Calorie AssessmentA close-up picture of the Calories consume.docx
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Calorie Assessment A close-up picture of the Calories consumed. Profile Info Personal: Zainab Female 23 yrs 5 ft 5 in 145 lb Day(s): 2018 Feb 25, Feb 26, Feb 27 (All) Activity Level: Low Active BMI: 24.1 Weight Change: None (Strive for an Active activity level.) Normal is 18.5 to 25. Best not to exceed 2 lbs per week. Calories to maintain current weight 2227Calories to maintain current weight 0Calorie adjustment for weight change of 0 lb (per week) 2227Goal Calories Average Daily Intake & Expenditures 1168Average Intake 2099Average Expenditure Calories For The Day Below GoalTotal Calories Below GoalCarbohydrates (45-65% Calories) Protein (10-35% Calories) Fat (20-35% Calories) Goal AssessmentIntake 2227 1168 1002 to 1448 701 Below Goal223 to 779 174 Below Goal445 to 779 292 3/3/18 7:58 PM Page 1 of 1 Bar Graph Report The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the dietary intake recommendations. Profile Info Personal: Shemelia Branch Female 41 yrs 5 ft 4 in 250 lb Day(s): 2022 Mar 11, Mar 12, Mar 13 (Breakfast, Snack) Activity Level: Low Active BMI: 42.9 Weight Change: None (Strive for an Active activity level.) Normal is 18.5 to 25. Best not to exceed 2 lbs per week. DRI GoalValueNutrient Percent 0 50 100 150 Basic Components Calories 1,153.00 2,789.0 41 % Calories from Fat 378.00 781.0 48 % Calories from SatFat 137.00 251.0 55 % Protein (g) 48.00 90.7 * 53 % Protein (% Calories) 16.70 13.0 * 128 % Carbohydrates (g) 152.00 383.0 40 % Carbohydrates (% Calories) 52.60 55.0 96 % Total Sugars (g) 77.40 ^ Added Sugar (g) 4.67 34.9 ~ 13 % Dietary Fiber (g) 13.00 39.0 33 % Soluble Fiber (g) 2.24 InSoluble Fiber (g) 2.29 Fat (g) 42.00 86.8 48 % Fat (% Calories) 32.80 28.0 117 % Saturated Fat (g) 15.20 27.9 ~ 55 % Trans Fat (g) 0.41 Mono Fat (g) 8.74 31.0 28 % Poly Fat (g) 4.24 27.9 15 % Cholesterol (mg) 355.00 300.0 ~ 118 % Water (g) 606.00 2,700.0 22 % Vitamins Vitamin A - RAE (mcg) 580.00 700.0 83 % Vitamin B1 - Thiamin (mg) 0.93 1.1 84 % Vitamin B2 - Riboflavin (mg) 1.12 1.1 102 % Vitamin B3 - Niacin 11.10 14.0 79 % Vitamin B6 (mg) 1.16 1.3 90 % Vitamin B12 (mcg) 4.81 2.4 200 % Vitamin C (mg) 78.40 75.0 105 % Vitamin D - mcg (mcg) 4.45 15.0 30 % Vitamin E - a-Toco (mg) 2.00 15.0 13 % Folate - DFE (mcg) 303.00 400.0 76 % Minerals Calcium (mg) 879.00 1,000.0 88 % Iron (mg) 13.50 18.0 75 % Magnesium (mg) 128.00 320.0 40 % Phosphorus (mg) 804.00 700.0 115 % Potassium (mg) 1,405.00 2,600.0 54 % Sodium (mg) 1,406.00 2,300.0 ~ 61 % Zinc (mg) 9.58 8.0 120 % Other Omega-3 (g) 0.48 + Omega-6 (g) 3.74 + Alcohol (g) 0.00 Caffeine (mg) 1.20 DRI Goal Key: Black = Consume at least the DRI goal Red = Consume less than the DRI goal * Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level. ^ Total Sugars includes those naturally occuring in food ...
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BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docx
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
Sample Calculations applyingAMDR goals from Chapter 1.docx
Sample Calculations applying
AMDR goals from Chapter 1
Calculations
Scenario
• Subject consumed 100 g carb? 80 g protein,
and 100 g fat per day
• Is the subject within the ÄMDR goals for each
macronutrient?
Why or why not?
Calculations
• Subject consumed 100 g Carb, 80 g protein,
and 100 g fat per day
100 g carb x 4 kcal/g 400 kcals carb
80 g protein x 4 kcal/g 320 kcals pro
100 g fat x 9 kcal/g 900 kcals fat
• Total kcal = 400+320±900 = 1620 kcals
Now determine the % kcal from each
Step Il
• (400 kcals carb/1620 kcals)x 100 = kcals
from carb
• The AMDR is 45-65%
• She is well below the AMDR
• Repeat the steps
using the AMDR goals for fat
and protein as well
IPle Calculations
Scenario
• Jenny needs 2000 kcal+e( day
• Calculate the min and ma\grams of carb
needed per day based on 'the AMDR goals
• You can do this also for protein and fat for
additional practice
Calculation Basics
• 2000 kcals
CHO 45-65% of kcals
— 2000*0.45 = 900 kcals from CHO
900 kcals from CHO / 4 kcal; perg = 225g CHO per
day (minimum)
Use 65% to get the Value
PRO 10-35% of kcals
FAT 20-35% of
当kc—0
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kcal
い91. 当
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the dietary intake recommendations.
Profile Info
Personal: Female 25 yrs
Day(s): 2017 Jan 12, Jan 13, Jan 14 (All)
Activity Level: Low Active
BMI: 24.8
Weight Change: Lose 2 lb per week
ft 3 in 140 lb
5
(Strive for an Active activity level.) Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
Nutrient Value
DRI Goal Percent 0 50 100 150
Basic Components
Calories
975.18
1,148.40
85 %
Calories from Fat
336.64
321.55
105 %
Calories from SatFat
101.34
103.36
98 %
Protein (g)
53.58
50.80*
105 %
Carbohydrates (g)
109.31
157.91
69 %
Sugar (g)
51.63
Dietary Fiber (g)
9.97
16.08
62 %
Soluble Fiber (g)
0.61
InSoluble Fiber (g)
0.44
Fat (g)
37.40
35.73
105
%
Saturated Fat (g)
11.26
11.48
98 %
Trans Fat (g)
0.31
Mono Fat (g)
12.54
12.76
98 %
Poly Fat (g)
8.42
11.48
73 %
Cholesterol (mg)
159.35
300.00
53 %
Water (g)
519.31
2,700.00
19 %
Vitamins
Vitamin A - RAE (mcg)
431.87
700.00
62 %
Vitamin B1 - Thiamin (mg)
0.42
1.10
38 %
Vitamin B2 - Riboflavin (mg)
0.50
1.10
45 %
Vitamin B3 - Niacin (mg)
14.25
14.00
102 %
Vitamin B6 (mg)
0.90
1.30
70 %
Vitamin B12 (mcg)
4.85
2.40
202 %
Vitamin C (mg)
63.60
75.00
85 %
Vitamin D - mcg (mcg)
8.35
15.00
56 %
Vitamin E - Alpha
1.92
15.00
13 %
Folate (mcg)
169.53
400.00
42 %
Minerals
Calcium (mg)
523.93
1,000.00
52 %
Iron (mg)
7.74
18.00
43 %
Magnesium (mg)
90.62
310.00
29 %
Phosphorus (mg) 576.74 700.00 82 %
Potassium (mg)
1,252.23
4,700.00
27 %
Sodium (mg)
1,339.61
2,300.00
58 %
Zinc (mg)
3.86
8.00
48 %
Other
Omega-3 (g)
0.86
Omega-6 (g)
4.01
Alcohol (g)
0.00
Caffeine (mg)
14.30
* Protein is not adjusted for endurance/strength athletes at an Active.
