hw320 Unit 9final Project

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
Tiffany Fisher
Kaplan University
HW320: Contemporary Diet and Nutrition
November 19, 2017

Table of Contents
Introduction
UNIT 1 DIETARY TRENDS AND NUTRITI ON
Information to Remember
Resources
UNIT 2 F OOD CHOICE S
Resources
UNIT 3 F OOD CHOICE S: ECON OM ICS
Resources
UNIT 4 F OOD CHOICE S: F OODB OR NE IL L NESSES
Resources
UNIT 5 GENETICAL LY ENGI NEER ED F OOD
Resources
UNIT 6 THE ORGA NIC F OOD M OVEM EN T
Resources
UNIT 7 GLOBAL F OOD M ARKETS
Resources
UNIT 8 CONTEM PO RARY WEIGHT LOSS PROG RAM S
Resources
UNIT 9 DIVERSITY OF F OOD CHOICES
Resources
2
Appendices
A) Diet and physical activity assessment: Include your unit 2 screen

shots and your personal diet and physical activity assessment
write-up.
B) Conduct an Internet search on the dietary habits of a community

in which you are interested. You can choose from the list below or
select your own community. Prepare a 100-150 word summary of
the information that you found on their cultural food preferences.
You can use a search engine like Google or the Health Sciences
Resource Room. Properly cite the website in your write up.
 African American
 Appalachian
 Amish
 Hmong
 Mexican-American
 Middle Eastern
 Puerto Rican
 Vietnamese
3
Dietary Trends and Nutrition
1
Unit
Unit 1 Dietary Trends and

Nutrition
Information to Remember:
 Always be respectful to patients and staff. Be courteous and caring
(Kaplan University, n.d). Patients come in scared and in pain. They
need to be treated with respect and dignity. Not showing respect and
dignity would be a red flag for any potential employer.
 Act as if the internship is a real full-time position and be eager to

learn and maintain a good attitude (Kaplan University, n.d). Treating
the internship like a real job would make everything else easier to
maintain and showcase my professionalism as well.
 The USDA has guidelines people can use to follow a healthy diet. This
can be used when doing grocery shopping, eating out at restaurants
and meal planning for the family. The guidelines contain multiple
topics in the recommendation from weight management, macro and
micro nutrients to food safety.
sources:
 Bureau of Labor Statistics. (2017, September 20). Dietitians and
Nutritionists. Retrieved September 23, 2017, from
https://www.bls.gov/ooh/Healthcare/Dietitians-and-
nutritionists.htm#tab-2
The Bureau of Labor Statistics is a website with information on

professions. This website contains job descriptions, work
4
environment, pay, job outlook and a list of similar occupations.
There is an A-Z listing of job and professions.
 Kaplan University. (n.d.). Professionalism in the Workplace:

Externships, Volunteer Experience, Part-Time Jobs. Retrieved
September 23, 2017, from
http://extmedia.kaplan.edu/global/CareerServices/GENERIC-
ProfessionalismWorkplaceExternshipVolunteerPart-TimeJob-
Generic.mp4
Kaplan’s Professionalism in the Workplace: Externships, Volunteer

Experience, Part-Time Jobs lesson provides an over view of what
professionalism is and how to maintain it. The lesson also lists
things to do and not to do in an externship, volunteer and part-time
positions. Employer expectations are also discussed like being
reliable and positive.
 Kaplan University. (n.d Unit 1 Dietary Trends and Nutrition Lesson 2:

What’s a Dietary Guideline?. Retrieved November 19, 2017, from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/HW220U1lesson
2.pdf
Kaplan’s Unit 1 Dietary Trends and Nutrition Lesson 2: What’s a

Dietary Guideline? Lesson is a detailed overview of nutritional
guidelines, its history and various key terms. These key terms will
help the reader understand the lesson and its objective. Guidelines
for healthy eating, USDA’s guidelines and the shift in focus is
discussed.
 Article, Essay, Book, or Software/Tool:
 Williams' Essentials of Nutrition and Diet Therapy, 10th Edition by

Eleanor D. Schlenker, PhD, RD and Sara Long Roth, PhD, RD
Student book designed to provide the student with science-

based nutrition and diet information. This book has 3 main
parts: Introduction to Human nutrition, Community Nutrition
and the Life Cycle and Introduction to Clinical Nutrition. The
book starts of with the basics a student would need to know,
moves to over all diet and nutrition for various cohorts and
finally to more detailed and specific information for clinical
nutrition.
5
2
Unit

