Factors Affecting Nutritional Intake
Factors Affecting Nutritional Intake
Healthcare professionals would be thrilled if individuals made decisions about what to eat based on a solid knowledge of what constitutes a “healthy diet.” Unfortunately, that is not typically the case. Many people do not know what constitutes a healthy diet. There are also those who do know but make less healthy choices for several reasons.
The food choices that people make are influenced by a variety of factors. Factor-categories include, but are not limited to, environmental cues, socioeconomic realities, cultural/religious beliefs, and the availability of foods in the community.
In a 3-page paper, written in APA format using proper spelling/grammar, address the following:
Explain what nutrition is and why it is important.
Describe the characteristics of a healthy diet and provide supporting examples.
Identify at least two (2) factors (other than culture) that can impact a person’s food choices and provide a specific example for each.
Research a culture (e.g., ethnic, religious, dietary) where specific food restrictions are dictated and address the following:
Describe the restrictions.
Explain how the restrictions could make it difficult for an individual to achieve a healthy diet.
What dietary alternatives could be incorporated to overcome the dietary restrictions?
Cite at least 3 credible references and present the resources in APA format on the References page.
For information about researching a topic and assessing the credibility of resources, consult the resources below.
Writing Guide: Research Papers – Researching
How do I know if a source is credible?
HUN2000 Human Nutrition
Module 2 Assignment
Create Nutrients PowerPoint
As you may recall, nutrients are divided into the following six (6) categories:
Carbohydrates
Lipids (Fats)
Proteins
Vitamins
Minerals
Water
For this assignment, you will need to develop an informative PowerPoint presentation that could be used to teach your classmates about a variety of nutrients from the nutrient categories (above).
Your PowerPoint presentation should:
Have a title slide.
Contain at least 6 content slides.
Reflect proper spelling and grammar.
Cite at least 2 credible references and present the sources in APA format on a References slide.
Choose five (5) specific nutrients from within the nutrient categories listed above. You may choose either:
a mixture of five (5) macro and micro nutrients
For example, you can use 2 macronutrients (such as lipids and carbohydrates) and 3 micronutrients (such as specific vitamins and minerals)
five (5) different vitamins or minerals
For example, 2 vitamins (such as A and D), 2 major minerals (such as sodium, calcium, and potassium), and 1 trace mineral (such as zinc).
For each of the nutrients you selected, create content slides that address the following:
Explain the function(s) of the nutrient within the body.
Describe how the nutrient is metabolized (where primarily digested, absorbed, and transported) within the body.
Identify the current Reference Daily Intake (RDI) for the nutrient for an average adult.
For information about creating PowerPoint presentations and assessing the credibility of resources, consult the resources below.
Writing Guide: PowerPoints
PowerPoint FAQ
How do I know if a source is credible?
PowerPoint & APA: citing sources and creating reference lists in PPT presentations
Submit your completed assignment to the drop box below. Please check the Course Calendar for specific due dates.
HUN2000 Human Nutrition
Module 3 Assignment
Track and Reflect on Your Nutrient Intake
People lead busy lives. Many individuals find it easy to lose track of just how much food and drink they have consumed throughout the day. This assignment will provide you with an opportunity to track and reflect on your nutritional intake. The results may surprise you!
For this assignment, use the Nutritional Intake Worksheet (below) to:
Familiarize yourself with the 2020 – 2025 USDA Dietary Guidelines for an adult.
Track all of the food and beverages you consume for a 3-day period.
Analyze your nutritional intake compared to the USDA Dietary Guidelines.
Answer a series of self-evaluation questions.
Name:
Directions: This worksheet is designed to help you determine how many servings of the 2020-2025 Dietary Guidelinesyou consume. This will give you a chance to review the recommended amounts, and see how you compare.
1. The 2020-2025 Dietary Guidelines are listed in the chart belowand will be used to analyze your food intake.
2. Page 2 contains a food log, where you will record all of the food and beverages you consume.
3. Page3contains a table where you will analyze your nutritional intake compared to the USDA Dietary Guidelines and then answer a series of self-evaluation questions.
2020-2025 USDA Dietary Guidelines
Note: The following are based on a2000 calorie diet for an 18+yr old adult according to the 2020-2025 Dietary Guidelines.
Dairy: USDA Recommended amount: 3 cups/day
• What counts as 1 cup:6 ounce portion of fat-free yogurt is equal to 3/4 cup-equivalent dairy; 1 1/2 ounces portion of cheddar cheese is equal to 1 cup-equivalent dairy
Protein: USDA Recommended amount: 5.5 ounces/day
• What counts as 1 ounce:1 large egg is equal to 1 ounce-equivalent protein foods; 2 tablespoons of peanut butter is equal to 2 ounce-equivalents protein foods; 1 ounce portion of walnuts is equal to 2 ounce-equivalents protein food; 1/2 cup portion of black beans is equal to 2 ounce-equivalents protein foods; 4 ounce portion of pork is equal to 4 ounce-equivalents protein foods
Fruits: USDA Recommended amount: 2cups/day
• What counts as 1 cup:1/2 cup portion of strawberries is equal to 1/2 cup-equivalent fruit; 3/4 cup portion of 100% orange juice is equal to 3/4 cup-equivalent fruit; 1/4 cup portion of raisins is equal to 1/2 cup-equivalent fruit
Vegetables: USDA Recommended amount: 2.5cups/day
• What counts as 1 cup:1/2 cup portion of green beans is equal to 1/2 cup-equivalent vegetables; 1 cup portion of raw spinach is equal to 1/2 cup-equivalent vegetables
Grains: USDA Recommended amount: 6 ounces/day
• What counts as 1 ounce:1 slice of bread is equal to 1 ounce-equivalent grains; 1/2 cup portion of cooked brown rice is equal to 1 ounce-equivalent grains
Sugar: USDA Recommended amount: minimal/day
• Consume less than 10 percent of calories per day from added sugars
Fat: USDA Recommended amount: minimal/day
• Consume less than 10 percent of calories per day from saturated fats
Retrieved from https://health.gov/dietaryguidelines/2015/resources/2015-2020_Dietary_Guidelines.pdfon 04/08/2019.
