Jennifer kitchen2 hw220-01-finalproject

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HW220 Contemporary Diet and Nutrition

Nutrition Education Guide

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KAPLAN UNIVERSITY

Nutrition Education Guide

By

Jennifer Kitchen

Kaplan University

HW220: Contemporary Diet and Nutrition

June 20, 2011

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Table of Contents

Introduction

U N I T 1 D I E T A R Y T R E N D S A N D N U T R I T I O N

Information to Remember

Resources

Tools

U N I T 2 F O O D C H O I C E S


Resources

Tools

U N I T 3 F O O D C H O I C E S : E C O N O M I C S


Resources

Tools

U N I T 4 F O O D C H O I C E S : F O O D B O R N E I L L N E S S E S


Resources

Tools

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U N I T 5 G E N E T I C A L L Y E N G I N E E R E D F O O D


Resources

Tools

U N I T 6 T H E O R G A N I C F O O D M O V E M E N T


Resources

Tools

U N I T 7 G L O B A L F O O D M A R K E T S


Resources

Tools

U N I T 8 C O N T E M P O R A R Y W E I G H T L O S S P R O G R A M S


Resources

Tools

U N I T 9 D I V E R S I T Y O F F O O D C H O I C E S


Resources

Tools

U N I T 1 0 A S K A N U T R I T I O N I S T


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Resources

Tools

Appendices

A) Personal Diet and Physical Activity Assessment

B) Dietary Habits of the Native American Community: Focus on Pueblo

Unit 1

Dietary Trends and Nutrition

Information to Remember:

The Science of Nutrition

A body of scientific knowledge has been developed to help people understand

importance of nutrition. The fields of anatomy, physiology, chemistry, biochemistry,

and cellular biology all play a role in this understanding. The saying, “we are what we

eat” has been seen through the research done in these scientific fields. The body

has internal control which helps maintain homeostasis and macro and micro nutrients

have functions within the body and effects on the body (Schlenker & Roth, 2011).

Knowing what a vitamin or mineral does within the body and how much protein or fat

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is found in food can help a person understand what they are consuming and how it

may affect their health.

Nutrition and Diet

Many people when they hear the word diet think of weight-loss but diet is really a

word for the food and drink that a person regularly consumes. Everyone has a

regular diet and the food a person consumes nourishes their body. This nourishment

is nutrition. The word nutrition literally means “to nourish” (Schlenker & Roth, 2011).

Nutrients are found in foods and most foods contain variety micronutrients (vitamins

& minerals) and macronutrients (carbohydrates, lipids, proteins) to help provide

energy, build and repair tissues and structure, and maintain homeostasis (Schlenker

& Roth, 2011). Diet and nutrition supports living.

Water

Water makes up over half the human body. Children have more body water than

adults and men have more body water than women. This water is distributed

through-out the body, inside and outside of the cells, and helps the body to maintain

homeostasis (Schlenker & Roth, 2011). Being that the human body is more water

than any other element it is important to drink plenty of water, especially when

exercising and definitely when thirsty. Water is a necessity for absorbing nutrients,

as well as, hydration.

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Resources:

NutritionData.com, (2011). Self-Nutrition Data: know what you eat. Retrieved from

http://nutritiondata.self.com/ .

At nutritiondata.com a person can compare foods, learn about diet and health, and

find recipes. Becoming a member can help a person to analyze foods in their diet,

track consumption, and make better choices. Becoming a member is free and this

website is very easy to use.

U.S. Department of Human and Health Services (DHHS), National Institutes of Health

(NIH), and National Heart, Lung, and Blood Institute (NHLBI), (n.d.). Portion Distortion!

Do you know how food portions have changed in 20 years? Retrieved from

http://hin.nhlbi.nih.gov/portion/.

Portion Distortion is a website dedicated to the awareness of the new ’super-sized’

portion people eat today, which is a part of the cause of obesity. There are links to

help a person figure their BMI (body mass index), plan a menu, and Ways to

Enhance Children’s Activity and Nutrition. There is also a link to learning about the

difference between portions and servings.

Office of Disease Prevention and Health Promotion (ODPHP), and U.S. Department of

Health and Human Services (DHHS), (n.d.). Health.gov: improve health. Learn how.

Retrieved from http://health.gov/ .

http://health.gov/

http://hin.nhlbi.nih.gov/portion/

http://nutritiondata.self.com/

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Health has a lot to do with what a person eats. Everyone is an individual but

everyone needs proper nutrition and plenty of physical activity to stay healthy. This

website is all about health and contains links for nutrition and fitness, as well as,

health and wellness. There is a My Health Finder box to the right that is a must for

anyone who visits this site.

Orenstein, B.W., (2009). How to Eat a Healthy Diet: in order to keep yourself in the best

shape possible, it's essential to eat a healthy diet. Find out exactly what you should be

eating on a regular basis. Everyday Health. Retrieved from

http://www.everydayhealth.com/healthy-living/basics-of-healthy-living.aspx .

