... |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 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. All...
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...of Phoenix Nutrition is a very important part of life. Eating healthy requires that we change some of our current nutritional habits. Since week one, there have been a few minor changes in nutritional habits. For instance, now milk is more a part of the diet than before and grains have also seen an increase in the diet. In the first Food Diary Checkpoint, there was only a 0.1 cup of milk daily intake, while in the second Food Diary Checkpoint revealed that now there is an average intake of 1.5 cups of milk. Also, because of the incorporation of oatmeal into my diet there has been an increase in fiber. However, most of the results from the second Food Diary Checkpoint show that my diet basically consists of most of the same foods as before, foods that are low in nutrient density. For instance, in the 1st Food Diary Checkpoint, the diet still includes 2 waffles for breakfast instead of cereal. As aforementioned, oatmeal is now a part of my breakfast, but most foods in my diet have remained unchanged. Therefore, the results of the diet still compared quite poorly to the recommendations received from the Food Guide Pyramid. Moreover, for some food groups there were still less than 1% of the servings recommended. The totals indicated that there is an unsatisfactory consumption of the foods recommended by the Food Guide Pyramid. Primarily, there still needs to be an increase in milk intake and an increase in fruits and vegetables. There is only a 1.5 cup serving...
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...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 different classes of nutrients & their functions. 1.3 Use the ChooseMyPlate and DRI recommendations as a tool for...
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...Descriptive research analysis was used to investigate which labeling attributes consumers consider significant when choosing 100% fruit juices, and to evaluate their willingness-to-pay for this specific label. The objective of this report is to inform Tropicana of the status of the current consumer’s attitudes to 100% juice to understand the customers and increase their sales. 2.Problem definition: I. Background: Consumer habits of food consumption have changed greatly, in today’s society people are looking for healthier choices due to the increasing awareness surrounding health, nutrition and to improve the quality of the human life are reasons for the risen demand on fruit and vegetables. “5 A Day” for example is a campaign supported by the World Health Organization made to encourage people to have five fruits or vegetables a day. The world fruit industry and manufacturers has responded for this demand by developing fruit based products with preservation techniques that extend the shelf life of the product. Food labelling plays an essential role on consumer’s intention to buying food since it is the first line of contact between the consumer and the product. To promote these products manufacturers try their best to make their product food label as attractive as possible, by using food claims, a portion of...
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...working on new marketing strategies to sustain in the market, one such strategy being private branding adopted by most of the retailer. Private brand is one of the strategies decisions for most of the retail organizations in recent years and hence many retailers’ have introduced varieties of private label in different categories like apparel, food and grocery, health care, personal care, consumer durables, lifestyle etc. Major driving force behind introducing store brand is to ensure the customer store loyalty. This can be accomplished as brand is available only in specific stores. The study aims to analyze the Consumer Perception towards Private Label Brands on Big Bazaar, Patia. This project report provides analysis and evaluation of customer perception towards store brands of Food Bazaar. The objective of the study is to understand the possibility of success when retailers introduce private brands. The research is aimed to explore if buying choices are made based on brand loyalty and to analyze whether customers actively seek for new brands or strict to the old brands. Methods of analysis include pie charts and graphs which chalk out the customer profile and how they make decisions with regards to brands. The project kicked off on the 2nd week at Big Bazaar,Patiawhen I got my topic. The 1st week went primarily studying retail store operation such as shelving, racking, selling and visual merchandising. From 2nd week onwards, I took those days when footfall is high in Big Bazaar...
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...Currently my food habits are not consistent. Since I begin work at 6:00am Monday thru Friday I do not always get to eat a healthy breakfast. My breakfast will usually be a banana or some sort of breakfast snack. I do however try to make a large breakfast on the weekends for my family. On the weekends I will usually make some sort of fried potato, eggs or pancakes. During the week for lunch I try to keep away from fast food but that is not always the case. I always make dinner and that will usually be a type of protein, vegetable and a starch. Prior to taking this class I had already started new eating habits. It has been difficult since I was already in a routine of not thinking about the type of foods I was eating. The reason I started to think about my diet was I noticed I started gaining weight and my clothes were to the point of being uncomfortable. I stopped drinking regular soda, sweet tea’s and fruit drinks. I keep a case of bottled water with me at the office. For breakfast I was eating a piece of fruit or small portion of oatmeal. For lunch during the week I was trying to bring leftovers from dinner, but that not always being the case but I would still try to eat something healthier; steamed vegetables with brown rice. After watching “The Food Label and You” video I was shocked! I never considered the serving size on packages, never new about the 5/20 rule and never understood the six key food label facts. After reviewing my nutrient report from the food tracker...
