Fad diet homework 2 unit 8
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This homework assignment asks students to interview 5 people about diets they have tried and currently follow. It also has them research the latest fad diets, how high protein diets have impacted restaurant meals, and identify low fat or high protein items on fast food menus. Finally, it asks students to plan a one day diet for either a low fat or low carb diet and estimate the cost.
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საუზმის შეფასების რუბრიკა
The document is a worksheet for students to evaluate the healthiness of their school lunch. It asks students to tally the food groups in their lunch and answer questions about variety, balance, and ways to improve the meal's nutrition. Students are prompted to identify an unhealthy item to replace and a healthy addition, and to draw a picture of a balanced, healthy lunch.
Resource introduction
Health Source, Consumer Edition provides up-to-date information on nutrition and meal planning to help consumers with various needs. Two scenarios are presented: a mother searching for gluten-free alternatives after her child's celiac disease diagnosis, and a father looking for fun snack ideas. In the first scenario, the mother refines her search using Boolean operators to find gluten-free spaghetti options. In the second, the father uses the image preview option to find an article with visually appealing snack ideas. Advanced search features like date limits and format filters allow refining results to specific needs. Customer support is available for additional assistance.
Fad diet assignment case study unit 8
Jane is a 17-year-old female who consumed a diet high in fat and calories from fad diets like SlimFast. Her diet consisted of 1 can of SlimFast, 1 SlimFast bar, a regular soda, popcorn, teriyaki chicken and rice, and chocolate cake. Based on her calorie intake and recommended needs, if she continues this diet she will likely gain weight over time. Her diet exceeded the recommended 25-35% of calories from fat. The document provides worksheets and questions to help Jane create a healthier menu in line with USDA guidelines.
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This document contains a homework assignment from a health lifestyle curriculum for teens. The assignment asks students to reflect on and rate their current dietary habits. It also asks students what they have learned about fad diets and how they would advise family members considering one. Finally, it prompts students to identify ways to improve their diet if needed.
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The document discusses developing healthy eating habits through a series of PowerPoint slides. Some key points covered include classifying foods as healthy or unhealthy, developing healthy eating habits such as drinking water and eating breakfast, watching a video on healthy eating, and giving advice to classmates on improving their diets by suggesting they eat more vegetables or quit drinking alcohol. The overall content focuses on identifying healthy and unhealthy foods and developing better eating habits through small changes.
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საუზმის შეფასების რუბრიკა
The document is a worksheet for students to evaluate the healthiness of their school lunch. It asks students to tally the food groups in their lunch and answer questions about variety, balance, and ways to improve the meal's nutrition. Students are prompted to identify an unhealthy item to replace and a healthy addition, and to draw a picture of a balanced, healthy lunch.
Resource introduction
Health Source, Consumer Edition provides up-to-date information on nutrition and meal planning to help consumers with various needs. Two scenarios are presented: a mother searching for gluten-free alternatives after her child's celiac disease diagnosis, and a father looking for fun snack ideas. In the first scenario, the mother refines her search using Boolean operators to find gluten-free spaghetti options. In the second, the father uses the image preview option to find an article with visually appealing snack ideas. Advanced search features like date limits and format filters allow refining results to specific needs. Customer support is available for additional assistance.
Fad diet assignment case study unit 8
Jane is a 17-year-old female who consumed a diet high in fat and calories from fad diets like SlimFast. Her diet consisted of 1 can of SlimFast, 1 SlimFast bar, a regular soda, popcorn, teriyaki chicken and rice, and chocolate cake. Based on her calorie intake and recommended needs, if she continues this diet she will likely gain weight over time. Her diet exceeded the recommended 25-35% of calories from fat. The document provides worksheets and questions to help Jane create a healthier menu in line with USDA guidelines.
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This document is an initial questionnaire for Veda Health Associates. It collects personal information such as name, address, medical history, lifestyle habits, diet, sleep, daily routine, exercise, stress levels, and menstrual history for women. The goal is to gather details about a client's health, wellness concerns, and lifestyle to inform their consultation. It covers topics like digestion, elimination, weight history, family medical history, medications, and environmental exposures.