This article is exactly about what the subtitle says. It lays down the building blocks of

what a healthy diet is and speaks of calories and exercise. It is a simple article which

is not intimidating.

Tools:

U.S. Department of Agriculture (USDA), (n.d.). My Pyramid Tracker. Retrieved from

http://www.mypyramidtracker.gov/Default.htm .

My Pyramid Tracker is a useful tool in assessing food intake and activity level. It is

easy to use and available to everyone.

http://www.mypyramidtracker.gov/Default.htm

http://www.everydayhealth.com/healthy-living/basics-of-healthy-living.aspx

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Unit 2

Food Choices


Social Factors in Food Choice

Social factors influence an individual’s food choices. Family customs, ethnic

background, cultural and religious beliefs, socioeconomic status, health status, or

familial history play a role in shaping a person’s eating habits (Schlenker & Roth,

2011). When a person grows up with certain foods they continue to eat these same

foods and pass these eating habits on to their children.

Psychological Factors in Food choice

Psychological factors influence individual food habits. A person’s self-image, mood,

and thoughts on food can help shape eating patterns (Schlenker & Roth, 2011).

When a person is sick they may crave “comfort foods”. When a person is in believes

they are to thin or to fat they may eat more or less depending on how they perceive

they should be. Many over-weight people may believe there is nothing they can do

to lose weight and just keep eating unhealthy foods.

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Food Misinformation

Food misinformation is very common for many reasons and targeted toward many

people. An individual may or may not eat certain foods because they believe them to

be healing or unhealthy. Some foods may be avoided because a person believes

they are an unnecessary expense or because they believe the food is unsafe

(Schlenker & Roth, 2011). Food misinformation can affect many age groups. Food

producers may claim that a supplement will give the elderly more vigor or that

specific foods are will help a teen fit in, or that more of a food will give an athlete “the

competitive edge”. An obese person may believe a food supplement will help them

stave off hunger and help them lose weight (Schlenker & Roth, 2011). People must

ask themselves if such claims by the food industry are valid or if the claim is “too

good to true” and is simply a ploy to sell more product.

Resources:

National Dairy Council, (2011). Nutrition Explorations: kids’ nutrition at its best.

Retrieved from http://www.nutritionexplorations.org/index.asp .

Nutrition Explorations is a website, designed by the National Dairy Council, for school

nutritional professionals, educators, parents, and children. There are activities for

kids to learn about nutrition; fun, games, and even recipes.

Healthfood-guide.com, (n.d.). Health Food Guide: health food for a healthy life style.

Retrieved from http://www.healthfood-guide.com/healthyfoodchoices.aspx .

http://www.healthfood-guide.com/healthyfoodchoices.aspx

http://www.nutritionexplorations.org/index.asp

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This website is a great source for health foods, food supplements, exercise routines,

reviews, and articles. The purpose of the site is to help consumers make healthy

decisions when it comes to food and exercise. There are many useful articles

relating to fast foods, whole foods, and healing foods, as well as, a plethora of other

articles relating to nutrition and exercise.

Rommereide, J., (n.d.). Nutrition Crash Course. Retrieved from

http://www.nutritioncrashcourse.com/index.html.

The Nutrition Crash Course is a great educational website that teaches the basics of

nutrition. Rommereide gives people the opportunity to learn what is healthy and what

is not with the easy click of a button and covers health foods to fast foods in a simple

and understandable way.

Nestle, M., (2007). Food Politics: How the Food industry Influences Nutrition and

Health. California: University of California Press.

On television, in magazines, and on every store shelf, advertising is where people

are educated on the foods they buy and consume. The food industry is competing

for our food dollars and they will do just about anything to do it. Nestle shows us

what is really going on behind the scenes with our food and how the food industry

strives in their influence of our food choices.

Tools:

MyPyramid Menu Planner http://www.mypyramidtracker.gov/planner/

http://www.mypyramidtracker.gov/planner/

http://www.nutritioncrashcourse.com/index.html

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A person can use MyPyramid Menu Planner to plan menus by searching for foods

and beverages they plan to eat and making a daily menu plan. This website is a

companion to MyPyramid Tracker and used can give a person a more complete

picture of their health choices.

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Unit 3

Food Choices: Economics


Education Influences Food Choices

Eating habits are learned habits. As a child grows they tend to eat what their family

eats. Children learn about food from school, as well as from the media. After eating

behaviors are formed the habits that are unhealthy may be difficult to break.

Schlenker and Roth state that learning new healthy habits “begins at the point of

contact between prior experience and knowledge and the new concepts being

presented” (2011). People can take what this new information and over-lap this with

previous knowledge to form their own new ideas about foods.

Sources of Groceries Vary Economically

Not all stores sell the same products for the same price. Geographical location may

play a role in what foods are available and the costs of foods. Some fresh fruits and

vegetables that are not in season will cost more, due to having to be shipped, than

the frozen or canned variety. If a healthy choice costs too much an individual that

has little money to spend on food is more likely to purchase the cheaper, more

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processed product. When a family is living in poverty they are more likely to buy the

dented cans or day old foods that are available at a discount (Schlenker & Roth,

2011). This can carry risks, but access to healthy foods is determined by a family’s

income.

