Read ONE of the following in Marion Nestle’s What to Eat:
THE DAIRY SECTION (p.67-107) OR DAIRY SUBSTITUTES (p.108-137)
Submit two posts to this discussion forum about the topic you chose following the guidelines below:
POST ONE – write a post addressing the four prompts associated with your topic (for clarity during grading please number each part of your response.)
DAIRY SECTION PROMPTS – answer these if you chose to read the Dairy Section:
1. After reading the entire section, briefly summarize the author’s suggestions for dietary dairy consumption.
2. In the calcium debate p. 72-74 Marion Nestle references the fact that some traditional diets worldwide contain little or no milk. Based on your reading of the textbook and the What to Eat dairy section do you think this is healthy or unhealthy? Explain your answer.
3. Reflect on your dietary dairy consumption up to now. Did you consume milk or many dairy products as a child? Did your parents? Do you now?
4. Discuss one aspect of the reading that surprised or made the greatest impression on you.
DAIRY SUBSTITUTES PROMPTS: answer these if you chose to read Dairy Substitutes
1. Do you use butter or margarine in food preparation and cooking? If so, do you have a preference and if so what is it based on? Some options might include – taste, price, health claims, upbringing… etc
2. Explain the difference between a naturally solid fat like butter and a naturally liquid fat (“oil”) like olive oil. Briefly describe the process by which naturally liquid fats are rendered more solid at room temperature and explain how this leads to generation of trans fat. If foods naturally have some trans fat what makes the new trans fat molecules so dangerous and different?
3. Do you eat soy or soybeans on purpose? Describe your reasons for eating soy – examples may include taste, price, health claims, upbringing… etc
4. Describe two of the health claims promoted by the soy industry. Based on your reading and any other sources, do you think those claims are legitimate? Explain your answer.
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