Nutrition
Education
Guide
1
KA P L A N U N I V E R S I T Y
By
MoniqueJackson29
Kaplan University
HW220: Contemporary Diet and Nutrition
07/15/2013
Table of Contents
Introduction
UNIT 1 DIETARY
TRENDS
AND
NUTRITI ON
Information to Remember
Resources
Tools
UNIT
F OOD
CHOICE S
Information to Remember
Resources
Tools
UNIT
F OOD
CHOICE S:
ECON OM ICS
Information to Remember
Resources
Tools
UNIT
F OOD
CHOICE S:
F OODB OR NE
IL L NESSES
Information to Remember
Resources
Tools
UNIT
GENETICAL LY
ENGI NEER ED
F OOD
Information to Remember
Resources
Tools
UNIT
THE
ORGA NIC
F OOD
M OVEM EN T
Information to Remember
Resources
Tools
UNIT
GLOBAL
F OOD
M ARKETS
Information to Remember
Resources
Tools
UNIT
CONTEM PO RARY
WEIGHT
LOSS
Information to Remember
Resources
Tools
UNIT
DIVERSITY
OF
F OOD
CHOICES
Information to Remember
Resources
Tools
UNIT
1 0
ASK
NUTRITI ON IST
Information to Remember
Resources
Tools
PROG RAM S
Unit
DietaryTrendsandNutrition
Unit1DietaryTrendsandNutrition
Information to Remember:
Anatomy is the study of the structural mechanisms of the body that receive
nutrients. What occurs when the body structure (organs and systems) receive
nutrients is the processing of nutrients for health maintenance and homeostasis of
the body. Thus, the body structure performs a function explained by the discipline
of physiology. As an understanding of the foundation for nutrition and human
nutritional needs, we see that this relationship is complimentary in nature. Without
a body there is no place for nutrients to be received and processed by the organs
and tissues of the body to maintain health. Each needs the other, otherwise
nutritional needs are not met and the body is unable to maintain its health status.
(Patton-Thibodeau, 2008).
Anatomy provides us with an understanding of what the structures of the body are
and the jobs they perform individually and together as systems. An example of this
would be the organs of the gastrointestinal system that serve as mechanisms of
absorption. Physiology explains the workings of the body structures as organs and
systems all the way down to the smallest cells and atoms. Continuing with our
example of the gastrointestinal system, nutrients can be absorbed and released into
the body when they cross through the intestinal wall to enter the circulatory
system. The discipline of physiology explains how nutrients are broken down by
the body into substances and transported for absorption. (Schlenker-Roth, 2011).
References
Patton, K. & Thibodeau, G. (2008). Structure and function of the body. Ch. 1. An
introduction to the sructure and function of the body. Mosby Elsevler.
Schlenker and Roth, (2011). Williams essentials of nutrition and diet therapy,
Tenth Edition, Ch. 2, pp. 24. Mosby Elsevier
Nutrition is the nourishment of our bodies through the foods we eat which supply
our bodies with energy and supports our growth and wellness. Good nutrition is
necessary for physical growth and maturation, mental well-being and resistance
from disease. We need energy from the nutrients in food to do something as basic
as inhaling and exhaling, and nutrition even plays a role in our own comfort.
Dietetics is a health profession, and is the profession that oversees and implements
nutrition science in practical ways to fight or combat disease or other conditions.
Registered Dieticians (RD) are the experts in nutrition, and they work together
with doctors and nurses to ensure proper nutritional care. They carry the majority
of the responsibility for this care. They also work with school nurses, athletic
facilities, or in my personal case, we have an RD who practices at our womens
holistic fitness center in conjunction with our other fitness and wellness offerings.
There are also Public health nutritionists who work with high risk groups publicly
such as pregnant teens and older adults.
One of the most prevalent factors that has changed the role of nutrition in
Americans overall health includes social cues and changes in society. This
primary reason is behavior: as a population, our physical activity in everyday life
has decreased. This combined with a diet high in sugar and fat has increased
obesity and developed a conditions such as chronically undernourished.
