Report about Fast Food and Home Cooked Food
Report about Fast Food and Home Cooked Food
Pathological Condition
Pathological Condition
Make an even distribution for each disease and follow the instructions below for same disease. Proper headings address each point and sub-point of the instruction. Can’t be delayed for a minute. Please don’t miss out anything
Required;
The paper requires more additional information. APA format, 7 pages.
To simplify the content, I need a paper on these 4 diseases:
1. Coronary Artery Disease
2. Peripheral Neuropathy
3. Spinal Stenosis
4. Peripheral Artery Disease
All 4diseases need to address the following information below.
1. Define the pathological condition, disease or syndrome
2. Emphasize and discuss the pathophysiology of this diagnosis.
a. What causes it?
b. How does it develop?
c. What role does genetics have in the development of the disorder, if at all?
d. Discuss all the body organ (s) or system affected by the disease.
e. How are normal anatomy and physiology altered?
f. How is normal body function compromised?
g. What are the potential complication or sequelae of the disease process?
3. Who is at risk for developing this pathological condition?
4. How can it be prevented?
Dietary Analysis Project-Part III
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Dietary Analysis Project-Part III
Instructions
Please submit Part III of the Dietary Analysis Project: Correcting Menus and Reanalyzing here.
You should take time this week to review and compose Part III of the Dietary Analysis Project: Correcting Menus and Reanalyzing. This is will only be submitted for feedback purposes this week. to receive timely feedback from your instructor before the full Dietary Analysis Project is due in Week 6, it is recommended that you submit as early as possible.
Note: This may be submitted as a Word document if you have not yet started to combine this into a PowerPoint or other medium.
Note: If needed, please refer to the full project details in Week 3.
Correcting Menus and Reanalyzing
Food Plate
MyPlate comprises public domain material from the USDA.
Next you will be correcting the menu so that it will meet the recommendations. You will need to make changes to foods. At this time, if the original menu did not have 3 distinct meals and 2-3 distinct snacks, please work on setting up the corrected menu to meet these criteria. You want the corrected menu to meet with current nutrition recommendations for frequency of food consumption. It is not necessary that the corrected menu include items enjoyed by your subject or be realistic with respect to the preferences and lifestyle of your subject. It is more important that you can demonstrate how to improve upon problem areas in a diet and identify foods that are higher or lower in certain nutrients.
Once you have corrected the menu with the changes you think will make this meet the guidelines for your person (based on their height, weight, age) you are ready to reanalyze. Make sure you are analyzing the intake for a new day and not averaging this with the original intake analyzed back in STEP 2.
If any nutrient is still not meeting needs, you will need to work on making corrections so that your menu meets the criteria listed before. If changes are made, you will need to run this information again. Look and see which nutrients are too high or too low. Think about which foods on the menu are contributing these nutrients and start with changes there.
Just a reminder, if you do need to make changes, a new profile does not need to be created. Just EDIT the information for the same day you already entered. This will save you a lot of time and will eliminate getting an average of the 2 menus.
To be considered a corrected menu, the following should be true:
Food Group Bar Graph
This image from Pixabay comprises public domain material.
•Daily Food Groups Report: Should read OK, acceptable to go over, as long as total calories for the day are +/- 100 calories from the target provided.
•Graph (Food Group bar graph): Should be at 100% (+/-10%) for all targets, acceptable to go over as long as total calories are +/- 100 calories for the day and there is balance between the overages (for example, 110% grains, 110% dairy, 120% vegetables versus 110% fruit, 350% protein, 200% dairy).
•For grains, at least 50% should be whole grains. Fruit juice should not be in excess.
•Daily Limit: Should be within +/- 100 calories of the target. Oil, fat and sodium should not exceed these limits. They may be over or at the limit, just not in excess.
•Nutrient Intake Report: Should show OK for all nutrients (although you may need to correct those to above or below for the sake of this project- see below). There are more nutrients than we are looking at listed on this report, so only focus on the nutrients we covered in class (calories, protein grams and %, carbohydrate grams and %, total fat and saturated fat, cholesterol, and all vitamin and minerals listed). At the end of these directions you will find a sample Nutrient Intake Report to show the highlighting for nutrients out of range. There are a few extras that we did not cover in class, so please do not worry about discussing those.
•Cholesterol must be < 300 and do not forget that carbohydrates should be greater than the RDA. That number for carbohydrates is only a minimum for brain function (along with prevention of ketosis). It is likely protein will be higher as well, but still needs to be within the AMDR range as part of those MyPyramid Recommendations.
