SCI228 Nutrition, Health & Wellness w/Lab
Week 1 Lab
Dietary Reference Intakes
Lab Overview
Scenario/Summary
This week we will focus on the Dietary Reference Intakes and introduce you to the food groups, portions, and what you ideally should be aiming for a healthy diet.
Deliverables
Create your own MyPlate Plan using the ChooseMyPlate.gov (Links to an external site.) website. This exercise will introduce students to the food groups and portions considered in a healthy diet. Please submit as one Word document attachment.
Required Software
Please remember that all assignments need to be submitted as Word attachments, ending in doc, docx, rtf or pdf. Assignments with other endings, such as odt or wps, cannot be opened, so they cannot be reviewed and graded for course credit.
Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).
SCI228 Nutrition, Health & Wellness w/Lab
Week 2 Lab
Introduction to Carbohydrates and Physical Activity
Lab Overview
Scenario/Summary
Welcome to Lab 2.
The Week 2 Lab will challenge you, as it has to do with sweeteners and obesity. Current research has shown that there may be a relationship between the consumption of sweeteners and the rise in obesity, so this will be an opportunity to examine the facts and develop an opinion.
Please select one of the following sweeteners:
Sugar (sucrose)
Fructose
High Fructose Corn Syrup
Stevia
Equal
Splenda
Ace K
Another one that you can find on your own
Deliverables
Answer the following questions about the sweetener that you have selected.
Select a sweetener.
Explore the history of the sweetener (when it was developed, its composition).
Discuss safety and the sweetener that you have selected.
Examine the relationship between the sweetener that you have selected and obesity.
Required Software
Microsoft Office: Word
Use a personal copy or access the software at https://lab.devry.edu (Links to an external site.).
All Steps
SCI228 Nutrition, Health & Wellness w/Lab
Week 3 Lab
Introduction to Lipids and Protein
Lab Overview
Scenario/Summary
Welcome to Lab 3.
The goal of this assignment is to examine food available at fast-food establishments and examine dietary practices of the everyday consumer while reviewing key nutritional components.
Fast Food Menu Creation Overview
For this assignment, you have been asked to explore the nutritional value of menu items at a local fast-food restaurant. Using the available menu items, plan two meals: the healthiest meal possible and the unhealthiest meal possible. Both meals should include an entrée, a side, a beverage, and dessert.
Deliverables
Describe the healthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
In a Word document, please answer and discuss the following questions.
Describe the unhealthy meal that you have created from the fast-food restaurant using the nutritional value of menu items.
Name the restaurant, and then write a nutritional analysis of the meal you have created. (Explain all of the nutrients found in the meal, like carbs, protein, fat, and some essential vitamins and minerals.)
Discuss your reaction to the analysis–make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if your meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc.). Please make sure this section is as detailed as possible.
How will this information affect your future food choices? Make sure to explain why you will or will not eat this meal again, and support your answer with the information found in the above sections.
SCI228 Nutrition, Health & Wellness w/Lab
Week 5 Lab
Water: An Overlooked Essential Nutrient
Lab Overview
Scenario/Summary
The Week 5 Lab is a fun opportunity for you to evaluate the benefits of sports drinks versus water.
Deliverables
The title of your presentation is “Water: An Overlooked Essential Nutrient.” A law firm has requested that you introduce yourself, explain why you are at the firm, and discuss the value of hydration. Once those elements have been addressed, the goal of this Lab is to create an essay or handout that compares water, Gatorade, and Powerade on the following categories.
Daily recommendations
Nutrient content
Varieties/sources
Cost
Advantages of consumption (include research reviews)
Safety levels
Disadvantages of consumption (include research reviews)
Conclusion
Ultimately, you need to make a recommendation on which beverage meets the needs of the law firm, and you need to back your recommendation with three pieces of evidence.
SCI228 Nutrition, Health & Wellness w/Lab
Week 6 Lab
Introduction to a Healthy Body Weight and Disordered Weight Behaviors
Lab Overview
Scenario/Summary
To Assess Your Own Body Weight and Develop a Diet and Exercise Program.
Deliverables
Part 1
Define BMI: You must define BMI, though not just with a general definition indicating its relationship to height and weight. Please also do not forget to define the actual term BMI!
Part 2
Calculate BMI: Many students use an automated calculator to complete this part of the assignment. I will deduct points if I do not see the actual math calculations. Please include all stages of the math calculations associated with determining your BMI.
Part 3
Compare/Contrast BMI & Individual Plan: There are three sections to this part of the assignment, and for the first part, you need to designate where your BMI falls according to the standard tables (underweight, normal, overweight, obese). In the second part of the assignment, you need to develop a dietary plan for your BMI value, and for the most part, you need to be as detailed as possible. Basically, I would like to see a “day in your life” according to where your current BMI falls. You need to include how many calories you plan on taking in and why, and you also need to develop a day’s worth of eating with specific foods and portions. As far as the exercise plan, again, you need to be as specific as possible. The goal of this section is to develop a plan that incorporates all of the components of a sound fitness program (flexibility, endurance, strength training, body fat, and cardiovascular), as well as discuss specific exercises that you plan on doing. Basically, the goal is to produce a weekly plan, with specific exercises, that has all of the components of a sound fitness plan.
SCI228 Nutrition, Health & Wellness w/Lab
Week 7 Lab
Introduction to Lifecycle Nutrition & Chronic Disease
Lab Overview
Scenario/Summary
Students will select one lifecycle.
Prenatal
First year of infant’s life
Toddler
School age
Adolescence
Adult
Lactating female
Mature adult
Deliverables
Once a lifecycle has been selected, you will do the following three things.
Describe the lifecycle and the age to be in that lifecycle.
Describe nutritional challenges associated with that particular lifecycle.
Develop a diet specifically tailored to that stage of life (make sure to include all of the macronutrients [percentages of carbs, fats, and protein]), and explain the rationale. Do not forget to discuss specific nutrients that may be of concern during this particular lifecycle and elaborate on the reasons behind the issues and challenges associated with various nutrients.
*All things will be considered when grading, including calories, types and amounts of food, inherent challenges associated with the particular lifecycle, and solutions.