Nutrition For Women Angel Alvarez.Ppt 4
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
BIO150 – Nutrition Unit 3 Assignment NutritionCalc Plu
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
Recommended
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docx
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
Sample Calculations applyingAMDR goals from Chapter 1.docx
Sample Calculations applying
AMDR goals from Chapter 1
Calculations
Scenario
• Subject consumed 100 g carb? 80 g protein,
and 100 g fat per day
• Is the subject within the ÄMDR goals for each
macronutrient?
Why or why not?
Calculations
• Subject consumed 100 g Carb, 80 g protein,
and 100 g fat per day
100 g carb x 4 kcal/g 400 kcals carb
80 g protein x 4 kcal/g 320 kcals pro
100 g fat x 9 kcal/g 900 kcals fat
• Total kcal = 400+320±900 = 1620 kcals
Now determine the % kcal from each
Step Il
• (400 kcals carb/1620 kcals)x 100 = kcals
from carb
• The AMDR is 45-65%
• She is well below the AMDR
• Repeat the steps
using the AMDR goals for fat
and protein as well
IPle Calculations
Scenario
• Jenny needs 2000 kcal+e( day
• Calculate the min and ma\grams of carb
needed per day based on 'the AMDR goals
• You can do this also for protein and fat for
additional practice
Calculation Basics
• 2000 kcals
CHO 45-65% of kcals
— 2000*0.45 = 900 kcals from CHO
900 kcals from CHO / 4 kcal; perg = 225g CHO per
day (minimum)
Use 65% to get the Value
PRO 10-35% of kcals
FAT 20-35% of
当kc—0
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\し7 当宅
、0 ン
・
、の ・08 ース
いの7 .当 。 い、
ク門 / まcい 2 イ・ダ
い07当こ 。J
kcal
い91. 当
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the dietary intake recommendations.
Profile Info
Personal: Female 25 yrs
Day(s): 2017 Jan 12, Jan 13, Jan 14 (All)
Activity Level: Low Active
BMI: 24.8
Weight Change: Lose 2 lb per week
ft 3 in 140 lb
5
(Strive for an Active activity level.) Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
Nutrient Value
DRI Goal Percent 0 50 100 150
Basic Components
Calories
975.18
1,148.40
85 %
Calories from Fat
336.64
321.55
105 %
Calories from SatFat
101.34
103.36
98 %
Protein (g)
53.58
50.80*
105 %
Carbohydrates (g)
109.31
157.91
69 %
Sugar (g)
51.63
Dietary Fiber (g)
9.97
16.08
62 %
Soluble Fiber (g)
0.61
InSoluble Fiber (g)
0.44
Fat (g)
37.40
35.73
105
%
Saturated Fat (g)
11.26
11.48
98 %
Trans Fat (g)
0.31
Mono Fat (g)
12.54
12.76
98 %
Poly Fat (g)
8.42
11.48
73 %
Cholesterol (mg)
159.35
300.00
53 %
Water (g)
519.31
2,700.00
19 %
Vitamins
Vitamin A - RAE (mcg)
431.87
700.00
62 %
Vitamin B1 - Thiamin (mg)
0.42
1.10
38 %
Vitamin B2 - Riboflavin (mg)
0.50
1.10
45 %
Vitamin B3 - Niacin (mg)
14.25
14.00
102 %
Vitamin B6 (mg)
0.90
1.30
70 %
Vitamin B12 (mcg)
4.85
2.40
202 %
Vitamin C (mg)
63.60
75.00
85 %
Vitamin D - mcg (mcg)
8.35
15.00
56 %
Vitamin E - Alpha
1.92
15.00
13 %
Folate (mcg)
169.53
400.00
42 %
Minerals
Calcium (mg)
523.93
1,000.00
52 %
Iron (mg)
7.74
18.00
43 %
Magnesium (mg)
90.62
310.00
29 %
Phosphorus (mg) 576.74 700.00 82 %
Potassium (mg)
1,252.23
4,700.00
27 %
Sodium (mg)
1,339.61
2,300.00
58 %
Zinc (mg)
3.86
8.00
48 %
Other
Omega-3 (g)
0.86
Omega-6 (g)
4.01
Alcohol (g)
0.00
Caffeine (mg)
14.30
* Protein is not adjusted for endurance/strength athletes at an Active.
Nutrition For Women Angel Alvarez.Ppt 4
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
BIO150 – Nutrition Unit 3 Assignment NutritionCalc Plu
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3
Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input
the information from your Food Journal assignment in Unit 2. You will analyze your
report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc
profile.
o Enter your data from the Food Journal assignment into NutritionCalc.
• View and save your All Daily Reports in a PDF document. This document should
include:
o Recommendations.
o Bar Graph Report.
o Spreadsheet Report.
o Macronutrient Distribution.
o Calorie Assessment.
o Nutrition Facts.
o My Plate.
o Food List Report.
• Include the following information in a separate document:
o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation.
§ Take a look at either the fruit or vegetable category.
§ Explain why underconsumption of this food group can be a concern for
well-being.
§ Discuss how this food group functions in relation to health.
§ Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from
the diet?
§ Compare and contrast your intake vs. the recommendation.
• How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions.
• Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points)
NutritionCalc
Report
The
NutritionCalc
Report is not
attached or is
missing most
of the key
components.
The
NutritionCalc
Report is
missing some
of the key
components.
The
NutritionCalc
Report is
missing one or
two key
components.
The
NutritionCalc
Report
includes all of
the key
components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
NutritionCalc
Analysis
Questions
The follow-up
questions
about the
NutritionCalc
report are not
answered.
Some of the
follow-up
questions
about the
NutritionCalc
report are
answered.
Most of the
follow-up
questions
about the
NutritionCalc
report are
answered.
All of the
follow-up
questions
about the
NutritionCalc
report are
answered.
The discussion of socialization theories, such as social control and social learning, have focus ...
energyBalance Energy BalanceThe Energy Balance report compares the.docx
energyBalance Energy BalanceThe Energy Balance report compares the calories you've consumed to your total energy expenditure.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.IntakeCalories consumed=1829CaloriesExpenditureSedentary Activity Calories=2596CaloriesAdditional exercise Calories=0CaloriesCalories expended=2596CaloriesEnergy Balance:-767CaloriesIntakevsExpenditure1829 Calories2596 Calories
myPyramid MyPlateThe MyPlate Food Guide report displays graphically how close the foodlist compares to the lastest USDA Dietary Guidelines (see ChooseMyPlate.gov for more info).Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.Intake vs. Recommendation3000 Calorie PatternGroupPercentComparisonAmount*Grains Intake40%4.0oz equivalentGrains Recommendation10.oz equivalentVegetables Intake2%0.1cup equivalentVegetables4.0cup equivalentFruits Intake0%0.0cup equivalentFruits Recommendation2.5cup equivalentDairy Intake8%0.2cup equivalentDairy Recommendation3.0cup equivalentProtein Foods Intake51%3.6oz equivalentProtein Foods Recommendation7.0oz equivalentMake Half Your Grains WholeVary Your VegetablesAim for at least 5.0 whole grains a dayDark Green Vegetables3.0cups weeklyOrange Vegetables2.5cups weeklyOils & Empty CaloriesDry Beans & Peas3.5cups weeklyAim for 10.0 teaspoons of oils a dayStarchy Vegetables9.0cups weeklyLimit your extra fats & sugars to 512 CaloriesOther Vegetables10.cups weekly*oz equivalent is a 1 ounce estimate, rounded to consumer friendly units. For example, an oz equivalent of Grains is a 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.
barGraph Actual Intakes -vs- Recommended IntakesThe actual intakes -vs- recommended intakes report displays the amount of nutrients consumed as they compare to your dietary intake recommendations in a bar graph format.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.NutrientActualRec.Percent050100150Basic ComponentsCalories1,829.283, ...
