Reference no: EM131135797

JA Nutrition Paper

1. Your close friend is a 21-year-old female who refuses to drink milk or eat dairy foods, such as yogurt or cottage cheese. After analyzing her diet, you realize her intake of the mineral calcium is much too low. What would you tell her about the importance of calcium intake and other ways to get calcium in her diet?

2. You're developing strategies for weight control that include modifying dietary intake. Name five behavior modification strategies that would help you change dietary intake to aid in weight loss.

3. One of the most difficult stages of the life cycle for assuring adequate nutrition is early childhood. You're working in a preschool with children between the ages of two and five years. What techniques can be used to insure they meet their nutritional needs? What are their nutritional needs at this time?

Part B: Answer each of the following questions in three or four sentences.

1. Numerous factors influence your food choices. Identify three factors and give examples.

2. How is the human body organized?

3. A local fast-food restaurant is offering a special "value meal." When you look at a pamphlet containing its nutritional value, you see it has 15 grams of protein, 29 grams of fat and 55 grams of carbohydrate. How many calories are in this meal? What percentage comes from fat?

4. What do five items have to do with nutritional information that you would expect to see on the side panel of a box of cereal?

5. A certain candy manufacturer wants to use simple sugars to sweeten his product. What are his choices? In what foods are they commonly found?

6. Your aunt went to a lecture on obesity given by a registered dietitian. She was told that a diet with many complex carbohydrates reduces the risk for obesity. She had always followed a low-carbohydrate diet to lose weight. How would you help convince her to increase her complex carbohydrates?

7. Your friend is a registered dietician working at a nearby college. He feels that an increase of essential fatty acids and "healthy fats" in food served by the cafeteria would decrease illness and help lower cholesterol. What are three of the types of food he should add to the menu?

8. Based on current recommendations for cholesterol intake, which are the most undesirable forms of fats? Give some good reasons for your answer.

9. Your friend, who's coming for dinner, tells you that he's a vegan (strict vegetarian) and eats no animal products. What foods would you include on your grocery list to ensure he has enough high biological protein in his meals?

10. What are the steps to processing food?

Academic requirements:

• Your work must be submitted as pages 3-5 of pages
• Your work should be submitted in the formats outlined for each question in the assignment
• The entire solution brief and completed.