...Visualizing Contemporary Nutrition Melissa Morrison SCI/220 7/31/12 Dennis Messmer Visualizing Contemporary Nutrition The business of providing or obtaining nourishing food necessary for health and development is defined as nutrition. Many people feel the benefits of essential nutrition would be positive for our daily lives. As ageing begins, individual needs constantly change; therefore nutrition is essential in order to stay healthy and get needs met.”Nutrition includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food substances ” (Gordon M.Wardlaw,PH.D.,Anne M.Smith,PH.D.,R.D.,L.D, 2011, pp. 2-3). What is the connection between nutrition and health? Good health is primarily dependent upon good nutrition. The human body needs food as a good source for health and nutrition, although poor nutrition and an un-balanced diet can put a person at greater risks for diseases while cutting life span. Having knowledge about food, nutrition, and a healthy diet will offer understanding to make good choices on how to live healthier. Lifestyle is a major connection between nutrition and health. Certain aspects of lifestyles can affect genetics to the point of being genetically prone to things such as diabetes, hypertension, cancer, and even heart disease. A great rule of thumb to live by is,” The change begins within”. The Six Classes of Nutrients While engaging in daily functions, humans are motivated by energy made from...
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...Food Safety Bulletin Charity Wilson SCI/220 May 2, 2011 Professor Zam Poller Food Safety Bulletin Consumers in Hawaii want safe food, but how can the public be safe if there is a gap between the amount of regulation food purchasers’ want, and the food safety rules that farmers are willing to implement. On the heels of the recent drastic rise in food-borne illness, food safety is on everyone’s minds. Here in this food safety bulletin are some common safety issues related to food purchase, storage, and presentation. In addition, some illnesses or problems the safety issues may cause, ways to prevent food-borne illness, and some recommendations to sources of nutritional information to help educate the public about appropriate food safety. The public (consumers, food service workers) needs to be aware of where our food comes from and how the food is processed and handled. More important, we need to be sure those animals from which are food is made are being raised in clean, safe living conditions. In addition, people should buy food with proper packaging and labels (brand names, trademarks), together with place of origin and quality. To start, we live in an infectious world, and present are many chances for food to become tainted as it is produced and prepared. Food-borne illnesses are results from consuming foods or beverages, which have been contaminated with germs. Meat and poultry can become contaminated in the course of slaughter by contact with small amounts...
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...3 Day Food Intake Jennifer Irizarry SCI/220 – Human Nutrition October 28, 2015 3 Day Food Intake For the last three days I was asked to record my daily food intake and analysis how protein, carbohydrates and lipids played a role in my health and what there functions are. This was intended to broaden my view of what a healthy lifestyle consists of and how to properly achieve it through a variety of food groups. The recorded data also helped zero in what my good and not so good eating habits and adjust them as needed to maintain a health and balanced diet. So for this purpose, I tried eating a variety of foods over the course of the three days Eating Log Comparison Day one, for breakfast, my meal consisted of pancakes topped with syrup and butter, a side of simple southwestern style hash browns, with a tad bit of salt for seasoning and two lean turkey bacon strips. For lunch I had a simple plate of spicy thai noodles (pad thai) with steamed vegetables. For dinner, I went a little overboard with a southern tsunami cream cheese sushi roll with salmon and a California sushi roll. After reviewing the results, I noticed that my protein intake was at 43g, which is below the recommended DRI range of 57-201g per day, carbohydrates were at 218g, which again is below the recommended DRI range of 259-374 g and my total lipids of 45g intake was also below the recommended DRI of 51-89 g. This information put my eating habits into perspective. I noticed I was not eating balanced meals...
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...Personal One-Day Intake Log University of Phoenix SCI / 220- Human Nutrition SB09ELEC08 University of Phoenix Material Personal One-Day Intake Log Name: Activity #1 Use the table below to describe the functions and sources of each macronutrient. You also need to describe the relationship each macronutrient has with health, illness, and death. | |Major Physiological Functions |Sources |Relationship with Health, Illness, and Death| |Carbohydrates |Glycogen a carbohydrate made of multiple units|The food components with the highest % of |Health: Whole-grain breads and cereals have | | |of glucose with highly branded structure. It |calories from carbohydrates are table sugar, |greater health benefits than refried and | | |is the storage form of glucose in humans and |honey, jam, jelly, fruit and plain baked |processed forms of carbohydrates. | | |is synthesized (and stored) in the liver and |potatoes, corn flakes, rice, bread, milk, |Illness & Death: Regular intake of | | |muscles. Carbohydrates are a main fuel source|yogurt, beans and nuts. . |carbohydrate is important, because liver | | |for some cells, especially those in the brain,| ...
