water balance

/0 Comments/in /by

Water balance and staying hydrated is a vital function for our bodies.  Inadequate water intake, hot weather, illnesses, and exercise place everyone at risk for dehydration. Conversely, drinking too much water, or overhydration, can lead to decreases in electrolytes that can cause life threatening problems.  Post your replies in order with numbered responses.   I expect a meaningful numbered paragraph for each question.   Use reliable sources (strong sources found in your resource module).  Review the information in your text book on sodium/water balance and why it is so important!  

 

Discussion (5 questions):

(1)What are the signs and symptoms of dehydration? Explain.  Concerns?

(2)What are the signs and symptoms of overhydration or water intoxication? Explain.  Concerns?

(3)What are the treatments for both? Explain.

(4)Imagine you are participating in a triathlon, which product is better for rehydration – water or sports drinks?  Explain.

(5)What are the benefits of sports drinks?  Explain.

Use your text book and reliable sources (strong ones found in your resource module).  Use your own words.  I expect a meaningful short paragraph response to each question asked.  Post/identify your answers in order as listed above.  Do not cut and paste ever. 

 

Discussion Nutrition 101 Directions: 

Through threaded discussions you will exchange ideas with other class participants.  You will be required to complete a minimum of two meaningful posts per discussion question during this course [your original post and response to 1 other classmate postings].

Guidelines:

  1. Make your initial post answering the questions prompt by Thursday.   Do not use a link or quote as an answer.  Use your own words.
  2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, or nutrition professional website] in APA format.
  3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length.  Some helpful resources are in your modules.

obesity

/0 Comments/in /by

DQ 5/obesity:

The Centers for Disease Control and Prevention report three alarming facts regarding childhood and adolescent obesity:

  1. Childhood obesity has more than doubled in children and quadrupled in adolescents in the past 30 years.
  2. The percentage of children aged 6–11 years in the United States who were obese increased from 7% in 1980 to nearly 18% in 2012. Similarly, the percentage of adolescents aged 12–19 years who were obese increased from 5% to nearly 21% over the same period.
  3. In 2012, more than one third of children and adolescents were overweight or obese. (CDC, 2014).  Review the CDC website regarding this topic.

Overweight children and adolescents are at an increased risk for Diabetes Type II. Many school districts within Washington State are now taking an active role in identifying obese children while promoting healthy diet and physical activity (example: Washington Action for Healthy Kids, 2014).

Discussion topic (find useful and appropriate sources such as the CDC and American Academy of Pediatrics).  

Provide a  numbered, separate paragraph for each question.   There are 5 questions (your answers should reflect information learned from the readings/website(s).

(1)Do you feel this is an appropriate responsibility of school districts?  Why or why not?  

(2) Do you feel that policies aimed at school wide interventions are enough to address the issue of childhood obesity?  Why or why not?

(3)What types of programs for healthy diet and physical activity can you find for Washington State Schools?  Look at the district websites for the area in which you live – what types of programs are available for healthy living and physical activity?  

(4). Is this a national program (refer to your answer for #3) or something specific to Washington (or your district)?  If you cannot find information within your local school district then pick a bigger school district in the State if needed.

(5).  Do they publish data about the efficacy of the program?  What district website did you visit?  If they didn’t post efficacy, what information did they provide about outcomes and effectiveness?

 

Use your text book and reliable sources.  Use your own words.  I expect a meaningful short paragraph response to each question asked.  Post your answers in order as listed above. Do not cut and paste anything.   You may use a quote to support your answer but you may NOT use a quote as the answer.  

Discussion Directions: 

Through threaded discussions you will exchange ideas with other class participants.  You will be required to complete a minimum of two meaningful posts per discussion question during this course [your original post answering all the questions and responses to one other classmate postings]. 

Guidelines:

  1. Make your initial post answering the questions prompt by Thursday.
  2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, or nutrition professional website] in APA format.
  3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length

Vitamins and Minerals

/0 Comments/in /by

(Vitamins/minerals)

Vitamins and minerals play a key role in the maintenance and regulation of our body. Imagine that you are seeing your physician for your annual physical. Upon examination the physician determines that there are some issues regarding your diet and overall health and suggests that you may have a deficiency or toxicity of a select vitamin or mineral. 

