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Nutrition

Discuss and state the learning journal question/task and its requirements.

Learning Journal
Discuss and state the Learning Journal question/task and its requirements.
Recall the food diary that you filled in for Unit 1. Do you think that using a food diary is an accurate way to measure food intake and assure you are meeting DRI recommendations? Please explain your answer. If you disagree, please provide suggestions on how to improve the food diary.

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Nutrition

Are you guilty of doing this to yourself or your love ones?

Please watch the video linked below

Are you guilty of doing this to yourself or your love ones?
GUIDELINES FOR POSTING: State your opinion, back it up with an article or video clip on the subject, Read and reply (in details) to at least two other posts.
Also please reply to two of my classmates below
Classmate 1:
Wow, this video was emotional. Especially when Jamie sat down with a mother in front of a pile of common unhealthy foods and told her she was killing her children. Of course, no parent wants to hear that. Life gets busy, and these foods are a quick way to feed our family and get on with the rest of our to-do list. I’m guilty of it, too, unfortunately. It’s sad how easily accessible unhealthy foods are. I agree there needs to be a change, and it’s going to start with education about healthier meal choices. The video was inspiring to want to do better; I liked how he pointed out that the changes needed are tangible for everyone, regardless of how busy you are.
My daughter started school this year in Kindergarten at an Idea Public School here in San Antonio. They’re a healthy campus and teach the children about sugar intake and healthy food choices versus unhealthy choices. Sometimes at home, she’ll ask me, “mom, how much sugar is in this” or say things like, “apples are good for you.” I just realized how important this was when watching this video. I’m happy she goes to a school that educates her about nutrition at a young age. As parents, what we expose our children to and feed them sets them up for their lifetime habits. Sometimes we forget how vital setting a good example can be for them. According to the CDC’s website, “educating children about nutrition gives them the knowledge and skills necessary to make healthy food and drink choices.” (CDC.gov) I also thought it was interesting that the CDC’s website says, “schools play a key role in framing lifelong healthy eating habits by offering nutritious meals.” (CDC.gov) I think it’s imperative to continue this type of education at home; if we don’t teach our children how and why to make healthy choices, they will choose the tastiest, easy options that lead to obesity and health complications.
https://www.cdc.gov/healthyschools/features/eating_healthier.htm Links to an external site.
Classmate 2:
I feel like it is crazy how high the statistics for obesity have gotten, because I feel like it is honestly more expensive to keep eating out every day instead of going to the grocery store and getting somewhat healthier options for the next week and a half or so. Growing up, we bought groceries, and even when my family didn’t know what to eat, they’d make something out of nothing from what we had in the house. We ate out occasionally, maybe if my mom or grandma were too tired to cook, but it wasn’t very often. My step dad’s side of the family has a bunch of health problems and they don’t often make it past their 40’s. So my mom tries to watch my sister’s diet, just because she has already kind of had scares with diabetes at such a young age.
In middle school, that’s when Michelle Obama changed the recipes for school lunches. I think it just made things worse because once we got into high school, we were able to go off campus and buy food from the fast food restaurants that were close by. Most of the students were off campus unless you didn’t have a car to leave or got free lunch provided from the school.
I definitely see that less and less people know how to actually cook a meal for themselves, so that is very disappointing. Especially when the video mentioned that people should know at least 10 meals they can cook that could save their lives. I wouldn’t say I’m a super great cook, but I can definitely do what I need to do to stay alive and to stay healthy. I don’t mind looking up options for a healthier alternative to my dinner.
I have linked a website that talks about how obesity goes hand in hand with increasing chronic illnesses such as diabetes, depression, cardiovascular disease, etc,. If we don’t try to change something about it, a lot of people are going to continue to die way sooner than they would like. All it takes is one simple solution, fixing eating habits. Maybe even a strong and positive mindset.
https://www.publichealth.org/public-awareness/obesity/consequences/#:~:text=Obesity%20is%20linked%20to%20rising,risen%20nearly%2070%25%20since%201995 Links to an external site..

Categories
Nutrition

Please submit one page paper summarizing the carbohydrate digestion and explain how the body maintains a normal blood glucose level.

Please submit One page paper summarizing the carbohydrate digestion and explain how the body maintains a normal blood glucose level. Please submit to this dropbox.

Categories
Nutrition

Please submit a one page paper identifying the factors that influence fluid needs for the physically active and describe the recommended schedule of hydration before, during and after the sport.

Please submit a one page paper identifying the factors that influence fluid needs for the physically active and describe the recommended schedule of hydration before, during and after the sport. Please submit to this dropbox.

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Nutrition

Discuss currency, relevance, authority, accuracy and purpose.

