Craig aronoff hw220-01-unit 9-nutrition education guide.doc

Running head: CRAIG’S DIET AND NUTRITION EDUCATION GUIDE 1
KAP L AN U NIVE R S ITY
Nutrition Education Guide
By
Craig S Aronoff
Kaplan University
HW220: Contemporary Diet and Nutrition
June 23, 2011

Craig’s Diet and Nutrition Education Guide 2
Table of Contents
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 ……………………………………………………………………..4
Resources……………………………………………………………………………………4, 5
Tools…………………………………………………………………………………………….5
U N I T 2 F O O D C H O I C E S
Information to Remember………………………………………………………………………6
Resources……………………………………………………………………………………..6, 7
Tools……………………………………………………………………………………………..7
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………………………………………………………………………...8
Resources……………………………………………………………………………………...8, 9
Tools…………………………………………………………………………………………..9
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……………………………………………………………………..10
Resources……………………………………………………………………………………10, 11
Tools…………………………………………………………………………………………....11
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……………………………………………………………………12
Resources……………………………………………………………………………………12, 13
Tools………………………………………………………………………………………….13
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…………………………………………………………………….14
Resources……………………………………………………………………………………14, 15
Tools…………………………………………………………………………………………..15
U N I T 7 G L O B A L F O O D M A R K E T S
Resources……………………………………………………………………………………16, 17
Tools……………………………………………………………………………………………17
U N I T 8 C O N T E M P O R A R Y W E I G H T L O S S P R O G R A M S

Resources……………………………………………………………………………………18, 19
Tools……………………………………………………………………………………………19
U N I T 9 D I V E R S I T Y O F F O O D C H O I C E S
Resources……………………………………………………………………………………20, 21
Tools………………………………………………………………………………………….21
Appendices
A) My diet and physical activity assessment, Unit 2 screen shots, and my personal diet and
physical activity assessment write-up………………………………………………………...22-26
B) My summary of the Dietary Habits of the Appalachian Culture………………………….27
References……………………………………………………………………………………28-32

Unit 1
Dietary Trends and Nutrition
Information to Remember
 The saying goes “You are what you eat.” For that to be a good thing, we should try to eat the
right foods utilizing the right portion sizes. According to (Frank, 2008), “The USDA
recommends eating patterns that are high in fruits and vegetables, whole grains, and nonfat or
low-fat milk products (consistent with recommended nutrient intakes and reducing the risk of
chronic disease), and that are low in saturated fat, cholesterol, added sugars, trans fat, and
sodium.” Doing this will help us lead a healthier lifestyle along with doing some physical
activities and exercise (Frank, 2008).
 There are three components of nutrients and they are: Macronutrients--which include
carbohydrates, protein, and fats—those which are present, and needed, in large amounts.
Macronutrients provide energy and help maintain and repair the body. Micronutrients—the
vitamins and minerals—are present in much smaller amounts. Vitamins regulate the
chemical processes that take place in the body. Minerals assist with the chemical process as
well as play a role in body maintenance, notably in the formation of new tissue including
bones, teeth and blood. Water—is a basic component of all foods and is essential to life.
Water provides a fluid medium for all chemical reactions in the body and for the circulation
of blood and removal of waste (Margen, 1992).
 According to (Schlenker & Roth, 2007), “The most alarming health problem worldwide is
the growing obesity. Changes in food and lifestyle patterns over the past 25 years have
resulted in tremendous changes in body weights across the United States. This rise in obesity
is directly linked to environmental factors and not biologic factors”. So we see that there is a
relationship between nutrition and human health that is well-established and the connection
between rising obesity rates and chronic physical and emotional illness. According to the
(Chronic Illness Coalition: Health Consequences, 2007), “People who are overweight or
obese are at an increased risk for many ailments”.
Resources:
 Web Site (1) - http://www.bbcamerica.com/content/273/index.jsp. This website has a link to
recipes that you can cook at home such as “Apple Action Smoothie”, “Split Pea Soup”, and
“Mediterranean Sweet Potato Pizza”. It has a link to healthy tips such as avoiding sugar,
using whole grains rather than using refined carbohydrates, and artificial additives. It also
has a link to a health Quiz to find out how much you know about your health (BBC America,
2010).

 Web Site (2) - http://health.gov/dietaryguidelines/2010.asp#overview. This website has a
link to the new Dietary Guidelines for Americans, 2010 which includes 23 key
recommendations for the general population and 6 additional key recommendations for
specific population groups, such as pregnant women. These recommendations are intended
to help people choose an overall healthy diet. This website also has the tools, reports and
research, and related resources to learn more about healthy eating and nutrition (USDHHS,
2011).
 Web Site (3) - http://www.chronicillnesscoalition.com/articles/Overall_Information. This
website shares information on contributing factors of obesity such as Energy imbalance,
Genetics, and Diseases and Drugs. There is also information on the health consequences of
obesity such as High blood pressure (hypertension), High blood cholesterol (dyslipidemia),
and Type 2 (non-insulin) dependent diabetes, just to name a few. They also have information
on the recommendation for Physical Activity and Diet (Chronic Illness Coalition, 2004).
 Book (1) - The book that I referenced was Williams’ Essentials of Nutrition and Diet
Therapy, 10th Edition by Eleanor D. Schlenker and Sara Long Roth, (2007), Elsevier Mosby,
St. Louis, Mo. This book explains in Unit 1 about dietary trends and nutrition that relate to
our everyday health status. It talks about the role of diet and nutrition, the role of the food
industry, eating patterns and habits of Americans. It also talks about the nationwide food
consumption, the need for change in American eating habits and personal assessments and
food patterns (Schlenker & Roth, 2007).
Tools:
 There is a computer software tool that can be used to track your physical activity status. It is
called the MyPyramid Tracker. The physical activity assessment evaluates your physical
activity status and provides related energy expenditure information and educational
messages. After providing a day's worth of physical activity information, you will receive an
overall “score” for your physical activities that looks at the types and duration of each
physical activity you did and then compares this score to the physical activity
recommendation for health. A score over several days or up to a year gives a better picture
of your physical activity lifestyle over time. If you want to try this tool you can find it online
at: http://www.mypyramidtracker.gov/ (My Pyramid Tracker, 2011).

