Your new client is familiar with the Food Pyramid, the previous graphic representation of the Dietary Guidelines, but unfamiliar with the current MyPlate tool.
Describe the differences between the two tools, and why the switch was made.
Category: Nutrition
Explain the role of each macronutrient and provide the recommended dietary allowances for each.
Provide a brief description of the three macronutrients: carbohydrate, protein, and fat. Explain the role of each macronutrient and provide the recommended dietary allowances for each.
Briefly state which Debate point had the ‘best’ evidence to support your initial idea & why? How would you define the topic based on what you already know?
How would you define the topic based on what you already know?
What is your viewpoint or position on this topic?
Watch the ‘Debate’ and ask any questions you have, etc.
Based on your previous thoughts and information discussed during the Debate, develop a ‘Position Summary’ that includes the following points.
Define the topic
Describe why this topic is controversial
State your initial viewpoint on the topic and why you feel this way.
Briefly state which Debate point had the ‘best’ evidence to support your initial idea & why?
Briefly state which Debate point had the ‘best’ evidence to refute your initial idea & why?
Even if you don’t agree, state which position had the most convincing evidence & why?
Discuss how this debate has impacted your opinion.
Discuss: what food you eat in excess? What are the consequences of over-eating these foods?
Comparison of grain and fruit intake between Beninese women living in Benin and Immigrant women living in the U.S
Discuss: what food you eat in excess? What are the consequences of over-eating these foods?
Discuss it in terms of the nutritional value of the food item and the medical risk associated with it. Example: Soda- too much sugar- empty calories- obesity…
Discuss what food you don’t eat but is recommended in Choose my plate website and what are the consequences of overeating those foods? Discuss it in tern of the nutritional value of the food item and the medical risk associated with it.
E.g.: milk- not enough calcium- not enough Vitamin D- bone density, heart diseases-…
Discuss your intake of water and its health benefits
Discuss your intake of fibre and its health benefits
Discuss your intake of whole fruits, juices, fruit drinks and what’s the benefit or problem
Discuss your intake of vegetables- dark green and orange versus starchy vegetables and legumes and what’s the health benefits
Discus your intake of oils and fried foods
Discus your intake of sweets and junk foods
Describe a condition of interest that involves one of these vitamins or minerals. What are some food sources (not supplements) that could be incorporated into the diet to help prevent the condition?
Vitamin D, calcium, and iron deficiencies are linked to a number of common conditions. Describe a condition of interest that involves one of these vitamins or minerals. What are some food sources (not supplements) that could be incorporated into the diet to help prevent the condition?
What are areas you could improve in? Identify two things and explain how. (Include class preparation – i.e., reading/ video watching, assignments completed focus during coursework).
Self-Assessment
What did you do well this week? Identify two things and explain why. (Include class preparation – i.e., reading/ video watching, assignments completed).
What are areas you could improve in? Identify two things and explain how. (Include class preparation – i.e., reading/ video watching, assignments completed focus during coursework).
What are content areas that are still unclear to you, if any?
What questions do you have that have not yet been addressed?
What is the AMDR for fat in the adult diet?What was your perception of dietary fat before reading this week’s resources?
NUTR Week 3 Assig
Respond to the following questions in complete sentences and paragraphs. This section should be at least 200 words.
What is the AMDR for fat in the adult diet?
What was your perception of dietary fat before reading this week’s resources?
Has your perception of dietary fat changed, and if so how?
Below is a sample one-day menu for Mrs. Smith. Her doctor just told her she is at risk for developing heart disease since her cholesterol is a little high.
What do you see as some of the caretaker’s responsibilities providing the food for the child? What do you think about preparing different foods for various members of the household?
The text states that “Children have an innate ability to adjust their caloric intake to meet energy needs” (p. 267). Keeping that statement in mind, what do you see as some of the caretaker’s responsibilities providing the food for the child? What do you think about preparing different foods for various members of the household?
Critically evaluate the utility and limitations of the proposed research to existing approaches to personalised, stratified and population-based nutrition and justify this analysis and evaluation by relating your evaluation to a critical analysis the similarities and differences between the different paradigms and their implications for clinical practice (LO: 1, 2).
A mechanistic Review: Early diagnosis of Hashimotos Thyroiditis using a causal bayesian network.
Design and justify a research proposal on a topic relevant to PN (LO: 5).
Critically analyse and evaluate relevant literature to justify the choice of topic. Detail a methodology to gather and evaluate evidence to achieve the research aims (LO: 3, 4, 5).
Critically evaluate the utility and limitations of the proposed research to existing approaches to personalised, stratified and population-based nutrition and justify this analysis and evaluation by relating your evaluation to a critical analysis the similarities and differences between the different paradigms and their implications for clinical practice (LO: 1, 2).
With reference to concepts from the philosophy of science, critically evaluate how statistical models and/or clinical tools could be constructed to support a personalised and evidence-based approach to nutrition practice on this topic.
Critically evaluate any ethical issues and socio-economic barriers to and consequences of the use of these models and/or clinical tools in healthcare (LO: 2, 5, 6). Aim to include 60 references.5000 (± 10%) words (100%)
In the Background Literature use PIMO: Use statistical models,
Identify a digestive disorder that is closely linked to a particular time or place.Discuss the causes and symptoms of your chosen disorder and possible treatment options.
NUTR Dis
Digestive disorders are nothing new. As long as humans have consumed food, there have been problems with digestion. Now think about how human nutrition has changed over time and across geographical locations.
Identify a digestive disorder that is closely linked to a particular time or place.
Discuss the causes and symptoms of your chosen disorder and possible treatment options.