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...Food Intake – 3 Days Robert Claudio SCI/220 Human Nutrition 19 de enero de 2011 Prof. Angela Del Toro Nieves Abstract This paper is intended to explain my nutritional endeavor for the past three days. I will be providing different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in an everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups. In this essay the resources utilized where provided by the educational institute with the purpose of facilitating my research objectives. Food Intake – 3 Days In my recorded daily intake the foods that provided protein were beef, turkey, chicken and beans. All of the foods mentioned before provided lipids. The recorded protein, carbohydrates and lipid intakes were above the recommendations of my DRI. Since they were too high I would recommend eliminating the beef and any parts of the chicken and turkey which have excess fat. I would add more lean meats and organically proteins. Surely I would eliminate any high fat foods, emphasize in low fat – low carbohydrate foods like vegetables and salads. I ate both complete and incomplete proteins, but combining both they provided a complimentary asset of proteins. This is very important, “any protein that is incomplete on its own but may become complete when combined with other proteins to provide all of...
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...Food Intake – 3 Days Edgar Burgos Cruz University of Phoenix SCI/220 Human Nutrition September 12, 2013 Prof. Pierre Edvrard Pharel Food Intake – 3 Days During this week, I Edgar Burgos had to conduct a food intake for 3 consecutive days. This paper will describe my nutritional endeavor for the past three days. I will provide different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in my everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups. During the 3 days food intake, I ate chicken, steak, beans, eggs and turkey which provided proteins. For carbohydrates I had: wheat bread, potatoes, lettuce, carrots, milk, apples, pasta, and white rice. Finally for lipids I had: vegetable oil, olive oil, regular butter and olives. My recorded protein, carbohydrates and lipids intakes are high compared to the recommendations of the Dietary Reference Intake (DRI) for my body measurements. The DRIs are recommendations for the amounts of energy, nutrients, and other food components that healthy people should consume in order to stay healthy, reduce the risk of chronic disease, and prevent deficiencies (Grosvenor & Smolin, 2012). Since my carbohydrates, lipids and proteins are high, I recommend eliminating the steak and any parts of the turkey and chicken which produces excess of fat. I would add more organically proteins...
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...(06/22/2011) SECTION 2: PROGRAM REQUIREMENTS SUMMARY CREDIT SUMMARY REQUIRED APPLIED DEFICIENT Maximum Lower Division Credits 75.0 69.0 0.0 Minimum Upper Division Credits 45.0 51.0 0.0 120.0 120.0 0.0 CREDIT TOTALS SECTION 3: REQUIRED COURSE OF STUDY GRADE REQUIRED APPLIED DEFICIENT Required Course of Study 63.0 63.0 0.0 Introductory Course 3.0 3.0 0.0 3.0 3.0 0.0 3.0 3.0 0.0 3.0 3.0 0.0 3.0 3.0 0.0 GEN/200 FOUNDATIONS FOR GENERAL EDUCATION AND PROFESSIONAL SUCCESS (LD) (3.0 credits) C Communications BCOM/275 BUSINESS COMMUNICATIONS AND CRITICAL THINKING (LD) (3.0 credits) D Business Information Systems BIS/220 INTRODUCTION TO COMPUTER APPLICATIONS AND SYSTEMS (LD) (3.0 credits) C Management I MGT/230 MANAGEMENT THEORY AND PRACTICE (LD) (3.0 credits) B+ Accounting I AC 201 PRINCIPLES OF ACCOUNTING I (LD) (3.0 credits) B NOTE Page 1 of 4 This audit provides an official summary of your applied and deficient credits as of the run date and time listed above, but is subject to change. Please review the courses, credits and other degree information provided. Please note that the specific courses in Section 3, 4, and 5 may be printed under slightly different headings than those contained in your Enrollment Agreement/Disclosure Agreement. If you have any questions or feel there is a discrepancy with your record, please contact...
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... |SCI/220 Version 7 | | |Human Nutrition | Copyright © 2012, 2010, 2008, 2006, 2005, 2004 by University of Phoenix. All rights reserved. Course Description This course introduces the basic concepts of food and nutrition to highlight ways that students can integrate good nutrition into their lifestyles. Principles of digestion and absorption, the function of nutrients, lifecycle nutritive needs, disease prevention, diet modifications, and weight management are covered. Practical application of these principles to the students’ lives is emphasized. 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 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. (2012). Visualizing nutrition: Everyday choices (2nd...
