipost, Anorex-SR, Appecon, Bontril PDM,
Bontril Slow-Release, Melfiat, Obezine, Phendiet, Plegine, Prelu-2, Statobex],
Phentermine [Adipex-P, Fastin, Ionamin, Obenix, Obephen, Oby_Cap, Oby-Trim,
Panshape M, Phentercot, Phentride, Pro-Fast HS, Pro-Fast SA, Pro-Fast SR, Teramine,
Zantryl] which have been apporved short term by the FDA. Orlistat (Xenical) and
sibutramine (Meridia), have been approved for longer use by the FDA (Schlenker, 2011).
It is believed that the drugs that have been approved for the short-term use help by
modifying the neurotransmitters of the central nervous system, and they do so by binding
to the neurons that carry neurotransmitters back internally to these neurons after they are
secreted. Orlistat works by blocking the enzyme lipase in the intestine. Meridia alters
neurotransmitters in the brain, Meridia helps by blocking the reuptake of dopamine,
norepinephrine, and seratonin, but it has been removed from the market due to serious
cardiovascular risks ("Sebutramine, Meridia,", 2015).
Resources:
 www.cdc.gov/obesity/ - is a website that discusses data and statistics, childhood and adult
overweight and obesity, healthy food environments, provides resources and methods to
stop obesity (“Overweight & Obesity,” 2016).
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 www.nutrition.gov/nutrition-and-health-issues/overweight-and-obesity -Is a website with
lots of resources to help with losing weight healthfully and getting active (“Overweight
and Obesity,” 2017).
 www.nhlbi.nih.gov- Is a website that has weight management tools as well as resources.
They give information about healthy nutrition for you and your family (“Weight
Management,” 2013).
 Side Effects of Weight Loss Drugs (Diet Pills)- Was an article that I found very eye
opening because it described the side effects of weight loss medications and how many
risks there are when taking them (“Side Effects of Weight Loss Drugs,” 2017).
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Unit
9
 Ethnic and Racial Diversity- Ethnic and racial diversity is much more prevalent today in
the United States. Mixed ethnic and racial groups comprise one third of our general
population and it will continue to rise. Hispanic Americans, Asian Americans, and Pacific
Islander Americans are growing at a fast rate with Hispanic Americans now surpassing
African Americans (Schlenker, 2011).
 Industry Specific Certifications- Having a nutrition-based certification in the Health and
Wellness profession is very important because it helps you stand out and be specialized for
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what that particular nutrition-based certification is for (“Industry Specific Certification,”
2014). The nutrition field is so saturated that having a certification gives you that extra
knowledge that you need to be specialized in specific groups in nutrition such as those
with eating disorders, or malnutrition.
 Food Culture- Food culture has to do with the practices, attitudes, beliefs, network and
institutions of food. It is the basic understanding a culture shares about food historically as
well as currently and the circumstances that molded that groups relationships to food. It
also describes how that particular culture uses food to express their identity, community
values, status, power artistry and creativity (Long, n.d.).
Resources:
 www.intuitiveeating.com - is a website that focuses on the natural way of intuitive eating,
they teach their methods, and have resources available. Also, a certification as an intuitive
eating counselor is offered to those who qualify (“Certified Counselors,” 2016).
 www.food-links.com/- Is a website that talks about the food cultures and traditions of
people from all over the world (“Food Culture and Tradition,” 2017).
 www.foodbycountry.com- Is a website that celebrates food from every country. It shows
discusses the countries geographic setting, environment, brief history, recipes, holidays,
traditions and foods eaten (“Food in Every Country.” 2017).
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 Williams’ Essentials of Nutrition and Diet Therapy- was important for unit 9 because the
readings discussed ethnic and racial diversity, as well as diversity in food patterns, how
they develop, and how they change (Schlenker, 2011).
Appendices
26
A)
Lisa Telly
Unit 2 Assignment 1- Food and Activity Reports
I tracked my food and physical activity for five consecutive days starting on
