Reference no: EM133384024

Assignment:

Chapter of the textbook discusses the importance of protein, essential, and non-essential amino acids, the nutrients in protein foods, protein quality, protein supplementation, and protein-energy malnutrition. The Controversy section talks about vegetarianism:

Choose ONE of the following questions to answer. To begin, click on "REPLY" to reply to the thread. Add your own subject and then write in your message/response (You can change your subject line to reflect the question you respond to. For example, RE: My friend is a meat-eater or RE: I am a lacto-ovo vegetarian). When complete click on "Submit."

Answer the following questions:

(1) Read Controversy 6: Are Vegetarian or Meat-Containing Diets Better for Health?, pages 212-217, including Tables and Figures. Answer the following in complete sentences.

• If you were to become a vegetarian, what kind would you be and why?
• Share with the class a vegetarian breakfast menu that meets the definition of the type of vegetarian (therefore, define the vegetarian term somewhere in your post).
• State one food that is a good source of calcium, one food that is a good source of vitamin D, and one food that is a good source of Omega-3 fatty acids as part of your meal. Provide food, serving size, and how much of the nutrient it contains. How do you know it is a good source of nutrients?
• Use the MyPlate guideline to help make the food choices with the recommendation to make "half your plate fruits and vegetables."
• Responses need to reflect food choices but also references to the textbook including NEW terms or words you encountered in the reading. Try not to make this post simply a blog of what you eat. Reflect and incorporate the science.

(2) Read Controversy 6: Are Vegetarian or Meat-Containing Diets Better for Health?, pages 212-217, including Tables and Figures. Answer the following questions in complete sentences.

• Your friend is a meat eater who would like to try the lifestyle of a vegan.
• Provide any 3 suggestions as to how your friend can achieve this goal.
• Provide a lunch that meets the definition of a vegan.
• State one food that is a good source of iron and one food that is a good source of B12 as part of your meal. Provide food, serving size, and how much of each nutrient it contains. How do you know it is a good source of nutrients?
• Use the MyPlate guideline to help make the food choices with the recommendation to make "half your plate fruits and vegetables."
• Responses need to reflect food choices but also references to the textbook including NEW terms or words you encountered in the reading. Try not to make this post simply a blog of what you eat. Reflect and incorporate the science.

(3) Read Controversy 6: Are Vegetarian or Meat-Containing Diets Better for Health?, pages 212-217, including Tables and Figures. Answer the following questions in complete sentences.

• For the student(s)s in the class who are vegetarians or were vegetarian at one time, what type are/were you (please define).
• Share with the class the type of vegetarian (please define), and what foods were common in your meal pattern.
• Share one of your favorite vegetarian dinners, including foods and serving sizes. Reflecting on this meal, what are some nutrient benefits?
• Making reference to Food Feature: pages 207-210, what role did legumes play in your diet? Explain the nutritional benefits they provided you and to what degree.
• Responses need to reflect food choices but also references to the textbook including NEW terms or words you encountered in the reading. Try not to make this post simply a blog of what you eat. Reflect and incorporate the science.

(4) Read Food Feature: Getting Enough but Not Too Much Protein. pages 207-210.

• Is it possible to get too much protein? Based on the reading what aspect of a high-protein diet did you find surprising? DISCUSS.
• Protein is widely marketed in the US. Have you ever calculated how much protein you need vs. how much protein you actually consume based on what you learned from other courses, a trained professional, or an App?
• What is the RDA for protein that you need based on your age and gender (refer to the DRI tables in the inside cover of the textbook or take your weight in kilograms and multiply by 0.8 grams). Share with the class one meal that provides at least 1/3 of the protein you need for the day (remember to state the grams of protein you need to meet the 1/3 to meet this objective).
• Use the MyPlate guideline to help make the food choices with the recommendation to make "half your plate fruits and vegetables."
• Responses need to reflect food choices but also references to the textbook including NEW terms or words you encountered in the reading. Try not to make this post simply a blog of what you eat. Reflect and incorporate the science

The book is Nutrition: Concepts and Controversies, 15th edition, by Francis Sizer and Eleanor Whitney, Wadsworth Cengage Learning, 2019.