KAPLAN UNIVERSITY

HW320 Contemporary Diet and Nutrition

Nutrition
Education Guide

1
 KAPLAN UNIVERSITY

Nutrition Education Guide

By

Crystal Raga

Kaplan University
HW320: Contemporary Diet and Nutrition

May 1, 2018
Table of Contents
Introduction
UNI T 1 DI ETARY TREND S AND NUTRI TI ON

Information to Remember
Resources
UNI T 2 FOOD CHOI CES

Information to Remember
Resources
UNI T 3 FOOD CHOI CES: ECONOMI CS

Information to Remember
Resources
UNI T 4 FOOD CHOI CES: FOODBORNE I LLNESSES

Information to Remember
Resources
UNI T 5 GENETICALLY E NGI NEERED FOOD

Information to Remember
Resources
UNI T 6 THE ORGANI C F OOD MOVEMENT

Information to Remember
Resources
UNI T 7 GLOBAL FOOD M ARKETS

Information to Remember
Resources
UNI T 8 CONTEMPORARY WEI GHT LOSS PROGRAMS

Information to Remember
Resource
UNI T 9 DI VERSI TY OF FOOD CHOI CES

Information to Remember
Resources
 1
Unit

Dietary Trends and Nutrition

Unit 1 Dietary Trends and

Nutrition
Information to Remember:
 Understand the importance of the Dietary Reference Intake (DRI) with diet and nutrition.
Its important to be able to explain these in a way that clients can understand. In order to
relate with people, we have to speak their language. The key to being able to properly
explain anything is to fully understand it. (Schlenker) The DRI are set to help people know
much of each food group to consume. If the DRI is 5 servings of fruits and vegetables a
day, its best to make sure your client has a meal plan that will ensure they get 5 servings of
fruits and vegetables a day.

 Evaluate the need for changes in thinking and understanding contemporary models of diet
and nutrition. Knowing that the average person doesn’t know how to read a nutrition label
is important. Knowing how to make these subjects fun and understandable is the best way
to teach people. (Nestle) Getting people to change the way they think is hard. People have
been told the same things about food for their whole lives and now we want to change the
way the view it. It is not an east task. Knowing what your up against is sure give you the
upper hand.

 Explain the benefits of knowledge about the levels of nutritional status and Dietary
Reference Intakes. Having this knowledge will get you respect. (Schlenker) The levels of
nutritional status can vary person to person, but if you take into account their diet and what
they may be lacking via the DRI you may be able to find what food groups are lacking.

Resources:
 Food Guide Pyramid | Dietary Guidelines | MyPlate. (n.d.). Retrieved from
http://www.foodpyramid.com/ This is a good website for learning how much of each

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 food you should be eating. There are many links to different sites to help you learn what
foods are good and why. This site is ran by the USDA.

 Resource Center. (n.d.). Retrieved from

https://www.sparkpeople.com/resource/nutrition_guide.asp Spark-people is an awesome
website to track your food and learn about nutrition. It offers an easy to use food tracker
with a lot of name brand food pre-entered for you. There are many links on the learning
tab to help you find some good information.

 Health Topics. (n.d.). Retrieved from https://www.nhlbi.nih.gov/health-topics This

website is great for portion control. It has a lot of great materials to keep handy for clients.
The website also offers information on many illnesses which could come in handy if you
need to learn about an illness for a client.

 “Healthy Meal Prep: Time-saving plans to prep and portion your weekly meals” by
Stephanie Tornatore and Adam Bannon – This is a cook book with healthy portion sizes.
It has a mix of vegetarian and meat-based meals. It also has a lot of information about meal
prepping and how to save money while doing it.

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 2
Unit

Dietary Trends and Nutrition

Unit 2 Dietary Trends and

Nutrition
Information to Remember:
 Assess the influence of social and psychological factors on individual food habits. Knowing
the different things that can go into someone’s food habits is important. Often times people
are triggered to eat certain foods because a place the visit or a certain feeling. Helping people
address this can be life changing. (Nestle) Money plays a huge part in what we eat as well.
It is often to cheaper to eat processed foods. Knowing these issues can help you deal with
these populations is a better way

 Identify how food misinformation impacts the health and well-being of vulnerable groups.
Because low-income families are easy to target, they be tricked into thinking certain foods
are healthy even if they aren’t. Mislabeling and advertising gimmicks can fool almost anyone
into believing they are eating healthy, when in reality they are not. (Schlenker) There is
usually a heavy load of advertising fast food in urban areas as well, I highly doubt that si a
coincidence. People of all social status can be tricked by marketing and advertising, but I
think low income families are targeted.

