Calorie and Fat Sources
Profile Info
Personal: Eduardo Delgado Male 25 yrs 5 ft 10 in 230 lb
Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2 (Breakfast, Lunch, Dinner, Snack), Day 3 (Breakfast,
Lunch, Dinner, Snack)
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 33.0 Normal is 18.5 to 25. Clinically Obese is 30 or higher.
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: 1980
Ratios
P:S ( Poly Fat / Saturated Fat ) 0.42 : 1
Potassium : Sodium 0.91 : 1
Calcium : Phosphorus 0.71 : 1
CSI ( Cholesterol / Saturated Fat ) 29.23
Exchanges
Starch 5.19
Other Carbs 6.76
Lean Meat 9.58
Alcohol 0.79
Fruit 3.44
Vegetables 4.62
Fat 6.53
NonFatMilk 0.62
Source of Fat
Saturated Fat 6 %
Mono Fat 7 %
Poly Fat 3 %
Trans Fat 0 %
N/A * 6 %
* Complete fat source information is not available for all foods.
N/A Fat accounts for the missing information.
Less than 10% of Calories*
Minimize*
Source of Calories
Protein 21 %
Carbohydrate 54 %
Fat 21 %
%4Alcohol
10-35% of Calories (adults 19+
yrs)*~
45-65% of Calories (adults 19+
yrs)*
20-35% of Calories (adults 19+
yrs)*
Do not exceed 2 standard drinks for
men and 1 standard drink for
women*
* 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.
7/14/19 6:23 PM Page 1 of 1
Module 3 - SLP
THE INCOME STATEMENT
Before you start the assignment, test your understanding of concepts covered in the assignment. It is not a graded quiz, but a tool for reviewing some key points. The tool can be used multiple times.
The purpose of this SLP is to apply ratio analysis to assess the financial health of ABC Company. Use the income statement presented in the case during this module to compute general or overall profitability ratios. Compute three ratios using at least one of the income statement accounts for each ratio. Some profitability ratios include both income and balance sheet accounts. The balance sheet accounts are found in module 2.
Assume that ABC Company is a small specialty retail store. Ratios are relevant when assessed over time or across companies. IBIS is a comprehensive resource containing market research and statistics, which can be used to compare ABC Company to the industry and leaders in the industry.
1. Show the computation of the three ratios.
2. Comment on the purpose and information conveyed by each ratio.
3. What did you learn about ABC Company by reviewing the three .
PurposeThe purpose of this assignment is twofold 1) To gathe.docxmitziesmith74
Purpose:
The purpose of this assignment is twofold: 1) To
gather data
from your own dietary intake over three (3) daysand
analyze
your intake compared to DRI goals. 2) To learn about individual nutrient and the roles in your body, food sources, and possible nutrient deficiencies.
Process:
You will record and enter your intake for three (3) consecutive days - 2 week days and 1 weekend day- into the Person MasteringNutrition Diet Analysis Tool.
You will
analyze
your following
3 day Average Reports
:
Actual intakes vs Recommended Intakes, MyPlate and Energy Balance
, using the question prompts included in the instructions below.
You will submit your full assignment as one document on Blackboard, under Assessments in the Diet Analysis Drop Box
before
the due date.
Instructions:
1.
Review the Grading Form for this assignment BEFORE moving forward with this assignment.
2.
Watch all of the instructional videos located on the 1
st
page of the Diet Analysis program located on the Pearson MasteringNutrition site.
3.
Once you have followed the instructions for entering your foods and activities for three days, you will download all of the reports into
one word document
. In the
same word document
you will answer the following questions for the corresponding reports.
1)
Actual intakes vs Recommended Intakes Report:
(you may make a chart to answer this question)
a)
State the nutrients from your report that you were
over or under
your goals and indicate next to each nutrient if you were
over
or
under
.
b)
Describe what you will do to improve your intake of each of the listed nutrients.
c)
Lastly, you will explain the possible health consequences over time of not meeting/exceeding the goal of each of the listed nutrients.
Use the following references to support your work:
Nutrition and You. 7 Vitamins and 8 Minerals.
2)
My Plate Report:
a)
State if you met/exceeded/did not meet your goal for EACH of the My Plate food groups.
b)
Describe what foods- name of the food, not the food group (ex: you would be specific and state “whole wheat bread” NOT “grains”- you should include less/more of in EACH of the food groups to best meet your goals.
Use the following references to support your work:
Nutrition and You. Chapter 2 and Choosemyplate.gov website.
3)
Energy Balance Report:
a)
State your Energy Balance and explain what that means in relationship to weight management and BMI.
b)
Describe what you can do in both diet and physical activity to improve your Energy Balance.
Use the following reference to support your work:
Nutrition and You. Chapters 2 and Chapter 10.
4.
Once you have completed the above work, you will prepare your assignment for submission.
Your submission must include the following components IN THIS ORDER:
·
Cover page formatted per APA guidelines
·
All three day average reports
·
Written analysis (must include in-text citations)
·
Bibliography (Reference list) per APA guidelines
5.
Submit your documen.
NUTR 100 – Diet Analysis Project Template (Parts I, II & III)P.docxcherishwinsland
NUTR 100 – Diet Analysis Project Template (Parts I, II & III)
Part I: 24-hour Food & Beverage Recall with Predictions
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Dietary Analysis Project-Part I: Food Recall (20 Points)
Rubric Name: Dietary Analysis Project_PartOne
Interview Process
Excellent
12 points
Good
9 points
Fair
6 points
Not Completed
0 points
Score and Feedback
This pertains specifically to 24 hour recall (interview) collected by the student. Part 1 of assignment.
Interview is complete with times, foods, product names and portion sizes. (8 pts)
Student has listed the height, weight, age and gender. (4 pts)
Interview is incomplete with some information missing on the food items and times. (5 pts)
Student has listed the height, weight, age and gender. (4 pts)
Interview is incomplete with most information missing on the food items and times. (3 pts)
Student has not listed the height, weight, age or gender. (3 pts)
Student has not submitted any work. (0 pts)
9 points
Predictions
Excellent
8 points
Good
6 points
Fair
4 points
Not Completed
0 points
Score and Feedback
This pertains specifically to 24-hour recall (interview) collected by the student. Part 1 of assignment.
Predictions are made on the interview and include appropriate comments on required aspects of the diet. Includes comments on
food groups and nutrients.
Some predictions are made on the interview and include some appropriate comments on required
aspects of the diet. Includes comments on either food groups and nutrients but did not discuss items from both.
Few predictions are made on the interview and include some appropriate comments on required
aspects of the diet. Lacks discussion on food groups and/or nutrients.
Student has not submitted any work.
4 points
Overall Score
Level 4
16 or more
Level 3
11 or more
Level 2
1 or more
Level 1
0 or more
Score and Feedback
Overall Score
13 points
Part I of the project is on the right track, but is missing a portion of the assignment and has some incomplete info in the diet recall.
For the diet recall, was there any milk with the oatmeal? If so, please include what kind and how much. Any toppings on the oatmeal? Include the name of the pizza if applicable, ex. Pizza Hut. List out the ingredients of the cesar salad. These details are important for the SuperTracker nutrient report. Please add them to the diet recall with your Part II submission later this week.
Nice work completing the predictions table but I do not see your predictions write-up. Please take a look at the template instructions again for part 2 of the predictions and include this information in your Part II submission.
Use this template in conjunctio.
Individual Dietary Analysis (IDA)
Instructions
This exercise is designed for you to have a better understanding of your dietary recommended intake needs and how it compares to your current diet. Examine your personal profile and see if your diet should be altered as a result of your findings. You will need to compile the information below along with your food intake for two days and then give a summary on your findings. If you go out to eat and the restaurant or fast food establishment does not supply you with a nutrition analysis then use the appendix in the back of the book and find something close. Almost all the foods you will have consumed or something very similar will be listed in the back of your text (appendix) with all the information you need. List the information based on Breakfast, Lunch, Snacks, Dinner, and Dessert. On your spreadsheets, state the serving size listed in the textbook and the quantity you consumed. You will need to make the calculations for each nutrient just like the spreadsheets used in Todd and Edna’s case study. Complete the spreadsheets with all the nutrient information before doing your personal assessment. Your book will supply you with all the information you need to complete this exercise with the exception of the information on your diet consumed for two days which you will complete on the spreadsheets and your personal profile. Any data entered on the spreadsheet in the form of percentages will result in a zero points for this project. The appropriate analysis can not be done using percentages as part of your data.
Part One - Collecting Information
Answer the following questions
Personal History: When setting up your individual diet analysis, first, you will need to provide answers to the following questions:
Brief history about yourself.
List current health conditions
Family history of health conditions such as CVD, diabetes, osteoporosis, etc.
What influences your food selection?
Any medications currently taken and how they influence your diet.
Physical Activity; how much exercise do you get each day?
How much attention do you pay to food labels, do they influence what foods you eat.
Height:
Weight:
BMI: Where does your number fall on the charts? Underline one. (Underweight, Healthy, Overweight, Obese)
EER: This formula is in the book, as well as in your case study exercise. Place your EER at the bottom of your spreadsheet just like in the case studies. Enter your EER___________.
DRI's the charts for DRI are located in the front cover of the book. Fill the DRI in for all the nutrients on your spreadsheet including protein, carbohydrates, fiber, fat, cholesterol, iron, calcium, potassium, sodium, vitamin A, and vitamin C.
Physical Activity (Sedentary, Low Active, or Active): Underline activity level
Food Guide Pyramid
The Food Guide Pyramid has been revised as of 2005. You can now get a guideline based on kcal intake, age, and physical activity. Below I have provided the Food groups an.
Diet Analysis Project Using theUSDA SuperTracker 1. Log int.docxlynettearnold46882
Diet Analysis Project Using the
USDA SuperTracker
1. Log into the SuperTracker program:
https://www.supertracker.usda.gov/default.aspx
a. Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile.
2. Record your food intake for 7 days. It’s best to enter your food daily but you can keep a log of everything that you eat and enter all your food at one time by clicking on the calendar and selecting the correct days. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. When you are logging foods, be as specific as you can.
a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.
b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier. If you create recipes and eat then consistently, please include the recipe so I can see what you are eating.
c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. If you consume protein powder supplements, try running your program with and without the supplement to see the impact that it has on your diet. Again, the goal is to see how your food intake impacts your required nutrients. A vitamin supplement can make a poor diet look great.
d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.
Print the following reports as seven-day averages. You can do this by selecting date ranges from the calendar on the webpage under reports. (Examples are found at the end of this document):
a. Meal Summary Report – 7 pts.
b. Food Groups & Calories Report- 2 pts.
c. Nutrients Report – 2 pts.
3. Looking over your 7-day reports (Food Groups and Calories and Nutrient Report), please highlight the following (this means using a highlighter marker). 4 pts.
a. Any nutrient category that has an under status on the Nutrient Report and the Food Groups and Calories report.
b. The following nutrients that are have anover status, which might increase your risk of disease or other health issue.
c. Nutrient groups (carbs, fats, protein) that are not within recommended ranges. This is on the Nutrients report page and will show as over or under if not in range
d. Food groups on the Food Groups and Calories report that are low for any category. These will also be marked with an under status. The Food Groups includes grains, fruit, vegetables, dairy, protein and oils. Some of these categories give more specific information such as different co.
Final HE102 Nutrition in a Changing WorldDue Date Monday, 513.docxbryanwest16882
Final: HE102 Nutrition in a Changing World
Due Date: Monday, 5/13/2019
2:00 PM
(No late assignments accepted)
This final is an individual effort, no sharing of answers, with other classmates. If cheating is detected all parties will receive a failing grade. You must refer to you text, outlines, PowerPoint presentations, and other class resources, to help answer exam questions.
Part # 1: Energy Balance and Weight Control
(20 Points, 4 points each question)
You are a professional, Health Coach, specializing in diet and exercise, and have just taken on a client struggling with managing a healthy weight. Jack is a 28 yearold Male, 5 foot 10 inches tall, and a former College Athlete. Jack currently weighs 235 lbs, and has struggled with managing a healthy weight ever since he graduated from college. He currently works a full time job, in a busy insurance claims call center, where he is very sedentary. Jack suffers from very low energy, and after a long day at work, he struggles to find the motivation to plan healthy meals, and stick to a regular exercise routine. His current lifestyle has contributed to a 50 lbs weight gain, over the past 6 years. Jack’s many previous attempts, to take off the weight, have proven to be unsuccessful, so his Doctor suggested that he make a few lifestyle changes, but Jack feels overwhelmed, and isn’t exactly sure where to start. His friends and family have been sharing stories, about people they know, who have found success on a variety of popular diets, and one friend even asked that he consider weight loss surgery. Jack doesn’t want to go to the extreme, but based on his frustration, with not being able to manage a healthy weight, he has not completely rejected the idea. Jack has been warned about the potential health risks, if he doesn’t make a few changes, and is hopeful that you can help guide her in the right direction.
1. BMI:
1. Please identify Jack’s BMI (You must show calculation for credit.)
2. What is his weight status?
2. Risk Factors: Explain to Jack 4 risk factors associated with his current weight status.
1.
2.
3.
4.
