2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t%5BP%5D.se=274f5a16-13e1-4428-8d22-d8e2db1a311e&t%5BD%5D.se=c1fb… 1/13
All Daily Reports
A variety of reports and information combined into one document.
Profile Info
Personal: Xxzz Female 19 yrs 167 cm 52 kg
Day(s): Day 1, Day 2, Day 3
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 18.6 Normal is 18.5 to 25. Clinically Obese is 30 or higher.
Actual Intakes -vs- Recommended Intakes
The actual intakes -vs- recommended intakes report displays the amount of nutrients
consumed as they compare to your dietary intake recommendations.
Nutrient Actual Rec. Percent
Basic Components
Calories 1,539. 1,685.8 91%
Calories from Fat 584.73 472.05 124% 20-35% of Calories (adults 19+ yrs)*
Calories from SatFat 170.94 151.73 113% Less than 10% of Calories+
Protein (g) 70.34 44.20 159% 10-35% of Calories (adults 19+ yrs)*~
Carbohydrates (g) 174.10 231.81 75% 45-65% of Calories (adults 19+ yrs)*
Total Sugars (g) 33.36
Added Sugar (g)++ 0.62 Less than 10% of Calories+
Dietary Fiber (g) 21.26 23.60 90%
Soluble Fiber (g) 2.32
InSoluble Fiber (g) 6.61
Fat (g) 64.97 52.45 124% 20-35% of Calories (adults 19+ yrs)*
Saturated Fat (g) 18.99 16.86 113% Less than 10% of Calories+
Trans Fat (g) 1.02 Minimize+
Mono Fat (g) 21.29 18.73 114%
Poly Fat (g) 13.67 16.86 81%
Cholesterol (mg) 274.59 300.00 92% Limit+
Water (g) 847.79 2,300.0 37%
Vitamins
Vitamin A - RAE (mcg) 907.38 700.00 130%
Beta-carotene (mcg) 8,148.
Vitamin B1 - Thiamin
(mg) 1.50 1.00 150%
Vitamin B2 - Riboflavin 1.34 1.00 134%
Vitamin B3 - Niacin (mg) 17.72 14.00 127%
Vitamin B6 (mg) 1.28 1.20 107% Do not exceed 100 mg*
Vitamin B12 (mcg) 2.95 2.40 123% Over 50 should take a supplement or eat
fortified foods*
Vitamin C (mg) 79.70 65.00 123%
Vitamin D - mcg (mcg) 2.85 15.00 19% 15 to no more than 100 mcg*
Vitamin E - a-Toco (mg) 8.96 15.00 60%
Folate (mcg) 491.72 400.00 123%
Women of child-bearing age should take
a supplement or fortified foods with 400
mcg*
Minerals
Calcium (mg) 686.96 1,300.0 53% Do not exceed 2500 mg*
Iron (mg) 13.20 15.00 88% Do not exceed 45 mg*
Magnesium (mg) 268.13 360.00 74% Do not exceed 350 mg by supplement*
Phosphorus (mg) 1,180. 1,250.0 94% Do not exceed 4000 mg*
Potassium (mg) 2,015. 4,700.0 43% At least 4700 mg per day*
Selenium (mcg) 102.04
Sodium (mg) 2,891. 2,300.0 126% Less than 2300 mg per day* - less than
1500 mg for some people+
Zinc (mg) 8.62 9.00 96% Do not exceed 40 mg*
Other
Omega-3 (g) 1.10
Omega-6 (g) 12.42
Alcohol (g) 0.00 Do not exceed 2 standard drinks for men
and 1 standard drink for women+
Caffeine (mg) 0.00 Up to 400 mg (three to five 8-oz cups of
coffee per day)+
* Dietary Reference Intakes
+ 2015 Dietary Guidelines for Americans
++The nutrient content of the items in the MDA food database depend on manufacturers'
reporting accurate information. Since many do not.
All Daily ReportsProfile InfoPersonal Mary Female.docxnettletondevon
All Daily Reports
Profile Info
Personal: Mary Female 35 yrs 5 ft 8 in 175 lb
Day(s): 2017 Jan 12, Jan 13, Jan 14
Activity Level: Active
BMI: 26.6
Weight Change: Lose 2 lb per week
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
A variety of reports and information combined into one document.
Recommendations
The Recommendations Report lists the recommended daily nutrient intake for a person based on the information
entered. Often referred to as the DRI (Dietary Reference Intake).
Nutrient DRI Goal Notes
Basic Components
Calories 1,677.08
Protein (g) 63.50 10% - 35% of Calories (adults 19-70 yrs) *
Carbohydrates (g) 230.60 45% - 65% of Calories (adults 19-70 yrs) *
Dietary Fiber (g) 23.48
Fat (g) 52.18 20% - 35% of Calories (adults 19-70 yrs) *
Saturated Fat (g) 16.77 Less than 10% of Calories +
Mono Fat (g) 18.63
Poly Fat (g) 16.77
Cholesterol (mg) 300.00 Less than 300 mg per day +
Water (g) 2,700.00
Vitamins
Vitamin A - RAE (mcg) 700.00
Vitamin B1 - Thiamin (mg) 1.10
Vitamin B2 - Riboflavin (mg) 1.10
Vitamin B3 - Niacin (mg) 14.00
Vitamin B6 (mg) 1.30 Do not exceed 100 mg *
Vitamin B12 (mcg) 2.40 Over 50 should take a supplement *
Vitamin C (mg) 75.00 Do not exceed 2000 mg *
Vitamin D - mcg (mcg) 15.00 Do not exceed 100 mcg *
Vitamin E - Alpha Tocopherol (mg) 15.00
Folate (mcg) 400.00 Women of child bearing age should take a
supplement *
Minerals
Calcium (mg) 1,000.00 Do not exceed 2500 mg *
Iron (mg) 18.00 Do not exceed 45 mg *
Magnesium (mg) 320.00 Do not exceed 350 mg by supplement *
Phosphorus (mg) 700.00 Do not exceed 4000 mg *
Potassium (mg) 4,700.00
Sodium (mg) 2,300.00 Less than 2300 mg - lower for some people
+
Zinc (mg) 8.00 Do not exceed 40 mg *
Sources:
* Dietary Reference Intakes - For Adult 19-70 years, non-pregnant
+ 2010 Dietary Guidelines for Americans
~ Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
0 50 100PercentNutrient Value 150DRI Goal
Basic Components
Calories 998.90 60 %1,677.08
Calories from Fat 267.71 57 %469.58
Calories from SatFat 102.88 68 %150.94
Protein (g) 59.43 94 %63.50 *
Carbohydrates (g) 124.23 54 %230.60
Sugar (g) 43.12
Dietary Fiber (g) 10.52 45 %23.48
Soluble Fiber (g) 1.48
InSoluble Fiber (g) 1.08
Fat (g) 29.75 57 %52.18
Saturated Fat (g) 11.43 68 %16.77
Trans Fat (g) 1.17
Mono Fat (g) 2.22 12 %18.63
Poly Fat (g) 0.93 6 %16.77
Cholesterol (mg) 165.18 55 %300.00
Water (g) 209.71 8 %2,700.00
Vitamins
Vitamin A - RAE (mcg) 89.26 13 %700.00
Vitamin B1 - Thiamin (mg) 0.42 38 %1.10
Vitamin B2 - Riboflavin (mg) 0.33 30 %1.10
Vitamin B3 - Niacin (mg) 5.19 37 %14.00
Vitamin B6 (mg) 0.18 14 %1.30
Vitamin B12 (mcg) 0.00 0 %2.40
Vitamin C (mg) 60.06 80 %75.00
Vitamin D - mcg .
All Daily ReportsProfile InfoPersonal Alex Herring .docxnettletondevon
All Daily Reports
Profile Info
Personal: Alex Herring Male 24 yrs 6 ft 1 in 188 lb
Day(s): 2017 Mar 1, Mar 2, Mar 3
Activity Level: Low Active
BMI: 24.8
Weight Change: Gain 0.5 lb per week
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
A variety of reports and information combined into one document.
Recommendations
The Recommendations Report lists the recommended daily nutrient intake for a person based on the information
entered. Often referred to as the DRI (Dietary Reference Intake).
Nutrient DRI Goal Notes
Basic Components
Calories 3,298.53
Protein (g) 68.22 10% - 35% of Calories (adults 19-70 yrs) *
Carbohydrates (g) 453.55 45% - 65% of Calories (adults 19-70 yrs) *
Dietary Fiber (g) 46.18
Fat (g) 102.62 20% - 35% of Calories (adults 19-70 yrs) *
Saturated Fat (g) 32.99 Less than 10% of Calories +
Mono Fat (g) 36.65
Poly Fat (g) 32.99
Cholesterol (mg) 300.00 Less than 300 mg per day +
Water (g) 3,700.00
Vitamins
Vitamin A - RAE (mcg) 900.00
Vitamin B1 - Thiamin (mg) 1.20
Vitamin B2 - Riboflavin (mg) 1.30
Vitamin B3 - Niacin (mg) 16.00
Vitamin B6 (mg) 1.30 Do not exceed 100 mg *
Vitamin B12 (mcg) 2.40 Over 50 should take a supplement *
Vitamin C (mg) 90.00 Do not exceed 2000 mg *
Vitamin D - mcg (mcg) 15.00 Do not exceed 100 mcg *
Vitamin E - Alpha Tocopherol (mg) 15.00
Folate (mcg) 400.00 Women of child bearing age should take a
supplement *
Minerals
Calcium (mg) 1,000.00 Do not exceed 2500 mg *
Iron (mg) 8.00 Do not exceed 45 mg *
Magnesium (mg) 400.00 Do not exceed 350 mg by supplement *
Phosphorus (mg) 700.00 Do not exceed 4000 mg *
Potassium (mg) 4,700.00
Sodium (mg) 2,300.00 Less than 2300 mg - lower for some people
+
Zinc (mg) 11.00 Do not exceed 40 mg *
Sources:
* Dietary Reference Intakes - For Adult 19-70 years, non-pregnant
+ 2010 Dietary Guidelines for Americans
~ Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
0 50 100PercentNutrient Value 150DRI Goal
Basic Components
Calories 2,603.80 79 %3,298.53
Calories from Fat 599.31 65 %923.59
Calories from SatFat 171.63 58 %296.87
Protein (g) 267.60 392 %68.22 *
Carbohydrates (g) 244.31 54 %453.55
Sugar (g) 92.26
Dietary Fiber (g) 13.28 29 %46.18
Soluble Fiber (g) 0.25
InSoluble Fiber (g) 0.63
Fat (g) 66.59 65 %102.62
Saturated Fat (g) 19.07 58 %32.99
Trans Fat (g) 7.00
Mono Fat (g) 12.89 35 %36.65
Poly Fat (g) 3.03 9 %32.99
Cholesterol (mg) 342.90 114 %300.00
Water (g) 4,056.23 110 %3,700.00
Vitamins
Vitamin A - RAE (mcg) 2,547.85 283 %900.00
Vitamin B1 - Thiamin (mg) 10.08 840 %1.20
Vitamin B2 - Riboflavin (mg) 11.04 849 %1.30
Vitamin B3 - Niacin (mg) 90.33 565 %16.00
Vitamin B6 (mg) 12.90 992 %1.30
Vitamin B12 (mcg) 36.70 1529 %2.40
Vitamin C (.
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
We’re here to help you delay dialysis.
Worsening kidneys are scary. But the good news is that
when changes are made early, CKD progression
can be slowed and even halted.
It’s all about changing your diet.
this shows a 7 day meal plan for loosing weight, want to skip the disgusting foods? well in this article also includes a link to buy pills that are proven to make you loose over 60 pounds in under 8 weeks.
