A person’s nutrient needs may change for a variety of reasons, but the most influential is stage-of-life.
Recommendations for Life Stages
A person’s nutrient needs may change for a variety of reasons, but the most influential is stage-of-life. In this discussion, you will examine two stages of life chosen from the following:
Infancy
Childhood
Adolescence
Adulthood
Older adulthood
Pregnancy and Lactation
For your initial post, address the following:
Identify the two life stages of life you will discuss and list their names in the title of your initial post.
Research and describe the current nutrient recommendations for the life stages you selected.
Suggest foods that would be beneficial for each of the life stages you selected and explain why.
Review the posts made by your classmates, and reply to at least two. Suggest at least one additional food to consider for each of the life stages they discussed. Provide the rationale supporting your recommendations.
Should you wish to provide your initial or response posts with data or research found, be sure to utilize proper APA formatting and cite your resources.
HUN2000 Human Nutrition
Module 1 Assignment
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.
HUN2000 Human Nutrition
Module 1 Quiz
Question 1The lowest continuing intake of a nutrient that will maintain a specified criterion of adequacy is called a nutrient ________.
allowance
requirement
tolerable limit
adequate intake
recommendation
Question 2Which of the following statements best describes the Recommended Dietary Allowance (RDA) for a nutrient?
It is set more than twice as high as the average person needs.
It is the minimum amount that the average person needs in her diet.
It is designed to meet the needs of nearly all healthy people.
It is designed to prevent deficiency diseases of about half of the general population.
It is reflective of current dietary preferences and trends.
Question 3An apple is composed primarily of ________.
fats
water
proteins
carbohydrates
marshmallows and fun stuff
Question 4Which energy-yielding nutrients are found in part of the structural component of muscles and help regulate digestion?
Fats
Alcohols
Proteins
Carbohydrates
Vitamins and minerals
Question 5The motive for people who prefer foods they grew up eating is most likely related to their ________.
Values
body image
ethnic heritage
negative association
economy
Question 6Which of the following statements accurately describes vitamins?
Vitamins are inorganic and do not provide energy.
Vitamins are indestructible.
Almost every action in the body requires the assistance of vitamins.
Vitamins A, D, E, and K are water-soluble vitamins.
Cooking vegetables at high temperatures helps maintain the vitamins.
Question 7There are ________ vitamins and each has its own special dietary role to play.
8
13
108
23
26
Question 8Which nutrient has the greatest energy density?
Protein
Water
Carbohydrate
Fat
Vitamins
Question 9Which of the following statements about minerals is FALSE?
Minerals are found in bones and teeth.
Minerals influence fluid balance and distribution.
There are six minerals known to be essential to human nutrition.
Minerals are inorganic and do not provide energy.
Lead is a mineral and an environmental contaminant.
Question 10A person who eats a granola bar from a vending machine is most likely making a food choice based on ________.
habit
availability
body image
environmental concerns
cultural values
Question 11Susan is a movie fan and always eats a big bucket of buttery popcorn at the theater. Her food choice is most likely based on ________.
regional cuisine
values
emotional comfort
positive association
functional value
Question 12Calories or kcalories are a measure of ________ energy.
heat
potential
surface
speed
light
Question 13Which statement about nutrition’s role in a person’s life is FALSE?
Nutrition is the science of the nutrients in foods and their actions within the body.
Nutrition is the study of human behaviors related to food and eating.
Careless food choices can contribute to chronic disease.
Chronic diseases progress slowly.
A diet is defined as a restrictive food plan designed for weight loss.
Question 14Which of the following terms is defined as the science of how nutrients affect the activities of genes and how genes affect the activities of nutrients?
Genetic counseling
Nutritional genomics
Genetic metabolomics
Nutritional genetics
Biochemical nutrition
Question 15Why are vitamins and minerals sometimes called micronutrients?
The body requires only small amounts of them daily.
They provide only small amounts of energy for the human body.
They do not contain carbon.
They are fat-soluble.
They must be obtained from food sources.
HUN2000 Human Nutrition
Module 2 Quiz
Question 1 Which of the following organs does not provide secretions to aid in digestion?
Appendix
Stomach
Salivary glands
Liver
Pancreas
Question 2What substance is secreted by the gallbladder to emulsify fats?
Bile
Mucus
Pepsinogen
Taffy
Gastrin
Question 3 What organ retains or releases body fluids, thereby regulating blood volume and blood pressure?
Liver
Heart
Kidneys
Bladder
Pancreas
Question 4Which compound is a storage form of energy for the body?
Fiber
Starch
Sucrose
Glycogen
Lactose
Question 5The bioavailability of vitamins in food ________.
depends on many factors, such as how the food was prepared
is easy to determine
refers to a vitamin’s molecular structure
refers to the number of neutrons in the cells of vitamins
is the ratio of vitamin intake to calorie intake
Question 6Of these foods, which is the best source of zinc?
