Nutrition - punditwritersbay.com

For this assignment, you will consider the Canada Food Guide and plan a Weekly S

For this assignment, you will consider the Canada Food Guide and plan a Weekly Snack Plan for children aged 3-5 years. Generally, child care centres offer two snacks per day that are supportive to the healthy development and choices for young growing bodies. Be as creative as you like as this may be a menu that is posted on the Parent Board in the child care centre. You will want to consider some of the following for the Rationale Paper that supports your menu choices:- Who is preparing the snacks?- How does the Canada Food Guide support the choices you are making?- Any cultural, dietary considerations?- Any prevalent allergies considered… if so, what are they and how do you mitigate these?
APA is to be considered
There is no maximum or minimum page length
Link for Canada Food guide- https://food-guide.canada.ca/en/

responsible for designing three healthy meals which could be eaten during the sp

responsible for designing three healthy meals which could be eaten during the span of an entire day. These meals must follow some basic guidelines that are hereby described below, and which I will be able to monitor because you will be providing me with the “nutritional information” for the three meals together. In other words, the nutritional information that you will be providing will summarize the nutrients consumed during the entire day (almost like blending all of your meals together and then producing the nutritional information for those meals altogether).
Please also note that you can use websites such as: Nutrition calculator: computes nutrition value of a mealLinks to an external site. in order to easily produce the aforementioned “nutritional information.” As a result, you will be providing me with either screenshots, or a PDF file of your scanned “nutritional information” in addition to a document which lists what food each of your three meals consisted of (including what you would eat as well as drink), and evidence that these food items were actually input into . Please note that below you can find the major information that will be required for successful completion of this assignment.
You will design three healthy meals that will be eaten during an entire day.
At the end of the day, all three meals together must contain a minimum of 1,800 calories but are not to exceed 2,500 calories.
You must also not exceed 2,500 mg of sodium for the entire day (1,500 mg would be ideal).
45-65% of your total calories should come from
carbohydrates. *** A gram of carbohydrate contains a total of 4 calories.***
10-35% of your total calories should come from proteins.
*** A gram of protein contains a total of 4 calories.***
20-35% of your total calories should come from fats (including saturated fats as well as unsaturated fats).
*** A gram of fat contains a total of 9 calories.***
7. You will need to provide PDF or screenshot evidence that these food items were actually input into your nutritional calculator.
8. You will also need to provide PDF or screenshot evidence from the nutritional calculator, indicating the validity of the nutrition facts you are providing.

Assignment Prompt A 20 year-old G1P0A0 female presents to your clinic complainin

Assignment Prompt
A 20 year-old G1P0A0 female presents to your clinic complainin

Assignment Prompt
A 20 year-old G1P0A0 female presents to your clinic complaining of crampy lower abdominal pain and spotting. She states her last period was 5 weeks ago, she took a home pregnancy test yesterday and it was positive. She states she tried to make an OB appointment but they could not get her in for several weeks. What questions would you ask this patient? Describe how you would assess and treat this patient using evidence-based practice. Submissions should be in APA format and should include an introduction/conclusion. Review the rubric carefully before submitting. Expectations
Research: Citations required
Length: A minimum of 500 words, not including references
Citations: At least two high-level scholarly references in APA from within the last 5 years

Task 1- Food Log You will keep a 3-day food log, where you will record the meals

Task 1- Food Log
You will keep a 3-day food log, where you will record the meals

Task 1- Food Log
You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.
Actions
This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.
You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. Task 2- Analysis
Please answer the following questions in complete sentences:
In regard to last week’s ‘challenge’-Did you try your protein/fat additions or replacements? If so, how did it go?
In regard to water-Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
In regard to micronutrients-What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
Looking forward-What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
What are ways that you can cut back on salt in your diet?

