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hello attached is my One-Day Food Diary assignment. and my other assignment for extra credit. Please do it as the instructions says and you will have to use your own experiences which is okay(for the one day diary assignment).Also for both the assignments write the answers the documents itself and answer each one after other question.
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One-Day Food Diary Alternate Assignment
65 points
Spring 2024
Due: Sunday, March 24th by 11:59pm .
Points breakdown
Part I: DGA 2020-2025 Summary (40 points)
Part II: Analysis/Reflection of Provided Food Diary (25 points)
Total: 65 points
Part I: The Dietary Guidelines for Americans is released every 5 years to provide
Americans with information and tools for healthy eating at every life stage. The current
DGAs can be found at the following link:
www.dietaryguidelines.gov/sites/default/files/202012/Dietary_Guidelines_for_Americans_2020-2025.pdf . Read the Executive Summary and
Chapter 4: Adults, and provide a 1-1.5 page summary (single spaced, 12 pt font) in your
own words on what you learned. Be sure to include the following:
•
•
•
•
•
What are the Dietary Guidelines for Americans?
Why are they useful?
What are the general guidelines? – describe them in detail.
Describe the typical eating pattern of the American adult – what nutrients are they getting too much of? Too
little of? What are the long-term effects of this eating pattern?
What are some of the suggested ways to support healthy eating?
Part II:
Marc is a 20-year-old male. He is 5 ft 11 inches tall and weighs 176 lbs. During the week, he
walks to all his classes, but due to his busy schedule, he doesn’t have much additional time
for exercise. Below, he has recorded his intake for the past 24 hours. Use this information
to answer the following reflection questions. Note: You’ll use this food record for the
Cronometer assignment as well!)
Date & Time
Meal (breakfast,
lunch, snack or
dinner)
Breakfast
9:00 AM
11:00
Snack
Food Item and Amount
3 cups Frosted Flakes cereal
1 cup whole milk (Publix brand)
1 cup Sunmaid raisins
16 ounces brewed coffee
¼ c half and half
3 TBSP sugar
1 Peanut Butter Cliff Bar (68 g)
2:00 PM
Lunch
9:00 PM
Dinner
1 Original Chick fila Sandwich (fried, including
bread and 2 pickles)
1 Large Chickfila waffle fries
4 TBSP Chickfila Sauce
2 TBSP ranch
1 24oz Chickfila Lemonade (Regular)
Burger:
8 oz ground beef
1 egg
1 TBSP Progresso bread crumbs (plain)
1 Kroger White Hamburger Bun
1 TBSP ketchup (Kroger Brand)
1 TSP yellow mustard (Kroger Brand)
1 Slice Kraft American cheese
1.5 cups green grapes
1.5 cups cubed watermelon
11:30PM
Dessert
2 cups Ben and Jerry’s Cookie Dough Ice cream
Visit https://www.myplate.gov/myplate-plan to determine the recommended amounts of
each food group Marc should consume based on his unique characteristics.
• Press the blue Start button to enter Marc’s information. Once you’ve filled in Marc’s
information, click ‘Calculate Food Plan’.
•
MyPlate will list the recommended daily caloric intake. Click on the linked
recommended calorie number to view his recommended servings from each food
group.
1. Fill in the chart below with Marc’s recommendations from his myPlate plan
(instructions above) and compare them to the actual intake from his food diary. Did
he meet the recommended servings for each food group on the day he tracked? In
the last column, write yes or no. (15 points, 1 pt per box)
Recommendation
From My Plate Plan
Your Intake from
food diary
Did he meet the
recommended
servings? Yes/No
Fruits
Vegetables
Protein
Dairy
Grains
2. Based on your answer to number 1, if Marc continued to follow this eating pattern, are
there any issues he might face long-term related to his current eating pattern? If not, what
specific choices/actions should he continue to reduce the risk of disease?
(Hint: Consider what we have discussed in lecture. For example, diets high in saturated fat
could put someone at risk of heart disease, etc.) (2.5)
3. List 2 changes he could make to his diet that would help him achieve a healthier eating
pattern. (Hint: This should be related to one of the five food groups) (2.5 pts)
.
4. What are at least 2 barriers he might face in achieving the changes listed in question
number 3? Explain. (2.5 pts)
5. Create a recipe or meal that you think would fit in a healthier eating pattern for Marc.
Use the MyPlate website to make sure that you are including each food group in your
recipe. Make sure to list all of the ingredients in your recipe and ensure you have included
1 ingredient from each food group for full credit. (2.5 pts)
For example: “Chicken, Tomato, and Broccoli Fettuccini Alfredo”:
• Grain – Whole Wheat Fettuccini
• Protein – Chicken
• Vegetables – Broccoli
• Fruit – Tomato
• Dairy – Alfredo sauce (Heavy whipping cream, Parmesan)
Assignment Grade Replacement Activity
NUTR 3100
Spring 2024
65 points
This activity will be used to REPLACE the grade of ONE low scoring or missing assignment this
semester. The assignment deadline for the low or missing assignment must have already passed
for you to submit this activity as a replacement. Please be advised: This grade will replace the
original assignment grade regardless of whether it is a higher or lower score.
