DQ#2 Food safety

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. Visit https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html (Links to an external site.) and https://www.cdc.gov/foodsafety/symptoms.html#symptoms (Links to an external site.) and review the common bacterial and viral causes of food poisoning.  Pick one of the 6 pathogens listed below for your initial post.  Answer the 4 questions below in part 1.  Use your own words.  Do NOT “cut and paste” anything.

Discussion: This week you will discuss one of the six common bacterial or viral causes of food poisoning identified (salmonella, norovirus, campylobacter, E.coli, listeria, clostridium perfringens).   Answer the following 4 questions  in paragraph form in order (a separate paragraph for each question):

(1)  Name and brief description of pathogen you have picked (virus?  bacteria?)

(2) Causes AND food sources 

(3) Prevalence (both in the US and outside the US) – provide statistics for the USA

(4) Symptoms, treatment and prevention 

Use your text book and resources (links) above.  Use your own words.  I expect a meaningful paragraph response to each question asked.  Post your answers in order as listed above.  

Part 2 (2 questions):

You will find a document posted in week 2 modules called What’s Your Learning Style.  Please complete the brief assessment with the document.

1.     What is your primary learning style?  Explain.

2.    What can you do to enhance your learning?  Explain.

Directions for nutrition 101 discussion posts are posted in the welcome module!

Guidelines:

1. Make your initial post answering the questions thoroughly and in order.  A paragraph for each question (number, identify and in order as presented).  Original posts due by Thursday.
2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, or nutrition professional website] in APA format.
3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length.
4. Respond to one classmate posts per discussion with meaningful feedback (avoid responses which state “I agree” or “me too”).
5. Responses to classmates must be a minimum of 100 words in length (for each response) and include one [1] valid reference (see above) in APA format (for each response).  Your student replies must post by Friday.   Your student replies should continue the learning and build on the information presented.  Your student reply should start with “Hello ________” (student name).  Your student reply should provide new information to the post.