Category: nutrition

Evaluating Your BMI and Percent Body Fat

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Chapter 14 – Body Composition: Calculating and Evaluating Your BMI and Percent Body Fat
1. Calculate your BMI (see the formula on page 524 or watch this 2 minute video https://www.youtube.com/watch?v=aCsZsFt7Pwg&list=RDQM4jNnPRVmB_4&start_radio=1)
Show the calculation here:
2. On the table below place a check mark in front of the correct categorization for your BMI (see table 14.6 on page 525)
Underweight
Healthy Weight
Overweight
Obese
Severely Obese
3. Use the Calculation Corner on page 526 to estimate your percent body fat.
Show your calculation here:

4. On the table below place a check mark in front of the correct categorization for your body composition (see table 14.4 on page 520).
Essential Fat
Desirable Fat for Good Health
Overfat
5. Consider your BMI and percent body fat estimation, ALONG WITH your distribution of body fat, waist circumference, and any family history of chronic diseases related to diet. If you have an increased risk of mortality related to high or low BMI and body fat or the other relevant factors, explain what diseases are related to your increased risk (pages 538-539).

 

 

Nutrition and Chronic Disease

Posted on | by Brian Leakey

• Chronic diseases and certain cancers have been associated with unhealthy diet. Select one of the following health problems (Cardiovascular disease), and research the link between diet and that health problem:
• Cardiovascular disease
• Type 2 diabetes
• Obesity
• Cancer

In your assignment, be sure to include the following:
• Summary of the link between diet and the health problem (cardiovascular disease)
• Ways to promote healthy eating
• Cultural considerations

Nutrition and Chronic Disease

Posted on | by Brian Leakey

• Chronic diseases and certain cancers have been associated with unhealthy diet. Select one of the following health problems (Cardiovascular disease), and research the link between diet and that health problem:
• Cardiovascular disease
• Type 2 diabetes
• Obesity
• Cancer

In your assignment, be sure to include the following:
• Summary of the link between diet and the health problem (cardiovascular disease)
• Ways to promote healthy eating
• Cultural considerations

Nutritional Principles In Nursing

Posted on | by Brian Leakey

Create a PowerPoint presentation of no more than 15 slides that reflect your understanding of the three macronutrients discussed in this module: Carbohydrates, Lipids, and Proteins. Be creative!

Each slide should include information about each macronutrient.

Definition of the macronutrient inclusive of its function and structure
Where they are digested and absorbed
Types and their Purpose
Special characteristics and function
Clinical applications as they relate to health and diets

Snack Food Company

Posted on | by Brian Leakey

choose a business you’d like to use for your future course assignments. Throughout this course, you will develop assignments that you will later combine into a complete business plan for your chosen company. That final assignment is due in Week 10.

You have a choice between writing a business plan for:

A snack food company.
A startup company of your choice (instructor approval required).
Read the guidelines for each option. Once you select an option, you will work on that company during this entire course.

Snack Food Company Guidelines [PDF] Download Snack Food Company Guidelines [PDF].
Company of Your Choice Guidelines [PDF] Download Company of Your Choice Guidelines [PDF].
All discussions and assignments in this class will focus on the company you select here.

Create your company name and explain its significance.
Describe the product or service you will produce or sell.
If you are focusing on the snack food company, clarify the key ingredients and any flavors you plan to offer.
If you choose your own company, and it is a service company, clarify the service options you plan to offer.
If you choose your own company and product, specify the options (flavors, versions of the product, et cetera) you will offer to consumers.
Develop your company’s mission statement.
Enclose your mission statement within quotation marks

Carbohydrates in Our Everyday Life

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Research a specific carbohydrate and its importance in biology. Discuss its structure, whether it is a monosaccharide, disaccharide, or polysaccharide. If it is a monosaccharide, discuss its various isomers, including where they are found and their approximate composition (i.e., percentages). If it is a disaccharide or polysaccharide, discuss its important linkages as well as where it is found in nature.

Also describe which carbohydrate test could be used to detect its presence in solution.

Mineral And Water In Body

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Write an essay of 400 words that explains the basic functions and sources of minerals and water in the body.

Include what you learned about minerals, water, and dehydration from the article. Provide responses to the following:

Mention two major and two minor minerals. State their functions, sources and deficiency conditions.
Research information about one of the following: osteoporosis, anemia or iodine deficiency disorders. For your selection, indicate symptoms, required minerals and food sources, people or areas affected, and how the disease is managed or treated.
What are the functions of water in the body?
What is the general effect of dehydration on the body?

Impact of Medication Administration Errors on 3-4-Year-old Leukemia Patients

Posted on | by Brian Leakey

DNP- Direct Practice Improvement (DPI) Project Proposal Chapter 2 – Literature Review
Chapter 2 of the Direct Practice Improvement (DPI) Project Proposal is titled “Literature Review” and expands upon work you completed in DNP-820 in the Develop a Literature Review assignment. Synthesis of the literature in the Literature Review (Chapter 2) defines the key aspects of the learner’s scholarly project, such as the problem statement, population and location, clinical questions, variables or phenomena (if relevant to the project), methodology and design, purpose statement, data collection, and data analysis approaches. The literature selected must illustrate strong support for the learner’s practice change proposal.

Use the following information to ensure successful completion of the assignment:

· Locate the “DPI Proposal Template” in the PI Workspace of the DC Network.

· Locate the Develop a Literature Review assignment you completed in DNP-820.

· Locate the “Research Article Chart” resource in the DC network Course Materials.

· Doctoral learners are required to use APA style for their writing assignments. The APA Style Guide is located in the Student Success Center.

Shifting from an animal-based to plant-based nutrition

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Summarize these scholarly studies and explain how you might apply these insights to the profession of Registered Dietitian.
Main Topic to Focus on:
Barriers to shifting from an animal-based nutrition to more plant-based nutrition (on a national level)
*Make sure to answer this question at the end: How do you see and think about the topic differently now and what might you do with these new ways of seeing and thinking?

 

Plant-based nutrition policy

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Summarize these scholarly studies and explain how you might apply these insights to the profession of Registered Dietitian.
Main Topic to Focus on:
Plant-based nutrition policy
-Examples of effective policy changes to promote plant-based eating
-Policies currently supporting animal agriculture that should be removed
*Make sure to answer this question at the end: How do you see and think about the topic differently now and what might you do with these new ways of seeing and thinking?