Week 03: How Do We Make Educated Food Choices?

In Week 03, we will be learning about how and why our diets have changed over the
last 100 years. We will also be exploring food preservation techniques and methods to
decrease bacteria and food hazards. This week we will also be learning about nutrition
and making educated food choices. You will have the opportunity to do a three-day food
journal to track the foods you currently are eating and compare it to the recommended
servings of the different food groups. In our forum activity we will be discussing the
many factors that have led up to the worldwide obesity epidemic and look for solutions
to help improve our own health habits and influence our families and communities.

Week 03 Study Plan

Due by midweek
 W03 Study A: Food Preservation
 Complete the following items in your workbook and submit in I-Learn:
o W03 Activity A: Food Journal Activity—Part 1
o W03 Quiz: Food Preservation
o W03 Forum Preparation: Obesity Epidemic
Due by the end of the week
 Forum Discussion in WhatsApp Teams
 W03 Study B: Educated Food Choices
 Complete the following items in your workbook and submit in I-Learn:
o W03 Activity B: Food Journal Part 2 Return and Report
o W03 Career Exploration: Food Science and Agriculture
o W03 Forum Reflection
W03 Study A: Food Preservation

Study Outcomes
The Purpose of Food Preservation
1. Describe the principles of food preservation.
2. Define the role of preserving and processing food in feeding the world.
The Role of Food Preservation in Feeding the World
1. Understand the effect of harmful pathogens with lack of proper food
preservation.
2. Identify emerging methods of food preservation in developing countries.
Providing for the needs of growing populations involves more than just creation. Goods
must be transported from the sites where they are produced to the centers of population
and to the remote locations where people may live. As populations have spread and
farmland has become more removed from those it serves, how do we bring food to the
table?
The Purpose of Food Preservation
1. Read the "Historical Origins of Food Preservation" article and answer the
questions below:
 How long ago did the practice of food preservation start?
  Understand the basics of the seven food preservation methods
mentioned in article:
o Drying
o Freezing
o Fermenting
o Pickling
o Curing
o Jam and Jelly
o Canning
 What are the additional benefits of the food preservation process of
fermenting?
 What is the key ingredient in the food preservation process of
curing?
 Which food preservation method is the most recent?
2. Read the "Combating Food Waste in Sub-Saharan Africa" article and
answer the questions below:
 What factors contribute to food waste in developing countries?
 Explain the differences of where food waste occurs in developed
versus developing countries?
 What are the consequences of food waste?
 What efforts are being made to reduce food waste in developing
countries?
 What barriers and opportunities exist as efforts are made to reduce
food waste in developing countries?

The Role of Food Preservation in Feeding the World

1. Read the "Bacterial Growth" article and answer the questions below:
o What are some important characteristics of bacteria?
o How do bacteria grow?
o What factors affect microbial growth?
o What is the temperature danger zone for bacterial growth in food?
2. Watch the "Solar Dehydrator Construction: South Sudan" video (07:38
minutes) or read the "Solar Dryer/Dehydrator Construction" transcript and
answer the questions below:
o Why do foods such as fish and fruit need to be dried?
o What advantages do you see about the design and implementation
of the dehydrator for villages in Africa?

Digging Deeper
1. Watch the “Food Preservation” video (09:28 minutes) or read the "Food
Preservation" transcript and answer the questions below. As needed, you can
review this slideshow: Food Preservation.
 How has food procurement and preparation changed over the last
200 years?
 What role does food processing play in feeding the world?
  What does the term ‘processed food’ mean?
 How much food is wasted globally?
 Why is food waste a concern when discussing how we are going to
feed a growing population?
 How does food waste differ between developing and developed
countries?
 What are the three types of hazards in food?
 How can the different types of hazards be managed (focus on
parasites and viruses today)?
 How can we help in the efforts to provide the world safe food?
2. Watch the "Bacteria: A Major Food Hazard" video (08:28 minutes) or read
the "Bacteria: A Major Food Hazard" transcript and answer the questions
below. As needed, you can review this slideshow: Bacteria: A Major Food
Hazard.
 What are pathogens?
 How do the following factors affect bacterial growth?
o Water
o Oxygen
o Temperature
o pH
o Nutrients
 What methods are used in food preservation?
 How can food preservation techniques be layered?
 What are the challenges of food preservation in developing
countries?
 What are some of the benefits of food preservation?
 What are some drawbacks of food preservation?

