Personal Diet Evaluation General Instructions Each student will use the data fro

Personal Diet Evaluation
General Instructions
Each student will use the data from their iProfile reports and apply their knowledge of nutrition from the course to write a paper about their own nutrition and exercise habits.
The paper should be written at a college level. It should be interesting to read, factually correct, and free of grammatical and spelling errors. You should write in complete sentences, organized in paragraphs. Do not write “bullets” or lists to present information.
After you complete the first draft of your paper, use the PDA Evaluation Checklist to review it for completeness. Revise according to your findings.
Organize your paper according to the guidelines on the next page. Use underlining, bold print, or a larger font to set off each topic heading. For example:
Weight and Activity Level
My Body Mass Index (BMI) is 23.6, which puts me in the “Healthy Weight” category…….”
What to Write
Organize your paper using the following topic headings. Beneath each heading, I have supplied you with the types of information that should be included in that section of the paper. This information is to help you understand what to write.
Do not list these cues in your paper.
Weight and Activity Level
In three or more paragraphs, address the following questions. (Again, do not state the questions in your paper. They are provided here to get you started on writing about this topic.). Use your Intake Compared to DRI report to find this information.
How many calories did you consume during the three-day diet study and how does that compare with your estimated needs from your profile? If you are maintaining weight but according to your printout you are consuming more/fewer calories than you need, how is this possible? What are some of the possible errors in your food records and/or the energy calculations?
What is your Body Mass Index (BMI)? You will find this number located under your Profile in iProfile. You can also find BMI calculators online if you no longer have access to iProfile.
In what weight range is your BMI? Briefly describe your lifetime weight history.
Describe your family history of diseases related to weight. (Specifically, do you or any blood relatives have chronic diseases that are known to be affected by weight, such as Type 2 diabetes, high blood pressure, breast cancer, or heart disease?)
Do you exercise on a regular basis? Describe your specific usual physical activities, sports and exercise program, if any. Averaged out over a week, specifically estimate how many minutes a day you engage in moderate-intensity exercise.
Fruit and Vegetable Choices
Refer to the 2015 Dietary Guidelines for recommendations for consumption of fruits and vegetables.
Using the information from the MyPlate report write one or more paragraphs about how well you met the recommended servings of fruits and vegetables. Did you eat a variety of fruits and vegetables as the guideline suggests? If not, why did you not have variety?
Whole Grains and Dietary Fiber
Look at your Intake Compared to DRI report and find the section on fiber. You may need to reference your textbook or other sources to obtain information about which foods contained whole grains.
How did your intake of whole grains compare to the recommendations? Give the specific names of any whole grain foods that you ate during the diet study period. The 2015 Dietary Guidelines suggest that we consume at least 3 servings daily. How did your intake compare to that? If you fell short, please describe when and how you could include more whole grains in your daily diet (ex: “To add more whole grains to my diet, I could eat Frosted Mini Wheats or oatmeal for breakfast, and …..”)
How did your fiber intake compare to your RDA for fiber?
Describe the specific amounts over the 3 days. If your fiber intake fell short on one or more days, please give at least four specific examples of foods you could add to your diet that would add more fiber. Include the serving size of the food, and how much fiber it would add. (Ex: “I could add 3 grams of fiber by including a banana as a snack in the mid-morning”, or “instead of having corn flakes in the morning, with 1 gram of fiber per cup, I could choose raisin bran with 7 grams per cup”.). Use reasonable servings and do not choose foods that are excessive in calorie content.
Fat and oil choices
Using the Intake Compared to DRI report, calculate the percent of calories from saturated fat you consumed during the diet study. You must calculate this percentage as it is not part of the report.
Calculation to find percentage of calories from saturated fat. Find saturated fat grams and then multiply by 9 which will give you calories from saturated fat. The next step is to divide the saturated fat calories by the total calories you consumed and multiply by 100. If you get a percentage that is somewhere in the 4-40% range you probably did the calculation correctly.
