Kaplan University's Nutrition Education Guide

KAPLAN UNIVERSITY
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

UNIT 1 DIETARY TRENDS AND NUTRITION

Information to Remember

Resources

Tools

UNIT 2 FOOD CHOICES


Resources

Tools

UNIT 3 FOOD CHOICES: ECONOMICS


Resources

Tools

UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES


Resources

Tools

UNIT 5 GENETICALLY ENGINEERED FOOD


Resources

Tools

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UNIT 6 THE ORGANIC FOOD MOVEMENT


Resources

Tools

UNIT 7 GLOBAL FOOD MARKETS


Resources

Tools

UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS


Resources

Tools

UNIT 9 DIVERSITY OF FOOD CHOICES


Resources

Tools

UNIT 10 ASK A NUTRITIONIST


Resources

Tools

Appendices

A) Personal Diet and Physical Activity Assessment

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

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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 mineraldoes within the

body and how much protein or fat 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

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& 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.

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.

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 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/.

 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 MyHealthFinder 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 .

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 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


 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.

 Food Misinformation

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 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 vigoror thatspecific 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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 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


 EducationInfluencesFood 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 processed product. When a family is living in poverty they are

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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.

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

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

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 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 fromhttp://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 viafood stamps, do not

purchase more fruits and vegetables.

Tools:

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

http://www.livestrong.com/

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 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


 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.

 Safe Handling Instructions

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 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 .

 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.

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 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


 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.

 The Risks of Genetically Modified Organisms (GMOs)

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 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 farming, protect the consumers‟ right to know, stand up for farmer‟s rights,

and protect the environment from the hazards of GE crops.

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 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:

 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/ .

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 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


 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

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they yield 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

_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.

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 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.

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


 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 foods and fast foods (McDonald‟s, KFC, Burger King

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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 restaurantsmove 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 aboutwhat 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.

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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/.

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

maintain a healthy weight.

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 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). WeightLoss for All: weightloss made easy for you.

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

 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.

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 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


 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.

 Cross-Cultural Food Patterns

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 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

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

due to lack of nutrition education.

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 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_subje

ct=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

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

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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

Major Influences on Food Choices and Physical Activity

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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”.

Figure 3

2015 Dietary Guidelines Improvements

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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

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

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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

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

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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.

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

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

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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.

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

Pearson Education.

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Kaplan University's Nutrition Education Guide

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