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Nutrition

I need part 1 & 2 done.

I have attached a snip it of the directions. this is a discussion post. I need part 1 & 2 done. Thank YOU!

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Nutrition

Why this diet and not another?

Use headings on your slides to address each of the following areas:
Name and define the theory you researched
From where or with whom does it originate?
What is the basis of the theory? Why this diet and not another?
What are the recommended foods to eat/not eat?
What are the pros and cons of this diet?
What research exists on this diet?
Cite at least one study (this can show outcomes of this diet – whether it is effective or not)
Conclusion
After researching this diet/nutritional plan, what are your thoughts?
Do you think it provides good nutrition? Can it be beneficial to health?

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Nutrition

2,3,4 step are written part put everything into a word document after youre done

1st sterp there is a excel you need to fill in (export it into the word document after you are done)
2,3,4 step are written part
put everything into a word document after youre done

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Nutrition

This is just a discussion and only needs to be roughly two paragraphs long.

This is just a discussion and only needs to be roughly two paragraphs long. I have attached a screen shot of the directions. Thank You!

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Nutrition

I will provide all the information writer needs when he/she send me a massage.

Hi, I need a personal statement to apply for internship. I will provide all the information writer needs when he/she send me a massage. ( I attached few samples)
Thank you so much

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Nutrition

Must be 6-8 pages.

**Alert** add new references from scholarly peer articles added. Must be no older than 5 years.
Module 10 Project Assignment – Project Submission
Module 10 Content
Your final course project is now due. This paper will include all of the components you have developed over the course, and it should also include changes suggested by your instructor. Proofreading and formatting are essential prior to submission.
The requirements for your Project include the following:
Must be 6-8 pages.
Must include an introductory paragraph that describes the entire project.
The project must have all of the following: identification of the alteration in health (disease), the role nutrition plays in the prevention of this disease, its etiology, progression, treatment, recommended diet, type of nursing assessment and nursing interventions needed with regard to nutrition, outline of what should be included in client education and two strategies to help ensure adherence (overcome barriers) to the recommended diet.
Must have a title page and an APA Editorial formatted Reference page with at least three scholarly peer reviewed references. There must also be appropriate APA Editorial formatted in-text citations.
Remember that you must exhibit appropriate writing mechanics including using proper language, cordiality, and proper grammar and punctuation. You must refer to a source or reference materials, be sure to provide proper attribution and/or citation.

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Nutrition

I found some answers from aspen book that might help

Hi please check the attachment for detail instructions. It doents have to be 500 words because it is group work. my portion is Ratio Method
I found some answers from ASPEN book that might help
Thank you so much

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Nutrition

Question: We have all experienced some sort of discomfort from our digestive sys

Question: We have all experienced some sort of discomfort from our digestive system at one time or another. Think about your previous experiences (maybe even from just observing others). address the questions below.
Using information from your reading, respond to the following in a minimum of 175 words: Include reference in APA format.
What are three (3) different parts of the body that you think might belong to the digestive system that might cause discomfort if not treated properly
According to research, in actuality, which parts of the digestive system are the most common to cause humans some sort of discomfort? Explain and give examples. Remember to include references in APA format.
When/why do you think these most common areas of areas digestive system discomfort can be addressed or prevented from occurring? Explain and give examples.

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Nutrition

Imagine yourself in the role of a nutrition counselor, and Josephine is your cli

Imagine yourself in the role of a nutrition counselor, and Josephine is your client. Josephine is a 20-year-old female who presents with a purging disorder, an “Other Specified Feeding or Eating Disorder” (OSFED). She currently teaches salsa lessons at the community college and is in her last semester of college. She reports she is living at home, and the food her mother prepares is not the healthiest because her mom is from Honduras and her father is from Guatemala, so the food is prepared differently. She indicates she has been thin all her life, although she has struggled to maintain her weight since going through puberty, and since she is a salsa instructor, she has to remain fit. She reports that she feels very guilty if she consumes fried foods during the day, but that is the way her mom primarily cooks. She feels awful telling her mom to stop cooking that way. She reports that if she consumes too much fried food or junk food, she will run at least 2-3 miles or else force herself to vomit, but all the food does not come out. She reports sometimes if she has a later class, she will not eat dinner or only eat one meal per day. She has tried counting calories, but then she gets so mad at herself for consuming more than 1,200 calories that it causes her to exercise more, which then leads her to feeling exhausted. She indicates she is on no medication but does take a multivitamin when she remembers to. She indicates she has gone from 110 pounds to 125 pounds over five years and wants to be back down to 110 or even less. She also had gone to the doctor, and he was quite concerned with her lab values. She has provided you a 24-hour meal record:
Breakfast:
One 6” corn tortilla
1/2 cup fried beans cooked with peppers, onions, and oil
1/2 cup rice
One cup no-sugar-added orange juice
Lunch:
One slice of whole-wheat bread
Two slices turkey
One small apple
Dinner:
Two 6” tortillas
Beef with onions and peppers cooked in oil
Tomato, onion, pepper salad (made with oil and lime juice)
Two cups of rice
Height: 5’2”
Weight: 117 pounds (based on your scale in the office)
*See attached labs*
1. Documentation needs to be completed at each nutrition counseling session. What information needs to be documented and kept in Josephine’s medical record?
1. Can we provide Josephine’s health and nutrition information to another health professional? Why or Why not? When is her permission required? When is it not required? (Support your response with academic citations.)
3. In order for Josephine to continue to follow up, how do we address payment and reimbursement? How will you handle it if she has insurance? If she does not have insurance? (Support your response with academic citations.)
4. What motivational techniques would you use to motivate Josephine to continue making progress? (Support your response with academic citations.)
5. It is important to ensure Josephine is progressing through each counseling session. Answer the following questions regarding Josephine’s progress:
a. How often would you schedule follow-up sessions with Josephine, and why?
b. What type of information would you like to collect at the follow-up appointments?
c. How would you assess her previously set goals? How would you modify her treatment based on her progress?
d. Identify any obstacles which could impede her success at achieving these goals.
e. How would you help her get beyond these obstacles?

