NUTR-121 – Human Nutrition: Mastering the Science of Nutrients, Diet, and Wellness

Introduction:

NUTR-121 – Human Nutrition introduces students to the essential components of human nutrition, including the role of vitamins, minerals, proteins, fats, and carbohydrates in maintaining health. This course emphasizes the biochemical processes of metabolism and the impact of diet on overall wellness. For expert help with your nutrition assignments, visit Owlisdom’s Biology Assignment Help.

NUTR 121 Week 1 Assignment: Food Habits and Cultural Influences

Instructions for NUTR-121 Week 1 Assignment

Cultural Discussion

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Chapter 2 covers the topic of food habits in different cultures and how that has affected food customs in the United States. This discussion has 2 stages.

Stage 1: Prefer to be completed by Wednesday of week 1

Think about your current food habits as well as likes and dislikes. How has the US dietary culture affected your food habits? Then pick a cultural diet that reflects your likes and dislikes. If you were to move to this country, could you adapt to the food habits? Why or why not? 

Stage 2: Due by Friday of week 1

Please respond to two peers. Please respond only to peers who have 0 or 1 prior responses so that everyone gets to participate equally. (If this works as intended, each person should give two responses and each person should get two responses.) In your responses to peers, please give your opinion about the topic, but also ask at least one insightful question that will require your peer to respond beyond a yes/no answer. 

Introduction to NUTR-121 Nutrition_Cultural Discussion

Welcome to the discussion on food habits and cultural influences. This Owlisdom How-To guide of NUTR-121 Week 1 Assignment: Food Habits and Cultural Influences will help you navigate the assignment’s stages, offering clear steps and thoughtful insights to complete your tasks effectively.

Think about your current food habits as well as likes and dislikes. How has the US dietary culture affected your food habits? Then, pick a cultural diet that reflects your likes and dislikes. If you were to move to this country, could you adapt to the food habits? Why or why not?

Stage 1: Discussion Post (Due Wednesday, Week 1)

Step 1: Reflect on Your Current Food Habits

• Think about what you regularly eat.
• Identify your likes and dislikes in your diet.

Step 2: Choose a Cultural Diet

• Pick a cultural diet that matches your food preferences.

Example

My current food habits are a blend of convenience and health-conscious choices, primarily influenced by the diverse dietary culture of the United States. The availability of fast food has made quick meals a part of my routine, but I also incorporate fresh produce and whole grains to maintain a balanced diet. My likes include grilled vegetables, lean meats, and exotic fruits, while I tend to avoid overly processed foods and sugary drinks. The US dietary culture, with its emphasis on convenience and variety, has significantly shaped these preferences.

Reflecting on a cultural diet that aligns with my likes and dislikes, I find the Mediterranean diet particularly appealing. This diet emphasizes fresh vegetables, fruits, whole grains, lean proteins, and healthy fats, such as olive oil (Sikalidis et al., 2021). It also promotes moderation and balance, which resonates with my approach to eating. If I were to move to a Mediterranean country, I believe I could easily adapt to these food habits. The diet’s focus on fresh, whole foods matches my preference for unprocessed, nutritious meals, and the communal eating practices appeal to my social nature. The primary challenge might be adjusting to the different meal times and portion sizes, but the overall dietary principles are compatible with my existing habits. 

Moreover, the Mediterranean diet’s emphasis on physical activity and communal meals aligns well with my lifestyle. The social aspect of dining in Mediterranean cultures, where meals are often shared with family and friends, is particularly appealing and could enhance my overall eating experience (Scicluna, 2020). Additionally, the inclusion of a variety of fresh herbs and spices in Mediterranean cuisine offers a flavorful and nutritious alternative to the more processed seasonings common in the US.

In conclusion, the US dietary culture has molded my food preferences towards a mix of convenience and health. Adapting to the Mediterranean diet would be relatively seamless due to its alignment with my current likes and dislikes, making the transition more about adjusting to new eating schedules and customs rather than fundamentally changing my dietary habits.

Please respond to two peers. Please respond only to peers who have 0 or 1 prior responses so that everyone gets to participate equally. In your responses to peers, please give your opinion about the topic, but also ask at least one insightful question that will require your peer to respond beyond a yes/no answer.

Stage 2: Replies (Due Friday, Week 1)

Step 1: Select Peers to Respond To

• Choose peers with 0 or 1 prior responses to ensure equal participation.

Step 2: Craft Your Replies

• Provide your opinion on their post.
• Ask at least one insightful question that requires more than a yes/no answer.

By following these steps of NUTR-121 Week 1 Assignment: Food Habits and Cultural Influences, you will be able to create a well-rounded discussion post and engaging replies that reflect critical thinking and cultural awareness.

Reply 1

I appreciate your insights on adapting to the Japanese diet. The emphasis on fresh seafood and vegetables is intriguing. Do you think the portion sizes in Japanese meals, which tend to be smaller compared to typical American portions, would be a significant adjustment for you? How might this impact your overall satiety and energy levels throughout the day? Additionally, how do you feel about the traditional Japanese practice of eating smaller, more frequent meals throughout the day? This could be quite different from the typical three meals a day in the US, and it might require a shift in how you manage your daily nutrition and hunger.

Reply 2

Your thoughts on the Indian diet’s rich use of spices are fascinating. Indian cuisine’s emphasis on vegetarian options could positively influence your protein intake through plant-based proteins like lentils and chickpeas. Incorporating these legumes regularly could provide a healthy balance of essential nutrients. The vibrant flavors and potential health benefits of spices like turmeric and cumin could also enhance your diet. While adjusting to the level of spiciness might initially be challenging, the numerous health advantages, such as anti-inflammatory properties and improved digestion, make it worthwhile. Overall, the Indian diet offers a nutritious and flavorful way to diversify your meals and improve your overall well-being.

Closing

This How-To Guide of NUTR-121 Week 1 Assignment: Food Habits and Cultural Influences hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 3.1 Assignment on the My Fitness Pal Project.

References

Scicluna, C. (2020). The Meal Experience in Casual Dining Restaurants. 114.

Sikalidis, A. K., Kelleher, A. H., & Kristo, A. S. (2021). Mediterranean Diet. Encyclopedia, 1(2), Article 2. https://doi.org/10.3390/encyclopedia1020031

NUTR-121 Week 3.1 Assignment: My Fitness Pal Project

Instructions for NUTR-121 Week 3.1 Assignment

My Fitness Pal Project

• Due Jun 2, 2023 by 9:59 pm

• Points 50

• Submitting a text entry box or a file upload

Search for MyFitnesspal.com

Sign up or log in if you already have an account

Set up your profile, which will give you a screen called “My Goals.”

Log your food, fluid, and activity for 3 days total

If your weekends look different from your weekdays, include one weekend day in your assignment

Turn in (as screenshots):

Your goals

3 (or more) days of your food diary (including food lists, calories, carbs, fat, protein, sodium and sugar)-each day separately

Written report (2 pages) comparing personal profile and 3-day totals-include observations, personal assessment of your diet, and areas for improvement

• Points to consider:
  • How well did you meet your goals?
  • What nutrients were deficient or excessive in your diet?
  • Do you have plans for improving your diet based on this assignment?