3. Body Composition:
1. Define body composition, and state what would be a healthy body fat percentage for Jack?
2. Explain, and define one method to measure body composition.
4. EER:
1. Define EER.
2. Calculate Jack’s EER, based on his lifestyle (very low activity), show calculation for credit.
5. Weight Loss Surgery:
1. State, and explain one possible weight loss surgery option.
2. Are there potential dangers, and or side effects to your chosen weight loss surgery? Does Jack meet the qualifications, why or why not?
Part # 2: Nutrition for Physically Active Lifestyles
(Worth 20 points, 4 points each question)
1. Exercise Recommendations:
1. What are the exercise recommendations of the U.S. Department of Health and Human Services, for healthy adults under 65 years of age? (state recommendations for both components)
a) Moderate & Vigorous Intensity Recommendation =
.
This offer converts like crazy for men and women over 30 who want to lose weight fast… especially if they’ve tried other diets, supplements and workout plans but haven’t gotten any lasting results.
This document discusses the importance of physical fitness and health. It contains 3 chapters that discuss various health benefits of being physically active beyond just weight loss, including improved heart health, stronger muscles and bones, better sleep, and reduced stress and depression. Regular physical activity, even at low intensities, can provide these benefits and help prevent chronic diseases. Maintaining a calorie deficit through both diet and exercise is recommended for sustainable weight loss.
Extreme health resolution secrets Resolve to lose weight today. Inside this ebook, you will discover the topics about get healthy, the facts about nutrition.
PurposeThe purpose of this assignment is twofold 1) To gathe.docxmitziesmith74
Purpose:
The purpose of this assignment is twofold: 1) To
gather data
from your own dietary intake over three (3) daysand
analyze
your intake compared to DRI goals. 2) To learn about individual nutrient and the roles in your body, food sources, and possible nutrient deficiencies.
Process:
You will record and enter your intake for three (3) consecutive days - 2 week days and 1 weekend day- into the Person MasteringNutrition Diet Analysis Tool.
You will
analyze
your following
3 day Average Reports
:
Actual intakes vs Recommended Intakes, MyPlate and Energy Balance
, using the question prompts included in the instructions below.
You will submit your full assignment as one document on Blackboard, under Assessments in the Diet Analysis Drop Box
before
the due date.
Instructions:
1.
Review the Grading Form for this assignment BEFORE moving forward with this assignment.
2.
Watch all of the instructional videos located on the 1
st
page of the Diet Analysis program located on the Pearson MasteringNutrition site.
3.
Once you have followed the instructions for entering your foods and activities for three days, you will download all of the reports into
one word document
. In the
same word document
you will answer the following questions for the corresponding reports.
1)
Actual intakes vs Recommended Intakes Report:
(you may make a chart to answer this question)
a)
State the nutrients from your report that you were
over or under
your goals and indicate next to each nutrient if you were
over
or
under
.
b)
Describe what you will do to improve your intake of each of the listed nutrients.
c)
Lastly, you will explain the possible health consequences over time of not meeting/exceeding the goal of each of the listed nutrients.
Use the following references to support your work:
Nutrition and You. 7 Vitamins and 8 Minerals.
2)
My Plate Report:
a)
State if you met/exceeded/did not meet your goal for EACH of the My Plate food groups.
b)
Describe what foods- name of the food, not the food group (ex: you would be specific and state “whole wheat bread” NOT “grains”- you should include less/more of in EACH of the food groups to best meet your goals.
Use the following references to support your work:
Nutrition and You. Chapter 2 and Choosemyplate.gov website.
3)
Energy Balance Report:
a)
State your Energy Balance and explain what that means in relationship to weight management and BMI.
b)
Describe what you can do in both diet and physical activity to improve your Energy Balance.
Use the following reference to support your work:
Nutrition and You. Chapters 2 and Chapter 10.
4.
Once you have completed the above work, you will prepare your assignment for submission.
Your submission must include the following components IN THIS ORDER:
·
Cover page formatted per APA guidelines
·
All three day average reports
·
Written analysis (must include in-text citations)
·
Bibliography (Reference list) per APA guidelines
5.
Submit your documen.
NUTR 100 – Diet Analysis Project Template (Parts I, II & III)P.docxcherishwinsland
NUTR 100 – Diet Analysis Project Template (Parts I, II & III)
Part I: 24-hour Food & Beverage Recall with Predictions
· Learning Resources
· Help Center
· System Check
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Your session expires after 180 minutes of inactivity, which protects your information in case you've left your device without logging out.
Hit a key or click anywhere to stay logged in.
Oh, There You Are!
View Feedback
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User Submissions
Submission Folder
Dietary Analysis Project-Part I: Food Recall (20 Points)
Rubric Name: Dietary Analysis Project_PartOne
Interview Process
Excellent
12 points
Good
9 points
Fair
6 points
Not Completed
0 points
Score and Feedback
This pertains specifically to 24 hour recall (interview) collected by the student. Part 1 of assignment.
Interview is complete with times, foods, product names and portion sizes. (8 pts)
Student has listed the height, weight, age and gender. (4 pts)
Interview is incomplete with some information missing on the food items and times. (5 pts)
Student has listed the height, weight, age and gender. (4 pts)
Interview is incomplete with most information missing on the food items and times. (3 pts)
Student has not listed the height, weight, age or gender. (3 pts)
Student has not submitted any work. (0 pts)
9 points
Predictions
Excellent
8 points
Good
6 points
Fair
4 points
Not Completed
0 points
Score and Feedback
This pertains specifically to 24-hour recall (interview) collected by the student. Part 1 of assignment.
Predictions are made on the interview and include appropriate comments on required aspects of the diet. Includes comments on
food groups and nutrients.
Some predictions are made on the interview and include some appropriate comments on required
aspects of the diet. Includes comments on either food groups and nutrients but did not discuss items from both.
Few predictions are made on the interview and include some appropriate comments on required
aspects of the diet. Lacks discussion on food groups and/or nutrients.
Student has not submitted any work.
4 points
Overall Score
Level 4
16 or more
Level 3
11 or more
Level 2
1 or more
Level 1
0 or more
Score and Feedback
Overall Score
13 points
Part I of the project is on the right track, but is missing a portion of the assignment and has some incomplete info in the diet recall.
For the diet recall, was there any milk with the oatmeal? If so, please include what kind and how much. Any toppings on the oatmeal? Include the name of the pizza if applicable, ex. Pizza Hut. List out the ingredients of the cesar salad. These details are important for the SuperTracker nutrient report. Please add them to the diet recall with your Part II submission later this week.
Nice work completing the predictions table but I do not see your predictions write-up. Please take a look at the template instructions again for part 2 of the predictions and include this information in your Part II submission.
Use this template in conjunctio.
Individual Dietary Analysis (IDA)
Instructions
This exercise is designed for you to have a better understanding of your dietary recommended intake needs and how it compares to your current diet. Examine your personal profile and see if your diet should be altered as a result of your findings. You will need to compile the information below along with your food intake for two days and then give a summary on your findings. If you go out to eat and the restaurant or fast food establishment does not supply you with a nutrition analysis then use the appendix in the back of the book and find something close. Almost all the foods you will have consumed or something very similar will be listed in the back of your text (appendix) with all the information you need. List the information based on Breakfast, Lunch, Snacks, Dinner, and Dessert. On your spreadsheets, state the serving size listed in the textbook and the quantity you consumed. You will need to make the calculations for each nutrient just like the spreadsheets used in Todd and Edna’s case study. Complete the spreadsheets with all the nutrient information before doing your personal assessment. Your book will supply you with all the information you need to complete this exercise with the exception of the information on your diet consumed for two days which you will complete on the spreadsheets and your personal profile. Any data entered on the spreadsheet in the form of percentages will result in a zero points for this project. The appropriate analysis can not be done using percentages as part of your data.
Part One - Collecting Information
Answer the following questions
Personal History: When setting up your individual diet analysis, first, you will need to provide answers to the following questions:
Brief history about yourself.
List current health conditions
Family history of health conditions such as CVD, diabetes, osteoporosis, etc.
What influences your food selection?
Any medications currently taken and how they influence your diet.
Physical Activity; how much exercise do you get each day?
How much attention do you pay to food labels, do they influence what foods you eat.
Height:
Weight:
BMI: Where does your number fall on the charts? Underline one. (Underweight, Healthy, Overweight, Obese)
EER: This formula is in the book, as well as in your case study exercise. Place your EER at the bottom of your spreadsheet just like in the case studies. Enter your EER___________.
DRI's the charts for DRI are located in the front cover of the book. Fill the DRI in for all the nutrients on your spreadsheet including protein, carbohydrates, fiber, fat, cholesterol, iron, calcium, potassium, sodium, vitamin A, and vitamin C.
Physical Activity (Sedentary, Low Active, or Active): Underline activity level
Food Guide Pyramid
The Food Guide Pyramid has been revised as of 2005. You can now get a guideline based on kcal intake, age, and physical activity. Below I have provided the Food groups an.
Diet Analysis Project Using theUSDA SuperTracker 1. Log int.docxlynettearnold46882
Diet Analysis Project Using the
USDA SuperTracker
1. Log into the SuperTracker program:
https://www.supertracker.usda.gov/default.aspx
a. Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile.
2. Record your food intake for 7 days. It’s best to enter your food daily but you can keep a log of everything that you eat and enter all your food at one time by clicking on the calendar and selecting the correct days. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. When you are logging foods, be as specific as you can.
a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.
b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier. If you create recipes and eat then consistently, please include the recipe so I can see what you are eating.
c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. If you consume protein powder supplements, try running your program with and without the supplement to see the impact that it has on your diet. Again, the goal is to see how your food intake impacts your required nutrients. A vitamin supplement can make a poor diet look great.
d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.
Print the following reports as seven-day averages. You can do this by selecting date ranges from the calendar on the webpage under reports. (Examples are found at the end of this document):
a. Meal Summary Report – 7 pts.
b. Food Groups & Calories Report- 2 pts.
c. Nutrients Report – 2 pts.
3. Looking over your 7-day reports (Food Groups and Calories and Nutrient Report), please highlight the following (this means using a highlighter marker). 4 pts.
a. Any nutrient category that has an under status on the Nutrient Report and the Food Groups and Calories report.
b. The following nutrients that are have anover status, which might increase your risk of disease or other health issue.
c. Nutrient groups (carbs, fats, protein) that are not within recommended ranges. This is on the Nutrients report page and will show as over or under if not in range
d. Food groups on the Food Groups and Calories report that are low for any category. These will also be marked with an under status. The Food Groups includes grains, fruit, vegetables, dairy, protein and oils. Some of these categories give more specific information such as different co.
Final HE102 Nutrition in a Changing WorldDue Date Monday, 513.docxbryanwest16882
Final: HE102 Nutrition in a Changing World
Due Date: Monday, 5/13/2019
2:00 PM
(No late assignments accepted)
This final is an individual effort, no sharing of answers, with other classmates. If cheating is detected all parties will receive a failing grade. You must refer to you text, outlines, PowerPoint presentations, and other class resources, to help answer exam questions.
Part # 1: Energy Balance and Weight Control
(20 Points, 4 points each question)
You are a professional, Health Coach, specializing in diet and exercise, and have just taken on a client struggling with managing a healthy weight. Jack is a 28 yearold Male, 5 foot 10 inches tall, and a former College Athlete. Jack currently weighs 235 lbs, and has struggled with managing a healthy weight ever since he graduated from college. He currently works a full time job, in a busy insurance claims call center, where he is very sedentary. Jack suffers from very low energy, and after a long day at work, he struggles to find the motivation to plan healthy meals, and stick to a regular exercise routine. His current lifestyle has contributed to a 50 lbs weight gain, over the past 6 years. Jack’s many previous attempts, to take off the weight, have proven to be unsuccessful, so his Doctor suggested that he make a few lifestyle changes, but Jack feels overwhelmed, and isn’t exactly sure where to start. His friends and family have been sharing stories, about people they know, who have found success on a variety of popular diets, and one friend even asked that he consider weight loss surgery. Jack doesn’t want to go to the extreme, but based on his frustration, with not being able to manage a healthy weight, he has not completely rejected the idea. Jack has been warned about the potential health risks, if he doesn’t make a few changes, and is hopeful that you can help guide her in the right direction.
1. BMI:
1. Please identify Jack’s BMI (You must show calculation for credit.)
2. What is his weight status?
2. Risk Factors: Explain to Jack 4 risk factors associated with his current weight status.
1.
2.
3.
4.
3. Body Composition:
1. Define body composition, and state what would be a healthy body fat percentage for Jack?
2. Explain, and define one method to measure body composition.
4. EER:
1. Define EER.
2. Calculate Jack’s EER, based on his lifestyle (very low activity), show calculation for credit.
5. Weight Loss Surgery:
1. State, and explain one possible weight loss surgery option.
2. Are there potential dangers, and or side effects to your chosen weight loss surgery? Does Jack meet the qualifications, why or why not?
Part # 2: Nutrition for Physically Active Lifestyles
(Worth 20 points, 4 points each question)
1. Exercise Recommendations:
1. What are the exercise recommendations of the U.S. Department of Health and Human Services, for healthy adults under 65 years of age? (state recommendations for both components)
a) Moderate & Vigorous Intensity Recommendation =
.
