SMART Goal Final Presentation

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Victoria Saunders created SMART goals to achieve a 3.5 GPA and eat a healthier diet this semester. She chose a 3.5 GPA to be proud of her senior year grades and a healthier diet to prevent heart problems in her family. To accomplish this, she attended all classes, studied hard, and wrote grocery lists before shopping to only buy healthy items. While she struggled with self-control and budget, her grades improved from B's and she believes she has eaten healthier overall.

Self Improvement Business

SMART Goal Victoria Saunders Well Choices Healthy Active Life Jose Gonazlez

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Running Head: Dietary Behavior Plan Dietary Behavior Plan Koroki Jan 28, 2018 62/100 It is very vital to have a good nutrition since I maintain good health since it helps me maintain a healthy weight. Observing good diet has a lot of benefits to me ranging from reducing risks of high blood pressure, chronic diseases such as diabetes, some cancers, heart diseases, stroke among others. This is why it’s prudent to observe my daily choices of food since it will ultimately have a significant difference in my health. In this case, I have decided to observe my diet by daily consumption of the salmon. The latter is peach/ pink fatty fish which has flaky consistency. This type of fish has unsaturated fats and vital protein. It contains low mercury and it is recommended to eat salmon 14 times in our week, roughly twice in a day. The fish also contain omega 3 (CDC, 2017). I work very hard to very to ensure that I eat salmon fish a minimum of 10 times a week even though is below the recommended intake level and I am planning to have this increase to 14 times a week. I have also had the opportunity to work in my mom’s hotel called the Kempinski which is a four-star hotel. Therefore, I ensure I eat it in every meal to compensate the times I am in school and rarely had it twice a day (Sprague, 2015). Recommended intake level of what exactly? Need to be specific. In many instances, I live with my mom who is a nutritionist and always emphasizes on a healthy diet. She has helped me with a great deal to observe my diet and assists me to be conscious of my food intake decision. Actually, she is against the consumption of high level of calories which she always tells me is the highest leading source of obesity. (Need to find a reference for this and cite it). The latter leads to chances of having cardiovascular. The latter is attributed to 25% of total death in America. Obesity also leads to one having low esteems and also leads to emotional disorder according to psychologists (Mozaffarian, 2015). I am 24 years of age and this is the age that one needs a lot of food consumption since he or she is highly active (need to cite this). I do a lot of work such as school work and, I used to have a part-time job. This calls me to eat well-balanced food to maintain my food health which will help me carry all dozens of activities. At this age too, one is vulnerable to being overweight or being an obesity since approximately 40% of adults and children are affected by the problem of obesity or overweight (need to cite this). I also ensure that I do not have a lot of calories consumption which I ensure it stands at an average of 1620 and an upper limit of 1800 in a four day (need to cite this). This has helped me maintain good weight which is at between 160 and 196lbls based on my height which is 6’0’’. Thus, has helped me observe a good life. During the daytime, I take my lunch in a hotel or in the school cafeteria and in this case, I don’t have an opportunity t ...

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Nutrition Project South Texas College General Biology 1408V Professor Teter By: The reason for choosing the Nutrition Project was because I have become overweight in the last couple of years and it seems to be affecting my Health. For the most part many of us know that in our Hispanic culture males tend to have complications in the following areas Diabetes, Heart disease, and High Cholesterol, with this project I plan on focusing on a healthy life style with the help of exercise and tracking what I consume. To kick start my way and get my motivation going I watched a movie called Fat, Sick, and nearly Dead by Joe Cross. In 2011 Joe released his documentary about his personal transformation from a life of overindulgence and illness to a happy, healthy, vital state of being, all through the consumption of fruits and vegetables. When I saw how he could reboot his life through plant-based diet I too wanted to try it and follow what he had set off throughout millions of others around the world. Although, I had questions about how a plant could possible provide you with all the nutrition and protein needed to survive I decided to take it to the test. (Well I am taking a biology class right?) If you have not seen this movie I recommend it for you. During the weeks I was not juicing I ate a normal 3 meals a day, with 2 snacks routine. To get a better understanding of what I was doing I used the Healthy Body Calculation cite which was able to provide me with correct information and a guide to what I needed in order to loose my weight. According to it as per my age 35, male, height 5’6, weight 228lbs I am consider overweight. The proper healthy body weight range is: 114 to 154lbs. As per my BMI 36.9 I am consider to be Obese Class II and am at risk of chronic disease, which included: type 2 diabetes, cardiovascular disease, high blood pressure, stroke and cancer. My BMI should be between 18.5-25 to be considered free from any healthy problems. After obtaining the information on my BMI I developed a chart: Date Weight Body Fat % Lean Weight Body Fat BMI 2/10/14 228 46.41% 122.51 106.09 36.8 3/9/14 215 41.88 % 125.36 90.24 34.7 4/11/14 216 43.50% 122.04 93.96 34.9 With this chart you have a better understanding on how my BMI changes with my weight as the time goes by. As far as my Nutrition Facts the calories, proteins, fat and carbohydrate that are customized for my body are 1200 calories per day. Which of course, I know that I consume more than that in one-day. At the beginning of the semester we were asked to gather information on ourselves in regards to our weight, measurement, food intake, and of course what fitness program we were planning on using. The table below provides you with detailed measurements of my mid-section, and upper torso area. I have provided you with three different time frames so that you can see the transformation from the beginning to the end. Date: Weight Waist Hip Chest Shoulders.

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