Nutrition Archives - Page 5 of 7

What is the main point/message being relayed by this post? (e.g., “Keto diet is the best diet”; “Vitamin D and calcium are important for strong bones…”).How is the information relayed? Is it informational? promotional? persuasive? unbiased? monetized? dramatic?

Nutrition fads

What is the main point/message being relayed by this post? (e.g., “Keto
diet is the best diet”; “Vitamin D and calcium are important for strong
bones…”).

How is the information relayed? Is it informational? promotional?
persuasive? unbiased? monetized? dramatic?

Who is sharing the information? Does the presenter/blogger/speaker have
any credentials?

What makes the content attractive/not attractive in this post?

Share any other important information to describe the content.

What did you learn from this activity and how can you apply it to your
daily life?

What is one thing you would share with your friends and family about
internet nutrition information?

How has this experience impacted the way you look at social media and
online content?

What is the currently known pathophysiology of the disease. What body systems are affected and how are they affected. What does the disease do to the body how does it impact the patient’s life. What are the current treatments and what NEW research is being done? Discuss some of the medications and their potential side effects.

Gerontology and Nutrition

What are some of the current statistics and future statistics for AD in the US and the world. What will be the costs and who will pay for the costs. The book’s statistics are old, find newer ones.

What is the currently known pathophysiology of the disease. What body systems are affected and how are they affected. What does the disease do to the body how does it impact the patient’s life.

What are the differences between a patient with early onset AD and one who gets it later in life. Discuss life style, physical differences, treatment and diagnoses differences.

How is the disease currently diagnosed and what NEW research is being done to diagnose.

What are the current treatments and what NEW research is being done? Discuss some of the medications and their potential side effects.

What special nutrition related considerations might there be for an AD patient? Provide a one day diet including breakfast, lunch and dinner plus a snack that would be appropriate for an 80 Y/O AD patient. Make a chart and insert into the body of your paper. Include feeding technique ideas to assist the care-giver.

Discuss some prevention theories: exercise, diet, life-style changes.

Identify your target population and their need. Discuss the community or population and write a statement of the problem. Include any statistics or article information to validate the need. Include how you might collaborate with other agencies or professionals. (20 pts)

Nutrition in Pregnant and Breastfeeding Mothers

Step 1: Identify your target population and their need. Discuss the community or population and write a statement of the problem. Include any statistics or article information to validate the need. Include how you might collaborate with other agencies or professionals. (20 pts)

Step 2: Define your proposed program goals and objectives. (10 pts) (Goals are what you intend to do. Objectives are how you are going to get to the goal.)

Step 3: Describe your proposed program plan in conjunction with theory. Describe the proposed intervention and how you plan to market it. (20 pts)

Step 4: Briefly describe the personnel and materials needed and an itemized budget. (10 pts)

Step 5: Use a timeline to describe how the program would be implemented. Remember to consider all areas of the proposed plan. This portion of your report can be in any format you choose. For example, you could use a timeline. (20 pts)

Step 6: Describe how the effectiveness of the program would be evaluated. (20 pts) Will you use surveys? How will you use them? Will you have a pre and post test? How will it be administered?

What kind of time scale would you need to complete this piece of work, writing all sections including abstract, bibliography.

Systematic review

What kind of time scale would you need to complete this piece of work, writing all sections including abstract, bibliography.

What does a normal protein structure look like? What happens when a protein is denatured?Describe how the cooking, digestion, and absorption process affect the chemical structures of food proteins.

Nutrition Guide Question

1. Vegetarians and vegans do not consume animal meat. How is it possible they can get all of their RDA for protein?
2. Define each of these terms
Essential amino acid
Non-essential amino acid
Conditionally essential amino acid
Complementary proteins
3. What does a normal protein structure look like? What happens when a protein is denatured?

4. Describe how the cooking, digestion, and absorption process affect the chemical structures of food proteins.

5. Proteolysis, or the breakdown of proteins for ATP, accounts for about 1-10% of our daily energy production. Why does this number vary so much? What can you do to increase protein ATP production? Decrease?

6. In the book, chapter 6.4 discusses the roles of amino acids in the body. Create a list and describe the roles in a sentence or two each.

7. Both too little and too much protein can cause serious health problems. Thankfully in the US protein is abundant and excess is also easily avoided. Describe the problem of too little and too much protein in the diet and how these things might occur in the US and around the world.

8. Calculate your minimum protein intake using the formula provided in the textbook, Use either the athlete values or the general population values, but clearly label your choice. Show your work.

Book Link

https://2012books.lardbucket.org/books/an-introduction-to-nutrition/

What other characteristics do legumes have that meats do not?  Are the major sources of protein in your diet plant based or animal based?  Would plant based proteins have less environmental impact?  Why or why not?

M2 protein intake

Answer the following questions.  Remember to show all your calculations and indicate units after every number.

Based on your three-day average, how many grams of protein do you consume daily?
How many calories does this represent?

What percent of your average calorie intake was contributed by proteins?

The World Health Organization (WHO) recommends between 10 to 15 percent of our total calories be supplied by protein.

How does your protein intake compare with this recommendation?   Explain, using examples, how you currently meet this recommendation or how you could alter your diet to meet this recommendation.

What specific foods could you reduce (or increase), and what foods would you use to replace those foods, to bring your total protein intake within the recommended range?

How does your average protein intake compare with the RDA for your age and gender? (The RDA for protein can be found on page A at the end of the text, following the index.)