Prescription of diet
A lucid presentation on Prescription of diet to facilitate easy-learning for medical , dental , pharmacology and biotechnology students .
iProfile 3.0 .docx
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
1
iProfile / My DRI / Complete View Jenn Childers
Start date: Thu Feb 26 2015 End date: Sat Feb 28 2015
Nutrient Recommended Daily Intake Comments
Kilocalories 2563 kcal
Calories from Fat 513 - 897 kcal 20 - 35% total Kcalories
Fat, Total 57 - 100 g 20 - 35% total Kcalories
Saturated Fat < 28.5 g < 10% total Kcalories
Trans Fatty Acid minimize
Monounsaturated Fat not determined
Polyunsaturated Fat not determined
Omega-6 Fatty Acids 12.0 g show info
Omega-3 Fatty Acids 1.1 g show info
Cholesterol < 300 mg
Carbohydrate 288 - 416 g 45 - 65% of total Kcalories
Sugar, Total not determined
Dietary Fiber, Total 25 g
Soluble Fiber not determined
Insoluble Fiber not determined
Protein 64 - 224 g 10 - 35% of total Kcalories
Protein Based on Body Weight 69 g Based on grams of protein per
kilogram of body weight
Histidine 1235 mg
Isoleucine 1715 mg
Lysine 3772 mg
Leucine 3498 mg
Methionine Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine
Cystine Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
2
Nutrient Recommended Daily Intake Comments
Phenylalanine Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine
Tyrosine Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine
Threonine 1852 mg
Tryptophan 480 mg
Valine 2195 mg
Alanine not determined
Aspartic Acid not determined
Glutamic Acid not determined
Serine not determined
Arginine not determined
Glycine not determined
Proline not determined
Water 2700 g
Vitamin A (RAE) 700 µg
Vitamin D (ug) 15 µg
Vitamin E (Alpha-Tocopherol) 15 mg
Vitamin K 90 µg
Thiamin 1.1 mg
Riboflavin 1.1 mg
Niacin 14 mg
Biotin 30 µg
Pantothenic Acid 5.0 mg
Vitamin B6 (Pyridoxine) 1.3 mg
Folate (DFE) 400 µg
Vitamin B12 (Cobalamin) 2.4 µg
Vitamin C 75 mg
Sodium 1500 mg
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
3
Nutrient Recommended Daily Intake Comments
Potassium 4700 mg
Calcium 1000 mg
Magnesium 310 mg
Iron 18 mg
Zinc 8 mg
Copper 900.0 µg
Fluoride 3000.0 µg
Iodine 150 µg
Phosphorus 700 mg
Selenium 55 µg
Alcohol not determined
Caf.
Carbohydrate Counting
Medical nutrition therapy for diabetes mellitus, including slides on alcohol intake, exercise, and hypoglycemia.
Science & life ppt
science and life:Survey the packaged foods for macronutrients and analyze their nutritional value.
C:\Documents And Settings\Louay Labban Uok\Desktop\All\Obesity Management1
A review for non-pharmacological management of obesity through diet, physical activity and lifestyle modification
Running head Nutritional assessment12Nutritional assessm.docx
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Running head Nutritional assessment12Nutritional assessm.docx
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Glycemic Index
American Diabetes Association 2006
Practical Use of the GI
Johanna Burani, MS, RD, CDE
(2.2 MB)
Case study on how high blood pressure and chronic kidney disease are related
Case - A 50-year old Female having Hypertension since 15 years, had Chronic Kidney Disease(CKD), and has underwent Transplant.
Food exchange
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
diet projectbarGraph.pdfBar Graph ReportThe Bar Graph R.docx
diet project/barGraph.pdf
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
Profile Info
Personal: fatimah alsaleh Female 23 yrs 5 ft 151 lb
Day(s): 2018 Mar 8, Mar 9, Mar 10 (All)
Activity Level: Sedentary
BMI: 29.5
Weight Change: None
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
fatimah alsalehStudent Info:
DRI GoalValueNutrient Percent 0 50 100 150
Basic Components
Calories 1,155.36 1,989.32 58 %
Calories from Fat 339.73 557.01 61 %
Calories from SatFat 104.63 179.04 58 %
Protein (g) 60.99 54.79* 111 %
Protein (% Calories) 21.12 11.02* 192 %
Carbohydrates (g) 143.43 273.53 52 %
Carbohydrates (% Calories) 49.66 55.00 90 %
Total Sugars (g) 79.18 ^
Dietary Fiber (g) 7.09 27.85 25 %
Soluble Fiber (g) 0.48
InSoluble Fiber (g) 2.01
Fat (g) 37.75 61.89 61 %
Fat (% Calories) 29.41 28.00 105 %
Saturated Fat (g) 11.63 19.89 58 %
Trans Fat (g) 0.68
Mono Fat (g) 6.34 22.10 29 %
Poly Fat (g) 3.72 19.89 19 %
Cholesterol (mg) 336.68 300.00~ 112 %
Water (g) 1,624.89 2,700.00 60 %
Vitamins
Vitamin A - RAE (mcg) 1,045.64 700.00 149 %
Vitamin B1 - Thiamin (mg) 0.61 1.10 55 %
Vitamin B2 - Riboflavin (mg) 0.84 1.10 76 %
Vitamin B3 - Niacin (mg) 9.42 14.00 67 %
Vitamin B6 (mg) 0.64 1.30 49 %
Vitamin B12 (mcg) 2.86 2.40 119 %
Vitamin C (mg) 48.87 75.00 65 %
Vitamin D - mcg (mcg) 2.57 15.00 17 %
Vitamin E - a-Toco (mg) 5.15 15.00 34 %
Folate (mcg) 109.84 400.00 27 %
Minerals
Calcium (mg) 648.07 1,000.00 65 %
Iron (mg) 5.15 18.00 29 %
Magnesium (mg) 140.69 310.00 45 %
Phosphorus (mg) 854.58 700.00 122 %
Potassium (mg) 1,230.70 4,700.00 26 %
Sodium (mg) 1,890.06 2,300.00~ 82 %
Zinc (mg) 4.62 8.00 58 %
Other
Omega-3 (g) 0.55 +
Omega-6 (g) 3.12 +
Alcohol (g) 0.00
Caffeine (mg) 49.67
* Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
^ Total Sugars includes those naturally occuring in food and added sugars.
~ This value is a recommended consumption limit, not a goal.
+ There is no established recommendation for Omega-3 and Omega-6.
3/11/18 10:14 PM Page 2 of 2
diet project/calorieAssessment.pdf
Calorie Assessment
A close-up picture of the Calories consumed.
Profile Info
Personal: fatimah alsaleh Female 23 yrs 5 ft 151 lb
Day(s): 2018 Mar 8, Mar 9, Mar 10 (All)
Activity Level: Sedentary
BMI: 29.5
Weight Change: None
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
fatimah alsalehStudent Info:
Calories to maintain current weight
1989Calories to maintain current weight
0Calorie adjustment for weight change of 0 lb (per week)
1989Goal Calories
Average Daily Intake & Expenditures
1155Average Intake
1989Average Expenditure
Calories For The Day
Below GoalTotal Calories
Below GoalCarbohydrates (45-65% Calories)
.
Applying the Four Principles Case StudyPart 1 Chart (60 points)B.docx
Applying the Four Principles: Case StudyPart 1: Chart (60 points)
Based on the “Healing and Autonomy” case study, fill out all the relevant boxes below. Provide the information by means of bullet points or a well-structured paragraph in the box. Gather as much data as possible.
Medical Indications
Beneficence and Nonmaleficence
Patient Preferences
Autonomy
Quality of Life
Beneficence, Nonmaleficence, Autonomy
Contextual Features
Justice and Fairness
©2020. Grand Canyon University. All Rights Reserved.
Part 2: Evaluation
Answer each of the following questions about how the four principles and four boxes approach would be applied:
1. In 200-250 words answer the following: According to the Christian worldview, how would each of the principles be specified and weighted in this case? Explain why. (45 points)
2. In 200-250 words answer the following: According to the Christian worldview, how might a Christian balance each of the four principles in this case? Explain why. (45 points)
References:
Case Study: Healing and Autonomy
Mike and Joanne are the parents of James and Samuel, identical twins born 8 years ago. James is currently suffering from acute glomerulonephritis, kidney failure. James was originally brought into the hospital for complications associated with a strep throat infection. The spread of the A streptococcus infection led to the subsequent kidney failure. James’s condition was acute enough to warrant immediate treatment. Usually cases of acute glomerulonephritis caused by strep infection tend to improve on their own or with an antibiotic. However, James also had elevated blood pressure and enough fluid buildup that required temporary dialysis to relieve.
