PURDUE GLOBAL UNIVERSITY

HW320 Contemporary Diet and Nutrition

Nutrition
Education
Guide
1
 PURDUE GLOBAL UNIVERSITY

Nutrition Education Guide

By

Michael Moul

Purdue Global University

HW320: Contemporary Diet and Nutrition

September 11, 2021

 Table of Contents
Introduction
UNIT 1 DIETARY TREND S AND NUTRI TIO N

Information to Remember

1. USDA Dietary Guidelines

2. Maintaining Professionalism in the Workplace

3. Nutrition tracking devices

Resources

UNIT 2 F OOD CHOICE S

Information to Remember

1. Nutrition Misinformation

2. Role of Lobbyist setting standard in nutrition

3. The Impact of food Lobbying

Resources
UNIT 3 F OOD CHOICE S: ECON OM ICS

Information to Remember

1. Types of Grocers
 2. Access to Food

3. 8 Different Breakfast Cereals and their Nutritional Breakdown

Resources
UNIT 4 F OOD CHOICE S: F OODB OR NE IL L NESSES

Information to Remember

1. Importance of safe food handling (Norovirus)

2. Safe handling of meat products

3. Salmonella and its role as an infectious disease

Resources

UNIT 5 GENETICAL L Y ENGI NEERE D F OOD

Information to Remember

1. History and Agencies that Regulate GMO’s

2. 3 Agency’s that make up the Coordinated Framework

3. Monsanto’s role in GMO and plant diversity

Resources
UNIT 6 THE ORG ANI C F OOD M OVEM ENT

Information to Remember

1. Organic vs. Conventional farming practices in terms of sustainability

 2. Organic farming organization to be a part of

3. How much does an organic dairy farmer really make?

Resources
UNIT 7 GL OBAL F OOD M ARKETS

Information to Remember

1. Why Fast Food has become a Global phenomena

2. How changes in diets are increasing obesity rates on a global scale

3. How Environment impacts the decisions we make on food consumption

Resources
UNIT 8 CONTEM PO RAR Y WEIGHT L OSS PROG RAM S

Information to Remember

1. Two main types of Over The Counter (OTC) weight loss medication

2. Best to use Rx as a way of helping the client achieve weight change rather than have it be a

permanent crutch.

3. Weight loss myths

Resources
UNIT 9 DIVERSITY OF F OOD CHOICES

Information to Remember

1. Plant-based Nutrition Course

 2. America’s Cultural eating

3. Food and Culture

Resources
 Unit

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Dietary Trends and Nutrition

Unit 1 Dietary Trends and

Nutrition
Information to Remember:
USDA Dietary Guidelines

The current USDA guidelines provide suggestions for what consumers should aim
to consume for their diets as of 2020-2025. Foods should be nutrient-dense, with the core
of the diet being made up of vegetables, fruits, grains, dairy, proteins, and oils (USDA,
2021). The vegetables should be of a wide range of, “dark green; red and orange; beans,
peas, and lentils; starchy; and other vegetables”, fruits should be whole fruits, grains
should consist of at least half being whole grain, dairy should be low fat or fat free,
proteins should be lean meats, nuts, lentils, or beans, and oils should be a mix of vegetable
and fish (USDA, 2021).

Maintaining Professionalism in the Workplace

 In order to maintain professionalism on the famers market board, I would have to
be willing to help, ask questions, and treat my role as though it was a full time job (Purdue
Global Career Services, n.d.).  In willing to help I show that I am “capable of taking on
additional responsibility” (Purdue Global Career Services , n.d.).  I could do this by
advertising how we need indigenous plants/produce to be sold at the farmers market.  By
asking questions I show others I want to learn and am engaged in the material at hand
(Purdue Global Career Services, n.d.).  I could do this easily by asking why we currently
promote the food being offered at the famers market, and ask how we can promote other
types of food.    Lastly, treating the job as a full time job shows everyone I am serious
about the opportunity at hand and want to be a part of the team (Purdue Global Career
Services, n.d.).  I could show my interest by arriving early and engaging with the team.  I
feel that by following these three roles in maintaining professionalism, I would be able to
grow in the field of sustainable nutritional food systems. 

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 Nutrition tracking devices

Tracking ones nutritional intake can be a great way of determining both the macro
and micro nutrients we are receiving from our foods. It also provides us insight into how
food affects our mood, energy levels, and sleep rhythms. Using the SparkAmerica (2021)
food tracking app can be a great tool for this, it currently has over 25 million users and
encourages users to live and sustain a healthy life style. This particular app, “[Covers]
areas from weight loss to financial health to getting an staying active” which may be the
help some people need, especial if they live a hectic lifestyle (SparkAmerica, 2021).

Resources:
Web Site (1)

USDA. “AD-3027: Office of the Chief Information Officer.” AD-3027 | Office of the
Chief Information Officer, 2021, www.ocio.usda.gov/document/ad-3027.

This is a link to the United States governments dietary recommendations. It

provides a overview of the macro nutrients we need in a day along with what food sources
to incorporate into the diet as “staple” food choices. This is useful to show people
potential ideas on how to eat and which foods are important on a daily scale.

Web Site (2)

Protein. The Nutrition Source. (2021, March 24). Retrieved September 10, 2021, from
https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/.

Website provided by Harvard on the nutritional requirements for people. This is

different form the USDA guidelines in that it excludes dairy products from being a staple
food source. It is a good comparison to use for looking at what a esteemed college pushes
for nutritional advice compared to that the United States governments recommendations.

Web Site (3)

Barron, Jon. (2020). Food - raw versus cooked. Baseline of Health Foundation. Retrieved
September 11, 2021, from https://www.jonbarron.org/article/food-raw-versus-
cooked.

This website dives into the issue of Raw Vs. Cooked food, looking at issues of
protein degradation along with loss of vitamins, minerals, and antioxidants in cooked vs.
raw foods. It also provides a few scientific studies and notes the third parties that sponsor
them. Looks at both western medical views on the subject along with the traditional
Chinese medical view on the subject. It is a good website for an overview of the subject
of raw vs. cooked food and understanding the nutritional aspects of each.

