PURDUE GLOBAL UNIVERSITY

HW320 Contemporary Diet and Nutrition

Nutrition
Education
Guide
1
 PURDUE GLOBAL UNIVERSITY

Nutrition Education Guide

By

Ashley Campbell

Purdue Global University

HW320: Contemporary Diet and Nutrition

September 5, 2023
 Table of Contents
Introduction
UNIT 1 DIETARY TRENDS AND NUTRITION

Information to Remember
Resource
UNIT 2 FOOD CHOICES

Information to Remember
Resource
UNIT 3 FOOD CHOICES: ECONOMICS

Information to Remember
Resource
UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES

Information to Remember
Resource
UNIT 5 GENETICALLY ENGINEERED FOOD

Information to Remember
Resource
UNIT 6 THE ORGANIC FOOD MOVEMENT

Information to Remember
Resource
UNIT 7 GLOBAL FOOD MARKETS

Information to Remember
Resource
UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS

Information to Remember
Resource
UNIT 9 DIVERSITY OF FOOD CHOICES

Information to Remember
Resource
 Unit

1
Dietary Trends and Nutrition

Unit 1 Dietary Trends and Nutrition

Information to Remember:
 Key learning point from the unit

The United States Department of Agriculture works with the United States
Department of Health and Human Services to develop dietary guidelines for the
population every 5 years (U.S. Department of Health and Human Services, 2020). The
guide encompasses all stages of life from infancy to the elderly and includes special
considerations for pregnant and lactating women (U.S. Department of Health and Human
Services, 2020). The guide also provides a calorie and food group chart for each stage of
life and breaks down how many servings of dairy, fruit, grains, oil, protein and vegetables
that should ideally be consumed accordingly (U.S. Department of Health and Human
Services, 2020).

Resource:
Web Site – https://www.dietaryguidelines.gov/resources/2020-2025-dietary-guidelines-
online-materials

2
 Unit Unit

Dietary Trends and Nutrition

3 2
Unit 2 Food Choices
Information to Remember:
 Key learning point from the unit

A key takeaway that stands out is Nutrition Misinformation and how fast that
information travels compared to relevant accurate data. Food and supplement product
marketing can be convincing when advertisements, social media and news anchors are
promoting these items they become part of the problem. Red flags that a product is
probably too good to be true include if a celebrity is the one vouching for it, it if claims to
cure any sort of illness and does not have approval from the Food and Drug
Administration (Hermann, 2017).

Resource:
 Web Site – https://extension.okstate.edu/fact-sheets/nutrition-misinformation.html

Dietary Trends and Nutrition

Unit 3 Economics
Information to Remember:
 Key learning point from the unit

Malnutrition is something that anyone can suffer from; it impacts the young and old
populations and everyone in between (Brazier, 2023). Malnutrition does not discriminate;
it is not just a concern of lower income families although they are at a higher risk of food

3
 Unit

4
insecurity (Brazier, 2023). Common symptoms shared by adults and children include
irritability, tiredness and low body weight or weight loss (Brazier, 2023).

Resource:
 Web Site – https://www.medicalnewstoday.com/articles/179316

Dietary Trends and Nutrition

Unit 4 Foodborne Illness

Information to Remember:
 Key learning point from the unit

Food Safety is not just important for people with allergies; cross contamination of raw
poultry preparation adjacent to vegetables could result in inadvertently spreading bacteria
(Studio 10, 2015). Ensuring that protein sources are cooked to the correct internal
temperature will reduce the chances of contracting foodborne illness (Studio 10, 2015).
Expiration dates on some food products are more of a best by date, so if a salad dressing
or other condiment is passed the expiration date it may still be consumable (Studio 10,
2015). If a product looks, smells or feels questionable, throw it out.

Resource:
 Web Site – https://www.youtube.com/watch?v=tmkHoUyWSG0

4
 Unit Unit

Dietary Trends and Nutrition

6 5
Unit 5 Genetically Engineered Foods
Information to Remember:
 Key learning point from the unit

Genetic engineering is the process by taking a trait from one living thing and
implanting it in another (Kukreja, 2022). Genetically modified organisms are a result of
this and a lot of the food that we eat is genetically modified to be disease and pest resistant
and produce higher quality and quantity of a given crop (Kukreja, 2022). There are
potential drawbacks such as the trait being crossed from the plant it was planned for to a
weed or other invasive plant (Kukreja, 2022).

Resource:
Web Site – https://www.conserve-energy-future.com/what-is-genetic-engineering.php

Dietary Trends and Nutrition

Unit 6 Organic Food Movement

Information to Remember:
 Key learning point from the unit

Organic refers to a way of raising animals or crops, it is much more labor intensive
compared to traditional farming. The goals of it are to reduce pollution, promote a cycle of
symbiotic sustainment on a farm and reduce antibiotics or synthetic chemicals from going
into the food ecosystem so we are not ingesting those substances through our food (Mayo
Clinic, 2022). The United States Department of Agriculture regulates all labels for organic
food, of which there are different levels of certification (Mayo Clinic, 2022). There are 4
distinct levels, 100% organic, organic which contains at least 95%, made with organic

5
 Unit

7
contains at least 70% and include organic ingredients which contain less than 70% of the
materials from an organic source (Mayo Clinic, 2022).

