Reference no: EM133325552

Question 1. Calculating energy contribution. (Remember carb 4 kcal/g, fat 9 kcal/g and protein 4 kcal/g) Your mom consumes 2500 kcal per day. Through diet analysis you find she consumes 300g carbs, 90g fat and 123g of protein. Calculate her percentage of total energy that comes from these 3 macronutrients. (show your work)

Question 2. List and explain 4 health benefits of regular physical activity. What are the 4 components of physical fitness? Use examples from the lecture and text, be specific.

Question 3. Explain the Dietary Guidelines for Americans. (What is it, who developed it, how often is it modified.) What Are the 4 guidelines of the 2020-2025? Explain the guidelines in detail. Use your own words, not just copied from the text.

Question 4. How could I improve my lunch? I am trying to reduce my sodium intake and eat a balanced meal given the food patterns and MyPlate suggestions. I find I don't get enough vegetables each day, have too many carbs and not enough fiber. I get my fruit intake because I drink apple juice. What suggestions could you offer me to make my lunch better given my goals and assessment of what was on my plate. Make my meal more healthful. (make modifications to the current meal below) Am I getting the best macro/micronutrients with this meal? Explain fully, give a modified meal to hit goals stated. Be specific and give examples to improve my lunch below and explain your reasoning. Today I had a sandwich. It was a baguette style roll with 1.5 TSP mayonnaise, 1 slice American cheese, 2 slices deli turkey and 1 leaf of iceberg lettuce. On the side I had tortilla chips because they are healthier than chips in oil. I also had 8oz of apple juice. Breakdown my meal and offer ways to improve my lunch. What could I do differently to achieve the goals mentioned and make my lunch more healthful. (think of food patterns and my goals for healthier choices)

Question 5. Describe 4 practices that will keep you and your food safe from food borne illness from the store to your table. (be specific, use practices from the text, not generalities, fridge temp, thawing, food prep, storage) Explain fully.

Question 6. List and describe a nutrient dense breakfast vs an energy dense breakfast. List and explain why the nutrient dense meal is a better option by the item listed and benefits over the energy dense item.