The attending physician suggested immediate dialysis. After some time of discussion with Joanne, Mike informs the physician that they are going to forego the dialysis and place their faith in God. Mike and Joanne had been moved by a sermon their pastor had given a week ago, and also had witnessed a close friend regain mobility when she was prayed over at a healing service after a serious stroke. They thought it more prudent to take James immediately to a faith healing service instead of putting James through multiple rounds of dialysis. Yet, Mike and Joanne agreed to return to the hospital after the faith healing services later in the week, and in hopes that James would be healed by then.
Two days later the family returned and was forced to place James on dialysis, as his condition had deteriorated. Mike felt perplexed and tormented by his decision to not treat James earlier. Had he not enough faith? Was God punishing him or James? To make matters worse, James's kidneys had deteriorated such that his dialysis was now not a temporary matter and was in need of a kidney transplant. Crushed and desperate, Mike and Joanne immediately offered to donate one of their own kidneys to James, but they were not compatible donors. Over the next few weeks, amidst daily roun.
APPLYING ANALYTIC TECHNIQUES TO BUSINESS1APPLYING ANALYTIC T.docx
APPLYING ANALYTIC TECHNIQUES TO BUSINESS
1
APPLYING ANALYTIC TECHNIQUES TO BUSINESS
2Applying Analytic Techniques to Business
3/16/2020Introduction
Ford Motor is a company that has its original situation in the United States of America. The company has its core business as producing motor vehicles; the company is the Fourth highest producer in the world. The company came to existence in the year 1903, with the present state being one of the companies with a production rate of higher standards compared to its competitors. The company has produced motor vehicles not only in the United States of America but the whole world consisting of diverse brands. Throughout the years, the firm has created different development techniques planned for supporting the general target of keeping up the upper hand in the market. The organization's development is bolstered by different escalated techniques that incorporate market improvement, item advancement, and market entrance. There likewise exist conventional methodologies that steer Ford's business seriousness. Even though there have been a few nonexclusive procedures, cost administration remains the hugest power behind the automaker's prosperity.
Ford’s Operations
The Ford Motor Company has an extensive list of their products and administrations which incorporate autos and substantial business vehicles just as car financing administrations. Their engines include minimal effort vehicles that are created to pull in a more extensive client extend, extravagance autos, trucks, transports, and Motorsport vehicles. Their blend of items and administrations guarantees that the firm can contend well in the vehicle business. Through advancement, the organization has likewise added to a superior situation by creating vehicles that sudden spike in demand for less fuel, hydrogen, and power along these lines empowering the association to acquire clients in recent years.
The firm effectively executes its commitments to its outer clients who buy their vehicles just as its inward clients who comprise of staff in different divisions and who depend on various offices to encourage the smooth progression of their day by day obligations. For the outside clients, the vehicles they buy must satisfy specific guidelines dependent on the details for which they are fabricated. For example, the extravagance vehicles ought to be in a situation to give solace and security dependent on the base market models, simplicity of route, and saving money on fuel utilization. While such principles are structure qualifiers, the firm should endeavor to think of more request champs that recognize their extravagance vehicles from those of contenders. To accomplish this, ford had created a technology that aimed at producing their products with diverse differentiation compared to their competitors.
Ford prior concocted advancements that set their items apart from others. For instance, it built up the EcoBoost suite of advances that decreased the s.
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Similar to Calorie AssessmentA close-up picture of the Calories consume.docx
energyBalance Energy BalanceThe Energy Balance report compares the.docx
energyBalance Energy BalanceThe Energy Balance report compares the calories you've consumed to your total energy expenditure.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.IntakeCalories consumed=1829CaloriesExpenditureSedentary Activity Calories=2596CaloriesAdditional exercise Calories=0CaloriesCalories expended=2596CaloriesEnergy Balance:-767CaloriesIntakevsExpenditure1829 Calories2596 Calories
myPyramid MyPlateThe MyPlate Food Guide report displays graphically how close the foodlist compares to the lastest USDA Dietary Guidelines (see ChooseMyPlate.gov for more info).Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.Intake vs. Recommendation3000 Calorie PatternGroupPercentComparisonAmount*Grains Intake40%4.0oz equivalentGrains Recommendation10.oz equivalentVegetables Intake2%0.1cup equivalentVegetables4.0cup equivalentFruits Intake0%0.0cup equivalentFruits Recommendation2.5cup equivalentDairy Intake8%0.2cup equivalentDairy Recommendation3.0cup equivalentProtein Foods Intake51%3.6oz equivalentProtein Foods Recommendation7.0oz equivalentMake Half Your Grains WholeVary Your VegetablesAim for at least 5.0 whole grains a dayDark Green Vegetables3.0cups weeklyOrange Vegetables2.5cups weeklyOils & Empty CaloriesDry Beans & Peas3.5cups weeklyAim for 10.0 teaspoons of oils a dayStarchy Vegetables9.0cups weeklyLimit your extra fats & sugars to 512 CaloriesOther Vegetables10.cups weekly*oz equivalent is a 1 ounce estimate, rounded to consumer friendly units. For example, an oz equivalent of Grains is a 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.
barGraph Actual Intakes -vs- Recommended IntakesThe actual intakes -vs- recommended intakes report displays the amount of nutrients consumed as they compare to your dietary intake recommendations in a bar graph format.Profile InfoPersonal: Ricardo Cova Male 20 yrs 5 ft 5 in 165 lbDay(s): Day 4 (Breakfast, Lunch, Dinner, Snack), Day 5 (Breakfast, Lunch, Dinner, Snack), Day 6 (Breakfast, Lunch, Dinner, Snack)Activity Level: ActiveStrive for an Active activity level.Weight Change: NoneBest not to exceed 2 lbs per week.BMI: 27.5Normal is 18.5 to 25. Clinically Obese is 30 or higher.NutrientActualRec.Percent050100150Basic ComponentsCalories1,829.283, ...
Prescription of diet
A lucid presentation on Prescription of diet to facilitate easy-learning for medical , dental , pharmacology and biotechnology students .
iProfile 3.0 .docx
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
1
iProfile / My DRI / Complete View Jenn Childers
Start date: Thu Feb 26 2015 End date: Sat Feb 28 2015
Nutrient Recommended Daily Intake Comments
Kilocalories 2563 kcal
Calories from Fat 513 - 897 kcal 20 - 35% total Kcalories
Fat, Total 57 - 100 g 20 - 35% total Kcalories
Saturated Fat < 28.5 g < 10% total Kcalories
Trans Fatty Acid minimize
Monounsaturated Fat not determined
Polyunsaturated Fat not determined
Omega-6 Fatty Acids 12.0 g show info
Omega-3 Fatty Acids 1.1 g show info
Cholesterol < 300 mg
Carbohydrate 288 - 416 g 45 - 65% of total Kcalories
Sugar, Total not determined
Dietary Fiber, Total 25 g
Soluble Fiber not determined
Insoluble Fiber not determined
Protein 64 - 224 g 10 - 35% of total Kcalories
Protein Based on Body Weight 69 g Based on grams of protein per
kilogram of body weight
Histidine 1235 mg
Isoleucine 1715 mg
Lysine 3772 mg
Leucine 3498 mg
Methionine Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine
Cystine Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
2
Nutrient Recommended Daily Intake Comments
Phenylalanine Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine
Tyrosine Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine
Threonine 1852 mg
Tryptophan 480 mg
Valine 2195 mg
Alanine not determined
Aspartic Acid not determined
Glutamic Acid not determined
Serine not determined
Arginine not determined
Glycine not determined
Proline not determined
Water 2700 g
Vitamin A (RAE) 700 µg
Vitamin D (ug) 15 µg
Vitamin E (Alpha-Tocopherol) 15 mg
Vitamin K 90 µg
Thiamin 1.1 mg
Riboflavin 1.1 mg
Niacin 14 mg
Biotin 30 µg
Pantothenic Acid 5.0 mg
Vitamin B6 (Pyridoxine) 1.3 mg
Folate (DFE) 400 µg
Vitamin B12 (Cobalamin) 2.4 µg
Vitamin C 75 mg
Sodium 1500 mg
iProfile 3.0 Copyright © 2015 John Wiley & Sons, Inc. All rights reserved.
