Category: Nutrition

introduction to Your Assignment
You will start this assignment by collecting you

introduction to Your Assignment
You will start this assignment by collecting your Cronometer Nutrition Report screenshot(s) and your completed Nutrient Tables worksheet from your Unit 4 Assignment.
Using those materials, answer the questions regarding energy balance, macronutrients, and micronutrients. In this assignment, you will:
Compare your intake to recommendations for the general public
Calculate your own needs for protein and fiber and compare to your intake
Utilize tables for conveying scientific information
See example assignment and rubric (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 you completed an alternative assignment for the Unit 4 Assignment due to the triggering nature of the assignment criteria, continue using the same approach you used previously or please reach out to your instructor for an alternate assignment option.
Instructions
Answer the following questions within the worksheet.

For this Assignment, you are going create a nutrition education program based on

For this Assignment, you are going create a nutrition education program based on your chosen  health issue. In other words – take what you have already discovered about your community and case study individual ( african americal female senior citizen with dementia), and develop a nutrition education program based on this information.
You will want to make sure you address the following points in the nutrition education program you create:
Name of your program
Purpose of the program
Program goals
Target Audience
Components of the program
How is the program to be set up?
How many weeks or classes will you provide?
Where will your program be given?
What topics will be covered in each class? (Be specific!)
What materials will you need (handouts, props, food, PowerPoint®, etc.)?
Who will conduct the classes?
Requirements
This Assignment needs to be at least 2 pages in length, and include at least two references
States program name. 
● Population is identified by age range, region, ethnicity, socioeconomic status.
Develops at least two program goals that are specific, measurable, attainable and time bound. 
● Establishes a desired outcome measure, addressing each goal.
All of the following six parts of the education program are clearly outlined: 
● Program set up 
● Number of weeks 
● Location 
● Specific topics 
● Necessary materials 
● Instructor.
● Cites at least 2 current reference(s) from a peer-reviewed journal or other dependable source to support information.

For this Assignment, in part 1 , you are going create a nutrition education prog

For this Assignment, in part 1 , you are going create a nutrition education program based on your chosen  health issue. In other words – take what you have already discovered about your community and case study individual ( african americal female senior citizen with dementia, and low income), and develop a nutrition education program based on this information.
You will want to make sure you address the following points in the nutrition education program you create:
Name of your program
Purpose of the program
Program goals
Target Audience
Components of the program
How is the program to be set up?
How many weeks or classes will you provide?
Where will your program be given?
What topics will be covered in each class? (Be specific!)
What materials will you need (handouts, props, food, PowerPoint®, etc.)?
Who will conduct the classes?
Requirements
States program name. 
● Population is identified by age range, region, ethnicity, socioeconomic status.
Develops at least two program goals that are specific, measurable, attainable and time bound. 
● Establishes a desired outcome measure, addressing each goal.
All of the following six parts of the education program are clearly outlined: 
● Program set up 
● Number of weeks 
● Location 
● Specific topics 
● Necessary materials 
● Instructor.
Part 2:
In at least 150 words, begin working on a proposal for the nutrition education program you created in part 1 . Think about who and/or where you would want to implement the nutrition education program you created. Who would you need to contact and send this proposal to? 
Part 3 
For this Assignment, you are going to write a proposal for a nutrition program you created in part 1 and part 2
This will be a continuation of the draft proposal you created in the part 2 . You will expand upon the proposal letter, and try to convince the person you contacted to implement your nutrition education program on a wide scale. Some things to consider when writing your proposal:
State the purpose clearly at the beginning of the proposal.
Define the problem and why this issue is of importance in your community.
Describe the background information the reader will need to understand your proposal.
Include an outline of the nutrition education program you created in your Unit 7 Assignment. You want to include enough information on the program you created so they understand how it will be set up.
Requirements
Part 3 needs to be at least 2 pages in length, and include at least one reference
-Purpose is clear, specific, and stated at the beginning of the proposal.
-Provides specific data that identifies several health and wellness issues specific to this group. 
● Data may be from health department, school district, hospital.
● Explains how the community need was identified. ● Shares information about different agents/key stakeholders in the community that can be leveraged to assist with attaining program goals.
All six parts are clearly outlined. Discusses how nutrient needs can be met.

