Category: Nutrition

it’s a pretty detailed paper, please, carefully read the rubric. it’s just 3 sections of the involving athletes listed in the rubric to choose from

it’s a pretty detailed paper, please, carefully read the rubric. it’s just 3 sections of the involving athletes listed in the rubric to choose from

Please fill in the form according to the content in the picture below. You are not responsible for the requirements of Part 2, 3c, and Part 4. Please fill in your answers and data in the form. Please let me know if you have any questions.

PLEASE DO NOT USE ANY AI , CHATBOT, GRAMMARLY
1. In your own words, what is a Blue Zone? 2-3 sentences. (5 points)
2. How can we benefit from learning about the Blue Zones? 2-3 sentences (5 points)
Submit your work here (PDF, Word, JPEG formats).
3. The Power 9. Researchers have studied the common characteristics in the 5 original Blue Zones and called them the Power 9. For EACH Power 9, name and describe each in your own words using 1-2 sentences for each. (9 points)
4. Identify one of the Power 9 that you’d like to adopt/do more regularly AND describe HOW this might impact your health. (5 points)
5. List 1 recipe from the Blue Zones website that you might consider trying. What made you interested in this recipe vs the others? (1 point)
Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6125071/pdf/10.1177_1559827616637066.pdf

PLEASE DO NOT USE ANY AI , CHATBOT, GRAMMARLY
1. In your own words, what is a Blue Zone? 2-3 sentences. (5 points)
2. How can we benefit from learning about the Blue Zones? 2-3 sentences (5 points)
Submit your work here (PDF, Word, JPEG formats).
3. The Power 9. Researchers have studied the common characteristics in the 5 original Blue Zones and called them the Power 9. For EACH Power 9, name and describe each in your own words using 1-2 sentences for each. (9 points)
4. Identify one of the Power 9 that you’d like to adopt/do more regularly AND describe HOW this might impact your health. (5 points)
5. List 1 recipe from the Blue Zones website that you might consider trying. What made you interested in this recipe vs the others? (1 point)
Link: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6125071/pdf/10.1177_1559827616637066.pdf

Take a moment to think about what is the hardest aspect to change about diet and how to identify nutrition myths. For the end-of-course activity, think back to the hard aspects you identified and discussed in your assessment. Complete the following 3 questions and indicate the number.
Answer the following questions in the textbox or uploaded word document/pdf.
Provide URL or Link to article found on this topic​
How do you know this is a reliable source?​
How will you use this to help set a personal goal this semester?
You can use this website to determine whether the source is reliable

Questionable Organizations: An Overview

Using data gathered from the course textbooks and websites (World Health Organization, United Nations, etc.), create a profile of the nutrition habits of two countries.
On the basis of your research, create a 2- to 3-page report that answers the following questions:
What are the main sources of food for these countries? What are gaps in nutrition for these countries?
How do social, political and cultural factors affect access to adequate nutrition in each country?
Are there groups within the populations of each country that are affected at greater rates? Who are they? Why do you think this is?
Does this affect other health issues in each country? How?
Be sure to support your points for each of the components in parentheses with data from the program and outside research.

Objectives
The purpose of the Nutrition Analysis Project activity is to:
Demonstrate understanding of macronutrients, vitamins and minerals and how to determine deficiencies and toxicity (CO 2)
Examine specific examples of cultural aspects of the diet (CO3)
Identify dietary habits that need to be changed to healthier habits to maintain a healthy lifestyle (CO 2 and CO 4)
Guidelines
Students are required to complete a Nutritional Analysis Project activity. The student will conduct an analysis of a 24-hour period to include macronutrients, vitamins, and minerals. Information will be organized in a table format to include: food list for 24 hours, total nutritional value of each item, and recommended daily allowance, risks of deficiency, and recommended changes. Students will then need to write a paper reflecting on their intake of foods including cultural influences and plans to improve and or maintain good nutrition.
NB) USE MYFITNESSPAL OR CHROMO METER
The paper must be typed with 1” margins, double spacing and a 12-point Times Roman font. The paper should also include a reference list. The American Psychological Association format must also be utilized for the paper. The paper should be between three and five pages in length (not including cover page, abstract, references, exhibits, etc.).

Instructions: Using the property you chose in Unit 1, you will apply best practices to a menu based on the outline below and your readings.
Assignment Checklist:
Introduce the foodservice system you selected in Unit 1. Include an overview of the business, mission statement, location, website, cuisine, the average price of the menu items, and menu type. (Refer to Section 6.3 of your textbook.)
Take a screenshot of the menu and insert it into your paper.
Discuss the evident best practices followed in the menu for layout and design, including the menu style, sequence, placement, format, typeface, artwork, and cover. (Refer to Section 6.5 of your textbook.)
For those attributes that do not follow best practices, discuss what you would change to remedy the situation.
Discuss the three best attributes of the menu. (Refer to Section 6.5 of your textbook.)
Describe three changes that occurred to your selected Unit 1 foodservice system during the COVID-19 pandemic that you predict will remain intact and explain why.
Your paper must include an introduction and conclusion and be a minimum of 500 words using an 11- or 12-point sans serif font such as Ariel. Additionally, you must include a reference page, and your references and citations must use the current APA format and citation style. For assistance writing a paper, please see the Academic Writer link under Academic Tools.
Reference your course textbook and at least one additional reliable and/or scholarly source.
Submit your completed assignment to the Unit 4 Assignment Dropbox. Assignments are due

Please print, complete, and scan or upload a picture of this activity/worksheet, following the directions below for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A3.Supermarket Savvy.docxDownload A3.Supermarket Savvy.docx
A3.Supermarket Savvy.pdfDownload A3.Supermarket Savvy.pdf
Directions:
Visit a grocery store and go on a scavenger hunt to find TWO products (in each of the 3 categories) that meet ALL the nutritional criteria listed. Make sure you write the specific product names and the specific relevant nutrition facts (so I can see that all your products do in fact meet all the criteria listed).
For example: Cheerios, first ingredient whole grain oats, 0.5 g saturated fat, and 2 grams of added sugar per 140 calorie serving.