This document provides nutritional information for various alcoholic beverages, types of beef, breads, cereals, cheeses, chocolates, coffee drinks from Starbucks, condiments, crackers, and dairy/non-dairy milks. For each food item, it lists the serving size and amount of carbohydrates, fat, and calories per serving. There are over 100 different food items included in the chart.
This document provides a 5-day 1500 calorie meal plan for losing 1 pound per week by consuming 1500 calories per day while burning 2100 calories through exercise. Each day includes breakfast, snacks, lunch, dinner and another snack, with specific food and portion suggestions. The goal is to lose weight slowly and sustainably through a modest calorie deficit achieved by balancing calorie intake and expenditure.
This document provides nutritional information and recipes for the University of Northern Iowa Women's Basketball team. It discusses fueling strategies for game days and practices, including emphasizing carbohydrates the night before and quick-digesting carbs on game days. Several recipes are then provided, including breakfast options high in carbohydrates and protein like parfaits, french toast, and omelets. Main dish recipes feature high-protein options like tuna supreme, BBQ chicken kabobs, salmon, and chili. The document ends with several smoothie recipes for muscle building and recovery.
This document lists various calcium-rich foods and their calcium contents compared to common household items. It provides the amount of each food, such as 1/2 cup of baked beans or 1 ounce of cheese, and the equivalent calcium content in milligrams, ranging from 32 mg in 180 grams of white rice to 244 mg in 8 fluid ounces of milk. The list includes foods such as almonds, broccoli, oranges, yogurt, tofu, and sesame seeds.
This document provides nutrition information and meal planning guidelines. It includes 6 lists that divide foods into groups with consistent nutrition amounts. List 1 is milk and dairy, with each serving providing nutrients. An example daily meal plan is given outlining the number of servings to select from each list for meals and snacks. Recommendations are made such as staying hydrated, eating slowly, and exercising regularly. The lists detail specific food items and their standard portion sizes within each group.
This document provides lists of common foods suitable for a ketogenic diet, grouped by their macronutrient composition. Foods are categorized as fat and oil foods, high-fat and moderate-protein combination foods, high-protein and moderate-fat foods, lean-protein foods, and carbohydrate foods. Each food listing provides the calories, fat, carbohydrates, fiber, and protein content. The document notes these lists cover most but not all suitable keto foods, and directs to online resources for more comprehensive listings.
Lose stomach fat and more with a jumpstart from this diet programmrbonafide
This holistic nutritionist and exercise specialist has put together a diet program that will enable one to lose stomach fat and fat elsewhere based upon extensive study, research and results with clients.
This document provides nutritional information for various alcoholic beverages, types of beef, breads, cereals, cheeses, chocolates, coffee drinks from Starbucks, condiments, crackers, and dairy/non-dairy milks. For each food item, it lists the serving size and amount of carbohydrates, fat, and calories per serving. There are over 100 different food items included in the chart.
This document provides a 5-day 1500 calorie meal plan for losing 1 pound per week by consuming 1500 calories per day while burning 2100 calories through exercise. Each day includes breakfast, snacks, lunch, dinner and another snack, with specific food and portion suggestions. The goal is to lose weight slowly and sustainably through a modest calorie deficit achieved by balancing calorie intake and expenditure.
This document provides nutritional information and recipes for the University of Northern Iowa Women's Basketball team. It discusses fueling strategies for game days and practices, including emphasizing carbohydrates the night before and quick-digesting carbs on game days. Several recipes are then provided, including breakfast options high in carbohydrates and protein like parfaits, french toast, and omelets. Main dish recipes feature high-protein options like tuna supreme, BBQ chicken kabobs, salmon, and chili. The document ends with several smoothie recipes for muscle building and recovery.
This document lists various calcium-rich foods and their calcium contents compared to common household items. It provides the amount of each food, such as 1/2 cup of baked beans or 1 ounce of cheese, and the equivalent calcium content in milligrams, ranging from 32 mg in 180 grams of white rice to 244 mg in 8 fluid ounces of milk. The list includes foods such as almonds, broccoli, oranges, yogurt, tofu, and sesame seeds.
This document provides nutrition information and meal planning guidelines. It includes 6 lists that divide foods into groups with consistent nutrition amounts. List 1 is milk and dairy, with each serving providing nutrients. An example daily meal plan is given outlining the number of servings to select from each list for meals and snacks. Recommendations are made such as staying hydrated, eating slowly, and exercising regularly. The lists detail specific food items and their standard portion sizes within each group.
This document provides lists of common foods suitable for a ketogenic diet, grouped by their macronutrient composition. Foods are categorized as fat and oil foods, high-fat and moderate-protein combination foods, high-protein and moderate-fat foods, lean-protein foods, and carbohydrate foods. Each food listing provides the calories, fat, carbohydrates, fiber, and protein content. The document notes these lists cover most but not all suitable keto foods, and directs to online resources for more comprehensive listings.
Lose stomach fat and more with a jumpstart from this diet programmrbonafide
This holistic nutritionist and exercise specialist has put together a diet program that will enable one to lose stomach fat and fat elsewhere based upon extensive study, research and results with clients.
Optimum Nutrition volume 2 -Phase 1 of 6Jess Rogers
The document provides guidance for Phase 1 of the Optimum Nutrition plan, which focuses on resetting the body's ability to burn carbs by limiting carb intake to 15-30 grams per day depending on weight. It recommends getting carbs primarily from non-starchy veggies and some grains while eating moderate amounts of protein and minimal healthy fats. Sample meal options are provided that fit within the carb guidelines. The goal is to lose weight and achieve ketosis through a restricted low-carb diet for 4-6 weeks.
This slide show gives nutritional information on Red Meat products. As well as how the average teenager (Boy & Girl) can sill maintain a healthy weight while still being able to eat red meat.
Fresh, hot, healthy nutritional guide from Genghis Grill. Place an order for pick up at Genghis Grill to enjoy delicious food.Genghis Restaurant - Mongolian Stir Fry is a fast casual dining, Asian stir-fry concept.
Genghis Grill, the largest build your own stir -fry chain in the United States, is well known for its fresh, hot and healthy food, and for its styleo fun service. So, just checkout Genghis grill nutrition guide that each bowl contains.
This document provides a clean eating meal plan with 10 breakfast, lunch, and dinner ideas. Each meal includes a recipe with nutritional information. Breakfast options include goat cheese and tomato scramble, almond butter blueberry oatmeal, and scrambled eggs with toast and kale. Lunch ideas are protein salad, turkey roll-up, and egg salad sandwich. Dinner recipes consist of baked salmon with asparagus and potatoes, roast chicken with vegetable puree, and shrimp coconut curry. The document is authored by Coach Corri Mayo and provides healthy, whole food meal ideas.
The document describes food exchange lists that separate foods into seven groups: starches, fruits/juices, dairy, non-starchy veggies, sweets/carbs, meats, and fats. Each section provides the carbohydrate, protein, fat, and calorie amounts in common serving sizes. The lists can be used to count macros and make healthy choices by separating high and low fat milk/protein options and dividing fats by saturation level.
High Phosphorus Foods | houstonkidneyclinic.com
You may need to limit or avoid these foods. Check with your
Dietitian regarding specific foods and portion sizes that are right for you.
Metabolism boosting diet plan:by kelly specaKelly Speca
This document provides a sample metabolism-boosting diet plan consisting of healthy snack and meal options for the whole day. It includes suggestions for breakfast such as grapefruit and granola, mid-morning snacks like figs or Greek yogurt, lunch options like turkey salad or a pear and provolone panini, and a dinner of spicy spaghetti served with a spinach salad. The goal is to aid weight loss and increase metabolism by focusing on whole grains, lean proteins, fruits and vegetables in moderate portion sizes throughout the day.
The document discusses healthy options for fast food. It provides examples of fast food restaurants like pizza places, coffee shops, and burger joints that offer healthier choices. It emphasizes making careful selections from menus by paying attention to descriptions, drinking water instead of sugary drinks, and eating mindfully. The document also compares the fat and calorie content of typical fast food meals to home-cooked meals, noting fast food is often much higher. Finally, it outlines some strategies for making healthier choices like removing condiments, special ordering, or eating at home.
The document discusses healthy options for fast food. It provides examples of meals from fast food restaurants like pizza, coffee shops, and burger places that can be modified to be healthier choices. Tips are given for making wise selections from menus by paying attention to descriptions, drinking water instead of sugary drinks, and eating mindfully. Home-cooked meals are compared to typical fast food meals in their calorie and fat content. Potential health risks of fast food like obesity, liver damage, and cardiovascular diseases are addressed. Ways to cook healthy meals at home like fish, beef, and salad recipes are then shared.
The document discusses healthy options for fast food. It provides examples of meals from fast food restaurants like pizza, coffee shops, and burger places that can be prepared or modified to be healthier. Tips are given for making wise menu selections like removing mayonnaise or extra sauces, choosing grilled options over fried, and customizing orders. Homemade recipes for healthy tilapia, beef lettuce wraps, and bean/rice salad are also included to provide fast but nutritious meal alternatives to traditional fast food.
