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HCS308: Introduction to Nutritional Concepts

HCS308 Week 5 – Discussion 2

Week 5 – Discussion 2

1616 unread replies.3030 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Poverty and Obesity

“Food insecurity and obesity often exist side by side – sometimes within the same household or even in the same person. With obesity comes an increased risk of developing chronic diseases, such as diabetes and hypertension, while poverty worsens the outlook for controlling those diseases” (Sizer & Whitney, 2017, p. 602). After watching the documentary ‘The Weight of the Nation – Part 4: Poverty and Obesity (Links to an external site.)’, please address the subsequent elements:

  • Based on the information from your course text, assess how poverty and food insecurity can lead to obesity. What are your observations and/or experiences relating to this development? 
  • “Where you live matters, and it matters a lot.” This is a statement from the video The Weight of a Nation: Poverty and Obesity, part 4. Analyze two potential solutions which could ensure a healthier diet among those living on a lower income. 
  • Examine potential cultural differences relating to food choices.

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 5 – Discussion 1

Week 5 – Discussion 1

1010 unread replies.3535 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Life Cycle Nutrition

Given the significance of nutrition at each stage of the life cycle, evaluate the nutrition recommendations and dietary guidelines for each of the following developmental stages: pregnancy, infancy, childhood, adolescence, and adulthood. Examine three ways of how we can develop healthy nutritional habits from the onset and carry these habits with us throughout the life cycle?  What are the consequences of not doing so?

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 4 – Discussion 2

Week 4 – Discussion 2

2626 unread replies.3232 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Nutrition, Physical Activity, and Health

After reading Chapters 10 and 11 of your text and watching the documentary ‘The Weight of the Nation’, Part 1 (Links to an external site.)and Part 3 (Links to an external site.), address the subsequent elements in your response to this discussion:

  • Explain the connection between nutrition and each of the following health conditions: cardiovascular disease, hypertension, and cancer. 
  • Analyze the function of certain nutrients and their role of either minimizing or increasing the risks for each of these conditions.
  • Physical activity and nutrition go hand-in-hand with regard to maintaining a healthy lifestyle.  Analyze the importance of healthy eating and vitamins and minerals in supporting physical endurance and athleticism.  What are the benefits of regular, long term physical fitness on our health and well-being?
  • “Being fat can hold you back.” This is a comment from one of the children interviewed from the video: The Weight of the Nation: Part 3- Children in Crisis. After viewing this video, explain three side effects from being obese as a child and three health consequences obese children are at risk for?

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 4 – Discussion 1

Week 4 – Discussion 1

1515 unread replies.3535 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Overweight, Underweight, and Obesity

On a daily basis, we can witness individuals with too little or too much body weight. While the latter has become a more common occurrence over the past years, both scenarios cause concerns for our health – short-term and long-term.

  • Chapter 9 of your course text defines the following terms: underweight, overweight, and obese.  Explain the implications of each of these conditions on our health. What are the health risks of having too little body fat, and conversely, what are the risks of having too much body weight? 
  • Using Figure 9-2 from Chapter 9 of the course text as a reference, explain how mortality is impacted by underweight and overweight status. What preventive measures can we take to prevent underweight and overweight issues in our society and maintain a healthy body weight? 
  • Report two actions or programs, that your community or state has implemented to address underweight, overweight, and/or obesity.

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 3 – Assignment

Week 3 – Assignment

Fats and Proteins

Slip into the shoes of a Nutritionist when discussing the various types of fats (saturated fats, monounsaturated fats, polyunsaturated fats, and trans-fats) with Mrs. Miller, an obese client whose diet lacks adequate protein and nutrients. Mrs. Miller’s diet mainly consists of heavily processed foods and an excessive amount of saturated and trans-fats.

  • Explore the job duties of a Nutritionist on O*NET (Links to an external site.) and watch the following video by the Academy of Nutrition and Diatetics (Links to an external site.) before starting this assignment. These resources will provide you with an opportunity to familiarize yourself with specific tasks, abilities, and knowledge necessary for this profession.
  • Next, create a PPT addressing the following components:  
    • Compare and contrast ‘good’ and ‘bad’ fats and analyze their sources.
    • Examine the controversy surrounding fats in our food and explain why ‘good’ fats and lipids should be part of our food choices.
    • Explain the connection between dietary fat, cholesterol, health and disease.
    • Analyze the importance of protein in maintaining a healthy diet.  Why do we need protein and amino acids?  What are the protein recommendations for healthy adults? 
    • Design three personalized recommendations on how Mrs. Miller can cut down on saturated and trans-fats and increase consumption of healthier fats.  Include three sources of protein-rich foods, which will not contradict the fat recommendations you suggested.