50 points are awarded for the written portion of the assignment and 25 points for the discussion board portion.

Rubric

My Plate Project rubric

My Fitness Pal Group Discussion

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This is an opportunity to share with your group what you learned through the completion of the My Fitness Pal assignment. Share two things you learned or were surprised by and one goal you have set after analyzing your 3-day food record. Comment on two other group members' posts.

Introduction

Welcome to the My Fitness Pal Project. This Owlisdom guide will walk you through each step to complete the NUTR-121 Week 3.1 Assignment: My Fitness Pal Project, including setting up your profile, tracking your food and activity, and writing a comprehensive report.

Step 1: Account Setup

1. Search for MyFitnessPal.com

• Go to the website.

Sign Up or Log In

• Create a new account or log in if you already have one.

Set Up Your Profile

• Follow the prompts to enter your personal information and set your dietary goals.

Step 2: Logging Food and Activity

1. Log Your Food and Fluids for 3 Days

• Include detailed entries of all meals, snacks, and drinks.
• Track your food intake, including calories, carbs, fat, protein, sodium, and sugar.

Include One Weekend Day

• If your weekend eating habits differ, ensure one of the logged days is a weekend.

Your goals

3 (or more) days of your food diary (including food lists, calories, carbs, fat, protein, sodium, and sugar)-each day separately

Written report (2 pages) comparing personal profile and 3-day totals-include observations, personal assessment of your diet, and areas for improvement

Points to consider: How well did you meet your goals? What nutrients were deficient or excessive in your diet?

Step 3: Screenshots

1. Capture Your Goals

• Take a screenshot of your “My Goals” page.

Capture Food Diary for Each Day

• Take screenshots of each day’s food diary, showing detailed nutrient information.

Step 4: Written Report (2 Pages)

1. Compare Personal Profile and 3-Day Totals

• Evaluate how well you met your goals.
• Identify nutrients that were deficient or excessive.

Example

The NUTR-121 Week 3.1 Assignment: My Fitness Pal Project involves a meticulous examination of my dietary habits over three separate days, including one weekend day. This project aims to provide a comprehensive analysis of my food intake, tracking calories, macronutrients (carbohydrates, fats, proteins), sodium, and sugar. Through this analysis, I aim to assess how well I meet my nutritional goals and identify areas for improvement in my diet.

Food Diary and Nutrient Analysis

Day 1: Weekday

Food List:

• Breakfast: Oatmeal with berries and almonds
• Lunch: Grilled chicken salad with mixed greens, cherry tomatoes, and vinaigrette
• Dinner: Baked salmon with quinoa and steamed broccoli
• Snacks: Greek yogurt, apple, a handful of walnuts

Nutrient Breakdown:

• Calories: 1,800
• Carbs: 190g
• Fat: 60g
• Protein: 120g
• Sodium: 1,500mg
• Sugar: 55g

Day 2: Weekday

Food List:

• Breakfast: Smoothie with spinach, banana, protein powder, and almond milk

• Lunch: Turkey sandwich with whole-grain bread, avocado, and lettuce

• Dinner: Stir-fried tofu with vegetables and brown rice

• Snacks: Carrot sticks with hummus, orange, almonds

Nutrient Breakdown:

• Calories: 1,750

• Carbs: 180g

• Fat: 65g

• Protein: 110g

• Sodium: 1,400mg

• Sugar: 50g

Day 3: Weekend

Food List:

• Breakfast: Scrambled eggs with spinach and feta cheese, whole-grain toast

• Lunch: Grilled shrimp tacos with corn tortillas, cabbage slaw, and lime crema

• Dinner: Vegetable lasagna with mixed greens salad

• Snacks: Mixed berries, dark chocolate, pumpkin seeds

Nutrient Breakdown:

• Calories: 1,900

• Carbs: 200g

• Fat: 70g

• Protein: 130g

• Sodium: 1,600mg

• Sugar: 60g

Personal Assessment and Improvement Plans

• Reflect on your dietary habits.

• Outline specific plans for improving your diet.

Comparison and Analysis

Personal Profile

My dietary goals center on maintaining a balanced intake of macronutrients while ensuring my calorie consumption supports a healthy lifestyle. Specifically, I aim to consume approximately 1,800 calories per day, distributed evenly across carbohydrates, fats, and proteins. Additionally, I strive to minimize my intake of sugar and sodium to adhere to health recommendations.

Observations and Assessment

Goal Achievement

Overall, my dietary intake is closely aligned with my caloric goals. Over the three days, my average calorie consumption was 1,816, which is within the desired range. My protein intake consistently met my target of around 120g per day, which is crucial for muscle maintenance and overall health. It suggests that my dietary habits are generally on track, although there are areas that require fine-tuning.

Nutrient Balance

• Carbohydrates: My carbohydrate intake averaged 190g per day, slightly above my target. Carbohydrates are essential for providing energy, but it is important to monitor and possibly reduce my intake of refined carbs and sugars (Clemente-Suárez et al., 2022). This slight excess indicates a need for a more careful selection of carbohydrate sources, emphasizing whole grains and vegetables over processed foods.

• Fats: Fat consumption averaged 65g per day, which falls within the acceptable range. I have focused on incorporating healthy fats from sources such as nuts, seeds, and fish. This balance is important for supporting various bodily functions, including hormone production and cell structure.

• Proteins: My protein intake averaged 120g per day, meeting my dietary requirements for muscle repair and growth. This consistency in protein intake supports my fitness and health goals, highlighting the importance of including a variety of protein sources in my diet.

• Sodium and Sugar: My sodium intake averaged 1,500mg per day, which is below the recommended limit, indicating good control over salty foods. Excessive sugar intake can lead to various health issues, including weight gain and increased risk of chronic diseases (Ma et al., 2022). Thus, my sugar intake averaged 55g per day, which suggests a need to reduce sugary snacks and beverages. 

Do you have plans for improving your diet based on this assignment?

Areas for Improvement

Dietary Adjustments

Based on this analysis, I plan to implement the following changes to improve my diet:

• Reduce Refined Carbohydrates: I will focus on consuming whole grains and complex carbohydrates to maintain steady energy levels without causing excessive sugar spikes. This involves choosing foods like oats, brown rice, and whole-wheat products over refined options.

• Increase Vegetable Intake: I aim to incorporate more vegetables into my meals to enhance my fiber intake and ensure a greater diversity of micronutrients. Vegetables are rich in vitamins, minerals, and antioxidants, which are vital for maintaining good health.

• Monitor Sugary Snacks: To reduce my sugar intake, I will limit the consumption of sugary snacks and beverages, replacing them with healthier options like fruits and nuts. This change will help in managing my overall sugar consumption and contribute to better health outcomes.

Nutrient Optimization

To achieve a more balanced nutrient profile, I will incorporate a wider variety of protein sources, including legumes and plant-based proteins, to complement my intake of animal proteins. Additionally, increasing my consumption of leafy greens and cruciferous vegetables will help improve my fiber and micronutrient intake, contributing to my overall health and well-being.