responsible for designing three healthy meals which could be eaten during the sp

responsible for designing three healthy meals which could be eaten during the span of an entire day. These meals must follow some basic guidelines that are hereby described below, and which I will be able to monitor because you will be providing me with the “nutritional information” for the three meals together. In other words, the nutritional information that you will be providing will summarize the nutrients consumed during the entire day (almost like blending all of your meals together and then producing the nutritional information for those meals altogether).
Please also note that you can use websites such as: Nutrition calculator: computes nutrition value of a mealLinks to an external site. in order to easily produce the aforementioned “nutritional information.” As a result, you will be providing me with either screenshots, or a PDF file of your scanned “nutritional information” in addition to a document which lists what food each of your three meals consisted of (including what you would eat as well as drink), and evidence that these food items were actually input into . Please note that below you can find the major information that will be required for successful completion of this assignment.
You will design three healthy meals that will be eaten during an entire day. At the end of the day, all three meals together must contain a minimum of 1,800 calories but are not to exceed 2,500 calories.
You must also not exceed 2,500 mg of sodium for the entire day (1,500 mg would be ideal).
45-65% of your total calories should come from
carbohydrates. *** A gram of carbohydrate contains a total of 4 calories.***
10-35% of your total calories should come from proteins.
*** A gram of protein contains a total of 4 calories.***
20-35% of your total calories should come from fats (including saturated fats as well as unsaturated fats).
*** A gram of fat contains a total of 9 calories.***
7. You will need to provide PDF or screenshot evidence that these food items were actually input into your nutritional calculator.
8. You will also need to provide PDF or screenshot evidence from the nutritional calculator, indicating the validity of the nutrition facts you are providing.

Athletes commonly manipulate their diets in hopes of improving athletic performa

Athletes commonly manipulate their diets in hopes of improving athletic performance. Many turn to dietary supplements and substances referred to as “ergogenic” (= “work-producing”) aids. As you can imagine, this area is ripe for quackery, although some legitimate products do exist and are backed by scientific research. Many products are useless or downright dangerous. Athletes should be skeptical of any substance until its ergogenic effect is scientifically verified.
You will be researching one of these types of product. In your posting, please comment on why athletes might use this particular ergogenic aid, its possible benefits and dangers of misuse, and if you found any scientific evidence re: its use. Please note if there may be banned substances or ingredients contained in the product.
You can look for information in your nutrition textbook, or you can search the Internet using some of the web sites listed earlier in this module.

