Category: Nutrition

Using data gathered from the course textbooks and websites (World Health Organization, United Nations, etc.), create a profile of the nutrition habits of two countries.
On the basis of your research, create a 2- to 3-page report that answers the following questions:
What are the main sources of food for these countries? What are gaps in nutrition for these countries?
How do social, political and cultural factors affect access to adequate nutrition in each country?
Are there groups within the populations of each country that are affected at greater rates? Who are they? Why do you think this is?
Does this affect other health issues in each country? How?
Be sure to support your points for each of the components in parentheses with data from the program and outside research.

Using data gathered from the course textbooks and websites (World Health Organization, United Nations, etc.), create a profile of the nutrition habits of two countries.
On the basis of your research, create a 2- to 3-page report that answers the following questions:
What are the main sources of food for these countries? What are gaps in nutrition for these countries?
How do social, political and cultural factors affect access to adequate nutrition in each country?
Are there groups within the populations of each country that are affected at greater rates? Who are they? Why do you think this is?
Does this affect other health issues in each country? How?
Be sure to support your points for each of the components in parentheses with data from the program and outside research.

Objectives
The purpose of the Nutrition Analysis Project activity is to:
Demonstrate understanding of macronutrients, vitamins and minerals and how to determine deficiencies and toxicity (CO 2)
Examine specific examples of cultural aspects of the diet (CO3)
Identify dietary habits that need to be changed to healthier habits to maintain a healthy lifestyle (CO 2 and CO 4)
Guidelines
Students are required to complete a Nutritional Analysis Project activity. The student will conduct an analysis of a 24-hour period to include macronutrients, vitamins, and minerals. Information will be organized in a table format to include: food list for 24 hours, total nutritional value of each item, and recommended daily allowance, risks of deficiency, and recommended changes. Students will then need to write a paper reflecting on their intake of foods including cultural influences and plans to improve and or maintain good nutrition.
NB) USE MYFITNESSPAL OR CHROMO METER
The paper must be typed with 1” margins, double spacing and a 12-point Times Roman font. The paper should also include a reference list. The American Psychological Association format must also be utilized for the paper. The paper should be between three and five pages in length (not including cover page, abstract, references, exhibits, etc.).

Instructions: Using the property you chose in Unit 1, you will apply best practices to a menu based on the outline below and your readings.
Assignment Checklist:
Introduce the foodservice system you selected in Unit 1. Include an overview of the business, mission statement, location, website, cuisine, the average price of the menu items, and menu type. (Refer to Section 6.3 of your textbook.)
Take a screenshot of the menu and insert it into your paper.
Discuss the evident best practices followed in the menu for layout and design, including the menu style, sequence, placement, format, typeface, artwork, and cover. (Refer to Section 6.5 of your textbook.)
For those attributes that do not follow best practices, discuss what you would change to remedy the situation.
Discuss the three best attributes of the menu. (Refer to Section 6.5 of your textbook.)
Describe three changes that occurred to your selected Unit 1 foodservice system during the COVID-19 pandemic that you predict will remain intact and explain why.
Your paper must include an introduction and conclusion and be a minimum of 500 words using an 11- or 12-point sans serif font such as Ariel. Additionally, you must include a reference page, and your references and citations must use the current APA format and citation style. For assistance writing a paper, please see the Academic Writer link under Academic Tools.
Reference your course textbook and at least one additional reliable and/or scholarly source.
Submit your completed assignment to the Unit 4 Assignment Dropbox. Assignments are due

Please complete every single question in detail. Cite book references with autho

Please complete every single question in detail. Cite book references with author and year. Provide links to web references and charts wherever possible. Paraphrase. No plagiarism as this goes through AI and plagiarism detection. Please cite everywhere. And use the links in the document to answer the questions. There is no limit on references/sources.

Please complete every single question in detail. Cite book references with autho

Please complete every single question in detail. Cite book references with author and year. Provide links to web references and charts wherever possible. Paraphrase. No plagiarism as this goes through AI and plagiarism detection. Please cite everywhere. And use the links in the document to answer the questions. There is no limit on references/sources.