In a separate paragraph, describe the types of oils or solid fats (soft or stick margarine, Crisco, lard, butter) used in your home. On average, how many servings per week do you eat of commercially deep-fried foods that are rich in trans fatty acids? (Examples include restaurant French fries, chicken nuggets, onion rings, fish filets, “crispy” chicken patties, fruit pies and doughnuts.). How well did you meet the goal of having no trans fatty acids in your diet? Keep in mind that the “other/unspecified” category in the fat breakdown table is probably trans fatty acids.
How well did you meet your omega-3 fatty acid goal? Discuss how often you consume fish. Describe other sources of omega-3 fatty acids that you regularly consume (examples: walnuts, canola oil, and flaxseed).
Sugar intake
Describe all the foods and beverages you ate that are high in added sugars. This would include cookies, candy, cake, pie, pastry (including doughnuts), ice cream, soda, punch, sweetened coffee drinks and fruit drinks (unless “diet” or “sugar free”), and cereals with more than 10 grams of sugar per serving. Comment on your intake of sugary foods and drinks.
Sodium intake
Using the Intake Compared to DRI report & the Single Nutrient for Sodium report, if available, summarize your usual sodium intake. Make sure to discuss specific foods that may have contributed to excessive sodium intake.
Are you at risk for developing hypertension? Why or why not?
Vitamins and Minerals
Summarize your vitamin and mineral intake using the Intake Compared to DRI printout & the Intake Spreadsheet reports. (Ex: “On all three days of the diet study, I was low in vitamin A, folate and calcium. On two of the three days, I fell below 100% of the RDA for thiamin, iron and…”) Make sure to include a discussion of all vitamins and all minerals.
Choose any three vitamins/and or minerals where your intake was low on one or more days and list three good food sources for each. Do not use fortified products such as breakfast cereals, Slim Fast, Cliff bars, etc. Do not say you will take a vitamin supplement. If you were not low in any nutrients, indicate this in a simple sentence. If you were only low in one or two vitamins/and or minerals during the three day diet study, describe three good food sources for each of those nutrients.
In a separate paragraph, describe whether you take any dietary supplements. Describe what they contain. Comment on whether or not you are reaching ULs for any of the nutrients. Besides vitamins and minerals, list any protein supplements, fish oils, or other supplement products that you regularly use.
Discuss whether or not you think supplements are necessary in your diet? If you do not take supplements please discuss whether or not you believe you should be or any supplements you may be considering taking based on your results.
Use of Alcohol
Did you consume any alcohol during the diet study? If you did, indicate whether your intake met the guidelines for moderate intake, that is, no more than one drink daily for women and no more than two drinks daily for men. (A “drink” is defined as 12 ounces of beer, 5 ounces of wine or 1 ½ ounces of hard liquor.) If you did not consume alcohol just state that you did not consume alcohol.
Factors affecting food intake
Eating habits are very personal and are the product of many factors. These factors can include your ethnicity, budget, time constraints, preferences of other people in your household, weight or diet concerns, emotional comfort, sports programs, childhood memories, your cooking ability, and of course personal likes and dislikes. Take a few minutes to make some notes to yourself about which of these factors affect your food choices.
Write at least one or two detailed paragraphs explaining to the reader what influences your food choices. During the discussion, you can also mention any changes you have made as a result of taking this nutrition course, but be sure you first provide information about your total dietary influences.
Self-evaluation
Based on what you have written in this paper, briefly describe the strengths and weaknesses of your current eating and exercise habits.
List two or three specific changes you could make to improve your diet and fitness level. At least one of these must be related to diet. For instance, general (unacceptable) statements would be, “I know I need to exercise more”, or “I need to increase my intake of fruit”. Specific (acceptable) statements would be “I could take a walk for thirty minutes after dinner most days with my friend” or “I could start bringing a piece of fruit to school to eat in place of getting an order of fries at the cafeteria.”

