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Unit 9 – Final ProjectTracy KruegerHW220-01: Contemporary Diet and NutritionKaplan UniversityProfessor Lisa BeachFebruary 11, 2013Table of ContentsUNIT 1 - DIETARY TRENDS AND NUTRITIONInformation to Remember ResourcesTools UNIT 2 - FOOD CHOICESInformation to Remember ResourcesTools UNIT 3 - FOOD CHOICES: ECONOMICS Information to Remember ResourcesTools UNIT 4 - FOOD CHOICES: FOODBORNE ILLNESSESInformation to Remember ResourcesTools UNIT 5 - GENETICALLY ENGINEERED FOOD Information to Remember ResourcesTools UNIT 6 - THE ORGANIC FOOD MOVEMENT Information to Remember ResourcesTools UNIT 7 - GLOBAL FOOD MARKETS Information to Remember ResourcesTools UNIT 8 - CONTEMPORARY WEIGHT LOSS PROGRAMS Information to Remember ResourcesTools UNIT 9 - DIVERSITY OF FOOD CHOICESInformation to Remember ResourcesTools Appendices – A & BUnit 1 - Dietary Trends and NutritionInformation to Remember:Diet and nutrition are defined in unit one. Diet is defined as a plan, an eating habit, a pattern of eating, a nutritional routine, or food intake. It can further be defined by our social and behavioral patterns, such as through one’s ethnic and racial diversity. Nutrition is defined in a layman’s term as the sum of the food we eat and the process by which it nourishes the human body.The role of the U.S. food industry was discussed in this unit. It explained the practices, the production, the process, the manufacturing, selling, and distribution thereof. This unit further defined that because of corporate competition for the U.S. consumers’ dollar, the abundance of food and their profits have become more of a focus rather than consumer health.The United States Department of Agriculture (USDA) dietary guidelines as to nutritional principles and standards were defined in unit one. The following are the nutrient standards established by the USDA discussed in this unit:Dietary Reference Intakes (DRIs): the framework of nutrient standards now in place in the United States. This framework includes the Recommended Dietary Allowance, Adequate Intake, Tolerable Upper Intake Levels, Estimated Average Requirement, and Acceptable Macronutritional Distribution Range Recommended Dietary Allowance (RDA): the average daily intake of a nutrient that will meet the requirement of nearly all healthy people of a given age and gender. Adequate Intake (AI): the suggested daily intake of a nutrient to meet daily needs and support health and serves as a guide for intake when planning diets.Tolerable Upper Intake Levels (UL): the highest amount of nutrient that can be safely consumer with no risk of toxicity or adverse effects on health. Estimated Average Requirement (EAR): the average daily intake of a nutrient that will meet the requirement of half of the healthy people of a given age and gender. Used to plan and evaluate the nutrient intakes of groups, not individuals.Acceptable Macronutritional Distribution Range (AMDR): the suggested distribution of kcalories across the macronutrients.Resources: is a website provided by the U.S. Department of Agriculture and Center for Nutrition Policy and Promotion. It offers nutritional information with regard to the MyPyramid program and can be used by both professionals and consumers alike. is the website provided by the U.S. Centers for Disease Control and Prevention. It offers a comprehensive overview of both nutrition and health issues facing the Unites States. is the U.S.D.A. Dietary Guidance website. This website is a resource for all of the U.S. government nutrition campaigns and programs, including the U.S.D.A. National Agricultural Library.“Burgers on the Brain” – This is a research article that I found during this unit that basically explained that fast food has almost become addictive for Americans. It further accuses the fast food conglomerates of sharing the blame in this addiction.Tools: is a government website that offers what seems to be a thousand different things. It allows a consumer to track his food consumption and then determine his nutritional and caloric intake. This is an excellent tool that I personally use all the time.Unit 2 - FOOD CHOICESInformation to Remember:Influential factors on food choices were discussed in unit two, and these choices are determined socially, culturally, commercially, and institutionally. This unit also explained that with consistency of food comes habit, or whatever nutritionally beneficial foods are available they will in turn become a habit. The flipside of that coin also shows that food habits can also be determined by environment and conditioning, or fads and desires. This further shows that we as a nation need to urgently focus on promoting better food choices and a more physical lifestyle.Genetically Modified Organisms (GMOs) were discussed in unit two, as well. I found this topic to be extremely interesting but very scary. There are two sides to the GMOs debate, the positives are a better resistance to disease and insects, and increased tolerance to weather conditions and finally and finally increased nutritional value. Conversely opponents argue that there is an increased risk of allergies, potential toxicity and danger to the environment with the use of GMOs.Food safety and labeling was examined in this unit. Food labeling became a law under the