Food Insecurity

A family’s income influences the choices they make when buying foods. If there is not

enough money for food and a family is suffering food insecurity the government has

programs that can help. Supplemental Nutrition Assistance Program (SNAP), also

known as Food Stamps, is the largest food assistance program in the U.S. and not

only provides a “food income” but also assists by educating the program participants

in making healthy and affordable purchases (Schlenker & Roth, 2011). Having

knowledge about nutrition can be a major help for many low-income people.

Resources:

Helpguide.org, (n.d.). Helpguide.org: a trusted non-profit resource. Retrieved from

http://www.helpguide.org/index.htm .

Helpguide.org is an informational website established to help people make healthy

choices in life. In the section on Diet and Nutrition an individual can learn about

healthy eating, making food choices on a limited income, and nutrition for kids and

teens.

http://www.helpguide.org/index.htm

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Bugetingincome.com, (2011). Budgeting Income. Retrieved from

http://www.budgetingincome.com/index.php .

This website gives many tips on how to manage a budget. In the Living on a Budget

section there is a link to a list of 20 ways to save money on food and groceries.

Administration for Children and Families (ACF), (2011). AFC Assistance. Retrieved

from http://www.acf.hhs.gov/index.html .

The official webpage for ACF has many links to help low-income families that need

assistance. This page lists links for help with childcare and education, energy

assistance, health assistance, and even fun stuff for the kids to enjoy.

Frazao, E., Andrews, M., Smallwood, D., & Prell, M., (2007). Food Spending Patterns of

Low-Income Households: Will Increasing Purchasing Power Result in Healthier Food

Choices? By E. Frazao, M. Andrews, D. Smallwood, & M. Prell. Retrieved from

http://www.ers.usda.gov/publications/eib29/eib29-4/eib29-4.pdf .

This article compiled by the USDA and Economic Research Project speaks of the

research done on what people buy when given the means to purchase healthier

foods. Most people, even with the purchasing power via food stamps, do not

purchase more fruits and vegetables.

http://www.ers.usda.gov/publications/eib29/eib29-4/eib29-4.pdf

http://www.acf.hhs.gov/index.html

http://www.budgetingincome.com/index.php

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Tools:

LIVESTRONG.com, (2011). LIVESTRONG.com. Retrieved from

http://www.livestrong.com/

On this website there is lots of information on how to live healthy. The Start Tracking

link on the top menu bar gives an individual many assessment tools to calculate

needed calorie intake, activity levels, track glucose and insulin for diabetes. Easy to

use and thorough, anyone can use this site for self-assessment.

http://www.livestrong.com/

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Unit 4

Food Choices: Foodborne Illnesses


Foodborne Illness

Foodborne illnesses often happen due to unsafe handling or storage of food. Six

common bacteria that cause foodborne illnesses are; E. coli 0157:H7, salmonella,

campylobacter, shigella, listeria, and vibrio (Schlenker & Roth, 2011). By refrigerating

food properly, washing hands, foods, and preparation surfaces and utensils, and

cooking foods to proper internal temperature many of these bacteria can be killed

and lower the chances of a foodborne illness.

Food Poisoning

Food poisoning is caused by toxins in the food. The 3 most common toxins found in

food are; staphylococcus aureus, clostridium botulinum, and clostridium perfringens

(Schlenker & Roth, 2011). They can be caused by improper handling and improper

storage. When cooked foods, especially meats and dishes including meat or dairy

ingredients, are left out for too long a period they may form these toxins.

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Safe Handling Instructions

Most packaging has storage and handling instructions, especially meat products.

These instructions are simple and straight forward and tell how to store, thaw, and

cook these foods (Schlenker & Roth, 2011). By following these instruction people will

be better able to avoid foodborne pathogens.

Resources:

OutBreak, Inc., (2011). Foodborne Illness: common bacteria and viruses that cause

food poisoning. Retrieved from http://www.foodborneillness.com/ .

This website gives descriptions of some of the most common bacteria and viruses

that cause food poisoning. It also provides information on the symptoms and risks of

foodborne illness and how they are detected as the cause of infection.

Stop Foodborne Illness, (n.d.). Stop Foodborne Illness: America’s voice for safe food.

Retrieved from http://www.stopfoodborneillness.org/ .

This website is dedicated to the prevention of foodborne illness and food poisoning.

They advocate food safety by promoting public awareness.

Food poisoning, (2010). Foodpoisoning.com. Retrieved from

http://www.foodpoisoning.com/resources.php .

http://www.foodpoisoning.com/resources.php

http://www.stopfoodborneillness.org/

http://www.foodborneillness.com/

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This website gives information about foodborne illness and food poisoning. A person

can find out what their rights are if they become ill from foods and contains links to

find out about food recalls and safety issues.

