Category: Nutrition

TASK 1- FOOD LOG
You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.
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This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.
You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. TASK 2- ANALYSIS
Please answer the following questions in complete sentences:
In regard to last week’s’challenge’-Did you try your protein/fat additions or replacements? If so, how did it go?
In regard to water-Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
In regard to micronutrients-What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
Looking forward-What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
What are ways that you can cut back on salt in your diet?

Task 1- Food Log
You will keep a 3-day food log, where you will record the meals and snacks that you ate, along with their nutrients, throughout each day. You can choose to track this using Cronometer or the provided Word document
Actions
. This week’s focus: fat, cholesterol, and protein
You may record calories and carbohydrates; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. Task 2- Analysis
Please answer the following questions in complete sentences:
In regard to last week’s ‘challenge’-Did you try some of your carbohydrate additions or replacements? If so, how did it go?
In regard to fat (general)-What was your averageLinks to an external site. fat intake over the 3 days? Was your fat intake within the daily rangeLinks to an external site. (the AMDR is 20-35% of your caloric intake)? Were you surprised by your averages, why or why not?
What did you eat the most of: saturated fat, trans fat, monounsaturated fat, or polyunsaturated fat?
Which foods contained the most fat? Were you surprised by the fat content of some of your foods? If yes, which ones surprised you?
Reflect on the fats consumed this week. Did some affect the way that you felt (i.e., mood, satiety, etc.)? Which ones? In regard to cholesterol-What was your averageLinks to an external site. cholesterol intake this week? Is this above or below the recommendation of less than 300 mg per day (200 mg if you are at risk for heart disease)? Any surprises? Were there any foods that you ate that help in lowering cholesterol? If yes, what were they? In regard to protein-What are your recommendedLinks to an external site. dietary protein needs?
What was your average protein intake over the 3 days? Based on this average, are you meeting your recommended protein needs?
What are problems with diets that are low in protein? What are problems with diets that have excessive protein?
Would you say that the majority of your protein comes from animal- or plant-based sources?
How difficult would it be for you to switch to plant-based proteins? Why?
Looking forward-How has learning about fat and protein affected your motivation to eat a healthier, more balanced diet?
What are two foods that you can swap in order to:reduce saturated and/or trans fat;
increase monounsaturated and/or polyunsaturated fat;
reduce cholesterol;
reduce animal-based sources and/or increase plant-based sources;
increase protein intake (if protein intake was too low); or
decrease protein intake (if protein intake was too high)?
Challenge!
Implement these changes during next week’s food log! I will ask you about it next week in Assignment 4.

Before beginning your Part III assignment, review the orientation to the NUTR 100 Dietary Analysis Project https://youtu.be/srlEsGGFjCc
Part III: MyPlate (60 pts)
In Unit 1 of our textbook, you’ll recall four factors that we can use to assess our diet: Adequacy, Balance, Moderation, and Variety.
You used Cronometer to analyze your diet in terms of adequacy, balance, and moderation of nutrients, but you were unable to get a full picture of moderation and variety using Cronometer alone.
This portion of your dietary analysis project will allow you to explore one of your documented days on your food diary and assess for moderation and variety of food groups. You will use MyPlate as a tool to conduct this analysis.
Step 1: Finding Your MyPlate Daily Checklist
Locate your estimated calorie needs in Cronometer (and as discussed in the Energy Balance section of the Part 2 analysis questions). For purposes of this Part 3 Analysis, round this measurement to the nearest multiple of “200.” For example, if you needed 2289 kcal/d, you would round down to 2200 instead of rounding up to 2400. On the other hand, if you needed 2340 kcal/d, you would round to up to 2400 instead of down to 2200.
Once you have located your calorie needs from the Part 2 Analysis and rounded them to the nearest multiple of “200”, open PDF – this link
You will only need 2 pages from this 26-page document. The 2 pages you need will vary depending on your specific calorie needs. The document has 12 different options ranging from 1,000 calories to 3,200 calories per day. Be certain to choose the calorie level closest to your estimated calorie needs.