Use your text book.   Use your own words.  I expect a meaningful paragraph response to each question asked.  Post your answers in order as listed above and numbered.   Do not cut and paste anything. 

Discussion (6 questions):

(1)Select a vitamin or mineral to discuss.  Describe.

(2)Based on the vitamin/mineral you have chosen, what were your physician’s observations and diagnosis?

(3) Do you have toxicity or deficiency?  Explain the symptoms and concerns.

(4)Briefly describe what your recommended daily allowance based on your profile (sex, age, physical status, etc) should be for this vitamin or mineral.

(5) Briefly describe your present intake estimate and your action plan (adjustment in diet, etc).

(6)If left untreated, what might be some of the more serious long term and detrimental effects this might have on your body?

Use your text book and reliable sources.  Use your own words.  I expect a meaningful paragraph response to each question asked.  Post your answers in order as listed above and numbered.   Do not cut and paste anything. 

 

Discussion Directions: 

Through threaded discussions you will exchange ideas with other class participants.  You will be required to complete a minimum of 2 meaningful posts per discussion question during this course [your original post answering all the questions and responses to one (1) other classmate postings]. Remember, in addition to your original discussion question post, you are required to respond to one other classmate postings 

Guidelines:

  1. Make your initial post answering the questions by Thursday.
  2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, or nutrition professional website] in APA format.  Remember that helpful resources are listed in your modules.
  3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length.

part 2

/0 Comments/in /by

file attached

part1

/0 Comments/in /by

Assignment 1A (2 videos to view and answer questions):Please view the 2 videos listed below and answer the questions for each video. Keep your responses numbered (in order) using complete sentences and college level grammar. Answer each question thoroughly and with your own thoughts – the goal of this first assignment is to think about the videos and your answers should be based on your ideas after viewing the videos. This first assignment (videos 1A) does not require additional research but rather for you to ponder the topics discussed in the videos as we begin our quarter together. YOUR OWN WORDS, DO NOT CUT AND PASTE INFORMATION AND DO NOT USE “QUOTES” FOR ANSWERS. Follow the directions. Submit via the drop box provided in Canvas.Video 1: Ted.com features many educational video presentations. Go to Ted.com and under the search bar type “Jamie Oliver – Teaching every child about food” it is 21:47minutes long. Or use this link (sometimes the link does not work but the search by title is very reliable): https://www.ted.com/talks/jamie_oliverAfter viewing the 21 minute video answer the following questions in order (numbering each response) with complete and meaningful paragraphs based on your interpretation of the video:1. Why does Jamie Oliver feel so passionate for children?2. Who is deciding what children are fed at school?3. Who is deciding what children are fed at home?4. How does culture play a role in diet?5. What does Jamie offer as a potential solution(s) to pediatric obesity?Video 2: Via YOUTUBE please watch “Processed Food Documentary – Processed foods vs. Nutritional Needs.” The video is 33:36 minutes long and is posted by Proper Gander and presented by Dr. Maya Adam. After viewing the 33 minute video answer the following questions in order with complete and meaningful paragraphs (numbering each response) based on your interpretation of the video:1. What cultural change(s) facilitated a shift regarding food preparation in the USA over the past 100 years?2. What are some health concerns with processed foods? Name 3 and provide examples.3. If you have 20.00 and you need to feed yourself and your 2 children dinner, would it be less expensive or more expensive to buy processed foods to feed your family? Obviously there are multiple variables in this question (such as transportation to a grocery store, the knowledge of how to prepare food from scratch, time, a working kitchen, etc.) but just as a general response, is your feeling that it is cheaper and easier to buy processed food or fresh food? Why or why not?4. What is Dr. Maya Adam final plea to American consumers about food and diet and health?5. What does organic mean? Does it matter?

“Corn Syrup and Over-Consumption

/0 Comments/in /by

Watch the documentary: “Corn Syrup and Over-Consumption” (47 minutes) to prepare for this discussion question. The documentary is available to watch online through the Holman Library (see tutorial directions link below).  This documentary is part of the series, titled “The Men Who Made Us Fat.” Nutritionist Marion Nestle investigates the relationship between sugar and obesity.

