Category: Nutrition

1. Create an original, well-balanced menu for 1 day (breakfast, lunch, dinner, and snacks). Your menu should include at least 25 grams of fiber AND less than 300 milligrams of cholesterol for the entire day. The menu must:
Include accurate portion sizes – For example, 1.5 cups of Cheerios — do not say “1 bowl” or “1 serving”
Have realistic amounts and types of foods – would someone actually eat what your menu recommends?
Be specific — tell what kind of the product it is, indicate the brand. For example, yogurt can be fat free or whole milk, regular or Greek, with different amounts of sugar or sugar substitutes added. Be specific about the details. Is the coffee black, does it have sugar? What is your oatmeal made with? Is there a sauce or anything else added to the rice? Make sure to include all the details.
Have balance and variety – make sure you include adequate amounts from all food groups: fruits, vegetables, grains, dairy and/or high calcium foods, protein foods (animal and/or vegetable proteins)
Identify how many grams of fiber and how many milligrams of cholesterol is in EACH food item. I suggest you do this in a chart form (see below example and use the attached form).
Provide the total grams of fiber and the total milligrams of cholesterol for your entire day’s menu.
Be sure to provide the references you used as your source for the fiber and cholesterol contents of the foods. Note: If you used nutrition information from the product package, indicate this with an asterisk (*).
2. Reflect whether it was easy to create a menu with the desired amounts of fiber and cholesterol. What were your challenges?
EXAMPLE for menu format:
Food
Portion size
grams of fiber
mg of cholesterol
kcalories
Breakfast:
Quaker Old Fashioned oatmeal (cooked)
1 cup
4*
0*
150*
Whole milk
1 cup
0
24*
149*
blueberries
1/2 cup
2
0
42
sugar
1 tea sp
16
Total for the day
X grams
Y mg
Z kcal

Struggling with where to start this assignment? Follow this guide to tackle your assignment easily!

Original One-Day Menu with 25 Grams of Fiber and Less than 300 Milligrams of Cholesterol

Breakfast:

Morning Snack:

Lunch:

Afternoon Snack:

Dinner:

Total for the Day:

Total Grams of Fiber: 44.4 grams
Total Milligrams of Cholesterol: 0 mg
Total Calories: 1183 calories

Reflection on Creating the Menu:

Creating a menu that met the criteria of 25 grams of fiber and less than 300 milligrams of cholesterol was a manageable task. The challenge I faced was ensuring the meal was realistic, balanced, and included a variety of foods from different food groups while maintaining the fiber content.

Incorporating high-fiber foods like oats, chia seeds, lentils, and fruits made it easier to achieve the fiber target. However, I had to be cautious to avoid foods that might add too much cholesterol or fat. By focusing on plant-based protein sources like tofu and lentils and avoiding high-cholesterol foods like red meat and full-fat dairy, I was able to keep the cholesterol intake at zero for the day.

One challenge I encountered was ensuring that I maintained a variety of food choices while staying within the constraints of fiber and cholesterol limits. I found that using plant-based sources such as vegetables, fruits, whole grains, and legumes helped a lot with reaching my fiber goal, while still offering a balanced approach to nutrients.

Additionally, it was a bit tricky ensuring that my meals didn’t exceed the calorie requirement while trying to maximize fiber intake. In the end, I was able to create a nutritious, well-rounded menu that fulfilled the dietary goals and was realistic for a person to follow.

References:

• Bob’s Red Mill. (n.d.). Old Fashioned Rolled Oats. Retrieved from https://www.bobsredmill.com
• Silk. (n.d.). Unsweetened Almond Milk. Retrieved from https://www.silk.com
• Sabra. (n.d.). Classic Hummus. Retrieved from https://www.sabra.com
• Amy’s Kitchen. (n.d.). Organic Lentil Soup. Retrieved from https://www.amyskitchen.com
• Trader Joe’s. (n.d.). Organic Extra Firm Tofu. Retrieved from https://www.traderjoes.com
• Pepperidge Farm. (n.d.). Whole Wheat Bread. Retrieved from https://www.pepperidgefarm.com

I have week 10 and it was a nutritional care plan for a 47 year old lady with Type 2 Diabetes Mellitus

I have week 10 and it was a nutritional care plan for a 47 year old lady with Type 2 Diabetes Mellitus

eference list not AMA format.
In-text citations not AMA format.
Document not single-spaced.
This isn’t supposed to be a paper?!?
Per instructions: Please maintain the format of the assignment… Leave the question/question number and type your response directly below each question.