Here you can see examples of where to find the calorie level on the worksheets. This is the 1000 calorie level…
… and here is the 3200 calorie level.
In order to find your specific MyPlate Plan for the calorie goal you’ve selected, scroll down through the MyPlate Plans in the document linked above and look for the calorie level you selected.
You will find two pages per calorie level. The first page of each calorie level contains information that may be helpful while you complete the assignment. The second page of each calorie level contains a table that you’ll need to fill out as one part of this project.
In order to use the single page with the table from the large document, you can print the specific MyPlate Plan calorie level you need, use the Adobe extract tool to save that single page as a new file, or recreate the full table in a Word document.
If you have to recreate the table due to lack of access to a printer or PDF editing software, be sure to clearly identify the specific MyPlate Plan calorie level that you’re using and include the name of each food group, target amount, your food choices, and whether you reached your target within a table format.
Don’t forget to include the information for sodium and saturated fat in any format you choose to use for this first part of the project. You will also be using this worksheet to complete the next step of the project. Step 2: Transferring Your Diet Diary to the Worksheet
Review your 3-day food record. Select the day that most closely matches a typical day’s intake for you. Using those foods only, complete PAGE 2, the MyPlate Daily Checklist Worksheet.
NOTE: If you printed the Checklist Worksheet, you will be hand writing directly on this worksheet. For hand-written worksheets, your handwriting must be legible and clear. If you are comfortable with Adobe editing or other PDF editing tools, you may type directly into this worksheet. (Important: If you type in the PDF document, submit *ONLY* the page for the Checklist that is closest to your calorie level. Do not submit all the original pages in the Calorie Level document.)
Refer to the image below of an example 1,800 calorie MyPlate Checklist Worksheet to follow along with the instructions below.
Use the first column of the worksheet “Food group targets” for guidance on determining portion sizes equivalent to a serving for each food group.
For example, in the red box below, we can see we need 1 ½ cups of fruit for each day and that 1 cup of fruit is either 1 cup of raw or cooked fruit, ½ cup dried fruit, or 1 cup (8 fluid ounces) of 100% fruit juice. Similar guidance is provided for the other food groups. As you add foods from your food journal into their appropriate food groups on the worksheet, make sure to include the amount you consumed. For example, 1/2 cup applesauce, 1 cup brown rice, etc.
Some foods you have eaten may be “combination” foods, meaning they have components from more than 1 food group. You will want to split those up as ingredients or components and place each piece into the respective food group. Include each ingredient in the correct group. DO NOT simply write pizza as a single food in a single category.
As an example, if you had 2 slices of a medium pizza with tomato sauce, onions, peppers, spinach, mozzarella cheese, and ground beef, we can identify 4 different food groups.
Grains: You would count the crust as a grain (typically 1 ounce of grain per each slice). You would write “2 slices pizza crust from medium pizza
Vegetables: The tomato sauce and veggies on top count as vegetables. List them as 1/3 cup of sauce plus 2/3 cup onions, peppers, and spinach.
Protein: The ground beef is in the protein group. 1 oz lean ground beef can be listed here.
Dairy: The mozzarella falls under dairy. 1/2 cup mozzarella could be listed in the dairy section of the worksheet.
Write the foods or food components (ingredients) into the second column where it says “Write your food choices for each food group.” The blue box on the graphic below bounds the section where foods or food components (ingredients) would be written for the Vegetables food group. Fill this in for all foods in their respective food groups. Next, determine if you reached your target by comparing the information in column 1 (’Food group targets’) with the information you filled into column 2 (‘food choices’). In column 3, indicated by the green oval in the graphic below, check off Y or N as appropriate. Y if you reached your target and N if you did not reach your target.
