Category: Nutrition

The article must be a Nutrition Article (2016-present) from a selected journal of their choice. These articles can be on any health-related
nutrition topic. I recommend going on Google Scholar to look for an article published between (2016-2022). You will simply summarize the article and provide information from the article. You may NOT use quotations as it is a summary of the article. Thus, you must use your own words, but provide in-text citation of your article. 
Instructions for the Journal summary must include:
1. Cover page (12 font, Times New Roman) (This is your 1st page)- APA format 
2. 1 typed summary page (12 font, Times New Roman) (This is your 2
nd page)
3. Must have a reference page with at least 1 references. (This is your 3rd page). Use a 
reference from your article. (References must be in APA Style)
4. The original article must be attached with summary.
6. Paper must follow APA format.

Complete ALL section of your Nutrition in Healthcare: Resource Guide.
Continue to find information as needed with research.
Complete your citations.
Once all of your Resource Guide is complete you will submit the assignment for grading. The activity should follow APA (7th ed.) format.
Review the Nutrition in Healthcare: Course Project Rubric below for grading criteria.Nutrition in Healthcare: Course Project RubricNutrition in Healthcare: Course Project RubricCriteriaRatingsPts
This criterion is linked to a Learning OutcomeDisease Background & Assessment Findings65 ptsLevel 4Exceptionally well presented and argued; ideas are detailed, well developed, supported with specific evidence and facts, as well as examples and specific details.55 ptsLevel 3Well presented and argued; ideas are detailed, developed and supported with evidence and details, mostly specific.45 ptsLevel 2Content is sound and solid; ideas are present but not particularly developed or supported; some evidence, but usually of a generalized nature.30 ptsLevel 1Content is slightly reasonable. Idea presence is limited and/or not supported.0 ptsLevel 0Content is not sound.
65 pts
This criterion is linked to a Learning OutcomeNutritional Needs65 ptsLevel 4Exceptionally well presented and argued; ideas are detailed, well developed, supported with specific evidence and facts, as well as examples and specific details.55 ptsLevel 3Well presented and argued; ideas are detailed, developed and supported with evidence and details, mostly specific.45 ptsLevel 2Content is sound and solid; ideas are present but not particularly developed or supported; some evidence, but usually of a generalized nature.30 ptsLevel 1Content is slightly reasonable. Idea presence is limited and/or not supported.0 ptsLevel 0Content is not sound.
65 pts
This criterion is linked to a Learning OutcomeNursing Application: Nutritional Interventions65 ptsLevel 4Exceptionally well presented and argued; ideas are detailed, well developed, supported with specific evidence and facts, as well as examples and specific details.55 ptsLevel 3Well presented and argued; ideas are detailed, developed and supported with evidence and details, mostly specific.45 ptsLevel 2Content is sound and solid; ideas are present but not particularly developed or supported; some evidence, but usually of a generalized nature.30 ptsLevel 1Content is slightly reasonable. Idea presence is limited and/or not supported.0 ptsLevel 0Content is not sound.
65 pts
This criterion is linked to a Learning OutcomeNursing Application: Summary40 ptsLevel 4Exceptionally well presented and argued; ideas are detailed, well developed, supported with specific evidence and facts, as well as examples and specific details.35 ptsLevel 3Well presented and argued; ideas are detailed, developed and supported with evidence and details, mostly specific.30 ptsLevel 2Content is sound and solid; ideas are present but not particularly developed or supported; some evidence, but usually of a generalized nature.20 ptsLevel 1Content is slightly reasonable. Idea presence is limited and/or not supported.0 ptsLevel 0Content is not sound.
40 pts
This criterion is linked to a Learning OutcomeMechanics20 ptsLevel 4Sentence structure and grammar are excellent. Punctuation and spelling are correct. No mistakes in citation style. Conforms in every way to format requirements.18 ptsLevel 3Sentence structure and grammar are strong despite occasional lapses. Punctuation and spelling are mostly correct. Some mistakes in citation style. Generally conforms to format requirements.15 ptsLevel 2Significant problems in sentence structure and grammar. Some errors in punctuation, spelling, and citation style. Conforms to some format requirements.10 ptsLevel 1Major problems in sentence structure and grammar. Frequent errors in punctuation, spelling, and citation style. Lack of citations. Does not conform to format requirements.0 ptsLevel 0Major problems in sentence structure and grammar. Numerous errors in punctuation and spelling. Lack of citations when they should have been included. Appears to have limited formatting.
20 pts
This criterion is linked to a Learning OutcomeCitations20 ptsLevel 4Has a minimum of four citations.18 ptsLevel 3Has a minimum of three citations.15 ptsLevel 2Has a minimum of two citations.10 ptsLevel 1Has a minimum of one citation.0 ptsLevel 0Content is not sound.
20 pt

