Eco 309-Assignment 2 due by midnight on Monday, February 28, 2022(Chapter 4) Total points 125. Submit through D2L in Word/Excel format, single or multiple files. Must show your work, answer all parts of the question, and write necessary explanations to earn full points. You have to use Excel to solve this numerical problem (project). Part (A)- 65 points The data below is for 20 periods of sales in $millions. t Sales(Y) 1 10 2 11 3 14 4 14 5 12 6 15 7 18 8 16 9 16 10 17 11 16 12 20 13 24 14 22 15 20 16 24 17 26 18 28 19 28 20 26 21 Plot the time series data. Forecast for the 21st period using simple exponential smoothing with alpha 0.3 and 0.8 and plot the actual 20 period values with forecasted values. Compare the two forecasts using MSE and RMSE. Also calculate the errors and plot the errors for the two forecasts. Comment on the plots (about stationarity). Do you see systematic underestimation? Now perform the forecast using Holt’s two parameter model with alpha = 0.3 and beta = 0.6. Plot the Holt’s forecast with actual values. Also calculate the MSE for Holt’s forecast. Is it better than the simple exponential smoothing forecasts? Plot the errors for Holt’s model. Does it look nearly stationary. Part (B)- 60 points For the data below (Production = Y in million tons) plot the data and comment whether you see a seasonal pattern. Perform Holt-Winters’ seasonal forecast using alpha = 0.5, beta = 0.4 and gamma = 0.8. Make forecasts for 2007-q1 and 2007-q2 using Holt-Winters’ model. Calculate the errors and MSE and RMSE. Plot the errors and comment on the plot. Year-q period=t Y 2001-1 1 79 2001-2 2 105 2001-3 3 95 2001-4 4 89 2002-1 5 95 2002-2 6 137 2002-3 7 132 2002-4 8 116 2003-1 9 115 2003-2 10 153 2003-3 11 142 2003-4 12 127 2004-1 13 142 2004-2 14 201 2004-3 15 179 2004-4 16 164 2005-1 17 200 2005-2 18 243 2005-3 19 230 2005-4 20 216 2006-1 21 222 2006-2 22 280 2006-3 23 265 2006-4 24 255 2007-1 2007-2 BIO150 – Nutrition Unit 1 Assignment: Food Journal © 2021 Post University, Waterbury, CT ALL RIGHTS RESERVED Due Date: 11:59 pm EST Sunday of Unit 1 Points: 50 Overview: The most important step for anyone looking to make better food choices is to know what they are currently eating. For this assignment, you will be completing a detailed 3-day food journal. Instructions: • Using the Word document attached to this assignment, complete the 3-day food journal. o Include one weekend day in your journal. o Record the days that most closely reflect your normal eating habits. o Include how foods are prepared (baked, fried, steamed, etc.) and brand names when possible. o Include everything that you consume (food, beverages, and water).  Remember to include fats used in cooking and any spreads, sauces and condiments added.  The amount should be recorded in measurable terms such as grams, cups, ounces, teaspoons, tablespoons, etc. o Be sure to record all of the components of the food eaten (for example, a hambu ...

1. Eco 309-Assignment 2 due by midnight on Monday, February
28, 2022(Chapter 4)
Total points 125. Submit through D2L in Word/Excel format,
single or multiple files. Must show your work, answer all parts
of the question, and write necessary explanations to earn full
points. You have to use Excel to solve this numerical problem
(project).
Part (A)- 65 points
The data below is for 20 periods of sales in $millions.
t
Sales(Y)
1
10
2
11
3
14
4
14
5
12
6
15
7
18
8
16
9
16
10
17
11
16
12

2. 20
13
24
14
22
15
20
16
24
17
26
18
28
19
28
20
26
21
Plot the time series data. Forecast for the 21st period using
simple exponential smoothing with alpha 0.3 and 0.8 and plot
the actual 20 period values with forecasted values. Compare the
two forecasts using MSE and RMSE. Also calculate the errors
and plot the errors for the two forecasts. Comment on the plots
(about stationarity). Do you see systematic underestimation?
Now perform the forecast using Holt’s two parameter model
with alpha = 0.3 and beta = 0.6. Plot the Holt’s forecast with
actual values. Also calculate the MSE for Holt’s forecast. Is it
better than the simple exponential smoothing forecasts? Plot
the errors for Holt’s model. Does it look nearly stationary.
Part (B)- 60 points
For the data below (Production = Y in million tons) plot the
data and comment whether you see a seasonal pattern. Perform
Holt-Winters’ seasonal forecast using alpha = 0.5, beta = 0.4
and gamma = 0.8. Make forecasts for 2007-q1 and 2007-q2

