Category: Nutrition

Case Study 5: Chapter 14 Case Study: Eating Disorder in Young Adult
Brandy is a 19-year-old woman who completed her first year of college. Before starting school, she was excited about moving away from home and her overprotective parents, but college life and her classes proved to be more stressful and difficult than she expected. Brandy became overly concerned about her body weight and shape.
To prevent putting on weight, Brandy avoided eating anything she thought would make her gain body fat. She used an app to track everything she ate and drank. By the end of the school year, Brandy was working out for 2 hours a day while eating no more than 800 kcal daily. 
1. Based on the information provided, which eating disorder is most likely?
2. What factors may have contributed to the eating disorder?
3. Explain the kinds of treatment Brandy is likely to receive for the eating disorder.
– It is encouraged that you research your answers, and using APA format 7th edition, cite any sources using in-text citations with a formal reference at the end of your assignment.
– a minimum word is not required but each question should be at least a paragraph.

• Introduction
o Within this section, you should be clear to the assessor about where you are going with your goal. o Explain your current situation – you have already had a crack at doing this in workshop one assessment (but this time, with references)
o Current exercise – what are you doing? Are you meeting guidelines?
o Current dietary habits – as above.
o What are your barriers? This should help link in with the goal, so it flows nicely when we get to the next section. • Choose one goal that you want to achieve over eight weeks.
• o This can be a performance goal or a goal to reduce a chronic disease/condition.
o For example – Improving mental health by reducing anxiety levels through changes in diet and exercise. From here, you could state you completed the GAD-7 Anxiety Scale and scored “moderate anxiety” levels and would like to reduce this to “mild anxiety”. o Another example is reducing the risk of cardiovascular disease by reducing resting blood pressure through diet and exercise. Potentially stating your current blood pressure would be helpful here. o A performance goal – Improve cardiovascular fitness by reducing 10km time by 15 mins. o Another example is reducing the impact of fatigue during social soccer by increasing cardiovascular fitness. I can’t perform for more than 60 minutes and would like to improve my ability to stay active on the field for 90 minutes. o Strategies (choose 3).
 Can be 2 x diet related, 1 x exercise-related or 2 x exercise-related, 1 x diet-related. Up to you!
 Strategy to improve mental health: Find research to demonstrate what exercise is beneficial for this. Engage in 30 minutes of moderate-intensity training five days per week.
 Then you write a paragraph on the research behind the impact of exercise on anxiety, the type of training, and duration – essentially, any strategy you choose must be backed with scientific research.
• Diet Plan
o One-week plan
o You need to demonstrate you are meeting guidelines.
o Detail the food consumed for EVERY MEAL & SNACK. o Based on your strategies you will provide extra detail. For example, if one strategy is to ensure you are consuming 2g protein/kg body mass each day, you would need to demonstrate and calculate where this is coming from in each meal.
o Or, if a strategy was to consume med diet, you could potentially calculate the med-diet score for the week and have that as a summary at the bottom of your table
• Exercise Plan
o 8-week plan
o The key here is to stick to the FITT principle.
o Again, you must show that your program meets guidelines (australian diet and exercise) as a minimum. o Duration, intensity, type o Progression is also essential. I will explain this in a little more detail when I complete a recording next week
• Conclusion/justification
o Bring it all together, summarise the above information.
o Explain why you choose exercise intensity, duration and type of training. 

Make sure that when writing the reflective summary, you write it from the first-person point of view. write 1.5 pages 
Also, make sure to use the MyPlate reflective summary guidelines.docx on how to write the paper also use the MyPlate Template PowerPoint file on the paper to see the 3 days 
tracked on MyPlate maps

Your Tasks
Task 1- Original Post
Please do the following in your original post:
Pick one food additive. Discuss the purpose of this food additive. (3 points)
Are there any benefits to using this food additive? If so, what are they. (3 points)
What are the drawbacks, if any, to using this additive? Are there replacements that the food industry could be using instead? (3 points)
Generally speaking, do you believe that food additives are more helpful or more harmful, and why? (6 points)
The post must be at least 250 words. (2 points)
Include at least 1 outside reference, cited in APA format. This reference needs to be cited both in-text and at the end of the post in a reference list. (3 points)
Task 2- Peer Response
Respond to at least 2 classmate’s posts. (10 points)
Grading and Submission
Your initial post and 2 peer response posts are due on Saturday, May 18th by 11:59 PM. Please write your post in the text box (in other words, do not post an outside document). This assignment is worth a total of 30 points, and will be graded based on the overall quality of work. The point system is outlined above and you will be graded based on the attached discussion rubric.