Evaluate the quality of two nutrition related websites
Http://www.shirleys-wellness-cafe.com/NaturalHealth/Alkaline.aspx
Http://medlineplys.gov/

Write a 1 page paper.
Include the following in the paper
Ease of recipe preparation •
Challenges of recipe preparation •
Present pictures of prepared food or show final product during our meeting •
Benefits and drawbacks of working on this project as a group

For this Assignment, you need to complete the following:
Discuss your case studies cultural background
Describe how cultural and economic issues affect how your client makes food choices
Nutritional
Health Assessment of Mary, an Elderly Woman with Dementia
Allow me to
introduce you to Mary, an 82-year-old African American female residing in a
small urban apartment. Mary is 5’3” tall and weighs 170 pounds, which means she
has a BMI of 30. 1, categorizing her as an obese person. She has been diagnosed
with moderate dementia, and while she is still living independently, she is
having increasing difficulty in managing her activities of daily living,
including shopping and preparing food that is healthy for her and others.
Mary’s daily diet
consists of having sugary cereal with whole milk followed by buttered toast in
the morning. Again, at mid-morning, she takes a few cookies and sweetened
coffee to replenish her energy. For lunch, she usually nukes frozen food,
primarily rich in salt and poor in vitamins and minerals, and drink soda. In
the evening, Mary may have a piece of cake or candy while watching the
television. Evenings have simple meals such as takeaways, fried chicken served
with mashed potatoes and gravy, and a bar of ice cream for supper. At other times
of the day, she eats a small bag of chips before bed.
From the
assessment checklist, the following tools will be used to determine Mary’s
health and nutritional status. Appropriate tools to use while assessing her for
this purpose could be the Mini Nutritional Assessment (MNA) since she may be
malnourished or at risk of being underweight (Holvoet et al., 2020). As for further evaluation, it
is suggested that a 24-hour dietary recall be conducted to consider Mary’s
dietary intake and possibly identify nutrient deficiencies. Her weight status
will be ascertained using Body Mass Index (BMI). In contrast, her nutritional
status, as well as mental health, can be assessed with the Geriatric Depression
Scale (GDS) (Brañez-Condorena et al., 2021). Assessing blood sugar, lipid
profile, renal function, liver function, and vitamin D levels will evidence
metabolic dysfunction. These tools will give a holistic overview of Mary’s
state of nutrition and cover most of her health needs. Moreover, the tools
would help establish a good intercession plan for Mary.                                                                  

