Category: Nutrition

Below are directions how to complete the assignment. You will submit the assignm

Below are directions how to complete the assignment. You will submit the assignment on the next page.
For this assignment, you will write approximately a two-page paper focusing on the foods that are “taboo” in two different cultures. These cultures can be based on geography, religion, or other clearly defined aspects. You are also to support your discussion with cited sources other than the textbook.
Particulars of the Assignment:
Paper will be written should include title page, headings, and citations. Your paper should be roughly two pages, double spaced, 10 or 12-point font (Times New Roman or Calibri) and no more than 1-inch margins.
Use proper grammar, spelling, and generally good writing
Sections should include:
Introduction: Define what a “taboo” is and how it would relate to food. In this section you should identify at least one food taboo from two separate cultures (for a total of two *different* taboos).
Taboo 1: Discuss the first taboo you chose and answer the following related questions.
Define and discuss your taboo. Why are these foods off limits? Is it for religious or cultural reasons? Is there another reason they believe that food should not be eaten? Do they believe that there will be a consequence if that particular food is eaten? Is it forbidden all the time or only on special occasions? You must cite at least one external reference (not text) for this taboo, although you are allowed to cite the text as well.
Taboo 2: Discuss the second taboo you chose and answer the following related questions.
Define and discuss your taboo. Why are these foods off limits? Is it for religious or cultural reasons? Is there another reason they believe that food should not be eaten? Do they believe that there will be a consequence if that particular food is eaten? Is it forbidden all the time or only on special occasions? You must cite at least one external reference (not text) for this taboo, although you are allowed to cite the text as well.
Conclusion:Here you will discuss any similarities or differences in the taboos from the two cultures that you discussed in your paper. You should include geographical, cultural, and religious differences if appropriate. If you have a more personal reflection regarding any food taboos that you might have relate, you may include those also.
Notes
You are required to use section headings (taboo one, taboo two and conclusion are fine for this) to outline your paper and clarify your thoughts.
For this paper, end of paper citations are required. You must include a minimum of two references other than the course textbook.
Please use the Chicago Style, which is what the American Anthropological Association uses for your references and citations.
American Anthropological Association Citation format
Chicago Citation guide
Food taboos can be very intriguing or uncomfortable, so have fun with this assignment and discuss taboos that you find interesting.
This activity correlates to the objective:
Describe the factors that relate to the anthropology of food through the introduction to the origins of human diets, including traditional and modern subsistence patterns and diets of selected societies.

Laura is a 50-year-old white woman who had a hysterectomy last year. She drinks

Laura is a 50-year-old white woman who had a hysterectomy last year. She drinks milk and eats dairy foods in sufficient quantity each day; however, she recently had a DEXA scan, which revealed osteopenia in her femur and lumbar spine. She is experiencing signs and symptoms of menopause. Laura is 5 ft. 0 in. tall and weighs 110 lb. She has the following questions for you, her nutrition counselor:
1. Will diet make any difference for Laura? Should she start taking supplements of vitamin D and calcium? If so, how much?
2. She walks 3 miles a week. Should she increase her activity level?
3. What else do you need to know before you make any recommendations?
In addition to answering the questions above, please be sure to include all criteria covered in the rubric:
-Chief concern (identify the problem)
-History of present concern (What is the history of the problem? What might be happening physiologically or psychologically?)
-Evaluations and observations (What is your assessment of the situation? What additional questions might you ask? -What physical observations might you see in a client like this?)
-Support plan (What is your plan for the client?)
-Outcomes (How will you know your plan is working? What will be your follow-up with the client?)
Please see attached documents for further clarification and grading rubric.
Marian, M. J. & Mullin, G. (2021). Integrating nutrition into practice. CRC Press, Boca Raton, FL. ISBN: 9781032242729
(CHAPTER 7)
Stephenson, T. & Schiff, W. (2022). Human nutrition: Science for healthy living (3rd ed). McGraw Hill.
(CHAPTER 18)

Literature Review on Mouth cancer. Please look into studies that was done in Mi

Literature Review on Mouth cancer. Please look into studies that was done in Micronesia (Pohnpei,Chuuk, Kosrae, Yap, Marshall Island, Guam, Kiribati, Samoa, Hawaii,) throughout the Pacific. It doesnt require any files, just look for articles or sources that you can find on mouth and oral cancer. This assignment is easy, do literature review on mouth cancer. But please use 10 to 20 sources please. Please also include nutrition and dietary related issues and cancers. Please include studies on betelnut and mouth cancer.

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?

Create your own detailed case study involving a disease that affects your projec

Create your own detailed case study involving a disease that affects your project organ system. This disease should be different from the one you described in Benchmark 2 discussion. It should focus on the signs, symptoms, diagnosis, and treatment of disease, and present the case in an engaging style that encourages your classmates to think critically. You would present enough information to guide your reader in his/her research, but you do not tell them what disease your case study is about.
NOTE: If you choose an infectious disease, your case study should NOT include the name of the pathogen that causes it. It is best NOT to reveal the name of the disease you are writing about in your case study.
Create at least 5 follow up questions. The first one should ask, “What is the disease?”

Designing three healthy meals which could be eaten during the span of an entire day

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.

Comment on why athletes might use this particular ergogenic aid, its possible benefits and dangers of misuse

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.

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?

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/

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 that you ate, along with their nutrients, throughout each day. You can choose to track this using Cronometer or the provided Word document
Actions
. This week’s focus: fat, cholesterol, and protein
You may record calories and carbohydrates; 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 some of your carbohydrate additions or replacements? If so, how did it go?
In regard to fat (general)-What was your averageLinks to an external site. fat intake over the 3 days? Was your fat intake within the daily rangeLinks to an external site. (the AMDR is 20-35% of your caloric intake)? Were you surprised by your averages, why or why not?
What did you eat the most of: saturated fat, trans fat, monounsaturated fat, or polyunsaturated fat?
Which foods contained the most fat? Were you surprised by the fat content of some of your foods? If yes, which ones surprised you?
Reflect on the fats consumed this week. Did some affect the way that you felt (i.e., mood, satiety, etc.)? Which ones?
In regard to cholesterol-What was your averageLinks to an external site. cholesterol intake this week? Is this above or below the recommendation of less than 300 mg per day (200 mg if you are at risk for heart disease)? Any surprises?
Were there any foods that you ate that help in lowering cholesterol? If yes, what were they?
In regard to protein-What are your recommendedLinks to an external site. dietary protein needs?
What was your average protein intake over the 3 days? Based on this average, are you meeting your recommended protein needs?
What are problems with diets that are low in protein? What are problems with diets that have excessive protein?
Would you say that the majority of your protein comes from animal- or plant-based sources?
How difficult would it be for you to switch to plant-based proteins? Why?
Looking forward-How has learning about fat and protein affected your motivation to eat a healthier, more balanced diet?
What are two foods that you can swap in order to:reduce saturated and/or trans fat;
increase monounsaturated and/or polyunsaturated fat;
reduce cholesterol;
reduce animal-based sources and/or increase plant-based sources;
increase protein intake (if protein intake was too low); or
decrease protein intake (if protein intake was too high)?
Challenge!
Implement these changes during next week’s food log! I will ask you about it next week in Assignment 4.