TASK 1- FOOD LOG
You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.
Actions
This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.
You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. TASK 2- ANALYSIS
Please answer the following questions in complete sentences:
In regard to last week’s ‘challenge’-Did you try your protein/fat swaps or additions? If so, how did it go?
In regard to water-Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
In regard to micronutrients-What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
Looking forward-What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
What are ways that you can cut back on salt in your diet?
Submission and Grading
This assignment is due on Saturday, May 18th by 11:59 PM. Task 1 needs to be submitted as a pages document, Word document, or PDF file. Task 2 can be submitted as a text entry or file upload. This assignment is worth a total of 40 points. Each task is worth 20 points, and will be assessed based on the level of completeness. Submissions are graded anonymously.

Your Tasks
Task 1- Food Log
You will keep a 3-day food log, where you will record the meals and snacks, along with their nutrients, that you ate throughout each day. You can choose to track this using Cronometer or the provided Word document.
Actions
This week’s focus: water, sodium, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron.
You may record carbohydrates, fat, and protein; however, they are not required for this week. Please see the Everything You Need to Know About- DIETARY ANALYSIS ASSIGNMENTS page for more specific details on this process. Task 2- Analysis
Please answer the following questions in complete sentences:
In regard to last week’s ‘challenge’-Did you try your protein/fat swaps or additions? If so, how did it go?
In regard to water-Did you meet the recommendations for water intake? What are considerations that a person needs to make when determining water needs?
What drinks do you mainly drink to meet fluid needs? Do you think that those are healthy choices (caffeine, alcohol, sugar)?
In regard to micronutrients-What is your fruit and vegetable consumption like? Are you meeting recommendations? What are ways that you can increase your consumption?
What were your averages for salt, potassium, Vitamin A, Vitamin C, Vitamin D, calcium, and iron? Were these values above, below, or at the recommended values? Did these averages surprise you?
Were you taking a multivitamin prior to this course? After seeing these values, do you think you will continue taking the multivitamin or will you start taking a multivitamin? Why or why not?
Looking forward-What are foods that you can start eating in order to increase the above micronutrients (except salt!) in your diet?
What are ways that you can cut back on salt in your diet?
Submission and Grading
This assignment is due on Saturday, May 18th by 11:59 PM. Task 1 needs to be submitted as a pages document, Word document, or PDF file. Task 2 can be submitted as a text entry or file upload. This assignment is worth a total of 40 points. Each task is worth 20 points, and will be assessed based on the level of completeness. Submissions are graded anonymously.