Gospel Connection: Balance and Conservation

 “Food for the hungry can not come from empty shelves.” –
President Marion G. Romney, "The Celestial Nature of Self-Reliance,"
October 1982 general conference
 Food preservation is an important part of storing food for times of
need. This week we have learned about many methods that can be
used to store foods and preserve the harvest. Take time to review the
counsel to build your own food storage at this link: Gospel Topics:
Food Storage.
 Consider ways you could begin now to build your food storage. The
videos below share the experiences of two families who were blessed
by having food stored for a rainy day.
o Watch "Family Home Storage: Meet Jean" video (03:00
minutes) or read "Family Home Storage: Meet Jean” transcript.
o Watch "The Blessing of Food Storage" video (03:17 minutes)
or read "The Blessing of Food Storage” transcript.
W03A Optional Application Challenges: Food Preservation
Consider exploring one new way to preserve food.
 Freezer Meals: Plan, purchase and prepare your own freezer meals. How
long will these meals be good for?
 Canning: Learn about the different methods of canning. How do home-
canning systems compare with commercial canning systems? Visit a local
cannery to learn the process of how foods are canned. Experiment with
canning your own fruits, vegetables, or meats. How long will canned foods
last for?
 Dehydrating: Learn about different methods of dehydrating and storing
dehydrated foods. What is the nutritional value of dehydrated food vs other
methods? How can it be used in recipes later? How long do dehydrated foods
last?
 Freeze Drying: What is the nutritional value of freeze dried foods? How
long do they last for and how should they be stored? What is the cost of
freeze drying food and how can they best be prepared for use?
 Developing Countries and Preservation: How could developing
countries use food preservation to limit food spoilage when resources may be
limited?
 Food Storage: Evaluate your current food storage supply and compare it
with current church counsel to have a food storage. What do you need to add
to have a three-month supply of foods you eat? What recipes can you make
from the food you have? What foods should you store for your family for long
term storage? Do you have the equipment you need to use the food (such as
a wheat grinder)? Make a plan to grow and preserve the food needed or to
work to purchase needed food.

W03 Quiz: Food Preservation

In ILearn take the short 5 question quiz on the topics studied above.

W03 Activity A: Food Journal Part 1—Setting a Goal

Overview
 Purpose: This activity allows you the opportunity to record and reflect on
your food consumption in a typical week and compare them to the most
current dietary recommendations.
 Task: Review the Dietary Recommendations and links. Decide how you
will track your food for three days and create a nutritional goal. Open the W03
Activity A: Food Journal Part 1 quiz in I-Learn. Answer the questions and
submit the quiz.
 Due: This is due midweek in I-Learn.
This week you will be tracking the foods you eat for three days and reporting on it at the
end of the week in the W03 Activity B: Food Journal Part 2. This information below and
W03 Study B will give you additional insights on healthy eating and nutrition.
This activity is meant to help you understand and analyze your typical food consumption
in comparison to the food consumption recommendations

Considerations
 We will be focusing on eating a variety of nutrient dense foods: fruits,
vegetables, whole grains, and proteins, as well as limiting added sugars. You
will be graded on tracking the different food groups and calculating the
grams of added sugar you ate.
 We will not be counting calories, and you will not be graded on if you are
able to get all the recommended servings in. The grade will be based on
tracking what you ate in the different food groups and calculating the grams
of fiber and added sugar you ate.
 If you have dietary restrictions, please do not go against medical advice to
complete this activity. Just eat as you normally would and record those meals
and snacks accordingly.
 This assignment does not need to be done over three consecutive days.
You simply need to record your normal eating over three days.
 For foods that do not have a label, consider using MyFitnessPal to obtain
the grams of fiber and added sugars. You can also watch the MyFitnessPal
Tutorial.
1. Learn about the Guidelines for Nutritious Eating
WHO Nutrition Guidelines