This document outlines a vegan menu and recipes for Café Hon. The menu includes options for brunch, appetizers and salads, sandwiches, entrees, sides, and desserts. Recipes are provided for vegan cheeses, a black bean quinoa burger, and seitan sausages and nuggets. Key ingredients that can be prepared in advance and used in multiple dishes are mapped out, such as vegan cheeses, black bean quinoa patties, and seitan proteins. The document provides a comprehensive plan for offering a varied vegan menu at Café Hon.
This document contains a food diary for Bern from March 3-5. On March 3, Bern had a cassava cake, spam and egg sandwich, and coffee for breakfast during a workshop in Antipolo. For lunch, Bern had soup, rice, broccoli, teriyaki fish, watermelon, and papaya. Dinner consisted of soup, vegetables, roast beef, and a caramel bar. The next day's meals included rice, eggs, chicken tocino, burger, and empanada snacks. Bern's meals on March 5 included pasta and pizza dishes during a lunch meeting, and skipped breakfast due to running late.
This document provides menu options for breakfast and brunch catering. It includes platters of smoked salmon, bagels and cream cheese, and continental breakfast items that feed 10 people for $75 or less. Additional items include vegetable platters, granola and yogurt, orange juice, and coffee. Sandwich and boxed lunch options are $14-17 per person and include choices like smoked turkey, pastrami, or egg salad. Sweets include fruit salad, babka, pastries and noodle kugel. Salad options serving 12-20 people are $45-85 and include Chinese chicken salad, cobb salad, and mixed greens. Delivery is available.
7 Recipes That Support Detoxification- Canyon RanchCanyonRanch_
Canyon Ranch is the world’s recognized leader in healthy living and luxury spa vacations, with destination spa resorts, a beachfront hotel & spa and SpaClub® day facilities on land and at sea.
Get Started on Low Carb – the 2-Week Challengeomarsabri14
Do you want effortless weight loss, vibrant health
or mind-blowing diabetes reversal on low carb?
Here’s your simple step-by-step guide to easily get
started today, and continue to amazing success.
This document provides a comparison of popular branded foods and drinks to healthier homemade alternatives. It examines the ingredients of Burger King smoothies, Jack in the Box sweet potato fries, Popsicle fruit pops, Fruit2O drinks, Doritos nacho chips, KFC chicken strips, Dannon Greek yogurt, Pillsbury toaster strudels, Aunt Jemima pancake mix, and provides recipes for making healthier knock-off versions of each item at home using more whole, unprocessed ingredients. It also provides the daily recommended amounts of dairy, vegetables, fruits, grains and protein according to the USDA's MyPlate guidelines. Lastly, it lists some cookbooks focused on healthy, kid-friendly recipes
This document provides a sample diet plan for an inactive thyroid with 1220 calories per day. The plan includes recipes and nutrition information for meals and snacks such as pumpkin pancakes for breakfast (275 calories), a taco salad for lunch (177 calories), energy bars for a snack (150 calories), butternut squash soup for dinner (61 calories per serving), and grass-fed steak with rosemary beets and kale (355 calories). The full day of eating outlined in the plan provides balanced nutrition from proteins, fats, and vegetables while staying within the recommended calorie limit.
InstructionsFor this assignment, select one of the following.docxmaoanderton
Instructions
For this assignment, select
one
of the following options:
Option 1: Imperialism
The exploitation of colonial resources and indigenous labor was one of the key elements in the success of imperialism. Such exploitation was a result of the prevalent ethnocentrism of the time and was justified by the unscientific concept of social Darwinism, which praised the characteristics of white Europeans and inaccurately ascribed negative characteristics to indigenous peoples. A famous poem of the time by Rudyard Kipling, "White Man's Burden," called on imperial powers, and particularly the U.S., at whom the poem was directed, to take up the mission of civilizing these "savage" peoples.
Read the poem at the following link:
(Links to an external site.)
After reading the poem, address the following in a case study analysis:
Select a specific part of the world (a country), and examine imperialism in that country. What was the relationship between the invading country and the native people? You can select from these examples or choose your own:
- Belgium & Africa
- Britain & India
- Germany & Africa
- France & Africa
Apply social Darwinism to this specific case.
Analyze the motivations of the invading country?
How did ethnocentrism manifest in their interactions?
How does Kipling's poem apply to your specific example? You can quote lines for comparison.
Writing Requirements (APA format)
-Length: 2-3 pages (not including title page or references page)
-1-inch margins
-Double spaced
-12-point Times New Roman font
-Title page
-References page
.
InstructionsFor this assignment, analyze the space race..docxmaoanderton
This document provides instructions for a writing assignment analyzing the space race between the U.S. and USSR during the Cold War, discussing whether space exploration is still relevant considering costs, and how the space program benefits the national economy and world. The assignment requires a 2-3 page paper in APA format that addresses what the space race meant for the two superpowers, the ongoing relevance of space programs, and economic and social benefits to the U.S., its economy, and globally.
More Related Content
Similar to Single Nutrient ReportProfile InfoPersonal Onax Garci.docx
Optimum Nutrition volume 2 -Phase 1 of 6Jess Rogers
The document provides guidance for Phase 1 of the Optimum Nutrition plan, which focuses on resetting the body's ability to burn carbs by limiting carb intake to 15-30 grams per day depending on weight. It recommends getting carbs primarily from non-starchy veggies and some grains while eating moderate amounts of protein and minimal healthy fats. Sample meal options are provided that fit within the carb guidelines. The goal is to lose weight and achieve ketosis through a restricted low-carb diet for 4-6 weeks.
This slide show gives nutritional information on Red Meat products. As well as how the average teenager (Boy & Girl) can sill maintain a healthy weight while still being able to eat red meat.
Fresh, hot, healthy nutritional guide from Genghis Grill. Place an order for pick up at Genghis Grill to enjoy delicious food.Genghis Restaurant - Mongolian Stir Fry is a fast casual dining, Asian stir-fry concept.
Genghis Grill, the largest build your own stir -fry chain in the United States, is well known for its fresh, hot and healthy food, and for its styleo fun service. So, just checkout Genghis grill nutrition guide that each bowl contains.
This document provides a clean eating meal plan with 10 breakfast, lunch, and dinner ideas. Each meal includes a recipe with nutritional information. Breakfast options include goat cheese and tomato scramble, almond butter blueberry oatmeal, and scrambled eggs with toast and kale. Lunch ideas are protein salad, turkey roll-up, and egg salad sandwich. Dinner recipes consist of baked salmon with asparagus and potatoes, roast chicken with vegetable puree, and shrimp coconut curry. The document is authored by Coach Corri Mayo and provides healthy, whole food meal ideas.
The document describes food exchange lists that separate foods into seven groups: starches, fruits/juices, dairy, non-starchy veggies, sweets/carbs, meats, and fats. Each section provides the carbohydrate, protein, fat, and calorie amounts in common serving sizes. The lists can be used to count macros and make healthy choices by separating high and low fat milk/protein options and dividing fats by saturation level.
High Phosphorus Foods | houstonkidneyclinic.com
You may need to limit or avoid these foods. Check with your
Dietitian regarding specific foods and portion sizes that are right for you.
Metabolism boosting diet plan:by kelly specaKelly Speca
This document provides a sample metabolism-boosting diet plan consisting of healthy snack and meal options for the whole day. It includes suggestions for breakfast such as grapefruit and granola, mid-morning snacks like figs or Greek yogurt, lunch options like turkey salad or a pear and provolone panini, and a dinner of spicy spaghetti served with a spinach salad. The goal is to aid weight loss and increase metabolism by focusing on whole grains, lean proteins, fruits and vegetables in moderate portion sizes throughout the day.
The document discusses healthy options for fast food. It provides examples of fast food restaurants like pizza places, coffee shops, and burger joints that offer healthier choices. It emphasizes making careful selections from menus by paying attention to descriptions, drinking water instead of sugary drinks, and eating mindfully. The document also compares the fat and calorie content of typical fast food meals to home-cooked meals, noting fast food is often much higher. Finally, it outlines some strategies for making healthier choices like removing condiments, special ordering, or eating at home.
The document discusses healthy options for fast food. It provides examples of meals from fast food restaurants like pizza, coffee shops, and burger places that can be modified to be healthier choices. Tips are given for making wise selections from menus by paying attention to descriptions, drinking water instead of sugary drinks, and eating mindfully. Home-cooked meals are compared to typical fast food meals in their calorie and fat content. Potential health risks of fast food like obesity, liver damage, and cardiovascular diseases are addressed. Ways to cook healthy meals at home like fish, beef, and salad recipes are then shared.
The document discusses healthy options for fast food. It provides examples of meals from fast food restaurants like pizza, coffee shops, and burger places that can be prepared or modified to be healthier. Tips are given for making wise menu selections like removing mayonnaise or extra sauces, choosing grilled options over fried, and customizing orders. Homemade recipes for healthy tilapia, beef lettuce wraps, and bean/rice salad are also included to provide fast but nutritious meal alternatives to traditional fast food.