This activity will be accepted no later than April 22, 2024. The assignment must be submitted
in .docx or .pdf format to receive credit.
Please circle or highlight the ONE assignment you wish to replace with your score on this
activity.
1. Food Label Assignment
2. Carbohydrates Assignment
3. Fats Assignment
4. One Day Food Diary Assignment
5. Cronometer Assignment
6. Energy Assignment
7. Fad Diet Assignment
Part I: Watch the following video and answer the following questions:
1. What are the fasting blood sugar values associated with the following conditions? Include
units! (6 points -2 pts per blank)
a. Prediabetes ___________________
b. Diabetes _____________________
c. Normal _______________________
2. The three most helpful interventions to prevent the progression to type 2 diabetes according
to the video are: (6 points – 2 points per blank)
1.
2.
3.
3. Studies have shown that losing as little as _____% of your body weight can reduce your risk of
developing type 2 diabetes by 50-70%. (3 points)
4. Which diet pattern is recommended by the video to reduce the risk of progression from prediabetes to type 2 diabetes? (3 points)
a. Ketogenic diet
b. Mediterranean Diet
c. Atkins diet
d. Intermittent fasting
Part II: Use the following information and what you have learned in the book and lecture to
answer the assignment questions.
Jakob has recently been diagnosed with prediabetes. He works from home and spends the
majority of his 8-hour workday in front of a screen on meetings and answering emails. After his
workday is over, he enjoys gaming and watching true crime documentaries with his partner. He
likes to cook, but recently has gotten into a rut, and orders takeout from his favorite restaurant
4-5 nights a week. Below is a 24-hour food record reflective of his typical eating pattern. He is
motivated to make changes to decrease his risk of developing type 2 diabetes, but he isn’t sure
where to start.
Breakfast: 32oz Caramel Latte and Chocolate Cake Donut from Dunkin Donuts
Lunch: Wendy’s Fried Chicken Sandwich, Large fries, fruit cup (1/4 strawberries + ¼ c
blueberries), and 16 oz Regular Coke
Snack: ½ Chobani Low fat vanilla Greek yogurt + ¼ c roasted almonds
Dinner: Taco Bell Beef Nachos Bell Grande, 1 Taco Bell Chicken Taco, 24 oz Sierra Mist
Snack: ½ Party size bag of Cool Ranch Doritos
1. Jakob isn’t sure what pre-diabetes is. How would you explain it to him in a way that’s easy to
understand? (4 points)
2. Jakob has heard a lot of things about insulin and blood sugar, but he is very confused about
how it all works. Which statement regarding insulin and blood sugar is correct? (3 points)
a) In a person with a typically functioning pancreas, insulin works to raise blood sugar
levels by enhancing the production of glucose in the liver.
b) In a person with a typically functioning pancreas, insulin works to lower blood sugar
levels by helping to move glucose from the blood into the cells.
c) In a person with a typically functioning pancreas, insulin works to raise blood sugar
levels by helping to move glucose from the cells into the blood.
3. Which of the following statements are correct regarding Type 2 diabetes? Select all that
apply. (6 points)
a) Type 2 diabetes is an autoimmune disease.
b) People with Type 2 Diabetes develop insulin resistance, meaning their cells do not
uptake glucose properly.
c) Type 2 Diabetes accounts for 90-95% of all diabetes cases.
d) The incidence of Type 2 diabetes in America is increasing.
4. There are several risk factors for Type 2 Diabetes. Name one risk factors out of Jakob’s
control and one risk factor within his control. These must be from the lecture or book to receive
credit. (6 points -3 per factor)
Out of his control:
Within his control:
5. List three lifestyle changes that Jakob can make to lower his risk of developing Type 2
diabetes. (These must be from the book or lecture to receive credit). (6 points – 2 pt per
change).
1.
2.
3.
6. Looking at Jacob’s 24-hour food record above, fill in the chart with three nutrient dense
swaps he could make that would allow him to consume a more well-balanced diet and lower his
risk of developing Type 2 Diabetes. See the example below. (18 points – 2 points per section)
Example
1
2
3
Food from Record
Replace with:
32 oz Caramel Latte Small (12 oz) latte with
low-fat milk
Reason
Reduced sugar sweetened
beverage intake
7. Jakob wants to do more research on the topic of diabetes. List a reputable website he could
visit to learn more. Review Chapter 1 to understand what makes a website reputable.
(2 pts)
8. Name two conditions that unmanaged Type 2 Diabetes can increase your risk of developing.
(2 points- 1 pt each)
1.
2.
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