Nutrition Labeling and Education Act of 1990 and has been in use since 1994. This label is required on all prepared or processed foods, such as breads, cereals, canned and frozen foods, snacks, desserts and beverages, but is voluntary for fresh fruit, vegetables and seafood. Food processing safety was explained by rinsing raw produce, even if the skin or rind is not eaten, removal of and discarding the outmost leaves of a head of lettuce, both to remove pesticide contamination and storing peeled or cut fruits within two hours of doing so to reduce bacterial growth. Resources: International Food Information Council Foundation site provides food safety, nutrition, and healthful eating information to help consumers make good and safe food choices. This website also provides information to consumers that explain food labeling, as well as additives and ingredients of consumed foods. USDA National Farmers Market Directory, maintained by AMS Marketing Services, is devised to provide members of the public with access to information about U.S. farmers market locations, directions, operating times, product offerings, and accepted forms of payment based on zip code location. is a site that used several times throughout this unit that I found very interesting. The Non-GMO Project is a non-profit organization committed to preserving and building sources of non-GMO products, educating consumers, and providing verified non-GMO choices to the public.“GE Crops and Unsustainable Agricultural Practices are Destroying our Planet’s Soil and Food Supply”This was a research article that I used during this unit to expand my information on the negative effects of GMOs on our soil and ground water.Tools:Calorie Counter & Diet Tracker by MyFitnessPalThis is an app offered on smartphones that is excellent. It allows you to journal what you are eating throughout the day, and the end of the day a report of nutritional and caloric intake is available. It also has a barcode scanner that can be used on any UPC symbol and will automatically incorporate the nutritional information of that item into your day for the serving amount consumed.UNIT 3 - FOOD CHOICES: ECONOMICSInformation to Remember:Money and the economics of food choices were examined in unit three. It revealed that the cost factor of adding value to food while keeping overall costs low influences food choice because an overabundance keeps food costs low compared to those anywhere else in the world. Food in the United States is both plentiful and inexpensive compared to low-income countries, however because there is a distinct difference between the wealthy and low-income in our country, poverty has created much hunger in our otherwise extremely sophisticated nation. The wealthy can afford the healthier and organic foods, whereas the poor are targeted by the fast food and alcohol industries. In the United States, food production is sufficient to meet the nutritional requirements of the population, but many people are too poor to afford an suitable dietThe social and health costs of malnutrition were explored in this unit, as well. It discussed the effects of poverty, unemployment, the high cost of housing, inadequate welfare and food assistance benefits to those that are malnourished. There are special populations that are most at risk which include low-income women, low-income people in general, the poor, minorities, older adults and the homeless. Malnourishment is costly as it causes many health issues. One-third of all American families fall below the national income and poverty level.Food resources and the ability to get more for your money were also explored in this unit. Learning to read food labels is an important part of learning to shop wisely and to select foods with less fat, saturated fat, cholesterol, and sodium and more complex carbohydrates and dietary fiber. Proper meal planning and understanding unit pricing is critical to a food budget. Utilizing farmer’s markets, consumer co-ops, food banks, and discount food stores will allow the consumer to stretch their food budget.Resources: is a website that I used during our unit three discussion that states the main factors that are influential in food choices. The six factors it lists are culture, health, emotion, economic status, marketing and advertising and taste. Consciously or unconsciously, individuals choose particular foods over others and these six factors in particular influence their respective choices. website is offered by Environmental Working Group, a non-profit research organization, which has examined over 1,000 foods to determine the ones that have the fewest pesticides, contaminants and artificial ingredients and are reasonably priced. They have a printable booklet "Good Food on a Tight Budget" and it suggests tips for healthy, inexpensive foods. utilized this website as a reference during unit three. It is an article that explains that for the first time in human history, the number of overweight people equals the number of underweight people. It further explains that while the world's underfed population has declined slightly since 1980 to 1.2 billion, the number of overweight people has surged to 1.2 billion.