The Dietary Guidelines: Four Steps

The Word of Wisdom: Doctrine and Covenants 89

Small Changes Matter, Start Simple with MyPlate Today

Start Simple with My Plate: Recommended Servings

Recommendations Serving Size Additional Resources
Whole Grains  1 cup of oatmeal Whole Grains: How Much?
= 2 servings of whole
6 servings of grain per day, grain Whole Grains 101
three of which should be from  1 sandwich on
whole grains whole grain bread = 2
servings of whole grain
 ½ cup of brown
rice = 1 serving of
whole grain
 1 cup of 50%
whole grain pasta = 1
serving of whole grain
 3 cups of
popcorn = 1 serving of
whole grain
Fruit and Vegetables Fruits Benefits of Eating Fruits and
 4–5 servings of 1 serving is equal to the Vegetables
 fruit following:
 5 servings of
vegetables per day
The WHO recommends the
following tips to increase your
fruit and vegetable intake:
 always Vegetables
including
vegetables in
meals
 eat fresh fruit
and raw vegetables
as snacks
 eat fresh fruit
and vegetables that
are in season
 eating a variety
of fruit and
vegetables.
Fiber Fiber in Common Food Chart
Fiber is found primarily in
grains, fruits and vegetables
including beans and
legumes.
 The American Heart
Association recommends that
women eat 21–25 grams of
fiber per day and that men eat
30–38 grams of fiber per day.
 1 medium fruit =
the size of your fist
 ½ cup fresh,
frozen or canned fruit
 ¼ dried fruit
 ¼ cup fruit juice
 1 cup raw leafy
vegetables
 ½ cup fresh,
frozen or canned non
leafy vegetables
 ½ cup vegetable
juice
Interactive Nutrition Fact: Fiber
o This link will be 2021
helpful to you in Fiber: Diet and Nutrition from
figuring out how many the Mayo Clinic
grams of Fiber are in
different foods!

Protein Serving size: Protein portions Protein and Heart Health

 2–3 servings of dairy the size of a whole deck of Picking Healthy Proteins
(milk, cheese, yogurt) and cards (or the palm of your hand) Protein Content of Common
 4 to 6 1-oz would equal 3 oz or 21 grams of Foods
servings of protein.
protein a day Examples of one dairy
(from meats, eggs, serving
fish, nuts, and  1 cup milk
legumes).  1 cup yogurt
In grams, women should 46  1 cheese stick
grams of protein per day (71 Examples of 1 oz protein
grams if you are pregnant or serving
breastfeeding) and men  1 egg
should eat 56 grams of protein  1 small handful of
per day nuts (2-3 Tbsp)
  1-inch meatball
 ¼ cup cooked
beans
 ½ cup brown rice
 1 Tbsp peanut
butter or almond butter
 1 small street
Taco (2 Tbsp of meat)
 1 slice of deli
meat (sliced ham or
turkey)
Added Sugar If you are cooking from home, Harvard: Added Sugar
No more than 100 calories per remember that 1 teaspoon = 4 Cut Down on Added Sugar
day (24 grams) for women and grams of sugar. How many grams of added
150 calories (36 grams) for You will need to calculate the sugar does one 12 oz can of
men. number of added sugar in grams regular soda pop contain?
For this week's activity, we are for all the foods you eat for each Total Grams of Added Sugar in
not counting total day. a Soda: __________
carbohydrates, just added Be sure to read the labels! How does this compare with
sugars. The easiest way to the recommended limits?
track this is to look at the
labels of the food you are
buying.

You will be tracking the foods you eat for three days this week. At the end of the week,
you will return and report on what you ate. You are not graded on what you ate or if you
met the recommended daily values for each food group. You are only graded on
tracking your food and calculating the number of grams of fiber and added sugars.
Simply eat as you normally do and write it down.

2. Tools for Tracking

You can track your eating directly in the W03 Activity B: Food Journal Part 2 Return and
Report. Here is a link to a W03 Food Journal Printout you can download and print it out.
You also could opt to track your food intake on a piece of paper or track on your phone
or a nutrition app.

How should I track foods that do not have a label?

Not all foods nor recipes will have food labels to easily see added sugars and fiber.
Such food items could be fresh produce, fast food, or meals from a cafeteria. In such
cases, you can either look up food charts online for fiber or sugar or use the free online
tool MyFitnessPal to track these types of foods. For a quick tutorial on this tool, please
watch the following video: MyFitnessPal Tutorial.
3. Compare Science and Modern Revelation
How do the recommendations above compare with what is written in the Word of
Wisdom: Doctrine and Covenants section 88? Complete the chart below:
Dietary Guidelines Word of Wisdom How do these two eating
(principles) (principles) strategies compare?
D&C 89
Eat a variety of D&C 89:10–12
vegetables

Include whole fruits D&C 89:10–12, 16

At least half of grain D&C 89:14, 16–17

as whole grains

Include nuts, seeds D&C 89:12

and legumes in your D&C 49:18–19
variety of protein
intake (moderate
animal flesh)

Limit saturated fat D&C 89:12

and trans fats

Control added sugar D&C 59:20

and sodium intake

Balance calories to D&C 59:20

maintain a healthy
weight

If alcohol is D&C 89:5–7

consumed, do so in
moderation

How do these eating styles fit with the idea of feeding the
world?

4. Record Your Nutritional Goal for the Week

Make sure your goal is related to food, nutrition, meal planning, and so on. It should be
specific, measurable, and attainable. You will report back at the end of the week on how
well you did at achieving your goal.