In a 3-page paper, written in APA format using proper spelling/grammar, address

In a 3-page paper, written in APA format using proper spelling/grammar, address the following: USE 3 CREDIBLE RESOURCES: LIKE PEER-REVIEWED ARTICLES. DUE MAY 14, 2022.
Explain what nutrition is and why it is important.
Describe the characteristics of a healthy diet and provide supporting examples.
Identify at least two (2) factors (other than culture) that can impact a person’s food choices and provide a specific example for each.
Research a culture (e.g., ethnic, religious, dietary) where specific food restrictions are dictated and address the following:
Describe the restrictions.
Explain how the restrictions could make it difficult for an individual to achieve a healthy diet.
What dietary alternatives could be incorporated to overcome the dietary restrictions?
Cite at least 3 credible references and present the resources in APA format on the References page.
9. Save your assignment as a Microsoft Word document. (Mac users, please remember to append the “.docx” extension to the filename.) The name of the file should be your first initial and last name, followed by an underscore and the name of the assignment, and an underscore and the date. An example is shown below:
10. Jstudent_exampleproblem_101504
General Assignment Requirements
10% of total grade
Explain Nutrition and its Importance
14% of total grade
Characteristics of Healthy Diet
20% of total grade
Factors Impacting Food Choices
20% of total grade
Culture-related Nutritional Challenges
36% of total grade
Grading Rubric

