Assignment 2 | Science homework help - Vintage-paper.com

Meal Planning for Carbohydrates Part A Please respond to the following questions in complete sentences and paragraphs. This section should be at least 200 words. · What is meant by the AMDR, and what is this range for carbohydrates? · How does the type of carbohydrate impact health? · What is one negative health impact from carbohydrate intake? · What is one positive health impact from carbohydrate intake? Part B Here is a sample one-day menu for Mr. Brown. His doctor just told him to cut down on added sugars in addition to increasing his fiber intake. He hopes to meet with a dietitian next week, but in the meantime needs some help making these changes. List five suggestions for Mr. Brown’s diet. Make sure to provide only changes that address the meal planning goals mentioned above. Tell him which food(s) you would have him omit and how you would replace these items. You may also change portion sizes. Highlight (yellow only, please) or bold the item you are changing. Then write the change next to that. You may make more than five changes, but if you do so, you will only receive full credit when all changes correctly match the assigned directions. Breakfast 1 cup sugar-frosted flake cereal 8 oz 1% milk 8 oz orange juice 2 scrambled eggs Snack 1/2 peanut butter and jelly sandwich (1 slice white bread, 1 TBSP Skippy peanut butter, 1 TBSP grape jelly) Lunch 8 oz tomato soup 6 Saltine crackers 1 turkey sandwich (3 oz turkey, 2 slices white bread) 1/2 cup canned pears in heavy syrup 8 oz grape juice Snack 6 oz fruited yogurt, sweetened 1 oz almonds Dinner 5 oz BBQ chicken 1 medium baked potato with 1 TBSP butter 1/2 cup cooked broccoli 8 oz cola 4 oz 1% milk Snack 1/2 cup chocolate ice cream RESOURCES- Use what is applicable Read: An introduction to Nutrition( Primary resource)-attached Sect 3.1 4.7: p. 128-232 Focus on: Sect 3.1 3.5: p. 130-162 Sect 4.1 : p. 169-174 Sect 4.4: p. 194-201 Sect 4.7: p. 218-230 1. The Mayo Clinic on carbohydrates: “Most aren’t bad, but some are healthier than others.” http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/carbohydrates/art-20045705?pg=1 2. This article from the Mayo Clinic provides an in-depth look into artificial sweeteners: their uses, their potential benefits, and their potential risks. http://www.mayoclinic.org/healthy-living/nutrition-and-healthy-eating/in-depth/artificial-sweeteners/art-20046936?pg=1 3. this online resource presents the theory about human ability to tolerate lactose. http://www.foodnavigator.com/Science/Dairy-loving-ancestors-bring-lactose-tolerance-to-Europe 4. Go to the American Diabetes Association website. When you get there, click on Diabetes Basics. It is directly above the pea-green box. When you get there, click on Diabetes Basics Home. Read the information there. To learn about the Statistics in Diabetes, click on Diabetes Statistics. When you are doing your reading, focus on the following: Overall Numbers, Diabetes and Prediabetes Diabetes in Youth Diabetes by Race/Ethnicity Complications/Co-Morbid Conditions To find out about the symptoms of diabetes, click on Symptoms. Read the information there. To find out about the following, look at Diabetes Basics: Type 1 Diabetes Type 2 Diabetes Gestational Diabetes Food and fitness are important parts of diabetes control and treatment. Click on Food and Fitness at the top of the page. It is just below Donate Now. Go to the Food and Fitness home page and click on the following links. Read the information there: Food Planning Meals What Can I Eat? http://www.diabetes.org/?loc=logo Visit the FDA Supplements resource page at http://www.fda.gov/Food/DietarySupplements/default.htm . What You Need to Know about Dietary Supplements Other resources related to Nutrition, Daily Requirements and Supplements org/Public/content.aspx?id=6442473738″>http://www.eatright.org/Public/content.aspx?id=6442473738 http://www1.villanova.edu/content/dam/villanova/studentlife/documents/Nutrition/TrendyFoodTerms.pdf

Assignment 2 | Science homework help

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