“2012 World Hunger and Poverty Facts and Statistics”This is a research article that explained the concept of hunger and malnutrition worldwide despite the exorbitant amount of food that The United States alone produces.Tools: online tool helps to plan and organize your daily meals, create a healthy shopping list, create an ongoing pantry inventory list and keep favorite healthy recipes in an online cookbook. UNIT 4 - FOOD CHOICES: FOODBORNE ILLNESSESInformation to Remember: Foodborne illnesses and disease was discussed in unit four. Food poisoning, food infection and foodborne illness are terms used to describe conditions related to the consumption of contaminated food products. Many foodborne bacteria exist, such as E. coli, Salmonella and Staphylococcal, to name a few. These bacteria can be kept to a minimum with proper food handling, storing food safely and cooking food properly. There are various forms of transmission of bacteria when it comes to food handling. Bacteria are often transferred by infected food handlers, but unsanitary equipment or storage procedures can create the problem. Food service workers control the amount of time and the temperature of food during preparation and if procedures are not followed, then food held more than two hours even at ideal temperatures may initiate a foodborne illness. Standing water or liquid in or around the food promotes bacteria growth and cooking temperatures from 45 to 140°F promote bacterial growth with fastest growth between 72 and 98°F.Prevention of foodborne illnesses can be prevented in many areas. Industry controls in retail food establishments are completely necessary. Also, food safety in the marketplace, such as with pasteurized juices. Food transportation is critical as proper temperatures must be maintained throughout the entire mode of transportation to assure the food arrives without contamination of illness promoting bacteria.Resources: website is offered by the Federal Food and Drug Administration. The FDA is responsible for protecting and promoting public health through the regulation and supervision of food safety, tobacco products, dietary supplements, prescription and over-the-counter pharmaceutical drugs, vaccines, biopharmaceuticals, blood transfusions, medical devices, electromagnetic radiation emitting devices (ERED), and veterinary products. is a factsheet offered by the Centers for Disease Control and Prevention (CDC) instructing consumers on what they need to know about foodborne illnesses and current recalls associated with affected produce. is another fact sheet offered by the Centers for Disease Control and Prevention (CDC) that I used during this unit to get instructions on the basics of safe food handling.“Foodborne Illness”This is a research article that I found during unit four that explained in great detail the types of bacterial contamination and the illnesses that resulted in those cases. It further examined how foodborne illness or food poisoning is caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites.Tools: website is a recipe analyzer. You use your favorite recipe and input all the ingredients to determine calories, carbohydrates, protein or fat preserving. UNIT 5 - GENETICALLY ENGINEERED FOODInformation to Remember:Genetically assisted agriculture was discussed in unit five. One example of this is the use of Bovine Growth Hormones (BGH), it is hormone that is extracted from the pituitary glands of cattle and it has been used for more than 60 years in the dairy industry to boost milk production. Other examples are Genetically Modified Animals, Genetically Modified Plants and Genetically Modified Foods (GMOs).The pros of GMOs were discussed in this unit, as well. The pros given are resistance to disease and insects, increased tolerance to weather conditions and increased nutritional value by adding increased protein and micronutrients which could reduce the continuing nutrient deficiencies in developing countries. Furthermore, they are able to extend the shelf life of produce, they can biopharm by using cloned animals for pharmaceutical research and genetically modified crops contain a potential for increased phytochemicals that help maintain health and reduce the risks of chronic diseases,Conversely, the argument against GMOs was also represented in this unit. Opposition to the use of genetically engineered foods comes from several sectors; environmentalists, scientists, marketplace representations from healthcare and consumers have concerns about the safety and long-range effects from using biotechnology for food development and production. Additionally, consumers and other opponents debate this as well. The arguments against them are environmental hazards, unintended harm to other organisms, reduced effectiveness of pesticides, gene transfer to non-target species and ethical issues. No one knows what the use of these will do to our future either.Resources: is a website that provides complete information including graphics related to genetically engineered foods and the science debate, advantages and disadvantages. is a website that provides information about how genetic engineering of crops is being used in health and medicine. is the United States Department of Agriculture (USDA) website and it provides information and the support of biotechnology and science in agriculture.