Nutrition
 Food is an important part of all of our daily lives. This can be ensuring
we have enough food for our children or be tied to social activities
and/or an emotional experience. Factors that influence our food habits
can be social or psychological. Social factors include advertisements
that are displayed, on television and heard on the radio (Schlenker, 2011).
 Our basic psychological needs of hunger and thirst must be met

before thinking about the rest like safety, comfort and security. This
factor will affect someone very deeply if not attained. Someone living
in poverty without consistent access to food will only be able to think
and dream about food. This will be their main focus. Someone with an
unlimited food source will not think much of food and focus on other
things (Schlenker, 2011).
 Food misinformation is false information believed or presented at the

truth for food products and vitamins/supplements. Many people can
believe these falsities but there are certain groups with the most
vulnerability. Older Adults: with health issues and disability, they
might look for anything to heal or cure them. Teenagers: With low
self-esteem and high body expectations, teens seek “crash programs”
to achieve their perfect body and appearances in front of their peers
(Schlenker, 2011).
6
Resources:
 2017, November 15). Retrieved November 20, 2017, from
https://www.nutrition.gov/
Nutrition.gov has multiple topics ranging from supplements to

food assistance programs. The website is sponsored by the USDA.
You can also find food safety tips
 Self Nutrition Data. (n.d.). Retrieved November 20, 2017, from

http://nutritiondata.self.com/
Website filled with information to guide the user to make healthy

food choices. You can find information on diabetes, healthy recipes,
daily calorie needs calculator and nutrition label information. This
site has anything someone who is interested in nutrition might be
looking for.
 Fitness, Nutrition, Tools, News, Health Magazine. (n.d.). Retrieved

November 20, 2017, from http://www.health.com/
Website with a wide variety of information. Information ranges

from nutrition, fitness and lifestyles. Relationship and beauty tips
can be found on this website. This website is based off the
magazine.
 Environmental Factors that Increase the Food Intake and

Consumption Volume of Unknowing Consumers by Brian Wansink
Article published by Cornell University, describing

environmental factors that influence consumption amounts of
people in America. The environment is divided into two
categories: eating and food environment. The eating
environment refers to the environment in which eating is done.
The food environment refers to portion size, plates, bowls and
type of food. All of these factors influence how we eat.
7
3
Unit

Nutrition
 Families across the U.S. have varying levels of wealth and poverty.
These economic factors influence individual and family food needs
and factors. Families with lower-income would likely spend less on
food, convenience items and eating out. A family with a higher-income
would be more likely to spend the money to buy brand-name items
and eat out more frequently (Schlenker, 2011).
 Families living in inner cities would not have access to fresh foods.
Bodegas or convenience stores are the only available stores with a
limited supply of fresh foods and be higher in price. Living in a rural
location would require driving far distances to buy groceries. But they
may supplement their food sources with gardening and hunting
(Schlenker, 2011).
 Families with food preparation and cooking abilities would rely less on
pre-made higher cost food. Someone without this knowledge,
regardless of income, would pay more for food that is premade and
convenient (Schlenker, 2011).
Resources:
 Mother Earth News. (n.d.). Retrieved November 20, 2017, from
https://www.motherearthnews.com/
8
Website contains many resources to living closer to nature. Articles
can be found talking about organic gardening, recipes, natural
healing and homesteading.
 Bauer, E. (n.d.). Cooking on a budget. Retrieved November 20, 2017,

from http://www.simplyrecipes.com/cooking_on_a_budget/
Budget friendly recipes and tips for anyone looking to save money
on family meals.
 Tilley, N. (2015, January 08). Being An Urban Gardener: Creating A

City Vegetable Garden. Retrieved November 20, 2017, from
https://www.gardeningknowhow.com/special/urban/creating-city-
vegetable-garden.htm
Article for anyone interested in urban gardening. Contains

information about types of container to use, best vegetables to
grow and growing possibilities like vertical gardens.
 Moorhead, J. (2015, June 02). 3 Reasons Why Prices Vary from

Grocery Store to Grocery Store. Retrieved November 20, 2017,
from http://www.thekitchn.com/3-reasons-why-prices-vary-from-
store-to-store-the-grocery-insider-219020
Article written by Jill Moorhead, explains 3 different reasons

why grocery stores have different prices: different distributor
pricing, difference in quality and different supplier deals. Some
locations have different deals with suppliers or get their
supplies from different locations. Many consumers do not know
about these reasons.
9
4
Unit