3
Nutrient Recommended Daily Intake Comments
Potassium 4700 mg
Calcium 1000 mg
Magnesium 310 mg
Iron 18 mg
Zinc 8 mg
Copper 900.0 µg
Fluoride 3000.0 µg
Iodine 150 µg
Phosphorus 700 mg
Selenium 55 µg
Alcohol not determined
Caf.
Carbohydrate Counting
Medical nutrition therapy for diabetes mellitus, including slides on alcohol intake, exercise, and hypoglycemia.
Science & life ppt
science and life:Survey the packaged foods for macronutrients and analyze their nutritional value.
C:\Documents And Settings\Louay Labban Uok\Desktop\All\Obesity Management1
A review for non-pharmacological management of obesity through diet, physical activity and lifestyle modification
Running head Nutritional assessment12Nutritional assessm.docx
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Running head Nutritional assessment12Nutritional assessm.docx
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Glycemic Index
American Diabetes Association 2006
Practical Use of the GI
Johanna Burani, MS, RD, CDE
(2.2 MB)
Case study on how high blood pressure and chronic kidney disease are related
Case - A 50-year old Female having Hypertension since 15 years, had Chronic Kidney Disease(CKD), and has underwent Transplant.
Food exchange
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
diet projectbarGraph.pdfBar Graph ReportThe Bar Graph R.docx
diet project/barGraph.pdf
Bar Graph Report
The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the
dietary intake recommendations.
Profile Info
Personal: fatimah alsaleh Female 23 yrs 5 ft 151 lb
Day(s): 2018 Mar 8, Mar 9, Mar 10 (All)
Activity Level: Sedentary
BMI: 29.5
Weight Change: None
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
fatimah alsalehStudent Info:
DRI GoalValueNutrient Percent 0 50 100 150
Basic Components
Calories 1,155.36 1,989.32 58 %
Calories from Fat 339.73 557.01 61 %
Calories from SatFat 104.63 179.04 58 %
Protein (g) 60.99 54.79* 111 %
Protein (% Calories) 21.12 11.02* 192 %
Carbohydrates (g) 143.43 273.53 52 %
Carbohydrates (% Calories) 49.66 55.00 90 %
Total Sugars (g) 79.18 ^
Dietary Fiber (g) 7.09 27.85 25 %
Soluble Fiber (g) 0.48
InSoluble Fiber (g) 2.01
Fat (g) 37.75 61.89 61 %
Fat (% Calories) 29.41 28.00 105 %
Saturated Fat (g) 11.63 19.89 58 %
Trans Fat (g) 0.68
Mono Fat (g) 6.34 22.10 29 %
Poly Fat (g) 3.72 19.89 19 %
Cholesterol (mg) 336.68 300.00~ 112 %
Water (g) 1,624.89 2,700.00 60 %
Vitamins
Vitamin A - RAE (mcg) 1,045.64 700.00 149 %
Vitamin B1 - Thiamin (mg) 0.61 1.10 55 %
Vitamin B2 - Riboflavin (mg) 0.84 1.10 76 %
Vitamin B3 - Niacin (mg) 9.42 14.00 67 %
Vitamin B6 (mg) 0.64 1.30 49 %
Vitamin B12 (mcg) 2.86 2.40 119 %
Vitamin C (mg) 48.87 75.00 65 %
Vitamin D - mcg (mcg) 2.57 15.00 17 %
Vitamin E - a-Toco (mg) 5.15 15.00 34 %
Folate (mcg) 109.84 400.00 27 %
Minerals
Calcium (mg) 648.07 1,000.00 65 %
Iron (mg) 5.15 18.00 29 %
Magnesium (mg) 140.69 310.00 45 %
Phosphorus (mg) 854.58 700.00 122 %
Potassium (mg) 1,230.70 4,700.00 26 %
Sodium (mg) 1,890.06 2,300.00~ 82 %
Zinc (mg) 4.62 8.00 58 %
Other
Omega-3 (g) 0.55 +
Omega-6 (g) 3.12 +
Alcohol (g) 0.00
Caffeine (mg) 49.67
* Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.
^ Total Sugars includes those naturally occuring in food and added sugars.
~ This value is a recommended consumption limit, not a goal.
+ There is no established recommendation for Omega-3 and Omega-6.
3/11/18 10:14 PM Page 2 of 2
diet project/calorieAssessment.pdf
Calorie Assessment
A close-up picture of the Calories consumed.
Profile Info
Personal: fatimah alsaleh Female 23 yrs 5 ft 151 lb
Day(s): 2018 Mar 8, Mar 9, Mar 10 (All)
Activity Level: Sedentary
BMI: 29.5
Weight Change: None
(Strive for an Active activity level.)
Normal is 18.5 to 25.
Best not to exceed 2 lbs per week.
fatimah alsalehStudent Info:
Calories to maintain current weight
1989Calories to maintain current weight
0Calorie adjustment for weight change of 0 lb (per week)
1989Goal Calories
Average Daily Intake & Expenditures
1155Average Intake
1989Average Expenditure
Calories For The Day
Below GoalTotal Calories
Below GoalCarbohydrates (45-65% Calories)
.
Similar to Calorie AssessmentA close-up picture of the Calories consume.docx (20)
energyBalance Energy BalanceThe Energy Balance report compares the.docx
energyBalance Energy BalanceThe Energy Balance report compares the.docx
C:\Documents And Settings\Louay Labban Uok\Desktop\All\Obesity Management1
C:\Documents And Settings\Louay Labban Uok\Desktop\All\Obesity Management1
Running head Nutritional assessment12Nutritional assessm.docx
Running head Nutritional assessment12Nutritional assessm.docx
Running head Nutritional assessment12Nutritional assessm.docx
Running head Nutritional assessment12Nutritional assessm.docx
Evaluation of caloric,carbohydrates,protein and fat contents of one day meals...
Evaluation of caloric,carbohydrates,protein and fat contents of one day meals...
Case study on how high blood pressure and chronic kidney disease are related
Case study on how high blood pressure and chronic kidney disease are related
diet projectbarGraph.pdfBar Graph ReportThe Bar Graph R.docx
diet projectbarGraph.pdfBar Graph ReportThe Bar Graph R.docx
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Applying the Four Principles Case StudyPart 1 Chart (60 points)B.docx
Applying the Four Principles: Case StudyPart 1: Chart (60 points)
Based on the “Healing and Autonomy” case study, fill out all the relevant boxes below. Provide the information by means of bullet points or a well-structured paragraph in the box. Gather as much data as possible.
Medical Indications
Beneficence and Nonmaleficence
Patient Preferences
Autonomy
Quality of Life
Beneficence, Nonmaleficence, Autonomy
Contextual Features
Justice and Fairness
©2020. Grand Canyon University. All Rights Reserved.
Part 2: Evaluation
Answer each of the following questions about how the four principles and four boxes approach would be applied:
1. In 200-250 words answer the following: According to the Christian worldview, how would each of the principles be specified and weighted in this case? Explain why. (45 points)
2. In 200-250 words answer the following: According to the Christian worldview, how might a Christian balance each of the four principles in this case? Explain why. (45 points)
References:
Case Study: Healing and Autonomy
Mike and Joanne are the parents of James and Samuel, identical twins born 8 years ago. James is currently suffering from acute glomerulonephritis, kidney failure. James was originally brought into the hospital for complications associated with a strep throat infection. The spread of the A streptococcus infection led to the subsequent kidney failure. James’s condition was acute enough to warrant immediate treatment. Usually cases of acute glomerulonephritis caused by strep infection tend to improve on their own or with an antibiotic. However, James also had elevated blood pressure and enough fluid buildup that required temporary dialysis to relieve.