Before beginning your Part III assignment, review the orientation to the NUTR 1

Before beginning your Part III assignment, review the orientation to the NUTR 100 Dietary Analysis Project https://youtu.be/srlEsGGFjCc
Part III: MyPlate (60 pts)
In Unit 1 of our textbook, you’ll recall four factors that we can use to assess our diet: Adequacy, Balance, Moderation, and Variety.
You used Cronometer to analyze your diet in terms of adequacy, balance, and moderation of nutrients, but you were unable to get a full picture of moderation and variety using Cronometer alone.
This portion of your dietary analysis project will allow you to explore one of your documented days on your food diary and assess for moderation and variety of food groups. You will use MyPlate as a tool to conduct this analysis.
Step 1: Finding Your MyPlate Daily Checklist
Locate your estimated calorie needs in Cronometer (and as discussed in the Energy Balance section of the Part 2 analysis questions). For purposes of this Part 3 Analysis, round this measurement to the nearest multiple of “200.” For example, if you needed 2289 kcal/d, you would round down to 2200 instead of rounding up to 2400. On the other hand, if you needed 2340 kcal/d, you would round to up to 2400 instead of down to 2200.
Once you have located your calorie needs from the Part 2 Analysis and rounded them to the nearest multiple of “200”, open PDF – this link
You will only need 2 pages from this 26-page document. The 2 pages you need will vary depending on your specific calorie needs. The document has 12 different options ranging from 1,000 calories to 3,200 calories per day. Be certain to choose the calorie level closest to your estimated calorie needs.
Here you can see examples of where to find the calorie level on the worksheets. This is the 1000 calorie level…
… and here is the 3200 calorie level.
In order to find your specific MyPlate Plan for the calorie goal you’ve selected, scroll down through the MyPlate Plans in the document linked above and look for the calorie level you selected.
You will find two pages per calorie level. The first page of each calorie level contains information that may be helpful while you complete the assignment. The second page of each calorie level contains a table that you’ll need to fill out as one part of this project.
In order to use the single page with the table from the large document, you can print the specific MyPlate Plan calorie level you need, use the Adobe extract tool to save that single page as a new file, or recreate the full table in a Word document.
If you have to recreate the table due to lack of access to a printer or PDF editing software, be sure to clearly identify the specific MyPlate Plan calorie level that you’re using and include the name of each food group, target amount, your food choices, and whether you reached your target within a table format.
Don’t forget to include the information for sodium and saturated fat in any format you choose to use for this first part of the project. You will also be using this worksheet to complete the next step of the project. Step 2: Transferring Your Diet Diary to the Worksheet
Review your 3-day food record. Select the day that most closely matches a typical day’s intake for you. Using those foods only, complete PAGE 2, the MyPlate Daily Checklist Worksheet.
NOTE: If you printed the Checklist Worksheet, you will be hand writing directly on this worksheet. For hand-written worksheets, your handwriting must be legible and clear. If you are comfortable with Adobe editing or other PDF editing tools, you may type directly into this worksheet. (Important: If you type in the PDF document, submit *ONLY* the page for the Checklist that is closest to your calorie level. Do not submit all the original pages in the Calorie Level document.)
Refer to the image below of an example 1,800 calorie MyPlate Checklist Worksheet to follow along with the instructions below.
Use the first column of the worksheet “Food group targets” for guidance on determining portion sizes equivalent to a serving for each food group.
For example, in the red box below, we can see we need 1 ½ cups of fruit for each day and that 1 cup of fruit is either 1 cup of raw or cooked fruit, ½ cup dried fruit, or 1 cup (8 fluid ounces) of 100% fruit juice. Similar guidance is provided for the other food groups. As you add foods from your food journal into their appropriate food groups on the worksheet, make sure to include the amount you consumed. For example, 1/2 cup applesauce, 1 cup brown rice, etc.
Some foods you have eaten may be “combination” foods, meaning they have components from more than 1 food group. You will want to split those up as ingredients or components and place each piece into the respective food group. Include each ingredient in the correct group. DO NOT simply write pizza as a single food in a single category.
As an example, if you had 2 slices of a medium pizza with tomato sauce, onions, peppers, spinach, mozzarella cheese, and ground beef, we can identify 4 different food groups.
Grains: You would count the crust as a grain (typically 1 ounce of grain per each slice). You would write “2 slices pizza crust from medium pizza
Vegetables: The tomato sauce and veggies on top count as vegetables. List them as 1/3 cup of sauce plus 2/3 cup onions, peppers, and spinach.
Protein: The ground beef is in the protein group. 1 oz lean ground beef can be listed here.