Conclusion

The NUTR-121 Week 3.1 Assignment: My Fitness Pal Project has illuminated my food and nutrient intake. By regularly tracking my food intake and evaluating nutritional data, I found areas for improvement. Moving forward, I will focus on reducing refined carbohydrates, increasing vegetable intake, and limiting sugary snacks to optimize my diet and enhance my overall health. This assignment has underscored the importance of mindful eating and the significant impact that dietary choices have on well-being. Through these adjustments, I aim to achieve a more balanced and healthful diet, ultimately contributing to my long-term health goals.

Closing

This How-To Guide of NUTR-121 Week 3.1 Assignment: My Fitness Pal Project hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 3.2 Discussion on the My Fitness Pal Group.

References

Clemente-Suárez, V. J., Mielgo-Ayuso, J., Martín-Rodríguez, A., Ramos-Campo, D. J., Redondo-Flórez, L., & Tornero-Aguilera, J. F. (2022). The Burden of Carbohydrates in Health and Disease. Nutrients, 14(18), Article 18. https://doi.org/10.3390/nu14183809

Ma, X., Nan, F., Liang, H., Shu, P., Fan, X., Song, X., Hou, Y., & Zhang, D. (2022). Excessive intake of sugar: An accomplice of inflammation. Frontiers in Immunology, 13. https://doi.org/10.3389/fimmu.2022.988481

NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group

Instructions for NUTR-121 Week 3.2 Discussion

My Fitness Pal Group Discussion

1313 unread replies.5656 replies.

This is an opportunity to share with your group what you learned through the completion of the My Fitness Pal assignment. Share two things you learned or were surprised b,y and one goal you have set after analyzing your 3-day food record. Comment on two other group members' posts.

Introduction

This Owlisdom guide of NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group will help you share your insights and engage in meaningful discussions with your group about the My Fitness Pal assignment. Follow these steps to ensure thoughtful and comprehensive participation.

This is an opportunity to share with your group what you learned through the completion of the My Fitness Pal assignment. Share two things you learned or were surprised by, and one goal you have set after analyzing your 3-day food record.

Step 1: Reflect on Your Experience

1. Identify Two Learnings or Surprises

• Think about the insights you gained from tracking your diet for three days.
• Consider aspects of your dietary habits that were unexpected or enlightening.

Step 2: Set a Goal

1. Establish One Dietary Goal

• Based on your analysis, determine a specific goal to improve your diet.

Step 3: Write Your Discussion Post

1. Share Your Insights and Goal

• Write a concise and informative post summarising your learnings and goals.

Example

Completing the NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group was an enlightening experience that provided a deeper understanding of my dietary habits and nutritional intake. Through the meticulous tracking and analysis of my food consumption over three days, I learned several valuable lessons. Firstly, I was surprised by the amount of sugar I was consuming daily. Despite my conscious efforts to maintain a balanced diet, I discovered that my sugar intake averaged 55g per day. This was primarily due to seemingly healthy snacks and beverages that, upon closer inspection, contained higher sugar levels than I had anticipated. This realization has made me more vigilant about reading nutrition labels and being aware of hidden sugars in my diet.

Secondly, I learned about the balance of macronutrients in my diet. While my protein and fat intake were within the desired range, my carbohydrate consumption was slightly above my target, averaging 190g per day. This excess was due to refined carbohydrates, which I had not fully considered. This insight has highlighted the importance of not just the quantity but the quality of carbohydrates I consume, emphasizing the need to prioritise whole grains and complex carbs over refined ones. Following this analysis, I have set a specific goal to improve my dietary habits: to increase my vegetable intake. While my diet included some vegetables, I realized there was room for improvement in both quantity and variety. I plan to incorporate more leafy greens and cruciferous vegetables into my meals, aiming for at least two servings per meal. It will not only boost my fiber intake but also ensure a more diverse range of vitamins and minerals, contributing to overall better health. Thus, the My Fitness Pal assignment has been an eye-opener, revealing hidden aspects of my diet and guiding me towards more informed and healthier food choices. Through these adjustments, I am confident that I can achieve a more balanced and nutritious diet.

Comment on two other group members’ posts.

Step 4: Comment on Group Members’ Posts

1. Select Two Group Members

• Choose posts from two group members to comment on.

Provide Insightful Comments

• Share your thoughts on their learnings.
• Ask an insightful question to encourage further discussion.

Comment on Group Member 1

Your insights from the NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group assignment are very enlightening! It’s interesting to see that you also discovered hidden sugars in your diet. It seems to be a common issue for many of us, highlighting the importance of checking nutrition labels more carefully. Your goal to reduce sodium intake is commendable, especially considering its long-term health implications. Incorporating more fresh and unprocessed foods into your diet is a great strategy. Your plan to prepare meals at home more frequently will certainly help you control both sodium and sugar intake more effectively. Keep up the good work!

Comment on Group Member 2

I found your reflections on the NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group assignment very relatable, especially your observation about the underestimation of portion sizes. It’s a common challenge that can significantly impact our calorie and nutrient intake. Your commitment to using a food scale to measure portions more accurately is a fantastic idea that many of us could benefit from. Also, your goal to incorporate more whole foods and fewer processed snacks is crucial for improving overall nutrition. I’m sure these changes will make a noticeable difference in your health and well-being. Great job on setting practical and achievable dietary goals!

Closing

This How-To Guide of NUTR-121 Week 3.2 Discussion on the My Fitness Pal Group hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 5 Assignment on the Infant and Child Feeding Discussion.

NUTR-121 Week 5 Assignment: Infant and Child Feeding Discussion

Instructions for NUTR-121 Week 5 Assignment

Infant and child feeding discussion

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One area of infant care where parents often have questions concerns the timing of starting solid foods, and need assistance in planning their child’s intake once solids are initiated. Another area of concern for parents is the increased incidence of childhood obesity. This discussion will discuss both aspects of infant feeding.

1. Describe possible valid and invalid reasons for adding solid foods to an infant’s diet. You can include personal examples as well. 
2. Describe any tools and resources available to help parents plan and provide appropriate nutrition to aid in the prevention of childhood obesity. In your opinion, what can be done to help in the area of childhood obesity, and how can this start in the home?

The American Academy of Pediatrics has more resources for parents that may be helpful for this discussion.

http://www.healthychildren.orgLinks to an external site.Links to an external site.

Please respond to two peers. Please respond only to peers who have 0 or 1 prior responses so that everyone gets to participate equally. (If this works as intended, each person should give two responses, and each person should get two responses.) In your responses to peers, please give your opinion about the topic, but also ask at least one insightful question that will require your peer to respond beyond a yes/no answer. 

Introduction

This Owlisdom guide provides a step-by-step approach to completing the NUTR-121 Week 5 Assignment: Infant and Child Feeding Discussion. The focus will be on the timing of introducing solid foods and strategies to prevent childhood obesity. Follow these steps to ensure a comprehensive and insightful discussion.

One area of infant care where parents often have questions concerns the timing of starting solid foods, and need assistance in planning their child’s intake once solids are initiated. Another area of concern for parents is the increased incidence of childhood obesity. This discussion will discuss both aspects of infant feeding.

1. Describe possible valid and invalid reasons for adding solid foods to an infant’s diet. You can include personal examples as well. 

Step 1: Describe Reasons for Adding Solid Foods

In this section of NUTR-121 Week 5 Assignment: Infant and Child Feeding Discussion. We will describe the reasons for adding solid foods.