Schlosser, E., (2005). Fast Food Nation: the dark side of the all-American meal. New

York; Harper Perennial.

Fast Food Nation is a book all about the way food industry has changed in the past

century and the effects of these changes. Schlosser writes of the current safety

issues in the fast food industry, from the mass production of animals for meat all the

way to what ends up on our table.

Tools:

Partnership for Food Safety Education, (2010). Fight BAC: keep food safe from bacteria.

Retrieved from http://www.fightbac.org/ .

Fight BAC is not actually a web tool but a really good site for understanding the risks

of bacteria in foods and ways of prevent foodborne illness and food poisoning. It

contains pages on safe food handling practices and an education center with

information for every age group, including activities for children.

http://www.fightbac.org/

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Unit 5

Genetically Engineered Foods


Agricultural Biotechnology

Biotechnology is the use of microorganisms or biological substances to perform

specific industrial or manufacturing processes. These microorganisms or substances

may include bacteria, yeasts, or enzymes. It has been applied in the making of

pharmaceuticals, synthetic hormones, packaged foods, fibers, and animal feeds for

centuries (Kitchen, 2011). Biotechnology has now come to include genetic

modification of organisms.

Genetically Modified Organisms

Also known as genetically modification, the science of genetic engineering alters the

genes of a plant or animal to produce a new trait. Genetic engineering is also used to

make biological substances, such as a proteins or hormones. It involves the creation

of recombinant DNA, which is then inserted into the genetic material of a cell to

produce a desired trait in that plant or animal species (Kitchen, 2011). This relatively

new science is quite controversial.

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The Risks of Genetically Modified Organisms (GMOs)

Genetically modifying plants and animals carry risks to people, as well as, the

environment. People may develop allergic reaction or antibiotic resistance. Foods

may lose nutritional content due to alteration of DNA. Damage to environment may

be caused by gene mutation due to genetic pollution and cross-pollination (Kitchen,

2011). The biotechnology of genetic engineering is too new to know and understand

all the implications GMOs carry.

Resources:

Say No to GMO, (2011). Say No to GMOs. Retrieved from

http://www.saynotogmos.org/ .

This website is dedicated to helping people become aware of the risks of GMOs by

offering information on the “complex and controversial issue of genetic engineering”.

They support the labeling of GMO-containing foods and more thorough safety

testing. Say No to GMOs consumers plenty of information on why not to eat the new

foods created by genetic engineering.

The Center for Food Safety (CSF), (n.d.). The Center for Food Safety. Retrieved from

http://www.centerforfoodsafety.org/ .

CSF challenges the harmful food production technologies and methods that have

come popular today. They are active in promoting sustainability and an individual

can become active by donating to their legal fund to preserve the integrity of organic

http://www.centerforfoodsafety.org/

http://www.saynotogmos.org/

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farming, protect the consumers’ right to know, stand up for farmer’s rights, and

protect the environment from the hazards of GE crops.

Institute for Responsible Technology (IRT), (2011). Institute for Responsible

Technology: the most comprehensive source of GMO health risk information on the web.

Retrieved from http://www.responsibletechnology.org/ .

IRT is one of the best resources for comprehensive and up-to-date information on

GMOs. Their Campaign for Healthier Eating in America helps to educate the

consumer about the health of the population, the environment, and society when

dealing with the government and the corporations in control of our food supply that

manufacture GMOs.

Boyle, R., (2011). How to Genetically Modify a Seed, Step By Step: Using nature as a

guide, geneticists build plants with qualities evolution could never produce. Popular

Science [electronic version]. Retrieved from

http://www.popsci.com/technology/article/2011-02/15-years-1-billion-hectares-worldwide-

have-been-planted-genetically-modified-crops .

Rebecca Boyles article on how genetically modified seeds come into being is

amazing. She really tells the reader what happens from the beginning, finding the

desired trait, all the way to the growing of these foods to feed the population. It is a

very straight forward look into what happens at Monsanto, genetic engineering.

Tools:

http://www.popsci.com/technology/article/2011-02/15-years-1-billion-hectares-worldwide-have-been-planted-genetically-modified-crops

http://www.popsci.com/technology/article/2011-02/15-years-1-billion-hectares-worldwide-have-been-planted-genetically-modified-crops

http://www.responsibletechnology.org/

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Institute for Responsible Technology (IRT) (2010). Non-GMO Shopper’s Guide: how to

avoid foods made with genetically modified organisms (GMOs).

http://truefoodnow.org/shoppers-guide/ .

