Category: Nutrition

Your Tasks
Task 1- Original Post
Please do the following in your original post:
Pick one food additive.
Discuss the purpose of this food additive. (3 points)
Are there any benefits to using this food additive? If so, what are they. (3 points)
What are the drawbacks, if any, to using this additive? Are there replacements that the food industry could be using instead? (3 points)
Generally speaking, do you believe that food additives are more helpful or more harmful, and why? (6 points)
The post must be at least 250 words. (2 points)
Include at least 1 outside reference, cited in APA format. This reference needs to be cited both in-text and at the end of the post in a reference list. (3 points)
Task 2- Peer Response
Respond to at least 2 classmate’s posts. (10 points)
Grading and Submission
Your initial post and 2 peer response posts are due on Saturday, May 18th by 11:59 PM. Please write your post in the text box (in other words, do not post an outside document). This assignment is worth a total of 30 points, and will be graded based on the overall quality of work. The point system is outlined above and you will be graded based on the attached discussion rubric.

Your Tasks
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.
Actions
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 swaps or additions? 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?
Submission and Grading
This assignment is due on Saturday, May 18th by 11:59 PM. Task 1 needs to be submitted as a pages document, Word document, or PDF file. Task 2 can be submitted as a text entry or file upload. This assignment is worth a total of 40 points. Each task is worth 20 points, and will be assessed based on the level of completeness. Submissions are graded anonymously.

Your Tasks
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.
Actions
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 swaps or additions? 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?
Submission and Grading
This assignment is due on Saturday, May 18th by 11:59 PM. Task 1 needs to be submitted as a pages document, Word document, or PDF file. Task 2 can be submitted as a text entry or file upload. This assignment is worth a total of 40 points. Each task is worth 20 points, and will be assessed based on the level of completeness. Submissions are graded anonymously.

• Introduction
o Within this section, you should be clear to the assessor about where you are going with your goal.
o Explain your current situation – you have already had a crack at doing this in workshop one assessment (but this time, with references)
o Current exercise – what are you doing? Are you meeting guidelines?
o Current dietary habits – as above.
o What are your barriers? This should help link in with the goal, so it flows nicely when we get to the next section.
• Choose one goal that you want to achieve over eight weeks.
•
o This can be a performance goal or a goal to reduce a chronic disease/condition.
o For example – Improving mental health by reducing anxiety levels through changes in diet and exercise. From here, you could state you completed the GAD-7 Anxiety Scale and scored “moderate anxiety” levels and would like to reduce this to “mild anxiety”.
o Another example is reducing the risk of cardiovascular disease by reducing resting blood pressure through diet and exercise. Potentially stating your current blood pressure would be helpful here.
o A performance goal – Improve cardiovascular fitness by reducing 10km time by 15 mins.
o Another example is reducing the impact of fatigue during social soccer by increasing cardiovascular fitness. I can’t perform for more than 60 minutes and would like to improve my ability to stay active on the field for 90 minutes.
o Strategies (choose 3).
 Can be 2 x diet related, 1 x exercise-related or 2 x exercise-related, 1 x diet-related. Up to you!
 Strategy to improve mental health: Find research to demonstrate what exercise is beneficial for this. Engage in 30 minutes of moderate-intensity training five days per week.
 Then you write a paragraph on the research behind the impact of exercise on anxiety, the type of training, and duration – essentially, any strategy you choose must be backed with scientific research.
• Diet Plan
o One-week plan
o You need to demonstrate you are meeting guidelines.
o Detail the food consumed for EVERY MEAL & SNACK.
o Based on your strategies you will provide extra detail. For example, if one strategy is to ensure you are consuming 2g protein/kg body mass each day, you would need to demonstrate and calculate where this is coming from in each meal.
o Or, if a strategy was to consume med diet, you could potentially calculate the med-diet score for the week and have that as a summary at the bottom of your table
• Exercise Plan
o 8-week plan
o The key here is to stick to the FITT principle.
o Again, you must show that your program meets guidelines (australian diet and exercise) as a minimum.
o Duration, intensity, type
o Progression is also essential. I will explain this in a little more detail when I complete a recording next week
• Conclusion/justification
o Bring it all together, summarise the above information.
o Explain why you choose exercise intensity, duration and type of training.


