Category: Nutrition/Dietary

Five Day Nutritional Assessment Project –
The Food Nutritional Assessment will consist of a 5-day intake/nutrient assessment log, a percent distribution analysis of your 5-day intake. Please be as accurate and honest as you can; this food log is a little more detailed so please review. The five-day intake should include at least one weekend day. Once completed, compare and analyze your diet to your dietary reference intakes. You can find these numbers at the very back of your book or online by using the www.choosemyplate.gov. Another option is to use a food tracking app such as Cronometer or MyFitnessPal or the following website http://nutritiondata.self.com/. Please be aware of what each resource provides in the form of nutritional information. The 5-Day assessment has columns for B-Vitamins and Folate which is not found on food labels. You will have to do some research to find these numbers.
In addition to turning in the spreadsheet of your food log, write a 1-2 typed page summary of your diet/activity level by answering these questions. How well does it fit into what your food intake should be, do you have a positive or negative caloric balance, what are your strength and weaknesses when it comes to your diet/activity level, and what steps you are going to take to improve your dietary plan (if needed)? To access the 5-day food log, click on the link below.
Included will be all documents needed to complete your Personal Nutritional Assessment.
June 26, 2024.
I have consolidated each of the log sheets into one Excel file. To complete the different parts of the project, click on the tabs at the bottom of the worksheet to go to the next spreadsheet.
Five Day Nutritional Assessment ProjectFive Day Nutritional Assessment Project
Due June 26 at 11:59 PM

Hello, I attached the pdf instructions here please read carefully and follow exactly what it says. please let me know if you need to add more pages or even a chart.

You will be surveying dairy, dairy substitutes, and juice products found in the supermarket and compare the calcium, vitamin D, and phosphorus content in at least four (4) products. One product must be dairy milk. Other items could be almond milk, orange juice, fortified orange juice, soy milk, coconut milk, Sunny D, or any other juice.
After selecting the products, use the following questions to assess your supplement, then write a 1 page paper summarizing what you found. Include the nutrition facts labels of each of the 4 products with your paper.
Which item would you choose if you wanted to get the most micronutrient nutrition (calcium, vitamin D, phosphorus)?
Which has the least?
How many servings of the product you chose would you need to consume to meet the RDA for calcium (list the RDA in your answer)?
Do you think you are meeting your needs for calcium?
What could you do to increase your calcium intake?

The protein supplement market is worth billions of dollars; these supplements are popular amongst recreational and professional athletes alike. The most common type of protein supplement that is used is protein powder, which can usually be found in three forms: concentrate, isolate, and hydrosylate. In addition to these varieties, the protein itself can come from different of sources including plant- or animal-based options.
Please answer the questions below regarding the following two supplements- Make sure and explain/define your terms, like you are explaining to a person that need terms defined for them, to cite the references when appropriate, and don’t copy/paste without attribution:
Protein #1: Whey
https://www.healthline.com/nutrition/whey-protein-101
Where does whey protein come from (what food and what process)?
What other protein is present in the food from #1?
Is whey protein a complete or an incomplete protein? What does that mean?
Which amino acids are found in especially high amounts in whey?
List four ways that whey protein can promote building of muscle tissue.
Whey is a fast-acting protein, what does that mean? Is this an advantage or disadvantage for someone who is interested in muscle protein growth?
Protein #2: Casein
https://www.healthline.com/nutrition/casein-protein-is-highly-underrated https://www.precisionnutrition.com/whey-vs-casein
Which food is casein present in?
What other protein is present in the food from #1?
Is casein protein a complete or an incomplete protein? How/why is it complete/incomplete?
Which amino acid is found in higher amounts in casein? What does this amino acid do in terms of muscle protein synthesis? Please explain like I’m 5.
Casein is “slow acting” or “slow digesting”. What does that mean? Why would that be good or bad?

