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: