RUNNING HEAD: UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 1

HW220-01: Unit 9 Assignment- Nutrition Education Guide

Sonseeharay Tunis-Roberson

Purdue Global University

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 2

Unit 9 Assignment- Nutrition Education Guide

Table of Contents

Introduction

UNIT 1 DIETARY TRENDS AND NUTRITION

Information to Remember

Resources

Tools

UNIT 2 FOOD CHOICES

Information to Remember

Resources

Tools

UNIT 3 FOOD CHOICES: ECONOMICS

Information to Remember

Resources

Tools

UNIT 4 FOOD CHOICES: FOODBORNE ILLNESSES

Information to Remember

Resources

Tools

UNIT 5 GENETICALLY ENGINEERED FOOD

Information to Remember

Resources

Tools
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 3

UNIT 6 THE ORGANIC FOOD MOVEMENT

Information to Remember

Resources

Tools

UNIT 7 GLOBAL FOOD MARKETS

Information to Remember

Resources

Tools

UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS

Information to Remember

Resources

Tools

UNIT 9 DIVERSITY OF FOOD CHOICES

Information to Remember

Resources

Tools
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 4

Unit 1

Dietary Trends and Nutrition

Information to Remember:

Obesity Epidemic: This is an ever-growing health issue in the United States. Some people

are obese due to genetic factors, but is mainly related to environment factors (Schlenker and

Roth, 2011). People have developed poor eating habits.

Dietary Guidelines for Americans: This is a report that is released every 5 years. It is a

guideline designed to help assist Americans in making health food choices. The overall goal is

for individuals to consume a well-balanced diet on a daily basis.

Nutrition: Nutrition means to nourish (Schlenker and Roth, 2011). The foods that

individuals consume nourishes the body. Nutrition is needed to support life.

Resources

U.S. Centers for Disease Control and Prevention. (2015). Overweight & Obesity.

Retrieved from http://www.cdc.gov. This website offers an overview of data, statistics, and

strategies pertaining to obesity.

Office of Disease Prevention and Health Promotion (ODPHP) and U.S. Department of

Health and Human Services (DHHS). (n.d.). Health.gov: improve health, learn how. Retrieved

from http://health.gov. This website offers information and links to help guide individuals in

nutrition, health, and fitness.

U.S. Department of Health and Human Services, National Heart, Lung and Blood

Institute. (2015). Portion. Retrieved from http://hin.nhlbi.nih.gov/portion. This website offers

information pertaining to portion size.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 5

Schlenker, Roth. (2011). Williams' Essentials of Nutrition and Diet Therapy, 10th

Edition. [VitalSource Bookshelf Online]. Retrieved from

http://kaplan.vitalsource.com/#/books/978-0-323-06860-4/. This book offers an abundance of

information pertaining food portions and nutrients.

Tools:

U.S. Department of Agriculture (USDA). (.n.d.). My Pyramid Tracker. Retrieved from

http://www.mypyramidtracker.gov/Default.htm. This tool assists in tracking food intake and

physical activities.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 6

UNIT 2

FOOD CHOICES

Information to Remember:

 Food Misinformation: Food misinformation is very common. This misinformation may

be due to folklore (partial truths) and broad deception (Schlenker and Roth., 2011). As a

result, some individuals avoid certain foods just based off of beliefs.

 Genetically Modified Organisms (GMO): GMOs are plants and/or bacteria that have had

their natural DNA changed to develop a specific trait (Schlenker and Roth, 2011). The

use of GMOs experienced major growth in the 1990s. Some individuals are adamant

about avoiding consumption of GMOs.

 Social Factors Influence Food Choice: Many food choices are influenced by social

factors. An individual is likely to choose foods that are easily accessible, foods that they

grew up eating, and foods that have enticing advertising.

Resources

 International Food Information Council Foundation. (2015). Food labeling, food

additives and food ingredients. Retrieved from http://ific.org. This website offers

information on food labels, food additives, and food ingredients.

 Oregon State University. (2006). Eat well for less. Retrieved from

http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php. This website offers

information on how to plan and prepare healthy and economical meals.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 7

 U.S. Department of Agriculture. (2015). Popular topics. Retrieved from

http://www.usda.gov/wps/portal/usdahome. This website offers information pertaining to

the USDA.