Nutrition
 All food products sold in supermarkets have some sort of food label.
These labels contain important information about the item. This
information includes servings and their sizes, ingredients, weight and
volume, and sometimes safe food handling instructions (Schlenker,
2011).
 Perishable foods will contain dates when a food was packaged, sell by
date, consume by date or range and a shelf life. These dates are
important for the consumer. It tells them how fresh something is or
when it is no longer safe to eat it. Some people believe canned food
are good for many years, but it depends on the product’s shelf-life.
Some foods can spoil quicker than others so the labels should always
be checked (Schlenker, 2010).
 There are certain foods that must be handled with care. Utensils,
cutting boards and hands should always be washed with hot soapy
water after coming in contact with raw meats, especially chicken
(Schlenker, 2010). Raw chicken and eggs can contain salmonella and
cause severe intestinal infects which lead to vomiting, diarrhea, and
fever (Mayo Clinic Staff, 2017).
Resources:
 Mayo Clinic Staff. (2017, April 08). Salmonella infection. Retrieved
October 15, 2017, from https://www.mayoclinic.org/diseases-
conditions/salmonella/symptoms-causes/dxc-20314799
10
Website with information about salmonella poisoning. Safe food
handling and utensil cleaning is discussed.
 Center for Food Safety and Applied Nutrition. (n.d.). Consumers - Safe
Food Handling: What You Need to Know. Retrieved November 20,
2017, from
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm255180.ht
m
Website for consumers looking for information on foodborne

illnesses and how to prevent them. Contains safe food handling
techniques and tips.
 CDC. (2017, November 01). Food Safety. Retrieved November 21,

2017, from https://www.cdc.gov/foodsafety/foodborne-germs.html
Website owned by the Center for Disease Control and Prevention.

Food safety homepage contains information on causes, symptoms
and treatment for food poisoning.
 CDC. (2016, August 25). Foodborne Outbreak Tracking and

Reporting. Retrieved November 21, 2017, from
https://wwwn.cdc.gov/foodborneoutbreaks/
The Foodborne Outbreak Online Database (FOOD Tool) is a tool

designed for the public to be able to search and access
foodborne illness outbreak information. This database contains
all reported information dating back to 1998.
11
5
Unit

Nutrition
 Agricultural biotechnology is basically technology or techniques that have been developed
to enhance, preserve and modify living plants and animals using genetic engineering and
any other molecular modifications.
 For many years, people have looked for ways to preserve and improve plants and animals.
Some were bred to have certain features, tastes, color etc. This was done by taking the
organism with the desired trait and reproducing more with the same trait. Now, we have
technology using genetics.
 The federal government uses a risk-based system to evaluate the safety of modified foods.
There are laws and policies that companies must follow. Different government agencies
are responsible for testing and determining if foods are safe for consumption.
Resources:
 U.S.D.A. (n.d.). Regulation of Biotech Plants. Retrieved October 24,
2017, from https://www.usda.gov/topics/biotechnology/how-federal-
government-regulates-biotech-plants
USDA explains their process of regulating genetically modified

foods.
 The Non-GMO Project. (n.d.). Retrieved November 21, 2017, from

https://www.nongmoproject.org/
12
Website against genetically modified foods. The site helps
consumers understand what they are and how to avoid them.
 Colbert, T. (2016, October 05). GMOs: Pros and Cons. Retrieved

November 21, 2017, from https://www.healthline.com/health/gmos-
pros-and-cons
Article by Debra Sullivan on healthline.com weighing the pros and

cons of genetically modified foods. This article also explains the
various labeling for these foods.
 Miller, H. I., & Wager, R. (2017). Agricultural Biotechnology Is

Much More Than Herbicide-Tolerant Crops. Journal Of Commercial
Biotechnology, 23(1), 7-10. doi:10.5912/jcb776
Article highlights other uses of Agricultural Biotechnology. Uses

range from better quality, longer shelf life and create a more
nutritious food item.
13
6
Unit

