Overview:

Protein plays a key role in your bodys function and recovery, but how much do you actually need, and are you getting it from the right sources? In this assignment, you will evaluate one day from your food log to identify protein intake, calculate your needs based on body weight and activity level, and reflect on your patterns. You will also add three new slides to your Nutrition Portfolio, summarizing your findings and proposing potential improvements.

Instructions:

Add to your Nutrition Portfolio by addressing the following:

Slide 7: Identify All Protein Sources For a Day in Your Food Log

• Identify all protein sources (animal and plant) and estimate the amount of protein in each food.
• Create a chart or visual showing the protein sources from that day.

Slide 8: Calculating Intake and Needs

• Calculate your total protein intake for the day from your log.
• Compare your intake to your recommended intake.
• Basic Protein Intake Requirement Formula: Protein (grams/day) = Body weight (kg) x protein factor (g/kg)
• Step-by-Step:
• Convert weight to kilograms (kg): Weight (kg) =
• Choose your protein factor (based on activity):
• Sedentary Adult: 0.8 g/kg
• Recreational Exerciser (light activity): 1.0 1.2 g/kg
• Moderate Exercise (3 5 days/week): 1.2 1.4 g/kg
• Endurance Athlete: 1.4 1.6 g/kg
• Strength Athlete or Intense Training: 1.6 2.0 g/kg
• Older Adults (>65 years old): 1.0 1.2 g/kg
• Pregnant Individuals: 1.1 1.5 g/kg

Slide 9: Reflect (400500 words)

• Are you getting enough protein?
• Are you spreading protein evenly across meals?
• Do you get enough variety?
• What could you add, reduce, or substitute?

rewrite it. The evaluation of food products using descriptive sensory terminology revealed clear differences in texture, flavor intensity, and aroma among the samples. One notable finding was that products with lower moisture content, such as crackers or dry baked items, were consistently described as crisp and brittle. This result is consistent with food science principles, as reduced water activity increases structural rigidity and promotes fracture rather than deformation during biting. In contrast, products with higher moisture levels were perceived as softer or more cohesive due to plasticization of starch and protein structures by water.

Another observation was the variation in aroma and flavor intensity among samples that appeared visually similar. This difference can be explained by the presence of volatile flavor compounds that are released during chewing and warming in the mouth. According to sensory science literature, aroma perception contributes significantly to overall flavor, even when visual characteristics remain unchanged. These findings were consistent with expectations outlined in the introduction, which emphasized that sensory perception depends on multiple physical and chemical properties rather than appearance alone.

Color differences observed in some products may also be attributed to non-enzymatic browning reactions such as the Maillard reaction or caramelization during processing. These reactions occur when reducing sugars interact with amino acids under heat, producing brown pigments and complex flavor compounds. Products exposed to higher processing temperatures or longer heating times therefore exhibited darker color and more pronounced flavor characteristics.

The information gained from this experiment has important applications in food science and product development. For example, manufacturers can adjust moisture content, processing time, or ingredient composition to achieve desired texture and sensory qualities in products such as baked goods or snack foods. From a practical standpoint, understanding sensory attributes also supports quality control, ensuring product consistency and consumer acceptance. In nutrition and food safety contexts, sensory evaluation can help identify spoilage or quality deterioration, such as off-odors or texture changes caused by microbial growth or moisture migration.

Last week you learned about how to manage weight. Sometimes people use intense diets including “Fad” or sometimes extreme diets. You will choose a fad diet, research information on it, write a minimum 2 page, double-spaced paper (with references), and a cover sheet. Remember to use the skills you learned when finding reputable sources of information. The following are some diet you can consider: Atkins diet Paleo diet Ketogenic diet Cabbage Soup diet The Zone diet The Dukan diet The 5:2 diet South Beach diet Low Fat Ornish diet LEARN diet Blood Type diet Vegan diet, and the Vegetarian diet Or any other one you can think of In your paper, answer these questions: 1) Who came up with the diet? What are their credentials? Are they qualified to give diet advice? 2) What is the diet? Explain it in detail: what is increased, decreased, timing, foods included, food excluded, etc 3) What is the purpose of the diet? Who do you think is the target audience? 4) Does the diet seem to work? Why or why not? 5) Is this diet sustainable (meaning: are individuals able to keep it up long term?) Why or why not? 6) Do you see any problems with following this diet long term? Any deficiencies that could happen or excesses? 7) For what patient population would this diet be contraindicated? 8) What are your final conclusions or views on this fad diet?

attaching the instructions and details below

I am including some articles here that may be helpful to you when creating your social media video. You are welcome to find additional sources on your own.

