Category: Nutrition

The assignment is asking to write a narrative essay about an experience. it can be about anything just stay on the same topic.

Purpose: Successful completion of this assignment provides evidence of competency in two learning domains: examining/interpreting (GEC 6) and evaluating/critically analyzing (GEC3) scientific material that is relevant to this course.
Format: Your paper is to be divided into the following sections:
Introduction – Provide an overview of the condition, including relevant statistics and evidence. For example, how many persons are affected? How many new cases are there each year? Which factors put persons at risk? What is the global impact? Is the incidence of this disorder increasing or decreasing?
Analysis – Most of your information will be presented in this section. You are expected to be thorough yet concise, and to provide evidence of critical analysis. For example, when you explain a disease or condition, include information that describes what is happening at the molecular, cellular, and tissue levels, using your own words. Avoid using quotations as substitutes for material that you do not understand. Do not make statements that are common knowledge.
Be sure to include the following:
A thorough explanation of the condition, including causes, signs, symptoms, and complications. Is it linked to other disorders?
Treatment and prevention. Provide evidence and perhaps some case studies, and be current!
Dietary recommendations: This requires critical evaluation of scientific evidence and objectivity. Avoid making claims that have little or no credible evidence to support them, and be careful not to confuse a recommendation with a “cure”. Also, do not confuse the deficiency of a given nutrient as the “cause” of a disorder unless you can provide scientific proof.
The research paper should be written in the APA style, between 4-6 pages long, double-spaced, not inclusive of the title page and reference page. Use Times New Roman 12pt font. For help with the APA style, utilize Academic Writer.

As future leaders in the health and wellness fields, you will be asked to make decisions regarding the efficacy and safety of dietary supplements, weight loss programs, fad diets, and ergogenic aids (performance enhancing substances).  This is no small task given that we are constantly inundated with written, oral, and web-based nutritional information claiming to be the next great panacea.  Being experts your field, it is important that you are able to identify legitimate, factual claims from snake oil (false claims, promising quick results/remedies). Thus, the purpose of this paper to utilize our acquired knowledge and scientific literature to assess nutrition related claims in an objective manner. 
There are a few approaches you can take for this paper:
1)     You can choose a nutrition related article from a fitness/health magazine, or online resource, which advocates the use of a supplement or weight loss program or fad diet or ergogenic aid, then summarize the main points that the article is making on benefits/effectiveness of it use.  Subsequently, you will need to analyze the claims that the product or practice is making by utilizing scientific research which supports of disputes these claims. (Please include the article attached to your paper).
2)     You can identify a popular supplement or weight loss program or fad diet or ergogenic aid, then present the claims that the product or practice make as to the benefits/effectiveness of its use.  Subsequently, you will need to analyze the claims that the product or practice is making by utilizing scientific research which supports of disputes these claims.
There are lots of claims being made, find research that support or disprove the claims being made.  If you don’t have scientific research, all we have are opinions and have resolved nothing.
The paper should include and the things I will be looking for are as follows:
1.     Introduction (20 points)
a.     Identify the topic that is being addressed.
i.     The topic should be concise, given the brevity of the paper (~2 pages).  
1.     Attach the article if you are analyzing an article
b.     Provide a brief overview of the background to the topic that is analyzed in the paper.
i.     What claims are being made?
ii.     By what mechanism does it work?
iii.     What is the dosing regimen (i.e. how much how often)?
iv.     Who is the target audience?
2.     Body of the Paper (40 points)
a.     Use relevant research to take a position or provide information on the topic that you are addressing.  
i.     Relevant research means that you are citing peer reviewed journal articles in your quest for knowledge (not magazine or newspaper articles, etc.).     
ii.     Relevant research means that the studies are generalizable to the topic that you are addressing.
1.     The search engine pubmed and pubmed tutorial (refer to assignment instructions – helpful resources) will be of assistance in finding relevant research articles. 
b.     Discuss your topic thoroughly and if applicable your position adequately.
i.     In several paragraphs, address each claim and whether or not there is scientific information to support or refute these claims. 
ii.     Make sure that all statements are thoroughly explained.  As I read your paper, I will ask the question, why?  As such, when you proofread your paper look for statements that are not adequately explained and cannot answer why.  
iii.     Are there any possible side effects?
iv.     Provide suggestions for future research, if applicable.
3.     Summary (20 points)
a.     Summarize your paper and draw your conclusion(s) in a clear and concise manner.
i.     Do you recommend this supplement or weight loss program or fad diet or ergogenic aid and why or why not?
4.     Format of the Paper (20 points)
a.     Title Page
i.     Course title and number.
ii.     Title of paper
iii.     Name   
iv.     Date
b.     Paper:
i.     The paper should be single-spaced with double-spacing between paragraphs, 1-inch margins, and 12-point, Times New Roman font.  You need to include at a minimum 3 scientific references, and you may include a drawing or figure convey some of the content of your article (pictures, when used correctly are great). 
ii.     Make sure to proofread your paper so it is clear, grammatically correct, and is free of spelling errors.  
iii.     Only WORD or PDF submissions will be accepted. 
c.     Length:
i.     The paper should be ~1000 words in length (~2 pages), excluding title page.
d.     Citations:          
i.     Use the APA style.  A minimum of three (scientific) citations is required; however, I would anticipate and encourage you to find more sources. 