Nutrition
 The organic food movement started in the 1970s which began with
the attempt to define what was considered organic. This was a time
when synthetic pesticides wee heavily relied upon. Third party
regulatory parties began to emerge and attempt to certify foods as
organic (Kaplan University, 2008).
 Foods labeled as organic must meet certain criteria. Foods with only a
percentage of organic ingredients will get different labels like “made
with organic ingredients” (Kaplan University, 2008).
 Organic Farming uses different methods than that of conventional

farming. They encourage pollution reduction and water/soil
conservation. They prefer to use all-natural fertilizers and compost
instead of using chemical fertilizers (Kaplan University, 2008)
Resources:
 Kaplan University. (2008). Unit 6 The Organic Food Movement Lesson
1: What is Organic Food? . Retrieved November 21, 2017, from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/6_lesson1.pdf
Lesson on the organic food movement by Kaplan University. It give

a brief history and explains what various key terms mean.
14
 Kaplan University. (2008). Unit 6 The Organic Food Movement Lesson
2: To Spray or Not to Spray. Retrieved November 21, 2017, from
Lesson comparing methods of conventional and organic farming

and their pros and cons.
 Organic Farming Research Foundation. (n.d.). Organic Farming

Research Foundation. Retrieved November 21, 2017, from
http://ofrf.org/
Website for an organization dedicated to improving organic

farming techniques, research and education of new methods and
benefits.
 HDRA. (1998). What is Organic Farming? Retrieved November 21,

2017, from
https://www.organicconsumers.org/sites/default/files/what_is_orga
nic_farming.pdf
Online guide explaining what organic farming is and how to do

it. It also has information about various insects and how to
safely eliminate them.
15
7
Unit

Nutrition
 The U.S. fast-food industry looked to overseas market to when things
became competitive in the United States. Because the United States
is perceived by some outside countries as a cultured western world
and the land of freedom, it overly influenced people to eat and buy
American Fast food. People would cast aside their traditional foods for
unhealthy American foods.
 McWorld is a vision of global recognition and placement of American

fast foods. The culture promotes the values, tastes and industrial
practices of the industry. There is a saturation of this industry in other
countries which is not afforded to smaller companies.
 Some companies will go to their chosen country and buy land or seek
out local farmers. They will encourage them to plant crops to benefit
the specific company’s products. They can also use local produce and
animals.
Resources:
 Harvard T.H. Chan. (2016, April 11). Globalization. Retrieved
November 14, 2017, from https://www.hsph.harvard.edu/obesity-
prevention-source/obesity-causes/globalization-and-obesity/
Article explains the correlation between globalization and the

worldwide rise in obesity. Fast food markets have moved to be
16
imbedded in every continent and country. Cheap food plus
convenience has increased the rates.
 Pang, T., & Guindon, G. E. (2004, October). Globalization and risks to

health. Retrieved November 10, 2017, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1299207/
Article in the US National Library of Medicine National Institutes

of Health describing the problems with globalization and risks to
health. Th World Health Organization made an estimation saying
non-communicable diseases like diabetes will make up two-thirds
of the diseases globally.
 What Is Globalization? (n.d.). Retrieved November 12, 2017, from

http://www.globalization101 .org/what-is-globalization/
Globalization 101 explain the basics of what globalization is and its

history. The website explains the current state of globalization and
gives examples.
 Schlosser, E. (2007). Fast food nation. Barcelona: Debolsillo.
In this e-book, the author Eric Schlosser exposes all things

related to the fast food movement. He starts with post World
War II at a time when the owners of McDonalds and Carl’s Jr.
wanted to expand in California. He continues to current day
expansion and the aftermath of this expansion. He blames the
fast-food industry for many of the issues plaguing America.
17
8
Unit

Nutrition
 Weight loss is a huge market for making a profit at about $2.1 Billion
a year. Many people are unhappy with their weight and are in the
search for anything to make the process faster. Over-the-counter
weight-loss aids have the easiest access but they contain many
different ingredients that can have serious side effects and adverse
reactions with other medications.
 Risks vary depending on the ingredients, can include irritableness,

headaches, heart palpitations, difficulty sleeping, kidney stones,
nausea, vomiting, cramps, liver damage, organ failure and very rare,
death.
 Just because something claims to be all natural, it might not be. It can
contain toxins and be harmful.
Resources:
 National Institutes of Health. (2017, November 1). Dietary
Supplements for Weight Loss. Retrieved November 11, 2017, from
https://ods.od.nih.gov/factsheets/WeightLoss-HealthProfessional/
The National Institute of Health provides symptoms and facts of

weight loos supplements. Each supplement has a list of potential
side effects, issues and the expected use.
18
 WebMD. (n.d.). Vitamins & Supplements Center – Nutritional, Herbal,
Dietary, and More. Retrieved November 21, 2017, from
https://www.webmd.com/vitamins-supplements/default.aspx
Web MD provides a database of supplements and vitamins. You can

search by name or browse the alphabetical list. Common ailments
are listed with potential vitamin treatments for that issue. A reader
will also find articles about various supplements and their uses.
 Huge Online Supplement Store & Fitness Community! (n.d.).