 Nestle, M. (2007). Food Politics: How the Food Industry Influences Nutrition and Health.

California: University of California Press.

Tools

 U.S. Department of Agriculture (USDA). (.n.d.). MyPyramid Menu Planner. Retrieved

from http://www.mypryamidtracker.gov/planner. This tool can be utilized to plan meals.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 8

Unit 3

FOOD CHOICES: ECONOMICS

Information to Remember:

 Geographical Location and Groceries: Stores in different areas offer different food

selections. In addition to that, different stores may sell the same products for different

prices. As a result, some individuals may not be exposed to a wide variety of foods.

 Nutrition Education: Providing individuals with food education can have a positive

influence on their food choices. Learning about healthy eating habits start at the point

between past experiences and new concepts being presented (Schlenker and Roth, 2011).

Individuals are then able to develop their ideas about healthy eating habits.

 Food Assistance Programs for Families in Need: The U.S. Department of Agriculture

(USDA) offers a variety of assistance programs for low-income families. A few of the

programs are: food stamps, WIC (Women, Infants, and Children), School Nutrition

Program, and the Nutrition Program for the Elderly (NPE). These programs are in place

to help insure that Americans have access to healthy and nutritious meals.

Resources

 U.S. Department of Health and Human Services. (2007). Health, United States, 2007

with Chartbook on Trends in the Health of Americans. Retrieved from

http://www.cdc.gov/nchs/data/hus/hus07.pdf#fig05. This website provides insight on

the health of Americans.

 Efficacité et Transparence des Acteurs Européens.(2012). Malnutrition costs more

than obesity. Retrieved from http://www.euractiv.com/health/malnutrition-costs-

obesity/article-159951. This website discusses the cost of malnutrition verses obesity.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 9

 University of Massachusetts, Amherst. ().Nutrition Information Bulletin Board &

Learning Experience for Adult Basic Education. Retrieved from

http://www.umass.edu/nibble/index.html. This website offers facts about nutrition for

the whole family.

 Frazao, E., Andrews, M., Smallwood, D., Prell, M. (2007). Food spending patterns of

low-income households: Will increasing purchasing power result in healthier food

choices?. Retrieved from http://www.ers.usda.cov/publications/eib29/eib29-4/eib29-

4.pdf.

Tools

 LIVINGSTRONG Foundation. (2015). LIVESTRONG.com. Retrieved from

www.LIVESTRONG.com. This website provides tracking tools to track food

intake, activity levels, and glucose and insulin levels to manage diabetes.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 10

Unit 4

FOOD CHOICES: FOODBORNE ILLNESSES

Information to Remember:

 Food Safety Handling Instructions: Food should be kept refrigerated or frozen.

Raw meats and poultry should be kept separate from other foods to prevent cross-

contamination. Food should be cooked thoroughly and leftovers properly stored in

the refrigerator.

 Foodborne Illnesses: Foodborne illnesses occur when food is not handled and/or

stored properly. It also occurs when food preparation surfaces and utensils are not

properly cleaned.

 Food Storage: Storing food properly is an important step to help keep food from

spoiling as well as becoming contaminated (Schlenker and Roth, 2011). It is

important to keep raw meats away from other foods to keep from cross

contamination. Storing raw meats on the bottom shelf of the refrigerator and

storing all other food on the upper refrigerator shelves will keep the juices from

raw meat from accidently dripping onto other foods (which leads to cross

contamination).

Resources

 Department of Health and Human Services. (2000). Self-reported concern

about food security --- Eight states, 1996—1998. Retrieved from

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm. This website

discusses food security.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 11

 Food and Agriculture Organization of the United States. (2015). The State of

Agricultural Commodity Markets 2015–16 (SOCO). Retrieved from

http://www.fao.org/publications/en/. This website discusses agricultural trade.

 Fight Bac!. (n. d.). Partnership for Food Safety Education. Retrieved from

http://www.fightbac.org/. This website discusses ways to keep food safe from

growing bacteria.

 Schlosser, E. (2005). Fast Food Nation: the dark side of the all-American

meal. New York; Harper Perennial. This book discusses the fast food industry

and how it is affecting consumers.