This offer converts like crazy for men and women over 30 who want to lose weight fast… especially if they’ve tried other diets, supplements and workout plans but haven’t gotten any lasting results.
This document discusses the importance of physical fitness and health. It contains 3 chapters that discuss various health benefits of being physically active beyond just weight loss, including improved heart health, stronger muscles and bones, better sleep, and reduced stress and depression. Regular physical activity, even at low intensities, can provide these benefits and help prevent chronic diseases. Maintaining a calorie deficit through both diet and exercise is recommended for sustainable weight loss.
Extreme health resolution secrets Resolve to lose weight today. Inside this ebook, you will discover the topics about get healthy, the facts about nutrition.
Extreme health resolution_secrets weight loss programnaeemafzal17
Dear Friend, If you are 20 or more pounds overweight, and have been unsuccessfully fighting to drop the extra weight for 6 months or more... This message might save your life! Stop EVERYTHING, and pay close attention, because I am going to reveal a secret about weight loss that no one is addressing, that is hidden in plain sight, well documented by science, and that is Extreme health resolution_secrets weight loss program
Let’s be real about it. Physical fitness may be a battle, in particular when you’re trying to be successful at physical and mental wellness and trying to slim down. And like all battles, to succeed you have to discover the winning techniques and employ them.
Extreme health resolution weight loss secrets GetProvenAnujkumar1306
Great choice for fast weight loss
I have tried numerous diets over more than 3 decades and every one has ended up in failure. So naturally I was skeptical if taking ProVen would work for me But It definitely does! I'm on day 35 and have lost 25 pounds and the weight continues to melt away. ProVen is the easiest and most effective way I have found to lose that stubborn fat while simultaneously increasing my energy levels.
Christina M.
Are you looking to lose weight with the best and secret tips that you did ever know. Then this is a great book which can help you. This can change your weight and fitness goals and can help you lose weight fast than others. I have also mentioned a product Fast Burn Extreme which can help you lose you even faster in a healthy way.
Let’s be real about it. Physical fitness may be a battle, in particular
when you’re trying to be successful at physical and mental wellness
and trying to slim down. And like all battles, to succeed you have to
discover the winning techniques and employ them.
We have to have support and loved ones to help us along the way. We
as well understand that the best success is self discipline. We may
concur with all this, all the same at the same time it's reasonable to
remind you of something more substantial than all those things taken
together - your health.
The document provides a two-day diet record and intake analysis for a nutrition student. It includes tables listing all foods and beverages consumed each day, including amounts. The summary analyzes the diet based on national nutrition guidelines, finding high carbohydrate and fat intake. A revised meal plan is proposed focusing on increasing vegetables and fruits while decreasing fat and red meat. The analysis concludes the changes would provide health benefits but may be difficult for the patient.
Let’s be real about it. Physical fitness may be a battle, in particular when you’re trying to be successful at physical and mental wellness and trying to slim down. And like all battles, to succeed you have to discover the winning techniques and employ them.
Introducing Extreme Health Resolution Secrets - Resolve to Lose Weight Massively Today! Inside this eBook, you will discover the topic about get healthy, be a winner, the facts about nutrition, health benefits besides weight loss to being fit, figure out when you burn fat and easy ways to eat healthy.
Introducing Extreme Health Resolution Secrets--
Resolve to Lose Weight Massively Today ! Inside this book,
you will discover the topics about get healthy, be a winner,
the facts about nutrition, health benefits besides weight loss to
being fit, figure out when you start to burn fat and easy ways to
be healthy.
Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! THE SMOOTHIE DIET is a revolutionary new life-transformation system that not only guarantees to help you lose weight
Resolve to lose weight massively today,discover the topics about be a winner,get healthy. The facts about nutrition, weight loss to being fit. Figure our how to start burning fat.
Extreme health resolution secrets - Weight Loss ProgramsBiotox Gold
How To Lose Weight Fast without Exercise ?
An incredible breakthrough was accidentally discovered by a special education teacher from Henderson NV that has now led to over 200,000 women and men all over the world, who all suf-fered from varying degrees of obesity to burn away belly fat, skyrocket metabolism and boost energy levels!
For more information visit -
https://bit.ly/3uJ9hjS
This document contains terms and conditions for a report on extreme health and weight loss secrets. It discusses getting healthy and being a winner by focusing on nutrition, physical activity, and detoxification. Regular exercise provides many benefits beyond weight loss, like improved heart health, stronger muscles and bones, better mental health, and increased energy. Even low-intensity activities can help burn calories and lead to weight loss over time.
Do not skip breakfast. Skipping breakfast will not help you lose weight. ...
Eat regular meals. ...
Eat plenty of fruit and veg. ...
Get more active. ...
Drink plenty of water. ...
Eat high fibre foods. ...
Read food labels. ...
Use a smaller plate.
CAPS794 Presentation RubricLearning Outcome Assess the leader.docxhacksoni
CAPS794 Presentation Rubric
Learning Outcome: Assess the leadership, human resources and organizational development needs associated with a firm’s strategic goals.
Presentation Content:
Your presentation is based on Greenwood Resources, Case #8 and should include:
· A Power Point presentation MUST also be included in conjunction with your Video
· An introduction and conclusion/recommendations must be included
· A brief overview of the case
· Applying concepts from Chapter 7 analyze their international strategy (reason for international expansion, entry mode, international strategy, etc.)
· Integrating concepts from chapter 8 discuss how Greenwood Resources adopted entrepreneurial strategies in its quest for growth.
· Must include references and citations when the thoughts or ideas are not your own
APA format
Add recording notes in the note section of the powerpoint below each slide, explaining in detail what the slide is explain.
This is not just SLIDES…. There has to be details that I will read on video explaining the context.. and it should flow as if you were giving a presentation in person
Levels of Achievement
Criteria
Does Not Meet Expectations or Missing
Needs Improvement
Meets Expectations
Demonstrates Mastery
Introduction and Conclusion
Weight 5%
0 to 72%
Introduction or Conclusion were missing.
73 to 79%
Failed to introduce self or purpose. Abrupt ending with no referencing.
80 to 93%
Introduced topic, purpose and self. General summary with appropriate referencing.
94 to 100%
Introduced topic, purpose and self along with an effective attention getter. Conclusion reinforced main points, appropriate referencing.
Body of the Presentation
Weight 50.00%
0 to 72 %
Several content areas are missing OR content areas are not addressed at the level of detail required.
73 to 79 %
A required content area may be missing OR some content demonstrates weak understanding of concepts being assessed and could be expanded upon.
80 to 93 %
Adequately addresses all required content areas (case overview, international strategies, and entrepreneurial strategies) in detail demonstrating a basic understanding of the concepts being assessed.
94 to 100 %
Addresses all required content areas (case overview, international strategies, and entrepreneurial strategies) in great detail demonstrating a strong understanding of the concepts being assessed.
Presentation Design
Weight
15%
0 to 72 %
Several content areas are not supported with information from the sim or textbook
73 to 79 %
Information from the simulation or the text is barely used or not used appropriately.
80 to 93%
Information from the simulation and the textbooks is used appropriately to support discussion and decisions.
94 to 100 %
Information from the simulation and the textbook is always used appropriately to support discussion and decisions with a high level of application to sim results.
Organization and Flow
Weight 10%
0 to 72 %
Information is not organized in a cl.
CAPSTONE CASE The Student will be required to read the Capstone.docxhacksoni
CAPSTONE CASE:
The Student will be required to read the Capstone Case (page 476 of the course text) and respond to the 15 questions on page 483 & 484. Each question will require no less than a one-page response with appropriate references in APA format double-spaced, Times New Roman 12point font. Capstone case is due December 5, 2018, @ 9:00AM.
476
Presented here is the description of a serial homicide investigation in the 1960s that involved
the sexually motivated murders of seven mostly college-aged women in Michigan. The
discussion provided here draws primarily on Edward Keyes’s, The Michigan Murders.1 The
case is longer and more detailed than the other From the Case File chapter introductions.
It can serve as a capstone discussion of many of the issues covered in Criminal Investigation,
including the basic problems of criminal investigation, the value of eyewitness identifica-
tions, the value of other evidence, the potential value of DNA evidence, how proof can be
established, and the impact of technology on investigations. Questions for discussion and
review are presented at the conclusion of the case.
Appendix
Capstone Case
Capstone CASE
The Coed Murders
The nightmare began on the evening of July 10, 1967,
when nineteen-year-old Mary Fleszar did not return
to her apartment, which was located just a few
blocks from the Eastern Michigan University (EMU)
campus in Ypsilanti, Michigan. Mary was a student at
the university. As is the case in most missing person
investigations, the first task for investigators was to
determine when and where she was last seen. In
reconstructing the last known whereabouts of Mary,
an EMU police officer recalled seeing a girl matching
her description walking near campus at about
8:45 p.m. the night before she was reported missing.
She was alone. Another witness reported he had seen
the girl at about 9:00 p.m. that same night in the same
area, walking on the sidewalk. The witness reported
that a car had driven up next to her and stopped.
According to report the witness gave, the only person
in the vehicle was a young man, and the vehicle was
bluish-gray in color, possibly a Chevy. The witness said
it appeared that the young man inside the car said
something to Mary, she shook her head, and the car
drove off. Shortly thereafter, the same car passed the
witness’s house again and pulled into a driveway in
front of Mary, blocking her path. Mary walked around
the back of the car and continued down the sidewalk.
The car pulled out of the driveway and, tires squealing,
drove down the street. At this point the witness lost
sight of Mary and the vehicle. Mary was never again
seen alive.
On August 7, 1967, a heavily decomposed nude body
was found on farmland two miles north of Ypsilanti.
The body was identified as Mary Fleszar through
dental records. It was clear to investigators that the
cause of death was certainly not natural, accidental,
or suicide, given the area.
Capitalism emphasizes fostering individualism while socialism emphas.docxhacksoni
Capitalism focuses on individualism which can lead to unequal distribution of resources, while socialism emphasizes collectivism but may lack incentives for innovation. A major criticism of socialism is that it does not provide sufficient motivation for technological progress compared to capitalist systems. Introducing collectivist values into a capitalist system could benefit society by encouraging greater consideration of others.
Capitão et al. Translational Psychiatry ( 2019) 930 httpsdoi.docxhacksoni
A single dose of the antidepressant fluoxetine reduced neural activity in the amygdala-hippocampal region in response to angry facial expressions, compared to placebo, in adolescents with major depressive disorder. Fluoxetine also increased activity in the dorsal anterior cingulate cortex relative to placebo. There were no observed changes in symptoms after a single dose. These results demonstrate that fluoxetine has immediate effects on core components of the cortico-limbic circuitry involved in emotional processing, prior to any clinical changes in mood. The reduction in amygdala response to anger is consistent with previous evidence that fluoxetine reduces anger processing and could represent a mechanism through which it alleviates irritability symptoms in adolescent depression.
Capital-Equipment BudgetingCapital-equipment budgeting is typica.docxhacksoni
Capital-Equipment Budgeting
Capital-equipment budgeting is typically related to the expansion of current services. This type of budget must be justified and requires a viability or return on investment analysis. Evaluate the advantages and disadvantages of financing options (e.g., mortgages and loans; lines of credit, leases; bond financing) for a specified capital improvement or equipment project.
Resources
Readings
1. Textbook:
Dropkin, M., Halpin, J., & LaTouche, B. (2007).
The budget-building book for nonprofits
(2nd ed.). Jossey-Bass.
Chapter 16: Allocating Administrative, Overhead, and Shared Costs
Chapter 17: Revising Draft Operating Budgets
Chapter 18: Zero-Based Budgeting (ZBB)
Chapter 19: Capital Budgeting
2. Video:
Rae, W, [ehowfinance]. (2009, February 6). Making a Budget: How to Create a 0-Based Budget [Video File]. Retrieved from
https://youtu.be/4HNFnNrSNjA (Links to an external site.)
Recommended Readings
1. Websites:
SAMHSA. (n.d.) Grants. Substance Abuse and Mental Health Services Administration. Retrieved from
https://www.samhsa.gov/Grants (Links to an external site.)
National Institute of Health (NIH). (2015). Grants and funding: NIH's central resource for grants and funding information. National Institute of Health (NIH). Retrieved from
http://grants.nih.gov/grants/oer.htm
.
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Let’s be real about it. Physical fitness may be a battle, in particular
when you’re trying to be successful at physical and mental wellness
and trying to slim down. And like all battles, to succeed you have to
discover the winning techniques and employ them.
We have to have support and loved ones to help us along the way. We
as well understand that the best success is self discipline. We may
concur with all this, all the same at the same time it's reasonable to
remind you of something more substantial than all those things taken
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Let’s be real about it. Physical fitness may be a battle, in particular when you’re trying to be successful at physical and mental wellness and trying to slim down. And like all battles, to succeed you have to discover the winning techniques and employ them.
Introducing Extreme Health Resolution Secrets - Resolve to Lose Weight Massively Today! Inside this eBook, you will discover the topic about get healthy, be a winner, the facts about nutrition, health benefits besides weight loss to being fit, figure out when you burn fat and easy ways to eat healthy.