You are required to read and respond to each article assigned. Additionally, you

You are required to read and respond to each article assigned. Additionally, you must respond to each post made by your classmates.
In total, this means you will need to make 6 posts: 3 original responses to the articles and 3 replies to your classmates’ posts.
The responses should be posted on the discussion board.
Articles – 15% (3 articles 5% each one)
Articles will be posted on the course content/discussion board. In order to get full credit for the discussion, you will need to post a thoughtful, well-written response to the question and respond to one of your classmates’ answers. This means two posts in total per article.
Do not just summarize the article. I assume you can do that. Rather, you want to write about things that strike you as perceptive, on point, interesting, articulated in a way you hadn’t thought of before, etc. In these responses, you can respond to each other or bring up new things. Be sure to express your opinions in a professional manner.
Discuss/explain for each article:
What do you think about the article? (1%)
Do you agree or disagree? What do you agree or disagree with? (1%)
Response to your classmate (1%)
What do you think about the use of articles as an educational resource? (2%)
Articles:
1. https://www.nytimes.com/2021/05/06/well/eat/mental-health-food.html
2. https://news.vumc.org/2020/03/05/saliva-biomarker-childhood-obesity-risk/
3. https://www.nytimes.com/2021/05/18/style/is-bmi-a-scam.html
I will send the three post to reply to once one article is completed and sent back to me. 

How important is food science research to the average consumer?  discuss a speci

How important is food science research to the average consumer?  discuss a specific area of food science that you believe is important.

For this Assignment, you are going to focus on now to interpret food science inf

For this Assignment, you are going to focus on now to interpret food science information for your chosen  population ( 70 year old  african american female with dementia , overweight) Please address the following:
Which area of food science would you need to make sure your population understands?
Why is this area of food science important to this population?
Discuss in detail how you would explain this food science information to them.
Identifies an area of food science.
Provides two reasons why this area of food science is pertinent to chosen population. 
● Provides at least one example benefit.
Discusses pedagogy of imparting information to target audience. 
● Provides information about how the target audience learns. 
● Provides a specific example of what/how information would be taught.
Cites at least 1 current reference(s) from a peer-reviewed journal to support information.