Unit 2
Food Choices: Panorama and Politics
Information to Remember:
 According to Schlosser, “Fast food has proven to be a revolutionary force in American life”
(page 3, ¶3) and is a major component food choice by “…one-quarter of the adult
population…” in America. Fast food seems to now be ingrained in the American psyche
related to food selection. “Fast food is now so commonplace that it has acquired an air of
inevitability, as though it were somehow unavoidable, a fact of modern life” (Schlosser,
2008, page 7, ¶3).
 Farming practices vary by region and by type of owner; single family farms have nearly
disappeared from the American landscape. According to Schlosser, “Family farms are now
being replaced by gigantic corporate farms with absentee owners” (2008, page 8, ¶2). The
result is that today’s major producers of food products are corporate farms known as ‘factory
farms.’
 There are US domestic food assistance programs that affect the daily lives of millions of
people. Most food assistance is provided by the Food Stamp Program, WIC, and the child
nutrition programs. These food assistance programs help people who are identified as low-income
and vulnerable population groups meet their nutritional needs in order to maintain
their health and well being. Keeping Americans healthy means less of a burden on society
over time. Reducing malnutrition which often leads to chronic illness and death, particularly
among women and children and older Americans, is preferable in terms of social and
economic cost (USDA, 2008).
Resources:
 Web Site (1) - http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php. This website is
from Oregon State University (OSU). It’s called Eat Well for Less, which is a series of self-paced,
web-based learning modules. Eat Well for Less offers you ideas about how to meet
some of the challenges of running a household. The program’s goal is to share useful
information about how to plan healthful meals, prepare tasty, low-cost foods that are quick
and easy, and make food dollars last through the month (OSU, 2006).
 Web Site (2)
http://www.foodinsight.org/Resources/Detail.aspx?topic=Food_Safety_Resource_Page. This
website has a Food Safety Resource Page. According to the U.S. Centers for Disease Control

and Prevention (CDC), there are an estimated 76 million cases of foodborne illness reported
in the U.S. each year, resulting in 350,000 hospitalizations and 5000 deaths. Everyone can
do their part to help ensure the safety of our food supply. This page will provide resources
on foodborne illness, food safety practices, the regulatory system in place to keep food safe
in the U.S. and other food safety resources (Food Insight, 2011).
 Web Site (3) – http://www.letsmove.gov/learn-facts/epidemic-childhood-obesity. This
website called “Let’s Move” is a comprehensive initiative, which was launched by the First
Lady, dedicated to solving the challenge of childhood obesity within a generation, so that
children born today will grow up healthier and able to pursue their dreams. Combining
comprehensive strategies with common sense, “Let’s Move” is about putting children on the
path to a healthy future during their earliest months and years. While giving parents helpful
information and fostering environments that support healthy choices, they also provide
healthier foods in our schools. They are ensuring that every family has access to healthy,
affordable food, and helping kids become more physically active (Let’s Move, n.d.).
 Book (1) – The book I referenced was Fast Food Nation: The Dark Side of the All-American
Meal by Eric Schlosser, (2002), Harper Perennial, New York, New York. The book talks
about in Unit 2 concerning how fast food is transforming the American diet. According to
Eric Schlosser “This is a book about fast food, the values it embodies, and the world it has
made. Fast food has proven to be a revolutionary force in American life” (Fast Food Nation,
2002).
Tools:
 There is a computer software tool that can help you manage stress. It is a tool that helps you
manage stress through meditation. How meditation can reduce stress when you meditate - You
calm your mind and body. Your heart rate slows down, you sweat less, and your breathing
becomes deeper and more efficient. This is the opposite of some of the main symptoms you
have when you're stressed, such as breathlessness, sweating, and heart palpitations. So
meditation can fight the effects of stress, and help you feel more relaxed. There is much
more so you can go to their website to read the rest of the article. They can be found at:
http://www.mindtools.com/pages/article/newTCS_79.htm (Mind Tools, 2011).

Unit 3
Food Choices: Economics
 According to (Nestle, 2007), “The fast food industry has created, over the last three decades a
demand for food that is fast, convenient and cheap. In addition, the supply of fast food has
risen to meet the demand. When resources are scarce, low income families often turn to fast
food as a way to provide food for their families. The lack of resources and lack of education
related to meal planning and food preparation compounds the problem of inadequate
nutrition for poor and low income families” (Nestle, 2007).
 According to the (Nemours Foundation, 2008), “People suffer from hunger because they
don't get enough food, and not getting enough food over the long term can lead to
malnutrition. But someone can become malnourished for reasons that have nothing to do
with hunger. People who have plenty to eat may still be malnourished if they don't eat food
that provides the right nutrients, vitamins, and minerals (Nemours, 2008).
 Unit Pricing: According to (Schlenker & Roth, 2008), “The unit price is the price per pound,
ounce, quart, or other unit. Unit price labels can be found on the display shelves or below
canned and packaged foods. By comparing prices using a ‘per unit’ cost factor, consumers
can locate foods that cost the least amount per unit” (Schlenker & Roth, 2008).
Resources:
 Web Site (1) - http://www.euractiv.com/en/health/malnutrition-costs-obesity/article-159951.
This website is about malnutrition. Malnutrition is considered a medical condition caused by
inadequate or insufficient diet (imbalance of energy, protein, and other nutrients) which can
cause measurable adverse effects on the health of individuals. In wealthy societies
malnutrition, mineral and nutrient deficiencies, are a particular problem of older people
(euractiv.com, 2011).
 Web Site (2) - http://www.investopedia.com/university/economics/economics3.asp. This website
is about supply and demand. Supply and demand is perhaps one of the most fundamental
concepts of economics and it is the backbone of a market economy. When it comes to
demand, it refers to how much (quantity) of a product or service is desired by buyers. So
then, supply represents how much the market can offer. The correlation between price and
how much of a good or service is supplied to the market is known as the supply relationship.
Price, therefore, is a reflection of the supply and demand concept (Investopedia, 2011).