I have started a paper and need help finishing it. I uploaded what I have and I put the rubric and additional information below.
Assignment Introduction:
Imagine that you are a nutrition assistant working at a pediatric rehabilitation center. This rehabilitation center provides care for pediatric patients who are recovering from recent hospitalizations. This facility is considered to be the bridge between critical care type hospitals and home care.
The supervising dietitian informed you that a new patient was admitted overnight from the nearby hospital and is now recovering from a skin graft surgery due to a severe pressure ulcer (bed sore). Imagine that you are asked to review the patient’s chart notes and provide a nutrition assessment summary along with recommendations for a therapeutic diet or nutrition support (i.e., either enteral or parenteral nutrition with or without an oral diet).
Patient information from the hospital medical chart:
Name: Cindy
Age: 6-year-old female
Height: 42.5 inches
Weight: 37 pounds
Admitting diagnosis (Dx): Cerebral palsy, bedridden, stage 3 pressure ulcer on sacrum, food allergy to eggs
Surgery: Skin graft performed to increase healing and reduce further infection risk.
Diet order: Thickened liquids and pureed foods with precautions due to dysphagia (swallowing deficiencies) associated with CP. No eggs: Egg Allergy.
Speech/Cognitive: Patient receives speech & swallowing therapy due to CP. Her speech and cognitive abilities were reported to be around that of a 2-year-old.
Cindy typically lives at home with her family. She qualifies for state-funded home health/medical care assistance due to the CP diagnosis. She is bedridden and relies on the home health nursing assistants for all of her care. Her parents have three other children and involve her in as many family activities as possible, but the actual health care is provided by the in-home health team. Cindy has had a gastrostomy feeding tube (G-tube) since she was just a few months old. It is to be used nocturnally if her intake of pureed/soft diet foods falls below the 50% mark for two or more meals. She received a specialized enteral tube feeding formula without eggs as any source of the protein.
For many years, Cindy was cared for by the same team of nurses and nursing assistants, and she did not have any major medical or nutrition-related problems. However, about 5 months ago, the state-funded program changed home health contract companies, and a new company and nurses/nursing assistants began to provide care. Cindy’s parents felt the care was substandard and reported it numerous times, but without any improvements. It was not until Cindy’s quarterly checkup that these problems were identified. Her weight had dropped by 15% in just 3 months, her albumin was low, and her lean muscle mass and general strength tests had decreased. Most alarmingly, she had developed a pressure ulcer (stage 3) on the sacrum. The MD immediately admitted Cindy into the hospital. Upon further investigation, the new home health company had been administering nocturnal tube feedings with a formula that contained egg as one of the sources of protein. They thought that it was a comparable and appropriate substitute for the previous brand/type of enteral formula. Additionally, they had misread or generalized the original diet order to only give night enteral feedings (via the G-tube) if her oral intake was “insufficient.” Until the issues were discovered, Cindy went several months receiving a full night of tube feedings that provided a feeling of fullness to her. She also was suffering from chronic diarrhea and associated malabsorption. Subsequently, she would not feel well enough to eat the next day, and the cycle repeated itself daily. She also started having many more nasal and respiratory symptoms, which the new care providers explained away as being typical seasonal allergies. She was prescribed an antihistamine. Her parents were unaware of the consistent nocturnal tube feedings because the nursing staff ran the feedings for 8+ hours (after the parents said good night to their daughter).
●Correctly identifies three reasons why Cindy was at risk for developing a pressure ulcer.
●Effectively explains how the risk factors contribute to skin breakdown by including credible evidence.
● Correctly identifies two reasons why Cindy was at risk for developing a pressure ulcer.
● Explains how the risk factors contribute to skin breakdown on a basic level.
● Correctly identifies one reason why Cindy was at risk for developing a pressure ulcer.
● Does not effectively explain how the risk factor contributes to skin breakdown/ pressure ulcer.
● Does not identify Cindy’s risk factors for developing a pressure ulcer. Does not explain how the risk factors contribute to skin breakdown.
Score of Criterion 1: Pressure Ulcer Risk Factors,
/ 25
Criterion 2Level III Max Points30 points
Level II Max Points
24 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
Criterion 2: Symptoms of an Egg allergy
● Identifies three or more symptoms of an egg allergy.
● Accurately explains why Cindy’s allergy status was not life threatening by citing supportive and credible sources.
● Identifies two symptoms of an egg allergy.
● Explains why her allergy status was not life threatening, but on a basic level.
● Identifies at least one symptom of an egg allergy.
● Does not fully explain why her allergy status was not life threatening.
● Does not identify symptoms associated with an egg allergy. Does not explain why Cindy’s allergy status was not life threatening.
Score of Criterion 2: Symptoms of an Egg allergy,
/ 30
Criterion 3Level III Max Points30 points
Level II Max Points
24 points
Level I Max Points
18 points
Not Present
0 points
Criterion Score
Criterion 3: Estimating Nutritional Needs for a Patient with Cerebral Palsy
●Accurately calculates Cindy’s estimated calorie and protein needs
●Justifies the amounts by explaining, on an advanced level, how cerebral palsy and wound healing influence metabolism. Uses credible sources to support ideas. ●Accurately calculates Cindy’s estimated calorie and protein needs.
●Justifies the amounts by explaining how cerebral palsy and wound healing influence metabolism, but only on a basic level. Does not support ideas with credible sources.
●Calculates Cindy’s estimated calorie and protein needs but with minor errors.
●Does not justify the amounts or explain how cerebral palsy and wound healing influence metabolism.
Does not include Cindy’s estimated calorie and protein needs. Does not explore the influences her medical diagnoses have on her nutritional needs.
Score of Criterion 3: Estimating Nutritional Needs for a Patient with Cerebral Palsy,
/ 30
Criterion 4Level III Max Points15 points
Level II Max Points
12 points
Level I Max Points
9 points
Not Present
0 points
Criterion Score
Criterion 4: Pediatric Enteral Nutrition Formula
●Recommends an appropriate tube feeding formula brand name.
●Verifies the protein source does not contain albumin from egg protein. ●Cites a credible source. ●Recommends an appropriate tube feeding formula brand name.
●Does not fully verify that the protein source does not contain albumin from egg protein. ●Does not cite a credible source. ●Identifies a tube feeding formula brand name, but it may not be ideal for Cindy’s condition. ●Does not examine the protein source within the formula. ●Does not cite a credible source. Does not identify or recommend a specific tube feeding formula brand name. Does not examine the protein source within the formula.
Score of Criterion 4: Pediatric Enteral Nutrition Formula,
/ 15
Criterion 5Level III Max Points35 points
Level II Max Points
28 points
Level I Max Points
21 points
Not Present
0 points
Criterion Score
Criterion 5: Appendix: Pediatric Cerebral Palsy Sample Meal Plan
Provides a sample pureed-soft diet menu to meet Cindy’s needs. The sample menu and summary include seven or more areas of information: food descriptions, serving sizes, total calories, carbohydrates, fats, protein, and any applicable micronutrient totals.
Provides a sample pureed-soft diet menu to meet Cindy’s needs. The sample menu and summary include four or five areas of information: food descriptions, serving sizes, total calories, carbohydrates, fats, protein, & any applicable micronutrient totals.
Provides a sample pureed-soft diet menu for Cindy. Food list and serving sizes are included, but a summary of daily nutrient totals is not included.
Does not include a sample pureed diet. No menu details or nutrient totals are included.
Score of Criterion 5: Appendix: Pediatric Cerebral Palsy Sample Meal Plan,
/ 35
Criterion 6Level III Max Points15 points
Level II Max Points
12 points
Level I Max Points
9 points
Not Present
0 points
Criterion Score
Criterion 6: Length, APA References, and Writing Quality
● Meets or exceeds length requirements 2 or more pages (500 words), not counting sample menu.
● Cites three or more credible references.
●Uses numerous in-text citations (quotes/ paraphrases).
●APA format is followed.
●Correct grammar, sentence structure, and word usage.
● Meets length requirements of 2 pages (500 words), not counting sample menu.
● Cites two credible references.
● Uses some in-text citations (quotes/paraphrases).
● APA format is followed.
● Minor errors are present in grammar, word usage, and/ or sentence structure.
●Length is at least 1 but less than 2 pages (250–499 words).
●Uses one credible reference.
●Does not use in-text citations.
●APA formatting errors are present.
●Major errors are present in grammar, word usage, and/or sentence structure.
● Does not meet length, reference or writing quality requirements.
Score of Criterion 6: Length, APA References, and Writing Quality,
/ 15
TotalScore of Unit 8 Assignment Rubric,
/ 150