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...Food Intake Daniel Catura SCI-220/Human Nutrition January 26, 2011 James A. Davis Food Intake The iProfile Journal entry I entered is for the day of Tuesday, January 25, 2011. The food and drink I consumed on Tuesday is like that of an average day for me with the exception of the alcohol I drank in the evening. I had an everyday breakfast of hash browns, eggs, bacon, and toast. I also drank a cup of orange juice and two cups of two percent milk. I do not usually eat at fast food restaurants, but for lunch I went to Long John Silver’s, where I ordered a number three off the restaurant’s menu. A number three includes two hush puppies, one fish plank, one chicken plan, French fries, and a medium soft drink. When I arrived home I promptly started preparing dinner that included a salad, pasta with sauce, and sausage. The salad was made of lettuce, tomatoes, onions, carrots, and cucumbers. I also used regular Italian Salad dressing. For the main course, I boiled Rigatoni, and topped off with Ragu pasta sauce. I added onions and mushrooms to the sauce. As for the side, I grilled two pork sausages. The beverage that accompanied dinner was a 20-ounce of Coca Cola. After dinner I went to a bar with my fiancée. At the bar I had two Captain Morgan’s Rum and Cokes and three Bud Lights. Before I inputted the consumption of food onto the iProfile site...
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...Food Safety Announcement Reginald Alan Guest SCI/220 June 20, 2013 Jeff Housman This is a public announcement for the community of Beer town. There is a drastic rise in food borne illnesses spreading throughout the community of local farmers who supply their own farm animal and residents who purchase dairy products and meats. We as a community are not aware of the many ways that the community can prevent food borne illness. Many problems can be very easily prevented, if we all follow a few safety guidelines and instructions from the CDC, FDA, and the local Health Department. There are many safety issues when purchasing, storage, and presentation of many meats and dairy products. One of the biggest safety issue is washing hands thoroughly with warm water and soap before handling of meat poultry, and seafood’s. Never wash meats, washing raw meat and poultry can help bacteria spread because juices may splash onto your sink, and countertops. Always make sure washing the cutting boards, dishes, and utensil after uses will help with cross contamination. Whenever, you are purchasing groceries at your local supermarket, always separate ready to eat foods and raw meat or poultry in the shopping cart, shopping bags, and your refrigerator. While preparing and handling foods at home also consider placing raw meat or poultry from dripping onto other foods by placing it in sealed containers or sealed plastic zip lock and placed in the freezer In preparation (cooking) many people...
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...Food Safety Bulletin Tracy Marzno University of Phoenix Human Nutrition SCI/220 March 31, 2013 Food Safety Bulletin The Miller Times Iowa hatchery linked to salmonella outbreak Local illnesses linked to Iowa hatcheries eggs By William Miller Staff Reporter, The Miller Times Posted: March 9, 2011 In the past week, there have been approximately 30 patients with symptoms of salmonella. Local physician Dr. Donald Kruglet said “ Among the 30 patients only five were hospitalized, 3 elderly males, 1 elderly female, and 1 one child age 6” all other patient were treated and released. The reason for the hospitalization was because of dehydration and low immune system. Department of Public Health and Environment are recalling eggs purchased at the following stores, Safeway, Edwards Market, and Wal-Mart. All local markets are informing customers who purchased eggs from their facility may have infected egg products (The Denver Post, 2010). Anyone who has bought eggs can return the uneaten portion to the store for a full refund, the health department stated (The Denver Post, 2010). To make local residents more comfortable with the outbreak the Miller Times will present basic information to bring awareness to the infection. What is Salmonellosis? Color-Enhanced scanning election Micrograph showing salmonella (red) invading cultured human cell (The Daily Beast, 2010) Salmonellosis is an infection from bacteria call Salmonella. Salmonella can develop...