Introducing Extreme Health Resolution Secrets--
Resolve to Lose Weight Massively Today ! Inside this book,
you will discover the topics about get healthy, be a winner,
the facts about nutrition, health benefits besides weight loss to
being fit, figure out when you start to burn fat and easy ways to
be healthy.
Delicious, Easy-To-Make Smoothies For Rapid Weight Loss, Increased Energy, & Incredible Health! THE SMOOTHIE DIET is a revolutionary new life-transformation system that not only guarantees to help you lose weight
Resolve to lose weight massively today,discover the topics about be a winner,get healthy. The facts about nutrition, weight loss to being fit. Figure our how to start burning fat.
Extreme health resolution secrets - Weight Loss ProgramsBiotox Gold
How To Lose Weight Fast without Exercise ?
An incredible breakthrough was accidentally discovered by a special education teacher from Henderson NV that has now led to over 200,000 women and men all over the world, who all suf-fered from varying degrees of obesity to burn away belly fat, skyrocket metabolism and boost energy levels!
For more information visit -
https://bit.ly/3uJ9hjS
This document contains terms and conditions for a report on extreme health and weight loss secrets. It discusses getting healthy and being a winner by focusing on nutrition, physical activity, and detoxification. Regular exercise provides many benefits beyond weight loss, like improved heart health, stronger muscles and bones, better mental health, and increased energy. Even low-intensity activities can help burn calories and lead to weight loss over time.
Do not skip breakfast. Skipping breakfast will not help you lose weight. ...
Eat regular meals. ...
Eat plenty of fruit and veg. ...
Get more active. ...
Drink plenty of water. ...
Eat high fibre foods. ...
Read food labels. ...
Use a smaller plate.
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Learning Outcome: Assess the leadership, human resources and organizational development needs associated with a firm’s strategic goals.
Presentation Content:
Your presentation is based on Greenwood Resources, Case #8 and should include:
· A Power Point presentation MUST also be included in conjunction with your Video
· An introduction and conclusion/recommendations must be included
· A brief overview of the case
· Applying concepts from Chapter 7 analyze their international strategy (reason for international expansion, entry mode, international strategy, etc.)
· Integrating concepts from chapter 8 discuss how Greenwood Resources adopted entrepreneurial strategies in its quest for growth.
· Must include references and citations when the thoughts or ideas are not your own
APA format
Add recording notes in the note section of the powerpoint below each slide, explaining in detail what the slide is explain.
This is not just SLIDES…. There has to be details that I will read on video explaining the context.. and it should flow as if you were giving a presentation in person
Levels of Achievement
Criteria
Does Not Meet Expectations or Missing
Needs Improvement
Meets Expectations
Demonstrates Mastery
Introduction and Conclusion
Weight 5%
0 to 72%
Introduction or Conclusion were missing.
73 to 79%
Failed to introduce self or purpose. Abrupt ending with no referencing.
80 to 93%
Introduced topic, purpose and self. General summary with appropriate referencing.
94 to 100%
Introduced topic, purpose and self along with an effective attention getter. Conclusion reinforced main points, appropriate referencing.
Body of the Presentation
Weight 50.00%
0 to 72 %
Several content areas are missing OR content areas are not addressed at the level of detail required.
73 to 79 %
A required content area may be missing OR some content demonstrates weak understanding of concepts being assessed and could be expanded upon.
80 to 93 %
Adequately addresses all required content areas (case overview, international strategies, and entrepreneurial strategies) in detail demonstrating a basic understanding of the concepts being assessed.
94 to 100 %
Addresses all required content areas (case overview, international strategies, and entrepreneurial strategies) in great detail demonstrating a strong understanding of the concepts being assessed.
Presentation Design
Weight
15%
0 to 72 %
Several content areas are not supported with information from the sim or textbook
73 to 79 %
Information from the simulation or the text is barely used or not used appropriately.
80 to 93%
Information from the simulation and the textbooks is used appropriately to support discussion and decisions.
94 to 100 %
Information from the simulation and the textbook is always used appropriately to support discussion and decisions with a high level of application to sim results.
Organization and Flow
Weight 10%
0 to 72 %
Information is not organized in a cl.
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CAPSTONE CASE:
The Student will be required to read the Capstone Case (page 476 of the course text) and respond to the 15 questions on page 483 & 484. Each question will require no less than a one-page response with appropriate references in APA format double-spaced, Times New Roman 12point font. Capstone case is due December 5, 2018, @ 9:00AM.
476
Presented here is the description of a serial homicide investigation in the 1960s that involved
the sexually motivated murders of seven mostly college-aged women in Michigan. The
discussion provided here draws primarily on Edward Keyes’s, The Michigan Murders.1 The
case is longer and more detailed than the other From the Case File chapter introductions.
It can serve as a capstone discussion of many of the issues covered in Criminal Investigation,
including the basic problems of criminal investigation, the value of eyewitness identifica-
tions, the value of other evidence, the potential value of DNA evidence, how proof can be
established, and the impact of technology on investigations. Questions for discussion and
review are presented at the conclusion of the case.
Appendix
Capstone Case
Capstone CASE
The Coed Murders
The nightmare began on the evening of July 10, 1967,
when nineteen-year-old Mary Fleszar did not return
to her apartment, which was located just a few
blocks from the Eastern Michigan University (EMU)
campus in Ypsilanti, Michigan. Mary was a student at
the university. As is the case in most missing person
investigations, the first task for investigators was to
determine when and where she was last seen. In
reconstructing the last known whereabouts of Mary,
an EMU police officer recalled seeing a girl matching
her description walking near campus at about
8:45 p.m. the night before she was reported missing.
She was alone. Another witness reported he had seen
the girl at about 9:00 p.m. that same night in the same
area, walking on the sidewalk. The witness reported
that a car had driven up next to her and stopped.
According to report the witness gave, the only person
in the vehicle was a young man, and the vehicle was
bluish-gray in color, possibly a Chevy. The witness said
it appeared that the young man inside the car said
something to Mary, she shook her head, and the car
drove off. Shortly thereafter, the same car passed the
witness’s house again and pulled into a driveway in
front of Mary, blocking her path. Mary walked around
the back of the car and continued down the sidewalk.
The car pulled out of the driveway and, tires squealing,
drove down the street. At this point the witness lost
sight of Mary and the vehicle. Mary was never again
seen alive.
On August 7, 1967, a heavily decomposed nude body
was found on farmland two miles north of Ypsilanti.
The body was identified as Mary Fleszar through
dental records. It was clear to investigators that the
cause of death was certainly not natural, accidental,
or suicide, given the area.
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Resources
Readings
1. Textbook:
Dropkin, M., Halpin, J., & LaTouche, B. (2007).
The budget-building book for nonprofits
(2nd ed.). Jossey-Bass.
Chapter 16: Allocating Administrative, Overhead, and Shared Costs
Chapter 17: Revising Draft Operating Budgets
Chapter 18: Zero-Based Budgeting (ZBB)
Chapter 19: Capital Budgeting
2. Video:
Rae, W, [ehowfinance]. (2009, February 6). Making a Budget: How to Create a 0-Based Budget [Video File]. Retrieved from
https://youtu.be/4HNFnNrSNjA (Links to an external site.)
Recommended Readings
1. Websites:
SAMHSA. (n.d.) Grants. Substance Abuse and Mental Health Services Administration. Retrieved from
https://www.samhsa.gov/Grants (Links to an external site.)
National Institute of Health (NIH). (2015). Grants and funding: NIH's central resource for grants and funding information. National Institute of Health (NIH). Retrieved from
http://grants.nih.gov/grants/oer.htm
.
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Use at least one reference:
.
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Capital Investment 5
Sources of Finance for the Proposed CI Project and the Gap between the Theory and Practice of Capital Budgeting
By
Course
Tutor
University
City/State
Date
Introduction Comment by Ufuk Misirlioglu: No need along introduction, and add a very limited contribution.
Capital budgeting is one of the key processes businesses use to determine the potential of projects succeeding or failing to recuperate the initial financial investments. The process is very critical when large companies want to expand or introduce huge assets, which probably require colossal amounts of first cash investment as well as maintenance. These investments and projects can range from constructing massive new production plants to other long-term schemes. In such instances, business capital investment managers often spend a significant amount of time assessing the new project’s prospective lifetime success, including the cash outflows and inflows. This investment appraisal process is important in evaluating whether the potential outcomes or revenues generated can meet the target benchmark.
After achieving a successful capital budgeting plan, it is critical that a firm evaluates its prospective financial sources to fund the proposed projects. For example, based on its financial position, the projected amount of investment capital, and the repayment duration, an organization can either opt for a bank loan or sells its equity to other potential investors. That being said, Foster Construction Ltd needs to assess a wide range of possible financiers to support the purchase of the new ALII. This paper, therefore, mainly discusses some of these capital financing proposals the company can explore, with the last section detailing the existing gap between theory and practice of capital budgeting.
Discussion
A. Sources of Finance for the Proposed CI Project
Foster is a reputable company and boasts of a sizeable annual revenue-meaning that the firm cannot struggle to pay its debts. We truly have quite a range of options that can assist us to fund the new ALII capital project as a private firm. The following are some of the two most viable financial alternatives for the organization:
Firstly, I propose we obtain a short-term loan, probably payable within four years, from a renowned financial institution or commercial bank. I strongly believe a short-term loan can assist the Foster Construction Ltd to buy and maintain the modern ALII crane and restore the old one for the next four years. However, there are critical factors that must be considered before identifying the right financier and the amount we can apply. Current and projected inflation rates in the country will definitely play a central role. We must also consider the interest rates offered by each particular organization to determine the lowest repayable amount within the four years. Comment by Ufuk Misirlioglu: Mismatch. Comment by Ufuk Misirlioglu: This is not a short-term. Comment by .
Capital Investment Case Waterways Corporation is a private.docxhacksoni
Capital Investment Case
Waterways Corporation is a private company providing irrigation and drainage products
and services for residential, commercial, and public sector projects, including farms,
parks, and sports fields. It has a plant located in a small city north of Toronto that
manufactures the products it markets to retail outlets across Canada. It also maintains a
division that provides installation and warranty servicing in the Greater Toronto Area.
The mission of Waterways is to manufacture quality parts that can be used for effective
water management, be it drainage or irrigation. The company hopes to satisfy its
customers with its products, provide rapid and responsible service, and serve the
community and the employees who represent it in each community.
Waterways puts much emphasis on cash flow when it plans for capital investments. The
company chose its discount rate of 8% based on the rate of return it must pay its
owners and creditors. Using that rate, Waterways then uses different methods to
determine the best decisions for making capital outlays.
In 2020 Waterways is considering buying five new backhoes to replace the backhoes it
now has at its installation and training division. The new backhoes are faster, cost less
to run, provide for more accurate trench digging, have comfort features for the
operators, and have associated one-year maintenance agreements. The old backhoes
are working well, but they do require considerable maintenance. The operators are very
familiar with the old backhoes and would need to learn some new skills to use the new
equipment.
The following information is available to use in deciding whether to purchase the new
backhoes.
Old Backhoes New Backhoes
Purchase cost when new $90,000 $200,000
Salvage value now $42,000 None
Investment in major overhaul needed in next year $55,000 None
Salvage value in 8 years None $ 50,000
Remaining life 8 years 8 years
Net cash flow generated each year $25,250 $ 41,000
Instructions
a. Using the following methods, evaluate whether to purchase the new equipment or
overhaul the old equipment. (Hint: For the old machine, the initial investment is the cost
of the overhaul. For the new machine, subtract the salvage value of the old machine to
determine the initial cost of the investment.) Ignore income taxes in your analysis.
1. Use the net present value method for buying new or keeping the old.
2. Use the payback method for each choice. (Hint: For the old machine, evaluate the
payback of an overhaul.)
3. Compare the profitability index for each choice.
4. Compare the internal rate of return for each choice to the required 8% discount rate.
b. Are there any intangible benefits or negatives that would influence this decision?
c. What decision would you make and why?
Capital Investment CaseInstructions
quality
Quality management
principles
http://www.iso.org
This document introduces seven quality .
Capital Budgeting ProcessComplete an APA-formatted two-page paper .docxhacksoni
Capital Budgeting Process
Complete an APA-formatted two-page paper (not including the title and reference pages) answering the following questions.
Organizations that decide to issue bonds generally go through a series of steps. Discuss the six steps.
An alternative to traditional equity and debt financing is leasing. Leasing is undertaken primarily for what purposes?
Discuss the two major types of leases.
Discuss the terms short-term borrowing and long-term financing.
What are the primary sources of equity financing for not-for-profit healthcare organizations?
The capital budgeting process occurs in several stages, but generally includes what?
Discuss and list the three discounted cash flow methods.
.
Can We Know the Universe The following excerpt was publ.docxhacksoni
Can We Know the Universe?
The following excerpt was published in Broca's Brain (1979).
by Carl Sagan
"Nothing is rich but the inexhaustible wealth of nature. She shows us only
surfaces, but she is a million fathoms deep." — Ralph Waldo Emerson
Science is a way of thinking much more than it is a body of knowledge.