1. Identify Valid Reasons

• Discuss signs that indicate an infant is ready for solid foods.
• Include examples such as the ability to sit up without support and showing curiosity about food.

1. Identify Invalid Reasons

• Discuss common myths or misconceptions about starting solids too early.
• Include examples such as the belief that solids will help the baby sleep better.

Example

Introducing solid foods to an infant’s diet is a significant milestone, and parents often have questions about the appropriate timing and reasons for doing so. Introducing solids is appropriate when the baby can sit up without support, shows curiosity about food, and no longer has the tongue-thrust reflex. These signs appear around six months of age, aligning with recommendations from health organizations like the American Academy of Pediatrics (AAP). Invalid reasons for starting solids too early include the myth that food would help the baby sleep or that breast milk or formula alone is insufficient after four months (HealthyChildren.Org – From the American Academy of Pediatrics, 2024). Starting solids before an infant is developmentally ready can increase the risk of choking and may lead to poor nutritional habits later in life. 

2. Describe any tools and resources available to help parents plan and provide appropriate nutrition to aid in the prevention of childhood obesity.

Step 2: Describe Tools and Resources for Parents

In this section of NUTR-121 Week 5 Assignment: Infant and Child Feeding Discussion. We will describe tools and resources for parents.

1. List Available Resources

• Mention reliable sources such as HealthyChildren.org by the American Academy of Pediatrics.
• Discuss tools like growth charts and nutrition trackers.

1. Discuss Strategies to Prevent Childhood Obesity

• Emphasize the importance of healthy feeding practices from infancy.
• Include tips like modelling healthy eating behaviors, avoiding food as a reward, and encouraging physical activity.

Example

Various tools and resources are available to aid parents in planning appropriate nutrition and preventing childhood obesity. The AAP’s website, HealthyChildren.org, provides comprehensive guidelines on infant feeding, including signs of readiness for solids, portion sizes, and the types of foods to introduce. Additionally, tools like growth charts and nutrition trackers can help parents monitor their child’s development and nutritional intake.

In your opinion, what can be done to help in the area of childhood obesity, and how can this start in the home?

Example

In my opinion, preventing childhood obesity starts with educating parents on healthy feeding practices from infancy. Encouraging breastfeeding or formula feeding exclusively for the first six months, followed by the gradual introduction of healthy solids, sets a strong foundation. At home, parents can model healthy eating behaviors, avoid using food as a reward, and provide a variety of nutrient-dense foods. Limiting sugary snacks and drinks and promoting regular physical activity are also crucial. Moreover, involving the whole family in meal planning and preparation can make healthy eating a positive and enjoyable experience for children. This holistic approach addresses not only immediate nutritional needs but also instills lifelong healthy habits, reducing the risk of obesity and its associated health issues. Parents may improve their child’s health and well-being by using credible resources like the AAP and fostering a supportive home environment.

Please respond to two peers. Please respond only to peers who have 0 or 1 prior responses so that everyone gets to participate equally. (If this works as intended, each person should give two responses, and each person should get two responses.) In your responses to peers, please give your opinion about the topic, but also ask at least one insightful question that will require your peer to respond beyond a yes/no answer. 

Step 4: Comment on Group Members’ Posts

1. Select Two Group Members

• Choose posts with 0 or 1 prior responses to ensure equal participation.

Provide Insightful Comments

• Share your thoughts on their discussion.
• Ask an insightful question to encourage further conversation.

Response to Peer 1

Your discussion on the importance of waiting for an infant’s readiness signs before introducing solid foods is very insightful. I appreciate how you highlighted the risks associated with starting solids too early, such as choking and potentially long-term poor nutritional habits. The emphasis on modeling healthy eating behaviors at home is crucial for instilling good habits in children. One recommendation would be to include more specific examples of nutrient-dense foods that are ideal for infants starting on solids. Involving children in meal preparation at a young age can positively influence their relationship with food and their long-term eating habits, fostering healthier lifestyles.

Peer Response 2

I enjoyed reading your post about using tools like growth charts and nutrition trackers to monitor an infant’s development. It’s an excellent way to ensure children are getting the right nutrients as they grow. Your focus on avoiding sugary snacks and drinks to prevent childhood obesity is spot on. I recommend discussing the role of paediatricians in guiding parents through the introduction of solids, as professional advice can be invaluable. Community programs and resources can also play a crucial role in supporting parents to maintain healthy feeding practices and prevent childhood obesity, ensuring these practices are accessible to all families.

Closing

This How-To Guide of NUTR-121 Week 5 Assignment: Infant and Child Feeding Discussion hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 8.1 Assignment on the Disease and Medical Nutrition Therapy Project.

Reference

HealthyChildren.org.org—From the American Academy of Pediatrics. (2024). HealthyChildren.Org. https://www.healthychildren.org/English/Pages/default.aspx

NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project

Instructions of NUTR-121 Week 8.1 Assignment

Disease and Medical Nutrition Therapy Project-Due 7/14 and 7/19

• Due Jul 14, 2023 by 9:59pm 

• Points 40

• Submitting a file upload

• File Types doc, docx, and pdf

• Available until Jul 19, 2023 at 9:59pm

This assignment was locked Jul 19, 2023 at 9:59pm.

Disease and Medical Nutrition Therapy Project (7/14/2023 and 7/19/2023)

 75 total points

• Written paper (40 points) due 7/14/2023
  • Explain the basics of the disease
  • Discuss the role of nutrition in the disease
  • Discuss any recent research related to the treatment of the disease related to nutrition
  • Paper should be in APA format 5-7 pages (title and reference not included) 
  • References-please see tutorial in Week 8 to help in selection of sources (no website references will be accepted)
  • I have added previous student’s paper to provide an exemplar 
    • Liver Cirrhosis .pdfDownload Liver Cirrhosis .pdf
• Presentation (35 points) due 7/19/2023
  • 3-5 minute report of findings to group via discussion board using audio or video
  • May use PowerPoint or other means of organization

Contact instructor to discuss topics other than those listed above before signing up.

 Please use the google docs link to sign up for project topics. 

LinkLinks to an external site.

Disease Topics 

Type 1 diabetes

Type 2 diabetes

Coronary artery disease/peripheral vascular disease

Congestive heart failure

Celiac disease

Pancreatitis

Chron’s disease

Ulcerative colitis

Cancer (may choose specific type)

Hyperlipidemia

Chronic kidney disease

Cirrhosis

Hepatitis

AIDS

Obesity

HIV

Burns

Gallbladder problems

Rubric

Writing Rubric Scoring

Introduction

This Owlisdom guide provides a step-by-step approach to completing the NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project. The project includes a written paper and a presentation focusing on a specific disease and the role of nutrition in its management and treatment.

Step 1: Select Your Disease Topic

In this step of NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project. We will select a Disease Topic.

1. Choose a Topic

• Select a disease from the provided list or discuss a different topic with your instructor.
• Example topics include Type 1 diabetes, Type 2 diabetes, coronary artery disease, chronic kidney disease, etc.

