PURDUE GLOBAL UNIVERSITY

HW320 Contemporary Diet and Nutrition

Nutrition
Education
Guide
1
 PURDUE GLOBAL UNIVERSITY

Nutrition Education Guide

By

Cameron Singleton

Purdue Global University

HW320: Contemporary Diet and Nutrition
 Table of Contents
Introduction
UNIT 1 DIETARY TREND S AND NUTRI TIO N

The Dietary Reference Intake (DRI)

UNIT 2 F OOD CHOICE S

What is Food Lobbying

RESOU RCE UNI T 3 F OOD CHOI CES: ECONOM IC S

The economic laws of demand and supply

RESOU RCE UNI T 4 F OOD CHOI CES: F OODBO RNE IL L NESSES

What is Safe food handling

RESOU RCE UNI T 5 GENETI CAL L Y ENGINEE RED F OOD

What is Agricultural biotechnology

RESOU RCE UNI T 6 THE ORGA NIC F OOD M OVEM ENT

Organic food benefits

RESOU RCE UNI T 7 GL OBAL F OOD M ARKETS

The Fast Food Industry’s impact

RESOU RCE UNI T 8 CONTEM P ORA RY WEIGHT L OSS PROGR AM S

The Effects of the Weight-loss industry

RESOU RCE UNI T 9 DIVERSIT Y OF F OOD CHOIC ES

What are Culture and society’s influence on eating habits

 Unit

1
Dietary Trends and Nutrition

Unit 1 Dietary Trends and

Nutrition
Information to Remember:
 The Dietary Reference Intake (DRI) is an essential tool for understanding the role of diet
and nutrition in health and wellness. It provides a comprehensive set of recommendations
for the intake of essential nutrients and other dietary components that are important for
optimal health.

 Knowing the levels of nutritional status and Dietary Reference Intakes can help
individuals make informed decisions about their dietary habits and ensure they are getting
the necessary nutrients for optimal health. Additionally, it can help individuals identify
nutrient deficiencies and make dietary changes to ensure they are getting the right amount
of nutrients for their individual needs.

Resource:
 The U.S. Department of Health and Human Services' Dietary Guidelines for Americans
2020-2025 is the ninth edition of the dietary guidelines. It provides science-based advice
on what to eat and drink to promote health, support a healthy weight, and reduce the risk
of chronic disease. The guidelines are based on the latest nutrition research and are
designed to help individuals make informed food choices and develop healthy eating
patterns. The guidelines also provide guidance on physical activity, food safety, and food
security.

U.S. Department of Health and Human Services. (2020). USDA

Dietary Guidelines for Americans2020-
2025.9thEd.Health.gov.
https://www.dietaryguidelines.gov/sites/default/files/2020-
12/Dietary_Guidelines_for_Americans_2020-2025.pdf

2
 Unit

2
Dietary Trends and Nutrition

Unit 2 Dietary Trends and

Nutrition
Information to Remember:
 Lobbying has had a significant role in food production and food choice. Lobbyists have
been able to influence government policies and regulations that have a direct impact on the
food industry. This has allowed large corporations to have a greater influence on what
food is produced and what food is available to consumers. As a result, the food industry
has become increasingly consolidated, leading to fewer food choices for consumers.

Resource:
 Open Secrets is an organization that provides comprehensive information about the
political activities of the food industry. It tracks the money that food industry
organizations and individuals give to political candidates, parties, and outside spending
groups. It also provides information about the lobbying activities of the food industry,
including the amount spent on lobbying and the issues they are lobbying for. Finally,
Open Secrets provides information about the political action committees (PACs) of the
food industry, including the amount of money they have raised and the candidates they
have supported.