This document outlines a vegan menu and recipes for Café Hon. The menu includes options for brunch, appetizers and salads, sandwiches, entrees, sides, and desserts. Recipes are provided for vegan cheeses, a black bean quinoa burger, and seitan sausages and nuggets. Key ingredients that can be prepared in advance and used in multiple dishes are mapped out, such as vegan cheeses, black bean quinoa patties, and seitan proteins. The document provides a comprehensive plan for offering a varied vegan menu at Café Hon.
This document contains a food diary for Bern from March 3-5. On March 3, Bern had a cassava cake, spam and egg sandwich, and coffee for breakfast during a workshop in Antipolo. For lunch, Bern had soup, rice, broccoli, teriyaki fish, watermelon, and papaya. Dinner consisted of soup, vegetables, roast beef, and a caramel bar. The next day's meals included rice, eggs, chicken tocino, burger, and empanada snacks. Bern's meals on March 5 included pasta and pizza dishes during a lunch meeting, and skipped breakfast due to running late.
This document provides menu options for breakfast and brunch catering. It includes platters of smoked salmon, bagels and cream cheese, and continental breakfast items that feed 10 people for $75 or less. Additional items include vegetable platters, granola and yogurt, orange juice, and coffee. Sandwich and boxed lunch options are $14-17 per person and include choices like smoked turkey, pastrami, or egg salad. Sweets include fruit salad, babka, pastries and noodle kugel. Salad options serving 12-20 people are $45-85 and include Chinese chicken salad, cobb salad, and mixed greens. Delivery is available.
7 Recipes That Support Detoxification- Canyon RanchCanyonRanch_
Canyon Ranch is the world’s recognized leader in healthy living and luxury spa vacations, with destination spa resorts, a beachfront hotel & spa and SpaClub® day facilities on land and at sea.
Get Started on Low Carb – the 2-Week Challengeomarsabri14
Do you want effortless weight loss, vibrant health
or mind-blowing diabetes reversal on low carb?
Here’s your simple step-by-step guide to easily get
started today, and continue to amazing success.
This document provides a comparison of popular branded foods and drinks to healthier homemade alternatives. It examines the ingredients of Burger King smoothies, Jack in the Box sweet potato fries, Popsicle fruit pops, Fruit2O drinks, Doritos nacho chips, KFC chicken strips, Dannon Greek yogurt, Pillsbury toaster strudels, Aunt Jemima pancake mix, and provides recipes for making healthier knock-off versions of each item at home using more whole, unprocessed ingredients. It also provides the daily recommended amounts of dairy, vegetables, fruits, grains and protein according to the USDA's MyPlate guidelines. Lastly, it lists some cookbooks focused on healthy, kid-friendly recipes
This document provides a sample diet plan for an inactive thyroid with 1220 calories per day. The plan includes recipes and nutrition information for meals and snacks such as pumpkin pancakes for breakfast (275 calories), a taco salad for lunch (177 calories), energy bars for a snack (150 calories), butternut squash soup for dinner (61 calories per serving), and grass-fed steak with rosemary beets and kale (355 calories). The full day of eating outlined in the plan provides balanced nutrition from proteins, fats, and vegetables while staying within the recommended calorie limit.
Similar to Single Nutrient ReportProfile InfoPersonal Onax Garci.docx (20)
InstructionsFor this assignment, select one of the following.docxmaoanderton
Instructions
For this assignment, select
one
of the following options:
Option 1: Imperialism
The exploitation of colonial resources and indigenous labor was one of the key elements in the success of imperialism. Such exploitation was a result of the prevalent ethnocentrism of the time and was justified by the unscientific concept of social Darwinism, which praised the characteristics of white Europeans and inaccurately ascribed negative characteristics to indigenous peoples. A famous poem of the time by Rudyard Kipling, "White Man's Burden," called on imperial powers, and particularly the U.S., at whom the poem was directed, to take up the mission of civilizing these "savage" peoples.
Read the poem at the following link:
(Links to an external site.)
After reading the poem, address the following in a case study analysis:
Select a specific part of the world (a country), and examine imperialism in that country. What was the relationship between the invading country and the native people? You can select from these examples or choose your own:
- Belgium & Africa
- Britain & India
- Germany & Africa
- France & Africa
Apply social Darwinism to this specific case.
Analyze the motivations of the invading country?
How did ethnocentrism manifest in their interactions?
How does Kipling's poem apply to your specific example? You can quote lines for comparison.
Writing Requirements (APA format)
-Length: 2-3 pages (not including title page or references page)
-1-inch margins
-Double spaced
-12-point Times New Roman font
-Title page
-References page
.
InstructionsFor this assignment, analyze the space race..docxmaoanderton
This document provides instructions for a writing assignment analyzing the space race between the U.S. and USSR during the Cold War, discussing whether space exploration is still relevant considering costs, and how the space program benefits the national economy and world. The assignment requires a 2-3 page paper in APA format that addresses what the space race meant for the two superpowers, the ongoing relevance of space programs, and economic and social benefits to the U.S., its economy, and globally.
InstructionsFor the initial post, address one of the fol.docxmaoanderton
Instructions
For the initial post, address
one
of the following:
Option 1: Middle East
Examine the origins of the Arab-Israeli conflict from its beginnings some 4000 years ago and how it has evolved/devolved over the centuries to the current time? Analyze the role of the Balfour Declaration on Israel's rebirth in 1948 and its effectiveness in helping Jewish people in their quest to reclaim their ancient homeland.
Option 2: African Nation State Development
Examine some of the main (internal or external) reasons why the African people were to develop into nation states later than most experts feel was appropriate/normal. Examine the role of European imperial powers and the role of tribal chieftans in the international slave trade and African nation state
Writing Requirements
1 page (excluding reference page)
Minimum of 2 sources cited
APA format for in-text citations and list of references
.
InstructionsFollow paper format and Chicago Style to complete t.docxmaoanderton
Instructions:
Follow paper format and Chicago Style to complete this analytical written assignment on the Holocaust Museum(Houston).
Also, attach museum ticket with your final submission(not needed if you attended my only tour).
Paper will need to be formatted with the following information:
Student Name
Date of Museum Attendance
Name of Museum: Holocaust Museum(Houston)
Year Founded:
Physical Address:
5401 Caroline St, Houston, TX 77004
Museum Layout:
In two paragraphs, describe the 1st floor exhibitions. This includes the permanent and featured exhibitions.
Artifacts:
In two paragraphs, describe the Holocaust artifacts on exhibition. This includes personal belongings, clothing, furniture and transportation objects.
Photos, Maps and Films:
In two paragraphs, describe the photos, maps and films that depict the Holocaust.
.
InstructionsFind a NEWS article that addresses a recent t.docxmaoanderton
Instructions:
Find a
NEWS
article that addresses a recent technological development or the impact of a technological innovation on society. For example, there are many news articles about the impact of cell phone use on human cognition, social media on self-esteem or elections, gene editing, renewable energy, etc. (A news article is an article from a media source like a newspaper or magazine such as the New York Times, FOX, The Washington Post, VICE, etc. that
addresses a current event
. It does not include sources like Wikipedia, eHow, dictionaries, academic journals, or other information websites.)
Write a minimum 300 word essay that answers the following questions:
Based on the article you chose, how is the technological innovation described?
According to the article, what is the impact of the technological innovation on human society and culture? How is this similar to previous technological innovations discussed in the book?
How do you imagine the technology discussed will develop in the future, i.e. what do think the long-term impact will be?
Guidelines
Your essay should:
be a total of
300 words or more
.
The 300 word limit DOES NOT include the questions, names, titles, and references.
It also does not include meaningless filler statements
have
factual information from the textbook and/or appropriate articles and websites
.
be original work
and will be checked for plagiarism.
.
InstructionsFind a NEWS article that addresses a current .docxmaoanderton
Instructions:
Find a
NEWS
article that addresses a current social problem facing your community (local, national, or global) that you are concerned about. (A news article is an article from a media source like a newspaper or magazine such as the New York Times, FOX, The Washington Post, VICE, etc. that
addresses a current event
. It does not include sources like Wikipedia, eHow, dictionaries, academic journals, or other information websites.)
Write a minimum 300 word essay that answers the following questions:
Based on the article you chose, what is the social problem and who does it impact?
How can the social sciences be used to research the issue? Name specific methods and disciplines from Chapter 1.
What are some solutions you can think of to address the issue?
Guidelines:
Your essay should:
be a total of
300 words or more
.
The 300 word limit DOES NOT include the questions, names, titles, and references.
It also does not include meaningless filler statements
have
factual information from the textbook and/or appropriate articles and websites
.
be original work
and will be checked for plagiarism.
You will receive a zero if substantial portions of your work are taken from other sources without proper citation
have
references and citations
for your sources, including the textbook
Cite your sources in-text and provide references for each sources according to the
APA Style Guide
. FYI web addresses or links are not full references!
.
