1. What are some of the major functions of micronutrients? What are some different ways you might ensure that you get all the necessary daily nutrients? Which methods are you currently using? What are some common problems that result from micronutrient deficiencies? How might these problems affect overall health and life expecta
1. What are some of the major functions of macronutrients? What are some prime sources of macronutrients in your own diet? In what ways are carbohydrates, lipids, proteins, and fibers alike in relation to health, morbidity, and mortality? In what ways are they different? If the established standard amount of a nutrient is good f
1. What is nutrition? Why is nutrition essential to our daily lives? 2. What is the connection between nutrition and health? 3. What are the six classes of nutrients? What are essential nutrients? What are the sources of nutrients? What do nutrients do? 4. How do vitamins and minerals work? 5. What does it mean to eat a bala
How do the foods you eat, including portion size, influence achieving a healthful lifestyle? Do you think that disease is caused more by heredity or by environmental factors? How does a person's food pattern over time contribute to the development of diseases?
Many eating-related health problems occur because the conditions in which we live are different from those in which our species evolved. What are some of those conditions, and what are some ways in which we can help solve these eating-related health problems?
Imagine that you have developed a health promotion initiative to fight childhood obesity. The program consists of having children exercise, distribute healthy snacks and attempting to educate them on healthy habits. What channels or materials would you use to implement your program and why?
How much information do people need to know about how much minerals and water they need? What are some ways I could get information to my audience about the right amount of minerals and water they need?
Describe briefly the process (decisions, steps) involved in the school lunch/breakfast program. Please provide credible sources.
Describe briefly the economic issues associated with school breakfast and lunch programs.
Choose a health topic. This topic needs to be a community health issue that is relevant to your community. The topic can address a community health concern, a social need, an environmental concern, or any other topic to be covered in this course. I choose obesity.
Examine how psychological and social issues affect the nutritional status of the elderly. â?¢ What are the risk factors for malnutrition in the elderly? â?¢ Discuss the actions that can be taken by nursing professionals, families, and communities to protect the elderly from malnutrition.
What happens to the food we eat? If the body adjusts o digest each food that we eat, why can it react so differently to different foods? What is the difference between food intolerance and food allergy? What disorders are related to digestion?
Some conditions could be prevented but as they develop some times there is little to do or ot is very expensive to return the patient to a normal status. But. let's think about the most common causes of death and costs. Diabetes, some preventable cancers, obesity. These are ranked among the most common causes of morbidity and mo
Lifecycle of Pre-School Children: What are some current nutritional issues, such as obesity or malnutrition that might Pre-Schoolers? How does fitness affect the health of Pre-Schoolers? Is this relationship between fitness and health different from other age groups? Explain your answer. Please provide a "Journal Articl
Do you think vegetarian diets are practical and nutritious alternatives to the typical American diet? Do vegetarian diets lack nutrients? Be sure to back up your opinion with verifiable facts from research.
Case Study: Diet for a Patient with Atherosclerosis Jack Sprat is a 55-year-old gentleman who underwent coronary artery bypass graft to treat atherosclerosis. He returns to his internist's office where you work as a nurse practitioner. Jack reads a lot of books and watches movies about fast foods, saturated fat, and cholester
Dietary modifications - What modifications might you make to replace choices in your fast-food meals with vegetables, fruits, meat and meat alternatives, or grains? - If you chose fruit juice instead of whole fruit, what might happen to the fiber content in your diet? If you chose purchased fruit juice instead of whole f
I need help in finding a recently to published nursing or nutrition research article on any topic and answer the following questions: What did the researchers study? Why is this research question important? What did the study find? What do the results mean? What are the weak points, or study limitations to cons
Discuss the causes and possible nutritional consequences of lactose intolerance. How common is this condition? What ethnicities are most likely to be affected? What nutrient recommendations would you give to someone who can tolerate some dairy? What would you say to someone who cannot tolerate any dairy at all?
Please choose 2 foods, (ie.Cherios-lower Cholesterol), herbs, any food or drink -that you want to talk about the supposed benefits and claims of helping our health and wellbeing by taking these. Pick 2 foods you've possibly tried and thought would "Help" you. Think about if it really has helped the way they claim it will.
Case Study "Teenager With Celiac Disease Part A: Read Janie's case study and then complete the following tasks: Write a nutrition action plan for Janie on coping with Celiac disease. What are the things that Janie will need to be careful about as she goes about her regular life? Try to determine at least seven points th
Choose a healthcare facility and create a report about the facilityâ??s policies and procedures for tracking patients with nutritional risks. Can you please assist me with the following information: How does your facility screen patients for nutritional risk? What nutritional risk criteria are used to trigger a refe
Consider the following dietary risk factor for heart disease: a diet high in saturated fats and low in fruits, vegetables, and whole grains. Also consider the fact that billions of dollars are spent each year on food advertisements exhorting Americans to eat more junk foods. Taking the above mentioned factors into account, respo
1. Visit the campus bookstore, a library, or area bookstore and locate atleast five vegetarian resources including cookbooks. Reference each resource, noting the number of pages, whether it is soft cover or hard cover, and the price (if known). Compile a list of vegetarian resources. I 2. Look at protein supplements -P
What are the nutritional needs for older adults (65+), introduction & conclusion? What guidelines are recommended to this group for achieving and maintaining physical fitness? What is the long-term outlook for this group in terms of longevity and quality of life?
1. How might insufificient or excessive amounts of protiens, carbohydrates, fats, or fibers contribute to one's health? Be specific and provide examples. 2. What are some current nutritional issues, such as obesity or malnutrition, that might result from a fast food diet? 3. What three facts do you find particularly intere
The following exercise will give us some insight into why we need to eat a certain amount and types of food, who designed the Pyramid and the role of the nutrients found in the various servings of foods we are required to consume! After reading the information provided in the website links, please answer the following questio
Recorded intake of protein, carbohydrates, and lipids a. Which foods in your recorded daily intake provide protein? Which provide carbohydrate? Which provide lipids? b. Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the DRI. If your recorded protein-carbohydrate-fat
What are some of the major functions of macronutrients? What are some prime sources of macronutrients?
Which of these products would be the healthiest? Make sure you explain your answer fully. Product (A) Product (B) Serving Size 1oz 1.5oz Calories 150 165 saturated Fat