Dairy: The mozzarella falls under dairy. 1/2 cup mozzarella could be listed in the dairy section of the worksheet.
Write the foods or food components (ingredients) into the second column where it says “Write your food choices for each food group.” The blue box on the graphic below bounds the section where foods or food components (ingredients) would be written for the Vegetables food group. Fill this in for all foods in their respective food groups. Next, determine if you reached your target by comparing the information in column 1 (’Food group targets’) with the information you filled into column 2 (‘food choices’). In column 3, indicated by the green oval in the graphic below, check off Y or N as appropriate. Y if you reached your target and N if you did not reach your target.
The last step in Step 2 is to assess your “limits”. Sodium, saturated fat, and added sugars are all areas that the Dietary Guidelines for Americans recommend limiting. Using your Part 2 Diet Analysis Cronometer Nutrition Report screenshot check on your milligrams of sodium and grams of saturated fat intake. If your sodium and saturated fat values from Part 2 Diet Analysis Cronometer report are below the bolded values shown in the rightmost area called “Limit” below, check Y. Otherwise, check N. Your bolded values for the saturated fat “limit” will be unique to your calorie level, so do not worry if it’s not 20 grams like in the example below. (Note: Tracking added sugar in foods is new to food labeling, and your Dietary Analysis Part 2 Cronometer results do not include this. They list total sugars, which does not differentiate between natural sugars (like those in fruit and milk) and added sugars; therefore, we will not be including this in the project.)
Step 3: Assessing Your Intake for Variety and Moderation
It is possible that although your Part 2: Diet Analysis Cronometer Nutrition report showed your diet was adequate in nutrients, met calorie goals, and balanced in terms of nutrients, your diet is lacking variety and not showing moderation in terms of the food groups (one is too high or too low, resulting in too much or too little of another food group). This portion of the diet analysis project will focus on your critical analysis of your intake for one day as compared to recommendations from MyPlate for variety and moderation in the food groups.
You will provide this analysis as a written paper. The paper should include an introduction paragraph, one paragraph for each of the 5 food groups, one paragraph on the “limits” (sodium and saturated fat), and a conclusion–Eight (8) paragraphs in total.
Introduction: This should tell the reader what they will expect to read about in your paper. The main focus here is that you are introducing a review of your diet in terms of variety, moderation, and how well it matches up to recommendations about food groups.
Body of the paper: Aim for one complete paragraph (3-5 sentences is a good goal to aim for) addressing each food group and the limits. This means you will have six (6) paragraphs in total for the body of the paper.
For each food group support the determination you made (Y or N) in column 3 of your worksheet- Did you reach your target? Clearly state if you believe you did/did NOT meet the recommendation and how you came to this conclusion. Which foods did you classify in this food group and how did you come up with the total number of servings? Do this for each of the 5 food groups.
Once you have this for all food groups, write an analysis for the limits. If you exceeded sodium and/or saturated fat, identify which foods in your diet for the day resulted in being over the limit(s). If you were under for one or both, comment on how you made choices to keep those to a minimum. In the event no decisions were made specifically with awareness of sodium and saturated fat content, that is fine, however you will want to comment on this still and not skip over a critical analysis of your intake impacting those values.
Conclusion: This is the last paragraph (#8) of the paper. Here is where you present your final argument using the preceding evidence presented in the body of the paper to support whether or not your diet for that one-day was varied and exhibited moderation. The key aspects to address here are specifically variety and moderation as presented in the section called “Tools for Achieving a Healthy Diet” in Nutrition: Science and Everyday Application and using MyPlate as your set of guidelines.
Step 4: Submission
You will need to submit 2 files to the Dietary Analysis Part 3 assignment folder in LEO. The first item to submit to the assignment folder is either a PDF version or a scanned version of your worksheet. Even if you feel your handwriting is not clear, you must be able to show that you worked through this activity. This must be included to be eligible for full credit. The second file to include is your paper (Step 3). This must be submitted as a Word, PDF, or .txt document. If you are a Mac user and have Pages, please “Save As” a Word, PDF, or .txt file. If the file cannot be opened, you risk getting a ‘0’ for the assignment. If you have completed the Worksheet as a Word doc to make reading it more clear, include this as an appendix in your Dietary Analysis Part 3 paper. Do not submit as a third file.