Example

Hepatitis, a significant global health concern, encompasses a group of diseases characterized by inflammation of the liver. This inflammation can result from various etiologies, including viral infections, excessive alcohol consumption, autoimmune conditions, and exposure to certain toxins and medications. Among these, viral hepatitis, particularly types A, B, and C, is the most prevalent and poses substantial public health challenges due to their potential to cause chronic liver disease, cirrhosis, and hepatocellular carcinoma. Nutrition plays a pivotal role in the management and treatment of hepatitis, influencing disease progression and patient outcomes. This paper explores the basics of hepatitis, the critical role of nutrition in its management, and recent research on nutritional interventions for hepatitis treatment. Through a detailed examination of these aspects, the discussion aims to highlight the importance of dietary strategies in improving the health and quality of life of individuals affected by hepatitis.

Explain the basics of the disease.

Step 2: Research the Disease

In this step of NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project. We will research the disease.

1. Understand the Basics

• Research the disease to understand its causes, symptoms, and progression.

Basics of Hepatitis

Hepatitis can be categorized into several types based on its cause: viral hepatitis (A, B, C, D, and E), alcoholic hepatitis, autoimmune hepatitis, and toxic hepatitis. The most prevalent form is viral hepatitis, each caused by different viruses:

• Hepatitis A (HAV): Transmitted through ingestion of contaminated food or water, HAV is typically acute and self-limiting, meaning it resolves on its own without leading to chronic infection. Symptoms can be managed with rest and hydration, and vaccines are available for prevention.

• Hepatitis B (HBV): Spread through contact with infected blood, sexual contact, or from mother to child during childbirth, HBV can be both acute and chronic. Chronic HBV infection can lead to severe liver complications, including cirrhosis and liver cancer (Torre et al., 2021). Vaccination is an effective preventive measure.

• Hepatitis C (HCV): Primarily transmitted through blood-to-blood contact, such as through shared needles or blood transfusions before 1992, HCV often becomes chronic, leading to significant liver damage over time. Unlike HAV and HBV, there is no vaccine for HCV, but antiviral treatments are available.

• Hepatitis D (HDV): Occurring only in those already infected with HBV, HDV is transmitted through similar routes as HBV. HDV co-infection can exacerbate the severity of HBV infection and increase the risk of liver complications.

• Hepatitis E (HEV): Spread through fecal-oral transmission, primarily through contaminated water, HEV is usually acute and self-limiting. It is most common in regions with poor sanitation, and while it often resolves on its own, it can be severe in pregnant women.

Non-viral forms include:

• Alcoholic Hepatitis: Caused by excessive alcohol consumption, leading to inflammation and damage to liver cells. Continued alcohol use can result in cirrhosis.

• Autoimmune Hepatitis: A condition where the body’s immune system attacks liver cells, leading to inflammation (Lamiya et al., 2020). The exact cause is unknown, but it requires immunosuppressive treatment.

• Toxic Hepatitis: Results from exposure to toxic substances, such as certain medications or chemicals, which can cause liver inflammation and damage. Identifying and avoiding the offending agent is crucial for treatment.

Symptoms and Complications

Common symptoms of hepatitis include jaundice (yellowing of the skin and eyes), fatigue, abdominal pain, loss of appetite, nausea, vomiting, and dark urine. These symptoms reflect the liver’s compromised ability to process toxins and produce essential proteins (Singh et al., 2021). Chronic hepatitis, particularly hepatitis B (HBV) and hepatitis C (HCV), can lead to severe complications such as cirrhosis, which is the scarring of liver tissue, liver failure, and hepatocellular carcinoma (liver cancer). The progression and severity of symptoms can vary widely depending on the type of hepatitis, the stage of the disease, and the individual’s overall health, including their nutritional status and coexisting medical conditions.

Discuss the role of nutrition in the disease

1. Role of Nutrition

In this step of NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project. We will discuss the role of nutrition.

• Investigate how nutrition affects the disease, including dietary recommendations and restrictions.

Role of Nutrition in Hepatitis

Importance of Nutrition

Nutrition plays a crucial role in managing hepatitis because the liver is central to many metabolic processes. When the liver is impaired, it becomes essential to make dietary modifications to support its function and overall health. Proper nutrition can help alleviate symptoms such as fatigue and jaundice, prevent further liver damage, and improve the patient’s overall quality of life (Shah & Barritt, 2022). For instance, a balanced diet rich in essential nutrients can aid in liver regeneration and reduce inflammation. Additionally, specific dietary choices can mitigate complications like cirrhosis and hepatic encephalopathy, making nutrition a cornerstone of comprehensive hepatitis management.

Nutritional Recommendations

• Balanced Diet: A balanced diet rich in fruits, vegetables, whole grains, lean proteins, and healthy fats is essential. These foods provide necessary vitamins and minerals that support liver health and overall bodily functions.

• Protein Intake: Adequate protein intake is vital for maintaining muscle mass and repairing liver tissues (Lindqvist et al., 2020). However, excessive protein can lead to hepatic encephalopathy in severe liver disease, so protein sources should be chosen carefully.

• Hydration: Staying well-hydrated is crucial. Water helps in the detoxification processes of the liver.

• Avoid Alcohol: Alcohol can exacerbate liver damage and should be completely avoided by individuals with hepatitis.

• Limit Fat and Sugar: High-fat and high-sugar diets can contribute to fatty liver disease and insulin resistance, complicating hepatitis management.

• Vitamins and Minerals: Certain vitamins and minerals are particularly beneficial for liver health, including vitamins A, D, E, C, and B-complex, as well as minerals like zinc and selenium. However, supplements should be used cautiously under medical supervision.

Specific Nutritional Strategies

• Hepatitis A: Focus on rest and hydration, along with a balanced diet to support recovery. Since HAV is usually acute and self-limiting, nutritional support aims at maintaining general health and managing symptoms.

• Hepatitis B and C: Chronic hepatitis B and C require long-term nutritional strategies. A diet high in antioxidants (from fruits and vegetables) can help reduce oxidative stress on the liver. Lean proteins (such as fish, poultry, and legumes) support tissue repair. Omega-3 fatty acids (found in fish oil) can help reduce inflammation.

Autoimmune Hepatitis: Individuals may require a diet low in salt and sugar to manage the side effects of medications like corticosteroids, which are commonly used in treatment. An anti-inflammatory diet rich in omega-3 fatty acids, antioxidants, and fiber can be beneficial.

Discuss any recent research related to the treatment of the disease related to nutrition.

1. Recent Research

• Find recent studies or articles related to nutritional interventions in the treatment of the disease.

Recent Research on Nutrition and Hepatitis Treatment

Nutritional Therapy and Hepatitis C

Recent studies have highlighted the potential benefits of specific dietary components in managing chronic hepatitis C. For instance, omega-3 fatty acids, found in fish oil and flaxseeds, have been shown to possess anti-inflammatory properties that can help reduce liver inflammation. A study by Vell et al. (2023) found that patients with chronic hepatitis C who consumed higher levels of omega-3 fatty acids had lower levels of liver fat and inflammation. This suggests that incorporating foods rich in omega-3s into the diet can be beneficial for individuals suffering from this chronic liver disease.

