Meal Planning for
Carbohydrates

Meal Planning for Carbohydrates
(20 Points)

Instructions

Please submit Meal
Planning for Carbohydrates Assignment here.

Part A

Please respond to the
following questions in complete sentences and paragraphs. This section should
be at least 200 words.

What is meant by the AMDR,
and what is this range for carbohydrates?

How does the type of
carbohydrate impact health?

What is one negative
health impact from carbohydrate intake?

What is one positive
health impact from carbohydrate intake?

Part B

Here is a sample one-day
menu for Mr. Brown. His doctor just told him to cut down on added sugars in
addition to increasing his fiber intake. He hopes to meet with a dietitian next
week, but in the meantime needs some help making these changes. List five
suggestions for Mr. Brown’s diet. Make sure to provide only changes that
address the meal planning goals mentioned above. Tell him which food(s) you
would have him omit and how you would replace these items. You may also change
portion sizes. Highlight (yellow only, please) or bold the item you are
changing. Then write the change next to that. You may make more than five
changes, but if you do so, you will only receive full credit when all changes
correctly match the assigned directions.

Breakfast

1 cup sugar-frosted flake
cereal

8 oz 1% milk

8 oz orange juice

2 scrambled eggs

Snack

1/2 peanut butter and
jelly sandwich (1 slice white bread, 1 TBSP Skippy peanut butter, 1 TBSP grape
jelly)

Lunch

8 oz tomato soup

6 Saltine crackers

1 turkey sandwich (3 oz
turkey, 2 slices white bread)

1/2 cup canned pears in
heavy syrup

8 oz grape juice

Snack

6 oz fruited yogurt,
sweetened

1 oz almonds

Dinner

5 oz BBQ chicken

1 medium baked potato
with 1 TBSP butter

1/2 cup cooked broccoli

8 oz cola

4 oz 1% milk

Snack

1/2 cup chocolate ice
cream

Start Date

Nov 7, 2016 12:00 AM

Due Date

Nov 13, 2016 11:59 PM

Assignment 2

Meal Planning for Lipids
(20 points)

Instructions

Please submit meal
Planning for Lipids Assignment here.

Respond to the following
questions in complete sentences and paragraphs. This section should be at least
200 words.

What is the AMDR for fat
in the diet?

What was your perception
of dietary fat before reading this week’s resources?

How has your perception
changed?

Below is a sample one-day
menu for Mrs. Smith. Her doctor just told her she is at risk for developing
heart disease since her cholesterol is a little high. The doctor has asked her
to meet with a registered dietitian to learn more about heart-healthy fats to
include and which unhealthy fats to avoid. She hopes to meet with a dietitian
next week, but in the meantime, she needs help making these changes.

List five suggestions for
Mrs. Smith’s diet. Provide only changes that address the goals with her meal
planning as mentioned above. Tell her which food she should omit and with what
you would replace it. You may also change portion sizes. Highlight (yellow only
please) or bold the item you are changing and then write the change next to
that. You may make more than five changes, but if you do, you will only receive
full credit when all changes correctly match the assigned directions.

Breakfast

8 oz. whole milk

8 oz. orange juice

2 fried eggs (fried in
butter)

2 slices sourdough toast
with 1 tablespoon butter

Snack

1/2 peanut butter and
jelly sandwich: 1 slice white bread, 1 tablespoon Skippy peanut butter, 1
tablespoon grape jelly

Lunch

8 oz. cream of tomato
soup

1 oz. potato chips

1 sandwich: 2 oz. turkey,
1 oz. salami, 2 slices white bread, 1 tablespoon mayonnaise

8 oz. grape juice

Snack

6 oz. fruited yogurt,
sweetened, whole milk

Dinner

5 oz. dark meat chicken,
fried

1 medium baked potato
with 1 tablespoon butter, 1 tablespoon sour cream, and 1 tablespoon bacon,
chopped

1/2 cup cooked broccoli
with 1 tablespoon butter

8 oz. cola

4 oz. whole milk

Snack

1/2 cup chocolate ice
cream

Start Date

Nov 14, 2016 12:00 AM

Due Date

Nov 20, 2016 11:59 PM

Assignment 3

Weight-Management Meal
Planning (30 points)

Instructions

Respond to the first part
using complete sentences and paragraphs. Show all math. Responses to the second
part can be provided as a list.

Note: Use complete
sentences, correct spelling and grammar, and well-written and organized
paragraphs. You are required to cite your course resources in these discussions
to show how you have applied what you have read. Grades will reflect how well
you have followed these guidelines. I am eager to see each individual’s
creativity in this discussion.

