Contemporary Diet and Nutrition

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Running Header: -Final Project

HW220-Final Project

HW220: Contemporary Diet and Nutrition
KAPLAN UNIVERSITY

Prof Shantelle Weichers: Contemporary Diet and Nutrition
HW220
5/22/2012

Introduction

Unit 1 Dietary Trends and Nutrition
Information to Remember
Defining Diet and Nutrition
Eating Patterns and Habits of Americans
Nationwide Food Consumption
Nutritional Principals and Standards
Basic Food Groups
Guidelines for Healthy Eating
Relationship between Nutrition and Human Health
Nutritional Status
Emerging Health Issues

Resources
Health.gov
USDA
Medicine.net

Tools
MyPryimid

Unit 2 Food Choices
Information to Remember
Defining Food Choices
How Food Habits Develop
Influences and Determinates of Food Choices
Impact of Geography on Food Choices
The Problems of Food Misinformation
United States Food and Drug Administration (USDA)
Government-Funded Food Assistance Programs
The Food Industry

Resources
USDA

Tools

Unit 3 Food ChoiceS: Economics

Information to Remember
The Economics of Food
Societal Influences
Identifying Hunger and Malnutrition
Special Populations at Risk for Hunger and Malnutrition
Poverty and Poor Health
Unit Pricing

Resources

Tools

Unit 4 Food ChoiceS: fOODBORNE iLLNESSES

Information to Remember
Food Poisoning and Food Infection
Food-Borne Illness Transmission
High Risk Groups for Food-Borne Illness

Resources

Tools

Unit 5 gENETICALLY eNGINEERED fOOD

Information to Remember
Biotechnology Defined
Genetic Assisted Agriculture
Genetic Modified Foods (GMOs)
Biotechnology Use
Potential and Actual Problems

Resources
Tools
Unit 6 tHE oRGANIC fOOD moVEMENT
Information to Remember
History of Organic Food
Labeling Organic Foods
Soil Preservation in Organic Farming
Organic Farming Practices
The True cost Of Buying Organic vs. Conventional

Resources
Tools
Unit 7 gLOBAL fOOD mARKETS
Information to Remember
Globalization
Types of Globalization Dimensions
World Hunger and Poverty

Resources
Tools

Unit 8 cONTEMPORARY weIGHT lOSS pROGRAMS
Information to Remember
Help vs. Hype
Advertising
Claims and Success Stories
Weight Loss Products
Surgery and Associated Risk
Reasons For weight Loss

Resources

Tools

Unit 9 dIVERSITY OF fOOD chOICES

Information to Remember
Working in a Multi-cultural Environment
Teaching Implementations
Vegetarians Meal Planning
Resources
Tools
Appendices

How does your diet compare to the 2010 Dietary Guidelines?
As I began to compare my own diet to the one specified in the 2010 dietary guidelines, I noticed that I did not eat enough calories. Even though my daily caloric intake in numbers is not at all at its maximum I still cannot put myself in the category as living a healthy lifestyle. My diet while only reaching 1556 calories, 2800 calories recommended, it was full of all of the wrong items; high in sodium, low in grain and essential nutrients. My attempt to eat more fruit as a substitute for vegetables is not at all acceptable; I truly didn’t know that certain fruits, that I was eating, were full of empty calories and non-essential fats. What were the major influences on your food choices and your physical activity? Me being a person who is “not afraid of the gym” I believed that I could just simply eat what I wanted to and burn it all off at the gym. My eating habits were always influenced by what I was doing at the time, if it was football season I ate more, if it was wrestling season I ate less. As I began to become older and less time could be allotted sports and activities I began to gain weight due to me consuming the same diet without the same expending the same amount of energy. What improvements could be made in the 2015 Dietary Guidelines to help consumers overcome barriers to choosing healthy foods and engaging in regular physical activity? One area that the 2010 dietary guideline could improve upon is to...
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