My Nutritional Goal for this Week

Goal Specific nutrition When (everyday, How (Is there anything you
 goal or three times a need to prepare to be
day, at lunch, and successful?)
so on)
I will follow a Goal to manage my Everyday Things I can do to prepare and
low-carb, high- blood sugar levels. be successful in managing
protein diet to blood sugar levels are:
manage blood  Education
sugar levels by  Diet planning
consuming no  Portion control
more than 50  Regular meals
grams of  Carbohydrate
carbohydrates, counting
prioritizing lean  Physical
proteins, and Activity
incorporating  Medication
healthy fats from  Blood glucose
sources like monitoring
avocados and  Stress
nuts. management
 Regular medical
check-ups
 Support system
 Healthy lifestyle.
Why is this goal important to you? Managing blood sugar levels is essential for my health and
well-being because it prevents diabetes-related complications and it is also beneficial for

5. After exploring the links to the nutritional guidelines and completing your goal
above, copy your goal. Open the W03 Food Journal Part A quiz in I-Learn and paste
your goal. Then answer the rest of the questions in the quiz.
6. You will also need to record your nutritional goal in the Food Journal Part 2:
Return and Report.

W03 Forum Preparation

What are the Causes of the Worldwide Obesity Epidemic?

Overview
 Purpose: A major purpose of GESCI 110 is to teach students how to find
and evaluate good sources of scientific information when faced with difficult
or ethical situations. This preparation activity will allow you to prepare for a
respectful and productive forum discussion.
 Task: Study the topic below and evaluate the given article. Search out
two additional resources related to the Worldwide Obesity Epidemic.
 Due: This is due midweek in the workbook.
How much responsibility for the worldwide obesity epidemic rests on the consumers, the
community, and food producers and what can be done about it?
Introduction
NOTE: This assignment is to be completed and submitted before your scheduled live
forum meeting time this week.
Obesity rates are increasing in every country worldwide. What is causing the increase in
weight worldwide? What solutions or changes can consumers, communities and food
producers make to help?
Read the article below and rate it for credibility using the Three Rs tool. Research two
additional sources to help you learn more about the factors influencing obesity. Answer
the questions below and submit your completed table in I-Learn.
1. Read the article Globalization: Why Weight Has Become a Worldwide
Problem, by the Harvard School of Public Health. While you are at this
website, we encourage you to explore any of the other topics from the sidebar
that are of interest to you related to the Obesity Epidemic.
2. Complete the Three Rs Tool below for this article.
The Three Rs of Credible Information: Globalization—Obesity (Rate on a scale of
1–5.)
Reliable Rating
1. The author or organization has good credentials relating to
the topic.
_5 _
1 = No credentials or expertise 5 = Has credentials or expertise
2. Good references are cited.
_5 _
1 = No references 5 = Many valid, credible references
3. The material is sufficiently recent.
_5 _
1 = More than 10 years old 5 = Within 1–3 years old

4. Article is peer-reviewed or the website is from a reliable

source (.gov, .edu, and so on).
_5 _
1 = Not reviewed or accredited 5 = Reviewed or accredited
Reproducible
5. The information is based on data and research.
_ 5_
1 = No data or research given 5 = Data-driven and research-based

6. The conclusion is reproduced and supported by the

majority of studies on topic.
_ 5_
1 = Neither reproduced or supported 5 = Data-driven and researched-
based
Rational
7. The information is presented in a balanced way (not too _ 5_
 good to be true).

1 = All one-sided or too good to be true 5 = Balanced, rational

information
8. The authors are free of hidden motives (conflict of
interest).
5_ _
1 = Biased or conflict of interest 5 = Unbiased or impartial
9. The content is well-written and not focused on an
emotional agenda.
_5 _
1 = Poorly written or emotional 5 = Well-written, rational
10. Information is consistent with revealed truth that is
available on the topic.
_5 _
1 = Contradicts revealed truth 5 = Consistent with revealed truth
3. Rate your Position on the Consumer’s Responsibility for the
Worldwide Obesity Epidemic on a scale of 1–5 (one being that the
Consumer has no responsibility and the Producer has total responsibility,
and five being that the Consumer has total responsibility in the Obesity
Epidemic and the Producer has no responsibility)
My Rating:
4. Research online any topic of interest related to the obesity epidemic.
Find two other credible sources that deepen your understanding of this topic
that you would like to share with your group in the forum discussion.
Source 1 Link: https://www.who.int/news-room/fact-sheets/detail/obesity-and-
overweighthttps://academic.oup.com/epirev/article/29/1/1/444345
Source 2 Link: https://academic.oup.com/epirev/article/29/1/1/444345
5. Impact of Both Producers and Consumers. Describe three ways that
food processors have contributed to the obesity epidemic and three ways that
families and consumers have contributed to the obesity epidemic. Include
enough detail to demonstrate a good understanding of the topic.
Three Ways Producers Have Contributed Three Ways Consumers have Contributed to
to the Obesity Epidemic the Obesity Epidemic
1: Marketing of unhealthy Foods. 1: Unhealthy Eating Habits

2: Portion Sizes 2: Lack of Physical Activity

3: Hidden Sugar and Additives. 3: Portion Sizes and Overeating.