Look at screenshots 1774-1777 for the instructions and rubric. Please answer the two questions that are in Screenshot 1776, and you can find the answers from the article “A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity (1)”. Please make it 12pt font times new roman. Don’t use other sources just use the one that I gave to you.

Food Insecurity
Food insecurity impacts the health and wellbeing of people of all ages in the U.S. as well as around the world. What causes food insecurity? How might individuals and organizations combat the food insecurity issue? In this discussion, the topic of food insecurity will be examined.
The following resources may be used to assist with the discussion topic:
Decker, D. and Flynn, M. (2018, May). Food insecurity and chronic disease: addressing food access as a healthcare issue. Rhode Island Medical Journal, Vol. 101, Issue 4, p. 28-30.
Ihab, A.N., Rohana, A.J., and Manan, W.M. Wan. (2015, December). Concept and measurements of household food insecurity and its impact on malnutrition: a review. International Medical Journal, 22(6): 509-516.
U.S. Department of Agriculture. (n.d.). Food assistance programs. https://www.nutrition.gov/topics/food-assistance-p…
Discuss the following in your initial post:
Which stage of the lifecycle is most vulnerable to food insecurity? Why?
If a neighbor told you that they were experiencing food insecurity, what resources/programs would you tell them are available to assist them in the United States?
Name one culture or country where food insecurity is a concern.What created the issue?
What is being done to alleviate the food insecurity in that culture or country?

Influences on Nutrient Intake and Food Choices
When we make decisions about what to eat, there are a variety of factors that can influence this choice. These factors might include food accessibility, dietary restrictions, culture, food safety, or current “diet” trends to name a few.
In the Unit 9 assignment, you will be given the opportunity to examine the reasons why you choose the foods you eat.
The following resources may assist you with completing this assignment:
Leng, G., Adan, R., Belot, M., Brunstrom, J., De Graaf, K., Dickson, S., Smeets, P. (2017). The determinants of food choice. Proceedings of the Nutrition Society, 76(3), 316-327. https://www.cambridge.org/core/journals/proceeding…
Roberto, C., & Findling, M. (2015, September 25). Hungry: food choices are often influenced by forces out of your control. The Conversation. https://theconversation.com/hungry-food-choices-ar…
The European Food Information Council. (2006, June 6). The factors that influence our food choices. https://www.eufic.org/en/healthy-living/article/th…
Zelman, K. (n.d.). Why we eat the foods we do. WebMD. https://www.webmd.com/diet/features/why-we-eat-the…
Assignment Instructions:
Review your Unit 3 Food Intake Record and reflect on the foods you choose to eat.
Write an essay that discusses the many factors that influence your food choices.
Your essay must include one factor from each of the following categories (do not use the examples given):Environmental (i.e., organic food does not contain pesticides),
Psychological (i.e., trying to lose weight to feel “good about myself”), and
Social factors (i.e., low carbohydrate diets are the “trend”).
Explain how each of the factors influences your food choices now.
Explain how each of the factors may influence your food choices in the future.
Your cultural background might influence what you eat or how food is prepared. Identify three specific examples of how culture impacts food choices or food preparation.