The protein supplement market is worth billions of dollars; these supplements are popular amongst recreational and professional athletes alike. The most common type of protein supplement that is used is protein powder, which can usually be found in three forms: concentrate, isolate, and hydrosylate. In addition to these varieties, the protein itself can come from different of sources including plant- or animal-based options.
Please answer the questions below regarding the following two supplements- Make sure and explain/define your terms, like you are explaining to a person that need terms defined for them, to cite the references when appropriate, and don’t copy/paste without attribution:
Protein #1: Whey
https://www.healthline.com/nutrition/whey-protein-101
Where does whey protein come from (what food and what process)?
What other protein is present in the food from #1?
Is whey protein a complete or an incomplete protein? What does that mean?
Which amino acids are found in especially high amounts in whey?
List four ways that whey protein can promote building of muscle tissue.
Whey is a fast-acting protein, what does that mean? Is this an advantage or disadvantage for someone who is interested in muscle protein growth?
Protein #2: Casein
https://www.healthline.com/nutrition/casein-protein-is-highly-underrated https://www.precisionnutrition.com/whey-vs-casein
Which food is casein present in?
What other protein is present in the food from #1?
Is casein protein a complete or an incomplete protein? How/why is it complete/incomplete?
Which amino acid is found in higher amounts in casein? What does this amino acid do in terms of muscle protein synthesis? Please explain like I’m 5.
Casein is “slow acting” or “slow digesting”. What does that mean? Why would that be good or bad?

According to Dr. Katz, “All carbs are not created equal.” Based on the podcast discussion, explain what this means and its significance on healthy eating.

Required research essay must explain the following: specifically how much alcohol it would take to get to DEF. BAC for height of 5”7 and weight of 210. (The tested
BAC of .222. describe what it
would take to be at a .08. The essay should also reflect how long it
takes for alcohol to be eliminated from the body. The essay should further include how alcohol affects the body when the levels of BAC go up while drinking in excess.

Becky is a 15-year-old female present in your office. For the past 6 months, she has only been eating two meals per day and runs about 1 hour per day. She has little time to spend with friends because she is taking advanced classes and has to study every day. She goes to bed around 2 a.m. after finishing up her homework. She then wakes up at 7 a.m. and needs to be at school by 7:45 a.m. Her current height is 5’8” and weight is 116 pounds. Six months ago she thinks she weighed 130 pounds.
This is her current diet intake:
– 7:30 am: 8 oz. of tomato juice
– 12 p.m.: 2 pieces of whole wheat bread, 3oz of lunchmeat, and 2 slices of tomato
6 oz. of low-fat yogurt
Bottle of water – 4 pm: 1 large banana (maybe)
– 7 pm: 1 cup of pasta
3 oz. of skinless chicken breast
¼ cup of marinara sauce
1 large salad (lettuce, tomatoes, cucumbers, and carrots), no dressing
Bottle of water
1.Describe one cognitive and one psychosocial change Becky may be experiencing as an adolescent.
2.What are at least two assessment techniques to determine Becky’s nutritional status? Consider her height and weight, weight loss, and diet.
3.On average, how many calories would Becky need on a daily basis?
4.What nutrients would you make sure she is consuming?
5.What are two social factors that influence the food choices and nutrition status of adolescence?

