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NutritionPlease use the Internet and OER Text books to complete this assignment.Please Complete the Following Questions (color code your answers)1. List the seven dietary guidelines for Americans.2. Identify the four basic food groups and give five examples of each and list amount of daily servings recommended for each group. 3. Name the six classes of nutrients, list those that supply calories in the diet, and identify the number of calories per gram in each.4. Distinguish between high-quality and low-quality proteins.5. Define and differentiate among saturated, monounsaturated, and polyunsaturated fats and give examples of food sources for each. 6. Describe the health implications associated with a high intake of saturated fat. 7. Define starch and identify foods that are rich in starch.8. Define fiber; identify and define the two types of fibers.9. Discuss the potential of fiber in reducing the incidence of chronic disease.10. Identify the 10 health benefits of fiber and list 10 good food sources of fiber?11. List ten foods high in fiber that you may consider eating to reduce the incidence of chronic disease.12. Explain nutrient density of foods and demonstrate how it is derived.13. Identify the ingredients that must appear on a food label.14. Identify three emerging trends in the eating patterns of Americans.15. Discuss the common problems associated with eating in fast-food restaurants.16. Identify and define antioxidants, phytochemicals, and phytoestrogens.17. List the six major nutrients and describe their main function in the body?18. What are the percentages of calories recommended in the diet for carbohydrates, proteins, and fats?19. What are the differences between complex and simple carbohydrates?20. List three healthy and three unhealthy fats and oils?21. What is the purpose of the federal government’s Dietary Guidelines?22. List eight guidance key messages the USDA’s MyPlate recommended for consumers. 23. What is the purpose of USDA’s MyPlate?24. Describe the role phytochemicals and antioxidants play in nutritional health, and identify foods high in these compounds?25. List two reasons why a person may benefits from a nutritional supplement? 26. List two things to be cautious about in taking a nutritional supplement.27. List eight specific examples of small changes that you can incorporate into daily food selections and preparations that could make a significant change in your nutritional wellness?28. Study the food label located in this chapter to complete the following questions.• Identify the largest ingredients• How many people can you serve?• If you decided to eat two servings, how many calories will you consume_______ and list the totaled amount of fats, _____ saturated Fats_______ carbohydrate, _____ and protein, _____ sugars______ sodium, _____ cholesterol_____ and fiber_____ are consumed?• What are the Daily Values Percentage of fats, ______ saturated _____ carbohydrate, _____ and protein, _____ sugars______ sodium, _____ cholesterol_____ and fiber based on 2,000 calories diet?• Which Nutrients should you limited?• What nutrients should you consume more of listed in this product?• List five purposes for using a food label 29. List three ways to eat nutritiously in a fast-food restaurant?30. List Fat – Soluble Vitamin and complete this chartFat- Soluble Vitamin Important Dietary Sources Major Functions Sign of Prolonged Deficiency Toxic effects of Megadoses31. List Water-Soluble Vitamins and complete this chart Water-Soluble VitaminsImportant Dietary SourcesMajor Functions Sign of Prolonged Deficiency Toxic effects of Megadoses32. List major Selected Minerals and complete this chart MineralsImportant Dietary SourcesMajor Functions Sign of Prolonged Deficiency Toxic effects of Megadoses33. Describe the guidelines that have been developed to help people choose a healthy diet, avoid nutritional deficiencies, and reduce their risk of diet-related chronic diseases.34. What is your recommended Intake for the following Minerals and Vitamins Dietary Reference Intakes (DRIs).To complete this chart Please go to upload your Personal Nutrition Data Results inside the drop-box or copy and paste it for your response to question #35.Biotin (MG/ Day) Vitamin CMagnesium CarbohydratesCholine(MG/Day)Vitamin DManganeseFiberFolateMG/Day Vitamin EMolybdenumFatNiacinVitamin KPhosphorusLinoleic AcidPanothenicAcid CalciumSeleniumAlpha –Linolenic Acid Riboflavin ChromiumZincProtein ThiaminCopperPotassium Vitamin AFluorideSodiumVitamin B-6IodineChlorideVitamin B-12Iron 35. Discuss nutritional guidelines for vegetarians and for special population groups.36. Explain how to use food labels and other consumer tools to make informed choices about foods.37. Put together a personal nutrition plan based on affordable foods that you enjoy and that will promote wellness, today as well as in the future.38. Discuss the USDA’s MyPyramid Recommended Serving and Discuss portion sizes. 39. Discuss Choosing Healthy Beverages 40. How much water should you consume based on your weight?41. List and Discuss Food Additives 42. List and discuss Foodborne Illness?43. What are the causes of foodborne Illness?44. List four food safety principles?45. Discuss ways of treating Foodborne Illness.46. List six facts about Irradiated Foods? 47. List ten facts about Organic Foods?48. How can you prevent further contamination Foodborne Illness?49. When should you consult a physician for Foodborne Illness? 50. Discuss Safe Food Handling by listing o Four shopping tips:o Five storing food facts:o Six Preparing Food Tips o Five Cooking Tips o Three tips for fish consumption51. Why is it important following the guidelines for fish consumptions?52. List 5 tips for choosing and using Dietary Supplements.53. What are the three types of Health related claims DSHEA and Food labeling Laws, Supplement labels can make?54. Discuss eating strategies for College Students.Essay Items1. Explain the relationship between the dietary practices of Americans and the leading causes of death.2. What are some of the health benefits to be derived from a diet that emphasizes complex carbohydrates?3. Distinguish between the terms “low carbs” and “net carbs.”4. Differentiate between glycemic index and glycemic load. Which of these two concepts do experts favor as an assessment of blood sugar surges? Why?5. Identify good food sources of fiber; discuss the health implications of a diet low in fiber.6. Identify and discuss six ways that college students can adjust their nutritional practices that will satisfy the criteria for a healthy diet.7. Differentiate between the different forms of vegetarianism. Discuss the nutritional issues unique to each form of vegetarianism. What modifications in the Food Guide Pyramid are required of the vegan?8. Identify and discuss key nutrients of concern during pregnancy.9. Describe how physical activity intensity and duration influence the body’s use of carbohydrates, proteins, and fats for energy?10. Write a prescription of the type and nature of physical activity that promotes the expenditure of energy from fat cells.Please Complete Forming a Plan for Good Nutrition Assessment Ac… (392.98 KB)Activities 6-1, 6-2,6-3,6-4,6-5,6-6.Assessment Activity 6-1 Assessing Your Carbohydrate and Protein Recommended IntakeAssessing Your Carbohydrate Intake Goal Directions: Complete the following steps to determine your goal for carbohydrate intake in grams to meet the recommended intake of 45 to 65 percent of total calories from carbohydrate (including sugar and complex carbohydrates). To Estimate your caloric intake: Go to, enter your age, gender, and physical activity level, and click submit. The recommended caloric intake will be displayed under “My Pyramid Plan.”• What’s your Total caloric intake? ____________________________Please complete Assessment Activity 6-2 Assessing Your Maximum Fat and Saturated Fat Intakes AssessingYour Maximum Fat Intake___________________________ Maximum Saturated Fat ________and Trans Fatty Acid Intake _________________. Please complete Assessment Activity 6-4 Do You Have Fatty Habits?• What’s your Total score ? ____________________________Please complete Assessment Activity 6-5 Eating Behaviors to Consider Requirements: .doc file


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