A.13 Reflection: FatsList a food source for each of the foll
A.13 Reflection: FatsList a food source for each of the following dietary fatty acids that you consume in your diet.2. After each food source, indicate whether the fatty may increase , decrease, or has no effect on dietary LDL cholesterol. Fat SourceFood SourceAffect on LDL Cholesterol*Saturated Fat:Monounsaturated Fat:Polyunsaturated Fat:Omega-3 Fatty Acid:Trans-Fat:* Indicate whether the fatt-acid increases, decreases or has not affect on LDL cholesterolNote: Each fatty acid needs to have a food item beside it. Therefore a total of five foods need to be listed (one for each fatty acid type). A.14 Reflection: ProteinInstructions:1. Think of the sources of protein in your diet. List a food source for each of the following types of protein (4 points).Lean proteinVegan protein sourceRed meatProcessed meat2. Explain what affects the nutritional value of a protein source (i point)DB 142121 unread replies.2121 replies.Public RelationsPost your answers and reply to at least two classmate’s postsWhen it comes to news, if it isn’t ‘breaking news’ that is being reported you can fairly sure the coverage began with some kind of press release. Public relations (PR) firms or specialists are often behind these press releases. A well written press release will catch the eye of an Assignment Editor or News Producer and they in turn decide whether or not to ‘cover’ the event, product, etc…This week I would like you to either watch a local newscast or read a local news paper and look for stories that you think may have originated from a public relations source.1. Share the name of the story and tell us what it was about.2. Share the news source you used.3. Share why you think the story originated from a public relations firm or press release. Details please.It is important to read this week’s assigned chapter before answering the DB. It will help tremendously.Instructions:Answer the following questions using your MDA Food Records and Reports. This will be submitted as an assignment (see Tips for Success below)Assessing Your Carbohydrate Intake: Use the MDA “Calorie and Fat Sources” reports from each day and the three day average to complete the table below.% CARBOHYDRATES (Recommended 45 – 65% of total calories)Day One: Day Two: Day Three: Three Day Average: FIBER grams (Recommended 25-35 grams/day)Day One: Day Two: Day Three: Three Day Average: Compare your daily intake of carbohydrates to the recommended values. Is it less than, more than or equal to the recommended value?Looking at your food record, what food contained the highest amount of added sugar?Compare your daily intake of fiber to the recommended value. Is it lower, equal to, or higher than the recommended value of 25-30 grams/day.Looking at your food record, what food could you substitute or add to increase your fiber intake?Which of the following statements apply to your carbohydrate intake:My diet is high in refined grainsMy diet is high in added sugarMy diet provides a good source of whole grainsMy diet provides a good source of fiberMy carbohydrate choices are healthyI could make better choices with my carbohydrate intakeAssessing Your Protein Intake : Use the MDA “Calorie and Fat Sources” reports from each day and the three day average to complete the table below. % PROTEIN (Recommended 10 -35% of total calories)Day One: Day Two: Day Three: Three Day Average: Compare your daily intake of protein to the recommended values. Is it less than, more than or equal to the recommended values?Which of the following statements apply to your protein intake:My diet contains a lot of high fat protein sourcesMy diet contains a lot of red meatMy diet contains a lot of processed meatMy diet contains a good source lean proteinsMy protein choices are healthyI could make better choices with my protein intakeAssessing Your Fat Intake: Use the MDA “Calorie and Fat Sources” reports from each day and the three day average to complete the table below. % FAT (Recommended 25-35% of total calories)Day One: Day Two: Day Three: Three Day Average: Omega-3 Fats (recommended 1.1g/day for Females and 1.6 g/day for Males)Three Day Average: % Saturated fat (Recommended < 10% of total calories)*Three Day Average: Compare your daily intake of total fat to the recommended values. Is it less than, more than or equal to the recommended value?Compare your daily intake of omega-3 to the recommended values. Is it less than, more than or equal to the recommended value?Compare your daily intake of saturated fat to the recommended values. Is it less than, more than or equal to the recommended value?Which of the following statements apply to your fat intake:My diet contains a lot of saturated fatMy diet contains a lot of trans-fatty acidsMy diet contains a lot of unhealthy fatsMy fat choices are healthyI could make better choices with my fat intakeAssessing Your Alcohol Intake: Use the MDA “Calorie and Fat Sources” reports from each day and the three day average to complete the table below% ALCOHOL (Recommended < 15% of total calories)Three Day Average: Which of the following statements apply to your alcohol intake:I do not/did not consume alcoholMy alcohol consumption was in moderationMy alcohol consumption was more than moderationAssessing Your DietExplain how your future risk of health may be affected with your current consumption of fat, protein, carbohydrates, alcohol and cholesterol. Is there anything you change to improve your diet? If not, what is it about your current diet that you feel that you should maintain for the future?
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