Dietary Assessment for Cancer | Instant Homework Help

Choose one area of interest from the following topics: cancer Present the identified disorder or disease process and discuss need for nutritional support. Discuss elements of a dietary assessment for the chosen disorder or need and present a plan for meeting nutritional needs including patient teaching, patient and family/caregiver support, and available resources. Include expected patient outcomes. Review the grading rubric below for required elements of the paper. This assignment focuses on: CO3 Assess nutritional requirements for diverse patient populations including development level, health status, gender, cultural diversity, and belief systems (PO7) Key Concepts: Patient teaching and support CO6 Evaluate examples of nursing research and scientific inquiry in the area of nutrition to provide care and improve patient outcomes (PO3) Key Concepts: Therapeutic diet, Role of family and support for individuals with nutritional needs Instructions Paper must contain a title and reference page in APA 6th edition format. The body of the paper must be 3-5 pages in length (this is excluding the title and reference pages) Choose one area of interest from the following topics: Cancer Identify the disease or disorder and summarize nutritional needs and recommendations for patients with the disease or disorder. Discuss at least three elements of a dietary assessment for the chosen disorder. Plan four nutritional interventions to include: Nutrition therapy or therapeutic diet Patient and/or family or caregiver teaching Support available to assist the patient and/or family or caregiver. What is available locally, such as support groups, continued nutritional teaching or support. Resources available to assist the patient and/or family or caregiver. National or local resources to provide nutritional guidance. Describe at least three expected patient outcomes as a result of following the nutritional plan of care. Support your paper with at least 2 current (within the past 5 years) scholarly resources. APA 6th edition format required

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Nutrition Research Paper | Instant Homework Help

In the paper cover the following: Describe the history of the diet. What geography and culture does it come from? How old is this diet – for how long people practiced it? Who invented it? What is the diet’s foundational philosophy? What the diet actually consist of in general? Give an example for a one-day meal plan representative of this diet. Critical assessment: Describe how well/badly it covers the macronutrients and micronutrients. Does that diet have any probiotic components? Does the diet achieve in long term what it claims to achieve? Should one following this diet take precautionary steps, such as take extra vitamins or supplements? What do you think is the greatest weakness of this diet? How about its greatest strength? Is this diet practical for a modern lifestyle? (Maybe if you need to prep a meal for 6 hours it is not that practical) Is this diet expensive? Can average people afford it? Could this diet be particularly harmful for certain age groups, or patients with certain medical conditions? Could this diet induce food allergies? Could this diet be applicable to a high intensity life style? (competitive sports) Are there celebrities trying to popularize this diet? Is there a particular food industry that would promote this diet? Your personal opinion: Would you do it? Would you recommend it to your family? Format The format should be simple without anything fancy in it. You are graded on ideas, not on appearances. Fonts: 10-12 size, any regular type will do (Calibri, Times, Times New Roman, Arial, Courier etc.) Line spacing: 1 to 1.5 spacing; 2-line spacing is not acceptable! Margins: 1 inch margins Length: 3-4 pages No pictures nor graphs of any kind. Bibliography: Use APA citations and these do not count toward the length of the paper. File format: Word or PDF Use reputable sources Anyone can claim to be a diet expert on the Internet these days. Consequently most available information is misleading junk. To navigate through this jungle only use independent and reputable sources that provide professionally curated information. Also never forget people’s agendas… The egg industry will always sponsor studies concluding that eggs are wonderful. The dairy industry, the meat industry will do likewise. Here are some examples of reputable sources: The USDA Nutrition Center at Tufts University (Links to an external site.) The FDA (Links to an external site.) The Harvard Health Publications (Links to an external site.) The Mayo Clinic (Links to an external site.) The Merck Manual for Healthcare Professionals (Links to an external site.) Micronutrients Information Center at the Linus Pauling Institute (Links to an external site.) The National Heart, Lung and Blood Institute (Links to an external site.) The National Institute of Diabetes and Digestive and Kidney Diseases (Links to an external site.) The NIH recommended dietary reference intakes (Links to an external site.) Nutritionfacts.org (Links to an external site.) Nutrition.gov (Links to an external site.)

