Week 1 Discussion: Evaluating nutrition information in internet
To participate in this discussion:
1.- Choose one of these topics below and make your post about this topic and make your post about it (10 points). The idea is to write one or two paragraph in which you answer or refer to the questions/topics below. To do it:
2.- Use the information in your textbook, following the suggested pages. You can also use figures, links to websites or youtube videos. In that case, be sure that you refer to reliable sources. One of the topics in chapter 1 refer to what is considered a reliable source (For example, the link I added below belongs to the FDA).
3.- Make a comment and provide your opinion or new information in the post of 2 other students referring to a different topic (10 points) .
4.- A plus: find an interesting video (try to use official sources that we can trust.
Topics:
In addition to your book, you can find interesting information in this interactive page: https://www.accessdata.fda.gov/scripts/interactivenutritionfactslabel/nutrients.cfm (Links to an external site.)
What are the Dietary Guidelines for Americans? Why are they useful, provide an example. https://www.dietaryguidelines.gov/about-dietary-guidelines/purpose-dietary-guidelines (Links to an external site.)
What agency controls the information in food labels and what changes were made in 1990s? (page 58)
How is the ingredient list organized? (see figure 2.8). Why are not all ingredients in the list included in the nutrition fact panel?
What are “daily values” and what information do they provide? (see page 60 and 61)
In 1990s some changes were made regarding added sugar, why is tis important? (see page 60, which also refers to related information in chapter 1)
What information about vitamins and minerals is listed in the food label. Refer to changes in the requirements between old labels and new labels (see figure in page 60).
What is the “serving size” and what does it means that they standardized? (see figure in page 60 and related information in page 61)
What are nutrient content claims in food labels? Refer to some examples (see page 62)
What are Health claims and structure/function claims in the food label? (see pages 62 and 63)
What is MyPlate and how are the foods organized in this system? page 49. you can also use the info in https://www.myplate.gov/eat-healthy/what-is-myplate (Links to an external site.) Do you think this is a tool you would use? why or why not?
