Category: Nutrition/Dietary

Report Assignment
• In groups, work together to choose a food service place (catering or manufacturing);
• Prepare a 5-8 pages report.
• You will be graded on subject knowledge, organization of information, creativity on the way the topic is selected.
• Consider the AFN Standards of ethics, conduct, and performance.
• The information should include, but not limited to, the following whilst making sure the link to the UAE is made wherever applicable:
– A detailed description of the topic chosen: choice of food service place, main design, common hazards, their control measures etc.
– Select a food product prepared/manufactured in the food place chosen as your project topic and apply the Hazard Analysis, including the Critical control point, Critical limits, monitoring, and Corrective actions.
– Policies/strategies/guidelines of food safety/hygiene (globally and locally)
– News/alerts where applicable (about food/product withdrawal or recall, foodborne illness outbreaks, food science, technology, food policy, etc.)
The information presented will vary depending on the topic chosen. Therefore, use the above only as a guide.
This assignment carries 15% of your total grade.
Use this reference for the work:

E-Catalogues – UAE

Report Assignment
• In groups, work together to choose a food service place (catering or manufacturing);
• Prepare a 5-8 pages report.
• You will be graded on subject knowledge, organization of information, creativity on the way the topic is selected.
• Consider the AFN Standards of ethics, conduct, and performance.
• The information should include, but not limited to, the following whilst making sure the link to the UAE is made wherever applicable:
– A detailed description of the topic chosen: choice of food service place, main design, common hazards, their control measures etc.
– Select a food product prepared/manufactured in the food place chosen as your project topic and apply the Hazard Analysis, including the Critical control point, Critical limits, monitoring, and Corrective actions.
– Policies/strategies/guidelines of food safety/hygiene (globally and locally)
– News/alerts where applicable (about food/product withdrawal or recall, foodborne illness outbreaks, food science, technology, food policy, etc.)
The information presented will vary depending on the topic chosen. Therefore, use the above only as a guide.
This assignment carries 15% of your total grade.
Use this reference for the work:

E-Catalogues – UAE

Report Assignment
• In groups, work together to choose a food service place (catering or manufacturing);
• Prepare a 5-8 pages report.
• You will be graded on subject knowledge, organization of information, creativity on the way the topic is selected.
• Consider the AFN Standards of ethics, conduct, and performance.
• The information should include, but not limited to, the following whilst making sure the link to the UAE is made wherever applicable:
– A detailed description of the topic chosen: choice of food service place, main design, common hazards, their control measures etc.
– Select a food product prepared/manufactured in the food place chosen as your project topic and apply the Hazard Analysis, including the Critical control point, Critical limits, monitoring, and Corrective actions.
– Policies/strategies/guidelines of food safety/hygiene (globally and locally)
– News/alerts where applicable (about food/product withdrawal or recall, foodborne illness outbreaks, food science, technology, food policy, etc.)
The information presented will vary depending on the topic chosen. Therefore, use the above only as a guide.
This assignment carries 15% of your total grade.
Use this reference for the work:

E-Catalogues – UAE

Please review document with text.. Blue text are answers.. please make up and finish the rest based on information you have at hand.
Please answer a;; questions..
1-4 sentences max each for last questions

Develop a 12 presentation with slides for your selected case study patient with the information at hand.. you can compare similar case studies to what main condition the patient has.
DO NOT WORRY ABOUT QUESTIONS> The answer to the questions are in blue text. do not worry about the rest of the document.
Present a formal case study presentation to your preceptor(s). Collect presentation feedback from attendees.

Please read the attached paper about the impact of diet on mental health. write a methodology and conclusions for this paper.
use methodology examples attached as a guide. feel free to pull any charts from the articles or create a chart for the methodology.
use references listed on the last page to write both methodology & conclusion. feel free to use other peer reviewed articles just be sure to correctly site and add any source to the reference page.
PLEASE ALSO USE ATTACHED RUBRIC TO ASSURE THAT PAPPER WAS DONE CORRECTLY.

The assignment is about nutrition labeling, use the word document it explains everything that should be done. I posted the two packaged food products that should be used to answer all the questions(cheerios and PBG).
Thank you very much!