6. Summarize what you learned through your research.

Summary: It's important to note that not all producers contribute to the obesity
epidemic, and some are actively working to provide healthier food options and promote
responsible marketing. However, addressing these issues often requires a combination
of industry self-regulation and government policies to encourage the production of
healthier food products and better inform consumers about their choices.
 the obesity epidemic is a complex issue with multiple contributing factors, including
genetics, environmental influences, and socioeconomic factors. However, consumers
have a role to play in making healthier choices and adopting lifestyles that reduce the
risk of obesity. Education, awareness, and making informed decisions about diet and
physical activity are crucial steps toward addressing this public health challenge.

7. Identify strategies that can help reduce obesity rates in your community.
Select two strategies for producers, two strategies for communities, and two
strategies for consumers to reduce obesity.
Solutions for Producers Solutions for Communities Solutions for Consumers
1: Producers can reduce 1: Promote healthier eating 1: Unhealthy Eating Habits
the marketing of unhealthy habits by increasing access can be improved through
foods by Reformulate to affordable and nutritious education and Awareness,
Products, Increase Healthy foods, especially in Meal planning, setting
Options, Responsible underserved realistic Goals, a Balanced
Marketing, Transparent neighborhoods, and Diet, Healthy Snacking,
Labeling Listen to support and promote cooking at home, and
Consumers Feedback. farmers’ markets and reducing sugary beverages.
E.t.c. communication gardens.
2: Addressing the lack of
2: Producers address 2: Community Education by physical activities by be
portion sizes by Multiple hosting workshops, achieved by setting clear
Sizes, Promote Portion seminars, and community goals, incorporating exercise
Education, Package events that provide into our daily routine, using
Control, and Support Clear information about healthy fitness Apps, and wearables,
Nutrition Labels. E.t.c eating, portion control, and making it a habit, and
exercise. outdoor activities.
3: Producers can take 3: Managing portion size and
steps to reduce hidden 3: Regular monitoring and avoiding overeating can be
sugars and additives in evaluation by continuously reduced by using smaller
their products by Using monitoring and evaluating plates and bowls, measuring,
Natural Sweeteners, the effectiveness of obesity and weighing.
reducing sodium and reduction initiatives to make
Artificial Flavorings, offering the necessary adjustments
low-sugar Versions, and and improvements.
highlighting healthier
Ingredients. E.t.c

8. Copy your answers to the questions above and paste them in the W03
Forum Preparation Quiz in I-Learn.
9. Use your thoughts from this activity as you discuss the forum topic for this
week in your WhatsApp Teams.
W03 Forum Discussion: The Obesity Epidemic

Overview
 Purpose: A major purpose of GESCI 110 is to teach students to discuss
opinions in a respectful and productive manner.
 Task: Review the forum slides. Discuss with your WhatsApp Teams what
you have learned about GMOs and the key discussion questions. After your
online discussion, return to I-Learn and submit the W03 Forum Reflection.
 Due: This is due at the end of the week in WhatsApp Teams.
Forum Discussion on Whatsapp
1. Review the Forum Slides for Week 03.
2. Discuss in your WhatsApp Teams the Key Questions listed below and
highlighted with a start on the slides. Begin your discussion midweek.
3. Share real questions you have, other sources or articles, experiences you
have had, and thoughts you have had about the forum topic. You are
welcome to discuss any of the topics covered in the study this week.
 Key Forum Discussion Question from the Forum Slides: Week 03—How
have producers and consumers contributed to the Obesity Epidemic?
o Slide 3: What were your favorite points from President Benson for
healthy living?
o Slide 4: What has changed in our world between 1980 and 2020
that has led to an increase in obesity rates worldwide?
o What are the many factors that have contributed to the obesity
epidemic?
o Slide 8: In what ways are both producers and consumers
responsible for the obesity epidemic?
o Slide 9: What are your strategies to help improve the obesity
epidemic for consumers, for producers and for communities?
 Make sure everyone is equally heard. Feel free to share personal
applications of what you are learning.
 Make the forums as personal and interactive as possible. Consider using
personal stories, sharing your thoughts by recording a short video or meeting
for a live video chat as a group for the forum discussion (meeting for a live
meeting is optional should be limited to 30-45 minutes if done).
 At the end of the week, complete the Forum Reflection Quiz in I-Learn,
reporting what you learned from others and what you shared in the
discussion.
W03 Study B: Educated Food Choices

