hw320 Contemporarydietandnutritionguide hw499

Running head: CONTEMPORARY DIET AND NUTRITION GUIDE 1
Contemporary Diet and Nutrition Guide

TRENT LOONEY
KAPLAN UNIVERSITY
Diet and Nutrition
HW320
7/23/16
CONTEMPORARY DIET AND NUTRITION GUIDE 2
Table of Contents
Introduction
UNI T 1 DI ETARY TREND S AND NUTRI TI ON
Information to Remember……………………..9
Resources……………………………………..10
UNI T 2 FOOD CHOI CES
Information to Remember……………………..11
Resources……………………………………...12
UNI T 3 FOOD CHOI CES: ECONOMI CS
Information to Remember …………………….14

Resources……………………………………...15
UNI T 4 FOOD CHOI CES: FOODBORNE I LLNESSES
Information to Remember……………………. 17
Resources……………………………………..18
UNI T 5 GENETICALLY E NGI NEERED FOOD
Information to Remember…………………….20
Resources……………………………………..22
UNI T 6 THE ORGANI C F OOD MOVEMENT
Resources……………………………………..25
UNI T 7 GLOBAL FOOD M ARKETS
Resources……………………………………..29
UNI T 8 CONTEMPORARY WEI GHT LOSS PROGRAMS
Information to Remember……………………. 31
Resources……………………………………..33
UNI T 9 DI VERSI TY OF FOOD CHOI CES
Resources……………………………………..36
Appendices
A) Diet and physical activity assessment:
Nutrition and Physical Activity Report
After completing the 5-day record of my food and beverage, I found that
my nutrient report showed that I was low in vitamin D. In addition, when looking
at my 5-day caloric intake average, I was 600 calories from where my target
should be at which is 2600 calories a day. I feel that after reviewing the “Nutrient
Report,” I compare well with the 2015 Dietary Guidelines. However, there are a
few areas that I need to improve. I will need to increase my total daily caloric
intake and my level of lean meats such as fish, poultry and legumes. By
incorporating more fish in my diet, like salmon and tuna, will help increase my
levels of vitamin D. I will also combat my vitamin D deficiency by implementing
adequate amounts of sunlight.
Some major influences on my food choices and my physical activity level,
is primarily influenced by trying to live my life through health and wellness for
overall well-being. This is not due to having any health problems or issues, but
rather by being pro-active in trying to avoid disease and illness. I started focusing
on my diet many years ago by noticing how different foods affected the way I felt
overall. Some foods that had high GI levels would cause my blood sugar to spike
so fast and all I wanted to do was take a long nap. On the other hand, being
physically active, just made my whole body feel great (e.g., runners high). So, I
combined the two together, nutrition and physical activity, to feel the best that I
possibly could. The other reason is to avoid getting sick, because I can’t afford
health care.
The 2015 Dietary Guidelines that helps consumers overcome barriers
regarding choosing healthier foods and engaging in regular physical activity could
have some improvements added to it. I feel that adding some psychological,
mental and emotional counseling or guidance could help consumers combat the
daily struggles in what they choose to eat. Every decision starts in the mind and is
driven by some kind of psychological force. For example, being more mindful
when choosing food items and becoming more mindful while eating. This helps
the individual become aware and present in the here and now. Improvements
regarding physical activity, would be to increase awareness throughout the entire
day to get up and move. This will be promoted and advertised inside and outside
of the workplace. Everywhere you look there should be something about being
physically active. For example, instead of taking breaks throughout the day, take
exercise breaks throughout the day. Another vital improvement I would add, is to
make all public schools adhere to the 2015 Dietary Guidelines and incorporate
these ideas and methods within their institutions, thus following it to the letter.
These young kids will grow up with the experience and knowledge of nutrition
and exercise. Moreover, they will know how wonderful it makes them feel.
Consequently, due to the state’s budget falls, this may never happen.
Trent's Nutrients Report 05/22/16 - 05/28/16
Your personal Calorie goal is 2600. Your plan amounts are based on
meeting your nutrient needs.
Nutrients Target Average Eaten
Status
Total Calories 2600 Calories 1778 Calories
Under
Protein (g)*** 56 g 104 g
OK
Protein (% Calories)*** 10 - 35% Calories 23% Calories
OK
Carbohydrate (g)*** 130 g 210 g
OK
Carbohydrate (% Calories)*** 45 - 65% Calories 47% Calories
OK
Dietary Fiber 38 g 53 g
OK
Total Sugars No Daily Target or Limit 100 g No Daily Target or
Limit
Added Sugars < 50 g 11 g
OK
Total Fat 20 - 35% Calories 38% Calories
Over
Saturated Fat < 10% Calories 6% Calories
OK
Polyunsaturated Fat No Daily Target or Limit 15% Calories No
Daily Target or Limit
Monounsaturated Fat No Daily Target or Limit 13% Calories No
Daily Target or Limit
Linoleic Acid (g)*** 17 g 21 g
OK
Linoleic Acid (% Calories)*** 5 - 10% Calories 11% Calories
Over
α-Linolenic Acid (% Calories)*0.6 - 1.2% Calories 3.6% Calories
Over
α-Linolenic Acid (g)*** 1.6 g 7.1 g
OK
Omega 3 - EPA No Daily Target or Limit 5 mg No Daily
Target or Limit
Omega 3 - DHA No Daily Target or Limit 39 mg No Daily
Target or Limit
Cholesterol < 300 mg 453 mg
Over
Minerals Target Average Eaten
Status
Calcium 1000 mg 1688 mg
OK
Potassium 4700 mg 6764 mg
OK
Sodium** < 2300 mg 1624 mg
OK
Copper 900 µg 5502 µg
OK
Iron 8 mg 48 mg
Over
Magnesium 420 mg 1020 mg
OK
Phosphorus 700 mg 1801 mg
OK
Selenium 55 µg 83 µg
OK
Zinc 11 mg 19 mg
OK
Vitamins Target Average Eaten
Status
Vitamin A 900 µg RAE 5274 µg RAE
Over
Vitamin B6 1.3 mg 5.1 mg
OK
Vitamin B12 2.4 µg 3.1 µg
OK
Vitamin C 90 mg 492 mg
OK
Vitamin D 15 µg 7 µg
Under
Vitamin E 15 mg AT 43 mg AT
OK
Vitamin K 120 µg 5135 µg
OK
Folate 400 µg DFE 1362 µg DFE
Over
Thiamin 1.2 mg 3.9 mg
OK
Riboflavin 1.3 mg 6.1 mg
OK
Niacin 16 mg 35 mg
OK
Choline 550 mg 650 mg
OK
Information about dietary supplements.
*** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and
α-linolenic acid) have two separate recommendations:
1) Amount eaten (in grams) compared to your minimum recommended
intake.
2) Percent of Calories eaten from that nutrient compared to the
recommended range.
You may see different messages in the status column for these 2
different recommendations.
Trent's Physical Activity Report for Week of 05/22/16 - 05/28/16
Weekly Aerobic Activity Muscle Strengthening
Activity
Goal (MIE²) 300 minutes Target 2 days
Actual (MIE²) 882 minutes Actual 6 days