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 Unit

2
Dietary Trends and Nutrition

Unit 2 Dietary Trends and

Nutrition
Information to Remember:
Nutrition Misinformation

Nutrition fraud is a claim that is misleading about a particular food or

nutritional product with these foods being, “Traditional foods, dietary supplements,
dietary products, food substances, diet plans and devices” (Herman, 2017).  The
worst part is this nutritional misinformation leads to a loss of money, bad
nutritional practices, or can create a disease for the person (Herman, 2017).  
Advertising that leads to this comes from, “Books, talk shows, magazines and
newspaper articles, advertisements, and mail order companies” along with “friends
or family members who tell wonders of a special food or diet” (Herman, 2017).  
This all comes from the need to spur revenue for companies, not health.   To make
the best choice and see through advertisements, consumers must educate
themselves on advertising schemes and be able to see true nutritional practices.   By
having an active role in ones nutritional practices rather than passive, growth and
understanding can be achieved. 

Role of Lobbyist setting standard in nutrition

Lobbyists not only use money to push their agendas onto politicians, but some
lobbyist even become government officials. Peterson (2018) explains the Trump
Administration appointed an individual “to set food policy at the U.S. Department of
Agriculture” that was still in contact with her former employer, of which she had been a
lobbyist in the “snack food and corn syrup industry”. To make matters worse, this person
had their emails obtained and in them it was found that issues about nutrition policies were
being discussed between the current appointee and her former employers (Peterson, 2018).
This shows that former lobbyist gain even more power by taking government roles, from
which they can pass bills in favor of their past employers. The game has changed from

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being intended to have lobbyist inform government officials about information needed to
make policies and legal bills on particular issues, to having the actual lobbyist become
government officials and vote on/help push through their agendas.

The Impact of food Lobbying

The Food, Nutrition, and Consumer Services have roles that can, “Affect food
labeling; inform food programs, for instance determining which products can be
purchased through SNAP; and influence school nutrition standards” (Peterson, 2018).
Both lobbyist representing the National Grocers Association (Maggie Lyons) and the
Snack Food Association representative Kailee Tkacz can impact nutritional policy in favor
of their former employers. Last year (2020), the National Grocers Association spent
$557,171 on Lobbying expenses and the Snack Food Association spent $440,000 on
lobbying (Food Industry…, 2021). Both associations have potential financial gain if
polices are passed that aid them in selling foods high in sodium, added sugar, and
saturated fat. For example school nutrition standards where changed in 2012 to, “Have
meals with more fruits, vegetables, and whole grains, with far less sodium, saturated fats,
and added sugar. Sugary drinks, unhealthy snack foods, and trans fats have been removed
as well” which have major impacts on sales for both the National Grocers Association and
Snack Food Association (Peterson, 2018).

Resources:
Web Site (1)

“Food Industry Lobbying Profile.” OpenSecrets, 2021, www.opensecrets.org/federal-

lobbying/issues/summary?id=FOO.

Provides information on both what industry and company is doing lobbying along with
the amount of money being spent. This can be useful to understand why a particular bill is
being pushed through the government for legislation. It is also useful to understand the
agenda of corporations, which normally comes down to building revenue, but more
importantly to understand how their agenda can either positively or negatively affect us.

Web Site (2)

Hermann, J. (2017). Nutrition Misinformation - Oklahoma State University.

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

This website gives a breakdown on what “nutrition misinformation” is. It explains

how misinformation can mislead consumers, making false claims in order for
profiet rather than health. Furthermore it gives a synopsis on how to spot false
claims which empower the consumers spending power and overall health. This is a

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good tool to give to clients in order to explain how they are being manipulated
through advertising claims every day and how to approach them.

Web Site (3)

Peterson, Laura. “The Snack Food and Corn Syrup Lobbyist Shaping Trump's Dietary
Guidelines for Americans.” Project On Government Oversight, 2018,
www.pogo.org/investigation/2018/08/the-snack-food-and-corn-syrup-lobbyist-
shaping-trumps-dietary-guidelines-for-americans/.

This is a link to a particular article on the POGO (Project On Government Oversight)

website which provides insight into legislative practices current and present. POGO itself
is an independent organization that aims at bringing out corruption, waste, and abuse of
government power. Their aim is to keep the government accountable for its actions an to
inform citizens of wrong doing. This is a great tool to stay up to date on current political
polices affecting nutritional practices.

Dietary Trends and Nutrition

Unit 3 Dietary Trends and

Nutrition
Information to Remember:
Access to Food

Low income families are the greatest impacted by this limited access to
food because the communities they live in do not proved a grocery store or
supermarket, and travel outside of their community to areas providing access is not
an option (USDA, 2018).  As Ver Ploeg et al. (2012) indicate using a 2010 survey,
29.7 million people currently live in poverty or low income areas that are 1 mile or
greater from supermarkets.  Of these low income individuals, 2.1 million had no

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access to transportation (Ver Ploeg, 2012).  When these individuals are tasked with
finding food, they are then stuck using the resources within walking distance.   This
comes down to dollar stores, drugstores, or small convenience stores for their food
supply (Ver Ploeg, 2012).  This is bad enough for adults to be stuck in this
situation, but when these people are trying to raise a family and are force to feed
children low quality food the need for change is apparent.

Types of Grocers

Three different types of groceries are grocery stores, supermarkets, and

hypermarkets. Of the three, the grocery store has the highest price, with the reason
being they are independently owned and do not have the same options of buying
produce like the bigger chain stores (Quain, 2018).  When thinking of grocery
stores, think mom and pop, not affiliated with a large chain system.  Supermarkets
and hypermarkets are part of a chain store system, allowing for them to buy items
in bulk (Quain, 2018).  A supermarket would be like a Kroger or Piggly Wiggly,
selling mostly food items.  A hypermarket would be like a Walmart Supercenter,
selling food along with groceries, it’s a all in one kind of store (Quain, 2021).  The
ability for supermarkets and hypermarkets to buy in bulk allows for them to charge
cheaper prices along with providing a wider array of produce, thus allowing the
patrons more access to a variety of food (Quain, 2018).