Although individuals are consuming more quantities, they are not choosing or
accessing diets high in vitamins and minerals. In the past 20 years portion sizes
have increased significantly across the board at fast food restaurants and in the
home. Advertising and media have encouraged consumers to supersize.
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet
therapy. (tenth ed.). St. Louis, MO: Elsevier.
http://www.kfc.com/nutrition/
Resources:
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet
therapy. (tenth ed.). St. Louis, MO: Elsevier.
Tools:
save your favorite foods, create and analyze recipes, and track and monitor your intake
against
ideal
daily
nutrient
values.
Read
More
http://nutritiondata.self.com/mynd/myrecipes/welcome?
returnto=/mynd/myrecipes#ixzz2Z93ykuEr
Unit
FoodChoices
Food Choices
Information to Remember:
1. There are a myriad of social and psychological factors that influence
people's individual food habits. Social factors can include peer pressure,
family and culture individuals either seek acceptance or risk feeling
isolated and becoming subject to negative attention. Psychological factors
can include depression, isolation.
I am witnessing this first hand in a number of ways, in my own
household. I suffered from morbid obesity and I had a small group of
friends who shared my poor choices (misery loves company). Once I
decided to change my lifestyle, my friendships changed some were
inspired and others were simply critical and our friendship faded the
only thing we had in common was food. Food is social in itself.
2. From your own experience, what family customs, special observation, or
familial history influences food choice?
3. It is so easy to get caught up in food misinformation with all the
information that is available today. I remember hearing years ago that
soybeans were very beneficial to the body. I think just last year I read
somewhere they are not as beneficial as we thought.
Nutrition is the nourishment of our bodies through the foods we eat which supply
our bodies with energy and supports our growth and wellness. Good nutrition is
necessary for physical growth and maturation, mental well-being and resistance
from disease. We need energy from the nutrients in food to do something as basic
as inhaling and exhaling, and nutrition even plays a role in our own comfort.
Dietetics is a health profession, and is the profession that oversees and implements
nutrition science in practical ways to fight or combat disease or other conditions.
Registered Dieticians (RD) are the experts in nutrition, and they work together
with doctors and nurses to ensure proper nutritional care. They carry the majority
of the responsibility for this care. They also work with school nurses, athletic
facilities, or in my personal case, we have an RD who practices at our womens
holistic fitness center in conjunction with our other fitness and wellness offerings.
There are also Public health nutritionists who work with high risk groups publicly
such as pregnant teens and older adults.
One of the most prevalent factors that has changed the role of nutrition in
Americans overall health includes social cues and changes in society. This
primary reason is behavior: as a population, our physical activity in everyday life
has decreased. This combined with a diet high in sugar and fat has increased
obesity and developed a conditions such as chronically undernourished.
Although individuals are consuming more quantities, they are not choosing or
accessing diets high in vitamins and minerals. In the past 20 years portion sizes
have increased significantly across the board at fast food restaurants and in the
home. Advertising and media have encouraged consumers to supersize.
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet
therapy. (tenth ed.). St. Louis, MO: Elsevier.
http://www.kfc.com/nutrition/
Resources:
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet
therapy. (tenth ed.). St. Louis, MO: Elsevier.
Cultural Food Practices Cynthia M. Goody, PhD, MBA, RD and Lorena Drago,
MS, RD, CDN, CDE Diabetes Care and Education Dietetic Practice Group
Chicago, IL: American Dietetic Association, 2010. 244 p. ISBN: 978-0880914338
Description: Chapters focus on food practices of 15 different cultures (American
The Cooking Demo Book Food and Health Communications, 2011. NAL Call
Number: TX.661.D63.2011 Description: Contains food demonstration lessons
that emphasize the use of fruit, vegetables, whole grains and beans. While mostly
for use with consumers, one lesson addresses training staff on food safety during
food demonstrations. Ethnic Cooking lessons are also included. Lesson leader
guides feature objectives, rationale, materials needed, preparation required,
activity ideas, recipes, make-ahead options and garnish/presentation tips.
