1. Valerie Riva, MS, RD, LD/N

2. Seminar 1 Learning Objectives: 1. Get to know each other 2. Go over syllabus 3. Answer your questions 4. Discuss this Seminar’s topic – What Are Whole Foods? 5. Review of Unit 1

3. This is Me…

4. Now It’s Your Turn… Tell us 1 interesting fact about yourself!

5. First, the basics Here is my contact info:  Kaplan Email Address: vriva@kaplan.edu  AIM Instant Messenger Name: VRivaMSRD  Office Hours on AIM: Wednesday 9-10 pm  Remember – I’m always just an IM or email away.  I will get back to you within 24 hours

6. Questions?  During the seminar please feel free to ask questions.  I can answer questions at any time.  As soon as I finish my thought, I will answer your question.  If you are still unclear – send me an email and I will get to it right after seminar.

7. Moving forward  Let’s look at the syllabus

8. NS430 : Introduction  Syllabus Location –Course Home –Doc Sharing Contents –Course Topics –Assessment Rubrics –Policies Questions about the syllabus???

9. Moving on! Does everyone have their textbook? If you don’t have your textbook – please email me after seminar.

10. NS430: Introduction Course Description This course explores various aspects of whole foods including their production, preservation, transport, storage and costs. Studies will address geographic, climatic and societal influences on whole food production. Students will learn strategies to inform and educate producers and consumers of the financial issues, governmental assistance and alternative methods of whole food production.

11. NS430: Introduction Course Outcomes: 1. Differentiate among processed, organically grown and whole foods. 2. Explain the advantages and disadvantages of whole foods. 3. Discuss various influences on whole foods production. 4. Create educational materials for producers and consumers regarding whole foods production.

12. NS430 : Introduction Topics: What are Whole Foods? Advantages and Disadvantages of Whole Foods Vegetables and Fruits Whole Grains Nuts and Seeds Protein Organic Foods Educating Producers and Consumers

13. NS430 : Introduction  Topics: What are Whole Foods? Advantages and Disadvantages of Whole Foods Vegetables and Fruits Whole Grains Nuts and Seeds Protein Organic Foods Educating Producers and Consumers

14. NS430 : Introduction Grade Distribution and Weighting Total Points 9 Discussion Questions (50 points each) 450 3 Unit Projects (100 points each) 300 Final Project – Part 1 125 Final Project – Part 2 125 TOTAL: 1000 points

15. Plagiarism – Don’t do it!  Plagiarism - Using another person’s words, ideas, or results without giving proper credit to that person; giving the impression that it is the student’s own work  Please read the syllabus regarding the specifics of plagiarism  Kaplan University subscribes to a third-party plagiarism detection service, and reserves the right to check all student work to verify that it meets the guidelines of this policy

16. Questions

17. Unit 1: What Are Whole Foods? Learning Outcomes Describe whole foods Describe processed foods Explain the influences of whole foods production

18. Unit 1: What are Whole Foods?

19. Whole Food: Defined  What constitutes a “Whole Food?”  What are the key/critical differences between Whole and Processed?  Who developed the definition and monitors that standards?  Is the definition, in your opinion, valid? Why or why not?  How could the definition be altered or improved upon?

20. Nothing Added:  When are products added to Whole Foods and what is the rationale behind adding these products? What products added to food are currently under debate? What products added to foods are obviously beneficial? How does adding products to Whole Foods impact the industry or the credibility of the product? Should Whole Food be the food, and nothing but the food, regardless of nutritional impacts… even when they are positive?

21. Nothing Taken Away:  Is this standard upheld with all Whole food products? Why or why not? What are common examples of components of Whole Foods that are taken away but still termed ‘Whole Foods?’ Are there valid reasons why certain components of foods should be taken away from food products and still be termed as ‘Whole?’ –In your opinion, what should those standards be and how should they be justified? –Do these exceptions compromise the integrity of Whole Foods? If so, how?

22. Whole Food Production:  How are food products produced? What are the ‘criteria’ used to be defined food as ‘whole?’ Are the criteria met consistently? Are the criteria monitored consistently & accurate? By whom? Are there external influences that impact whether a food is classified as ‘Whole?’

23. Whole Food Production (Cont…):  How are food products produced? Is the assessment process ‘objective?’ Or, are there foods that are defined as ‘whole’ out of convenience or by other influences? What may influence wide-spread production of ‘whole foods?’ Do Whole Foods genuinely offer more or better nutritional value than other non-processed foods? Is the cost/value relationship worth the added investment in the higher prices of Whole Foods?

24. Unit 1: What are Whole Foods?  What influences whole food production? Geographical Climatic Societal

25. Public Perceptions: Public perceptions of Whole Foods vary… why?  What are examples of marketing campaigns that you have seen recently that address perceptions of Whole Foods and their associated value?  Does the general public see, understand, and believe in the value of choosing Whole Foods instead of processed foods? Sometimes, always, never?  What actions would you recommend to the Whole Food industry to change general public perceptions that would improve the cost/value relationship?

26. Consumer Trends:  Does the typical supermarket offer as much variety of Whole Foods as processed foods? Why or why not?  Why do many Whole Foods need to be purchased in specialty stores?  Are the higher costs (in some cases) of Whole Foods really worth the nutritional value? What are examples?

27. Popular Quick Service Nutritional Facts

29. Unit 1: What are Whole Foods?  Next Week:  Advantages and disadvantages of whole foods.  Bruce, B., Spiller, G. A., Klevay, L. M., & Gallagher, S. K. (2000). A Diet High in Whole and Unrefined Foods Favorably Alters Lipids, Antioxidant Defenses, and Colon Function. Journal of the American College of Nutrition, 19 (1), 61-67.