The last step in Step 2 is to assess your “limits”. Sodium, saturated fat, and added sugars are all areas that the Dietary Guidelines for Americans recommend limiting. Using your Part 2 Diet Analysis Cronometer Nutrition Report screenshot check on your milligrams of sodium and grams of saturated fat intake. If your sodium and saturated fat values from Part 2 Diet Analysis Cronometer report are below the bolded values shown in the rightmost area called “Limit” below, check Y. Otherwise, check N. Your bolded values for the saturated fat “limit” will be unique to your calorie level, so do not worry if it’s not 20 grams like in the example below. (Note: Tracking added sugar in foods is new to food labeling, and your Dietary Analysis Part 2 Cronometer results do not include this. They list total sugars, which does not differentiate between natural sugars (like those in fruit and milk) and added sugars; therefore, we will not be including this in the project.)
Step 3: Assessing Your Intake for Variety and Moderation
It is possible that although your Part 2: Diet Analysis Cronometer Nutrition report showed your diet was adequate in nutrients, met calorie goals, and balanced in terms of nutrients, your diet is lacking variety and not showing moderation in terms of the food groups (one is too high or too low, resulting in too much or too little of another food group). This portion of the diet analysis project will focus on your critical analysis of your intake for one day as compared to recommendations from MyPlate for variety and moderation in the food groups.
You will provide this analysis as a written paper. The paper should include an introduction paragraph, one paragraph for each of the 5 food groups, one paragraph on the “limits” (sodium and saturated fat), and a conclusion–Eight (8) paragraphs in total.
Introduction: This should tell the reader what they will expect to read about in your paper. The main focus here is that you are introducing a review of your diet in terms of variety, moderation, and how well it matches up to recommendations about food groups.
Body of the paper: Aim for one complete paragraph (3-5 sentences is a good goal to aim for) addressing each food group and the limits. This means you will have six (6) paragraphs in total for the body of the paper.
For each food group support the determination you made (Y or N) in column 3 of your worksheet- Did you reach your target? Clearly state if you believe you did/did NOT meet the recommendation and how you came to this conclusion. Which foods did you classify in this food group and how did you come up with the total number of servings? Do this for each of the 5 food groups.
Once you have this for all food groups, write an analysis for the limits. If you exceeded sodium and/or saturated fat, identify which foods in your diet for the day resulted in being over the limit(s). If you were under for one or both, comment on how you made choices to keep those to a minimum. In the event no decisions were made specifically with awareness of sodium and saturated fat content, that is fine, however you will want to comment on this still and not skip over a critical analysis of your intake impacting those values.
Conclusion: This is the last paragraph (#8) of the paper. Here is where you present your final argument using the preceding evidence presented in the body of the paper to support whether or not your diet for that one-day was varied and exhibited moderation. The key aspects to address here are specifically variety and moderation as presented in the section called “Tools for Achieving a Healthy Diet” in Nutrition: Science and Everyday Application and using MyPlate as your set of guidelines.
Step 4: Submission
You will need to submit 2 files to the Dietary Analysis Part 3 assignment folder in LEO. The first item to submit to the assignment folder is either a PDF version or a scanned version of your worksheet. Even if you feel your handwriting is not clear, you must be able to show that you worked through this activity. This must be included to be eligible for full credit. The second file to include is your paper (Step 3). This must be submitted as a Word, PDF, or .txt document. If you are a Mac user and have Pages, please “Save As” a Word, PDF, or .txt file. If the file cannot be opened, you risk getting a ‘0’ for the assignment. If you have completed the Worksheet as a Word doc to make reading it more clear, include this as an appendix in your Dietary Analysis Part 3 paper. Do not submit as a third file.
Reminder: Please review the Dietary Analysis Part III grading rubric before you submit this assignment to the Assignment folder.
Dietary Analysis—Part III
Criteria Meets expectations
Partially meets expectations
Minimally meets expectations
Does not meet expectations
Criterion Score
MyPlate Diet Worksheet
10 points
All required sections of the worksheet have been completed (included foods with amounts, checked off targets reached, and limits are addressed). 5 points
Some, but not all, sections of the worksheet have been completed (included some but not all foods with amounts, checked off targets reached, and limits are addressed). 3 points
Less than half of the sections of the worksheet have been completed (included some but not all foods with amounts, checked off targets reached, and limits are addressed). 0 points
Not completed.
