Expert answer:HUN3013 University of Central Florida Eating Disor


Solved by verified expert:HUN3013 CONTEMPORARY NUTRITIONAL TOPICEach student will select a contemporary nutritional topic and prepare a power point presentation report on it. The power point presentation report should define and discuss key terms, concepts and trends about this topic and provide conclusions and recommendations. Presentation reports should consist of 10 slides. You may include photos and links for short video clips where possible and appropriate. The project will be submitted online through CANVAS and scanned by “Turnitin”. Specific requirements will be posted on the CANVAS website. Please use correct grammar, spelling and sentence structure, references and avoid bullying and strong language. The project is worth a total of 250 points. Your PowerPoint Presentation report should have the following sections:

Title: Nutritional topic and student’s name (1 slide)

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Introduction: importance of the topic and aims of the project (1-2 slides)

Content: definitions, issues, recent changes, statistics and debates about this topic (6-8 slides)

Conclusions and Recommendations: emerging conclusions and recommendations about this topic (2-3 slides)

Learning: explain what you have learned specifically from this project (1-2 slides)

References: List those references you have used (1-3 slides)
Sample contemporary nutritional topics are:
Sustainable food systems
Finding reliable nutritional information
Alternative sweeteners
Choosing fats and oils
Vegetarian and Vegan Diet
Functional foods and phytochemicals
Dietary supplements
Healthy baking and gluten free baking
Sustainable food purchasing
Efforts to lower in the restaurant industry
Weight loss myths
Eating Disorder
Fighting childhood obesity
Kids menus
Coffee and Tea
Religion and Food
World hunger
Organic food
French Cuisine
Italian Cuisine
Japanese Cuisine
Chinese Cuisine
Indian Cuisine
South American Cuisines
Special diets
Other topics
Select one of the above topics and inform the professor.

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