Part 1

Start by calculating your
BMI. Show your math. What is the classification? (Do not include commentary to
debate the accuracy of the classification of this value.)

Explain the acronym BMI.
What does it stand for? What does it measure? What values are associated with
it? Name one advantage to using BMI. Can you see any disadvantages to using
BMI? If so, what are they? Name two other methods for assessing body fat or
weight status. Provide at least one advantage and one disadvantage of each
method.

Next, calculate your EER
(estimated energy requirement). Use the correct equation below (male vs.
female)–these formulae were copied from the Week 6, Recommended Readings,
“Estimated Energy Requirements”).
Show your math.

If your BMI falls into
the classification of overweight or obese, the Mifflin St. Jeor equation is the
best choice (assuming no other clinical conditions that alter needs are
present). The St. Jeor has been determined to be the most accurate estimator of
energy needs in the presence of overweight or obesity. Regardless of your BMI,
calculate your needs using the Mifflin St. Jeor equation (shown below) for practice.
Note that there is one equation for men and one for women.

Compare the results from
the St. Jeor and EER equations (BMR = Basal Metabolic Rate).

BMR (men) = 10 × weight
(kg) + 6.25 × height (cm) – 5 × age (years) + 5

BMR (women) = 10 × weight
(kg) + 6.25 × height (cm) – 5 × age (years) – 161

How many calories must be
reduced in your diet to have a one-pound weight loss per week? Other than diet
restrictions, what else can be done to promote weight loss?

Part 2

Here is a sample one-day
menu for Mr. IwannaLoseweight. His doctor just told him that his BMI is 30.0
and he is at risk for developing some chronic diseases. The doctor has asked
Mr. IwannaLoseweight to meet with a registered dietitian to learn more about
healthy eating and how to reduce his caloric intake. Mr. IwannaLoseweight will
meet with the dietitian next week, so in the meantime:

Provide him with five
suggestions to promote weight loss.

Tell him which food you
would have him omit and then what you would recommend to replace it. You may also
change portion sizes. Highlight (yellow only, please) or bold the item you are
changing and then write next to it what changes you have made.

You are being graded on
five changes. If you wish to do more than five, you may, but remember that
anything extra must also be correct for the directions provided.

Breakfast

8 oz. whole milk

8 oz. orange juice

2 fried eggs

2 slices toast with 1
TBSP butter

Snack

½ peanut butter and jelly
sandwich: 1 slice white bread, 1 TBSP Skippy peanut butter, 1 TBSP grape jelly

Lunch

8 oz. cream of tomato
soup

1 oz. potato chips

1 sandwich: 2 oz. turkey,
1 oz. salami, 2 slices white bread, 1 TBSP mayonnaise

8 oz. grape juice

Snack

6 oz. fruited yogurt
(sweetened, whole milk)

Dinner

5 oz. dark-meat chicken,
fried

1 medium baked potato
with 1 TBSP butter, 1 TBSP sour cream, and 1 TBSP bacon, chopped

½ cup cooked broccoli
with 1 TBSP butter

8 oz. cola

4 oz. whole milk

Snack

½ cup chocolate ice cream

Start Date

Nov 16, 2016 12:00 AM

Due Date

Assignment 4

Credible and Reliable
Nutrition Sources (40 points)

Instructions

Perform a quick Internet
search, using Google or another major search engine. Select a search term
related to nutrition science (for example, diet, organic, sodium) and see what
kind of results you receive. When considering a term to select, think about
single words rather than phrases. In some cases your search term may contain
two words (for example, unsaturated fat). Avoid phrases like “which diet will
help me lose weight the fastest” or “top 10 foods to make me healthy.”

Write a short essay (at
least 250 words), using complete paragraphs and appropriate organization. Avoid
incomplete sentences or bulleted lists (except for your search term and how
many results were obtained). Check your spelling and grammar before submitting.
References are required in APA format.

Please provide the
following information (listed in bulleted form):

your search term

how many results you
obtained

Then review some of these
sources, going no further than three pages into the search result. Critically
evaluate the websites you have selected. Find one website that you consider a
reliable/credible source and one that you consider false, misleading, or
non-factual. Keep in mind that when searching for credible sources you should
also determine if your source would be appropriate to use as a scholarly
reference (to support your discussions and homework assignments). Please
provide the following for BOTH the credible and non-credible choices:

the name of the website
and the link

the author or group
providing this information

Is this a
reliable/credible source? If so, how do you know? OR Is this a non-credible
source? If so, how do you know?

What was the hardest part
about sifting through nutrition information?