This is not really a web tool, but a guide that can be saved in its PDF form or printed

out for use when making a shopping list or actually doing the shopping. It gives lists

of companies that are enrolled in the Non-GMO Project and includes a list of GM-

ingredients that are commonly used in processed and prepackaged foods.

http://truefoodnow.org/shoppers-guide/

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Unit 6

The Organic Food Movement


100% Organic, Organic, & Made w/ Organic Ingredients

The term organic used be known to mean “of, relating to, derived from, or

characteristic of living plants and animals” but now more commonly means “of,

relating to, or grown with the use of fertilizers or pesticides deriving from animal or

vegetable matter, rather than from chemicals” (Collins English Dictionary). The word

organic, when shopping, may be confusing to consumers but the National Organics

Project was established, in 2002, by the USDA to help consumers to know what they

are buying when they buy organic. If a consumer wants truly organic they should

look for the USDA Organic seal, any foods with this label must be at least 95%

organic (Thompson & Manore, 2009). Other foods may have organic on the label

they are only made using organic ingredients if the package does not have the seal.

Organic Farming

Organic farming requires a lot of time and energy and produces less food products

per acre than conventional farming. Farmers must work harder and they yield

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smaller crops because they do not use pesticides. They use beneficial insects and

birds to keep pests down and natural fertilizers, like manure or compost to feed soil

and plants. Organic farmers also must rotate crops, till, hand weed, and mulch to

manage weeds. They feed their animals organic feed and allow them access to the

outdoors (Kitchen, 2011).To meet the USDA’s organic standards farmers must find

natural remedies for common problems.

The Food Movements for Healthier Alternatives

There is a new social movement bought on by the desire for more sustainable and

healthful foods. These food movements are sweeping the nation and changing the

way people think of food. There are many ways to promote more healthful

alternatives but two apply to the topic of organically grown foods. The Good Food

Movement demands for more local, organic, and humanely produced foods. The

Community Food Security Movement aims to connect communities with the local

farmers that produce their foods (Nestle, 2007). People can make a difference when

they make the choice to buy local produce and meat from farmers striving for

sustainability.

Resources:

Farm Aid, (2010). Farm Aid: keep America growing. Retrieved from

http://www.farmaid.org/site/c.qlI5IhNVJsE/b.2723595/k.EE67/Family_Farmers_Good_Fo

od_A_Better_America.htm

http://www.farmaid.org/site/c.qlI5IhNVJsE/b.2723595/k.EE67/Family_Farmers_Good_Food_A_Better_America.htm

http://www.farmaid.org/site/c.qlI5IhNVJsE/b.2723595/k.EE67/Family_Farmers_Good_Food_A_Better_America.htm

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A part of the Good Food Movement, Farm Aid educates the consumers about the

issues affecting family farmers and the food they eat. A person can find family

farmed food and take action by signing petitions and speaking up for family farmers.

Slow Food USA, (2010). Slow Food USA: supporting good, clean, and fair food.

Retrieved from http://www.slowfoodusa.org/ .

Another part of the Good Food Movement is Slow Food USA. They describe

themselves as “a global, grassroots movement with thousands of members around

the world that links the pleasure of food with a commitment to community and the

environment.”

Organic Farming Research Foundation (OFRF), (2011). Organic Farming Research

Foundation: sowing seeds to transform agriculture. Retrieved from

http://ofrf.org/index.html .

OFRF educates the public on organic farming, helps fund research, and promotes

policy changes. This is a serious website for anyone who wants to change organic

agriculture policy in Congress and USDA.

Greene, A., Scowcroft, B., and Tawse, S., (2011). Top 10 Reasons to Support Organic

in the 21st Century. Retrieved from http://www.organic.org/articles/showarticle/article-

206 .

This is a great article listing reasons to support organic agriculture. Organic farming

not only reduces the use of chemicals but also promote bio and cultural diversity.

http://www.organic.org/articles/showarticle/article-206

http://www.organic.org/articles/showarticle/article-206

http://ofrf.org/index.html

http://www.slowfoodusa.org/

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Tools:

Local Harvest, Inc., (2011). Local Harvest: real food, real farmers, real community.

Retrieved from http://www.localharvest.org/

At localharvest.com an individual can search for the nearest organic food producers

and sellers. From Community Supported Agriculture (CSA) and local farmer’s

markets to restaurants and meat processors, all can be found by searching the map

on the home page.

http://www.localharvest.org/

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Unit 7

Global Food Markets


Global Nutrition

As globalization has united the World the cases of malnutrition has become more

evident. The Food and Agricultural Organization (FOA) estimates that 850 million

people worldwide are undernourished (Thompson & Manore, 2009). In developing

countries many people simply do not have enough to eat, causing undernutrition.

There may be plenty of food produced each year worldwide but many people do not

have access to healthy foods because of lack of money.

Fast Food Impacts World Health

There is another form of malnutrition which has been increasing for some time,

especially in the U.S. Overnutrition is caused by an over-consumption of calories

and is the cause of obesity. Many countries are experiencing a new growth, not only

economically but physiologically, as fast and convenient foods are now available all

over the World. The dietary patterns of people, in many developed and developing

countries, are moving from ethnic and regional foods to the prepackaged, processed

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foods and fast foods (McDonald’s, KFC, Burger King are Worldwide) which contain

high energy density due to the added fats and sugars (Thompson & Manore, 2009).