InstructionsFinancial challenges associated with changes.docxmaoanderton
Instructions
Financial challenges associated with changes to how healthcare organizations are reimbursed for healthcare services, the cost of implementing new technology and professionals to comply with federal requirements for electronic health records, and the increasing numbers of individuals who cannot pay for their healthcare represent only one issue for healthcare executives in the healthcare delivery system. But it has significant consequences for the viability and solvency of healthcare organizations. Healthcare executives don’t have a crystal ball; however, they do engage in forecasting the future based on what is currently known and examination of trends (Lee, 2015). To do this type of forecasting, healthcare executives are demonstrating techniques found in anticipatory management. According to their seminal research, Ashley and Morrison (1997) reported there are severe consequences for not anticipating future trends in a rapidly changing and complex society. The anticipatory management process they describe begins with scanning the environment to identify issues; creating issues briefs to inform stakeholders; prioritizing issues; assembling the team of experts; creating, implementing, and evaluating action plans and outcomes; and adjusting the course when necessary.
Last week, you compared healthcare delivery and costs in the United States with those in developed countries. This week, you will focus U.S. healthcare executives and how they prioritize the challenges confronting them to minimize the impact to their organizations.
As you prepare your assignment, consider these questions:
What challenges you have experienced in the healthcare workplace or when you have accessed your own healthcare provider?
Have you observed changes to how your personal health information is gathered and documented?
What technology is now being used which may be new to your workplace?
Were you required to take additional training in your current healthcare position due to the implementation of new technology?
Have you experienced a shortage of healthcare personnel in your workplace or at your healthcare provider’s office?
What effect have these situations had on you as the employee and patient?
After your examination of current literature on the trends, issues, and challenges for healthcare executives and their organization's review Ashley and Morrison’s seminal article (1997) on anticipatory management and utilize the sample chart shown for this assignment.
You may recreate this four-column table in a Word document and insert your issues/trends, identify which organizational area is/will be impacted by each issue/trend, and provide your rationale for the priority level you assigned each issue/trend. Be sure to use a title page for this assignment and a reference page in APA format. You will add rows to your tabl.
InstructionsExplain the role of the U.S. Office of Personnel.docxmaoanderton
Instructions
Explain the role of the U.S. Office of Personnel Management and its impact on public administration.
Write a two-page paper (maximum) that explains the role of the
U.S. Office of Personnel Management (Links to an external site.)
and its impact on public administration.
Be certain to include the website of this and any other organizations used to access the information by creating a References page as a document.
Follow APA style format.
Include in-text reference citation and a References page in APA format.
.
Instructions
Evaluate: Personality Tests
Evaluation Title: Personality Assessments
Select
two
of the personality assessments from the
Personality Tests
list below. Compare the two personality assessments and respond to the following questions:
Describe the history of each test.
Who developed it and why?
Where would it be administered? (as part of job interview, in a psychiatric setting, to determine a field of study, to set up a good dating match)
What is your opinion of each test? Be sure to include evidence to support your opinion.
What are the pros and cons or strengths and weaknesses of each test?
Personality Tests
The Rorschach Inkblot Test
The Thematic Apperception Test (TAT)
Rotter’s Internal Locus of Control Test
The NEO-PI Test
The MMPI-2 Test
The Myers-Briggs Type Indicator (MBTI)
Your assignment should be typed into a Word or other word processing document, formatted in APA style.
Please include 2 to 3 credible resources as evidence to support your comparisons.
The assignments must include:
Running head
A title page with Assignment name
Your name
Professor’s name
Course
.
InstructionsEach of your responses will be graded not only for .docxmaoanderton
Instructions:
Each of your responses will be graded not only for its mastery of content, but also upon its efficacy as an academic essay. As such, it is expected that each response include an introduction with a thesis statement, body paragraphs which build upon each other, and a conclusion. Additionally, it is imperative that you use precise information when supporting your claims – remember to always cite your sources. Finally, proofread and edit your responses to ensure that your writing is clear, concise, and fully answers the prompt. Please do not plagiarize from the web. We check and if we do discover plagiarism we will immediately report it.
For writing assistance, you may want to contact Learning Support Services (located in the Academic Resource Center).
Formatting Papers:
400 words minimum (2 page maximum) response
per prompt
(1200 word minimum in total for all three responses)
Number your essays so that we understand which prompt (1, 2, 3, 4, 5, 6) you are answering
List all citations on a separate page, keeping the works cited page specific to and directly after each prompt question response (3 separate works cited pages)
Helvetica or Times New Roman, 12 point
Double spaced
1 inch margin on all sides (No header with name, title etc)
Saved as .pdf
Please
choose three
of these six questions to answer. EACH answer must be at least four paragraphs (400 words) but no longer than two pages. Each page should be double spaced, Times, 12pt.
What does “What you do to the land you do to your body” mean and where did it come from? (Some independent research might be necessary here.) Discuss three artists whose artwork directly addresses the concepts in this statement. In your answer be sure to describe at least one artwork by each artist and clearly state how the artworks relate to the statement.
Pick one environmental artist (eco-artist) that has been part of the modules so far. Do some outside research on them and explore their website and artworks. Choose one of their artworks to discuss, paying careful attention to choose one that has not mentioned so far in the readings/interviews/modules. Clearly state what materials and methods they use to make their artwork. Describe what influenced the artwork. Explain how this work can be or is considered environmental art? Use Linda Weintraub's readings to help you to define environmental art (eco-art) and defend your arguments as to how the work can be considered environmental art. Also look at other writings and articles to help understand and explain the context in which the artist makes their work.
How have different artists used walking to activate connections to land/landscape and how can artists represent an environmental issue through walking? Please name at least 2 specific artists we have discussed in class and cite examples of their walking pieces. Describe how these artists use embodiment in their work and are they effective in terms of heightening awareness.
InstructionsEffective communication skills can prevent many si.docxmaoanderton
Instructions
Effective communication skills can prevent many situations from escalating to a physical altercation. Officers revert to their training when involved in situations. For this assignment, prepare a PowerPoint training presentation for officers on how to communicate with hostile citizens. Include recommended techniques in verbal and nonverbal communications, along with how technology can play a role. Be sure to explore any legal and ethical considerations the officers must remember and do when dealing with hostile individuals.
Incorporate appropriate animations, transitions, and graphics as well as speaker notes for each slide. The speaker notes may be comprised of brief paragraphs or bulleted lists and should cite material appropriately. Add audio to each slide using the
Media
section of the
Insert
tab in the top menu bar for each slide.
Support your presentation with at least three scholarly resources
.
In addition to these specified resources, other appropriate scholarly resources may be included.
Length: 10-12 slides (with a separate reference slide)
Notes Length: 200-350 words for
each slide
.
InstructionsEcologyTo complete this assignment, complete the.docxmaoanderton
Instructions
Ecology
To complete this assignment, complete the steps below.
Download the Unit V Assignment Worksheet.
Save the document to your computer using your name and student ID in the file name.
Follow the directions to review and research the website.
After selecting and studying your species, answer the questions in the “What Information Did You Find?” section.
Once you have completed the worksheet, upload it to Blackboard for grading (make sure your name and student ID are provided).
.
InstructionsDevelop an iconographic essay. Select a work fro.docxmaoanderton
Instructions
Develop an iconographic essay. Select a work from this module to write the essay on. Utilize the objectives and above information to develop the statement. The essay must include a thesis statement/introduction, supporting body, and conclusion. The conclusion should provide a synthesis of the statements and thesis into a final idea about what the audience should remember and take away from the assignment.
List the objects and subjects included in the painting
Provide an iconographic definition (ala dictionary or glossary for each item)
Identify the narrative source for each item (artist invention, poem, narrative, biblical, greco-roman, other presence, real life historical or cultural artifact as symbol, other artworks and ideas as symbols, etc.) (
ex. Alexander the Great as a symbol; American Flag as a symbol; Greek mythology as symbols; The hammer and sickle in Russia, the american eagle, a soldier, etc.)
Is there more than one context for the iconographic or symbolic representation of the idea? How many contexts or roles is each symbolic object fulfilling in presenting, adding, or relaying meaning about the subject; (current age vs. past age; multiple metaphors; multiple layers of ideas etc.)
Symbols and Icons in different contexts - define how the symbols and subjects make one idea serve another idea (A Greek god is rebranded and used in Rome. What does this act mean for Rome to use a Greek Religious concept)
What do the symbols mean in the age, or multiple ages, and how are we supposed to connect to them in the context of the work? - ex. How are greco-roman subject and symbols used and perceived in a Renaissance age? Why would someone in the Renaissance care about Ancient Greco-Roman gods and subjects, what’s in it for a Renaissance Italian or Renaissance Italy for that matter?
Analysis through Iconology
This kind of analysis usually is most useful for narrative works and art before the Modern period. Non-objective art or art with arbitrary subjects (such as DADA) don't work as well with this kind of analysis because narratives and conventional symbols are not a part of these works. Here you will look for a particular element that occurs in the object (an object, action, gesture, pose) and explain either:
when that same element occurs in other objects through history and how this object’s representation of it is unique, or
what that element means generally in art or to art historians—in other words, the traditional association an art historian might make between that depiction and some other thing.
