Kelly Jackson

HW499 – Bachelors Capstone in Health and Wellness 1

Unit 6 Assignment – Purdue University Global
Contemporary Diet and Nutrition Resources

Eating Organic

Mayo Clinic Staff. Nutrition and Healthy Eating. “Organic Foods: Are They Safer? More

Nutritious?” https://www.sciencebuddies.org/science-fair-projects/science-fair/writing-a-

bibliography-examples-of-apa-mla-styles

Smith, M. & Better Nutrition, April 2021. “How Eating Organic Benefits People and Planet”.

83(4): 36-37. (2p). https://eds-a-ebscohost-

com.libauth.purdueglobal.edu/eds/detail/detail?vid=2&sid=37e973d9-dfd9-491c-ad1e-

ae917cd0a963%40sdc-v-sessmgr02&bdata=JnNpdGU9ZWRzLWxpdmU

%3d#AN=149392058&db=rzh

Bramble, B. & Fischer, B. New York, NY: Oxford University Press. 2016. eBook. “The Moral

Complexities of Eating Meat”. https://eds-a-ebscohost-

com.libauth.purdueglobal.edu/eds/detail/detail?vid=3&sid=37e973d9-dfd9-491c-ad1e-

ae917cd0a963%40sdc-v-sessmgr02&bdata=JnNpdGU9ZWRzLWxpdmU

%3d#AN=1056064&db=nlebk

Fast Food Globalization

Sanford, M. Series: Nutrition and Diet Research Progress. New York: Nova Science Publishers,

Inc. 2014. eBook. “Fast Foods: Consumption Patterns, Role of Globalization and Health

Effects”. https://eds-a-ebscohost-com.libauth.purdueglobal.edu/eds/detail/detail?

vid=5&sid=37e973d9-dfd9-491c-ad1e-ae917cd0a963%40sdc-v-

sessmgr02&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=878145&db=nlebk

Pan, A., Malik, V., and Hu, F. “Exporting Diabetes to Asia: The Impact of Western-Style Fast
Kelly Jackson
HW499 – Bachelors Capstone in Health and Wellness 2
Unit 6 Assignment – Purdue University Global
Food”. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3401093/#:~:text=One%20of

%20the%20most%20profound,world%2C%20particularly%20in%20Asian

%20countries.&text=Globally%2C%20there%20are%20more%20than,around

%2068%20million%20customers%20daily.

Schlosser, E. Boston: Mariner Books. 2001. eBook. “Fast Food Nation: The Dark Side of the

All-American Meal”. https://eds-a-ebscohost-

com.libauth.purdueglobal.edu/eds/ebookviewer/ebook/bmxlYmtfXzY2MjAyX19BTg2?

sid=37e973d9-dfd9-491c-ad1e-ae917cd0a963@sdc-v-

sessmgr02&vid=4&format=EB&rid=9

GMOs

Gildea, M. Nutritional Perspectives: Journal of the Counsel on Nutrition. July 2018; 41(3): 29

32. 3p. “GMOs: Safe or Dangerous?”. https://eds-a-ebscohost-

com.libauth.purdueglobal.edu/eds/pdfviewer/pdfviewer?vid=8&sid=37e973d9-dfd9-

491c-ad1e-ae917cd0a963%40sdc-v-sessmgr02

Rees, A. 2006. “Genetically Modified Food: A Short Guide for the Confused”. London: Pluto

Press. eBook. https://eds-a-ebscohost-com.libauth.purdueglobal.edu/eds/detail/detail?

vid=11&sid=37e973d9-dfd9-491c-ad1e-ae917cd0a963%40sdc-v-

sessmgr02&bdata=JnNpdGU9ZWRzLWxpdmU%3d#AN=329549&db=nlebk

Healey, J. 2016. “Organic and Genetically Modified Food”. Series: Issues in Society, volume

405. eBook. https://eds-a-ebscohost-

com.libauth.purdueglobal.edu/eds/ebookviewer/ebook/bmxlYmtfXzEyODk3MjdfX0FO0

?sid=37e973d9-dfd9-491c-ad1e-ae917cd0a963@sdc-v-

sessmgr02&vid=10&format=EB&rid=8
Kelly Jackson
HW499 – Bachelors Capstone in Health and Wellness 3
Unit 6 Assignment – Purdue University Global