... | | |College of Natural Sciences | | |SCI/241 Version 6 | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly...
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...students to the world of human nutrition. Students examine the components included in a healthy, balanced diet, and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include: the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students/learners will be held responsible for understanding and adhering to all policies contained within the following two documents: • • University policies: You must be logged into the student website to view this document. Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley & Sons. All electronic materials are available on the student website. Please make sure you review each week’s Overview Post for specifics on grading!! Bolding Syllabus 2 SCI/241 Version 6: 6.18.2012 – 8.19.2012 Week One: Fundamentals of Health and Diet Details Objectives 1.1 Identify how nutrient intake affects current and future health. 1.2 Identify the six...
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...HLT 205 WEEK 6 COMPLETE LATEST To purchase this tutorial visit here: http://wiseamerican.us/product/hlt-205-week-6-complete-latest/ contact us at: SUPPORT@WISEAMERICAN.US HLT 205 WEEK 6 COMPLETE LATEST HLT 205 Week 6 Topic 6 Discussion 1 Define health care disparities. Where and how do they exist? Identify at least three contributing factors. How could we change this? Make sure to use a reference to support your response. HLT 205 Week 6 Topic 6 Discussion 2 Describe the historical aspects and methods for identifying underserved populations. Discuss how you would improve these methods, track a population’s progression, and/or determine whether a population is no longer underserved. HLT 205 Week 6 Assignment Benchmark Assignment: Disparity Analysis Chart Details: This is a benchmark assignment. As a health care professional, it is important not only to be aware of underserved populations but the similarities and differences among these populations. In this assignment, you will create a chart in Microsoft Word that profiles two minority populations, which can be selected from the options on the Office of Minority Health (OMH) website: The Office of Minority Health The Office of Minority Health The Office of Minority Health http://minorityhealth.hhs.gov/omh/browse.aspx?lvl=2&lvlid=26 Your profile for each population needs to contain information for the following categories: 1. Demographics: How large is the group’s population size within the United States? What...
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...The Bread and Butter Diet Tammy Gilbert BIO 123 Nutrition Cecil College The Bread and Butter Diet What more could a person want when dieting than a slice of bread with butter on it? Well, the Bread and Butter diet not only offers, but requires, the dieter to eat three slices of bread per day plus a teaspoon of butter with each. What a dream come true for most people who are looking to lose weight and still have their bread and eat it too! Here is another fad diet that promises quick results and easy weight loss that appears to be almost effortless. Although it is unclear how the diet plan originated, nevertheless, it is particularly popular because it permits the dieter to eat foods that are often restricted, even forbidden, in most fad diets. At first glance, it is easy to get excited about this diet and its many food choices, however, that quickly dissipates upon a closer analysis of the caloric restrictions that have to be followed. The typical plan consists of eating three low calorie meals a day with each having a slice of bread and a pat of butter (one teaspoon) during the meal. To keep it interesting, the bread can be interchanged with different varieties such as rye, bagels, multigrain, whole wheat, and tortillas just to name a few (Bailey, para 2). The diet plan is simple and easy to follow- without a complicated menu or sophisticated recipes to follow. However, it is basically molded around a crash diet concept – lasting only four days -...
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...Proposal for Qingyuan Fast Food Restaurant Opening Project Prepared Expressly for Mr. Jason Lee ( Qishuan Li) Director Xiang Zhou Branch Office China Construction Bank Prepared by: Tel: Fax: E-mail: Date: Table of contents Executive Summary 2 Introduction 3 Proposal 3 Findings 3 Strength 4 Opportunities 4 New Premises 4 Services 5 Facilities 5 Cost Breakdown 5 Benefits 6 Schedule 8 Risks and Management Plans 8 Conclusion 10 Appendixes 10 The analysis of the business 10 Customer Profiles 11 Focus Groups 11 SWOT Analysis 12 Strengths 12 Weaknesses 12 Opportunities 13 Threats 13 SMART Analysis 13 Action Plan 14 Activity Flow Chart 16 Project Costs 16 Stakeholder Analysis 17 Risk Analysis and Management Plan 18 The Project Framework 19 Executive Summary Chinese people attach great importance to “eating”. We can know it by the saying “Bread is the staff of life”. China's dishes highly stress on its color, aroma, taste, shape and meaning. As a result, many Chinese come to overseas and make their living by opening restaurants, which has become the fundamental settlement in the world. Similarly, opening various styles of restaurants in the domestic cities of the appropriate location is a great business opportunity. Based on this, a great business opportunity is to open a fast-food restaurant, named Qingyuan Fast...
