What percent of your calories come from CHO
Order ID 53563633773 Type Essay Writer Level Masters Style APA Sources/References 4 Perfect Number of Pages to Order 5-10 Pages Description/Paper Instructions
What percent of your calories come from CHO
Part II – Macronutrient Intake Discussion – this is a very important part of the paper – please be careful with calculations and follow all steps carefully when writing your paper: 40 points
- 38 points: You will now discuss the macronutrients and the composition of energy nutrients your diet contained during this 3 day record. You will use the information from your 3 day average report (Please see the “Bar Graph” and “Spreadsheet” reports) to determine whether or not you met the goal for each energy nutrient.
- Important: Do not use the percent of the goal that is provided on the Bar Graph. Rather, look at your diet (your total kcal consumed) – what percent of what YOU ATE comes from fat? What percent of YOUR intake came from protein? carbohydrate? alcohol? This will require you to do come calculations which you should be familiar with – if you are stumped review the class activities, the tutorial on calculations, and the worksheets you have already completed in class.
- When discussing these energy nutrients, please include calculations on a calculation page which can be included as an appendix to your report.
- Also important when making comparisons, remember to name the goal(where does the goal come from) don’t just say “I meet the recommendation”…instead you can write… “the subject consumed 43% of her kcals from carbohydrate, this is below the AMDR goals of 45-65% kcal…” Do you see the difference? Again, imagine the reader has no knowledge of nutrition and dietary recommendations when you are discussing your intake.
- CHO – What percent of your calories come from CHO? How does your diet compare with the recommendations (AMDR)?
- Calculate the percent of sugar calories in your diet (what % of your calories are coming from sugar). Unfortunately, the program will not classify added sugar vs natural sugar, however you can easily take a look at this yourself. Look at your spreadsheets – does your intake of sugar come from natural or added sources primarily?
- Identify the top 3 sources of sugar in your diet and classify the type of sugar (added vs natural). Although there will not be a recommendation on the print out, the chapter, the Dietary Guidelines for Americans (2015) and the module on CHO provides recommendations for added sugar, once you have identified these recommendations discuss your intake vs the goal(s) provided.
- What is your fiber intake and how does this compare with recommendations? Using your spreadsheet report determine if any foods were high in fiber (provided >5g fiber per serving).
iii. Discuss the health benefits of fiber. Do you consume foods with insoluble or soluble fiber? Or both? Which foods provide each?
- Do you think your diet would need improvements to reflect a typical diabetic meal plan? What changes would be needed to reflect a meal plan appropriate for a person with diabetes?
- FAT – What percent of your calories come from fat? How does your fat intake compare with recommendations (AMDR)?
- Discuss saturated (what % of your calories are saturated fat, compare to goals discussed throughout the course). Using your spreadsheet report identify the top 3 sources of saturated fat in your diet.
- How much of your fat was monounsaturated, polyunsaturated fats (% kcals from both types of unsaturated fats)? Using the spreadsheet report, what foods contributed to these fats?
vii. Discuss trans fat (% kcals, what is the goal)? Using the spreadsheet report, what foods contributed to trans fat in your diet?
viii. Compare your cholesterol intake with recommendations discussed in the course.
- Look at your intake vs goals sheet, how did you do with essential fatty acids? What foods in your diet contributed to linoleic and linolenic fatty acid intake? Consider the ratio of omega 6: omega 3 in your diet, this can be easily determined using the intake vs goals report. How does this compare to recommendations?
- How can you improve your diet to reflect recommendations from the Mediterranean Diet? Be specific and discuss what foods can be reduced or added to improve your dietary intake.
- PROTEIN – What percent of your calories come from protein? How does your protein intake compare with recommendations (AMDR)?
- Calculate the RDA for yourself (remember this recommendation is based on ___g per kg of body weight).
- What value did you use and why? – if you are very active, use the recommendations for athletes).
xii. Next calculate your actual protein intake compared to your own body weight ~ by the following: grams of protein you ate divided by your weight in kg. This gives you g/kg – and we learned recommendations in the chapter and module on protein.
xiii. Do you have any concerns with your actual protein intake, why or why not? Is it appropriate, too low/high?
xiv. We learned that there is an amount of protein that is considered too much. At what point would your protein intake (g/kg) be too much for you? What is the harm in consuming too much protein?
- Discuss the sources of your protein intake – do you consume protein from a variety of choices (milk/cheese; nuts; beans; lean protein; seafood; poultry; eggs; soy, etc.) Why is it important to choose protein from a wide variety of groups?
xvi. Looking at your diet analysis spreadsheet listing all foods what protein rich foods are also low in saturated fat (identify at least 3, these may be unusual sources i.e. grains)?
xvii. Do you meet recommendation(s) for seafood consumption? Refer to American Heart Association or the Dietary Guidelines for Americans, 2015 for recommendations on seafood consumption. Why is it beneficial to consume seafood?
xviii. If you were to follow a vegan diet, how would you need to adapt your current meal plan? Identify steps to modify your diet to reflect a vegan diet, yet still achieve adequate protein.
- ALCOHOL – How does your intake compare with recommendations from MyPlate and the Dietary Guidelines for Americans (2015)?
xix. If you consumed alcohol, what percent of your kcals came from alcohol?
- Why is alcohol considered a source of empty kcals?
xxi. Do you think you should make any changes to your consumption of alcohol? If so describe what steps you will take to improve your intake.
