Nutrition

Appropriate meal planning can help to ensure a well-balanced, nutrient rich meal. In college, options may be limited and there may not always be time to plan. Using approximately 400-500 words, plan a day’s worth of meals for a college student including the appropriate amount of carbohydrates, lipids, and proteins. How much macronutrients should be in a balanced meal? How does this compare to your current daily intake as a college student? Include at least two scholarly references (using APA formatting and style) to guide your answers.

Assignment Purpose:-To evaluate nutritional science for quality and reliability. -To search & determine quality, reliable websites & references for nutrition information Resourcing1. How do you determine that the information (science, health or trend related) is reliable (from print and online sources)? Discuss the criteria that you would look for to determine if the resource and research is reliable.  a. What questions should you be asking when looking at the source of the information (both print and online)? (This is not a personal opinion question…please find resources to help you answer it and list them in your response) b. http://library.stkate.edu/articles Create and search a question online and find a research article related to your question. Include the source, authors, date and title of the research. 2. Based on the above criteria, how would you evaluate the validity of the research article that you found in your online search? Is it a sound study? Why or why not? Be specific. If it is not a sound study, how could you improve it to make it more valid? 3. List what type of study you found. See Figure 1.6 and Figure 1.7 in your textbook Chapter 1. 4. Now create a different nutrition related research question and design of your own. What type of study would this be? Define. 5. List the URL’s of FIVE websites that you can find scientific research journal articles related to nutrition. These should be sites that contain the actual published research articles. List the research articles you found and why they are valid sources. Hint: you will want to look at professional medical associations, nutrition professional associations, and government sites. See: pubmed, Gale health and wellness, national instituts of health (NIH), ScienceDirect, EBSCO 6. Now find FIVE consumer –focused websites that contain reliable and comprehensive nutrition information. These websites should be more consumer friendly (the ones you would find in more popular media), but still have reliable information. This is an example of a reliable consumer-friendly website: Experience Life. Find examples that are similar. Complete the following information about EACH of them: a. What is the URL (for the homepage)? b. What makes this a reliable website from a consumer perspective? c. Who are the authors?

Food Selection and Preparation -Term Paper- Eating Habits Interviews The paper is to be a good-quality college work, counting as 25% of your semester grade. It must include sources or informal bibliography, as appropriate. Footnotes, however, are not required. Font size is to be 12 and in Times New Roman (this size and font) or similar only. Margins must be 1 inch on all sides. Direct copying from the internet is plagiarism, and not allowed unless quoted with attributions cited. Please attach to my email as a Word doc. Points will be deducted for poore speling, grammer, and sentences structures wear particularily badd or sloppyy. A detailed introduction and conclusion are recommended if you hope to achieve a high score. Your grade will be determined by several factors, including set-up for appearance/readability, content, facts, completeness, length, effort, nutritional detail, inclusion of examples, interviewee quotes (properly done in quotation marks) and your own comments/observations. Do NOT include tables/charts of nutrients. (All information to be in sentence/paragraph form.) I do not assign a length, but I do grade largely on “effort” (length). The paper is due before the night of the last class. Late papers are NOT accepted. The assignment: Select four people to interview. Your subjects should all fit into one of the following five approximate age groups that you’ve chosen for your project: 6-12 (children with parent permission), 13-17 (teens), 18-21 (college), 22-60 (working class), over 60 (retired). ALTERNATIVELY you may select one person from each of the last four groups. You must respect all social-distancing protocols and wear a mask when conducting in-person interviews, such as in a supermarket, unless they are roommates or immediate family. Make a case for the age group you select, present their answers in an outline form, and then critique each response in detail with the following: 1.) nutritional content, 2.) your opinion, 3.) supporting facts or ideas. Compare and contrast the responses to develop a conclusion about each person’s and group’s eating habits. (Do not make recommendations to the interviewees regarding their personal diets, even if they ask you. That is risky because you’re not a certified dietitian.) Explain in the paper why and how you selected each participant, and what was notable about each. Also describe any challenges that the pandemic created researching this assignment. The six questions: 1. What is your favorite food? 2. What is your favorite beverage? 3. What food do you eat most often? 4. What food do you dislike the most? 5. What is your most common breakfast? 6. What is your most common snack food?

