Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
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Chapter 2, Problem 1CT
Divide into two groups. One group will argue in support of using superfoods, and one group will argue against the use of superfoods. During the debate, be sure to answer the following questions:
What is a superfood, and is it appropriate to classify a given food as a superfood?
Are there foods that you can reliably say have the characteristics of a superfood? Describe the research you have consulted to support the classification of a food as a superfood.
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Nutrition: Concepts and Controversies
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- Background“Eat eggs and exercise to live longer! ”Obviously, this ‘headline’ is fictitious, but it got your attention, didn't it? Reports of new research findings in the area of food andhealth seem to get a lot of media coverage, after all, food and health issues are of interest to nearly everyone. Reporters,academics, and health professionals all want the latest information —as do consumers. A single study and the reports surroundingit can send many people in search of the latest food or supplement holding the promise of good health.Frustrated and confused by the tremendous amount of food and health information reported nowadays , many people wantsimple certainties to help them protect their health through diet. The trouble is that single studies rarely provide such certainty,although they often get big headlines.The media, health professionals, and educators are the gatekeepers of today's food and health information. They have a largeinfluence on what consumers hear, read, and…arrow_forwardGive an example of how you could use the Dietary Guidelines for Americans as a customizable framework to make your own personal food choices. Describe at least 2 changes you could make to more closely meet these guidelines.arrow_forwardBeing able to interpret food labels is of importance for wise In this assignment, you arerequired to collect food labels of two similar products for comparison. For example, you might compare ice-cream and yogurt, or canned fruit juice and fresh fruit juice, or fresh milk and soybean milk. Record the nutrition information from the package by filling in the table below. Identify major differences between the two food products that are of concern to health-aware consumers. The food labels must beattached upon submission. FOOD LABEL (1) FOOD LABEL (2) Name of product MOVENPICK panna cotta raspberry ice cream MOVENPICK blueberry yogurt Predominant ingredients (listthree in the order of proportion) Cream, whole milk, sugar Milk, sugar, blueberries Suggested Serving Size Listedon the Nutritional Label 56g 100g Total number of servings percontainer 1 1 Calories from one serving Calories from one container Major…arrow_forward
- Being able to interpret food labels is of importance for wise In this assignment, you arerequired to collect food labels of two similar products for comparison. For example, you might compare ice-cream and yogurt, or canned fruit juice and fresh fruit juice, or fresh milk and soybean milk. Record the nutrition information from the package by filling in the table below. Identify major differences between the two food products that are of concern to health-aware consumers. The food labels must beattached upon submission. FOOD LABEL (1) FOOD LABEL (2) Name of product MOVENPICK panna cotta raspberry ice cream MOVENPICK blueberry yogurt Predominant ingredients (listthree in the order of proportion) Cream, whole milk, sugar Milk, sugar, blueberries Suggested Serving Size Listedon the Nutritional Label 56g 100g Total number of servings percontainer Calories from one serving Calories from one container Major…arrow_forwardDo you think that the differences between the USDA’s MyPlate and Harvard’s Healthy Eating Plate are important? Why or why not? Which plate would you recommend as a guide for healthy eating? Note: You are not comparing websites. You are comparing the recommendations illustrated in the USDA plate to the recommendations illustrated in Harvard’s Healthy Eating Plate.arrow_forward1. What is a nutrition-related commercial product label that raises red flags? 2. Provide a picture of the product that contains red flags 3. What are at least 3 pieces of content that identified as red flags (one red flag can be substituted with a claim - categorize the claim as one of the three Nutrient/Health/Structure-function. May NOT use more than one claim). The note that the categories for Red flags and Claims are described in the image above. 4. Why are these pieces of content are red flags support the explanations with references when possible. What are the references for the product picture / scientific discussion?arrow_forward
- In general, is it better to eat organic food versus non-organic food? Do we benefit from eating organic or does it not make a difference? Support your response with quality sources. Hint: Don't use Al pleasearrow_forwardLook at the nutrition labels for the two breakfast bars below, also paying close attention to the ingredient lists provided in each. Answer the following questions: Blueberry Rx Bar:Kellogg's NutriGrain Bar● What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? Be specific.● What are the biggest differences in the ingredient lists in these bars? Explain.● Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose isarrow_forwardACROSS 1. Chronological steps which are followed to ensure research is conducted properly. 2. Educated guess. 3. Amounts of selected nutrients considered adequate to meet the known nutrient needs of practically all healthy people. 4. The process of heating foods to kill microorganisms. 5. Prohibits the intentional addition to foods any compound that has been shown to cause cancer in animals or humans at any dose. 6. A disease or condition that develops very rapidly. 7. Federal agency responsible for regulating pesticides & establishing water quality standards. 8. Federal agency responsible for enforcing standards for the wholesomeness and quality of meat, poultry and eggs produced in the U.S. 9. Any substance capable of producing injury at some level of intake. 10. Prevents biased results. 11. Illnesses resulting from the ingestion of bacterially produced toxins. 12. A panel of scientists who evaluate research studies to ensure that the scientific method was followed. 13. A parasite…arrow_forward
- Scenario:A customer in your restaurant asks if they can get substitutions on the following dish. The customer is vegan and also has allergies to dairy and nuts. The dish: Polenta made with chicken stock, heavy cream, and butter, garnished with steamed spinach, pine nuts, freshly grated Parmigiano cheese, red chile flakes, and olive oil. Questions:1. Define “vegan.”2. Explain the significance of food (dairy and nut) allergies.3. Which specific foods in the requested dish are a concern for this guest?4. What changes or substitutions could you make to this dish to accommodate this customer?5. Is there any request from this guest that you cannot or would not accommodate? Why or why not?arrow_forwardPart I - Geographical Variation in Tolerance to Dairy l.i - Survey of Dairy Intolerance Björn: Linda: Wait, so are you saying that where you're from, people are generally not able to digest milk? At home in Sweden, we eat dairy products like milk and cheese all the time and everyone I know seems to tolerate it well. That's so interesting! I'm curious to see how that maps to the world and if what you observed could be generally true. Let's do a survey in the international dorm and find out who is tolerant to dairy and where they are from. I'll put a black dot for a dairy tolerant person in his or her home country and a white dot for a dairy intolerant person. I'll start with Xiao-Ma-one white dot in China! Southern Europe Northern Europe West Africa Middle East 1 Middle East 2 East Africa Legend Figure 1. Survey of dairy tolerance. Linda's results on a map of the world East Asia Lactose tolerant Lactose intolerantarrow_forwardReview the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources. What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein.arrow_forward
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