 Identify the ways in which American food patterns are changing. Knowing the food
patterns is a great way to make sure you are using current and up to date information.
Staying informed will ensure you’re always giving your client the newest studies and
discoveries. (Schlenker) American food patters will continue to change with technology and
our fast-paced life style. I am glad to see consumer questioning the food they eat and
demanding more organic and GMO-free options.

Resources:
 Spielmaker, D., & Mitsuoka, Y. (n.d.). Retrieved from
https://www.agclassroom.org/gan/index.htm - Growing a Nation: The story of

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 American Agriculture. This site has a lot of historical information about agriculture of
America.

 Eat Well For Less (n.d.). Retrieved from

http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php - This site has some
good information about eating good for less money. It talks about the food pyramid and
how to shop strategically to stretch every dollar. This sit would be great for people who
want to start eating healthier but aren’t sure if the can afford it.

 https://www.usda.gov/ the USDA website is full of blogs and information to help

consumers learn about the latest studies. There is even a place to ask questions and see the
answers to questions others have asked.

 “Life is Hard, Food is Easy” by Linda Spangle is a book about the emotional part of eating.
We often look at losing weight and diet and exercise and we forget about the mind. The
mind is directly linked to what we eat and this book can help people become more aware
of that and hopefully change it.

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 3
Unit

Dietary Trends and Nutrition

Unit 3 Dietary Trends and

Nutrition
Information to Remember:
 Identify sources of groceries and cost differences between different sources. Walking
through different stores and noting the price differences is astonishing. Health food stores
offer the best of the best, but they also charge much higher for similar items. Bargain stores
may have low prices, but they carry more processed food and have little to no organic
options. Regular grocery stores are beginning to be the middle ground. They offer some
organic foods, but still carry quite a bit of processed foods. (Schlosser)

 Examine how food shopping practices affect individual and family nutrition and wellbeing.
Knowing how often a person has access to the grocery store is a must when helping a client
meal plan. How can you expect a person to eat fresh produce everyday when they can only
make it to a grocery store once a month? Another interesting thing about this topic is the
route they take through the store. If they don’t use the outside of the store, you know they
consume mostly processed foods. Talking about this with clients can help them purchase
better foods for their life style. (Schlosser)

 Evaluate the impact of family income on food supply. Income is a huge issue when it comes
to food supply. Low income families have to find a way to make each dollar count.
Knowing what programs are available to help them out could be very helpful. Often times,
no one has told these families about food pantries and government assistance. If a family
gets food stamps, they can buy pretty much anything in the store that is food. They
probably go after the cheap stuff to make that money last all month. (course content)

Resources:
 Local Food Directories: National Farmers Market Directory. (n.d.). Retrieved from
https://www.ams.usda.gov/local-food-directories/farmersmarkets This site has a list of
farmers markets. You can search by distance from zip code so you can find a farmer’s

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 market anywhere you go. This is an awesome website to have yourself and clients. I get
asked a lot how I feed my family of 5 healthy on a budget and the farmers market is one of
my tricks. I buy a lot of produce from local farmers and I buy what’s in season. Having this
list is a great way to make sure you can always get fresh produce at a reasonable cost.

 The Nibble (n.d.). Retrieved from http://www.umass.edu/nibble/index.html this site is a

fun, interactive way to track your food. There are links to information and even quizzes to
test your knowledge. This would be a great website for clients that interested in learning
more and tracking their diet.

 Hayes, C. A. (2017, April 20). Law of Supply and Demand: Basic Economics. Retrieved
from https://www.investopedia.com/university/economics/economics3.asp This
website has an in-depth explanation of the supply and demand process. This is important
because it is the way consumers can get what they want out of companies. If you don’t
want processed food to be sold in the store anymore, you need to stop buying processed
food and explain to everyone why buying processed foods is bad. Talking to the manager
of a grocery store and telling him what products you would buy more of is one way to
demand products. You could also write the companies directly to see if they would try to
get their products in the store.