“Long Term Toxicity of a Roundup Herbicide and a Roundup-TolerantGenetically Modified Maize”This is a research article on the effects of Monsanto’s use of Roundup herbicide in the genetically modified corn and soybean seed that is sold to farmers for mass production to add to the food supply.Tools: American Heart Association Activity Tracker is a free online tool that helps make positive lifestyle changes through walking and a better diet. It is a great way to track progress while incorporating a walking program.UNIT 6 - THE ORGANIC FOOD MOVEMENT Information to Remember:The term “organic food” was defined in unit six. National organic standards require that organic growers and handlers be certified by third party state or private agencies or other organizations that are accredited by the USDA. Farmers and handlers who sell less than $5,000 a year in organic agricultural products, as well as retailers, that do not process these products are exempt from certification, they must meet all certified organic grower and handler requirements to maintain the organic integrity of the organic products they sell. Anyone who knowingly sells or mislabels as organic a product that was not produced and handled in accordance with the regulations can be subject to a civil penalty of up to $10,000 per violation. Organic farming versus conventional farming was compared in this unit, as well. Organic farmers are ones that want to avoid the use of synthetic fertilizers, herbicides, insecticides, fungicides, preservatives and other chemical ingredients to produce and market organically grown crops. Traditional methods of farming are often criticized by supporters of organic methods. They feel that conventional farmers have a detrimental impact on humans and the environment due to the practices that are used; many organic supporters call the products of conventional practices unsafe and unhealthy. Many factors influence the decision to buy, or not buy organic food. Factors to consider when purchasing organic versus non-organic are nutrition, quality and appearance, the use of pesticides, the environmental effect, cost and taste. Buying fruits and vegetables in season to ensure the highest quality will also lower the price of organics.Resources: is a website that I used during this unit that I found very interesting. It explains the Slow Food Movement and how it is slowly working its way into many communities. Mayo Clinic adds their opinions on this website as to if organic foods are safer and more nutritious. help guide website assists consumers in understanding organic food labels, benefits and the claims of organic foods. “Little Evidence of Health Benefits from Organic Foods, Stanford Study Finds”This research article compared organic and conventionally grown food, and found little evidence that organic foods are more nutritious.Tools: is a government website that offers many different nutritional tracking options. It allows a consumer to track his food consumption and then determine his nutritional and caloric intake. This is an excellent tool that I personally use all the timeUNIT 7 - GLOBAL FOOD MARKETS Information to Remember:Globalization and world markets were defined in unit seven. Globalization is a broad term referring to increased integration, interconnectedness and interdependence of international economic activity and social relations. Foods and products produced here in the United States are no longer just kept within our boundaries, they are shipped worldwide and likewise they are shipped into our country as well.The impact of globalization was also discussed in this unit. Increased food and fuel prices have begun to be felt all over the world as a result of this mass world market trade. World hunger and poverty are very much affected with the soaring costs associated with trade. Many vulnerable populations spend a great deal of their income on food, and these increasing costs continue to spiral out of control due to inflation.World food markets are impacted by a number of concerns including trade sanctions, export and import regulations and tariffs, prices increases in food, global food sales, investments by the International Monetary Fund (IMF) and world hunger caused by poverty. The United Nations Food and Agriculture Organization (FAO) has determined that chronically undernourished people are caught in a vicious cycle of of low productivity, chronic poverty and hunger. Methods to assist in improving this this cycle can be addressed by global efforts in improving agriculture, expansion of food markets and improving trade and aid agreements based on a redistribution of resources to those countries where trade imbalances exist.Resources: is the website for the World Health Organization and it provides information and facts as to world populations and populations living in hunger. website provides information as to the world populations and the world summit. website provides information on the effect of surging food prices on the world food market.