Nutrition Project-Science Assignment help
Your Name:
Post your Meal Planning Project as an attachment in the Assignment Folder in either docx or pdf format.
The Meal Planning Project is worth 11% of your grade (65 points).
Part 1: Meal Planning: Healthy Choices. 15 points (each is worth 3 points).
1.) Healthy carbs. Provide a list of 7 healthy carbohydrates and explain why they are healthy. Provide a list of 7 unhealthy carbohydrates and explain why they are considered unhealthy. . Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
2.) Healthy lipids. Provide a list of 7 healthy lipids and explain why they are healthy. Provide a list of 7 unhealthy lipids and explain why they are considered unhealthy. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
3.) Healthy proteins. Provide a list of 7 of the healthiest protein sources and explain why they are considered the healthiest sources. Provide a list of 7 of less-healthy protein sources and explain why they are considered not as healthy. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
4.) What is meant by AMDR? What is the range for carbohydrates? What is the range for lipids? What is the range for proteins? Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
5.) Should you take vitamin supplements? Answer this question using two different reliable medical sources. Describe the vitamin supplements that you take regularly. What convinced you to take vitamin supplements? OR What convinced you to not take vitamin supplements? . Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
Part 2: Meal Planning: Diet Analysis of Carbohydrates and Lipids. 20 points (each is worth 4 points).
6.) Day 1 – Table 1. Post a daily menu consisting of three meals and three snacks using a lacto-ovo vegetarian diet. Copy and paste Day 1 from MyFitnessPal. You must provide a drink with each meal. Identify your reliable source(s) and provide a working link for your reliable source(s) for a lacto-ovo vegetarian diet. Include the date with this table. Place Table 1 here.
7.) Day 2 – Table 2. Post a daily menu consisting of three meals and three snacks using the Induction Phase of the Atkins diet. Copy and paste Day 2 from MyFitnessPal. You must provide a drink with each meal. Identify your reliable source(s) and provide a working link for your reliable source(s) for the Induction Phase of the Atkins Diet. Do not use prepared meals that are sold using the Atkins label. You must select your meals for the Acceptable List of foods for the Induction Phase. Include the date with this table. Place Table 2 here.
8.) Compare the amounts and types carbohydrates found in the meals for your lacto-ovo vegetarian diet with those found in the meals for the Induction Phase of your Atkins diet. Which of your diets contained the healthiest carbohydrates. Explain your answer. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
9.) Compare the amounts and types lipids found in the meals for your lacto-ovo vegetarian diet with those found in the meals for the Induction Phase of your Atkins diet. Which of your diets contained the healthiest lipids? Explain your answer. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
10.) Compare the amounts of sodium found in the meals for your vegetarian diet with those found in the meals for the Induction Phase of your Atkins diet. Which of your diets contained the recommended amount of sodium for you? Identify your reliable source(s) and provide a working link for your reliable source(s) for the recommended amount of sodium for you. Explain your answer. (Minimum 10 sentences) Place your answer here.
Part 3: Meal Planning: Diet and Health. 15 points (each is worth 3 points).
11.) Below is a sample one-day menu for Jack. His doctor just told Jack that he is at risk for developing heart disease since his cholesterol is a little high. The doctor has asked him to meet with a registered dietitian to learn more about how to include more heart-healthy fats to his diet and how to reduce the amount of unhealthy fats in his diet. Jack hopes to meet with a dietitian next week, but in the meantime, he needs help making these changes. Identify your reliable source(s) and provide a working link for your reliable source(s) used to make your suggestions. Make your suggestions from the menu seen below. Breakfast 8 oz. whole milk 8 oz. orange juice 2 fried eggs (fried in butter) 2 slices sourdough toast with 1 tablespoon butter Snack 1/2 peanut butter and jelly sandwich: 1 slice white bread, 1 tablespoon Skippy peanut butter, 1 tablespoon grape jelly Lunch 8 oz. cream of tomato soup 1 oz. potato chips 1 sandwich: 2 oz. turkey, 1 oz. salami, 2 slices white bread, 1 tablespoon mayonnaise 8 oz. grape juice Snack 6 oz. fruited yogurt, sweetened, whole milk Dinner 5 oz. dark meat chicken, fried 1 medium baked potato with 1 tablespoon butter, 1 tablespoon sour cream, and 1 tablespoon bacon, chopped 1/2 cup cooked broccoli with 1 tablespoon butter 8 oz. cola 4 oz. whole milk Snack 1/2 cup chocolate ice cream List five suggestions for Jack’s diet. Provide only changes that address his meal planning as mentioned above. Tell him which foods he should omit and how he could replace these items. You may also change portion sizes. Explain how your suggestions will help him meet his goals. (Minimum 10 sentences) Place your answer here.