New Diet Plan
Purpose
The purpose of this part of the project is for you to crea

New Diet Plan
Purpose
The purpose of this part of the project is for you to create a meal plan for at least one day that meets your personal needs and goals. Most people want to improve their diet or try a new way of eating and this is your chance to do it for credit! You may have found in Part 2 that your current diet meets your needs quite well and you only need to change a few things and perhaps structure your eating times in a way that better suits your natural rhythm and schedule. You may find that your current diet is too high in some nutrients and too low in others and you may just want to try a different pattern of eating like vegetarian or vegan to see how you feel (very low kcal diets, Keto or other high-fat/low-carb diets do not work for this project as they put you out of a healthy range for fiber and micronutrients). Planning a day of eating can be fun and rewarding, though it does take time. I want you to know how it feels to eat the right quality and quantity of food that your body needs.
Since the goal is to consume this meal plan for one day and then write or record your reflection on the process and the meal plan itself, it is important for you to really think about what is doable for you at this particular time. That means you need to consider a variety of impacts such as financial constraints, cooking ability, transportation to purchase foods, seasonal variations, preferences, cultural impacts, as well as changes in mood, health, or performance you may want to make. I want you to really pay attention to how you feel when you consume this food and get a good idea about what you can do. It is nice to see that you can still meet your needs on a budget and with including some of your favorite foods or staples, even if they may not be considered the most nutritious. Remember that there is no “perfect” diet!
One thing I ask is that you DO NOT add fortified foods like breakfast cereal or multivitamins. I want you to see what food alone gives you. If you use a protein shake of some kind, only enter the macronutrients and not all of the micronutrients as they often serve as a multivitamin (just check the label).
Note: If current circumstances are preventing you from consuming the diet you really want to, I encourage you to create the meal plan you know you can consume once as things change for you. This way you still have a project and a diet planned and waiting for you. You can check in with me so I can help you tailor your reflection on the process for your particular situation.
Evaluation will consist of the following SLOs to some extent:
SLO #1: Identify, compare, and use different guidelines, patterns, and plans for assessing and ensuring nutritional adequacy for optimal health for self and others.
SLO #3: Apply the principles of nutrition to daily food selection throughout the lifecycle for yourself and to those under your care.
SLO #4: Evaluate food fads, trends, and resources for accuracy, reliability, validity, and identify potential harm using a sound scientific rationale.
Resources
Links to an external site.
Diet Analysis Evaluation Form
Actions
Submit Part 3 Here
Due Friday, June 21st by 11:59 pm
Submission includes:
New Detailed Menu
New Nutrition Report
This is the most time-consuming and difficult part of the project. You need to “fix” your original diet plan (the food you ate and recorded for the 3 days) to meet your needs for one day. Use the Cronometer program to enter foods that you; 1. Like, 2. Can afford, 3. Will actually eat. You may have to look up foods in your book, make some guesses, and check and use outside resources to put together the meal plan that meets your needs for one day.
A. Type up a meal plan that includes:
Time food is to be eaten
Description of food/beverage-DETAILED
Amount to be consumed -DETAILED
Your one-day nutrition plan needs to accommodate your personal DRIs for the following nutrients (meet the minimum DRI for each nutrient without exceeding the UL and without exceeding your calorie needs based on your EER calculation):
Calories (within 50 kcals for full points)
Carbohydrates (minimum g and 45-65% of total calories)
Protein (minimum g of 0.8g/kg and up to 2g/kg of body weight)
Fat (minimum g and 20-35% of total calories)
Iron (mg)
Vitamin E (mg)
Folate (ug)
Calcium (mg)
Vitamin C (mg)
Fiber (g)
** Sodium at or below 2000mg for 5 points extra credit**
B. Enter your meal plan into Cronometer and save the PDF of the Nutrition Report
Read feedback from Part 2. Kcals ranges must be set in a safe range at least 300 kcals above your estimated BMR.
Look at the Evaluation sheet while completing your assignment.
To get full points you need to be within 50 Kcals of your goal.
To figure out your calorie goal you can choose the one you calculate on your Project Worksheet or the one recommended by the Cronometer program. Note: if you enter that you want to gain or lose weight it will automatically add or subtract calories so be aware of that and do not add or subtract more from that. I can help if you are struggling.
You do not have to meet all your goals perfectly. You need to at least meet your minimum recommended amount but not exceed the Upper Limit for the specified nutrients listed above.
For example, if your calcium is recommended at 1000mg and you have 1300 mg you are fine. Just do not go above 2500 mg
Your protein can be anywhere between 0.8 – 2g/kg body weight so it will likely be above the recommended amount but that is OK.
If you are over 100% in other vitamins/minerals that are not on the Evaluation Sheet, that is ok but try not to go over the Upper limit for your own sake.
Do not add fortified cereal or multivitamins as they falsely boost your micronutrients, I want you to see what you can meet with whole foods.
Check out the grading rubric for the exact points.
Click Next to