Discussion: In the documentary the statement was made: “You can’t walk more than 100 feet in the United States and not be cued with some signal that food is available,” says Dr. David A. Kessler, former commissioner of the Food and Drug Administration. “And so what’s going on is that my brain is constantly being activated by these cues.” This episode explores the addictive quality of some foods, which companies exploited either deliberately or by selling their products in an aggressive way. However, in the US, we have a tendency to attribute obesity to gluttony.  Answer the following  3 questions in order.  Each response should be a complete paragraph, numbered and in order.    College level writing.  Your own words.  No links or quotes for answers. 

(1) Do you think it is fair to just think about obesity in terms of personal responsibility?  Explain.   

(2) Is there a component of corporate responsibility /  Does the movie influence you?  Explain.

(3) How can we begin to hold corporations accountable/Does the movie have an opinion? Explain. 

Use your text book and reliable sources. Use the assigned video. Use your own words.  I expect a meaningful concise paragraph response to each question asked.  Post your answers in order as listed above. 

 

Guidelines:

  1. Make your initial post answering the questions as listed above by Thursday.  Do not use links or quotes for answers.
  2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, assigned video or nutrition professional website] in APA format.
  3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length.
  4. Respond to a classmate post with meaningful feedback (avoid responses which state “I agree” or “me too”).   Post your  reply by Friday.   Start with “Hello _____” as you reply to classmates.
  5. Responses to classmates must be a minimum of 100 words in length (per response) and include one [1] valid reference (see above) in APA format (per response).  Your replies should continue the learning and build on the information presented. 
  6. College level writing.  Your own words.  Do not “cut and paste” –  you may use a quote to support your answer but you may NOT use a quote as the answer.

Tutorial for finding film Corn Syrup and Over-Consumption.pdf

Actions

 

Analysis of A Place at the Table

/0 Comments/in /by

Your movie review assignment requires you to watch the film A Place at the Table and do a little outside research on food deserts and low income neighborhoods. Use the resources in this box to complete your project.. 

 

LINKS TO FILM

(Note: these films do NOT tend to play well on cell phones or on computers with a slower internet connection.  In those cases, it may take the video a long time to load)

LINKS TO INFO ON FOOD DESERTS AND LOW INCOME NEIGHBORHOODS

DQ#2 Food safety

/0 Comments/in /by

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has contaminated the food. Visit https://www.foodsafety.gov/poisoning/causes/bacteriaviruses/index.html (Links to an external site.) and https://www.cdc.gov/foodsafety/symptoms.html#symptoms (Links to an external site.) and review the common bacterial and viral causes of food poisoning.  Pick one of the 6 pathogens listed below for your initial post.  Answer the 4 questions below in part 1.  Use your own words.  Do NOT “cut and paste” anything.

Discussion: This week you will discuss one of the six common bacterial or viral causes of food poisoning identified (salmonella, norovirus, campylobacter, E.coli, listeria, clostridium perfringens).   Answer the following 4 questions  in paragraph form in order (a separate paragraph for each question):

(1)  Name and brief description of pathogen you have picked (virus?  bacteria?)

(2) Causes AND food sources 

(3) Prevalence (both in the US and outside the US) – provide statistics for the USA

(4) Symptoms, treatment and prevention 

Use your text book and resources (links) above.  Use your own words.  I expect a meaningful paragraph response to each question asked.  Post your answers in order as listed above.  

Part 2 (2 questions):

You will find a document posted in week 2 modules called What’s Your Learning Style.  Please complete the brief assessment with the document.

1.     What is your primary learning style?  Explain.

2.    What can you do to enhance your learning?  Explain.

Directions for nutrition 101 discussion posts are posted in the welcome module!

Guidelines:

  1. Make your initial post answering the questions thoroughly and in order.  A paragraph for each question (number, identify and in order as presented).  Original posts due by Thursday.
  2. Initial posts must be a minimum of 300 words in length and include two (2) valid references [textbook, nutrition journal article, or nutrition professional website] in APA format.
  3. Nutrition journal articles must be:  (1) Less than 5 years old and (2) A minimum of two [2] pages in length.
  4. Respond to one classmate posts per discussion with meaningful feedback (avoid responses which state “I agree” or “me too”).
  5. Responses to classmates must be a minimum of 100 words in length (for each response) and include one [1] valid reference (see above) in APA format (for each response).  Your student replies must post by Friday.   Your student replies should continue the learning and build on the information presented.  Your student reply should start with “Hello ________” (student name).  Your student reply should provide new information to the post.