The Assignment
The aim of this assignment is to provide students with an introduction to using Canada’s Food
Guide to analyze a diet.
Upon completion of this project students will have:
• Experience in applying nutrition principles learned in class to your daily lives
• Increased knowledge of everyday food choices
• Increased knowledge on how to use the Canada’s Food Guide
The Procedure:
1. This assignment is done individually.
2. Review Canada’s Food Guide.
3. Record visually through either photos or drawings, everything you eat and drink for 3 days
consecutive days. These days should be “typical days” meaning they reflect your usual eating
habits.
4. Create a diary (in either word or PowerPoint) with your visuals and ensure they are labelled
with as much details as possible. Label the foods. It is suggested to create sections (ie Day 1
Breakfast, Day 1 Lunch, Day 1 Supper, Day 1 Snacks, etc).
5. Provide a summary for each meal/snack that discusses how it fits within the Canada’s Food
Guidelines. Use the Snapshot of the Canada’s Food Guide and the Healthy Eating
Recommendations to analyze each meal/snack. You should discuss the make-up of your plate
Canada’s Food Guidelines as well as the social statements of eating provided. See the links
below:
https://food-guide.canada.ca/en/food-guide-snapshot/
https://food-guide.canada.ca/en/healthy-eating-recommendations/
6. Provide a brief analysis of your overall diet compared to the Canada’s Food Guidelines.
Provide a discussion on the strengthens of your diet (according to the Canada’s Food Guidelines)
and recommendations that you would make (according to the Canada’s Food Guidelines).
7. Provide a critical reflection on your learning. Critical reflection is a reasoning process to make
meaning of an experience. It is descriptive, analytical, and critical. The process adds depth and
breadth to an
experience and builds connections between course content and the experience. The goal of
reflective thinking is to try to learn more about ourselves and our work by considering our
thoughts, feelings, and
experiences. Critical reflection is about considering our own thoughts, feelings, and experiences
and determining how they fit in with the ideas, concepts, and theories that have been presented
by others (ie course content). Complete the critical reflection by answering the following
questions:
• What factors influence my food choices.
• What did this assignment tell me about my values, attitudes and beliefs about foods and
eating?
• What are some strengths and/or limitations of using visuals as a food record?
• Did you enjoy the visual diary process? Why or why not?
Important Notes:
1. Be creative and have fun.
2. You are not marked nor judged on your food choices.
3. Please try to use small file sizes for your images to prevent submission problems.

Introduction
This week I want you to reflect upon what you have learned from the course, and from analyzing your personal nutrition. Your Task
Please answer the following questions in complete sentences: How has your knowledge changed regarding your knowledge and understanding regarding nutrition, and the relationship that it has with our health?
Describe what it was like to track your meals in a food log. What are some benefits to keeping a food log? What were some challenges that you faced?
What are some things that you learned about your personal diet/nutritional habits? What was the most interesting, shocking, or interesting thing that you found out about your nutrition via the food analysis?
Are there any changes that you are going to implement as a result of these assignments? Why or why not?
Is there anything else that you would like to share with me regarding these assignments? (Optional)
Submission and Grading
This assignment is due on Saturday, May 25th by 11:59 PM. You may either submit as a text entry or upload a Word or PDF file. This assignment is worth a total of 20 points. Answers will be graded based on level of completeness and whether or not the student answered using complete sentences.

I chose creatine for my nutrient topic from the Orphan “Nutrients”
Please attach TurnItIn.com when finished.

Extra Credit: Recipe Makeover
44 unread replies.44 replies.
Task 1- Choose a Recipe
Choose a recipe, either a personal favorite or one that looks interesting, that you would like to modify. Choose one or more of the following modifications that you would like to make to the recipe:
Reduce calories
Replace saturated fat with monounsaturated or polyunsaturated fat
Reduce fat
Increase fiber
Replace simple carbohydrate with complex carbohydrate
Replace animal protein with plant protein
Increase protein
Or something else! Message me for approval. Task 2- Modify and Share
In the discussion forum you will provide us with the following:
A link to the recipe or copy/paste the recipe. (1 point)
Tell us what kind of modification you are making. (1 point)
Explain how you would modify the recipe. (1.5 points)
Provide us with a comparison of the nutrition information from the original recipe versus the modified recipe. (1.5 points)You only have to share the component that you are changing. For instance, if you are trying to decrease the total fat you would provide the total fat from the original recipe and the estimated total fat for the modified one. Example-
https://www.servingdumplings.com/recipes/baked-meatballs-with-orzo-in-roasted-pepper-sauce/Links to an external site.
I will be reducing the total amount of saturated fat for this Baked Meatball and Orzo recipe. I would modify first modify the recipe by switching the meat from ground beef to ground turkey. Next, I would use flaxseed instead of egg (flaxseed is a great egg alternative in cooking and baking!). Then, I would opt for nonfat mozzarella and low fat ricotta. The original recipe had approximately 75 grams of saturated fat for the entire dish (18.75 g/serving). With my modifications, the saturated fat would be reduced to 11 grams of saturated fat for the entire dish (2.75 g/serving)!
Submission and Grading
You will have until the last day of class, Saturday, May 25th to submit this. This is an extra credit assignment that is worth 5 extra credit points. *You do not need to do a peer response. This is more for everyone to share their ideas!

Research Paper Details
Due:  February 25 11:59 pm
Length:  5-6 pages including Works Cited
Font size:  12.0
Font type:  New Times Roman or Arial
Spacing:  Double-spaced
Heading:  MLA format
Page numbers:  MLA format
Thesis statement:  Underlined
Sources:  Minimum of 6-8 (2 mainstream and 4 scholarly)
Block quote:  Minimum of 2  **Block quotes are not mandatory, but if you choose to use them, it’s a minimum of two
Citations:  minimum of 2 per page
SOURCES ARE ALREADY FOUND AND SUBMITTED PLEASE USE THESE ONLY

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.

Directions: In this assignment, you are going to create a one-month school food menu. It can be….
1) For any type of school.
2) Must show the following…
Breakfast
Lunch Snack Time Miday
Snack Time After School
3) Must be for at least 20-25 Calendar days
4) I have included a Template and Sample below.