The attending physician suggested immediate dialysis. After some time of discussion with Joanne, Mike informs the physician that they are going to forego the dialysis and place their faith in God. Mike and Joanne had been moved by a sermon their pastor had given a week ago, and also had witnessed a close friend regain mobility when she was prayed over at a healing service after a serious stroke. They thought it more prudent to take James immediately to a faith healing service instead of putting James through multiple rounds of dialysis. Yet, Mike and Joanne agreed to return to the hospital after the faith healing services later in the week, and in hopes that James would be healed by then.
Two days later the family returned and was forced to place James on dialysis, as his condition had deteriorated. Mike felt perplexed and tormented by his decision to not treat James earlier. Had he not enough faith? Was God punishing him or James? To make matters worse, James's kidneys had deteriorated such that his dialysis was now not a temporary matter and was in need of a kidney transplant. Crushed and desperate, Mike and Joanne immediately offered to donate one of their own kidneys to James, but they were not compatible donors. Over the next few weeks, amidst daily roun.
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APPLYING ANALYTIC TECHNIQUES TO BUSINESS
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APPLYING ANALYTIC TECHNIQUES TO BUSINESS
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3/16/2020Introduction
Ford Motor is a company that has its original situation in the United States of America. The company has its core business as producing motor vehicles; the company is the Fourth highest producer in the world. The company came to existence in the year 1903, with the present state being one of the companies with a production rate of higher standards compared to its competitors. The company has produced motor vehicles not only in the United States of America but the whole world consisting of diverse brands. Throughout the years, the firm has created different development techniques planned for supporting the general target of keeping up the upper hand in the market. The organization's development is bolstered by different escalated techniques that incorporate market improvement, item advancement, and market entrance. There likewise exist conventional methodologies that steer Ford's business seriousness. Even though there have been a few nonexclusive procedures, cost administration remains the hugest power behind the automaker's prosperity.
Ford’s Operations
The Ford Motor Company has an extensive list of their products and administrations which incorporate autos and substantial business vehicles just as car financing administrations. Their engines include minimal effort vehicles that are created to pull in a more extensive client extend, extravagance autos, trucks, transports, and Motorsport vehicles. Their blend of items and administrations guarantees that the firm can contend well in the vehicle business. Through advancement, the organization has likewise added to a superior situation by creating vehicles that sudden spike in demand for less fuel, hydrogen, and power along these lines empowering the association to acquire clients in recent years.
The firm effectively executes its commitments to its outer clients who buy their vehicles just as its inward clients who comprise of staff in different divisions and who depend on various offices to encourage the smooth progression of their day by day obligations. For the outside clients, the vehicles they buy must satisfy specific guidelines dependent on the details for which they are fabricated. For example, the extravagance vehicles ought to be in a situation to give solace and security dependent on the base market models, simplicity of route, and saving money on fuel utilization. While such principles are structure qualifiers, the firm should endeavor to think of more request champs that recognize their extravagance vehicles from those of contenders. To accomplish this, ford had created a technology that aimed at producing their products with diverse differentiation compared to their competitors.
Ford prior concocted advancements that set their items apart from others. For instance, it built up the EcoBoost suite of advances that decreased the s.
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Apply the general overview of court structure in the United States (Fig. 1.2) to your local community. (Critical Thinking Question 1)
Constitutional rights of the accused is, of course, a controversial topic. The crime control model, in particular, decries letting the obviously guilty go free on "technicalities," whereas the due process model emphasizes basic rights. What common ground do these two approaches share? Where do they disagree most?
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Apply the Paramedic Method to the following five selections.docx
Apply the Paramedic Method to the following five selections
1) As a means of providing scientists with appropriate tertiary data, the conference is intended to serve as a communication medium for everyone involved in the manipulation and dissemination of research findings.
2) The decision by the managers was that the committee for road improvement would cease its activity for the duration of the term.
3) From the beginning, the writing of this research article was marked by reluctance.
4. . If we shadows have offended,
Think but this, and all is mended,
That you have but slumber'd here
While these visions did appear.
And this weak and idle theme,
No more yielding but a dream,
5.. Four score
and seven
years ago
our fathers brought forth, upon this continent, a new nation, conceived in liberty, and dedicated to the proposition that all men are created equal. Now we are engaged in a great civil war, testing whether that nation, or any nation so conceived, and so dedicated, can long endure.
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Application of Standards of CareDiscuss the standard(s) of c.docx
Application of Standards of Care
Discuss the standard(s) of care to which the parties will be held in this case scenario. How will the standards of care and your state’s Nurse Practice Act be applied in the courts if the case is sued?
Case Scenario
SK, age 61, went to the hospital with what she thought was a bad cold, and was admitted with a diagnosis of pneumonia. Following admission, she became increasingly feverish and short of breath, but her family’s calls for help went unanswered. In fact, her daughter was unable to find anyone when she went to the nurses’ station looking for help. The patient eventually stopped breathing, and someone finally responded to the family’s desperate and frantic calls for help. SK was successfully resuscitated, but sustained brain damage due to oxygen deprivation. She was left unable to walk, talk, or care for herself.
Because of nurse understaffing in the hospital, her assigned RN had not assessed her often enough and did not monitor her oxygen level. There were 41 other patients on this unit. Although the hospital’s own staffing standards called for five registered nurses and two licensed practical nurses to staff this unit, only three registered nurses were on duty. Records for the unit in question indicated that the hospital failed to meet its own staffing standards for 51 out of 59 days before this incident.
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Application of the Nursing Process to Deliver Culturally Compe.docx
Application of the Nursing Process to Deliver Culturally Competent Care.
Research the literature for an appropriate professional article that discusses the health care needs of your selected cultural group.
It should include 5-7 pages within the body of the paper with 3-5 references (at least two articles/book references).
Papers must follow
APA format
7th edition format, and include a title page, citations, and reference pages.
View the
APA Sample Template
APA Sample Template - Alternative Formats
.
Submit the paper in the drop box provided in Blackboard.
View
Formal Paper Rubric
for grading criteria.
Need help with Blackboard?
Review the
Submitting Assignments tutorial
.
Formal Paper Resources
Formal Paper Resources
Formal Paper Resources
Below are helpful resources to assist you with completing the Formal Paper.Click on each link to view.
Dreams from Endangered Culture
- With stunning photos and stories, National Geographic Explorer Wade Davis celebrates the extraordinary diversity of the world's indigenous cultures, which are disappearing from the planet at an alarming rate.
Photos of Endangered Cultures
- Photographer Phil Borges shows rarely seen images of people from the mountains of Dharamsala, India, and the jungles of the Ecuadorean Amazon. In documenting these endangered cultures, he intends to help preserve them.
The Danger of a Single Story
- Our lives, our cultures, are composed of many overlapping stories. Novelist Chimamanda Adichie tells the story of how she found her authentic cultural voice — and warns that if we hear only a single story about another person or country, we risk a critical misunderstanding.
Theories & Models
Cultural Competence Project
Giger and Davidhizar
Giger and Davidhizar - Alternative Formats
Madeleine M.
Leninger
- Transcultural Nursing Culture Care Theory
Resource Library
You can also revisit
U.S. Department of Health & Human Services
- Office of Minority Health
Log in and c lick on the
ToolKit - Resource Library
tab
The Resource Library has many useful descriptions and examples of models to use for your Formal Paper.
*NOTE:
Wikipedia is not a source to be used in any of the generated work; using it will result in a “zero” for the assignmen
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Application Ware House-Application DesignAppointyAppoi.docx
Application Ware House-Application Design
Appointy
Appointy allows users grow and manage their business in one and easy to use user interface.
The software helps users schedule online customers daily anywhere and at anytime,
Improve productivity and it enables business manage their staff in multiple locations.
