Lecture 3 Nutritional Educational Guide

Lesson Summary:

This lecture is divided into subunits that will help you answer most of the common questions that

comes to mind starting with the importance of nutrition to the body which is needed to create

energy and sustain muscles, bones and body tissues. Will cover food choices, food economics,

food borne illnesses, Genetically engineered food and the Biotechnology use in food crops and its

effects on the body, Global food market, contemporary Weight loss programs, and diversity of

food choices

Lesson Content: Introduction Unit1: Dietary Trends and Nutrition Info to remember Resources Tools Unit 2: Food Choices Info to remember Resources Tools Unit 3: Economics Info to remember Resources Tools Unit 4: Food Borne Illnesses

Info to remember Resources Tools Unit 5: Genetically Engineered Food Info to remember Resources Tools

Unit 6: The organic Food Movement Info to remember Resources Tools Unit 7: Global Food Market Info to remember Resources Tools Unit 8: Contemporary Weight Loss Programs Info to remember Resources Tools Unit 9: Diversity of Food Choices Info to remember Resources Tools Appendices

     

Unit 1:  Dietary Trends and Nutrition  Info  to  Remember    

 Nutrition  refers  to  the  consumption  of  food  in  order  to  deliver  nutrients  to  the  body  

that  create  energy  and  sustain  muscles,  bones,  and  body  tissue.  On  the  other  hands  

Dietetics  is  the  science  associated  with  the  planning  and  development  of  nutrition  in  

regards  to  foods  and  certain  diets.  A  registered  dietitian  or  a  public  health  nutritionist  has  

a  great  role  in  assisting  local  community,  national  or  international  or  state  setting  s  that  

provide  nutritional  health  programs  (Schlenker,  Roth,2011).    

According  to  Schlenker  and  Roth,  nutrition  is  built  on  two  areas  of  science  the  

life  sciences  of  biochemistry  and  the  physiology  that  help  us  see  how  health  and  body  

function  are  related  to  each  other.  Complementary  diet  and  physical  activity  should  be  

both  incorporated  with  each  other  under  nutrition  for  optimal  results.  An  interaction  

with  whatever  we  eat  along  with  physical  activity  will  play  a  role  in  disease  risks  and  

prevention.  A  balanced  meal  is  very  essential  for  survival  and  a  physical  activity  will  

determine  if  what  consumed  is  at  the  energy  level  or  more  than  the  energy  level.  And  

awareness  of  this  issue  will  help  us  prevent  many  chronic  diseases.    

The  major  factors  that  have  changed  the  role  of  food  in  Americans  are:  Changes  

in  food  supply  and  society  have  greatly  changed  the  role  nutrition  plays  in  America's  

overall  health  (Schlenker  &  Roth,  2011).  Personally,  I  believe  that  the  societal  changes  

play  the  largest  role  in  our  health.  Our  jobs  or  daily  activities  no  longer  require  the  

same  physical  effort  as  they  have  in  the  past,  and  many  of  our  nightly/weekend  

outings  are  centered  on  food.  This  fast-­‐  paced  world  we  are  living  in  leads  us  to  choose  

convenience  foods,  instead  of  looking  for  the  best  choice  of  food  to  fuel  our  bodies.  

Supersized  snacks  and  meals  since,  larger  portions  cost  only  more  than  the  normal  

portion.  Because  of  these  factors  Americans  have  become  more  prone  to  obesity  after  

the  age  of  5.  It  has  definitely  affected  young  adults  today.  In  my  opinion,  the  proper  role  

of  nutrition  and  healthy  living  strategies  needs  to  be  emphasized  in  childhood.  Many  

children  are  playing  video  games  in  their  free  time  and  are  no  longer  walking  to  school  

(Schlenker  &  Roth,  2011).    

 

Resources:  

http://www.nhlbi.nih.gov/health/public/heart/obesity/wecan/portion/index.htm - This website

describes how over a 20 year period restaurants have been doling out bigger portions, making

those sizes the new norm of our eating experience.

http://search.ams.usda.gov/farmersmarkets/ - This website introduces the consumer to farmers

markets that are USDA certified organic. This site makes it possible for us to conceive the

thought that eating organic is easy.

Tools:

http://health.yahoo.net/galecontent/dietary-trends-american - This yahoo article informs us of the

dietary trends in America as well as the food patterns that we current lave established. It discusses

the serving size that is required but not met in today's society.