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Registered Dietitian | Instant Homework Help

There are a lot of people online, on social media, at the gym, & supplement stores giving nutrition information & weight loss advice but who can you trust? For this week’s 2nd discussion question, after reading the information provided in Highlight 1 in the textbook (pages 28-31), I would like you to discuss the difference between someone calling themselves “nutritionist” vs “dietitian (Registered Dietitian). Before you learned about the difference, what did you think it meant when someone called themselves a “nutritionist”? Have you heard of “Dietitians” or “Registered Dietitians” before?

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Factors Affecting Nutritional Intake | Instant Homework Help

Healthcare professionals would be thrilled if individuals made decisions about what to eat based on a solid knowledge of what constitutes a “healthy diet.” Unfortunately, that is not typically the case. Many people do not know what constitutes a healthy diet. There are also those who do know but make less healthy choices for several reasons.

The food choices that people make are influenced by a variety of factors. Factor-categories include, but are not limited to, environmental cues, socioeconomic realities, cultural/religious beliefs, and the availability of foods in the community.

In a 3-page paper, written in APA format using proper spelling/grammar, address the following:

Explain what nutrition is and why it is important.
Describe the characteristics of a healthy diet and provide supporting examples.
Identify at least two (2) factors (other than culture) that can impact a person’s food choices and provide a specific example for each.
Research a culture (e.g., ethnic, religious, dietary) where specific food restrictions are dictated and address the following:
Describe the restrictions.
Explain how the restrictions could make it difficult for an individual to achieve a healthy diet.
What dietary alternatives could be incorporated to overcome the dietary restrictions?
Cite at least 3 credible references and present the resources in APA format on the References page

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Xylitol | Instant Homework Help

Additive chosen: XYLITOL You are to become an expert on one of the food additives listed below. You will prepare a summary of your findings about the food additive. The goal is to completely understand the functionality of your food additive and learn about it’s potential nutritive, chemical, physical, or environment concerns. Written Summary You will submit a 1-2-page written summary of your research. 1. Detailed Additive Analysis] a. How and when it was discovered? When was it approved for use in the US? b. What is the primary function of this additive in food? c. What foods contain this additive? d. Culinary characteristics (how heat, pH, fats, moisture, etc. impact it’s use). e. Processing information (how is it isolated, extracted, developed to be food safe and accessible) f. How does the FDA regulate this additive? Is it Generally Recognized as Safe? g. Controversies, if any (nutritive, chemical, physical, environmental, etc). 2. Current Scientific Research a. Use peer-reviewed scientific research papers (within the past 10 years) supporting claims or fueling controversies b. Describe one or more studies discussing your additive i. How was the study conducted and what were the outcomes? 3. Conclusion a. Would you recommend steering clear of the ingredient (Hmm) or do you consider it safe to consume (Healthy). Why? Give support based on all of the research you have done and it’s regulatory status in the US. Format • 300-500 words • Times New Roman or Arial, Size 12 font, 1 inch Margins • APA formatted with in-text citations • MS Word Document Academic Sources You are required to use a minimum of 3 academic sources for this assignment. This can include peer-reviewed journal articles, books, and published reports. At least 2 of your academic sources need to come from peer-reviewed Food Science publications. You are encouraged to use other credible sources such as news articles and government publications (FDA, USDA) as additional research resources.

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Responsible Alcohol Consumption | Instant Homework Help

Many college students are participating in excessive alcohol consumption, do you believe colleges/universities should have mandatory courses on responsible alcohol consumption? Please use research and references to support your position. Use 12 font Times New Roman. Any questions please send me a message.