 Article, Essay, Book, or Software/Tool

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 4
Unit

Dietary Trends and Nutrition

Unit 4 Dietary Trends and

Nutrition
Information to Remember:
 Food labels can promote food safety. Food labels on perishable items tell you the
proper way to store, prepare and save and left overs of the item. (Schlenker & Roth
2011) Food labels on meats will tell you how to store the product before cooking
it, how to prepare it, and how to ensure that it is cooked thoroughly. The label will
also instruct you how to store the meat after its cooked. This information is
important to make sure you don't get sick from the meat. Another thing food labels
do is provide the ingredients. For people with food allergies this is important. It
could be life or death.

 The prevalence of food-borne illness outbreaks in the U.S. Safe food handling can
prevent food-borne illness from improper food handling. One of the biggest things
you can do is wash your hands. Everyone says this and its often overlooked but
washing your hands in warm water with soap while singing "Happy birthday"
twice has been proven to kill a lot of the bacteria that causes these illnesses.

 The role of the U.S. government in failing to halt the spread of food poisoning by
contaminated meat products. The government does have laws in place to try to prevent the
spread of food poisoning. The problem is that most cases of food poisoning go unreported.
Another issue is that many meats are shipped to a large facility from many different places,
making it hard to pinpoint where the contaminated meat is coming from.

Resources:
 Self-Reported Concern About Food Security --- Eight States, 1996--1998. (n.d.). Retrieved
from https://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm This is a great
article about issues concerning economical issues and food in the US. There is a stigma
around obesity that leads people to believe that obese people eat too much food and must

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 have enough of all the essential nutrients. Yes, obese people do eat too many calories for
their lifestyle, they still may be deficient in essential vitamins and nutrients because of the
type pf food they are eating. If a person eats a diet of mostly processed foods, they will be
missing many of the minerals found in fruits and vegetables.

 Report sounds alarm on soil pollution. (2018, May 02). Retrieved from
http://www.fao.org/news/story/en/item/1126971/icode/ This whole website is great,
but I chose an article that I thought specifically related to this topic. The article is about
how the contaminated soil is ruining our food. Even when regulations are put into place,
companies will find a way around them to make their products work. Pesticides can be
found on organic produce as well because of pollination and wind.

 Crop Production (NAICS 111) and Animal Production (NAICS 112). (n.d.). Retrieved
from https://www.epa.gov/ This website has a lot of useful information. It has all of the
laws and regulations when it comes to pesticides and crops. It also has farming regulations
and what can be used on animal crops. This is a great place to go to see what is currently
being allowed.

 “No Happy Cows: Dispatches from the Frontlines of the Food Revolution” by John
Robbins is great book. John Robbins is a vegan and a reporter so this book is written with
an agenda. He goes undercover and shares his experienced in the food industry.

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 5
Unit

Dietary Trends and Nutrition

Unit 5 Dietary Trends and

Nutrition
Information to Remember:
 The uses of agricultural biotechnology. Biotechnology is used to create produce that has a
longer shelf life, grows better, produces more crop and make the farmer more money.
Tomatoes are spliced with alfalfa because alfalfa is a heartier plant than the tomato. It can
also make food more appealing. Watermelon are given the blue color from blueberries.

 The safety considerations with agricultural biotechnology. There is not much research on
the long term affects of agricultural biotechnology. In some cases, it seems okay and in
other cases it doesn’t. Organic produce has more nutrition, especially antioxidants. (The
Impact of Biotechnology and Information Technology on Agricultural Worker Safety and
Health.)

 The roles of government in agricultural biotechnology. The government chooses to allow

GMO foods to be made. They also have no laws on labeling GMO foods, so consumers
are left to wonder what they are eating. If a food is not labeled organic, it is probably GMO.
People deserve to know where their food is coming from.

Resources:
 (n.d.). Retrieved from http://www.sanofi.co.uk/l/gb/en/index.jsp Sanofi is a
biopharmaceutical company. They make vaccines and other medications. This website
would be a good place for information regarding vaccines and medications.

 10 Apps to Help You Eat GMO Free. (2016, May 06). Retrieved from
https://foodrevolution.org/blog/non-gmo-apps/ This whole website is a great tool for
consumers to inform themselves. I chose this specific article to highlight some of the cool
things the website does. Food Revolution put together a list of apps to help you avoid

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 GMOs. For people who don’t want to consume GMOs this would be an awesome place
to start.

 The Impact of Biotechnology and Information Technology on Agricultural Worker Safety

and Health. (n.d.). Retrieved from http://nasdonline.org/1836/d001780/the-impact-of-
biotechnology-and-information-technology-on.html This website is geared to educate
consumers about biotechnology and GMOs. It highlights pros and cons and gives a general
description of how the process works. This could be a great tool as a practitioner. It would
allow you to show unbiased information on the subject to your clients.