Assignment Goals
The goals of the Diet Analysis assignment are for you to:
Apply

Assignment Goals
The goals of the Diet Analysis assignment are for you to:
Apply the scientific method by:
collecting data using a 3-day food record
entering the data into MyFitnessPal
analyzing the data to determine how the results compare to recommendations and your previously written hypothesis statements
writing a report on your findings
Understand your usual dietary habits and identify changes to improve your health.
Note: If you are concerned that recording your own diet has the potential to trigger, maintain, or worsen disordered eating symptoms, use this Hypothetical 3-Day Food Record instead of recording your own diet. If this alternative assignment does not meet your needs, please notify your instructor as soon as possible to discuss options.
Note: You will not be graded on your dietary habits; you will be graded on your performance applying the scientific method. The Diet Analysis assignment must be completed and submitted in order to submit the Improved Diet Plan assignment.
Using MyFitnessPal
We will be using free software called MyFitnessPal (https://www.myfitnesspal.com). You will use it to track your food and beverage intake for this assignment. Do not include dietary supplement intake for this assignment.
Note: You are required to use MyFitnessPal for this project. No other software can be used.
Getting started using the MyFitnessPal website
NOTE: These instructions use the MyFitnessPal website. If you use the MyFitnessPal app, please use the Getting started using the MyFitnessPal app instructions.
The first time you go to the website you will need to set up your account by clicking on “Start For Free”; follow the directions to establish an account. You will need to answer initial questions, including your:
weight goal: please select “Maintain Weight”. If you want to gain/lose weight you can address this in your paper, but it will be easier to interpret your reports if you select “Maintain Weight”.
baseline activity level: choose the option that best describes your activities
sex
date of birth
location/zip code
height
current weight
goal weight
email address
password
Once your account is established, you can click on “Log In” and enter your email address and password to get started.
Correct the recommendations for potassium. Recommendations have recently changed and MyFitnessPal hasn’t been updated to reflect this. Use the following instructions to correct this:
On the website select My Home > Goals > Edit on the Micronutrients section
Scroll down to potassium and edit the recommendation to reflect the appropriate recommendation below for your gender and age group:
Female age 14-18: 2300 mg
Female age 19+: 2600 mg
Male age 14-18: 3000 mg
Male age 19+: 3400 mg
Click Save Changes at the bottom of the screen
Recording and entering your food/beverage intake
Note: Watch the Using MyFitnessPal video for tips on entering your food/beverage intake.
Log on to https://www.myfitnesspal.com. If you are logging on after the first time, click on “Log In” in the upper right of the website.
Enter your email address and password.
Click on the “Food” tab on the top navigation bar and then select the appropriate day on the calendar.
Record everything you eat and drink for three days in a row.
Try to avoid altering your typical eating habits as you go through this process. It is human nature to under-report food intake, so please strive for accuracy.
DO NOT include vitamin/mineral/herbal supplements in the data entry.
Click on “Add Food” to enter foods for breakfast, lunch, dinner, and snacks. Adding foods/beverages under the appropriate meal/snack will allow you to see how your intake is distributed throughout the day.
Use the search function to find specific foods for each meal/snack.
Select the food/beverage from the list that most closely match those that you ate/drank.
Whenever possible, select foods that have the green shield (MyFitnessPal Green Shield) as these foods have complete nutrition information and will provide the most accurate results.
Be sure to record serving sizes and quantities accurately (see below for serving size guidelines).
Try to avoid selecting units in the metric system.
Sometimes, “fluid ounces” and “ounces” are confused. Use fluid ounces (fl oz) for liquids; use ounces (oz) for weighed foods.
NOTE: Not all foods will be found. Find the food in the database that most closely matches what you actually ate.
After completing your entry for Day 1 (example), select the next day from the calendar and enter all foods consumed. Repeat for the third day.
Serving size guidelines
A scoop of ice cream = 1/2 cup
A fist = 1 cup
A thumb = 1 ounce
Pair of dice = 1 ounce of cheese
A handful = 1-2 ounces of snack food
Palm of hand = 3 ounces of meat
Writing your report
You are required to use the Diet Analysis Template and Instructions to write your paper; this will help ensure that your paper includes all the necessary items/topics. Points will be deducted if you do not meet the formatting and information requirements outlined in the template.
Tips for writing your report
The focus of this paper is to compare your average intake to the MyFitnessPal Daily Goal and specific food/beverage (not dietary supplement) changes that you can make to better meet the MyFitnessPal Daily Goal and/or lower your health risks.
For tips on completing the nutrient data table for your report, watch one of the following videos:
For those using the MyFitnessPal website – compiling data from the website
For those using the MyFitnessPal app – compiling data from the app
When writing your report, always compare the “Average Intake” value to the “MyFitnessPal Daily Goal” value from the data table you completed.
Micronutrient intakes greater than 66% of the MyFitnessPal Daily Goal are generally considered adequate (healthy). High micronutrient intakes (greater than 100% of the MyFitnessPal Daily Goal) from food are generally not a concern for toxicity.
Include specific food/beverage changes you can make to better meet the MyFitnessPal Daily Goal for each area.
Examples of specific foods are bananas, milk, peppers, brown rice, etc.
Food groups such as ‘fruits’, ‘vegetables’, and ‘protein’ are not considered specific foods for this assignment.
Use Grammarly to check the grammar and spelling of your paper.

I have to be prepare for a interview and I will like to get help in how I should

I have to be prepare for a interview and I will like to get help in how I should answered those question and know as much as I can about the place am applying to.

