Skip to content

Edu 201 Assignment 3 Nutrition

ASSIGNMENT 4 ANALYSIS OF 3 Day Food Intake Worth up to 125 points DUE: November 21, 2012 Name: Taylor Coy Purpose: The purpose of this assignment is for you to become aware of the nutritional adequacy and the energy intake level of a typical 3- day food intake period for you. You will then compare it to your Estimated Energy Requirements and Recommended Dietary Allowance (RDA’s) and other accepted standards for a personal assessment /comparison of intake adequacy. It is also to demonstrate that you have developed a basic understanding and foundation of how to appropriately assess/compare a person’s intake, and what happens when one deviates from the appropriate recommended intake. Instructions for preparing your 3 Day - 24-Hour food records for computer entry: In answering these questions use your 3 day - 24 hour food intake record that was completed September 24, 2012. Enter all your 3 day food items into the Nutrition Calc Software Program that came with your text (or available in the CAHS IT lab). Be very specific in entering your food items. Example: Buttered Toast – list butter and also toast. Refer to instructions regarding food item specifics for recording; found on assignment #1. Run all available analysis for each day to help you with answering these questions. You must turn in copies of your 3-day summary reports from Nutrition Calc – (details listed in next section) Instructions for completing assignment #4 : Upon completion of entering your intake data into the Nutrition Calc program; if you are using the Nutrition Calc 2.0 located in CAHS IT Lab : Client Profile , 3 Day Average, Basic Components (has the bar graphs), Source of Calories. If you purchased it new/or with text this is Nutrition Calc 3.2 and you should run the reports titled : All Daily Reports which will contain the Profile , R ecommendations , Ba r Graph Report , Spread Sheet Report, Calories & Fat, Calorie Assessment Sections and Activity Summary. (These reports consist of the food components consumed which are broken down into nutrients, their values, their percentage towards your goal; with bar graphs depicting and representing the percentage you consumed towards standards.)This information should be used to assist you in answering the following questions. Also complete all the following questions here that relate to your intake. Show all your mathematical calculations where appropriate and be detailed in answering all the other questions. Submit assignment #4 by the due date in a WORD document (no hand written). Hard copy for in class section or electronic version for on-line class depending on which section you are in. No exceptions! This will not be accepted via email! 1.

NUTR 200 Nutrition for Today (4) NW
Examines the role of nutrition in health, wellness, and prevention of chronic disease. Topics include nutrients and nutritional needs across the lifespan, food safety, food security, wellness, body weight regulation, eating disorders, sports nutrition, and prevention of chronic disease. May not be taken for credit if credit earned in NUTR 300. Offered: AWSp.
View course details in MyPlan: NUTR 200

NUTR 302 Food Studies: Harvest to Health (3) I&S/NW
Examines the many facets of the modern food supply from production and processing to distribution, marketing, and retail. Systems approach to foods studies considers geopolitical, agricultural, environmental, social, and economic factors along the pathway from harvest to health. Prerequisite: NUTR 200. Instructors: Otten Offered: Sp.
View course details in MyPlan: NUTR 302

NUTR 303 Neighborhood Nutrition (3) NW
Examines the food environment in the local community from the public health perspective. Explores where people get their food, what influences this decision, and various aspects of the local food movement, including access to healthy food, urban agriculture, farmers markets, and farm-to-school programs. Prerequisite: NUTR 200. Instructors: Drewnowski Offered: W.
View course details in MyPlan: NUTR 303

NUTR 390 Food Seminar (1, max. 3)
Examines current food, culinary, and food system issues from production, processing, and marketing to consumption, nutrition, and health. Includes diverse perspectives from producers, processors, public health professionals, and relevant research. Credit/no-credit only.
View course details in MyPlan: NUTR 390

NUTR 511 Survey of Advanced Nutrition (2-3) Averill
Advanced introduction to nutritional sciences. Topics include macronutrient and micronutrient metabolism, energy balance and obesity, nutrient utilization in physical activity, nutritional needs and recommendations throughout the lifecycle, and the relationships between nutrition and atherosclerosis, diabetes, and cancer risk. Offered: A.
View course details in MyPlan: NUTR 511

NUTR 513 Food and Society: Exploring Eating Behaviors in a Social, Environmental, and Policy Context (2) J. OTTEN
Socio-cultural, environmental, and policy factors interact with biological and psychological characteristics to influence the foods we eat, and when, where, and how we eat them. Uses contemporary readings, films, and critical discussion to explore these macro-scale influences on food, nutrition, and eating behavior. Offered: A.
View course details in MyPlan: NUTR 513

NUTR 520 Nutrition and Metabolism I (3)
Metabolic/physiologic concepts related to energy balance, carbohydrate, and protein nutrition. Addresses energy-producing pathways, as well as food sources, digestion, absorption, and utilization of carbohydrates, protein, and various micronutrients. Additional topics include low-carbohydrate diets, vegetarianism, protein deficiency, and inborn errors in carbohydrate and protein metabolism. Prerequisite: biochemistry. Instructors: Rosenfeld Offered: A.
View course details in MyPlan: NUTR 520

NUTR 521 Nutrition and Metabolism II (3)
Discussion of normal lipid components of animal tissues, with review of their metabolism and physiological functions. Topics include digestion, absorption, transport, and utilization of dietary fats, cholesterol, and fat-soluble vitamins. Discusses in-depth the roles played by lipids and various micronutrients in altering risk of atherosclerosis. Prerequisite: biochemistry. Instructors: Rosenfeld Offered: W.
View course details in MyPlan: NUTR 521

NUTR 526 Maternal and Pediatric Nutrition (4)
Examines the influence of maternal, infant, and children's nourishment on growth, development, and health, including children with special healthcare needs, in both individual and population-based environments. Includes nutrition and assessment, critical evaluation of normative data, and evidence-based clinical and community nutritional care and family-centered care. Prerequisite: human nutrition and human physiology. Offered: A.
View course details in MyPlan: NUTR 526

NUTR 536 Nutrition Education Principles and Practice (2)
Examines theory-based design and delivery of nutrition education, including conducting needs assessments and developing lesson plans, activities, visual aids, and evaluation material. Explores design features of written, oral, and technology-based nutrition education materials and initiatives. Addresses differing learning styles, cultural groups, and literacy levels. Offered: Sp.
View course details in MyPlan: NUTR 536

NUTR 562 Nutrition and Chronic Disease (4)
Epidemiology/pathophysiology of chronic disease related to nutrition (e.g., obesity, cardiovascular disease, osteoporosis, hypertension, diabetes). Examines nutritional risk/protective factors in relation to public health, individual nutrition, and clinical intervention. Prerequisite: physiology, biochemistry. Instructors: Kirk Offered: Sp.
View course details in MyPlan: NUTR 562