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...SCI 220 chapter 1 What is a definition for nutrition? Nutrition is the science that links foods to health and disease. Play audio for this term What does the subject of nutrition include? The subject of nutrition includes the processes by which the human organism ingests, digests, absorbs, transports, and excretes food substances. What is the benefit of food to the body? Food provides the energy in the form of calories as well as the materials needed to build and maintain all body cells. What is the benefit of nutrition to the body? Nutrients are the substances obtained from food that are vital for growth and maintenance of a healthy body throughout life. What is one classification of nutrients? Nutrients can be classified as essential or nonessential What is an essential nutrient? An essential nutrient is a nutrient that the body either cannot synthesize on its own or cannot make an adequate amount of, and must be provided by the diet because it is necessary for the body to function properly. What criteria must be met for a nutrient to be considered "essential?" For a nutrient to be considered essential, it must meet the following criteria: 1) At least one specific biological function of the nutrient in the body must be identified. (2) Omission of the nutrient from the diet must lead to a decline in certain biological functions, such as production of blood cells. (3) replacing the omitted nutrient in the diet before permanent...
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...VINCENNES UNIVERSITY CATALOG Vol. LXIX August, 2010 No. 61 A COMPREHENSIVE TWO-YEAR COLLEGE OFFERING ASSOCIATE DEGREES IN THE LIBERAL ARTS, SCIENCES, EDUCATION, ENGINEERING, AND TECHNOLOGY AND OFFERING BACCALAUREATE DEGREES IN SPECIALIZED AREAS Accreditation The North Central Association of Colleges and Schools 30 North LaSalle Street, Suite 2400, Chicago, IL 60602 (312) 263-0456 www.ncacihe.org FAX 312-263-7462 Accreditation Review Council on Education in Surgical Technology and Surgical Assisting American Bar Association American Board of Funeral Service Education American Health Information Management Association Association of Collegiate Business Schools and Programs Commission on Accreditation of Allied Health Educational Programs Commission on Accreditation in Physical Therapy Education Federal Aviation Administration Higher Education Coordinating Board of the State of Washington Indiana State Board of Nursing Joint Review Committee on Education In Radiologic Technology National Alliance of Concurrent Enrollment Partnerships National Association of Schools of Art and Design National Association of Schools of Theatre National League for Nursing Accrediting Commission Printing Industries of America, Inc. Approved for Veterans Membership The American Association of Community Colleges Aviation Technician Education Council The Council of North Central Two Year Colleges The Higher Education Transfer Alliance The National Academic Advising Association The North Central Association...
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...Nutritional Needs Theresa Cooper SCI/220 (BSDF1ICOY4) 10/6/2015 University of Phoenix Nutritional Needs Nutrition is the major intrauterine environmental factor that alters expression of the fetal genome and may have lifelong consequences. This phenomenon, termed “fetal programming,” has led to the recent theory of “fetal origins of adult disease.” Namely, alterations in fetal nutrition and endocrine status may result in developmental adaptations that permanently change the structure, physiology, and metabolism of the offspring, thereby predisposing individuals to metabolic, endocrine, and cardiovascular diseases in adult life. Animal studies show that both maternal undernutrition and over nutrition reduce placental-fetal blood flows and stunt fetal growth. Impaired placental syntheses of nitric oxide (a major vasodilator and angiogenesis factor) and polyamines (key regulators of DNA and protein synthesis) may provide a unified explanation for intrauterine growth retardation in response to the 2 extremes of nutritional problems with the same pregnancy outcome. There is growing evidence that maternal nutritional status can alter the epigenetic state (stable alterations of gene expression through DNA methylation and histone modifications) of the fetal genome. This may provide a molecular mechanism for the impact of maternal nutrition on both fetal programming and genomic imprinting. Promoting optimal nutrition will not only ensure optimal fetal development, but will also...
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...Health and Nutrition Worksheet Human Nutrition SCI/220 University of Phoenix Health and Nutrition Worksheet 1. What is nutrition? Why is nutrition essential to our daily lives? According to the Free Dictionary by Farlex, Nutrition is the process of nourishing or being nourished, especially the process by which a living organism assimilates food and uses it for growth and for replacement of tissues. Nutrition is also the science or study that deals with food and nourishment, especially in humans. As well as a good source of nourishment; food. Why is nutrition essential to our daily lives? Being without an essential nutrient or not having as part of our regular diet is often linked to specific illnesses and chronic diseases. For example, high blood pressure, brittle bones, and various forms of cancer. 2. What is the connection between nutrition and health? No matter how hard we try to ignore it, this old adage still rings true. “You are what you eat”. Good health is largely dependent on good nutrition, so much so that doctors trace many physical and emotional ailments back to a diet deficient in vitamins and minerals. Food is the primary source for health and nutrition, although vitamins and supplements act as substitutes. Many medicines and drugs designed to improve health contain synthetic replicas of enzymes and chemicals found in nutrient-dense foods. A well-balanced diet that offers consistent health and nutrition is often extolled for encouraging...
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