All Daily ReportsProfile InfoPersonal Mary Female.docxnettletondevon
All Daily Reports
Profile Info
Personal: Mary Female 35 yrs 5 ft 8 in 175 lb
Day(s): 2017 Jan 12, Jan 13, Jan 14
Activity Level: Active
BMI: 26.6
Weight Change: Lose 2 lb per week
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
A variety of reports and information combined into one document.
Recommendations
The Recommendations Report lists the recommended daily nutrient intake for a person based on the information
entered. Often referred to as the DRI (Dietary Reference Intake).
Nutrient DRI Goal Notes
Basic Components
Calories 1,677.08
Protein (g) 63.50 10% - 35% of Calories (adults 19-70 yrs) *
Carbohydrates (g) 230.60 45% - 65% of Calories (adults 19-70 yrs) *
Dietary Fiber (g) 23.48
Fat (g) 52.18 20% - 35% of Calories (adults 19-70 yrs) *
Saturated Fat (g) 16.77 Less than 10% of Calories +
Mono Fat (g) 18.63
Poly Fat (g) 16.77
Cholesterol (mg) 300.00 Less than 300 mg per day +
Water (g) 2,700.00
Vitamins
Vitamin A - RAE (mcg) 700.00
Vitamin B1 - Thiamin (mg) 1.10
Vitamin B2 - Riboflavin (mg) 1.10
Vitamin B3 - Niacin (mg) 14.00
Vitamin B6 (mg) 1.30 Do not exceed 100 mg *
Vitamin B12 (mcg) 2.40 Over 50 should take a supplement *
Vitamin C (mg) 75.00 Do not exceed 2000 mg *
Vitamin D - mcg (mcg) 15.00 Do not exceed 100 mcg *
Vitamin E - Alpha Tocopherol (mg) 15.00
Folate (mcg) 400.00 Women of child bearing age should take a
supplement *
Minerals
Calcium (mg) 1,000.00 Do not exceed 2500 mg *
Iron (mg) 18.00 Do not exceed 45 mg *
Magnesium (mg) 320.00 Do not exceed 350 mg by supplement *
Phosphorus (mg) 700.00 Do not exceed 4000 mg *
Potassium (mg) 4,700.00
Sodium (mg) 2,300.00 Less than 2300 mg - lower for some people
+
Zinc (mg) 8.00 Do not exceed 40 mg *
Sources:
* Dietary Reference Intakes - For Adult 19-70 years, non-pregnant
+ 2010 Dietary Guidelines for Americans
~ Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
0 50 100PercentNutrient Value 150DRI Goal
Basic Components
Calories 998.90 60 %1,677.08
Calories from Fat 267.71 57 %469.58
Calories from SatFat 102.88 68 %150.94
Protein (g) 59.43 94 %63.50 *
Carbohydrates (g) 124.23 54 %230.60
Sugar (g) 43.12
Dietary Fiber (g) 10.52 45 %23.48
Soluble Fiber (g) 1.48
InSoluble Fiber (g) 1.08
Fat (g) 29.75 57 %52.18
Saturated Fat (g) 11.43 68 %16.77
Trans Fat (g) 1.17
Mono Fat (g) 2.22 12 %18.63
Poly Fat (g) 0.93 6 %16.77
Cholesterol (mg) 165.18 55 %300.00
Water (g) 209.71 8 %2,700.00
Vitamins
Vitamin A - RAE (mcg) 89.26 13 %700.00
Vitamin B1 - Thiamin (mg) 0.42 38 %1.10
Vitamin B2 - Riboflavin (mg) 0.33 30 %1.10
Vitamin B3 - Niacin (mg) 5.19 37 %14.00
Vitamin B6 (mg) 0.18 14 %1.30
Vitamin B12 (mcg) 0.00 0 %2.40
Vitamin C (mg) 60.06 80 %75.00
Vitamin D - mcg .
All Daily ReportsProfile InfoPersonal Alex Herring .docxnettletondevon
All Daily Reports
Profile Info
Personal: Alex Herring Male 24 yrs 6 ft 1 in 188 lb
Day(s): 2017 Mar 1, Mar 2, Mar 3
Activity Level: Low Active
BMI: 24.8
Weight Change: Gain 0.5 lb per week
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
A variety of reports and information combined into one document.
Recommendations
The Recommendations Report lists the recommended daily nutrient intake for a person based on the information
entered. Often referred to as the DRI (Dietary Reference Intake).
Nutrient DRI Goal Notes
Basic Components
Calories 3,298.53
Protein (g) 68.22 10% - 35% of Calories (adults 19-70 yrs) *
Carbohydrates (g) 453.55 45% - 65% of Calories (adults 19-70 yrs) *
Dietary Fiber (g) 46.18
Fat (g) 102.62 20% - 35% of Calories (adults 19-70 yrs) *
Saturated Fat (g) 32.99 Less than 10% of Calories +
Mono Fat (g) 36.65
Poly Fat (g) 32.99
Cholesterol (mg) 300.00 Less than 300 mg per day +
Water (g) 3,700.00
Vitamins
Vitamin A - RAE (mcg) 900.00
Vitamin B1 - Thiamin (mg) 1.20
Vitamin B2 - Riboflavin (mg) 1.30
Vitamin B3 - Niacin (mg) 16.00
Vitamin B6 (mg) 1.30 Do not exceed 100 mg *
Vitamin B12 (mcg) 2.40 Over 50 should take a supplement *
Vitamin C (mg) 90.00 Do not exceed 2000 mg *
Vitamin D - mcg (mcg) 15.00 Do not exceed 100 mcg *
Vitamin E - Alpha Tocopherol (mg) 15.00
Folate (mcg) 400.00 Women of child bearing age should take a
supplement *
Minerals
Calcium (mg) 1,000.00 Do not exceed 2500 mg *
Iron (mg) 8.00 Do not exceed 45 mg *
Magnesium (mg) 400.00 Do not exceed 350 mg by supplement *
Phosphorus (mg) 700.00 Do not exceed 4000 mg *
Potassium (mg) 4,700.00
Sodium (mg) 2,300.00 Less than 2300 mg - lower for some people
+
Zinc (mg) 11.00 Do not exceed 40 mg *
Sources:
* Dietary Reference Intakes - For Adult 19-70 years, non-pregnant
+ 2010 Dietary Guidelines for Americans
~ Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
0 50 100PercentNutrient Value 150DRI Goal
Basic Components
Calories 2,603.80 79 %3,298.53
Calories from Fat 599.31 65 %923.59
Calories from SatFat 171.63 58 %296.87
Protein (g) 267.60 392 %68.22 *
Carbohydrates (g) 244.31 54 %453.55
Sugar (g) 92.26
Dietary Fiber (g) 13.28 29 %46.18
Soluble Fiber (g) 0.25
InSoluble Fiber (g) 0.63
Fat (g) 66.59 65 %102.62
Saturated Fat (g) 19.07 58 %32.99
Trans Fat (g) 7.00
Mono Fat (g) 12.89 35 %36.65
Poly Fat (g) 3.03 9 %32.99
Cholesterol (mg) 342.90 114 %300.00
Water (g) 4,056.23 110 %3,700.00
Vitamins
Vitamin A - RAE (mcg) 2,547.85 283 %900.00
Vitamin B1 - Thiamin (mg) 10.08 840 %1.20
Vitamin B2 - Riboflavin (mg) 11.04 849 %1.30
Vitamin B3 - Niacin (mg) 90.33 565 %16.00
Vitamin B6 (mg) 12.90 992 %1.30
Vitamin B12 (mcg) 36.70 1529 %2.40
Vitamin C (.
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
We’re here to help you delay dialysis.
Worsening kidneys are scary. But the good news is that
when changes are made early, CKD progression
can be slowed and even halted.
It’s all about changing your diet.
this shows a 7 day meal plan for loosing weight, want to skip the disgusting foods? well in this article also includes a link to buy pills that are proven to make you loose over 60 pounds in under 8 weeks.
BIO150 – Nutrition Unit 3 Assignment NutritionCalc PluChantellPantoja184
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
Running head Nutritional assessment12Nutritional assessm.docxglendar3
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Running head Nutritional assessment12Nutritional assessm.docxtodd581
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
This slide show gives nutritional information on Red Meat products. As well as how the average teenager (Boy & Girl) can sill maintain a healthy weight while still being able to eat red meat.
Lose weight fast , any people are unaware of what organic food really is. It seems that everywhere we go now, someone is promoting something that is “organic”. Are these foods worth your time and money?
141514-day Nutrition and Physical Activity Log.docxmoggdede
14
15
14-day Nutrition and Physical Activity Log
14-Day Nutrition and Physical Activity Log
Christina A. Finley
HLTH 3013
October 17, 2016
14-Day Nutrition and Physical Activity Log
Over the 14-day period I have learned a lot about what I consume and how much I consumed. Also, how much physical activity I do. Over all I started by trying to keep my daily calorie intake at a reasonable amount according to my height and weight. 1,200 calories were what I came up with after doing some research on how much I should consume according to my height and weight measurements. After entering everything I ate and drank over this time I have realized that most days I would either go under my needed calorie intake or I would go over that amount. This show that my diet is not balanced enough. A balanced diet is one that gives your body the nutrients it needs to function correctly. It is important because your organs and tissues need proper nutrition to work effectively. Without good nutrition, your body is more prone to disease, infection, fatigue, and poor performance. I also noticed that I would consume more fats and sodium, than fruits and vegetables, which would help with balancing my diet. Furthermore, after reading, most days I noticed I would consume various amounts of ‘empty calories.” You should limit your consumption of “empty calories,” or those that provide little or no nutritional value. The USDA defines empty calories as calories that come from sugars and solid fats, such as butter and shortening. Most of these would be snacks that I would just eat instead of whole balanced meals my body needs to contain the energy and nutrients it needs to function. What I would like to take away from this exercise is eating a healthier and more balanced diet. A balanced diet are foods that are low in unnecessary fats and sugars but high in vitamins, minerals, and other nutrients. Eating more fruits and veggies and less fats and “empty calories, I believe will help me achieve this diet.
October 1, 2016
Foods
Calories
Carbs
Fat
Protein
Cholest
Sodium
Sugars
Fiber
Breakfast
Jack In the Box - Breakfast Jack Sandwich, 1 sandwich
350
30g
18g
16g
240mg
840mg
4g
1g
Medium fries - Fries, 1 each
380
48g
19g
4g
0mg
270mg
0g
5g
Lunch
Torchy's Tacos - Beef Fajita, 1 taco
230
1g
0g
15g
35mg
720mg
3g
1g
Chili's - Chips & Salsa, 1 basket
910
113g
45g
13g
0mg
1,920mg
4g
8g
TOTAL:
1,870
192g
82g
48g
275mg
3,750mg
11g
15g
October 2, 2016
Foods
Calories
Carbs
Fat
Protein
Cholest
Sodium
Sugars
Fiber
Lunch
Whataburger - Hamburger, 1 hamburger
640
61g
32g
30g
65mg
1,520mg
8g
5g
Whataburger - Medium French Fries, 1 medium - 127 g
390
47g
20g
6g
0mg
290mg
0g
3g
Dinner
Morning Glory - Mustard Greens, 2 cups
15
2g
2g
1g
0mg
210mg
0g
2g
Homemade - Smothered Turkey Wings, 1 Wing with gravy
132
11g
6g
24g
27mg
558mg
2g
1g
Rice - White, glutinous, cooked, 1 cup
169
37g
0g
4g
0mg
9mg
0g
2g
TOTAL:
1,346
158g
60g
65g
92mg
2,587mg
10g
13g
October 3, 2016
Foods
Calorie ...
Purine(uric acid) table for reducing gout attackRosaSanchez159
purine table and information | houstonkidneyclinic.com
Some examples may be: very spicy and greasy food, coffee, alcohol, excess tea, deeply fried food and more. In Chinese medicine concepts, these foods fall under the category of Heat and Damp producing foods and beverages.
