Assignment 1:

Write a 350- to 700-word response that explains the associated health problems of the obesity epidemic and eating disorders. Address the following: Describe body composition and the risks associated with excess body fat. Assess factors that influence the obesity epidemic. What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Explain, from a physiological standpoint, how eating disorders may lead to health problems. Provide at least three examples to support your answer.

Format your paper consistent with APA guidelines.

Assignment 2:

Read  each of the following scenarios .

 

Scenario 1:

 

Jeremiah went grocery s hopping on a hot summer day.  He bought food for an upcoming family BBQ; ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad.

 

When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick  up a Frisbee and croquet set.  It took about 10 minutes at the sports store, and then Jeremiah headed home  to prepare the food.  He was concerned that it had been too hot in the car, but everything was still cold when he got home.

 

Jeremiah took the groceries home and put e verything in the refrigerator.  The meat fit well on the top shelf, right above the pota to salad ingredients.

 

Later on, he got the groceries out t o prep everything for the BBQ.  He cooked the potatoes and used a sharp knife to trim some exc ess fat off of the raw steaks.  Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board.

 

Jeremiah formed the hamburger patties, seasoned the steaks ,  and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready.

 

When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about medium doneness, meaning both were pink in the middle.

 

Jeremiah enjoyed one of the steaks he prepared and gave one to his cousin.   The other family members enjoyed the burgers and potato salad; in fact, Jeremiah didn’t have a chance to try the salad.   A couple of days after the BBQ, Jeremiah learned that everyone at the BBQ, with exception of himself and his cousin, experienced a bout of flu-like symptoms the following day.

 

Write  50- to 15 0-word responses to each of the following questions. Be clear and concise, use complete sent ences, and explain your answers using specific examples.

  1. Based on  S cenario  1 , what are the possible sources of food-borne illness?

  2. 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.

  3. 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:

 

After enjoying a delicious dinner of lasagna, Martha cleaned up the kitchen and left the covered tray of leftover lasagna on the counter to cool.   Since the lasagna was so dense and thick, it took about 4 hours for it to feel cool enough to go into the fridge for the night.   The next day, Martha served leftover lasagna for lunch.   She heated the lasagna thoroughly and it was finished.

 

Within about 2 – 3 hours, everyone who ate the lasagna developed stomach cramps, fever ,  and nausea; most eventually started vomiting.   The illness was pretty awful, but thankfully relatively short-lived.

 

Write  50- to 15 0-word responses to each of the following questions. Be clear and concise, use complete sent ences, and explain your answers using specific examples.

  1. How could this illness have been prevented?

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

  3. Describe the  temperature danger zone .

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

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

 

Scenario  3:

 

Sally was making marinated shish-kabobs to grill for dinner.   She made a beautiful marinade and then cut up the raw chicken on a cutting board.   She put the chunks of chicken in the marinade and let it sit on the counter for about 3 hours until it was time to cook.

 

While the chicken was marinating, Sally prepared the vegetables.   She cut them using the same cutting board and knife; she rinsed both off with warm water between cutting the chicken and the vegetables.

 

Once the chicken had marinated, Sally put the chicken and vegetables on skewers to be grilled.   She also started rice in the rice cooker to go with the shish-kabobs.

 

As the shish-kabobs were grilling, Sally put the marinade in a serving dish for extra sauce to put over the rice.

 

Several hours later, Sally and her family members all developed nausea, vomiting, diarrhea, fever, headache, and abdominal pain.

 

Write  50- to 15 0-word responses to each of the following questions. Be clear and concise, use complete sent ences, and explain your answers using specific examples.

  1. What could be the cause of Sally and her family members’ illness?

  2. How could this illness have been prevented?