Category: Nutrition

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.

In this module’s activity/worksheet, you’re going to use the powerpoint lecture (Module 3/Body Basics) to fill in the blanks about each of the digestive tract organs, sphincter muscles, and accessary glands. Specifically, you’re going to list the following for each of these structures (if applicable):
its mechanical digestive action or function
the chemical digestive enzymes/substances released from it
which macronutrient(s) are digested chemically by each of these enzymes
which hormone(s) are released from it (and what these hormones do)
what sensations trigger the release of these hormones
After you’ve done your best finding all the answers in the powerpoint, review the answer key posted in Module 3 to make corrections and fill in any remaining blanks.
Print, complete, and scan or upload a picture of this activity/worksheet, following the directions above for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A4.Digestion Study Guide.docxDownload A4.Digestion Study Guide.docx
A4.Digestion Study Guide.pdfDownload A4.Digestion Study Guide.pdf
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At the beginning of this module’s PowerPoint lecture, I reviewed the “ABCD and E’s” of nutrition assessment. Do you remember what each letter stands for?
In this module’s activity, you are going to self-assess the last two areas: your Dietary intake and your engagement in any Eating disorder behaviors.
Please print, complete, and scan or upload pictures of this 2-page activity/worksheet. Be sure to follow the directions below for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A2.My Diet Recall & ED Inventory.pdf Download A2.My Diet Recall & ED Inventory.pdf
A2.My Diet Recall & ED Inventory.docxDownload A2.My Diet Recall & ED Inventory.docx
Directions for the 24 Hour Diet Recall:
Please list EVERYTHING you ate/drank over the past 24 hours. Then use Module 2/PowerPoint slide #18 to estimate how many “servings” you had from each of the 6 food groups. Keep in mind that these standardized “servings” are NOT the same as usual portions of foods.
1 “serving” of grain/starch = 1/2 cup of rice or 1 slice of bread (So if you ate 1 cup of rice, you had 2 “servings.”)
1 “serving” of protein = 1 oz. of chicken/beef or 1 egg (So if you had 2 eggs, you had 2 protein “servings.” If you had a 4 oz. beef burger patty, you had 4 protein “servings.”)
Look at PowerPoint slide #18 for more examples of what counts as a standardized serving from each of the 6 food groups.
Example: If you ate a turkey and cheese sandwich with mayo, an apple, and a 2 oz. bag of chips for lunch, it would break down like this…
4 Grains/Starch servings (for the 2 slices of bread + 2 oz. of chips)
2oz Protein servings (for the 2 oz. of turkey in the sandwich)
1 Dairy serving (for the 1 oz. slice of cheese)
1 Fat serving (for the 1/2 Tb of mayo)
1 Fruit serving (for the apple)
Example: If you ate a large burrito filled with steak, rice, cheese, and guacamole and drank a large Sprite for dinner, it would break down like this…
4 Grains/Starch servings (3 for the 300 calorie large tortilla + 1 for 1/2 cup rice inside)
3oz. Protein servings (for the 3 oz. steak)
1 Dairy serving (for the handful of shredded cheese in the burrito)
1 Fat serving (for the guacamole)
Nothing for the Sprite – it has a lot of added sugar/”empty calories” but doesn’t count towards any food groups.
Add up your daily totals from each food group, and answer the questions on the right side of the worksheet.
Directions for the Eating Disorder Inventory:
Place an “X” next to any disordered behaviors you have EVER engaged in. Place an asterisk next to any disordered behaviors you are currently engaging in. If you have never engaged in any disordered behaviors, leave this page blank.
The purpose of this assignment is to raise your awareness about the importance of asking about disordered eating behaviors as part of a comprehensive nutrition assessment so if you become a medical or nutrition professional, you can identify these serious eating issues and intervene appropriately.
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Extra Credit: Recipe Makeover
44 unread replies.44 replies.
Task 1- Choose a Recipe
Choose a recipe, either a personal favorite or one that looks interesting, that you would like to modify. Choose one or more of the following modifications that you would like to make to the recipe:
Reduce calories
Replace saturated fat with monounsaturated or polyunsaturated fat
Reduce fat
Increase fiber
Replace simple carbohydrate with complex carbohydrate
Replace animal protein with plant protein
Increase protein
Or something else! Message me for approval.
Task 2- Modify and Share
In the discussion forum you will provide us with the following:
A link to the recipe or copy/paste the recipe. (1 point)
Tell us what kind of modification you are making. (1 point)
Explain how you would modify the recipe. (1.5 points)
Provide us with a comparison of the nutrition information from the original recipe versus the modified recipe. (1.5 points)You only have to share the component that you are changing. For instance, if you are trying to decrease the total fat you would provide the total fat from the original recipe and the estimated total fat for the modified one.
Example-
https://www.servingdumplings.com/recipes/baked-meatballs-with-orzo-in-roasted-pepper-sauce/Links to an external site.
I will be reducing the total amount of saturated fat for this Baked Meatball and Orzo recipe. I would modify first modify the recipe by switching the meat from ground beef to ground turkey. Next, I would use flaxseed instead of egg (flaxseed is a great egg alternative in cooking and baking!). Then, I would opt for nonfat mozzarella and low fat ricotta. The original recipe had approximately 75 grams of saturated fat for the entire dish (18.75 g/serving). With my modifications, the saturated fat would be reduced to 11 grams of saturated fat for the entire dish (2.75 g/serving)!
Submission and Grading
You will have until the last day of class, Saturday, May 25th to submit this. This is an extra credit assignment that is worth 5 extra credit points.
*You do not need to do a peer response. This is more for everyone to share their ideas!

