Category: Nutrition

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.

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. For example, Kwashiorkor is a type of severe
protein-energy malnutrition. A suggested solution, such as “eat more protein”
is simplistic, obvious, and below the standards that are expected for this
assignment. 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.

A*1
Evaluate initiatives that promote healthy eating
Evaluate and appraise one or more current initiative in Leeds
Include data about health statistics in Leeds
A*2
Provide at least 5-6 good references in Harvard format

REMOVE AI CONTENT
Food Security (FS):
Economic Factors: Income levels, poverty rates, and economic stability directly affect food security.
Agricultural Productivity: Advances in technology, access to quality seeds, fertilizers, and irrigation impact crop yields.
Climate Change: Weather patterns, natural disasters, and long-term climate changes influence food availability.
Political Stability: Governance, conflict, and policy decisions affect food distribution and access.
Infrastructure: Transportation and storage facilities are crucial for maintaining food supply chains.
Social Factors: Education, cultural practices, and community support systems play roles in ensuring food security.
Food Production Systems (FPS):
Technological Advances: Innovations in farming techniques, machinery, and biotechnology.
Sustainability Practices: Use of sustainable farming methods to ensure long-term productivity.
Resource Availability: Access to water, arable land, and energy sources.
Labour: Availability and skill level of agricultural workers.
Market Access: Farmers’ ability to access local, national, and global markets.
Regulatory Environment: Policies regarding land use, subsidies, and trade.
Food Policy Environment (FPE):
Government Policies: National and international policies that regulate food production, distribution, and trade.
Trade Agreements: Bilateral and multilateral trade agreements impact food import/export dynamics.
Food Safety Regulations: Standards and regulations to ensure food safety from production to consumption.
Subsidies and Supports: Financial support mechanisms for farmers and food producers.
Environmental Policies: Policies aimed at protecting natural resources and promoting sustainable practices.
What I Would Like to Know (W)
Questions Regarding Factors Affecting, Impacting, and Maintaining FS, FPS, FPE Locally & Globally:
Who:
Who are the major stakeholders in global and local food security efforts?
Who are the key players in developing and implementing food policies?
What:
What are the most significant challenges to achieving food security in different regions?
What technological advancements are most promising for enhancing food production systems?
What role does international trade play in local food security and production systems?
Where:
Where are the most food-insecure regions in the world?
Where have food policies been most successful in improving food security?
Where is agricultural innovation having the greatest impact on food production?
When:
When are food security crises most likely to occur, and what triggers them?
When did major shifts in food production technology occur, and what were their impacts?
Why:
Why do some regions suffer more from food insecurity than others despite global food production capacity?
Why is sustainable farming not more widely adopted despite its benefits?
How:
How can local food production systems be made more resilient to climate change?
How do government policies affect the balance between food production and environmental sustainability?
How can international cooperation improve food security and food policy environments?