11 Jul For this assignment, you will follow the NutritionCalc Plus Instructions document to input the information from your Food Journal assignment in Unit 1. You will ana
For this assignment, you will follow the NutritionCalc Plus Instructions document to input the information from your Food Journal assignment in Unit 1. You will analyze your report using the information from NutritionCalc.
See the attached document for complete instructions and grading rubric. Submit your completed assignment to the submission link above by 11:59 p.m. EST, Sunday of Unit 3.
Unit 3
Carbohydrates
In Unit 2, we spent a lot of time learning how to analyze the nutritional content of the foods we are consuming. Since every aspect of your health is impacted by what you eat, it is important that we get to know the foods that we are consuming. In this unit, we will take a look at our first macronutrient: carbohydrates, both the good and the bad. So many people are afraid of carbohydrates because they think that they negatively impact health and weight. However, they are not only necessary but VITAL food for our cells as they provide the body with the energy needed to perform any of your daily tasks. On the opposite side, the consumption of the wrong types of carbohydrates can lead to many negative health conditions.
Objectives:
· Identify the difference between "good" and "bad" carbohydrates.
· Explain the difference between slow carbohydrates and no carbohydrates.
· Identify ways to add healthy carbohydrates to your diet.
· Explain what may arise if carbohydrates are under-consumed.
· Identify health conditions that can result from excess refined carbohydrates.
Activities:
· Read, view, and engage with Readings and Resources.
· Actively participate in the Unit 3 Discussion.
· Complete and submit the Unit 3 Assignment.
· Complete and submit the Unit 3 Knowledge Check.
Readings and Resources
eBook:
Schiff, W. (2022). Nutrition for healthy living (6th ed.). McGraw-Hill.
In this chapter, you will learn about and identify the two major types of carbohydrates in our diet as well as learn the functions of carbohydrates in our bodies. Carbohydrates play a vital role in our overall health and this chapter will help you to better understand this principle.
· Chapter 5: Carbohydrates Schiff 6ed_ch05_lecture_PPT_Accessible.pptx Schiff 6ed_ch05_lecture_PPT_Accessible.pptx – Alternative Formats
Articles, Websites, and Videos:
This article dives into the topic of high carb, low carb, no-carb, and slow carb diets and foods. It discusses the fact that not all carbohydrates are bad and simple changes can make a big difference.
· Hyman, M. (2021). Slow carbs, not low carbs: The truth about low-carb diets . Dr. Hyman.
This video debunks the myth that no carbohydrate diets are the healthiest choices.
Supplemental Resources:
This chart will show you how to easily make substitutions to your current carbohydrate intake based on your goals.
· Hyman, M. (n.d.). Carb Intake Recommendations . Carb Intake Recommendations. – Alternative Formats
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Carbohydrates ● Include sugars and starches
○ Contain the elements carbon, hydrogen, and oxygen ○ Their chemical names generally end in the suffix -ose
Monosaccharides ● Simple sugars made of 1 unit
○ Glucose – most important energy source for living things: C6H12O6 ○ Fructose – “fruit sugar”
Disaccharides ● Made of 2 sugar units
○ Sucrose – common table sugar ○ Lactose – “milk sugar”
Polysaccharides ● Polymers – made of many units
○ Complex carbohydrates – “starch” ○ Cellulose (a.k.a. “fiber”) – found only in plants
■ Humans cannot digest fiber (lack the necessary enzyme) ■ Promotes regularity and satiety, reduces risk of cardiovascular diseases
Glycogen – “animal starch”
● Made of 1000s of glucose units linked together ● Stored in the liver and muscles ● Can be converted back into glucose when energy is needed
Caloric Value ● Carbohydrates provide 4 kilocalories (Calories) per gram ● Fiber provides 0 Calories …why?
Carbohydrate-rich foods ● Vegetables, fruits, whole grains, seeds, nuts, beans, bread, bagels,
potatoes, rice, pasta…which of these foods do you include in your diet?
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BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3 Points: 50
Overview:
For this assignment, you will follow the NutritionCalc Plus Instructions document to input the information from your Food Journal assignment in Unit 1. You will analyze your report using the information from NutritionCalc.
Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc profile.
o Enter your data from the Food Journal assignment into NutritionCalc. • View and save your All Daily Reports in a PDF document. This document should
include: o Recommendations. o Bar Graph Report. o Spreadsheet Report. o Macronutrient Distribution. o Calorie Assessment. o Nutrition Facts. o My Plate. o Food List Report.
• Include the following information in a separate document: o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation. § Take a look at either the fruit or vegetable category. § Explain why underconsumption of this food group can be a concern for
well-being. § Discuss how this food group functions in relation to health. § Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from the diet?
§ Compare and contrast your intake vs. the recommendation. • How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions. • Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points) NutritionCalc Report
The NutritionCalc Report is not attached or is missing most of the key components.
The NutritionCalc Report is missing some of the key components.
The NutritionCalc Report is missing one or two key components.
The NutritionCalc Report includes all of the key components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points) NutritionCalc Analysis Questions
The follow-up questions about the NutritionCalc report are not answered.
Some of the follow-up questions about the NutritionCalc report are answered.
Most of the follow-up questions about the NutritionCalc report are answered.
All of the follow-up questions about the NutritionCalc report are answered.
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