Study Objectives
Optimal Eating Styles
1. Describe the economic and environmental impact of different eating
styles.
 2. Compare and contrast the dietary guidelines and the Word of Wisdom
3. Compare the nutrient adequacy of various eating patterns.
4. Identify the strengths and weaknesses of a plant-based eating style and a
westernized eating style.
Food Efficiency
1. Identify nutrient-dense foods and how to maximize the nutrient content of
prepared foods.
2. State the variable that affects the nutrient content of food during
preparation.
3. Set three defined, accurate goals on how they can reduce food waste in
their lives.

How Do We Make Educated Food Choices?

Highly refined foods make distribution easier and have a longer shelf life, but they have
also led to dramatically altered eating habits around the world. Populations that were
once agrarian are now relying on others to produce and deliver their meals. Tastes have
changed as people have been presented foods with higher sugar, salt, and added fats.
Health challenges have increased where such foods are available. With so many
options, how do we make educated food choices?
Optimal Eating Styles
1. Read the Nutrition Overview and answer the questions below:
 What is malnutrition?
 What is overnutrition? Undernutrition?
 What is the leading cause of death in underdeveloped countries?
 What is the double-burden of malnutrition?
 What are the five key elements to help people eat well and help
prevent disease?
 What are empty calories?
 What are added sugars?
 What is the recommended percentage of calories from added
sugars per day?
 What is the recommended percentage of calories from saturated fat
per day?
 What eating styles best represent a healthy eating pattern and what
should this pattern include or limit)?
2. Read the DASH Diet article and answer the questions below.
 What does DASH stand for?
 What are the foods encouraged on the DASH diet?
 What type of fat is limited on the DASH diet?
 Why are fruits and vegetables beneficial in this diet?
3. Read the Make it Mediterranean article and answer the question below:
 What foods do a Mediterranean diet include?
 What foods are found in limited quantities in a Mediterranean diet?
 What are some good sources of healthy fats recommended in the
diet?
Food Efficiency
1. Read the Principles of Nutrition: Nutrient Density article and answer the
questions below:
 What are the primary objectives of nourishment?
 What does the term “nutrient dense” mean?
 What happens to the nutrient density of food choices as a nation’s
income increases?
 What is “Percent Daily Value”?
 How are the ingredients listed on a food label?
 What are the differences between whole and refined grains?
 What are the health benefits of consuming whole grains?
 What nutrients are required by law to be added back into refined
grains?
 How can you identify whole grains by using the ingredient list?
 How much of our caloric intake should come from added sugars?
 What health concerns can be connected to added sugars?
2. Read the following article EPA: Reducing Food Waste at Home.
 What are the four main benefits of reducing wasted food?
 Why should you include quantities on your shopping list?
 Why should you store bananas, apples, and tomatoes by
themselves?
 How can you use produce that is past its prime?
 What are general practices that can help minimize food waste?

Digging Deeper
1. Watch the "Dietary Standards: Choosing Foods" video (11:17 minutes) or
read the "Dietary Standards” transcript. As needed, you can review this
slideshow: Dietary Standards: Choosing Foods.
o What are the challenges we face in our efforts to eliminate
malnutrition?
o As a country’s wealth increases, what happens to added sugar,
meat, and overall calorie consumption?
o What is the difference in percent of income spent on food in
developed countries versus less developed countries?
o What type of diet makes most sense when we consider how to feed
and care for a growing population?
o What considerations need to be made when thinking about the
proper balance between animal and plant-based materials in the diet?
o How do our current health guidelines compare to the Word of
Wisdom?
2. Watch the "Efficient Eating" video (12:20 minutes) or read the "Efficient
Eating" transcript. As needed, you can review this slideshow: Efficient Eating.
o What are the challenges we face in our efforts to eliminate
malnutrition?
 o What is nutrient density? What things should you be looking for
when comparing the nutrient density of one food to another?
o Why is whole wheat flour more nutrient dense than white flour?
o How can you identify added sugars?
o As a country becomes wealthier, what happens to the nutrient
density of their food choices?

Gospel Connection: God’s Greatest Creation

 Watch the "God’s Greatest Creation" video (2:51 minutes) or read
the "God's Greatest Creation” transcript.
 Read "Nutrition and Diet."