 Web Site (3) - http://www.iaea.org/Publications/Booklets/Malnutrition/one.html. This is a
website that tells us that addressing the nutritional challenge of malnutrition requires more than
boosting economic growth or producing greater harvests in developing countries. Also, it is
not simply a matter of increasing shipments of food aid. Because many people in developing
countries do not have access to a diverse food supply, an increase in calorie consumption
alone cannot solve the problem of micronutrient deficiencies. These nutrients are not present
in many foods, and people do not have a natural hunger for them (IAEA.org., n.d.)
 Book (1) – The book I referenced was Food Politics: How the Food Industry Influences
Nutrition and Health by Marion Nestle, (2007), Berkeley, CA: University of California Press.
Marion Nestle said “I wrote Food Politics to refocus on the environmental – that is, the
social, commercial, and institutional – influences on food choice, rather than on the personal.
If poor food choices are only a matter of personal responsibility, then we only need to
educate people to eat better” (Nestle, 2007).
Tools:
 There is a computer software tool from Iowa State University that instructs people on how to
use unit pricing so they can save money when going food shopping. The tool can be found
online at: http://connect.extension.iastate.edu/p85598208/. The “unit price” tells you the cost
per pound, quart, or other unit of weight of volume of a food package. It is usually posted on
the shelf below the food. The shelf tag shows the total price (item price) and price per unit
(unit price) for the food item (Iowa State University, 2011).

Unit 4
Food Choices: Foodborne Illness and
Disease
 There are several different types of microorganisms and parasites which can cause illness
when ingested. When the illness is caused by the growth of the organism itself, the illness is
called food infection. When the illness is caused by the toxins produced by the
microorganisms present in food, the illness is called food poisoning. There are a number of
common types of food infection and poisoning and their symptoms according to Purdue
University and the University of Minnesota (2008) (Perdue University Animal Sciences,
2008).
 Eric Schlosser maintains that the changes in the meat packing industry are to blame, at least
in part for the transmission of food poisoning to American consumers. “Although the rise in
foodborne illness has been caused by many complex factors, much of the increase can be
attributed to recent changes in how American food is produced” (2007, page 195, ¶3) and
that the US is seeing new pathogens emerge. This is due in part to the fact that “…newly
recognized foodborne pathogens tend to be carried out and shed by apparently healthy
animals. Food tainted by these organisms has most likely come in contact with an infected
animals stomach contents or manure, during slaughter or subsequent processing” (Schlosser,
2008, page 197, ¶1).
 As far as food service practices go, Gail Frank discusses how “Certain procedures are
recommended for maintaining sanitary food service conditions to eliminate acute and avoid
hyperendemic food-borne illnesses” (2008, pages 266-267). Food must be protected from
potential contamination when stored, prepared, displayed, served, or transported. Dust,
insects, rodents, unclean equipment and utensils, unnecessary handling, coughs, sneezes,
flooding, drainage, and overhead leakage or overhead drainage from condensation are all
potential sources of contamination and increased food risk (Frank, 2008, pp. 266-277).
Resources:
 Web Site (1) - http://www.news.cornell.edu/stories/March06/Boor.cover.sh.html. This
website is about foodborne diseases. Americans suffer from some 76 million cases of food-borne
diseases (FBDs) each year. Some of the associated bacteria can have lasting health
consequences, according to Kathryn Boor, Cornell associate professor of food science.

Presenting a public lecture March 15, Boor described how Listeria can cause pregnancy loss
and how E. coli O571:H7 has become the leading cause of acute kidney failure in children in
the United States (Holley, 2006).
 Web Site (2) – http://www.fightbac.org/. This website is about keeping food safe from
bacteria. This particular section is about cleaning. Wash your hands and surfaces often
because bacteria can be spread throughout the kitchen and get onto hands, cutting boards,
utensils, counter tops and food. Wash your cutting boards, dishes, utensils, and counter tops
with hot soapy water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean up kitchen surfaces. Rinse fresh fruits and vegetables
under running tap water, including those with skins and rinds that are not eaten. Rub firm-skin
fruits and vegetables under running tap water (Fight Bac, 2010).
 Web Site (3) – http://www.fao.org/ag/agn/agns/foodsafety_en.asp. This website is about
food safety along the food chain. The Food and Agriculture Organization (FAO) is the main
United Nations agency specializing in all aspects of food quality and safety, and in all the
different stages of food production, harvest, post-harvest handling, storage, transport,
processing and distribution. The FAO adheres to the food chain approach in managing food
safety and quality as a recognition of the responsibility of everyone in the food chain for the
supply of food that is safe, healthy and nutritious (FAO, 2011).
 Book (1) – This is “The Bad Bug Book” and is the Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook. This handbook provides basic facts regarding foodborne
pathogenic microorganisms and natural toxins. It brings together information in one place
from the Food & Drug Administration, the Centers for Disease Control & Prevention, the
USDA Food Safety Inspection Service, and the National Institutes of Health (FDA, 2011).
Tools:
 There is a computer software tool called the “Meal Matrix,” which is a nutrition/meal plan
builder. It says that you can plan a weeks worth of meals in a minute. They say that they are
the largest collection of user built recipes on the Internet. All of their recipes show the
nutrition of each recipe and each ingredient. You can save and change these recipes easily.
Using their highly specialized Nutrition Calculator / Recipe Builder you can combine
ingredients into your finished recipe and see the nutrition data every step of the way (Recipe
Nutrition, n.d.).

