Explain how individuals can make healthier choices if they choose to eat at fast food outlets. Where are the “hidden calories” in typical fast food menus?
Fast Food Analysis
Watch the video on WileyPlus: How to use iProfile® within Ch. 1. Also in WileyPlus®, access Ch. 1, under iProfile®, complete the assignment iProfile® Case Study: Fast Food.
Answer the following in at least 200 words:
Explain how individuals can make healthier choices if they choose to eat at fast food outlets. Where are the “hidden calories” in typical fast food menus? What options exist at fast food restaurants for making healthier choices? Do you think it is possible to have a well-balanced diet made up of primarily fast food and why do you feel this way or not? What tools are available for consumers today to learn about the nutrient content of fast food menu items?
Save your assignment in the following format FNAME_LNAME- Fast
Food Analysis (for example Erik_Kirk-Fast Food Analysis)
Click the Assignment Files tab to submit the Case Study
SCI220 Human Nutrition
Week 1 Assignment
Food Label and Health
In this assignment you will analyze food labels, list the nutrient classes and their functions, and summarize the consequences of over nutrition and undernutrition.
Complete the Food Label and Health assignment by providing a response of at least 300 total words for the assignment (not counting the questions) in APA format. Place the question before each response. Answer the following:
1. Discuss what the 5/20 rule is according to the Food Label and You video. Include an example of a food label from your own pantry, clearly stating how the rule applies to specific nutrients on the food label.
2. Outline how the 5/20 rule would be applied to at least two chronic diseases. For the diseases mentioned which nutrients should be reduced or increased?
3. Discuss the proposed Food Label changes outlined in the Textbook explaining how the changes would help consumers understand food labels more effectively.
4. Examine the food labels for one food item in your own pantry or refrigerator. Name the food product and build a list or a chart, indicating the following components:
a. Total calories per serving
b. Percentage of calories from fat
c. Total amount of carbohydrates (in grams)
d. Total amount of protein (in grams)
e. Total amount of fiber (in grams)
5. From your knowledge of nutrient intake and their associated chronic disease risk, are there changes you would make for the food labels examined?
SCI220 Human Nutrition
Week 2 Assignment
Food Intake: 3 Days
Enter your food intake for 3 full days in iProfile by following the WileyPLUS® iProfile instructions. Save this information.
Click on the Access to iProfile link.
Write at least 100 word responses for each of the questions listed below that addresses the following points about your 3-day food intake.
Place the question before each response. Answer the following:
1) Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake.
2) If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?
3) Why is eating the macronutrient intake within the recommended range important?
4) What are the effects of too much or too little of a macronutrient?
5) Why did your diet or why did your diet not meet the minimum number of servings of foods from each fiber-containing group?
6) Why is fiber important in your diet?
7) How might insufficient or excessive amounts of macronutrients and fiber contribute to health or illness? Provide examples.
8) What have you learned about your diet?
Format your responses consistent with APA guidelines.
SCI220 Human Nutrition
Week 2 Assignment
Carbohydrate Pamphlet
Create a 2-page pamphlet/brochure using the Microsoft Word, Microsoft Publisher, Microsoft PowerPoint, Brochure Builder, or another brochure building tool. Include the following details:
· A title.
· Define carbohydrates and outline the basic functions of sugars, starches and fiber in the body.
· Describe the differences between simple and complex carbohydrates, stating healthy carbohydrate sources.
· Describe how sugars are broken down and used in the body.
· Explain the difference between soluble and insoluble fibers, stating how the difference can be applied to food selection and consumption so as to improve health.
· Include information on one of the following disorders related to carbohydrates:
lactose intolerance, diabetes, or hypoglycemia.
Include a definition, how it affects the body, and some courses of action used to treat and manage the disorder.
Include two references with citations in APA format. Place citation at end of pamphlet.
Include clip art and a background image.
SCI220 Human Nutrition
Week 3 Assignment
Mineral and Water Function Essay
Write an essay of at least 350 words total for the entire assignment (not counting the questions) that explains the basic functions and sources of minerals and water in the body. Include what you learned about minerals, water, and dehydration from the article. Place the question before each response. Answer the following:
1) Mention two major and two minor minerals. State their functions, sources and deficiency conditions.
2) Research information about one of the following: osteoporosis, anemia or iodine deficiency disorders. For your selection, indicate symptoms, required minerals and food sources, people or areas affected, and how the disease is managed or treated.
3) What are the functions of water in the body?
4) What is the general effect of dehydration on the body?
Include 2 references with citations in APA format.
SCI220 Human Nutrition
Week 3 Assignment
Fat- and Water-Soluble Vitamins Presentation
Research the functions, importance, and role of fat- and water-soluble vitamins.
Create a 12- to 15-slide Microsoft PowerPoint presentation that includes the following:
· A title slide
· An introductory slide
· Identify the vitamin classification.