3. using Holt-Winters’ model. Calculate the errors and MSE and
RMSE. Plot the errors and comment on the plot.
Year-q
period=t
Y
2001-1
1
79
2001-2
2
105
2001-3
3
95
2001-4
4
89
2002-1
5
95
2002-2
6
137
2002-3
7
132
2002-4
8
116
2003-1
9
115
2003-2
10
153

4. 2003-3
11
142
2003-4
12
127
2004-1
13
142
2004-2
14
201
2004-3
15
179
2004-4
16
164
2005-1
17
200
2005-2
18
243
2005-3
19
230
2005-4
20
216
2006-1
21
222
2006-2
22
280

5. 2006-3
23
265
2006-4
24
255
2007-1
2007-2
BIO150 – Nutrition
Unit 1 Assignment: Food Journal
© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 1
Points: 50
Overview:
The most important step for anyone looking to make better food
choices is to know what
they are currently eating. For this assignment, you will be
completing a detailed 3-day
food journal.
Instructions:

6. • Using the Word document attached to this assignment,
complete the 3-day food
journal.
o Include one weekend day in your journal.
o Record the days that most closely reflect your normal eating
habits.
o Include how foods are prepared (baked, fried, steamed, etc.)
and brand
names when possible.
o Include everything that you consume (food, beverages, and
water).
sauces and condiments added.
unt should be recorded in measurable terms such as
grams, cups, ounces, teaspoons, tablespoons, etc.
o Be sure to record all of the components of the food eaten (for
example, a
hamburger has a meat patty, bun, condiments).
o Record the time of day that the food was eaten and whether it
was a part
of your breakfast, lunch, dinner, or snack.
• After you have completed your food journal, answer the
following questions in a
Word document:
o Keeping a dietary journal can have both positive and negative
effects.
Explain two of each.

7. o Did you experience any emotional eating during your three-
day
journaling? Please explain. If you did not experience emotional
eating,
please research and describe the impact that one’s emotional
state could
have on food choices.
© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Use the template provided to complete the food journal.
Be sure to read the criteria below by which your work will be
evaluated before
you write and again after you write.
© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED
Evaluation Rubric for Unit 1 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)

8. Food Journal
Content
The Food
Journal is not
filled out at all
or is missing
significant
pieces of
information.
The Food
Journal
contains only
one day of
information.
The Food
Journal is
mostly
complete, but
is lacking some
details.
The Food
Journal is
completed in a
clear and
detailed
manner.
(0-4 points) (5-7 points) (8-9 points) (10 points)
Food Journal
Organization
The Food

9. Journal is not
organized at all
and does not
contain the
proper
measurement
details.
The Food
Journal is
somewhat
organized, but
is missing
some
measurement
details.
The Food
Journal is
mostly
organized, but
is lacking some
detail.
The Food
Journal is well-
organized and
contains proper
measurement
details for all
entries.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Follow-Up
Questions

10. The follow-up
questions are
not addressed.
Only one of the
follow-up
questions is
addressed.
The follow-up
questions are
addressed, but
are lacking
detail or
information.
The follow-up
questions are
addressed in a
clear and
detailed
manner.
Overview:Instructions:Requirements:Evaluation Rubric for Unit
2 Assignment
BIO 150 Nutrition Diet Project Part 1 of 5
BIO150 Nutrition
Diet Project
Three Day Dietary Journal
Instructions:
Please read carefully. This Diet Project is a nutritional snapshot

11. of your average daily diet. The project is broken down into five
parts.; each part is assigned to different units in this course.
Only Part 1 of the Diet Project is due in Unit 1. When you have
answered all the questions below and completed your Dietary
Journal, save and submit this document for your Unit 1
Assignment. You may remove these instructions, but for
grading purposes, please maintain questions, point values and
boxed areas below the instructions. There are two sections:
Section 1: Questions & Answers
Type your answers in the tables provided for each of the three
questions. You will need to complete the Dietary Journal before
you can answer these questions.
Section 2: Dietary Journal
1) In the Dietary Journal tables at the end of this document,
record your daily intake for 3 consecutive days, including at
least 1 weekend day. Keep this record with you and record
everything consumed (food, beverages and water.) You will be
using this 3-day Dietary Journal for analysis in the rest of the
courses. Therefore, record days that most closely reflect your
normal eating habits and routine in order to obtain the most
personal and accurate information for your weekly projects.
2) Include how foods are prepared (e.g. baked, fried, steamed)
and brand names when if applicable. Do not forget to list all
fats used in cooking and spreads, sauces and condiments added.
Record your use of natural or artificial sweeteners, as well.
3) Your Dietary Journal should include the time of day that the
food was eaten and whether it was part of your breakfast, lunch,
dinner, or snack.
4) Record all component parts of the food eaten (i.e. a
hamburger has a meat patty, bun, condiments.) The amount
should be recorded in measureable terms such as grams, cups,
ounces, teaspoons, tablespoons, etc. Avoid vague amounts such
as small, medium, large, bowl, scoop, glass, spoon, portion, etc.
Use the portion guide provided above to visually estimate