The following video provides an example of Iconological analysis. The video speaks to the meaning of the gestures, iconography, meaning of certain types of depiction, and other narrative imagery and symbolism related to those narrative elements. https://youtu.be/rKhfFBbVtFg
If you are confused, read Erwin Panofsky’s essays on iconology and iconography, in which he defines these terms more extensively. Be w.
InstructionsDEFINITION a brief definition of the key term fo.docxmaoanderton
Instructions:
DEFINITION:
a brief definition of the key term followed by the APA reference for the term; this does not count in the word requirement.
SUMMARY:
Summarize the article in your own words-this should be in the 150-200-word range. Be sure to note the article's author, note their credentials and why we should put any weight behind his/her opinions, research or findings regarding the key term.
DISCUSSION:
Using 300-350 words, write a brief discussion, in your own words of how the article relates to the selected weekly reading assignment Key Term. A discussion is not rehashing what was already stated in the article, but the opportunity for you to add value by sharing your experiences, thoughts and opinions. This is the most important part of the assignment.
REFERENCES:
All references must be listed at the bottom of the submission--in APA format.
.
InstructionsCreate a PowerPoint presentation of 15 slides (not c.docxmaoanderton
Instructions
Create a PowerPoint presentation of 15 slides (not counting title and reference slides) that provides an overview of the three major environmental, health, and safety (EHS) disciplines. Include each of the following elements:
summary of the responsibilities for the discipline,
evaluation of types of hazards addressed by the discipline,
description of how industrial hygiene practices relate to safety and health programs,
description of how industrial hygiene practices relate to environmental programs,
evaluation of types of control methods commonly used by the discipline,
interactions with the other two disciplines, and
major organizations associated with the discipline.
Construct your presentation using a serif type font such as Times New Roman. A serif type font is easier to read than a non-serif type font. For ease of reading, do not use a font smaller than 28 points.
.
Instructions
Cookie Creations (Continued)
Part I
Natalie is struggling to keep up with the recording of her accounting transactions. She is spending a lot of time marketing and selling mixers and giving her cookie classes. Her friend John is an accounting student who runs his own accounting service. He has asked Natalie if she would like to have him do her accounting.
John and Natalie meet and discuss her business. John suggests that he do the tasks listed below for Natalie.
Hold cash until there is enough to be deposited. (He would keep the cash locked up in his vehicle). He would also take all of the deposits to the bank at least twice a month.
Write and sign all of the checks.
Record all of the deposits in the accounting records.
Record all of the checks in the accounting records.
Prepare the monthly bank reconciliation.
Transfer all of Natalie’s manual accounting records to his computer accounting program. (John would maintain all of the accounting information that he keeps for his clients on his laptop computer.)
Prepare monthly financial statements for Natalie to review.
Write himself a check every month for the work he has done for Natalie.
For Part I of the assignment, identify the weaknesses in internal control that you see in the system that John is recommending. Can you suggest any improvements if Natalie hires John to do the accounting?
Part I should be a minimum of two pages in length. Please use APA format. While there are no required resources, please be sure that any sources used have proper citations.
Part II
Natalie decides that she cannot afford to hire John to do her accounting. One way that she can ensure that her cash account does not have any errors and is accurate and up-to-date is to prepare a bank reconciliation at the end of each month. Natalie would like you to help her. She asks you to prepare a bank reconciliation for June 2020 using the information below.
Additionally, take the following information into account.
On June 30th, there were two outstanding checks: #595 for $238 and #604 for $297.
Premier Bank made a posting error to the bank statement: Check #603 was issued for $425, not $452.
The deposit made on June 20 was for $125, which Natalie received for teaching a class. Natalie made an error in recording this transaction.
The electronic funds transfer (EFT) was for Natalie’s cell phone use. Remember that she uses this phone only for business.
The NSF check was from Ron Black. Natalie received this check for teaching a class to Ron’s children. Natalie contacted Ron, and he assured her that she will receive a check in the mail for the outstanding amount of the invoice and the NSF bank charge.
For Part II of the assignment, complete the tasks below.
Prepare Cookie Creations’ bank reconciliation for June 30.
Prepare any necessary adjusting entries at June 30.
If a balance sheet is prepared for Cookie Creations at June 30, what balance will be reported as cash in the Current Asse.
InstructionsCommunities do not exist in a bubble. Often changes .docxmaoanderton
Instructions
Communities do not exist in a bubble. Often changes made in the larger society, driven by technology, have an unexpected effect on local communities. Consider the effects of the advancements in transportation technologies on communities. Routes of transportation have evolved from water to train to the road and then to air. Each of these advancements led to job displacement and changes in travel routes. In the United States, prior to the mid-1800s, the communities that thrived had water access and ports where the exchange of goods and services occurred. With the building of the transcontinental railway and the growth of transportation by rail, the communities that thrived had train depots. With the building of major highways in the 1900s, access to those roads became critical to survival. With each advancement, local communities were impacted, such that many communities that grew around train depots became ghost towns full of poverty, homelessness, and despair once train travel was no longer the primary means of human transportation.
In this assignment, you are asked to create a presentation on one of the following topics:
Green Energy
Globalization
Communication Technology
Remote Elementary Education
Remote High School Education
Remote Work
You can create your presentation in your choice of presentation media. For example, you could choose to create a PowerPoint presentation, a video, or use Prezi. (refer to the Unit 1 assignment) If you choose to use video, you are required to supply a script as well as the URL of the video.
In your presentation, you must address the following:
Describe the specific technological development and its association with your chosen topic.
Explain why you chose that topic and the technological advancement associated with it.
Discuss which demographic (income, age, sexual preference, ethnicity) and/or geographic feature (urban, suburban, rural) might be most affected by the changes. Support your opinion with three (3) external references.
Explore the societal impacts (good and bad) associated with the technology. include a discussion for each of the following:
Economic impacts (unemployment, loss of revenue, poverty), include one (1) external reference
Health impacts (including mental health), include one (1) external reference
Privacy concerns, include one (1) external reference
Community life, include one (1) external reference
Be sure to use appropriate sources for the external references required for this assignment.
.
InstructionsChoose only ONE of the following options and wri.docxmaoanderton
Instructions
Choose only
ONE
of the following options and write a post that agrees OR disagrees with the assertion.
Cite specific scenes and/or use specific quotes
from the novel to support your position. Your answer should be written in no fewer than
200 words
.
When you are done posting your response, reply to at least
one classmate
in no fewer than
75 words
.
Although the novel is titled
Sula
, the real protagonist is Nel because she is the one who is transformed by the end.
80% - Thoughtful original post that includes specific scenes from the novel to support your position
(at least 200 words)
.
InstructionsChoose only ONE of the following options and.docxmaoanderton
Instructions
Choose only
ONE
of the following options and write a post that agrees OR disagrees with the assertion.
Cite specific scenes and/or use specific quotes
from the novel to support your position. Your answer should be written in no fewer than
200 words
.
When you are done posting your response, reply to at least
one classmate
in no fewer than
75 words
.
Although the novel is titled
Sula
, the real protagonist is Nel because she is the one who is transformed by the end.
80% - Thoughtful original post that includes specific scenes from the novel to support your position
(at least 200 words)
.
InstructionsBeginning in the 1770s, an Age of Revolution swep.docxmaoanderton
This document provides instructions for a student to write a 5-7 paragraph essay analyzing the outcomes and impacts of one of three suggested revolutions: the French Revolution, Haitian Revolution, or American Revolution. Students are asked to provide background on the revolution they choose, key events and turning points, and consider how the revolution impacted different groups of people in varying ways. They are to cite evidence from suggested sources using APA style citations and references.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
LAND USE LAND COVER AND NDVI OF MIRZAPUR DISTRICT, UPRAHUL
This Dissertation explores the particular circumstances of Mirzapur, a region located in the
core of India. Mirzapur, with its varied terrains and abundant biodiversity, offers an optimal
environment for investigating the changes in vegetation cover dynamics. Our study utilizes
advanced technologies such as GIS (Geographic Information Systems) and Remote sensing to
analyze the transformations that have taken place over the course of a decade.
The complex relationship between human activities and the environment has been the focus
of extensive research and worry. As the global community grapples with swift urbanization,
population expansion, and economic progress, the effects on natural ecosystems are becoming
more evident. A crucial element of this impact is the alteration of vegetation cover, which plays a
significant role in maintaining the ecological equilibrium of our planet.Land serves as the foundation for all human activities and provides the necessary materials for
these activities. As the most crucial natural resource, its utilization by humans results in different
'Land uses,' which are determined by both human activities and the physical characteristics of the
land.
The utilization of land is impacted by human needs and environmental factors. In countries
like India, rapid population growth and the emphasis on extensive resource exploitation can lead
to significant land degradation, adversely affecting the region's land cover.
Therefore, human intervention has significantly influenced land use patterns over many
centuries, evolving its structure over time and space. In the present era, these changes have
accelerated due to factors such as agriculture and urbanization. Information regarding land use and
cover is essential for various planning and management tasks related to the Earth's surface,
providing crucial environmental data for scientific, resource management, policy purposes, and
diverse human activities.