Your assignment 1. Develop and identify an appropriate college-level research question related to cardiovascular disease, weight management, or eating disorders. Your research question should be highlighted at the top of the annotated bibliography. Your instructor should not have to search for your research question, it should be CLEARLY identified. Narrowing a topic – Identifying Research QuestionLinks to an external site. 2. Identify three references that might be appropriate for your research question. One reference needs to be an academic article from the library database (use “Find it” to locate your library resource). The other two references can be websites or other non-library sources. 3. Make sure your references (above) are in APA or MLA format. 4. Each reference listed should be followed by a three-paragraph summary. Paragraph 1 is a summary of what the source/reference is about or what the author covers in the writing. Paragraph 2- Does the source pass the CRAPP test? Discuss currency, relevance, authority, accuracy and purpose. Refer back to the CRAAP quiz in Module 1 for a complete definition of CRAAP. Paragraph 3- What is the thesis and conclusion the author draws? Be sure to clearly explain why would or would not you use this source for information related to your research question? Please feel free to review the sample annotated bibliography for examples of the summary (example attached above).

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Nutrition

Explain how, if at all, this information relates to your dietary habits and athletic performance.

Do the following: Select ONE of the two options below and follow the instructions to fully complete your assignment. OPTION #1: Exercise and Performance Enhancing Drugs A. Review Chapter 10 in the Visualizing Nutrition textbook. B. Use the internet to find two reliable websites with comprehensive information about Performance Enhancing Drug use by athletes. C. List the URLs of the websites that you used, and fully and correctly explain why each website is a reliable source of information using the CRAP Test. D. Summarize the information on the websites that you used to include: 1) Prevalence of use of PEDs by athletes,
2) Performance effects of PEDs, 3) Dangers and side effects of PEDs, and
4) Testing for use of PEDs. E. Read some of your classmates’ original postings and respond thoughtfully to two of those original posts. Like the previous assignment, your responses to classmates will focus on the content of their assignments. Do not include any commentary on the quality of their assignments. -OR-
OPTION #2: Exercise and Vegetarian/Vegan Diets A. Read all three articles below to learn more about Athletes and vegetarian/vegan diets.
“Exercise capacity of vegan, lacto-ovo-vegetarian and omnivorous recreational runners”:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6528342/ (Links to an external site.) “Vegan diets: practical advice for athletes and exercisers“:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5598028/ (Links to an external site.) (Links to an external site.)”PROTEIN FOR VEGETARIAN AND VEGAN ATHLETES”:
https://blog.nasm.org/fitness/protein-vegetarian-vegan-athletes/ (Links to an external site.)
After studying the information in these articles, do the following.
B. Post a summary of the information that you have learned from all three articles, including key details related to dietary choices and physical performance.
C. Explain how, if at all, this information relates to your dietary habits and athletic performance. If the information does not relate to your training, explain that as well.
D. Explain how this information can be relevant to your diet and exercise training. Again if it is not relevant, explain that as well.
E. Read some of your classmates’ original postings and respond thoughtfully to two of those original posts. Like the previous assignment, your responses to classmates will focus on the content of their assignments. Do not include any commentary on the quality of their assignments.
Details and Reminders
:
All of your posts, including your reply to a classmate, must be original, thoughtful, and complete. Please remember that these are writing assignments for a college course.
In terms of the quality of assignments, I am always evaluating these four elements:
Completion of all required elements.
Demonstration of student understanding of information from website or resource by composing a thorough and accurate summary, including key details.
Organization and clarity of information and intent of student post.
Correct spelling, grammar, and punctuation

Categories
Nutrition

Identify 2 ingredients that you can modify to make the recipe healthier.

Find a savory recipe with 6 or more ingredients. Identify 2 ingredients that you can modify to make the recipe healthier. Describe why you selected the ingredients, the changes that you would make, how the nutrients would be modified, and the results of the nutrient changes. Remember calories are not a nutrient.

Categories
Nutrition

Is the information reliable?

Annotated Bibliography Assignment
The annotated bibliography is the research component of your proposal essay. It includes citation information (Works Cited Entries), a summary, an evaluation, and a reflection for each of the sources used for researching a topic. For this assignment, you will need to create an annotated bibliography that consists of three (3) sources. Each source should support the topic you will be writing about in your proposal essay. For each of the sources you select for this assignment, you should have four parts: source citation information, a summary of the source, an evaluation of the source, and a reflection for a total of nine (9) paragraphs. Each section is explained in detail below:
Source Citation: This is the source information in MLA format.
Summary Paragraph: What are the main arguments? What is the point of this book or article? If someone asked what this article/book is about, what would you say?
Evaluation/Assessment Paragraph:
Is it a useful source?
Is the information reliable?
What is the goal of this source?
Reflection Paragraph: Was this source helpful to you? How does it help you shape your argument? How can you use this source in your paper? Has it changed how you think about your topic?

Categories
Nutrition

Would you change to the healthier options?

