Discussion Post: Nutrition
Read and watch the lecture resources & materials below early in the week to help you respond to the discussion questions and to complete your assignment(s).
Read
o Sizer, F., & Whitney, E. N. (2020).
For Part I: Chapter 11 , for Part II chapter 12 both chapters on attachment
Watch
i. For Part I: Chronic Disease Nutrition (1:46)
Capital Media Group Inc. (2014, March 27). "Mission critical health - Chronic disease nutrition" [YouTube Video].
ii. For Part II: Food Safety in Seconds (1:16)
U.S. Food and Drug Administration. (2018, September 6). Food safety in seconds [YouTube Video].
Part I
In the United States today, more than 92 million people suffer some form of disease of the heart and blood vessels, collectively known as cardiovascular disease (CVD). Chronic hypertension is one of the most prevalent forms of CVD, afflicting about 85 million U.S. adults, and its incidence has been rising steadily.
After studying Lecture Materials & Resources, answer the following:
i. List 5 risk factors placing people at risk of developing chronic diseases.
ii. List the top 3 leading causes of death in the United States.
iii. Describe in your own words how obesity increases the risk of cardiovascular disease.
iv. Explain how hypertension increases the risk of stroke.
v. Share an example of a nutritional strategy to reduce cancer.
Part II
Review the PowerPoint "Food Safety" and watch the video "Food Safety in Seconds" located in Lecture Materials & Resources, then discuss the following:
i. List 3 residues you can find in foods.
ii. Describe the cause of foodborne illnesses.
iii. List 3 examples of how to prevent Microbial Food Illnesses from foods.
iv. List 3 signs and symptoms of Foodborne Illness.
The response must include a reference list. Using Times New Roman 12 pnt font, double-space, one-inch margins, and APA style of writing and citations.