Reminder: Please review the Dietary Analysis Part III grading rubric before you submit this assignment to the Assignment folder.
Dietary Analysis—Part III
Criteria Meets expectations
Partially meets expectations
Minimally meets expectations
Does not meet expectations
Criterion Score
MyPlate Diet Worksheet
10 points
All required sections of the worksheet have been completed (included foods with amounts, checked off targets reached, and limits are addressed). 5 points
Some, but not all, sections of the worksheet have been completed (included some but not all foods with amounts, checked off targets reached, and limits are addressed). 3 points
Less than half of the sections of the worksheet have been completed (included some but not all foods with amounts, checked off targets reached, and limits are addressed). 0 points
Not completed.
Score of MyPlate Diet Worksheet,/ 10
Assessing your intake for variety and moderation
5 points
Preview addressed review of diet with focus on comparing with recommendations by food group. 3 points
Preview marginally addressed review of diet with focus on comparing with recommendations by food group. 2 points
Preview did not address review of diet with focus on comparing with recommendations by food group. 0 points
Not completed. Score of Assessing your intake for variety and moderation,/ 5
Assessing Your Intake for Variety and Moderation (body)
30 points
Five paragraphs on five food groups (20 points). Used evidence to explain where recommendations met for each food group. Included specific food groups and the number of servings in each group. Included one paragraph on limits (saturated fat and sodium) (10 points). Identified foods that take you over the limit. Used evidence to explain plans to lower the intake of these foods. If your limits met recommendations, used evidence and explained how your diet meets the recommendation. 18 points
Three to four paragraphs on three or four food groups (12 points). Partially used evidence to explain where recommendations met for each food group. Omitted one or two specific food groups or omitted one or two of the number of servings for each group, or both. Included less than one paragraph on limits (saturated fat and sodium) (6 points). Identified a subset of the foods that take you over the limit. Partially used evidence to explain plans to lower the intake of these foods If your limits met recommendations, partially used evidence and explained how your diet meets the recommendation 9 points
One to two paragraphs on one or two food groups (6 points). Partially used evidence to explain where recommendations met for each food group. Omitted one or two specific food groups or omitted one or two of the number of servings for each group, or both. Included one paragraph on only one limit (saturated fat or sodium) (3 points). Identified a subset of the foods that take you over the limit for only one of the limits. Did not use evidence to explain plans to lower the intake of these foods. If your limits met recommendations, did not explain how your diet meets the recommendation. 0 points
Not completed. Score of Assessing Your Intake for Variety and Moderation (body),/ 30
Assessing Your Intake for Variety and Moderation (conclusion)
5 points
Discussed key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Discussed key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines.
3 points
Discussed a subset of key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Did not discuss key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines. 2 points
Discussed only one of the key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Did not discuss key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines. 0 points
Not completed.
Score of Assessing Your Intake for Variety and Moderation (conclusion),/ 5
Writing and format
10 points
Clear introduction and conclusion paragraphs. Written in your own words. Well-organized with cohesive logical flow, Written in complete sentences, Demonstrated critical thinking, No spelling or grammatical errors, Supported with external research cited in APA format in the text body and at the end of the paper.
7 points
Writing and format had three to five errors. Somewhat clear introduction and conclusion paragraphs. Written partially in your own words. Unclear organization or inconsistent logical flow. Occasional lapses in writing complete sentences. Occasional lapses in critical thinking. Had three to five spelling or grammatical errors. Neglected to include one to three supports of external research cited in APA format in the text body and at the end of the paper. 4 points
Writing and format had 6–10 errors. Omitted introduction or conclusion paragraphs or both. Less than half was written in your own words. Unclear organization and inconsistent logical flow. Several lapses in writing complete sentences. Did not demonstrate critical thinking. Had 6–10 spelling or grammatical errors. Neglected to include four or more supports of external research cited in APA format in the text body and at the end of the paper. 0 points
More than 10 errors or no written content is available because assignment was not submitted.
Score of Writing and format,/ 10
Total
Score of Dietary Analysis—Part III,/ 60
Overall Score
Meets expectations
54 points minimum
Partially meets expectations
48 points minimum
Minimally meets expectations
42 points minimum
Does not meet expectations
0 points minimum

