About This Chapter
Professional Issues in Nutrition - Chapter Summary
In this chapter, our instructors focus on the important issue of food-borne illness: what it is, how it is contracted, and how it can be prevented and treated. You'll learn which populations are at higher risk of contracting food-borne illness and what can be done about it. HIPAA laws will be discussed, and you will find out what you need to do to be in compliance.
The chapter also looks at the many and varied dimensions that affect people's dietary habits and food choices, including gender, culture, family, and society. The processes involved in making health food and nutrition choices will be reviewed. After completing this chapter, you should be able to:
- Define food-borne illness, and list the common types
- Discuss the causes of food-borne illness and how it can be prevented and treated
- Recognize which populations are at higher risk for contracting food-borne illness
- Discuss the HIPAA law and what you need to do to comply with its regulations
- Identify the various factors that affect food and dietary choices
We use brief, appealing videos that teach the material in a fun manner. Along with the videos, you will find self-assessment quizzes so that you can evaluate your mastery of the content. Lesson transcripts offer another way to get information. The lessons present the key terms so you will know the most important parts of the chapter. You will also find convenient video tags that take you to specific sections of the video when you want to review them. And all of these are put together by subject-matter experts in the field.
1. What Is a Foodborne Illness? - Definition and Common Types
In this lesson we will discuss illness caused by consuming contaminated foods. This will include defining the little known difference between food poisoning and food infection.
2. Food-Borne Illness: Prevention and Treatment
Food can be contaminated in many ways. In this lesson, you'll learn about food-borne illnesses and how they infect your body. We'll also explore how food-borne illnesses can be prevented and treated.
3. Populations at Higher Risk for Food-Borne Illnesses
In this lesson, you will learn about populations that are at a higher risk of contracting food-borne illnesses. You will gain a clearer understanding of what a food-borne illness is and what can be done to avoid developing food-borne diseases.
4. HIPAA Compliance Requirements
In this lesson, we will explore the Health Insurance Portability and Accountability Act (HIPAA) and compliance requirements. You will learn about HIPAA compliance, who needs to be compliant and the steps needed to become HIPAA compliant.
5. Factors that Influence Dietary Choices: Gender, Culture & Other Issues
You are a unique person and therefore, the dietary choices you make should be well-suited to who you are and what you do. The factors that influence these choices will be the focus of this lesson.
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Other chapters within the Certified Nutrition Specialist (CNS): Test Prep & Study Guide course
- Fundamental Principles of Nutrition
- Life Cycle Stages & Nutrition
- Energy Balance & The Body
- The Chemical Composition of Nutrients
- Nutritional Biochemistry
- Nutrition-Related Physiology
- Digestion & Nutrient Absorption
- Metabolism of Nutrients
- Carbohydrates in Health & Nutrition
- Protein's Role in Nutrition
- Lipids in Health & Nutrition
- Vitamins in Nutrition
- Minerals in Health & Nutrition
- Symptoms of Mineral Deficiency & Toxicity
- Meeting Nutrient Requirements
- Nutritional Assessment
- Clinical Intervention & Monitoring
- Drug & Nutrient Interactions
- Dietary Therapeutics & Behavior Optimization
- The Risk of Eating Disorders to Nutrition
- Certified Nutrition Specialist Flashcards