· Why are vitamins an important part of daily nutrient intake?
· What are fat-soluble vitamins? What are high nutrient sources of these vitamins?
· What are the functions, benefits, deficiency risks, and toxicity risks of fat-soluble vitamins?
· What are water-soluble vitamins? What are high nutrient sources of these vitamins?
· What are the functions, benefits, deficiency risks, and toxicity risks of water-soluble vitamins?
· Include information on one vitamin disorder: the disease, how it affects thebody, and the course of action used to treat and manage the disorder.
Include speaker notes in paragraph form that detail the implications of each slide. Each slide should contain no more than six bullets, and at most six words per bullet.
Include a reference slide with citations in APA format.
Include clip art and a background image.
SCI220 Human Nutrition
Week 4 Assignment
The 3 Day Activity Analysis
The purpose of this assignment is to assess your energy balance and health outcome.
Input your 3-day activity data into the Activity Journal within iProfile.
Write at least a 400-word response (total for entire assignment not counting questions) in APA format addressing the following questions.
Place the question before each response. Answer the following:
1) What are your current exercise habits?
2) According to iProfile report, what were your total expended calories? Were you surprised by the results, why or why not?
3) From Week 4, what was the average amount of calories you consumed through food? Were you surprised by the results, why or why not?
4) Are you in energy deficiency, balance, or excess? Explain
5) What everyday changes, if any, might you make to increase the amount of energy expended in your day-to-day activities?
6) What types and amounts of exercise would work best for you?
7) How can you perform these activities year-round?
8) What are some alternative activities and locations for inclement weather?
Include 2 references with citations in APA format.
SCI220 Human Nutrition
Week 4 Assignment
Body Fat and Eating Disorders
Analyze and explain the associated health problems of the obesity epidemic and eating disorders such as anorexia nervosa, bulimia nervosa, and binge-eating.
Write a response of at least 350 words total for the entire assignment (not counting the questions) that explains the associated health problems of the obesity epidemic and eating disorders. Place the question before each response. Answer the following:
1) Describe the risks associated with excess body fat.
2) Discuss at least five factors that influence the obesity epidemic.
3) Assess the various techniques for measuring body fat.
4) Explain the various strategies for weight loss.
5) What are some health problems associated with anorexia nervosa, bulimia nervosa, and binge-eating disorder? Explain how each of the eating disorders mentioned may lead to health problems. What are the treatment options for these disorders?
Include 2 references with citations in APA format.
SCI220 Human Nutrition
Week 5 Assignment
Life Stages Nutrition Presentation
Presentation #3 – 9 Slides!
Create a 12- to 15-slide Microsoft PowerPoint presentation discussing the nutritional needs during a person’s different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:
• Define nutrient, energy, and fluid needs during each life stage.
• Describe nutrients of concern or special concerns during each life stage.
• Identify physical activity recommendations during each life stage.
• Discuss the following topics for the specified stages of life:
• Pregnancy – weight gain recommendations
• Lactation – benefits of breastfeeding
• Infancy – growth rate
• Childhood – helping kids develop healthy eating habits and bodies
• Adolescence – helping teens meet nutrient needs
• Adulthood – aging and factors that affect it
Include speaker notes that detail the implications of each slide.
Include a reference slide with at least 2 citations in APA format at end of presentation.
Include clip art or figures as appropriate.
Save your assignment in the following format FNAME_LNAME-LS Nutr Presentation
Click the Assignment Files tab to submit your assignment.
SCI220 Human Nutrition
Week 5 Assignment
Food Safety
Review food safety scenarios and answer questions in relation to Food Safety.
Consult the Food Safety Scenarios document and then complete the following for each scenario. Place the question before each response. Answer the following:
Scenario 1
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
o Based on Scenario 1, what are the possible sources of food-borne illness?
o Although Jeremiah did not get sick, there were several areas throughout Jeremiah’s day that could have led him to a serious case of food-borne illness.
Point out these areas and briefly explain why they are of concern and what Jeremiah could have done differently.
o Why is it safe for steak to be pink in the middle, but potentially dangerous for a hamburger not to be cooked all the way through?
Scenario 2
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
o How could this illness have been prevented?
o Based on the incubation period and symptoms of the illness, what is the most likely microorganism responsible for this illness?
o Describe the temperature danger zone.
o How could Martha have sped up the cooling process of the lasagna?
o If the leftover lasagna was thoroughly reheated, (which it was), how did it still lead to food-borne illness?
Scenario 3
Write at least 50-word responses to each of the following questions. Be clear and concise, use complete sentences, and explain your answers using specific examples.
o What could be the cause of Sally and her family members’ illness?
o How could this illness have been prevented?
Save your assignment in the following format FNAME_LNAME-Food Safety
Click the Assignment Files tab to submit your assignment.
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