Skills You’ll Gain by Completing This Assignment
Interpret each component of a l

Skills You’ll Gain by Completing This Assignment
Interpret each component of a lipid panel
Compare lab results with recommendations for the general population
Consider different nutrients in lipids, such as saturated and unsaturated fatty acids, and their impact on lipid panel results
Discuss how your intake of different types of nutrients in dietary lipids impact lipid panel results
Connect current intake with impacts on cholesterol and triglycerides
Explain the relationship between food and beverage intake and serum cholesterol
Apply information obtained from credible sources to make informed decisions about food choices
Introduction to Your Assignment
Understanding lipid panels can help you determine what, if any, intake-related changes you could make to impact your cholesterol and triglycerides. Be sure to watch the course videos in Unit 3 for a further understanding of this content before starting this assignment.
In this assignment, you will:
Journal your intake for an entire 24-hour period
Pretend the report below is yours and determine if your levels are within normal limits or concerning in some way
Isolate foods that may be high in nutrients that could have a negative impact on your lipid profile
Discover replacements or changes to your intake that could lead to a more positive impact on your lipid profile
See sample assignment and rubric (see below) for additional assistance before starting on this assignment. Make sure to review the rubric before submitting your assignment to ensure that you have included all the assignment expectations.
NOTE: If this assignment is triggering for you in any way, you can use a fictitious food log, use the food intake from a friend or relative, or reach out to your instructor for an alternate assignment option.
Instructions
STEP 1: You will track your intake for one full 24-hour period.
This needs to be a different day of intake than you submitted in the Unit 2 assignment. [NOTE: You will be using your food journal from the Unit 2 Assignment: Food Journaling & Carbohydrates, as well as your food journal from this assignment collectively with one additional food journal day for the Unit 4 Assignment. You will need a total of three distinct days of food journals for the Unit 4 Assignment.]
Please refer to the Unit 2 assignment instructions for details on completing a food journal with all details and quantities needed.
Be sure to review any grading feedback from your Unit 2 assignment to ensure that you are tracking your intake with enough detail.
STEP 2: Use the required readings in this Unit to fill in the third column in the chart with “high”, “normal “, or other analysis term as needed to describe your results.
Test
Lab Results
Analysis
(High/Borderline High/Normal/Low)
Total Cholesterol
232 mg/dL

LDL
124

HDL
48

Triglycerides
152

STEP 3: Select three lipid-rich foods or beverages from your food journal for this Lipid Panel Analysis assignment. As a reminder, intake of different nutrients in lipids, such as saturated and unsaturated fatty acids, impact lipid panel results.
In list or table format, include the following details for each of the three lipid-rich foods/beverages you selected:
The name of each lipid-rich food you identified (Example: Pepperoni pizza)
The amount of each lipid-rich food you consumed (Example: 1 cup; 3 ounces; etc.)
Identify a nutrient/ingredient in the food/beverage you suspect impacts the lipid panel profile in a negative way (Example: Saturated fat).
Search Nutrition Facts Labels or restaurant/product nutrition information for the nutrient you identified in Step 3-c for each of the three foods you selected. List the number of grams or milligrams of this nutrient of concern. (Example: 7 grams)
The use of normal/optimal ranges for lab results implies that results outside of those ranges may have a negative impact on health. The different types of nutrients in lipids (for ex., saturated fat) have distinct health impacts. Briefly discuss (1-2 sentences) how the nutrients/ingredients you selected impact your lipid profile in a negative way.
Note: The United States Department of Agriculture FoodData Central be helpful while looking for unsaturated or saturated fat content of whole foods. After selecting the food/beverage item you will see a long list of nutrients in a table format. Saturated fats and unsaturated fats are in the “Lipids” section. Be sure to use the “Total” amounts for the nutrient you are highlighting!
STEP 4: Using the three foods/beverages you selected above, find an alternative (replacement) food/beverage that you could include in your diet that you would expect to have a more positive impact on a lipid profile than the items in the food journal.
Use a list or table format and, for each of the three foods/beverages, address a-e below:
The original item
The alternate (replacement) for original item
What is one serving (portion size in grams or milligrams) of the replacement (alternate) item?
Provide the number of grams or milligrams of the nutrient you listed in (d) above in one serving of the new item (Example: There are 5 grams unsaturated fat in 3 oz cooked salmon)
Briefly discuss (1-2 sentences) how the new item would be expected to have a more positive impact on a lipid panel profile. The positive impact can be due to the presence of a different, specific nutrient from the nutrient you highlighted in Step 3 OR a reduction in the nutrient you highlighted in Step 3.
Note: The United States Department of Agriculture FoodData Central may be helpful here as well.
Optional: Want to Expand Even More?
Look at your most recent lipid profile. If you have access to the four lab values included in this assignment, you may replace the “Lab Results” column with your personal data.
Then, follow the instructions for analyzing your results. In order to edit the table, you can copy/paste the table from these instructions into your assignment, re-create the table, or use the assignment template.
Follow the rest of the assignment instructions using your own lipid profile data.
If you complete this optional change, please make a note at the top of your assignment that you used your personal data to alert your instructor.

