Category: Dietetics

Healthcare professionals would be thrilled if individuals made decisions about what to eat based on a solid knowledge of what constitutes a “healthy diet.” Unfortunately, that is not typically the case. Many people do not know what constitutes a healthy diet. There are also those who do know but make less healthy choices for several reasons.
The food choices that people make are influenced by a variety of factors. Factor-categories include, but are not limited to, environmental cues, socioeconomic realities, cultural/religious beliefs, and the availability of foods in the community.
In a 3-page paper, written in APA format using proper spelling/grammar, address the following:
Explain what nutrition is and why it is important.
Describe the characteristics of a healthy diet and provide supporting examples.
Identify at least two (2) factors (other than culture) that can impact a person’s food choices and provide a specific example for each.
Research a culture (e.g., ethnic, religious, dietary) where specific food restrictions are dictated and address the following:
Describe the restrictions.
Explain how the restrictions could make it difficult for an individual to achieve a healthy diet.
What dietary alternatives could be incorporated to overcome the dietary restrictions?
Cite at least 3 credible references and present the resources in APA format on the References page.

Healthcare professionals would be thrilled if individuals made decisions about what to eat based on a solid knowledge of what constitutes a “healthy diet.” Unfortunately, that is not typically the case. Many people do not know what constitutes a healthy diet. There are also those who do know but make less healthy choices for several reasons.
The food choices that people make are influenced by a variety of factors. Factor-categories include, but are not limited to, environmental cues, socioeconomic realities, cultural/religious beliefs, and the availability of foods in the community.
In a 3-page paper, written in APA format using proper spelling/grammar, address the following:
Explain what nutrition is and why it is important.
Describe the characteristics of a healthy diet and provide supporting examples.
Identify at least two (2) factors (other than culture) that can impact a person’s food choices and provide a specific example for each.
Research a culture (e.g., ethnic, religious, dietary) where specific food restrictions are dictated and address the following:
Describe the restrictions.
Explain how the restrictions could make it difficult for an individual to achieve a healthy diet.
What dietary alternatives could be incorporated to overcome the dietary restrictions?
Cite at least 3 credible references and present the resources in APA format on the References page.

n the realm of nutrition and dietary choices, there exists a multitude of approaches to achieving health and wellness. One increasingly popular diet is the ketogenic diet, which emphasizes high-fat, low-carbohydrate intake to induce a state of ketosis. While proponents tout its potential benefits, such as weight loss, improved insulin sensitivity, and enhanced mental clarity, there are concerns about its long-term effects on cardiovascular health, micronutrient deficiencies, and sustainability. In the context of this dietary landscape, how does the ketogenic diet compare to other prominent nutritional paradigms, such as the Mediterranean diet, intermittent fasting, and plant-based diets, regarding its impact on metabolic health, sustainable weight management, and overall well-being, taking into account the complex interplay of genetics, individualized responses, and lifestyle factors?

This will be a post mixing personal reflection with research. Keep a log of your food waste for one day. That is, pay attention at each eating and drinking occasion through a 24-hour period to what goes into the garbage or recycling (or even compost) bin. Just like a 24-hour recall for food intake, keep track for yourself the following in a Word or Excel document:
Note the eating occasion (snack, meal, drink) and time of day.
Note what food was wasted (try to describe it as a percentage of the food and/or beverage you had in front of you to eat as well as what types of food or beverage were wasted).
Note what other waste was created. This will include food packaging (boxes, plastic wrappers, cups, plates, cutlery, napkins, trays…anything that makes its way to the garbage, recycling, or compost bin).
Finally, note across all eating occasions how often you ended up throwing away any food as well as any non-food waste. Also, note when leftovers were saved for later consumption. For example, let’s say you had 9 eating and drinking occasions throughout the day, including 3 meals, 2 snacks, a dessert, and 2 individual beverages. You might find that at only 2 eating occasions, you walked away from eating or drinking something with no food or beverage waste to get rid of. One 1 occasion, you had leftovers you saved, and 6 occasions resulted in food waste, non-food waste, or both.
In 300 or so words, write about your experience keeping this log. Was it eye-opening or what you expected? Are you concerned about the waste you produce or is it not concerning? Reflect on this experience in the context of what we’ve discussed related to food and sustainability thus far by relating it to information from an article you read on the topic for this course.