Find a food blog, Instagram, or YouTube Channel from a non-North American country (i.e. NOT the US or Canada) for a non- North American cuisine (e.g., no Pizza, Tex-mex, fastfood, etc.). You should still easily be able to discuss food and eating customs in that culture (drawing from your textbook and other sources) but since you will not be able to eat the food or talk to restaurant personnel I want you to focus on the portrayal of the food on the web platform. Are there differences in how the food is presented or discussed on these platforms? Can these platforms give you an adequate representation of food and culture in the country you are examining?

Throughout the years, Americans have been cautioned to eat fewer eggs and other high-cholesterol foods out of concern that dietary cholesterol may be bad for the heart. However, the January 2016 release of the 2015-2020 Dietary Guidelines for Americans has dropped the decades-old cholesterol limit, stating “The Key Recommendation from the 2010 Dietary Guidelines to limit consumption of dietary cholesterol to 300 mg per day is not included in the 2015 edition.” Their reasoning? Inconclusive research. In fact new research indicates that perhaps dietary cholesterol may not be the bad guy it was once made out to be. Read the below articles and share your thoughts on this “change of heart” over dietary cholesterol. Include how you would explain the change and newer guidelines to a patient. Please provide specific food examples. http://www.health.harvard.edu/blog/panel-suggests-stop-warning-about-cholesterol-in-food-201502127713  https://www.heart.org/en/health-topics/cholesterol/prevention-and-treatment-of-high-cholesterol-hyperlipidemia/the-skinny-on-fats

Select a developing country that experiences high levels of food insecurity and that you would like to learn more about.?  Research the demographics of the country and identify reasons/causes for food insecurity for the population as a whole or a subpopulation.?  Identify a non-profit organization/program which supports food systems to address the needs of the population you have chosen. Explore gaps in the system such as an organization that collects food to distribute to those in need, but is challenged by the transportation of foods to that population.??  Based on the information you have gathered, develop a suggestion or idea that supports sustainable food systems to help fill the gap you identified. Think about the cultural norms, religion, health beliefs, and other factors that can help support your idea. Is your solution realistic? What would you need to help you implement this idea??  Explain why you chose the solution you did. How does it help you to be more culturally competent?

