Category: Nutrition

In the post-assessment, you will record your eating and physical activity habits for two consecutive days. Then, you must complete 1 NEW “food intake” form and one NEW”physical activity” form. In other words, you will repeat what you did during the baseline assessment. If your health status hasn’t changed (e.g., you become pregnant or have a new health problem), you don’t need a new “MyPlate Plan” from the www.choosemyplage.gov website. Once you have recorded and analyzed your food intake and physical activity, you must write a post-assessment analysis comparing your baseline assessment results (1st journal) with the post-assessment (2nd journal). In addition, you will refer to your plan on the baseline assessment write-up from part 1 and see if you followed it. Finally, you update the professor on your progress, including your “action plan” from the food journal part 1 results. If you didn’t have an action plan at your baseline assessment in Part 1, write it now and include it with your post-assessment (part 2) in two separate documents. Once you have compared your food intake in Part 1 with your food intake in Part 2, you are ready to write the post-assessment write-up paper. It must include the following:
Discuss the difference between your baseline (part 1) and post-assessment (part 2) results. In other words, have you improved or regressed from your “action plan”? How?
What changes did you make (or not) in your eating habits since you started recording what you eat? Be specific and explain.
Discuss your BMI and if there is any change. Do you want to change your current weight? Why?
Are you following your eating and exercise plan/goals? If not, what are the barriers that you are still facing? How can you try to overcome these barriers?

In this module’s activity, you are going to complete a detailed 3-Day Food Record using the directions below. This 3-Day Food Record will not only give you an opportunity to practice mindful eating, but it will also provide the data you’ll be entering into the DWP computer dietary analysis program later in the course for your Personal Dietary Analysis Project.
A5.Food Hunger Feeling Record.pdfDownload A5.Food Hunger Feeling Record.pdf
A5.Food Hunger Feeling Record.docxDownload A5.Food Hunger Feeling Record.docx
Directions:
Please choose 2 week days and 1 weekend day to give a representative sample of your average dietary intake.
Write down ALL foods and beverages you consume, including water and condiments, during these 3 days.
Be VERY specific about WHAT you eat/drink, HOW MUCH you eat/drink (in ounces, cups, tablespoons), and at which meal time (breakfast, lunch, dinner, or snack) you eat/drink it. For example, don’t just say you ate “cereal” for breakfast, say you ate 2 cups of Cheerios with 8 ounces of 2% reduced fat milk.
If you’re not sure about your portions and don’t have access to measuring cups/spoons, use this food portion guide Download food portion guideto help you estimate your portions.
Review the hunger scale (0 to 5) on the worksheet and indicate with an “X” how hungry your feel BEOFRE you start eating each meal/snack. Then review the fullness scale (5-10) and indicate with another “X” how full you feel AFTER you finish eating each meal/snack.
Please submit 3 pages (one for each of the 3 food record days) for full credit.

Please carefully read (and save/print!) the written directions for this assignment. Then watch my instructional video.
These directions explain 1) how to choose a nutrition-related article or claim to evaluate and 2) how to format your typed paper to make sure you answer all the required questions in your evaluation. Evaluation of Nutrition Claim.docx Download Evaluation of Nutrition Claim.docx Evaluation of Nutrition Claim.pdfDownload Evaluation of Nutrition Claim.pdf
Get help from the librarian’s tutorials.
These library guides explain 1) how to use the library’s free databases to locate 2 scientific, peer-reviewed journal articles to support or refute your nutrition claim and 2) how to properly include these citations in APA format at the end of your paper.
Library Database Guide for ResearchLinks to an external site.
Library Citation Guide for APA FormatLinks to an external site.
Please review exemplary papers from past students.
Sample #1.Eval of Claim.pdfDownload Sample #1.Eval of Claim.pdf
Sample #2.Eval of Claim .pdf