Food Log: Nutritional Intake Tracking
Directions:
Record your meals, snacks, drinks, etc. over a 3 day period.For each meal, provide the date, your meal content, and determine the number of servings from each food group.Provide complete details and data (see example row below).
Date Record meal content here Record servings and of which food group
Example:
5/12 Breakfast ½ cup of oatmeal (made with water), ¼ of raisins, 2 cups of coffee (with 1 tsp. sugar each). Grain: 1 oz. serving
Fruit: ¼ cup dried fruit = ½ cup fresh fruit
Sugar: 2 tsps.
Nutritional Intake Analysis and Self-evaluation
Directions:
Review theFood Logof your intake for the 3 day period.In the chart below, for each day, record the number ofservingsyou consumed from each category.Analyze your intake compared to the USDA guidelines and answer the self-evaluation questions in complete sentences, using proper spelling and grammar.
Dairy Servings Protein Servings Fruit Servings Vegetable Servings Grain
Servings Sugar
Servings Fat
Servings
Day 1
Day 2
Day 3
Daily USDA Dietary Guidelines for an Adult* 3 cups 5.5 ounces 2 cups 2.5 cups 6 ounces minimal minimal
*Based on a2000 calorie diet for an 18+yr old adult according to the 2020-2025 Dietary Guidelines.
Self-evaluation Questions:
1. In which areas of your nutritional intake did you do well?
2. Which areas of your nutritional intake need adjustment?
3. What are some specific eating/drinking changes you could make to better balance your nutritional intake?
4. After analyzing your nutritional intake and comparing it to the USDA guidelines, what surprised you?
HUN2000 Human Nutrition
Module 4 Assignment
Nutrition and Disease
Nutrition plays a vital role in a person’s overall health and well-being. Not getting enough of the recommended nutrients over the long-term can lead to malnutrition which often results in disease and illness.
In a 3-page paper, written in APA format using proper spelling/grammar, address the following:
Define malnutrition and identify a specific disease that can result from it.
Perform library research about the selected disease, and explain its physiological effects on a person’s body.
Describe the relationship between specific foods/nutrients and the disease. Use the questions below to guide your response.
Does research indicate that a lack of specific foods/nutrients increase a person’s chance of contracting the disease?
Are there specific foods/nutrients that should be avoided by an individual afflicted with the disease?
How do specific foods/nutrients work physiologically within the body to help combat the disease?
Evaluate nutritional recommendations to help combat the disease.
Cite at least 3 credible references and present the resources in APA format on the References page.
For information about the impact of diseases on body systems and assessing the credibility of resources, consult the resources below.
How do I know if a source is credible?
I need to find information about a disease and the body system it impacts.
Submit your completed assignment to the drop box below. Please check the Course Calendar for specific due dates.
HUN2000 Human Nutrition
Module 5 Assignment
Exercise and Nutrition
Nutrition plays an essential role in supporting fitness and exercise. If you increase your level of physical activity, your need for nutrients and calories will also increase. In addition, the foods you eat before and after you exercise will have an impact on your performance during the physical activity and on your recovery afterward.
Perform some library research, and in a 2-3 page paper written in APA format using proper spelling/grammar, address the following:
Describe the importance of pre- and post-exercise nutrition choices. Provide examples of foods that are appropriate selections for each category.
Explain how foods and nutrients (including fluids and electrolytes) help improve a person’s performance during physical activity and their recovery afterward.
Consider your responses to items 1 and 2 above, and suggest an appropriate nutritional plan for a physically active person. Be sure to explain what the person should consume in an average day to support their caloric and nutritional needs.
Cite at least 2 credible references and present the resources in APA format on the References page.
For information about researching a topic and assessing the credibility of resources, consult the resources below.
Writing Guide: Research Papers – Researching
How do I know if a source is credible?
Submit your completed assignment to the drop box below. Please check the Course Calendar for specific due dates.
HUN2000 Human Nutrition
Module 6 Assignment
The Value of Food Labels
Module 06 Content
Reading and understanding food labels can often feel like having to understand an entirely new language. However, it is important that consumers are able to read and interpret the nutrient content in the foods they consume.
For this assignment, you will need to compare the nutrition labels (provided) for two types of crackers, and then answer a series of questions. Use the Food Label Worksheet below.
Scenario:
You are at the grocery store and want to buy some crackers, but you want to choose the healthiest option. You are considering two different brands and decide to compare the nutrition labels on the boxes. The image below shows what you see for Cracker A and for Cracker B.
Instructions:
Apply what you have learned in the course, and answer the following questions using complete sentences that reflect proper spelling/grammar.
1. What major differences do you see between the nutrients in these brands?
2. What are the serving sizes for each brand? Why is it important to note serving sizes when comparing?
3. Are either of these crackers low in sodium according to current recommendations? What are the current sodium recommendations for a food to be considered “low sodium?”
4. Which cracker (“A” or “B” brand) should someone choose if they are trying to eat less fats (both saturated and trans fat), less sodium, and more fiber?
5. In your opinion, which is the “healthier” cracker snack? Explain your reasoning.
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