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The document discusses developing healthy eating habits through a series of PowerPoint slides. Some key points covered include classifying foods as healthy or unhealthy, developing healthy eating habits such as drinking water and eating breakfast, watching a video on healthy eating, and giving advice to classmates on improving their diets by suggesting they eat more vegetables or quit drinking alcohol. The overall content focuses on identifying healthy and unhealthy foods and developing better eating habits through small changes.
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This document outlines an instructional unit on nutrition for middle school students. It divides students into groups based on food groups (meat, bread, milk, etc.) and assigns each group a nutrient to research. Each group is responsible for completing assignments related to their food group and nutrient, including a graphic organizer, surveys, a KWL chart, and a weight comparison chart. The document provides schedules, assignment details, and data for students to complete their weight comparison charts analyzing obesity trends among youth from 1976-2011.
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Due Date: Monday, 5/13/2019
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Part # 1: Energy Balance and Weight Control
(20 Points, 4 points each question)
You are a professional, Health Coach, specializing in diet and exercise, and have just taken on a client struggling with managing a healthy weight. Jack is a 28 yearold Male, 5 foot 10 inches tall, and a former College Athlete. Jack currently weighs 235 lbs, and has struggled with managing a healthy weight ever since he graduated from college. He currently works a full time job, in a busy insurance claims call center, where he is very sedentary. Jack suffers from very low energy, and after a long day at work, he struggles to find the motivation to plan healthy meals, and stick to a regular exercise routine. His current lifestyle has contributed to a 50 lbs weight gain, over the past 6 years. Jack’s many previous attempts, to take off the weight, have proven to be unsuccessful, so his Doctor suggested that he make a few lifestyle changes, but Jack feels overwhelmed, and isn’t exactly sure where to start. His friends and family have been sharing stories, about people they know, who have found success on a variety of popular diets, and one friend even asked that he consider weight loss surgery. Jack doesn’t want to go to the extreme, but based on his frustration, with not being able to manage a healthy weight, he has not completely rejected the idea. Jack has been warned about the potential health risks, if he doesn’t make a few changes, and is hopeful that you can help guide her in the right direction.
1. BMI:
1. Please identify Jack’s BMI (You must show calculation for credit.)
2. What is his weight status?
2. Risk Factors: Explain to Jack 4 risk factors associated with his current weight status.
1.
2.
3.
4.
3. Body Composition:
1. Define body composition, and state what would be a healthy body fat percentage for Jack?
2. Explain, and define one method to measure body composition.
4. EER:
1. Define EER.
2. Calculate Jack’s EER, based on his lifestyle (very low activity), show calculation for credit.
5. Weight Loss Surgery:
1. State, and explain one possible weight loss surgery option.
2. Are there potential dangers, and or side effects to your chosen weight loss surgery? Does Jack meet the qualifications, why or why not?
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(Worth 20 points, 4 points each question)
1. Exercise Recommendations:
1. What are the exercise recommendations of the U.S. Department of Health and Human Services, for healthy adults under 65 years of age? (state recommendations for both components)
a) Moderate & Vigorous Intensity Recommendation =
.
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_____Kcal
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2. _______________________________________________________
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3.
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___/1 point
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___/1 point
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?
_____ mg
___/1 point
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___/1 point
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____Grams
___/1 point
Describe what would happen to your body if you do not meet your protein needs.
___/2 points
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1.
2.
3.
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2.
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• Why is potassium intake an important component of a healthy diet? What can you do to ensure you are getting the daily recommended intake of potassium?
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1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. “The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. “Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
Vitamin d and health
Vitamin D is produced in the skin upon exposure to sunlight and plays an important role in bone health and cellular functions throughout the body. It is hydroxylated in the liver to 25-hydroxyvitamin D and then in the kidneys to its active form, 1,25-dihydroxyvitamin D. Deficiency is linked to increased risk of various chronic diseases. Vitamin D receptors exist in most cells and 1,25-dihydroxyvitamin D has wide-ranging effects, including roles in immune function, cell growth regulation, and reduction of inflammation. Adequate vitamin D levels may protect against cancer, cardiovascular disease, diabetes, and autoimmune conditions like multiple sclerosis.