Choose an average day and record your food intake. Utilizing the MindTap software Track Diet tool, enter all food and drink consumed during that average day. When you have finished recording, use the Reports link at the top of the page to evaluate your nutrition intake. 
Plan a day for food intake that will meet all your Dietary Reference Intake (DRI) recommendations, then live this day; be sure to write down everything you consume, including drinks and snacks. Try to include items you love to eat. Enter your intake in the MindTap Track Diet tool and analyze. 
Plan regular physical activity for a week, attempting to meet recommendations for all types of fitness. Follow your plan and record your physical activity in the MindTap Track Activity tool and evaluate. Try to include activities you love, and also note sleeping patterns, personal feelings, thoughts, and additional stresses that might occur. 
Your report should discuss and include the following:
Compare and contrast your food record and analysis from the two days recorded (average and planned days.)
Did you like your food intake for the day’s record? How could you improve your diet, and how can you introduce variety?
What do you consider the most important issue about your diet covered in the course, and how will you apply this to your life? Have you implemented changes and noticed any differences so far? What will be the major challenges to a better diet?
How is your physical activity log? Was it difficult to adhere to an exercise regimen? Did you feel any difference during this week compared to a week before this course began? What will be the major challenges to maintaining a healthy physical activity regimen?
What aspect of this course provided the best and most useful information for you? How do you see this coursework affecting your life 6 months from now? A year from now?
Include the following Reports in pdf form: Energy Balance, Daily Activity Log, Daily Food Log, MyPlate Analysis, and Intake vs Goals. Remember to select your two intake days and physical activity week.

Select a NUTRIENT and an area of concern (disease state, metabolism. treatment, etc.) in a disease  or a special population.
You will be required to
research a nutrition topic of your choice based on the subjects we are
discussing.  You must find a research
article on your topic, from an accredited journal (i.e. The Journal of
Clinical Nutrition, The Journal of the Academy of Nutrition and Dietetics (JADA,
JAMA. The Journal of the American Medical Association or any other medical
journal available the library or on the library’s database. You will submit
the first page of the article with your paper and include a bibliography of
the article read and proper citations when necessary.  The final assignment will consist of the
following components.  MINIMUM OF 750
WORDs. (USE WORD)  include word count
–      
A summary of your
topic, including issues of concern or what research is being done and why.   MUST
BE A HUMAN STUDY
–      
–      
Include a copy of
the first page of the article, bibliography and citations.
–      
–      
Write a summary
of the research article including who the subjects were, how many subjects were
involved, what exactly was being studied, the methodology, the results and
conclusion. – IN YOUR OWN WORDS
–      
–      
Then write your
own conclusion on the topic relating to the research your just read what you
learned.  Was it good science? Why?  What did you come to believe about the topic?
*Topics must be specific, i.e. not simply “Vitamin A”
but “Vitamin A and Cancer Prevention” or not just “Pediatric Nutrition” but
“Parental Influence of Food Choices of Children. 
*** Research articles must have subjects, methods,
experiments and conclusions.  It must be
the original research NOT an article a about research.   Not all articles in journals are original
research, choose carefully.
**** All citations must be written in APA format 

Discussion Board 1
Instructions: 
Choose one of the topics for your initial discussion board post based on the first letter of your last name. If your last name begins with A-M, complete Topic 1. If your last name begins with N-Z, complete Topic 2. Reply to a student who did a topic different than you for their initial post. 
Topic 2 – Online Verification Skills  
Initial Post – 15 points
In your initial post, respond to the following questions in at least 200 words (total words for the entire post, not each question).  
Watch the three videos below on “Online Verification Skills. These videos are also in your OER textbook in the Fact Checking Online Health and Nutrition Information section.  
How often do you encounter nutrition information online or on social media that might be false or misleading? Describe a recent instance where you came across dubious nutrition information online. Where was that information posted, what did it say, why did you think it was dubious? 
Describe at least one strategy from each of the videos below that you can use to verify information online or from social media is accurate.  