Tools:
Nutrient Search
Find foods with highest or lowest concentrations of specific nutrients. For
example, generate a list of low-carbohydrate foods, or identify foods from a
particular category that are high in protein and low in fat.
Read More http://nutritiondata.self.com/tools/nutrient-search#ixzz2Z94zMyq8
http://nutritiondata.self.com/tools/nutrient-search
Unit
FoodChoices
Economics
Information to Remember:
1
There are marked differences in social classes with regard to food and
nutrient. Low-income groups tend to consume unbalanced diets and have
lower intakes of fruit and vegetables.
Riches G (1997) Hunger, food security and welfare policies: issues and
debates in First World societies. Proceedings of Nutrition Society
4. .
Three sources of groceries that families may shop at are; Grocery Stores
also known as supermarkets, Farmers Markets, and Food Discount Stores.
Depending on an individuals community they may only have one or
several shopping choices for food. Communities with a large low income
population often have more mom and pop supermarkets that offer a
smaller variety of food and are open less hours. Others particularly those
in larger cities may have a wider selection of grocery stores to shop in
with longer lines and open longer hours, however they still may have a
great length of travel time and distance to get there and would need the
assistance of a car or taxi to bring their groceries home. Farmers Markets
help individuals get fresh local in season produce at a cheaper value.
Farmers Markets are beneficial for the community as they are putting
money back into the local farms. The cons to Farmers Markets are that
they are limited and hours are very short. Here in my community we have
two farmers market days in the summer and fall on Wednesday 9-3 in the
center square and on Saturday 8-noon at a local farm. Although one is
easily accessible the other is not. Often people are not able to attend the
Wednesday one because it is a work day. People in our region travel to
great lengths just to purchase food from these farmers markets. Consumer
Co-ops are when people pay a certain amount of money in one lump sum,
monthly payments or volunteer in exchange for fresh, local in season food.
They are very beneficial to the community as they again like farmers
markets are putting money back into the local community. They also teach
children about where their food comes from and often have are family
friendly offering a family events. In our community we have a variety of
food co-ops from vegetables, fruit, bread, beef, chicken to cheese. My
personal opinion is that food co-ops often supply more of one veggie then
another. We often find friends trading particular items from the food coops because they have an abundance of radishes, zucchini or the such.
Economically all three of these grocery choices are not readily available
for all citizens. Food co-ops are often more rural and one may have to
travel to pick up their goods, however they usually only have to travel
once a month or once a week for pick up. Some food co-ops offer
deliveries but at an additional costs. If one is lacking transportation,
additional funds for delivery, lack of gas money, car issues , unable to
volunteer due to a busy schedule, or becomes sick, has an unexpected
event or has to work during pick up hours they may not easily be able to
pick up their food. Storage can also be an issue for those picking up
produce in bulk. This in turn leads to wasted food and wasted money.
Farmer Markets are often limited hours and days. They are becoming
more accessible by placing farmers markets big or small in large cities so
that people can have easier access to them. However how does one
properly store produce that they bought at the market for their family on
their lunch break or after work when they have a long ride home through
the city? Being prepared with a cooler is helpful but this is not always an
available choice. Those who have to walk and ride city transportation are
limited to purchasing only what they can carry. Most of the farmers
markets do accept WIC checks but an issue we often fall into is having a
lack of cash on hand. Only the meat producers at our farmers markets
accept credit cards and then you have to spend a certain dollar amount to
avoid an additional charge. Supermarkets and Grocery Stores usually offer
the widest selection of food choices in one stop. Having several
supermarkets in your areas allows one to be shopper savy and prepare by
using sale flyers. Now a days they will offer rain checks for sale food that
is sold out and price match competitors sale flyers. As in the case of
farmers markets one has to plan and be prepared on how they will get their
groceries home if living in an urban environment. Just because the grocery
store is down the road does not help you get a weeks worth of groceries
home to your family unless you have a method of transportation which is
an additional cost. Those with busy schedules may only be able to get to
the store once or twice a week depending on their schedule and store
hours. I personally remember when my first son was born, living on a very
tight budget with one individual working. I walked to the grocery store
several times a week and used his stroller to bring home food. It was not
easy. I could not afford a taxi to go back and forth the 3 mile distance as it
was taking precious money away from our little food income. Often I had
to just purchase the necessary supplies for a toddler as it was all I could
carry in the stroller that was holding my son. Weather was always a
hindering factor too. My husband worked 2 jobs, he left early in the am
and didn't arrive home until late when the grocery stores were closed
Prof. B and Class,
How does a familys income influence food supply and food choices?