Wednesday, February, 8th-Sunday, February, 12th. The foods that I ate were foods that I
typically eat and enjoy, but I was under, and over in several nutrients. The nutrients that I
was under in were Linoleic Acid (g), in which my target was 12g and my average eaten
was 10g, potassium, in which my target was 4700 mg and my average eaten was 2991
mg, vitamin D, in which my target was 15µg and my average eaten 4µg , Vitamin E, in
which my target was 15 mg AT, and my average eaten was 13 mg AT, and Choline, in
which my target was 425 mg, and my average eaten was 365 mg. The nutrients that I was
over in were a-Linolenic Acid (% calories), in which my target was 0.6-1.2% calories and
my average was 2.3% calories, cholesterol, in which my target was <300 mg and my
average eaten was 305 mg, and sodium, in which my target was <2300 mg and my
average eaten was 3814 mg (“Nutrients Report,” n.d.).The major influences on making
my food choices were that I chose foods that I enjoy, that I thought were good for my
health such as chia seeds, almond milk, chicken, hummus, fruits, and vegetables, and I
also chose foods that I had readily available at home since I had just gone grocery
shopping. I also was influenced by some of my food choices because of my culture, for
instance tacos since I am part Latin and ravioli since I am part Italian.
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My physical activity was up to my regular activity level now since I got over the
flu that I had caught. My target moderate intensity equivalent for the week was 150
minutes, and I did 175 (MIE) minutes (“Physical Activity Report, n.d.). I performed
enough aerobic and muscular strength exercises for the week, according to the
supertracker physical activity report. The major influences for my physical activity were
doing things that I enjoy such as being out in nature which is why I hiked, because I love
to look at natural beauty and dance since I have practiced dance since the age of 5 and
love it so much because it makes me feel like a kid having fun. I enjoy being outdoors
and even when I am not working out I like to do active things like go to the beach, or go
to the zoo.
I think that the improvements that could be made to the Dietary Guidelines to
better help consumers overcome barriers when choosing healthy foods and engaging in
regular physical activity would be to continue to educate people about food labels and
how to read them properly as well as give the people knowledge about proper levels of
nutrients and the health consequences of going over or under in these. The same should
be done for physical activity, people should be educated more about what physical
activity does for them healthwise, as well as how they can easily fit in exercise into their
lives.
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29
30
B)
Puerto Rico is an Island located in the Caribbean ocean and their dietary habits are quite
interesting. The people of Puerto Rico consist of a mixture of the native people of the
land the Taino Indians, Spaniards, and Africans. The native inhabitants of the land the
Taino Indians ate lots of fish such as salted cod, corn, cassava root, garlic, yautia (taro
root), guava, mamey, and anon tropical fruits as well as coconut (“Taino Indian Cullture,”
2017). In Puerto Rico meal patterns are of Spanish custom, continental breakfast, big
meal at midday, and a light supper (“Puerto Rico,” 2017). Now due to globalization of
fast food Puerto Rican people are eating a big breakfast and dinner of traditional meals
but often a fast food lunch (“Puerto Rico,” 2017). When the Spanish arrived, they brought
beef, pork, rice, wheat, and olive oil (“Food and drinks,” 2017). Then they planted sugar
cane and imported African slaves that brought food items such as okra, gandules (pigeon
peas), and yautia (taro root). Puerto Rican people are a mixture of Taino Indian, Spanish,
and African, thus their food is a wonderful mixture of this too. The foods are seasoned
with sofrito a mixture of Island herbs, tomatoes, peppers, onion and achiote (annatto
seed), this gives the flavor of the island to the food as well as a wonderful reddish-yellow
color to the food. Plantains are eaten with most meals and they are either unripe or ripe
when unripe they are fried and called tostones and when they are fried when ripe they are
called maduros. Many desserts are made with coconut, such as tembleque de coco a