Please note:

  1. You have two options for presentation purposes: You can either add detailed speaker notes to each of your slides or present your work by using screencast (or a similar tool). Here (Links to an external site.) is one example of a commonly used screencast tool.
  2. Your presentation should be at least six slides in length, excluding title and reference page. View these tips for an effective presentation (Links to an external site.).
  3. Your research and claims must be supported by your course text and a minimum of two additional scholarly sources. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.
  4. Your PowerPoint presentation should be interesting and engaging. It should be visually appealing and have an easy-to-follow layout. Use images, graphs, tables, fonts, and colors to enhance the content for maximum effectiveness. Have fun!
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HCS308: Introduction to Nutritional Concepts

HCS308 Week 3 – Discussion

Week 3 – Discussion

2020 unread replies.3232 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Understanding Carbohydrates and Fiber

Recently, carbohydrates have gotten a bad rap in the health field.  Carbs have been accused of contributing to the obesity epidemic and causing chronic illnesses.  As a result, some companies have advised that we avoid carbs altogether. Using the information from the text, address the following:

  • Analyze the roles of carbohydrates and fiber and their importance to our health.
  • Discuss why avoiding dietary carbs might be ill-advised. 
  • Evaluate current recommendations for carbohydrate and fiber intake.
  • Assess two sources of carbohydrate-rich foods, as well as two sources of fiber-rich foods.

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 2 – Assignment

Digestion and Absorption

So far, we have spent quite a bit of time discussing what to eat, and how much we should consume from each food group. However, it is equally important to understand how our body physiologically reacts to our food and portion choices.  After viewing the Digestive System video (Links to an external site.), use the outline below to discuss the purpose and function of the human digestive system:

  • The Digestive Tract
    • Appraise the purpose and components of the digestive system during digestion and the absorption of nutrients.
  • The Mechanical Aspect of Digestion
    • Discuss the key mechanical processes involved with the digestion of a food item of your choice.
  • The Chemical Aspect of Digestion
    • Distinguish the mechanical and chemical digestive processes and discuss the role of enzymes and other gastric fluids in digesting sugar, starch, fiber, fat, and protein.
  • A  Letter From Your Digestive Tract
    • Review the letter on page 92 of your textbook. Assess the correlation between food choices and digestive disorders and explain how to avoid such disorders.

This assignment must be a minimum of three pages in length (excluding title and references pages) in APA format as outlined in the Ashford Writing Center. Use subheadings to help organize your paper. Include a minimum of two scholarly sources, in addition to the course text, cited according to APA format as outlined in the Ashford Writing Center. At least one of your sources must be from the Ashford University Library.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 2 – Discussion 2

Week 2 – Discussion 2

2121 unread replies.3434 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Portion Control

By educating ourselves about the recommendations of the Dietary Guidelines for Americans and MyPlate, we become more aware of what to eat.  However, do we actually follow these guidelines in our daily lives? Unfortunately, many Americans struggle not only with food choices, but also food portions. We have become a society of “colossal cuisine” which has caused us to exceed the daily caloric recommendations.

Using Figure 2-10 from Chapter 2 of the textbook as a reference:

  • Discuss the change in our portion sizes over the last few decades.  Why have they increased so significantly? 
  • Explain two health implications of this change.
  • Explore the use of three simple and low cost tools/techniques people can use to help with portion control.  What is one strategy you particularly like and why?

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 2 – Discussion 1

Week 2 – Discussion 1

2424 unread replies.3333 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Nutritional Recommendations

Review the 2015-2020 Dietary Guidelines for Americans on page 38 of your text and address the components below.

  • According to Table 2-1 in Chapter 2 of the text, evaluate the key recommendations of these guidelines and state how these recommendations compare to the realities of the U.S. diet.
  • Based on these guidelines and your current dietary strengths and weaknesses, design a personalized plan entailing which food groups or food products you need to consume more of. Which food groups or food products need to be limited or avoided?  
  • Review the Checking out Food Labels section on pages 41-56 of your textbook.  Analyze the components of a food label, including the nutrition facts panel and the ingredient list.  Based upon what you have read, as well as your own personal knowledge, how helpful do you think this information is in encouraging Americans to make healthier choices?  Do you read food labels?  If so, how is that practice beneficial to your personal diet plan?

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.

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HCS308: Introduction to Nutritional Concepts

HCS308 Week 1 – Discussion 2

Week 1 – Discussion 2

2626 unread replies.3535 replies.

Your initial discussion thread is due on Day 3 (Thursday) and you have until Day 7 (Monday) to respond to your classmates. Your grade will reflect both the quality of your initial post and the depth of your responses. Refer to the Discussion Forum Grading Rubric under the Settings icon above for guidance on how your discussion will be evaluated.

  Choose Your Foods

Numerous factors are involved when making food choices on a daily basis. Given the variety of food choices that we have available to us, why do we choose the foods that we choose? After studying chapter 1 in your course text and watching the documentary ‘The Weight of the Nation:  Part 2: Choices (Links to an external site.)’, please address the following elements:

  • Examine the cultural and social connections attached to food. Provide one examples of a personal and/or environmental factor driving your food choices based on your culture or upbringing.
  • Explain at least three physical, psychological, social, and /or philosophical factors that lead to our food choices, and discuss how these factors are relevant to your own life.

Your initial contribution should be 250 to 300 words in length. Your research and claims must be supported by your course text and a minimum of one additional scholarly source. Use proper APA formatting for in-text citations and references as outlined in the Ashford Writing Center.