Tools

 Crie Co,. Ltd. (n.d.) Best Before. Retrieved from

https://play.google.com/store/apps/details?id=th.co.crie.bestbefore&featur

e=search_result#?t=W251bGwsMSwyLDEsInRoLmNvLmNyaWUuYmV

zdGJlZm9yZSJd. This free tool provide reminders of the expiration dates

of foods in the refrigerator.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 12

Unit 5

GENETICALLY ENGINEERED FOOD

Information to Remember

 Agricultural Biotechnology: This is the use of microorganisms to perform

industrial or manufacturing processes. It can potentially increase the

quality as well as quantity of the food supply (Schlenker & Roth, 2011). It

also includes genetic modification of organisms.

 Genetically Modified Organisms: Also referred to as GMOs, this process

consists of altering the DNA of food and medicine items to produce a

particular trait. The use of GMO products have increased since the 1990s

and is considered a very controversial subject.

 Safety of GMOs: Individuals who consume GMO foods run the risk of

surprised allergic reactions. GMO foods run the risk of being toxic. This

food items also potentially had the ability to be dangerous to the

environment.

Resources

 The Center for Food Safety (CSF). (n. d.). The Center for Food Safety.

Retrieved from http://www.centerforfoodsafety.org. This website

discusses the current food production technologies.

 Say No to GMO. (2015). Say No to GMOs. Retrieved from

http://www.saynotogmos.org. The website discusses the risks of GMOs.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 13

 Boyle, R. (2011). How to genetically modify a seed, step by step: Using

nature as a guide, geneticists build plants with qualities evolution could

never produce. Retrieved from

http://www.popsci.com/technology/article/2011-02/15-years-1-billion-

hectares-worldwide-have-been-planted-genetically-modified-crops. This

article provides details on the process of GMO seeds.

Tools

 Institute for Responsible Technology (IRT) (2010). Non-GMO Shopper’s

Guide: How to avoid foods made with genetically modified organisms

(GMOs). Retrieved from http://truefoodnow.org/shoppers-guide. This is a

printable tool that can be used as a guidance on how to avoid GMO foods.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 14

UNIT 6 THE ORGANIC FOOD MOVEMENT

Information to Remember

 Agricultural Chemicals: Utilizing agricultural chemicals by farmers in

America has become popular. These chemicals are being used to create

larger crop population. They are also used to prevent insects and weeds

from disrupting crops and keep plants from developing diseases

(Schlenker & Roth, 2011). The negative aspect of utilizing agricultural

chemicals is that the chemicals sometimes builds up on the crop and the

agricultural workers become exposed to said chemicals.

 Water Contamination: Water contamination happens when waste

somehow gets into the water supply. Animals who drink and live in these

waters ingest the chemicals which are then passed on to humans who eat

the animals. The FDA has monitoring systems to help avoid consumption

of contaminated water and the animals that live in the water.

 Food Labels: Food labels provide information to consumers. Most food

labels have the food’s ingredients and nutrients on them. They may also

have preparation and consumption information as well.

Resources

 Soil Association.(2015) Soil Association help. Retrieved from

http://www.soilassociation.org/organicfortnight. This website provides

information on organic foods.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 15

 United States Department of Agriculture. (2007). Organic farming.

Retrieved from http://www.ars.usda.gov/Research/docs.htm?docid=16150.

This website discusses organic farming.

 United States Department of Agriculture. (n. d.). National Organic

Program. Retrieved from http://www.ams.usda.gov/about-ams/programs-

offices/national-organic-program. This website gives information on the

USDA’s National Organic Program.

 Greene, A., Scowcroft, B., Tawsw, S. (2011). Top 10 reasons to support

organic in the 21st century. Retrieved from

http://www.organic.com/articles/showarticle/article-206. This article

discusses how organic farming should be supported.

Tools

 Local Harvest, Inc. (2015). Local Harvest: real food, real farmers, real

community. Retrieved from http://www.localharvest.org. This website

provides a search tool for individuals to local organic food sellers in their

area.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 16

UNIT 7 GLOBAL FOOD MARKETS

Information to Remember

 Fast Food Industry Impact on Foreign Food Markets: The fast food

industry's growth in foreign food markets can have a positive effect, such

as providing local farmers with financial increase. However, it also can

have a negative effect, such as having more farmers grow genetically

modified foods. The fast food industry manipulates agricultural production

to fit their needs (Schlosser, 2005).