With the rest of the World eating this “all-American” diet, obesity and the diseases

that come along with obesity are changing the shape of foreign culture and health.

Fast Food Industry Impact on Foreign Food Markets

America has not only brought fast food to the World it has also brought the fast food

way of doing things. As some chain restaurants move overseas so do their

suppliers, but this is not always so, as some companies simply move their

operations. Fast food changes the face of the foreign market by changing

agricultural production to suit their needs; they buy land, build plants and

warehouses, and raise livestock and vegetables according to the needs of the

industry (Schlosser, 2005). This does build up the economy of the country but it also

changes the way these peoples have lived for centuries.

Resources:

World Hunger Education Service (WHES), (2011). Hunger Notes: why are people

hungry? Retrieved from http://www.worldhunger.org/index.html .

At the WHES website an individual can learn about hunger around the World and

what can be done to relieve that hunger. Food should be a right that all people are

born with, yet hunger is something that affects many people in many countries,

developing and developed.

http://www.worldhunger.org/index.html

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United Nations (UN), (n.d.).Welcome to the United Nations: it’s your World. Retrieved

from http://www.un.org/en/index.shtml .

The UN has a great website full of all kinds of information about what is going on in

our World. From the Development link an individual can learn all about what is going

on around the World when it comes to agriculture and the food market. There is a

link for Topics from A-Z which makes information easy to find.

Global Organic Market Access (GOMA), (n.d.). Harmonization & Equivelance: the

newsletter of GOMA. Retrieved from http://www.goma-organic.org/ .

GOMA believes, “Organic agriculture and trade afford the world a high level of agro-

ecosystem services, and present social and economic opportunities for people,

especially those in need of food security and ways out of poverty.” This site is

dedicated to harmonization and equivalence of organic standards around the World.

van Waerebeke, D. (2010). How to Feed the World. Retrieved from

http://vimeo.com/8812686 .

A wonderful short film (9 minutes), aimed mainly at 9-14 year olds, to explain what

goes on in the World when it comes to agriculture and food distribution.

Tools:

Food and Agriculture Organization (FOA), (2011). Food and Agriculture Organization of

the United Nations: for a World without hunger. Retrieved from http://www.fao.org/ .

http://www.fao.org/

http://vimeo.com/8812686

http://www.goma-organic.org/

http://www.un.org/en/index.shtml

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This not actually a tool but a website that has a plethora of information on the food

and agriculture of the World. There are many articles on the affects globalization has

on the countries of the World.

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Unit 8

Contemporary Weight Loss Programs


Obesity

A major health issue in the U.S. is obesity. Schlenker and Roth state that,”71% of

men and 61% of women are overweight or obese.” This obesity epidemic not only

effects adult but also children, “32% of children are overweight or at risk for

overweight” (2011). In the past 25 years people have changed their diets and

lifestyles as food became more readily available and advancements in technology

made work easier and play more inactive. Energy intake has been rising, while

energy expenditure has fallen.

A Healthful Diet

Eating a healthful diet is important to reaching and maintaining a healthy weight. A

healthful diet must be adequate, moderate, balanced, and varied. An adequate diet

will provide all the energy, nutrients, and a fiber a person needs. A moderate diet

means eating the right amounts of foods. A balanced diet will give a person the right

balance of the nutrients. A varied diet means eating a variety of different foods every

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day (Thompson & Manore, 2009). Maintaining a healthful diet helps maintain a

healthy weight.

Nutrition and Physical Activity

To achieve and maintain a healthy weight an individual must get proper nutrition and

be physically active. Physical activity is any movement that increases the amount of

energy expended. The Center for Disease Control and prevention report that over

half the adults in the U.S. do not meet the national health recommendations for

physical activity and almost 16% do not take part in any leisure-time physical

activities (Thompson & Manore, 2009). These adults are not doing enough activity to

burn off the calories they consume and therefore are becoming overweight and now

children are also more inactive so the obesity epidemic is growing.

Resources:

3 Fat chicks on a Diet, (2008). 3 Fat Chicks on a Diet. Retrieved from

http://www.3fatchicks.com/ .

A great web community for help in weight loss. Members can blog, join the forum,

read great articles on pertinent information regarding diet and health.

WeightLoss for All, (2011). Weight Loss for All: weightloss made easy for you.

Retrieved from http://www.weightlossforall.com/ .

http://www.weightlossforall.com/

http://www.3fatchicks.com/

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People lose weight by changing eating habits and lifestyle. There is no ‘magic pill’

that works for everybody and this website Education is the key to losing weight and

keeping it off.

Women to Women, (2011). Women to Women: changing women’s health- naturally.

Retrieved from http://www.womentowomen.com/ .

This is not really a weight loss site but a site to learn about women’s health. There

are questionnaires to help women learn about their personal health and get on track

to a healthier life.

Down to Earth, (2010). Obesity in America. Retrieved from

http://www.downtoearth.org/health/nutrition/obesity-america .