Introduction includes a brief explanation of the SSB policy. Student establishes credibility to speak about the topic as an expert and clearly states their policy position.

Student provides evidence supporting their argument for or against the policy. Policy position and supporting evidence are consistently for or against policy.

Student summarizes the policy and briefly reviews the main points of the supporting evidence for or against the policy. Student restates their position as for or against the policy.

Video submitted is no longer than 1 minute in length. All words spoken are clear and understandable. All written words are easy to read and remain on screen long enough for viewer to read without pausing. Video is creative and organized well so viewer can follow easily.

Student submits a Canvas studio embedded video on time and includes the bibliography as a pdf or word doc file in the comments.

Bibliography contains a minimum of 3 empirical articles that are referenced in APA format and include a brief explanation for how each article was useful in supporting the policy position.

Vitamins and Advertisers Claims

Using a magazine, newspaper, or reputable internet site, find at least three vitamin advertisements. Discuss advertisers’ claims to determine whether they are valid based on what you have learned. Evaluate the content of advertisements in terms of honesty, safety, truth in advertising, and cost.

Discussion responses should be on topic and original and should contribute to the quality of the discussion by making frequent informed references to lesson materials and Seminars. Initial discussion responses should be around 150 words. Responses to your classmates or instructor should be around 75 words.

Make two or more responses to classmates that are thoughtful and advance the discussion. Responses should be formatted using APA style guidelines.

AMA citations intext superscripts

Scenario:

Cheryl is a Black Hispanic female patient who is 15 years old and obese. Her BMI is 43, which places her in the Obesity grade 3 classification. She has been overweight most of her childhood, with recent weight gains of 30 pounds in the past 2 years since starting her menstrual cycle. She is not diabetic, but her HbA1C has been increasing over the past two years and now puts her in the pre-diabetic classification. Her lipid panel is normal. Her blood pressure is slightly elevated at 140/85. She has been depressed since gaining weight and has been teased at school, and can’t find trendy clothes to fit her like her friends. Her physician has prescribed a GLP1 RA medication to start injections once a week. Her mother has questions about using the medication and wants your opinion during your nutrition consultation.

Based on the article above and video answer the following questions.

1) How would you explain to the patient and her mother how the GLP1 medication works (in your own words).

2) Based on the research article, explain what possible effects Cheryl might experience according to her medical scenario.

3) List 5 questions that you would ask Cheryl and the rationale for asking. Be specific, and you cannot say obtain a diet recall.

The purpose of this assignment is to practice delivering respectful, science-based answers to consumer questions concerning emerging trends in nutrition.

Evaluate research and apply evidence-based guidelines, systematic reviews and scientific literature in nutrition and dietetics practice.

Justify programs, products, services and care using appropriate evidence or data.

Demonstrate effective communication and documentation skills for clinical and client services in a variety of formats and settings, which include telehealth and other information technologies and

digital media.

Design, implement and evaluate presentations to a target audience.

Develop nutrition education materials that are culturally and age appropriate and designed for the literacy level of the audience.

Develop and deliver products, programs or services that promote consumer health, wellness and lifestyle management.

Deliver respectful, science-based answers to client/patient questions concerning emerging trends.

Apply current nutrition informatics to develop, store, retrieve and disseminate information and data.

The purpose of this assignment is to practice translating scientific, evidence-based information into a nutrition article intended for the general public. This assignment will require a different type of writing

than has been used for most of the other written assignments, as many consumers may not understand jargon typically used in medical or scientific literature. Write the article as if it would be going in a

newsletter or magazine and written at the 8th grade reading level.

Include in text citations and references (APA) format.