foodborne pathogens

Unit outcomes addressed in this Assignment:
? Identify major foodborne pathogens, their sources, resulting illnesses, and symptoms.
Course outcomes assessed in this Assignment:
NS305-2: Describe the various microorganisms that cause foodborne illness.
You are a Nutritionist at your local health department and have been asked to create a brochure
on a particular foodborne illness (see below for foodborne illness assignment). The brochure
should be designed for an adult public audience to be distributed at your local community health
fair. Do not presume that your audience has any food safety or scientific knowledge, so please
keep the concepts simple and do not use any jargon. In this brochure, you need to discuss the
following related to your assigned foodborne illness:
? The characteristics of the foodborne illness.
? How the foodborne illness is transmitted.
? Foods commonly linked with the foodborne illness.
? Identify the common symptoms.
? What are the preventive measures?
Foodborne illnesses will be assigned as followed –
Last name starts with: Foodborne illness
? A: Hepatitis A
? B: Norovirus gastroenteritis
? C: Bacillus cereus gastroenteritis
? D: Listeriosis
? E or F: Hemorrhagic colitis
? G or H: Clostridium perfringens gastroenteritis
? I or J: Botulism
? K or L Salmonellosis
? M: Shigellosis
? N or O: Staphylococcal gastroenteritis
? P: Vibrio gastroenteritis
? Q or R: Anisakiasis
? S: Cryptosporidiosis
? T: Giardiasis
? U or V: Scombroid poisoning
? W: Ciguatera fish poisoning
? X or Y: Paralytic shellfish poisoning
? Z: Neurotoxic shellfish poisoning
Kaplan University School of Health Sciences
NS305 Unit 2 Assignment
? Trifold double sided format.
? Include graphics to make the brochure creative and informative.
? Use at least 3 references (Wikipedia is not considered an authoritative source).
? Correct grammar, sentence structure and word usage. No jargon.
Submitting Your Work
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submitted work.
Unit 2 Assignment Grading Rubric = 170 points
Assignment Requirements Points possible Points earned
by student
Describe the characteristics of the foodborne illness. 30
Describe the illness transmission. 30
Discuss foods commonly linked with the illness. 30
Describe common symptoms. 30
Discuss preventative measures. 30
Assignment is in trifold double-sided format. 5
Includes at least three references. 15
Total (Sum of points earned) 170
Points deducted for spelling, grammar, and/or
APA errors.
Adjusted total points earned
Kaplan University School of Health Sciences
NS305 Unit 2 Assignment
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