Retrieved November 21, 2017, from https://www.bodybuilding.com/
Bodybuilding.com is a website dedicated to fitness and selling

supplements. On this website you will find articles about various
supplements, exercises and weight loss programs. Consumers will
also connect to a large community who are into fitness and health.
These resources can be used to ask questions and get advice.
 Wong, C. ND (n.d.). The 15 Most Popular Weight Loss

Supplements. Retrieved November 21, 2017, from
https://www.verywell.com/weight-loss-supplements-89150
In this article written by Cathy Wong reviews 10 commonly used

weight loss supplements. She explains each product, its uses and
side effects. In the end, she recommends consulting a doctor
before using any products.
19
9
Unit

Nutrition
 Countries where fast food becomes a status symbol, cultural and
native foods become less popular with younger generations.
 Various ethnic groups needed to be treated differently when providing

health education. They may not believe in modern medicine, use
technology and will have views alternative to some.
 When looking for a job or for promotion, certifications in addition to

degrees will help someone stand out amongst the rest.
Resources:
 Kaplan Career Services. (n.d.). Industry Specific Certifications and
Why They Are Important [Presentation]. Retrieved November 18,
2017, from
http://extmedia.kaplan.edu/healthSci/global/CareerServices/HW220/H
W220-IndustrySpecificCertificationsandWhyTheyAreImportant.mp4
Lesson created by Kaplan explaining the benefits of attaining

professional certification for employment. The lesson explains the
value and views of potential employers.
20
 National Wellness Institute. (n.d.). Wellness in Clinical Practice.
Retrieved November 18, 2017, from
http://www.nationalwellness.org/page/WCP
The National Wellness Institute provides information on

professional certificates. The site also has a link for continuing
education and provider resources.
 Kaplan University. (n.d) Unit 9 Diversity of Food Choices Lesson 1:

Nutrition in a Multicultural Environment. Retrieved November 19,
2017, from
Kaplan University lesson describing different cultures and

potential pitfalls when educating them. The lesson offers examples
of the best way to communicate with each group.
 Bastin, PhD, S. (2005, November). Cultural Diversity in Food.

http://www2.ca.uky.edu/HES/fcs/factshts/FN-SSB.076.pdf
Dr. Sandra Bastin provides a glimpse into cuisines in America

that originate in foreign countries. For each cuisine, she lists
spices and herbs unique to the cuisine. The reader can use this
information to make a dish inspired by a country’s cultural
cuisine.
21
Appendices
A) Diet and physical activity assessment:
Summery
My diet is under the recommended USDA Guidelines in most areas. My
major food influence is my personal health and fitness goals. Currently,
I am trying to avoid certain foods that have caused me some issues in
the past with my health. I limit dairy, sugar and grains. *Pizza was on a
date with my husband. I normally would have a veggie and a protein.
The current USDA guidelines are a one-size-fits-all model. This doesn’t
work for everyone at every age level. Some people and groups need
more tailored guidelines. A person who has an issue with certain food
groups may be discouraged by the amount the current guidelines
require. Current guidelines also require the same amount of fitness
from every person and not every person is capable of doing the same
thing. This higher number of requirements could be discouraging for
fitness beginners.
B) Personal diet and physical activity assessment:
22
23
Fitness:
C) Central American Dietary Habits
Central America is a group of countries located in the land

connecting North America and South America. Foods traditionally
eaten in this region include corn, beans, avocado, cacti, calabaza,
and chili peppers are just a few. The main staple for this area is
maize (corn) which is ground and made into tortillas. In a few
counties they are thin but for most they are thick and sometimes
stuffed with cheese and meat. Maize is also used to make tamales
which is a corn dough stuffed with meat and chili sauce and
wrapped in corn husks. In some countries, rice, chicken and egg
is stuffed in the dough and wrapped in banana leaves. Meat is
often limited due to the cost but all types are consumed. Despite
the nutritious nature of the diet, many families are poor which
has led to malnutrition in the area (Central American and
Mexican Diet, n.d.).
24
References
Bauer, E. (n.d.). Cooking on a budget. Retrieved November 20, 2017,

from http://www.simplyrecipes.com/cooking_on_a_budget/
Bastin, PhD, S. (2005, November). Cultural Diversity in Food.