Jacob and Mollie Case Study
Instructions:
Review the following client descriptions: Jacob:
Jacob is a 12-year old male who is currently on the junior football team. The reason he is in your office is because his dad wants him to lose 20 pounds of fat, so he can perform better. He currently is in season during the Fall and practices 3 days per week for 1 hour and has games on Saturday. Once the season ends, he does not participate in any sports and comes home from school and watches TV or plays games on the computer. He currently is 5’3” tall and weighs 140 pounds. He provides you with a typical diet of what Jacob eats:
Breakfast: 2 cups of a sugar-frosted cereal and 8 oz of 2% milk
Lunch: The school lunch, which includes 4 chicken nuggets, ½ cup corn, 8oz of 2% milk, and ½ cup peaches
Afternoon Snack: At the after school program, 1 bag of pretzels and 1 cup of juice
Dinner: 6oz of chicken (skinless), 1 cup of mashed potatoes (made with 2% milk and margarine), ½ cup of green beans, and 8oz of 2% milk
Beverages: tends to only drink 2% milk, juice, and sometimes regular soda
Mollie:
Mollie is a 15-year old female, and on the cross-country and track team. She runs 3-4 miles, 6 days per week. She also lifts weights 2 days per week for 1 hour. She is present in your office as she has been losing weight for the past 2 months and her doctor is concerned because she has not had her period in 6 months. She recently became a lacto-vegetarian because she heard meat was bad for her and could mess up her running. She is5’5” tall and currently weighs 110 pounds. She weighed 122 pounds 3 months ago per her medical chart. She provides you with her typical diet:
Breakfast: ½ cup unsweetened O-shaped cereal, 4oz of fat free yogurt, ½ of a banana
Lunch: 2 slices of whole wheat bread, 1 3oz slice of low fat cheese, 1 medium apple
During practice: 16 oz of Gatorade
Dinner: ½ cup fat free refried beans, 6 inch whole wheat tortilla, 1 cup fresh vegetable mix, ½ cup rice, 8oz glass of skim milk
On average she will have about 72 ounces of water per day
Answer the following questions about Jacob and Mollie. Your responses should be detailed. Please refer to question one for an example of an acceptable response.
Explain two benefits of adolescents who live a healthy lifestyle (eat healthy and exercise).
Based on these two clients, what are two potential risks they face with their eating habits and physical activity?
Based on the first client, Jacob, create a 3-5 day meal plan that includes specific portion sizes of each food (the portion sizes must adhere to the serving size guidelines set forth by the USDA: https://www.myplate.gov/myplate-plan). Each day of the meal plan must include a variety of foods. The meal plans must have breakfast, lunch, and dinner and at least 2 snacks. Also, include two micronutrients with the proper RDAs that he needs to consume on a daily basis. Below is a template for you to use to design this meal plan:
Day 1 (Sunday)
Day 2 (Monday)
Day 3 (Tuesday)
Day 4 (Wednesday)
Day 5 (Thursday)
Breakfast
AM snack
Lunch
PM snack
Dinner
Evening snack
Based on the first client, Mollie, create a 3-5 day meal plan that includes specific portion sizes of each food (the portion sizes must adhere to serving size guidelines set forth by the USDA: https://www.myplate.gov/myplate-plan) Each day of the meal plan must include a variety of foods. The meal plan must have breakfast, lunch, and dinner and at least 2 snacks. Also, include two micronutrients with the proper RDA’s that he needs to consume on a daily basis. Below is a template for you to use to design this meal plan:
Day 1 (Sunday)
Day 2 (Monday)
Day 3 (Tuesday)
Day 4 (Wednesday)
Day 5 (Thursday)
Breakfast
AM snack
Lunch
PM snack
Dinner
Evening snack
Requirements
Responses are written in paragraph format.
Double spaced, 12 point, Times New Roman font.
The minimum page limit is 2 pages.
Include at least two references. The course textbook counts as one reference. All references should follow APA style format.

NO extensions
Nutrition & Cancer
Patient Scenario: Let’s imagine that you are working at a hospice community outreach center as a clinical nutrition aide and the supervising RD asks you to prepare a preliminary nutrition assessment on a stage 4 colon cancer patient. The patient has experienced severe weight loss (more than 20% weight loss) and is suffering from N/V/D (nausea/vomiting/diarrhea) due to the extensive chemotherapy, radiation, and surgical resection of part of his colon. The nursing notes reveal the patient is unable to tolerate his meals (bland/soft diet). He also has difficulty tolerating clear liquids when taking his medication.

Colon Cancer & Nutrition Considerations
Why does extensive chemotherapy, radiation and colon resection (surgery where part of the diseased colon tissue is removed) often lead to such serious negative nutritional outcomes?
What nutrition therapy options are available to patients with these types of nutrition complications?

Colon Cancer & Nutrition Intervention
Which nutrition therapy method would you suggest for the above patient scenario and why? (specialized oral diet, enteral nutrition, or parenteral nutrition)
What other considerations need to be made before making the nutrition therapy recommendation to the supervising dietitian and Physician? (consider ethical aspects, family wishes, overall medical prognosis etc.).