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...Packaging and purchase decisions ABSTRACT - The importance of packaging design as a vehicle for communication and branding is growing in competitive markets for packaged food products. This research utilized a focus group methodology to understand consumer behaviour toward such products and how packaging elements can affect buying decisions. Visual package elements play a major role, representing the product for many consumers, especially in low involvement, and when they are rushed. Most focus group participants say they use label information, but they would like it if simplified. The challenge for researchers is to integrate packaging into an effective purchasing decision model, by understanding packaging elements as important marketing communications tools. Propositions for future research are proposed which will help in developing better understanding of consumer response to packaging elements. Introduction: packaging at the point of sale Packaging seems to be one of the most important factors in purchase decisions made at the point of sale (Prendergast and Pitt, 1996), where it becomes an essential part of the selling process (Rettie and Brewer, 2000). Packaged food products are moving into ever larger supermarkets and hypermarkets, and there is a proliferation of products, offering consumers vast choice. The competitive context is ever more intense, both in the retail store and household. With the move to self-service retail formats, packaging increases its key characteristic...
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...Final Exam Review NUTR 295 – Fall 2013 NEW MATERIAL: 100 points (~50 questions) Understanding Disease Risk Factors * Describe the differences between a chronic disease and infectious disease. * What leading causes of death are nutrition-related? A) heart diseases, cancers, strokes, diabetes * Describe the concept of a risk factor. A) Factors known to be related to diseases, but have not yet proven to be a cause. We say that a certain factor puts us at increased risk for a disease, but does not cause it. * How does one use risk factors? * Review the basics of cardiovascular disease and atherosclerosis. * Be ready to identify the risk factors for cardiovascular disease (especially diet-related risk factors!) A) High LDL blood cholesterol, low HDL blood cholesterol, high blood pressure (hypertension), diabetes, obesity (central obesity), physical inactivity, cigarette smoking, diet: high saturated or trans fats, low veggies, low fruits, low whole grains * Describe the dietary strategies to reduce risk of CVD through diet. A) Decrease saturated and trans fat, increase soluble fiber intake, increase fruits and veggies, increase whole grains/ decrease refined grains, increase fish intake (2 servings/week) * What is the TLC diet and what does it entail? A) TLC = Therapeutic Lifestyle Changes. From the NIH, designed to help decrease cholesterol through diet and lifestyle changes: the same changes we saw in table 11.6, also recommends...
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...Define the following terms found in Week One and Week Two readings: |Term |Definition | |Diversity |The inclusion of different types of people of different races or cultures in a group or | | |organization. | |Ethnocentrism |The tendency to assume that one’s culture and way of life are superior to all others. | |Melting pot |Diverse racial or ethnic groups or both, forming a new creation, a new cultural entity. | |Minority group |A subordinate group whose members have significantly less control or power over their own | | |lives than do the members of a dominant or majority group. | |Emigration |Leaving a country to settle in another. | |Immigration |Immigration coming into a new country as a permanent resident. | |Culture |The shared patterns of behaviors and interactions, cognitive constructs, and affective | | |understanding that are learned through a process of...
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...Tracking food intakes is essential to determine if a person is consuming adequate nutrients over periods. Tracking intakes helps to get on track and stay on track with healthy nutritional diets. Keeping track helps to determine if adjustments made to the diet are sufficient to achieve optimal nutrient amounts. After making the adjustments a food intake tracker will help to determine if more adjustments need made later or if I am on the right track. A food diary is an excellent way to track food intakes and calorie intakes. I input my food intakes from Monday to Wednesday and compared them with a previous intake analysis from six weeks ago. The new analysis was encouraging, my nutritional intakes improved drastically especially in the area of protein which was a previous struggle. My vegetable intake has increased to a good level; my whole grain intake has increased to a good level, and my protein intake increased. The new analysis did still show a need for improvement in dairy and fruit. My weekly intake of dairy and fruit has improved however, my daily intakes are still lacking. I need to work to find alternates methods of receiving adequate dairy intakes such as supplements, purchasing soymilk, or yogurts. I also need to continue to work at including fruit in my daily diet, I can grab an apple or banana with my breakfast bar I take to work with me. I purchased kiwi for a snack I can slice one up and include this as a snack option. Monday on the food diary entries...
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...Individual Check Point Understanding Food Labels Lisa Bryant SCI.241/Science of Nutrition August 16, 2013 Glenn Johnson My current eating habits are pretty simple. I have to always eat breakfast; I either eat a normal bowl size of raisin brain with about a cup of skim milk or stop by Burger King for two breakfast burritos with either tea or coffee. For lunch sometimes I either just snack around the office with popcorn or pretzels or whatever else my craving is for that day. However it’s usually something light, rather having something really heavy. Then for dinner I usually cook every night of the week which consists of one meat, vegetable, and a starch. When fixing my plate I usually get ½ a cup of each individual food. However even though I do place a little more than what I am supposed to eat on my plate, there are a lot of times where I don’t finish eating. I also have found myself not trying to eat any more food after I begin to feel full. When it came to the Super Tracker on what your body needs and then what they show what I had reordered, mine has been under on just about every single food group and nutrients. The refined grains are the only thing that was actually over that I had ate in those three days of my recording. As far as how many servings in each food group I ate in was also under as well. Grains in the three days I intake 6 ½ ounces, vegetables 2 ¼ cups, fruits I intake ½ cups, dairy was 1 ¼ cups, protein foods was 5 ounces, and oils...
