Life Stages Nutrition Presentation.... Part 2 Food Safety

LIFE STAGES NUTRITION PRESENTATION

Create a 15- to 20-slide Microsoft® PowerPoint® presentation discussing the nutritional needs during a person's different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:

Define nutrient, energy, and fluid needs during each life stage.

Describe nutrients of concern or special concerns during each life stage.

Identify physical activity recommendations during each life stage.

Discuss the following topics for the specified stages of life:

Pregnancy - weight gain recommendations

Lactation - benefits of breastfeeding

Infancy - growth rate

Childhood - helping kids develop healthy eating habits and bodies

Adolescence - helping teens meet nutrient needs

Adulthood - aging and factors that affect it

Include introductory slide, conclusion slide and reference slide

Include speaker notes that detail the implications of each slide.

Include a reference slide with citations in APA format.

Include clip art.

PART 2 FOOD SAFETY

Consult the Food Safety Scenarios document and then complete the following for each scenario:

Scenario 1

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.

Based on Scenario 1, what are the possible sources of food-borne illness?

Although Jeremiah did not get sick, there were several areas throughout Jeremiah's day that could have led him to a serious case of food-borne illness. Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently.

Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through?

Scenario 2

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.

How could this illness have been prevented?

Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?

Describe the temperature danger zone.

How could Martha have sped up the cooling process of the lasagna?

If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?

Scenario 3

Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.

What could be the cause of Sally and her family members' illness?

How could this illness have been prevented?

I attached the Food Scenario Document. Please refer to the document to answer the questions.

THIS IS THE BOOK WE ARE USINGIN CLASS: Grosvenor, M. B., & Smolin, L. A. (2015). Visualizing nutrition: Everyday choices (3rd ed.). Hoboken, NJ: Wiley