8 Different Breakfast Cereals and their Nutritional Breakdown

Using the Wal-Mart Supercenter in Beaver Dam Wisconsin, I found 8 different

ready-to-eat cereals. The table is provided below consisting of the cost, cost/serving, and
calorie/nutritional information. I found two whole grains, two granolas, two sugar
cereals, and two organics. The most expensive is highlighted in red and least expensive
is highlighted in yellow.

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Resources:
Web Site (1)

USDA. (2018). Food Access. Retrieved from: http://www.ers.usda.gov/topics/food-

choices-health/food-access/.

Good website describing the issues of accessibility and affordability of food from retailers.
It dives into the amount of travel time, the prices of the food, and the availability of the
food to consumers. They provide the data on the types of people and places that lack
access to healthy/affordable food. Good for showing clients how environment plays a role
in food choices.

Web Site (2)

Quain, S. (2018). The Difference between grocery, supermarket, & hypermarket

merchandisers. Retrieved from: smallbusiness.chron.com/difference-
between-grocery-supermarket-hypermarket-merchandisers-75675.html

Provides information on the difference between grocery, supermarket, and

hypermarket. Knowing the elements of each of these three allows for consumers to

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understand their best chance at buying the best food for their money. That for
example supporting a grocery might mean you are supporting a local community
member who owns the store, but supporting a supermarket may mean better access
to a wide array of fruits and vegetables at a cheaper price. Being an informed
consumer is always best.

Web Site (3)

United States Department of Agriculture. (2018). Supplemental Nutrition Assistance

Program. Retrieved from: https://www.fns.usda.gov/snap/supplemental-nutrition-
assistance-program-snap

Provides information on SNAP (Supplemental Nutrition Assistance Program). SNAP is a

program funded by the government meant to help families in need buy healthy food. It is
meant to assist the family until they reach a steady income level where they can support
themselves. The website provides info on who is eligible, what people can buy with
SNAP, how to apply, and more. Very helpful for clients dealing with money issues or
who may know of someone in need of assistance.

Dietary Trends and Nutrition

Unit 4 Dietary Trends and

Nutrition
Information to Remember:
Importance of safe food handling (Norovirus)

As we found in our readings, “Norovirus is the leading cause of foodborne

illness in the U.S.” costing the United States around $2 billion because of a loss in
workers’ productivity along with their healthcare expenses (Burden of
Norovirus…, 2021).  Symptoms of the Norovirus in particular range from diarrhea,
vomiting, nausea, and stomach pain with the majority of outbreaks occurring
between November through April (Burden of Norovirus…, 2021).  Hotspots for

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Norovirus outbreaks are healthcare facilities (62%), restaurant’s (22%), schools
(6.7%), and cruise ships (1%) (It should be noted 90% of diarrhea issues arise due
to Norovirus on cruise ships) (Burden of Norovirus…, 2021).  Of all foodborne
illnesses, the Norovirus accounts for 50% of all reported cases with the most
common culprit being infected food workers touching raw vegetables or rested
cooked food, thus transferring the virus from themselves to the food, where the
consumer eats it and becomes infected (Painter, 2018).  Leafy greens, veggies, and
shellfish are the main culprits to holding onto the virus, it should also be noted that
water sprayed onto veggies at the farm, or water containing the shellfish can act as
vectors to harvesting the Norovirus as well, so proper preparation is a must when
planning on consuming these items (Painter, 2018).

Safe handling of meat products

Beef, game, pork, and poultry contain bacteria that are associated with
lower illnesses, but a higher overall death rate (29%) (Painter, 2018).  Poultry is
the biggest issue, causing 19% of reported deaths because of
either Listeria or Salmonella infections (Painter, 2018).  To avoid this, individuals
must cook poultry to an internal temp of 165 F, and cook all other whole meat
foods to at least 145 F in order to ride the food of possible bacterial issues (Painter,
2018).  If consumers and food workers work at proper food handling and
preparation, then bacterial infections and viruses are less likely to be culprits in
causing illnesses to those consuming the food.

Salmonella and its role as an infectious disease

Salmonella is found living in the intestines of both animals and people, and by
eating or drinking food/water that has been contaminated, or contacting infected animal
feces, people can get sick, which is why personal hygiene is so important (Questions and
Answers, 2019). The CDC provides a detailed analysis of Salmonella in terms of its
impact on health. Salmonella is a bacterium that was first discovered by Dr. Daniel E.
Salmon in 1885 (Questions and Answers, 2019). Symptoms include having diarrhea,
stomach cramps, and a fever, that “Begin six hours to six days after infection and last four
to seven days” (Questions and Answers, 2019). There are over 2,500 “types” (term used
to describe identifying structures on the surface of the bacteria) of Salmonella with fewer
than 100 “types” leading to human infections, these 100 types can lead to, “Infections in
the urine, blood, joints, or the nervous system” (Questions and Answers, 2019). In order
for someone to properly be diagnosed with Salmonella they must have a lab test
conducted on their body tissue, stool, or fluids (Questions and Answers, 2019). If
someone is found to be infected, most of the time they recover in a 4-7 day time span
without the need for antibiotics, only needing to drink more fluids to replace those lost due
to diarrhea (Questions and Answers, 2019). Antibiotics are only recommended for those
under 1 year of age or older than 65 (Questions and Answers, 2019). Long term health
problems after recovery can be as minor as irregular bowl movements for a few months,
to severe as joint pain called reactive arthritis, which can last months or even years after
the infection (Questions and Answers, 2019).

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Resources:
Web Site (1)

“Burden of Norovirus Illness in the U.S.” Centers for Disease Control and Prevention,
Centers for Disease Control and Prevention, 5 Mar. 2021,
www.cdc.gov/norovirus/trends-outbreaks/burden-US.html.