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You are a professional, Health Coach, specializing in diet and exercise, and have just taken on a client struggling with managing a healthy weight. Jack is a 28 yearold Male, 5 foot 10 inches tall, and a former College Athlete. Jack currently weighs 235 lbs, and has struggled with managing a healthy weight ever since he graduated from college. He currently works a full time job, in a busy insurance claims call center, where he is very sedentary. Jack suffers from very low energy, and after a long day at work, he struggles to find the motivation to plan healthy meals, and stick to a regular exercise routine. His current lifestyle has contributed to a 50 lbs weight gain, over the past 6 years. Jack’s many previous attempts, to take off the weight, have proven to be unsuccessful, so his Doctor suggested that he make a few lifestyle changes, but Jack feels overwhelmed, and isn’t exactly sure where to start. His friends and family have been sharing stories, about people they know, who have found success on a variety of popular diets, and one friend even asked that he consider weight loss surgery. Jack doesn’t want to go to the extreme, but based on his frustration, with not being able to manage a healthy weight, he has not completely rejected the idea. Jack has been warned about the potential health risks, if he doesn’t make a few changes, and is hopeful that you can help guide her in the right direction.
1. BMI:
1. Please identify Jack’s BMI (You must show calculation for credit.)
2. What is his weight status?
2. Risk Factors: Explain to Jack 4 risk factors associated with his current weight status.
1.
2.
3.
4.
3. Body Composition:
1. Define body composition, and state what would be a healthy body fat percentage for Jack?
2. Explain, and define one method to measure body composition.
4. EER:
1. Define EER.
2. Calculate Jack’s EER, based on his lifestyle (very low activity), show calculation for credit.
5. Weight Loss Surgery:
1. State, and explain one possible weight loss surgery option.
2. Are there potential dangers, and or side effects to your chosen weight loss surgery? Does Jack meet the qualifications, why or why not?
Part # 2: Nutrition for Physically Active Lifestyles
(Worth 20 points, 4 points each question)
1. Exercise Recommendations:
1. What are the exercise recommendations of the U.S. Department of Health and Human Services, for healthy adults under 65 years of age? (state recommendations for both components)
a) Moderate & Vigorous Intensity Recommendation =
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MealTimeFood eatenDescription of food eaten(fri.docx
Meal/Time
Food eaten
Description of food eaten
(fried, grilled, boiled)
Amounts Eaten
(cups, ozs, each, small, medium, large)
Location
Breakfast
eggs
scrambled
2
home
toast
Whole wheat
1.5
Orange juice
Snack
Lunch
Dinner
Profile Page (___/5 points). (from printouts)
Printouts for 3-day average (___/10 points)
Printouts- include spreadsheet, bar graph, AMDR ranges MyPlate, fat intakes
Analysis and Discussion
Macronutrients (___/20 points).
Calorie Intakes 5 points
On average, what was your total
calorie intake
_____Kcal
___/1 point
How did your calorie intake compare to the recommendations? State two health implications of consuming too little or too many calories.
Insufficient calories
1. _______________________________________________________
2. _______________________________________________________
Excess calories
1. ___________________________________________________________
2. ___________________________________________________________ ____/4
points
Carbohydrates, Sugar, Fiber 5 points
On average, what was your total
grams of carbohydrates
consumed
____grams
___/1 point
State one reason for including carbohydrates in your diet
___/1 point
The Dietary Guidelines recommend 3 or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half the grains you consume should come from whole grains. Did you meet this recommendation?
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.
Whole grains consumed Whole Grains You can add to your diet
1.
2.
3.
___/3 points
Fats and Cholesterol 4 points
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total grams of fat
consumed?
_____Grams
___/1 point
State the health effects of consuming too much saturated fats
___/1 point
What is your average daily intake of
cholesterol
?
_____ mg
___/1 point
What foods contributed the most fat in your diet?
___/1 point
Protein 6 points
On average, what was your
daily intake of protein in grams
____Grams
___/1 point
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___/2 points
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1.
2.
3.
List 3 protein food sources you could include in your diet to improve your protein intake? 1.
2.
3.