An examination of the eating and lifestyle habits of the American people. Obesity is

one of the biggest health related issues in America and people must learn healthy

habits in order to become healthier.

Tools:

FitDay, (2011). FitDay. Retrieved from http://fitday.com/ .

A free diet and weight loss journal. An individual can track their nutrition, exercise,

and goals for weight loss.

http://fitday.com/

http://www.downtoearth.org/health/nutrition/obesity-america

http://www.womentowomen.com/

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Unit 9

Diversity of Food Choices


Development of Food Patterns

Food patterns develop over time and many factors influence food habits. Farming

certain crops and raising specific animals for food depends a lot on the environment.

Where a people live determines what can be grown and raised. In arid climates, as

in wet climate, only certain foods will grow. Agriculture requires land and water and

specific plant and animal breeds are adapted to certain climates (Schlenker & Roth,

2011). Religion may also play a role in what a people eat.

Cultural Diversity in Diets

People from different cultures eat different foods and they eat them in different

amounts. The USDA is aware of this and there are Diet Pyramids that account for

the variation in ethnic and cultural food patterns (Thompson & Manore, 2009). There

is a Pyramid for the vegetarian diet and another for the Mediterranean diet. There is

a Latin diet Pyramid which differs greatly from the Asian Pyramid.

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Cross-Cultural Food Patterns

In the U.S. people may eat many of the same foods, but that was not always the

case. Native Americans did not grow up on burgers and fries a century ago and

neither did the Hispanic and African Americans. Many people around the World

have eaten rice or corn as a main grain for centuries but now many people eat

bleached-wheat products daily (Schlenker & Roth, 2011). This is just one example of

how cross-cultural exchange has occurred in America.

Resources:

OldWays Preservation Trust, (2010). OldWays. Retrieved from

http://www.oldwayspt.org/ .

OldWays is about “changing the way people eat through practical and positive

programs grounded in science, traditions, and delicious foods and drinks.” This

website is for anyone and everyone interested in becoming informed about healthy

and pleasurable eating and drinking.

Centers for Disease Control and Prevention (CDC), (n.d.). Racial and Ethnic

Approaches to Community Health (REACH). Retrieved from http://www.cdc.gov/reach/ .

REACH is a program set up by the CDC to promote community health in ethnic and

racial communities. This program hopes to decrease the health disparities in

http://www.cdc.gov/reach/

http://www.oldwayspt.org/

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communities that have strayed from their traditional diet and are now suffering due to

lack of nutrition education.

Pie in the Sky Productions, (2005). The Meaning of Food. Retrieved from

http://www.pbs.org/opb/meaningoffood/ .

This website by the Public Broadcasting Station (PBS) explores culture through food.

What we eat, why we eat, and how we eat differs with each culture and has great

meaning. I highly recommend this site for the whole family.

Olver, L., (2011). The Food Timeline. Retrieved from

http://www.foodtimeline.org/index.html .

This timeline will take an individual through history and on a trip all about food; when

people started eating certain foods and when specific recipes were first recorded.

Not an easy feat but one that is daring, Leslie Olver, does her best to bring the

history of food into a new light.

Tools:

United States Department of Agriculture (USDA), (2011). Dietary Guidance:

Ethnic/Cultural food guide pyramid. http://fnic.nal.usda.gov/nal_display/index.php?

info_center=4&tax_level=3&tax_subject=256&topic_id=1348&level3_id=5732 .

As mentioned above, the USDA has culturally diverse Diet Pyramids and this is the

direct link to find out more about how and what other cultures eat.

http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1348&level3_id=5732

http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&topic_id=1348&level3_id=5732

http://www.foodtimeline.org/index.html

http://www.pbs.org/opb/meaningoffood/

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Appendix A

Personal Diet and Physical Activity Assessment

Diet Quality and Physical Activity Status- May 1, 2011

Figure 1

My Diet Compared to the 2010 Dietary Guidelines

My diet has room for improvement in a few areas. Although all the grain

products I ate, the day I recorded my diet, were whole grains I still did not reach the

requirements. My milk group intake is also low. Figure 1 shows that I had no fruits on

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the day I recorded but in actuality I had a full serving from tomatoes and peppers. This

being so I got an extra cup of vegetables which put me over the recommended amount.

Still I would have had a low intake in the fruit category. Figure 2 shows that I only

consumed a little more than 1/2 my dairy recommendation and about 2/3 of the

recommended grain intake. Again, as seen in figure 1, I have no fruit intake according

to MyPyramid. I am consuming enough meat and plenty in the vegetable category. On

the day I recorded my physical activity I met recommended amount of daily moderate

physical activity. Since I mainly do only moderate activity most of the week, I do try

including more vigorous activity a couple times a week. Figure 3 shows the results of

my physical activity.