Oysters
Potatoes
Eggs
Watermelon
Tomato juice
Question 7Amino means containing ________.
oxygen
sulfur
carbon
hydrogen
nitrogen
Question 8Which statement about fatty acids is FALSE?
They consist of a chain of carbon and hydrogen atoms with an acid group on one end and a methyl group at the other end.
Fatty acids differ in the number and location of their double bonds.
Naturally occurring fatty acids contain even numbers of carbons in their chains.
The short-chain fatty acids of meats and seafood are most common in the diet.
Fatty acids are organic compounds.
Question 9 What product has the highest amount of saturated fatty acids?
Butter
Lard
Beef tallow
Coconut oil
Chicken fat
Question 10One difference between water-soluble vitamins and fat-soluble vitamins is that ________.
fat-soluble vitamins outnumber water-soluble vitamins.
in large amounts, water-soluble vitamins can be more toxic than fat-soluble vitamins.
fat-soluble vitamins are easier for the body to excrete.
water-soluble vitamins need to be consumed more frequently than fat-soluble vitamins
fat-soluble vitamins need to be consumed more frequently than water-soluble vitamins.
Question 11What is the main role of vitamin K in the body?
Blood clotting
Antioxidant
Calcium utilization
Epithelial tissue renewal
Synthesis of reproductive hormones
Question 12Iron balance is maintained in the body mainly through ________.
absorption
excretion
gluconeogenesis
glycolysis
bile production
Question 13 Which statement is not true about how the body uses iron?
Most iron entering the body is recycled.
Iron can be lost from bleeding and sweating, as well as through the GI tract, skin, and urine.
Blood loss is the only way the body loses iron.
Surplus iron is stored in the muscles.
Iron is carried in the blood by transferrin.
Question 14Which of the following is a monosaccharide sometimes known blood sugar?
Glucose
Maltose
Sucrose
Fructose
Galactose
Question 15Much of the vitamin E in the diet comes from ________.
grass
fish
vegetable oils
tropical fruits
marshmallows
HUN2000 Human Nutrition
Module 3 Quiz
Question 1To maintain skeletal, muscular, and cardiovascular health, a child should be physically active for at least ________ minutes each day?
20
30
45
60
90
Question 2A healthy adult requires less than 40 kcalories per kilogram of body weight. A healthy infant requires about ________ kcalories per kilogram of body weight.
25
75
100
225
450
Question 3________ supplementation is associated with a lower incidence of neural tube defects.
Iron
Folate
Calcium
Cobalamin
Iodine
Question 4What is the most important predictor of a person’s mobility in the later years?
Iron consumption
Tobacco use
Chronological age
Regular physical activity
Flexibility
Question 5The increased needs for ________ during pregnancy cannot be met by diet or existing stores so supplements are recommended.
protein
calcium
iron
zinc
vitamin B12
Question 6Older adults with atrophic gastritis are vulnerable to ________ deficiency.
folate
calcium
vitamin D
vitamin B12
zinc
Question 7The ________ is the organ from which the infant receives nourishment.
placenta
umbilical cord
amniotic sac
blastocyte
The sac in which the developing infant is contained prior to birth
Question 8Caitlin is a 12-year-old girl and has started to menstruate. Caitlin needs an additional ________ milligrams of iron per day.
1.9
2
2.5
3.1
4
Question 9Which of the following accurately describes concerns about water intake in elderly people?
They may not feel thirsty or recognize dryness of the mouth.
They have an increased total body water content compared with younger adults.
They urinate more frequently, so require greater hydration.
They tend toward overhydration, which results in mental lapses and disorientation.
They develop pressure ulcers and urinary tract infections due to abundant intake of foods with high-water content.
Question 10Which of the following nutrients need to be supplied by solid foods in a baby’s diet?
Vitamin C and iron
Vitamin A and zinc
Vitamin B12 and fluoride
Vitamin E and magnesium
Sodium and iron
Question 11The influence of how a mother’s nutrient intake may change gene expression to increase the infant’s development of obesity or chronic diseases later in life is referred to as ________.
fetal programming
overnutrition
malnutrition
fertilization
critical periods
Question 12 Sue has a BMI of 23.4 at conception. What is her recommended range of weight gain?
10-18
19-24
25-35
36-44
45-55
Question 13Compared to other women, obese women are more likely to have all of the following except ________.
complications during delivery
gestational hypertension
large for gestational age babies
gestational oxygen deprivation
gestational diabetes
Question 14What is the leading cause of pediatric hypertension?
Obesity
High sodium intake
Insufficient calcium intake
Potassium deficiency
High HDL cholesterol
Question 15A child who develops antibodies to a certain food is said to have a ________.
food allergy
food intolerance
food-hyposensitivity reaction
transient immune suppression
food tolerance
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