DATA ANALYSIS AND REPORTING OF RESULTS Instructions Based on the data set (data

DATA ANALYSIS AND REPORTING OF RESULTS
Instructions
Based on the data set (data set attached, charts attacched) provide the following information. (2 pages maximum, 12 point font, single spaced)
(please read the draft below( you can edit, add, delete, or start over) Also read the examples, use the charts i attached to suppoet your answer
· Are there any interventions that you would recommend to help improve the nutritional status of the participants in the data set?
· Please provide support for your answer. Please make sure that there is a link between the results of this study and the literature.
· Provide bibliography of the literature cited
Rubric
Section
Expectation
Points (/100)
Methodology
· Description of assessment methods provided.
/10
Presentation of results
· Results summarized in easy-to-follow tables
· Results coherently described in text (should not exceed 2 pages)
/20
Analysis and Results
· Data analysis conducted and correct answers to above questions
/40
Discussion
· Discussion section addresses the results
· Demonstrates knowledge of existing literature
· Coherent and easy to read
· Discussion section should not exceed 3 pages.
/25
Citation and References
· Provides all required citations
· Follows the APA citation format
· Provides all references
· Follows the APA reference format
/5
TOTAL
/100
Draft
Introduction
Nutrition is an aspect that plays an integral role in health and development. Better nutrition is connected with improved infant development, child and maternal wellbeing, more grounded immunity, more secure pregnancy and labor, lower chance of non-transmittable infection, and life span in the long run. It includes the analysis of anthropometric, biochemical (lab), clinical, and dietary information. Distinctly, nutrition determines some of the most important aspects of the human body, such as Age, BMI, percent body fat, body density, and waist-hip ratio, among many others (Barker et al., 2018 pg. 1856). All these aspects have different methods of estimation that provide data that is analyzed to help the nutrition of individuals remain outstanding and help out those who have nutrition-related complications.
Methodology
To ascertain the various nutritional statuses of the individuals who participated in this assessment, individual data cutting such as metabolic rate, BMI categories, and waist circumferences were obtained from each participant. Their metabolic rates were measured using the WHO equation, whereby each data set was handled separately. The Body Mass Index (BMI) for participants was calculated whereby the weight of each individual was divided by their height in meters squared (kg/m2). Physical activity statuses and ethnicity/race of both male and female students were recorded as self-assessed measurements. These measurements were categorized into different specifications.
Results
The average of 63.7% of individuals participating in daily vigorous physical operation was based on physical activity. The BMIs of the male individual involved in daily activity was a mean of 25.6934kg/m2. This shows that many males were at a healthy weight that involved in physical activity. The mean for females was 24.099kg/m2, according to the sample that I derived from the data. Since both genders were almost in the same age group, it can be concluded that both genders are actively involved in physical activity since they have almost the same BMI.
Percent of males taking part in physical activity
Percent of females taking part in physical activity
Vigorous
45.5
26.7
Moderate
100
62.8
None
0
11.1
Table1. Percentage of every gender’s physical activity level
The individuals who neither participated in vigorous nor moderate activity had a mean BMI of 18.75 (n=8), those who participated in moderate activity had a mean BMI of 1.14 (n=132), and the people that participated in vigorous physical activity on daily bases had a mean BMI of 2.05(n=73).
Based on a balanced diet the is high consumption of sodium, ranging from 1732.60 to 12214.69 in total. The table below will demonstrate the range and average sodium intake in each Body Mass Index group, showing the connection between sodium and BMI in the population. People in BMI populations were obese, the BMI was high in both genders.
Discussion
The results show a correlation between mean group sodium intake (nutrition) and the BMI category of people and the relation of physical activity rates with BMI participants. There were negligible differences between male and female subjects in BMI values, physical activity levels, and sodium intakes. The first indicator that physical activity has a positive effect on the well-being of individuals is that different groups of individuals participate in various physical activities, either vigorous or moderate (Salam et al., 2019 pg. 5). Persons who did not engage in any form of physical activity had a BMI of about 18.75 kg/m2. It is an aspect that supports the supposition that those individuals who engaged in daily physical activity had lower BMI values than the others.
Individuals that failed to participate in any form of physical operation had a BMI that was assumed to be high. Those who participated in physical activity seem to have lower BMI values. The average daily consumption of the food consisting of sodium elements seems to be over 3202 g consumption among the individuals involved in the study (Martín, et al., 2018 pg. 740). This is a high consumption rate that may induce deficiency disease. Therefore, precautions should be taken on which food should be consumed. The individuals based on the study consume mostly food composed of sodium elements. Therefore, it is advisable to avoid such products with such high sodium elements to avoid deficiency diseases that are less likely to be treated.
There are interventions that I can recommend to improve the nutritional status of the participants. Food fortification is one of these interventions, and it has a significant impact on the participants (Hernández, Gómez & Morillas-Ruiz, 2019 pg. 2). If one of the participants had a severe need for urgent nutritional intervention, increasing the proportion of particularly one or a few micronutrients present in a meal/food deliberately will mitigate the chances of the condition in question deteriorating either in the short or long run. Additionally, behavioral and regulatory aspect is other interventions that I can recommend.
References
Barker, M., Dombrowski, S. U., Colbourn, T., Fall, C. H., Kriznik, N. M., Lawrence, W. T., … & Stephenson, J. (2018). Intervention strategies to improve nutrition and health behaviours before conception. The Lancet, 391(10132), 1853-1864.
Hernández Morante, J. J., Gómez Martínez, C., & Morillas-Ruiz, J. M. (2019). Dietary factors associated with frailty in old adults: a review of nutritional interventions to prevent frailty development. Nutrients, 11(1), 102.
Martín, A., Ortega, O., Roca, M., Arús, M., & Clavé Civit, P. (2018). Effect of a minimal-massive intervention in hospitalized older patients with oropharyngeal dysphagia: a proof of concept study. The journal of nutrition, health & aging, 22(6), 739-747.
Salam, R. A., Hooda, M., Das, J. K., Arshad, A., Lassi, Z. S., Middleton, P., & Bhutta, Z. A. (2016). Interventions to improve adolescent nutrition: a systematic review and meta-analysis. Journal of Adolescent Health, 59(4), S29-S39.