     

Unit 2  Food Choices  Info  to  Remember

Food choices are connected with human health and are influenced by many variables that

motivate and persuade eating and eventually become a habit. Eating habits is grown with us.

Culture, society and environment play a big role influencing our food choices and nutrition.

Daily patterns of living, from preparing food to serving it among family members and other

gatherings are passed from one generation to another. According to Schlenker and Roth there

is also psychological factors that has an influence on nutrition. Some people eat to live but

others have a chronic hunger they think and dream about food. Sometimes depression, stress,

grieving, loss of job, boredom, any emotional change may influence our cravings and food

appetite in general. I also believe that physiological conditions may also play a role such as

mobility, blood sugar, pregnancy, hyper or hypo secretions in the endocrine system such as

thyroid.

 

Family Customs are a big factor when making food choices. Culture is the basis on which

we make our food choices. If you family is a custom to fried foods then that will be the norm for

you as you grow, or if you family is big on spices you will always feel the need to add some to

your food. This even goes for foods you don't eat; for example a Jewish family doesn't eat pork,

you will grow up with a palate and mindset that you would pick pork as protein choice.

There are many differing influences that cause society to accept food misinformation as truth,

especially among vulnerable groups like the elderly, the young and those who are seeking quick

help like athletes and those suffering from health issues like obesity (Schlenker, 2011, ). Nutrition

is a subject full of information that cannot always be easy to understand. This along with

advertising and the 'tricky' way labels are made can mislead and trick someone who is not aware of

exactly what ingredients are, how they may affect your health and cause someone to think that

eating more is ok due to misleading portion sizes (Grosvenor, 2011). Unrealistic claims that

promise instant and dramatic results are also a danger and can mislead the vulnerable.

Resources    

 

http://extension.oregonstate.edu/fcd/nutrition/ewfl/module_03/ - This link discusses the way we

can "stretch our food dollars" at the grocery store so that way we may gain the most without

spending the most.

http://www.agclassroom.org/gan/multimedia.htm - This link gives us the ability to see how our

nation started in agriculture. There is a slide show of how farming became from something small,

local and inaccessible to everyone, to the market that it has become today.

http://www.foodinsight.org/ - This website gives a bunch of resources about food. These

resources include weight management, food composition, additives in food etc. This site

gives us the information needed to make good decisions about food that are logical and not

myth  based.  

Tools    

http://www.recipegoldmine.com/articles/healthy-food-choices.html - This article discusses

healthy food choices and great habits we can all adopt regardless of age, religion and culture.

This also suggests great alternatives for sweets, and snacks, along with some great recipes to

try.

 

     

Unit 3  Food Choices: Economics  Info  to  remember    _    _       In the United States it is very obvious that the socio-economic status has a relationship

with the poor health, it is getting more complicated when we dissect the problem because other

influences may also interfere like culture, environment, gender, age, lifestyle and behavior.

According to Schlenker money is considered a major resource for family's food. It is true because

low-income people have very bad choices when it comes to nutrition and food. They do have

difficulty in maintaining healthy and balanced diet. I also believe that lack of education about

human health and the chronic diseases that are related to malnutrition is another issue that we

face in US.

There are three sources of groceries that support different consumers are farmers markets,

food banks and super markets. In farmers markets produce tends to be cheaper because you're

getting them directly from the farmer. Food banks are a great place for lower income families that

usually consist of donation foods, canned goods pastas and sometimes proteins. Supermarkets are

usually placed in lower income areas and have a bunch of processed foods and little fresh foods,

but offer a cheaper shopping experience.

Family income has a major influence on food supply and food choices. In some cases

you have the family that may not be able to afford the best choices even with help. Other cases

a family may not be able to afford sufficient food because they don't qualify for assistance. One

last case is the family who has plenty of money and they buy more than enough including junk

food that doesn't meet their dietary needs. Affordability is sometimes an easy excuse for not

eating as healthy as we could but it is not the only issue.

Resources

http://www.investopedia.com/university/economics/economics3.asp - This website discusses the

economic supply and demand of the market economy. It discusses the law of demand, and supply

along with the equilibrium of them both and how they go hand in hand with one another.

http://www.iaea.org/Publications/Booklets/Malnutrition/one.html - This website article is titled

"The Global Nutrition Challenge" as it should because it discusses the affects of malnutrition and

how we can prevent it for the future.

http://search.ams.usda.gov/farmersmarkets/ - This website introduces the consumer to farmers

markets that are USDA certified organic. This site makes it possible for us to conceive the

thought that eating organic is easy.