Accurate understanding of land use and cover is imperative for the development planning
of any area. Consequently, a wide range of professionals, including earth system scientists, land
and water managers, and urban planners, are interested in obtaining data on land use and cover
changes, conversion trends, and other related patterns. The spatial dimensions of land use and
cover support policymakers and scientists in making well-informed decisions, as alterations in
these patterns indicate shifts in economic and social conditions. Monitoring such changes with the
help of Advanced technologies like Remote Sensing and Geographic Information Systems is
crucial for coordinated efforts across different administrative levels. Advanced technologies like
Remote Sensing and Geographic Information Systems
9
Changes in vegetation cover refer to variations in the distribution, composition, and overall
structure of plant communities across different temporal and spatial scales. These changes can
occur natural.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
Leveraging Generative AI to Drive Nonprofit InnovationTechSoup
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Reimagining Your Library Space: How to Increase the Vibes in Your Library No ...Diana Rendina
Librarians are leading the way in creating future-ready citizens – now we need to update our spaces to match. In this session, attendees will get inspiration for transforming their library spaces. You’ll learn how to survey students and patrons, create a focus group, and use design thinking to brainstorm ideas for your space. We’ll discuss budget friendly ways to change your space as well as how to find funding. No matter where you’re at, you’ll find ideas for reimagining your space in this session.
This document provides an overview of wound healing, its functions, stages, mechanisms, factors affecting it, and complications.
A wound is a break in the integrity of the skin or tissues, which may be associated with disruption of the structure and function.
Healing is the body’s response to injury in an attempt to restore normal structure and functions.
Healing can occur in two ways: Regeneration and Repair
There are 4 phases of wound healing: hemostasis, inflammation, proliferation, and remodeling. This document also describes the mechanism of wound healing. Factors that affect healing include infection, uncontrolled diabetes, poor nutrition, age, anemia, the presence of foreign bodies, etc.
Complications of wound healing like infection, hyperpigmentation of scar, contractures, and keloid formation.
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
-------------------------------------------------------------------------------
Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
ISO/IEC 42001 Artificial Intelligence Management System - EN | PECB
General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
Article: https://pecb.com/article
-------------------------------------------------------------------------------
For more information about PECB:
Website: https://pecb.com/
LinkedIn: https://www.linkedin.com/company/pecb/
Facebook: https://www.facebook.com/PECBInternational/
Slideshare: http://www.slideshare.net/PECBCERTIFICATION
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
Single Nutrient ReportProfile InfoPersonal Onax Garci.docx
1. Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Trans Fat (Gram)
0 25 50 75 100Fat-T (g)ItemAmount
hamburger, Whopper (USDA: Burger
King)
1.00 ea 1.47 33 %
2. fried chicken breast, mild (Popeyes)1.00 ea 1.00 22 %
butter, salted, light (USDA)1.00 Tbs 0.23 5 %
butter, salted, light (USDA)1.00 Tbs 0.23 5 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.20 4 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 0.10 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 0.10 2 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 0.07 2 %
french fries (USDA: Burger King)1.00 med 0.05 1 %
salad dressing, italian (USDA)1.00 Tbs 0.01 0 %
9. calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
sandwich, crispy chicken (Wendy's)1.00 ea 0.00 0 %
soda, Coke (Coca-Cola)1.00 can 0.00 0 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.00 0 %
ice cream, soft serve, french vanilla
(USDA)
10. 0.50 cup 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
crackers, saltine, unsalted tops
(USDA)
5.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
11. (Taco Del Mar)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA:8.00 fl-oz 0.00 0 %
Nestle)
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
4.48 100%gTotal
7/23/17 2:55 PM Page 5 of 5
12. Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Saturated Fat (Gram)
0 25 50 75 100Fat-S (g)ItemAmount
pizza, pepperoni, 10", gluten free
(Pizza Hut)
1.00 whole 25.00 15 %
hamburger, Whopper (USDA: Burger
King)
1.00 ea 12.36 8 %
13. fried chicken breast, mild (Popeyes)1.00 ea 11.00 7 %
Snaking Hillshire1.00 svg 9.00 5 %
fried chicken thigh, mild (Popeyes)1.00 ea 8.00 5 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 6.43 4 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 6.43 4 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 6.43 4 %
calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 5.21 3 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 4.86 3 %
butter, salted, light (USDA)1.00 Tbs 4.80 3 %
butter, salted, light (USDA)1.00 Tbs 4.80 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
14. 1.00 ea 4.50 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 4.50 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 4.50 3 %
Turkey Burger (only, no bunds)1.00 indv 4.00 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 3.25 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 3.25 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 3.06 2 %
milk, 2%, with vitamins A & D1.00 cup 3.06 2 %
(USDA)
milk, 2%, with vitamins A & D (USDA)1.00 cup 3.06 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 3.06 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 3.06 2 %
15. milk, 2%, with vitamins A & D (USDA)1.00 cup 3.06 2 %
sandwich, crispy chicken (Wendy's)1.00 ea 3.00 2 %
french fries (USDA: Burger King)1.00 med 2.50 2 %
mashed potatoes, with gravy
(Popeyes)
1.00 reg 2.00 1 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.99 1 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.99 1 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.86 1 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.86 1 %
chicken breast, stewed, skinless
(USDA)
100. g 0.85 1 %
17. kidney beans, red, dry (USDA)0.25 cup 0.07 0 %
plantain, cuban style, baked, sliced
(Aramark)
0.50 cup 0.07 0 %
rice, white, cooked, long grain,
enriched (USDA)
0.50 cup 0.06 0 %
tomatoes, fresh, year round average,
sliced (USDA)
0.50 cup 0.02 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.01 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.01 0 %
lemonade, pink, prepared from8.00 fl-oz 0.01 0 %
concentrate (USDA)
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.01 0 %
18. coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
juice, orange, original, low pulp,
22. sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
164.70 100%gTotal
7/23/17 2:55 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
23. Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Protein (Gram)
0 25 50 75 100Prot (g)ItemAmount
pizza, pepperoni, 10", gluten free
(Pizza Hut)
1.00 whole 50.00 9 %
fried chicken breast, mild (Popeyes)1.00 ea 35.00 7 %
hamburger, Whopper (USDA: Burger
King)
1.00 ea 31.25 6 %
chicken breast, stewed, skinless
(USDA)
100. g 28.97 5 %
24. chicken breast, stewed, skinless
(USDA)
100. g 28.97 5 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 27.62 5 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 26.67 5 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 26.67 5 %
Turkey Burger (only, no bunds)1.00 indv 25.00 5 %
Snaking Hillshire1.00 svg 16.00 3 %
calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 15.88 3 %
sandwich, crispy chicken (Wendy's)1.00 ea 15.00 3 %
fried chicken thigh, mild (Popeyes)1.00 ea 14.00 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 14.00 3 %
25. taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 14.00 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 14.00 3 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 11.19 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 11.19 2 %
kidney beans, red, dry (USDA)0.25 cup 10.36 2 %
soup, classic chicken noodle,1.00 cup 8.28 2 %
Chunky, canned (USDA: Campbell's)
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 8.28 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
26. milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 8.05 1 %
french fries (USDA: Burger King)1.00 med 3.77 1 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.52 1 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.52 1 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.52 1 %
bread, whole wheat (USDA)1.00 slice 3.48 1 %
bread, whole wheat (USDA)1.00 slice 3.48 1 %
bread, whole wheat (USDA)1.00 slice 3.48 1 %
bread, whole wheat (USDA)1.00 slice 3.48 1 %
mashed potatoes, with gravy
(Popeyes)
29. coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.28 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.12 0 %
lemonade, pink, prepared from
33. water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
537.26 100%gTotal
7/23/17 3:01 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
34. Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Cholesterol (Milligram)
0 25 50 75 100Chol (mgItemAmount
pizza, pepperoni, 10", gluten free
(Pizza Hut)
1.00 whole 166.67 10 %
Turkey Burger (only, no bunds)1.00 indv 115.00 7 %
fried chicken breast, mild (Popeyes)1.00 ea 110.00 6 %
hamburger, Whopper (USDA: Burger
King)
1.00 ea 87.30 5 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 79.00 5 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 78.26 5 %
35. ice cream, soft serve, french vanilla
(USDA)
0.50 cup 78.26 5 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 78.26 5 %
chicken breast, stewed, skinless
(USDA)
100. g 77.00 4 %
chicken breast, stewed, skinless
(USDA)
100. g 77.00 4 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 73.10 4 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 73.10 4 %
Snaking Hillshire1.00 svg 60.00 3 %
fried chicken thigh, mild (Popeyes)1.00 ea 50.00 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
36. 1.00 ea 40.00 2 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 40.00 2 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 40.00 2 %
sandwich, crispy chicken (Wendy's)1.00 ea 35.00 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 34.00 2 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 34.00 2 %
calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 31.03 2 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 22.42 1 %
37. pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 22.42 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 22.42 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 19.52 1 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 19.44 1 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 19.44 1 %
butter, salted, light (USDA)1.00 Tbs 14.84 1 %
butter, salted, light (USDA)1.00 Tbs 14.84 1 %
mashed potatoes, with gravy
44. water, Poland Spring (USDA:8.00 fl-oz 0.00 0 %
Nestle)
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
1,714.92 100%mgTotal
7/23/17 2:57 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
45. BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Poly Fat (Gram)
0 25 50 75 100Fat-P (g)ItemAmount
hamburger, Whopper (USDA: Burger
King)
1.00 ea 9.86 17 %
sandwich, crispy chicken (Wendy's)1.00 ea 9.00 16 %
french fries (USDA: Burger King)1.00 med 6.95 12 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 6.87 12 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 6.87 12 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 2.12 4 %
pancakes, plain, prepared from
recipe, 4" (USDA)
46. 1.00 ea 1.68 3 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 1.68 3 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 1.68 3 %
salad dressing, italian (USDA)1.00 Tbs 1.57 3 %
avocado, fresh, sliced (USDA)0.25 cup 0.66 1 %
chicken breast, stewed, skinless
(USDA)
100. g 0.66 1 %
chicken breast, stewed, skinless
(USDA)
100. g 0.66 1 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.66 1 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.66 1 %
47. bread, whole wheat (USDA)1.00 slice 0.44 1 %
bread, whole wheat (USDA)1.00 slice 0.44 1 %
bread, whole wheat (USDA)1.00 slice 0.44 1 %
bread, whole wheat (USDA)1.00 slice 0.44 1 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.38 1 %
ice cream, soft serve, french0.50 cup 0.38 1 %
vanilla (USDA)
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.38 1 %
butter, salted, light (USDA)1.00 Tbs 0.28 0 %
butter, salted, light (USDA)1.00 Tbs 0.28 0 %
kidney beans, red, dry (USDA)0.25 cup 0.26 0 %
crackers, saltine, unsalted tops
(USDA)
5.00 ea 0.25 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
48. milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.17 0 %
tomatoes, fresh, year round average,
sliced (USDA)
0.50 cup 0.07 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.07 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.07 0 %
rice, white, cooked, long grain,
enriched (USDA)
0.50 cup 0.06 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.03 0 %
lemonade, pink, prepared from
concentrate (USDA)
49. 8.00 fl-oz 0.03 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
54. water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA:8.00 fl-oz 0.00 0 %
Nestle)
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
55. 1.00 cup 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
56.91 100%gTotal
7/23/17 2:57 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
56. on how they contribute to the total for one nutrient.