Score of MyPlate Diet Worksheet,/ 10
Assessing your intake for variety and moderation
5 points
Preview addressed review of diet with focus on comparing with recommendations by food group. 3 points
Preview marginally addressed review of diet with focus on comparing with recommendations by food group. 2 points
Preview did not address review of diet with focus on comparing with recommendations by food group. 0 points
Not completed. Score of Assessing your intake for variety and moderation,/ 5
Assessing Your Intake for Variety and Moderation (body)
30 points
Five paragraphs on five food groups (20 points). Used evidence to explain where recommendations met for each food group. Included specific food groups and the number of servings in each group. Included one paragraph on limits (saturated fat and sodium) (10 points). Identified foods that take you over the limit. Used evidence to explain plans to lower the intake of these foods. If your limits met recommendations, used evidence and explained how your diet meets the recommendation. 18 points
Three to four paragraphs on three or four food groups (12 points). Partially used evidence to explain where recommendations met for each food group. Omitted one or two specific food groups or omitted one or two of the number of servings for each group, or both. Included less than one paragraph on limits (saturated fat and sodium) (6 points). Identified a subset of the foods that take you over the limit. Partially used evidence to explain plans to lower the intake of these foods If your limits met recommendations, partially used evidence and explained how your diet meets the recommendation 9 points
One to two paragraphs on one or two food groups (6 points). Partially used evidence to explain where recommendations met for each food group. Omitted one or two specific food groups or omitted one or two of the number of servings for each group, or both. Included one paragraph on only one limit (saturated fat or sodium) (3 points). Identified a subset of the foods that take you over the limit for only one of the limits. Did not use evidence to explain plans to lower the intake of these foods. If your limits met recommendations, did not explain how your diet meets the recommendation. 0 points
Not completed. Score of Assessing Your Intake for Variety and Moderation (body),/ 30
Assessing Your Intake for Variety and Moderation (conclusion)
5 points
Discussed key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Discussed key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines.
3 points
Discussed a subset of key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Did not discuss key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines. 2 points
Discussed only one of the key factors of a healthy diet, whether diet is varied, and whether diet demonstrated moderation. Did not discuss key factors in the context of NUTR 100 textbook chapter 2 and MyPlate guidelines. 0 points
Not completed.
Score of Assessing Your Intake for Variety and Moderation (conclusion),/ 5
Writing and format
10 points
Clear introduction and conclusion paragraphs. Written in your own words. Well-organized with cohesive logical flow, Written in complete sentences, Demonstrated critical thinking, No spelling or grammatical errors, Supported with external research cited in APA format in the text body and at the end of the paper.
7 points
Writing and format had three to five errors. Somewhat clear introduction and conclusion paragraphs. Written partially in your own words. Unclear organization or inconsistent logical flow. Occasional lapses in writing complete sentences. Occasional lapses in critical thinking. Had three to five spelling or grammatical errors. Neglected to include one to three supports of external research cited in APA format in the text body and at the end of the paper. 4 points
Writing and format had 6–10 errors. Omitted introduction or conclusion paragraphs or both. Less than half was written in your own words. Unclear organization and inconsistent logical flow. Several lapses in writing complete sentences. Did not demonstrate critical thinking. Had 6–10 spelling or grammatical errors. Neglected to include four or more supports of external research cited in APA format in the text body and at the end of the paper. 0 points
More than 10 errors or no written content is available because assignment was not submitted.
Score of Writing and format,/ 10
Total
Score of Dietary Analysis—Part III,/ 60
Overall Score
Meets expectations
54 points minimum
Partially meets expectations
48 points minimum
Minimally meets expectations
42 points minimum
Does not meet expectations
0 points minimum

After you review this week’s resources, you should have a good idea of what a healthy, comprehensive plan for weight loss should look like.