Its goal is to find out how the world works, to seek what regularities
there may be, to penetrate the connections of things—from subnuclear
particles, which may be the constituents of all matter, to living
organisms, the human social community, and thence to the cosmos as a
whole. Our intuition is by no means an infallible guide. Our
perceptions may be distorted by training and prejudice or merely
because of the limitations of our sense organs, which, of course,
perceive directly but a small fraction of the phenomena of the world.
Even so straightforward a question as whether in the absence of friction
a pound of lead falls faster than a gram of fluff was answered
incorrectly by Aristotle and almost everyone else before the time of
Galileo. Science is based on experiment, on a willingness to challenge
old dogma, on an openness to see the universe as it really is.
Accordingly, science sometimes requires courage—at the very least the
courage to question the conventional wisdom.
Beyond this the main trick of science is to really think of something: the
shape of clouds and their occasional sharp bottom edges at the same
altitude everywhere in the sky; the formation of the dewdrop on a leaf;
the origin of a name or a word—Shakespeare, say, or "philanthropic";
the reason for human social customs—the incest taboo, for example;
how it is that a lens in sunlight can make paper burn; how a "walking
stick" got to look so much like a twig; why the Moon seems to follow us
as we walk; what prevents us from digging a hole down to the center of
the Earth; what the definition is of "down" on a spherical Earth; how it
is possible for the body to convert yesterday's lunch into today's muscle
and sinew; or how far is up—does the universe go on forever, or if it
does not, is there any meaning to the question of what lies on the other
side? Some of these questions are pretty easy. Others, especially the
last, are mysteries to which no one even today knows the answer. They
are natural questions to ask. Every culture has posed such questions in
one way or another. Almost always the proposed answers are in the
nature of "Just So Stories," attempted explanations divorced from
experiment, or even from careful comparative observations.
But the scientific cast of mind examines the world critically as if many
alternative worlds might exist, as if other things might be here which
are not. Then we are forced to ask why what we see is present and not
something else. Why are the Sun and the Moon and the planets
spheres? Why not pyramids, or cubes, or dodecahedra? Why not
irregular, jumbly shapes? Why so sym.
Capital Budgeting and Dividend PolicyWe examined two very import.docxhacksoni
Capital Budgeting and Dividend Policy
We examined two very important topics in finance this week; Capital Budgeting and Dividend Policy.
Critically reflect on the importance of selecting the right projects in which to invest capital. Do we always select those projects that have the highest return on investment? What other factors play into capital budgeting decisions?
We also looked at dividend policy. What incentive is there for a company to pay dividends? What signals does dividend policy provide to investors?
.
Cape Town contends with worst drought in over a century By D.docxhacksoni
Cape Town contends with worst drought in over a century
By Derek Van Dam, CNN Meteorologist
Updated 1:35 PM ET, Thu June 1, 2017
(CNN)The worst drought in a century is forcing the most stringent water restrictions ever implemented
for South Africa's second largest city.
Cape Town has less than 10% of its useable water remaining for its nearly 4 million residents. The city
is implementing Level 4 water restrictions, which ask residents to limit daily usage to 100 liters (26
gallons) per person. The measure is meant to reduce demand and conserve what little water is still
available and means significant sacrifices for residents.
http://www.capetown.gov.za/media-and-news/Water%20resilience%20a%20heightened%20approach%20to%20avoiding%20water%20shortages%20and%20achieving%20long-term%20water%20security
For Cape Town resident Suzanne Buckley, the restrictions mean adapting to a new lifestyle.
"We have buckets in our shower and bathroom sink to save excess water," Buckley said. "The gray
water is then used to flush our toilets."
The restrictions are in effect across the city in an aggressive effort to preserve its remaining drinking
water, but it may not be enough. South Africa ranks as the 30th driest country in the world and is
considered a water-scarce region. A highly variable climate causes uneven distribution of rainfall,
making droughts even more extreme.
Speaking to CNN, Cape Town Executive Mayor Patricia de Lille explained her concerns about the
growing water crisis. "Climate change is a reality and we cannot depend on rainwater alone to fill our
dams but must look at alternative sources like desalination and underground aquifers."
The Western Cape, one of the country's nine provinces and home to Cape Town, experiences its
annual rainy season during the winter months (June-September). Capetonians are likely several weeks
away from any substantial, drought-relieving rainfall. Even then, predictions are dire for this winter as a
potential El Niño develops off the west coast of South America, according to the Climate Prediction
Center. If El Niño does materialize, it would have a negative effect on rainfall across the Western Cape.
Severe water restrictions
The average American uses between 80 and 100 gallons (302-378 liters) of water per day. This
includes flushing toilets, taking showers or baths, brushing teeth, running dishwashers and
watering lawns.
Imagine restricting daily water use to 25 gallons. Some of the most basic tasks involving water that
we take for granted would be eliminated or severely restricted.
For Cape Town resident Kathy Basso, saving water has meant adopting the "if it's yellow let it mellow, if
it's brown flush it down campaign," a simple and effective measure that saves nearly 10 liters of water
per flush, and has been promoted by city officials.
Hotels across the city are closing their pools and asking patrons to be water .
Cape Cod Wind project Please respond to the followingThe Cape.docxhacksoni
"Cape Cod Wind project" Please respond to the following:
The Cape Cod Wind Project is not only an important environmental issue, but also an important political one. From the e-Activity, either justify or challenge the appropriateness of the government's influence. Provide an argument to justify your position.
"Cape Cod Town Upset About Planned Wind Farm." WCVBtv. 1 October 2010. YouTube. (2 min 54 s), Then use the Internet or the Strayer Library to research the government's role in the Cape Cod Wind Project. Be prepared to discuss.
.
Capella Career Center Last updated 62216 1 COMPE.docxhacksoni
Capella Career Center | Last updated: 6/22/16 1
COMPETENCY TRANSLATOR
FROM THE CAPELLA CAREER CENTER
COMPETENCY TRANSLATOR
This resource provides a format for capturing what you learn throughout your program and documenting how you have demonstrated
the skills required for your positions of interest. Possible uses for this information include: resume accomplishment statements,
interview responses, performance review conversations, promotion proposals, and salary negotiations.
View the Competency Translator Example to see sample language.
The purpose of Chart 1 below is to encourage you to reflect on and record what you’ve learned and how you might apply it in your
career. Start early in your program so you can easily refer to the information throughout (and after) your program!
Course name
(Optional:
Include
description
from catalog)
List of required
competencies
(From competency
map in course)
Key project/
Demonstration of
learning/Skills acquired
(Be specific as this could be
included in resume and
performance review)
Possible application
of learning
(Where and how could
you apply this
learning?)
Actual
application of
learning
(Where and how
did you apply
this)?
Artifact
example
(I.e. proposal,
lesson plan, or
budget)
Career goal
check in
(How has
this class
influenced your
career goal?)
http://assets.capella.edu/campus/career-center/competency-translator.pdf
Capella Career Center | Last updated: 6/22/16 2
COMPETENCY TRANSLATOR
FROM THE CAPELLA CAREER CENTER
Chart 2 prompts you to research the skills required for specific jobs and identify how you demonstrate those skills.
Job or career goal
of interest
Requisite skill
(Find on job posting,
LinkedIn profiles, and
networking)
Best demonstration of
each skill
(Reflect on degree
program, volunteer and
work experience)
CARD example
(Write specific example in bullet or narrative form
using CARD format)
Challenge – Problem, goal, or requirement in the
example
Action – Specific actions you took to resolve the challenge, solve the
problem or meet the requirement
Result –Benefit resulting in specific and measurable terms
Details* - Clarifying details to provide context, consider these
questions: how many, how much, how long, and how often.
Artifact example
(List tangible item such as
proposal, lesson plan, or
budget) to highlight on
LinkedIn, website, or
portfolio
Refer to the following resources for more information on how to leverage your academic learning to reach your career goals!
Please help us: Share your quick feedback on this tool!
Competencies in Action Resumes Cover letters Portfolio and Work Samples Interviewing
https://capellauniversity.co1.qualtrics.com/SE/?SID=SV_d0uqwTRLcoq6kS1
http://assets.capella.edu/campus/career-center/competencies-in-action.pdf
https://campus.capella.edu/web/career-center/job-search-tools/resumes
https://campus.
Cape Town Water Crisis and the Efficient Use of Scarce Water B.docxhacksoni
The document discusses Cape Town's water crisis from 2015-2017 due to a severe drought. Some key points:
- Cape Town's population grew 79% from 1995 to 2018, straining water supplies. Water levels dropped to 10% capacity by May 2017.
- Strict water restrictions were implemented from 2016-2017 as the crisis worsened, limiting usage to 50 liters/person/day by September 2017. "Day Zero" was set for April 2018 when taps would be shut off.
- While the intense drought has ended, Cape Town is not yet free from water scarcity issues due to population growth. Desalination plants and more efficient dam systems are proposed solutions.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
Calorie and Fat SourcesProfile InfoPersonal Eduardo D.docx
1. Calorie and Fat Sources
Profile Info
Personal: Eduardo Delgado Male 25 yrs 5 ft 10 in
230 lb
Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2
(Breakfast, Lunch, Dinner, Snack), Day 3 (Breakfast,
Lunch, Dinner, Snack)
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 33.0 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
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: 1980
Ratios
P:S ( Poly Fat / Saturated Fat ) 0.42 : 1
3. * Complete fat source information is not available for all foods.
N/A Fat accounts for the missing information.
Less than 10% of Calories*
Minimize*
Source of Calories
Protein 21 %
Carbohydrate 54 %
Fat 21 %
%4Alcohol
10-35% of Calories (adults 19+
yrs)*~
45-65% of Calories (adults 19+
yrs)*
20-35% of Calories (adults 19+
yrs)*
Do not exceed 2 standard drinks for
men and 1 standard drink for
women*
* 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.
7/14/19 6:23 PM Page 1 of 1
4. Module 3 - SLP
THE INCOME STATEMENT
Before you start the assignment, test your understanding of
concepts covered in the assignment. It is not a graded quiz, but
a tool for reviewing some key points. The tool can be used
multiple times.
The purpose of this SLP is to apply ratio analysis to assess the
financial health of ABC Company. Use the income statement
presented in the case during this module to compute general or
overall profitability ratios. Compute three ratios using at least
one of the income statement accounts for each ratio. Some
profitability ratios include both income and balance sheet
accounts. The balance sheet accounts are found in module 2.
Assume that ABC Company is a small specialty retail store.
Ratios are relevant when assessed over time or across
companies. IBIS is a comprehensive resource containing market
research and statistics, which can be used to compare ABC
Company to the industry and leaders in the industry.
1. Show the computation of the three ratios.
2. Comment on the purpose and information conveyed by each
ratio.
3. What did you learn about ABC Company by reviewing the
three ratios?
4. What is your conclusion about the profitability of the
company?
5. How successful is ABC Company relative to the industry
average and leaders in the small specialty retail store industry?
Write two paragraphs or more. Include ratios found in the IBIS
database to support your conclusion.
The IBIS database is accessed through the Trident library. See
the steps below.
SLP Assignment Expectations
Show the formulas for the computations. Two to three sentences
are sufficient to respond to questions 1 through 4.
5. See above for question 5 instructions. Do not use an essay
format.
Show sources when appropriate and APA format is suggested,
but not required.
Module 3 - Case
THE INCOME STATEMENT
Assignment Overview
The background material for this module explains and shows
examples of income statements. Pay attention to the layout and
definitions of the income statement before reviewing the income
statement for ABC Company shown below.
Case Assignment
The background information for the module includes the basic
ideas, but for more ideas go to the optional background
source principlesofaccounting.com. The site also offers multiple
videos that you may find relevant. You may also use other sites
to for ideas to complete the table. Do not forget to reference the
sources used.
Answer the questions below and explain your answer with
numbers, computations, or a sentence or two.
1. Explain the term cost of sales in your own words. Is likely
that the balance sheet of this company includes inventory?
2. Gross profit (margin) is a key piece of financial information.
Why is it so important?
3. Explain operating expenses? What does the term mean?
4. Does ABC Company have any employees? Explain.
5. There is an error in the income statement. Property taxes are
overstated by $10,000. How is the income statement affected by
a correction of property taxes?
6. What happens to net income if the company hires a new
manager at a salary of $80,000?
7. Does the company own any equipment? Is it informative to
also check the balance sheet to answer this question? Explain.
6. 8. Does the company have debt? How much debt? Explain how
the income statement and balance sheet provide answers to the
questions?
9. How do we know that ABC Company is using the accrual
basis of accounting? Hint: Do not forget to look at the balance
sheet from the prior module.
10. What happens to income statement at the end of the period?
Is it continuous or does it close (terminate)?
Assignment Expectations
Respond to all questions showing your computations and/or
using your own words. Do not use an essay format.
Show sources when appropriate and APA format is suggested,
but not required.
· The objective for this assignment is to evaluate accounting
concepts of income statement.
Privacy Policy | Contact
MyPlate
Profile Info
Personal: Eduardo Delgado Male 25 yrs 5 ft 10 in
230 lb
Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2
(Breakfast, Lunch, Dinner, Snack), Day 3 (Breakfast,
Lunch, Dinner, Snack)
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 33.0 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
7. The MyPlate Food Guide report displays graphically how close
the foodlist compares to the lastest USDA Dietary
Guidelines (see ChooseMyPlate.gov for more info).