Discuss the risks associated with overconsumption and underconsumption of protein.

Explain the advantages and limitations of consuming legumes as protein sources. Identify the vitamins and minerals found in legumes but not in meat.

What other characteristics do legumes have that meats do not?  Are the major sources of protein in your diet plant based or animal based?  Would plant based proteins have less environmental impact?  Why or why not?

Are high protein/low carbohydrate diets safe?  Why or why not?  What did you decide?  Support your claims/position with scientifically supported research using proper citations.

Considering what you have learned about protein, what is your opinion of protein supplements?  Defend your answer.
As your text points out, there are health benefits to vegetarian diets. However, certain types of vegetarian diets can pose health risks. What are those risks, and how can they be avoided?

What are complementary proteins? Give three examples of how several foods can be combined to yield complementary proteins.

Why is there a change in the RDI in the elderly when compared to adults?What might a diet look like that has sufficient protein levels for an elderly person?

Case study Questions:
Make an assessment of Rose’s anthropometrical measurements and how these might relate to condition? Calculation and how this related a hypertation.

Use Foodworks, Foodzone, or Nutritics to Analyse Rose’s current diet (attach the report to this workbook). Attached the analyse on appendix.

Write a short summary on proven strategies on the dietary management of hypertension, referring to the literature. This should be a diet, should have some evidence based to help in hypertension. Refer to an article.

How does Rose’s current diet compare to the recommendations discussed in your answer to question c)?

Compere the diet that she has with the one you are suggesting and what the differences with those.
Activity 3: Nutrition and ageing (approx. 200 words)

You have been asked to develop a short 2-minute informative talk on the importance of protein in the elderly to a group of age care nurses. Taking into consideration your audience who have a decent understanding of health and disease within the elderly population, develop your presentation based on the following information, list your answers below.

The importance of sufficient protein intake in the elderly (e.g. what does it prevent?).

Protein needs in the elderly (current Australian recommendations). Look for elderly population in Australia.

Why is there a change in the RDI in the elderly when compared to adults?

What might a diet look like that has sufficient protein levels for an elderly person? (Provide a brief example of breakfast, lunch and dinner supplying sufficient protein). This quantity of protein on diet should meet with the question B). Use Foodworks, Foodzone, or Nutritics.

If an elderly person is highly active – how might this impact their protein needs?

Ensure that all of the above is supported by up to date research (published within the last 10 years).

Activity 4: Nutrition in non-communicable disease (approx. 300 words)

Case study Questions:
Make a brief assessment of Jim’s current health status, given his current anthropometrical measurements, diet and lifestyle. Use Foodworks, Foodzone, or Nutritics for Diet.

Which non-communicable diseases is Jim at risk of? Refer to the modifiable risk factors in his case and their link to each non-communicable disease referring to research.

Activity 5: Nutrition in special needs groups (approx. 200 words)

Compare life expectancy and chronic disease statistics of Indigenous Australians to non-Indigenous Australians. You can present your information in tables or graphs.

Identify two nutritional components that contribute to these statistics and summarize them briefly. Ensure that you are utilising the latest Australian statistics and referencing your resources correctly.

What are your thoughts on Bullet Proof Coffee and its claims in terms of nutrition and health based on facts from the class lecture and readings. Would you try it; why or why not?

Bullet proof

1. What is BulletProof Coffee and what are the claims associated with it (you can use the BulletProof website for this question)?

2. What are your thoughts on Bullet Proof Coffee and its claims in terms of nutrition and health based on facts from the class lecture and readings. Would you try it; why or why not?

3. What source did you use to learn about BulletProof Coffee’s claims? Why is your selected source reliable in your fact checking according to the Hierarchy of Evidence? cite your source in APA

4. (this question is Extra Credit 5 points) Who is the founder and what is their background in relation to nutrition?

Summarize your findings on the importance of this nutrient to good health. What new information did you learn about your nutrient?

Magnesium
1. Prepare a single-spaced, typed paper in 12-pt font, using as many pages as needed to cover required elements.

2. Your paper must include the following information for your assigned nutrient:

a. Background/history on discovery and/or historical use in nutrition

b. Functions, benefits, roles in health

c. Dietary Recommendations (DRI)

d. Signs of Deficiency/Toxicity/Imbalance

e. Sources—food and/or other

f. Summary- Summarize your findings on the importance of this nutrient to good health. What new information did you learn about your nutrient?

3. Attach a Reference page. References must be from scholarly text, peer-reviewed journals or data retrieved from scientific sites such as: Journal of the Academy of Nutrition and Dietetics, Journal of Clinical Nutrition, https://www.nutrition.gov, https://www.nccih.nih.gov, https://www.nia.nih.gov, https://www.medlineplus.gov, https://www.helpguide.org/harvard/vitamins-and-minerals and/or https://www.eatright.org.

4. Bonus Points: 2 extra points if you include with your paper a picture of a food source of your nutrient and identify the MyPlate Food Group it represents.

Presentation: (60 points)

1. Teach the class about your nutrient with a brief presentation (3 to 5 minutes, Power Point or other presentation media). You must include:

a. Functions, benefits, roles in health

b. Dietary Recommendations (DRI)

c. Signs of Deficiency/Toxicity/Imbalance

d. Sources—foods and/or other, and the MyPlate food group(s) represented

e. Summary- Summarize your findings on the importance of this nutrient to good health. What new information did you learn about your nutrient?