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Food Project Analysis | Instant Homework Help

You will choose three consecutive days, one weekend day and two weekdays, and record all of the foods you eat AND drink (even water) for the three days.Be aware of portions, including beverages (ounces), Meats/Fish/Poultry (ounces) condiments such as ketchup, mayo, mustard, and salad dressing in teaspoons or tablespoons. Bread, fast foods, by portion such as 1 slice of whole wheat bread, 1 Big mac, 1 small McDonald’s French fries. Vegetables in cups and fruits in cups (1/2 cup cooked broccoli or by item (one small apple). The more specific you are in completing your Food Record, the more accurate the results of your choosemyplate analysis. Dear class: The Government of the USA canceled the use of “supertraker”, for that reason I am suggestingthe use of “myfitnesspal” tool instead, to complete your HUN1201 project. Nonetheless, if you have used any other onesoftware of you preference it is OK with me. Read carefully about the requirements needed to accomplish to complitethe HUN 1201 project Review the food groups on www.choosemyplate.gov (previously the Food Guide Pyramid). Explore the food groups and portions listed under each of the food groups. Explore oils and empty calories as well. There are pictures which provide a visual image of the portion size of some foods, assisting you in portion estimation for this project.4. Enter all physical activity that you participated over the 3 days into the Physical Activity Tracker.5. Once you have completed entering foods and physical activity.You will download the following Three day average reports: (remember to select the date ranges to include all 3 days).1. Food Groups and Calories2. Nutrients3. Physical Activity6. Save each 3 day average in an MS Word document format. At this point, combine all three reports into ONE MS word document.7. You will then use the reports to complete your written summary portion of this assignment.NOTE: Only one document will be graded. The last document uploaded, will be graded. Therefore you MUST combine all reports and the nutrient anaylsis written analysis as ONE document.Step 3: Written Analysis of Nutrient Intake ReportsYou will write an analysis of your dietary intake answering the questions stated below using all of your three days average data reports, your textbook, slides, and choose my plate.gov website. Do not use other websites to validate your conclusions. Use only the course provided resources andChoose My Plate website.See examples for analysis for each of the reports below.What is an analysis? Remember, an analysis is using the data (your reports) to make conclusions and validating your conclusions using references such above resources.1. Food Groups and Calories Report (10 pts possible)• Review your Food Groups and Calories Report and use the data to write a detailed analysis describing your intake from each of the food groups.• For each of the food groups, discuss the reasons your intake either exceeds, meets or is below the your Target : Grains, Vegetables, Fruits, Dairy, Protein Foods and include Oils, Total empty calories.• For each of the food groups make suggestions where changes could be made to meet your Target amounts by including examples of foods you could increase or decrease your intake to better meet your target.Example: My intake of fruits exceeded my target goals. I ate a serving of strawberries, an apple and 16 ounces of fruit juice which, according to Choosemyplate.gov, Fruit groups, put me over by 2 servings of fruit. I will reduce the portion of fruit juice by 8 ounces to decrease my servings from the fruit group.2. Nutrients Report (10 pts possible)Review your three day average Nutrients report and write an analysis of your Intake for all Macro and Micronutrients compared to your Target for each of them.Use the textbook chapters and course content materials on Carbohydrates, Lipds, Protein, Vitamins and Minerals and cite references from the text to back up your analysis. In your analysis, use examples of foods you ate or did not eat that contributed to the deficiency, helped you meet your target, or contributed to excess intake.• Provide SPECIFIC foods, not just food groups and State what the possible health risks are that are associated with your results.• Use your text and course content to analyze your intake of ALL nutrients. See APA referencing format.Example: I was deficient in my calcium intake. I ate only 60% of my Target for calcium. I did not consume enough high calcium foods such as almond milk (Understanding nutrition pg. 403) or vegetables such as broccoli into my meals to increase the amount of calcium. If I do not consume enough calcium I could lose calcium from my bones causing osteoporosis in the future (Understanding Nutrition, pg. 404). I am lactose intolerant so it’s difficult for me to get in enough calcium but, I could use soy and lactose free cheese since those are high calcium foods (Choosemy plate.gov, Dairy) I like to eat.3. Physical Activity Report (10 pts possible)Use citations from your textbook to validate your responses. Include the following in your analysis.• Summarize and assess the MIE data from your report. Be specific.• What is the impact your current level of physical activity may have on your health over both the short term and long term?• State how you could improve your activity level if you are under. If you meet or are over your MIE, state the long term benefits you will gain from your current activity.• State future fitness goals.• Include references to support your statements.Example: My current activity based on my Physical Activity Report shows that my MIE is 60 MIEs. My goal is 150 MIEs. I need to include more moderate intensity activity to meet my goal of 150 MIEs per week. I also did not do any Muscle-Strengthing activities. I have been walking three times a week for 80 minutes but at a low intensity. I can increase my intensity by walking faster and including at least one more day a week into my activity schedule. I can include more muscle strengthening activities two days a week by lifting light weights for 15 minutes or gardening for 1 hour.Increasing my intensity of walking will include aerobic activity. Aerobic activity can improve cardiorespiratory endurance (Understanding Nutrition, pg.442.) Muscle strengthening activity can improve bone mass. (Understanding Nutrition, pg 443.CHECKLIST:1. Cover Sheet: APA formatted.(You do not need Abstract)3. Supertracker Three Day Average Data reports (From Step 2):Food groups and CaloriesNutrientsWeek Average Physical Activity.4. Written Analysis of each report based on above requirements.5. Reference List: (APA formatted)1. Written work should be appropriately formatted, APA (See below examples and suggestions.)2. The cover page (first page) of the document should follow APA format. No abstract needed.3. Although there is no word requirement, all of the questions should be answered throughly. Based on the assessment, each student’s data will be different and therefore, the amount of written assessment will vary. However, most of written portion of the assignment that students have previously submitted are typically between 4-6 pages (this is excluding the reports).