Group Percent Amount
Dairy Intake 21 % 0.6
Dairy Recommendation 3.0
cup equivalent
cup equivalent
Protein Foods Intake 172 % 12.
Protein Foods Recommendation 7.0
oz equivalent
oz equivalent
Vegetables Intake 81 % 3.2
Vegetables Recommendation 4.0
cup equivalent
cup equivalent
Fruits Intake 76 % 1.9
Fruits Recommendation 2.5
8. cup equivalent
cup equivalent
Grains Intake 38 % 3.8
Grains Recommendation 10.
oz equivalent
oz equivalent
Comparison
3000 Calorie Pattern
Make Half Your Grains Whole Vary Your Vegetables
Oils & Empty Calories
Dark Green Vegetables
Orange Vegetables
Dry Beans & Peas
Starchy Vegetables
Other Vegetables
cups weekly3.0
cups weekly2.5
cups weekly3.5
9. cups weekly9.0
cups weekly10.
Aim for at least 5.0 oz equivalents whole grains a
day
Aim for 10.0 teaspoons of oils a day
Limit your extra fats & sugars to 512 Calories a
Intake vs. Recommendation
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.
*
*
7/14/19 6:26 PM Page 2 of 2
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.
Profile Info
Personal: Eduardo Delgado Male 25 yrs 5 ft 10 in
10. 230 lb
Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2
(Breakfast, Lunch, Dinner, Snack), Day 3 (Breakfast,
Lunch, Dinner, Snack)
Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 33.0 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
ItemDay Meal Amount Cals FatCal SatFatCal Prot (g)
Day 1 Breakfast orange, fresh, medium, 2 5/8" ea1 61.6 1.4 0.1
1.2
egg, hard boiled, large (USDA) ea2 155 95.4 29.3 12.6
coffee, brewed, with tap water cup1 2.4 0.4 0 0.3
sugar, white, granulated (USDA) Tbs1 48.7 0 0 0
bread, whole grain artisan, side2 620 81 9 20
water, municipal tap (USDA) fl-oz16 0 0 0 0
milk, 1%, with vitamins A & D cup0.5 51.2 10.6 6.9 4.1
Lunch chicken breast, chunk, canned, oz3 67.5 13.5 0 13.5
bread, whole grain artisan, side2 620 81 9 20
soup, vegetable, canned, cup1 163.8 20.3 3.2 5.5
spinach, fresh, leaf (USDA) ea6 13.8 1.6 0.3 1.7
11. tomatoes, fresh, year round slice2 7.2 0.7 0.1 0.4
mustard, yellow, prepared tsp1 3 1.4 0.1 0.2
water, non-carbonated (USDA: fl-oz16 0 0 0 0
Dinner chicken breast filet, flame oz6 225.6 31.2 7.8 29.5
peas, green, boiled, drained cup0.5 67.2 1.5 0.3 4.3
potato skin, baked (USDA) ea1 114.8 0.4 0.1 2.5
wine, red (USDA) fl-oz5.5 137.4 0 0 0.1
water, municipal tap (USDA) (2) fl-oz8 0 0 0 0
Snack cookie, milk chocolate, Milano ea2 113.3 54 24 1.3
water, municipal tap (USDA) (3) fl-oz8 0 0 0 0
Day Total -- 2472.7 394.6 90.3 117.2
Day 2 Breakfast muffin, toaster, wheat bran, ea1 106.4 28.7 4.6
1.9
sausage, beef & chicken, hot pce5 142.4 96 39.6 9.7
mango, fresh (USDA) ea1 201.6 11.4 2.7 2.8
milk, 1%, with vitamins A & D cup0.3 34.2 7.1 4.6 2.7
coffee, brewed, with tap water cup1 2.4 0.4 0 0.3
water, municipal tap (USDA) fl-oz16 0 0 0 0
44. milk, 1%, with vitamins A & D 0 0 0 0.1 0 1
water, municipal tap (USDA) 0 0 0 0 0 0
Lunch crackers, saltine, original, Zesta 0 1 0 0.2 0 0
pears, fresh (USDA) 0 0 0 0 0 0
sandwich, turkey breast, with 0 3.1 0 0.2 0 0
soup, homestyle chicken noodle 0 0.9 0 0.3 0 0
water, Dasani, non-carbonated 0 0 0 0 0 0
Dinner beef steak, top sirloin, broiled, 0 0 0 2.8 0 0
mashed potatoes, prepared from 0 1.2 0 0.6 0 0
asparagus, fresh (USDA) 0 0 1 0 0 0
ItemDay Meal XxOCarb XxStarch XxVeg XxFat XxAlc
XxNoFtMlk
Day 3 Dinner water, municipal tap (USDA) (2) 0 0 0 0 0 0
Snack cashews, salted, dry roasted, 0 0 0 2.9 0 0
water, municipal tap (USDA) (3) 0 0 0 0 0 0
Day Total 0 7.9 1 10.2 0 1
Average Day Total 6.8 5.2 4.6 6.5 0.8 0.6
ItemDay Meal XxLnMeat
45. Day 1 Breakfast orange, fresh, medium, 2 5/8" 0
egg, hard boiled, large (USDA) 1.8
coffee, brewed, with tap water 0
sugar, white, granulated (USDA) 0
bread, whole grain artisan, 0
water, municipal tap (USDA) 0
milk, 1%, with vitamins A & D 0
Lunch chicken breast, chunk, canned, 1.9
bread, whole grain artisan, 0
soup, vegetable, canned, 0
spinach, fresh, leaf (USDA) 0
tomatoes, fresh, year round 0
mustard, yellow, prepared 0
water, non-carbonated (USDA: 0
Dinner chicken breast filet, flame 4.2
peas, green, boiled, drained 0
potato skin, baked (USDA) 0
wine, red (USDA) 0
46. water, municipal tap (USDA) (2) 0
Snack cookie, milk chocolate, Milano 0
water, municipal tap (USDA) (3) 0
Day Total 8
Day 2 Breakfast muffin, toaster, wheat bran, 0
sausage, beef & chicken, hot 1.4
mango, fresh (USDA) 0
milk, 1%, with vitamins A & D 0
coffee, brewed, with tap water 0
water, municipal tap (USDA) 0
Lunch chicken breast, oven roasted, 3.7
salad mix, classic iceberg (Dole) 0
tomatoes, cherry, red, fresh, 0
onion, red, fresh, rings (USDA) 0
croutons, seasoned, cubes 0
salad dressing, italian (USDA) 0
water, Poland Spring (USDA: 0
Dinner halibut, atlantic, baked, fillet 5.5
47. lemon juice, fresh (USDA) 0
broccoli florets, fresh (USDA) 0
ItemDay Meal XxLnMeat
Day 2 Dinner rice mix, long grain & wild, 0
wine, white, pinot grigio (USDA) 0
water, municipal tap (USDA) (2) 0
Snack banana, fresh, large, 8" to 8 0
water, municipal tap (USDA) (3) 0
Day Total 10.6
Day 3 Breakfast english muffin, plain (USDA: 0
almond butter (USDA) 1
banana, fresh, large, 8" to 8 0
milk, 1%, with vitamins A & D 0
water, municipal tap (USDA) 0
Lunch crackers, saltine, original, Zesta 0
pears, fresh (USDA) 0
sandwich, turkey breast, with 1.3
48. soup, homestyle chicken noodle 0.7
water, Dasani, non-carbonated 0
Dinner beef steak, top sirloin, broiled, 6.5
mashed potatoes, prepared from 0
asparagus, fresh (USDA) 0
water, municipal tap (USDA) (2) 0
Snack cashews, salted, dry roasted, 0.8
water, municipal tap (USDA) (3) 0
Day Total 10.2
Average Day Total 9.6
7/14/19 6:24 PM Page 15 of 15
Actual Intakes -vs- Recommended Intakes
Profile Info
Personal: Eduardo Delgado Male 25 yrs 5 ft 10 in
230 lb
Day(s): Day 1 (Breakfast, Lunch, Dinner, Snack), Day 2
(Breakfast, Lunch, Dinner, Snack), Day 3 (Breakfast,
Lunch, Dinner, Snack)
49. Activity Level: Sedentary Strive for an Active activity level.
Weight Change: None Best not to exceed 2 lbs per week.
BMI: 33.0 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
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 1,980. 3,012.5 66 %
Calories from Fat 432.42 843.50 51 % 20-35% of Calories
(adults 19+ yrs)*
Calories from SatFat 120.35 271.13 44 % Less than 10% of
Calories+
Protein (g) 107.89 83.46 129 % 10-35% of Calories (adults 19+
yrs)*~
Carbohydrates (g) 276.08 414.22 67 % 45-65% of Calories
(adults 19+ yrs)*
Total Sugars (g) 105.95
Added Sugar (g)++ 4.19 Less than 10% of Calories+
Dietary Fiber (g) 29.10 42.18 69 %
Soluble Fiber (g) 3.07
InSoluble Fiber (g) 6.48
Fat (g) 48.05 93.72 51 % 20-35% of Calories (adults 19+ yrs)*
Saturated Fat (g) 13.37 30.13 44 % Less than 10% of Calories+
Trans Fat (g) 0.12 Minimize+
50. Mono Fat (g) 15.64 33.47 47 %
Poly Fat (g) 5.63 30.13 19 %
Cholesterol (mg) 314.40 300.00 105 % Limit+
Water (g) 2,577. 3,700.0 70 %
Vitamins
Vitamin A - RAE (mcg) 572.74 900.00 64 %
Beta-carotene (mcg) 3,166.
Vitamin B1 - Thiamin (mg) 0.91 1.20 76 %
Vitamin B2 - Riboflavin 1.26 1.30 97 %
Vitamin B3 - Niacin (mg) 19.84 16.00 124 %
Vitamin B6 (mg) 1.99 1.30 153 % Do not exceed 100 mg*
Vitamin B12 (mcg) 3.03 2.40 126 % Over 50 should take a
supplement or eat fortified foods*
Vitamin C (mg) 154.95 90.00 172 %
Vitamin D - mcg (mcg) 6.54 15.00 44 % 15 to no more than 100
mcg*
Vitamin E - a-Toco (mg) 7.57 15.00 50 %
Folate (mcg) 352.99 400.00 88 % Women of child-bearing age
should take a supplement or
fortified foods with 400 mcg*
Minerals
Calcium (mg) 654.91 1,000.0 65 % Do not exceed 2500 mg*
Iron (mg) 12.90 8.00 161 % Do not exceed 45 mg*
Magnesium (mg) 271.45 400.00 68 % Do not exceed 350 mg by
supplement*
Phosphorus (mg) 925.72 700.00 132 % Do not exceed 4000 mg*
Potassium (mg) 3,079. 4,700.0 66 % At least 4700 mg per day*
Selenium (mcg) 83.94
51. Sodium (mg) 3,372. 2,300.0 147 % Less than 2300 mg per day*
- less than 1500 mg for some
people+
Zinc (mg) 7.36 11.00 67 % Do not exceed 40 mg*
Other
Omega-3 (g) 0.59
Omega-6 (g) 4.64
Alcohol (g) 11.48 Do not exceed 2 standard drinks for men and
1 standard
drink for women+
Caffeine (mg) 63.15 Up to 400 mg (three to five 8-oz cups of
coffee per day)+
~ 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 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.
* Dietary Reference Intakes
+ 2015 Dietary Guidelines for Americans
7/14/19 6:25 PM Page 2 of 2
52. Daily Food Record
Name (print):__Eduardo Delgado______________
Day/Date of Intake: June 27 thru June 29
Male__x____ Female ______
Age _25______
Meal
Date
Time
Of Day
Food Item
Amount
Description
(Brand or restaurant)
How Prepared
(if applicable)
Breakfast
6/27
7:00 am
Naval Orange
1
Low-fat milk
½ a cup
A-2
56. Water
16 ounce
Lunch
6/27
12:30 p.m.
A chicken sandwich with
Chicken breast meat
3 ounces
Valley Fresh
canned
Low-sodium vegetable soup
1 cup
Healthy Choice
Spinach leaves
¼ cup
Raw
61. 6/28
7:30 p.m
Halibut with lemon
6 ounce
Baked
Broccoli Florets
2 cups
Wild rice
4 ounces
Uncle Ben
White Wine
5.5 ounces
Robert Mondavi
Water
8 ounces
62. 6/29
7:15 p.m.
Sirloin steak
6 ounce
Grilled
red potatoes
½ a cup
Mashed
Asparagus
1 cup
Baked
Water
16 ounces
Snacks
6/27
10:00 p.m.
Milano Cookie
2pk
Pepperidge Farm
64. · Record food items as completely as possible, listing separate
ingredients when indicated (e.g., don’t just write “sandwich”,
but include type of bread, filling, vegetables added, sauces and
condiments).
· Don’t forget beverages, including alcoholic beverages, sodas,
and water.
· Estimate the amounts or serving size you consume as closely
as possible in units, such as cups, ounces, teaspoons, and
teaspoons. (NOTE: “one serving”, “one bowl”, or “one piece”
are not acceptable units as they are subjective measures and
don’t relay quantifiable amounts.) You may want to measure
foods to obtain a more accurate estimate of quantity.