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 1/12
Soil Colloids (Chapter 8) Notes
Soil Colloids (Chapter 8) Notes
Did you know ....
Did you know soil fertility or the ability for a soil to provide nutrients is seated in the type of minerals it
contains? Chapter 8 will cover the various types of soil colloids including all the layer and non-layer
silicates, cation exchange, anion exchange, and sorption.
Lecture content notes are accompanied by videos listed below the notes in each submodule (e.g. Soil
Colloids (Chapter 8) Videos A though H). Print or download lecture notes then view videos in
succession alongside lecture content and add additional notes from each video. The start of each
video is noted in parenthesis (e.g. Content for Video A) within each lecture note set and contains
lecture content through the note for the next video (e.g. Content for Video B).
Figures and tables unless specifically referrenced are from the course text, Nature and Property of
Soils, 14th Edition, Brady and Weil.
Content Video A
Soil Colloids
Smallest soil particles < 1 µm
Surface area - LARGE
Surface charge - CEC
Adsorb water
AGRI1050R50: Introduction to Soil Science (2020S) LH
https://gotoclass.tnecampus.org/d2l/le/content/8094442/navigateContent/176/Previous?pId=60403304
https://gotoclass.tnecampus.org/d2l/le/content/8094442/navigateContent/176/Next?pId=60403304
https://gotoclass.tnecampus.org/d2l/common/dialogs/quickLink/quickLink.d2l?ou=8094442&type=content&rcode=TBR-23958617
https://gotoclass.tnecampus.org/d2l/home/8094442
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 2/12
Types of Colloids
Crystalline Silicate clays: ordered, crystalline, layers
Non-crystalline silicate clays: non-ordered, layers, volcanic
Iron/Aluminum Oxides – weathered soils, less CEC
Humus – OM, not mineral or crystalline, high CEC
Soil Colloids
Content Video B
Layer Silicates - Construction
Phyllosillicates
Tetrahedral Sheets
1 Si with 4 Oxygen
Share basal oxygen
Form sheets
Octahedral Sheets
6 Oxygen with Al3+ or Mg 2+
Di T i O t h d l b d # f di ti i
https://gotoclass.tnecampus.org/d2l/common/dialogs/quickLink/quickLink.d2l?ou=8094442&type=content&rcode=TBR-23958618
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 3/12
Di or Tri Octahedral based on # of coordinating ions
http://web.utk.edu/~drtd0c/Soil%20Colloids.pdf
http://web.utk.edu/~drtd0c/Soil%20Colloids.pdf
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 4/12
Size .
More Related Content
Similar to 2020220 MyDietAnalysis Reporthttpsmydietanalysis.pea.docx
BIO150 – Nutrition Unit 3 Assignment NutritionCalc PluChantellPantoja184
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
Running head Nutritional assessment12Nutritional assessm.docxglendar3
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Running head Nutritional assessment12Nutritional assessm.docxtodd581
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
This slide show gives nutritional information on Red Meat products. As well as how the average teenager (Boy & Girl) can sill maintain a healthy weight while still being able to eat red meat.
Lose weight fast , any people are unaware of what organic food really is. It seems that everywhere we go now, someone is promoting something that is “organic”. Are these foods worth your time and money?
141514-day Nutrition and Physical Activity Log.docxmoggdede
14
15
14-day Nutrition and Physical Activity Log
14-Day Nutrition and Physical Activity Log
Christina A. Finley
HLTH 3013
October 17, 2016
14-Day Nutrition and Physical Activity Log
Over the 14-day period I have learned a lot about what I consume and how much I consumed. Also, how much physical activity I do. Over all I started by trying to keep my daily calorie intake at a reasonable amount according to my height and weight. 1,200 calories were what I came up with after doing some research on how much I should consume according to my height and weight measurements. After entering everything I ate and drank over this time I have realized that most days I would either go under my needed calorie intake or I would go over that amount. This show that my diet is not balanced enough. A balanced diet is one that gives your body the nutrients it needs to function correctly. It is important because your organs and tissues need proper nutrition to work effectively. Without good nutrition, your body is more prone to disease, infection, fatigue, and poor performance. I also noticed that I would consume more fats and sodium, than fruits and vegetables, which would help with balancing my diet. Furthermore, after reading, most days I noticed I would consume various amounts of ‘empty calories.” You should limit your consumption of “empty calories,” or those that provide little or no nutritional value. The USDA defines empty calories as calories that come from sugars and solid fats, such as butter and shortening. Most of these would be snacks that I would just eat instead of whole balanced meals my body needs to contain the energy and nutrients it needs to function. What I would like to take away from this exercise is eating a healthier and more balanced diet. A balanced diet are foods that are low in unnecessary fats and sugars but high in vitamins, minerals, and other nutrients. Eating more fruits and veggies and less fats and “empty calories, I believe will help me achieve this diet.
October 1, 2016
Foods
Calories
Carbs
Fat
Protein
Cholest
Sodium
Sugars
Fiber
Breakfast
Jack In the Box - Breakfast Jack Sandwich, 1 sandwich
350
30g
18g
16g
240mg
840mg
4g
1g
Medium fries - Fries, 1 each
380
48g
19g
4g
0mg
270mg
0g
5g
Lunch
Torchy's Tacos - Beef Fajita, 1 taco
230
1g
0g
15g
35mg
720mg
3g
1g
Chili's - Chips & Salsa, 1 basket
910
113g
45g
13g
0mg
1,920mg
4g
8g
TOTAL:
1,870
192g
82g
48g
275mg
3,750mg
11g
15g
October 2, 2016
Foods
Calories
Carbs
Fat
Protein
Cholest
Sodium
Sugars
Fiber
Lunch
Whataburger - Hamburger, 1 hamburger
640
61g
32g
30g
65mg
1,520mg
8g
5g
Whataburger - Medium French Fries, 1 medium - 127 g
390
47g
20g
6g
0mg
290mg
0g
3g
Dinner
Morning Glory - Mustard Greens, 2 cups
15
2g
2g
1g
0mg
210mg
0g
2g
Homemade - Smothered Turkey Wings, 1 Wing with gravy
132
11g
6g
24g
27mg
558mg
2g
1g
Rice - White, glutinous, cooked, 1 cup
169
37g
0g
4g
0mg
9mg
0g
2g
TOTAL:
1,346
158g
60g
65g
92mg
2,587mg
10g
13g
October 3, 2016
Foods
Calorie ...
Purine(uric acid) table for reducing gout attackRosaSanchez159
purine table and information | houstonkidneyclinic.com
Some examples may be: very spicy and greasy food, coffee, alcohol, excess tea, deeply fried food and more. In Chinese medicine concepts, these foods fall under the category of Heat and Damp producing foods and beverages.
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 1/12
Soil Colloids (Chapter 8) Notes
Soil Colloids (Chapter 8) Notes
Did you know ....
Did you know soil fertility or the ability for a soil to provide nutrients is seated in the type of minerals it
contains? Chapter 8 will cover the various types of soil colloids including all the layer and non-layer
silicates, cation exchange, anion exchange, and sorption.
Lecture content notes are accompanied by videos listed below the notes in each submodule (e.g. Soil
Colloids (Chapter 8) Videos A though H). Print or download lecture notes then view videos in
succession alongside lecture content and add additional notes from each video. The start of each
video is noted in parenthesis (e.g. Content for Video A) within each lecture note set and contains
lecture content through the note for the next video (e.g. Content for Video B).
Figures and tables unless specifically referrenced are from the course text, Nature and Property of
Soils, 14th Edition, Brady and Weil.
Content Video A
Soil Colloids
Smallest soil particles < 1 µm
Surface area - LARGE
Surface charge - CEC
Adsorb water
AGRI1050R50: Introduction to Soil Science (2020S) LH
https://gotoclass.tnecampus.org/d2l/le/content/8094442/navigateContent/176/Previous?pId=60403304
https://gotoclass.tnecampus.org/d2l/le/content/8094442/navigateContent/176/Next?pId=60403304
https://gotoclass.tnecampus.org/d2l/common/dialogs/quickLink/quickLink.d2l?ou=8094442&type=content&rcode=TBR-23958617
https://gotoclass.tnecampus.org/d2l/home/8094442
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 2/12
Types of Colloids
Crystalline Silicate clays: ordered, crystalline, layers
Non-crystalline silicate clays: non-ordered, layers, volcanic
Iron/Aluminum Oxides – weathered soils, less CEC
Humus – OM, not mineral or crystalline, high CEC
Soil Colloids
Content Video B
Layer Silicates - Construction
Phyllosillicates
Tetrahedral Sheets
1 Si with 4 Oxygen
Share basal oxygen
Form sheets
Octahedral Sheets
6 Oxygen with Al3+ or Mg 2+
Di T i O t h d l b d # f di ti i
https://gotoclass.tnecampus.org/d2l/common/dialogs/quickLink/quickLink.d2l?ou=8094442&type=content&rcode=TBR-23958618
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 3/12
Di or Tri Octahedral based on # of coordinating ions
http://web.utk.edu/~drtd0c/Soil%20Colloids.pdf
http://web.utk.edu/~drtd0c/Soil%20Colloids.pdf
2/21/2020 Soil Colloids (Chapter 8) Notes - AGRI1050R50: Introduction to Soil Science (2020S)
https://gotoclass.tnecampus.org/d2l/le/content/8094442/viewContent/60403389/View 4/12
Size .
20 Other Conditions That May Be a Focus of Clinical AttentionV-c.docxRAJU852744
20 Other Conditions That May Be a Focus of Clinical Attention
V-codes and z-codes
V-codes and Z-codes are conditions that may be the focus of clinical attention but are not considered mental disorders. They correspond to International Classification of Diseases, Ninth Revision, Clinical Modification ICD-9-CM (V-codes) and International Classification of Diseases, Tenth Revision, Clinical Modification ICD-10-CM (Z-codes that become effective in 2015. In most instances, third-party payers do not cover charges for delivering services to an individual if the diagnosis is solely a V- or Z-code alone. If the V- or Z-code is not the primary diagnosis then it should be documented following the primary diagnosis. In addition, when writing the psychosocial assessment any psychosocial and cultural factors that might impact the client's diagnosis should be documented. The psychosocial stressors reflected in these diagnoses are widespread across all classes and cultures and have been shown to impact all aspects of an individual's life from the physical and psychological to the financial. Furthermore, these conditions have been shown to significantly impact the diagnosis and outcome for a multitude of mental and medical disorders. V- and Z-codes are grouped into numerous categories including: relational problems, problems related to abuse/neglect, educational and occupational problems, housing and economic problems, problems related to the social environment, problems related to the legal system, other counseling services, other psychosocial, personal and environmental problems, and problems of personal history (APA, 2013).
Broadly speaking, the category “Relational Problems” describes interactional problems between family members (e.g., parent/caregiver-child) or partners that result in significant impairment of family functioning or development of symptoms in the distressed individual, spouses, siblings, or other family members. Relational problems are broken down into two categories, Problems Related to Family Upbringing and Other Problems Related to Primary Support Group. For example, in the first category a Parent-Child Relational Problem involves interactional problems between one or both parents and a child that lead to dysfunction in behavioral (e.g., inadequate protection, overprotection), cognitive (e.g., antagonism toward or blaming of the other) or affective (e.g., feeling sad and angry) realms. Here, the critical factor is the quality of the parent-child relationship or when the dysfunction in this relationship is impacting the course and outcome of a psychological or medical condition. Other examples include Sibling Relational Problem, Upbringing Away from Parents, and Child Affected by Parental Relationship Distress. Similarly, family relationships and interactional patterns leading to problems related to primary support group include Partner Relational Problem, Disruption of Family by Separation/Divorce, High Expressed Emotion Level with.