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...Version 2 | | |Principles of Biology | Copyright © 2010, 2008 by University of Phoenix. All rights reserved. Course Description This course is designed to introduce biology at an entry level by examining the hierarchy that ranges from the fundamentals of cell biology to the physiology of organisms, and the interactions among those organisms in their environment. The topics in this course include cell biology, genetics, molecular biology, evolution, physiology, and ecology. 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 Simon, E. J., Reece, J. B., & Dickey, J. L. (2010). Essential biology with physiology. (3rd ed.). San Francisco, CA: Pearson/Benjamin Cummings. All electronic materials are available...
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...There is nothing more valuable than a person’s health. It is a topic of many conversations, and the very thing that can prohibit or allow a person to live a full life. Imagine if all of the stigmas put on America’s ideas of what health foods are were completely false. Vegetables, fruits and whole grains for example are staple items classified as “healthy” in today’s society. Personally, there have many times when choosing a sala over a greasy hamburger has given a feeling of accomplishment that a healthier choice was made. The fact is that unbeknownst to most of the population that salad contains genetically modified organisms (GMOs) and in hindsight, may not have been the healthy choice. The US government should have to require all food producers to correctly label all products that contain GMOs to inform the public what they are truly choosing to eat. There has been an unquestioned sense of security that the government and food and drug administration (FDA) are looking out for our best interests, until now. The wool has been over the eyes of many consumers and slowly the truths are being uncovered as to what GMOs are doing to the health of many unaware Americans. Genetically modified organisms, in the most elementary form, are foods that have had specific changes in their DNA to alter the growth patterns and resistance to pathogens. The combination of two (or more) totally unrelated species is against natural scientific theory. The outcome of this biotechnology has...
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...GRENOBLE GRADUATE SCHOOL OF BUSINESS MSc Finance 4, London 08 Fall Strategic Performance Control Dr Vassili JOANNIDES Kelly Goncalves, ID: 102178 May, 1st 2011 Table of Contents Table of Contents 2 INTRODUCTION 3 I - Critical Strategic Issues in Sainsbury’ s business landscape 3 1 - Background about the company 3 2 - Strategic issues in the Retailer and Consumer Landscape 3 Consumer Market landscape 3 Digital Technology 3 Distribution channel 3 II – Strategic performance control system 3 1 – An integrated risk management approach combined with the Balanced Scorecard 3 Linking risk to tactical plan and strategies 3 Rapid responsiveness toward changing consumer landscape 3 Digital Technology 3 CONCLUSION 3 References 3 INTRODUCTION As the consumer industry landscape increasingly evolves complex, it is crucial for an organization’s ability to manage risk while effectively predicting and responding to changes in key strategic factors for long-term success. Globalization, changes in consumer’s spending habits, rapid advances in media and technology and other factors force today’s business environment into a state of constant evolution. While it is fundamental for organizations to identify their most significant strategic issues, it is equally important to design and implement efficient strategic performance control system towards desired strategies. This paper is aiming to demonstrate the relevance of linking strategic issues...
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...Dog food is great By T. J. Dunn, Jr., DVM "What is the best food to feed a dog?" Every day veterinarians are asked that question by dog owners. It's a sincere question because most dog owners want to feed the very best to their furry friends. Good health begins with proper nutrition, regardless of price or convenience of acquisition. Please understand that the entire discussion on this page relates to healthy dogs with no kidney, thyroid, food allergy or other abnormal conditions. Also, the content of this page is my opinion regarding the "best" dry food and how to determine what you think is "best" to feed dogs. A big reason why it i is strictly an opinion, there is no single answer to the question "What is the best diet to feed a dog?" Or if there is an answer it is, "It depends". Over the past 37 years I have been examining dogs and cats in my practices I have made it a point to ask the owner "What diet are you feeding?" I have gotten all sorts of answers but in every case I relate the owner's response to what I am seeing in the patient. And over the years my suggestions regarding what to feed have changed. Originally I took the pet food manufacturer's declarations as fact -- that an assortment of "Complete and Balanced" pet foods were perfectly nourishing because that wording was not legally permitted on pet food labels unless feeding trials demonstrated its veracity. I eventually discovered I was mistaken in the belief that any "Complete and Balanced"...
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