Course:FNH200/Projects/2024/Group17interview

This is a blank page for you to document and present your research project for FNH 200.

In addition to the traditional introduction, body of research, and references, don't forget to include a fact that you like your fellow students to know. Please present the fact in a format of Canvas quiz (multiple choice, multiple answers, fill in the blank, matching, etc), including the question, correct answers, distractors, as well as a quick explanation why your fellow students should know about this.

Your team reflection, one submission per team, should be submitted on Canvas.

OUTLINE ------------------------------------------------------------------------------

* Name of the interviewee: **** (hidden)

* Name of the workplace: **** **** ***** (hidden)

* Role of the interviewee at the company/institute- Dietitian

* List of possible questions you are curious about. Depending on how well you know the person and how talkative the person is, you may need to prepare a long list of questions.

Possible questions to ask the Dietitian:

1. What should I consider when reading food labels to make healthier choices?
2. What are your thoughts on the following diet trends:
   1. intermittent fasting
   2. food for gut
   3. Keto diet
   4. Dash diet
3. Would you recommend choosing the no-sugar-added/ low-fat version even if my dietary requirements do not specifically require it?
   1. What are the pros and cons?
4. What are some key nutrients that people from different age groups should focus on getting enough to promote their overall health?
5. What are your views on natural health products? What are some health benefits and risks associated with them and are there any specific labels I should look for when choosing one?
6. Do you prefer for people to obtain their nutrition needs from supplements or whole foods?
7. How can individuals who enjoy spicy foods maintain a balanced nutritional diet while preserving the enjoyment of the spices?
8. How do various dietary patterns impact gut microbiological composition and overall health in individuals following a vegan diet compared to those consuming an omnivorous diet?
9. What priorities should students on a tight budget consider when choosing nutritious foods and products?
10. How does diet impact mental health, and are there specific foods that can help improve mood and cognitive function?
11. What is your view on the safety of the food system in Canada given the recent recall of Silk and Great value plant-based milk products for containing small amounts of listeria bacteria? Has the government/food industry done enough to guard the safety of Canadian?
12. What are some of the notable trends in food consumption? Has the industry done enough to address the need? Or, is this an industry-driven fad?
13. How have consumer patterns changed regarding their preferences on packaging materials, sustainable food sources, and other related factors in the context of climate change and social justice?
14. Are there any certain foods that are more likely to spoil or become contaminated? How can I prevent cross-contamination?
15. Do you think it's just a myth that Canadians lose weight when they travel to Europe even though they eat more there? If it's true, do you think it's because they become more active touring the area or because Europe has stricter food regulations?
16. What do you think about Health Canada’s decision to longer regulate safety assessments for foods produced from genetically modified plants? Do you think this will lead to potentially lower-quality food products?
17. Are there any health concerns related to canned foods? Would you recommend avoiding some foods that are canned?
18. What are your views on using seed oils such as canola, sunflower, and soybean oils compared to other sources of fat?