223 Case 53 Problems in Pasta Land by Andres Sous.docxRAJU852744
223
Case 53
Problems in Pasta Land
by
Andres Sousa-Poza
Old Dominion University
The Food Factory has been operating in an underdeveloped country for approximately 10
years.1 Its parent corporation specializes in wheat milling, and it started the pasta factory as a
“side-line” operation to process lower quality wheat flour, which is a by-product of the
normal milling process. This low-gluten flour is generally not suitable for the production of
bread or for direct sale to consumers.
In 2009, the pasta division is confronted with a major problem. It is too successful!
The factory was designed around the mill. Production capacities matched the amount of
effluent from the mill rather than coming from a sound marketing strategy. As shown in
Table 53-1, by 2006, the pasta plant was no longer able to effectively serve existing
customers. The plant that was designed to produce 600 tons of pasta per month on two
production lines is now facing average monthly orders of approximately 800 tons.
Furthermore, the corporate director of marketing estimates that orders could easily be
increased to 1400 to 1800 tons per month.
1 All monies used in this case are in the local currency, which is one of the more than 40 countries in
the world that use the $ symbol and most of which are called dollars.
Cases in Engineering Economy 2nd by Peterson & Eschenbach
224
Table 53-1 Average Monthly Orders/Production
0
100
200
300
400
500
600
700
800
900
Year
A
ve
ra
ge
m
on
th
ly
o
rd
er
s/
pr
od
uc
tio
n
Orders 200 280 360 490 450 580 620 710 760 800
Production 200 270 365 500 440 575 590 610 580 570
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009
Another challenge facing the factory is that the initial equipment was refurbished, not
new, and it is now antiquated and seriously dilapidated. Unless the plant is shut down,
equipment replacement is going to be required. The existing equipment was already a
technological generation behind when it was bought. During the last 10 years a new
generation of equipment has been developed based on high-temperature drying. The new
technology is much more suited for use with low-quality (low-gluten) flour and semolina.
New machinery is significantly more efficient. It requires fewer workers, has lower relative
energy consumption, and produces less waste. The pasta plant still maintains a price lead
through the low cost at which it is able to obtain raw materials from the corporate wheat mill,
but this barely compensates for the plant’s low efficiency.
The new technology is also enabling competitors to use low-quality, low-cost raw
materials and still produce a reasonably high-quality end product. Ultimately, this means that
the cost of higher quality pasta has dropped significantly in price, and the quality of the low-
cost pasta is increasing significantly. The pasta factory’s market is customers wit.
2
2
2
1
1
1
Organization Name: Insta-Buy
Insta-Buy is an E-Commerce Multinational American company. It was founded in 2010 and is based in Atlanta, Georgia. It mainly operates with grocery delivery and pick up and it offers services through web application and mobile application to various states in United States. It is one of the major online marketplaces for grocery delivery. The company is valued at $1 billion worth and has partnership with over 150 retailers. It is known for its fresh produce and timely delivery and pickup.
Predictive Analysis at Insta-Buy:
The predictive analytics is termed as what is likely to happen in the future. The predictive analytics is based on statistical and data mining technique. The aim of this technique is to predict the future of the project such as what would be the customer reaction on project, financial need, etc. In developing predictive analytical application, a number of techniques are used such as classification algorithms. The classification techniques are logistic regression, decision tree models and neural network. Clustering algorithms are used to segment customers in different groups which helps to target specific promotions to them. To estimate the relationship between different purchasing behavior, association mining technique is used (Mehra, 2014). As an example, for any product on Amazon.com results in the retailer also suggesting similar products that a customer might be interested in. Predictive analytics can be used in E-commerce to solve the following problems
1. Improve customer engagement and increase revenue
1. Launch promotions that target specific customer group
1. Optimizing prices to generate maximum profits
1. Keep proper inventory and reduce over stalking
1. Minimizing fraud happenings and protecting privacy
1. Provide batter customer service at low cost
1. Analyze data and make decision in real time
TOPICS:
Student: Ahmed
Topic: Bayesian Networks (Predicting Sales In E-commerce Using Bayesian Network Model)
Student: Meet
Topic: Predictive Analysis
Student: Peter
Topic: Privacy and Confidentiality in an e-Commerce World: Data Mining, Data Warehousing, Matching and Disclosure Limitation
Student: Nayeem
Topic: Ensemble Modeling
Student: Shek
Topic: L.Jack & Y.D. Tsai, Using Text Mining of Amazon Reviews to Explore User-Defined Product Highlights and Issues.
Student: Suma
Topic: Deep Neural Networks
REFERENCES:
Olufunke Rebecca Vincent, A. S. (2017). A Cognitive Buying Decision-Making Process in B2B E-Commerce Using Analytic-MLP. Elsevier.
https://www.researchgate.net/publication/319278239_A_Cognitive_Buying_Decision-Making_Process_in_B2B_E-Commerce_Using_Analytic-MLP
Wan, C. C. (2017). Forcasting E-commerce Key Performance Indicators
https://beta.vu.nl/nl/Images/stageverslag-wan_tcm235-867619.pdf
Fienberg, S. (2006). Privacy and Confidentiality in an e-Commerce World: Data Mining, Data Warehousing, Matching and Disclosure Limitation. Statistical Science, .
22-6 Reporting the Plight of Depression FamiliesMARTHA GELLHOR.docxRAJU852744
22-6 | Reporting the Plight of Depression Families
MARTHA GELLHORN, Field Report to Harry Hopkins (1934)
1. From Martha Gellhorn to Harry Hopkins, Report, Gaston County, North Carolina, November 11, 1934, Franklin D. Roosevelt Library, Harry Hopkins Papers, Box 66. Online transcript available at http://newdeal.feri.org/hopkins/hop08.htm.
Journalist and novelist Martha Gellhorn’s heartrending field report describing impoverished Gastonia, North Carolina, families vividly captures the desperate hope of depression-era families. Hired by Harry Hopkins, Franklin Roosevelt’s point man for federal relief efforts, Gellhorn detailed the enormous challenge facing the administration. Compounding the epic humanitarian crisis she encountered was the political opposition, which she singled out as one among many obstacles hampering relief efforts.
All during this trip [to North Carolina] I have been thinking to myself about that curious phrase “red menace,” and wondering where said menace hid itself. Every house I visited — mill worker or unemployed — had a picture of the President. These ranged from newspaper clippings (in destitute homes) to large colored prints, framed in gilt cardboard. The portrait holds the place of honour over the mantel. . . . He is at once God and their intimate friend; he knows them all by name, knows their little town and mill, their little lives and problems. And, though everything else fails, he is there, and will not let them down.
I have been seeing people who, according to almost any standard, have practically nothing in life and practically nothing to look forward to or hope for. But there is hope; confidence, something intangible and real: “the president isn’t going to forget us.”
Let me cite cases: I went to see a woman with five children who was living on relief ($3.40 a week). Her picture of the President was a small one, and she told me her oldest daughter had been married some months ago and had cried for the big, coloured picture as a wedding present. The children have no shoes and that woman is terrified of the coming cold as if it were a definite physical entity. There is practically no furniture left in the home, and you can imagine what and how they eat. But she said, suddenly brightening, “I’d give my heart to see the President. I know he means to do everything he can for us; but they make it hard for him; they won’t let him.” I note this case as something special; because here the faith was coupled with a feeling (entirely sympathetic) that the President was not entirely omnipotent.
I have been seeing mill workers; and in every mill when possible, the local Union president. There has been widespread discrimination in the south; and many mills haven’t re-opened since the strike. Those open often run on such curtailment that workers are getting from 2 to 3 days work a week. The price of food has risen (especially the kind of food they eat: fat-back bacon, flour, meal, sorghum) as high as 100%. It is getting cold;.
2018 4th International Conference on Green Technology and Sust.docxRAJU852744
2018 4th International Conference on Green Technology and Sustainable Development (GTSD)
130
�
Abstract - The Vietnamese government have plan to develop the
wind farms with the expected capacity of 6 GW by 2030. With the
high penetration of wind power into power system, wind power
forecasting is essentially needed for a power generation
balancing in power system operation and electricity market.
However, such a tool is currently not available in Vietnamese
wind farms as well as electricity market. Therefore, a short-term
wind power forecasting tool for 24 hours has been created to fill
in this gap, using artificial neural network technique. The neural
network has been trained with past data recorded from 2015 to
2017 at Tuy Phong wind farm in Binh Thuan province of Viet
Nam. It has been tested for wind power prediction with the input
data from hourly weather forecast for the same wind farm. The
tool can be used for short-term wind power forecasting in
Vietnamese power system in a foreseeable future.
Keywords: power system; wind farm; wind power forecasting;
neural network; electricity market.
I. NECESITY OF WIND POWER FORECASTING
Today, the integration of wind power into the existing
grid is a big issue in power system operation. For the system
operators, power generation curve of wind turbines is a
necessary information in the power sources balancing. From
the dispatchers’ point of view, wind power forecast errors
will impact the system net imbalances when the share of
wind power increases, and more accurate forecasts mean less
regulating capacity will be activated from the real time
electricity market [1]. In the deregulated market, day-ahead
electricity spot prices are also affected by day-ahead wind
power forecasting [2]. Wind power forecasting is also
essential in reducing the power curtailment, supporting the
ancillary service. However, due to uncertainty of wind speed
and weather factors, the wind power is not easy to predict.
In recent years, many wind power forecasting methods
have been proposed. In [3], a review of different approaches
for short-term wind power forecasting has been introduced,
including statistical and physical methods with different
models such as WPMS, WPPT, Prediktor, Zephyr, WPFS,
ANEMOS, ARMINES, Ewind, Sipreolico. In [4], [5], the
methods, models of wind power forecasting and its impact on
*Research supported by Gesellschaft fuer Internationale
Zusammenarbeit GmbH (GIZ).
D. T. Viet is with the University of Danang, Vietnam (email:
[email protected]).
V. V. Phuong is with the University of Danang, Vietnam (email:
[email protected]).
D. M. Quan is with the University of Danang, Vietnam (email:
[email protected]).
A. Kies is with the Frankfurt Institute for Advanced Studies, Germany
(email: [email protected] uni-frankfurt.de).
B. U. Schyska is with the Carl von Ossietzky Universität Oldenburg,
Germany (email: [email protected]).
Y. K. Wu i.
202 S.W.3d 811Court of Appeals of Texas,San Antonio.PROG.docxRAJU852744
202 S.W.3d 811
Court of Appeals of Texas,
San Antonio.
PROGRESSIVE COUNTY MUTUAL INSURANCE
COMPANY, Appellant,
v.
Hector Raul TREVINO and Mario Moyeda,
Appellees.
No. 04–05–00113–CV.
|
June 28, 2006.
|
Rehearing Overruled July 31, 2006.
.
200 wordsResearch Interest Lack of minorities in top level ma.docxRAJU852744
200 words
Research Interest: Lack of minorities in top level management positions
Describe why and how a qualitative approach may be appropriate for your area of interest for your research. Include a rationale for each proposed use of qualitative inquiry.
.
2019 14th Iberian Conference on Information Systems and Tech.docxRAJU852744
2019 14th Iberian Conference on Information Systems and Technologies (CISTI)
19 – 22 June 2019, Coimbra, Portugal
ISBN: 978-989-98434-9-3
How ISO 27001 can help achieve GDPR compliance
Isabel Maria Lopes
Polytechnic Institute of Bragança, Bragança, Portugal
UNIAG, Polytechnic Institute of Bragança, Portugal
ALGORITMI Centre, Minho University, Guimarães,
Portugal
[email protected]
Pedro Oliveira
Polytechnic Institute of Bragança, Bragança, Portugal
[email protected]
Teresa Guarda
Universidad Estatal Península de Santa Elena – UPSE, La
Libertad, Ecuador
Universidad de las Fuerzas Armadas – ESPE, Sangolqui,
Quito, Equador
ALGORITMI Centre, Minho University, Guimarães,
Portugal
[email protected]
Abstract — Personal Data Protection has been among the most
discussed topics lately and a reason for great concern among
organizations. The EU General Data Protection Regulation
(GDPR) is the most important change in data privacy regulation
in 20 years. The regulation will fundamentally reshape the way in
which data is handled across every sector. The organizations had
two years to implement it. As referred by many authors, the
implementation of the regulation has not been an easy task for
companies. The question we aim to answer in this study is how far
the implementation of ISO 27001 standards might represent a
facilitating factor to organizations for an easier compliance with
the regulation. In order to answer this question, several websites
(mostly of consulting companies) were analyzed, and the aspects
considered as facilitating are listed in this paper.