Date Duration Activity Intensity Calories
Muscle
Minutes/MIE
Sunday
05/22/16 0 0 None
Monday
05/23/16 12/12 Elliptical Moderate 87
45/90 Biking Vigorous 553
60/120 Calisthenics Vigorous 695
Tuesday
45/90 Running Vigorous 749
Wednesday
Thursday
45/90 Running Vigorous 749
Friday

Saturday
Total Weekly MIE² Minutes: 882
1 Calories burned are estimates only for an average person
performing the activity.
2 Moderate Intensity Equivalent (MIE) Minutes: Every minute of vigorous
activity counts as two minutes of moderate activity. For example,
30 minutes of vigorous activity is equivalent to 60 MIE minutes.
Light intensity activity and activity less than 10 minutes in duration do
not count toward MIE minutes. Although, any activity is always better than none!
B) Conduct an Internet search on the dietary habits of a community in
which you are interested.
The dietary eating habits of Mexicans are much different than what us
Americans practice today. Mexicans center their lifestyle around their work and
normal daily activities. In the U.S., we consider our dinner to be the most
important meal or the largest meal of the day. Whereas, the Mexican diet consist
of eating smaller portions during the dinner hours. Lunch time is considered to be
their largest meal of the day. When looking at the Mexican culture, they stop
working in the middle of the day. One can sometimes see Mexicans taking break
where they eat and take naps under a shaded tree also known as a siesta. This is
where they take the longest break of the day eating and socializing with friends,
co-workers and family. This time of eating, is one of the most important and
exciting events of the day for Mexicans. Most of the Mexican diet will consist of
flour, corn, beans, pork and beef (Ixtapa Mexican, 2016).
Unit 1
Dietary Trends and Nutrition
Unit 1 Dietary Trends and Nutrition