Protein amount and source
Are we getting enough protein? Too much? Is our source of protein contributing to health?
Getting Ready
Please read the background information below before you start the discussion. Remember that you need to complete one of the options completely but can also discuss parts of the other topic if you choose. Your responses can be to either or both of the topics as well. These are touchy topics for some people so be thoughtful but also have fun! I will recap next week.
Animal Protein vs Plant Protein
How much protein we should eat seems to be a popular topic. Recently you may have noticed a lot of products and advertisements boasting about the high amount of protein something contains. Protein requirements vary depending on the individual, which can lead to a lot of misunderstandings. The AMDR for protein is 10-35% of total kcals, or a minimum of 0.8g/kg body weight (BW). The percent of protein really does not matter (Remember to get kg bodyweight you take your weight in lbs and divide it by 2.2 so 162 lbs divided by 2.2 = 73.6 kg). Recommendations vary based on age, development, disease state, activity level, etc. (see nitrogen balance in the text). The general recommendation for healthy individuals is 0.8g/kg BW and for active individuals a range from 1.2-1.8g/kg BW. For most people, anything over 2 g/kg just gets flushed out with your urine so there is no point in consuming higher amounts. Generally speaking, most adults consume closer to 1.1 g/kg BW of protein, regardless of activity level, and without purposely trying to eat a high protein diet. While most people eat more protein than needed, there are still individuals who are not getting enough total protein or at least enough quality protein. Many people also have no idea how much they are getting or how their overall quality is. There are physical ways of understanding if you are getting enough and some people are in tune with that.
While all of the top diets for our health contain animal products (the Mediterranean, DASH, MIND, Flexitarian) and evidence shows you can have a healthy diet with the addition of some meats, there is a growing body of evidence that suggests that eating too much meat (especially red meat and processed meat) can increase your risk of cancer and heart disease. Part of this is due to the type of meat, how the animals are raised (diet, antibiotics, living environment), preparation (dry and charred meat are high in carcinogens), additives (added nitrites and nitrates), level of processing (think most lunch meats, hot dogs, premade meat patties or chicken nuggets, bologna, etc.), and the overall quantity that people consume. Based on this evidence, the push for “Meatless Mondays” or lowering your meat consumption at certain meals or throughout the week has increased. As well, the creation of meatless alternatives has increased. The tricky part with many of these meat alternatives is that they contain many additives and isolates and the cooked soy leghemoglobin they use to produce plant heme (which gives the “bleeding effect” in meatless burgers) has not been tested for long term use and most meat alternative products fit the classification of being ultra-processed which significantly contribute to poor health. Processed and, more so, ultra-processed foods are one of the top reasons for unhealthy weight gain and poor health outcomes related to diet. While it is currently on the FDA GRAS (Generally Recognized As Safe) list, there is speculation that the negative effects of cooked soy leghemoglobin could be just as bad if not worse than animal heme and without the benefits. Much like what happened when we created trans fat, it ended up being worse for us than saturated fat (oops), and artificial sugars (oops). Only time will tell!
One other piece to this puzzle is the environmental impact. Factory farmed animals and huge farms that mass produce meats are certainly detrimental to the environment (vs small sustainable farms) but the alternative meat products also damage the environment with GMO crops and tillage. The impacts of our food system could easily be a course by itself and we are starting a Sustainable Foods minor and possibly a Food Systems major so clearly, this is a big area to consider.
By Thursday
I am hoping asking questions regarding your OPINION will help spark more of an actual discussion. Here is the catch… we all have opinions on EVERYTHING, but… when we talk about actual science we should base our opinions on science and not random conjecture.  When you give your stance, back it up with real research!!! See what resources you can find (without stress) and know that I will reflect on this discussion so we get our questions answered.
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!
Choose at Least 2 out of the 3 Options
1. There are risks of consuming levels of protein that are either too high or too low based on actual need (regardless of the source). Do you feel like you have ever (or currently) eat too little or too much protein? Do you notice a difference in how you feel based on your protein intake or the type of protein you consume, if so what or how do you notice? You can talk about what you notice or have discussed with others as well.
2. What is your evidence-based opinion on animal protein vs meatless alternatives (processed plant protein) as it relates to health? Provide a reference (links, lecture, your textbook, articles, etc.).
3. Provide your favorite meatless recipe. Tell us why it is your favorite. Include ingredients and cooking instructions! This can be vegetarian or vegan, simple or complex. You can also share your favorite recipe with meat that can be replaced with a whole plant source of protein. I repeatedly get asked to keep this in because students tend to like recipe sharing so have fun with this!
By Sunday
1. Read your peers’ 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. 