Money has a way to influence anything or anybody. But when it comes to the
food you eat and your budget, people tend not to get the best of foods. Fruit and
vegetables can get pretty expensive and families on a budget might be able to
afford it. It is hard to eat healthy in a work where a price of junk food goes down
but healthy foods goes up. A study published in the Journal of the American
Dietetic Association, compared the prices of 370 food sold at supermarkets in the
Seattle area. The study found that the energy dense junk foods, which was high
in calories, where far less expensive then fruits and vegetables (Pope, 2008). I get
food stamps for me and my three kids and I know that it can be hard to budget and
eat healthy. I do eat healthy but I do it in a smart way and by things that are on
sell or frozen. It might be hard to eat healthy on a budget but it is not impossible.
Krystal
Resources:
Pope-Parker, Tara. (Nov. 2008). Money is Tight, and Junk food is Beckons.
Published online. New York Times. Retrieved May 31, 2013 from,
http://www.nytimes.com/2008/11/04/health/nutrition/04well.html?_r=0
Pratt, Rebecca. (2013). Eating Healthy on a Budget. Retrieved from
http://www.sparkpeople.com/resource/nutrition_articles.asp?id=511
Riches G (1997) Hunger, food security and welfare policies: issues and debates in
First World societies. Proceedings of Nutrition Society
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet
therapy. (tenth ed.). St. Louis, MO: Elsevier.
Tools:
Calculator: IsYour Food Spending Normal?
Enter your weekly spending into MoJo's interactive app, and see how your food
budget stacks up.
http://www.motherjones.com/environment/2012/01/calculator-food-spending-budget-frugal
Unit
FoodChoices
FOOD CHOICES: FOODBORNE ILLNESSES
Information to Remember:
5. According to the USDA site, the food safety and inspection service "Keep cold
food cold and hot food hot" to keep food out of the "Danger Zone". Food stored in
the the refrigerator should be stored at 40 degrees or below and in the freezer at 0
degrees and below (fsis.org). Based on the type of meat, for example poultry,
beef, or pork, it should be cooked at a safe internal temperature (fsis.org). There
are also guidelines for keeping hot foods and reheated foods safe (fsis.org).
Cleanliness is a huge factor in prevention of food borne illness (fsis.org). Always
wash hands before meals, after touching raw foods, and after using the restroom or
coughing/sneezing, using hot soapy water (fsis.org). Wipe down all surfaces in the
kitchen and cutting boards with hot soapy water (fsis.org). Consider using paper
towels but if dishcloths are used, wash them frequently in the hot wash cycle
(fsis.org). Be sure to keep pets, cleaners, and other chemicals away from foods
(fsis.org).
References:
Food Safety and Inspection Service (2011). Foodborne Illness and Disease: What
consumers need to know. Retrieved from
http://www.fsis.usda.gov/factsheets/foodborne_illness_what_consumers_need_to_kn
ow/index.asp
Food Safety and Inspection Service (2011). Cleanliness Helps Prevent Foodborne
Illness. Retrieved from
14
http://www.fsis.usda.gov/factsheets/Cleanliness_Helps_Prevent_Foodborne_Illness/in
dex.asp
2. http://www.foodsafety.gov/keep/events/summervacations/index.html
The above website is an excellent resource for tips on handling, preparing, and storing
food safely. Meat packaging will indicate storage temperatures as well as cooking
temperatures. These labels are there to provide you proper information on techniques to
prevent food contamination from handling and storage. The single most important step
you can take in preventing a food borne illness is to wash your hands thoroughly both
before and after you handle any food. You should also be sure that you have a clean
surface to prep your food, as well as separate surfaces/cutting boards for poultry and
other meat, fruit, and vegetables (wash your fruit and vegetables!!). You should store all
food in air tight containers or zip-lock type plastic bags whether being stored in the
freezer or the refrigerator. Placing dates on leftovers and other foods being stored is a
good way to keep track of how long it has been kept and if it is still fresh. Placing older
food items to the front or top of your storage unit is another way to ensure that you are
appropriately using your resources. Regardless of storage practice be aware of food odors
. . . if it smells bad/ rotten/ sour/ freezer burnt then do not use it - throw it out and select
something fresher.