· When indicated, include preparation method or other details
that may help describe the food, for example: indicate whether a
chicken breast is baked, grilled, breaded, fried, etc. or whether
vegetables are raw, steamed, “Southern style”, sautéed, fried,
etc.
What Are the Key Principles of Healthy Eating? 41
Healthy Eating Means Consuming a Variety of Foods
Choosing a variety of foods improves the quality of the diet
because the more var-
ied the food choices, the better the chance of consuming
65. adequate amounts of all
the essential nutrients.2 Even within one food group, the
nutrient composition of
foods can vary dramatically. For example, while broccoli is a
good source of folate,
it has less than half the vitamin A of a carrot. Similarly, if the
only fruit you eat is
bananas, your diet would include an excellent source of
potassium, but could be low
in vitamin C. Because no single food or food group contains
everything you need to
be healthy, you should choose a variety of foods from within
each food group and
among food groups each day. This is the basic principle of the
Fruits & Veggies—More
Matters campaign developed by the Produce for Better Health
Foundation and the
Centers for Disease Control and Prevention.3 This campaign
promotes eating a vari-
ety of colorful fruits and vegetables—which are rich in
vitamins, minerals, fiber, and
phytochemicals—each day to help reduce the risk of cancer and
heart disease and
slow the effects of aging.
Healthy Eating Means Moderate Intake of All Foods
According to many registered dietitian nutritionists (RDNs),
“there are no good or bad
foods, just good or bad habits.” What they mean is that all
foods—even less nutritious
foods—can be part of a healthy diet, as long as they are
consumed in moderation. Foods
such as sweets and fried or packaged snack foods should be
eaten only in small amounts
to avoid consuming too much sugar and saturated fat, as well as
too many kilocalories.
66. Finally, these foods can displace more nutritious choices,
resulting in a diet that lacks
essential nutrients. Even some healthy foods, such as nutrient-
dense nuts, can be high
in kilocalories and should be consumed in moderation. Healthy
eating doesn’t mean you
can’t enjoy your favorite foods. It simply means eating those
foods in moderation by lim-
iting the portion size and number of servings you eat.
Many people overestimate the appropriate portion sizes of
foods. An entire body of
research is devoted to studying factors that affect how much we
put on our plates. The
important point is that, in general, we tend to consume portions
larger than necessary
to meet our kilocalorie needs. See the Health Connection on
pages 65–67 for examples
of visuals you can use to estimate portion sizes. For suggestions
on eating a balanced,
varied, and moderate diet, see the Table Tips.
Healthy Eating Includes Nutrient-Dense Foods
Healthy eating also means choosing foods that are nutrient
dense. Nutrient-dense foods
are high in nutrients, such as vitamins and minerals, but low in
energy (kilocalories), pro-
viding more nutrients per kilocalorie (and in each bite) than less
nutrient-dense foods.4
Fresh fruits and vegetables, for example, are nutrient dense
because they are high in
B vitamins, vitamin C, and minerals such as calcium and
magnesium, as well as dietary
fiber, while usually providing fewer than 60 kilocalories per
serving.
67. Nutrient-dense foods are also low in saturated fat and added
sugars. To illustrate
this concept, compare the nutrient density of two versions of the
same food: a baked
potato and potato chips (Figure 2.1). Although a medium baked
potato and one ounce
of potato chips have about the same number of kilocalories, the
baked potato provides
much higher amounts of vitamins and minerals than the deep-
fried chips.
Though many foods, such as vegetables, are clearly nutrient
dense, and other foods,
such as candy, are clearly not, some foods do not fit neatly into
these two categories.
Items such as dried fruits, nuts, peanut butter, and avocados are
higher in kilocalories,
but they are also excellent sources of important nutrients,
including polyunsaturated
fatty acids, calcium, and iron. Other foods, such as whole milk
or yogurt, are higher
portion Quantity of a food usually eaten at
one sitting.
Choosing a variety of nutrient-dense foods
you enjoy is a key to eating a healthy diet.
TABLE TIPS
Tips for a Balanced, Varied,
and Moderate Diet
Keep healthy snacks such as whole-
grain crackers in your dorm room and
combine them with protein-rich peanut
68. butter or low-fat yogurt.
Pop a snack-pack size of light micro-
wave popcorn for a portion-controlled
whole-grain snack while you study.
Adopt a multicolor code to guide your
food choices. Add tomato slices and a
low-fat cheese slice to your whole-grain
sandwich and carrots to your tossed
green salad to ensure that your choices
are adequate and varied.
Pack your own snack-sized portions of
dried fruit, trail mix, whole-wheat crack-
ers, baby carrots, or salt-free pretzels
to carry in your backpack. Snack-sized
bags of nuts and seeds are a nutri-
tious way to help you avoid the vending
machine and eat smaller, more moder-
ate portions.
Keep your sweets to no more than
about 100 kilocalories a day.
42 Chapter 2 | Tools for Healthy Eating
in saturated fat and kilocalories than their nonfat or low-fat
counterparts, but still pro-
vide significant amounts of calcium, riboflavin, vitamins A and
D, and protein. Some
foods, such as fruit-flavored yogurt and some fortified cereals,
contain added sugars
in addition to several essential nutrients. Do you think these
69. foods can be considered
nutrient dense?
In all of these scenarios, the answer is yes. Whereas nutrient
dense usually means
high in nutrients and low in energy, foods that are high in
nutrients and high in energy
can also be considered nutrient dense. The key is to be aware of
the extra kilocalories and
make up for them elsewhere in the diet. If you don’t like skim
milk and won’t drink it,
but do enjoy the taste of whole milk, then drinking whole milk
is a more healthy choice
than drinking soda.
Healthy Eating Includes Low-Energy-Dense Foods
In contrast to nutrient density, energy density refers to foods
that are high in energy but
low in weight or volume, such as that potato chip. A serving of
deep-fried chips weighs
much less than a plain baked potato, but is considerably higher
in kilocalories. Therefore,
the chip contains more energy per gram. A big, leafy green
salad, on the other hand, is
large in volume but low in energy density, because of its high
water content.
Most high-fat foods are considered energy dense.5 This is
because fat has
9 kilocalories per gram and is thus 2.25 times more energy
dense than either carbohy-
drates or protein at 4 kilocalories per gram. Individuals who
choose low-energy-dense
foods will generally have diets that are lower in fat and higher
in nutrient content.
70. Eating a low-energy-dense diet can sometimes be the key to
weight loss. Recent
studies have found that leaner individuals ate more low-energy-
dense foods and fewer
kilocalories, while consuming a greater volume of food,
compared with their obese
counterparts.6 Even modest changes in dietary intake may
promote and help maintain
weight loss7 over time.8 One reason for this may be that eating
higher-volume, lower-
energy foods means larger portions for the same number of
kilocalories. Other reasons
may include improved satiety and appetite control.9 In other
words, low-energy foods
will “fill you up before they fill you out.”
If you are trying to maintain your current weight, or lose
weight, you are probably
on a limited energy budget and need to choose foods that are
nutrient dense and low in
kilocalories. Use the guide in Table 2.1 to help stretch your
energy budget while con-
suming the most nutrient-dense foods.
satiety Feeling of satiation, or “fullness,” after
a meal before hunger sets in again.
▲ Figure 2.1 Which Is the Healthier Way to Enjoy Potatoes?
Whereas one ounce of potato chips and one medium baked
potato have similar kilocalories, their nutrient content is worlds
apart. A baked
potato contains more folate, potassium, and vitamin C, and
fewer fat kilocalories, than its fried counterpart. The baked
potato is therefore
more nutrient dense than potato chips.
* Note: Based on the percentage of the DRI for 19- to -50-year-
71. old males. All these percentages apply to females in the same
age range, except for vitamin C.
Females have lower vitamin C needs than males, so a baked
potato provides over 20 percent of the DRI of this vitamin for
women.
100
0
20
40
60
80
Pe
rc
en
t D
R
I*
Potato chips, 1 oz
Baked potato, medium
Vitamin CPotassiumFolate
72. 7/3/2019 Appendix 13. Food Sources of Dietary Fiber - 2015-
2020 Dietary Guidelines - health.gov
https://health.gov/dietaryguidelines/2015/guidelines/appendix-
13/ 1/6
Appendix 13. Food Sources of Dietary Fiber
Table A13-1.
Dietary Fiber: Food Sources Ranked by Amounts of Dietary
Fiber and
Energy per Standard Food Portions and per 100 Grams of Foods
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
High �ber bran ready-to-eat
cereal
⅓ – ¾ cup 60-81 9.1-14.3 200-260
Navy beans, cooked ½ cup 127 9.6 140
Small white beans, cooked ½ cup 127 9.3 142
Yellow beans, cooked ½ cup 127 9.2 144
73. Previous Column Next Column
a a a
2015-2020 Dietary Guidelines
https://health.gov/dietaryguidelines/2015/guidelines/
7/3/2019 Appendix 13. Food Sources of Dietary Fiber - 2015-
2020 Dietary Guidelines - health.gov
https://health.gov/dietaryguidelines/2015/guidelines/appendix-
13/ 2/6
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
Shredded wheat ready-to-eat
cereal (various)
1-1 ¼ cup 155-220 5.0-9.0 321-373
Cranberry (roman) beans,
cooked
74. ½ cup 120 8.9 136
Adzuki beans, cooked ½ cup 147 8.4 128
French beans, cooked ½ cup 114 8.3 129
Split peas, cooked ½ cup 114 8.1 116
Chickpeas, canned ½ cup 176 8.1 139
Lentils, cooked ½ cup 115 7.8 116
Pinto beans, cooked ½ cup 122 7.7 143
Black turtle beans, cooked ½ cup 120 7.7 130
Mung beans, cooked ½ cup 106 7.7 105
Black beans, cooked ½ cup 114 7.5 132
Artichoke, globe or French,
cooked
½ cup 45 7.2 53
Lima beans, cooked ½ cup 108 6.6 115
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2020 Dietary Guidelines - health.gov
https://health.gov/dietaryguidelines/2015/guidelines/appendix-
75. 13/ 3/6
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
Great northern beans, canned ½ cup 149 6.4 114
White beans, canned ½ cup 149 6.3 114
Kidney beans, all types, cooked ½ cup 112 5.7 127
Pigeon peas, cooked ½ cup 102 5.6 121
Cowpeas, cooked ½ cup 99 5.6 116
Wheat bran �akes ready-to-eat
cereal (various)
¾ cup 90-98 4.9-5.5 310-328
Pear, raw 1 medium 101 5.5 57
Pumpkin seeds, whole, roasted 1 ounce 126 5.2 446
Baked beans, canned, plain ½ cup 119 5.2 94
76. Soybeans, cooked ½ cup 149 5.2 173
Plain rye wafer crackers 2 wafers 73 5.0 334
Avocado ½ cup 120 5.0 160
Broadbeans (fava beans),
cooked
½ cup 94 4.6 110
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2020 Dietary Guidelines - health.gov
https://health.gov/dietaryguidelines/2015/guidelines/appendix-
13/ 4/6
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
Pink beans, cooked ½ cup 126 4.5 149
77. Apple, with skin 1 medium 95 4.4 52
Green peas, cooked (fresh,
frozen, canned)
½ cup 59-67 3.5-4.4 69-84
Refried beans, canned ½ cup 107 4.4 90
Chia seeds, dried 1 Tbsp 58 4.1 486
Bulgur, cooked ½ cup 76 4.1 83
Mixed vegetables, cooked from
frozen
½ cup 59 4.0 65
Raspberries ½ cup 32 4.0 52
Blackberries ½ cup 31 3.8 43
Collards, cooked ½ cup 32 3.8 33
Soybeans, green, cooked ½ cup 127 3.8 141
Prunes, stewed ½ cup 133 3.8 107
Sweet potato, baked in skin 1 medium 103 3.8 90
a a a
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2020 Dietary Guidelines - health.gov
78. https://health.gov/dietaryguidelines/2015/guidelines/appendix-
13/ 5/6
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
Figs, dried ¼ cup 93 3.7 249
Pumpkin, canned ½ cup 42 3.6 34
Potato, baked, with skin 1 medium 163 3.6 94
Popcorn, air-popped 3 cups 93 3.5 387
Almonds 1 ounce 164 3.5 579
Pears, dried ¼ cup 118 3.4 262
Whole wheat spaghetti, cooked ½ cup 87 3.2 124
Parsnips, cooked ½ cup 55 3.1 71
Sun�ower seed kernels, dry
roasted
79. 1 ounce 165 3.1 582
Orange 1 medium 69 3.1 49
Banana 1 medium 105 3.1 89
Guava 1 fruit 37 3.0 68
Oat bran mu�n 1 small 178 3.0 270
Pearled barley, cooked ½ cup 97 3.0 123
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2020 Dietary Guidelines - health.gov
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13/ 6/6
Food
Standard
Portion Size
Calories in
Standard Portion
Dietary Fiber in Standard
Portion (g)
Calories per 100
grams
Winter squash, cooked ½ cup 38 2.9 37
80. Dates ¼ cup 104 2.9 282
Pistachios, dry roasted 1 ounce 161 2.8 567
Pecans, oil roasted 1 ounce 203 2.7 715
Hazelnuts or �lberts 1 ounce 178 2.7 628
Peanuts, oil roasted 1 ounce 170 2.7 599
Whole wheat paratha bread 1 ounce 92 2.7 326
Quinoa, cooked ½ cup 111 2.6 120
Source: U.S Department of Agriculture, Agricultural Research
Service, Nutrient Data Laboratory. 2014. USDA National
Nutrient Database for Standard Reference, Release 27.