OpenSecrets.(2022). Issueprofile:Foodindustry. https://
www.opensecrets.org/lobby/issuesum.php?id=FOO

3
 Unit

3
Dietary Trends and Nutrition

Unit 3 Dietary Trends and

Nutrition
Information to Remember:
 The economic laws of demand and supply have a significant impact on food budgets.
When demand for food increases, the price of food typically rises as well, leading to an
increase in food budgets. On the other hand, when the supply of food increases, the price
of food typically decreases, leading to a decrease in food budgets. In addition, changes in
income levels can also affect food budgets, as higher incomes allow for more spending on
food.

Resource:
 The U.S. Department of Agriculture (USDA) defines food access as the availability of and
access to nutritionally adequate and safe foods, as well as the ability to acquire such foods
in a socially acceptable manner. The USDA works to ensure that all Americans have
access to healthy, affordable food, regardless of their income or location. The USDA has
developed several programs to help increase access to food, including the Supplemental
Nutrition Assistance Program (SNAP) and the Special Supplemental Nutrition Program
for Women, Infants, and Children (WIC). Additionally, the USDA works with local and
state governments, as well as non-profit organizations, to provide food assistance to those
in need.

U.S.Department of Agriculture. (2020). Food

access. http://www.ers.usda.gov/topics/food-choices-health/fo
od-access

4
 Unit

4
Dietary Trends and Nutrition

Unit 4 Dietary Trends and

Nutrition
Information to Remember:
 Safe food handling is essential to prevent foodborne illness. Wash hands and surfaces
often, separate raw meats from other foods, cook food to the proper temperature, and
refrigerate food promptly are all important methods of safe food handling. Additionally,
avoid cross-contamination by using separate cutting boards for raw meats and vegetables,
and use clean utensils and plates for cooked foods. Finally, avoid eating food that is past
its expiration date or has been left out for too long.

Resource:
 Truman's book, Food Issues, Policies, and Safety Considerations, provides an in-depth
look at the current state of food production and consumption. It examines the various
issues related to food safety, such as food-borne illnesses, food labeling, and food waste.
The book also explores the various policies and regulations that have been implemented to
address food safety concerns. Finally, it considers the implications of these policies for the
future of food safety and the potential for further improvement.

Truman, C. M. (2016). Food issues, policies, and safety

considerations. Nova Science Publishers. 

5
 Unit

5
Dietary Trends and Nutrition

Unit 5 Dietary Trends and

Nutrition
Information to Remember:
 Agricultural biotechnology is the use of modern biotechnological techniques to modify
and improve the genetic makeup of plants, animals, and microorganisms used in
agriculture. It includes the use of genetic engineering to modify the genetic makeup of an
organism, as well as the use of traditional breeding techniques to produce desired traits.
Agricultural biotechnology can be used to increase crop yields, improve the nutritional
content of food, and reduce the use of pesticides and herbicides. It can also be used to
develop new varieties of crops that are more resistant to disease and drought.

Resource:
 The U.S. Food and Drug Administration (FDA) is responsible for regulating genetically
modified organisms (GMOs) for food and plant safety in the United States. The FDA
works with the U.S. Department of Agriculture (USDA) to ensure that all GMOs are safe
for human consumption. The FDA evaluates the safety of GMOs through a rigorous
scientific process that includes pre-market review and post-market monitoring. The FDA
also works with other government agencies to ensure that GMOs are properly labeled and
that consumers are informed about the potential risks associated with consuming them.

U.S. Food and Drug Administration. (2022). How GMOs are

regulated for food and plant safety in the United
States. https://www.fda.gov/food/agricultural-biotechnology/h
ow-gmos-are-regulated-food-and-plant-safety-united-states.

6
 Unit

6
Dietary Trends and Nutrition

Unit 6 Dietary Trends and

Nutrition
Information to Remember:
 Organic food is generally considered to be safer and more nutritious than non-organic
food. Organic food is grown without the use of synthetic pesticides, fertilizers, and other
chemicals, which can be harmful to human health. Organic food is also grown in soil that
is free of chemical fertilizers and pesticides, which can help to improve the nutritional
content of the food. Additionally, organic food is often fresher than non-organic food,
which can also help to improve its nutritional value.