- 2 points: Grammar, spelling, etc., and reports
- This is an ELECTRONICsubmission, please see the drop off link online and the schedule for the deadline.
- To complete this section of your paper you will need to include the following pieces for full credit:
- Calculation page – show all work for all calculations used
- Reference page for all sources used in comparison/discussion – APA format
- The analysis that compares your average intake with the goals “The Bar Graph Report”
- The “Spreadsheet Report” – you will have 1 for each day
RUBRIC
QUALITY OF RESPONSE NO RESPONSE POOR / UNSATISFACTORY SATISFACTORY GOOD EXCELLENT Content (worth a maximum of 50% of the total points) Zero points: Student failed to submit the final paper. 20 points out of 50: The essay illustrates poor understanding of the relevant material by failing to address or incorrectly addressing the relevant content; failing to identify or inaccurately explaining/defining key concepts/ideas; ignoring or incorrectly explaining key points/claims and the reasoning behind them; and/or incorrectly or inappropriately using terminology; and elements of the response are lacking. 30 points out of 50: The essay illustrates a rudimentary understanding of the relevant material by mentioning but not full explaining the relevant content; identifying some of the key concepts/ideas though failing to fully or accurately explain many of them; using terminology, though sometimes inaccurately or inappropriately; and/or incorporating some key claims/points but failing to explain the reasoning behind them or doing so inaccurately. Elements of the required response may also be lacking. 40 points out of 50: The essay illustrates solid understanding of the relevant material by correctly addressing most of the relevant content; identifying and explaining most of the key concepts/ideas; using correct terminology; explaining the reasoning behind most of the key points/claims; and/or where necessary or useful, substantiating some points with accurate examples. The answer is complete. 50 points: The essay illustrates exemplary understanding of the relevant material by thoroughly and correctly addressing the relevant content; identifying and explaining all of the key concepts/ideas; using correct terminology explaining the reasoning behind key points/claims and substantiating, as necessary/useful, points with several accurate and illuminating examples. No aspects of the required answer are missing. Use of Sources (worth a maximum of 20% of the total points). Zero points: Student failed to include citations and/or references. Or the student failed to submit a final paper. 5 out 20 points: Sources are seldom cited to support statements and/or format of citations are not recognizable as APA 6th Edition format. There are major errors in the formation of the references and citations. And/or there is a major reliance on highly questionable. The Student fails to provide an adequate synthesis of research collected for the paper. 10 out 20 points: References to scholarly sources are occasionally given; many statements seem unsubstantiated. Frequent errors in APA 6th Edition format, leaving the reader confused about the source of the information. There are significant errors of the formation in the references and citations. And/or there is a significant use of highly questionable sources. 15 out 20 points: Credible Scholarly sources are used effectively support claims and are, for the most part, clear and fairly represented. APA 6th Edition is used with only a few minor errors. There are minor errors in reference and/or citations. And/or there is some use of questionable sources. 20 points: Credible scholarly sources are used to give compelling evidence to support claims and are clearly and fairly represented. APA 6th Edition format is used accurately and consistently. The student uses above the maximum required references in the development of the assignment. Grammar (worth maximum of 20% of total points) Zero points: Student failed to submit the final paper. 5 points out of 20: The paper does not communicate ideas/points clearly due to inappropriate use of terminology and vague language; thoughts and sentences are disjointed or incomprehensible; organization lacking; and/or numerous grammatical, spelling/punctuation errors 10 points out 20: The paper is often unclear and difficult to follow due to some inappropriate terminology and/or vague language; ideas may be fragmented, wandering and/or repetitive; poor organization; and/or some grammatical, spelling, punctuation errors 15 points out of 20: The paper is mostly clear as a result of appropriate use of terminology and minimal vagueness; no tangents and no repetition; fairly good organization; almost perfect grammar, spelling, punctuation, and word usage. 20 points: The paper is clear, concise, and a pleasure to read as a result of appropriate and precise use of terminology; total coherence of thoughts and presentation and logical organization; and the essay is error free. Structure of the Paper (worth 10% of total points) Zero points: Student failed to submit the final paper. 3 points out of 10: Student needs to develop better formatting skills. The paper omits significant structural elements required for and APA 6th edition paper. Formatting of the paper has major flaws. The paper does not conform to APA 6th edition requirements whatsoever. 5 points out of 10: Appearance of final paper demonstrates the student’s limited ability to format the paper. There are significant errors in formatting and/or the total omission of major components of an APA 6th edition paper. They can include the omission of the cover page, abstract, and page numbers. Additionally the page has major formatting issues with spacing or paragraph formation. Font size might not conform to size requirements. The student also significantly writes too large or too short of and paper 7 points out of 10: Research paper presents an above-average use of formatting skills. The paper has slight errors within the paper. This can include small errors or omissions with the cover page, abstract, page number, and headers. There could be also slight formatting issues with the document spacing or the font Additionally the paper might slightly exceed or undershoot the specific number of required written pages for the assignment. 10 points: Student provides a high-caliber, formatted paper. This includes an APA 6th edition cover page, abstract, page number, headers and is double spaced in 12’ Times Roman Font. Additionally, the paper conforms to the specific number of required written pages and neither goes over or under the specified length of the paper. GET THIS PROJECT NOW BY CLICKING ON THIS LINK TO PLACE THE ORDER
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