I have started a paper and need help finishing it. I uploaded what I have and I put the rubric and additional information below.
Assignment Introduction:
Imagine that you are a nutrition assistant working at a pediatric rehabilitation center. This rehabilitation center provides care for pediatric patients who are recovering from recent hospitalizations. This facility is considered to be the bridge between critical care type hospitals and home care.
The supervising dietitian informed you that a new patient was admitted overnight from the nearby hospital and is now recovering from a skin graft surgery due to a severe pressure ulcer (bed sore). Imagine that you are asked to review the patient’s chart notes and provide a nutrition assessment summary along with recommendations for a therapeutic diet or nutrition support (i.e., either enteral or parenteral nutrition with or without an oral diet).
Patient information from the hospital medical chart:
Name: Cindy
Age: 6-year-old female
Height: 42.5 inches
Weight: 37 pounds
Admitting diagnosis (Dx): Cerebral palsy, bedridden, stage 3 pressure ulcer on sacrum, food allergy to eggs
Surgery: Skin graft performed to increase healing and reduce further infection risk.
Diet order: Thickened liquids and pureed foods with precautions due to dysphagia (swallowing deficiencies) associated with CP. No eggs: Egg Allergy.
Speech/Cognitive: Patient receives speech & swallowing therapy due to CP. Her speech and cognitive abilities were reported to be around that of a 2-year-old.
Cindy typically lives at home with her family. She qualifies for state-funded home health/medical care assistance due to the CP diagnosis. She is bedridden and relies on the home health nursing assistants for all of her care. Her parents have three other children and involve her in as many family activities as possible, but the actual health care is provided by the in-home health team. Cindy has had a gastrostomy feeding tube (G-tube) since she was just a few months old. It is to be used nocturnally if her intake of pureed/soft diet foods falls below the 50% mark for two or more meals. She received a specialized enteral tube feeding formula without eggs as any source of the protein.
For many years, Cindy was cared for by the same team of nurses and nursing assistants, and she did not have any major medical or nutrition-related problems. However, about 5 months ago, the state-funded program changed home health contract companies, and a new company and nurses/nursing assistants began to provide care. Cindy’s parents felt the care was substandard and reported it numerous times, but without any improvements. It was not until Cindy’s quarterly checkup that these problems were identified. Her weight had dropped by 15% in just 3 months, her albumin was low, and her lean muscle mass and general strength tests had decreased. Most alarmingly, she had developed a pressure ulcer (stage 3) on the sacrum. The MD immediately admitted Cindy into the hospital.
Upon further investigation, the new home health company had been administering nocturnal tube feedings with a formula that contained egg as one of the sources of protein. They thought that it was a comparable and appropriate substitute for the previous brand/type of enteral formula. Additionally, they had misread or generalized the original diet order to only give night enteral feedings (via the G-tube) if her oral intake was “insufficient.” Until the issues were discovered, Cindy went several months receiving a full night of tube feedings that provided a feeling of fullness to her. She also was suffering from chronic diarrhea and associated malabsorption. Subsequently, she would not feel well enough to eat the next day, and the cycle repeated itself daily. She also started having many more nasal and respiratory symptoms, which the new care providers explained away as being typical seasonal allergies. She was prescribed an antihistamine. Her parents were unaware of the consistent nocturnal tube feedings because the nursing staff ran the feedings for 8+ hours (after the parents said good night to their daughter).
●Correctly identifies three reasons why Cindy was at risk for developing a pressure ulcer.
●Effectively explains how the risk factors contribute to skin breakdown by including credible evidence.
● Correctly identifies two reasons why Cindy was at risk for developing a pressure ulcer.
● Explains how the risk factors contribute to skin breakdown on a basic level.
● Correctly identifies one reason why Cindy was at risk for developing a pressure ulcer.
● Does not effectively explain how the risk factor contributes to skin breakdown/ pressure ulcer.
● Does not identify Cindy’s risk factors for developing a pressure ulcer. Does not explain how the risk factors contribute to skin breakdown.
Score of Criterion 1: Pressure Ulcer Risk Factors,
/ 25
Criterion 2Level III Max Points30 points
Level II Max Points
24 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
Criterion 2: Symptoms of an Egg allergy
● Identifies three or more symptoms of an egg allergy.
● Accurately explains why Cindy’s allergy status was not life threatening by citing supportive and credible sources.
● Identifies two symptoms of an egg allergy.
● Explains why her allergy status was not life threatening, but on a basic level.
● Identifies at least one symptom of an egg allergy.
● Does not fully explain why her allergy status was not life threatening.
● Does not identify symptoms associated with an egg allergy. Does not explain why Cindy’s allergy status was not life threatening.
Score of Criterion 2: Symptoms of an Egg allergy,
/ 30
Criterion 3Level III Max Points30 points
Level II Max Points
24 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
Criterion 3: Estimating Nutritional Needs for a Patient with Cerebral Palsy
●Accurately calculates Cindy’s estimated calorie and protein needs
●Justifies the amounts by explaining, on an advanced level, how cerebral palsy and wound healing influence metabolism. Uses credible sources to support ideas.
●Accurately calculates Cindy’s estimated calorie and protein needs.
●Justifies the amounts by explaining how cerebral palsy and wound healing influence metabolism, but only on a basic level. Does not support ideas with credible sources.
●Calculates Cindy’s estimated calorie and protein needs but with minor errors.
●Does not justify the amounts or explain how cerebral palsy and wound healing influence metabolism.
Does not include Cindy’s estimated calorie and protein needs. Does not explore the influences her medical diagnoses have on her nutritional needs.
Score of Criterion 3: Estimating Nutritional Needs for a Patient with Cerebral Palsy,
/ 30
Criterion 4Level III Max Points15 points
Level II Max Points
12 points
Level I Max Points
9 points
Not Present
0 points
Criterion Score
Criterion 4: Pediatric Enteral Nutrition Formula
●Recommends an appropriate tube feeding formula brand name.
●Verifies the protein source does not contain albumin from egg protein.
●Cites a credible source.
●Recommends an appropriate tube feeding formula brand name.
●Does not fully verify that the protein source does not contain albumin from egg protein.
●Does not cite a credible source.
●Identifies a tube feeding formula brand name, but it may not be ideal for Cindy’s condition.
●Does not examine the protein source within the formula.
●Does not cite a credible source.
Does not identify or recommend a specific tube feeding formula brand name. Does not examine the protein source within the formula.
Score of Criterion 4: Pediatric Enteral Nutrition Formula,
/ 15
Criterion 5Level III Max Points35 points
Level II Max Points
28 points
Level I Max Points
21 points
Not Present
0 points
Criterion Score
Criterion 5: Appendix: Pediatric Cerebral Palsy Sample Meal Plan
Provides a sample pureed-soft diet menu to meet Cindy’s needs. The sample menu and summary include seven or more areas of information: food descriptions, serving sizes, total calories, carbohydrates, fats, protein, and any applicable micronutrient totals.
Provides a sample pureed-soft diet menu to meet Cindy’s needs. The sample menu and summary include four or five areas of information: food descriptions, serving sizes, total calories, carbohydrates, fats, protein, & any applicable micronutrient totals.
Provides a sample pureed-soft diet menu for Cindy. Food list and serving sizes are included, but a summary of daily nutrient totals is not included.
Does not include a sample pureed diet. No menu details or nutrient totals are included.
Score of Criterion 5: Appendix: Pediatric Cerebral Palsy Sample Meal Plan,
/ 35
Criterion 6Level III Max Points15 points
Level II Max Points
12 points
Level I Max Points
9 points
Not Present
0 points
Criterion Score
Criterion 6: Length, APA References, and Writing Quality
● Meets or exceeds length requirements 2 or more pages (500 words), not counting sample menu.
● Cites three or more credible references.
●Uses numerous in-text citations (quotes/ paraphrases).
●APA format is followed.
●Correct grammar, sentence structure, and word usage.
● Meets length requirements of 2 pages (500 words), not counting sample menu.
● Cites two credible references.
● Uses some in-text citations (quotes/paraphrases).
● APA format is followed.
● Minor errors are present in grammar, word usage, and/ or sentence structure.
●Length is at least 1 but less than 2 pages (250–499 words).
●Uses one credible reference.
●Does not use in-text citations.
●APA formatting errors are present.
●Major errors are present in grammar, word usage, and/or sentence structure.
● Does not meet length, reference or writing quality requirements.
Score of Criterion 6: Length, APA References, and Writing Quality,
/ 15
TotalScore of Unit 8 Assignment Rubric,
/ 150