 Nutrition on a Global Scale: Adequate food is produced globally, but

many individuals do not have the finances to purchase the food. This

results in individuals not having a healthy and well-balanced diet. For this

reason malnutrition is a global issue.

 Negative Effects of Fast Food: Individuals who consume large amounts of

fast food can suffer from malnutrition. Most fast food is high in calories

and low in nutrients. Fast foods being available global offers possibilities

for global malnutrition.

Resources

 IMF EXTERNAL RELATIONS DEPARTMENT. (2008). Price Surge

Driving Some Countries Close to Tipping Point, IMF Says. Retrieved

from http://www.imf.org/external/np/sec/pr/2008/pr08156.htm. This

website provides information on food price surging in the world food

market.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 17

 Hunger Notes. (2015). UNITED STATES, US hunger and poverty facts,

US hunger pictures and stories United States links. Retrieved from

http://www.worldhunger.org/us.htm

 United Nations of Economic and Social Affairs. (n. d.). Latest Major

Publications. Retrieved from

https://www.un.org/development/desa/publications/. This website provides

global information on various categories affecting global populations and

interests.

Tools

 Lux Research. (2015). Big data is precision agriculture’s best tool to feed

the world. Retrieved from http://www.agprofessional.com/news/big-data-

precision-agriculture%E2%80%99s-best-tool-feed-world. This tool

provides information on how we can feed the world.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 18

UNIT 8 CONTEMPORARY WEIGHT LOSS PROGRAMS

Information to Remember

 Obesity: A health issues that has become major in America is obesity.

This issues is prevalent in adults and children alike. 71% of men, 61% of

women, and 32% of children are obese or overweight (Schlenker & Roth,

2011).

 Physical Activity: Physical activity is needed to strength and maintain a

healthy body. It is used to develop strong muscles which supports the

bones. It is also used to maintain a health heart.

 Nutrition and Physical Activity: Eating a healthy diet is an important

factor in managing a healthy weight. A healthy diet is also needed when

an individual is participating in physical activity. Nutrients are needed to

properly fuel the body.

Resources

 Nestle, M., Jacobson, M. (2000). Halting the Obesity Epidemic: A Public

Health Policy Approach. Retrieved from

http://www.cspinet.org/reports/obesity.pdf. This article provides

information on stopping the obesity epidemic.

 Federal Trade Commission. (2015). Health Recipes: A Guide to Some of

the Most Popular Weight Loss Programs on the Internet. Retrieved from

http://www.ftc.gov/bcp/reports/weightloss.pdf. This website provides

information on the current trends in weight loss advertising.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 19

 U.S. National Library of Medicine. (2015). About MedlinePlus. Retrieved

from https://www.nlm.nih.gov/medlineplus/aboutmedlineplus.html. This

website provides answers to health questions including obesity.

 Down to Earth. (2010). Obesity in America. Retrieved from

http://www.downtoeath.org/health/nutrition/obesity-america. This

discusses the eating habits of Americans.

Tools

 FitDay. (2015). FitDay. Retrieved from http://fitday.com. This tool allows

individuals to track their nutrients intake, exercise, and weightl oss goals.
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 20

UNIT 9 DIVERSITY OF FOOD CHOICES

Information to Remember

 Racial and Ethnic Diversity in America: The American culture diet is

diverse due to the racial and ethnic diversity. According to Schlenker &

Roth (2011), ethnic and racial diversity groups make up one third of

America. The diversity effects the health care in America.

 Cultural Food Diversity: Each culture has different food items that are

synonymous to the culture. The same food items may be found in different

cultures, but they are most likely prepared differently and consumed

differently. For example, a lot of the same foods are found within the

Indian culture and West Indian culture but they are prepared differently

and consumed differently.

 Changes in Food Patterns: Most individuals grow up eating foods that are

traditional foods to their culture. Food in the American culture are not as

healthy as native foods (Schlenker & Roth, 2011). Some individuals are

able to maintain a healthy diet within the American culture while other’s

experience a negative change in diet.

Resources

 Ohio State University. (n. d.). Agronomic Crop Disease Fact Sheet Index.