Hello my name is Teresa Alli. It is important to know that i AM 23 years old, my weight is 115lb, I am 5’5 and my BMI is 18.89. I eat a mix of healthy and junk food. Not so much junk food just as snacks example, candy, chocolate, chips. 
INSTRUCTIONS FOR KEEPING YOUR THREE DAY FOOD RECORD
1. Record EVERYTHING you eat and drink for three days including 2 weekdays (or
workdays) and 1 weekend (or non-work day).
2. For accuracy, it is best to record each meal or snack immediately after it is eaten.
3. Be sure to include water, coffee, tea, soda, etc.
4. If additional space is required for the same day, continue onto the back of the pagenoting the continuation.
5. Record BRAND NAMES, if known.
6. When eating out, record foods as accurately as possible including the NAME OF THE
ESTABLISHMENT and the SPECIFIC FOOD ITEM ORDERED.
7. Always specify PREPARATION METHODS. For example, baked, broiled, fried,
breaded, sautéed, etc.
8. Record EXACT AMOUNTS. Specify weight, volume, or dimension in inches. For
example, 1 piece banana bread (1. x 2. x 4.). Use household measuring cups
and spoons to estimate portions.
9. Describe all foods as fully as possible. For example, 3oz baked chicken thigh
(no skin). (NOTE: 3oz is approximately the size of a deck of cards.)
10. List ALL INGREDIENTS for sandwiches, casseroles, and other mixed dishes. For
example, peanut butter sandwich: 2 pieces oat bran bread, 1½ tbsp
chunky peanut butter. Full recipes are not required.
11. Include ALL ADDITIONS to food at the table such as salt, sugar, or milk. Record each
addition on a separate line including the amount.
12. Record any DIETARY SUPPLEMENTS (i.e. vitamins, etc.) including brand names and
amounts.
INCLUDE ***Three Day Dietary Record- (you can choose from any online nutrition analysis program (eg. My Fitness Pal )***
PERSONAL HEALTH SURVEY – you will need to calculate your calorie and protein needs using the following formula: (there are a variety of formulas, if you are using something different, include it in your project)
The Academy of Nutrition and Dietetics published a comparison of the various equations used to calculate BEE.  Mifflin-St Jeor formula was found to be the most accurate
Men:
10 x weight (kg) +6.25 x height (cm) -5 x age + 5
Women:
10 x weight (kg) +6.25 x height (cm) – 5 x age -161
PROTEIN REQUIREMENTS:
The RDA for protein is 0.8 grams per kilogram of body weight (Weight divided by 2.2 = wt in kg)
150 divided by 2.2 = 68                  68 X0.8 = 54.4 grams of protein
People who weight train may require 1.0 – 1.5 grams of protein per kg.  However, eating extra protein does not guarantee muscle gain without strength training.  If you take in too many calories from any source it will get stored as fat!
THREE DAY DIETARY RECORD:
Keep a record of everything you eat for three days.  Be sure to include portion size, condiments, spreads, sauces, salad dressings, method of preparation (grill, fry) drinks, and snacks.  Include the time of day, time you spent eating, mood, where you were, and who you were with (family, friends, self, etc.)  This will help you identify problems or set goals for your summary.  Print out All Daily Reports. 
DIETARY ASSESSMENT:
You will need to average out the three days for CALORIES, FAT, CARBOHYDRATES, DIETARY FIBER, PROTEIN, SODIUM,  AND CALCIUM.   Then, using your three day record, compare your intake to the 2020 Dietary Guidelines and MY Plate recommendations. State each guideline or recommendation and write your assessment of your intake next to it. (See the example below)
DIETARY GUIDELINE #3 – Engage in regular physical activity….During the three days I kept a record, I exercised two out of the three days for at least 30 minutes.
You must use at least 10 of the guidelines or recommendations  
SUMMARY AND GOALS:
For this section look over your assessment and draw some conclusions about your diet and lifestyle.  Are you missing servings of fruits and vegetables every day? What are your health risk factors (ie, do you smoke?), Do you exercise? What are the risk factors associated with continuing to eat this way? What are the good things about your diet? INCLUDE AT LEAST TWO MEASURABLE GOALS FOR YOURSELF REGARDING ANY CHANGES YOU NEED TO MAKE TO EITHER YOUR DIET, LIFESTYLE, EXERCISE.  (ie, To eat at least 2 fruits per day, making one citrus)
It must be comprehensive and complete. 
THREE DAY PLAN:
Finally, write out a NEW three day healthy meal plan incorporating your new goals.  Include 3 full days (meals, snacks, activities). You may use the guidelines and recommendations as well as your own findings and translate them into meals for three days.

