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HCS308: Introduction to Nutritional Concepts

HCS308 Week 2 – Discussion 1

Week 2 – Discussion 1

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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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