Food Ingredient and Health Research Institute

Improving Community Health Outcomes

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Parent Diet Tutorial

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Healthy Diet Tutorial

Syllabus

Module One

Module Two

Module Three

Module Four

Module Five

Module Six

Module Seven

Module Eight

Exam Preparation

Reference List from Book

GMO

Teen Diet Tutorial

Teacher/Parent Resources

Our Western Diet

Pesticides and Disease

Heavy Metals in Food

Reasons for Hope

Feedback Please!

Reasons for Hope
Congratulations!! You have completed three modules of instruction provided by the teen tutorial and now understand what you need to do to improve you diet. In switching to a healthy diet, you will reduce your risk of developing a disease as you continue to grow and age. 

We've covered a lot of information that may have made you feel uncomfortable with the status of our current food supply. Please know there is reason to hope for a better food supply that is cleaner and free of toxic substances. This last module is designed to empower you and give you hope.

Throughout the world, communities and families are creating their own local and sustainable food supplies. Please take some time to browse the videos below to learn how you can grow your own food.

Community Garden Projects

Food is free project.  https://youtu.be/c-HDlTeTEfg

How to create a community garden. https://youtu.be/2CQqZ6RNYf8

Feeding the poor. https://youtu.be/NQKY2WaC3BE

Rooftop and Balcony Gardening Ideas


https://youtu.be/_k9IGk6wXDI

https://youtu.be/Zje8utWgRHg

https://youtu.be/AmkEdcnWhJI

Discussion Questions

1. Which video inspired you the most? Why?

2. What can you and your family do to improve its current food supply? Can you start a little garden and grow some of your own food? Do a little brainstorming and come up with a plan.

Please provide your feedback on the tutorial experience by clicking on the following link: [Feedback please!]

A Community Garden
A Rooftop Garden
Copyright May 2021 by Food Ingredient and Health Research Institute, PO Box 1055, Naalehu, HI, 96772
Email questions or concerns to Renee Dufault at rdufault@foodingredient.info