The CDC website itself provides a wealth of information on anything food or health
related. In particular, this link goes to information related to the Norovirus, providing
information on outbreaks, stats on outbreaks for children, stats for effects on the
population as a whole, and links to more in-depth analysis of the virus. Overall, this
resource is a great option for researching the effects of any virus or food borne illness.

Web Site (2)

Center for Food Safety and Applied Nutrition. (2012). Bad bug book (second edition).
U.S. Food and Drug Administration. Retrieved September 10, 2021, from
https://www.fda.gov/food/foodborne-pathogens/bad-bug-book-second-edition.

This is a must for looking at any current information needed for major agents that cause
foodborne illness. It is nice because it has a scientific section and a consumer box section,
which puts it in non-technical langue, a useful tool when giving the information to clients.
Each chapter is about some type of pathogen that causes food illness such as a virus,
bacteria, or parasite.

Web Site (3)

Health Resources and Services Administration (HRSA). (2021, September 2).

Foodsafety.gov. FoodSafety.gov. Retrieved September 10, 2021, from
https://www.foodsafety.gov/.

A website that provides information on up to date news on storing food and safe handling
of food. It also provides current recalls that are in effect for a food, something every client
should be aware of especially when buying fresh foods from a local grocer. This website
also provides new tips each month on food safety education.

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 Unit

5
Dietary Trends and Nutrition

Unit 5 Dietary Trends and

Nutrition
Information to Remember:
History and Agencies that Regulate GMO’s

Regulation of GMO’s started in 1986 with the development of the Coordinated

Framework for the Regulation of Biotechnology; it would be in charge of all organisms
that had undergone genetic engineering (Biotechnology Faqs, 2021).  The GMO in
question had to undergo, “Experimental testing, approval, and eventual commercial
release” in order to become available to the general public (Biotechnology Faqs, 2021). 
There are three agencies that make up the program, which are the, “Animal and Plant
Health Inspection Service (APHIS), the Environmental Protection Agency (EPA), and the
Department of Health and Human Services’ Food and Drug Administration (FDA)”
(Biotechnology Faqs, 2021).  When this group (the Coordinated Framework) decides on
approval of a GMO, they use the same, “Judgment of the National Academy of Sciences”
in that they look at , “risks associated with these organisms” compared to the general risk
associated with, “Traditionally bred organisms” on “human health or the environment”
(Biotechnology Faqs, 2021).

3 Agency’s that make up the Coordinated Framework

Each agency that is part of the Coordinated Framework (the FDA, USDA-
APHIS, and EPA) will be independently responsible for different subjects being
brought to question.  In the particular subject of GMO’s we learn that APHIS has
jurisdiction over reviewing and licensing “Plants, seeds, animal biologics, plant
pests, animal pathogens and “regulated articles”” (Center for…, 2020). The
“Foods, food additives, human drugs, biologics and devices, and animal drugs are
reviewed or licensed by the FDA” (Center for…, 2020). Lastly, the EPA deals
with the, “Registration process [regulating] the sale, distribution, and use of

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pesticides in order to protect health, and the environment, regardless of how the
pesticide was made or its mode of action” (Center for…, 2020).

Monsanto’s role in GMO and plant diversity

Monsanto produces GMO plants, and in a recent lawsuit filed in March of

2011 termed, Organic Seed Growers and Trade Association et al v.
Monsanto Monsanto won when the U.S. district Judge Naomi Buchwald threw out
the lawsuit (The Problem…, 2020).  The case dealt with genetic trespassing, where
the organic famers argued cross pollination of GMO with organic seeds financially
hurt organic farmers creating this “hybrid field” (The Problem…, 2020). 
Monsanto argues that the farmer is responsible for keeping their product out of
their fields, and if their GMO does end up in their field, the farmer is stealing
Monsanto’s GMO patent and should be processed by law (The Problem…, 2020). 
See, Monsanto does not allow the farmer to replant any fruit produced by their
seeds, so when organic farmers save their heirloom seeds for the following planting
season, by having some Monsanto cross pollinated seeds in their otherwise
heirloom organics seeds makes the entire practice that famer is trying to pursue
illegal (The Problem…, 2020).  This is a major issue, it affects organic farming,
plant diversity, corporate bullying, human health, and the emergence of
“superweeds” (a subject I will not get into) (The Problem…, 2020).

Resources:

Web Site (1)

Center for Food Safety and Applied Nutrition. (2020). Types of genetic modification
methods for crops. U.S. Food and Drug Administration.
https://www.fda.gov/food/agricultural-biotechnology/types-genetic- modification-
methods-crops.

This is a useful resource for showing clients the development of GMO’s through
mankind’s history. The website explains how GMO’s came about first through
“traditional crop modification”, then through “genetic engineering”, and most recently
through “genome editing”. A great tool to explain the development of GMO’s and
provide a solid resource to clients.

Web Site (2)

Meftaul, I. M., Venkateswarlu, K., Dharmarajan, R., Annamalai, P., Asaduzzaman, M.,
Parven, A., & Megharaj, M. (2020). Controversies over human health and
ecological impacts of glyphosate: Is it to be banned in modern agriculture?.
Environmental pollution (Barking, Essex : 1987), 263(Pt A), 114372.
https://doi.org/10.1016/j.envpol.2020.114372

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Meftaul et. Al. (2020) explains Glyphosate known as “Roundup” is a commercial product
produced by Monsanto and introduced by the Monsanto company in 1974. It is used
because of its properties of, “Fast sorption in soil, biodegradation and less toxicity to
nontarget organisms. However glyphosate has been reported to increase the risk of
cancer, endocrine-disruption, celiac disease, autism, effect on erythrocytes, leaky-gut
syndrome, etc.” (Meftaul, 2020). Also, in 2015 it was classified as a Group 2A by the
“International Agency for Research on Cancer” as a ‘probably carcinogenic’ product.
Further research has confirmed that, “The surfactant, polyethoxylated tallow amine
(POEA), contained in the formulations of glyphosate… is responsible for the established
adverse impacts on human and ecological health” (Meftaul, 2020). A great resource for
showing clients the problems of Roundup.