Unit 5
Genetically-Engineered Food
 Agricultural biotechnology is said to have the potential to increase the quantity and quality of
our food supply. It also is the science that allows us to alter the deoxyribonucleic acid
(DNA) of a plant or animal species by adding or removing a particular gene. This type of
process has also ran into opposition because it raises questions about the safety of consumers
(Schlenker & Roth, 2007).
 According to (Schlenker & Roth, 2007), “Conventional breeding methods have produced
eggs with less cholesterol and beef with reduced fat. Marker-assisted breeding, combining
the skills of classic breeders and molecular geneticists, offers increased potential for the
development of healthy animal foods. When geneticists identify existing DNA patterns that
influence traits such as fat composition, breeders can better select for these characteristics”
(Schlenker & Roth, 2007).
 Molecular biotechnology allows genes to be moved from one unrelated organism to another
to produce a transgenic organism. The gene for chymosin, the milk coagulant used in cheese
production, has been isolated in pure form from calves and introduced into Escherichia coli
K-12. This enhances fermentation and isolation of pure chymosin meaning that impure
rennin from the stomachs of slaughtered calves does not have to be used (Frank, 2008, page
111, ¶2)
Resources:
 Web Site (1) – http://www.bionetonline.org/english/content/ff_tool.htm. This website is
about genetic modification. Genetic modification changes the genes and thereby the
characteristics of the subject. You can genetically modify strawberries so that they stay fresh
for longer, and rice can be genetically modified so that it has a higher vitamin content. When
a scientist genetically modifies a plant, they insert a foreign gene in the plant's own genes.
This might be a gene from a bacterium resistant to pesticide. The result is that the plant
receives the characteristics held within the genetic code. Consequently, the genetically
modified plant also becomes able to withstand pesticides (Bionet, 2002).
 Web Site (2) - http://www.sanofi-aventis.co.uk/index.html. This website is about Sanofi-aventis
UK, an affiliate of the global pharmaceutical company Sanofi-aventis, which is a
dynamic, rapidly growing organization that is working to meet the needs of healthcare
professionals and their patients. At Sanofi-aventis, they are committed to researching,

developing and bringing to market new and innovative healthcare products so they can fulfill
their mission: Because health matters (Sanofi-aventis, 2011).
 Web Site (3) – http://bio.org/foodag/animal_biotech/. This website is about biotechnology
and this particular section deals with animal biotechnology. Animals such as livestock,
poultry, fish, insects, companion animals, and laboratory animals, are playing a growing role
in the advancement of biotechnology. Combining animals and biotechnology results in
advances in: human health, animal health and welfare, and environmental and conservation
benefits. Applications developed through research have led to the emergence of three
scientific agricultural animal biotechnology sectors: animal genomics, animal cloning,
genetic engineering of animals (Bio, 2010).
 Article (1) – This article on the United States Department of Agriculture (USDA) website is
about organic certification. This section of it concerns organic farming production and
marketing. U.S. producers are turning to certified organic farming systems as a potential
way to lower input costs, decrease reliance on nonrenewable resources, capture high-value
markets and premium prices, and boost farm income. Organic farming systems rely on
ecologically based practices such as cultural and biological pest management, exclusion of
all synthetic chemicals, antibiotics, and hormones in crop and livestock production (USDA,
n.d.).
Tools:
 There is a website that offers carbon footprint software for your business. This carbon
footprint tool is found at http://www.carbinfootprint.com/carbinsoftware.html. Carbon
Footprint is an ideal tool to help raise awareness, measure emissions, reduce costs and
engage staff in your carbon management program. They also support your implementation
throughout the year so that you get the most from your investment (Carbon Footprint, 2011).

Unit 6
The Organic Food Movement
 A way to look at the word “organic” is that it is food produced by natural, unrefined, or
untreated methods. According to the Organic Trade Association, “Organic refers to the way
agricultural products are grown and processed. It includes a system of production,
processing, distribution and sales that assures consumers that the products maintain the
organic integrity that begins on the farm” (Organic Trade Association, 2008).
 Farmers use both organic and conventional methods and practices in food production. The
issue of pesticides; hazards, regulation and monitoring of herbicide and pesticide use in
farming, identification of and soil and pest management still needs to be discussed. So then,
alternative methods of farming have become a mainstay of U.S. agricultural food production.
“Farmers who want to avoid the use of synthetic fertilizers, herbicides, insecticides,
fungicides, preservatives and other chemical ingredients produce and market organically
grown crops” (Whitney and Rolfes, 2002, page 661, ¶2).
 When you look at cost, most organic foods are going to cost more than conventional food
products. These higher prices are due to more expensive farming practices, tighter
government regulations and lower crop yields. Since organic farmers don’t use herbicides
and pesticides, many management tools that control weeds and pests become labor intensive.
For example, organic growers may hand weed vegetables to control weeds, and you may end
up paying more for these vegetables (Mayo Clinic, 2011).
Resources:
 Web Site (1) - http://www.organicconsumers.org/aboutus.cfm. This website is about the
Organic Consumers Association (OCA). The Organic Consumers Association (OCA) is an
online and grassroots non-profit 501(c)3 public interest organization campaigning for health,
justice, and sustainability. The OCA deals with crucial issues of food safety, industrial
agriculture, genetic engineering, children's health, corporate accountability, fair trade,
environmental sustainability and other key topics (OCA, n.d.)

