Welcome to the Week 14 Discussion Board! Food Safety
On this discussion board, we will be discussing food safety.
Assignment Instructions:
- Use critical thinking and apply the information you learned in chapter 17.
- Select ONE question from the list below and answer it completely.
- Write a professionally written paragraph to answer your selected question.
- Your instructor is looking for 3-4 key points in your responses that relate to this week’s readings.
- Reference your information using the APA citation format.
Participation in weekly discussions is worth a significant part of your final grade and this forum presents you with an opportunity to develop a lifelong skill of written communication. Please review the grading rubric attached to this assignment so you know what is expected. Please see the course calendar for specific due dates.
Select the question you would like to answer from the list provided below:
- Name the pathogens and other agents that cause foodborne illness.
- What are the four Cs that can prevent foodborne illness?
- Discuss how the food supply is protected in the United States.
- Explain what food additives are and the role they play in food production.
- Explain what toxins and chemical agents are in the food supply.
The chapter begins with a review of the various pathogens that cause foodborne illness: bacteria, viruses, parasites, fungal agents, and prions. Advice for preventing foodborne illness includes rules for purchasing, preparing, storing, and reheating foods. Several food preservation methods are described. We will learn how to prepare for disasters by maintaining an emergency supply of food and water. Your instructor will be looking for detailed answers that are both substantive and informative. Read
The following link will take you to the module page of the course. At the top of the page, you can click on the textbook pdf and navigate to your assigned reading section.
Visit this website to learn about the 10 Dangerous Food Safety Mistakes and how to avoid them
Centers for Disease Control and Prevention. (2020, March 20). 10 Dangerous Food Safety Mistakes. Centers for Disease Control and Prevention. https://www.cdc.gov/foodsafety/ten-dangerous-mistakes.htmlLinks to an external site.
- Chapter 17 in the University of Hawaii
- Weekly Study GuideDownload Weekly Study Guide
- Vocabulary List Download Vocabulary Listand Quizlet LinkLinks to an external site.
Watch
Watch the videos below.
- CDC in Action: Foodborne Outbreaks:
Watch this video to learn how the CDC tracks and works to contain foodborne outbreaks.
- Start at the Store:
Watch this video to learn tips and tricks that you can use during your next shopping trip to prevent foodborne illnesses in your home.
- Foodborne Illness Video Testimonial:
Foodborne illnesses can be more dangerous than you might think and may cause lasting effects on the body. Watch this video for just one story of an individual who ate a contaminated food item that changed her and her daughter's lives forever.
Week 14 Nutrition Analysis Project- Part 2Nutrition Analysis Project- Part 2
The Week 14 Nutrition Analysis Project is considered a Final Project in the course and is not subject to the late coursework and extension policy. The Week 14 Nutrition Analysis Project is due on the due date.
Week 14: You will use the CronometerLinks to an external site. nutrition tracking website to complete another one-day food journal and record your intake. In your final reflection you will note where you made positive changes and where you have room to improve to help you optimize your nutritional status. Did you meet your goal? If not, what barriers prevented you from meeting your goal(s)?
To begin part 2 of this assignment, access the CronometerLinks to an external site. nutrition tracking website from your computer using the account you created for part 1. All your settings should have been saved in your account
- When you are finished entering your intake for your second one-day analysis, mark the day completed in the upper right-hand corner of the screen.
- Then take two-three clear screenshots, one of your Food Journal and Energy Summary/Targets and then one-two screenshots of Highlighted Nutrients.
- Submitting clear and easy to read screenshots is critical. If your instructor cannot read the analysis reports, points will be deducted.
- The analysis information is only stored on the website for 7 days, so take your screenshots right after you have finished entering your intake and save the screenshots in a safe place on your computer.
- The easiest way to submit this assignment is to copy and paste the screenshots into the assignment file, save the file as a PDF file and upload the file.
- If you need guidance with entering your food/drinks, visit the Cronometer Web Version support pageLinks to an external site..
Downloadable Week 14 Nutrition Analysis Project - Part 2Download Downloadable Week 14 Nutrition Analysis Project - Part 2
Rubric
Project Rubric_Part 2_SCI131
| Criteria | Ratings | Pts |
|---|---|---|
This criterion is linked to a Learning OutcomeFood Journal/Nutrition ReportCompletes food journal and generates nutrition report. Provides screenshots of reports that are clear and legible. | 15 to >13.5 ptsExemplaryMeets all guidelines with no errors. 13.5 to >12.0 ptsAccomplishedMeets all guidelines; contains minor errors. 12 to >10.5 ptsAcceptableMeets some of the guidelines; contains major errors. 10.5 to >0.0 ptsInadequateDoes not meet the guidelines. 0 ptsNo Submission | 15 pts |
This criterion is linked to a Learning OutcomeContent/KnowledgeResponses focuses clearly on the assignment. Well organized. Demonstrates original and critical thinking, answers all questions thoroughly. Provides specific examples on modifying nutrition intake to meet recommendations/guidelines. | 15 to >13.5 ptsExemplaryMeets all guidelines with no errors. 13.5 to >12.0 ptsAccomplishedMeets all guidelines; contains minor errors. 12 to >10.5 ptsAcceptableMeets some of the guidelines; contains major errors. 10.5 to >0.0 ptsInadequateDoes not meet the guidelines. 0 ptsNo Submission | 15 pts |
This criterion is linked to a Learning OutcomeAnalysisUsing critical thinking and reasoning, analyzes the 3 SMART goals set in Part 1. Provides detailed responses discussing barriers and/or new insights. Provides specific examples supported by the nutrition analysis reports. | 15 to >13.5 ptsExemplaryMeets all guidelines with no errors. 13.5 to >12.0 ptsAccomplishedMeets all guidelines; contains minor errors. 12 to >10.5 ptsAcceptableMeets some of the guidelines; contains major errors. 10.5 to >0.0 ptsInadequateDoes not meet the guidelines. 0 ptsNo Submission | 15 pts |
This criterion is linked to a Learning OutcomeMechanics and APASpelling, punctuation, and grammar are correct. Both sentence and paragraph structures conform to current conventions. Assignment is organized and easy to follow. All references are evidence-based, reliable sources that represent original thought with outside information, including in-text and full citations in current APA format. | 5 to >4.5 ptsExemplaryMeets all guidelines with no errors. 4.5 to >4.0 ptsAccomplishedMeets all guidelines; contains minor errors. 4 to >3.5 ptsAcceptableMeets some of the guidelines; contains major errors. 3.5 to >0.0 ptsInadequateDoes not meet the guidelines. 0 ptsNo Submission | 5 pts |
Total Points: 50