12. portions into measureable terms. If you are not certain of
measures, use these helpful hints below and refer to the Portion
Visual PDF provided:
· 3 ounces (i.e. meat/fish) looks about the size of a deck of
cards or a smart phone
· 1 ounce (i.e. cheese) looks about the size of 4 dice
· 1 ounce liquid (i.e. gravy, beverage) is the size of a standard
shot glass and also = 2 Tbsp
· 1 cup (8oz liquid) looks about the size of a baseball, fisted
hand or yogurt container
· ½ cup (4oz liquid) looks about the size of a half of a baseball
or individual applesauce container
· 1 Tablespoon looks about the size of a half of a walnut shell
· 1 teaspoon looks like a diner style ‘pat’ of butter
5) After you have completed your Dietary Journal and answered
the questions in sections, submit this document as a single file.
SAMPLE DIETORY RECORD
DATE/TIME
/MEAL
MEASURE
FOOD
Type/ flavor/ components/ preparation method
5/3/17
8a Breakfast
2 large
1 Tbsp
Eggs
Milk
Scrambled w/
Whole milk
2 halves
English Muffin
Whole Wheat

13. 2 Tbsp
Jam
Polaner’s grape jam with no added sugar
4 ounces
Orange juice
OJ with added calcium, no pulp
10:15a Snack
2 ½ inch diameter
Apple
Green, Granny Smith
12 ounces
Water
Bottled
1:30p Lunch
2 slices of 14” diameter
1 ounce
Pizza with
meatballs
Thin crust cheese pizza with
Sliced meatballs
12 ounce can
Soda
Diet Pepsi
6:30p Supper
2 cups
4 slices
4 each
2 Tbsp
Tossed Salad Cucumber
Tomatoes
Dressing
Iceberg lettuce greens w/

14. Sliced rounds
Cherry
Ranch
5/4/17
9a Breakfast
6 ounce
1 Tbsp
Yogurt
Cereal
Greek, Coconut topped with
Wheat germ
12 ounces
2 teaspoons
Coffee
Sugar
Brewed at home, decaf, black with
white granulated
ETC…
Your Name: Jane Doe
Day 1
repeat for Day 2 and Day 3
Heads Up!
In Unit 3, we will be using McGraw’s Nutrition Calc Plus
program to analyze your diet. If you want to get a head start,

15. you should review the Course Information tab in the Bb shells
for instructions on how to access the program and start entering
your journal entries.
NAME:
COURSE:
DATE:
Section 1: Question & Answers (20 pts)
1) Keeping a dietary journal can have both positive and
negative effects. Explain two of each. (10 pts)
Answer:
2) Did you experience any emotional eating during your three
day journaling? Please explain. If you did not, please research
and describe the impact that one’s emotional state could have
on food choices. (10 pts)
Answer:
Section 2: DIETARY JOURNAL (80 pts)
Record your diet for 3 consecutive days, including 1 weekend
day. Include food, water, and all beverages. Please feel free to

16. remove or add rows to the tables below as needed.
NAME:
DAY 1
DATE/
TIME/MEAL
MEASURE
FOOD
Type/ flavor/ components/ preparation method

18. DAY 2
DATE/
TIME/MEAL
MEASURE
FOOD
Type/ flavor/ components/ preparation method

20. DAY 3
DATE/
TIME/MEAL
MEASURE
FOOD
Type/ flavor/ components/ preparation method

23. 1 Version 2018.05.17
4/6
GRAIN PRODUCTS
1 cup of cereal flakes = fist
1 pancake = compact
disc
½ cup of cooked
rice, pasta, or potato
= ½ baseball
1 slice of bread =
cassette tape
1 piece of cornbread
= bar of soap
1 Serving Looks Like . . .
VEGETABLES AND FRUIT
1 cup of salad
greens = baseball
1 baked potato = fist

24. 1 med. fruit = baseball
½ cup of fresh fruit
= ½ baseball
¼ cup of raisins =
large egg
1 Serving Looks Like . . .
DAIRY AND CHEESE
1½ oz. cheese = 4
stacked dice or 2
cheese slices
½ cup of ice cream
= ½ baseball
FATS
1 tsp. margarine or
spreads = 1 dice
1 Serving Looks Like . . .
MEAT AND ALTERNATIVES
3 oz. meat, fish,
and poultry =
deck of cards
3 oz. grilled/baked fish =
checkbook
2 Tbsp. peanut

25. butter = ping pong
ball
1 Serving Looks Like . . .
SERVING SIZE CARD:
Cut out and fold on the dotted line. Laminate for longtime use.