Eat well and be well,
Melissa
As we spoke of in seminar, the FDA also acknowledges that some groups are at higher
risk for food-borne illness and need to take extra care and caution to follow the
recommended food handling safety guidelines. Those groups are children, elderly and
pregnant women. According to the FDA, there are four practical steps in the safe food
handling process to help eliminate cross-contamination. They are: ("Safe food handling:,"
)
1) Clean-It is recommended to wash hands in hot soapy water for at least 20 seconds, before
and after handling food, and especially after touching pets, going to the bathroom, and
changing diapers. It is also necessary to wash surfaces and utensils in hot soapy water
often and using paper towels is recommended. Rinse and scrub fruits and vegetables, and
wash off cans before opening them.
2) Separate-Raw meats must be separated from other foods at all times including while in
your grocery cart to avoid cross-contamination. Cooked meats and fruits and vegetables
should never be placed on a surface that has previously had raw meat on it until
thoroughly cleaned. Marinades should not be reused unless they are boiled first.
3) Cook-Cook to the right temperature. A thermometer should be used to check temperature
of cooked foods as it is not always safe to judge by looking. The thermometer should be
used at various places in dishes that contain meats and eggs to ensure the proper internal
temperature is achieved.
15
4) Chill-Refrigerate foods promptly. Cold temperatures slow the growth of bacteria, so foods
so not be defrosted at room temperature, but in the refrigerator. Prepared foods in
temperatures under 90 should be refrigerated within two hours of serving, and one hour
in temps over 90.
More information is available on each of these safety guidelines at: http://www.fda.gov/
Thanks,
Sheila
Safe food handling: What you need to know. (n.d.). Retrieved from
http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm2
55180.htm
Resources:
http://www.fsis.usda.gov/factsheets/Cleanliness_Helps_Prevent_Foodborne_Illness/in
dex.asp
2. http://www.foodsafety.gov/keep/events/summervacations/index.htmlRiches G (1997)
Hunger, food security and welfare policies: issues and debates in First World societies.
Proceedings of Nutrition Society
http://www.fda.gov/
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet therapy.
(tenth ed.). St. Louis, MO: Elsevier.
Tools:
Self Assessment
Have a symptom that
concerns you?
See a list of questions a doctor
would ask to help
reach a diagnosis
http://symptoms.rightdiagnosis.com/
16
Unit
17
http://www.foodsafety.gov/keep/events/summervacations/index.html
2. APHIS), the Environmental Protection Agency (EPA) and the Food and Drug
Administration (FDA), market facilitation, which includes various testing and programs
to support marketing of these products, and research, which include biosafety and
economic analysis.
There are definite pros and cons of biotechnology. The pros or benefits spread to farmers,
producers and consumers. Biotechnology has helped to make pest control and weed
management safer, and it acts as a safeguard against disease to crops. ("Biotechnology
frequently asked," 2013)Also, biotechnology increases farming profits as crop quality is
raised as well as potential higher crop yield. Yet another pro is that increased levels of
nutrients may be found in these crops. Biotechnology is tool helping scientists better
understand microorganisms.
The cons include the exchange of traits via pollen between plants which may include
weeds or wildflowers. In addition, more testing needs to be done to show potential
dangers or risks to wildlife. Potential new allergens may surface as well due to new traits
being formed in the crops.
2. Agricultural biotechnology is the resources of tools and techniques that are used
to alter organisms or parts of organisms to improve/modify products, plants,
animals and or microorganisms specific to agricultural use.