Assignment Directions: In essay form, please explain the nutritional value of the food item.
Is it part of a healthy diet?
What is a portion size?
Is it a special occasion food that should be limited for a healthy diet? If not, why not.

KL is a 24-year-old female with diagnosis of obesity and asthma. She shows up today in primary care physician office for her annual physical exam. While you are getting her vitals and weight, KL tells you she has gained 10# in the last 2 months, and that she really wants to lose some weight. She is 5 feet 1 inch tall and weighs 235 pounds currently. You also got her measurement of waist circumference, which is 42 inches. KL mentions she read from the Internet that “The Rock” has a high BMI and is technically “obese”, and wonders if BMI is useful. She describes her typical day as below: she has a sedentary lifestyle and sits in front of a computer all day at work. She usually gets a quick breakfast from McDonald’s or Dunkin’ Donuts when she gets her morning coffee on the way to work, and then a quick lunch from one of the fast-food restaurants near work during her 30 minutes lunch break. She drinks bottled iced tea throughout the day because she doesn’t like the taste of tap water.
Q1. Please calculate KL’s BMI and explain to her how BMI is calculated and classified, including general classifications and her classification.
Q2. Please explain to KL some of the limitations of BMI as a health screening tool.
Q3. Please explain to KL how distribution of excess body fat is associated with risks of obesity-related diseases, and why her waist circumference is relevant.
Q4. Please describe some recommended weight-loss practices and how they apply to KL based on information available.