Categories
Nutrition

Please include one weekend day!

Individual MyPlate Instructions
Each of the 5 sections is worth 20 points
1) 5-Day Food Journal:
Document what you have eaten for breakfast, lunch, dinner and snacks over 5 days, food quantities are required (1 cup of milk, 1 cup of strawberries). Please include one weekend day!
You can use excel or microsoft word, or download the app Cronometer (or similar) to help log your food.
OR, use this calculator, food labels, and other online calculators to help you. https://www.webmd.com/diet/healthtool-food-calorie-counterLinks to an external site.
Include your food diary in your final word document (take pictures of your diary on cronometer to include in the final document).
2) Calculate your BMI: https://www.nhlbi.nih.gov/health/educational/lose_wt/BMI/bmicalc.htmLinks to an external site.
Discuss if you feel your BMI is a good measure for you. Just 1-2 sentences.
For example, say your BMI is a 28, which is considered “overweight,” but you are taller than average, muscular and physically fit, then your BMI is not really reflecting your health and physical fitness level.
3) Go to My Plate Plan https://www.choosemyplate.gov/resources/MyPlatePlanLinks to an external site. and fill out necessary info.
Click on the box that says your recommended calories. Mine is 2000 calories.
Your personalized MyPlate Plan will come up for you. It will have one box with recommended calories in it, unless for example you are pregnant, or weight gain/loss is suggested.
Take a screenshot of your recommendation, and include in what you hand in to me.
4) After you fill out your My Plate Plan, an option will come up to view as PDF, please select this.
Look at your 5-day food diary and compare with what is recommended for you.
Are you doing a good job, or perhaps eating too many/too few calories and not enough of a certain food group?
Please elaborate on how you can improve.
5) Fill out 1-Day Sample MyPlate
Now that you know what’s recommended for you from MyPlate, try to keep to these requirements for one day
Use the blank blank food diary page found at the end of MyPlate’s dietary analysis for you.
How did you do? Could you keep to MyPlates recommendations? Let me know (Check Yes or No)
Use actual names and serving sizes of food. For example, I ate 1 cup of lettuce.
Turn this paper in with your final report.
Images of each of these components will be reviewed during class and should be included in the document you upload, and are posted in the attached document My Plate Instructions.

Categories
Nutrition

Submit your chart and references here.

As we learned last week, charts and tables are tools we use in science to break down information analytically and present data in an organized manner. It is a beneficial strategy for learning about and organizing scientific material, which we will use throughout this course.
This week, you will be filling in the Vitamins TableDownload Vitamins Table to assist you in learning about the vitamins.
Note that you are not expected to do extra research beyond what is provided in the text and course materials for this assignment. Rather, complete the chart as you do the reading and watch the videos to help you focus on and learn about the key content.
Make sure that you complete the table thoroughly, addressing all required components, and provide references in APA style for any sources you use, including the text and videos. Submit your chart and references here.

Categories
Nutrition

Your interview assignment will be evaluated on:

N&D 335 INTERVIEW PROJECT
LEARNING OBJECTIVES:
• Provide an opportunity for students to interact with an individual from another country, practicing and supporting respectful intercultural communication
• Expand student’s worldview to what others eat and how they live
• Better appreciate peoples’ differences and similarities
• Strengthen student’s writing skills
INSTRUCTIONS:
For this assignment you will be interviewing an individual from another country. This could be someone that you know from class, your workplace, church, etc. This person should have lived in the other country for a significant part of their life. If you do not know an individual who has lived in another country, utilize your peer network! See if your friends, family, or classmates know someone who might be willing to volunteer for your interview. There are many diverse student organizations that you can reach out to through UND’s Student Involvement page; for each student organization, there is contact information for the student President and faculty advisor. As a last resort, you can reach out to the International Centre or Student Diversity & Inclusion. Note: if you have completed this project before, you cannot interview the same person again; a new interview must be completed.
Reserve at least one hour of time for the interview when making contact with the individual. Prior to interviewing this individual, write out a list of questions you are curious about. The interview should be relevant to the course and should, at a minimum, include discussion of the following topics:
• Foods that are commonly eaten in that country or region and how they are usually prepared (ask for descriptions of unfamiliar foods which will help in your understanding.)
o Consider the various groups of foods (i.e., fruits, vegetables, protein-milk/milk products, meat/poultry/fish/eggs/legumes, cereals/grains, nuts/seeds, beverages/alcohol, fats/oils/sweets, seasonings, sweeteners, etc.).
• Typical meal patterns (timing, atmosphere, decisions going into planning meals, who prepares).
• Influences towards what foods are eaten and any family traditions with core foods (revisit Ch 1); incorporate health beliefs, cultural values, and shared meaning of food.
o Remember that this course discusses food within a cultural context, so this is a very important part of the assignment.
• General background about the country or region from the person being interviewed.
In addition, you will be responsible for researching the same questions listed above and will need to explore what the literature says about these areas. You will need to compare and contrast what you found in the literature with what you learned from the person you interviewed. Be descriptive and concise.
You are expected to utilize a minimum of five references; one will be your textbook. APA style must be used for paper formatting and citation style. Include proper citation of references in APA format, including in-text citations and a References section. Excellent resources are available at the UND Library of the Health Sciences (SMHS) and the Chester Fritz Library. You may also use online sources; however, only two of the minimum four resources you cite can be from non-evidence-based web resources. The remaining two out of four minimum sources must be evidence-based resources. Here is a link to a resource page for this World Food Patterns course through the SMHS which will be helpful for locating evidence-based resources.
After completing your interview, develop a paper that discusses what you learned. The paper should be typed, double-spaced with Calibri or Arial 11-point font, and no longer than 5 pages (not counting a cover page or the references section). You may wish to include responses to questions such as:
• How did the information provided by the individual align/not align with what you read in your text and other references? Share observations of individual diversity within cultural context.
• How does the society and cultural background influence this individual’s food choices in their present-day living area or when eating away from home? What may food symbolize to this person?
• What was most interesting/surprising to you? How might your own eating pattern be similar/contrasting? Include your overall reflections about the process. Include other questions or information you wish you would have asked.
EVALUATION:
Your interview assignment will be evaluated on:
• Extent the paper discusses the relationship between food choices and cultural background of the individual, with careful observation to integrate what you had read prior to the interview.
• Completeness of information about the foods available and eaten in the individual’s country.
• Your response and reflection to the process of intercultural communication with the interview assignment.
• APA format and citation style
• Overall collegiate-level writing quality
PREPARATION TIMELINE:
The following tasks and deadlines will be used throughout the semester to aid you in preparing for your interview and paper. These items must be uploaded to the appropriate assignment link in Blackboard (email submissions will not be accepted).
STEPS/DUE DATES TASK POINTS
Prep Step 1
Sept 26 by 5:00 p.m. Identify interviewee AND create list of 10 possible interview questions 2 points – Interviewee
3 points – Questions
Prep Step 2
Sept 30 by 5:00 p.m. Identify 4-5 resources about your interviewee’s home country 5 points
Sept 30 –October 10 Conduct your interview
Prep Step 3
October 14 by 5 pm Submit first publish along with Smarthinking feedback (publish must have incorporated feedback) 5 points
Prep Step 4
October 21 by 5 pm Submit second publish and confirmation of working with the UND Writing Center 5 points
Final Submission
October 28 by 5:00 p.m. Submit final paper 45 points
Total: 65 points
FINAL PAPER RUBRIC:
CRITERIA POINTS
General background information on the country or region 5 points
Foods commonly eaten in the country or region, including preparation methods, food groups, meal patterns, & family traditions 10 points
Cultural factors influencing food choices 10 points
Compare and contrast interview content & textbook content and what you found in the research 5 points
Student reflection – interesting and surprising content, comparison to personal habits, application to your life 5 points
Writing quality, including grammar, punctuation, spelling, organization, flow, and formatting 5 points
APA citation style (in-text citations and References section); appropriate references; minimum 5 references (1 can be textbook, only two are web) 5 points
Total: 45 points

Categories
Nutrition

Does the language or tone seem biased and free of emotion?