 GMO Free: Exposing the Hazards of Biotechnology to Ensure the Integrity of Our Food
Supply Paperback by Mae-Wan Ho and Lim Li Ching is a book about how the government
is choosing to continue to produce GMO foods. This book is eye opening and informative.

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 6
Unit

Dietary Trends and Nutrition

Unit 6 Dietary Trends and

Nutrition
Information to Remember:
 Determine the USDA’s standard for labeling foods as organic.

 Identify foods labeled and sold as organic.

 Identify the problems of making economic comparison between organic and conventional
farming practices.

Resources:
 Better, Not Bigger. (n.d.). Retrieved from
http://www.organicconsumers.org/newsletter/organic-bytes-586-what-will-it-take-get-
chemical-banned/better-not-bigger This is an awesome website, but I chose an article off
the site that goes with this topic. This site offers a plethora of information about the organic
community. It highlights the pros of eating organic, but isn’t overwhelming.

 M. (2006, March 17). The dark secrets of Whole Foods. Retrieved from
http://www.slate.com/articles/arts/culturebox/2006/03/is_whole_foods_wholesome.h
tml This website is a good one to read to help a client learn about marketing. It points out
how some claims made by Whole Foods may not be completely truthful. The way signs
are hung and the wording of the posters is misleading.

 Are organic foods worth the price? (2018, April 04). Retrieved from
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-
depth/organic-food/art-20043880 This website has a lot of information about organic
foods. It talks about nutrition, price and quality. Overall, organic food does have a slight
advantage over conventionally grown foods, but it, of course, comes at a price.

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 “Food to Live By: The Earthbound Farm Organic Cookbook” by Myra
Goodman and Linda Holland.

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 7
Unit

Dietary Trends and Nutrition

Unit 7 Dietary Trends and

Nutrition
Information to Remember:
 The U.S. fast-food industry has a great effect on world food markets. Because the fast food
industry

 The risks of globalization

 The “McWorld” theory and identify the prevailing cultural philosophy.

Resources:
 Hunger In United States, U.S. Food System. (2016). Retrieved from
https://www.worldhunger.org/hunger-quiz/hunger-united-states-food-system/ This site
talks about hunger all over the world. The specific article I read was about the US. I feel
like unless you have been or currently are going hungry, you don’t realize what an issue it
can be. It is often taken for granted to have 3 meals a day.

 Press Release: Price Surge Driving Some Countries Close to Tipping Point, IMF Says.
(2008, July 1). Retrieved from
http://www.imf.org/en/News/Articles/2015/09/14/01/49/pr08156 This site really
puts things into perspective. It talks about how the rising food prices combined with the
rising oil prices are putting many middle-class families into the poverty category. With both
of these essential expenditures rising rapidly, families will soon be forced to choose.

 Paying farmers for environmental services. (2007). Retrieved from

http://www.fao.org/docrep/010/a1200e/a1200e00.htm This site is actually access to a
full text book. Its from the Food and Agriculture Organization of the United Nations and
has a lot of great information about farmers. The book covers so many topics from climate

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 change to water quality. This would be a great resource for learning about farmers and their
work.

 Globalization: A Very Short Introduction (Very Short Introductions) by Manfred B. Steger

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 8
Unit

Dietary Trends and Nutrition

Unit 8 Dietary Trends and

Nutrition
Information to Remember:
 Evaluate the risks in using medication (drugs) to achieve weight-loss.

 Determine the ways in which weight-loss industry markets products and services.

 Identify weight loss claims made by weight-loss advertisers.

Resources:
 Halting the Obesity Epidemic: A Public Health Policy Approach. (2000, February 1).
Retrieved from https://cspinet.org/resource/halting-obesity-epidemic-public-health-
policy-approach This link will take you to an article about the obesity epidemic. It talks
about how long the epidemic has been around and explains that not much is being done
to fight it.

 Weight loss: Fact vs. Fiction. (2018, March 13). Retrieved from
https://www.consumer.ftc.gov/blog/2014/06/weight-loss-fact-vs-fiction This site is full
of information about how to be healthy. I highlighted this article that says that most weight
loss programs are scamming you for money. There are plenty of other articles on the site
with more information.