•***IMPORTANT*** Make sure to assess the macronutrients using the percentages that are provided and comparing to the target ranges. These are the AMDRs.
•For micronutrients, also check to make sure nothing is greater than 200% of the target. It may say OK, but we still want to be careful not to go too far over each day. This means for the indicated micronutrients (highlighted on the sample below), calculate out the percentage. To do this, divide the actual intake by the target and multiple by 100. Type this percentage in to the Word version of the report next to the status (for example, OK 105%). This will make it easier for you to make comments on this for the final presentation. Only highlight those when greater than 200% or less than 80%.
*PLEASE NOTE: If the person you are creating a menu for has very high calorie needs, you will likely need to exceed 200% for many of the vitamins and minerals because you will need a higher amount of total food provided to meet the calorie needs. Just make sure that the macronutrients are still within range, even at the higher calorie level. If you have a menu where the calorie needs are 2800+ you will be graded based on 300% instead of 200% for the high end of the range. Please refer back to the Nutrient Intake Report.
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Diet analysis
Diet Analysis Reflection Questions
Diet Analysis Project Instructions
INSTRUCTIONS:
- Download the Diet Analysis Reflection Questions document from moodle and respond to all questions & their parts.
- Answers must be type-written within the Diet Analysis Reflection Questions document provided.
- Answers should be thoroughly and thoughtfully completed.
On average, responses in each question should be 100-150 words in length for each part of each question (a,b,c,d), unless otherwise stated, and some responses may still require more detail.
- Average together your data for the 3 days of food you logged. Most programs will do this for you.
- With the information provided, complete the following chart:
| Food Groups | Goal | Actual |
| Fruits | 1 ½ cups | 1 ½ cups |
| Vegetables | 2 cups | 1 cups |
| Grains | 5 oz. | 7 oz. |
| Meat, poultry, fish, legumes, eggs, and nuts | 5 cups | 2 cups |
| Milk, yogurt, and cheese | 3 cups | ½ cups |
| Empty Calories |
- Choose 8 of the micronutrients listed below and discuss your intake (delete the nutrients you choose not to address). In your discussion, of each, address the following:
- What was your intake and how does it compare to the recommended intake/allowance?
- Do you see this as an area of strength or an area for improvement and explain why.
- What is the significance of the micronutrient in the body and is your intake level healthful or potentially harmful.
- What foods contribute to this being an area of strength/weakness OR what foods could increase/decrease in your diet to improve your intake level?
- Calcium
- Potassium
- Sodium
- Iron
- Magnesium
- Phosphorus
- Zinc
- Vitamin A
- Vitamin B6
- Vitamin B12
- Vitamin C
- Vitamin D
- Vitamin E
- Vitamin K
- Folate
- Thiamin
- Riboflavin
- Niacin
- The following questions relate to food selection patterns. Think beyond just food groups and consider where you purchase your food and why; are the foods you are choosing convenience foods?; fast foods?; whole foods?; etc.:
- What patterns do you see in the types (whole foods, convenience foods, fast foods, processed/packaged foods, organic foods, etc.) of foods that you eat?
- Do you eat one or several type(s) of foods more than others? Why or why not?
- Would you say that the types of foods are you are choosing are consistent with a nutritious diet? Why or why not?
- Look at each day recorded – What influences your food choices from one day to the next (e.g. shifting schedule)? Are there significant differences or are your food choices consistent from day to day? Explain.
- Examine the factors that influence your food choices by answering the following:
- What individual factors influenced your food choices? (Hint – think about demographics, knowledge and skill level, emotional factors, etc). Which factors were specifically linked to what food choices?
- What environmental factors influenced your food choices? (Hint – think about your choices at home, school, and work, the town/city in which you live, etc.)
- How did manufacturer marketing strategies or food advertisements influence your food choices? What food choices were specifically affected? (Remember, a lot of times this happens without us even being aware that we are being influenced so really think critically about this question. Were your food choices influences by sale items, in-store advertisements, commercials, magazine ads, health claims on packages, etc?)
- Identify and discuss at least 2 additional factors that influenced your food choices?