Keywords - regulation (EU) 2016/679; general data protection
regulation; ISO/IEC 27001.
I. INTRODUCTION
In recent years, data protection has become a forefront issue
in cyber security. The issues introduced by recurring
organizational data breaches, social media and the Internet of
Things (IoT) have raised the stakes even further [1, 2]. The EU
GDPR, enforced from May 25 2018, is an attempt to address
such data protection. The GDPR makes for stronger, unified data
protection throughout the EU.
The EU GDPR states that organizations must adopt
appropriate policies, procedures and processes to protect the
personal data they hold.
The International Organization for Standardization (ISO)
/International Electrotechnical Commission (IEC) 27000 series
is a set of information security standards that provide best-
practice recommendations for information security management
[3].
This international standard for information security, ISO
27001, provides an excellent starting point for achieving the
technical and operational requirements necessary to reduce the
risk of a breach.
Not all data is protected by the GDPR, since it is only
applicable to personal data. This is defined in Article 4 as
follows [4]:
“personal data” means any information relating to an
identified or identifiable natural person (’data subject’); an
identifiable.
200520201ORG30002 – Leadership Practice and Skills.docxRAJU852744
20/05/2020
1
ORG30002 – Leadership Practice
and Skills
Topic: Cross-cultural Leadership
Week 10
Readings for this week….
◦ Week 10 Topic: Cross-Cultural Leadership
◦ Chapter 11, Daft
◦ Javidan, M., Dorfman, P.W., De Luque, M.S. & House R.J. (2006). In the eye of the beholder:
Cross cultural lessons in leadership from Project GLOBE - Academy of Management Perspect ive,
20(1), 67-90
http://ezproxy.lib.swin.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db
=bth&AN=19873410&site=ehost-live&scope=site
◦ Randel, A.E., et al. (2018). Inclusive leadership: Realizing posit ive outcomes through
belongingness and being valued for uniqueness, Human Resource Management Review, 28:190-
203. http://ezproxy.lib.swin.edu.au/login?url=https://doi.org/10.1016/j.hrmr.2017.07.002
◦ Hoffman, R., Yeh, C. & Casnocha, B. (2019). Learn from People, Not Classes Whom do you know,
and what can they teach you? Harvard Business Review, Mar – Apr 2019.
http://ezproxy.lib.swin.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db
=bth&AN=134875248&site=ehost-live&scope=site
Work Force Trends
With more multi generational workplaces, work forces are becoming more
diverse and cultures of inclusion more common
Women leaders in Global Businesses showing an increasing trend
Globalization is compelling businesses to send more workers to other countries
Leaders are traveling and working abroad in greater numbers
Workers with international experience and skills are increasingly more sought-
after in the workplace
Visualising the Iceberg Model of Culture
(source:http://opengecko.com/interculturalism/visualising-the-iceberg-model-of-
culture/) The iceberg model of culture
has been arrived at through
the work of many theorists,
including those referenced
below:
◦ French, W., & Bell, C. (1995).
Organization development.
(5th Ed.). [Englewood Cliffs,
NJ: Prentice-Hall
International]
◦ Hall, E. T. (1976) Beyond
Culture [New York:
Doubleday]
◦ Selfridge, R., Sokolik, S.
(1975) “A comprehensive
v iew of organizational
management”. MSU
Business Topics, 23(1), 46-61
◦ Weaver, G. R. (1986).
“Understanding and coping
with cross-cultural
adjustment stress”. In Paige
R. M. (Ed.), Cross-Cultural
Orientation, New
Conceptualizations and
Applications. [Lanham, MD:
University Press of America]
https://monash.rl.talis.com/items/C3CF1A2F-948C-AA0D-89D9-8498251A8662.html?referrer=/lists/86EF2F87-E1BB-F832-BEB3-34F354D3DAC6.html?draft#item-C3CF1A2F-948C-AA0D-89D9-8498251A8662
http://ezproxy.lib.swin.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=19873410&site=ehost-live&scope=site
http://ezproxy.lib.swin.edu.au/login?url=https://doi.org/10.1016/j.hrmr.2017.07.002
http://ezproxy.lib.swin.edu.au/login?url=http://search.ebscohost.com/login.aspx?direct=true&db=bth&AN=134875248&site=ehost-live&scope=site
20/05/2020
2
Who is a Multicultural Leader?
A leader with skills.
2/18/2020 Sample Content Topic
https://purdueglobal.brightspace.com/d2l/le/content/115691/viewContent/9226875/View 1/1
Trouble at 3Forks
Introduction: The foreclosure process can differ for deeds
versus mortgages. You will conduct research to determine
these differences since it is not only covered in the real estate
exam, but it is important to know this process in professional
practice.
Scenario: Henri and Lila own a restaurant which the
government has caused to close due to widening the road in
front of their establishment. Since this is the main source of
their income, and has caused Lila and Henri to stop payments
on their mortgage, address the following questions.
Checklist:
Explain the action that Henri and Lila should expect from the
bank regarding their property.
Describe how the banks actions would differ if it was a deed of
trust rather than a mortgage.
Respond in a minimum of 600–850-word essay with additional
title and reference pages using APA format and citation style.
Access the Unit 4 Assignment grading rubric.
Submit your response to the Unit 4 Assignment Dropbox.
Assignment Details
https://kapextmediassl-a.akamaihd.net/business/MT431/1904c/rubrics/u4_rubric.pdf
Mitchell, Taylor N.
Donaldson, Jayda N
Recommended Presentation Outline
My Name is …
The title of my article is…
I found it in…
My article is relevant and interesting because….
The Economics Article
1
P
Q
S
D
Q*
P*
S``
Q**
P**
3
MC
AC
$
X
D
MR
P*
X*
4
Economics
The study of the allocation of scarce resources: implies a cost to every action
Basic assumption
People are rational
People act to maximize their happiness
Economics is predictive
5
Economic Modeling
"The theory of economics does not furnish a body of settled conclusions immediately applicable to policy. It is a method rather than a doctrine, an apparatus of the mind, a technique of thinking which helps its possessor to draw correct conclusions." (John Maynard Keynes)
P
Q
S
D
Q*
P*
7
Demand
Function of
Income
Tastes
Prices of Substitutes
Prices of Compliments
8
P
Q
D
Q*
P*
Q**
P**
9
P
Q
D
D1
P1
P2
Q1
Q2
Q1
Q2
10
Price Elasticity of Demand
A measure of sensitivity of quantity demanded to a change in price
Q/Q)
(P/P)
Inelastic demand means that E is small
11
Supply
Function of
Costs of Production
Input Prices
Technology
12
P
Q
S
S1
P1
P2
Q1
Q2
Q1
Q2
13
P
Q
S
D
Q*
P*
S``
Q**
P**
14
Utility Maximization
MAX U(F, N)
Subject to the budget constraint:
PnN + PfF = I
(with a little algebra)
N= I/Pn - (Pf / Pn) F
15
Good X
Y
I/PY
U2
U1
U3
16
Theory of the Firm
Firm Maximizes profits
Max: p = Revenue - Costs
Max: p = P(Q)* Q- C(Q)
First Order Conditions:
dp/dQ = P’(Q)*P + P(Q) - C’(Q) =0
P’(Q)*P + P(Q) = C’(Q)
Marginal Revenue = Marginal Costs
17
X
$
0
AC
MC
P1
Po
X1
Xo
18
Assumptions of Perfect Competition
Free Entr.
21 hours agoMercy Eke Week 2 Discussion Hamilton Depression.docxRAJU852744
21 hours ago
Mercy Eke
Week 2 Discussion: Hamilton Depression Rating Scale
COLLAPSE
Top of Form
Depression or Major Depressive Disorder is considered as a mental health disorder that negatively impacts how an individual feel, think and behave. Individuals who suffer from depression exhibit feelings of sadness and loss in interest in once enjoyed activities (Parekh. 2017). It can cause different kinds of emotional and physical problems and can minimize an individual’s ability to be functional in their daily routines. Annually, approximately 6.7% of adults are impacted by depression. It is estimated that 16.6% of individuals will experience depression at some time in their life (Parekh. 2017). Depression is said to manifest at any time, but on average, the first manifestation occurs during the late teens to mid-20s. The female population is susceptible to experience depression than the male population. Some research indicated that one-third of the female population would experience a major depressive episode in their lifetime (Parekh. 2017).
Among all the mental disorders, depression is one of the most treatable. It is estimated that between 80-90 % of individuals suffering from depression respond well to treatment and experienced remission of their symptoms (Parekh. 2017). As a mental health professional, prior to deciphering diagnosis and initiating diagnosis, it is paramount to conduct a complete diagnostic evaluation, which includes an interview and, if necessary, a physical examination (Parekh. 2017). Blood tests can be conducted to ascertain that depression is not precipitated by a medical condition like thyroid dysfunction. The evaluation is to identify specific symptoms, medical and family history, cultural factors, and environmental factors to derive a diagnosis and establish a treatment plan (Parekh. 2017). One of the assessment tools for depression is the Hamilton Depression Rating Scale. In this discussion, I will be discussing the psychometric properties of the Hamilton Depression Rating Scale and elaborate on when it is appropriate to utilize this assessment tool with clients, including whether the tool can be utilized to evaluate the efficacy of psychopharmacologic medications.
The Hamilton Depression Rating Scale (HDRS) was introduced in early 1960. It has been considered as a gold standard in depression studies and a preferred scale in the evaluation of depression treatment. It is the most vastly utilized observer-rated depression scale worldwide (Vindbjerg.et.al., 2019). The HDRS was initially created to measure symptoms severity in depressed inpatient; however, the 17-item HAM-D has advanced in over five decades into 11 modified versions that have been administered to various patient populations in an array of psychiatric, medical, and other research settings (Rohan.et.al., 2016). There are two most common versions with either 17 or 21 items and is scored between 0-4 points. Each item assists mental health professionals or c.
2/19/2020 Originality Report
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Spring 2020 - InfoTech Import in Strat Plan (ITS-831-08) - First Bi-Term • Week 4 Assignment
%81Total Score: High riskMohana Murali Krishna Karnati
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Running Head: SERVER VIRTUALIZATION 1
SERVER VIRTUALIZATION 8
Week 4 Assignment
Technet Case Study for Virtualization Mohana Murali Krishna Karnati
University of the Cumberlands
Technet Case Study for Virtualization
Technet is a hypothetical business in the storage manufacturing industry. This paper intend to elaborate the server virtualization concept using Microsoft
virtualization software from Windows server 2012R2. Organization’s Preparedness for Virtualization. As of now, the IT system design is a mishmash of old
frameworks that were obtained through various acquisitions of different providers in the storage industry. In any case, these old frameworks are aging and will soon
need to be upgraded. Generally, these old frameworks support applications that have been in service for about 10 years. The IT system situated in one of Technet
branch in Asia for instance comprise of old servers that have been in service for the last 5 years. These old servers were launched to support production and
productivity applications. The expense for permit of these old applications are presently being inspected to check whether they can be dropped and the
information moved to current Technet Enterprise Resource Planning (ERP) applications. Consequently, since several IT related components are potential
contender for upgrading, this makes the likelihood of changing over current physical server farms into virtualized computing resources appropriate. Microsoft
Licensing of Virtualized Environments
Datacenter and the Standard edition are the two license version for Windows Server 2012R2 offered by Microsoft. There is likewise a free version called
Hyper-V Server which is an independent system that only contains the Windows hypervisor, a driver model as well as virtualization modules. Every window
version underpins Hyper-V, which is Microsoft's Type-1 hypervisor offering, likewise referred to as a bare-metal installation, and each Hyper-V server is known as a
Host (Portnoy, 2012). The Windows Server.