Please carefully read (and save/print!) the written directions for this assignme

Please carefully read (and save/print!) the written directions for this assignment. Then watch my instructional video.
These directions explain 1) how to choose a nutrition-related article or claim to evaluate and 2) how to format your typed paper to make sure you answer all the required questions in your evaluation.
Evaluation of Nutrition Claim.docx Download Evaluation of Nutrition Claim.docx
Evaluation of Nutrition Claim.pdfDownload Evaluation of Nutrition Claim.pdf
Get help from the librarian’s tutorials.
These library guides explain 1) how to use the library’s free databases to locate 2 scientific, peer-reviewed journal articles to support or refute your nutrition claim and 2) how to properly include these citations in APA format at the end of your paper.
Library Database Guide for ResearchLinks to an external site.
Library Citation Guide for APA FormatLinks to an external site.
Please review exemplary papers from past students.
Sample #1.Eval of Claim.pdfDownload Sample #1.Eval of Claim.pdf
Sample #2.Eval of Claim .pdf

In this module’s activity, you are going to complete a detailed 3-Day Food Recor

In this module’s activity, you are going to complete a detailed 3-Day Food Record using the directions below. This 3-Day Food Record will not only give you an opportunity to practice mindful eating, but it will also provide the data you’ll be entering into the DWP computer dietary analysis program later in the course for your Personal Dietary Analysis Project.
A5.Food Hunger Feeling Record.pdfDownload A5.Food Hunger Feeling Record.pdf
A5.Food Hunger Feeling Record.docxDownload A5.Food Hunger Feeling Record.docx
Directions:
Please choose 2 week days and 1 weekend day to give a representative sample of your average dietary intake.
Write down ALL foods and beverages you consume, including water and condiments, during these 3 days.
Be VERY specific about WHAT you eat/drink, HOW MUCH you eat/drink (in ounces, cups, tablespoons), and at which meal time (breakfast, lunch, dinner, or snack) you eat/drink it. For example, don’t just say you ate “cereal” for breakfast, say you ate 2 cups of Cheerios with 8 ounces of 2% reduced fat milk.
If you’re not sure about your portions and don’t have access to measuring cups/spoons, use this food portion guide Download food portion guideto help you estimate your portions.
Review the hunger scale (0 to 5) on the worksheet and indicate with an “X” how hungry your feel BEOFRE you start eating each meal/snack. Then review the fullness scale (5-10) and indicate with another “X” how full you feel AFTER you finish eating each meal/snack.
Please submit 3 pages (one for each of the 3 food record days) for full credit.

Please print, complete, and scan or upload a picture of this activity/worksheet,

Please print, complete, and scan or upload a picture of this activity/worksheet, following the directions below for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A3.Supermarket Savvy.docxDownload A3.Supermarket Savvy.docx
A3.Supermarket Savvy.pdfDownload A3.Supermarket Savvy.pdf
Directions:
Visit a grocery store and go on a scavenger hunt to find TWO products (in each of the 3 categories) that meet ALL the nutritional criteria listed. Make sure you write the specific product names and the specific relevant nutrition facts (so I can see that all your products do in fact meet all the criteria listed).
For example: Cheerios, first ingredient whole grain oats, 0.5 g saturated fat, and 2 grams of added sugar per 140 calorie serving.