Reference no: EM13791380
1. Discuss how the basic units of carbohydrate, protein, and lipid are utilized in energy pathways to produce energy. What are their differences and similarities?
3. Tina W. is a 43 year old white female who has tried a number of weight-loss programs to include very strict diets. She has never exercised in her previous weight loss attempts. She takes several cardiac medications, none of which she can remember. She is 5'9" and weighs 195 pounds. Her lowest body weight was 135 pounds, when she was 30 years old. (She was able to maintain that weight for two years.) Her blood pressure is high at 160/90. Tina mentioned that she tried numerous diets as a teenager when she weighed 170 pounds for 3 years.
a. What types of exercise would you be likely to discuss with Tina?
b. What would be the goals of her treatment?
4. Determine your BMI. Is your BMI in a healthy range? If not, why not? Do you believe that measuring body fat percentage may more accurately reflect your body composition? Briefly discuss each body composition measure (e.g. skinfold calipers, bioelectrical impedance analysis, etc.) and discuss why measuring body fat is important in assessing a client's overall health status.
5. Select one fad diet from any popular publication or online source. Using the ‘How To' Box for Identifying a Fad Diet or Other Weight-Loss Scam (Highlight 9, page 295) of your textbook, evaluate the diet.
6. List and briefly explain the three main components of energy expenditure?
Kristin B. , like many Americans is overweight. Kristin is 43-year-old and a mother of two. She has gained 40 pounds since the birth of her youngest child five years ago. She is 64 inches tall and weighs 170 pounds with a BMI of 29.2. Her waist circumference is 37 inches. Kristin can't figure out why it is so hard to lose weight and keep it off.
Kristin decides something must be wrong with her to be such a dieting failure. Maybe she just doesn't have sufficient willpower or maybe she has abnormal metabolism. She feels tired most of the time and has very little energy. She is very busy with her children and has a demanding job as a middle school teacher. Kristin tries to cook healthy meals for her family but is often too tired or stressed to bother, so she stops to get some fast food on her way home. To make matters worse, her seven year-old son recently came home from school and said the kids were teasing him for being fat.
Kristin's father recently died from complications of type 2 diabetes. At her last medical checkup, her blood pressure was mildly elevated but all of her laboratory blood tests were normal.
Kristin decides it is time to make some changes for her entire family but she doesn't know quite where to start. She hopes she can help her son by finding a diet that works for him. Complicating the problem is the fact that Kristin's husband doesn't have a weight problem. Knowing that you are studying nutrition, Kristin decides to ask you for advice.
a. Based on her health history and physical measurements, describe how you would determine the seriousness of Kristin's weight gain in relation to her health.
b. Using the information, what would you estimate to be a reasonable amount of weight for Kristin to lose over the next six months?
c. What are some advantages for Kristin of keeping a food and exercise record? What other habits besides food intake and physical activity may be especially useful for Kristin to record?
5. Tony M. is a 46 year-old Native American male with a history of hypertension (140/95), elevated serum cholesterol (240 mg/dl), and hypothyroidism. He takes a potassium-depleting diuretic. He recently bought an exercise bike for indoor use and has started a walking program. He also plans to avoid all table salt and to begin reading labels when he goes to the grocery store.
a. What concerns do you have about his intake of iodine, since he plans to avoid table salt? In what other foods might he consume iodine?
b. Tony's usual diet, which is low in fruits and vegetables, could be low in which minerals? What suggestions do you have for increasing the intake of these minerals?
c. Tony drinks very little milk. What would you recommend for including more calcium in his diet?
d. Fluoridated water is not available. Does this concern you?
6. Mrs. Atkinson has recently seen and heard a lot about the amount of salt in foods. She has been surprised by the number of nutrition web sites that recommend that people decrease the amount of salt in their food. If sodium is such a bad thing, Mrs. Atkinson wonders, why do you need to have any at all? How would you explain this to her?
7. Evelina is a vegan. She stopped eating meat and dairy products when she was a teenager. She is now in her late twenties. She wants to start a family but is concerned about whether she can obtain enough calcium in her diet to ensure her baby's health. She is also concerned that she might be at risk for osteoporosis. How can Evelina consume enough calcium to meet her own and her baby's needs?
8. Keep a record of all the food you eat (including portions) over a two day period. You MUST use the 13th edition of Whitney and Rolfes to answer this question. Please note, credit will not be given if your food record is not realistic for two days - recording only a few foods is not realistic. Please do your own work! Answer the following:
a. Using Appendix H of your text, determine how much iron you took in. Show your work to include DA+ code numbers. If your menu item is not listed in Appendix H, use the entry closest to what you ate.
b. Using the DRI table (page B) what is your daily requirement for iron and have you met it? Why or why not?
c. What food groups are considered to be good sources of iron in the American diet?
d. Since iron's relationship with health is well established, do you take any type of iron supplement in order to meet your dietary needs? If so, what type of iron do you take?