In Chapter 11, Beta-carotene (pro-vitamin A) and Vitamin E were noted as “antioxidants”. Vitamin C was previously identified as such in Chapter 10. These antioxidants may help protect the body from free radicals.
Read “Highlight 11” (found at the end of Chapter 11 in the text) and watch the video attached below. Answer the following prompts:
What is a free radical and how can they harm the body? What are some examples of foods which provide antioxidants? Do you think your consumption of antioxidants is high based on the foods you select on a regular basis?
Do you think it is a better choice to obtain antioxidants from foods or supplements and why?

You are going to write an analysis of your diet, based on the 7 reports that you generated from part 1 of the diet analysis assignment.
Instructions:
Your report must be in the form of an academic paper in APA 7th edition style like this one: https://onedrive.live.com/view?id=9E1D26621EA2350E!1530&resid=9E1D26621EA2350E!1530&authkey=!AHwgiOJZBDDmZnU&wdAccPdf=0&wdEmbedFS=1&wdo=2&cid=9e1d26621ea2350e Links to an external site.
There must be at least 3 references also APA 7th edition format as you see in the sample paper above
Must be at least 5 -7 pages not counting the title page and the reference pages. double spaced, 12-pt font, 1-inch margin on all sides with page number flushed top right, all APA 7th edition style.
You must upload a Microsoft Word or PDF document only.
your report must be in paragraphs, with no bullets or short answers, and must have the following subheadings:
Introduction:
Briefly explain the purpose of completing a one-day dietary analysis using NutriCalc Plus software and the various reports generated (food list, nutrient reports).
Discuss the importance of analyzing nutrient intake for overall health.
Methodology:
Describe the process you followed to track your one-day dietary intake using NutriCalc Plus, including any challenges or limitations.
Explain how you generated the different reports (food list, bar graph, single nutrient reports for calories, saturated fat, sugar, and sodium).
Results:
Summarize the key findings from your food list report (total foods consumed, meals/snacks, etc.).
Analyze the bar graph report to identify nutrients that were consumed in adequate, inadequate, or excessive amounts based on recommended intake levels.
Provide specific details from the single nutrient reports on your intake levels for calories, saturated fat, sugar, and sodium.
Identify any nutrients that were over-consumed or under-consumed based on the reports.
Disease Risk Analysis:
Describe any family history of chronic diseases such as cardiovascular disease, diabetes, cancer, etc.
Analyze how aspects of your diet, based on the nutrient reports, could increase or decrease the risk for these conditions.
Provide specific examples of how nutrient intake levels (e.g., high saturated fat, sodium, added sugars) may contribute to disease risk.
Recommendations:
Propose specific dietary changes to address nutrient inadequacies or overconsumption identified in the reports.
Develop a sample meal plan or guidelines for a day that would help meet nutrient needs and reduce overconsumption of problematic nutrients.
Set 2-3 SMART (specific, measurable, achievable, relevant, time-bound) goals for improving your diet based on the analysis.
Explain in detail how you will implement these dietary goals related to meal planning, grocery shopping, cooking, etc.
Future Considerations:
Discuss any potential barriers or challenges you may face in achieving your dietary goals and how you plan to overcome them.
Identify resources (e.g., dietitians, apps, websites) that could assist you in improving your diet and meeting your goals.
Explain how you will monitor your progress toward your goals through continued dietary tracking or other methods.
Guiding questions:
What is the purpose of completing this one-day dietary analysis using NutriCalc Plus?
Why is it important to analyze your nutrient intake for overall health?
How did you track your one-day dietary intake using NutriCalc Plus? Describe the process.
What challenges or limitations did you face in self-reporting your diet?
How did you generate the food list, bar graph, and single nutrient reports in the software?
What did the food list report show in terms of total foods consumed, meals, snacks, etc.?
Based on the bar graph report, which nutrients did you consume in adequate, inadequate, or excessive amounts compared to recommendations?
What were your specific intake levels for calories, saturated fat, sugar, and sodium according to the single nutrient reports?
Which nutrients did you over-consume or under-consume based on the reports?
Do you have a family history of chronic diseases like cardiovascular disease, diabetes, cancer, etc.? Describe.
How could aspects of your diet based on the nutrient reports increase or decrease your risk for these conditions? Provide examples.
Which nutrients that you over-consumed (e.g. saturated fat, sodium, added sugars) may contribute to increased disease risk?
What specific dietary changes would you recommend to address nutrient inadequacies identified in the reports?
What changes would help reduce overconsumption of nutrients like saturated fat, sugar, and sodium?
Set 2-3 SMART (specific, measurable, achievable, relevant, time-bound) dietary goals based on your analysis.
Describe in detail how you will implement these dietary goals related to meal planning, grocery shopping, cooking, etc.
What potential barriers could you face in achieving your dietary goals? How can you overcome them?
What resources (apps, websites, dietitians) could assist you in improving your diet?
How will you monitor progress towards your dietary goals? What tracking methods will you use?

