Assignment 1 (Sections A & B): Section A of this assignment will help you learn to critically analyze the multitude of nutrition information found in the media to determine what has merit and w

Assignment 1 (Sections A & B):

Section A of this assignment will help you learn to critically analyze the multitude of nutrition information found in the media to determine what has merit and what is nutritional quackery. Section B will also help you learn how to assess your diet compared to Canada’s Food Guide.

You will be submitting both a Microsoft Word document and a Microsoft Excel document, as well as a copy of article from Section A into the assignment 1 submission folder on the Moodle. You are only allowed one drop box submission, so ensure that all files are attached before you click on the submit button.

Marks for Assignment 1 = 42 marks

Directions:

Include the following with your assignment:

Title Page: Include a title page with your name, student number, course name and section, instructor’s name and date. [1 mark]

Reference list:  include the items referenced in your assignment in APA format (as a minimum, everyone should have the article, the textbook (or course notes), and the Canada’s Food Guide website listed). [1 mark]

A. Analyzing Dietary/Nutritional Claims

You will be given a link to an article via email. You will critique this article only. If you critique an article that was not sent to you via email, it will be concluded that you have copied the assignment from someone. In such a case, a disciplinary action may be taken against you. Please email your instructor if you have not received an article link by Feb 3, @ 2 PM.

A copy of the online article must be submitted with your assignment (include a screen shot of the article, a picture of the article or copy and paste the article into a Microsoft Word document. A weblink to the article does not count) [1 mark].

Write a critique (in point form) about this article. Include the following information:

  1. a.Describe the dietary or nutritional claim made in your article [1 mark].
  2. b.Discuss whether or not this article has the characteristics of valid nutrition information or whether it has the characteristics of nutrition quackery with direct links to your course readings and provide specific examples of each characteristic from your article [6 marks – 1 mark per characteristic with example from your article].  (e.g. “The claim in the article is ‘too good to be true’: the article promises weight loss while you eat chocolate cake everyday”).Consult your course notes for Unit 1 and the corresponding chapter in your textbook, specifically:
  • Consumer Corner: Reading Nutrition News with an Educated Eye
  • Controversy Unit 1:  Sorting the Imposters from the Real Nutrition Experts

– Figure: Earmarks of Nutrition Quackery

– Table: Is this Site Reliable?

  1. Clearly state your conclusion (i.e. is your article an example of valid nutrition information or does it have the characteristics of nutrition quackery?) [1 mark].

Format and Style

Critique Formatting: approximately one-page double spaced (2 pages maximum, not counting reference list), and in point form (i.e. you do not need to write full sentences).  The critique will be marked for spelling, grammar, and clarity (i.e. marks will be deducted for spelling errors, incorrect grammar, etc.). [1 mark]

B. Using Canada’s Food Guide to Evaluate your Diet

Note: Please keep an electronic copy of Section B of this assignment as you will need to use this information with Assignment 2.

  1. a) Record your food and beverage intake for 2 days (record 1 weekday and 1 weekend day). Present the information in Microsoft Excel. Create a new sheet for each day and provide a Total Row (with formulas) for each of the three food groups, as well as Other. [11 marks]

Document the following information:

  • when you ate (the date and time),
  • where you ate (the location),
  • what you ate and drank (include as much detail as possible),
  • how much you ate (be as specific with the amount of food as possible and record all food amounts as cups),
  • how you ate (e.g. slow, fast, distracted, with others, etc.)
  • why you ate (e.g. hungry, food was offered, went out with friends, etc.). Read through the “Be Mindful of Your Eating Habits” section on the Canada Food Guide website for more information: https://food-guide.canada.ca/en/healthy-eating-recommendations/be-mindful-of-your-eating-habits/
  • classify which food group the foods you ate/drank was part of (Vegetables & Fruits, Whole Grain Foods or Protein Foods, or if it did not fit into a food group, classify in the “Other” column. Water, plain coffee, and plain tea should be classified in the “Water, plain coffee, tea” column).

Notes:

  • Estimate the amounts of foods consumed very carefully (weigh or measure foods if possible). Use cups as the measurement for all foods (1 cup = 250 mL, ½ cup = 125 mL, 1 tsp = 5 mL = 1/48 cup, 1 Tbsp = 15 mL = 1/16 cup) and be consistent throughout the assignment.
  • The following video discusses how you can use your hand to estimate the amount of food consumed: http://www.unlockfood.ca/en/Videos/Food-Portions-Toolkit/Video-Size-up-your-food-portions.aspx
  • Specify brand names, preparation/cooking methods, etc. Include as much detail as possible for the foods / beverages that you consumed (you will need this detail for Assignment 2).
  • For beverages, include water consumption for assessment of your fluid intake
  • This allows you to install Word, Excel, PowerPoint, Outlook, OneNote, Publisher and Access. The plan gives you 1TB of OneDrive storage. You may otherwise use open source google sheets.
  • Additional supports for how to create tables in Excel and how to create a Total Row can be found at: https://support.office.com/en-us/article/Video-Create-and-format-tables-bf0ce08b-d012-42ec-8ecf-a2259c9faf3f?ui=en-US&rs=en-US&ad=US. See specifically: Add a Total row to a table
  • There is an example of what your excel workbook should look like on UM Learn.
  1. b) Within your Excel spreadsheet, create a Totals sheet to evaluate the adequacy of your diet according to the recommendations from Canada’s Food Guide.  Present your information in a Table [2 marks] and then use this information to create a 2-D Pie Chart in Excel [2 marks]. Copy your Total Row number from each of the two days for each food group into your Totals sheet. Compute an Average formula [=AVERAGE(B2:C2)] to determine the average intake each day. Generate a 2-D Pie Chart using the data from columns A and D.
  2. a) State whether your plate met the proportions recommended on the Eat Well Plate for Vegetables and Fruits, Whole Grain Foods and Protein Foods. Use 5% as the acceptable variance from the recommendation (so if your Vegetable & Fruit intake is 45%, Whole Grain Foods is 28% and Protein Foods intake is 27%, for example, then the recommendations are met since no group is off by more than 5%).  For each food group, list two specific changes that you could make to so that the proportions would better match those on the Eat Well Plate. If you already met the proportions for all of the food groups, list two food choices from each food group that you ate that allowed you to meet the proportions recommended on the Eat Well Plate. [4.5 marks]

Food Group

Proportions met?

Recommended Changes

Vegetables and Fruits

Whole Grain Foods

Protein Foods

  1. For each of the food groups, choose 1 specific recommendation that Canada’s Food Guide (CFG) makes regarding that food group and then discuss one change that you could make to your diet to meet this recommendation in the future. [4.5 marks] Note: you can find the recommendations for the specific food groups in the CFG links in the course notes.

Food Group

One CFG Recommendation

Recommended Change

Vegetables and Fruits

Whole Grain Foods

Protein Foods

  1. a) Choose one of the Mindful Eating practices from your 2-day food record (when you ate, where you ate, what you ate/drank, how you ate, or why you ate) and discuss how you feel it impacted your food intake for the 2 days that you recorded. [2 marks] Note: you can find the information about Mindful Eating practices in the CFG links in the course notes.
  2. b) Compare your dietary intake on the weekday and weekend day that you recorded. Did your diet vary between these two days? Discuss why your diet was different on the weekday compared to the weekend day. [2 marks]

Section B Formatting: Up to two marks will be deducted for incorrect formatting in the Excel spreadsheet or for missing Excel formulas that are outline in the assignment guidelines. See the Sample Excel File on UM Learn for examples of the needed formulas. [2 marks]

link for assignment  : https://www.heart.org/en/news/2020/03/05/olive-oil-may-lower-heart-disease-risk