Make sure to consult reliable resources to answer these questions. Your textbook or other course resources would be great resources.
Juanita, a 42-year-old woman with no significant medical history, has just finished her annual medical appointment. Her doctor told her that her hemoglobin A1c is slightly elevated, putting her in the range for prediabetes.
Her doctor said if she loses 5-10% of her current weight and makes better food choices, her A1c should go down and this will decrease her risk of developing type 2 diabetes in the future.
Juanita stops by your office (an assistant nutrition educator) to get more information.
What questions would you ask Juanita before providing any guidance? Please ask three or more questions that are not answered in the prompt above.
Make up Juanita’s answers to these questions in full sentences, just like a real conversation.
Based on this week’s readings and Juanita’s answers to your questions, describe at least three key components to healthy weight loss that Juanita will be able to implement immediately. This section should be in paragraph format.

There are four parts to completing this case study:
Part 1: Healthy Body WeightExamining your energy balance and factors that affect your appetite.Part 2: Breaking Bad HabitsExamining your unhealthy eating behaviors and developing a plan to break them.Part 3: Physical ActivityExamining your level of fitness and developing a plan to increase it.SummarySummarizing your plan for gaining or maintaining a healthy lifestyle.To receive full credit, all answers must be typed and in complete sentences to receive full credit. You will be graded for detail and specific information. Provide details that demonstrate your knowledge of nutrition and a healthy lifestyle. Listing, bulleting, or short answers are not acceptable.
Remember to use full sentences and paragraphs when answering all parts. A well-formed paragraph consists of at least three proper sentences. A proper sentence is a complete idea and consists of at least one noun and one verb

Chronic Illness: COPD
Discuss illness: what is it, how to get
Nutritional regimen as a nutritionist A special diet alleviates symptoms
How can lifestyle changes revert/prevent illness

Compose an initial post of 5 paragraphs, one for each of the following sections:
SUPPORT: In this section, summarize research that supports making of designer babies. Include real world examples for these benefits. Provide facts and avoid personal bias while presenting an overview of how it enhances human life.
REFUTE: In this section, summarize research that refutes the topic. Include real world examples. Provide facts and avoid personal bias while presenting the pitfalls of making designer babies and how it negatively impacts human life.
CURRENT TRENDS: In this section, consult latest and reliable news sources in your research to provide a general overview of the current attitudes, current research areas and ethical issues. What are the current trends in the media? Are there new rules or laws being considered in the United States?
YOUR STANCE: In this section, share your stance on the topic– why do you ‘support’ or ‘not support’ the creation of designer babies? Provide and discuss at least three reasons.
REFERENCES: Include at least five sources that you’ve used for your research on this topic. Related citations should be present in each of the above sections.

A nutritional topic relevant to today’s US diet. As nutrition is such a wide field, this
provides for a broad range of possibilities.
CONTENT is Fermented Foods and their multifaceted impact on health.
the writing needs to be 1800-2400 (words)
At a minimum, you must use two peer-reviewed journal articles. All sources must be listed on your reference page in APA format.
Please, no use of AI, I had some people use it.
The bottom is the random Annotated Bibliography as SAMPLE only
Sample link
Sample 1

Respond to the original thread. It is important to understand that your reply is not a repeat of how you evaluated the food item. You are to evaluate how your classmate analyzed the food product against the prompt questions. Do you agree or disagree with your classmate’s conclusions? Did they miss any part of the assignment in their thread? Do you have any additional feedback to contribute, something your classmate may have misunderstood or overlooked? Is there something you found very interesting or helpful from this classmate’s thread? As needed, support your responses using the textbook. Your responses should be meaningful, critically interactive, and substantive (interact with at least 3 statements made in the thread). Although discussion of personal opinion or personal use of the food item is allowed, this type of discussion should be minimal and, ideally, only in response to something stated in the thread. Cite your textbook and any other sources in APA format.
the student
must then post 2 replies of at least 150-200 words by 11:59 p.m. (ET) on Monday of the assigned
Module: Week. For each thread, students must support their assertions with at least 1 scholarly
citation in APA format. Each reply must incorporate at least 1 scholarly citation(s) in APA
format. Any sources cited must have been published within the last five years. Acceptable
sources include the textbook, the Bible, websites, and peer-reviewed journals.