Tools      Food  Politics  "How  the  food  Industry  influences  Nutrition  and  Health"  p.17-­‐18  -­‐  These      pages  of  this  book  discuss  how  groceries  are  priced  based  off  of  farm  value  and  Marketing  

bill.  It  shows  that  frozen  foods  seem  to  be  more  expensive  than  fresh  because  of  the  steps  

taken  to  ensure  the  packaging  and  freezing  of  the  food.    

     

Unit 4  Food Choices: Food Borne  Illnesses    Info  to  Remember  

_ _ When storing food there are three recommended ways: refrigeration, freezing and dry

storage. The best way to keep these methods organized is cleaning them regularly to ensure

that the foods are used by expiration dates or thrown away if past expiration date. Also try not

to refreeze food that has been thawed out already if you bacteria will start to grow on it if you

refreeze the food; always use the fridge to thaw out frozen food.

The purpose for food labeling such as best buy dates, Packed dates, and expiration dates

are to help the consumer and the retailer know the best time to sell and consume foods before

there is a higher potential of food infection and or poisoning (Schlenker, 2011). The potential

safety risks involved in consuming foods that are beyond these dates can cause illness, loss of

time on the job, income to the family and health expenditures that not only effect the individual,

but family, community and government (Kaplan, 2008). Health and food labels go hand in hand

because of these reasons.

When handling foods it is important that you read how to prepare the foods. For example, on

frozen foods there is a label of how to thaw them out and the temperature to cook them at; this is

usually for meats fish and poultry. Another of safe food handing would be keeping hot foods hot,

cold foods cold and to not leave food out for more than a few hours without refrigeration.

Resources http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm - This website discusses the

concern that families or individuals have over enough food for the month. Though this is

economic the thought for food borne illnesses come from the concern that though there might

not be enough food we must ration as much as possible even if expired.

http://www.cdc.gov/mmwr/preview/mmwrhtml/rr5304a1.htm - This website posted by the CDC

discusses the diagnosis of food borne illnesses as well as how to manage them. This link is perfect

for anyone in the healthcare field to help identify when someone has an illness related to food, and

how to go about diagnosing the patient.

http://www.fightbac.org/ - This website supports the cause to teach children about food safety

and how to prevent food borne illnesses. This is important to instill in young ones because if

they learn the fundamentals of food safety and preparation they will be more careful in food

choices and preparation of foods.

Tools      http://www1.extension.umn.edu/food/food-safety/sanitation/norovirus-reduce-your-risk/ - This

article shows preventative measures of how to prevent viruses from infesting our foods. There is

a list given that we all can use to ensure the safety of our selves and the ones we prepare ood for

around us.

     

Unit 5  Genetically Engineered Foods  Info  to  Remember    

What  is  agricultural  biotechnology?  The  terms  GMO,  Transgenic  organism,  

and  Genetically  engineered  organism  (GEO)  are  often  used  interchangeably  even  

though  they  are  not  exactly  identical.  The  Convention  Biological  Diversity  (CBD)  

defines  Technology  as  :  "  Any  technological  application  that  uses  biological  systems,  

living  organisms  or  derivatives  thereof  to  modify  products  for  specific  use."  

Biotechnology  use  is  not  only  for  crops  but  for  animals  as  well  the  ability  that  these  

animals  can  be  farm  raised  versus  wild-­‐caught.      _                           The  government  should  be  regulating  the  use,  production  and  consistency  of  the  use  of    

agricultural  biotechnology.  But  to  the  surprise  of  a  study  it  showed  that  the  government  

did  not  participate  in  deregulation,  which  is  the  process  of  looking  over  field  tests  done  

more  than  once.    

   The  Governments  role  in  agricultural  biotechnology  was  building  the  framework  

and  creating  agencies  to  assist  in  overseeing  the  work  done  to  these  plants  and  animals.  

There  were  three  agencies  that  were  vital  to  agricultural  biotechnology:  The  USDA's  Animal  

and  Plant  Health  Inspection  Service  (APHIS),  the  Environmental  Protection  Agency  (EPA),  

and  the  Department  of  Health  and  Human  Services  Drug  and  Food  Administration(FDA).  I  

do  believe  that  the  manufacturers  should  have  to  label  any  product  that  contains  a  GMO  to  

state  that  fact  so  that  we,  as  consumers,  know  what  we  are  buying.  Then  I  do  not  think  a  

petition  process  should  be  allowed  for  any  of  these  products  to  no  longer  be  regulated  by  

the  APHIS.  We  do  not  know  enough  about  the  long-­‐term  effects  of  these  GMO's  and  therefore  

should  continue  to  regulate  each  one  closely.    

