Welcome to HW220!Contemporary Diet and Nutrition

Unit 1Jennifer Koslo, PhD, RD, CSSD, CPT

WELCOME!

• Introductions…

Course Description• Exploration of current

dietary trends and examination of the role of geo-political and economic forces on our day-to-day food choices. Investigation of the impact of globalization of world food markets including: GMOs, FBI, and organics. Popular diets and their scientific validity will be discussed. Effects of diversity and ethnicities on food choices discussed.

Course Outcomes1. Differentiate the USDA dietary guidelines from

previous versions2. Summarize the development & influence of farm &

corporate food lobbies on gov’t nutritional recommendations

3. Compare selected diets currently being promoted4. Analyze the impact of FBI, genetic engineering, and

organic movement on global markets5. Evaluate the heterogeneous nature of food

preferences & prohibitions in multi-cultural & multi-ethic communities

Course Layout• Review the lesson

outcomes and overview• Complete the readings from

texts• Complete the readings in

the lesson activities• Participate in discussions • Participate in seminar• Check out the web sites• Complete the exercise,

projects per specific units• WOW!!!!!

Overview of Course: Topics

1. Dietary trends and nutrition

2. Food choices: Panorama and politics

3. Food choices: Economics

4. Food-borne illnesses and disease

5. Genetically engineered foods

6. The organic food movement

7. Global world food markets

8. Contemporary weight loss programs

9. Diversity of food choices

10. Applying contemporary diet and nutrition to one’s professional life

Materials

• Textbooks – how many do you have?

• Software – what do you need?

• Internet – is it reliable?

Course evaluations: 1000 points

Seminars 9@ 5 points 45 total

Discussions 9 10 90

Lesson 1 project exercises

1 15 15

Lesson 1 Activity 1 10 10

Lesson 2, 4, 7, 8 activities

4 80 320

Unit 3 projects 2 80 160

Unit 5, 6, presentations

2 80 160

ATP final project 1 200 200

Weekly Activities

• Discussions: Initial post of 150 words by Saturday midnight ET. Two responses of 75 words by Tuesday midnight. Use your spell check! Include a reference in your initial post.

• Flex seminars: You have a choice of which seminar time you would like to attend. If you cannot attend either session then complete option 2. You can always access the archives to listen to the record seminar.

• Download the Flex Seminar Guide in docsharing

APA, Projects & PlagiarismAPA referencing

• Check out the writing center!• Reference any info that does not come out of your own head• Please use at least one outside reference in your discussion

posting to extend the conversation• Kaplan library is excellent resource

Projects• Submit in Microsoft Word• Unit 5 & 6 projects are PowerPoint presentations – do you

know how to create one?

Plagiarism• Kaplan – ZERO tolerance policy

New Late Policy

• No late assignments. Period.

• Must have a death in the family, hospitalization, evacuation, military assignment.

• Documentation is required

Project Exercises• In lessons one and two you

will record your food and beverages and physical activity

• Input the data for food and physical activity into MyPyramid

• Analyze and save and submit a screen shot of each

• SEE MY ADDITIONAL POSTED INSTRUCTIONS ON HOW TO DO A SCREEN SHOT

Save a Screen Shot of the Analysis

Save a Screen Shot of the Analysis

Unit 5 & 6 Presentations

• These are to be created using PowerPoint

• Unit 5 PPT must include speaker’s notes

Questions?

• Breathe!• Take it one step at a time• Start with the lesson

outcomes• Go through your readings• Time management

Unit 1: Dietary Trends and Nutrition

• Seminar question #1:• According to the USDA

Dietary Guidelines for Americans, what foods should Americans eat for a healthy diet or proper nutrition?

• Updated every 5 years

What are the “Dietary Guidelines for Americans”?

• Current edition is 2010 just released Jan 2011

• Based on science• Why is it important to understand

how the guidelines are created?• http://www.cnpp.usda.gov/DietaryGui

delines.htm

• Three key messages to consumers:

• Balance calories• Foods to reduce• Foods to increase

What is MyPyramid?

• A guide to improve the nutrition and well-being of Americans

• Emphasizes the individual approach to eating

• Promotes six key concepts

• Current tool created in 2005

Source: USDA

Six Key Concepts of MyPyramid

• Activity• Moderation• Personalization• Proportionality• Variety• Gradual Improvement

www.mypyramid.govSource: USDA

Unit 1: Dietary Trends and Nutrition

• Seminar question #2:• Discuss Nestle’s view

of the USDA Guidelines related to what foods are needed for proper nutrition

What is a healthy diet?

• Enough calories to prevent deficiencies while not being excessive

• Macronutrients– Carbohydrates– Proteins– Fats

• Micronutrients– Vitamins– Minerals

• Water Photo © Photos.com

What types of foods?

• Plant foods• Less fat• Less salt• Less sugar• Watch portions

Word to live by

• “Never eat more than you can lift”

• Miss Piggy

Unit 1: Dietary Trends and Nutrition

• Seminar question #3:• Discuss how Nestle’s “Eat

more to eat less” theory points out the conflict between the USDA’s promotion of diets to promote health and the interests of the food industry to promote their own products

What are the nutrient guidelines?

• Recommended Dietary Allowances (RDA)

–Developed in 1941–U.S. National

Academy of Sciences

Changing Goals

• “Eat more”:1890s to 1960s

• Preventing deficiencies• Infectious diseases

• “Eat less”: 1969-1990• Over-nutrition• Preventing chronic

disease

Where do we go from here?

• Current trends• Influencing factors• Government• Industry• Personal goals

• Thoughts and reflections?

Learning Activities• Reading: In this unit you will read Chapter 1 of Williams’ Essentials of Nutrition & Diet

Therapy, 9th Edition; Introduction, Part I and Chapter 1 of Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle and; the Online Communications Guidelines and Kaplan Library Presentation under Course Home

• Key Concepts: You will review the key concepts for Dietary Trends and Nutrition.• Further Notes: You will review the course material notes broken up by lessons under

Unit 1.• Lesson 1 Activity: You will complete an activity to reinforce concepts introduced in

Lesson 1: You Are What You Eat.• Discussion: This week our discussion will focus on dietary needs, trends and nutritional

health. • Seminar: You will attend a seminar that provides an overview of the course and begins

to explore the current dietary trends and nutrition.• Web Resources: You will review the links in this unit to learn more about dietary trends

and nutrition.• Unit 1 Project: You will complete and submit the Unit 1 Project.