20810chapter Information Systems Sourcing .docxRAJU852744
208
10
chapter Information Systems
Sourcing
After 13 years, Kellwood, an American apparel maker, ended its soups!to!nuts IS outsourcing
arrangement with EDS . The primary focus of the original outsourcing contract was to integrate
12 individually acquired units with different systems into one system. Kellwood had been satis-
" ed enough with EDS ’ s performance to renegotiate the contract in 2002 and 2008, even though
at each renegotiation point, Kellwood had considered bringing the IS operations back in house,
or backsourcing. The 2008 contract iteration resulted in a more # exible $105 million contract that
EDS estimated would save Kellwood $2 million in the " rst year and $9 million over the remaining
contract years. But the situation at Kellwood had changed drastically. In 2008, Kellwood had been
purchased by Sun Capital Partners and taken private. The chief operating of" cer (COO), who was
facing a mountain of debt and possibly bankruptcy, wanted to consolidate and bring the operations
back in house to give some order to the current situation and reduce costs. Kellwood was suffering
from a lack of IS standardization as a result of its many acquisitions. The chief information of" cer
(CIO) recognized the importance of IS standardization and costs, but she was concerned that the
transition from outsourcing to insourcing would cause serious disruption to IS service levels and
project deadlines if it went poorly. Kellwood hired a third!party consultant to help it explore the
issues and decided that backsourcing would save money and respond to changes caused by both the
market and internal forces. Kellwood decided to backsource and started the process in late 2009. It
carefully planned for the transition, and the implementation went smoothly. By performing stream-
lined operations in house, it was able to report an impressive $3.6 million savings, or about 17% of
annual IS expenses after the " rst year. 1
The Kellwood case demonstrates a series of decisions made in relation to sourcing. Both the
decision to outsource IS operations and then to bring them back in house were based on a series of
This chapter is organized around decisions in the Sourcing Decision Cycle. The ! rst question
regarding information systems (IS) in the cycle relates to the decision to make (insource) or
buy (outsource) them. This chapter ’ s focus is on issues related to outsourcing whereas issues
related to insourcing are discussed in other chapters of this book. Discussed are the critical
decisions in the Sourcing Decision Cycle: how and where (cloud computing, onshoring,
offshoring). When the choice is offshoring, the next decision is where abroad (farshoring,
nearshoring, or captive centers). Explored next in this chapter is the ! nal decision in the
cycle, keep as is or change in which case the current arrangements are assessed and modi-
! cations are made to the outsourcing arrangem.
21720201Chapter 14Eating and WeightHealth Ps.docxRAJU852744
2/17/2020
1
Chapter 14
Eating and Weight
Health Psychology (PSYC 172)
Professor: Andrea Cook, PhD
February 18, 2020
The Digestive System
– Food nourishes the body by providing energy for
activity
– Digestion begins in the mouth
• Salivary glands provide moisture that allows food to
have taste
• Importance of good mastication
The Digestive System
The Digestive System
– Food is swallowed and then moves through the
pharynx and esophagus
– Peristalsis moves food through the digestive
system
– In the stomach, food is mixed with gastric juices
so it can be absorbed by the small intestine
– Most nutrients are digested in the small intestine
– Digestion process is complete when waste is
eliminated
The Digestive System, Continued
2/17/2020
2
Microbiome
4YouTube: What is the human microbiome?
Supporting the Gut Microbiome
Dysbiosis = unbalanced gut microbiome
• associated with weight gain, insulin resistance,
inflammation
Probiotics
• contain live microorganisms
• maintain or improve the "good" bacteria (normal microflora)
in the body
• e.g., fermented foods, yogurt, sauerkraut, kimchi
Prebiotics
• act as food for human microflora
• helps improve microflora balance
• e.g., whole grains, bananas, greens, onions, garlic
5
https://www.mayoclinic.org/healthy-lifestyle/consumer-health/expert-
answers/probiotics/faq-20058065
Supporting the Gut Microbiome
Medication overuse
• anti-inflammatories, antibiotics, acid blocking drugs, and
steroids damage gut or block normal digestive function
Stress
• chronic stress alters the normal bacteria in the gut
Lifestyle
• plenty of fiber, water, exercise and rest
Healthy Defecation
• three bowel movements a day to three each week
• no intestinal pain or bloating
• no straining
6
https://drhyman.com/blog/2014/10/10/tend-inner-garden-gut-flora-may-
making-sick/
2/17/2020
3
Bristol Stool Chart
7
Factors in Weight Maintenance
– Stable weight occurs when calories eaten equal those
expended for body metabolism and physical exercise
[OLD THINKING]
– Complicated interplay of nutrients, hormones, and
inflammation
• Metabolic rates differ from person to person
• Ghrelin, a hormone, stimulates appetite
• Leptin, a protein, signals satiation and fat storage
• Insulin, a hormone produced in pancreas
– unlocks cells for glucose use for energy
– cues hypothalamus for satiation and decreased appetite
Factors in Weight Maintenance
What is obesity?
– Overeating is not the sole cause of obesity
– Various methods to assess body fat
• Skin-fold technique
• Percentage body fat
• Body mass index (BMI)
– Can also be thought of in terms of social and
cultural standards
– ideal body = thinner in past 50 years
What is Obesity?
2/17/2020
4
BMI
10
– Obesity rates have increased, especially
“extreme” obesity
• past 30 years obesity rates have nearly doubled to
600 million
• 37.8% of US adults are obese and an additional 32.6%
are over.
2020/2/21 Critical Review #2 - WebCOM™ 2.0
https://smc.grtep.com/index.cfm/smcc/page/2criticalreviews 1/10
Santa Monica College Democracy and Di�erence Through the Aesthetics
of Film
Tahvildaran
Assignment Objectives: Enhance and/or improve critical thinking and
media literacy skills by:
1. Developing a clear and concise thesis statement (an
argument) in response to the
following question: Does the �lm have the power to
transform political sensibilities?
2. Writing an outline for a �ve paragraph analytical essay
building on a clear and
concise thesis statement, including topic sentences and
secondary supports.
3. Identifying and explaining three scenes from the �lm text in
support of the thesis
statement/argument.
4. Writing an introductory paragraph for the outlined analytical
essay
Be sure to read thoroughly the writing conventions below before beginning this
assignment.
Note: You are NOT writing a full essay; rather, you are outlining an analytical
essay by completing the dialogue in the boxes below.
Writing a Critical Review (analytical) Essay
2020/2/21 Critical Review #2 - WebCOM™ 2.0
https://smc.grtep.com/index.cfm/smcc/page/2criticalreviews 2/10
1. Every essay that you write for this course must have a clear thesis, placed
(perhaps) somewhere near the end of the introductory paragraph. Simply
stated, a THESIS (or ARGUMENT) expresses, preferably in a single sentence,
the point you want to make about the text that is the subject of your essay. A
THESIS should be an opinion or interpretation of the text, not merely a fact or
observation. The best possible THESIS will answer some speci�c questions
about the text. Very often the THESIS contains an outline of the major points
to be covered in the essay. A possible thesis for an essay on character in
Perry Henzell’s The Harder They Come might read somewhat as follows:
The protagonist of THTC is not a hero in the epic sense of the word, but a
self-centered young man bred of economic oppression and cultural
dependency. The characters in this �lm have no real psychological depth, but
are markers for a society of consumption and momentary glory.
(You might then go on to exemplify from the text and argue in favor or
against this interpretation: your essay need not hold to only one perspective.)
What single, clear QUESTION does the above THESIS attempt to answer?
2. Each essay should be organized into �ve (5) paragraphs, each based on one
of two to four major ideas, which will comprise the BODY of the essay. Each
paragraph must have a topic sentence, often (but not always) towards the
beginning of the paragraph, which clearly states the ARGUMENT or point to
be made in the paragraph. Following the thesis set forth.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Biological screening of herbal drugs: Introduction and Need for
Phyto-Pharmacological Screening, New Strategies for evaluating
Natural Products, In vitro evaluation techniques for Antioxidants, Antimicrobial and Anticancer drugs. In vivo evaluation techniques
for Anti-inflammatory, Antiulcer, Anticancer, Wound healing, Antidiabetic, Hepatoprotective, Cardio protective, Diuretics and
Antifertility, Toxicity studies as per OECD guidelines
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
1. 2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1fb… 1/13
All Daily Reports
A variety of reports and information combined into one
document.
Profile Info
Personal: Xxzz Female 19 yrs 167 cm 52 kg
Day(s): Day 1, Day 2, Day 3
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 18.6 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
Actual Intakes -vs- Recommended Intakes
The actual intakes -vs- recommended intakes report displays the
amount of nutrients
consumed as they compare to your dietary intake
recommendations.
Nutrient Actual Rec. Percent
Basic Components
Calories 1,539. 1,685.8 91%
Calories from Fat 584.73 472.05 124% 20-35% of Calories
(adults 19+ yrs)*
Calories from SatFat 170.94 151.73 113% Less than 10% of
Calories+
Protein (g) 70.34 44.20 159% 10-35% of Calories (adults 19+
yrs)*~
2. Carbohydrates (g) 174.10 231.81 75% 45-65% of Calories
(adults 19+ yrs)*
Total Sugars (g) 33.36
Added Sugar (g)++ 0.62 Less than 10% of Calories+
Dietary Fiber (g) 21.26 23.60 90%
Soluble Fiber (g) 2.32
InSoluble Fiber (g) 6.61
Fat (g) 64.97 52.45 124% 20-35% of Calories (adults 19+ yrs)*
Saturated Fat (g) 18.99 16.86 113% Less than 10% of Calories+
Trans Fat (g) 1.02 Minimize+
Mono Fat (g) 21.29 18.73 114%
Poly Fat (g) 13.67 16.86 81%
Cholesterol (mg) 274.59 300.00 92% Limit+
Water (g) 847.79 2,300.0 37%
Vitamins
Vitamin A - RAE (mcg) 907.38 700.00 130%
Beta-carotene (mcg) 8,148.
Vitamin B1 - Thiamin
(mg) 1.50 1.00 150%
Vitamin B2 - Riboflavin 1.34 1.00 134%
Vitamin B3 - Niacin (mg) 17.72 14.00 127%
Vitamin B6 (mg) 1.28 1.20 107% Do not exceed 100 mg*
Vitamin B12 (mcg) 2.95 2.40 123% Over 50 should take a
supplement or eat
fortified foods*
Vitamin C (mg) 79.70 65.00 123%
Vitamin D - mcg (mcg) 2.85 15.00 19% 15 to no more than 100
mcg*
Vitamin E - a-Toco (mg) 8.96 15.00 60%
Folate (mcg) 491.72 400.00 123%
Women of child-bearing age should take
a supplement or fortified foods with 400
3. mcg*
Minerals
Calcium (mg) 686.96 1,300.0 53% Do not exceed 2500 mg*
Iron (mg) 13.20 15.00 88% Do not exceed 45 mg*
Magnesium (mg) 268.13 360.00 74% Do not exceed 350 mg by
supplement*
Phosphorus (mg) 1,180. 1,250.0 94% Do not exceed 4000 mg*
Potassium (mg) 2,015. 4,700.0 43% At least 4700 mg per day*
Selenium (mcg) 102.04
Sodium (mg) 2,891. 2,300.0 126% Less than 2300 mg per day* -
less than
1500 mg for some people+
Zinc (mg) 8.62 9.00 96% Do not exceed 40 mg*
Other
Omega-3 (g) 1.10
Omega-6 (g) 12.42
Alcohol (g) 0.00 Do not exceed 2 standard drinks for men
and 1 standard drink for women+
Caffeine (mg) 0.00 Up to 400 mg (three to five 8-oz cups of
coffee per day)+
* Dietary Reference Intakes
+ 2015 Dietary Guidelines for Americans
++The nutrient content of the items in the MDA food database
depend on manufacturers'
reporting accurate information. Since many do not have data yet
on added sugars, this
number may not be an accurate reflection of added sugar intake.
