Contemporary Diet and Nutrition
Running Header: -Final Project
HW220-Final Project
HW220: Contemporary Diet and Nutrition
KAPLAN UNIVERSITY
Prof Shantelle Weichers: Contemporary Diet and Nutrition
HW220
5/22/2012
Introduction
Unit 1 Dietary Trends and Nutrition
Information to Remember
Defining Diet and Nutrition
Eating Patterns and Habits of Americans
Nationwide Food Consumption
Nutritional Principals and Standards
Basic Food Groups
Guidelines for Healthy Eating
Relationship between Nutrition and Human Health
Nutritional Status
Emerging Health Issues
Resources
Health.gov
USDA
Medicine.net
Tools
MyPryimid
Unit 2 Food Choices
Information to Remember
Defining Food Choices
How Food Habits Develop
Influences and Determinates of Food Choices
Impact of Geography on Food Choices
The Problems of Food Misinformation
United States Food and Drug Administration (USDA)
Government-Funded Food Assistance Programs
The Food Industry
Resources
USDA
Tools
Unit 3 Food ChoiceS: Economics
Information to Remember
The Economics of Food
Societal Influences
Identifying Hunger and Malnutrition
Special Populations at Risk for Hunger and Malnutrition
Poverty and Poor Health
Unit Pricing
Resources
Tools
Unit 4 Food ChoiceS: fOODBORNE iLLNESSES
Information to Remember
Food Poisoning and Food Infection
Food-Borne Illness Transmission
High Risk Groups for Food-Borne Illness
Resources
Tools Unit 5 gENETICALLY eNGINEERED fOOD
Information to Remember
Biotechnology Defined
Genetic Assisted Agriculture
Genetic Modified Foods (GMOs)
Biotechnology Use
Potential and Actual Problems
Resources
Tools
Unit 6 tHE oRGANIC fOOD moVEMENT
Information to Remember
History of Organic Food
Labeling Organic Foods
Soil Preservation in Organic Farming
Organic Farming Practices
The True cost Of Buying Organic vs. Conventional
Resources
Tools
Unit 7 gLOBAL fOOD mARKETS
Information to Remember
Globalization
HW220-Final Project
HW220: Contemporary Diet and Nutrition
KAPLAN UNIVERSITY
Prof Shantelle Weichers: Contemporary Diet and Nutrition
HW220
5/22/2012
Introduction
Unit 1 Dietary Trends and Nutrition
Information to Remember
Defining Diet and Nutrition
Eating Patterns and Habits of Americans
Nationwide Food Consumption
Nutritional Principals and Standards
Basic Food Groups
Guidelines for Healthy Eating
Relationship between Nutrition and Human Health
Nutritional Status
Emerging Health Issues
Resources
Health.gov
USDA
Medicine.net
Tools
MyPryimid
Unit 2 Food Choices
Information to Remember
Defining Food Choices
How Food Habits Develop
Influences and Determinates of Food Choices
Impact of Geography on Food Choices
The Problems of Food Misinformation
United States Food and Drug Administration (USDA)
Government-Funded Food Assistance Programs
The Food Industry
Resources
USDA
Tools
Unit 3 Food ChoiceS: Economics
Information to Remember
The Economics of Food
Societal Influences
Identifying Hunger and Malnutrition
Special Populations at Risk for Hunger and Malnutrition
Poverty and Poor Health
Unit Pricing
Resources
Tools
Unit 4 Food ChoiceS: fOODBORNE iLLNESSES
Information to Remember
Food Poisoning and Food Infection
Food-Borne Illness Transmission
High Risk Groups for Food-Borne Illness
Resources
Tools Unit 5 gENETICALLY eNGINEERED fOOD
Information to Remember
Biotechnology Defined
Genetic Assisted Agriculture
Genetic Modified Foods (GMOs)
Biotechnology Use
Potential and Actual Problems
Resources
Tools
Unit 6 tHE oRGANIC fOOD moVEMENT
Information to Remember
History of Organic Food
Labeling Organic Foods
Soil Preservation in Organic Farming
Organic Farming Practices
The True cost Of Buying Organic vs. Conventional
Resources
Tools
Unit 7 gLOBAL fOOD mARKETS
Information to Remember
Globalization
References: Bouchez, C. (n.d.). What 's New in Diet and Nutrition Trends. Medicne.net. Retrieved May 19, 2012, from http://www.medicinenet.com/script/main/art.asp?articlekey=59843 Carbs in Human Nutrition Definition of Foodborne Illness. (2011). Healthy & Active Preschoolers. Retrieved May 19, 2012, from http://www.healthypreschoolers.com/part-4-definition-of-foodborne-illness Food and Drug Administration (FDA) Food Guide Pyramid. (2011). Sentry Health Monitors. Retrieved May 19, 2012, from http://www.lifeclinic.com/focus/nutrition/food-pyramid.asp Lenard, J Malnutrition. (2011, June 14). PubMed Health . Retrieved May 19, 2012, from http://www.ncbi.nlm.nih.gov/pubmedhealth/PMH0001441/ Mississippi Chronic Illness Coalition (MCIC) Organic Food Labeling. (n.d.). USDA National Organic Program . Retrieved May 20, 2012, from http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3004446&acct=nopgeninfo Schlenker, E Unit Price. (n.d.). U Mass . Retrieved May 19, 2012, from http://www.umass.edu/nibble/infofile/unitpric.html Obesity Help Retrieved May 21, 2012 from http://obesityhelp.com/content/risk/html High Blood Pressure and African Americans LAP-BAND Surgery Patient Criteria. (2012). LAP-BAND Surgery know the facts. Retrieved May 21, 2012, from http://www.lapband.us/qualify-lap-band.html Vegetarians Meal Planning