Read the article below . Then 1. Identify the 7 claims and write a 2 sentence

Read the article below . Then
1. Identify the 7 claims and write a 2 sentence

Read the article below . Then
1. Identify the 7 claims and write a 2 sentence description of each one.
2. Which 2 claims did you find to be most deceptive and why (4 sentences each).
Millennials: Don’t get tricked by food marketers
Older generations can be misled, too.

Lucky enough to be born between the early 1980s and 2000? Whether or not you want to think of yourself as a “millennial,” food marketers have their eyes on you.
Roughly a quarter of Americans fit the generation’s definition, which means a combined $200 billion in annual buying power, Forbes reported last year. Cue the industry reports full of strategies for “how nutrition could be used to target the Millennial generation” and how food brands “can tap into the millennial mindset.”
Here are seven mischievous ways that food companies market to you—and how to sort through their claims.
1. Make it sound oh-so natural.
Companies knowLinks to an external site. that many millennials are demanding more natural foods. And that’s easy to deliver when “natural” labels don’t mean much. Federal rules for “natural” don’t permit the use of artificial ingredients or added colors. In the case of meat, chicken, and eggs, the U.S. Department of Agriculture also requires that the foods be “minimally processed.”
But there are plenty of other ways to make a food sound natural, even when most people won’t consider it natural. Marketers call foods “wholesome,” “simply,” and “real” or tout “no artificial flavors” and “no high-fructose corn syrup”—even if the foods contain artificial sweeteners or have been (in the case of meat) injected with salty broth. And any of those foods may be no more nutritious than their competitors.
Take Nabisco Good Thins for example. “No artificial colors. No artificial flavors. No cholesterol. No partially hydrogenated oils. No high-fructose corn syrup.” That’s what makes Good Thins so good, says the box.
But Original Triscuits, Multigrain Wheat Thins, and plenty of others could make those same “No…” claims. (Heck. So could Lay’s Classic Potato Chips.) And their labels are honest, unlike many of Good Thins’. For instance, “The Potato One” Sweet Potato variety has more white potato flour and even cornstarch than sweet potato powder, and “The Chickpea One” Garlic & Herb has more white flour and oil than chickpea powder.
Bottom line: Use the Nutrition Facts label and ingredients list to check if a food lives up to its claims. See an ingredient you don’t recognize? The Center for Science in the Public Interest (CSPI), NutritionAction.com’s publisher, rates the safety of all major food additives in Chemical CuisineLinks to an external site..
2. Claim it has no added hormones.
Market-watchers sayLinks to an external site. “hormone-free” is a selling point. (Of course, no meat is hormone-free—all animals produce hormones!) But maybe that selling point is why the ad for Oscar Mayer Natural Slow Roasted Turkey Breast says, “Some things are full of hormones. We’re not.”
But hold on! Did you notice the teeny-tiny print in the ad? “Federal regulations prohibit the use of hormones in poultry,” the ad says. So hormones are not allowed to be administered to any turkey. Ditto for chicken and pork.
And when it comes to how food is produced, it’s not just about hormones. Companies have heard that millennials “feel particularly connected to brands that keep sustainability and social responsibility top-of-mind.” And who wouldn’t want to buy food produced with more sustainable or responsible methods?
But it also means that labels now sport a dizzying array of claims, from cage-free to free-range, grass-fed, organic, pasture-raised, etc. And not all of those claims mean what you may think they do.
Bottom line: Check CSPI’s infographics on organic foods and buying eggs to see which claims are verified and which don’t mean much.
3. Promise “sustained energy.”
Millennialmarketing.com tells food companies that products should showcase foods’ benefits. A prime target, according to those marketing tips? “Sustained energy” that can come from cookies like belVita’s Breakfast Biscuits. “4 hours of nutritious steady energy,” says belVita Breakfast Biscuits. Other companies play the same game. “Helps keep you going,” says Quaker Breakfast Flats. “Long-lasting energy,” says Nature Valley Biscuits.
Do companies have evidence that their biscuits (cookies) can keep your energy level up longer than other foods? If they do, it hasn’t been published. Odds are, they’re banking on the idea that we break down and absorb whole grains like oats (belVita calls them “slow-release carbs”) more slowly than sugar or refined grains. That keeps blood sugar steadier (at least compared to Frosted Flakes or Oreos), but it’s no guarantee that the biscuits will keep you energetic.
Bottom line: Don’t assume that a whole-grain cookie makes a healthy breakfast.
4. Make it a mash-up.
Market research firms are advising companiesLinks to an external site. to create the “newest crazy-mixed-up food or beverage” like Cronuts, ramen burgers, or even nacho lasagna. They say it’s because millennials are “thrill-seeking foodies.” Maybe that’s what some of America’s restaurant chains were thinking when they created some of the unhealthiest restaurant meals, some of which landed on CSPI’s annual Xtreme Eating AwardsLinks to an external site. list of nine “dishonorees.”