coconut pudding or coconut ice cream, or using fruits of the island such as guava, which
is made into a jelly and put into a turnover like pastelillo de guayaba. As for drinks
Bacardi rum is a favorite which is made on the island and café con leche are enjoyed at
all times of the day.
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References
American Grass Fed Beef. (2017). Retrieved from
https://www.americangrassfedbeef.com/grass-fed-natural-beef.asp
Bad Bug Book: Handbook of Pathogenic Microorganisms and Natural Toxins. (2012).
Retrieved from
https://www.fda.gov/downloads/Food/FoodborneIllnessContaminants/UCM297627.pdf
Biotechnology. (n.d.). Retrieved from https://www.usda.gov/topics/biotechnology
Biotechnology Frequently Asked Questions (FAQs). (2017). Retrieved from
https://www.usda.gov/topics/biotechnology/biotechnology-frequently-asked-questions-
faqs
Certified Counselors. (2017). Retrieved from
http://www.intuitiveeating.com/content/certified-counselors
Click A Food Group To Explore. (n.d.). https://www.choosemyplate.gov/
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Definition of Food Culture. (n.d.). Retrieved from
https://www.lexiconoffood.com/definition/definition-food-culture
Eat Healthier. (2016). Retrieved from
https://www.healthiergeneration.org/livehealthier/eathealthier/?
gclid=CPSxi8PNjNMCFcKXfgod9f4Ag
Eat Well for Less. (2006). Retrieved from
http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php
Fast Food Globalization. (2017). Retrieved from https ://schoolworkhelper.net/fast-food-
globalization/
Fast Food Nutrition. (n.d). Retrieved from http://fastfoodnutrition.org/
Find Food. (n.d.). Retrieved from http://networks.whyhunger.org/?
gclid=CJ2n7YWljNMCFQIQaQodlkoMTA
FIGHTING CHILDHOOD HUNGER AND MALNUTRITION. (2017). Retrieved from
http://www.savethechildren.org/site/c.8rKLIXMGIpI4E/b.7980641/k.C98/NutritionRepor
t2012.htm
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Food and Drink. (2017). Retrieved from
http://welcome.topuertorico.org/culture/foodrink.shtml
Food and Economy. (2017). Retrieved from http://www.everyculture.com/No-Sa/Puerto-
Rico.html
Food Culture and Tradition of the World. (2017). Retrieved from http://www.food-links.ocm/
Food in Every Country. (2017). Retrieved from http://www.foodbycountry.com/
Genetically Modified Foods. (2008). Retrieved from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/5_lesson1.pdf
GMO Education. (n.d). Retrieved from http://responsibletechnology.org/gmo-education/
Go Organic. (2017). Retrieved from http://www.organic.org/
Groceries. (n.d). Retrieved from http://www.consumerhelp.ie/groceries
Industry Specific Certifications and Why They Are Important. (2014). Retrieved
from http://extmedia.kaplan.edu/healthSci/global/CareerServices/HW220/HW220-
IndustrySpecificCertificationsandWhyTheyAreImportant.mp4
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Nestle, Marion. (2013). FOOD POLITICS: HOW THE FOOD INDUSTRY
INFLUENCES NUTRITION AND HEALTH. New York, NY: Rodale. Retrieved from
https://kaplan.vitalsource.com/#/books/9780520955066/cfi/99!/4/4@0.00:0.00
Nordqvist, C. (2016). Malnutrition: Causes, Symptoms and Treatments. (2016). Retrieved
from http://www.medicalnewstoday.com/articles/179316.php
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Nutrients Report, n.d. In Supertracker online. Retrieved
fromhttps://www.supertracker.usda.gov/Nutrientsreport.aspx
Overweight & Obesity. (2016). Retrieved from https://www.cdc.gov/obesity/
Overweight and Obesity. (2017). Retrieved from https://www.nutrition.gov/nutrition-and-
health-issues/overweight-and-obesity
Organic Consumers Association (OCA). (2017). Retrieved from
https://www.organicconsumers.org/about-oca
Organic Trade Association. (n.d). Retrieved from http://www.ota.com/
Organic Versus Conventional Farming. (2008). Retrieved from
Physical Activity Report, n.d. In Supertracker online. Retrieved from
https://www.supertracker.usda.gov/PhysicalActivityReportsAge.aspx
Schlenker, R. (2011). Williams’ Essentials of Nutrition and Diet Therapy, 10th Edition.
[Kaplan]. Retrieved from https://kaplan.vitalsource.com/#/books/978-0-323-06860-
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Schlenker, R. (2011). Williams' Essentials of Nutrition and Diet Therapy, 10th Edition.
4/cfi/4/4!/4/2/10/6/4/4/8/4@0:37.3
4/cfi/6/6!/4/2/18/12/8/4/2/10/4/4@0:39.0
4/cfi/6/6!/4/2/16/6/4/2/2@0:41.1
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44