- Discuss your overall diet analysis experience (~250 words). Your response here should be thoughtful, thorough, and demonstrate critical thinking. In your discussion address the following: Overall, what was it like to record your dietary intake? What challenges did you face? Were you surprised by what you saw? What did you learn about your food habits? What changes do you plan on making (if any)? How have nutrition principles taught in this class affected your food behavior and nutrition goals? Be detailed and specific in your discussion.
- Using the data from your results, formulate and analyze a revised one-day menuthat would reflect better meeting your nutritional needs. Calculate RDA values and percentage of total calories from Fat, Carbohydrates, and Protein. Keep in mind basic nutrition principals and cultural/societal context when planning this menu.
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|
FOODS Calories Carbs Fat Protein Cholest Sodium Sugars Fiber |
| Breakfast |
| Twinnings Chai French Vanilla Tea Chai Tea, 8 oz 0 0g 0g 0g 0mg 0mg 0g 0g |
| Quakers Strawberry and Cream Instant Oatmeal, 2 packet 260 54g 4g 6g 0mg 360mg 24g 4g |
| Generic Banana **, 1 Banana (126g) 110 30g 0g 1g 0mg 0mg 19g 3g |
| English muffins, wholewheat, 1 muffin 134 27g 1g 6g 0mg 240mg 5g 4g |
| Lunch |
| Kale, raw, 2 cup 1″ pieces, loosely packed 16 3g 0g 1g 0mg 12mg 1g 1g |
| Brick Village Maple Balsamic Vinaigrette Dressing, 2 Tbsp. 110 5g 10g 0g 0mg 150mg 4g 0g |
| Homemade Mixed Fruit Smoothie, 12 fluid ounce 170 20g 0g 30g 0mg 0mg 27g 0g |
| Dinner |
| Trader Joe’s Mandarin Orange Chicken, 2 cup 640 48g 32g 42g 190mg 660mg 12g 2g |
| Rice White, shortgrain, cooked, 1 cup 242 53g 0g 4g 0mg 0mg 0g 0g |
| Fresh Broccoli, Steamed, Without Salt, 1 Cup 31 6g 0g 2g 0mg 36mg 1g 3g |
| Snacks |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| Ben and Jerry’s Half Baked, 1 cup 540 64g 28g 8g 110mg 140mg 54g 2g |
| TOTAL: 2,443 356g 76g 105g 300mg 1,598mg 159g 25g |
April 15, 2016
|
FOODS Calories Carbs Fat Protein Cholest Sodium Sugars Fiber |
| Breakfast |
| Coffee With Half and Half, 8 fluid ounce 30 1g 2g 0g 6mg 6mg 0g 0g |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| Natural Vitality RaspberryLemon Natural Calm , 1 teaspoons 0 0g 0g 0g 0mg 0mg 0g 0g |
| Lunch |
| Homemade Mixed Fruit Smoothie, 12 fluid ounce 170 20g 0g 30g 0mg 0mg 27g 0g |
| Kale, raw, 2 cup 1″ pieces, loosely packed 16 3g 0g 1g 0mg 12mg 1g 1g |
| Brick Village Maple Balsamic Vinaigrette Dressing, 2 Tbsp. 110 5g 10g 0g 0mg 150mg 4g 0g |
| Dinner |
| Woodworth Turkey on White Tortilla Wrap, With Lettuce, Tomato,
467 35g 24g 26g 66mg 587mg 0g 3g Mayo and Cheddar Cheese, 1 wrap |
| Twinnings Chai French Vanilla Tea Chai Tea, 8 oz 0 0g 0g 0g 0mg 0mg 0g 0g |
| Snacks |
| Allrecipes Chocolate Sea Salt Cookie, 1 cookie 102 12g 6g 2g 20mg 475mg 8g 1g |
| Fiber One Fiber One Bar, Oats & Chocolate, 1 bar (40g) 140 29g 4g 2g 0mg 90mg 10g 9g |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| TOTAL: 1,415 197g 48g 71g 92mg 1,320mg 74g 26g |
April 14, 2016
|
EXERCISES Calories Minutes Sets Reps Weight |
| Cardiovascular |