Information to Remember:
Key learning point from the unit– Merriam-Webster dictionary
defines professionalism as “the skill, good judgment, and polite behavior that is
expected from a person who is trained to do a job well.” (Merriam-Webster,
2016). It is important always, wherever and whenever, to demonstrate a high level
of professionalism when engaging with clients.
Key learning point from the unit- Maintaining professionalism in
the field of a PFT is demonstrating good listening skills. Listening to the client’s
questions, concerns, goals and expectations is a vital component of

professionalism. Furthermore, getting to know the clients’ current lifestyle,
behaviors and stressors by building a strong relationship with that individual (e.g.,
knowing the whole person).
Key learning point from the unit- Show compassion and empathy
to all clients while demonstrating a good knowledge base that relates to diet and
nutrition. Make sure one is dressed appropriately that relates to the environment
of the field in which one is skilled in.
Resources:
U.S. Centers for Disease Control and Prevention.
http://www.cdc.gov
This Web site offers information on nutrition and gives an overview of
current health problems in the U.S.
U.S. Department of Health and Human Services, National Heart,
Lung and Blood Institute.
http://hin.nhlbi.nih.gov/portion/
This Web site offers information on portion size.
Book, Fit to be Well: Essential Concepts, 3rd Edition. By Brian
Luke Seaward
Unit 2

Key learning point from the unit– According to Schlenker and
Roth, social and psychological factors that influence individual food habits are
based on political and economic policies, income, convenience and peer pressure
(Schlenker and Roth, 2011). Income and convenience plays a large role in what
people choose to eat. Marketing is a huge influence when making food choices in
which ideas are being planted in their subconscious when they become hungry.
Peer pressure seems to also be a strong influence when others decide on a
destination that excludes healthier places to choose from.
Key learning point from the unit- Family customs is probably one
of the biggest factors that influences individual food habits. What one is brought
up around and is used to eating from a very young age can lead to habitual bad
chooses later in life. When one introduces new foods to their library (mind), those
new foods will become an option when they become hungry.

Key learning point from the unit- Some factors that influence the
acceptance of food misinformation among vulnerable groups are food industries
marketing and commercial ads. People who are battling obesity and diabetes are
having terrible food choices thrown at them everywhere they turn. From TV to
billboard ads of food that has enough sodium, sugar, fat, carbs and calories that
accounts for the entire days’ worth in one item.
Resources:
Growing Nation: A History of American Agriculture: Farm
Organizations and Movements.
http://www.agclassroom.org/gan/index.htm
This Web site offers information on our American Agriculture and the
development of farm organizations and farm movements.
Food Labeling, Food Additives and Food Ingredients.
http://ific.org
This Web site offers information to help consumers learn about how food
is labeled and what additives and ingredients are in them.
Oregon State Eat Well for Less.
http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php
This Web site offers learning modules that helps consumers meet the
everyday challenges of running a household. Their mission is to help plan healthy
meals, prepare low cost foods, and stretch out one’s food budget for the month.
Find a Farmer's Market in Your State

http://search.ams.usda.gov/farmersmarkets/
This Web site offers a database supported by the USDA/AMS where one
can find a current list of farmers markets throughout the U.S. The farmer's market
database is always updated with new information.
Book Fast Food Nation: The Dark Side of the All-American Meal.
By Eric Schlosser
Unit 3

Key learning point from the unit– Economic factors that influence
individual and family food choices are geographic location, convenience,
accessibility and annual income (Schlenker and Roth, 2011). If people are on a
limited budget and a major supermarket is on the other side of town, can be less
advantageous for someone to spend the gas money and time to shop there.
Key learning point from the unit- Another factor would be if the
individual lives in a rural area and the only market is 30 minutes away would play
a huge role in where they get their groceries. Income plays a major factor too in
where one shops. If they are a low-income family or single person with limited
funds, would only give some the option to shop at a super-center where they
could get just enough food to last awhile.
Key learning point from the unit- Some communities will have a
farmer’s market that will bring in food from the local farmers nearby. These local
foods can be priced even lower than major supermarkets and much healthier
choices (Schlenker and Roth, 2011). Most communities will have organizations
nearby that will take in food donations from other food distributors, farmers and
the general public to help people who are in need of assistance (Schlenker and
Roth, 2011).
Resources:
Centers for Disease Control (CDC) Health United States 2007
http://www.cdc.gov/nchs/data/hus/hus07.pdf#fig05
This Web site is for health trends of Americans 2007 report by the CDC.
Economics Basics: Law of Demand and Law of Supply
http://www.investopedia.com/university/economics/economics3.asp
Visit this Web site for an explanation of the economic law of demand and
supply and the price of goods, products and services.
IAEA: The Global Nutritional Challenge
http://www.iaea.org/Publications/Booklets/Malnutrition/one.html
Visit this Web site for an article on the challenges of malnutrition world-
wide sponsored by the International Atomic Energy Agency (IAEA).
University of Massachusetts, Amherst NIBBLE PROJECT