http://www2.ca.uky.edu/HES/fcs/factshts/FN-SSB.076.pdf
Bureau of Labor Statistics. (2017, September 20). Dietitians and

Nutritionists. Retrieved September 23, 2017, from
https://www.bls.gov/ooh/Healthcare/Dietitians-and-
nutritionists.htm#tab-2
CDC. (2017, November 01). Food Safety. Retrieved November 21,

2017, from https://www.cdc.gov/foodsafety/foodborne-
germs.html
CDC. (2016, August 25). Foodborne Outbreak Tracking and Reporting.

https://wwwn.cdc.gov/foodborneoutbreaks/
Center for Food Safety and Applied Nutrition. (n.d.). Consumers - Safe
Food Handling: What You Need to Know. Retrieved November
20, 2017, from
https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm255
180.htm
Central American and Mexican Diet. (n.d.). Retrieved November 19,

2017, from https://www.diet.com/g/central-american-and-
mexican-diet?get=central-american-and-mexican-diet
Colbert, T. (2016, October 05). GMOs: Pros and Cons. Retrieved

November 21, 2017, from
https://www.healthline.com/health/gmos-pros-and-cons
25
Fitness, Nutrition, Tools, News, Health Magazine. (n.d.). Retrieved
November 20, 2017, from http://www.health.com/
Harvard T.H. Chan. (2016, April 11). Globalization. Retrieved

November 14, 2017, from
https://www.hsph.harvard.edu/obesity-prevention-
source/obesity-causes/globalization-and-obesity/
HDRA. (1998). What is Organic Farming? Retrieved November 21,
2017, from
https://www.organicconsumers.org/sites/default/files/what_is_org
anic_farming.pdf
Huge Online Supplement Store & Fitness Community! (n.d.).

https://www.bodybuilding.com/
Kaplan Career Services. (n.d.). Industry Specific Certifications and

Why They Are Important [Presentation]. Retrieved November
18, 2017, from
http://extmedia.kaplan.edu/healthSci/global/CareerServices/HW
220/HW220-
IndustrySpecificCertificationsandWhyTheyAreImportant.mp4
Kaplan University. (n.d.). Professionalism in the Workplace:

Externships, Volunteer Experience, Part-Time Jobs. Retrieved
September 23, 2017, from
http://extmedia.kaplan.edu/global/CareerServices/GENERIC-
ProfessionalismWorkplaceExternshipVolunteerPart-TimeJob-
Generic.mp4
Kaplan University. (n.d Unit 1 Dietary Trends and Nutrition Lesson 2:

What’s a Dietary Guideline?. Retrieved November 19, 2017,
from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/HW220U1l
esson2.pdf
Kaplan University. (2008). Unit 6 The Organic Food Movement Lesson

1: What is Organic Food? . Retrieved November 21, 2017, from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/6_lesson1.p
df
Kaplan University. (2008). Unit 6 The Organic Food Movement Lesson

2: To Spray or Not to Spray. Retrieved November 21, 2017, from
df
26
Kaplan University. (n.d) Unit 9 Diversity of Food Choices Lesson 1:
Nutrition in a Multicultural Environment. Retrieved November
19, 2017, from
df
Mayo Clinic Staff. (2017, April 08). Salmonella infection. Retrieved

October 15, 2017, from https://www.mayoclinic.org/diseases-
conditions/salmonella/symptoms-causes/dxc-20314799
Miller, H. I., & Wager, R. (2017). Agricultural Biotechnology Is Much

More Than Herbicide-Tolerant Crops. Journal Of Commercial
Biotechnology, 23(1), 7-10. doi:10.5912/jcb776
Moorhead, J. (2015, June 02). 3 Reasons Why Prices Vary from

Grocery Store to Grocery Store. Retrieved November 20, 2017,
from http://www.thekitchn.com/3-reasons-why-prices-vary-from-
store-to-store-the-grocery-insider-219020
Mother Earth News. (n.d.). Retrieved November 20, 2017, from

https://www.motherearthnews.com/
National Institutes of Health. (2017, November 1). Dietary