Appointy helps organizations attract more customers through online marketing channels such as facebook and twitter.
Advantages of Saas
Accessibility SaaS can run on any OS regardless of its Mac OS, Blackberry Tablet Os,
Cost reduction and quick commissioning; due to the amount of money saved, there are no initial licensing costs.
Scalability; It is not necessary for an organization to purchase more service space or software licenses.
Updates; Saas providers update software and hardware and this has saved on time and workload for the consumer.
Saas is easily accessible and can run on any operating system regardless of its Mac OS. Besides, it is highly accessible and a user only requires an internet browser to begin their operations.
Saas providers update their software and hardware which saves on time and workload fro the consumer. The software is centrally on the server and new functions and update are implemented more frequently and efficiently.
Saas software is associated with cost reduction and quick comissioning,one of the major benefits o using Saas is the amount of money that culd be potentially saved.
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Disadvantages of Saas
Data security risks; businesses are required to keep their information private as the provider is the one storing the company data.
Termination of service; Businesses can lose their data and files if the provider terminates their services for reasons such as lawsuits and bankruptcy.
Performance challenges; Software on local machines may run faster compared to Saas being hosted in a remote data centre.
Limited Applications; Saas relies on multiple software solutions.
Saas is associated with limited applications, a number of business that use SaaS grow daily and there are software applications that do not offer a hosted platform, the company will have to be hosted on site especially if it relies on multiple software sources.
Software in local machines are likely to run at a faster speed when compared to Saas that is hosted inn remote data centre.
Organizations are likely to face data security risks since data is stored by a provider.
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Advantages of An in-house customized software
Users of the program will find the custom-made program more friendly.
The organization is provided with a greater control, which is crucial if the business ha some specific needs that an average commercial product can fulfill.
It also makes the interface more easy to use and provides easy accessibility to knowledgeable support.
The organization is likely obtain support from individual who have developed the software at hand.
customized software is more efficient,as it can cover every aspect of the business without the.
Applied Psycholinguistics 31 (2010), 413–438doi10.1017S014.docx
Applied Psycholinguistics 31 (2010), 413–438
doi:10.1017/S0142716410000056
Cross-linguistic evidence for the
nature of age effects in second
language acquisition
ROBERT DEKEYSER
University of Maryland at College Park
IRIS ALFI-SHABTAY and DORIT RAVID
Tel-Aviv University
Received: February 18, 2008 Accepted for publication: May 18, 2009
ADDRESS FOR CORRESPONDENCE
Robert DeKeyser, Department of Linguistics, University of Maryland, 3215 Jimenez Hall, College
Park, MD 20742. E-mail: [email protected]
ABSTRACT
Few researchers would doubt that ultimate attainment in second language grammar is negatively
correlated with age of acquisition, but considerable controversy remains about the nature of this
relationship: the exact shape of the age-attainment function and its interpretation. This article presents
two parallel studies with native speakers of Russian: one on the acquisition of English as a second
language in North America (n = 76), and one on the acquisition of Hebrew as a second language in
Israel (n = 64). Despite the very different nature of the languages being learned, the two studies show
very similar results. When age at testing is partialed out, the data reveal a steep decline in the learning
of grammar before age 18 in both groups, followed by an essentially horizontal slope until age 40. This
is interpreted as evidence in favor of the critical period. Both groups show a significant correlation
between ultimate attainment and verbal aptitude for the adult learners, but not for the early learners.
This is interpreted as further evidence that the learning processes in childhood and adulthood not only
yield different levels of proficiency but are also different in nature.
Age effects in (second) language learning are widely acknowledged, but their
exact nature remains controversial, in particular, the concept of a critical period
for second language acquisition (SLA). In about the last 15 years, numerous
arguments against the critical period hypothesis (CPH) have been formulated: a
few studies have failed to find a clear correlation between age of acquisition and
ultimate attainment; many more researchers accept the negative correlation as a
fact, but they argue that it is attributable to a confound between age of acquisition
and one or more other variables, such as length of residence, age at testing, the
nature of the input received as a function of age, the extent to which education
was provided in the second language (L2) or the first language (L1), the (lack of)
motivation to integrate fully with the L2 society, or simply the amount of practice
© Cambridge University Press 2010 0142-7164/10 $15.00
Applied Psycholinguistics 31:3 414
DeKeyser et al.: Cross-linguistic evidence for the nature of age effects in SLA
in the L2 as opposed to the L1. Some have also taken the rather different results
found for learners of different L1s learning the same L2 as evidence that age of
acquisition is not an important predictor by itself..
Application of the Belmont PrinciplesFirst, identify your .docx
Application of the Belmont Principles
First, identify your research topic, including the key concepts you hope to investigate, any relationship you will look for between or among them—if anticipating a quantitative study—and who you anticipate as the target population.
RESEARCH TOPIC: Application of The Cognitive Psychology in Mental Illness or Trauma
Then, briefly identify how you would apply the three Belmont principles (beneficence, justice, and respect for persons) when you conduct your study.
Your post will be assessed based on the following:
· A thorough and high-quality post will apply one or more of the Belmont principles to all of the following elements of a research design:
o How one samples and recruits participants.
o How one collects data from those participants.
o How one manages, organizes, and conducts analyses of the data.
o How one reports the findings.
· An acceptable but lower quality post will apply at least one of the Belmont Principles to at least two of the design elements.
· A low-quality post will apply a Belmont principle to only one design element.
· An unacceptable post will not apply any Belmont principles to any design elements.
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APPLE is only one of the multiple companies that have approved and d.docx
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(i) What is a stock split;
(ii) Why do you think that APPLE has approved this stock split decision;
(iii) How has that the stock split affected APPLE’s stocks’ value;
(iv) What is the APPLE’s current dividend payout ratio;
(v) How do you think that the APPLE’s dividend payout ratio may affect to the stocks’ value.
This exercise assesses the following learning outcomes:
(i) the evaluation of the dividend payout ratio,
(ii) the trade-off between paying dividends and retaining the profits within the company,
(iii) the purpose and procedure related to stock repurchases, and
(iv) the evaluation and advice on a firm going from private to a public company.
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Appliance Warehouse Service Plan.The discussion focuses on the.docx
Appliance Warehouse Service Plan.
The discussion focuses on the appliance Warehouse Service Plan that is made up of the testing plan, an implementation plan and the training plan for the sake of the bettering of services in a warehouse. The testing plan is meant to manage the systems through QA standards meeting the needs of the customers. The implementation plan elaborates and indicates whether one should use parallel, direct, phased, or pilot changeover strategies. The training plan, on the other hand, indicates what a training plan would include for affected employees, such as appointment setters, technicians, management, and the parts department.
Testing Plan
The main reason for the testing plan is to validate and verify the information from the main source or the end to end target warehouse. The two major testing plans for include program testing and acceptance testing (Lewis, 2017). The plan should verify the following, the business required documents, ETL design for the documents, sources to target on the mapping process and the data model for the source and the target schemas. The documents that are considered are meant for the ETL development process in the testing plan. The testing plan is meant further for the supervisors or the quality analysis team to confirm that the work is concerning the objective of the organization. The process of testing might also include the configuration management system and the data quality validation and verification process.
Implementation Plan
The plan for the implementation of the systems is the same as the process that is considered during the development process of the entire system to meet the goals of the organization. The steps to consider for the whole plan of the implementation include the analysis and the enhancement requests, the writing of very simplified and new programs, restructuring of the database, analysis of the program library and its cost, and the reengineering of the test program. The first phase parallels the analysis phase as the parallel strategy is considered for the entire process, which entails the analysis phase of the SDLC. The steps two to four process entails the combining and the construction activities that are done on a new system majorly on a small scale. The last step is meant to parallel the testing that is commonly done during the implementation process. The testing process ensures that the process is free of risk as a quality assurance process (Liang & Hui, 2016).
Training Plan
The training plan should be made up of a training matrix in which it will guide them to know who needs the training what they need from the training and why they want the training not forgetting when they need the training(Kwak,2016). The matrix will allow for the planning and the preparation for the training avoiding scrambling when the due date for the training comes around. The requirements are automatically updated when the employees get done with the first training before transferri.