Figure 2

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Major Influences on Food Choices and Physical Activity

As I recorded my diet and physical activity I noticed that the real influence on my

food choices is hunger and the need to eat. I sometimes do not eat because I do not

have the hunger feeling and I end up skipping a meal without even thinking. Figure 4

shows that my calorie intake was slightly lower than my estimated calorie requirement. I

do not have any trouble maintaining my current rate. I do drink coffee for that “up” in

the morning sometimes but not always and drink water most of the day. I did drink a Dr.

Pepper with my lunch the day of my recording because I actually went out to lunch. A

good portion of my day was spent working my housekeeping job and studying, which

was all I could really fit into my day besides the everyday self-care, walking the dog, and

going to the library to do returns and check out the movie “Freakonomics”.

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Figure 3

2015 Dietary Guidelines Improvements

I have a couple suggestions for improving the Dietary Guidelines. First, I think

that fruits and vegetables need to be properly identified. The fact that I eat tomatoes

and a variety of peppers on a regular basis does not show when I use MyPyramid

Tracker since they are categorized as vegetables. I think that certain dairy products

could also be re-categorized, since ice creams have more sugar and fat in them than

milk or yogurt. Finally, if the guidelines were easier for the average American to

comprehend and more accessible to all people then we may have a better chance of

lowering the number of cases of obesity and degenerative diseases. Overall, the

guidelines are good and do have good tips to eating healthy. Not everybody has seen

the guidelines or has access to the guidelines. If the USDA could make the guidelines

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into easy to read brochures and mail those out to all the people more people would at

least have a chance to view them.

Figure 4

References

Dietary Guidelines for Americans 2010

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf

MyPyramid Tracker http://www.mypyramidtracker.gov/default.htm

http://www.mypyramidtracker.gov/default.htm

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/PolicyDoc.pdf

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Appendix B

Dietary Habits of the Native American Community: Focus on Pueblo

In the Native American community three foods have always been the staple in

the dietary habits; corn also known as maize, squash, and beans. Along with “The

Three Sisters”, as this triad of grown food is known, Native Americans hunted game,

like deer and rabbit, fished, and gathered other plants, berries, nuts, and fruits. In the

lands of the Pueblos, which includes much of New Mexico and parts of Arizona,

pumpkin is a common squash and chilies are used in many recipes. Corn meal was

used in breads and blue corn was commonly grown and used, as well as, the yellow

variety.

Today things have changed for some of the Pueblo. Now, Native Americans can

shop like every other American. They have no need to hunt and gather, although some

still stick to tradition. Many of the Pueblo still grow their own foods, harvest cactus, and

hunt jackrabbits. They still use the irrigation systems started by their ancestors long

ago to water their colorful corn. While others simply drive to the nearest grocers and

buy what the rest of America is buying, fast foods that are convenient and easy filled

with preservatives and artificial colors and flavors.

What does this mean for the health of the Native population in America? Obesity

is a prevailing issue all across America and 30 percent of the Native population is

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obese. Obesity among this population is due to the same reasons obesity is common

among the rest of America; poor food choices and lack of exercise. With obesity come

higher rates of diabetes, high blood pressure, and heart disease. As America has

developed and grown, with new farming technology and new ways of making food,

many people have stopped farming and have started eating processed foods. Most

Americans work less and eat more and this effects the health of all people in this

country.

Native Americans may be affected more by the food additives put in many foods

today, just like they are more likely to have lactose intolerance due to not being milk

drinkers like the Europeans that brought milk drinking to America. The Europeans

brought with them many habits that may cause more illness for Native Americans. After

centuries of eating pure foods from the Earth and naturally preserving foods by drying,

Native Americans now eat many additives which have been common among the

Europeans for centuries. The Native population in America has not had the slow

adaption to these foods that Europeans went through and now they are having health

issues they may have never seen if not for the modern ways that were brought over by

the British, Spanish, and French.

References

Tahonka, (2011). American Native Food. Retrieved from

http://www.tahtonka.com/food.html.

http://www.tahtonka.com/food.html

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Tahonka, (2011). American Native Health Issues. Retrieved from

http://www.tahtonka.com/health.html.

References

Kitchen, J., (2011). Agriculture Today: genetically engineered agricultural practices.

Kaplan University.

Kitchen, J., (2011). Organic Vs. Conventional Food: a cost comparison. Kaplan

University.

Nestle, M., (2007). Food Politics: how the food industry influences nutrition and health.

California; University of California Press.

organic. (n.d.). Collins English Dictionary - Complete & Unabridged 10th Edition.

Retrieved June 18, 2011, from Dictionary.com website:

http://dictionary.reference.com/browse/organic .

Schlenker, E. and Roth, S., (2011). Williams’ Essentials of Nutrition and Diet Therapy.

Missouri; Elsevier Mosby.

Schlosser, E., (2005). Fast Food Nation: the dark side of the all-American meal. New

York; Harper Perennial.

http://dictionary.reference.com/browse/organic

http://www.tahtonka.com/health.html

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Thompson, J. and Manore, M., (2007). Nutrition: an applied approach. California;

Pearson Education.

Jennifer kitchen2 hw220-01-finalproject

Health & Medicine

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