Resource:
 The Mayo Clinic states that organic foods are grown without the use of synthetic
pesticides, fertilizers, or other additives. They are also not processed with irradiation,
industrial solvents, or chemical food additives. While organic foods may be safer and
more nutritious than conventionally grown foods, research is limited and inconclusive.
The Mayo Clinic suggests that the best way to ensure a healthy diet is to eat a variety of
nutrient-dense foods, regardless of whether they are organic or not.

MayoClinic.(2020). Organicfoods:Aretheysafer?Morenutritious? 
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-
healthy-eating/in-depth/organic-food/art-20043880

7
 Unit

7
Dietary Trends and Nutrition

Unit 7 Dietary Trends and

Nutrition
Information to Remember:
 The U.S. fast-food industry has had a significant influence on world food markets. It has
increased the availability of fast food, which has become popular in many countries. This
has had an impact on the types of food that are consumed, as well as the production and
distribution of food. The industry has also had an effect on the global economy, as it has
created jobs and increased the demand for certain products.

 This article by David Chow examines the globalization of fast food and its impact on
public health. It focuses on Jamaica, where fast food has become increasingly popular, and
how this has led to a rise in obesity and other health issues. Chow argues that the Jamaican
government should take steps to regulate the fast food industry and promote healthier
eating habits. He also suggests that other countries should pay attention to the situation in
Jamaica and take similar steps to protect public health.

Chow, D. (2019). The Globalization of fast food, public health and

why we should have our eye on
Jamaica.https://www.forbes.com/sites/daphneewingchow/201
9/04/18/the-globalisation-of-fast-food-public-health-and-why-
we-should-have-our-eye-on-jamaica/?sh=7ac51dd5351f.

8
 Unit

8
Dietary Trends and Nutrition

Unit 8 Dietary Trends and

Nutrition
Information to Remember:
 The weight-loss industry markets products and services through a variety of different
methods. These include television commercials, online advertisements, magazine articles,
and celebrity endorsements. Additionally, many companies use social media platforms to
reach potential customers and promote their products and services. Finally, many weight-
loss companies offer free trials and discounts to encourage customers to purchase their
products and services.

Resource:
 This article by Stiehl and Donovan (2018) provides an overview of 20 common weight
loss myths that many people believe. It examines the truth behind these myths and
provides evidence-based advice on how to achieve healthy and sustainable weight loss.
The article provides a comprehensive list of the most common myths, such as "crash diets
work" and "exercise is the key to weight loss", and explains why they are not true. It also
offers practical tips on how to make healthy lifestyle changes to achieve long-term weight
loss success.

Stiehl, S., & Donovan, M. (2018). 20 Weight loss myths you probably
believe. Weight Loss Myths. https://www.eatthis.com/weight-
loss-myths

9
 Unit

9
Dietary Trends and Nutrition

Unit 9 Dietary Trends and

Nutrition
Information to Remember:
 Culture and society have a profound influence on eating habits. Different cultures have
different dietary preferences, and social norms can shape what and how people eat. For
example, in some cultures, it is considered rude to eat with your hands, while in others it is
the norm. Additionally, certain foods may be seen as a status symbol in some societies,
while in others they are seen as a sign of poverty. Ultimately, culture and society have a
significant impact on what and how people eat.

Resource:
 Wallach, J. J.'s (2013) book, How America Eats: A Social History of U.S. Food and
Culture, provides an in-depth look at the history of food in the United States. It examines
how different cultures have shaped the food we eat today, and how food has been used to
express social, cultural, and political values. The book also looks at how food has been
used to create a sense of community and identity, and how it has been used to shape the
American landscape. Finally, it looks at the role of food in the development of the modern
American diet, and how it has been used to create a sense of national identity.

