Section A: Analyzing Dietary/Nutritional Claims

Find an article that makes a dietary or nutritional claim. (e.g. “lose weight while you sleep with ‘x’ diet pill”, “gain muscle mass fast and easy with ‘x’ supplement”, “follow this diet plan to detox your body”, “add ‘x’ super vitamin to your diet to prevent illness”).
The article can be from an online magazine, online newspaper or online advertisement. The article is to be from the popular press (directed at consumers/ the public), not scientific literature.
Title Page: Include a title page with your name, student number, course name and section, instructor’s name and date.
Question 1: A copy of the online article must be submitted with your assignment (include a screen shot of the article, a picture of the article or copy and paste the article into a Microsoft Word document. A weblink to the article does not count).

Write a critique (in point form) about this article. Include the following information:
Question 2: Describe the dietary or nutritional claim made in your article.
Question 3: Identify and discuss six (6) examples of characteristics of valid nutritional information and/or characteristics of nutrition quackery (or lack of these characteristics) found in your article with direct links to your course readings [6 characteristics with example from your article]. (e.g. “The claim in the article is ‘too good to be true’: the article promises weight loss while you sleep”).

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Consult your course notes for Unit 1 and the corresponding chapter in your textbook, specifically:
• Consumer Corner: Reading Nutrition News with an Educated Eye
• Controversy Unit 1: Sorting the Imposters from the Real Nutrition Experts
– Figure: Earmarks of Nutrition Quackery
– Table: Is this Site Reliable?
Question 4: Clearly state your conclusion (i.e. is your article an example of valid nutrition information or does it have the characteristics of nutrition quackery?)

Reference list: Include the items referenced in your assignment in any format (as a minimum, everyone should have the article, the textbook (or course notes), and Canada’s Food Guide website listed).

Format and Style
Critique Formatting: approximately one-page double spaced (2 pages maximum, not counting reference list or title page), and in point form (i.e. you do not need to write full sentences). Minimum font size 12, maximum 16. Font style: Arial. Font color: Black.
Marks will be deducted for incorrect formatting in the word file.


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