http://www.umass.edu/nibble/index.html
Visit this Web site for the NIBBLE project which will help you learn the
facts about nutrition for you and your family. The NIBBLE project contains
nutrition quizzes to test your nutrition knowledge.
Find a Farmer's Market in Your State
http://search.ams.usda.gov/farmersmarkets/
Visit this Web site to use a searchable database sponsored by the
USDA/AMS of current listing of farmers markets throughout the United States.
Market information is provided to AMS from various sources including state
market representatives, market managers, and consumers. The farmer's market
database is updated on a regular basis.
Article, Essay, Book, or Software/Tool
Unit 4

Key learning point from the unit- Labels on food product gives the
consumer knowledge of what is in the food, in which they are purchasing. Safety
comes into play when someone may have food allergens, diabetes, high
cholesterol, high/low blood pressure, or any food that may adversely impact one’s
health.
Key learning point from the unit- Correctly controlling the
temperature of all foods is the most important step one can follow. Bacteria
begins to grow almost immediately if the temperature is not in the safe zone.
Salmonella can develop rapidly as a result of not properly controlling the correct
temperatures especially in foods that are high in protein such as fish, poultry and
milk (Schlekner & Roth, 2011).
Key learning point from the unit- Listeria is a food–borne illness
that is serious and can become life threatening. Listeriosis affects mostly women
who are pregnant, newborns, the elderly, and people with weak immune systems
(WebMD, 2016)
Resources:
Centers for Disease Control and Prevention (CDC): Diagnosis and
Management of Foodborne Illnesses
http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm
Visit this Web site for information related to the diagnosis and
management of food-borne illness and disease.
Centers for Disease Control and Prevention (CDC): Self-Reported
Concern About Food Security
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm
Visit this Web site for information about consumer concerns related to
food security.
Environmental Protection Agency (EPA)
http://www.epa.gov
Visit this Web site for information about a federal agency that is
responsible for regulating pesticides and establishing water quality standards.
Partnership for Food Safety Education: Fight Back
http://www.fightbac.org/
Visit this Web site to review a discussion on ways to keep food safe from
bacteria.
Healthy People 2010
http://www.cdc.gov/nchs/healthy_people.htm
Visit this Web site sponsored by the U.S. Department of Health and
Human Services, Centers for Disease Control and Prevention (CDC) for
information related to specific objectives targeting food-borne outbreaks and
information about prevention in the home by the food industry.

Unit 5

Key learning point from the unit- GMO “is any organism whose
genetic material has been altered using genetic engineering techniques (i.e.
genetically engineered organism).” (Wikipedia, GMO, 2016). GMO food has
been found by researchers not to yield the same full amounts of nutrients that
whole and organic foods do. In addition, they lack the medicinal properties that
whole and organic foods provide for our mind and body (IRT, 2016).
Key learning point from the unit- The American Academy of
Environmental Medicine (AAEM) have research that shows accelerated aging,
organ damage, gastrointestinal abnormalities, immune system disorders, and
infertility in animals (IRT, 2016).
Key learning point from the unit- In a human study, research
showed GMO material left inside the body that could have adverse health effects
(IRT, 2016).
Key learning point from the unit- Genetically modified soy can
affect the DNA of bacteria that we have inside us (IRT, 2016).

Key learning point from the unit- Genetically modified corn has
been linked to a toxic insecticide that’s produced by corn found in the blood of
pregnant women and their babies (IRT, 2016).
Key learning point from the unit- GMOs can cross pollinate, thus
spreading their seeds everywhere. These seeds can travel great distances
contaminating non-GMO and organic crops. There is no way to stop the GMOs
from contaminating our natural habitat. The effects of GMO pollution will last
longer than global warming and even nuclear waste (IRT, 2016).
Key learning point from the unit- Most of the GMO crops in
America are engineered to be resistant to herbicides; therefore, in result of this,
farmers are spraying more and more of this toxic herbicide to combat
“Superweeds” which have also become resistant to herbicides. GMOs contain
higher amounts of toxic herbicide residues than non-GMO crops. Herbicides have
been linked to sterility, hormone disruption, birth defects, and cancer (IRT, 2016).
Key learning point from the unit- Mixing genes with other
completely unrelated species by the use of genetic engineering, can cause a
plethora of unforeseen health issues. Creating genetically modified plants can
cause plants to produce new types of toxins including carcinogens, and allergens
(FAO, 2016).
Key learning point from the unit- The overuse of herbicides and
pesticides on GM crops adversely affects our ecosystem. This jeopardizes the