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Nutrition

This Assignment is divided into two sections. The first section requires you to

This Assignment is divided into two sections. The first section requires you to compare nutrients throughout the life stages. The second section requires you to compare the varying approaches of food assistance programs designed to assist specific populations.
Part I: Nutrients across the Life Cycle
For the first part of your Assignment, complete the table below for total calories, total carbohydrates, protein, total fat, calcium, iron, vitamin D, and folic acid to the RDAs/DRIs of the listed life stages. You will need to determine the energy needs for infants, children, adolescents, adults, and elders. The book has several equations to determine these needs (e.g. kcal/kgBW, Harris- Benedict, Mifflin St-Jeor).
After determining the energy needs, determine the macronutrients in grams. For example, if a child needs 2000 calories, 50% of those calories from carbohydrates, 20% from protein, and 30% from fat; that would be 250 grams carbohydrates, 100 grams protein, and 67 grams fat. Then, use the book or this website (http://nationalacademies.org/hmd/Activities/Nutrition/SummaryDRIs/DRI-Tables.aspx) to locate the DRIs for each age group for the micronutrients:
1. Infants (7-month-old female, 26 inches, 18 pounds)
2. Child (5-year-old male, 44 inches, 38 pounds, who runs around at school for about 45 minutes per day)
3. Teen (15-year-old male, 71 inches, 155 pounds, who works out 6 days per week for 60 minutes by playing basketball)
4. Adult (32-year-old female, 63 inches, 123 pounds, who works out 4 days per week for 30 minutes by running on the treadmill)
5. Elderly (62-year-old male, 69 inches, 188 pounds, who walks 1 mile 7 days per week, which is about 40 minutes total each day)
*Use the attached table to provide the information above for each age group.*
Choose 1 macronutrient, 1 vitamin, and 1 mineral from the table above. Discuss why these particular nutrients increase/decrease/or remain the same throughout each life stage.
Format:
o Use the table above to fill in the nutrient requirements.
o The discussion of nutrient changes should be in paragraph format. Double spaced, 12 point, Times New Roman font.
o Include at least two references. The course textbook counts as one reference. All references should follow APA style format.
Part II: Oral Presentation comparing WIC and SNAP
The nutrition status and food choices described in part I are influenced by many factors including socioeconomic status, knowledge, and access to healthy foods. In order to meet the nutritional needs you described previously, many Americans rely upon food assistance programs such as WIC and SNAP.
You work in the nutrition department of a local medical clinic. Many of the clients are low income families. Your manager has asked you to create a PowerPoint presentation with narration to inform the clinic’s staff of the requirements, benefits, and drawbacks of WIC and SNAP. Include WIC and SNAP’s eligibility requirements (i.e., income level, risk factors, etc.) and at least two advantages and two disadvantages for WIC and SNAP.
Requirements Part II:
Part II will be comprised of a PowerPoint with narration about the eligibility requirements, and the advantages and disadvantages of the WIC and SNAP programs. Bulleted Points on each slide should include brief points that identify the areas that will be addressed in the narration.
Note: Refer to the WIC and SNAP links located in the required reading section for Unit 9.
Your PowerPoint presentation should include a total of six slides using the following format:
Slide 1: Cover page that includes assignment title, your name, course, section number, and date.
Slide 2: WIC Eligibility Requirements (1-2-minute narration)
* Introduce WIC and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 3: SNAP Eligibility Requirements (1-2-minute narration)
* Introduce SNAP and describe the eligibility requirements. You should cover the following in your explanation:
* Income requirement
* Age, gender, and/or life stage
* Nutritional factors (if any)
Slide 4: Advantages and Disadvantages for WIC (1-2 minutes of narration)
* Discuss the advantages and disadvantages of the WIC program. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 5: Advantages and Disadvantages of SNAP (1-2 minutes of narration)
* Discuss the advantages and disadvantages of SNAP. Use these questions to guide your discussion:
o What benefits does this program provide?
o Are there restrictions on purchases (types of food, non-food items, etc.)?
o Does this program provide additional services (nutrition education, health care, etc.)?
o Can these benefits be used in a variety of settings (stores, farmer’s markets, etc.)?
o Is there a potential for abuse of these benefits?
Slide 6: Reference Slide – follows APA guidelines
Narration Guidelines: Type narration for each slide on notes section. I will perform voice over.
Format
PowerPoint Presentation with six slides.
Slides 2-5 should include narration.
Bulleted points on each slide should include brief points that identify the areas that will be addressed in the narration.
Researched information is cited in APA format.