 About MedlinePlus. (2018, January 10). Retrieved from

https://medlineplus.gov/aboutmedlineplus.html This is a very informative site where you
can look up information about different medications and supplements. You can also learn
about the new treatment methods. It is a pretty fair site with no advertising or promoting.

 “Daily Word for Weight Loss: Spiritual Guidance to Give You Courage on Your Journey”
by Colleen Zuck and Elaine Meyer

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17
 9
Unit

Dietary Trends and Nutrition

Unit 9 Dietary Trends and

Nutrition
Information to Remember:
 Identify the different food patterns followed by the various cultural and ethnic groups living
in the United States.

 Identify ways in which a community health program with a nutrition component reaches
community residents to change food choices.

 Identify the nutritional difference between foods adopted form the American pattern and
native foods.

Resources:
 Vegetarian diet: How to get the best nutrition. (2016, March 14). Retrieved from
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-
depth/vegetarian-diet/art-20046446 This site breaks down the different types of
vegetarianism and explains what makes a plant-based diet so healthy. It does push for
vegetarianism, but it explains why it is the healthiest way to eat and breaks down how to
follow a plant based diet.

 Native Diabetes Wellness Program. (2017, July 21). Retrieved from

https://www.cdc.gov/diabetes/ndwp/traditional-foods/index.html This site talks about
type two diabetes and how eating a diet like that of out native ancestors can help. It goes
into the tradition of how they ate and explains how that has changed.

 “What Wikipedia Doesn't Want You to Know about Macrobiotics: 100+ Scientific and
Medical Studies Showing the Benefits of a Plant-Based Macrobiotic Diet” by Alex
Jack, Edward Esko, and Bettina Zumdick

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Appendices

19
A)

The USDA dietary guidelines are to help all people stay healthy. They promote
eating a balanced diet and eating lots of fruits and vegetables. I eat pretty much
everything recommended by the USDA other than dairy and/or meat. I don’t
consume any meat at all and I really limit my dairy intake. The USDA suggests soy

20
 products as a replacement, but my family uses nut milk. We do eat a lot of dark leafy
greens which is one of the key recommendations from the USDA. We also eat a
variety of whole fruits and vegetables, another USDA recommendation. They also
encourage at least half of all grains to be whole grains, I would say that well over half
of our grain intake is whole grains. We use coconut oil and olive oil to cook and in
dressing for salads. I would say for the most part I follow the recommendations well,
other than the meat/poultry portion if it.
I consider myself a pretty active person. I love challenging myself and friends in
different ways. I teach Zumba a few days a week and absolutely love that. I am
currently training to run a half marathon with my best friend. I am slow, but I get out
there and run. I also do yoga to stretch my muscles and help me regulate my breathing.
I don’t think the media influences my choice in exercise, but I would say my friends
can. For example, if one of my friends invited me a kickboxing class I would go. I
would probably continue to go as long as my friend wanted to because I love
encouraging other people to work out. As long as I’m moving I know I can burn
calories and improve my health.
I think that the dietary guidelines are well written and they provide a good baseline
for the average person looking to live a healthier lifestyle. I do wish that more
vegetarian and vegan options were given. I feel like that is such a strong movement
right now and it’s a decently healthy one. Giving people more options while still laying
out general guidelines would help include that large group of people. When I enter my
meals it always tells me I didn’t consume enough protein, even though no one on a
regular calorie diet has ever had a protein deficiency, but there are plenty of people not
getting enough fiber.

B) Amish people eat mostly from scratch. Most Amish work on farms and tend to
gardens so they eat the food the grow. They don’t concern themselves with counting
calories or fat because they are physically active. (Ohioline, 2010) Modern day Amish
are staring to change. Because of how unsafe it is to travel by horse and buggy, many
Amish have begun using cars. Amish are now leaving farms and their gardens are
becoming smaller because land is harder to come by. (Ohioline, 2010) When Amish
begin to make these small changes their eating habits may change. Breads and cereals
are usually whole grain and enjoyed with every meal. In some families, cakes or other
desserts may be served with every meal, while in other families, sweets may be saved
for special occasions. Because Amish rarely seek medical treatment it is unknown if
they have high cholesterol or blood pressure issues. The Amish are known for eating
off the land that they live, work and play. However modern technology and agriculture
is making it more difficult for them to stay true to the lifestyle they traditionally have.

