Nutrition Science and Everyday Application - beta v 0.1

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FINDING ACCURATE SOURCES OF NUTRITION INFORMATION 111 CRAAPP Test Principle Questions to ask Currency When was it written or published? Has the website been updated recently? Do you need current information, or will older sources meet your research need? Where is your topic in the information cycle? Note: In general, newer articles are more likely to provide up-to-date perspectives on nutrition science, so as a starting point, look for those published in the last 5-7 years. However, it depends on the question that you’re researching. In some areas, nutrition science hasn’t changed much in recent years, or you may be interested in historical background on the question. In either case, an older article would be appropriate. Relevance Does it meet stated requirements of your assignment? Does it meet your information needs/answer your research question? Is the information at an appropriate level or for your intended audience? Authority Who is the creator/author/publisher/source/sponsor? Are they reputable? What are the author’s credentials and their affiliations to groups, organizations, agencies or universities? What type of authority does the creator have? For example, do they have subject expertise (scholar), social position (public office, title), or special experience? Note: The authority on nutrition information would be a registered dietitian nutritionist (RDN), a professional with advanced degree(s) in nutrition (MS or PhD), or a physician with appropriate education and expertise in nutrition. (This will be discussed in more detail on the next page). Look for sources authored or reviewed by experts with this level of authority or written by people who seek out and include their expertise in the article. Accuracy Is the information reliable, truthful, and correct? Does the creator cite sources for data or quotations? Who did they cite? Are they cherry-picking facts to support their argument? Is the source peer-reviewed, or reviewed by an editor? Do other sources support the information presented? Are there spelling, grammar, and typo errors that demonstrate inaccuracy? Note: Oftentimes, checking the accuracy of information in a given article or website means opening a new internet tab and doing some additional sleuthing to check the claims against other sources. Purpose Is the intent of the website to inform, persuade, entertain, or sell something? Does the point of view seem impartial or biased? Is the content primarily opinion? Is it balanced with other viewpoints? Who is the intended audience? Note: Particularly if you’re looking at an organization’s website, do some background research on the organization to see who funds it and what is the purpose of the group. That information can help you determine if their point-of-view is likely to be biased. Process What kind of effort was put into the creation and delivery of this information? Is it a Tweet? A blog post? A YouTube video? A press release? Was it researched, revised, or reviewed by others before published? How does this format fit your information needs or requirements of assignment?
112 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Table 2.1. The CRAAPP Test is a six-letter mnemonic device for evaluating the credibility and validity of information found through various sources, including websites and social media channels. The CRAAPP Test can be particularly useful in evaluating nutrition related news and articles. A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=991 VIDEO: “How Library Stuff Works: How to Evaluate Resources (the CRAAP Test)” by McMaster Libraries, YouTube (January 23, 2015), 2:09.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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Classification of Nutrients Food is
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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