“The Globalization of Markets”This is a research article that explains the worldwide success of a growing list of products that have become household names all over the world as a result of globalization. Tools:MapMyRunThis is a smartphone app that I use regularly. It allows you to map your routes via GPS, log your workouts, track your food and track all your activity for months at a time. UNIT 8 - CONTEMPORARY WEIGHT LOSS PROGRAMS Information to Remember:The world of weight loss and the various programs and/or drugs associated with it were discussed in unit eight. Supplemental diet aids that claim to work that were introduced in this unit were the Herbalife Nutritional Program, Ultra Slim Fast, Diet Pills Containing PPA, Glucomannan Supplements, Chitosan Supplements, Chromium Supplements, Green Tea Extract Supplements and Spirulina Supplements (Algae Tablets). If there were a magic potion everyone would be thin, unfortunately the world of weight-loss contains exaggerations, lies, half-truths and mis-truths.There are hundreds of “diets” available to consumers. Some programs require large sums of money to utilize them; others are the newest fad available from the drug store. Despite all the hype, the only solution that works is to decrease caloric intake and increase physical activity. Success or failure of any weight-loss program depends on a number of individual and societal factors including motivation, body image, health concerns and level of commitment to making dietary changes.The last item discussed in this unit was alternative approaches to weight loss. The FDA has approved four drugs for short-term use in weight loss and they are as follows: benzphetamine, diethylpropion, phendimentrazine, and phentermine. These work by modifying the neurotransmitters in the central nervous system. These medications, because of potency and possible addictiveness, are indirectly regulated by the Drug Enforcement Agency (DEA). Resources: website is a guide to some of the most popular weight loss programs on the internet. website has Experts challenging Legislators, Educators, Urban Planners, Businesses, and Nonprofits to adopt new strategies to combat obesity. Plus is a website that offers all information related to obesity and how to obtain the necessary information regarding the weight loss to end it“Fight Fat to Help Your Heart.” This is a research article that explains how carrying extra pounds around your middle could tip the scales toward cardiac disease. Counting calories can help to keep your heart young.Tools: is a free online food tracker and personalized meal plan tracker, a customized fitness plan tracker, it has a SparkPoints motivation program, support from experts on message boards, articles, recipes and dieting tips. UNIT 9 - DIVERSITY OF FOOD CHOICESInformation to Remember:The ever changing diversity of the population of the United States has definitely influenced the nutritional needs of the population. Today, ethnic foods are extremely prevalent in availability as a result of increased ethnic diversity. Various cultures eat a range of different foods according to their respective cultures. Ethnicity must be taken into consideration, as well as, cultural, and racial influences on nutritional choices more than ever because our population has become such a melting pot.Cultural diversity is a major part of American eating. We have hundreds of variations of cultural foods available in a moments’ drive. Immigrants bring a unique cultural perspective to America and their beliefs’ and practices directly influence food choices and nutritional health status. Because of the diversity in food habits, beliefs’ and practices, nutrition educators must acquire knowledge by conducting research about the eating habits of each community they serve. This unit helped us learn more about the various habits, customs, religious and other influences on food choice by various different cultures. It helps us un the nutritional field to become culturally sensitive and culturally competent in delivery nutrition education to all nationalities and cultures. Staying educated of these variations will make me better in my career.Resources: is a website offered by the Ohio University and it provides an index of reports and fact sheets including the Cultural Diversity: Eating in America Fact Sheets. Cultural Food Diversity Program website literally explains the tastes of the world and every culture. Centre for Cultural Diversity in Ageing is a website that primarily supports the aged care sector address the needs of elderly people from culturally and linguistically diverse backgrounds.“Culture, Food, and Nutrition in Increasingly Culturally Diverse Societies”This is a research article that describes the issues related to food habits and health that arise when large numbers of people from traditional cultures immigrate to countries where other biomedical health values and beliefs dominate. Tools: is a free online Carbon Foot Print calculator. This carbon footprint calculator estimates how many tons of carbon dioxide and other greenhouse gases your choices create each year.Appendix A: Unit 2 Assignment – One Day Food/Activity Analysis(Supertracker, 2012)(Supertracker, 2012)How does your diet compare to the 2010 Dietary Guidelines?My daily diet mirrors the 2010 Dietary Guidelines in a positive manner. I have worked very hard over the past ten years to change my lifestyle for the better. I was 60 pounds plus overweight at that time, had severe depression and low self-esteem. I changed everything about my eating and exercise habits after my divorce, and at the age of 48 have never been in better health mental or physical shape in my life. The 2010 Dietary Guidelines suggest leaning toward more