NTR 1010 Introductory Nutrition Capstone Project Instructions This project allows you to demonstrate the depth of your understanding of the important concepts presented in this course, so please start it as early as you can. Please submit Part 1 and Part 2 of this assignment to Blackboard. · Diet and Wellness reports should be submitted as pdf documents. There should be 9 pdf reports. · Answers to questions in Section B, C, D, and questions in Part 2 into 1 Microsoft Word document and submit it in Blackboard. Part 1: Dietary Self-Assessment (up to 70 points) Section A: Food Record Record 3 days of your food and beverages in the Diet and Wellness app (as you did at the start of the semester), and generate 3 Daily Food Log reports to show your diet record. You can generate your Food Logs from the Reports tab in D&W+. Adjust the date in each case to obtain the Food Log from the appropriate day. Section B: Diet & Wellness Plus Diet Analysis Generate an Intake vs Goals report, as well as 3 Source Analysis reports (for kilocalories, saturated fat, and sodium). You can generate these reports from the Reports tab in D&W+. For each report, you need to set a start date and an end date to capture all 3 days. Section C: Your Genetic Risk for Chronic Disease Recall from Chapter 1 that each of us has a unique risk for developing chronic conditions such as heart disease or diabetes. This risk is based on how we eat, lifestyle choices such as exercise habits and smoking, and the genes we inherit from our parents. 1. List 6 relatives (parents, grandparents, aunts, uncles, siblings, and cousins for example). As you choose these people, focus on older relatives as well as any younger family members who have already been diagnoses with health conditions. They may be living or not. 2. Indicate which (if any) of these people had or have any of the following conditions: · Heart Disease · Pre-hypertension, Hypertension, or Stroke · Obesity · Cancer · Pre-diabetes, Gestational diabetes, or Type 2 diabetes · Osteoporosis If you cannot list any blood relatives, then list people with whom you grew up. If you dont know if anyone has had these conditions, list their current age or the age at which they died. Section D: Interpretation Using the information from parts sections A, B, and C above, answer the 6 questions below. 1. List 4 vitamins and/or minerals that you consumed in adequate amounts and discuss how this protects you. 2. List 4 vitamins and/or minerals that you consumed in low amounts, and discuss the potential dangers to your health. 3. List your calorie, saturated fat, and sodium intake, and indicate if you overconsumed any of them. Discuss the potential dangers to your health. 4. Discuss 3 chronic disease conditions you are at risk for (or would otherwise avoid) based on your 3-day typical eating pattern and your Medical family tree 5. Using information from Chapters 7 and 8, identify 4 foods you are willing to eat to correct any shortages of vitamins and/or minerals. 6. Using your Source Analysis reports, identify 4 foods you could cut back on to reduce excess calories, saturated fat and/or sodium. For this Part 1 you are submitting the following to Blackboard for grading: · 3 Food Logs · 4 Reports: 1 Intake vs Goals and 3 Source Analysis (Kilocalories, Saturated Fat, and Sodium) · Family History of Chronic Disease (in a table format) · Your answers to the 6 questions. Part 2: Food Bank Analysis (up to 30 points) Many Americans rely on food banks to make sure they and their families have enough to eat. Although food banks have some capacity to collect and distribute perishables (fresh fruits, vegetables, dairy, and meat), they tend to rely on packaged foods with a long (unrefrigerated) shelf-life. This, of course, affects the nutritional content of their offerings. 1) Identify a local food pantry, and research their mission and the nutrition services they provide. 2) Using the food bank typical food list on the last page, create a menu for one day (breakfast, lunch and dinner). Please make sure you include foods from each of the food groups: a) Grains b) Milk c) Protein d) Fruit e) Vegetable 3) Enter your choices into Diet and Wellness as though you are the client, and generate a Food Log report and an Intake vs. Goals Report. 4) Identify 3 nutrients for which you met the DRI recommendations. 5) Identify 3 nutrients for which you were below the DRI recommendations. 6) Discuss 3 implications of your Intake vs Goals report findings on the long-term health of people who rely on food banks for long periods of time. 7) Based on question 6, List 3 pieces of advice you would provide to these clients based on your analysis. For Part 2 you are submitting the following to Blackboard for grading: · The name and mission of your chosen food pantry · 1 Food Log · 1 Intake vs Goals Report · Your answers to questions 4, 5, 6, and 7 above. Food Bank Typical Inventory Grains Infant cereal Macaroni Oatmeal Grits Cream of wheat Pretzels Muffin mix Pancake mix Rice pilaf Rigatoni Cereal Quick bread mix Flour Macaroni & cheese, boxed Rice (brown or white) Spaghetti Cornmeal Noodles Biscuit mix Canned pasta Graham crackers Noodle soups Dairy Dried milk Infant formula Evaporated (canned) milk Boxed milk Canned & Boxed pudding Parmesan cheese
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