 Web Site (2) - http://www.ars.usda.gov/Research/docs.htm?docid=8816. This website is
about agricultural sustainability. Farming systems are complex. Soils, crops, livestock, pests,
weather, farm managers, the off-farm environment, economics, social issues and other
factors interact in complicated ways to influence agricultural sustainability. Widespread
adoption of sustainable farming systems will therefore require that we better understand and
address the ecology of farming systems, the socioeconomic constraints to farming systems
management, and how to overcome barriers to the development and adoption of sustainable
farming systems (USDA, ARS, 2010).
 Web Site (3) - http://aggie-horticulture.tamu.edu/publications/organicproduce/intro.html.
This website is a guide to marketing organic produce. Organic farming has been in existence
since man began utilizing agricultural practices. Over the years organic methods gave way to
"conventional" methods, characterized by the use of synthetic chemical inputs. Today,
however, there is renewed interest in organic farming and it is being termed by many the
"alternative" method of farming. This renewed interest is a direct result of high energy prices,
increased fertilizer costs, and concerns about health, pesticide residues and the environmental
impacts of chemicals (Texas Agricultural Extension Service, n.d.).
 Book (1) - The book that I referenced was Williams’ Essentials of Nutrition and Diet
Therapy, 10th Edition by Eleanor D. Schlenker and Sara Long Roth, (2007), Elsevier Mosby,
St. Louis, Mo. This book discusses agricultural chemicals in Chapter 9. It talks about the
American farmers having come to depend on agricultural chemicals to increase crop
production. These chemicals control destructive insects and weeds, improve seed sprouting
to increase yield, prevent plant diseases, and improve market quality. Overusing them,
though, increases food pesticide residues and adds to farm workers’ exposure to powerful
chemicals (Schlenker & Roth, 2007).
Tools:
 There is a computer software tool called the Physical Activity Calorie Calculator. Physical
activity is the second largest factor contributing to a person’s daily caloric requirements. This
is the most variable component of daily caloric requirement, as this number changes based on
the frequency, intensity, and duration of a person’s workouts. When weight loss is a goal,
regular physical activity is the most effective way to increase the body’s caloric expenditures.
To determine your caloric expenditure during typical physical activities, you would have to
select the specific activity along with the intensity (if provided) from the menu they have on
the website. You will also need to input the activity duration and your body weight (Ace
Get Fit, 2011).

Unit 7
Globalization of World Food Markets
 There are issues related to global food markets, aid and trade, global food sales, market
analysis of global food markets, and global food sales, of which “…retail sales are said to
exceed $2 trillion dollars” (High Beam Research, 2008). Yet much of the world’s population
live in poverty and suffer from hunger. The impact of globalization on world food markets
are both positive and negative due to the facts related to the distribution of global wealth
among the wealthiest nations and the failure of this wealth to reduce global poverty. In many
parts of the world as well as in the US many families face a food crisis daily (High Beam
Research, 2008).
 According to the World Health Organization (WHO) in a Hunger Notes article: “The world
produces enough food to feed everyone. World agriculture produces 17 percent more
calories per person today than it did 30 years ago, despite a 70 percent population increase.
This is enough to provide everyone in the world with at least 2,720 kilocalories (kcal) per
person per day (FAO 2002, p.9). The principal problem is that many people in the world do
not have sufficient land to grow, or income to purchase, enough food” (WHO, 2008).
 World food markets are impacted by a number of issues including trade sanctions, export and
import regulations and tariffs, price increases in food, global food sales, investments by the
International Monetary Fund (IMF) and world hunger caused by poverty. “Chronically
undernourished people are, therefore, caught in a hunger trap of low productivity, chronic
poverty and hunger” (United Nations Food and Agriculture Organization, FAO, 2008) and
this hunger trap can be addressed by global efforts in improving agriculture, expansion of
food markets and improved trade and aid agreements based on re-distribution of assets to
those countries where trade imbalances exist (FAO, 2008).
Resources:
 Web Site (1) – http://www.globalization101.org/index.html. This website is a student’s
guide to globalization. Globalization is a process of interaction and integration among the
people, companies, and governments of different nations, a process driven by international
trade and investment and aided by information technology. This process has effects on the
environment, on culture, on political systems, on economic development and prosperity, and
on human physical well-being in societies around the world (Globalization 101, n.d.)