Web Site (3)

Britannica . 2021. Gmos - top 3 pros and cons. ProCon.org.

https://www.procon.org/headlines/gmos-top-3-pros-and-cons/.

This website is helpful in showing both sides of GMO’s. It brings forth the pro’s and
con’s of using GMO’s for our food supply, the environmental impact, and how they
impact the economy. A very good resource to show clients how buying GMO’s have an
impact on their entire world.

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Dietary Trends and Nutrition

Unit 6 Dietary Trends and

Nutrition
Information to Remember:
Organic vs. Conventional farming practices in terms of sustainability

Organic farming practices follow a much more sustainable farming practice than that
of conventional farming practices. If we are to look at photos and soil data from Iowa we
can see that conventional practices have led to the loss of over 35% of its carbon rich top
soil due to conventional farming practices, and supporting conventional farming practices
with your dollars as a consumer only worsens this situation of unsustainable farming
practices (Dzombak, 2021). This loss in top soil is creating food that is considerably less
nutritious than it once was, making foods micronutrient poor (Dzombak, 2021). Buying
organic is a proactive solution to supporting their health and the communities health,
choices we make today with our dollars have greater impacts than we realize on the future
sustainability and overall health of the nation.

Organic farming organization to be a part of

An organization promoting a link between nutrition and the organic food

movement is the Organic trade association (OTA).OTA represents over 9,500 organic
business in the United States, being made up of organic farmers, local and national
organic processors, distributors, and finally retail/mom and pop organic retail chains
(OTA, 2021). Their mission statement states, “Our mission is to promote and protect
ORGANIC with a unifying voice that serves and engages its diverse members from farm
to marketplace. We ensure that all parts along the organic value chain have a strong voice
with government and public” (OTA, 2021). Being a member of this association would
surely provide a link for healthcare members not only access but education on the world of
current organic members.

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 How much does an organic dairy farmer really make?

In the latest data provided which was 2016, the organic average heard size was
83 cows, with each individual cow producing 14,214 lbs. of milk a year (Organic
cost…, 2021). The milk price per hundred pounds (cwt.) of milk was $37.65/cwt.
in 2016, and the cost of production was $36.01/cwt. (Organic cost…, 2021). That
means, with milk prices at $37.65/cwt. and cost of production at $36.01/cwt. the
farmer was making $190.47 per one cow in a year’s time. With the average herd
size at 83 animals and the farmer making 99.98% of their income from the herd’s
milk, the farmer only made $15,808.81 for the year. That means, if the organic
farmer only worked an average 40 hour work week, they would be making
$7.90/hr., and that comes at pre-taxes with no healthcare, 401k, or vacation pay.

Resources:
Web Site (1)

Dzombak, B. (2021, April 14). The nation's corn belt has lost a third of its topsoil.
Smithsonian.com. https://www.smithsonianmag.com/science-nature/scientists-say-
nations-corn-belt-has-lost-third-its-topsoil-180977485/.

This is a good source explaining how the nation’s top soil has been degrading due to
conventional farming practices over the last century. It provides current research being
done on the matter along with historical data. A great resource for bringing evidence to
the notion that change is needed that supports sustainable farming practices.

Web Site (2)

OTA |. OTA. (2021, August 18). https://ota.com/.

This is a great organic farming networking source. It not only provides background
information on the organic movement but also provides a membership opportunity which
aids in networking. This is a valuable tool to us as health care workers to build
relationships with the organic workers, distributors, and entrepreneurs. By forming these
relationships we can refer our own clients to these individuals, thus fueling the organic
movement further.

Web Site (3)

Organic costs and returns. USDA ERS - Organic Costs and Returns. (2021).
https://www.ers.usda.gov/data-products/commodity-costs-and-returns/organic-
costs- and-returns/.

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This website is a valuable tool to providing raw data needed to back up claims we make as
healthcare professionals. By being able to actually show and demonstrate just how little
these organic farmers are making might help consumers see why food prices for organics
may be higher. Outside of the organic industry, this website also provides prices that the
conventional farmers make, and we can show consumer again just how little these farmers
are making as well.

Dietary Trends and Nutrition

Unit 7 Dietary Trends and

Nutrition
Information to Remember:
Why Fast Food has become a Global phenomena

Schlosser (2001) acknowledges that every time a fast food franchise opens in a
foreign country it is a major success. Anthropologist Yunxiang Yan points out that it is
not just due to the food, but says food brings with it the idea of “Americana and the
promise of modernization” (Schlosser, 2001). Schlosser (2001) further explains fast food
companies market their products to kids, those in the population least educated on cultural
practices and most open to change, and with that change kids bring along their parents,
further providing more customers to consume fast food.

How changes in diets are increasing obesity rates on a global scale

Risks associated with these changes are increased obesity, economic change, and
changes in the food environments. Obesity is now a problem where it was not before
because of this “nutrition transition”, which is a major shift in ones diet along with shifts
in activity levels (Obesity Evidence Hub, 2020). Obesity rates around the world have
been rising for the last 4-5 decades, following the implementation of fast food (Obesity
Evidence Hub, 2020). Fast food changes the traditional diet of being whole grain and

20
fiber rich, to being a high intake of fats, sugars, simple carbohydrates, and animal sourced
proteins /fats (Obesity Evidence Hub, 2020).

How Environment impacts the decisions we make on food consumption

Fast food has also changed the previous environment to one that is a “obesogenic
modern environment”. These environments promote, “High energy intake and sedentary
behavior… [and are a result] of physical, economic, policy, social and cultural factors that
promote obesity” (Obesity Evidence Hub, 2020). These environments have a high
concentration of fast food restaurants and will encourage driving rather than
walking/physical activity (Obesity Evidence Hub, 2020). This is problematic for
everyone in that environment, whether they are healthy or obese. As Kreitzer (2016)
points out, “environment can influence people’s behavior and motivation” meaning even
those who have a strong will to make the correct dietary choices are most likely to become
a product of their environment and partake in consuming fast foods and becoming
sedentary.