We live in a world full of nutritional advice. Some of it is well-grounded and strongly evidence based, but much of it is compromised, biased, ideological, and potentially even harmful. One of the things I want all of you to leave this course with is a more well developed “Spidey sense”/ability to spot these faulty claims and be equipped to review, critique and interpret them. So we’re going to practice this a few times! At three points in the semester, you are going to: 1) find a nutritional claim online (blog, YouTube, TikTok, Instagram, etc), link and summarize it, and then 2) Apply a skeptical eye and research the claims. The final report will be short, about 2 pages. The majority of the work here will be behind the scenes, where you challenge the methodology of studies/claims and see if they hold up under scrutiny. So there’s not too much writing for these, but there should be a fair amount of research and thought.
Assignment Guidelines:
Select a Claim:
Choose a nutritional claim that has been recently popularized in the media. For example, some popular ones right now are: keto, paleo, intermittent fasting, carnivore diet, Mediterranean, etc. There are many, many more.
Ensure the claim is specific enough to allow for a detailed analysis but broad enough to find underlying research that supports it.
Make sure to link the source of this claim in the report.
Research the Claim:
Identify the original source(s) of the claim, which may involve locating primary research articles.
If the video/claim says “studies have shown”…ask yourself – which studies? Do they document their sources? What do the actual sources/studies say?
Retrieve and read the entire study or studies that the claim is based upon, not just the abstract or summary.
Critique the Methodology (these questions aren’t an exhaustive list – use these as a guide to get started):
Evaluate the research design: Was it an observational study, randomized controlled trial, meta-analysis, etc.?
Were diets self-reported? Controlled by the researchers?
How long was the study?
Analyze the sample size and population: Were they adequate and appropriate to support the conclusions? (This step is very important)
Consider the variables and controls: How were confounding variables addressed?
Who funded the research? Do you think there was any potential source of bias here?
Assess the Findings:
Discuss whether the conclusions drawn in the study are justified by the results.
Examine whether the media’s representation (where you found the initial claim) of the research accurately reflects the findings.
Are there other studies that have claims that run counter to the one(s) you found?
Conclude with a Critical Summary:
Summarize the validity of the research methodologies used.
Discuss how the claim holds up under scrutiny and whether it should be moderated or reevaluated considering your analysis.
References:
Cite all sources referenced in your analysis using APA format.
Include at least one primary research article and the media source presenting the claim.
(If you are aiming for an A-level grade, make sure to cite multiple studies)
Formatting Requirements:
Use 12-point, and 1-inch margins on all sides.
Maximum length is 2 pages (double-spaced); this does not include the reference page.
Include a header with your name, course number, and the date.
Tips for Success:
Avoid using overly technical language; your critique should be understandable by a general audience.
I want to see evidence of you “going down the rabbit hole” and really digging into these claims.
Remain objective in your analysis; criticize the methodology, not the researchers or institutions.
Be thorough yet concise due to the page limit; prioritize the most critical points in your argument.
The claims you find don’t have to be “wrong” to be investigated. For example, some nutritional advice in podcasts could be quite well supported. In either case, whether the claims are well-grounded or not, you need to demonstrate why they are reliable or not through the research.
How will you be evaluated?
Grading Rubric: Your assignment will be graded based on the following criteria:
The following breakdown is a general/rough guide to how I will weight different aspects of these assignments
Clarity and organization of the critique (30%)
Depth of analysis into the research methodology (40%)
Accuracy in summarizing the scientific study and media portrayal (20%)
Quality of writing, including grammar, punctuation, and adherence to formatting (10%)
Ultimately, I will be looking at how far “down the rabbit hole” you go. This will largely distinguish the B from A-level work. A B-level report will have some solid research, some good critiques of the claims, but present a limited set of papers and studies. A-level work should have a lot of citations and a level of analysis that shows a deep exploration of the claims from multiple angles. C-level work is marked by more surface level engagement. The steps of this guide may have been followed, but only at the base minimum of effort. Any grades below something in the C range have serious issues, or didn’t engage with core components of this guide.

