Nutrition/ Core Nutritional Science Assignment/no plagiarism/deadline close

PLS CHECK ATTACHMENT

DNT 200 — NUTRITION FOR HEALTH SCIENCES 

STUDY GUIDE 6: ENERGY METABOLISM AND WEIGHT CONTROL

Directions. Using Chapters 7, 8, and 9 of your textbook as a reference, answer the following questions. Please include the questions with your answers. Be sure to put your name on your document. Your answers should be thoughtful, complete, and in Standard English. Credit will not be given for answers copied from online sources.

2. Your friend Tiffany is taking a nutrition course at another local community college. She is having difficulty understanding the unit about the energy yielding pathways of carbohydrate, protein, and fat. Help her by discussing how the basic units of carbohydrate, protein, and fat are utilized in energy pathways to produce energy. Be thorough. Include their differences and similarities? 

3. Tina W. is a 44 year old white female who has tried a number of weight-loss programs to include very strict diets. She has never exercised in her previous weight loss attempts. She takes several cardiac medications, none of which she can remember. She is 5’9” and weighs 195 pounds. Her lowest body weight was 135 pounds, when she was 30 years old. (She was able to maintain that weight for two years.) Her blood pressure is high, at 160/90. Tina mentioned that she tried numerous diets as a teenager when she weighed 170 pounds for 3 years. 

a. Using the formulae  in your text book, calculate Tina’s:

1. BMR (Hint: Be sure to read note b in the BMR column of Table 8-1). What is the meaning of your calculation?

2. Estimated Energy Requirements. Assume a sedentary activity level. What is the meaning of your calculation?

Show your work for both questions. 

b. What types of exercise would you be likely to discuss with Tina? 

c. What would be the goals of her treatment? 

4. Determine your BMI. Is your BMI in a healthy range? If not, why not? Do you believe that measuring body fat percentage may more accurately reflect your body composition? Briefly discuss each body composition measure (e.g. skinfold calipers, bioelectrical impedance analysis, etc.) and discuss why measuring body fat is important in assessing a client’s overall health status. 

5. Select one fad diet from any popular publication or online source. Using the ‘How To H9-1’ Box for Identifying a Fad Diet or Other Weight-Loss Scam (Highlight 9, page 291) of your textbook, evaluate the diet. 

6. List and briefly explain the four main components of energy expenditure?

7. Kristin B. , like many Americans is overweight. Kristin is 43-year-old and a mother of two. She has gained 40 pounds since the birth of her youngest child five years ago. She is 64 inches tall and weighs 170 pounds with a BMI of 29.2. Her waist circumference is 37 inches. Kristin can’t figure out why it is so hard to lose weight and keep it off. 

Kristin decides something must be wrong with her to be such a dieting failure. Maybe she just doesn’t have sufficient willpower or maybe she has abnormal metabolism. She feels tired most of the time and has very little energy. She is very busy with her children and has a demanding job as a middle school teacher. Kristin tries to cook healthy meals for her family but is often too tired or stressed to bother, so she stops to get some fast food on her way home. To make matters worse, her seven year-old son recently came home from school and said the kids were teasing him for being fat.

Kristin’s father recently died from complications of type 2 diabetes. At her last medical checkup, her blood pressure was mildly elevated but all of her laboratory blood tests were normal.

Kristin decides it is time to make some changes for her entire family but she doesn’t know quite where to start. She hopes she can help her son by finding a diet that works for him. Complicating the problem is the fact that Kristin’s husband doesn’t have a weight problem. Knowing that you are studying nutrition, Kristin decides to ask you for advice.

a. Based on her health history and physical measurements, describe how you would determine the seriousness of Kristin’s weight gain in relation to her health. 

b. Using the information in chapter 9, what would you estimate to be a reasonable amount of weight for Kristin to lose over the next six months? 

c. What are some advantages for Kristin of keeping a food and exercise record? What other habits besides food intake and physical activity may be especially useful for Kristin to record?  

d. You advise Kristin to limit her daily caloric intake to 1,400 kcalories. Use Table 9-3 to plan one day of meals and snacks to meet her nutritional needs within this calorie level. Use the chart below (one row is already completed): 

   

Pattern (e.g.    fruit, vegetables, grain, etc.) – from Table 9-2

check attachment for table

TEXTBOOK:  Understanding Nutrition, 15th edition. The publisher is Cengage 

 

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• Share some information about yourself with the class.
• Be sure to include the following:
  • Your name
  • Current profession and Career aspirations
  • What you hope to gain from nutrition class

Perform the following tasks:

• Step 1: Post your initial response to the discussion topic on the discussion board (250 words). (This is due by Wednesday)

 

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Watch the video about Berries and the Brain. After watching the video, answer the three critical thinking questions listed below. We will use this space to build, as a group our own body of knowledge to several topics covered in the course. There is no minimum contribution to the Blogs. You should read it and post comments or questions to me and to your fellow students about the topic. The Blogs make up part of your Blogs/Case Studies grade. Your grade will be determined based on the amount and quality of your contributions in the Blogs.

TIP: Click the icon above to watch the video (includes CC and transcript). The link opens in a new window, close the window to return to this section of your course.

Critical Thinking Questions:

1. Do blueberries and strawberries have similar levels of anthocyanins? How could you find out?
2. What other environmental factors influence the production of free radicals?
3. What other nutrients can help the body reduce the level of damaging free radicals? What are some foods that contain these nutrients?

Must be atleast 300 words

 

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Be sure to answer EVERY SINGLE QUESTION LISTED. There are a lot, I know. In the past, students have lost more points from omitting answers to questions than from answering the questions incorrectly. You will be required to do some math for some of the questions. For any calculations you do, write them down on a separate sheet of paper or type into a Word document and then submit that Calculations Page along with the other required documents. It is perfectly fine for the Calculations Page to be handwritten – simply scan and then upload with the rest of the assignment.

Follow the instructions IN ORDER as they are written. A well-organized paper is easier for me to grade. I should not have to hunt around for your answer to each of the questions.

Keep in mind that YOU are the subject of this paper; therefore, it can and should be written in the first person. 

I will deduct points for poor grammar, spelling, etc. While this is not an English class, it is important to remember this is considered a professional writing assignment. REMEMBER to properly cite your references. Use this link if you need help: https://owl.english.purdue.edu/owl/section/2/10/

Also, I would appreciate it if you would double-space your report.

In the section where you are comparing your intake to the MyPlate report, this link will help you approximate your intake of oils: http://www.choosemyplate.gov/oils 

After comparing your intake to the recommendations on the ‘MyPlate’ report, you must then compare your diet to Dietary Guidelines for Americans (page 6 on the instructions). Within the instructions for this paper, there is a link to take you to the Guidelines. When comparing your diet to these guidelines, keep in mind that not only are there Guidelines that discuss what should be included in a healthy diet, but there are also Guidelines that discuss what should be limited in a healthy diet. Be sure to discuss ALL Guidelines.

In the macronutrient section of your paper you are asked to calculate the % of kcals you consumed from carb, fat, protein, etc.  Remember when determining the % of kcals you will need to first convert the grams you consumed to the kcal value – then you can take the kcal value for each divided by the total kcals (3 day average) YOU consumed. The Bar Graph report will be incredibly helpful in this process: here you will find the average value for carb intake, for protein intake, etc. The “value” column tells you what you consumed for each. When doing the calculations for this paper, be sure to base them on YOUR AVERAGE intake for 3 days. Do not base your calculations on your DRI – that is an estimate of what you need; it is not the quantity that you consumed.

            For example:   Your 3 day average intake of carbohydrate is 150g and your 3 day average calorie intake is 2108 calories/day

            How many calories is this? (150g x4 cal/g) = 600 cal from carbohydrate

            Then, you will divide this by your total calorie intake (3 day average) to find the % of YOUR total calories that came from carbohydrate 

            (600 calories/2108 total calories) x100 = 25.6% of total calories from carbohydrate.

 

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DUE: 

1. Find an article from a professional journal or on the WEB that deals with some aspect of nutrition in relation to pregnancy, lactation, infancy, childhood or the elderly. 

Suggested topics could include but not limited to:

• Success (or not) of the WIC program• Pica/Morning sickness • Hydration in the elderly• Failure to Thrive • Adolescent Pregnancy 

2. Write a Minimum 500 word summary of the article. Write your reaction of why you chose the article, what you learned and whether you agreed or disagreed with some of the ideas. (Will it be helpful to you in the future?) 

3. Your paper must be double-spaced with 10-12 point font 

 

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