The government does not regulate genetically modified food products to the benefit of
the consumer; they do not require identification of GMO at this time. My opinion is that
there is too much money being contributed to the election campaigns of our political
leaders by Monsanto and the companies utilizing their product to ever take a stand in
favor of the consumer by implementing regulation of GMO labeling. To be honest there
is a lot of legal dialog in regard to the regulation in effect, but I understand none of it.
No, I do not think that current regulations of GMO are adequate.
The FDA is responsible for food safety issues. The EPA is responsible for health and
environmental effects. The USDA is responsible for the effect on genetically altered
plants and animals on their environments both agricultural and non-agricultural. (Mandel,
2006)
Pros of biotechnology would be creating vitamin enriched foods (golden rice) for regions
with inhospitable terrain for farming. Cons having a company (big business and
government) owning the rights seeds and putting farmers out of business, eliminating any
healthy competition that exists, not to mention the negative health effect that GMOs
have on all living things including other plant life.
18
Resources:
Biotechnology Frequently Asked Questions. (2013, May 28). Retrieved from USDA :
http://www.usda.gov/wps/portal/usda/usdahome?
navid=BIOTECH_FAQ&navtype=RT&parentnav=BIOTECH
Environment & Health. (2013). Retrieved from Monsanto Boycott - News & information
about Monsanto, GMOs and Organics: http://monsantoboycott.com/environment-health2.
http://www.foodsafety.gov/keep/events/summervacations/index.html United
States Department
of Agriculture, (2013).Biotechnology frequently asked questions. Retrieved from website:
http://www.usda.gov/wps/portal/usda/usdahome?
contentidonly=true&navid=AGRICULTURE&contentid=BiotechnologyFAQs.xml
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet therapy.
(tenth ed.). St. Louis, MO: Elsevier.
Tools:
Consumers are at the top of the food chain. Each time you and your friends spend your $$
$ on non-GMO food brands, you add your voice to the growing concern of over 87
million Americans about the safety of genetically engineered foods in the market place.
Please download, freely copy and distribute these tools from our Action Tool Kit:
Self Assessment
http://responsibletechnology.org/take-action/action-tool-kit
19
Unit
20
2. Key factors in the growth of organic farming fall under a number of different areas.
The first is consumer awareness. The internet has become a tool of knowledge. The
availability of information has impacted the way consumers shop. They are more engaged
and discerning. Although price is still an issue, consumers have more choices for where
they can shop and organic markets are popping up with competitive prices. Todays
consumer is concerned about their health and wellness. Most consumers who have tried
organic recognize the esthetic difference the taste of industrialized vegetation and fruit
can bland in comparison.
There are also environmental reasons organic growing techniques prove to be the safest
choice when trying to decide what type of growing technique is best, this removes the
risk of harmful chemicals and pesticides being used on crops. Organic is a safer choice on
the environment because nutrients are put back into the soil that would normally be
removed thru industrial farming.
In the age of technology with more information and consumer groups, politics and media
attention, I have no doubts that organic farming will become the gold standard, pushing
industrialized farming to look at their methods and change the way food is being grown.
The public outcry will affect the bottom line.
Schlenker, E. D., & Roth, S. L. (2011). Williams' Essentials of Nutrition and Diet
Therapy. St. Louis: Mosby, Inc.
Prof and class,
Organic foods have become more and more popular and there are many different reasons
why to choose organic foods. The health benefit is one of the reasons. Farm animals are
being treated with hormones that can have an effect on human health. Crops are being
sprayed with harmful chemicals that have a high health risks. Antibiotics and other drugs
are being given to farm animals to promote growth and prevent infections. The
environment also suffers because of the chemicals farmers are using. Chemicals enter
through the water system and into our environment as well. These pesticides have
become very harmful to birds, mammals, and fish. Animal welfare is another concern that
many have. When an organic farmer raises cattle it will be grass feed and only naturals
methods and chickens will be free. Organic normally means better conditions for the
animals.
I think organic foods will grow as people start to be aware of the health benefits around
choosing organic vs. regular farming. I see stores making room for organic foods now
and over time I think there will be more vary as people start buying it.