| Fitbit calorie adjustment 419 1 |
| TOTALS: 419 1 0 0 0 |
April 16, 2016
|
FOODS Calories Carbs Fat Protein Cholest Sodium Sugars Fiber |
| Breakfast |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| Coffee With Half and Half, 8 fluid ounce 30 1g 2g 0g 6mg 6mg 0g 0g |
| Pillsbury Toaster Strudel Cream Cheese and Strawberry, 2
360 50g 16g 6g 0mg 380mg 18g 2g PASTRY |
| Lunch |
| Coffee With Half and Half, 8 fluid ounce 30 1g 2g 0g 6mg 6mg 0g 0g |
| Dinner |
| Food.Com Greek Lemon Chicken Soup, 3 cup 600 69g 17g 44g 88mg 1,680mg 3g 1g |
| Bread Wholewheat, toasted, 2 slice 139 26g 2g 5g 0mg 296mg 11g 4g |
| Snacks |
| Ben and Jerry’s Half Baked, 1 cup 540 64g 28g 8g 110mg 140mg 54g 2g |
| TOTAL: 1,889 257g 68g 68g 210mg 2,508mg 98g 15g |
|
EXERCISES Calories Minutes Sets Reps Weight |
| Cardiovascular |
| Fitbit calorie adjustment 763 1 |
| TOTALS: 763 1 0 0 0 |
April 17, 2016
| FOODS Calories Carbs Fat Protein Cholest Sodium Sugars Fiber |
| Breakfast |
| Coffee With Half and Half, 8 fluid ounce 30 1g 2g 0g 6mg 6mg 0g 0g |
| Pillsbury Toaster Strudel Cream Cheese and Strawberry, 2
360 50g 16g 6g 0mg 380mg 18g 2g PASTRY |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| Generic Banana **, 1 Banana (126g) 110 30g 0g 1g 0mg 0mg 19g 3g |
| Lunch |
| Twinnings Chai French Vanilla Tea Chai Tea, 8 oz 0 0g 0g 0g 0mg 0mg 0g 0g |
| Dinner |
| Trader Joe’s StirFry Vegetables, 1 cup 45 7g 1g 3g 0mg 20mg 2g 2g |
| Rice White, shortgrain, cooked, 1 cup 242 53g 0g 4g 0mg 0mg 0g 0g |
| Snacks |
| English muffins, wholewheat, 1 muffin 134 27g 1g 6g 0mg 240mg 5g 4g |
| Kirkland Bacon, 3 slice(s) 120 0g 9g 9g 30mg 525mg 0g 0g |
| Generic Banana **, 1 Banana (126g) 110 30g 0g 1g 0mg 0mg 19g 3g |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| TOTAL: 1,531 290g 31g 40g 36mg 1,171mg 87g 26g |
|
EXERCISES Calories Minutes Sets Reps Weight |
| Cardiovascular |
| Fitbit calorie adjustment 621 1 |
| TOTALS: 621 1 0 0 0 |
April 18, 2016
|
FOODS Calories Carbs Fat Protein Cholest Sodium Sugars Fiber |
| Breakfast |
| Kellog’s Frosted Miniwheats Bite Size Blueberry, 25 Biscuits
190 46g 1g 5g 0mg 0mg 12g 6g (52g/1.8oz) |
| Twinnings Chai French Vanilla Tea Chai Tea, 8 oz 0 0g 0g 0g 0mg 0mg 0g 0g |
| Lunch |
| Quakers Strawberry and Cream Instant Oatmeal, 2 packet 260 54g 4g 6g 0mg 360mg 24g 4g |
| Fiber One Fiber One Bar, Oats & Chocolate, 1 bar (40g) 140 29g 4g 2g 0mg 90mg 10g 9g |
| Dinner |
| Food.Com Greek Lemon Chicken Soup, 3 cup 600 69g 17g 44g 88mg 1,680mg 3g 1g |
| Fresh Fruit Stawberries, 2 cup 59 7g 2g 1g 0mg 2mg 4g 2g |
| Snacks |
| Brick Village Maple Balsamic Vinaigrette Dressing, 2 Tbsp. 110 5g 10g 0g 0mg 150mg 4g 0g |
| Kale, raw, 2 cup 1″ pieces, loosely packed 16 3g 0g 1g 0mg 12mg 1g 1g |
| Fruit Salad Mixed Berry Fruit Salad, 2 cup 140 32g 1g 3g 0mg 4mg 16g 14g |
| Home Made Magic Cookie Bars (Seven Layer Bars), 1 square 244 19g 18g 3g 0mg 71mg 20g 1g |
| TOTAL: 1,759 264g 57g 65g 88mg 2,369mg 94g 38g |
|
EXERCISES Calories Minutes Sets Reps Weight |
| Cardiovascular |
| Fitbit calorie adjustment 497 1 |
| TOTALS: 497 1 0 0 0 |
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