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Detailed Essay About Water | Instant Homework Help

Please use the attached book. Pages 378 – 388 ( Water ) as a resource and use another one as well. around 250 words need. Please write a detailed essay about water. Use the questions below as a starting step . Do you drink mainly bottled water or tap water? Which do you believe is the safest options? What are some concerns associated with tap water vs. bottled water? Reference the textbook and at least one other reliable information source in your post.

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Eating Habits | Instant Homework Help

Writing prompt: For learning to have taken place, there must be a change in behavior. Please discuss any changes that you have made to your eating habits based on the information learned from this course so far.

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Food Additives | Instant Homework Help

Additive chosen: XYLITOL You are to become an expert on one of the food additives listed below. You will prepare a summary of your findings about the food additive. The goal is to completely understand the functionality of your food additive and learn about it’s potential nutritive, chemical, physical, or environment concerns. Written Summary You will submit a 1-2-page written summary of your research. 1. Detailed Additive Analysis] a. How and when it was discovered? When was it approved for use in the US? b. What is the primary function of this additive in food? c. What foods contain this additive? d. Culinary characteristics (how heat, pH, fats, moisture, etc. impact it’s use). e. Processing information (how is it isolated, extracted, developed to be food safe and accessible) f. How does the FDA regulate this additive? Is it Generally Recognized as Safe? g. Controversies, if any (nutritive, chemical, physical, environmental, etc). 2. Current Scientific Research a. Use peer-reviewed scientific research papers (within the past 10 years) supporting claims or fueling controversies b. Describe one or more studies discussing your additive i. How was the study conducted and what were the outcomes? 3. Conclusion a. Would you recommend steering clear of the ingredient (Hmm) or do you consider it safe to consume (Healthy). Why? Give support based on all of the research you have done and it’s regulatory status in the US. Format • 300-500 words • Times New Roman or Arial, Size 12 font, 1 inch Margins • APA formatted with in-text citations • MS Word Document Academic Sources You are required to use a minimum of 3 academic sources for this assignment. This can include peer-reviewed journal articles, books, and published reports. At least 2 of your academic sources need to come from peer-reviewed Food Science publications. You are encouraged to use other credible sources such as news articles and government publications (FDA, USDA) as additional research resources.

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