Princeton University. Organic? What the big idea? Retrieved June 21, 2013, from
http://www.princeton.edu/greening/organic4.htm
21
States Department
of Agriculture, (2013).Biotechnology frequently asked questions. Retrieved from website:
http://www.usda.gov/wps/portal/usda/usdahome?
contentidonly=true&navid=AGRICULTURE&contentid=BiotechnologyFAQs.xml
22
http://www.asil.org/insigh38.cfm
http://www.organicauthority.com/foodie-buzz/what-are-gmos-genetically-modifiedUnit
crops-foods.html
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet therapy.
(tenth ed.). St. Louis, MO: Elsevier.
Tools:
Farmers Market Finder
Description
Find healthy and locally grown fruits, vegetables, meat, poultry, baked goods, flowers,
and plants. Includes 30+ Santa Clara County, CA farmers markets for free. The states of
California, Delaware, Florida, Georgia, Maryland, Massachusetts, New York, Rhode
Island, Virginia, Vermont, and Washington DC are available for in-app purchase.
https://itunes.apple.com/us/app/farmers-market-finder/id372913579?mt=8
Music, entertainment and fashion have always influenced other countries - food is a large
part of American culture so it was a natural progression.
Schlosser, E. (2002). Fast Food Nation. Harper Perennial
2. Prof. and class,
McWorld is focus on our fast pace world. We have fast music, fast computers and fast
food. McWorld is tied together by technology, ecology, communication and commerce
(Barber, 1992). McWorld is promoting globalization. There is so much new technology
that people everywhere can watch T.V. play on the internet and listen to music more now
than ever. McDonalds has a huge impact on the world, here in America and overseas.
McDonalds is best known for the golden arches all around the world. They have change
the world in to a fast food addiction. They have new restaurants opening up every day all
around the world.
Barbar, Benjamin. (1992). Jihad v McWorld. Retrieved June 28, 2013, from
http://www.theatlantic.com/magazine/archive/1992/03/jihad-vs-mcworld/303882/
Globalization is the idea of an economic process that unites and transforms the world,
creating a single global system. No matter where you go, the Golden Arches of
McDonalds is recognized by almost anyone! In fact the Big Mac, is so nearly universal
that
the Economist magazine uses it to calculate the relative purchasing
power of foreign currencies. McDonalds is the seen as the leader of the globalization
movement to unite the world.
So to expand further, this globalization causes things like standardization, where
everything must taste and look the same, regardless of where you are at. So, since
McDonalds has to have say, lettuce on their BigMac, then that means that even in a
country where lettuce does not grow, they have to find ways to either bring in the produce
or grow it in hostile soil. This can change the entire food industry of that country.
However, in some cases, instead of a company changing industry standards of the
country, the company changes the way things are made to meet the standards of that
country. For example, foods they may be made with GMO ingredients here in the US,
would not be allowed in other countries unless they were made without the GMO
ingredients.
24
http://chapters.rlpgbooks.com/07/425/0742536580ch2.pdf
Resources:
Biotechnology Frequently Asked Questions. (2013, May 28). Retrieved from USDA :
http://www.usda.gov/wps/portal/usda/usdahome?
navid=BIOTECH_FAQ&navtype=RT&parentnav=BIOTECH
Environment & Health. (2013). Retrieved from Monsanto Boycott - News & information
about Monsanto, GMOs and Organics: http://monsantoboycott.com/environment-health2.
http://www.foodsafety.gov/keep/events/summervacations/index.html United
States Department
of Agriculture, (2013).Biotechnology frequently asked questions. Retrieved from website:
http://www.usda.gov/wps/portal/usda/usdahome?
contentidonly=true&navid=AGRICULTURE&contentid=BiotechnologyFAQs.xml
Schlenker, E., & Roth, S. L. (2011). William's essentials of nutrition and diet therapy.
(tenth ed.). St. Louis, MO: Elsevier.
Tools:
Calorie King Fast food and Restaurant Tracker
http://www.calorieking.com/foods/calories-in-fast-food-chains-restaurants_cY2lkPTIx.html
25