Bio 1400 Nutrition Research Paper

In this assignment I will be describing the characteristics of nutrients and the benefits to the body.

Barry M Popkin, Linda S Adair, Shu Wen Ng; Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev 2014; 70 (1): 3-21. doi: 10.1111/j.1753-4887.2011.00456.x

14. Dietary supplements do not require government approval before entering the market, and manufacturers alone decide whether their products are safe and effective.

    I kept a record of my dietary intake for three days using the WileyPLUS iProfile food intake journal. I definitely feel that the journal is a great tool since it breaks down the ingredients of my diet and shows me exactly what it is that I am putting into my body on any given day. In addition, since starting this journal I feel that it is important to be aware of what I am eating and I plan to continue to use this journal in the future. Not only does the journal allow me to record my daily diet but it also shows me the recommended daily values for each of the food groups, minerals, and vitamins based on my age, height, and body weight. Understanding what is being put into my body

Use Ch. 1 of Contemporary Nutrition, Ch. 2 of Visualizing Nutrition, supplemental course materials, the University Library, the Internet, or other resources to answer the following questions. Your response to each question should be 75 to 100 words.

Part 1 The way people perceive taste is impacted by a number of factors. These include, but are not limited to, age, weight, hormones, sickness and disease, smoking, and diet. Diet is the factor that this paper focuses on. Diet is impacted by the way people taste in that people are used to eating a certain amount of additives and preservatives. Some eat a very low amount, while for others, everything they eat contains additives and preservatives. There is a large range, but this paper will be focusing on two sides: people who eat a moderate to high amount of additives and preservatives in their daily life —this group will be referred to as Group 1—and people who eat very little to none—this group will be referred to as Group 2.

Mikey’s nutrition-related goal was to maintain his weight at 165 being 5’8”. Based upon the Harris-Benedict Equation (66 + (6.3 x 165) + (12.9 x 68) – (6.8 x 20), Mikey’s over all calories that are needed to maintain his weight are 3,185 per day. My partners’ BMI was equal to 25 which was considered an elevated level, but should be fine for his health. His classification was considered overweight, but with his age and activity level this is not excessive. With a weight loss of three pounds he would reach the optimal weight range. As far as energy intake needs, I suggested the percentage of carbohydrates should be 55% calories, 20% calories from fat and 25% protein. Mikey also needs to consume approximately 38 g of fiber per day.

Everyone wants to lose weight, whether they need to or not. Since November 2015, I have lost almost 30 pounds, using nutritional therapy. I have not consumed any products to achieve my goal. What are the 5 ways I did it?

Did you know that diet plays a major role in baby's growth and development? The principles of healthy eating are the same during preconception period as well as pregnancy; the amount depends on your height, weight, physical activity and due date. The focus should be plenty of fruits, vegetables, whole grains, lean protein and healthy fats. The important nutrients needed for a healthy maternal and fetal outcome are folic acid, iron, calcium, Vitamin D and protein.

Course Description and Content: Incorporates principles of human nutrition, essential nutrients, nutritional needs of different age groups, and nutrition research. Focuses on the relationship between nutrition, physical fitness, lifestyle, and health, with supporting emphases on consumer awareness, evaluation of nutrition information, eating disorders, and the importance of a balanced, varied diet.

Since the patient reported not taking a multivitamin daily because he was confident he received all his nutritional needs from his vegetarian diet, the patient was asked to complete a food diary over a five day period to observe his dietary habits. The patient was then instructed to record his daily diet in a food diary and was then asked to return the food diary at his next appointment. Upon receiving the food diary from the patient, the information was entered in the ChooseMyPlate.gov database and a nutrient report was developed. The nutrient report showed the patient consumed less than the daily recommended allowance for the following nutrients: total calories, protein, fiber, calcium, potassium, copper, iron, magnesium, vitamins A, B6,

In the past few weeks, I have attempted to exercise at least 5 times a week, challenge myself by eating more fruits and veggies, drinking more water, eating more superfoods, and getting at least 8 hours of sleep at night. I also worked on overall improving my own wellness with more meditation, winding down at night before sleeping, and dumping the processed, unhealthy foods. At the beginning, I thought this would be simple, but as days passed, I soon realized how unhealthy my usual lifestyle is and how much better I was feeling focusing more on my health. From running a mile around the neighborhood to sleeping more at night, I saw an improvement physically and mentally.

Please read the following case studies and answer the questions which follow them. The questions may have several right answers; I am looking to see if you have put some thought into the assignment and that you give accurate information in your responses. Please email your answers to me by June 24. If you have any questions about this assignment, please email me before June 24.

The lesson that was completed in stage three directly aligns with the Common CoreStandards and are things that should be accomplished at the fourth-grade level. The concepts that were taught were all factors that would help illustrate the bigger picture to students so they could understand the logic behind this lesson.By the fourth grade, students need to have a good grasp on nutrition. They need to understand why healthy eating is important and ways they can achieve that. They are beginning to think for themselves and need to know that important choices with food is imperative for their health. By having them complete pamphlets that would be distributed, they need to understand what they are promoting. By having them go through the different steps that were in stage three, they were able to gather that information and help them boost their understanding of nutrition and healthy foods. Throughout stage three, technology was used in planning and helping the students achieve their learning goals. The first example of the lesson accomplishing this was when the students had to watch the nutrition video on the computer on the first day of the lesson. This was an informative video that was age appropriate. I think that without the students watching this video they would have had a difficult time reaching their goals with this lesson and future, related lessons. By having the students view this video it helped them connect the content and specific learning goals. They were

We are required to obtain certain amount of nutrients from food. Food can simply divide into 2 groups, macro-nutrients and micro-nutrients composition. Both of the groups mentioned do affect the metabolism rate. According to Hulbert and Else, dietary fatty acid will affect the metabolism rate and some of the polyunsaturated fatty acid will increase the metabolism rate (1999). Meanwhile, different kinds of animals have their own unique requirement for macro-nutrients, such as proteins, carbohydrates and fat. Moreover, most of the food intake is driven by achieving the required protein intake. Animals on a low protein diet will over eat carbohydrates and fat until the protein requirement has been satisfied. If this case