ASSIGNMENT: For this essay, you will select the articles provided below and enga

ASSIGNMENT: For this essay, you will select the articles provided below and engage in a 2-3 page summary and response dialogue with the source. This will involve providing a detailed summary of the source’s argument and responding to that argument with your position based on the information provided in the source.
A. Assignment Guidelines
DIRECTIONS: Refer to the list below throughout the writing process.
1. Article Summary
❒ Have you communicated the source’s purpose?
❒ Have you included all of the source’s main points?
❒ Have you restated the source’s argument in your own words?
2. Article Response
❒ Have you provided your perspective on the source’s argument?
❒ Have you used specific examples from the source to illustrate why you either agree or disagree with the argument?
3. Reflection
❒ Have you answered all reflection questions thoughtfully and included insights, observations, and/or examples in all responses?
❒ Are your answers included on a separate page below the main assignment?
B. Reflection Questions
DIRECTIONS: Below your assignment, include answers to all of the following reflection questions.
What ideas originally came to mind when you first read through the article? Did your initial response to the article change after reading it for a second time? (3-4 sentences)
How does paying attention to the way you respond to a source help you formulate your stance on a topic? (2-3 sentences)
C. Rubric
(see attachment file “C. RUBRIC 1)
D. Requirements
The following requirements must be met for your submission to be graded:
Composition must be 2-3 pages (approximately 500-750 words).
Double-space the composition and use one-inch margins.
Use a readable 12-point font.
All writing must be appropriate for an academic context.
Composition must be original and written for this assignment.
Plagiarism of any kind is strictly prohibited.
Submission must include your name, the name of the course, the date, and the title of your composition.
Include all of the assignment components in a single file.
Acceptable file formats include .doc and .docx.

Analysis: Energy Balance 1. (10 pts) Cronometer uses the Mifflin-St Jeor equati

Analysis:
Energy Balance
1. (10 pts) Cronometer uses the Mifflin-St Jeor equation for estimating energy expenditure (“Calories Burned”). How do the provided energy needs from Cronometer compare with the calories you consumed, on average, in Table 1? Are you in energy balance, positive energy balance, or negative energy balance based on the Mifflin-St Jeor estimate? Include the numeric values in your answer.
2. (15 pts) Calculate your energy needs using the Estimated Energy Requirements (EER) equation that you learned about in Chapter 11 of the text. You will need to convert your height and weight to the appropriate units. Be sure to include your work. How do your calculated energy needs compare with the calories you consumed, on average, in Table 1? Are you in energy balance, positive energy balance, or negative energy balance based on the EER estimate?
3. (5 pts) Compare the results of the Mifflin-St Jeor estimate and the EER equation from the text. Which do you feel more accurately represents your daily energy expenditure and why?
Macronutrient Intake
4. (10 pts) Looking at Table 1, compare your average percentage (%) of calories for carbohydrates, total fat, and protein with the Acceptable Macronutrient Distribution Ranges (AMDRs) that you listed in the Target column? Include both your intake and the recommendations as part of your answer.
5. (10 pts) Calculate your RDA for protein in grams per day using the recommendations in Chapter 6 of the text. If you believe the RDA is not appropriate for you because you are an active individual, are pregnant, or are breastfeeding, use those recommendations instead (found in the Today’s Dietitian article of the Recommended Readings in Week 3 Learning Resources). Be sure to show your work. How does your average intake from protein in grams in Table 1 compare with your protein needs that you calculated?
6. (5 pts) Compare your fiber intake from Table 1 with the recommendation. Include both your intake and the recommendation as part of your answer.
Micronutrient Intake
7. (10 pts) Looking at Table 2, compare your average intake of the listed vitamins and minerals with the RDA/AIs for those nutrients. What vitamins and minerals are you lacking and what vitamins and minerals are you get plenty of?
8. (5 pts) Referencing your Nutrient Report screenshots, is average nutrient intake for any of the vitamins and minerals putting you at risk for toxicity? To determine this, review Tolerable Upper Limits (found here: Tolerable Upper Limits) for any nutrients over 200% on your Nutrient Report.
Discussion
9. (50 pts) Describe what changes you would need to make to your diet to better meet your recommendations for energy, macronutrients, and micronutrients. Be very specific! If you are lacking in a nutrient, what can you do to increase your intake of that nutrient and if you are getting too much of a nutrient and too much can be bad for you, what can you do to reduce your intake of that nutrient.
References