W03B Optional Application Challenges: Educated Food Choices

Consider exploring one new way to make more educated food choices.
 Meal Planning and Preparation. Meal planning and meal prepping to
reduce food costs and increase nutrition. Plan nutritious meals for yourself or
your family using first the food you have at home in your cupboards and
freezers and by cooking from scratch. You may consider meal prepping to
make lunches in advance or meals in bulk that are saved for later.
 Limiting Food Waste. What is done with the food that is wasted at the
markets or restaurants near you, or even in your home? Is there a better way
that food could be used?
 Eating the Mediterranean Diet and the Word of Wisdom:. Research
what principles of nutrition are included in the Mediterranean Diet. How do
these compare with the Word of Wisdom and the Dietary Guidelines we
learned about for the Food Journal? Evaluate the science that has led to the
conclusion that the mediterranean diet reduces chronic illness. Create a meal
plan for yourself or your family using the guidelines of the Mediterranean Diet
and Word of Wisdom.

W03 Activity B: Food Journal—Part 2: Return and Report

Overview
 Purpose: Record your food consumption for three days this week and
reflect on how well you did at reaching your nutrition goals.
 Task: Complete the chart and reflection questions below. Copy and paste
the URL link to the activity in I-Learn.
 Due: This is due at the end of the week in I-Learn.

Considerations
This activity is meant to help you understand and analyze your typical food consumption
in comparison to recommended food guidelines.
 You do not have to actually hit your recommended number of food group

servings to get full marks on this assignment. You simply need to record your
normal eating over three days and fill out each box.
 You do need to calculate your daily grams of fiber and added sugar.
Record your food consumption for three days this week and report on it at the end of the
week. This activity is meant to help you understand and analyze your typical food
consumption in comparison to the food consumption guidelines.

Food Journal
Using whatever method you chose to track your food for three days this week, complete
the chart below recording the number of servings eaten for whole grains, fruits,
vegetables and protein and the total grams of fiber and added sugar eaten.
My Food Goal: This week, I planned to do the following:
Food Group Day 1 Day 2 Day 3

Grain Servings Total grain servings: Total grain servings: Total grain servings:
(Goal: 6 servings, at least 3 from whole __2___ __2___ _2____
grain per day)
Total whole grain Total whole grain Total whole grain
servings: servings: servings:
__6___ ___6__ ___6__

Fruit Servings Total fruit servings: Total fruit servings: Total fruit servings:
(Goal: 4–5 servings per day) ___2__ ___2__ ___1__

Vegetable Servings Total vegetable Total vegetable Total vegetable

(Goal: 5 servings per day) servings: servings: servings:
___2__ ____2_ ___1__

Protein Servings Total dairy servings: Total dairy servings: Total dairy servings:
(Goal: 2–3 dairy servings; ___2__ ___1__ ___2__
4–6 1 oz servings of other proteins)
Total other protein Total other protein Total other protein
servings: servings: servings:
___2_ ___3_ __2__

Fiber Calculate Total Fiber in Calculate Total Fiber in Calculate Total Fiber in
(Goal: Women: 21–25 grams; Grams: Grams: Grams:
Men: 30–38 grams) ___11_ ___12 _11__

* Remember that Fiber is found in grain, fruits, and vegetables. Calculate using fiber charts online, nutritional labels, or
food tracking app.
** For added sugar: Use online charts or food labels or food apps to calculate. This is not the same thing as total
carbohydrates eaten.
Added Sugar Calculate Total Added Calculate Total Added Calculate Total Added
(Goal: Women: < 24 grams; Men: < 36 Sugar in Grams Sugar in Grams Sugar in Grams
grams) __10__ ___7 _____10

1. Reflection
Reflection Questions
1. How did what you ate compare with the
dietary guidelines? Which categories were you
over or under your recommended servings or
limits?
2. How well did you do at reaching the nutrition
goal you set for yourself at the beginning of the
week?
3. What area were you most proud of? What
area would you like to work on?
Your Answers
I ensure my diet contains all the food groups
and by consuming the right portion of it.
The fiber was over while the protein was under
I always referred to my tracking sheet and ate
the right amount of diet I need every day
I'm proud of the way I was able to track my
food, especially my fiber intake, and I would like
to work on the area of added sugar.

2. New Nutritional Goal

Now that you have tracked and evaluated your food intake for three days, make at least
one new personal nutritional goal for next week.
Goal Specific nutrition When? How?
goal

Every day
Why is this goal important to you? It is important to me because it reduces the risk of
injuries and muscle soreness, and the right nutrition can significantly impact endurance,
strength, and agility.

