2
Assignment 1 NSC 353 – 45 points total
Part 1 Role of Government Essay – 30 points
Visit the USDA website link USDA Food and Nutrition Topics. Under Food and Nutrition there are a variety of subcategories. Select one subcategory (some examples are Child Nutrition Programs, Food Waste Activities or Dietary Health). You are to prepare a 750-word informative essay (minimum of 750 words no more than 1000 words) on this topic. A link on the components of a good essay is included here but can also be found in the syllabus: Components of a Good Essay
Your essay is to inform your readers about the topic you have selected. The purpose of this essay is to explain clearly the key information (listed below) on this topic. It must be a minimum of five paragraphs. (One paragraph for the Introduction, three paragraphs for the Body of the essay and one paragraph for the Conclusion.) Research the topic you have selected and include two references (other than the link you have selected) that are credible and help explain the topic in more detail (for example an article regarding the lack of proper nutrition for children in some U.S. households and the effect of this lack on child development). These references must be cited in-text and in the reference section at the end of the paper according to the APA Quick Citation format: APA Quick Citation Guide
Key information that you should consider including for this essay:
Describe the topic you have selected.
Describe the initiatives/programs within this topic.
What legislation was passed to create and support these programs?
Are there any key deadlines set by the USDA in addressing this topic (if applicable)?
Are there any other government agencies the USDA is working with on this topic (if applicable)?
In your conclusion comment on whether you think the action being taken by the USDA is enough in addressing this issue to the point of a solution.
What is one suggestion you would make to the USDA to better address the topic?
You will submit a draft of your essay for review and comments. The draft will be evaluated, and you will be provided comments for your final revision. Refer to the D2L rubric for this essay, Assignment 1 Government Agency Essay Rubric.
Part 2 Food Labels – 6 points
Select a food item from your fridge, freezer, or pantry and pour/scoop yourself your typical serving.
Once you’ve filled your dish/plate, use a measuring cup to quantify the amount of food you served yourself. Record your serving here ___________.0.5 points
Analyze the Nutrition Facts Label for the selected food item. Is the label in the revised NLEA format (Y/N)? ______ 0.5 points Explain which nutrient listing and how it was revised that you used to decide it was in the revised format. _______.1.0 point
Take a photo of the Nutrition Facts Label and post it here (jpg). 0.5 points Record the serving size on the label here ______. 0.5 points
Answer and explain the following questions in paragraph format (one to two paragraphs to fully express your answers): (3.0 points)
How did your serving size compare to the Nutrition Facts Label serving size for your selected food item?
Does this comparison seem appropriate or did it surprise you?
Do you believe it’s more reasonable to base the serving size amount on the Nutrition Facts Label on what people actually consume or on the amount that people should be consuming? Explain your answer.
Part 3 Food and Diet 5 points
View this YouTube video McDonald’s Servings Then and Now
Using YouTube, find a fast-food commercial filmed within the last three years that highlights the Portion Distortion shown in the McDonald’s video. Include a link to view it in your response. 1.0 points
Answer the following questions in complete sentences:
Explain why you selected this YouTube video to highlight Portion Distortion in fast food restaurants. What stood out to you as you were watching it?
1.0 points
What health consequences – both short-term and long-term – might a consumer suffer because of consuming these portions as advertised/sold on a regular basis (4-5 days per week)? 1.0 points
Refer to the Table 1-1 from the Dietary Guidelines for Americans, 2020-2025 below. Compare the amounts in your selected fast-food meal to the amounts of a Healthy Dietary Pattern. For example, the amount of meat, poultry and eggs recommended per week in Table 1-1 is 26 ounces. The amount of starchy vegetables in Table1-1 per week is 5 ounces. Discuss how the meal would need to be modified to fit within this Healthy Dietary Pattern. 2.0 points
Part 4 Food Hazards – 4 points
Consider the three major types of food hazards – chemical, physical, and biological.
1. Reflect on your personal experiences with food (preparation in the kitchen, received at a restaurant, delivery, food storage, etc.) and provide at least one real-life example for each of the three food hazards. 1.0 points
2. For each of the three hazards explain: 1.0 points each (to get full points you must answer these questions for each hazard)
a. why your examples are considered food hazards? What could have been (or was) the consequence of this hazard?
b. what do you believe was the root cause of this hazard?
c. how could the hazard have been avoided to create a safe, healthy eating experience?