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...24-hour logs of your activities. These should be the same two days on which you record your food intake! 3) Generate an eating plan and analyze your food intake and physical activity according to MyPlate online (www.myplate.gov). 4) Go to “My Reports,” provide the info requested, and print out your food intake and physical activity along with your personalized plan. 5) Using your results, evaluate the quality of your food intake and your activity level. Detailed directions: 1) On the diet logs attached, record everything you eat in two 24-hour periods, carefully noting amounts. Remember to keep track of beverages and condiments, too. The more accurate you are in recording amounts, the more accurate your analysis will be. For help in judging portion sizes, you can use the “Size Up Your Servings” handout available in the Oncourse Resources folder (i.e. 3 oz of meat is like a deck of cards…). 2) On the activity log attached, write down every activity you do beginning at 7 a.m. on one day and ending at 7 a.m. the following day. Remember to include all activities of daily living such as dressing, showering, driving a car, reading, etc. Include work and recreational activities, and include weekly activities that don't occur every day. The log gives you an example of how to convert weekly activities into hours/day. 3) Generate and eating plan and analyze your diet according to the SuperTracker https://www.choosemyplate.gov/SuperTracker/ Look on the right side of the page...
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...Three Day Diet Analysis Karen Proctor SCI/241 January, 13, 2013 Timothy Baghurst The Choose My Plate website provided by the U.S. government provides a way to plan, track, and compare meals based on the nutrients needed by the individual. Using the Super Tracker to track my food for the last 3 days and comparing it to what should be eaten was an eye opening experience. My eating habits at this time include eating quite a bit of fast food and prepackaged food. I skip breakfast most mornings and have only a cup of coffee. I may eat a piece of fruit and then I work 3 or 4 hours before I get a snack of maybe a piece of fried chicken from KFC and a biscuit. Later, I may drink a cup of tea and by the time I make it home after 6 p.m., I usually eat until I go to bed. I eat chips and dip, candy, cookies, and more fruit, if I have it. I know this is not a healthy diet and I plan to use the food tracker to continue to track my meals and make healthier choices. The recommendations I received from the Super Tracker included a diet of no more than 2000 calories a day. My plan included less than 258 calories from empty calories ounces a day of grains, including substituted whole grains for refined grains at least half the time. I am to eat 2.5 cups of vegetables a day, including dark green, red, and orange vegetables such as spinach, broccoli, and carrots. Two cups of fruit a day are included in my meal plans. The Super Tracker recommends using a wide variety of fruit, by...
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...pounds over the next twelve weeks or three months. In order for Jamila to meet this goal she must burn approximately 6,000 calories a week. Jamila will need to work out twice a day to achieve this goal. In the morning, Jamila will start with an active stretch before she starts her cycling class. She will burn approximately 150-180 calories from actively stretching (Rifkin, 2011). Then she will take a cycling class for 30 min. She will burn approximately 400 calories from this class. In the evening her workout routine will consist of various workout routines. Before Jamila starts her workout routine in the evening she will need to stretch. Jamila will get the ultimate stretch by participating in 30 minutes of hot yoga. She will burn approximately 350-400 calories from hot yoga (Gronot, 2011). Then Jamila will run on the treadmill for approximately 60 minutes. If she runs at approximately 9 mph she will burn approximately 1,020 calories (Weeks, 2011). Once she has completed her running she will stretch out her running muscles to ensure she does not get sore. During her stretching routine she will burn approximately 150-180 calories (Rifkin, 2011). She will do these workouts everyday M-F. On Saturday she will incorporate weight training instead of cycling in the morning. This will allow for muscle growth to occur slowly so she can continue to lose weight and not gain muscle mass. On Sunday Jamila will rest to let her body recuperate for the next week. The items listed above are...
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...3/25/13 Example Argumentative Essay on Dieting and Exercise US Toll-free: 1-800-235-4105 International customers: 1-845-228-8552 click here to view all our phone and fax numbers Send email: support@privatewriting.com Select Assignment Type: HOME ESSAY WRITING DISSERTATION TERM PAPERS GHOST WRITING PLACE ORDER Essay Number of Pages: 1 1 page(s) (250 w ords) EXAMPLE ARGUMENTATIVE ESSAY ON DIETING AND EXERCISE Avg. score 0.00 based on 0 opinions / 44108 view s total (65 today) Random F.A.Q. I have written my assignment, but before I hand it in, would you be able to proof read and tell me if I have done it correctly. We would be glad to proofread your assignment, please feel free to visit our order page or contact us via email with assignment criteria if unsure. When placing an order, make sure you choose "proofreading" in the "Academic Level" section. View all questions Deadline is in: Two Weeks Complexity Level: High-School Level April 7, 2013 Good exercise and diet are key aspects not only in appearance b ut in living long, healthy lives. Subtotal: 11.49 $ USD Diet and Exercise to Stay Healthy Discounts available. See our discount table Good exercise and diet habits are key aspects not only in appearance but in living long, healthy lives. One may look fabulous, both fit and healthy, while being just as unhealthy as an obese person. The exact opposite is true, also. A person may be a little overweight but have a healthy heart and...