       Recourses      http://www.bionetonline.org/english/content/ff_cont3.htm - This website discusses the the future

of pesticides and GMO's. This talks about the advantages and disadvantages of using genetic

modifications to agriculture.

http://www.usda.gov/wps/portal/usda/usdahome?navid=BIOTECH&parentnav=AGRICULTURE&n

avtype=RT - This link discusses a stance the USDA has on genetic modification and the use of

biotechnology to meet the agricultural challenges we face today. There is a statement, press releases,

agency descriptions to allow us to look into the art of agricultural biotechnology.

http://www.glencoe.com/sec/science/cgibin/splitwindow.cgi?top=http://www.glencoe.com/sec/

science/top2.html&link=http://www.accessexcellence.org/AB/IE/

Speaking_Language_rDNA.html - This article discusses cells and DNA for the reason that with

agricultural biotechnology they are "splitting cells" they transfer DNA from plant or animal cell to

another to support the challenges of out agricultural needs today. This helps us understand the

cells and their basic nature and how they function as a whole.

Tools      http://michaelpollan.com/articles-­‐archive/vote-­‐for-­‐the-­‐dinner-­‐party/  -­‐  This  new  article  

discusses  prop  37  which  requires  GM  foods  to  carry  a  label.  It  also  talks  about  how  because  

of  discrepancy  with  the  consumers  finding  out  what  is  really  in  their  foods  certain  brand  got  

hit  and  consumers  stopped  buy  their  product.  Overall  this  article  has  an  in  depth  look  at  

GM  foods  and  how  vital  it  is  for  the  consumer  to  know  what  they  are  eating  as  well  jobs  

that  come  from  putting  to  practice  these  Genetic  modifications.    

       

Unit 6  The Organic Food Movement  Info  to  Remember    

When it comes to organic foods most individuals wonder if there is a difference in

nutritional value compared to GM foods. The answer is supposed to be yes, organically

grown foods are about 25% more nutritious than GM foods. Organic foods contain higher

levels of beta-carotene, vitamins C, D, and E, polyphenols, antioxidants, flavonoids,

essential fatty acids and essential minerals. When it comes to USDA Organic you are

getting all natural versus chemically induced foods. From my experience and the seminars

that I attend about nutrition and supplementation, Even though USDA certifies food as

Organic, but this does not mean that it meets the Recommended Nutritious Value. Organic

means only pesticide free or no chemicals involved in its growth. And since soils are

depleted from nutrients then we do need to supplement.

One of the reasons there has been a growth in organic farming is to reduce the use of

chemicals and pesticides (Schlenker & Roth, 2011). We as a society have been more conscious

about what we eat. As the concern grew so did the organic food market. We can expect that as

health concerns and preventative measures are taken to stay healthy so will the organic food

movement.

The concern that runs through everyone's mind is: "How can we tell whether something is

really organic or not?" When shopping organic you must always look for the USDA organic seal.

The USDA has designed a program that oversees farms that want to become organic and must go

through rigorous tests for the USDA to put the organic seal on their food. Big corporations  

spend  billions  trying  to  cover  up  the  negative  health  effects  of  their  products  in  order  to  

make  money.    

 

One  example  is  the  meat  industry  and  their  role  in  "helping"  create  the  food pyramid (Nestle,

2013). Anyone who has a stake in the food industry should not be allowed to create educational

tools that will affect their business. Today more and more companies are becoming USDA

certified organic by using food based or all natural pesticides, old fashions crop rotation methods

and sometimes hand picking methods to ensure no damage comes to the crops.

 Resources    

http://www.organicconsumers.org/Organic/orgbetter050902.cfm - This article discusses the

studies that have been done over time on pesticide residue on conventionally grown crops.

The results were 75% of conventional foods had residue after washing and 23% of organic

foods had residue after washing. The study also looked at why there was even residue on the

organically grown foods. Still the numbers were lower.

http://www.mayoclinic.com/health/organic-food/NU00255 - This website assists us to answer the

nutritious?” It shows the comparison of both conventional and organic farming, with side-by- side

comparisons so you can actually see the difference and decide for yourself.