1. Describe one common dietary misconception in our society today. Write a 200 w

1. Describe one common dietary misconception in our society today. Write a 200 word essay refuting the misconceptions and using information that you have learned in this class.(MUST BE 200 WORDS MINIMUM)
2. Your friend insists that it is impossible to survive long-term on a vegan diet. Describe to your friend how a vegan diet can be a “healthy diet.” Create a one-day eating plan (3 meals, 2 snacks) for a 40-yr old woman of an average BMI that is an athlete (marathon runner).
3. Case Background
John is a 53-year-old man who has
recently been diagnosed with
hypertension after a blood pressure
reading of 154/95 mm Hg.
To stop experiencing nausea, fatigue, and
increased sweating, his cardiologist
recommended a dietician to help John
follow a low-sodium intake diet. He will be following his cardiologist’s suggestion of the DASH Diet to help lower his blood pressure
and lose weight. Imagine that you are the dietician and help John by formulating a healthy DASH diet for him.
4. After studying nutrition science, you should be knowledgeable about nutrition guidelines and how nutrition can affect health. Please demonstrate what you have learned by explaining the following:
Explain how nutrients affect disease prevention and management. Make your answer specific with examples. Link the nutrient or nutrients you discuss to a condition. (For example, vitamin C deficiency is linked to scurvy. Note: you may not use this example). For full credit, you must provide at least three examples of how nutrient levels can be related to disease prevention and management. [20 points]
Have fun with this question! This is really just your way of showing me what you have learned this semester and what you will take away from this course.

Reading and understanding food labels can often feel like having to understand a

Reading and understanding food labels can often feel like having to understand an entirely new language. However, it is important that consumers are able to read and interpret the nutrient content in the foods they consume.
For this assignment, you will need to compare the nutrition labels (provided) for two types of crackers, and then answer a series of questions. Use the Food Label Worksheet below.
File:

NAA 4 Template.pdf (72.899 KB) Step 1: Select a common disease/disorder that can

NAA 4 Template.pdf (72.899 KB)
Step 1: Select a common disease/disorder that can be alleviated by appropriate micronutrient consumption; it can be one experienced, currently being experienced, or in desire of being avoided. This is the foundation of the assignment.
Note: unacceptable examples include deficiencies named after the micronutrient and obesity (if the obesity is caused by a “hormone imbalance”, state the name of hormone disorder); these are nutrient imbalances. Eating disorders are also unacceptable, do not select an eating disorder.
Step 2: Focus on one micronutrient. Provide the micronutrient’s RDA based on personal needs (if you are a female, do not use a male’s RDA, for example), and upper limit (if an upper limit for the micronutrient selected has not been established, explicitly state this) .
Step 3: Provide a food log, analyze how much of the particular micronutrient selected is being consumed, and compare the actual intake versus the micronutrient’s established RDA to determine if the actual intake is adequate, inadequate or excessive based on the established upper limit.
The food log is to address one day’s intake of food, but once again, focus only on the micronutrient selected; do not include macronutrients as done in the previous NAAs, or other micronutrients.
Note: Some nutrition labels do not provide the actual quantity and units of the micronutrient on the label, but instead provide a percentage. Students would have to work backwards, utilizing the percentage given and multiplying it by the RDA to obtain the actual quantity.
Example:
Vitamin X (currently not a recognized vitamin, do not research it): 10% per serving
Servings eaten: 2
RDA: 500 mg
Vitamin X amount consumed: 0.1 * 2 * 500 = 100 mg
Also note, if the math utilized above does not make sense, it is highly advised that the student seek a math tutor to refresh/teach the fundamental math utilized above.
Step 4: Close with a statement noting the difference between the RDA versus actual personal intake, and what personal changes can be made to improve on intaking the micronutrient if a deficiency or excess is discovered.