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KAPLAN UNIVERSITY
HW220 Contemporary Diet and Nutrition
Nutrition Education Guide
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KAPLAN UNIVERSITY
HW220 Contemporary Diet and Nutrition
KAPLAN UNIVERSITY
Nutrition Education Guide
By
Jennifer Kitchen
Kaplan University
HW220: Contemporary Diet and Nutrition
June 20, 2011
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KAPLAN UNIVERSITY
HW220 Contemporary Diet and Nutrition
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
Information to Remember
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
Information to Remember
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
Information to Remember
Resources
Tools
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HW220 Contemporary Diet and Nutrition
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
Information to Remember
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
Information to Remember
Resources
Tools
U N I T 7 G L O B A L F O O D M A R K E T S
Information to Remember
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
Information to Remember
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
Information to Remember
Resources
Tools
U N I T 1 0 A S K A N U T R I T I O N I S T
Information to Remember
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HW220 Contemporary Diet and Nutrition
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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HW220 Contemporary Diet and Nutrition
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/ .
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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.
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Unit 2
Food Choices
Information to Remember:
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 .
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HW220 Contemporary Diet and Nutrition
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/
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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
Information to Remember:
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.
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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.
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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.
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Unit 4
Food Choices: Foodborne Illnesses
Information to Remember:
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 .
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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.
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Unit 5
Genetically Engineered Foods
Information to Remember:
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
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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:
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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.
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Unit 6
The Organic Food Movement
Information to Remember:
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
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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.
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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.
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Unit 7
Global Food Markets
Information to Remember:
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.
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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/ .
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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
Information to Remember:
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/ .
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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.
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Unit 9
Diversity of Food Choices
Information to Remember:
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
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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.
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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
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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.
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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.
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Thompson, J. and Manore, M., (2007). Nutrition: an applied approach. California;
Pearson Education.
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