In paragraph form (5-6 sentences) answer the following question:
Why do you think it is important that we focus on the overall health when it comes to nutrition? 

Objectives 
The purpose of the APA Research Paper: Thesis Statement activity is to:
Create a clear, well-developed thesis statement pertaining to an appropriate topic (CO 1, CO 2, CO 3)
Method of Evaluation
Students are required to complete a APA Research Paper: Thesis Statement which is worth 1% of their overall grade.
Guidelines
Students must complete the following papers: (i) a Personal Essay, (ii) a Business Writing Assignment and (iii) an APA Research Paper. Each of these papers must be submitted through Canvas in order for the paper to be uploaded to Turnitin®.
Please submit your intended APA Research Paper: Thesis Statement. Directions on how to complete and upload this assignment are explained within the course lecture recordings.
Need a short refresher on thesis statement synthesis?  Watch the following short video:  https://youtu.be/DfUkhdh8Z08
The rubric below will be utilized to grade the paper.
General Assignment Obligations
Students are expected to complete all assignments on or before the dates that they are due. Assignments submitted after the due date may not be accepted or may be subject to penalty. Acceptance of assignments after due dates is at the sole discretion of the course instructor and Dean. Any lack of completion of assignments and/or consistent lateness of assignment which leads a faculty member to judge that unsatisfactory progress is being made may result in the student being administratively withdrawn from the course and require the course to be repeated. This syllabus (including the referenced course calendar) and/or Canvas include due dates with regards to the completion of assignments. To the extent no written due date for an assignment is in the course calendar or Canvas, the course instructor will establish and announce the due date for such assignment.
Uploading & Submitting Your Assignment

Objectives 
The purpose of the Nutrition Analysis Project activity is to:
Demonstrate understanding of macronutrients, vitamins and minerals and how to determine deficiencies and toxicity (CO 2)
Examine specific examples of cultural aspects of the diet (CO 3)
Identify dietary habits that need to be changed to healthier habits to maintain a healthy lifestyle (CO 2 and CO 4)
Method of Evaluation
Students are required to complete a Nutrition Analysis Project activity which is worth 5% of their overall grade.
Guidelines
Students are required to complete a Nutritional Analysis Project activity. The student will conduct an analysis of a 24-hour period to include macronutrients, vitamins, and minerals. Information will be organized in a table format to include: food list for 24 hours, total nutritional value of each item, and recommended daily allowance, risks of deficiency, and recommended changes. Students will then need to write a paper reflecting on their intake of foods including cultural influences and plans to improve and or maintain good nutrition.
The paper must be typed with 1” margins, double spacing and a 12-point Times Roman font. The paper should also include a reference list. The American Psychological Association format must also be utilized for the paper. The paper should be between three and five pages in length (not including cover page, abstract, references, exhibits, etc.). The paper must be submitted through Canvas in order for the paper to be uploaded to Turnitin®.
The rubric below will be utilized to grade the paper.
General Assignment Obligations
Students are expected to complete all assignments on or before the dates that they are due. Assignments submitted after the due date may not be accepted or may be subject to penalty. Acceptance of assignments after due dates is at the sole discretion of the course instructor and Dean. Any lack of completion of assignments and/or consistent lateness of assignment which leads a faculty member to judge that unsatisfactory progress is being made may result in the student being administratively withdrawn from the course and require the course to be repeated. This syllabus (including the referenced course calendar) and/or Canvas include due dates with regards to the completion of assignments. To the extent no written due date for an assignment is in the course calendar or Canvas, the course instructor will establish and announce the due date for such assignment.