___/3 points
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This document provides information about the "#StomachThis National Poverty & Hunger Conference" being held on June 18th, 2015 at the House of Commons from 10AM to 5:30PM. The conference aims to increase understanding of food poverty issues in the UK and identify potential actions to prevent and address food poverty. The day-long program includes keynote speakers from organizations like Oxfam, Trussell Trust, and FareShare discussing topics like the reality of poverty, growth of low-wage jobs, welfare reforms, and redistribution of surplus food. It will also feature panel debates and breakout workshop sessions on issues like the effects of food insecurity on society, reducing food waste, and the problem of
Annex 1 information gap activity-what food is it
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The document contains questions about fruits, vegetables, and soups. It asks about recommended daily servings of fruits and vegetables, their nutritional value, examples of different types, guidelines for buying, storing, cooking and processing them. Similar questions are asked about soups, including what constitutes a well-made soup, different types of soups and their examples, thickening agents, guidelines for making soup and advantages/disadvantages of convenience soups. It aims to provide information on fruits, vegetables and soups.
Sci 220Education Specialist / snaptutorial.com
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Post a 150-word response to at least 2 of the following Discussion Prompts by Day 5 in the discussion area below:
• What is one benefit of eating a lunch rich in Vitamin D? What can you do to ensure you are getting the daily recommended intake of Vitamin D?
• Why is potassium intake an important component of a healthy diet? What can you do to ensure you are getting the daily recommended intake of potassium?
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This document summarizes the objectives and activities for a session on weight management and body image. The session will include:
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2. Economic factors - positives include having enough money for healthy food; negatives include only being able to afford unhealthy cheap foods and not having access to transportation to buy fresh foods.
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1EFFECTS OF UNHEALTHY EATING HABITSEffects of Unhealthy Ea.docx
1
EFFECTS OF UNHEALTHY EATING HABITS
Effects of Unhealthy Eating Habits in society
PSY625: Biological Bases of Behavior
Instructor: Roxanne Beharie
February 3, 2018
Effects of unhealthy eating habits
Specific Aims
1). Concise statement of goals I would like to work with individuals experiencing health problems due to unhealthy eating habits, and inactivity. The purpose is to see if participants would agree to attend the program for 5 days to learn about healthy diet, food, exercise, food preparation, calorie count, and if they would use resources available to help them with their diet and exercise.
2). Novel Design
Chart #1: Displays the numbers of people eating fruits, vegetables, and consuming a low cal diet, vegetarians, dieters, unhealthy eaters
Chart #2: Displays the five categories that I will use to create manuals for participants to review to learn about the socio demographics, psychosocial knowledge and how beliefs attitudes and norms are part of self-efficacy and it establishes behavior patterns.
Per: Raghunathan, Rajagopal, et al. “The Unhealthy = Tasty Intuition and Its Effects on Taste Inferences, Enjoyment, and Choice of Food Products. “Journal of Marketing, vol.70, no. 4 (2006), pp. 170-184
3). solve a specific problem
I would like to design a comprehensive program on a community or state level that addresses poor eating habits, poor nutrition, and physical inactivity. Within the State of Maryland we have a large amount of chronic diseases and death per year due to the poor diets that people have become comfortable with, and the lack of physical activity which also contributes to the high rates of sugar diabetes, osteoporosis, obesity, and stroke. This is a serious matter when you think about it 1 out of 10 people suffer from one or more of the chronic diseases listed. I would like to have a facility where I can teaching people how to eat by using scales to measure the portion of meats, vegetables, fruits, measuring the amount of calories, carbohydrates, saturated fats, total fat, what foods to eat, how to prepare them. If I can encourage families to join us for a day to enjoy fun exercise activities, along with healthy meal made using fresh fruits and vegetables. Families will want to come again enthused to improve their dietary patterns and activities. Within this facility I would like a gym and track to allow them to exercise because this will boots their energy and if we meet with them three times a week to teach regular physical activity. The object is to show them how to improve their muscle strength and boost their endurance. The gym would afford them the resource needed to exercise. The exercise gives them great benefits to deliver oxygen and nutrients to their tissues and improve their cardiovascular system. The nutrition program and the exercise stem together would make this efficient. By showing participants end results that reflect a healthier heart and lung they will feel good an ...
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