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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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