Wallach, J. J. (2013). How America eats: A social history of U.S. food

and culture
https://libauth.purdueglobal.edu/login?url=https://search.ebsco
host.com/login.aspx?
direct=true&db=nlebk&AN=539433&site=eds-
live&ebv=EB&ppid=pp_Cover

10
Part 2: Cultural Food Choice Explanation and
Screenshot
Vietnamese food culture is a unique and flavorful experience that
both consumers and practitioners need to understand. Vietnamese cuisine
is known for its use of fresh ingredients, such as herbs, vegetables, and
seafood, as well as its balance of sweet, sour, salty, and spicy flavors.
Common dishes include Pho, a noodle soup made with beef or chicken
broth, rice noodles, and herbs; Bun Cha, a grilled pork dish served with a
sweet and sour dipping sauce; and Banh Mi, a sandwich made with a
French baguette and various meats and vegetables. Vietnamese food
culture also includes a variety of traditional holidays and celebrations,
such as Tet, the Lunar New Year, and the Mid-Autumn Festival.

I recently had the opportunity to make Pho, a traditional

Vietnamese noodle soup. I chose this dish because it is a classic example
of Vietnamese cuisine and I was curious to learn more about it. I found a
recipe online (Food Network, n.d.) and followed the instructions carefully.
I was surprised to find that the dish was much easier to make than I
expected. I was also pleased with the flavor of the broth, which was both
savory and aromatic. I enjoyed the experience of making Pho and would
definitely make it again in the future.

In conclusion, Vietnamese food culture is a unique and flavorful

experience that both consumers and practitioners need to understand.
Common dishes include Pho, Bun Cha, and Banh Mi, and traditional
holidays and celebrations include Tet and the Mid-Autumn Festival. I
recently had the opportunity to make Pho and found it to be a surprisingly
easy and enjoyable experience. I would definitely make it again in the
future.

11
References

Food Network. (n.d.). Pho. Retrieved from

https://www.foodnetwork.com/recipes/pho-recipe-1912077

References:

U.S. Department of Health and Human Services. (2020). USDA

Dietary Guidelines for Americans2020-
2025.9thEd.Health.gov.
https://www.dietaryguidelines.gov/sites/default/files/2020-
12/Dietary_Guidelines_for_Americans_2020-2025.pdf

OpenSecrets.(2022). Issueprofile:Foodindustry. https://
www.opensecrets.org/lobby/issuesum.php?id=FOO

U.S.Department of Agriculture. (2020). Food

access. http://www.ers.usda.gov/topics/food-choices-health/fo
od-access

Truman, C. M. (2016). Food issues, policies, and safety

considerations. Nova Science Publishers. 

12
U.S. Food and Drug Administration. (2022). How GMOs are
regulated for food and plant safety in the United
States. https://www.fda.gov/food/agricultural-biotechnology/h
ow-gmos-are-regulated-food-and-plant-safety-united-states.

MayoClinic.(2020). Organicfoods:Aretheysafer?Morenutritious? 
https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-
healthy-eating/in-depth/organic-food/art-20043880

Chow, D. (2019). The Globalization of fast food, public health and

why we should have our eye on
Jamaica.https://www.forbes.com/sites/daphneewingchow/201
9/04/18/the-globalisation-of-fast-food-public-health-and-why-
we-should-have-our-eye-on-jamaica/?sh=7ac51dd5351f.

Stiehl, S., & Donovan, M. (2018). 20 Weight loss myths you probably
believe. Weight Loss Myths. https://www.eatthis.com/weight-
loss-myths

Wallach, J. J. (2013). How America eats: A social history of U.S. food

and culture
https://libauth.purdueglobal.edu/login?url=https://search.ebsco
host.com/login.aspx?
direct=true&db=nlebk&AN=539433&site=eds-
live&ebv=EB&ppid=pp_Cover

Food Network. (n.d.). Pho. Retrieved from

https://www.foodnetwork.com/recipes/pho-recipe-1912077

13