Retrieved from http://ohioline.osu.edu/lines/fs-list.html. This fact sheet

provides an index of reports and fact sheets discussing eating in America.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 21

 Pie to the Sky Productions. (2005). The Meaning of Food. Retrieved from

http://www.pbs.org/opb/meaningoffood. This website discusses the

placement of food in culture.

 Dairy Council of California. (2011). A celebration of culture. Retrieved

from

https://www.healthyeating.org/Portals/0/Documents/Tip%20Sheets/Cultur

alFoodGuide.pdf. This article discusses global food choices.

Tools

 United States Department of Agriculture (USDA). (2015). Dietary

Guidance: Ethnic Cultural food guide pyramid. Retrieved from

http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3

&tax_subject=256&topic_id=1348&level3_is=5732. This tool provides an

ethnic cultural food guide.

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 22

Reference Page

Boyle, R. (2011). How to genetically modify a seed, step by step: Using nature as a guide,

geneticists build plants with qualities evolution could never produce. Retrieved from

http://www.popsci.com/technology/article/2011-02/15-years-1-billion-hectares-worldwide-have-

been-planted-genetically-modified-crops

Crie Co,. Ltd. (n.d.) Best Before. Retrieved from

https://play.google.com/store/apps/details?id=th.co.crie.bestbefore&feature=search_result#?t=W

251bGwsMSwyLDEsInRoLmNvLmNyaWUuYmVzdGJlZm9yZSJd

Dairy Council of California. (2011). A celebration of culture. Retrieved from

https://www.healthyeating.org/Portals/0/Documents/Tip%20Sheets/CulturalFoodGuide.pdf

Down to Earth. (2010). Obesity in America. Retrieved from

http://www.downtoeath.org/health/nutrition/obesity-america

Efficacité et Transparence des Acteurs Européens.(2012). Malnutrition costs more than obesity.

Retrieved from http://www.euractiv.com/health/malnutrition-costs-obesity/article-159951

Ewing, J. (2010). Cultural Diversity: Eating in America African-American. Retrieved from

http://ohioline.osu.edu/hyg-fact/5000/pdf/5250.pdf

Federal Trade Commission. (2015). Health Recipes: A Guide to Some of the Most Popular

Weight Loss Programs on the Internet. Retrieved from

http://www.ftc.gov/bcp/reports/weightloss.pdf

Fight Bac!. (n. d.). Partnership for Food Safety Education. Retrieved from

http://www.fightbac.org/

FitDay. (2015). FitDay. Retrieved from http://fitday.com

UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 23

Reference Page cont.

Food and Agriculture Organization of the United States. (2015). The State of Agricultural

Commodity Markets 2015–16 (SOCO). Retrieved from http://www.fao.org/publications/en/

Frazao, E., Andrews, M., Smallwood, D., Prell, M. (2007). Food spending patterns of low-

income households: Will increasing purchasing power result in healthier food choices?.

Retrieved from http://www.ers.usda.cov/publications/eib29/eib29-4/eib29-4.pdf

Greene, A., Scowcroft, B., Tawsw, S. (2011). Top 10 reasons to support organic in the 21st

century. Retrieved from http://www.organic.com/articles/showarticle/article-206

Hunger Notes. (2015). UNITED STATES, US hunger and poverty facts, US hunger pictures

and stories United States links. Retrieved from http://www.worldhunger.org/us.htm

IMF EXTERNAL RELATIONS DEPARTMENT. (2008). Price Surge Driving Some Countries

Close to Tipping Point, IMF Says. Retrieved from

http://www.imf.org/external/np/sec/pr/2008/pr08156.htm

Institute for Responsible Technology (IRT) (2010). Non-GMO Shopper’s Guide: How to avoid

foods made with genetically modified organisms (GMOs). Retrieved from

http://truefoodnow.org/shoppers-guide

International Food Information Council Foundation. (2015). Food labeling, food additives and

food ingredients. Retrieved from http://ific.org.

Local Harvest, Inc. (2015). Local Harvest: real food, real farmers, real community. Retrieved

from http://www.localharvest.org

LIVINGSTRONG Foundation. (2015). LIVESTRONG.com. Retrieved from

www.LIVESTRONG.com
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 24

Reference Page cont.