Supplements for Weight Loss. Retrieved November 11, 2017,
from https://ods.od.nih.gov/factsheets/WeightLoss-
HealthProfessional/
National Wellness Institute. (n.d.). Wellness in Clinical Practice.

http://www.nationalwellness.org/page/WCP
Organic Farming Research Foundation. (n.d.). Organic Farming

Research Foundation. Retrieved November 21, 2017, from
http://ofrf.org/
Pang, T., & Guindon, G. E. (2004, October). Globalization and risks to

health. Retrieved November 10, 2017, from
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1299207/
Schlosser, E. (2007). Fast food nation. Barcelona: Debolsillo.
Self-Nutrition Data. (n.d.). Retrieved November 20, 2017, from

http://nutritiondata.self.com/
27
Schlenker, Roth. (2011). Williams' Essentials of Nutrition and Diet
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28

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KAPLAN UNIVERSITY

HW320 Contemporary Diet and

Nutrition Education Guide

November 19, 2017

A) Diet and physical activity assessment: Include your unit 2 screen

B) Conduct an Internet search on the dietary habits of a community

Unit 1 Dietary Trends and

 Act as if the internship is a real full-time position and be eager to

The Bureau of Labor Statistics is a website with information on

 Kaplan University. (n.d.). Professionalism in the Workplace:

Kaplan’s Professionalism in the Workplace: Externships, Volunteer

 Kaplan University. (n.d Unit 1 Dietary Trends and Nutrition Lesson 2:

Kaplan’s Unit 1 Dietary Trends and Nutrition Lesson 2: What’s a

 Article, Essay, Book, or Software/Tool:

 Williams' Essentials of Nutrition and Diet Therapy, 10th Edition by

Student book designed to provide the student with science-

Unit 2 Dietary Trends and

 Our basic psychological needs of hunger and thirst must be met

 Food misinformation is false information believed or presented at the

Nutrition.gov has multiple topics ranging from supplements to

 Self Nutrition Data. (n.d.). Retrieved November 20, 2017, from

Website filled with information to guide the user to make healthy

 Fitness, Nutrition, Tools, News, Health Magazine. (n.d.). Retrieved

Website with a wide variety of information. Information ranges

 Article, Essay, Book, or Software/Tool:

 Environmental Factors that Increase the Food Intake and

Article published by Cornell University, describing

Unit 3 Dietary Trends and

 Bauer, E. (n.d.). Cooking on a budget. Retrieved November 20, 2017,

 Tilley, N. (2015, January 08). Being An Urban Gardener: Creating A

Article for anyone interested in urban gardening. Contains

 Article, Essay, Book, or Software/Tool:

 Moorhead, J. (2015, June 02). 3 Reasons Why Prices Vary from

Article written by Jill Moorhead, explains 3 different reasons

Unit 4 Dietary Trends and

Website for consumers looking for information on foodborne

 CDC. (2017, November 01). Food Safety. Retrieved November 21,

Website owned by the Center for Disease Control and Prevention.

 Article, Essay, Book, or Software/Tool:

 CDC. (2016, August 25). Foodborne Outbreak Tracking and

The Foodborne Outbreak Online Database (FOOD Tool) is a tool

Unit 5 Dietary Trends and

USDA explains their process of regulating genetically modified

 The Non-GMO Project. (n.d.). Retrieved November 21, 2017, from

 Colbert, T. (2016, October 05). GMOs: Pros and Cons. Retrieved

Article by Debra Sullivan on healthline.com weighing the pros and

 Article, Essay, Book, or Software/Tool:

 Miller, H. I., & Wager, R. (2017). Agricultural Biotechnology Is

Article highlights other uses of Agricultural Biotechnology. Uses

Unit 6 Dietary Trends and

 Organic Farming uses different methods than that of conventional

Lesson on the organic food movement by Kaplan University. It give

Lesson comparing methods of conventional and organic farming

 Organic Farming Research Foundation. (n.d.). Organic Farming

Website for an organization dedicated to improving organic

 Article, Essay, Book, or Software/Tool:

 HDRA. (1998). What is Organic Farming? Retrieved November 21,

Online guide explaining what organic farming is and how to do

Unit 7 Dietary Trends and

 McWorld is a vision of global recognition and placement of American

Article explains the correlation between globalization and the

 Pang, T., & Guindon, G. E. (2004, October). Globalization and risks to

Article in the US National Library of Medicine National Institutes