What is meant by the AMDR, and what is this range for carbohydrates?

NUTR 100 6390 ELEMENTS OF NUTRITION
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Part A
Please respond to the following questions in complete sentences and paragraphs. This section should be at least 200 words.
• What is meant by the AMDR, and what is this range for carbohydrates?
• How does the type of carbohydrate impact health?
• What is one negative health impact from carbohydrate intake?
• What is one positive health impact from carbohydrate intake?
Part B
Here is a sample one-day menu for Mr. Brown. His doctor just told him to cut down on added sugars in addition to increasing his fiber intake. He hopes to meet with a dietitian next week, but in the meantime needs some help making these changes. List five suggestions for Mr. Brown’s diet. Make sure to provide only changes that address the meal planning goals mentioned above. Tell him which food(s) you would have him omit and how you would replace these items. You may also change portion sizes. Highlight (yellow only, please) or bold the item you are changing. Then write the change next to that. You may make more than five changes, but if you do so, you will only receive full credit when all changes correctly match the assigned directions.

What was the hardest part about sifting through nutrition information?

NUTR 100 6390 ELEMENTS OF NUTRITION – CREDIBLE AND RELIABLE NUTRITION SOURCES
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Perform a quick Internet search, using Google or another major search engine. Select a search term related to nutrition science (for example, diet, organic, sodium) and see what kind of results you receive. When considering a term to select, think about single words rather than phrases. In some cases your search term may contain two words (for example, unsaturated fat). Avoid phrases like “which diet will help me lose weight the fastest” or “top 10 foods to make me healthy.”
Write a short essay (at least 250 words), using complete paragraphs and appropriate organization. Avoid incomplete sentences or bulleted lists (except for your search term and how many results were obtained). Check your spelling and grammar before submitting. References are required in APA format.
Please provide the following information (listed in bulleted form):
• your search term
• how many results you obtained
Then review some of these sources, going no further than three pages into the search result. Critically evaluate the websites you have selected. Find one website that you consider a reliable/credible source and one that you consider false, misleading, or non-factual. Keep in mind that when searching for credible sources you should also determine if your source would be appropriate to use as a scholarly reference (to support your discussions and homework assignments). Please provide the following for BOTH the credible and non-credible choices:
• the name of the website and the link
• the author or group providing this information
• Is this a reliable/credible source? If so, how do you know? OR Is this a non-credible source? If so, how do you know?
• What was the hardest part about sifting through nutrition information?

Compare the types and amounts of fat in each product and discuss which is the “healthiest” option?

What Area’s Of The World Is Most Likely To Experience Malnutrition?
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1. Knowing what types of fat are the healthiest can be very confusing, especially when it comes to the various lipids used in processed foods.1.Select a food item that contains fat (for example: cookies or salad dressing).
Identify three different manufacturers who produce this food product and look up their nutrition label and ingredients list.
Compare the types and amounts of fat in each product and discuss which is the “healthiest” option?
Why is one healthier than the other? What are the health considerations?
Are there different health circumstances under which one is a better choice?

What is the difference between fat-soluble and water-soluble vitamins in deficiency and toxicity levels?

Nutrition solution
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At least 2 paragraphs on each with references.
1. What is the difference between fat-soluble and water-soluble vitamins in deficiency and toxicity levels? How do deficiencies and toxicities occur for each?
2. Case study: Tonya is 5′ 3″ tall, weighs 151 pounds, and is 38 years old. Her waist circumference is 37″. Her life is busy but sedentary. She simply does not have the time or energy to stay with an exercise program after working all day as a receptionists and caring for her two socially active children. She would like to lose about 20 pounds but knows dieting doesn’t work for her—all the diets she has tried in the past have left her hungry and feeling deprived. Losing weight has taken on greater importance since her doctor told her that both her blood pressure and glucose levels are at “borderline” high levels.
• What is her BMI? Assess her weight based on BMI.
• Estimate her total calorie requirements using the rule-of-thumb method of calculating BMR and adding calories for a sedentary lifestyle. How does it compare to the level of calories recommended in Table 7.3 of your text for a woman her age with a sedentary lifestyle? Which calorie level do you think is most accurate? Why?
• How many calories would she need to eat to lose 1 pound of weight per week if her activity level stays the same? Two pounds per week? Is a 2-pound weight loss per week a reasonable goal?
• To help her avoid feeling hungry while eating fewer calories, what foods would you recommend she consume more of? She knows she should drink fewer soft drinks. What advice would you give her to help her do that?

Analyze your place on the BMI and Hamwi scales in terms of health.