You are going to write an analysis of your diet, based on the 7 reports that you generated from part 1 of the diet analysis assignment.
Instructions:
Your report must be in the form of an academic paper in APA 7th edition style like this one: https://onedrive.live.com/view?id=9E1D26621EA2350E!1530&resid=9E1D26621EA2350E!1530&authkey=!AHwgiOJZBDDmZnU&wdAccPdf=0&wdEmbedFS=1&wdo=2&cid=9e1d26621ea2350e Links to an external site.
There must be at least 3 references also APA 7th edition format as you see in the sample paper above
Must be at least 5 -7 pages not counting the title page and the reference pages. double spaced, 12-pt font, 1-inch margin on all sides with page number flushed top right, all APA 7th edition style.
You must upload a Microsoft Word or PDF document only.
your report must be in paragraphs, with no bullets or short answers, and must have the following subheadings:
Introduction:
Briefly explain the purpose of completing a one-day dietary analysis using NutriCalc Plus software and the various reports generated (food list, nutrient reports).
Discuss the importance of analyzing nutrient intake for overall health.
Methodology:
Describe the process you followed to track your one-day dietary intake using NutriCalc Plus, including any challenges or limitations.
Explain how you generated the different reports (food list, bar graph, single nutrient reports for calories, saturated fat, sugar, and sodium).
Results:
Summarize the key findings from your food list report (total foods consumed, meals/snacks, etc.).
Analyze the bar graph report to identify nutrients that were consumed in adequate, inadequate, or excessive amounts based on recommended intake levels.
Provide specific details from the single nutrient reports on your intake levels for calories, saturated fat, sugar, and sodium.
Identify any nutrients that were over-consumed or under-consumed based on the reports.
Disease Risk Analysis:
Describe any family history of chronic diseases such as cardiovascular disease, diabetes, cancer, etc.
Analyze how aspects of your diet, based on the nutrient reports, could increase or decrease the risk for these conditions.
Provide specific examples of how nutrient intake levels (e.g., high saturated fat, sodium, added sugars) may contribute to disease risk.
Recommendations:
Propose specific dietary changes to address nutrient inadequacies or overconsumption identified in the reports.
Develop a sample meal plan or guidelines for a day that would help meet nutrient needs and reduce overconsumption of problematic nutrients.
Set 2-3 SMART (specific, measurable, achievable, relevant, time-bound) goals for improving your diet based on the analysis.
Explain in detail how you will implement these dietary goals related to meal planning, grocery shopping, cooking, etc.
Future Considerations:
Discuss any potential barriers or challenges you may face in achieving your dietary goals and how you plan to overcome them.
Identify resources (e.g., dietitians, apps, websites) that could assist you in improving your diet and meeting your goals.
Explain how you will monitor your progress toward your goals through continued dietary tracking or other methods.
Guiding questions:
What is the purpose of completing this one-day dietary analysis using NutriCalc Plus?
Why is it important to analyze your nutrient intake for overall health?
How did you track your one-day dietary intake using NutriCalc Plus? Describe the process.
What challenges or limitations did you face in self-reporting your diet?
How did you generate the food list, bar graph, and single nutrient reports in the software?
What did the food list report show in terms of total foods consumed, meals, snacks, etc.?
Based on the bar graph report, which nutrients did you consume in adequate, inadequate, or excessive amounts compared to recommendations?
What were your specific intake levels for calories, saturated fat, sugar, and sodium according to the single nutrient reports?
Which nutrients did you over-consume or under-consume based on the reports?
Do you have a family history of chronic diseases like cardiovascular disease, diabetes, cancer, etc.? Describe.
How could aspects of your diet based on the nutrient reports increase or decrease your risk for these conditions? Provide examples.
Which nutrients that you over-consumed (e.g. saturated fat, sodium, added sugars) may contribute to increased disease risk?
What specific dietary changes would you recommend to address nutrient inadequacies identified in the reports?
What changes would help reduce overconsumption of nutrients like saturated fat, sugar, and sodium?
Set 2-3 SMART (specific, measurable, achievable, relevant, time-bound) dietary goals based on your analysis.
Describe in detail how you will implement these dietary goals related to meal planning, grocery shopping, cooking, etc.
What potential barriers could you face in achieving your dietary goals? How can you overcome them?
What resources (apps, websites, dietitians) could assist you in improving your diet?
How will you monitor progress towards your dietary goals? What tracking methods will you use?