Resources:
Web Site (1)

Anderson , W., & Author: (2020). Fast food globalization. SchoolWorkHelper.

https://schoolworkhelper.net/fast-food-globalization/.

Great website for explaining the effects of globalization, especially in terms of food and its
health effects. This website provides a historical overview of China with a historic view,
current practices of food, and an interpretation of future food dynamics in China. This
website is particularly helpful in showing how the “western diet” can have poor effects on
the economy, health, and culture of a nation.

Web Site (2)

Obesity Evidence Hub. (2020). The obesogenic environment – how did we get here?
https://www.obesityevidencehub.org.au/collections/environmental/the-obesogenic-
environment-how-did-we-get-here.

Great website for looking over obesity on both a micro and macro scale. It acknowledges
the facts and issues environment plays on obesity rates, using the term “obesogenic
environment”. It also provides a wealth of resources in terms of scientific studies and
evidence for those willing to understand the information more. Explains what “global
syndemic” is and how obesity, under nutrition, and climate change are impacting us.

Web Site (3)

21
 Unit

Salisbury, P. (2016). The Globalization of “Fast Food.” Behind the Brand:

8
McDonalds. Retrieved from: https://www.globalresearch.ca/the-globalization-of-
fast-food-behind-the-brand-mcdonald-s/25309. 

This site helps give insight into the globalization of fast food, especially McDonalds. It
does a good job at trying to be free of bias when presenting information on how the
globalization of McDonalds in particular is changing the world and how McDonalds is
reacting to its “power in food”. In particular it gives information of genetically modified
GM foods and certifications McDonalds meets for its coffee sales for example.

Dietary Trends and Nutrition

Unit 8 Dietary Trends and

Nutrition
Information to Remember:
Two main types of Over The Counter (OTC) weight loss medication

Some medications will make the individual, “Feel less hungry or full sooner” and
other medications will, “Make it harder for [the] body to absorb fat from the foods you
eat” (U.S. Department…, 2016). In particular, anorexiants (used for less than 12 weeks)
are drugs that will act as appetite suppressants, acting on the brain to help lower a person’s
appetite (Anderson, 2021). There are also lipase inhibitors which, “Prevent the absorption
of fat from the food that you eat” (Anderson, 2021).

Best to use Rx as a way of helping the client achieve weight change rather than
have it be a permanent crutch.

As the article by the U.S. Department of Health and Human Services (2016) explains,
these medications, “Don’t replace physical activity or healthy eating habits as a way to
lose weight” instead individuals must work with health professionals such as ourselves to
come up with a, “Lifestyle treatment program for weight management” which includes,
“Healthy eating and increased physical activity”. Prescription medications are meant to

22
help people along the way, and then the individual is to be weaned off once they have
established a healthy lifestyle. Researchers found that by using prescription medications
along with a healthy lifestyle they, “Lose 3% to 12% more of their starting body weight
than people in a lifestyle program who do not take the medication” (U.S. Department…,
2016). This additional weight loss is important for some, because it helps the body achieve
lower, “Blood sugar, blood pressure, and triglyceride levels” quicker along with
improving, “Joint pain and sleep apnea” (U.S. Department…, 2016).

Weight loss myths

Looking at the drastic cut in calories, we learn that this causes the person to become
deprived of both macro and micro nutrients, and this will have very little effect on losing
the correct overall weight. It causes a person’s body to enter a state of starvation, causing
their body to decrease in muscle mass and lower its metabolism. The article explains that
instead of eating as little as possible, it is better to realize which foods to stay away from
and consume the correct ones such as, “Fresh fruits, vegetables, lean protein, and complex
carbohydrates” and try to keep your calorie intake around 1,200 to 1,800 calories a day
(Stiehl et al., 2018). By doing this the individual will be able to not only maintain a
healthy active metabolism, but the individual gains knowledge on the foods to consume as
“staple” foods for their daily diets.

Resources:
Web Site (1) –

Stiehl, C. (2021, June 8). 20 weight loss myths-busted!: Eat this, not that! Eat This Not
That. https://www.eatthis.com/weight-loss-myths/.

This site offers valuable information on articles that center on the theme of “Eat This, Not
That”. For this unit we used the website to look at 20 weight loss myths that people
commonly have. This in particular is important to us as professionals because even
though we may not have these beliefs ourselves, our clients might, so understanding the
phycology in terms of preconceived notions our patients have is important when
instructing them to change their diet. Outside of this theme of “diet myths”, this website
provides resources on workouts and dietary practices along with scientific research
studies.

Web Site (2)

Anderson, L. (2021). Side effects of weight loss drugs (diet pills). Drugs.com.
https://www.drugs.com/article/side-effects-weight-loss-drugs.html.

This is an article reviewed by a pharmD individual providing an overview of weight loss

drugs. It explains how a particular drug affects specific neurotransmitters in the brain

23
 Unit

9
along with gastrointestinal organs. It also has a table listing each drug, the category of
drug, and the common side effects. Very beneficial to providing patients an overview of
using prescription medications.

Web Site (3)

U.S. Department of Health and Human Services. (2016). Prescription

medications to treat overweight & obesity. National Institute of Diabetes and
Digestive and Kidney Diseases. https://www.niddk.nih.gov/health-
information/weight management/prescription-medications-treat-
overweight-obesity.

First it gives an overview of what obesity is, followed by how common the disease
is becoming saying 4 in 10 adults are affected. It then addresses using weight loss
medications and explains medications may aid some in beginning their weight
transformation journey, citing the need to work with medical professionals. It is
useful to address possibly using weight medications with patients and using for a
source to back up an argument.