Additionally, there is growing evidence supporting the role of coffee and its bioactive compounds in promoting liver health. Several studies have demonstrated that regular coffee consumption is associated with a reduced risk of liver fibrosis and cirrhosis in individuals with chronic hepatitis C (Niezen et al., 2022). These protective effects are likely due to the anti-inflammatory and antioxidant properties of coffee. Coffee contains compounds such as chlorogenic acids and diterpenes, which have been found to inhibit the progression of liver fibrosis by reducing oxidative stress and inflammation. Furthermore, Mansour et al. (2021) have suggested that coffee’s caffeine may enhance the metabolism of liver enzymes, contributing to its protective effects. Thus, moderate coffee consumption could be an easy and effective dietary strategy to help manage chronic hepatitis C. These findings underscore the importance of dietary modifications in the management of hepatitis and highlight the need for further research to optimize nutritional interventions for patients with this condition.

Hepatitis B and Nutritional Interventions

For chronic hepatitis B, recent research has placed significant emphasis on the role of vitamin D in maintaining liver health. Vitamin D deficiency is particularly prevalent among patients with chronic liver diseases, including hepatitis B. Studies indicate that sufficient levels of vitamin D can play a crucial role in modulating the immune response and reducing liver inflammation. For example, Asghari et al. (2022) revealed that vitamin D supplementation not only improved liver function but also decreased markers of inflammation in patients with chronic hepatitis B. These data imply that targeting vitamin D levels through food or supplementation may improve chronic hepatitis B outcomes and disease progression. 

Autoimmune Hepatitis and Diet

Autoimmune hepatitis is an inflammatory condition in which the body’s immune system erroneously attacks liver cells, leading to inflammation and liver damage. Dietary modifications can significantly aid in managing this condition. Recent research underscores the importance of an anti-inflammatory diet in mitigating the symptoms and progression of autoimmune hepatitis. Diets rich in fruits, vegetables, and omega-3 fatty acids have been shown to reduce inflammation and improve clinical outcomes. A study by Abdallah et al. (2023) found that patients with autoimmune hepatitis who followed an anti-inflammatory diet experienced reduced liver inflammation and better overall health outcomes. Incorporating foods such as leafy greens, berries, nuts, and fatty fish can provide the necessary nutrients to support liver health and reduce the autoimmune response.

Role of Probiotics

Probiotics have emerged as a promising area of research in the treatment of hepatitis, given the close relationship between gut health and liver function. Dysbiosis, or an imbalance in the gut microbiota, can exacerbate liver disease by increasing liver inflammation and impairing liver function. Alam et al. (2024) demonstrated that probiotic supplementation improved liver function and reduced liver inflammation in patients with chronic hepatitis B and C. Probiotics help restore the balance of gut bacteria, which can alleviate the burden on the liver and improve overall liver health. The finding highlights the potential of probiotics as a supportive therapy in managing chronic hepatitis. It suggests that integrating probiotic-rich foods like yogurt, kefir, and fermented vegetables into the diet could be beneficial.

Nutritional Counseling and Support

The importance of personalized nutritional counseling for individuals with hepatitis cannot be overstated. Recent research emphasizes that tailored nutritional interventions, when guided by a registered dietitian, can significantly enhance clinical outcomes in patients with chronic liver disease. Personalized nutritional counseling addresses the specific dietary needs of patients, helps manage symptoms, and prevents complications associated with liver diseases. By developing individualized dietary plans that consider the patient’s overall health, lifestyle, and specific nutritional requirements, dietitians can provide invaluable support. This approach not only improves patients’ immediate health outcomes but also fosters long-term dietary habits that support liver health and overall well-being.

Conclusion

Hepatitis, a multifaceted liver condition, necessitates comprehensive management incorporating medical and nutritional strategies. Proper nutrition, including a balanced diet rich in fruits, vegetables, lean proteins, and healthy fats, is essential for symptom relief and preventing liver damage. Recent research highlights the benefits of omega-3 fatty acids, vitamin D, and probiotics in managing hepatitis. Personalized nutritional interventions guided by dietitians significantly improve patient outcomes. Staying informed about evolving research and incorporating evidence-based nutritional strategies can enhance the quality of life and health outcomes for individuals with hepatitis, supporting their journey toward improved liver health.

Closing

This How-To Guide of NUTR-121 Week 8.1 Assignment: Disease and Medical Nutrition Therapy Project. Hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 8.2 Assignment on the Group Menu.

References 

Abdallah, J., Assaf, S., Das, A., & Hirani, V. (2023). Effects of anti-inflammatory dietary patterns on non-alcoholic fatty liver disease: A systematic literature review. European Journal of Nutrition, 62(4), 1563–1578. https://doi.org/10.1007/s00394-023-03085-0

Alam, S., Datta, P. K., Alam, M., & Hasan, M. J. (2024). Effect of probiotics supplementation on liver stiffness and steatosis in patients with NAFLD. Hepatology Forum, 5(1), 18–24. https://doi.org/10.14744/hf.2022.2022.0003

Asghari, A., Jafari, F., Jameshorani, M., Chiti, H., Naseri, M., Ghafourirankouhi, A., Kooshkaki, O., Abdshah, A., & Parsamanesh, N. (2022). Vitamin D role in hepatitis B: Focus on the immune system and genetics mechanism. Heliyon, 8(11), e11569. https://doi.org/10.1016/j.heliyon.2022.e11569

Lamiya, A., Bello, B., & Adda, D. K. (2020). Biochemistry of Non-Infectious Hepatitis—A Review. International Journal of Research and Review, 7(10), 172–184.

Lindqvist, C., Slinde, F., Majeed, A., Bottai, M., & Wahlin, S. (2020). Nutrition impact symptoms are related to malnutrition and quality of life – A cross-sectional study of patients with chronic liver disease. Clinical Nutrition, 39(6), 1840–1848. https://doi.org/10.1016/j.clnu.2019.07.024

Mansour, A., Mohajeri-Tehrani, M. R., Samadi, M., Qorbani, M., Merat, S., Adibi, H., Poustchi, H., & Hekmatdoost, A. (2021). Effects of supplementation with main coffee components including caffeine and/or chlorogenic acid on hepatic, metabolic, and inflammatory indices in patients with non-alcoholic fatty liver disease and type 2 diabetes: A randomized, double-blind, placebo-controlled, clinical trial. Nutrition Journal, 20(1), 35. https://doi.org/10.1186/s12937-021-00694-5

Niezen, S., Mehta, M., Jiang, Z. G., & Tapper, E. B. (2022). Coffee Consumption Is Associated With Lower Liver Stiffness: A Nationally Representative Study. Clinical Gastroenterology and Hepatology, 20(9), 2032-2040.e6. https://doi.org/10.1016/j.cgh.2021.09.042

Shah, N. D., & Barritt, A. S. (2022). Nutrition as Therapy in Liver Disease. Clinical Therapeutics, 44(5), 682–696. https://doi.org/10.1016/j.clinthera.2022.04.012

Singh, S., Gautam, S., Mishra, A., Farooq, U., Sharma, V., R Sharma, S., Ahamad, I., Nudrat, S., & Mohan, S. (2021). Occurrence and pattern of Hepatitis-A among patients with suggestive symptoms of hepatitis. IP International Journal of Medical Microbiology and Tropical Diseases, 7(1), 37–40. https://doi.org/10.18231/j.ijmmtd.2021.009

Torre, P., Aglitti, A., Masarone, M., & Persico, M. (2021). Viral hepatitis: Milestones, unresolved issues, and future goals. World Journal of Gastroenterology, 27(28), 4603–4638. https://doi.org/10.3748/wjg.v27.i28.4603

Vell, M. S., Creasy, K. T., Scorletti, E., Seeling, K. S., Hehl, L., Rendel, M. D., Schneider, K. M., & Schneider, C. V. (2023). Omega-3 intake is associated with liver disease protection. Frontiers in Public Health, 11, 1192099. https://doi.org/10.3389/fpubh.2023.1192099

NUTR-121 Week 8.2 Assignment: Group Menu

Instructions of NUTR-121 Week 8.2 Assignment

Group Menu Assignment

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For this discussion, your student group will be assigned a specific diet to create a 5 day menu accordingly. Each student is required to provide one day of the menu to complete the project. Add your name to the day column that you complete. You will need to work together to ensure the 5 day menu follows the Daily Value recommendation of 2,000 calories per day and assess cost using a budget of $125 for the total 5 day menu. 

