Category: Global Health

What is meant by the term “determinants of health”? Select a health issue and articulate at least three determinants or factors that contribute to that health issue. Of those contributing factors, which do you think would be the most difficult to change or improve, and which do you think would be the least difficult to change or improve? Why? Provide a rationale to support your answer.

GLBH 108
Critical Response 1
Select one reading (article, chapter) assigned and develop a two pages Critical Response Paper.
The critical response, alongside some commentary, represents an analysis of another author’s writing. Your paper must contain a critical review of the readings selected. The critical response should be a space for you to react honestly to class material, relate readings to things we have discussed in class or material you have learned elsewhere, and analyze the author’s main points and positionality. The critical response is NOT a summary of the readings. It should be analytical. Here are some questions that might help you frame your critical responses (you do not need to answer all of these questions in your response): What is the author’s main point? What evidence does the author use to support their claim, and do you think the evidence is compelling? Why or why not?
Do you agree with the author’s argument? Why or why not? Does the argument challenge your views in any way?
Does this reading relate to anything else we have discussed in class? Does it relate to anything you have learned, read or watched outside of class? How do the concepts here build off of others, and can those concepts be extrapolated to other topics or ideas? Structuring your essay
The introduction is used to establish your main argument regarding the work analyzed.
The body is focused on your response to the article/chapter selected. The ideas stated should help to develop the main argument presented in the introduction. Remember that you should always apply critical thinking in this kind of essay and be able to back up any statement you make. You could sustain your arguments by providing evidence (examples) or supporting your perspective by referring to other authors. You need to cite at least two readings from the syllabus, even though your response mainly addresses one reading.
Your conclusion should bring all of the points you have made together in a manner that supports your writing’s main argument, as set out in the introduction.
Your references must include at least two readings from the syllabus and should follow the APA style. Make sure only to reference the sources that were cited in the paper.
Evaluation.
Introduction. 4%
Body. 16%
Conclusion. 4%
References. 1%
FORMAT.
Pages (2 – not including references)
Times New Roman 12
Double spaced
APA style for references and citations.