4. 2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1fb… 2/13
~ Protein recommendations have not been adjusted to take into
account endurance/strength
athletes who fall into the active and very active categories, but
do take into account
pregnancy and lactation.
All Nutrients Spreadsheet
This report shows all nutrient values in a spreadsheet format.
Nutrients are displayed
horizontally, with totals at the bottom of the list.
Day Meal Item Amount Cals FatCal SatFatCalProt (g)
Day 1 Breakfastbread, whole wheat
(USDA)
2 slice 141.1 17.6 3.6 7
Lunch rice, white, cooked, long
grain,
0.5 cup 102.7 2 0.5 2.1
bacon, thick center cut
(Oscar
4 slice 160 90 36 16
scrambled eggs (USDA) 2 ea 181.8 120.6 36.6 12.2
lettuce, green leaf, fresh,
outer
35. 7" to 7
0 0 0 0 0 0
mixed nuts, salted, dry
roasted,
0 0 0 4.6 0 0
sandwich, turkey, with
whole
0 0 0 3.2 0 0
Dinner potato, baked, with salt
(USDA)
0 1.4 0 0 0 0
broccoli, boiled, drained, 0 0 2.9 0
pasta, spaghetti, cooked,
with
0 3.1 0 0 0 0
Day Total 0 6.3 3.5 8.8 0 1
2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1fb… 8/13
Average Day Total 0.6 7.8 2.1 10.7 0 0.3
36. Day Meal Item XxLnMeat
Day 1 Breakfastbread, whole wheat
(USDA)
0
Lunch rice, white, cooked, long
grain,
bacon, thick center cut
(Oscar
2.3
scrambled eggs (USDA) 1.7
lettuce, green leaf, fresh,
outer
0
Dinner pizza, pan, pepperoni,
large, 14"
3.3
Day Total 7.3
Day 2 Breakfastbread, whole wheat
(USDA)
0
peanut butter, creamy
(USDA)
Lunch soup, chicken noodle,
canned,
37. 0.5
lettuce, green leaf, fresh,
outer
0
taco, beef (USDA: Taco
Bell)
1.4
egg, fried, large (USDA) 0.9
Dinner apple, fresh, medium, 3"
(USDA:
yogurt, strawberry,
individual
0
Day Total 2.8
Day 3 Breakfastoatmeal, quick, prepared
with
0
milk, 2%, with vitamins A
& D
0
Lunch salad mix, leafy romaine
(Dole)
38. 0
banana, fresh, medium,
7" to 7
0
mixed nuts, salted, dry
roasted,
1.2
sandwich, turkey, with
whole
0
Dinner potato, baked, with salt
(USDA)
0
broccoli, boiled, drained,
pasta, spaghetti, cooked,
with
0
Day Total 1.2
Average Day Total 3.8
MyFoodList Report
The MyFoodList Report shows the foods you have entered and
their calories.
Amount Item Cals
Day 1
39. 2.0 slice bread, whole wheat (USDA) 141
0.5 cup rice, white, cooked, long grain, enriched (USDA) 103
4.0 slice bacon, thick center cut (Oscar Mayer) 160
2.0 ea scrambled eggs (USDA) 182
1.0 lb lettuce, green leaf, fresh, outer leaf (USDA) 68
4.0 slice pizza, pan, pepperoni, large, 14" (USDA: Pizza Hut)
1,315
Day Total 1969
Day 2
1.0 slice bread, whole wheat (USDA) 71
2.0 Tbs peanut butter, creamy (USDA) 191
500.0 g soup, chicken noodle, canned, low sodium (USDA) 125
1.0 cup lettuce, green leaf, fresh, outer leaf (USDA) 5
200.0 g taco, beef (USDA: Taco Bell) 458
1.0 ea egg, fried, large (USDA) 90
1.0 ea apple, fresh, medium, 3" (USDA: Commodity) 95
1.0 cntr yogurt, strawberry, individual (Yoplait) 150
Day Total 1185
Day 3
2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1fb… 9/13
1.0 cup oatmeal, quick, prepared with water, without salt,
unenriched
166
1.0 cup milk, 2%, with vitamins A & D (USDA) 122
40. 1.5 cup salad mix, leafy romaine (Dole) 15
1.0 ea banana, fresh, medium, 7" to 7 7/8" (USDA) 105
50.0 g mixed nuts, salted, dry roasted, with peanuts (USDA)
297
1.0 ea sandwich, turkey, with whole wheat (B&B's Place) 360
100.0 g potato, baked, with salt (USDA) 93
200.0 g broccoli, boiled, drained, chopped (USDA) 70
150.0 g pasta, spaghetti, cooked, with salt, packed, enriched
(USDA)
235
Day Total 1464
Total 4618
Day Average 1539
Item Average 201
MyPlate
The MyPlate Food Guide report displays graphically how close
the foodlist compares to the
lastest USDA Dietary Guidelines (see ChooseMyPlate.gov for
more info).
Intake vs. Recommendation
1600 Calorie Pattern
Group Percent Comparison Amount *
Grains Intake 126 % 6.3 oz
equivalent
Grains Recommendation 5.0 oz
equivalent
41. Vegetables Intake 161 % 3.2 cup
equivalent
Vegetables Recommendation 2.0 cup
equivalent
Fruits Intake 54 % 0.8 cup
equivalent
Fruits Recommendation 1.5 cup
equivalent
Dairy Intake 44 % 1.3 cup
equivalent
Dairy Recommendation 3.0 cup
equivalent
Protein Foods Intake 115 % 5.7 oz
equivalent
Protein Foods Recommendation 5.0 oz
equivalent
Make Half Your Grains Whole Vary Your Vegetables
Aim for at least 2.5 oz equivalents whole
grains a day
Dark Green Vegetables 2.0 cups
weekly
Orange Vegetables 1.5 cups
weekly
Oils & Empty Calories Dry Beans & Peas 2.5 cups
42. weekly
Aim for 5.0 teaspoons of oils a day Starchy Vegetables 2.5 cups
weekly
Limit your extra fats & sugars to 132 Calories
a
Other Vegetables 5.5 cups
weekly
* oz equivalent is a 1 ounce estimate, rounded to consumer
friendly units. For example, an oz
equivalent of Grains is 1 slice of bread, or 1/2 cup of rice. An
oz equivalent of Protein Foods
1 oz of meat, 1 egg, or 1/4 cup cooked beans.
Energy Balance
The Energy Balance report compares the calories you've
consumed to your total energy
expenditure.
Intake
2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1f… 10/13
Calories consumed = 1539 Calories
Expenditure
Sedentary Activity Calories = 1686 Calories
Additional exercise Calories = 0 Calories
43. Calories expended = 1686 Calories
Energy Balance: -147 Calories
Intake vs Expenditure
1539 Calories 1686 Calories
Calorie and Fat Sources
The Calorie and Fat Sources report is useful for quickly seeing
the calorie and fat breakdowns
of your intake. The Source of Calories window shows
graphically the percentage of calories
from protein, carbohydrates, fat, and alcohol. The Source of Fat
window shows the breakdown
of fat (saturated, monounsaturated, polyunsaturated, and other
fats) as a percentage of total
calories.
Calories: 1539
Source of Calories Source of Fat
Protein 18% 10-35% of Calories(adults 19+ yrs)*~
Saturated
Fat 11%
Less than 10% of
Calories*
Mono Fat 12%Carbohydrate 45% 45-65% of Calories(adults 19+
yrs)*
Poly Fat 8%Fat 37 % 20-35% of Calories(adults 19+ yrs)*
Trans Fat 1% Minimize*
Alcohol 0%
Do not exceed 2
standard drinks for men
and 1 standard drink for
44. women* N/A * 6%
* Complete fat source information is not
available for all foods. N/A Fat accounts
for the missing information.
* Dietary Reference Intakes
~ Protein recommendations have not been
adjusted to take into account
endurance/strength athletes who fall into the
active and very active categories, but do take
into account pregnancy and lactation.
Ratios
P:S ( Poly Fat / Saturated Fat ) 0.72 : 1Exchanges
Potassium : Sodium 0.7 : 1Starch 7.81 Fruit 1.16
Calcium : Phosphorus 0.58 : 1Other Carbs 0.56 Vegetables 2.09
CSI ( Cholesterol / Saturated
Fat ) 32.91Lean Meat 3.78 Fat 10.66
Alcohol 0.00 NonFatMilk 0.33
Nutrition Facts
Formats the analysis as a Nutrition Facts label.
Nutrition Facts
Serving Size ( 1247 g )
Amount per serving
Calories 1539 Calories from Fat 585
% Daily Value *
T t l F t 65 124%
46. Calories to maintain current weight
Calories to maintain current weight 1686
Calorie adjustment for weight change of 0 lb (per week) 0
Goal Calories 1686
Average Daily Intake & Expenditures
Average Intake 1539
Average Expenditure 1686
Calories For The Day Goal Intake Assessment
Total Calories 1686 1539 Below Goal
Protein (10-35% Calories) 168 to 590 277 In Range
Carbohydrates (45-65% Calories) 758 to 1095 686 Below Goal
Added Sugar (<10% Calories) 0 to 168 2 In Range
Fat (20-35% Calories) 337 to 590 576 In Range
Meal Assessment Report
Sources of Calories, Protein, Carbohydrates, and Fats by Meal
Calories % 0 50 100 Protein % 0 50 100
Breakfast 691 15 % Breakfast 31.6 15 %
Lunch 196 43 % Lunch 105. 50 %
Snack 0 0 % Snack 0 0 %
Dinner 195 42 % Dinner 74.3 35 %
Not 0 0 % Not 0 0 %
Carbohydrate % 0 50 100 Fat % 0 50 100
Breakfast 82.8 16 % Breakfast 27.8 14 %
Lunch 164. 31 % Lunch 103. 53 %
Snack 0 0 % Snack 0 0 %
Dinner 275. 53 % Dinner 63.7 33 %
Not 0 0 % Not 0 0 %
Activity Summary
List of the Activities performed, their METs, duration and
Calories burned.
Profile Calorie Goal: 1686
47. Daily Activity Details
Duration Mets Exercise Calories
Sedentary Activities of Daily Living** 1686
T l C l i (S d ) 1686
2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1f… 12/13
Total Calories (Sedentary) 1686
Summary
Calories
Sedentary Activities of Daily Living** 1686
Average Daily Calories Expended 0
Daily Average*** 1686
[**] The Sedentary activity level includes basic daily tasks such
as getting ready for the day,
housework, walking to work or class, and light yard work.
These tasks are called Activities
of Daily Living (ADL). If you engage in physical activity
beyond that included in the
activities of daily living, you may increase your activity level to
Low Active, Active or Very
Active. The Active activity level is recommended by the
government for health.
[***] Your Daily Average put you in the Sedentary activity
level, and suggests 1686 Calories
48. to maintain your current weight.
Calorie Goal Calories
Expended1686
1686
Recommendations
The Recommendations Report lists the recommended daily
nutrient intake for a person based
on the information entered. Often referred to as the DRI
(Dietary Reference Intake).