Available at: http://www.ars.usda.gov/nutrientdata
(http://www.ars.usda.gov/nutrientdata).
a a a
a
http://www.ars.usda.gov/nutrientdata
Assignment 5, Diet Analysis
Part B (due July 10):
I have attached the daily food intake for 3 days file
Prepare a summary report to discuss your findings and
recommendations. This summary is based on the
MyDietAnalysis reports that you have already submitted in Part
A. I have attached these reports 4 total which were based on the
3 day food intake entered
Part C (due July 10):
81. Prepare a detailed report to discuss how your intake compares
to recommended goals. This report is based on the
MyDietAnalysis reports. I have attached these reports 4 total
which were based on the 3 day food intake entered
You will submit Part B, and Part C as separate assignments.
Part B and Part C
This Assignment is essentially, your final project for this
course. Be sure to put time and effort into it.
The Dietary Analysis Assignment is designed to help you assess
your own personal dietary patterns and food choices and make
recommendations for improvement.
This part of the assignment is based on the reports you created
for Part A.
You should spend some time analyzing your diet with My Diet
Analysis tool. Use the data you reported in Part A. Look at the
four reports you submitted in Part A.
Answer the following questions. Your answers should be
thorough and include SPECIFIC insights about your
results. Show that you have spent some time at MyDietAnalysis
website and provide specific details!
1. Use THIS https://www.choosemyplate.gov/nutrition-nutrient-
density page and “All Nutrients Spreadsheet” report to answer
these questions. Look at the "Calories" and "Saturated Fat
Calories" columns to see the details.
a) Define “nutrient density” (review the information on p.41-42
in your textbook).
b) What 2 specific foods that you ate were the most nutrient
dense? Explain WHY you think so.
c) Which 2 foods were the least nutrient dense?
Explain WHY you think so.
2. Using “My Plate” report, list specific foods that you could
change (add, delete, prepare differently, etc.) in order to make
your day’s intake meet the MyPlate requirements in
any 2groups of the recommendations. What groups would you
like to change?
If you have met the recommendations, discuss further whether
82. you would benefit from changing your diet.
Be VERY SPECIFIC about amounts and foods to add or subtract
in order to meet your MyPlate recommendations. For example,
if you were over the meat/protein recommendation by 3 oz., you
could say something like “I could have 1 less egg for breakfast
and 2 fewer ounces of chicken for dinner in order to bring my
meat group in line.”
Use ChooseMyPlate https://www.choosemyplate.gov/start-
simple-myplate website to find cup and ounce equivalents for
each food group (click on the food groups on the sidebar).
3. How does your actual calo rie intake compare to the
recommended intake? Is it higher, lower, or within 10% of
recommended? Does this concern you? Why or why not?
Explain. Provide specific recommendations if necessary.
Use the "Actual Intakes vs Recommended Intakes" report.
4. Discuss any discrepancies (over or under) in
your MACROnutrients (protein, carbohydrates, fat, saturated
fat, fiber, cholesterol). Are any of these of concern to you?
Why or why not? Explain. Make suggestions on how to change
your diet in order to bring these nutrients to the recommended
levels. Provide specific recommendations if necessary.
Use the "Actual Intakes vs Recommended Intakes" report.
You can use Appendix 13 (attached) of the Dietary Guidelines
for Americans to find foods that are rich in fiber. You can also
use THIShttps://www.mayoclinic.org/healthy-lifestyle/nutrition-
and-healthy-eating/in-depth/high-fiber-foods/art-
20050948 article.
If your report shows too much of some undesirable
macronutrients, track the foods that supplied them. Use "All
Nutrients spreadsheet" report for that.
5. Compare your calorie sources of carbohydrate, protein, fat,
and alcohol with recommended ranges from the Dietary
Reference Intakes (DRIs):
45-65% - Carbohydrates
10-35% - Protein
20-35% - Fat
83. 0 - 5% - Alcohol
Use the "Calorie and Fat Sources" report. If your intake for
protein, carbohydrate, fat and/or alcohol falls outside
recommended ranges, list 1-2 changes that might help bring
your calorie distribution within recommended ranges. Please be
specific. If your intakes are within the ranges, discuss whether
you would want to make any changes and explain why.
6. From your “Actual Intakes vs Recommended Intakes” report,
list 5 MICROnutrients (vitamins and/or minerals) that were not
OK. Pick the micronutrients in which you were the most
significantlyunder OR over the recommendation. State what is
in your report and what is recommended. What are the three
most significant 'deficiencies'? For each micronutrient that you
listed in the 'most deficient', discuss the following:
a) Why this micronutrient is important and why your result may
(or may not) be of concern to you. Provide a reference.
b) Suggest 2specific foods – with portion sizes and the amount
of the nutrient in that portion -- that you could add to (or
subtract from) what you ate during this period to bring that
nutrient intake in line with recommendations. Do this
for each of the 3 most 'deficient' micronutrients.
To find foods that are rich in specific micronutrients, you can
use your textbook
or THIS https://lpi.oregonstate.edu/sites/lpi.oregonstate.edu/file
s/pdf/mic/micronutrients_for_health.pdf website. To check the
amount of the micronutrient in a specific food, use
MyDietAnalysis tool or the USDA websites from Assignment 3.
In MyDietAnalysis, use the Diet Tracker tab to enter the food
and find the amount of the nutrient in a given amount of food.
Be sure to provide a reference to your sources.
When answering Questions 4 and 6, keep in mind that it is
impossible to get exact amounts that are recommended. It is OK
to consume more than the 'recommended' amount of some
nutrients but not the others. Show that you understand this
subject.
Do not analyze your water intake - it is difficult to record water
84. consumption accurately.
Please write your response to the questions in the numbered
format. Copy the questions into your paper. For Questions 2, 4
and 6, clearly state what your intake was and what is
recommended. Use absolute units (cups, oz, grams, mg, etc.) -
not percents.
In general, state your result from the reports BEFORE analyzing
it and providing recommendations. Keep in mind that your
reviewers do not have access to your actual reports. Make sure
they can understand what you are talking about.
Do not forget to title your paper (create a unique title).
You can use any reliable websites for information. Make sure to
provide a REFERENCE to all sources you used (in-text citation
and the reference list). Use the same APA style as in
Discussions:
- Number your sources in order of their appearance in the text.
- Use the number for in-text citation (in parentheses or
superscript).
- Arrange your reference list in numerical order.
This assignment is worth 80 points you must complete each
criteria stated here:
This criterion is linked to a Learning Outcome 1. Summary
report includes a thorough discussion of 2 specific foods that
were the most nutrient dense and 2 foods that were the least
nutrient dense.
10.0 pts
This criterion is linked to a Learning Outcome 2. Summary
report includes well-thought-out recommendations for
modifying 2 of the 5 food groups to meet the MyPlate
recommendations. Results from the report and the recommended
amounts are clearly stated.
10.0 pts
This criterion is linked to a Learning Outcome 3. Summary
report includes a thorough discussion of the significance of
actual calorie intake vs. recommended intake.
10.0 pts
85. This criterion is linked to a Learning Outcome 4. Summary
report includes a thorough discussion of the significance of all
MACROnutrient discrepancies. Specific suggestions are
provided. Results from the report and the recommended
amounts are clearly stated.
10.0 pts
This criterion is linked to a Learning Outcome 5. Summary
report includes a thorough discussion of the specific changes
that may bring the calorie distribution within recommended
ranges.
10.0 pts
This criterion is linked to a Learning Outcome 6. Summary
report includes a list of the 5 MICROnutrients that were
over/under recommendations. The importance of THREE most
significant discrepancies are discussed and 2 foods (for each
deficiency, with portion sizes) that would correct the
deficiencies are provided. Reference to a reliable source is
provided. Results from the report and the recommended
amounts are clearly stated.
15.0 pts
This criterion is linked to a Learning Outcome Uses appropriate
English grammar, sentence structure, with few errors in
spelling, punctuation, and capitalization
2.0 pts
This criterion is linked to a Learning Outcome Assignment is in
correct format -- title, appropriate font size, Reference List (if
necessary), etc. Answers are numbered and questions are copied
into the paper. Results from the report and the recommended
amounts are clearly stated.
3.0 pts
This criterion is linked to a Learning Outcome Reviews TWO
submissions by other students, writes thoughtful feedback.
Comments are well organized, critical thought is used. Uses
appropriate English grammar.
10.0 pts
86. Assignment 5, Diet Analysis
Part B (due July 1
0
):
I have attached
the
daily food intake for 3 days file
Prepare a summary report to discuss your findings and
recommendations. This summary is based on the
MyDietAnalysis reports that you have already submitted in Part
A.
I have attached these reports 4 total
which were based on the 3 day food intake
entered
Part C (due July
10
):
Prepare a detailed report to discuss how your intake compares
to recommended goals. This report is
base
d on the MyDietAnalysis reports.
I have attached these reports 4 total which were based on the 3
day food intake entered
You will submit
Part B, and Part C as separate assignments. Part B an
87. d Part C
This Assignment is essentially, your final project for this
course. Be sure to put time and effort into it.
The Dietary Analysis Assignment is designed to help you assess
your own personal
dietary patterns and food choic
es and make recommendations for improvement.
This part of the assignment is based on the reports you created
for Part A.
You should spend some time analyzing your diet with My Diet
Analysis tool. Use the
data you reported in Part A. Look at the four re
ports you submitted in Part A.
Answer the following questions. Your answers should be
thorough and
include
SPECIFIC insights
about your results.
Show that you have spent some time at
MyDietAnalysis website and provide specific details!
1.
Use
THIS
88. https://www.choosemyplate.gov/nutrition
-
nutrient
-
density
page and “
All
Nutrients Spreadsheet
” report to answer these questions. Look at the "Calories" and
"Saturated
Fat Calories" columns to see the details.
a)
Define “nutrient density” (review the information on p.41
-
42 in your textbook).
b)
What
2
specific foods that you ate were the
most
nutrient
dense?
89. Explain
WHY
you think so.
c)
Which
2
foods were the
least
n
utrient dense?
Explain
WHY
you think so.
2.
Using “
My Plate
” report, list specific foods that you could change (add, delete,
prepare differently, etc.) in order to make your day’s intake
meet the MyPlate
requirements in any
90. 2
groups
of the recommendations. W
hat groups would you like
to change?
If you have met the recommendations, discuss further whether
you would benefit
from changing your diet.
Be VERY SPECIFIC about amounts and foods to add or subtract
in order to meet
your MyPlate recommendations.
Fo
r example
, if you were over the meat/protein
recommendation by 3 oz., you could say something like “I could
have 1 less egg for
breakfast and 2 fewer ounces of chicken for dinner in order to
bring my meat group
Assignment 5, Diet Analysis
Part B (due July 10):
I have attached the daily food intake for 3 days file
Prepare a summary report to discuss your findings and
recommendations. This summary is based on the
MyDietAnalysis reports that you have already submitted in Part
A. I have attached these reports 4 total
which were based on the 3 day food intake entered
Part C (due July 10):
Prepare a detailed report to discuss how your intake compares
91. to recommended goals. This report is
based on the MyDietAnalysis reports. I have attached these
reports 4 total which were based on the 3
day food intake entered
You will submit Part B, and Part C as separate assignments.
Part B and Part C
This Assignment is essentially, your final project for this
course. Be sure to put time and effort into it.
The Dietary Analysis Assignment is designed to help you assess
your own personal
dietary patterns and food choices and make recommendations
for improvement.
This part of the assignment is based on the reports you created
for Part A.
You should spend some time analyzing your diet with My Diet
Analysis tool. Use the
data you reported in Part A. Look at the four reports you
submitted in Part A.
Answer the following questions. Your answers should be
thorough and
include SPECIFIC insights about your results. Show that you
have spent some time at
MyDietAnalysis website and provide specific details!
1. Use THIS https://www.choosemyplate.gov/nutrition-
nutrient-density page and “All
Nutrients Spreadsheet” report to answer these questions. Look
at the "Calories" and
"Saturated Fat Calories" columns to see the details.
a) Define “nutrient density” (review the information on p.41-42
in your textbook).
b) What 2 specific foods that you ate were the most nutrient
dense? Explain WHY you think so.
c) Which 2 foods were the least nutrient dense? Explain WHY
you think so.
2. Using “My Plate” report, list specific foods that you could
change (add, delete,
92. prepare differently, etc.) in order to make your day’s intake
meet the MyPlate
requirements in any 2 groups of the recommendations. What
groups would you like
to change?
If you have met the recommendations, discuss further whether
you would benefit
from changing your diet.
Be VERY SPECIFIC about amounts and foods to add or subtract
in order to meet
your MyPlate recommendations. For example, if you were over
the meat/protein
recommendation by 3 oz., you could say something like “I could
have 1 less egg for
breakfast and 2 fewer ounces of chicken for dinner in order to
bring my meat group