12.) Here is a sample one-day menu for Jill. Her doctor just told her to cut down on added sugars, in addition to increasing her fiber intake. She hopes to meet with a dietitian next week, but in the meantime she needs some help making these changes. Identify your reliable source(s) and provide a working link for your reliable source(s) used to make your suggestions. Make your suggestions from the menu seen below. Breakfast 1 cup sugar-frosted flake cereal 8 oz 1% milk 8 oz orange juice 2 scrambled eggs Snack 1/2 peanut butter and jelly sandwich (1 slice white bread, 1 TBSP Skippy peanut butter, 1 TBSP grape jelly)
Lunch 8 oz tomato soup 6 Saltine crackers 1 turkey sandwich (3 oz turkey, 2 slices white bread) 1/2 cup canned pears in heavy syrup 8 oz grape juice
Snack 6 oz fruited yogurt, sweetened 1 oz almonds Dinner 5 oz BBQ chicken 1 medium baked potato with 1 TBSP butter 1/2 cup cooked broccoli 8 oz cola 4 oz 1% milk Snack 1/2 cup chocolate ice cream List five suggestions for Jill’s diet. Make sure to provide only changes that address her meal planning goals mentioned above. Tell her which food(s) you would have her omit and how she could replace these items. You may also change portion sizes. Explain how your suggestions will help her meet her goals. (Minimum 10 sentences) Place your answer here.
13.) Organic foods in your diet. List the organic fruits and vegetables that are available at your local supermarket. Identify your local supermarket. If your supermarket does not offer organic fruits and vegetables you can search online for them. Identify your online supermarket. Compare the cost of several of the organic fruits and vegetables with the cost the non-organic varieties. (Minimum 10 sentences) Place your answer here.
14.) Describe the health benefits (if any) of organic vs non-organic fruits and vegetables. Identify your source(s). Explain why you select organic or non-organic fruits and vegetables when you are shopping. Identify your reliable source(s) and provide a working link for your reliable source(s) for the health benefits of organic vs non-organic fruits and vegetables. (Minimum 10 sentences) Place your answer here.
15.) When I was in high school the local “hoagie” shops were crowded on the weekends after the football games. The hoagies were piled high with processed meats. These delicious deli meats contained “nitrates”. Many supermarket delis now sell “nitrate-free” lunch meats. Are these safer than the meats found in my high school hoagies? Explain your answer. Describe an alternative to the regular lunch meats or the nitrate-free lunch meats. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
Part 4. Meal Planning: Energy Balance and Weight Management. 15 points (each is worth 3 points).
16.) Explain why is it important to include your waist circumference with your BMI to help screen for possible health risks that come with overweight and obesity. Explain your answer. What waist measurement puts you at greater risk if you are a female? What waist measurement puts you at greater risk if you are a male? Explain how an increased waist measurement can affect a person with normal weight. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
17.) A healthy lifestyle includes monitoring our food intake and physical activity in order to be successful at our personal weight management goals. Quite often our efforts at the gym or other physical activities are sabotaged by our eating habits. Comfort foods are often hard to resist. One of my favorite comfort foods used to be a bag of Lays Potato Chips. If I really needed to be comforted, I would include some chive and onion dip. I grew up watching late night scary movies with my cousins. A bowl of chips helped us through some very scary movies. Describe several of your favorite comfort foods. Explain why these have become your favorite foods. (Minimum 10 sentences) Place your answer here.
18.) Although comfort foods may be some of our favorite foods they may often make it hard for us to manage our weight. One way to help reduce our energy input from comfort foods is to control the portion size. Another way is to find healthier versions of our comfort foods. Describe five different ways to create healthier versions of your comfort foods. Would you consider these healthier versions as your comfort foods? Explain your answer. Identify your reliable source(s) and provide a working link for your reliable source(s). (Minimum 10 sentences) Place your answer here.
19.) Physical activity is an important part of weight management. Use the current guidelines for Americans. Identify 7 moderate physical activities. Describe 7 vigorous physical activities. Identify your reliable source(s) and provide a working link for your reliable source(s) for the current guidelines for Americans. (Minimum 10 sentences) Place your answer here.
20.) Describe your physical activities and determine whether they are moderate or vigorous activities. Include approximately how many minutes a week you engage in these moderate or vigorous physical activities. Explain how your physical activities meet or do not meet the current physical activity guidelines for adults. Identify your reliable source(s) and provide a working link for your reliable source(s) for moderate or vigorous activities.
(Minimum 10 sentences) Place your answer here.
