Assignment #3

Module II Assignment #3

Module II Facilitation Topics and Dates:

Feb 7: Home Fortification (Camilla, Lauren, Radwa)

Feb 9: Sustainable Approaches, Water & Sanitation Strategies: Implications on Malnutrition (Chelsea, Heather, Molly)

Feb 21: Wheat Soy Blend & Corn Soy Blend (Bee, Erika, Keely)

Feb 23: Genetic Modification for Nutrient Enhancement (Felicia, Jennifer, Vanessa)

Feb 28: Ready-to-Use Therapeutic Foods & Lipid-based Nutrient Supplements (Ali, Hannah, Tasnia)

Assignment Description

In-depth analysis of current strategies used to address nutrient deficiencies in developing nations (15% of total grade).

Students will learn about specific strategies currently used to address nutrient deficiencies.

1. Ready to use therapeutic foods (RUTF) + Lipid based nutrient supplements (LNS)
2. Sustainable approaches + Water and sanitation: purification strategies and implications on malnutrition

1. Genetic modification for nutrient enhancement
2. Home Fortification
3. Wheat-soy blend (WSB) and corn-soy blend (CSB)

Students will be divided into groups of 3, depending on their topic of interest. Each group will have to facilitate 1 full class (roughly 25 minutes each). This class should include the following:

• Class agenda (provided at the beginning of class)
• 1 relevant reading provided beforehand (brief; 2 days in advance)
• Visual aid + engaging activity
• Handout with key points, relevant definitions (optional)
• Information from reliable web pages or peer reviewed journal articles
• References and citations APA style (PowerPoint and handout)

Each group should include the following about their product when applicable.

1. Discuss the importance of social and cultural dimensions in regions where this product is consumed and/or distributed.
2. Describe your product in detail: ingredients, bioavailability of nutrients, regulations. How can this product be improved? (Reliable source)
3. Has this product been beneficial for a specific or several regions? (Reliable source)
4. Discuss political, economic and ethical concerns related to this product.

Module II Assignment 3 – Description and Evaluation

Assignment3 – Peer Evaluation Sheet