Dietary Trends and Nutrition

Unit 9 Dietary Trends and

Nutrition
Information to Remember:
Plant-based Nutrition Course

The online course presented on plant based nutrition is provided by

ECornell. It is led by and instructor with the class size being 100-200 students, and
the program takes 6 weeks consisting of 5-7 hours of effort to complete the
material (Plant-based nutrition, 2021).  They list the key takeaways form the

24
course, with the most important being in my eyes the, “Role nutrition plays in
chronic disease” and “Impact of a whole food plant-based diet on weight loss and
weight management” along with “Common topics of concern to athletes including
supplements and protein consumption” (Plant-based nutrition, 2021).  Taking this
course allows for the individual to have a, “Plant-Based Nutrition Certificate from
eCornell and T. Colin Campbell Center for Nutrition Studies” (Plant-based
nutrition, 2021).  They recommend that a wide array of people take this course
from people interested in improving their health, medical professionals, chefs,
athletes, teachers, etc. in order to be opened up to this type of dietary practice
(Plant-based nutrition, 2021).

America’s Cultural eating

Food in the United States is unique because there never was a developed singular
culinary dish for the entire United States like most countries have. Instead, food in the
United States can vary by region, being shaped by the geographic space a particular group
of people call home (Wallach, 2013). Specific states may be know for a certain dish such
as Wisconsin is known for its dairy and bratwurst, but even in the state of Wisconsin itself
particular area’s specialize in particular dishes, meaning no singular culinary dish exist.
Wallach (2013) explains that the history of America’s food was shaped and is every
changing still because of, “contradictory ideas about subjects including nationality, race,
technological innovation, gender, politics, religion, and patriotism”.

Food and Culture

Food ties in deep with us culturally, from the communities that we are a part of to
family traditions as we grow up. As Lee (2017) notes, food can tie us to warm memories
of our childhood, holding personal value to us, from the smells to the taste. Lee (2017)
also explains that the cultural role of food can be seen in immigrants, with them making
food dishes from their culture as a symbol of pride and helping them cope with being
homesick. The amazing part of immigrants sharing foods from their culture is mixing
dishes from their country with dishes of the country they are now a part of, this creates
new flavors will retaining the past (Lee, 2017).

Resources:
Web Site (1)

Nutrition Certification Reviews. (2018). I can’t do all that school. What are the best
general nutrition courses? Retrieved from:
https://nutritioncertificationreviews.com/best- nutrition-courses-online-offline/.

This source allows for understanding the different paths to take on a person’s career in
terms of the education needed. It starts by explaining taking the road of university studies
can be one path, or it can be part of the path. That after receiving a bachelor’s degree,

25
people can instead pursue certification is various fields rather than graduate school
depending on their situation. This website a good in that it provides the top general
nutritional certification programs for those interested, which in the end helps a candidate
stick out more.

Web Site (2)

Group, E. (2016). How culture and society influence healthy eating. Retrieved from:
https://www.globalhealingcenter.com/natural-health/how-culture-and-society-
influence-healthy-eating/.

This source provides information on how culture and society influence healthy eating
habits. It does a good job at first explaining how habits are formed when we are an infant
and a child, sharing that what our parents chose to feed us plays a role in our eating habits.
It then dives into societal influences, explaining how obesity is influenced by the easy
access to cheap, low nutrient foods, thus forming poor habits. It also explains how
different groups influence eating habits from overeating/under eating, alcohol
consumption, and the macro loads. Overall is a good source for cultural influences on
food consumption.

Web Site (3)

Nutrition Certification Reviews. (2018). I’m really into fitness! What’s the best fitness &
sports nutrition certification? Retrieved from:
https://nutritioncertificationreviews.com/best-fitness-sports-nutrition-certification-
programs/.

Provides insight into the less common holistic medical practices and how to obtain
education in that field. It explains why holistic medical practices are down played or non-
existent at many universities as well. It offers information on topics covered in this field
along with what type of information individuals will learn about. Then at the end it offers
links to a number of different nutrition certification programs.

26
References:
Anderson, L. (2021). Side effects of weight loss drugs (diet pills). Drugs.com.
https://www.drugs.com/article/side-effects-weight-loss-drugs.html.

“Biotechnology Faqs.” USDA, 2021, www.usda.gov/topics/biotechnology/biotec

hnology-frequently-asked-questions-faqs

“Burden of Norovirus Illness in the U.S.” Centers for Disease Control and Prevention,
Centers for Disease Control and Prevention, 5 Mar. 2021,
www.cdc.gov/norovirus/trends-outbreaks/burden-US.html.

Casey-Sturk, M. (2017, May 8). Appalachian Foods: Defining Generations. Smoky

Mountain Living. Retrieved September 11, 2021, from
https://www.smliv.com/food/appalachian-foods-defining-generations/.

Center for Food Safety and Applied Nutrition. “How Gmos Are Regulated.” U.S.
Food and Drug Administration, FDA, 2020,
www.fda.gov/food/agricultural- biotechnology/how-gmos-are-regulated-food-
and-plant-safety-united-states.

Dzombak, B. (2021, April 14). The nation's corn belt has lost a third of its topsoil.
Smithsonian.com. https://www.smithsonianmag.com/science-nature/scientists-say-
nations-corn-belt-has-lost-third-its-topsoil-180977485/.

27
“Food Industry Lobbying Profile.” OpenSecrets, 2021, www.opensecrets.org/federal-
lobbying/issues/summary?id=FOO.

Hermann, J. (2017). Nutrition Misinformation - Oklahoma State University.

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

Hoogland, A. I., Hoogland, C. E., Bardach, S. H., Tarasenko, Y. N., & Schoenberg, N. E.
(2019). Health Behaviors in Rural Appalachia. Southern medical journal, 112(8),
444–449. https://doi.org/10.14423/SMJ.0000000000001008

Jennifer Jensen Wallach. (2013). How America Eats : A Social History of U.S. Food and
Culture. Rowman & Littlefield Publishers.

Kreitzer, M. J. (2016). What impact does the environment have on us? Taking Charge of
Your Health & Wellbeing. https://www.takingcharge.csh.umn.edu/what-impact-
does-environment-have-us#:~:text=The%20environment%20can%20influence
%20peoples'%20behavior%20and%20motivation%20to%20act.&text=The
%20environment%20can%20influence%20mood,depression%2C%20agitation%2C
%20and%20sleep.