 Web Site (2) – http://www.unctad.org/Templates/StartPage.asp?intItemID=2874&lang=1.
This website is about the United Nations Conference on Trade and Development. Through its
program on Globalization and Development Strategies, UNCTAD contributes to the
international debate on globalization and the management of its consequences for developing
countries. The program promotes policies at the national, regional and international level
that are conducive to stable economic growth and sustainable development. It regularly
examines the trends and prospects in the world economy, undertakes studies on the
requirements for successful development strategies and on the debt problems of developing
countries. It also provides technical support to developing countries in their efforts to
integrate into the international financial system and to manage their external debt (UNCTAD,
2002).
 Web Site (3) – http://www.fao.org/hunger/faqs-on-hunger/en/#c41483. This website talks
about what the Food and Agriculture Organization of the United Nations is doing to fight
hunger. Achieving food security for all is at the heart of FAO's efforts. All people at all
times should have physical and economic access to sufficient, safe and nutritious food that
meets their dietary needs for an active and healthy life. FAO's mandate is to raise levels of
nutrition, improve agricultural productivity, better the lives of rural populations and
contribute to the growth of the world economy. In order to achieve these ambitious goals,
FAO provides assistance to help people and nations help themselves. If a community wants
to increase crop yields but lacks the technical skills, FAO provides simple, sustainable tools
and techniques. When a country shifts from state to private land ownership, FAO provides
legal advice to smooth the way. When a drought pushes already vulnerable groups to the
point of famine, FAO mobilizes necessary action (FAO, 2011).
 Book (1) - The book I referenced was Fast Food Nation: The Dark Side of the All-American
Meal by Eric Schlosser, (2002), Harper Perennial, New York, New York. For Unit 7, it
talked about McDonald’s overseas markets. The anthropologist Yunxiang Yan has noted
that in the eyes of the Beijing consumers, McDonald’s represents “Americana and the
promise of modernization.” One of the company’s Indian partners told a foreign journalist
“A McDonald’s restaurant is just the window of a much larger system comprising an
extensive food-chain, running right up to the farms.” McDonald’s is the favorite food of
Chinese children and in Beijing, just eating at a McDonald’s restaurant brings up a person’s
social status. (Schlosser, 2002).
Tools:
 There is a company that has computer software tools that measure heart rate variability.
Biocom Technologies is that preferred provider of physiological monitoring and stress
management tools in the USA and Europe since 1996. A team of medical doctors with
software engineering skills is glad to offer you a number of complete heart rate variability
systems for the general public, biomedical, research, educational and fitness markets
(Biocom Technologies, 2009).

Unit 8
Contemporary Weight Loss Programs
 There are some strategies for weight-loss that include altering dietary changes by changing
eating patterns. A combination of approaches is commonly used to achieve this change. The
reduction of total calories, changing the amount of fat calories consumed as well as the use of
protein or fat substitutes and increased physical activities can result in weight loss (Frank,
2008).
 According to (Frank, 2008) “Few scientific studies evaluate the effectiveness and safety of
weight-loss methods and that some of these weight loss strategies may be harmful.
Individuals should examine the scientific data on effectiveness and safety of the weight-loss
program before adopting it” (2008, page 784, ¶4). The success or failure of any weight-loss
program includes a number of variables including program length, motivation of the
individual to loose weight, amount of weight lost, ability to maintain the weight loss and
program or plan completion (Frank, 2008).
 According to the Web site, About.com on Alternative, Holistic and Complementary Thyroid
Diagnosis & Treatment “There is a wealth of alternative, holistic and complementary
medical approaches to diagnosis and treatment of obesity” including the use of herbal
supplements (2008). If you go into any health food store or look online, you'll find hundreds
of weight loss supplements, many of them claiming to have remarkable benefits. Although
it's tempting to try new supplements, the possible side effects and safety concerns aren't
always listed. And while some of them may be promising, others can do more harm than
good (2008) (About.com, 2008).
Resources:
 Web Site (1) – http://www.nlm.nih.gov/medlineplus/obesity.html. This website has an
article about obesity. Obesity means having too much body fat. It is different from being
overweight, which means weighing too much. The weight may come from muscle, bone, fat
and/or body water. Both terms mean that a person's weight is greater than what's considered
healthy for his or her height. Obesity occurs over time when you eat more calories than you
use. The balance between calories-in and calories-out differs for each person. Factors that
might tip the balance include your genetic makeup, overeating, eating high-fat foods and not

being physically active. Being obese increases your risk of diabetes, heart disease, stroke,
arthritis and some cancers. If you are obese, losing even 5 to 10 percent of your weight can
delay or prevent some of these diseases (NIH: National Institute of Diabetes and Digestive
and Kidney Diseases, 2011).
 Web Site (2) – http://www.ftc.gov/bcp/reports/weightloss.pdf. This website contains a
Federal Trade Commission report on Weight-Loss Advertising: An Analysis of Current
Trends. Here is a small excerpt of that report: While exercise added to caloric restriction can
help overweight and obese people achieve minimally faster weight loss early on, physical
activity appears to be a very important treatment component for long-term maintenance of a
reduced body weight (FTC, 2002).
 Web Site (3) - http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/Pages/Obesity _and_
hormones?open. This website is about obese people and their hormones. Obese people have
hormone levels that encourage the accumulation of body fat. It seems that behaviors such as
overeating and lack of regular exercise, over time, ‘reset’ the processes that regulate appetite
and body fat distribution to make the person physiologically more inclined to gain weight.
The body is always trying to maintain balance, so it resists any short-term disruptions such as
crash dieting. (Better Health Channel, 2010).
 Article (1) – This article is about the obesity epidemic. The heading of the article was this:
Obesity Epidemic “Deadly” Result of Societal Shifts in the 20th Century. Experts challenge
legislators, educators, urban planners, businesses, nonprofits to adopt new tactics to combat
obesity. Washington - In the latest issue of the journal Public Health Reports, nutrition
professor Marion Nestle and nutrition activist Michael F. Jacobson recommend major
governmental and societal changes to reduce the prevalence of obesity. The paper, “Halting
the Obesity Epidemic: A Public Health Policy Approach,” urges legislators, researchers,
educators, businesses, urban planners, transportation experts, and nonprofit groups to
approach obesity in a more creative way and to take immediate action (CSPI Newsroom,
n.d.).
Tools:
 There is a computer software tool on the WebMD website that calculates your BMI. It also
has a WebMD Food and Fitness Planner that you can use after you do the BMI measurement.
Your plan will enable you to: Set your personal weight goals and WebMD will calculate
calorie recommendations on how to achieve them. Discover calories and nutrition facts for
1000's of foods and beverages or create your own, all of which you can log to a meal time.
Choose from 100's of popular activities or add your own to create custom workouts. Track
your calories and view your progress to stay on track. Monitor your nutrient intake with their
saturated fat, fat, cholesterol, sodium, carbohydrate, fiber, sugar, and protein trackers. View
progress reports to see how your weight has changed over time (WebMD, 2010).

