CAPSTONE PROJECT

CAPSTONE PROJECT (NUTRITION)

Paper details

THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA ON FOOD PREFERENCES FOR THIS REPORT.(FAKE IT) Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points.
1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study.
2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease.
3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem.

Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.
1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.

Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
2) Use a table with four columns.
a) In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.
c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.
d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.
e) Save this information for use in Section 2.

FOOD RECORD NEED TO BE IN CHART FORM(MEALS- BREAFAST, LUNCH,DINNER,SNACKS DAY1,DAY2,DAY3

Sample Food Record
Meal Day 1 Day 2 Day 3
Breakfast 1 cup orange juice
2 cups Cheerios
2 slices wheat bread
2 tsps. butter
¾ cup 2% milk
Lunch Turkey sandwich
• 3 oz turkey breast
• 1 oz Swiss cheese
• ¼ c lettuce
• 2 tsp. mayo

1 med. apple
1 Kaiser roll
32 fl oz diet Coke
Dinner 4 slices Pizza Hut
pepperoni pan pizza
40 fl oz Bud Light
Snacks 2 cups salted peanuts

Section 2: Super Tracker Diet Analysis(YOU CAN CREATE AN ACCOUNT TO COMPLETE THIS PART OF THE ASSIGNMENT)
1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture:

1. a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:
   b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
   c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.
   d) Go to the My Reports tab in the top menu bar.
   e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.
   f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.
   g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally Richardson and use the file extension .docx or .doc.
   h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.
   i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

   Section 3: Create and Analyze Your Medical Family Tree
   1) Create a table with two columns.
   a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
   b) In the second column indicate which (if any) of these people had or have any of the following conditions:
   i) Obesity
   ii) Prostate cancer
   iii) Type 2 diabetes
   iv) Breast cancer

1. v) Hypertension
   vi) Osteoporosis
   *Example Medical Family Tree (yours will be different):
   Relative Disease
   Mother Type 2 diabetes
   Father Prostate cancer
   Aunt Heart disease
   Sister Obesity
   Paternal Grandfather Hypertension
   Uncle Hypertension
   *USE: MOTHER-HEART DISEASE, FATHER-HYPERTENSION,GRANDFATHER-TYPE 2 DIABETES, COUSIN-OBESITY,COUSIN-BREAST CANCER,& AUNT- BREAST CANCER.

   Section 4: Interpretation
   The last step is of Part 2 is to find out what all this information implies about your long-term health. Using the information from Part 2 – sections 1, 2, and 3 above, answer the five questions below.
   1) List the specific positive nutritional aspects of your typical eating pattern.
   2) List the specific negative nutritional aspects of your typical eating pattern.
   3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
   4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
   5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

   Present the information in a table format.
   Question Answers
   List the specific positive nutritional aspects of your typical eating pattern.
   List the specific negative nutritional aspects of your typical eating pattern.
   What is the impact of your typical eating pattern on your own risk of developing the diseases in your medical family tree?
   Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
   Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

   Part 3: Service Learning – Food Bank

   This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.

   1) Select one of the Food Organizations from the list below:
   i) SHARE
   ii) MANNA
   iii) SOME
   iv) Capital Area Food Bank

   2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

   3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
   a) Grains
   b) Milk
   c) Meat and Beans
   d) Fruit or Vegetable

   4) Type your menu and be sure to include the following information (see example below):
   a) Meal (breakfast, lunch, or dinner)
   b) Serving size (use information provided on the food label)
   c) Description of the food and the food group(s) that it is representing

   Example Menu:

   Breakfast
   ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
   • ¼ cup walnuts – Meat and Bean Group
   • 1/3 cup Instant Nonfat Dry Milk – Milk Group
   • ½ cup sliced cling peaches, canned – Fruit Group

   FOOD BANK WISH LIST

   Use this chart to help you select non-perishable foods for your menu
   (Choose plastic containers rather than glass whenever possible.)

Grain Group

Infant cereal
Macaroni
Oatmeal
Grits
Cream of wheat
Pretzels
Muffin mix

Pancake mix
Rice pilaf
Rigatoni
Cereal, ready-to-eat
Quick bread mix
White flour
Macaroni & cheese boxed mix
Brown rice White rice
Spaghetti Cornmeal
Noodles
Biscuit mix
Canned pasta Graham crackers
Shredded wheat
Bran cereals
Whole-wheat flour
Noodle soups

Milk Group

Dried milk
Infant formula
Evaporated milk
Boxed sterile milk
Canned and
boxed pudding
Parmesan and
romano cheeses

Meat Group

Nuts
Peanut butter
Beef stew
Bean soup
Baked beans
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas

Vegetable Group

Tomato sauce
Tomato paste
Canned yams
Vegetable soup
Spaghetti sauce
Canned vegetables
Baby food vegetables
Tomato juice
Instant mashed potatoes

Fruit Group

Raisins & other dried fruit
Baby food fruit
Applesauce
Fruit cocktail
Canned pumpkin
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed

5) Select one of the clients from the table below.
Client Name Client Information
Jennifer Hernandez
Height: 5 feet 6 inches
Weight: 165 pounds
Activity Level: Sedentary

William Jackson
Height: 6 feet 1 inches
Weight: 218 pounds
Activity Level: Sedentary

 
Cathy Vo
Height: 5 feet 1 inches
Weight: 110 pounds
Activity Level: Sedentary

Bryan Jenkins
Height: 5 feet 11 inches
Weight: 180 pounds
Activity Level: Sedentary

6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis Plus program and the client information provided.
a) Create account using the client information provided. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all the foods in the menu that you created for the client that you selected.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab
f) Click the Create Report button. A full report will be generated for you.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project
h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

The completed project will be saved as one document and will include the following:
Part 1 – Nutrition Quackery and Weight Loss Strategies
• Analysis of scientific soundness of media statement.
• Analysis of effective weight loss strategy.

Part 2 – Self-Assessment Project
• 3-day food record (Table)
• Super Tracker Diet Analysis – Nutrients Report of your 3-day food record
• Medical Family Tree (Table)
• Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank
• Description of a food organization’s mission and goals and the nutrition services they provide.
• Food bank wish list menu for a meal
• Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu