Professional Documents
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Nutrition
Education
Guide
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KA P L A N U N I V E R S I T Y
By
Alyssa McKay
Kaplan University
HW320: Contemporary Diet and Nutrition
- Nutrition
- Food Industry
- Dietary Guidelines
UNIT 2 F OOD CHOICE S
- Food Choices
- Food Misinformation
- Lobbyists
UNIT 3 F OOD CHOICE S: ECON OM ICS
- Malnutrition
- Poverty v. Poor Health
- Food Resources
UNIT 4 F OOD CHOICE S: F OODB OR NE IL L NESSES
- Food-Borne Illness
- Food Safety
- Transmission
UNIT 5 GENETICAL LY ENGI NEER ED F OOD
- Biotechnology
- GMO Benefits
- GMO Risks
UNIT 6 THE ORGA NIC F OOD M OVEM EN T
Information to Remember
Resources
UNIT 8 CONTEM PO RARY WEIGHT LOSS PROG RAM S
Information to Remember
Resources
UNIT 9 DIVERSITY OF F OOD CHOICES
Information to Remember
Resources
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Unit
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Recommended Dietary Allowance (RDA), etc. that are used as
reference points when planning and evaluating diets for healthy
people. Dietary guidelines are important in making sure that an
individual’s diet is healthy, and balanced with all of the required
servings of nutrients and minerals required to maintain a healthy
lifestyle.
Resources:
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Dietary Trends and Nutrition
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Unit
6
Resources:
Oregon State University Eat Well for Less. The module provided
by Oregon State shares useful information on how to prepare healthy
meals that are tasty and low-cost as well as quick and easy which is
good for the average busy lifestyle consumer looking to make good
food choices.
http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php
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Dietary Trends and Nutrition
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Unit
Information to Remember:
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Resources:
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Dietary Trends and Nutrition
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Unit
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Resources:
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Dietary Trends and Nutrition
5
Unit
Information to Remember:
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Resources:
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Dietary Trends and Nutrition
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Unit
Information to Remember:
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Resources:
EWG Dirty Dozen and Clean 15. The EWG provides information
about the dirtiest dozen fruits and vegetables as well as the cleanest
15 fruits and vegetables available to a consumer.
https://www.ewg.org/foodnews/clean_fifteen_list.php
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Dietary Trends and Nutrition
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Unit
Expanse of “McWorld”
Resources:
Web Site (1) – these websites can be ones that were posted on the
discussion board that were relevant to the topics or ones that you
used to further your knowledge on this topic. Make sure that you
properly cite the website and provide a 1-2 sentence description.
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Dietary Trends and Nutrition
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Unit
Resources:
Web Site (1) – these websites can be ones that were posted on the
discussion board that were relevant to the topics or ones that you
used to further your knowledge on this topic. Make sure that you
properly cite the website and provide a 1-2 sentence description.
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Dietary Trends and Nutrition
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Unit
Resources:
Web Site (1) – these websites can be ones that were posted on the
discussion board that were relevant to the topics or ones that you
used to further your knowledge on this topic. Make sure that you
properly cite the website and provide a 1-2 sentence description.
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References
Kaplan, 2016. HW320 Unit 1 Dietary Trends and Nutrition Lesson
1: You Are What You Eat. Retrieved on January 16th, 2017 from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/u1_Lesson1.p
df
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http://extmedia.kaplan.edu/healthSci/HW220_1204C/HW220U1les
son2.pdf
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Investopedia, 2017. Economic Basics: Supply and Demand.
Retrieved on January 16th, 2017 from
http://www.investopedia.com/university/economics/economics3.asp
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Kaplan, 2016. Unit 5 Key Terms. Retrieved on January 17th, 2017
from
http://extmedia.kaplan.edu/healthSci/HW320/HW320_1404B/KeyT
erms/HW320_U5_KeyTerms.pdf
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2017 from
http://extmedia.kaplan.edu/healthSci/HW220_1204C/6_lesson3.p
df
Appendices
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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
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