The group spreadsheet can be accessed using https://docs.google.com/spreadsheets/d/1jIQXQO2wvpRS8cacQ5dbD6ofzlWOKbY9izKfykG8lVQ/edit?usp=sharingLinks to an external site.

 You can find your group assignment under your name in the “People” section of Canvas. If you have questions, please check with your instructor first. Assignments below. To accommodate the larger class size, Groups 1-3 have a 6 day menu (one day for each group member, weekly food cost increased to $150).

Group 1-Consistent CHO diet

Group 2-Renal diet

Group 3-Gluten free diet

Group 4-Heart healthy diet

The following websites have important nutrition information for each of the different diseases or concerns. Please review the information available as well as use your text.

American Heart Association

www.americanheart.orgLinks to an external site.Links to an external site.

American Diabetes Association

www.diabetes.orgLinks to an external site.Links to an external site.

National Kidney Foundation

www.kidney.orgLinks to an external site.Links to an external site.

Celiac Sprue Foundation

www.celiac.orgLinks to an external site.Links to an external site.

American Cancer Society

www.cancer.orgLinks to an external site.

Introduction

For NUTR-121 Week 8.2 Assignment: Group Menu, your student group will be assigned a specific diet to create a 5-day menu accordingly. Each student is required to provide one day of the menu to complete the project. Add your name to the day column that you complete.

Group 4-Heart-healthy diet

Step 1: Access the Group Spreadsheet

We will access the group spreadsheet in this step of NUTR-121 Week 8.2 Assignment: Group Menu.

1. Open the Group Spreadsheet

• Access the shared Google Spreadsheet using this link: Group Menu Spreadsheet.

Find Your Group Assignment

• Locate your group assignment under your name in the “People” section of Canvas.

Step 2: Understand Your Assigned Diet

In this NUTR-121 Week 8.2 Assignment: Group Menu step, we understand the assigned diet.

1. Review Relevant Information

• Visit the appropriate website for your assigned diet to gather nutritional guidelines and recommendations:
  • Consistent CHO diet: American Diabetes Association
  • Renal diet: National Kidney Foundation
  • Gluten-free diet: Celiac Sprue Foundation
  • Heart-healthy diet: American Heart Association

Step 3: Plan Your Day’s Menu

1. Select Your Day

• Choose a day of the week to plan your menu and add your name to the corresponding day column in the spreadsheet.

Create a Balanced Menu

• Ensure your daily menu includes breakfast, lunch, dinner, and snacks.
• Aim for a total of 2,000 calories, with appropriate portions of carbohydrates, proteins, and fats.
• Consider dietary restrictions and nutritional needs specific to your assigned diet.

Step 4: Calculate the Cost

In this step of NUTR-121 Week 8.2 Assignment: Group Menu, we will calculate the cost.

1. Estimate Food Costs

• Use grocery store prices or online resources to estimate the cost of each item on your menu.

Stay Within Budget

• Ensure the total cost for the 5-day menu does not exceed $125 (or $150 for groups 1-3 with a 6-day menu).

Group Member: 

Day 1 – Name

Breakfast

• Oatmeal with fresh berries and almonds

• Whole-grain toast with avocado

• Orange juice, freshly squeezed

Lunch

• Grilled chicken salad with mixed greens, cherry tomatoes, and vinaigrette

• Whole-grain roll

• Apple slices

Snack

• Greek yoghurt with honey

• Carrot sticks

Dinner

• Baked salmon with quinoa and steamed broccoli

• Side of mixed greens with olive oil dressing

• Water with lemon

Snack

• Handful of walnuts

• Blueberries

Total Calories: 2000
Estimated Cost: $25

Day 2 – Group Member’s Name

Breakfast

• Smoothie with spinach, banana, protein powder, and almond milk

• Whole-wheat toast with peanut butter

• Green tea

Lunch

• Turkey sandwich with whole-grain bread, avocado, and lettuce

• Side of baby carrots

• Pear

Snack

• Cottage cheese with pineapple

• Celery sticks

Dinner

• Stir-fried tofu with vegetables and brown rice

• Spinach salad with balsamic vinaigrette

• Sparkling water

Snack

• Almonds

• Strawberries

Total Calories: 2000
Estimated Cost: $25

Day 3 – Group Member’s Name

Breakfast

• Scrambled eggs with spinach and whole-wheat toast

• Fresh fruit salad

• Black coffee

Lunch

• Quinoa bowl with black beans, corn, tomatoes, and cilantro

• Side of mixed greens

• Watermelon slices

Snack

• Hummus with cucumber slices

• Whole-grain crackers

Dinner

• Grilled chicken breast with sweet potatoes and green beans

• Kale salad with lemon dressing

• Herbal tea

Snack

• Pumpkin seeds

• Raspberries

Total Calories: 2000
Estimated Cost: $25

Day 4 – Group Member’s Name

Breakfast

• Greek yogurt parfait with granola and blueberries

• Whole-grain muffin

• Orange juice

Lunch

• Lentil soup with whole-grain bread

• Spinach and tomato salad

• Apple

Snack

• Almond butter on celery sticks

• Mixed nuts

Dinner

• Baked cod with brown rice and asparagus

• Side salad with vinaigrette

• Water with cucumber

Snack

• Cottage cheese with chives

• Pear slices

Total Calories: 2000
Estimated Cost: $25

Day 5 – Group Member’s Name

Breakfast

• Smoothie bowl with banana, berries, and flaxseeds

• Whole-grain toast with almond butter

• Herbal tea

Lunch

• Chickpea and quinoa salad with roasted vegetables

• Whole-wheat pita

• Grapes

Snack

• Low-fat cheese with apple slices

• Cherry tomatoes

Dinner

• Grilled shrimp with vegetable stir-fry and brown rice

• Mixed greens with avocado dressing

• Sparkling water

Snack

• Dark chocolate (1 oz)

• Almonds

Total Calories: 2000
Estimated Cost: $25

Step 5: Collaborate with Your Group

In this step of NUTR-121 Week 8.2 Assignment: Group Menu, we will discuss how to collaborate with your group.

1. Review and Adjust Menus

• Share your menu with group members and review each other’s plans.
• Make necessary adjustments to ensure nutritional balance and budget compliance.