Nutrient Value Notes
Basic Components
Calories 1,685.88
Protein (g) 44.20 10-35% of Calories (adult 19+
yrs)*~
Carbohydrates (g) 231.81 45-65% of Calories (adult 19+ yrs)*
Added Sugar (g) ++ Less than 10% of Calories+
Dietary Fiber (g) 23.60
Fat (g) 52.45 20-35% of Calories (adult 19+ yrs)*
Saturated Fat (g) 16.86 Less than 10% of Calories +
Mono Fat (g) 18.73
Poly Fat (g) 16.86
Cholesterol (mg) 300.00 Limit+
Water (g) 2,300.00
Vitamins
Vitamin A - RAE (mcg) 700.00
Vitamin B1 - Thiamin (mg) 1.00
Vitamin B2 - Riboflavin (mg) 1.00
Vitamin B3 - Niacin (mg) 14.00
Vitamin B6 (mg) 1.20 Do not exceed 100 mg *
49. Vitamin B12 (mcg) 2.40 Over 50 should take a supplement
*
Vitamin C (mg) 65.00
Vitamin D - mcg (mcg) 15.00 15 to no more than 100 mcg*
Vitamin E - Alpha Toc. (mg) 15.00
Folate (mcg) 400.00 Women of child-bearing age
should take a supplement or
fortified foods with 400 mcg*
Minerals
Calcium (mg) 1,300.00 Do not exceed 2500 mg *
Iron (mg) 15.00 Do not exceed 45 mg *
Magnesium (mg) 360.00 Do not exceed 350 mg by
supplement *
Phosphorus (mg) 1,250.00 Do not exceed 4000 mg *
Potassium (mg) 4,700.00 At least 4700 mg per day*
Sodium (mg) 2,300.00 Less than 2300 mg per day* - less
than 1500 mg for some people+
Zinc (mg) 9.00 Do not exceed 40 mg *
Sources:
* Di t R f I t k
2020/2/20 MyDietAnalysis: Report
https://mydietanalysis.pearsoncmg.com/mda5/reports/allDaily?t
%5BP%5D.se=274f5a16-13e1-4428-8d22-
d8e2db1a311e&t%5BD%5D.se=c1f… 13/13
50. * Dietary Reference Intakes
+ 2015 Dietary Guidelines for Americans
~ Protein recommendations have not been adjusted to take into
account endurance/strength
athletes who fall into the active and very active categories, but
do take into account
pregnancy and lactation.
++ The nutrient contents of the items in the MDA food database
depend on manufacturers'
reporting accurate information. Since many do not have data yet
on added sugars, this
number may not be an accurate reflection of added sugar intake.
The Petrakis Family
Helen Petrakis is a 52-year-old heterosexual married female of
Greek descent who says that she feels overwhelmed and “blue.”
She came to our agency at the suggestion of a close friend who
thought Helen would benefit from having a person who could
listen. Although she is uncomfortable talking about her life with
a stranger, Helen said that she decided to come for therapy
because she worries about burdening friends with her troubles.
Helen and I have met four times, twice per month, for
individual therapy in 50-minute sessions.
Helen consistently appears well-groomed. She speaks clearly
and in moderate tones and seems to have linear thought
progression; her memory seems intact. She claims no history of
drug or alcohol abuse, and she does not identify a history of
trauma. Helen says that other than chronic back pain from an
old injury, which she manages with acetaminophen as needed,
she is in good health.
Helen has worked full time at a hospital in the billing
department since graduating from high school. Her husband,
John (60), works full time managing a grocery store and earns
51. the larger portion of the family income. She and John live with
their three adult children in a 4-bedroom house. Helen voices a
great deal of pride in the children. Alec, 27, is currently
unemployed, which Helen attributes to the poor economy.
Dmitra, 23, whom Helen describes as smart, beautiful, and
hardworking, works as a sales consultant for a local department
store. Athina, 18, is an honors student at a local college and
earns spending money as a hostess in a family friend’s
restaurant; Helen describes her as adorable and reliable.
In our first session, I explained to Helen that I was an advanced
year intern completing my second field placement at the agency.
I told her I worked closely with my field supervisor to provide
the best care possible. She said that was fine, congratulated me
on advancing my career, and then began talking. I listened for
the reasons Helen came to speak with me.
I asked Helen about her community, which, she explained,
centered on the activities of the Greek Orthodox Church. She
and John were married in that church and attend services
weekly. She expects that her children will also eventually wed
there. Her children, she explained, are religious but do not
regularly go to church because they are very busy. She believes
that the children are too busy to be expected to help around the
house. Helen shops, cooks, and cleans for the family, and John
sees to yard care and maintains the family’s cars. When I asked
whether the children contributed to the finances of the home,
Helen looked shocked and said that John would find it deeply
insulting to take money from his children. As Helen described
her life, I surmised that the Petrakis family holds strong family
bonds within a large and supportive community.
Helen is responsible for the care of John’s 81-year-old widowed
mother, Magda, who lives in an apartment 30 minutes away.
Until recently, Magda was self-sufficient, coming for weekly
family dinners and driving herself shopping and to church. But
6 months ago, she fell and broke her hip and was also recently
diagnosed with early signs of dementia. Through their church,
Helen and John hired a reliable and trusted woman to check in
52. on Magda a couple of days each week. Helen goes to see Magda
on the other days, sometimes twice in one day, depending on
Magda’s needs. She buys her food, cleans her home, pays her
bills, and keeps track of her medications. Helen says she would
like to have the helper come in more often, but she cannot
afford it. The money to pay for help is coming out of the
couple’s vacations savings. Caring for Magda makes Helen feel
as if she is failing as a wife and mother because she no longer
has time to spend with her husband and children.
Helen sounded angry as she described the amount of time she
gave toward Magda’s care. She has stopped going shopping and
out to eat with friends because she can no longer find the time.
Lately, John has expressed displeasure with meals at home, as
Helen has been cooking less often and brings home takeout. She
sounded defeated when she described an incident in which her
son, Alec, expressed disappointment in her because she could
not provide him with clean laundry. When she cried in response,
he offered to help care for his grandmother. Alec proposed
moving in with Magda.
Helen wondered if asking Alec to stay with his grandmother
might be good for all of them. John and Alec had been arguing
lately, and Alec and his grandmother had always been very fond
of each other. Helen thought she could offer Alec the money she
gave Magda’s helper.
I responded that I thought Helen and Alec were using creative
problem solving and utilizing their resources well in crafting a
plan. I said that Helen seemed to find good solutions within her
family and culture. Helen appeared concerned as I said this, and
I surmised that she was reluctant to impose on her son because
she and her husband seemed to value providing for their
children’s needs rather than expecting them to contribute
resources. Helen ended the session agreeing to consider the
solution we discussed to ease the stress of caring for Magda.
The Petrakis Family
Magda Petrakis: mother of John Petrakis, 81
John Petrakis: father, 60
53. Helen Petrakis: mother, 52
Alec Petrakis: son, 27
Dmitra Petrakis: daughter, 23
Athina Petrakis: daughter, 18
In our second session, Helen said that her son again mentioned
that he saw how overwhelmed she was and wanted to help care
for Magda. While Helen was not sure this was the best idea, she
saw how it might be helpful for a short time. Nonetheless, her
instincts were still telling her that this could be a bad plan.
Helen worried about changing the arrangements as they were
and seemed reluctant to step away from her integral role in
Magda’s care, despite the pain it was causing her. In this
session, I helped Helen begin to explore her feelings and
assumptions about her role as a caretaker in the family. Helen
did not seem able to identify her expectations of herself as a
caretaker. She did, however, resolve her ambivalence about
Alec’s offer to care for Magda. By the end of the session, Helen
agreed to have Alec live with his grandmother.
In our third session, Helen briskly walked into the room and
announced that Alec had moved in with Magda and it was a
disaster. Since the move, Helen had had to be at the apartment
at least once daily to intervene with emergencies. Magda called
Helen at work the day after Alec moved in to ask Helen to pick
up a refill of her medications at the pharmacy. Helen asked to
speak to Alec, and Magda said he had gone out with two friends
the night before and had not come home yet. Helen left work
immediately and drove to Magda’s home. Helen angrily told me
that she assumed that Magda misplaced the medications, but
then she began to cry and said that the medications were not
misplaced, they were really gone. When she searched the
apartment, Helen noticed that the cash box was empty and that
Magda’s checkbook was missing two checks. Helen determined
that Magda was robbed, but because she did not want to frighten
her, she decided not to report the crime. Instead, Helen phoned
the pharmacy and explained that her mother-in-law, suffering
from dementia, had accidently destroyed her medication and
54. would need refills. She called Magda’s bank and learned that
the checks had been cashed. Helen cooked lunch for her mother-
in-law and ate it with her. When a tired and disheveled Alec
arrived back in the apartment, Helen quietly told her son about
the robbery and reinforced the importance of remaining in the
building with Magda at night.
Helen said that the events in Magda’s apartment were repeated 2
days later. By this time in the session Helen was furious. With
her face red with rage and her hands shaking, she told me that
all this was my fault for suggesting that Alec’s presence in the
apartment would benefit the family. Jewelry from Greece, which
had been in the family for generations, was now gone. Alec
would never be in this trouble if I had not told Helen he should
be permitted to live with his grandmother. Helen said she
should know better than to talk to a stranger about private
matters.
Helen cried, and as I sat and listened to her sobs, I was not sure
whether to let her cry, give her a tissue, or interrupt her. As the
session was nearing the end, Helen quickly told me that Alec
has struggled with maintaining sobriety since he was a teen. He
is currently on 2 years’ probation for possession and had
recently completed a rehabilitation program. Helen said she now
realized Alec was stealing from his grandmother to support his
drug habit. She could not possibly tell her husband because he
would hurt and humiliate Alec, and she would not consider
telling the police. Helen’s solution was to remove the valuables
and medications from the apartment and to visit twice a day to
bring supplies and medicine and check on Alec and Magda.
After this session, it was unclear how to proceed with Helen. I
asked my field instructor for help. I explained that I had offered
support for a possible solution to Helen’s difficulties and stress.
In rereading the progress notes in Helen’s chart, I realized I had
misinterpreted Helen’s reluctance to ask Alec to move in with
his grandmother. I felt terrible about pushing Helen into acting
outside of her own instincts.
My field instructor reminded me that I had not forced Helen to
55. act as she had and that no one was responsible for the actions of
another person. She told me that beginning social workers do
make mistakes and that my errors were part of a learning
process and were not irreparable. I was reminded that advising
Helen, or any client, is ill-advised. My field instructor
expressed concern about my ethical and legal obligations to
protect Magda. She suggested that I call the county office on
aging and adult services to research my duty to report, and to
speak to the agency director about my ethical and legal
obligations in this case.
In our fourth session, Helen apologized for missing a previous
appointment with me. She said she awoke the morning of the
appointment with tightness in her chest and a feeling that her
heart was racing. John drove Helen to the emergency room at
the hospital in which she works. By the time Helen got to the
hospital, she could not catch her breath and thought she might
pass out. The hospital ran tests but found no conclusive organic
reason to explain Helen’s symptoms.
I asked Helen how she felt now. She said that since her visit to
the hospital, she continues to experience shortness of breath,
usually in the morning when she is getting ready to begin her
day. She said she has trouble staying asleep, waking two to four
times each night, and she feels tired during the day. Working is
hard because she is more forgetful than she has ever been. Her
back is giving her trouble, too. Helen said that she feels like her
body is one big tired knot.
I suggested that her symptoms could indicate anxiety and she
might want to consider seeing a psychiatrist for an evaluation. I
told Helen it would make sense, given the pressures in her life,
that she felt anxiety. I said that she and I could develop a
treatment plan to help her address the anxiety. Helen’s therapy
goals include removing Alec from Magda’s apartment and
speaking to John about a safe and supported living arrangement
for Magda.