 Tools     http://www.ars.usda.gov/Research/docs.htm?docid=8816 - This article shows that the USDA has

created a program called the Farming Systems Program (FSP) where studies of sustainable

agriculture is the goal. These studies done by farmers range from conventional to organic farming

methods to see what will be sustainable, not for the short term but long-term farming.

 

     

Unit 7  Global Food Market  Info  to  Remember     With our fast paced lives being so busy our food must be just as fast to keep up. Not only has our fast food grown in the US but it has expanded to overseas countries as well. Not only did we

bring to them our western influence but by expanding our food companies we have created jobs.

We also wanted to provide a quick meal at a low cost so that everyone can eat.

Fast food chains such as MC Donald now use the term "MC World" created by sociologist

Benjamin R. Barber. This term was used to describe the rapid growth of the world and how

the foreign food market is often times the first business that arrives overseas. The reason for

that is that we all need food to survive.

Fast food has become our way of life. Not only has it impacted the US but also the foreign

food market. Everywhere we turn there is a MC Donald's, Burger King and other fast food

places that we recognize. "Yum Brands—the parent company of KFC, Pizza Hut and Taco

Bell— generated more than 70 percent of its profits, or $1.1 billion, outside the U.S. last year,

up from just 20 percent 15 years earlier." (Schoen, 2013). Food systems are being transformed

at an extraordinary rate as a result of global economic change.

Resources      http://www.imf.org/external/np/sec/pr/2008/pr08156.htm - This website discusses the financial

hits that occur when moving these companies overseas. The cost of fuel and food inflation that

occur annually. It gives a statistical insight as to price surge impacts, policy responses etc.

       Tools:      http://fabiusmaximus.com/food/ - This article talks about the global food crisis. It brings to the

causes of the global food crisis and how food isn't what is only being affected. This also has

other articles pertaining to the global food market crisis.

     

Unit 8  Contemporary Weight Loss  Programs  Info  to  Remember      

Today weight loss programs have increased and the want to get fit and lose weight has

never been greater. The short-term drugs that are approved by the FDA are Benzphetamine,

Diethylpropion, phendimetrazine and phentermin. Knowing that the appetite control center of

the brain is the hypothalamus, therefore these drugs are meant to affect mainly this section.

They mainly suppress appetite by acting on the neurotransmitters of the nervous system, or by

increasing the feeling of fullness.

These drugs work in modifying the neurotransmitters in the CNS by modulating the

brain chemicals where mood and appetite are controlled. The phenethylamines or the active

ingredients in those drugs act the same way as amphetamines but with reduced incidents of side

effects. It is a nervous system stimulant that causes increase in heart rate, blood pressure and

energy levels.

Although by using these short-term drugs create the feeling of not being hungry or full

faster, which in turn assists in losing weight. We have to understand that taking any pill to lose

weight whether it is over the counter or FDA approved there are risks involved. Some risks

consist of symptoms of the GI tract can occur, high potential of dependency upon the drugs due

to ephedra, the body could build a tolerance to the drug and will stop working after a certain

amount of time.

       Resources    

http://www.cspinet.org/new/weight_loss.html - This site pushed the thought that congress should

put more time, money and research into this new epidemic we have come to know called obesity.

A bunch of doctors from renowned university's, and diet professionals have all states the same thing.

That research should be devoted to relieving the obesity rate.

http://www.ftc.gov/bcp/reports/weightloss.pdf - "This report is a project of the staff of the

Federal Trade Commission with the assistance of the Partnership for Healthy Weight

Management, a coalition of representatives from science, academia, the health care

profession, government, commercial enterprises, and organizations whose mission is to

promote sound guidance on strategies for achieving and maintaining a healthy weight."

Tools

http://www.cspinet.org/reports/obesity.pdf - This is a small book that discuss the halting of the

big obese epidemic that has consumed our lives in today's society. It covers an all around aspect

of how we are today in terms of energy intake, guidelines for individuals.

     

Unit 9  Diversity of Food Choices  Info  to  Remember      

 Cultural diversity is dominating the food industry. Ethnic restaurants are becoming very

popular to the American consumers. Many ethnic dishes are joining the American mainstream

food culture and others are noticing a huge acceptance and consumption. Authenticity is no

longer a concern in US because many non-ethnic restaurants offer variety of dishes from different

regions for example the Mexican, Italian and Chinese food are the most adapted foods in US.

