True

False

1

2

3

4

Newborns

Menstruating women

Adolescents

Athletes

Dehydration

Constipation

Vomiting

Diarrhea

Ground beef

Chicken thighs

Fish

Lamb

The Clean Food Act

Hazard analysis and critical control points

Eliminate bad foods analysis

Environmental impact analysis

It makes shipping foods to other places more difficult

Foods that are processed make people sick

Shelf lives are increased

Nutritional quality of foods may become compromised

Milk

Meat

Herbs

Juice

Remained constant

Decreased

Increased

True

False

Your Tasks

Task 1- Original Post

Please do the following in your original post:

1. Pick one food additive.
2. Discuss the purpose of this food additive. (3 points)
3. Are there any benefits to using this food additive? If so, what are they. (3 points)
4. What are the drawbacks, if any, to using this additive? Are there replacements that the food industry could be using instead? (3 points)
5. Generally speaking, do you believe that food additives are more helpful or more harmful, and why? (6 points)
6. The post must be at least 250 words. (2 points)
7. Include at least 1 outside reference, cited in APA format. This reference needs to be cited both in-text and at the end of the post in a reference list. (3 points
   

   
   PART 3–

   
   our Tasks

   Task 1- Food Log

   You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process.

   Task 2- Analysis

   Please answer the following questions in complete sentences:

   1. In regard to last week’s ‘challenge’-
      1. Did you try your protein/fat swaps or additions? If so, how did it go?
   2. In regard to water-
      1. Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
      2. What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
   3. In regard to micronutrients-
      1. What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
      2. What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
      3. Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
   4. Looking forward-
      1. What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
      2. What are ways that you can cut back on salt in your diet?