Take drive-in chain Sonic’s “Candy Slushes” for example. Last year, USA Today reportedLinks to an external site. that these sugary slushes mixed with candy pieces were a “a direct attempt to appeal to Millennials” and a “wild success.” The Sonic Route 44 Grape Slush with Rainbow Candy adds 370 calories’ worth of candy to a 44-ounce grape-flavored sugar slurry. The tab? 970 calories. That’s 1¼ cups of pure sugar—as much sugar as three XL (40 oz.) 7-Eleven Fanta Wild Cherry Slurpees. That earned Sonic recognition as one of our Xtreme Eating “winners.”
And earlier this year, perennial Xtreme Eating “winner” The Cheesecake Factory introduced a mash-up of fried chicken & waffles and Eggs Benedict. That dish tops a day’s worth of calories (2,580), four days’ worth of saturated fat (86 grams), and two days’ worth of sodium (3,390 mg), plus about 15 teaspoons of refined sugar.
Bottom line: Mash-ups like these extreme foods may sound “interesting,” but can mean even more calories than usual if you’re dining out. Because most chain restaurants don’t list calories on their menus and menu boards yet, be prepared. Check chains’ websites to see if the Nutrition Facts and ingredients are listed.
5. Label it non-GMO.
Millennials are more likely to buy products free of GMOs, articles sayLinks to an external site.. But when you see a food with a “No GMO” label, know that most foods that allegedly contain GMOs actually don’t have any genetically modified DNA or protein. That’s because ingredients like soy, corn, cottonseed, or canola oils; cornstarch; or sugar from genetically engineered sugar beets have been purified so greatly that they don’t contain any trace of genetic modification. But even if they did, ingredients from currently grown genetically engineered crops are totally safe, according to the National Academy of Sciences and other such scientific bodies around the world.
Bottom line: While certain genetically engineered crops, like conventional crops, have led to environmental problems, ingredients from “GMO” and “non-GMO” crops are equally safe to eat. For straight talk about GMOs, check out this FAQLinks to an external site..
6. Juice it.
Juices, especially green juices, are hot, Beverage Daily reportsLinks to an external site.. But you may not find many greens in them…or in your wallet after you leave the cash register.
Take Suja’s organic juices, which sell for roughly $5 per 12 oz. bottle at Whole Foods, Safeway, Target, CVS, and other chains. The company’s website uses such millennial-bait as “cold-pressured, always organic, never (ever) GMO, chemical-free, filler-free, gluten-free, preservative-free, juice without the junk.” But many “green” juices from Suja—Easy Greens, Green Charge, Green Delight, Green Supreme, King of Greens, Mighty Greens, Noon Greens, and Probiotic & Greens—have cheap, nutrient-poor apple juice as the first ingredient.
Suja Power Greens doesn’t have any apple juice, but it’s got more cucumber, celery, and grapefruit juices than juice made from chard, kale, or spinach.
Bottom line: Why not eat your greens? Leafy greens like kale, spinach, collards, Swiss chard, and turnip and mustard greens are loaded with nutrients like vitamins A, C, and K, folate, magnesium, potassium, calcium, iron, lutein, and fiber. And they’re delish.
7. Make it “with” whole grain.
Millennials have been called “the whole grain generationLinks to an external site..” That’s a good thing if it means choosing more whole grains instead of refined grains. But what about foods that claim to be “made with” whole grain?
Companies use that claim to sell foods that actually contain relatively little whole grain. Thomas’ Plain Made With Whole Grain Bagels, for example, have more white flour than whole wheat. And Udi’s Gluten Free Soft & Hearty Whole Grain Bread has more tapioca and potato starch than brown rice and teff flour. Even Kellogg’s Special K Red Berries, with white rice as the first ingredient, touts “whole grain.”
Bottom line: Look for 100% whole grain when you buy breads, cereals, etc.

After you review this week’s resources, you should have a good idea of what a he

After you review this week’s resources, you should have a good idea of what a healthy, comprehensive plan for weight loss should look like.
Make sure to consult reliable resources to answer these questions. Your textbook or other course resources would be great resources.
Juanita, a 42-year-old woman with no significant medical history, has just finished her annual medical appointment. Her doctor told her that her hemoglobin A1c is slightly elevated, putting her in the range for prediabetes.
Her doctor said if she loses 5-10% of her current weight and makes better food choices, her A1c should go down and this will decrease her risk of developing type 2 diabetes in the future.
Juanita stops by your office (an assistant nutrition educator) to get more information.
What questions would you ask Juanita before providing any guidance? Please ask three or more questions that are not answered in the prompt above.
Make up Juanita’s answers to these questions in full sentences, just like a real conversation.
Based on this week’s readings and Juanita’s answers to your questions, describe at least three key components to healthy weight loss that Juanita will be able to implement immediately. This section should be in paragraph format.