Detailed instructions are in the Word document. Please use the nutritional log also attached for the assignment.  The Nutrient Density Model – The Assignment The USDA paper you read in the previous section is one good source for nutritional data for a wide variety of foods. A second good source is found here at the website NutritionData.com. At this point download the spreadsheet that contains the nutritional density model. Be sure to save a local copy of the file (as opposed to letting it open in your web browser). This will allow you to edit the spreadsheet and save changes as you need to. The spreadsheet (the model) is composed of two sections. In the top section there are 20 rows, one for each food you’ll enter. In each row there are columns for the major nutrients we are interested in. The first row is filled in to show you what to enter (you can leave it or replace it with a food of your choice). The second section of the model is below (you may have to scroll down to see it). In this section the nutritional density index number for each food is calculated. This model section of the spreadsheet applies various rules and factors to do these calculations. This approach is common in scientific modeling. If you are familiar with spreadsheet formulas, feel free to examine the cell contents to see how they work. One important consideration when filling in the model is that you must enter the nutrients in the units that the model expects (seen under the heading for each nutrient). In most cases the nutrient numbers you find will be in the correct units, but there may be exceptions. For example, the model expects the amount of potassium to be specified in milligrams. However, a serving of white beans contains about 1,200 milligrams of potassium. That’s equivalent to 1.2 grams of potassium (1,000 milligrams = 1 gram), so you might find the potassium content of a serving of white beans listed as “1.2”. In short, pay attention to the units and, if necessary, convert the value to the correct units. Here are the steps: Select 20 foods that you will include in the model. Include plant foods you consumed from the one-day list you made. Determine the nutrient content of each food and enter the data into the model. Analyze the results in the completed model. Based on the foods you selected, how nutrient rich is your diet? Based on what you have learned, are there foods that you might want to remove from your diet? And the next obvious question is, are there foods that you might want to add? Save a copy of the spreadsheet and put your name in the document name. Open the copy and think about foods that you might remove and others that you might add to achieve a better nutrient balance or a higher average nutrient density score. One benefit of using the model is that you can add and remove foods to do a “what if” analysis. Add the word ‘enhanced’ to your second sheet. You should also consider how foods grown or produced in your area might fit into your standard food choices. In his book The Omnivore’s Dilemma, Michael Pollan (read the Introduction online here) argues that “whatever native wisdom we may once have possessed about eating has been replaced by confusion and anxiety. Somehow this most elemental of activities—figuring out what to eat—has come to require a remarkable amount of expert help. How did we ever get to a point where we need investigative journalists to tell us where our food comes from and nutritionists to determine the dinner menu?” Pollan says that Americans generally lack a well established cuisine – a set of foods commonly eaten—and produced locally—that have been determined over time to provide good nutrition without an excess of calories. Does that idea of a local “cuisine” remind you of anything? It is in fact a topic of interest to ethnobotanists and you can use your model to think about a cuisine local to where you live. The question you would ask to do this is, “What are the foods grown in the region where I live that can be combined to provide a nutritious diet?” To complete this activity, write a brief (1000-word) report describing how you completed this exercise and providing answers to the questions posed above. Submit the nutrient density worksheet, your “enhanced” worksheet, and your report. Be sure to include your name as part of the name of each file that you submit. Also include the word “enhanced” in the second version of the worksheet so that the two worksheets can easily be told apart.

Please describe the relationships between Osteoporosis, calcium, and bone development and its disintegration.

Research paper on the importance of nutrition and choosing a healthy plate summarize current qualitative and quantitative research on the health and safety issue and describe best practices for supporting families with elementary-age children to make positive changes and choices related to the selected topic. In the paper, there must be consideration of ways the health/safety topic can be integrated into the curriculum by the classroom teacher, as well as the collaborative roles of other school-based professionals (e.g., school nurse, principal, social worker, and psychologist) and community resources in supporting education on your chosen topic. Students must follow APA format. 

Food-Borne Illness Project (Two Page Handout/Brochure) Assignment Instructions: You are a health care provider working at a community health department and have been asked to create an informational handout on a food borne illness. The handout should be designed for an adult public audience (written at the 4th or 5th grade level) to be distributed at your local community health fair. Create a two-page handout in Word or use two PowerPoints Slides. You can create this using a Word templates or a PowerPoint slide template of your choice.  All information, including references must be included in the two-pages.  Your handout should be well organized and include both text (300-400 words not including references) and graphics. Grammar and spelling should be correct.  Sentence structure should conform to current conventions.  Include at least 3 references,one being the textbook and other two should be evidence-based reliable sources.  Reference examples may include the CDC or other governmental websites, food safety organizations, or peer-reviewed journal publications.  Include in-text and full citations in current APA format. NOTE: For full credit, this must be a two-page brochure or handout. This should not be designed as a PowerPoint presentation or a research paper. Select One of the following food-borne illnesses: Anisakiasis Bacillus cereus gastroenteritis Botulism Campylobacteriosis Cryptosporidiosis Clostridium perfringens gastroenteritis Giardiasis Hemorrhagic colitis (E. coli) Hepatitis A Norovirus gastroenteritis Listeriosis Salmonellosis Shigellosis Staphylococcal gastroenteritis Vibrio gastroenteritis     In the handout, discuss the following related to your selected food borne illness: Characteristics of the food borne illness How the food borne illness is transmitted Foods commonly linked with the food borne illness Common symptoms Treatment Preventive measures