Unit 9
Diversity of Food Choices
 When it comes to the Appalachian culture, an effective teaching strategy may be to relate
healthy eating to the overall benefit of the children in the family. This is because children are
highly valued in Appalachian families. The thought is that if adults select healthier foods or
preparation techniques for the sake of the children, then the adults themselves might also
begin to eat healthier. Change is sometimes difficult to accept, which is also true of the
Appalachian audiences. So we should try to teach them the concept of cutting down, and not
out, or cutting down gradually. For instance, we can suggest changing from whole milk to
two percent to one percent. This would meet with more acceptance than telling the audience
to switch from whole milk to skim milk (Ohio State University, n.d.).
 In the Appalachian culture, substituting foods or preparation techniques would be accepted.
For instance, we can suggest that instead of frying chicken, family members try a recipe for
oven-fried chicken with the skin removed. Because dried beans and peas are popular,
encourage the families to continue to eat these high-fiber foods instead of high-fat meats.
Because quite a few people in the Appalachian community still garden, classes to update
food preservation techniques would be useful (Ohio State University, n.d).
 Breastfeeding is an acceptable practice in the Appalachian community, but not nearly as
many young mothers adopt this method of feeding their babies as nutrition specialists would
like. Also, the recommendation to hold off feeding infants solid foods until five to six
months of age is hard for this group to accept. Sunday dinner was, and to some degree, still
is a special meal. A typical "big" dinner might include several different meats, five or six
vegetables, gravy, biscuits, pickles, preserves, pies or custards, coffee, and milk. The typical
American holidays are celebrated with food, friends, family and fun (Ohio State University,
n.d).
Resources:
 Web Site (1) – http://ohioline.osu.edu/hygfact/5000/5251.html. This website is about the
Appalachian culture. The formal definition of an Appalachian is any one born in the
federally designated Appalachian region or anyone whose ancestors were born there.
Appalachia extends as far south as Georgia to as far north as New York. In Ohio, counties in

the south and southeastern part of the state are included. Because of the migration of
workers into larger industrial areas, some counties not officially in Appalachia may have a
sizable number of residents whose roots are in Appalachia (Ohio State University, n.d.).
 Web Site (2) – http://ohioline.osu.edu/hygfact/5000/5251.html. This website is about the
food habits of the Appalachian culture and their relationships to the dietary guidelines. The
mountain tradition is that food should be unpretentious, solid, and filling. The typical
Appalachian diet could be rated fairly good in variety. Because many people from the region
still garden, variety improves during the summer with readily available produce. The
Appalachian diet tends to be high in fat. Fried foods, gravies, sauces, and fattier meats are
often included in daily meals. The overuse of salt may also be a problem. (Ohio State
University, n.d.).
 Web Site (3) - http://ohioline.osu.edu/hygfact/5000/5251.html. This website is about the
eating practices, food preferences and food preparation techniques of the Appalachian
culture. Beef, pork, chicken, fish, and wild game are all enjoyed and prepared in many ways.
Bread in some form is served at nearly every meal. Vegetables were once a big part of
Appalachian meals. But, as with most Americans, this pattern has changed over time. When
vegetables are included in meals in Appalachia, favorites tend to be green beans, cabbage,
turnips, beets, garden greens, tomatoes, onions and carrots. In some areas, potatoes are eaten
at nearly every meal. The favored preparation techniques are fried, stewed, roasted, or
baked. (Ohio State University, n.d.).
 Article (1) - This article explains what the (REACH) program is about. REACH stands for
Racial and Ethnic Approaches to Community Health. REACH began in 1999 as the
cornerstone of the CDC's efforts to eliminate racial and ethnic health disparities in the United
States. REACH partners use community-based, participatory approaches to identify,
develop, and disseminate effective strategies for addressing health disparities across a wide
range of health priority areas. Because the causes of racial and ethnic health disparities are
complex and include individual, community, societal, cultural, and environmental factors,
REACH communities engage a variety of strategies in their work, from counseling and
education to systems and policy change. If you want to know more about REACH you can
find them online at: http://www.cdc.gov/reach/about.htm (CDC, 2011).
Tools:
 There is a computer software tool for planning meals for any culture that wants to know how
to set up a healthy eating plan for their families. It is the new USDA (ChooseMyPlate.gov)
that is supposed to replace the MyPyramid system. When you go to this website tool at
http://www.choosemyplate.gov/ you will be able to balance your calories – enjoy your food,
but eat less and avoid oversized portions. According to the (ChooseMyPlate.gov) there are
certain foods to increase- you should make half your plate fruits and vegetables, make at least
half your grains whole grains, and switch to fat-free or low-fat (1%) milk. There are also
foods that should be reduced - Compare sodium in foods like soup, bread, and frozen meals
― and choose the foods with lower numbers and drink water instead of sugary drinks
(ChooseMyPlate.gov, 2011).