Lux Research. (2015). Big data is precision agriculture’s best tool to feed the world. Retrieved

from http://www.agprofessional.com/news/big-data-precision-agriculture%E2%80%99s-best-

tool-feed-world

Nestle, M. (2007). Food Politics: How the Food Industry Influences Nutrition and Health.

California: University of California Press

Nestle, M., Jacobson, M. (2000). Halting the Obesity Epidemic: A Public Health Policy

Approach. Retrieved from http://www.cspinet.org/reports/obesity.pdf

Office of Disease Prevention and Health Promotion (ODPHP) and U.S. Department of Health

and Human Services (DHHS). (n.d.). Health.gov: improve health, learn how. Retrieved from

http://health.gov

Ohio State University. (n. d.). Agronomic Crop Disease Fact Sheet Index. Retrieved from

http://ohioline.osu.edu/lines/fs-list.html

Oregon State University. (2006). Eat well for less. Retrieved from

http://extension.oregonstate.edu/fcd/nutrition/ewfl/index.php.

Pie to the Sky Productions. (2005). The Meaning of Food. Retrieved from

http://www.pbs.org/opb/meaningoffood

Say No to GMO. (2015). Say No to GMOs. Retrieved from http://www.saynotogmos.org.

Schlenker, Roth. (2011). Williams' Essentials of Nutrition and Diet Therapy, 10th Edition.

[VitalSource Bookshelf Online]. Retrieved from http://kaplan.vitalsource.com/#/books/978-0-

323-06860-4/

Schlosser, E. (2005). Fast Food Nation: the dark side of the all-American meal. New York;

Harper Perennial
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 25

Reference Page cont.

Soil Association.(2015) Soil Association help. Retrieved from

http://www.soilassociation.org/organicfortnight

The Center for Food Safety (CSF). (n. d.). The Center for Food Safety. Retrieved from

http://www.centerforfoodsafety.org

United Nations of Economic and Social Affairs. (n. d.). Latest Major Publications. Retrieved

from https://www.un.org/development/desa/publications/

University of Massachusetts, Amherst. ().Nutrition Information Bulletin Board & Learning

Experience for Adult Basic Education. Retrieved from http://www.umass.edu/nibble/index.html.

U.S. Centers for Disease Control and Prevention. (2015). Overweight & Obesity. Retrieved from

http://www.cdc.gov

U. S. Department of Agriculture (USDA). (2015). Dietary Guidance: Ethnic Cultural food guide

pyramid. Retrieved from

http://fnic.nal.usda.gov/nal_display/index.php?info_center=4&tax_level=3&tax_subject=256&to

pic_id=1348&level3_is=5732.

U.S. Department of Agriculture (USDA). (.n.d.). MyPyramid Menu Planner. Retrieved from

http://www.mypryamidtracker.gov/planner

U.S. Department of Agriculture. (2015). Popular topics. Retrieved from

http://www.usda.gov/wps/portal/usdahome.

U. S. Department of Agriculture. (n. d.). National Organic Program. Retrieved from

http://www.ams.usda.gov/about-ams/programs-offices/national-organic-program

U. S. Department of Agriculture. (2007). Organic farming. Retrieved from

http://www.ars.usda.gov/Research/docs.htm?docid=16150
UNIT 9 ASSIGNMENT- NUTRITION EDUCATION GUIDE 26

Reference Page cont.

U.S. Department of Agriculture (USDA). (.n.d.). My Pyramid Tracker. Retrieved from

http://www.mypyramidtracker.gov/Default.htm

U.S. Department of Health and Human Services. (2000). Self-reported concern about food

security --- Eight states, 1996—1998. Retrieved from

http://www.cdc.gov/mmwr/preview/mmwrhtml/mm4941a2.htm.

U.S. Department of Health and Human Services. (2007). Health, United States, 2007 with

Chartbook on Trends in the Health of Americans. Retrieved from

http://www.cdc.gov/nchs/data/hus/hus07.pdf#fig05

U.S. Department of Health and Human Services, National Heart, Lung and Blood Institute.

(2015). Portion. Retrieved from http://hin.nhlbi.nih.gov/portion.

U.S. National Library of Medicine. (2015). About MedlinePlus. Retrieved from

https://www.nlm.nih.gov/medlineplus/aboutmedlineplus.html