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...the healthy eating practices unto their children. This study did not support the theory that children model adult eating behaviours on their own. Parental Influence: Implications for the Prevention Of Early Childhood Obesity Some researchers in public health have concluded that the problem of early childhood obesity has reached near-epidemic proportions (Deckelbaum & Williams 2001; Puhl & Latner 2007). The problem of early childhood obesity and overweight appears to be on-going without implementation of early detection and prevention strategies (Stegelin 2008). The causes most commonly identified with the increase in early childhood obesity are inadequate physical activity, sedentary lifestyle, and poor diet (Campbell et al. 2006; Ebbeling, Pawlak & Ludwig 2002). Prior to 1990, early childhood obesity was largely viewed as a personal problem with the greatest responsibility falling on the parents and their children...
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...|Taylor, B. M. (2010). Introduction to management science (10th ed.). Upper Saddle River, NJ: Pearson/Prentice Hall. | |Treeplan add-on for Excel. This software is available in the Open Lab at Strayer campuses, and can also be downloaded from the textbook's | |companion Website. http://wps.prenhall.com/bp_taylor_introms_10/112/28870/7390752.cw/-/7390754/index.html | | | |COURSE DESCRIPTION | |Applies quantitative methods to systems management (Decision Theory), and / or methods of decision-making with respect to sampling, | |organizing, and analyzing empirical data. | |COURSE OUTCOMES | |Upon the...
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...December, 2009 Feeding frequency effect on growth performance, feed utilization and economic viability of Clarias gariepinus fingerlings and juveniles were studied under natural photoperiods of 12/12 h light/dark cycle using a complete random design. Triplicate group of 10 fish with an initial mean weight of 8.5 ± 0.1 g and 34.3 ± 0.1 g respectively per tank (measuring 52 x 33.5 x 21 cm). A commercial feed (COPPENS) with crude protein of 42% and ether extract 12% was fed for 8 weeks over four feeding frequencies studied (once, twice, thrice and four times). Mean weight gain, relative growth rate and the specific growth rate were all significantly different (P < 0.05) across feeding levels except at thrice and four times feeding levels. The feed conversion ratio was lowest on three times a day feeding level both for the juvenile and fingerling (0.66 and 0.73, respectively). Although net profit value, in both juvenile and fingerling group are not significantly different, the investment cost analysis and the gross profit between fish fed thrice and four times are equally not significantly (P > 0.05) different. The results of this experiment, both at the juvenile and fingerling stages indicate that fish could be fed three times a day with maximum growth and profit. Key words: Feeding frequency, feed utilization, growth, economic viability, Clarias gariepinus. INTRODUCTION One problem facing fish culturists is the need to obtain a balance between rapid fish growth...
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...Kimintang Sidibeh BI 213 Three Day Diet Analysis According to the food pyramid, my diet is horrible considering what I have consumed in these 3 days. It shows that I need to start eating more, and better quality foods. My sugar intake is too high and should be reconsidered. Possibly I could swap out processed sugars for natural sugars; such as in fruit. It is obvious from the records I have provided that I do not take in as much (if any) fruit that one should be consuming on a daily basis. Thus, not only am I depriving myself of vitamins, I am also depriving myself of the fiber needed in order for my digestive system and metabolism to work as necessary. I will have to incorporate more whole grains with fruit and vegetables to act as roughage, as going to the bathroom proves difficult for me- most likely this is why. I was astonished by how many carbohydrates I take in too. Eating a lot of carbs can add to the blockage/ movement in the bowels so I need to consider decreasing the TYPE of carbohydrates that I eat, cutting out white and processed breads and grains, replacing them for whole grains and wheat products. The only milk I intake is with my coffee and tea. Although I have four hot beverages a day with around 2 tablespoons of dairy, I am aware that this is no-where near the recommended 2 cups a day. On a good note however, I do not drink many sugary drinks at all- if any. Coffee, tea and water are my staple liquids therefore the sugar that I eat equals out...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...Weight Watchers International Inc. Muhamet Dervishi BA 422W Table of contents Exeutive summary…………………………………………………………………………………………………………………….3 History and Background……………………………………………………………………………………………………………4 Probems…………………………………………………………………………………………………………………………………..5 Strategic Analysis……………………………………………………………………………………………………………………..6 Overview of SWOT………………………………………………………………………………………………………………..6-7 Alternative Solutions…………………………………………………………………………………………………………….7-8 Conclusions……………………………………………………………………………………………………………………………..8 Work Cited………………………………………………………………………………………………………………………………9 Executive Summary Weight Watchers International, Inc. was born in 1961 by Jean Nidetch (incorporated in 1963) who had found herself constantly on a diet but never losing any weight. Knowing she needed more she attended a diet seminar. Ms. Nidetch lost 20 pounds after the seminar, but soon found her motivation dwindling. She invited some friends over who sympathized with her battle of the bulge and they began to share with the group their struggles with food. The group of women began to lose weight and within a short time Nidetch was hosting more than 40 people in her apartment for these support group meetings. Weight Watchers International, Inc. is an industry leader of weight loss and management services, serving 30 countries. Currently, over a million people attend over 40,000 meetings weekly throughout the world. Research shows that people who have...
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