Food Diary and Nutritional Self-Assessment
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Maintain a food diary for three days using MyFitnessPal, or a similar diet app. Download a list of common diet apps here. Click for more options (2) Write a nutritional self-assessment paper. In your paper, you will analyze your eating habits, food patterns, and nutrition intake. Maintaining your diary: You will use the MyFitnessPal food diary app to record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take, including vitamins, minerals, and herbal supplements. It is preferable to record your food intake for at least one non-school day or one non-weekday (for example, Thursday, Friday, Saturday, or Sunday, Monday, Tuesday). This way, you will see how your eating habits change with your schedule. It is important that you take time each day to record your food, drink, and drug intake rather than relying on your memory. An honest, detailed diary will help you gain a better understanding of yourself personally and professionally. Take screenshots of your MyFitnessPal food diary to include in your analysis paper. At the end of the three days, print the final report in MyFitnessPal to include with your written paper. Instructions for the Written Assignment: Food Diary and Nutritional Self-Assessment Paper* *(This paper is confidential; it is not shared. It is for learning purposes only.) In your written paper, include the following. These are guidelines to help you write your paper, please refer to your rubric to see how you will be graded for this assignment. 1. Calculate your weight based on the BMI formula and the Hamwi method. Include your calculations in your paper. • Analyze your place on the BMI and Hamwi scales in terms of health. Based on these numbers, how healthy are you? • Use at least one source other than your class text to provide documentation and references to support your position. 2. Analyze your nutritional intake. Compare your intake of food and nutrients to the recommended RDA. Refer to the nutrient report spreadsheet percentages that you recorded. 1. Where do most of your calories come from fats, proteins, or carbohydrates? Provide examples. 2. Do you see any excesses or deficiencies among any of the nutrients? Explain. 3. What patterns do you see? 4. Would you classify your diet as well-balanced based on this information? Why or why not? 5. Provide nutritional information for all foods contained in our food diary including the serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals in the nutrient spreadsheet. Provide detailed situational information including where you were when you were eating the food, what you were doing, and why you chose to eat what you ate (convenience, habit, intentional, etc.). 3. Provide an analysis of each nutrient listed on the nutrient spreadsheet: CHO, PRO, Fat, Na, phos, K, calcium, vit A, vit C, and iron.) How close to the RDA were you for each nutrient? Which nutrients did you over consumer, which ones were missing? See page 9 of the SAMPLE PAPER to see how you should analyze your nutrient in-take. 4. What medications are you taking and what are their nutritional side effects? Do they need to be taken with food/away from food, at night only, day? If you do not take any medications, please state so in your paper. Include at least 1 reference to support position. 5. Reflect on the emotions you recorded each time you ate. Analyze how your feelings affected your nutrition and how your nutrition affected your mood. • Do you see any patterns? Explain. Page | 1 • Did your activity level have any effect on your mood or nutrition choices? Explain. • Are these three days indicative of your normal emotions, or are these three days unique? Explain. • Did you eat more after not eating all day, or did you choose less healthy foods? 6. Identify and explain physical and/or medical conditions (chronic pain, disease, allergies, mental health, and disability) that affect your diet, nutrient, or drug intake. If you have no medical conditions, you may choose a friend or family member to describe. (Please maintain confidentiality.) • How much influence does your physical/medical condition have on your nutritional choices? • How much influence does your physical/medical condition have on your activity level? • What conclusions can you draw between the diet and the medical condition? 7. Identify religious and/or cultural influences that affect your dietary choices. If you have no religious and/or cultural influences, you may choose a friend or family member to describe. (Please maintain confidentiality.) • Do any of them positively affect your health? Provide specific examples and situations. • Do any of them negatively affect your health? Provide specific examples and situations. • Discuss both positives and negatives, if none, then state none. 8. Develop a diet plan that best suits your actual dietary needs based on your height, weight, BMI, culture, religion, activity level, overall health, and drug use. Use SMART goals (specific, measurable, attainable, realistic, and time frame): • What calorie, nutrient, and drug intake changes will you make? Explain. • What lifestyle changes will you specifically make, if any? • Does your activity level need to change? If so, how? • Explain how the diet plan will benefit you. • Explain how you plan to implement the changes you want to make. • Provide at least one academic source/reference in support of your diet plan. 9. 3 SMART GOALS: Define one realistic short-term diet plan goal (3 weeks) and two realistic long-term diet plan goals (6 months). 1. Note: You may not use daily vitamins to replace a nutrient as one of your goals. Your goals must be related to real foods and activities. • What obstacles do you anticipate in meeting your goals? Explain.

discuss how you compare to nutritional and fitness norms and recommendations.

Personal Nutrition Project
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For Parts 5-7, you will write a careful analysis of your nutrition intake, energy balance, and fitness using all your assessment data. Please discuss how you compare to nutritional and fitness norms and recommendations. Use the Dietary Guideline for Americans—2015-2020. To what extent do you meet or not meet the guidelines as evidenced by your data?

PART 5: Macronutrients and Micronutrients
Write a careful analysis of your macronutrient and micronutrient intake using all your data.

PART 6:Weight Management & Physical Activity
Write an analysis of your weight management and physical activity using your data. Be sure to discuss the significance of your BMI, waist circumference, and percent body fat. (Body Mass Index p. Z inside back cover of text)
(See body weight versus body fatness pp. 245-246)

PART 7: Lifestyle Improvements
Writeabout changes you should make for a healthier you!

Create patient SMART goals and an evidence-based plan of care (patient education)

Disease & Nutrition Research paper
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Conduct a research and write a paper containing three parts. Part I: Analyze diet Part II: Evaluate how the patient’s diet affects: The person’s health (anatomy) The progression of the illness (pathophysiology) Common medications associated with the disease Part III: Create patient SMART goals and an evidence-based plan of care (patient education)
1. Part I: Analyze diet
2. Part II: Evaluate how the patient’s diet affects:
o The person’s health (anatomy)
o The progression of the illness (pathophysiology)
o Common medications associated with the disease
Part III: Create patient SMART goals and an evidence-based plan of care (patient education)
Begin by selecting one of the patient profiles. You will use the patient profile to complete Parts I–III of the assignment.

In what age range do you usually see kwashiorkor and why?

Kwashiorkor And Nutrition In Children Contains Unread Posts
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• Discuss Kwashiorkor.
• In what age range do you usually see kwashiorkor and why?
• Discuss the Malian beliefs about food and who is deserving of chicken.
• How do you think different cross-cultural beliefs about food influence health?
• Why do people in the United States so often attribute huger to overpopulation?
• Consider the fact that we have 120% of the food we need to feed every mouth on the planet. Why then are approximately 1 billion (or one out of every 7 people) hungry on our planet?