• Include a 3-5 page (double spaced) summary that describes how you applied the information to your project.“FOOD SAFETY FOR PEOPLE WITH DIABETES” • Create/develop a "tool" for patient education on that topic “FOOD SAFETY FOR PEOPLE WITH DIABETES” • This could potentially be something you can implement at work, with a family member/friend, or in the future as a healthcare provider. • Apply strategies for effective patient education/compliance discussed in this book: Falvo, D.R. (2011). Effective patient education: A guide to increased adherence. 4th ed. Sudbury , MA : Jones and Bartlett Publishers, Inc. IBSN-13: 9780763766252. • This are the indications from my instructor: A total of 35 points will be awarded as follows: 5 points: Writing is clear, logical and organized. 6 points: Follows APA form and style guidelines for publication (as required by BHSc Program), including reference list and within-text citations. Falvo, D.R. (2011). Effective patient education: A guide to increased adherence. 4th ed. Sudbury , MA : Jones and Bartlett Publishers, Inc. IBSN-13: 9780763766252. 6 points: Selects appropriate project (ie, related to a topic covered in this course), methods, and strategies to apply and discuss. 6 points: Applies concepts of patient education in development of tool. 6 points: Cites literature to support strategies selected/applied in project (3 points for using textbook, 3 points for using other resources). 6 points: Consistently uses correct grammar and spelling. NOTE!!!!!: In general, my instructor wants us to do: the 3 pages summarize of this topic “FOOD SAFETY FOR PEOPLE WITH DIABETES “and the “tool” (as a visual learning), that it can be a pamphlet, or 3-fold brochure. Both have to be related to each other. IF YOU HAVE ANY QUESTION, CONTACT ME, PLEASE.