Write a short analysis of the nutrition website or blog following the template below.
Web site: Give URL for home page. I need to be able to reference your site. This needs to be a web site or blog, not a single page from a site.
Using the CRAAP framework, assess your site. Assess the Purpose, Authority, Relevance, Currency and Accuracy of your site. Then complete a short analysis and make a recommendation.
Purpose:
What is the purpose of the website or blog? to inform? teach? sell? entertain? persuade?
Do the authors/sponsors make their intentions or purpose clear?
Is the information fact? opinion? propaganda?
Does the point of view appear objective and impartial?
Are there political, ideological, cultural, religious, institutional, or personal biases?.
Authority:
Who is the author/publisher/source/sponsor?
Are the author’s credentials or organizational affiliations given?
What are the author’s credentials or organizational affiliations given?
What are the author’s qualifications to write on the topic?
Is there contact information, such as a publisher or e-mail address?
Does the URL reveal anything about the author or source? Examples:
.com (commercial),
.edu (educational),
.gov (U.S. government),
.org (nonprofit organization),
.net (network)Relevance:
Who is the intended audience?
Is the information at an appropriate level for the audience? (i.e. not too elementary or advanced)
Currency:
When was the information published or posted?
Has the information been revised or updated?
Is the information current or out-of date for your topic?
Are the links functional?
Accuracy:
Where does the information come from?
Is the information supported by evidence?
Has the information been reviewed or refereed?
Does the language or tone seem biased and free of emotion?
Analysis: What did you like/dislike about the site? Does this website serve its purposes? Would you
recommend this web site as a reliable source for nutrition information? Would you be comfortable using this source for a research paper? Why or why not?
You will be graded on solid, developed ideas; relevant information; spelling and grammar.
Answer each question responsibly. Always ask “Why?” and provide your explanation. Remember to support your inferences with examples. I love clauses that begin with the word “because”.
I am expecting at least 1000 words. Cut, copied, and pasted visuals do not count as writing, although they are appreciated! I am a visual learner.
You pick any nutrition website basically! Except http://eatright.org/ and http://www.choosemyplate.gov/
The topic of the article you go with must be based on: How to lose weight in the healthiest way and keep that weight off after pausing your diet?
This will be done on a doc;I’d love if you could label out each section : ex : “accuracy(in bold) then your answer to the question) etc

Categories
Nutrition

Are there trans-fats?

How would this meal fit into your daily diet?
How would the fat content affect your health?
How does the fat content fit into your daily budget for fat intake?
Does this meal contain more good fats than bad? How much of each?
Are there trans-fats? How many?

Categories
Nutrition

They represent 1) jewish, 2) muslim, 3) african, 4)chinese, 5)native americans, 6) indian, and 7) iranian cultural groups as well as our american and african american clients.

Hi, this is Miss Wheeler over at Meals on Wheels. Here in New Town, we have a very diverse group of people for whom we provide meals every day. They represent 1) Jewish, 2) Muslim, 3) African, 4)Chinese, 5)Native Americans, 6) Indian, and 7) Iranian cultural groups as well as our American and African American clients.
We need some help in figuring out how to plan meals for so many different cultural groups. Could you help us? Since we depend heavily on the food pantry for supplies that our volunteers prepare, we need to figure out how to use many of our common supplies but still meet the diverse needs. If we need to supplement that supply please let us know exactly what is important so we can ask for donations or for funds to purchase the items. If you could come up with ONE WEEK EVENING MEAL ONLY that meets the needs of our different cultural groups (may need to be multiple menus), it would be great.

Categories
Nutrition

Supplemental protein shakes, of which there are many varieties (bodybuilders will be familiar with this one)

Here are more dietary trends for you to choose from. Some of these directly involve protein intake directly, some only partially address protein. Once again, choose one of the following to expand on for your main post and reply to classmates who chose different topics than your own. As usual, after the basic requirements are met, feel free to post additional comments.
Topics
Supplemental protein shakes, of which there are many varieties (bodybuilders will be familiar with this one)
Vegan diets (address protein quality plus other issues associated with vegan diets). Compare to vegetarian if appropriate.
Juice and other types of liquid-only “Cleanses”
Does a high protein diet have any benefit or can it be risky?
This last one usually refers to balanced macronutrient intake, but it’s a popular topic: Intermittent Fasting, yes or no?

Categories
Nutrition

Kcalories

1. Create an original, well-balanced menu for 1 day (breakfast, lunch, dinner, and snacks). Your menu should include at least 25 grams of fiber AND less than 300 milligrams of cholesterol for the entire day. The menu must:
Include accurate portion sizes – For example, 1.5 cups of Cheerios — do not say “1 bowl” or “1 serving”
Have realistic amounts and types of foods – would someone actually eat what your menu recommends?
Be specific — tell what kind of the product it is, indicate the brand. For example, yogurt can be fat free or whole milk, regular or Greek, with different amounts of sugar or sugar substitutes added. Be specific about the details. Is the coffee black, does it have sugar? What is your oatmeal made with? Is there a sauce or anything else added to the rice? Make sure to include all the details.
Have balance and variety – make sure you include adequate amounts from all food groups: fruits, vegetables, grains, dairy and/or high calcium foods, protein foods (animal and/or vegetable proteins)
Identify how many grams of fiber and how many milligrams of cholesterol is in EACH food item. I suggest you do this in a chart form (see below example and use the attached form).
Provide the total grams of fiber and the total milligrams of cholesterol for your entire day’s menu.
Be sure to provide the references you used as your source for the fiber and cholesterol contents of the foods. Note: If you used nutrition information from the product package, indicate this with an asterisk (*).
2. Reflect whether it was easy to create a menu with the desired amounts of fiber and cholesterol. What were your challenges?
EXAMPLE for menu format:
Food
Portion size
grams of fiber
mg of cholesterol
kcalories
Breakfast:
Quaker Old Fashioned oatmeal (cooked)
1 cup
4*
0*
150*
Whole milk
1 cup
0
24*
149*
blueberries
1/2 cup
2
0
42
sugar
1 tea sp
16
Total for the day
X grams
Y mg
Z kcal