Extra Credit: Recipe Makeover
44 unread replies.44 replies.
Task 1- Choose a Recipe
Choose a recipe, either a personal favorite or one that looks interesting, that you would like to modify. Choose one or more of the following modifications that you would like to make to the recipe:
Reduce calories
Replace saturated fat with monounsaturated or polyunsaturated fat
Reduce fat
Increase fiber
Replace simple carbohydrate with complex carbohydrate
Replace animal protein with plant protein
Increase protein
Or something else! Message me for approval.
Task 2- Modify and Share
In the discussion forum you will provide us with the following:
A link to the recipe or copy/paste the recipe. (1 point)
Tell us what kind of modification you are making. (1 point)
Explain how you would modify the recipe. (1.5 points)
Provide us with a comparison of the nutrition information from the original recipe versus the modified recipe. (1.5 points)You only have to share the component that you are changing. For instance, if you are trying to decrease the total fat you would provide the total fat from the original recipe and the estimated total fat for the modified one.
Example-
https://www.servingdumplings.com/recipes/baked-meatballs-with-orzo-in-roasted-pepper-sauce/Links to an external site.
I will be reducing the total amount of saturated fat for this Baked Meatball and Orzo recipe. I would modify first modify the recipe by switching the meat from ground beef to ground turkey. Next, I would use flaxseed instead of egg (flaxseed is a great egg alternative in cooking and baking!). Then, I would opt for nonfat mozzarella and low fat ricotta. The original recipe had approximately 75 grams of saturated fat for the entire dish (18.75 g/serving). With my modifications, the saturated fat would be reduced to 11 grams of saturated fat for the entire dish (2.75 g/serving)!
Submission and Grading
You will have until the last day of class, Saturday, May 25th to submit this. This is an extra credit assignment that is worth 5 extra credit points.
*You do not need to do a peer response. This is more for everyone to share their ideas!

Introduction
This week I want you to reflect upon what you have learned from the course, and from analyzing your personal nutrition.
Your Task
Please answer the following questions in complete sentences:
How has your knowledge changed regarding your knowledge and understanding regarding nutrition, and the relationship that it has with our health?
Describe what it was like to track your meals in a food log. What are some benefits to keeping a food log? What were some challenges that you faced?
What are some things that you learned about your personal diet/nutritional habits? What was the most interesting, shocking, or interesting thing that you found out about your nutrition via the food analysis?
Are there any changes that you are going to implement as a result of these assignments? Why or why not?
Is there anything else that you would like to share with me regarding these assignments? (Optional)
Submission and Grading
This assignment is due on Saturday, May 25th by 11:59 PM. You may either submit as a text entry or upload a Word or PDF file. This assignment is worth a total of 20 points. Answers will be graded based on level of completeness and whether or not the student answered using complete sentences.

Introduction
This week I want you to reflect upon what you have learned from the course, and from analyzing your personal nutrition.
Your Task
Please answer the following questions in complete sentences:
How has your knowledge changed regarding your knowledge and understanding regarding nutrition, and the relationship that it has with our health?
Describe what it was like to track your meals in a food log. What are some benefits to keeping a food log? What were some challenges that you faced?
What are some things that you learned about your personal diet/nutritional habits? What was the most interesting, shocking, or interesting thing that you found out about your nutrition via the food analysis?
Are there any changes that you are going to implement as a result of these assignments? Why or why not?
Is there anything else that you would like to share with me regarding these assignments? (Optional)
Submission and Grading
This assignment is due on Saturday, May 25th by 11:59 PM. You may either submit as a text entry or upload a Word or PDF file. This assignment is worth a total of 20 points. Answers will be graded based on level of completeness and whether or not the student answered using complete sentences.

Attached below is my nutrition Report over the course of one week. I have also attached several questions that must be calculated based off the data in my nutrition Report. If possible, I′d appreciate a brief explanation as to how you come up with the answers so that I can better understand how to do these calculations.

Vitamin E Supplements: Friend or Foe? Part – 2.
Activity
Consider the benefits and risks of consuming nutritional supplements. Be sure to include at least one resource associated with one benefit and one resource associated with one risk of regularly consuming nutritional supplements.
State whether you are for or against consuming nutritional supplements and explain your reasoning. Be sure to cite your sources.
This assignment should be 1–2 double-spaced pages in length and in APA (7th ed.) format. Be sure to cite your resources.