Finalize the Group Menu

• Confirm that all days meet the 2,000-calorie requirement and stay within budget.
• Submit the completed spreadsheet as instructed.

Step 6: Participate in Discussion

In this step of NUTR-121 Week 8.2 Assignment: Group Menu, we will discuss how to participate in the discussion.

1. Share Insights

• Discuss any challenges or insights gained from planning the menu.

Respond to Peers

• Comment on at least two group members’ posts.
• Provide feedback and ask insightful questions to foster discussion.

You will need to work together to ensure the 5-day menu follows the Daily Value recommendation of 2,000 calories per day and assess cost using a budget of $125 for the total 5-day menu. 

Total Estimated Cost for 5 Days: $125

The total estimated cost for the five-day menu plan is $125, which fits within the budget allocated for this project. It is essential to ensure that each menu item adheres to the heart-healthy guidelines the American Heart Association provides. These guidelines emphasise the importance of consuming foods low in saturated fats, high in fibre, and rich in essential nutrients (Astrup et al., 2020). When preparing meals, portion sizes should be carefully adjusted to meet the 2,000-calorie daily target, ensuring that each meal provides balanced nutrition without exceeding the recommended calorie intake. This approach supports overall cardiovascular health and helps maintain a healthy weight.

Closing

This Owlisdom How-To Guide of NUTR-121 Week 8.2 Assignment: Group Menu. Hones your skills and prepares you for future academic endeavors. In the next module of NUTR-121, we will explore the Week 10 Assignment on the Disease and Medical Nutrition Therapy Presentation.

Reference

Astrup, A., Magkos, F., Bier, D. M., Brenna, J. T., de, O. O. M. C., Hill, J. O., King, J. C., Mente, A., Ordovas, J. M., Volek, J. S., Yusuf, S., & Krauss, R. M. (2020). Saturated Fats and Health: A Reassessment and Proposal for Food-Based Recommendations. Journal of the American College of Cardiology, 76(7), 844–857. https://doi.org/10.1016/j.jacc.2020.05.077

NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4

Instructions for NUTR-121 Week 10 Assignment

Disease and Medical Nutrition Therapy Discussion Board – Group 4

From NUTR121

No unread replies.1616 replies.

Full assignment details are listed in Module Week 8. Presentations can be audio or video files and should be 3-5 minutes in length. Presentations should be uploaded by Wednesday in order to allow time for peer responses. The student will watch or listen to the presentations by all group members and respond to two peers.

Introduction

This guide will walk you through the steps for creating and delivering your NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4 presentation. You will prepare a 3-5 minute presentation, upload it to the discussion board, and engage with your peers by responding to their presentations.

Step 1: Review the Assignment Details

In this step of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4. we will review the assignment details.

1. Access Full Assignment Details

• Refer to the full assignment details listed in Module Week 8 on Canvas.

Step 2: Prepare Your Presentation

In this step of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4. we will prepare the presentation.

1. Understand the Content

• Review the content to familiarise yourself with the information provided on the disease and its nutritional therapy.

1. Organize Your Presentation

• Create an outline for your presentation based on the PowerPoint content.
• Ensure your presentation includes the following sections:

Explain the basics of the disease

Step 2: Customize the PowerPoint

In this step of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4. we will customize the powerpoint.

1. Slide 1: Title Slide

• Question: What is the title of your presentation, and who are the presenters?
• Action: Ensure the title and your name are correctly displayed.

1. Slide 2: Introduction to the Disease

• Question: What is the disease you are discussing, and why is it significant?
• Action: Provide a brief introduction to the disease, including its relevance.

1. Slide 3: Causes and Symptoms

• Question: What are the primary causes and symptoms of this disease?
• Action: List and explain the main causes and symptoms.

1. Slide 4: Disease Progression

• Question: How does the disease progress over time?
• Action: Describe the stages or progression of the disease.

Discuss the role of nutrition in the disease.

Slide 5: Role of Nutrition in Disease Management

In this step of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4. we will discuss the role of nutrition in disease management.

• Question: How does nutrition impact the management of this disease?
• Action: Explain the importance of nutrition in managing the disease.

• Question: What specific dietary recommendations are suggested for this disease?
• Action: List the recommended dietary changes and their benefits.

Discuss any recent research related to the treatment of the disease related to nutrition.

Slide 7: Recent Research

• Question: What recent research has been conducted on nutritional therapy for this disease?
• Action: Summarize key findings from recent studies.

Slide 8: Case Study (if applicable)

• Question: Can you provide an example or case study related to the disease and its nutritional management?
• Action: Include a brief case study or example.

Step 3: Prepare for Presentation

1. Create Visual Aids

• Enhance your slides with relevant images, charts, or graphs.

1. Practice Your Presentation

• Rehearse your presentation to ensure it flows smoothly and fits within the 3-5 minute timeframe.

Step 4: Record Your Presentation

1. Choose Recording Method

• Decide whether to record an audio or video presentation.

1. Record Your Presentation

• Use a recording device to capture your presentation.

Step 5: Upload Your Presentation

1. Log In to Canvas

• Access the NUTR-121 course and navigate to the Group 4 discussion board.

1. Upload Your Presentation

• Follow the instructions to upload your audio or video file by Wednesday.

Conclusion

Following this guide of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4, you will effectively create and deliver a comprehensive presentation on a specific disease and its nutritional therapy. Engaging in peer discussions will enhance your understanding and provide valuable feedback. Ensure your presentation is well-researched, clear, and within the time limit, and provide constructive feedback to your group members.

Closing

This Owlisdom How-To Guide of NUTR-121 Week 10 Assignment: Disease and Medical Nutrition Therapy – Group 4. Hones your skills and prepares you for future academic endeavors.

References

Alma, S., Datta, P. K., Alam, M., & Hasan, M. J. (2024). Effect of probiotics supplementation on liver stiffness and steatosis in patients with NAFLD. Hepatology Forum, 5(1), 18–24. https://doi.org/10.14744/hf.2022.2022.0003

Lindqvist, C., Slinde, F., Majeed, A., Bottai, M., & Wahlin, S. (2020). Nutrition impact symptoms are related to malnutrition and quality of life – A cross-sectional study of patients with chronic liver disease. Clinical Nutrition, 39(6), 1840–1848. https://doi.org/10.1016/j.clnu.2019.07.024

Shah, N. D., & Barritt, A. S. (2022). Nutrition as Therapy in Liver Disease. Clinical Therapeutics, 44(5), 682–696. https://doi.org/10.1016/j.clinthera.2022.04.012

Singh, S., Gautam, S., Mishra, A., Farooq, U., Sharma, V., R Sharma, S., Ahamad, I., Nudrat, S., & Mohan, S. (2021). Occurrence and pattern of Hepatitis-A among patients with suggestive symptoms of hepatitis. IP International Journal of Medical Microbiology and Tropical Diseases, 7(1), 37–40. https://doi.org/10.18231/j.ijmmtd.2021.009

Torre, P., Aglitti, A., Masarone, M., & Persico, M. (2021). Viral hepatitis: Milestones, unresolved issues, and future goals. World Journal of Gastroenterology, 27(28), 4603–4638. https://doi.org/10.3748/wjg.v27.i28.4603