Living In California especially Los Angeles a diverse city that the upbringing plays a part in how

we choose our foods from when we are children all the way up to adulthood. One person cannot

like the taste of vegetables because they did not have that instilled in them as a child or it could be

the complete opposite to where someone could become vegan.

Culture and ethnicity are very influential on the food patterns and choices of all

populations around the world. The amount of ethnic restaurants and special cultural food

sections in grocery stores is increasing. Fast food chains have even gone a step further

from making what they are known for to creating new cultural cuisines to cater to the

pallets of the consumer. This demand for a diverse menu drives the need for more

imported goods and also drives our economy to continue turning. Our influence on the

food patterns of other cultures has led to an increased risk in these various cultures of

chronic diseases (Schlenker & Roth, 2011)

Dietary practices are taken very seriously in many religion groups. Following the diet is

important to people because it rekindles their spirit, body, and cleanses the body from the evil

spirits (Waibel). Fasting is common in almost every religion to identify the body as God, to earn

approval, and to appreciate the suffering (Waibel). Fasting is not recommended for certain

people: pregnant women, diabetes, young children, elderly; it also can cause side effects such as

dehydration, nausea, fever, dry mouth, coma (Waibel). I myself do not restrict myself to any

religious food pattern because I cannot starve myself and I may fast not eating red meat or fatty

foods but I will still substitute with other source of proteins.

Resources

http://ohioline.osu.edu/lines/fs-list.html - This is an amazing link with a ton of Agronomic crop

diseases, agricultural, Ag Engineering fact sheets etc. This will give you the consumer the ability

to look at everything in a PDF format to have a better understanding of hazards, ingredients etc.

This is a great tool for someone who wants to do more research on the diversity of our foods.

For other great resources to see what is available to us you could go to the local grocery store and

see all the ethnic foods that we now carry in the ethnic foods isle. But understand that now

grocery stores are carrying foods based on the demographic in the area. So some items that you

would see in one chain grocery store you might not find in others.

Nutrition Educational Guide   26

     

Appendices    

   1-­‐  How  does  your  diet  compare  to  the  2010  dietarguidelines?    

According to the 2010 Dietary Reference intakes (DRIs), my sodium intake level

was 2385 mg/d kind of high. The DRI is supposed to be 1500 mg/d for a female over 51

years old. My linolenic acid was 11% a little higher than 5-10% the normal . The Total fat

is supposed to be 20-35% calories it is 56% calories . There are some minerals that show it

is under the DRI level but I am not worried because I do supplement. So if there is a way to

add my supplementation on the food tracker it may show a different report. My mixed nuts

that I eat everyday lifted my consumption calories fro 586 to 1393 calories. It is mainly one

cup of almonds, Seudani peanuts, Garbanzo nuts and pumpkin seeds and it is roasted but

not salted. My supplementation includes 16 vitamins, 60 minerals, three essential fatty acid,

and 12 Amino Acids. I do not even feel much hungry, but I still eat. I wonder if this is very

accurate but I try my best to stay in the range.

 2-­‐  What  were  the  major  influences  on  your  food  choices  and  your  physical  activity?  For  example,  did  family,  the  media,  health  reasons,  etc.  influence  you?      I  do  have  a  routine  that  I  follow  and  I  do  supplement.  I  do  not  see  any  outside  influence  but  

my  talking  for  four  hours  in  class  make  me  feel  like  snacking  on  some  home  made  cookies  

or  nuts.  I  believe  I  should  work  on  exercising  more  days.  It  may  be  helpful.  I  may  also  start  

cutting  off  on  eating  nuts  on  daily  basis,  although  I  think  that  it  is  considered  HDL  or  High  

lipoprotein  that  is  the  good  cholesterol.  

   3-­‐  What improvements could be made in the 2015 Dietary Guidelines to help consumers overcome barriers to choosing healthy foods and engaging in regular physical activity? Include your screen shots with your report.

The best thing to do to 2015 dietary guidelines is to request from the food industry and

agriculture to eliminate GMO as much s possible from the food products that people eats.

Add more integrity in labeling products. Sometimes they disguise elements under names

that sounds friendly to health like high fructose syrup that is worst than sugar itself and other

refined sugars that are added to food just because it is cheaper to use. Following the

Recommended Dietary Allowance ( RDA) by FDA is not always exact for instance

selenium level is 45 mcg/d but this is not enough for adults . Researches found that

Selenium has to be around 300 mcg in order to start the Seleno-enzymatic reactions in the

body and be an effective antioxidant to fend off cytotoxic agents.

                           

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