Name:
Date:
HED 120: Food Labels
What are Food Labels?
Food Labels are the “best source of consumer information”. 90% of ALL processed and packaged foods must have a “consumer friendly” label. The new nutrition label (1994) features more consistent serving sizes and must include the following dietary components:
● Total calories
● Total fat content
● Cholesterol
● Fat grams
● Sodium ● Vitamin A
● Vitamin C
● Calories
● Amount of saturated fats
● Protein grams
● Carbohydrate grams
● Dietary fiber
● Iron
● Calcium The food exempt from food labeling regulations are those with no appreciable amount of nutrients OR whose content varies from batch to batch, such as:
● Deli and bakery items
● Plain and unflavored teas and coffees
● Various spices and flavorings
● Food sold in restaurants
● Labels are “voluntary” for fresh fruits and vegetables, fresh meat, poultry, or fish
The nutrition label (chart) must display serving size, nutrientsper serving and % of daily values. The nutrition information applies to one serving; if you ate two servings, you consumed twice the amount of calories and other nutrients listed on the label.
Your Task
Step 1
Collect 5 food labels and write the name of the food item AND the serving size of each below. Keep THESE labels in order throughout this assignment so you do not have to continue writing label name.
1. Food Item: Serving Size:
2. Food Item: Serving Size:
3. Food Item: Serving Size:
4. Food Item: Serving Size:
5. Food Item: Serving Size:
Step 2
List the first 4 ingredients from each of your labels.
1. Ingredients:
2. Ingredients:
3. Ingredients:
4. Ingredients:
5. Ingredients:
Did You Know?
The ingredient list on packaged food gives an overview of the recipe with the ingredients listed from most to least. Food manufacturers must list all ingredients in descending order by weight.
Step 3
Do any of your food labels contain any special health “WARNINGS?”
(i.e. contains Phenylalanine)? List what they may be. If there are no warnings, write “None”.
1. Warning:
2. Warning:
3. Warning:
4. Warning:
5. Warning:
Did You Know?
The ingredients offers useful information – especially for people with special food needs, health reasons or religious reasons. Examples include:
• People avoiding pork, shellfish, or other meats for religious purposes.• People avoiding peanuts, eggs, milk, sugar, wheat, artificial colors, etc. due to allergies or food sensitivities. Step 4
Compare your labels to each other. For each item write the TOTAL CALORIES per 1 serving. 1. Total calories:
2. Total calories:
3. Total calories:
4. Total calories:
5. Total calories:
6. Which item has the GREATEST NUMBER of calories per serving?
Step 5
Write the TOTAL FAT content in grams for each of your items.
1. Total fat:
2. Total fat:
3. Total fat:
4. Total fat:
5. Total fat:
6. Which item has the GREATEST AMOUNT of fat in grams per serving?
Step 6
List the amount of SATURATED FATTY ACIDS for each item. If a food item does not contain any, write “None”.
1. Saturated fat:
2. Saturated fat:
3. Saturated fat:
4. Saturated fat:
5. Saturated fat:
6. Which item has the GREATEST AMOUNT of saturated fat?
Step 7
List the amount of PROTEIN in grams per serving.
1. Protein:
2. Protein:
3. Protein:
4. Protein:
5. Protein:
6. Which item has the GREATEST AMOUNT of protein?
Step 8
List the amount of CHOLESTEROL that each item has. If a food item does not contain any, write “None”. 1. Cholesterol: 2. Cholesterol:
3. Cholesterol:
4. Cholesterol:
5. Cholesterol:
6. Which item has the GREATEST AMOUNT of cholesterol?
Step 9
List the milligrams of SODIUM for each item.
1. Sodium:
2. Sodium:
3. Sodium:
4. Sodium:
5. Sodium:
6. Which item has the GREATEST AMOUNT of sodium?
Step 10
Answer the following questions. Please make sure to also include the % Daily Value that is listed next to the nutrient.
1. Which item has the greatest amount of IRON? How much (%)?
2. Which item has the greatest amount of CALCIUM? How much (%)?
3. Which item has the greatest amount of VITAMIN A? How much (%)?
4. Which item has the greatest amount of VITAMIN C? How much (%)?
Step 11
Do any of your labels have any KOSHER symbols? Simply write ”Yes” or “No”. Please note: these are usually found elsewhere on the product, not on the actual food label!
1. Symbol?
2. Symbol?
3. Symbol?
4. Symbol?
5. Did You Know?
If a product has a Kosher symbol, it means that the food item meets the strict government “safety” inspection, as well as standards of a Jewish food inspector.
Symbol? Step 12
Do any of your labels make any HEALTH CLAIMS (examples provided below)? Write “Yes” or “No”. If yes, then what health claim(s) are made? Please note: these are usually found elsewhere on the product, not on the actual food label!
● Calcium preventing osteoporosis
● Fat and its association with cancer
● Saturated fat/cholesterol and heart disease
● A high-fiber grain product preventing some cancers
● Folate and neural tube defects
● Fruits and vegetables reducing certain cancers
● Sodium and high blood pressure
● Fruits/vegetables/grains reducing heart disease 1. Claim:
2. Claim:
3. Claim:
4. Claim:
5. Claim:
Step 13
Are there any “SAFE HANDLING” instructions on your food labels (examples provided below)? Write “Yes” or “No”. If yes, then what instructions are given? Please note: these are usually found elsewhere on the product, not on the actual food label!
● Keep refrigerated or frozen
● Cook thoroughly
● Keep hot foods hot
● Refrigerate leftovers
● Keep meat separate from other foods
● Wash work surfaces/hands/utensils are touching raw meat 1. Instructions:
2. Instructions:
3. Instructions:
4. Instructions:
5. Instructions:
Step 14
Does your food item have a DATE listed? Write the type of date, and the date given for each food item. Please note: these are usually found elsewhere on the product, not on the actual food label!
1. Date Type/Date:
2. Date Type/Date:
3. Date Type/Date:
4. Date Type/Date:
5. Date Type/Date:
Did You Know? Manufacturers use 3 types of dates on packaging:
1. “Sell by”: The last day a food should be sold2. “Pack date”: When the food was manufactured, processed, or packaged
3. “Best if used by”: Best if used by date for optimal quality Step 14
Answer the following question: Did any of your items surprise you with its contents or ingredients?
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In this Revision, along with improving the work from Week 9, you will ALSO be incorporating new material from weeks 10–12 (thus the extended length). We will be looking for references (with citation) to two concepts from those weeks and how they further the implications of your analysis. How does our consideration of Time and Illness add another layer to your understanding of the role of Medical Humanities in the disruption of scientific determinism in medical practice?
This is not another case study to be analyzed. Rather this consideration should be a part of your concluding paragraphs.
How to think about this revision
This assignment provides the space to practice re-seeing your work after you have had some distance and a reader. Whatever writing you will do, whether it’s a grant proposal, case summary, job application, syllabus, or novel, you will have a reader that will give you insights into what you may have missed.
Again, in doing this assignment, you should consider ALL of comments. AND this is a stand-alone assessment and is not connected to the grade the essay received initially. That means, even if you received a high grade on the essay, you must show revision in this assignment to fulfill the revision grade column and receive those 100 points.
These are the main points that you need to revise in the essay. 1) This essay needs to provide a clear definition of the medical humanities. You gesture at it, but what method unifies the medical humanities? How are we supposed to understand it? Why is it signfiicant? 2) You do a good job situating some of the course texts in terms of the arguments they make, but your revision should say how they demonstrate what the medical humanities is. 3) Your interview needs more intentional engagement. Specific citations about specific issues. This is a moment where you are doing the work of the medical humanities. How can you situate your interview to the definition you’re putting forward?
Below I have attached the interview with the cte patient
Here are the 2 sources you need to incorperate
Read: William Pitt, “Autograph Letter (March 1594/95),” Folger Shakespeare Library, Manuscript V.a.140, fol. 28 recto. [Modernized by Dr. Laroche].
Stonington, Scott. “ONTOLOGICAL COLLATERAL: The Entanglement of “Cancer Pain” and “Chronic NonLinks to an external site.-Cancer Pain” in Thailand.” Cultural Anthropology 37.1 (2022): 99-124.