21
 References
Nestle, M. (20130514). Food Politics, 1st Edition. [Purdue University Global
Bookshelf]. Retrieved
from https://purdueuniversityglobal.vitalsource.com/#/books/9780520955066/

Schlenker, Roth. (2011). Williams' Essentials of Nutrition and Diet Therapy, 10th Edition.
[Purdue University Global Bookshelf]. Retrieved
from https://purdueuniversityglobal.vitalsource.com/#/books/978-0-323-06860-4/

Schlosser, E. (2001). Fast Food Nation : The Dark Side of the All-American Meal. Boston:
Houghton Mifflin Harcourt Publishing Company.

(n.d.). Retrieved from http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php

(n.d.). Retrieved from http://www.umass.edu/nibble/index.html

(n.d.). Retrieved from http://www.sanofi.co.uk/l/gb/en/index.jsp

10 Apps to Help You Eat GMO Free. (2016, May 06). Retrieved from

https://foodrevolution.org/blog/non-gmo-apps/

About MedlinePlus. (2018, January 10). Retrieved from

https://medlineplus.gov/aboutmedlineplus.html

Are organic foods worth the price? (2018, April 04). Retrieved from

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-

depth/organic-food/art-20043880

22
Better, Not Bigger. (n.d.). Retrieved from

http://www.organicconsumers.org/newsletter/organic-bytes-586-what-will-it-take-get-

chemical-banned/better-not-bigger

Crop Production (NAICS 111) and Animal Production (NAICS 112). (n.d.). Retrieved from

https://www.epa.gov/

Food Guide Pyramid | Dietary Guidelines | MyPlate. (n.d.). Retrieved from

http://www.foodpyramid.com/

Halting the Obesity Epidemic: A Public Health Policy Approach. (2000, February 1).

Retrieved from https://cspinet.org/resource/halting-obesity-epidemic-public-health-

policy-approach

Hayes, C. A. (2017, April 20). Law of Supply and Demand: Basic Economics. Retrieved

from https://www.investopedia.com/university/economics/economics3.asp

Health Topics. (n.d.). Retrieved from https://www.nhlbi.nih.gov/health-topics

Hunger In United States, U.S. Food System Quiz. (2016). Retrieved from

https://www.worldhunger.org/hunger-quiz/hunger-united-states-food-system/

Local Food Directories: National Farmers Market Directory. (n.d.). Retrieved from

https://www.ams.usda.gov/local-food-directories/farmersmarkets

Native Diabetes Wellness Program. (2017, July 21). Retrieved from

https://www.cdc.gov/diabetes/ndwp/traditional-foods/index.html

Ohioline. (2010, June 08). Retrieved from https://ohioline.osu.edu/factsheet/HYG-5251

Paying farmers for environmental services. (n.d.). Retrieved from

http://www.fao.org/docrep/010/a1200e/a1200e00.htm

23
Press Release: Price Surge Driving Some Countries Close to Tipping Point, IMF Says.

(2008, July 1). Retrieved from

http://www.imf.org/en/News/Articles/2015/09/14/01/49/pr08156

Report sounds alarm on soil pollution. (2018, May 02). Retrieved from

http://www.fao.org/news/story/en/item/1126971/icode/

Resource Center. (n.d.). Retrieved from

https://www.sparkpeople.com/resource/nutrition_guide.asp

Self-Reported Concern About Food Security --- Eight States, 1996--1998. (n.d.). Retrieved

from https://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm

Spielmaker, D., & Mitsuoka, Y. (n.d.). Retrieved from

https://www.agclassroom.org/gan/index.htm

M. (2006, March 17). The dark secrets of Whole Foods. Retrieved from

http://www.slate.com/articles/arts/culturebox/2006/03/is_whole_foods_wholesome.html

The Impact of Biotechnology and Information Technology on Agricultural Worker Safety

and Health. (n.d.). Retrieved from http://nasdonline.org/1836/d001780/the-impact-of-

biotechnology-and-information-technology-on.html

The Impact of Biotechnology and Information Technology on Agricultural Worker Safety

and Health. (n.d.). Retrieved from http://nasdonline.org/1836/d001780/the-impact-of-

biotechnology-and-information-technology-on.html

Vegetarian diet: How to get the best nutrition. (2016, March 14). Retrieved from

https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-

depth/vegetarian-diet/art-20046446

24
Weight loss: Fact vs. Fiction. (2018, March 13). Retrieved from

https://www.consumer.ftc.gov/blog/2014/06/weight-loss-fact-vs-fiction

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