High Fat/Low Carbohydrate OR Low Fat/High 
Carbohydrates???
Getting Ready
Read your chapter on Lipids and watch the lectures and videos for the week.
We are not going to focus on this topic in terms of diets for weight loss because
1. We do not get to cover all of the necessary information in this course to really dive into the topic.
2. These diets and the research behind them vary widely due to study design/flaws, practically, genetics of humans, the confusion as to whether these diets are “good” or “bad” for us because we often ignore the clear evidence around who are these diets may be good for or bad for, what the reason for following the diet may be, and what is the timeframe someone would follow one of these diets and find success or have negative health outcomes.
3. Many people recommend one of these diets or talk about them but are not actually following the diet as laid out. Most people who claim to be on a keto diet are not actually on a keto diet, they are just on a diet that has more fat than the recommended 20-35% of total kcals.
4. Diet quality is hardly talked about or considered and sometimes not even in the research studies examining them.
5. There are two parts to every diet that many people forget, is this a diet for weight loss or is this a diet for health, and those two concepts are not always one and the same.
You really want to think about these concepts when you are looking at a diet plan and our discussion will help us to think more deeply about how these macronutrients work in our body and how we may want to view them and move forward in our lifelong healthy eating plan.
Now that we have learned more about carbohydrates and lipids we are going to talk about how these two macronutrients interact in our bodies and how we live in a world where people villainize both macronutrients.
I want you to consider how we see big advocates for a plant-based diet or a vegan diet (plant-based and vegan are not the same) at the same time as high-fat diets or keto diets (high fat and keto are not the same).
By Thursday
1. How could the conflicting messages on these diet plans impact individuals and their health?
OR
1. Sometimes someone else posted pretty much what you wanted to so realize you can discuss something else that flows with this discussion, such as diet culture in general.
2. Now that you have learned more about carbohydrates and fat, what do you feel you can “myth bust” about what you see, hear, and/or read about these types of diets?
OR
2. What are you still unsure of?
** Notes: If you are a strong advocate for one way of eating over the other and you want to share that, please also share a reference that supports your opinion as well as one that opposes your opinion. It is important to not only look for information that supports our beliefs. In order to grow and move forward, we need to look at the complete picture with an open mind, which can mean going out of your comfort zone and challenging your own beliefs!
Remember it is OK to disagree. Just be respectful and mindful. There is a difference between going through the motions and getting something out of this. Learn from your peers, engage, and think critically!
By Sunday
1. Read your peers’ initial posts.
2. Respond to at least two peers with thoughtful responses with a minimum of 50 words.