Assignment 1 (Sections A & B): Section A of this assignment will help you learn to critically analyze the multitude of nutrition information found in the media to determine what has merit and w
Dhawandeep Dhiman 007900107 Nutrition for health and changing lifestyle HNSC1210 Dr Snehil Dua Saturday 24 October , 2020 ASSIGNMENT 1 (SECTION A): The article claims that avocados tend to have an essentially positive effect on human heart. Having avocados in the diet help reducing bad cholesterol levels and as a result lowering the risk of heart disease. The article provides an evidence to support its claim through a study conducted on 45 overweigh adults. Consumer corner clearly states – “Science works by the accumulation of evidence and by consensus. Do not take actions based on the findings of single study.” The evidence in the article is a single study consisting of a very small sample size (45) and is being conducted in a monotonous manner generalizing the findings of obese adults to all population groups. Motive: Personal gain The study in the article is supported by the Hass Avocado Board. Hass Avocado Board is commercial organization seeking interest in the popularity of avocados. As a commercial board seeking profits, the study might indicate a bias. Generalized findings to all population groups- The diets tested are on adults aged 21- 70, healthy and obese. The studies are generalized over the population that lie outside this age group It is also generalized over the people who do not have the Body Mass Index as Healthy and obese. Generalised findings weaken the aspects of research and prove the study against valid nutritional informational aspects. Reliability of website- The article was last updated on January 7,2015 which is more than 5 years from today. The site is not reliable as the articles has not been updated timely. Inadequate Credentials : The research is done by people with inadequate credentials “Penny M. Kris-Etherton, Distinguished Professor of Nutrition.” The term distinguished professor in Nutrition in itself does not apply that the the person is a nutritional expert. “ Li Wang, a doctoral student”doctoral student but no information in the specialization and “Jennifer A. Fleming, instructor and clinical research coordinator, both in nutritional sciences, Penn State” Still does not tell about the educational qualifications to prove the person to be nutritional expert “ Peter L. Bordi, associate professor of hospitality management and director of the Center for Food Innovation, Penn State “ Hospitality management has no relation with the nutrition so, it counts for the invalid credentials and his organization cannot be proved legitimate for the research “Penn State; and Alison M. Hill, lecturer in nutrition, University of South Australia.” Again the educational qualifications are not provided accurately. Biased Research The study seems more bias because, Hass avocados are compared to the Florida avocados. The research is supported by Hass Avocado board which seeks interest in the increased popularity of Hass Avocado in the United States. So, the study is e more biased against other types of avocados. Authority not cited: Studies are not referenced and it is impossible to check if the research was conducted scientifically. Three different diets, all designed to lower cholesterol: a lower-fat diet, consisting of 24 percent fat, and two moderate fat diets, with 34 percent fat. The moderate fat diets were nearly identical, however one diet incorporated one There are not many details about the diets to make a clear interpretation of the study. The diets are no explained properly. Moreover, only three types of diets are generalised over the entire population which weakens the approach of a scientific research. The statement “I think using it as a condiment is a great way to incorporate avocados into meals — for instance, putting a slice or two on a sandwich or using chopped avocado in a salad or to season vegetables.” The statement represents presence of anecdotal information and groundless claims and are not been proved C I believe that the article is composition of nutritional quackery , the site is unreliable and biased based on the facts mentioned above. Assignment 1 (Sections B): Day 1 Day 2 a) State whether your plate met the proportions recommended on the Eat Well Plate for Vegetables and Fruits, Whole Grain Foods and Protein Foods. Use 5% as the acceptable variance from the recommendation (so if your Vegetable & Fruit intake is 45%, Whole Grain Foods is 28% and Protein Foods intake is 27%, for example, then the recommendations are met since no group is off by more than 5%). For each food group, list two changes that you could make to this meal so that the proportions would better match those on the Eat Well Plate. If your meal already met the proportions for all of the food groups, list two food choices for each food group that allowed you to meet the proportions recommended on the Eat Well Plate. [4.5 marks] Food Group Proportions met? Food choices Vegetables and Fruits No Cucumbers, raw carrots, apple, banana, French beans, Broccoli Whole Grain Foods Yes Whole wheat bread, Whole wheat chapatti, stuffed whole grain bread, Whole grain rice Protein Foods Yes Yogurt 2%MF, milk 2% MF, Chicken breasts boiled, Red kidney beans, Boiled eggs For each of the food groups, choose 1 specific recommendation that Canada’s Food Guide (CFG) makes regarding that food group and then discuss one change that you could make to your diet to meet this recommendation in the future. [4.5 marks] Food Group One CFG Recommendation Recommended Change Vegetables and Fruits Use the food labels to help compare canned vegetables and fruits. The % daily value helps to see if a food has a little or a lot of a nutrient. Choose canned vegetables with little to no added sodium. I never looked for the food labels before buying any canned vegetables and fruits I need to look at the daily value of nutrients on the food label. Especially the trans and saturated fat content, also the sodium and sugar content in order to keep myself healthy I really never looked at the sodium content. I will take care about the sodium content Whole Grain Foods Choose foods that have little to no added sodium, sugars or saturated fat. Start your day with a bowl of oatmeal, whole grain cereal or whole grain toast. I will minimize the use of margarine (saturated fat) for cooking breakfast (omelettes and breads) I would like to start my day with oatmeal and whole grain cereals so that I get done with my breakfast quickly and take sufficient amount of whole grain t Protein Foods Use low sodium canned beans, peas and lentils, or rinse and drain them to reduce the amount of sodium Eat meat prepared with little or no added sodium or saturated fat I generally don’t wash the beans , I would make sure to wash and rinse them properly to reduce amount of sodium. I will ensure to eat meat that is very low in sodium and saturated fat a) Choose one of the following Mindful Eating practices from your 2-day food record (when you ate, where you ate, what you ate/drank, how you ate, or why you ate) and discuss how you feel it impacted your food intake for the 2 days that you recorded. [2 marks] Answer) I really like eating Stuffed bread with boiled potatoes and broccoli along with some orange juice. Stuffed bread has a lot of Whole grain fiber in it, boiled potatoes are rich in starch and broccoli in itself is a healthy vegetable. It really impacts my food intake . I eat it in a relaxed way , free of distraction and also cook it by my own. I felt motivated and energetic, it motivated me to follow healthy diet and eating my food in a proper way b) Compare your dietary intake on the weekday and weekend day that you recorded. Did your diet vary between these two days? Discuss why your diet was different on the weekday compared to the weekend day. [2 marks] Answer) I really eat different on weekdays and weekends. On weekdays I usually eat in a rush and distracted but on weekends I eat in a relaxed way . I prefer eating outside and at my friends houses on weekends because that’s a good time to go out of my home , relax and spend some time with my friends. I prefer eating more fruits and vegetables on weekdays to keep me fresh and energetic while keeping balance of my whole grain and protein foods, whereas I eat more of the less healthy food on weekends , food that is less in amount of fruits and vegetables but sufficient in proteins and whole grain content. References: https://news.psu.edu/story/339842/2015/01/07/research/avocado-day-keeps-cardiologist-away Baranowski, M.HNSC 1210 A03.Nutrition for Health and Changing Lifestyles Fall/Winter 2020/2021.Retrieved on October 12,2020 from http://universityofmanitoba.desire2learn.com. Government of Canada. (2020, March 17). Canada’s Food Guide. Retrieved from http://www.food-guide.canada.ca. Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 9

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