Title: Explore basic concepts of nutrition for meeting health-related dietary needs.
Course: Nutrition and Wellness (19253-36) > Section: Investigating Principles of Nutrition

Exploration should include

- defining food sensitivity
- defining food allergy
- listing various conditions (e.g., weakened immune systems, allergies, diabetes, hypertension, cholesterol, cancer, heart disease, autism spectrum disorder [ASD], stroke, celiac, lactose intolerance, athletes, vegetarians and vegans, pregnant and/or lactating females) that require special dietary needs
- explaining the basic concepts of nutrition and nutritional therapy related to each identified need
- identifying allergen awareness and allergy training options (e.g., ServSafe, AllerTrain, Tap Series, frequent sensitivity testing).

Process/Skill Questions:

Thinking

- Why are nutrition and wellness often in the news?
- Why is there a rise in the need for specialized diets?
- How does one distinguish between a dietary need based on a health condition and a fad or personal choice?
- What effects do processed foods have on our general health and well-being?

Communication

- What skills are needed to design a diet for a person with special dietary needs?
- What have researchers found that connect foods with health benefits and health concerns?

Leadership

- How can a modified diet be made appealing to the general public or the family as a whole?
- How can parents model and teach good eating habits to their children?

Management

- What resources are available to assist in creating and modifying menus for populations that require dietary modifications?
- What factors would a dietitian consider when designing an eating plan to meet a patient’s medical needs?

Teacher Resources:

- Accommodating Children with Special Dietary Needs in the School Nutrition Programs, USDA
- AllerTrain
- Food Allergies, United States Food and Drug Administration (FDA)
- Tap Series
- The ServSafe Allergens