Appendix A
Diet and Physical Activity Assessment
Unit 2: My MyPyramid Assessments – Food Analysis
* Calculations for oils and discretionary calories from foods are under revision.
More information about the Dietary Guidelines for Americans 2005
(To view this document you need Adobe Acrobat Reader)
Back
MyPyramid
Recommendation
Nutrient
Intakes
Calculate
History

Unit 2: My MyPyramid Assessments – Physical Activity Analysis
** Calories expended while sleeping are already accounted for in the formula used by the physical activity tool.
Result Summary
C lick direc tly on the numbers or word in the table for more detailed phys ical ac tivity information.
Credited Minutes 60
Total Calories Expended from
Physical Activity
1917
Physical Activity Score (Out of
100)
100
Physical Activity Assessment Good
Back Calculate Physical Activity History

Unit 2: My MyPyramid Assessments
When I compare my diet to the 2010 Dietary Guidelines I see that some areas are good and
some areas need improvement. For instance, in the Grains food group I am only eating half the
RDA amount. In the Vegetable food group I am eating about one-third of the RDA amount. In
the Fruit, Milk, and Meat and Beans group, the report shows that I eat the recommended (RDA)
amounts. The situation with me is that I don’t eat enough as a rule during the day to supply the
RDA amounts for the Grains and the Vegetable food groups (MyPyramid, 2011). Some of the
things that I can do to improve my diet in order to work with the 2010 Dietary Guidelines are:
1) To focus on balancing my calories with some type of physical activity, 2) Consume more
healthy foods like vegetables, fruits, whole grains, fat-free and low-fat dairy products, and
seafood, and 3) Consume less sodium, saturated and trans fats, added sugars, and refined grains
(USDA, 2011).
The major influences on my food choices and physical activity have been the Nutrition
and Fitness and Exercise classes that I have been taking here at Kaplan University. These
classes have helped me to understand how to make informed choices about the foods and
beverages I take in each day. In this knowledge from the classes I have learned about how to
track my food intake and where I might be deficient in some nutrients or have too much of
others. My biggest problem is that I need to eat more during the day to keep up the balance. I
have also learned how physical activity can balance out the calories as long as I eat right and do
enough exercise. I have to say that health reasons also influenced my food choices and physical
activity. I have been fighting Type 2 Diabetes and Hypothyroidism for over 30 years. I did
restart my walking program a few days ago and I have been trying to work within the dietary
framework so that I can lose weight and become healthy again (MyPyramid, 2011).

One of the improvements that could be made in the 2015 Dietary Guidelines to help
consumers overcome barriers to choosing healthy foods and engaging in regular physical activity
would be to clarify the Food Guide Pyramid. For instance, the Food Guide Pyramid calls for a
Milk food group. It appears they don’t take into consideration that there are many people who
are lactose intolerant and so these people will not be able to go that route. This would be an area
they need to improve. Another area that needs to be improved is the fact that people need to be
able to get access to the internet in order to get to MyPyramid. There are people that don’t have
any way to access it because they don’t have the money for it or they are not close to any place
that has the connection. There has to be even more emphasis on reducing calorie consumption
and increasing physical activity in order to combat overweight and obesity situations
(MyPyramid, 2011).

References
MyPyramid, (2011). Analyze Your Food Intake. Retrieved May 4, 2011 from:
http://mypyramid.gov.
MyPyramid, (2011). Analyze Your Physical Activity. Retrieved May 4, 2011 from:
http://mypyramid.gov.
Schlenker, Eleanor D., Roth, Sara Long. (2011).Williams' Essentials of Nutrition and Diet
Therapy. Tenth Edition, Elsevier Mosby: St Louis, Missouri
USDA, (2011). Press Release: USDA and HHS Announce New Dietary Guidelines to Help
Americans Make Healthier Food Choices and Confront Obesity Epidemic. Retrieved May
4, 2011 from: www.dietaryguidelines.gov.

Appendix B
The Dietary Habits of the Appalachian Culture
This summary is an excerpt from a preliminary study done by Ohio State University
Extension educators through geographic residence and questionnaires to make sure the study was
conducted on only the Appalachian culture. These are some of the comments about the dietary
habits of this group of Appalachian folks. This is in the conclusion area of the study (Oregon
State Edu, 2000).
Anecdotal comments by participants showed a strong sense of pride in their cultural
heritage and demonstrate the relationship of Appalachian meals and memories. These also give
researchers a strong sense of eating habits. Notable comments shared by participants included
the following-, "Saturday morning breakfast was fried apples, fried potatoes, fried eggs, bacon,
sausage, homemade biscuits, apple butter, real butter, homemade jelly, sorghum molasses and
whole milk." "I loved to go to my Grandmother's house. She would have bread pudding cut to
eat in your hand." "Each Sunday we would go to my Grandmother's - - all her children would
cook and bring food - we ate lunch, then dinner. No one bothered to put away the food between
times, they just covered it with another table cloth. Today I have the memories and the table."
Acknowledgment of foodways can be emphasized in cultural diversity/sensitivity programming
which can assist Appalachian and non-Appalachian populations in appreciating and valuing
differences (Oregon State Edu, 2000).
Follow-up efforts to this preliminary study could include: expanding the size of the
sample population and some changes in the design of the instrument to offer health and/or
widowhood as reasons for changes in preparation; redefinition of food frequency categories; and
more precise definitions of foods. An assessment of food as a symbol of heritage could be
included as well as an exploration of folklife aspects of food, regional and ethnic identity, and
socio-economics (Oregon State Edu, 2000).
You can see from this excerpt that the Appalachian culture has not been one that considers
the new ways of thought concerning nutrition and health. They did a lot of unhealthy frying of
their foods and left their food out on the table for hours at a time. It looks like they didn’t know
about the safety hazard that could come with leaving the food out. They are, however, receptive
to change if the educators approach them in a manner that is appropriate to their thought patterns.
I would say that, for example, that they should not be told to cut out different foods right away
but to cut down on some things gradually until they don’t bother with those foods at all. Now,
should you want to read the whole study you can go to their website online at:
http://food.oregonstate.edu/ref/culture/tribe.html (Oregon State Edu, 2000).

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