health and existence of all animals, birds, insects, amphibians, and marine life. In
addition, affecting all soil organisms and polluting our water system (FAO, 2016).
Key learning point from the unit- GMOs only benefit the large
companies that manufacture these GM products. Therefore, leaving no benefit to
the consumer. The more we avoid these GMOs the less food companies will
purchase their products. There are too many health risks and environmental
hazards associated with these GMOs to continue in this direction. GMOs need to
be left in the safety of scientist that carefully contain these experiments for future
analysis until we know more about what they do to us and our environment.
Resources:
Aventis CropScience:
http://www.sanofi-aventis.co.uk/index.html
This Web site offers information about genetic engineering of crops and
how it’s being used in health and medicine.
Food and Agriculture Biotechnology: Genetically Modified Foods
Harmful or Helpful?
http://www.bio.org/foodag/
This Web site supported by the Biotechnology Industry Organization,
Washington, DC and offers information about the risks and benefits of genetically
modified foods.
Bionet, Future Food:
http://www.bionetonline.org/english/content/ff_cont3.htm
This Web site offers information on genetically engineered foods
including graphs and news that pertains to genetically engineered food
production.
U.S. Department of Agriculture (USDA): Biotechnology
http://www.usda.gov/wps/portal/!ut/p/_s.7_0_A/7_0_1OB?navid=BIOTE
CH&parentnav=AGRICULTURE&navtype=RT
This Web site offers information about biotechnology and agriculture.
Unit 6

Key learning point from the unit- The word “organic” refers to the
way farmers grow and process agricultural products, such as fruits, vegetables,
grains, dairy products and meat.” (Mayo Clinic, 2016). Organic farming practices
focus on the importance of soil and water conservation and they don’t pollute
their crops with herbicides, pesticides, chemicals and fertilizers (Mayo Clinic,
2016). Other reasons are, organic farming is a process that requires more labor
and care than conventional farming methods. For example, some conventional
methods will use chemicals and waxes to prevent their products from spoiling to
soon. Organic farmers must transport and deliver their products much sooner to
prevent this from happening. This becomes an additional expense that affects the
overall cost of organic foods.
Key learning point from the unit- Organic Consumers Association
(OCA), is a non-profit public organization in which pushes for health, justice, and
sustainability (OCA, 2016). The OCA deals with a wide range of important issues
in regard to food safety, GMO’s, industrial agriculture, health and wellness for the
youth, faire trade, corporate accountability, environmental sustainability and
many others (OCA, 2016). Furthermore, the OCA reflects the interests, concerns
and ideas of the organic consumers and puts pressure on the USDA and organic
companies to implement strict standards that protect the organic industry (OCA,
2016). Their mission is to influence consumers to break away from the “Wal-
Martization” model and encourage consumers to shop locally and organically.
Key learning point from the unit- The OCA has a six-point
platform called the Organic Agenda 2005-15. This platform agenda touches on
areas such as, converting agriculture to 30% organic by the year 2015, more “Fair
trade” than “Free Trade,” more global awareness on genetically engineered food
and crops, eliminating dangerous agriculture and farming practices, a universal
health care system that utilizes nutrition, prevention and wellness, and energy
independence (OCA, 2016).

Key learning point from the unit- Being a member on a
professional level could enhance the career of a practitioner in the nutrition field
by all the knowledge and resources that this organization provides. It allows the
practitioner to stay current on what’s happening in the organic food industry and
provides a vast array of ways to communicate and network with others in the
same field of interests.
Resources:
Mayo Clinic: Organic foods: Are they safe? More nutritious?
http://www.mayoclinic.com/health/organic-food/NU00255
This Web site offers information about the difference between organic
foods and how they are grown. One can choose which is best when looking at
nutrition, quality, taste, and cost.
Organic Consumers Association:
http://www.organicconsumers.org/
This Web site offers information about the organic food movement.
Organic Consumers Association, Conventional Versus Organic.
Pesticide Residues:
http://www.organicconsumers.org/Organic/orgbetter050902.cfm
This Web site offers information about research on conventional versus
organic farming and pesticide.

Organic Trade Association:
http://www.ota.com/index.html
This Web site offers information about the Organic Trade Association
(OTA).
U.S. Department of Agriculture (USDA): The Farming Systems
Project Review
http://www.ars.usda.gov/Research/docs.htm?docid=8816
This Web site offers information on research supported by the USDA
regarding organic farming methods.
U.S. Department of Agriculture (USDA). Sustainable Agriculture:
http://www.ars.usda.gov/Research/docs.htm?docid=16150
This Web site offers information from the USDA regarding organic
farming laboratory research.
Dirty Dozen, Clean Fifteen:
http://www.ewg.org/foodnews/clean_fifteen_list.php
This website offers information that pertains to the Clean 15 and Dirty
Dozen produce lists, which points out the cleanest and dirtiest fruits and
vegetables.