In this module’s activity/worksheet, you’re going to use the powerpoint lecture (Module 3/Body Basics) to fill in the blanks about each of the digestive tract organs, sphincter muscles, and accessary glands. Specifically, you’re going to list the following for each of these structures (if applicable):
its mechanical digestive action or function the chemical digestive enzymes/substances released from it which macronutrient(s) are digested chemically by each of these enzymes
which hormone(s) are released from it (and what these hormones do)
what sensations trigger the release of these hormones
After you’ve done your best finding all the answers in the powerpoint, review the answer key posted in Module 3 to make corrections and fill in any remaining blanks.
Print, complete, and scan or upload a picture of this activity/worksheet, following the directions above for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A4.Digestion Study Guide.docxDownload A4.Digestion Study Guide.docx
A4.Digestion Study Guide.pdfDownload A4.Digestion Study Guide.pdf
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At the beginning of this module’s PowerPoint lecture, I reviewed the “ABCD and E’s” of nutrition assessment. Do you remember what each letter stands for?
In this module’s activity, you are going to self-assess the last two areas: your Dietary intake and your engagement in any Eating disorder behaviors.
Please print, complete, and scan or upload pictures of this 2-page activity/worksheet. Be sure to follow the directions below for full credit. Alternatively, you can simply type your answers directly into the word doc and upload the file instead.
A2.My Diet Recall & ED Inventory.pdf Download A2.My Diet Recall & ED Inventory.pdf A2.My Diet Recall & ED Inventory.docxDownload A2.My Diet Recall & ED Inventory.docx
Directions for the 24 Hour Diet Recall:
Please list EVERYTHING you ate/drank over the past 24 hours. Then use Module 2/PowerPoint slide #18 to estimate how many “servings” you had from each of the 6 food groups. Keep in mind that these standardized “servings” are NOT the same as usual portions of foods. 1 “serving” of grain/starch = 1/2 cup of rice or 1 slice of bread (So if you ate 1 cup of rice, you had 2 “servings.”)
1 “serving” of protein = 1 oz. of chicken/beef or 1 egg (So if you had 2 eggs, you had 2 protein “servings.” If you had a 4 oz. beef burger patty, you had 4 protein “servings.”)
Look at PowerPoint slide #18 for more examples of what counts as a standardized serving from each of the 6 food groups.
Example: If you ate a turkey and cheese sandwich with mayo, an apple, and a 2 oz. bag of chips for lunch, it would break down like this…
4 Grains/Starch servings (for the 2 slices of bread + 2 oz. of chips)
2oz Protein servings (for the 2 oz. of turkey in the sandwich)
1 Dairy serving (for the 1 oz. slice of cheese)
1 Fat serving (for the 1/2 Tb of mayo)
1 Fruit serving (for the apple)
Example: If you ate a large burrito filled with steak, rice, cheese, and guacamole and drank a large Sprite for dinner, it would break down like this…
4 Grains/Starch servings (3 for the 300 calorie large tortilla + 1 for 1/2 cup rice inside)
3oz. Protein servings (for the 3 oz. steak)
1 Dairy serving (for the handful of shredded cheese in the burrito)
1 Fat serving (for the guacamole)
Nothing for the Sprite – it has a lot of added sugar/”empty calories” but doesn’t count towards any food groups.
Add up your daily totals from each food group, and answer the questions on the right side of the worksheet.
Directions for the Eating Disorder Inventory:
Place an “X” next to any disordered behaviors you have EVER engaged in. Place an asterisk next to any disordered behaviors you are currently engaging in. If you have never engaged in any disordered behaviors, leave this page blank.
The purpose of this assignment is to raise your awareness about the importance of asking about disordered eating behaviors as part of a comprehensive nutrition assessment so if you become a medical or nutrition professional, you can identify these serious eating issues and intervene appropriately.
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Let’s Talk About Sugar!
Getting Ready
Sugar is a hot topic in pretty much all avenues of media. Most of the time it is reported as harmful to our health (because it really is), yet at the same time we are constantly bombarded with radio and television ads telling us to consume more sugar and grocery stores are FULL of processed foods high in sugar, even foods that you would not imagine needing sugar can have a lot (salad dressing is a sneaky one!). Additionally, sugar tastes good and it makes our brains go to a happy place…at least for a while. Check out this fun video on sugar and dopamineLinks to an external site.. Many of us are not aware of how much sugar is in our food and even if we do look at the label we do not really know if that is a lot or not too much.
Read the information on sugar and watch the sugar video outlined in the Carbohydrate Module for Chapter 4, complete the following.
1. Take a look at a food or beverage that you consume regularly that you are now suspect of regarding its sugar content and list that item.
2. Look at the food label and see how many grams of sugar it contains per serving, or whole container if that is what most people would consume. Take that number and divide it by 4. That is how many teaspoons (cubes) of sugar are in that product per serving.
3. Take a picture of the product with the sugar next to it or record a video of you measuring the sugar. You can use a baggie of sugar, spoonfuls, a small clear cup…. anything you would like! If you do not have sugar, you can use flour or even find an image online that represents the amount of sugar you have in your item, be creative! Use the instructions for uploading pictures onto your Canvas Profile so you can embed the image in your post.
-For example Arizona Ice Tea, lemon flavor
Contains 22g sugar/8 oz serving
22/4 = 5.5
Contains 5.5 teaspoons (cubes) of sugar
In this case, we know that it is all added sugar because it is tea and tea should be calorie-free unless you add something to it. Be sure to mention that some of the sugar may be naturally occurring, but you may not know how much is added unless it has the new food label.
4. Does this activity change your perception of that item?
5. What are your thoughts on your own sugar intake and society as a whole? Is it a problem? Why or why not?
1. Read your classmate’s initial posts.
2. Respond to at least two peers with thoughtful responses with a minimum of 50 words
3. Responses can be to either or both topics.