Applicants must submit a 500 essay describing how current or future .docx
Applicants must submit a 500 essay describing how current or future technologies may be used to enhance academic learning and/or stimulate student engagement in the online classroom. Essay should include a description of the technology, implementation and perceived benefits.
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Apple Inc., Microsoft Corp., Berkshire Hathaway, and Facebook ha.docx
Apple Inc., Microsoft Corp., Berkshire Hathaway, and Facebook have all been identified as companies that have accumulated substantial sums of cash. For this discussion:
Select one of these companies and review their latest Balance Sheet and Statement of Cash Flows.
Suggest at least two (2) advantages and two (2) disadvantages of companies accumulating cash hoards.
Provide a rationale for your suggestion.
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Appcelerator Titanium was released in December 2008, and has been st.docx
Appcelerator Titanium was released in December 2008, and has been steadily growing in functionality since its release. Starting with its Titanium Developer product, Appcelerator provides a single-point interface to run applications. Titanium Studio is a full-featured IDE which provides a single place to handle all steps of the development environment including a debugging solution. Titanium is not a magic bullet; however, it does include a solid framework for developing a single codebase to deploy to multiple platforms. In addition, it allows developers to use a language they are more familiar with to create apps in a domain outside of their knowledge.
What are some advantages to using Appcelerator Titanium?
Though Appcelerator is reasonably priced, why do some mobile app developers feel that the bugs don’t make it worth the effort?.
How is Appcelerator different from other mobile application developers?
- apa
- 2 pages
- zero plagiarism
.
APA Style300 words per topic2 peer reviewed resources per to.docx
APA Style
300 words per topic
2 peer reviewed resources per topic
Topic 1: Communicating Research
What are some possible ways you can communicate your research findings?
Topic 2: Considering the Audience
What do you need to consider when communicating to different audiences?
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Ape and Human Cognition What’s theDifferenceMichael To.docx
Ape and Human Cognition: What’s the
Difference?
Michael Tomasello and Esther Herrmann
Max Planck Institute for Evolutionary Anthropology, Leipzig, Germany
Abstract
Humans share the vast majority of their cognitive skills with other great apes. In addition, however, humans have also evolved a
unique suite of cognitive skills and motivations—collectively referred to as shared intentionality—for living collaboratively,
learning socially, and exchanging information in cultural groups.
Keywords
apes, culture, cognition, evolution, cooperation
Surely one of the deepest and most important questions in all of
the psychological sciences is how human cognition is similar to
and different from that of other primates. The main datum is this:
Humans seemingly engage in all kinds of cognitive activities that
their nearest primate relatives do not, but at the same time there is
great variability among different cultural groups. All groups have
complex technologies but of very different types; all groups use
linguistic and other symbols but in quite different ways; all
groups have complex social institutions but very different ones.
What this suggests is that human cognition is in some way bound
up with human culture. Here we argue that this is indeed the case,
and we then try to explain this fact evolutionarily.
Similarities in Ape and Human Cognition
The five great ape species (orangutans, gorillas, chimpanzees,
bonobos, humans) share a common ancestor from about 15 mil-
lion years ago, with the last three sharing a common ancestor
from about 6 million years ago (see Fig. 1 for a picture of chim-
panzees). Since great apes are so closely related to one another
evolutionarily, it is natural that they share many perceptual,
behavioral, and cognitive skills.
Great ape cognitive worlds
Many different studies suggest that nonhuman great apes (here-
after great apes) understand the physical world in basically the
same way as humans. Like humans, apes live most basically in
a world of permanent objects (and categories and quantities of
objects) existing in a mentally represented space. Moreover,
they understand much about various kinds of events in the
world and how these events relate to one another causally (see
Tomasello & Call, 1997, for a review). Apes’ and other
primates’ cognitive skills for dealing with the physical world
almost certainly evolved in the context of foraging for food.
As compared with other mammals, primates may face special
challenges in locating their daily fare, since ripe fruits are pat-
chy resources that are irregularly distributed in space and time.
Other studies suggest that great apes understand their social
worlds in basically the same way as humans as well. Like
humans, apes live in a world of identifiable individuals with
whom they form various kinds of social relationships—for
example, in terms of dominance and ‘‘friendship’’—and they
recognize the third-party social relationships that.
Apply what you have learned about Health Promotion and Disease P.docx
Apply what you have learned about Health Promotion and Disease Prevention, and demonstrate the ability to develop a holistic plan of care, incorporating Telehealth and defining assessment and intervention of specific population incorporating unique attributes of populations for health promotion, wellness preservation, and maintenance of function across the health-illness continuum.
Develop a case study and a plan of care, incorporating current mobile App technology:
Select a population. Define your population by gender, age, ethnicity, socioeconomic status, spiritual need, and healthcare need. Apply concepts learned in course to identify healthcare needs specific to the population and access to care (Utilize your textbook Chapters 1-25, and identified Websites). Also use at least two references within the five years.
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Define a provider level of care that includes telehealth, alternative therapies, and mobile App technology discussed in this class. Describe how telehealth could impact the care delivery of this patient.
Hint: Concise, condensed information, with specifics and details about population and unique needs with a plan for meeting these needs should be considered. Incorporate the content you have learned in this course.
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APA formatCite there peer-reviewed, scholarly references300 .docx
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***Introduction and conclusion not needed***
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and
respond
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Crystal Irwin
12:13 PM
Hello Ms. Chimera & Class,
Everyone has different strengths and weaknesses when it comes to academics and the professional world. Thanks to my experience as a financial ops generalist, I have gained great communication skills. I am responsible for contacting vendors to address or fix any issues we may have with the service or product. I have also completed training on effective communication at my current job. This training was helpful being that I have to regularly speak with offenders family members as well. Another one of my strengths is that I am very reliable. My previous supervisor would always assign me extra duties when she had a deadline to meet because she knew that I would make sure it was done by the deadline. An academic weakness that I have is writing papers, I tend to procrastinate when it comes to having to write them. I have found that the writing center is very helpful. The university's library is helpful when having to do research. I have used the citation generator numerous times in the past to help with citations. If you have trouble with citations, this is a good resource or tool to use.
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APA formatCite at least 1 referenceWrite a 175- to 265-w.docx
APA format
Cite at least 1 reference
Write
a 175- to 265-word response to the following:
How does employee motivation impact organizational behavior? Provide details.
What do you believe has the biggest impact on employee motivation? Why?
.
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- 14. 1 cup 151g / 1cup 248g 10 mins 15mins 45 mins 7 mins 7mins 1 hour NAME: __________Zainab____ DAY OF WEEK: Sunday *Scale of 1-5: 1 = not hungry 5 = famished FOOD DIARY NAME: Zainab DAY OF WEEK: Monday
- 15. TIME OF DAY MEAL OR SNACK ACTIVITY WHILE EATING WITH ANYONE/ ALONE WHERE HUNGER* FEELING FOOD EATEN METHOD OF PREP. PORTION SIZE MINUTES SPENT EATING 8.30AM 2:00 PM
- 16. 4:00 PM 6:00 PM 10: PM Breakfast Lunch
- 18. With Family Alone Alone With Family In the Kitchen Watching
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- 23. MEAL OR SNACK ACTIVITY WHILE EATING WITH ANYONE/ ALONE WHERE HUNGER* FEELING FOOD EATEN METHOD OF PREP. PORTION SIZE MINUTES SPENT EATING 8.30AM 11:00AM 2:00 PM
- 28. Happy Indifferent muffin, tea Strawberries Fish Fillet, Brown Rice back Tea Spaghetti with sauce Vegetable juice baked
- 29. grilled cooked 1 muffin/1cup 5 pieces 1.5 fish each 0.5 cup rice
- 30. 1 cup 1 cup of Spaghetti 0.5 of sauce and 1 cup of VG juice 6 mins 4 mins 45 mins 15 mins One hour
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