Start Date

Oct 17, 2016 12:00 AM

Due Date

Oct 30, 2016 11:59 PM

Assignment 5

Dietary Analysis Project

Instructions

Attached are the
instructions and forms for the Project. First, download the PDF file with the
instructions and read them so that you get an idea of what the project entails.
Then, download the form you need to complete the project. If you have Microsoft
Word, download the .doc file and use the fill in forms feature on the document.
Submit your work in Assignments folder by submitting your project as an
attachment. If you do not have Microsoft Word, download the .pdf file. You will
need to do the food diary and tables by hand, scan them in as a PDF file, and
submit as an attachment in the Assignments folder. You must also type your
answers to the questions and submit them in the text of the assignment in the
Assignments folder. This project is due Sunday 11:59 pm ET of Week #6.

I am offering extra
credit on projects that are turned in early. For every day early, you will
receive one additional point to your project grade, up to 10 points. This does
not mean that you should rush to get your project in as soon as possible. Doing
so may result in a lower grade, even when the extra credit is considered. Also,
do not put off the other work for the class to get your project done. Again,
doing so could incur great losses in points than what you would earn in extra
credit.

If you have ANY questions
about the project, do not hesitate to email me.

Project

Food Diary:

Day 1

Day of the Week:
____________

Food/Beverage How Much
You Ate/Drank

Day 2

Day of the Week:
____________

Food/Beverage How Much
You Ate/Drank

Day 3

Day of the Week:
____________

Food/Beverage How Much
You Ate/Drank

Results:

Table 1. Calories and
Macronutrients (15 pts)

Average Eaten
% of Calories

Calories xxxxx

Protein g %

Carbohydrates g %

Dietary Fiber g xxxxx

Total Fat xxxxx %

Saturated Fat xxxxx %

Cholesterol mg xxxxx

Table 2. Micronutrients
(35 pts)

Mineral Average Eaten

DRI Vitamin Average Eaten

DRI

Calcium mg mg Vitamin A mcg mcg

Potassium mg mg Vitamin B6 mg mg

Sodium mg mg Vitamin B12 mcg mcg

Copper mcg mcg Vitamin C mg mg

Iron mg mg Vitamin D mcg mcg

Magnesium mg mg Vitamin E mg mg

Phosphorus mg mg Vitamin K mcg mcg

Selenium mcg mcg Folate mcg mcg

Zinc mg mgThiamin mg mg

Riboflavin mg mg

Niacin mg mg

Analysis:

1. (5 pts) Describe how typical of your daily
diet these three days were. Did you eat
as normal as possible? If not, why?

2. (20 pts) Calculate your energy needs using
either the Estimated Energy Requirements (EER) equation or the Harris Benedict
equation that you learned about during Week #6 of this class. You will need to convert your height and
weight to the appropriate units. Be sure
to include your work. How do your
calculated energy needs compare with the calories you consumed, on average, in
Table 1?

3. (10 pts) Calculate your RDA for protein in
grams per day using the recommendations provided in Today’s Dietitian article
from Week #3 of this course (the RDA is also found in the supplemental
activities for the week). If you believe
the RDA is not appropriate for you because you are an active individual, are
pregnant, or are breastfeeding, use those recommendations instead. Be sure to show your work. How does your average intake from protein in
Table 1 compare with your protein needs that you calculated?

4. (10 pts) Calculate how much fiber you should
consume based on the average calories you consumed in Table 1. Use the
recommendations discussed in Week #3 for your calculation (for easy reference,
refer to Week #3 supplemental activities).
Looking at Table 1, how does your average fiber intake compare with the
recommendations?

5. (10 pts) Based on Table 1, how does your
intake of saturated fat and cholesterol compare with the recommendations that
you learned about during Week #4 (for easy reference, see refer to Week #4
supplemental activities)? Include the
recommendations and your intake in your answer.

6. (15 pts) Looking at Table 1, are your average
percentage of calories for each macronutrient meeting the recommendations (from
Weeks #3 and #4 – for easy reference, see supplemental activities for those
weeks)? If not, which macronutrients are
outside the recommendations? Include the recommendations as part of your
answer.

7. (20 points) Looking at Table 2, compare your
average intake of the listed vitamins and minerals with the DRIs for those
nutrients. What vitamins and minerals
are you lacking and what vitamins and minerals are you get plenty of?

8. (50 pts) Describe what changes you would need
to make to your diet to better meet your recommendations for calories,
macronutrients, and micronutrients. Be
very specific! If you are lacking in a
nutrient, what can you do to increase your intake of that nutrient and if you
are getting too much of a nutrient and too much can be bad for you, what can
you do to reduce your intake of that nutrient.

9. (5 pts) What did you like and dislike about
ChooseMyPlate.gov?

10. (5 pts) Will you use ChooseMyPlate.gov in the
future? Explain.