Categories
Nutrition

Read the research article listed below then prepare a report that summarizes each section of the article (introduction, methods, results and discussion)

Read the research article listed below then prepare a report that summarizes each section of the article (Introduction, Methods, Results and Discussion)

Categories
Nutrition

How many subjects?

Choose a supplement from the list provided
Using the Internet, find a picture of a product that contains your supplement, including a label (try to find a product that only contains your supplement).
Type answers to the questions using 12-font, single-spaced.
DO NOT plagiarize or place sentences in “quotations”. Use your own words.
Pay attention to the WORD COUNT for the reaction paper and the research abstract.
You need to cite your sources for each section that is indicated.
Use the sources suggested below before you do a general Internet search!!!
Do NOT use the websites of the product you are evaluating (or any manufacturer’s websites)
No particular format is necessary for your citations. List the sources you used to answer each section. If it’s a website, you can just copy-n-paste the url.
You can combine all required parts into one Word doc or you can submit them in pieces: 1) Your paper; 2) a picture of the supplement and the complete ingredient list; and 3) The abstract from the peer-reviewed journal article you summarized.
*** Use the SportDiscus Database to find your peer-reviewed article – access through the electronic WCU Library (do not use Medline, CINAHL, etc.)
NCAA BANNED SUBSTANCE LIST:
https://ncaaorg.s3.amazonaws.com/ssi/substance/2021-22NCAA_BannedSubstances.pdf
CREDIBLE WEBSITES:
https://medlineplus.gov
https://www.healthline.com
https://www.mayoclinic.org
https://www.webmd.com
TRUSTED ORGANIZATIONS:
Australian Institute for Sport (AIS) https://www.ais.gov.au/nutrition/supplements
Drug-free Sport: http://www.drugfreesport.com/
Supplement List:
Choose one of the following for your Supplement Project.
With instructor approval, you may choose a supplement that does not appear on this list.
NAME­­­­­­­­­­­­­­­­­­­­­­­ ­­­­­­­­­­­________________________________
Supplement (should be from the list):
Total Cost: Cost/day (based on recommended dosages on bottle):
Definition (what is it, not what does it do – question #8) (Cite your Source):
What is it commonly used for – including those that are not for sports (Cite your source)
Explain any health risks (Cite your Source):
What classification does it have with the Australian Institute of Sport?
https://www.ais.gov.au/nutrition/supplements
Is this ingredient banned by the NCAA?
https://ncaaorg.s3.amazonaws.com/ssi/substance/2021-22NCAA_BannedSubstances.pdf
Explain how the ingredient works from a physiologic/metabolic standpoint (ie, how does it work?) (minimum 100 words) (Cite your Source).
What type of athletes would be appropriate for this supplement, if it were effective? Explain how and why:
RESEARCH ARTICLE SUMMARY: Find one original article (an primary study, not a review article) from a peer-reviewed scientific journal published in the last 10 years (not a popular magazine) that used this ingredient for research. You must find an article that is sports/exercise-related (and NOT animal studies). Summarize it by answering the questions below. Upload a copy the article/abstract into D2L.
Be thorough, but concise – 150-300 words (typed; single-spaced; 12-font)
Develop a well-written paragraph that answers the following questions:
What was the study intended to examine?
Who were the subjects?
How many subjects?
How were they divided into groups? How many groups?
Duration of the study?
What were the measured outcomes?
What were the results?
REACTION PAPER: Discuss your overall impression of this product, based on what you learned. What credible research exists? Do the benefits outweigh the risks? Would you consider taking it yourself? 2-3 paragraphs (300-400 words) (Other than your opinion, cite your sources).
ALSO ATTACH or UPLOAD: 1) A PICTURE OF THE PRODUCT, 2) A COMPLETE INGREDIENT LIST, and 3) THE ABSTRACT OF THE ARTICLE YOU REVIEWED