Unit 7

Key learning point from the unit- Globalization is a modern term
that describes a shift in our world economy and societies, which greatly affects
international trade and cultural exchange (AHA Journal, 2016). The Western diet
has seemed to infiltrate many other societies abroad with their “fast food”
ideology that has changed the traditional and custom food landscape that’s been in
place in these regions for decades and even centuries. The Western diet poses
huge health implications in these new territories of the world due to its diet
consisting mostly of fried food, meats, salty snacks, high carbohydrates, and high
sodium foods.
Key learning point from the unit- The benefits of globalization of
the fast food industry, is that it increases economic growth, job opportunities, and
brings in revenue for the private and corporate sector of the food industry.
However, the fast food industry, also referred to as the “McWorlds” or “Coca-
Colonization’s”, brings chronic disease and obesity to these communities due to
their high calorie, fats, carbs, sodium, and sugary food choices. This is more of a
health concern than an economic growth concern.

Key learning point from the unit- It is believed by many
researchers that the globalization of the fast food industry has brought with it
cardiovascular disease and obesity to these regions of the world. The
INTERHEART study, which was a standardized case-control study of participants
from 52 countries found that 30% of myocardial infarction (MI) was the result of
unhealthy diets worldwide (Circulation, 2016). Moreover, public health experts
no longer believe that the obesity epidemic is completely responsible by
individuals making bad food choices. Now they believe it has more to do with the
food environments that influences one’s food choices such as restaurants and fast-
food franchises. This is in part by feeling surrounded by the only food options one
must choose form (Institute for Agriculture and Trade Policy, 2016).
Resources:
Food and Agriculture Organization of the United Nations:
http://www.fao.org/
This Web site offers information regarding world food issues.
International Monetary Fund (IMF). Food Price Surges:
http://www.imf.org/external/np/sec/pr/2008/pr08156.htm
This Web site offers information regarding the world markets rapidly
increasing food prices.
United Nations. Economic and Social Development:
http://www.un.org/esa/
This Web site offers global information in different areas that affect global
populations and interests.
World Health Organization. World Hunger Facts 2008, USA:
http://www.worldhunger.org/us.htm
This Web site offers statistics on world hunger.
Unit 8

Key learning point from the unit- There are six drugs that have
been approved by the FDA for the treatment of obesity. Four out of the six are
Benzphetamine (Didrex), diethylpropion (Tenuate), phendimetrazine, and
phentermine. These have been only approved for short-term use. The last two,
Orlistat (Xenical) and Sibutramine (Meridia), have been approved for long-term
use. The four short-term drugs work by modifying the neurotransmitters in the
CNS (Schlenker & Roth, 2011).
Key learning point from the unit- The drugs benzphetamine
[Didrex], diethylpropion [Tenuate], phendimetrazine, and phentermine work very
similar to an amphetamine. This suppresses one’s appetite and stimulates CNS,
thus decreasing their appetite (Schlenker & Roth, 2011). Orlistat (Xenical), works
by preventing fat from being absorbed in the intestine (Schlenker & Roth, 2011).
Sibutramine (Meridia) increases one's level of serotonin, dopamine, and
norepinephrine in their body (Schlenker & Roth, 2011).
Key learning point from the unit- Pros and cons of these drugs:
Benzphetamine (Didrex), diethylpropion (Tenuate)- The use of alcohol can cause
dizziness; Phendimetrazine and Phentermine- Must be used in conjunction with a
calorie reduction diet and an exercise regimen after use of this drug; Orlistat
(Xenical)- May prevent adequate absorption of fat-soluble vitamins from food,
recommended multivitamin supplement once a day, side effects may occur if too
many calories from fat are taken in, Individuals that are diabetic may need their
insulin and/or oral hypoglycemic monitored, experience gas with adverse bowel
movements and irregularities, no alcohol; Sibutramine (Meridia)- Must be used
with a reduced-calorie diet, no alcohol (Schlenker & Roth, 2011).
Key learning point from the unit- Some OTC drugs can consist of
different herbs and supplements for weight loss management. Some of these
common herbs and supplements are, Chromium, Pyruvate, 5-HTP, Hydroxycitric
acid (HCA), Caffeine-ephedrine, Conjugated linoleic acid (CLA), Calcium,
Gymnema (Gymnema sylvestre), Yohimbe (Pausinystalia yohimbe). These drugs
can have risks when taken with food, other drugs, herbs and supplements. There
has not been enough research of the risks for long-term use, nor what adverse side
effects they may cause when mixed with other OTC supplements. Another
concern is herbs and supplement are not governed by the FDA. For this reason,
individual must use caution when using OTC supplements for weight loss.
Resources:
Better Health Channel:
http://www.betterhealth.vic.gov.au/bhcv2/bhcsite.nsf?open
This Web site is supported by the Victoria, Australia government that
encompasses health-related information including weight-loss, exercise and
nutrition.
Health Recipes. A Guide to Some of the Most Popular Weight
Loss Programs on the Internet:
http://www.healthrecipes.com/diets.htm
This Web site has links and information regarding popular weight-loss
programs.
U.S. National Library of Medicine, National Institutes of Health:

