“Assignment#3 : Cultural Food Trends – JAPAN”

Purpose: To identify cultural food trends to identify origin, purpose, and nutritional implications.

Assignment Objective: Communicates culturally specific nutritional health approaches and outcomes. (MLO 2)

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Outcomes:

Assess cultural food trends, analyzing the typical food choices and specific dietary trends.
Identify origins of these food choices and their relationship to cultural identity.
Make thoughtful evidence-based recommendations for the appropriate use of product as it relates to chronic health outcomes in target region.
Apply the reflective process on key points of personal cultural interest.
ACEND Competencies:

1.7 Applies the principles of cultural competence within own practice.
1.15 Applies knowledge of nutritional health promotion and disease prevention for individuals and groups.

Instructions: For this project, groups of students will choose a culture studied thus far in the courseand assess typical food choices. These food choices will include a typical breakfast, lunch, dinner, and snack, or meal patterns of that culture as appropriate (the Recipe Index in the textbook would be a good place to identify recipes, but other recipes can be chosen as long as they are culturally relevant).Student groups will then analyze the dominant food choices, assessing the meal patterns from the scope of the Core and Complementary Foods Models. Within this assessment, groups will identify rationales for these cultural food trends, identifying the roles of tradition, environment, religion, etc. Your assessment should use appropriate support, including evidence-based information from your textbook and another scholarly article. Lastly, groups will reflect on one main point that really fascinated them about these cultural food choices. This reflection point can be positive or negative, and can be regarding nutrition, public policy, cultural trends, community health, sustainability, or anything else that left an impact.

As you progress, please answer the following questions:

What are the common dietary trends of the culture? What is a common breakfast, lunch, dinner and snack? Why have these food choices been adapted by the culture? What tastes and flavors are common in these food choices?
What are the main sources of protein of this region? What types of protein foods are eaten (i.e. plant or animal protein types)? Does this culture eat meat, why or why not? What other protein food sources are utilized within the culture? Are the main protein sources a core or complementary food? What nutritional value do these foods add?
What are common carbohydrate and fat sources within the culture? Why are these the dominate choices? Are these carbohydrate and fat sources a core or complementary food? If a complementary food, how do they enhance the core food choices? And, what nutritional value do these foods add?
Does this culture have a high fruit and vegetable consumption? Why or why not? What fruits and/or vegetables are consumed? Are these a core or complementary food? If a complementary food, how do they enhance the core food choices? And, what nutritional value do these foods add?
How do the aspects of religion, tradition, and other outside sources affect food selections in the culture/region? How does the environment (soil, sun, proximity to water, etc.) affect food selections in the culture/region?
How do these food trends define the culture? To what extent do the diet trends influence overall health of the region? Are they sustainable? What aspects of the diet culture are considered healthyor not healthy? How do these core and complementary food choices impact health conditions in the region?
What interests you/your group about the culture dietary food choices? Why? Would you eat like this culture? Why or why not?

Project Toolkit:

Use the below to help you with your assignment.

For greater understanding of the Core and Complementary Foods Model, please use the Powerpoint lectures and, if needed, this following website: Accent on Taste: An Applied Approach to Multicultural Competency. (Links to an external site.)

Your group will turn in a written report that includes:

A synopsis of the dietary trends and common breakfast, lunch, dinner and snack (or appropriate cultural meal patterns)
Dietary trends and their cultural significance including religion, environment, tradition, and sustainability
Reflection point including the overall group impression and why this point was chosen/personal significance or interest

Your group presentation will include:

A slide deck with the highlights of your report
Any imagery that would enhance the presentation
Assignment requirements:

Report:

The report is a minimum of 500 words and will be submitted as either a .doc, .docx, or a .pdf.
The report includes a cover page (that is not included in the word count) with your name, course title, and date.
The report is typed in 12-point font, and double-spaced.
The report includes at least 2-3 references: one from the textbook and at least one scholarly article.
The report is formatted in APA Style. (Links to an external site.)
Turnitin is used for all written assignments to check for plagiarism.

Presentation:

The presentation includes a 7-10 page slide deck that discusses the scope of the group project.
The presentation discusses all aspects of the above questions
The presentation is a minimum of 18-point font and is easily able to be read.
The presentation includes at least 2-3 references: one from the textbook and at least one scholarly article.
The presentation is formatted in APA Style (Links to an external site.). (Links to an external site.)
The presentation is 5-7 minutes in length.
Rubric
Cultural Food Trends Grading Rubric
Cultural Food Trends Grading Rubric
Criteria Ratings Pts
This criterion is linked to a Learning OutcomeFood Trends Selection
10.0 pts
Meets Expectations
Culture is appropriate for the assignment and includes a common breakfast, lunch, dinner, and/or snack. In absence, discusses why these food items do not represent the culture.
7.0 pts
Partially Meets Expectations
Culture is appropriate for the assignment and includes a common breakfast, lunch, dinner, and/or snack. In absence, does NOT discuss why these food items do not represent the culture.
4.0 pts
Needs Improvement
Culture is not appropriate for the assignment and does not includes a common breakfast, lunch, dinner, and/or snack. In absence, does not discuss why these food items do not represent the culture.
10.0 pts
This criterion is linked to a Learning OutcomeReport- Evaluation of Dietary Trends and Cultural Significance
25.0 pts
Meets Expectations
Presents a thorough analysis of the dietary trends of the culture in relation to the significance of the region. Answers all questions to address main concerns of report. Report is a minimum of 500 words.
17.0 pts
Partially Meets Expectations
Presents limited analysis of the dietary trends of the culture in relation to the significance of the region. Answers most questions to address main concerns of report. Report is a minimum of 500 words.
10.0 pts
Needs Improvement
Presents a poor analysis of the dietary trends of the culture in relation to the significance of the region. Answers few questions to address main concerns of report. Report is not a minimum of 500 words.
25.0 pts
This criterion is linked to a Learning OutcomeReport- Reflection Point
25.0 pts
Meets Expectations
Reflection point is included in the report and is thorough in its assessment. Writer follows reflective writing principles does an excellent job of describing the reflection point, the group impression(s), and the significance/interest to include in report.
17.0 pts
Partially Meets Expectations
Reflection point is included in the report and is acceptable in its assessment. Writer does an adequate job of describing the reflection point, the group impression(s), and the significance/interest to include in report.
10.0 pts
Needs Improvement
Reflection point is not included in the report and is missing. Writer does a poor job of describing the reflection point, the group impression(s), and the significance/interest to include in report.
25.0 pts
This criterion is linked to a Learning OutcomeWriting and Presentation Conventions
20.0 pts
Meets Expectations
No spelling or grammatical errors. Report uses AMA style for references. 2-3 references used (one being your textbook, the others including a scholarly reference). Powerpoint presentation is clean, no spelling and grammatical errors, easy to read and understand, and is has the appropriate number of slides. Presentation is 5-7 minutes in length.
14.0 pts
Partially Meets Expectations
Few spelling and grammar errors. Report uses AMA style for references. 2-3 references used (one being your textbook, the others being a scholarly reference). Powerpoint presentation is clean, few spelling and grammatical errors, able to be read and understand, and is has the appropriate number of slides. Presentation is 5-7 minutes in length.
7.0 pts
Needs Improvement
Multiple spelling and grammar errors. Report does not use AMA style for references. 2-3 references not used (one being your textbook, the others being a scholarly reference). Powerpoint presentation is not clean, has many spelling and grammatical errors, is not easy to read and understand, and does not have appropriate number of slides. Presentation is not 5-7 minutes in length.
20.0 pts

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