of a plant-based diet, emphasizing vegetables, cooked dry peas and beans, whole grains, nuts and seeds; increase the use of seafood and fat-free or low-fat milk products with only moderate use of lean meat, poultry and eggs. It also suggests reduced sodium, sugars and fats in your chosen foods, especially limiting refined grains with high levels of these ingredients. It also recommends reducing overall calorie intake and increasing physical activity. I have done all of the above over the course of the last ten years and have also maintained my weight loss over those years. Additionally, I work out five to six days per week and include a balance of weight training, yoga, cardio and running weekly (Schlenker & Roth, 2011).?What were the major influences on your food choices and your physical activity?Technically, I am my only influence on my food choices. I have taught myself to make food choices that properly fuel my physical activity. I have learned to eat only when hungry and do not ever allow myself to feel unpleasantly full after a meal by eating slower and being cognizant of when I start feeling satisfied. I used to be an emotional eater and a stress eater. The amount of exercise I do now keeps any stress and depression at bay through endorphins, so that is no longer an issue. I used to eat out of boredom many times too, now I am so busy with school, work and working out that is no longer an concern either.What improvements could be made in the 2015 Dietary Guidelines to help consumers overcome barriers to choosing healthy foods and engaging in regular physical activity?I would say eat a variety of foods to reduce boredom in what you are eating, learn how to prepare foods and cook them in a healthy way, eat a rainbow of colors in what you do eat to get all the potential nutrients available from your foods, start physical activity slowly and commit to 21 days of physical activity so as to create a habit, vary your forms of exercise so boredom does not set in and finally I would say be open to trying new and different foods and activities, you may be surprised how well you like them!Appendix B: Cultural Food Preferences of the AmishThe Amish are considered plain. I reside in Ohio and it holds the largest population of Amish residents in the country. Eating habits vary among the Amish depending on where they live, the type of work they do, and the mode of transportation they use. Traditionally the Amish community has been farm based with families growing or raising most of their own food and traveling by horse and buggy. This pattern is changing in urban areas, however, because of the scarcity of land and hazards of horse-and-buggy travel. Many Amish are leaving their farms, and gardens are becoming smaller. This is not the case however with the surrounding communities of Amish that live near my home. They all have extremely large, well-kept gardens, orchards and farms. Many any have their own bakeries and stores where they sell their homemade items. Breads and cereals are usually made from whole grains and served often at meals. In some families, cakes and cookies are available at most meals; in others sweets are limited. ReferencesBrandt, M. (2012, September 3). Little Evidence of Health Benefits from Organic Foods, Stanford Study Finds. Retrieved from Stanford School of Medicine: , M. (n.d.). 6 Factors That Influence Our Food Choices. Retrieved from eHow: Home Page. (n.d.). Retrieved from Centers for Disease Control and Prevention: , S. (n.d.). The Slow Food Movement. Retrieved from The Daily Green: Guidelines for Americans. (n.d.). Retrieved February 11, 2013 from : Illness. (n.d.). Retrieved from Science Daily: , G., & Halweil, B. (2000, March 9). The World Pays a Heavy Price for Malnutrition. Retrieved from The New York Times: Séralini, e. a. (2012). Long term toxicity of a Roundup herbicide and a Roundup-tolerant. St. Louis, MO: Elsevier.Martindale, D. (2033). Burgers on the brain. New Scientist , Vol. 177, Issue 2380.Meal Planning Tools. (2013). Retrieved from Meals Matter: , M. (2013, January 12). GE Crops and Unsustainable Agricultural Practices are Destroying our Planet’s Soil and Food Supply . Retrieved from : Pyramid Resources. (n.d.). Retrieved from USDA Food and Nutrition Center: , M. (2007). Foof Politics, How the Food Industry Influences Nutrition and Health. Berkely and Los Angeles, CA: University of California Press, Ltd.Ohio State University Extension Fact Sheet Family and. (n.d.). Retrieved February 11, 2013 from Ohio State University Extension: Health Focus. (n.d.). Retrieved from US Food and Drug Administration: , E. D., & Roth, S. L. (2011). William's Essentials of Nutrition and Diet Therapy, 10th Edition. St. Louis, MO: Mosby, Inc.Schlosser, E. (2002). Fast Food Nation: The Dark Side of the All-American Meal. New York, NY 10003: Houghton Mifflin Company.Supertracker. (2012). Retrieved February 11, 2013 from U.S Department of Agriculture: (with+salt%2c+no+fat+added)What is a GMO. (2013). Retrieved February 11, 2013from Non-GMO Project: Nutrition and Food Safety Resource. (2012). Retrieved February 11, 2013 from Food Insight: , J. (2012, August 8). Cheap, Healthy Food Tips Offered By EWG For Eating On A Tight Budget. Retrieved from Huffington Post Green: ................
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