Lee, C. (2017). What food tells us about culture. Freely Magazine. Retrieved September
11, 2021, from https://freelymagazine.com/2017/01/07/what-food-tells-us-about-
culture/.

Obesity Evidence Hub. (2020). The obesogenic environment – how did we get here?
https://www.obesityevidencehub.org.au/collections/environmental/the-obesogenic-
environment-how-did-we-get-here.

Organic costs and returns. USDA ERS - Organic Costs and Returns. (2021).
https://www.ers.usda.gov/data-products/commodity-costs-and-returns/organic-
costs- and-returns/.

OTA |. OTA. (2021, August 18). https://ota.com

Painter, John. “Attribution of Foodborne Illness: Findings.” Centers for Disease Control
and Prevention, Centers for Disease Control and Prevention, 5 Nov. 2018,
www.cdc.gov/foodborneburden/attribution/attribution-1998-2008.html.

Peterson, Laura. “The Snack Food and Corn Syrup Lobbyist Shaping Trump's Dietary
Guidelines for Americans.” Project On Government Oversight, 2018,
www.pogo.org/investigation/2018/08/the-snack-food-and-corn-syrup-lobbyist-
shaping-trumps-dietary-guidelines-for-americans/.

Plant-based nutrition. eCornell. (2021).

https://ecornell.cornell.edu/certificates/nutrition/plantbased-nutrition/.

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Purdue Global Career Services. (n.d.). Professionalism in the Workplace.  Retrieved
from https://kapextmediassl-a.akamaihd.net/global/CareerServices/SCRIPT-
ProfessionalisminWorkplaceExternshipsVolunteerExperiencePartTimeJobs.docx

Quain, S. (2018). The Difference between grocery, supermarket, & hypermarket

merchandisers. Retrieved from:
smallbusiness.chron.com/difference-between-gro supermarket-hypermarket-
merchandisers-75675.html

“Questions and Answers.” Centers for Disease Control and Prevention, Centers for
Disease Control and Prevention, 5 Dec. 2019,
www.cdc.gov/salmonella/general/index.html.

Schlosser, Eric. (2001). Fast Food Nation : The Dark Side of the All-American Meal.
Mariner Books.

SparkAmerica. (2021). Retrieved September 11, 2021, from https://sparkamerica.com/.

Stiehl, C. (2021, June 8). 20 weight loss myths-busted!: Eat this, not that! Eat This Not
That. https://www.eatthis.com/weight-loss-myths/.

“The Problem with GMOs and Gm Crops.” Planet Natural, 16 Feb. 2020,

www.planetnatural.com/hazardous-harvest-gmo/.

USDA. “AD-3027: Office of the Chief Information Officer.” AD-3027 | Office of the
Chief Information Officer, 2021, www.ocio.usda.gov/document/ad-3027.

USDA. (2018). Food Access. Retrieved from: http://www.ers.usda.gov/topics/food-

choices- health/food-access/.

U.S. Department of Health and Human Services. (2016). Prescription medications to

treat overweight & obesity. National Institute of Diabetes and Digestive and
Kidney Diseases.https://www.niddk.nih.gov/health-information/weight
management/prescription-medications-treat-overweight-obesity.

Ver Ploeg, M., Breneman, P., & Dutko, P. W. (2012). Access to Affordable and Nutritious
Food: Updated Estimates of Distance to Supermarkets Using 2010 Data. Washington,
D.C.: U.S. Department of Agriculture, Economic Research.

29
Appendices
Appalachian Dietary Trends

Appalachian cultural eating is different from that of the rest of the United States.
The Appalachian region consist of, “All of West Virginia and parts of 12 other states
including: Alabama, Georgia, Kentucky, Maryland, Mississippi, New York, North
Carolina, Pennsylvania, South Carolina, Tennessee and Virginia” (Casey-Sturk, 2017).
The cultural food here gets its roots from ingredients that where grown in their gardens or
came from their farms (Casey-Sturk, 2017). Dishes of, “Corn bread, home grown
vegetables that were then canned, biscuits and gravy, stews, rabbit, chicken and
dumplings, and apple desserts” are particular foods that are of Appalachian origin
(Casey-Sturk, 2017). Corn was a staple food in their diets, being eaten as, “Corn on the
cob, fried corn, creamed corn, grits, or corn meal” (Casey-Sturk, 2017). As for meat,
most people raised pigs, resulting in products of sausage, smoked hams, and rendered
lard (Casey-Sturk, 2017). The term “fast food” was nonexistent, women in particular
spent the day preparing wholesome meals for their family, and meal time was meant to
bring the entire family together after a busy day (Casey-Sturk, 2017).

30
 The reason for this cultural practice came from most people being part of a family
farm. The women would work with the children to, “Pick, snap, boil, and can fresh
produce” (Casey-Sturk, 2017). Most recipes were never written down, instead they were
passed down orally from generation to generation, and each one had a story behind it
(Casey-Sturk, 2017). It was also common for dishes to change with the season depending
on what was available. When people attended social gatherings, food became a
cooperative effort. For example, “Dried apple stack cake [was made]… by mountain
people donating cake layers to create a stack of six to twelve spice-flavored layers”
( Casey-Sturk, 2017).
Today, cultural practices of food prep have changed, causing the Appalachian
community to become one of the most sedentary unhealthy portions of the American
population. This is due to a lack of fresh produce outlets in rural parts of the states along
with the current cultural food tradition (Hoogland et al., 2019). Currently, cultural food
traditions include the, “Consumption of high-fat foods and preparation styles such as
breading and frying” that is challenging any hope for healthy eating (Hoogland et al.,
2019). Along with a lack of physical fitness centers, the statistics point out 40% of rural
Appalachians is obese, higher than the 33% for the national average (Hoogland et al.,
2019). Only 19% of Appalachian residents consume the recommended daily intake of
fresh fruits and vegetables (Hoogland et al., 2019). These unhealthy patterns all point to
Appalachian culture being a leading candidate for early, “Morbidity and mortality”
(Hoogland et al., 2019).

31