http://www.nlm.nih.gov/medlineplus/aboutmedlineplus.html
This Web site has answers to health questions and information regarding
obesity.
MedlinePlus, Obesity:
http://www.nlm.nih.gov/medlineplus/obesity.html
This Web site is sponsored by the National Institutes of Health and has
information related to obesity.
WebMD:
http://www.webmd.com/
This Web site covers all topics regarding health-related information
including weight loss programs.
Unit 9

Key learning point from the unit- Upon graduating from the Health
and Wellness program, will allow us to seek out various certifications. Becoming
certified will enable one to become more marketable in a competitive job market.
One should become certified in at least one accredited organization that pertains
to health and wellness. In today’s competitive job market, employers look for
certifications to measure one’s skills and abilities that pertains to specific areas of
a certain field.
Key learning point from the unit- The American Council on
Exercise (ACE) certificates of Health Coach, Advanced Health and Fitness
Specialist and/or Personal Trainer. The reason for choosing these certifications, is
that they encompass all areas of health and wellness (e.g., physical activity,
nutrition, and mind-body-spirit). These areas can benefit practitioners serving a
diverse population by looking at each person as a unique individual. Knowing that
each person is different, a practitioner will learn different techniques, cultural
behaviors, psychological factors, and current health measurements of their
patients. The ACE, Health Coach Certificate, is accredited by the National
Commission for Certifying Agencies (NCCA).
Key learning point from the unit- The International Coaching
Federation offers three different certifications to be a Wellness Coach that
specializes in coaching: Association Certified Coach, Professional Certified
Coach, and Master Certified Coach Certifications. The ACC and PCC have three
different options to choose from when applying. Each option has different
requirements that one must be eligible for in order to apply for the certification.
The MCC only has one option to choose from in order to meet the requirements to
apply and take the exam.
Key learning point from the unit- Theses certifications can impact
consumer food choices and elevate a professional’s career by becoming more
aware and educated on how food choices affect our overall well-being. As we
become specialized in these areas, we can help inform and influence the
community in how to live or maintain a healthier lifestyle through health and
wellness.
Resources:
University of Ohio College of Food, Agriculture, and
Environmental Sciences. Family and Consumer Sci:
http://ohioline.osu.edu/lines/fs-list.html
This Web site has an index of reports and fact sheets including the
Cultural Diversity. Eating in America Fact Sheets.
Ask the Dietitian:
http://www.dietitian.com/rds.html
This Web site has information about nutrition, responsibilities, training
and careers in dietetics.
About.com. Nutrition:
http://nutrition.about.com/od/careersinnutrition/
This Web site has additional information about careers in the field of
Nutrition.
National Policy and Resource Center on Nutrition and Aging,
Nutrition Screening and Assessment:
http://www.fiu.edu/~nutreldr/SubjectList/N/Nutrition_Screening_Assessm
ent.htm
This Web site has a listing of research references, reports and links to
other sites.