New Diet Plan
Purpose
The purpose of this part of the project is for you to crea

New Diet Plan
Purpose
The purpose of this part of the project is for you to create a meal plan for at least one day that meets your personal needs and goals. Most people want to improve their diet or try a new way of eating and this is your chance to do it for credit! You may have found in Part 2 that your current diet meets your needs quite well and you only need to change a few things and perhaps structure your eating times in a way that better suits your natural rhythm and schedule. You may find that your current diet is too high in some nutrients and too low in others and you may just want to try a different pattern of eating like vegetarian or vegan to see how you feel (very low kcal diets, Keto or other high-fat/low-carb diets do not work for this project as they put you out of a healthy range for fiber and micronutrients). Planning a day of eating can be fun and rewarding, though it does take time. I want you to know how it feels to eat the right quality and quantity of food that your body needs.
Since the goal is to consume this meal plan for one day and then write or record your reflection on the process and the meal plan itself, it is important for you to really think about what is doable for you at this particular time. That means you need to consider a variety of impacts such as financial constraints, cooking ability, transportation to purchase foods, seasonal variations, preferences, cultural impacts, as well as changes in mood, health, or performance you may want to make. I want you to really pay attention to how you feel when you consume this food and get a good idea about what you can do. It is nice to see that you can still meet your needs on a budget and with including some of your favorite foods or staples, even if they may not be considered the most nutritious. Remember that there is no “perfect” diet!
One thing I ask is that you DO NOT add fortified foods like breakfast cereal or multivitamins. I want you to see what food alone gives you. If you use a protein shake of some kind, only enter the macronutrients and not all of the micronutrients as they often serve as a multivitamin (just check the label).
Note: If current circumstances are preventing you from consuming the diet you really want to, I encourage you to create the meal plan you know you can consume once as things change for you. This way you still have a project and a diet planned and waiting for you. You can check in with me so I can help you tailor your reflection on the process for your particular situation.
Evaluation will consist of the following SLOs to some extent:
SLO #1: Identify, compare, and use different guidelines, patterns, and plans for assessing and ensuring nutritional adequacy for optimal health for self and others.
SLO #3: Apply the principles of nutrition to daily food selection throughout the lifecycle for yourself and to those under your care.
SLO #4: Evaluate food fads, trends, and resources for accuracy, reliability, validity, and identify potential harm using a sound scientific rationale.
Resources
Links to an external site.
Diet Analysis Evaluation Form
Actions
Submit Part 3 Here
Due Friday, June 21st by 11:59 pm
Submission includes:
New Detailed Menu
New Nutrition Report
This is the most time-consuming and difficult part of the project. You need to “fix” your original diet plan (the food you ate and recorded for the 3 days) to meet your needs for one day. Use the Cronometer program to enter foods that you; 1. Like, 2. Can afford, 3. Will actually eat. You may have to look up foods in your book, make some guesses, and check and use outside resources to put together the meal plan that meets your needs for one day.
A. Type up a meal plan that includes:
Time food is to be eaten
Description of food/beverage-DETAILED
Amount to be consumed -DETAILED
Your one-day nutrition plan needs to accommodate your personal DRIs for the following nutrients (meet the minimum DRI for each nutrient without exceeding the UL and without exceeding your calorie needs based on your EER calculation):
Calories (within 50 kcals for full points)
Carbohydrates (minimum g and 45-65% of total calories)
Protein (minimum g of 0.8g/kg and up to 2g/kg of body weight)
Fat (minimum g and 20-35% of total calories)
Iron (mg)
Vitamin E (mg)
Folate (ug)
Calcium (mg)
Vitamin C (mg)
Fiber (g)
** Sodium at or below 2000mg for 5 points extra credit**
B. Enter your meal plan into Cronometer and save the PDF of the Nutrition Report
Read feedback from Part 2. Kcals ranges must be set in a safe range at least 300 kcals above your estimated BMR.
Look at the Evaluation sheet while completing your assignment.
To get full points you need to be within 50 Kcals of your goal.
To figure out your calorie goal you can choose the one you calculate on your Project Worksheet or the one recommended by the Cronometer program. Note: if you enter that you want to gain or lose weight it will automatically add or subtract calories so be aware of that and do not add or subtract more from that. I can help if you are struggling.
You do not have to meet all your goals perfectly. You need to at least meet your minimum recommended amount but not exceed the Upper Limit for the specified nutrients listed above.
For example, if your calcium is recommended at 1000mg and you have 1300 mg you are fine. Just do not go above 2500 mg
Your protein can be anywhere between 0.8 – 2g/kg body weight so it will likely be above the recommended amount but that is OK.
If you are over 100% in other vitamins/minerals that are not on the Evaluation Sheet, that is ok but try not to go over the Upper limit for your own sake.
Do not add fortified cereal or multivitamins as they falsely boost your micronutrients, I want you to see what you can meet with whole foods.
Check out the grading rubric for the exact points.
Click Next to