Assessment Details | Nutrition for Health Promotion and Disease Prevention https://class.coursera.org/nutrition-002/human_grading/view/courses/9...

Peer Assessments (https://class.coursera.org/nutrition-002/human_grading/) / Assignment #3: Healing Foods, A Multicultural Potluck

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Evaluation Phase

2. Evaluate peers

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Results Phase

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In accordance with the Honor Code, I certify that my answers here are my own work, and that I have appropriately acknowledged all external sources (if any) that were used in this work. Save draft

Introduction: The diversity of our course population serves as an excellent foundation for the premise of this assignment on healing foods. Throughout this course you have learned about the health impacts of our food choices. Foods of different chemical makeup, in varying proportions, and in particular distribution patterns can have a profound effect on disease prevention and health promotion. No matter the culture you align with, to some degree, food in your culture is polysemic. Polysemic symbols are those that carry several, simultaneous meanings. For this assignment, you will create a food item or dish that represents the ability to prevent disease or promote health in your food culture. Examples of food items with perceived therapeutic benefits include: Use of nopales (cactus) in Mexican food culture to help lower blood sugar in people with diabetes Use of chicken soup in the United States to convey healing for people who are sick with the common cold or flu Kimchi used in Korea is thought to promote digestive health among other health benefits While those are examples of geographic cultures, you do not need to limit your cultural potluck item to your country of origin. You may choose a food item or dish that has religious, personal or political importance, provided there is a cultural link to that foods impact on health. You will prepare the dish at home, do an independent nutrient analysis, provide visual documentation of the final product, and then share with your classmates the health-related significance that this cultural dish has. The item that you make does not need to have evidence that it actually works to prevent disease or promote health, but if there is evidence supporting the use of the food item for health reasons, you are

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Assessment Details | Nutrition for Health Promotion and Disease Prevention https://class.coursera.org/nutrition-002/human_grading/view/courses/9...
encouraged to include reference to that. Instructions To complete this assignment, you must first do the following: Identify a food or beverage with cultural, personal, religious, or political importance to you, with purported effects on health promotion or disease prevention Prepare this dish, keeping notes on the ingredients and step-by-step instructions for preparing this dish Take a photograph of the food or beverage (if you do not have the equipment necessary to take a digital photo, please use any online source to find a photo) Prepare a nutrient analysis of the food or beverage you prepared

Question 1 of 4: In 12 paragraphs, please explain which dish you decided to prepare, why you chose this dish, what culture it is linked to and what the foods purported effect on health promotion or disease prevention is. (You do not need to go into detail of the food item or recipes ingredients or preparation method, that is reserved for the next question.) Grading: 5 points The student described all three requested pieces of information about his or her cultural foods selection: why it was selected, what culture it is linked to, and what the foods purported effect on health promotion or disease prevention is. 2 points The student described only one or two of the requested pieces of information about his or her cultural foods selection: why it was selected, what culture it is linked to, and what the foods purported effect on health promotion or disease prevention is. 0 points The student did not explain any of the requested pieces of information about his or her cultural foods selection: why it was selected, what culture it is linked to, and what the foods purported effect on health promotion or disease prevention is.

Format

Question 2 of 4: Please explain what ingredients are in the dish you made and provide the step-by-step instructions (recipe) for how to create the dish. Another student reading your answer should be able to recreate your dish from your explanation (provided he or she had access to the ingredients and cooking implements needed to make the dish). Grading: 5 points The student provided a detailed explanation of the ingredients and steps required to make this dish. If I had the ingredients and cooking implements required to make this dish, I feel confident that I could recreate it from this answer. 3 points The student provided a less-than-detailed explanation of the ingredients and steps required to

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Assessment Details | Nutrition for Health Promotion and Disease Prevention https://class.coursera.org/nutrition-002/human_grading/view/courses/9...
make this dish. If I had the ingredients and cooking implements required to make this dish, I feel only somewhat confident in my ability to recreate it from this answer. 0 points The student did not provide a detailed explanation of the ingredients and steps required to make this dish. If I had the ingredients and cooking implements required to make this dish, I am confident I could not recreate it from this answer.

Format

Question 3 of 4: Upload a photo image showing the dish you prepared. If possible, please take this photo yourself. If you cannot take a photo, please locate a similar photo online. Please note: Coursera supports .jpg and .png formats only for image files. After uploading your file, the image should be displayed in the text box. If you cannot see your image, then it will not be visible to your classmates during the evaluation (grading) phase of the assignment. Grading: 4 points The student uploaded a photo image of the dish he or she prepared. 0 points The student did not upload a photo image of the dish he or she prepared.

Format

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Question 4 of 4: Using an outside resource of your choosing, please provide a nutrient analysis of one serving of this dish. You may choose the serving size that most accurately reflects the amount you would eat to get the proposed health benefit of that dish. In your nutrient analysis, please include: Serving size How many servings your instructions from Answer 2 makes Calories Total fat (grams) Saturated fat (grams) Sodium (milligrams)

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Assessment Details | Nutrition for Health Promotion and Disease Prevention https://class.coursera.org/nutrition-002/human_grading/view/courses/9...
Carbohydrate (grams) Dietary fiber (grams) Sugars (grams) Protein (grams) You may add additional nutrient information if you would like, although you are not required to. Please include an explanation of how you arrived at these numbers and provide a link or the name of the resource you used to help you analyze the nutrient content of this dish. Grading: 6 points The student presented a comprehensive nutrient analysis listing all of the requested information, as well as mention of what reference or tool was used to complete the analysis. 3 points The student presented a less-than-comprehensive nutrient analysis that either did not include all of the requested information, or did not mention what reference or tool was used to complete the analysis. 0 points The student did not provide a nutrient analysis.

Format

Privacy choice: (read privacy policy (//class.coursera.org/nutrition-002/wiki/view?page=PrivacyPolicy)) I'd love to help out the course with my work. The staff may share my submission with my classmates and other people who are curious, for things like peer assessment training, lecture slides, and publications.

In accordance with the Honor Code, I certify that my answers here are my own work, and that I have appropriately acknowledged all external sources (if any) that were used in this work. Save draft

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Assessment Details | Nutrition for Health Promotion and Disease Prevention https://class.coursera.org/nutrition-002/human_grading/view/courses/9...

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