References
AHA Journals.org. (2016). Globalization of Food Patterns and
Cardiovascular Disease Risk. Retrieved from
http://circ.ahajournals.org/content/118/19/1913.long
Food and Agriculture Organization of the United Nations (FAO). (2016).
Weighing the GMO arguments: against. Retrieved from
http://www.fao.org/english/newsroom/focus/2003/gmo8.htm
Institute for Agriculture and Trade Policy. (2016). Exporting Obesity.
How U.S. farm and trade policy is transforming the Mexican food
environment. Retrieved from
http://iatp.org/documents/exporting-obesity
Institute for Responsible Technology. (2016). 10 Reasons to Avoid
GMOs. Retrieved from
http://responsibletechnology.org/10-Reasons-to-Avoid-GMOs/
Ixtapa Mexican. (2016). Mexican Eating Habits You Didn’t Know About.
Retrieved from
http://ixtapacantina.com/mexican-eating-habits-you-didnt-know-about/
Mayo Clinic. (2016). Nutrition and healthy eating. Organic foods: Are
they safer? More nutritious? Retrieved from
http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-
eating/in-depth/organic-food/art-20043880
Merriam-Webster, (2016). Professionalism. Retrieved from
http://www.merriam-webster.com/dictionary/professionalism
Organic Consumers Association. (2016) About OCA, Organic Consumers
Association (OCA). Retrieved from
https://www.organicconsumers.org/about-oca
Schlenker, E. D., & Roth, S. L. (2011). Williams' Essentials of Nutrition
& Diet Therapy (10th ed.) Retrieved from
https://kaplan.vitalsource.com/#/books/978-0-323-06860-4/cfi/0
The American Council on Exercise. (2016). Retrieved from
http://www.acefitness.org/
WebMD. (2016). What is listeriosis? Retrieved from
http://www.webmd.com/a-to-z-guides/listeriosis-topic-overview
Institute for Responsible Technology. (2016). 10 Reasons to Avoid
GMOs. Retrieved from
http://responsibletechnology.org/10-Reasons-to-Avoid-GMOs/
WHO. (2016). Globalization and health. Retrieved from
http://www.who.int/dg/speeches/2008/20081024/en/
Wikipedia. (2016). Genetically Modified Organism. Retrieved from
https://en.wikipedia.org/wiki/Genetically_modified_organism

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Running head: CONTEMPORARY DIET AND NUTRITION GUIDE 1

Contemporary Diet and Nutrition Guide

Diet and Nutrition

Information to Remember …………………….14

A) Diet and physical activity assessment:

Nutrition and Physical Activity Report

levels of vitamin D. I will also combat my vitamin D deficiency by implementing

adequate amounts of sunlight.

Some major influences on my food choices and my physical activity level,

The 2015 Dietary Guidelines that helps consumers overcome barriers

regarding physical activity, would be to increase awareness throughout the entire

Trent's Nutrients Report 05/22/16 - 05/28/16

meeting your nutrient needs.

Nutrients Target Average Eaten

Total Calories 2600 Calories 1778 Calories

Protein (g)*** 56 g 104 g

Protein (% Calories)*** 10 - 35% Calories 23% Calories

Carbohydrate (g)*** 130 g 210 g

Carbohydrate (% Calories)*** 45 - 65% Calories 47% Calories

Total Sugars No Daily Target or Limit 100 g No Daily Target or

Added Sugars < 50 g 11 g

Total Fat 20 - 35% Calories 38% Calories

Saturated Fat < 10% Calories 6% Calories

Polyunsaturated Fat No Daily Target or Limit 15% Calories No

Daily Target or Limit

Monounsaturated Fat No Daily Target or Limit 13% Calories No

Daily Target or Limit

Linoleic Acid (g)*** 17 g 21 g

Linoleic Acid (% Calories)*** 5 - 10% Calories 11% Calories

α-Linolenic Acid (% Calories)*0.6 - 1.2% Calories 3.6% Calories

α-Linolenic Acid (g)*** 1.6 g 7.1 g

Omega 3 - EPA No Daily Target or Limit 5 mg No Daily

Omega 3 - DHA No Daily Target or Limit 39 mg No Daily

Cholesterol < 300 mg 453 mg

Minerals Target Average Eaten

Calcium 1000 mg 1688 mg

Potassium 4700 mg 6764 mg

Sodium** < 2300 mg 1624 mg

Copper 900 µg 5502 µg

Magnesium 420 mg 1020 mg

Phosphorus 700 mg 1801 mg

Vitamins Target Average Eaten

Vitamin A 900 µg RAE 5274 µg RAE

Vitamin B6 1.3 mg 5.1 mg

Vitamin B12 2.4 µg 3.1 µg

Vitamin K 120 µg 5135 µg

Folate 400 µg DFE 1362 µg DFE

Thiamin 1.2 mg 3.9 mg

Riboflavin 1.3 mg 6.1 mg

Choline 550 mg 650 mg

Information about dietary supplements.

α-linolenic acid) have two separate recommendations:

1) Amount eaten (in grams) compared to your minimum recommended

2) Percent of Calories eaten from that nutrient compared to the

Trent's Physical Activity Report for Week of 05/22/16 - 05/28/16

Weekly Aerobic Activity Muscle Strengthening

Goal (MIE²) 300 minutes Target 2 days

Actual (MIE²) 882 minutes Actual 6 days

Date Duration Activity Intensity Calories