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KAPLAN UNIVERSITY

HW320 Contemporary Diet and

Nutrition Education Guide

HW320: Contemporary Diet and Nutrition

UNIT 1 DIE TARY T R E NDS AND NUT R IT ION

Unit 1 Dietary Trends and Nutrition

health, and helps against disease (Schlenker, 2011).

rise in obesity worldwide (Schlenker, 2011). Instead of genetic factors an increase in

obesity is due to environmental factors. These environmental factors consist of having a

get it (Schlenker, 2011).

and tradition alive.

 Nutrition.gov (1) -Nutrition.gov is a government sponsored website that gives knowledge

(“Overweight & Obesity,” 2016).

 ChooseMyPlate.gov (3)- ChooseMyPlate.gov has the supertracker which is a tracking tool

Group To Explore,” n.d.).

population, development of food patterns, the science of nutrition, the functions of

food and the way that they eat (Schlenker, 2011).

sodium intakes, and alcohol should be in moderation (Nestle, 2013).

their client’s special interests and views (Nestle, 2013).

 Extension.oregonstate.edu - This website works in conjunction with the dietary guidelines

 U.S. Department of Agriculture- Gives information on all topics agriculturally. It is a good

 U.S. Department of Agriculture: Community Supported Agriculture- It is helpful and

farm that becomes the communities (“Community Supported Agriculture,” 2017).

as companies in the food industries (Nestle, 2001).

Dietary Trends and Nutrition

Unit 3 Dietary Trends and Nutrition

on how not to spoil or contaminate the items (Schlenker, 2011).

or headed by an African American, or Hispanic parent or caregiver, or those who are

(“STORE THIS NOT THAT,” 2011).

(“Find Food,” n.d.).

getting the most for your dollar (“Groceries,” n.d.).

 Malnutrition- Malnutrition has to do with both under and overnutrition. Malnutrition is

from the foods they eat (Nordqvist, 2016).

 Supplemental Nutrition Assistance Program (SNAP)- The Supplemental Nutrition

it helps with economic benefits in communities (“Supplemental Nutritional Assistance,”

 www.stopfoodborneillness.org- is a website that is committed to preventing illness and

death due to foodborne pathogens (“Stop Foodborne Illness,” n.d.).

 www.savethechildren.org- Helps fight malnutrition and hunger in children, it also keeps

them safe and free of harm (“FIGHTING CHILDHOOD HUNGER,” 2017).

as (SNAP) (“Supplemental Nutrition,” 2017).

cooking food, and foodborne illnesses (Schlenker, 2011).

 Agricultural Biotechnology- Agricultural biotechnology has to do with a variety of tools,

such as traditional techniques of breeding. These techniques change living organisms, or

is also done to create microorganisms for certain agricultural needs (“Biotechnology

Frequently Asked,” 2017).

herbicides (“Genetically Modified Foods,” 2008).

 www.usda.gov/topics/biotechnology- Gives information about biotechnology and how the

government regulates it (“Biotechnology, n.d.).

for grass fed beef (Johnson, 2017)

control, or prevention of disease in livestock (“Lesson 2: To Spray,” 2008).

 Agricultural Chemicals- Most conventional farmers in America depend on chemicals to

(“Go Organic,” 2017).

 www.organicconsumers.org- This website deals with important food safety issues,

industrial agriculture, genetic engineering, children’s health, corporate accountability, fair

trade, environmental sustainability and more (“Organic Consumers Association,” 2017).

 www.ota.com- The organic trade association gives information, resources, advocacy,

(“What is Organic Food,” 2008).

Dietary Trends and Nutrition

Unit 7 Dietary Trends and Nutrition

and further helped by information technology. Globalization effects the environment,

of human beings all over the world (“What Is Globalization,” 2016).

 “McWorld”- “McWorld” is the creation of a homogenized international culture. The

cultures of indigenous people and taking over.