Omega-6 (Gram)
0 25 50 75 100Omega6 (g)ItemAmount
french fries (USDA: Burger King)1.00 med 6.61 19 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 6.28 18 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 6.28 18 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 1.94 6 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 1.49 4 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 1.49 4 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 1.49 4 %
58. ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.23 1 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.23 1 %
crackers, saltine, unsalted tops
(USDA)
5.00 ea 0.23 1 %
hamburger, Whopper (USDA: Burger
King)
1.00 ea 0.22 1 %
butter, salted, light (USDA)1.00 Tbs 0.17 0 %
butter, salted, light (USDA)1.00 Tbs 0.17 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.15 0 %
59. kidney beans, red, dry (USDA)0.25 cup 0.10 0 %
tomatoes, fresh, year round average,
sliced (USDA)
0.50 cup 0.07 0 %
rice, white, cooked, long grain,
enriched (USDA)
0.50 cup 0.04 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.02 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.02 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.02 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.02 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
60. coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
Turkey Burger (only, no bunds)1.00 indv 0.00 0 %
juice, orange, original, low pulp,
premium (Minute Maid)
65. 1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA:8.00 fl-oz 0.00 0 %
Nestle)
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
66. 1.00 cup 0.00 0 %
34.02 100%gTotal
7/23/17 2:59 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Omega-3 (Gram)
0 25 50 75 100Omega3 (g)ItemAmount
67. hamburger, Whopper (USDA: Burger
King)
1.00 ea 0.80 18 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 0.55 12 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 0.55 12 %
french fries (USDA: Burger King)1.00 med 0.33 7 %
salad dressing, italian (USDA)1.00 Tbs 0.21 5 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.19 4 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.19 4 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.19 4 %
kidney beans, red, dry (USDA)0.25 cup 0.16 4 %
ice cream, soft serve, french vanilla
(USDA)
68. 0.50 cup 0.15 3 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.15 3 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 0.15 3 %
butter, salted, light (USDA)1.00 Tbs 0.11 2 %
butter, salted, light (USDA)1.00 Tbs 0.11 2 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 0.09 2 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.06 1 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 0.06 1 %
chicken breast, stewed, skinless
(USDA)
100. g 0.05 1 %
69. chicken breast, stewed, skinless
(USDA)
100. g 0.05 1 %
lettuce, romaine, fresh, shredded1.00 cup 0.05 1 %
(USDA)
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.05 1 %
avocado, fresh, sliced (USDA)0.25 cup 0.04 1 %
bread, whole wheat (USDA)1.00 slice 0.03 1 %
bread, whole wheat (USDA)1.00 slice 0.03 1 %
bread, whole wheat (USDA)1.00 slice 0.03 1 %
bread, whole wheat (USDA)1.00 slice 0.03 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
rice, white, cooked, long grain,
enriched (USDA)
0.50 cup 0.01 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
70. milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 0.01 0 %
crackers, saltine, unsalted tops
(USDA)
5.00 ea 0.01 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.01 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.01 0 %
tomatoes, fresh, year round average,
sliced (USDA)
0.50 cup 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
74. water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
juice, orange, original, low pulp,
premium (Minute Maid)
8.00 fl-oz 0.00 0 %
calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
75. sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
sandwich, crispy chicken (Wendy's)1.00 ea 0.00 0 %
soda, Coke (Coca-Cola)1.00 can 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
76. taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
4.51 100%gTotal
7/23/17 2:58 PM Page 5 of 5
77. MyFoodList Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The MyFoodList Report shows the foods you have entered and
their calories.
CalsAmount Item
Day 1
2cup1.0 coffee, brewed, with tap water (USDA)
122cup1.0 milk, 2%, with vitamins A & D (USDA)
16tsp1.0 sugar, white, granulated (USDA)
16tsp1.0 sugar, white, granulated (USDA)
16tsp1.0 sugar, white, granulated (USDA)
84. Day 7
2cup1.0 coffee, brewed, with tap water (USDA)
122cup1.0 milk, 2%, with vitamins A & D (USDA)
16tsp1.0 sugar, white, granulated (USDA)
16tsp1.0 sugar, white, granulated (USDA)
16tsp1.0 sugar, white, granulated (USDA)
65ea5.0 crackers, saltine, unsalted tops (USDA)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
220ea1.0 taco, chicken, with hard corn shell (Taco Del Mar)
220ea1.0 taco, chicken, with hard corn shell (Taco Del Mar)
220ea1.0 taco, chicken, with hard corn shell (Taco Del Mar)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
0fl-oz8.0 water, Poland Spring (USDA: Nestle)
85. 114cup1.0 soup, classic chicken noodle, Chunky, canned
(USDA:
114cup1.0 soup, classic chicken noodle, Chunky, canned
(USDA:
1127Day Total
11095Total
93Item Average
Day Average 1585
7/23/17 3:08 PM Page 4 of 4
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
86. BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Mono Fat (Gram)
0 25 50 75 100Fat-M (g)ItemAmount
hamburger, Whopper (USDA: Burger
King)
1.00 ea 13.63 19 %
pork chop, center loin, pan fried, with
bone (USDA)
100. g 5.47 8 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 4.17 6 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 4.17 6 %
sandwich, crispy chicken (Wendy's)1.00 ea 4.00 6 %
french fries (USDA: Burger King)1.00 med 3.82 5 %
avocado, fresh, sliced (USDA)0.25 cup 3.57 5 %
87. ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.00 4 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.00 4 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 3.00 4 %
butter, salted, light (USDA)1.00 Tbs 2.22 3 %
butter, salted, light (USDA)1.00 Tbs 2.22 3 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 1.36 2 %
chicken breast, roasted, skinless
(USDA)
1.00 ea 1.06 2 %
chicken breast, roasted, skinless1.00 ea 1.06 2 %
88. (USDA)
chicken breast, stewed, skinless
(USDA)
100. g 1.02 1 %
chicken breast, stewed, skinless
(USDA)
100. g 1.02 1 %
crackers, saltine, unsalted tops
(USDA)
5.00 ea 0.96 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.94 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.94 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 0.94 1 %
salad dressing, italian (USDA)1.00 Tbs 0.82 1 %
89. bread, whole wheat (USDA)1.00 slice 0.17 0 %
bread, whole wheat (USDA)1.00 slice 0.17 0 %
bread, whole wheat (USDA)1.00 slice 0.17 0 %
bread, whole wheat (USDA)1.00 slice 0.17 0 %
rice, white, cooked, long grain,
enriched (USDA)
0.50 cup 0.06 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.03 0 %
kidney beans, red, dry (USDA)0.25 cup 0.03 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.03 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.03 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.03 0 %
coffee, brewed, with tap water
(USDA)
90. 1.00 cup 0.03 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.03 0 %
tomatoes, fresh, year round average,
sliced (USDA)
0.50 cup 0.02 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.01 0 %
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.01 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.00 0 %
lemonade, pink, prepared from
concentrate (USDA)
8.00 fl-oz 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
sugar, white, granulated (USDA)1.00 tsp 0.00 0 %
95. water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
water, Poland Spring (USDA: Nestle)8.00 fl-oz 0.00 0 %
soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
96. soup, classic chicken noodle, Chunky,
canned (USDA: Campbell's)
1.00 cup 0.00 0 %
70.18 100%gTotal
7/23/17 2:57 PM Page 5 of 5
Single Nutrient Report
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The Single Nutrient Report shows a sorted list of foods based
on how they contribute to the total for one nutrient.