Resource:
 Web Site - https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-
depth/organic-food/art-20043880

Dietary Trends and Nutrition

Unit 7 Global Food Markets

Information to Remember:
 Key learning point from the unit

Fast food has become a big part of how the world eats and that may not be the best
thing for our health. Fast food is cheap and convenient, it does provide healthy options but
those items typically cost more (Regoli, 2019). Fast food safety can be a concern as the
products they use can be recalled or not stored, prepared or cooked to the correct
temperature (Regoli, 2019). Fast food consumption is a driving factor in the prevalence of
obesity worldwide (Regoli, 2019).

Resource:
 Web Site – https://connectusfund.org/14-biggest-advantages-and-disadvantages-of-fast-
food

6
 Unit Unit

Dietary Trends and Nutrition

9 8
Unit 8 Contemporary Weight Loss
Programs
Information to Remember:
 Key learning point from the unit

There are myths that have been passed along that claim to cause weight loss with little
to no effort and should not be attempted. Avoiding certain food groups such as
carbohydrates or gluten or not taking in enough daily calories such as 1500 or less daily
will cause the body to not function correctly and maintain itself (Stiehl, 2021). Diet and
zero calorie sodas are just as unhealthy but in differing methods with artificial sweeteners
and often lead to overconsumption (Stiehl, 2021). Cheat days have a way of derailing any
attempt at weight loss, 1 small cheat meal a week may be a better way to resolve a craving
instead of overindulging and sabotaging attempts at weight loss (Stiehl, 2021).

Resource:
 Web Site – https://www.eatthis.com/weight-loss-myths/

Dietary Trends and Nutrition

Unit 9 Diversity of Food Choices

Information to Remember:
 Key learning point from the unit

7
 Every family around the world has traditions they follow which is impacted by the
food that grows in that region which becomes a staple of their culture (Lush, 2022). It can
impact how many times a day they eat, what they eat is determined by what is in season,
and the preparation is likely to be in a customary recipe (Lush, 2022). Sharing food builds
social bonds and brings families and friends closer and exposes them to new food and
cultural norms (Lush, 2022). Engaging more with the food we eat gives us more of an
appreciation for what it is, where it came from, how it was prepared and that it has
nourished us and brought people together (Lush, 2022).

Resource:
 Web Site – https://wander-lush.org/food-culture-unesco/

Part 2: Cultural Food Choice Explanation and Screenshot

I chose to research Filipino food as it is something I was exposed to in England at the
age of 20. Filipinos view food as the glue that unites everyone, even strangers such as myself
was invited over as the new neighbor and welcomed with food and companionship. Chicken
Adobo is the national dish of the Philippines and is one recipe that crosses across cultures
(Peneva, 2020). I have also had a Mexican version of Chicken Adobo and they are both
similar and fantastic. The recipe included things I usually have on hand and the preparation
was easy to follow. I did deviate a tiny bit using chicken breasts instead of thighs and added
broccoli as every dinner in this house needs a vegetable and in the Mexican rendition they
included broccoli and it worked well so I followed suit. The sauce gets thick and the smell is
familiar and unforgettable. Rice is a staple at every meal in the Philippines and due to it being
produced there it is cheap and can be cooked in multiple ways and used to make cake, pastries
and even liquor. The food that they make has been influenced by the Chinese, Japanese,
Pacific Islander, Spanish and Western cultures during different times they were occupied and
being colonized (Peneva, 2020). The normal daily meal in a Filipino household consists of
dairy, meat, rice, seafood and vegetables (Peneva, 2020). Different dishes are specialties of
different regions and Filipinos may alter the recipes based upon what they have available.
During parties food displays are part of the celebration aesthetic and for not requiring a big

8
variety of ingredients the aroma generated gathers a crowd (Peneva, 2020). Rice is a big part
of the cultural traditions; it is used during festivals and weddings which represents wishes of
abundance, fertility and prosperity (Peneva, 2020).

References:
Brazier, Y. (2023, January 11). Malnutrition: Symptoms, causes, diagnosis, and
treatment. Medical News Today.
https://www.medicalnewstoday.com/articles/179316

Hermann, J. R. (2017, July 1). Nutrition misinformation - Oklahoma State University.

Nutrition Misinformation | Oklahoma State University.
https://extension.okstate.edu/fact-sheets/nutrition-misinformation.html

Kukreja, R. (2022, July 27). What is genetic engineering and pros and cons of
Genetically Modified Foods. Conserve Energy Future. https://www.conserve-
energy-future.com/what-is-genetic-engineering.php

Lush, E. (2022, December 1). Food culture: 30 UNESCO culinary traditions around the
world. Wander. https://wander-lush.org/food-culture-unesco/

9
Mayo Clinic. (2022, April 22). Are Organic Foods Worth the price?
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-
depth/organic-food/art-20043880

Peneva, C. (2020, December 2). Filipino food culture and traditions. Discover The
Philippines. https://discoverthephilippines.info/filipino-food-culture-and-traditions/

Regoli, N. (2019, February 14). 14 biggest advantages and disadvantages of fast food.
ConnectUS. https://connectusfund.org/14-biggest-advantages-and-disadvantages-
of-fast-food

Stiehl, C. (2021, June 8). 20 weight loss myths you probably believe. Eat This Not That.
https://www.eatthis.com/weight-loss-myths/

Studio 10. (2015, November 25). Food safety myths. YouTube.

https://www.youtube.com/watch?v=tmkHoUyWSG0

U.S. Department of Health and Human Services. (2020). Current dietary guidelines.
Dietary Guidelines for Americans, 2020-2025 and Online Materials | Dietary
Guidelines for Americans. https://www.dietaryguidelines.gov/resources/2020-
2025-dietary-guidelines-online-materials

10