For the nutrition label that was provided for the QUAKER® INSTANT OATMEAL CUP APPLES & CINNAMON. The container would most appropriately be placed in the grain’s food grouping. The food does fit into many of the guidelines for Americans according to Appendix C. Mainly, guideline 2 which states “2. Customize and enjoy nutrient-dense food and beverage choices to reflect personal preferences, cultural traditions, and budgetary considerations.” The food also provides additional benefits, according to one study “whole grain oats and barley can support the growth and maintenance of gut microorganisms” (Tosh, 2020). Although this food may not be the most nutrient-dense choice on the market, it may be a better option than an alternative sugar-coated cereal. Where it may not match up is for guideline number 4, which does talk about limiting foods high in added sugar. The label includes 11g of total sugars 8g of which is added sugar. This is labeled as 16% of Daily Value for a 2,000-calorie diet. This alone is not incredibly alarming, but it is something to consider if you eat more than one package or other sugar sweetened foods in the day. The food does fit under the “Good Source” descriiptor for fiber as it provides 13% per serving to one’s daily diet. In terms of nutrient density, I would personally rate this food as being Moderately nutrient dense. To promote and improve overall nourishment I would pair this food item with an egg. This would add to the nutrition and give a source of protein that this food item does not give. Fruit such as strawberries or blue berries would also be a nice addition for a more balanced meal. Overall, this food item would be a good choice, though straight oatmeal would avoid the additional sugars you get from this food it is still relatively healthy.
Tosh, Susan M, and Nicolas Bordenave. “Emerging Science on Benefits of Whole Grain Oat and Barley and Their Soluble Dietary Fibers for Heart Health, Glycemic Response, and Gut Microbiota.” OUP Academic, Oxford University Press, 30 July 2020, academic.oup.com/nutritionreviews/article/78/Supplement_1/13/5877748.
Good afternoon everyone. The food macaroni and cheese falls under grains since the main ingredient is pasta. The pasta in the macaroni and cheese is made up of enriched macaroni product which includes wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, and folic acid. Also, macaroni and cheese have a high sugar content. The sugar content is high because there is an added 10g of sugar. This goes over the 10 percent of calories for per day from added sugars. Added sugars contribute zero nutrients but many added calories that can lead to extra pounds or even obesity. (Added Sugars, 2023) Also, there should be more evaluation on what added sugar is in the macaroni. With more details into which sugars were added, we could understand if they are needed. Also, it is low in cholesterol, with a value of zero percent. Macaroni and cheese is low in protein, with only three grams. It would also be considered healthy if it had more vitamins in it. It is lacking vitamins A and C. When wanting to make macaroni and cheese more nutrient-dense, you could add a lean protein to it such as chicken or fish would make the macaroni and cheese denser with nutrients. Also, adding in a vegetable would help bring it to a more balanced meal. Macaroni and cheese is high in sodium from the cheese. Adding protein will make it a more balanced meal and help contribute to healthier daily food choices. In summary, while macaroni and cheese is a delicious and satisfying dish, it’s essential to be mindful of its nutritional components. Choosing whole-grain pasta, checking for added sugars, moderating saturated fat intake, and incorporating protein-rich additions can contribute to a more balanced and nutritious macaroni and cheese experience.
Reference
Added sugars. (2023, May 10). www.heart.org. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sugar/added-sugars

For paper discussion, read uploaded paper and summarize
1) Brief intro
2) Major findings
3) Novelty
4) Strength and limitation
The attachment is the paper and an example of previous paper discussion assignment