Category: Nutrition

Objectives
The purpose of the Educational Pamphlet Project activity is to:
Demonstrate understanding of nutritional education required for a specific client condition (CO 1 and CO 2)
Identify community resources available to clients based on a specific client condition (CO 6)
Create a written teaching plan that incorporates nutritional interventions identified for a specific client condition (CO 3)
Discuss nutritional interventions as they apply to the overall treatment plan of a specific client condition (CO 1)
The pamphlet should include (i) step by step instructions and/or details about the nutritional intervention for the selected condition, (ii) visual aids, (iii) informational websites, community resources, support groups and telephones numbers for a patient to obtain additional information and (iv) other information necessary to educate a patient. Students must also include a separate reference sheet indicating the sources where they obtained the information utilized for the project. Students will be required to present their pamphlet to the class (see course calendar for dates). Dates will be assigned by the course instructor. The pamphlet 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a faculty member to judge that unsatisfactory progress is being made may result in the student being administratively withdrawn from the course and require the course to be repeated.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.

Please read carefully and follow the instructions I will be linking all the instructions and the 3-day report, and just to mention, the first day of my truck diet (21/01/2024-weekend day which is Sunday) ( 22/01/2024 and 23/01/2024 day of the week)

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.

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

• 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. 

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.

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.

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.

Food Insecurity
Food insecurity impacts the health and wellbeing of people of all ages in the U.S. as well as around the world. What causes food insecurity? How might individuals and organizations combat the food insecurity issue? In this discussion, the topic of food insecurity will be examined.
The following resources may be used to assist with the discussion topic:
Decker, D. and Flynn, M. (2018, May). Food insecurity and chronic disease: addressing food access as a healthcare issue. Rhode Island Medical Journal, Vol. 101, Issue 4, p. 28-30.
Ihab, A.N., Rohana, A.J., and Manan, W.M. Wan. (2015, December). Concept and measurements of household food insecurity and its impact on malnutrition: a review. International Medical Journal, 22(6): 509-516.
U.S. Department of Agriculture. (n.d.). Food assistance programs. https://www.nutrition.gov/topics/food-assistance-p…
Discuss the following in your initial post:
Which stage of the lifecycle is most vulnerable to food insecurity? Why?
If a neighbor told you that they were experiencing food insecurity, what resources/programs would you tell them are available to assist them in the United States?
Name one culture or country where food insecurity is a concern.What created the issue?
What is being done to alleviate the food insecurity in that culture or country?

Look at screenshots 1774-1777 for the instructions and rubric. Please answer the two questions that are in Screenshot 1776, and you can find the answers from the article “A Low-Carbohydrate as Compared with a Low-Fat Diet in Severe Obesity (1)”. Please make it 12pt font times new roman. Don’t use other sources just use the one that I gave to you.