I am expecting a word document (doc. or docx.) You will work to analyze menu items, and identify ways to create alternatives or modify existing recipes to make them healthier. Select a restaurant that you are familiar with and/or that you have access to the recipes. You may also design your own restaurant and create your own prix-fixe menu with your own original recipe collection. Review the menu and identify one (1) appetizer, one (1) entree that you think you can modify to make healthier. Also, look at the dessert menu and try to find one (1) menu item that you think could be made healthier or look for healthier menu item that you would recommend adding, that fits the concept. Perform a nutritional analysis of the items using verywellfit.com, ReciPal, or any other recipe software program. Look for ways to make the items healthier using the techniques and methods discussed in the text and in class. Perform a nutritional of the new recipes. And compare the results in a report.
Layout of the report: A. Introduction and overview of the restaurant chosen (60 points )
Write a concept of the restaurant that you have designed or chosen. Include a prix-fixe menu of the restaurant. A prix-fixe menu should have the appetizer, entrée, and dessert. 1. Concept 2. Menu type B. Appetizer (60 points) Write a description of the appetizer. Why you chose this appetizer? Techniques and methods used to improve the appetizer. Preform a nutritional analysis highlighting the improvements to the appetizer. Include the original and modified recipes for the appetizer.
1. Why you chose this dish? Description of this dish.
2. Techniques and methods used to improve dish 3. Nutritional analysis-highlighting the improvements 4. Original and modified recipes
5. You are to include pictures of the appetizer item that you cooked
C. Entrée (60 points) Write a description of the entrée. Why you chose this entrée? Techniques and methods used to improve the entrée. Preform a nutritional analysis highlighting the improvements to the entrée. Include entrée the original and modified recipes for the entrée.
1. Why you chose this dish? Description of this dish. 2. Techniques and methods used to improve dish 3. Nutritional analysis-highlighting the improvements 4. Original and modified recipes 5. You are to include pictures of the entrée item that you cooked
D. Dessert (60 points) Write a description of the dessert. Why you chose this dessert? Techniques and methods used to improve the dessert. Preform a nutritional analysis highlighting the improvements to the dessert. Include the original and modified recipes for the dessert.
1. Why you chose this dish? Description of this dish. 2. Techniques and methods used to make this dish healthy or used improve dish 3. Nutritional analysis-highlighting what made the dish healthy or what improvements you made 4. New Recipe or original and modified recipes 5. You are to include pictures of the dessert item that you cooked E. Summary and conclusion (60 points) Write a final conclusion, or summary, explaining what you think about the new recipes? What was your overall strategy? Which items are better? Why? Would you change to the healthier options? How would you make the changes? Include aspects of how you would train your staff on the new changes and market the new changes. Include where you might purchase the menu items.
1. Write a final conclusion, or summary, explaining what you think about the new recipes? What was your overall strategy? Which items are better? Why? Would you change to the healthier options?
2. How would you making the changes?
3. Training/Marketing: Be specific in your recommendations.
4. Purchasing: Be specific in your recommendations.
I ATTACHED A FILE WICH IS AN EXAMPLE OF WHAT THE WORK SHOULD LOOK LIKE

Categories
Nutrition

Challenges under climate changes.pdf

Compare and contrast technologically driven methods of food production and safety, such as genetic modification, to conventional practices and the potential impact these newer methods may have on our food selection and health along with how those methods impact resource development and sustainability. This assignment is not to persuade you to be on one-side of the debate or another, but to allow you to formulate your own opinion about appropriate use of biotechnology in foods products and synthesize your current knowledge/understanding with the research behind the biotechnology and how it impacts resource development and sustainability. Your prior awareness of this topic along with how your readings will influence future food practices should be part of your reflection.
Clarke. Vegetarianism and sustainability.pdfDownload Clarke. Vegetarianism and sustainability.pdf
Editorial. Sustainable, resilient food systems for healthy diets. the transformation agenda.pdfDownload Editorial. Sustainable, resilient food systems for healthy diets. the transformation agenda.pdf
Food_sustainability,_food_secu.pdfDownload Food_sustainability,_food_secu.pdf
Lindgren et al. Sustainable food systems – a health perspective.pdfDownload Lindgren et al. Sustainable food systems – a health perspective.pdf
Meybeck. Sustainable diets within sustainable food systems.pdfDownload Meybeck. Sustainable diets within sustainable food systems.pdf
Moustafa. Food and sustainabilty. Challenges under climate changes.pdfDownload Moustafa. Food and sustainabilty. Challenges under climate changes.pdf
Tansey Food and thriving people. paradigm shifts for fair and sustainable food systems.pdfDownload Tansey Food and thriving people. paradigm shifts for fair and sustainable food systems.pdf
Prosperi P. et al Sustainability Framework for the Mediterranean Region.pdf