Fat (Gram)
97. 0 25 50 75 100Fat (g)ItemAmount
pizza, pepperoni, 10", gluten free
(Pizza Hut)
1.00 whole 66.67 15 %
hamburger, Whopper (USDA: Burger
King)
1.00 ea 37.36 9 %
fried chicken breast, mild (Popeyes)1.00 ea 27.00 6 %
Snaking Hillshire1.00 svg 22.00 5 %
fried chicken thigh, mild (Popeyes)1.00 ea 21.00 5 %
sandwich, crispy chicken (Wendy's)1.00 ea 17.00 4 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 15.33 4 %
chicken nuggets, 5 piece (USDA:
Wendy's)
5.00 pce 15.33 4 %
Turkey Burger (only, no bunds)1.00 indv 15.00 3 %
french fries (USDA: Burger King)1.00 med 14.60 3 %
pork chop, center loin, pan fried, with
bone (USDA)
98. 100. g 13.31 3 %
calzone, meat lover's, mini (Aramark
Campus)
1.00 ea 12.18 3 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 11.18 3 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 11.18 3 %
ice cream, soft serve, french vanilla
(USDA)
0.50 cup 11.18 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 11.00 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 11.00 3 %
taco, chicken, with hard corn shell
(Taco Del Mar)
1.00 ea 11.00 3 %
99. butter, salted, light (USDA)1.00 Tbs 7.71 2 %
butter, salted, light (USDA)1.00 Tbs 7.71 2 %
avocado, fresh, sliced (USDA)0.25 cup 5.35 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
milk, 2%, with vitamins A & D (USDA)1.00 cup 4.83 1 %
mashed potatoes, with gravy
(Popeyes)
1.00 reg 4.00 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 3.68 1 %
pancakes, plain, prepared from
recipe, 4" (USDA)
1.00 ea 3.68 1 %
pancakes, plain, prepared from
102. 0.50 cup 0.18 0 %
lettuce, romaine, fresh, shredded1.00 cup 0.14 0 %
(USDA)
lettuce, romaine, fresh, shredded
(USDA)
1.00 cup 0.14 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.04 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.04 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.04 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.04 0 %
coffee, brewed, with tap water
(USDA)
1.00 cup 0.04 0 %
107. 7/23/17 2:54 PM Page 5 of 5
Actual Intakes -vs- Recommended Intakes
Profile Info
Personal: Onax Garcia #2 Male 47 yrs 5 ft 9 in 216
lb
Day(s): Day 1 (Breakfast, Dinner, Snack), Day 2 (Breakfast,
Lunch, Dinner, Snack), Day 3 (Breakfast, Lunch,
Dinner, Snack), Day 4 (Lunch, Dinner, Snack), Day 5
(Breakfast, Lunch), Day 6 (Breakfast, Lunch, Dinner,
Snack), Day 7 (Breakfast, Lunch, Dinner, Snack)
Activity Level: Low Active Strive for an Active activity level.
Weight Change: Lose 1 lb per week Best not to exceed 2 lbs per
week.
BMI: 31.9 Normal is 18.5 to 25. Clinically Obese is 30 or
higher.
The actual intakes -vs- recommended intakes report displays the
amount of nutrients consumed as they
compare to your dietary intake recommendations.
Nutrient Actual Rec. Percent
Basic Components
Calories 1,585. 2,431.3 65 %
Calories from Fat 562.82 680.78 83 % 20-35% of Calories
(adults 19+ yrs)*
Calories from SatFat 211.76 218.82 97 % Less than 10% of
108. Calories+
Protein (g) 76.75 78.38 98 % 10-35% of Calories (adults 19+
yrs)*~
Carbohydrates (g) 182.98 334.31 55 % 45-65% of Calories
(adults 19+ yrs)*
Total Sugars (g) 87.69
Added Sugar (g)++ 38.48 Less than 10% of Calories+
Dietary Fiber (g) 8.99 34.04 26 %
Soluble Fiber (g) 0.64
InSoluble Fiber (g) 1.58
Fat (g) 62.54 75.64 83 % 20-35% of Calories (adults 19+ yrs)*
Saturated Fat (g) 23.53 24.31 97 % Less than 10% of Calories+
Trans Fat (g) 0.64 Minimize+
Mono Fat (g) 10.03 27.02 37 %
Poly Fat (g) 8.13 24.31 33 %
Cholesterol (mg) 244.99 300.00 82 % Limit+
Water (g) 1,727. 3,700.0 47 %
Vitamins
Vitamin A - RAE (mcg) 271.00 900.00 30 %
Beta-carotene (mcg) 924.67
Vitamin B1 - Thiamin (mg) 0.63 1.20 52 %
Vitamin B2 - Riboflavin 0.93 1.30 71 %
Vitamin B3 - Niacin (mg) 13.20 16.00 83 %
Vitamin B6 (mg) 0.70 1.30 54 % Do not exceed 100 mg*
Vitamin B12 (mcg) 1.65 2.40 69 % Over 50 should take a
supplement or eat fortified foods*
Vitamin C (mg) 51.35 90.00 57 %
Vitamin D - mcg (mcg) 2.90 15.00 19 % 15 to no more than 100
109. mcg*
Vitamin E - a-Toco (mg) 1.69 15.00 11 %
Folate (mcg) 147.36 400.00 37 % Women of child-bearing age
should take a
supplement or fortified foods with 400 mcg*
Minerals
Calcium (mg) 567.95 1,000.0 57 % Do not exceed 2500 mg*
Iron (mg) 6.33 8.00 79 % Do not exceed 45 mg*
Magnesium (mg) 128.48 420.00 31 % Do not exceed 350 mg by
supplement*
Phosphorus (mg) 622.07 700.00 89 % Do not exceed 4000 mg*
Potassium (mg) 1,449. 4,700.0 31 % At least 4700 mg per day*
Selenium (mcg) 49.49
Sodium (mg) 2,418. 2,300.0 105 % Less than 2300 mg per day*
- less than 1500 mg for some
people+
Zinc (mg) 4.43 11.00 40 % Do not exceed 40 mg*
Other
Omega-3 (g) 0.64
Omega-6 (g) 4.86
Alcohol (g) 0.00 Do not exceed 2 standard drinks for men and 1
standard
drink for women+
Caffeine (mg) 90.90 Up to 400 mg (three to five 8-oz cups of
coffee per day)+
110. ~ Protein recommendations have not been adjusted to take into
account endurance/strength athletes who fall
into the active and very active categories, but do take into
account pregnancy and lactation.
++The nutrient content of the items in the MDA food database
depend on manufacturers' reporting accurate
information. Since many do not have data yet on added sugars,
this number may not be an accurate reflection
of added sugar intake.
* Dietary Reference Intakes
+ 2015 Dietary Guidelines for Americans
7/23/17 2:47 PM Page 2 of 2
Food Record Analysis 2 Instructions
Fat and Protein Analysis
Brief Description
You will evaluate the adequacy, deficiency, and health benefits
of your fat and protein content based on the “My Food List”
Report and “Actual Intake vs. Recommended Intake” Report in
MyDietAnalysis.
Details
· Select each of the following items from the drop down menu.
You will need to select each item separately and show a
different report for each nutrient. You may also print the
reports.
· Fat
· Saturated Fat
· Trans-Fat
· Monounsaturated Fat
· Polyunsaturated Fat
· Cholesterol
111. · Omega-3
· Omega-6
· Protein
In addition, analyze the Actual Intakes vs. Recommended
Intakes Report. For this assignment, you will be analyzing a
total of 10 reports.
Examine the fat and protein content from the reports. Compare
your actual intake to the recommended intake. Compare your
findings with the recommendations in your textbook. Note areas
in which your fat and protein consumption is adequate and
deficient. Explain how the foods you consume are contributing
positively or negatively to your diet and health, using at least 2
specific examples. Make suggestions for how to improve your
fat and protein consumption by providing at least 7 specific
examples.
General broad answers do not earn as many points as specific
examples. Multiple, specific, and applicable examples help
demonstrate your mastery of the material and your
understanding of how to manipulate a diet. Review the grading
rubric before writing the analysis so you know how points are
earned for this assignment. The analysis must be no more than
11/2 pages, and it must be double-spaced. All citations must be
in current AMA format.
Page 2 of 1