Assignment Instructions: 
Use critical thinking and apply the information you learned in Chapter 2. 
Select ONE question from the list below and answer it completely.  
Write a well-written paragraph to answer your selected question.  
Your instructor is looking for 3-4 key points in your responses that relate to this week’s readings.  
Reference your information using the APA citation format.  
Participation in weekly discussions is worth a significant part of your final grade and this forum presents you with an opportunity to develop a lifelong skill of written communication. Please review the grading rubric attached to this assignment so you know what is expected. Please see the course calendar for specific due dates. 
Select the question you would like to answer from the list provided below: 
Describe the five key principles of a healthy diet and the tools you can use to help guide you. 
Explain what the DRIs are and the differences between EAR, AI, RDA, UL, and AMDR.    
What are the 2020-2025 US Dietary Guidelines? Include the 4 overarching guidelines in your explanation. 
What is MyPlate? Include the concepts of nutrient and energy density.  
What is the food label and why is it important? What information does the FDA mandate on every packaged label?  
The FDA allows 4 types of claims on food products. What are they and what specific criteria do they need to meet?  
What are the characteristics of a reputable and valid nutrition website? 
Restaurants are now required to post nutritional information on their menus. Do you think this will solve our obesity epidemic?  
Does reading nutritional information overrides the compulsion to order something unhealthy? How do you decide what to order in a restaurant?  
Describe what the phrase, “You are what you eat” means. Do you notice how you feel after eating certain types of foods? How might this relate to your overall health? 

Assignment Directions: In essay form, please explain the nutritional value of the food item.
Is it part of a healthy diet?
What is a portion size?
Is it a special occasion food that should be limited for a healthy diet? If not, why not.