Nutrition and Food Guide Servings

A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to

I accept late assignments; however, each late assignment will be penalized with a 10% grade deduction for each day late, unless you have made prior arrangements with me. Assignments are due by 11:59 p.m., the day after class meets. For this class, that would be11:59 p.m. on Fridays. If I do not receive it by that time, the assignment is considered late. Additionally, late assignments are not accepted for your final assignment. I am required to turn in grades within seven days of the last night of class. Any time you feel that you might be falling behind in the course, it is best to contact me to discuss your situation.

What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.

A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to

What is the Herfindahl index for the Canadian food industry rounded to two decimal points and how is the food market characterized in Canada in terms of concentration?

Failure to do so results in an automatic 10% assignment grade reduction for every class period the assignment is late. It is the responsibility of the student to obtain class notes from any missed time from classmates.

The purpose of this project is to compare the lunch menu in two different regions to see if they follow current nutritional guidelines and how they can be improved. We will also look at potential regional differences that may make following the guidelines more challenging as well as other potential barriers we may encounter.

In general, young Quebecers feeding poor. For example, less than 4 years eat small quarter of the minimum number of servings (5) of fruits and vegetables recommended by Canada's Food Guide. Most young people do not consume enough dairy products. As for grain products whole grain, they are not very popular either. But then, what was the score? On the whole, it is the poor nutrient foods, such as cakes, cookies, pastries, soft drinks, jams, syrups and salty snacks that contribute most to the caloric intake of young people.

The Canadian Food Guide has changed over time due to fit the needs of Canadians as more scientific research and information has been found about nutrition and how to achieve overall health. For example in 1982, the Canadian Food Guide implemented a statement which encouraged Canadians to limit fat, sugar, salt and alcohol as a method to combat diet-related diseases (Canada, n.d). The food guide has also been altered over history to incorporate individuals with different diets based on culture, religion, and preferences. This was demonstrated in 1977, where they replaced ‘meat and fish’ to ‘meat and alternates’ to be inclusive

A per-day late penalty may apply if you submit this assignment after the due date/extension. Please check with your Department/coordinator for further information. List and/or attach details of extenuating circumstances that your coordinator should take into account should you require an extension:

For grains we have pasta, which was about 6 servings according to the Canada food guide. For Meats, we have the chicken breast, which is about 6 servings. For Dairy, the pasta had cheese, which according to the Canada food guide is 1 serving. For Vegetables we had artichokes, onions, garlic and tomatoes, which is about 6 servings. Lastly for oils, I used olive oil which is healthier compared to other oils. In the end this looked pretty bland, but tasted fine, plus I used whole wheat pasta, so that it would be healthier.

Although many elements affect people’s choice, they have to read and evaluate nutrition information on the food label which includes nutrition facts, nutrient and health claims, daily values, and freshness date to make sure that we choose a healthy food. Nutritional experts developed a tool which is called daily values to

According to my journal entries, the average number of servings I consumed for fruits & vegetables are 8; for grain products are 11; for milk & alternatives are 10; for meat & alternatives are 7. Compared to the Canada’s Food Guide, I am really under average for consuming fruits and vegetables because the suggested number of servings for 2 days are 16, but I only consumed 8. Compared to the suggested servings by Canada’s Food Guide on grain products, I am slightly under average of 3, hitting an 11 on

Include a table for each day detailing the nutritional value. group | servings per day | examples | grain | 6 | Rice, pasta, breads, cereals, muffins | vegetable | 3 | Cucumber, broccoli, carrot, cauliflower ,spinach | fruit | 2 | Apple, banana, strawberry, pear, grapes, melons | dairy | 2 | Milk, cheese, yoghurt, smoothie | meat | 2 | Chicken, mutton, beef, beans | Fats | 1 | Sugar, honey, butter, margarine, oil | Nutrient | benefit | | zinc | Essential for normal growth and physical developmentOptimal immune function | | | | | Essential fatty acids | Metabolic & structural functions | | iron | Essential for building healthy blood cells | |

Type Cooked vegetable, soup, sauces, meat, chicken, fish. etc Porridge Bean (foul) Snacks Bottled drink juice Roasted groundnut