3. After you have completed the charts above, copy the charts and paste
them in the W03 Activity B: Food Journal Return and Report assignment in I-Learn.

W03 Career Exploration: Agriculture and Nutrition Careers

Overview
 Purpose: GESCI 110 is an introductory course that allows students to
consider and explore potential careers in industries that will help feed and
take care of the world's growing population.
 Task: Research a career that pertains to the topics we have studied.
Some suggestions are listed below. Complete the chart and submit your work
in I-Learn.
 Due: This is due at the end of the week in I-Learn.
Instructions
1. Please review and report about one possible career associated with the
material covered from the past few weeks that is of interest to you.
You only need to review one of the career links in the first column related to the career
you choose to explore.
Possible Careers: Research Career
Select One
*The following Job Title: What career did you choose to explore?
resources could be Food scientist
useful as you Career Description: Share what you learned about the job
complete your career responsibilities and duties, work environment, work hours, other
exploration. You interesting features of the career, and so on.
could also use Food scientists ensure the food we eat is safe, nutritious, and enjoyable.
resources that are They contribute to both the quality of food products and the advancement
specific to your of good science as a field. Food scientists create new food and improve
country: existing ones by conducting research. They analyze the nutritional
US Bureau of Labor content of food products, and they also ensure food products meet legal
Statistics: and labeling requirements.
Educational Food scientists work in various settings, including food manufacturing
requirements, salary companies, research institutions, government agencies, universities,
information, future laboratories, and test kitchens.
career outlook. Work hours for food scientists can vary, they may follow a typical 9-5
Soil schedule, irregular hours to accommodate experiments and data
 Agron collection, and when launching new products, it can lead to longer work
omist hours.
 Soil An interesting feature of food scientists is they are at the forefront of food
scientist innovation, they can positively impact public health by developing
 Gener nutritious foods. They involve collaboration with professionals from
al various disciplines, making it a dynamic and interdisciplinary career.
Agricultural Educational Requirements: What education requirements or other
Careers preparation are needed to work in this career (bachelor's degree, master's
(Select degree, PhD, certifications, and/or licenses)?
Show More The minimum requirement to become a food scientist is a bachelor’s
under degree in common majors like food science, food technology, chemistry,
Categories. biology, microbiology, nutrition, or related disciplines
)
Plants
 Agricu BYUI Degrees: Does BYU-Idaho have the needed training or preparation
ltural for this career? If not, what other schools or universities do? (Resource:
Engineering BYU-Idaho Academic Catalog: Degree and course offerings at BYU-
 Crop Idaho.)
Consultant Yes under the Department of Animal and Food Science.
 Additi
onal
information: Salary Range: What is the salary range for this career?
A Student's The starting salary of a food scientist with a bachelor’s degree typically
Guide to ranges from $45,000 to $60,000 per year.
Careers in Masters degree ranges from $60,000 to $90,000 annually. degree ranges
Agronomy from $60,000 to $90,000 annually.
Current Job Openings: Find one current job opening for your selected
  Applie career. Share the link to the job opening below.
d Plant (Use a job search engine like indeed.com.) This job opening does not
Science have to be near your geographic location.)
Department https://ng.indeed.com/viewjob?cmp=A&S-
Animal Management Foods&t=Scientist&jk=bb1254fc05cbb152&xpse=SoC167I3KzfTurR_iZ0L
 "The bzkdCdPP&vjs=3
Beef
Industry" Reflection: Now that you have studied this job in more detail, do you
(03:06 think you would enjoy a career in this field?
minutes. Why or why not?
Transcript: I would love and enjoy a career as a food scientist because of my deep
"Beef interest in food, flavor, and culinary science, and I enjoy solving complex
Industry") problems related to food processing, product development, and quality
 Anima control, food science offers many challenges. I'm also passionate about
l Science promoting health through nutrition.
Degree while I may not find a career as a food scientist enjoyable is because the
 Additi food industry often involves tight deadlines and high-pressure situations,
onal especially when launching new products. The field can be heavily
information: impacted by changes in food regulations, and staying up-to-date with
Animal these changes is challenging.
Sciences
 Dairy
Industry
 Poultr
y Industry
 Anima
l
Production
 Dairy
Cattle
Reproductiv
e Specialist
Food Science
 Food
Analysis
 Nutriti
on
 Food
Scientist
Nutrition
 Dieteti
cs
 Regist
ered
Dietitian
Nutritionist
 Dieteti
cs—Future:
Nutrigenomi
cs
If you are
interested in a
career not listed,
feel free to reach
out to your

2. Copy the chart or the URL link and submit it in the W03: Career Exploration
Assignment in I-Learn.