This is a synthesis essay from the food system course. There is a 1000 word limit, you cannot exceed the limit or it will be not useful. You have to use 4 different quotes/ideas from the 4 different readings that I provided to support your argument. And you can only use the material that I provided for this essay, external materials cannot be used. I have made my outline, please try your best to follow it, but minor modification is acceptable in order to improve the quality of the essay.
The question to answer is(Question 2 from the instuction): What factors influence what humans eat? Why do some have more than enough food,while others do not? For both questions, be sure to illustrate the relative roles of structure and agency. Use your data gathered from the “Personal Practice” section belowas case studies (of your own consumption and of one ingredient) that illuminate your answers to the above questions. My ingredient is milled corn from Kellogg’s cereal.
For the Personal Practice, it’s basically a 2 days record of what I consumed, including everything I eat, you can make this up, but please be specific about the brand and the product so I can put them in my record. Please view the personal practice as a data resources to support the essay, it’s basically telling people that what a regular American consume everyday.
For investigation part 1, you simply say that the company does not response to the email and phone call.(I have contacted the Kellogg’s cereal company, and they did not response.)
For investigation part 2, please talk about the milled corn for Kellogg’s cereal, you can find information on their website about the information you need.
Please remember, investigation part 1&2 are both a part of the personal practice, which should be viewed as a data resources that helps you to support your argument.
Feel free to contact me if you have any problem, no external reading is accepted! But you can find information about raw ingredient for the personal practice, for example:you could say I consumed kinder chocolate in order to support the essay, and you can find detailed information about kinder chocolate. And this essay has to contain 3 graphs, which I provided. Idea from class including Capitalism, Substitutionism and proletariat.(Plesase try your best to incorporate these 3 ideas in the essay)
Please read the rubric and instruction carefully!

Submit a rough draft of your diet analysis. This is an ungraded assignment. The purpose of this assignment is for me to preview your analysis to determine you are doing it correctly.
I am looking for a clear summary of your nutritional intakes including calories, macronutrients (carbohydrates, sugar, fiber, protein, saturated fats, unsaturated fats, trans fats cholesterol) as well as major vitamins, and major minerals. I expect your averages to be compared to the dietary recommendations for you age. gender, and condition. Discuss any circumstance where your numbers do not align with the recommended numbers. Discuss ways to improve.
It is OK to disagree with the recommendations as long as you support your argument. For instance shrimp are high in cholesterol, however they are low in calories, fat, high in omega 3 fatty acids, and heart healthy minerals that are hard to get in other foods like zinc, manganese and selinium. Given that there is no scientific evidence that dietary cholesterol intakes increases serum cholesterol, I believe the the cholesterol can be overlooked because of all of the other healthy benefits.

Discussion Topic:
Read the Clinical Insight on pages 100-102 of your textbook (4th edition): “Consumption of Sugar and Fructose – Are They Harmful to Your Health?” Proper grammar, sentence structure, spelling, and punctuation are expected. You are not required to use outside sources, but it will add more substance and credibility to the ideas and opinions you express. If you do use a reference in addition to your textbook, cite it within the text and write the complete reference at the end of the post. Use APA format.
Address some of the following issues in your post:
1) Recommendations for sugar intake compared to actual intake by Americans; groups with the lowest and highest sugar intakes; speculate on reasons for high sugar intake by Americans; how do you think our sugar intake compares to that of our ancestors? Why?
2) What types of evidence support or fail to support the concept that fructose is more harmful to health than other sugars? Why can’t we assume that humans respond exactly the same way as laboratory animals with regard to various nutrients? What is the difference between correlation and causation? How does this apply in the fructose debate? What is a prospective cohort study?
3) Explain the idea that sugar sweetened beverages may be a marker for a less healthy lifestyle. What is the relationship between sugar consumption, calorie consumption, BMI, and disease risk factors?
4) What happens to carbohydrates when there is excessive intake coupled with very little physical activity?
5. If a friend wants to lose weight and asks you, “What should I do – cut down on carbohydrates or cut down on fats?”, what is your answer?