A Quality Improvement Project to Improve Staff Training to Prevent and Manage Unintentional Weight Loss in Long Term Care Residents

– PDF or scanned version of the MyPlate worksheet filled out with your intake from one day of your intake
– Paper with minimum eight paragraphs detailing your intake of each food group and nutrients to limit compared to the MyPlate guidelines

• Write about Obesity pandemic : obesity definition , BMI classifications, obesity causes, diseases associated with it, obesity prevalence % worldwide and in the united kingdom , how obesity is UK burden, how much its cost the National health service (NHS), economic consequences:, , how affecting negatively the quality of life /health, psychological consequences of it. Suggested prevention interventions : lifestyle changes: 1) Physical activity 2) high fibre diet .
-Physical activity : definition, types aerobic , anaerobic, recommendation for adults world wide and in the united kingdom, health benefits of physical activity. The effect of a single bout of aerobic exercise on subjective appetite. Energy metabolism: Energy expenditure, energy balance definitions. Appetite regulation.
– sedentary lifestyle/behaviour : definition , types.
• Sedentary behaviour: definition, types, prevalence.
• Synergistic effect /combination effect of physical activity and dietary fibre
-Dietary fibre : definition , types (soluble- digestible / insoluble- indigestible) with examples , health benefits , recommended intake , Effect of dietary fibre on non-communicable diseases and current intakes (globally and in the UK). Fermentable dietary fibre: Definition, Effect of fermentable dietary fibre on body weight.
-Short-Chain Fatty Acids (SCFA): definition , types (acetate, propionate, butyrate ), dietary sources, uses, Microbial-derived SCFA ,absorption and transport, metabolism, mechanism (metabolic pathways) for each propionate, acetate, butyrate, SCFA concentrations in human blood, receptors (GPR43 and GPR41 now termed FFAR-2 (free fatty acid receptor 2) and FFAR-3 (free fatty acid receptor 3) respectively. The role of propionate on energy metabolism, expand more on propionate health benefits and it was used with Inulin propionate ester (IPE) colonic delivery should be released only when the inulin ‘carrier molecule’ is fermented in the colon, providing targeted delivery of propionate to its natural site of production.
• Make a figure of Gut derived SCFA metabolic pathways.
• Make diagram Signalling pathways involved in appetite regulation.
provide list of references at the end.