NURS225 Herzing University Nutrition Self Assessment Paper

NURS225 Herzing University Nutrition Self Assessment Paper NURS225 Herzing University Nutrition Self Assessment Paper (1) Maintain a food diary for three days using MyFitnessPal, or a similar diet app. A list of common diet apps can be downloaded in the Worksheets, Forms, and Templates area at left. (2) Write a nutritional self-assessment paper. In your paper, you will analyze your eating habits, food patterns, and nutrition intake. NURS225 Herzing University Nutrition Self Assessment Paper Maintaining your diary: You will use the MyFitnessPal food diary app to record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take, including vitamins, minerals, and herbal supplements. It is preferable to record your food intake for at least one non-school day or one non-weekday (for example, Thursday, Friday, Saturday, or Sunday, Monday, Tuesday). This way, you will see how your eating habits change with your schedule. It is important that you take time each day to record your food, drink, and drug intake rather than relying on your memory. An honest, detailed diary will help you gain a better understanding of yourself personally and professionally. Take screenshots of your MyFitnessPal food diary to include in your analysis paper. At the end of the three days, print the final report in MyFitnessPal to include with your written paper. Download/view the following files in the Worksheets, Forms, and Templates area at left: MyFitnessPal Assignment Instructions Nutrient Spreadsheet Guidelines for the Nutritional Self-assessment Paper Sample Nutritional Self-assessment Paper Follow the instructions to get started with your food diary with MyFitnessPal. Complete and submit your Nutritional Self-assessment Paper: Your paper should be 5–8 pages in length including the screenshots. Attach a copy of your final report from MyFitnessPal along with your completed nutrient spreadsheet with your paper. Use APA and include a title and reference page. nutrition_2.docx nutrition_3.docx nutrition_4.xlsx nutrition_5.pdf nutrition_6.pdf ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS Rubric Detail A rubric lists grading criteria that instructors use to evaluate student work. Your instructor linked a rubric to this item and made it available to you. Select Grid View or List View to change the rubric’s layout. Content Name: Food Journal /nutrition self-assessment rubric Description: Food Journal /nutrition self-assessment rubric NURS 225 OL • • Grid View List View Meets or Exceeds Expectations BMI and Hamwi #1 Points Range: 27 (13.50%) – 30 (15.00%) Calculates weight correctly using the BMI formula and Hamwi method. Shows proof of calculations. Provides a comprehensive and reasonable analysis of the results according to both methods. Includes references to support position. Points Range: 26.1 (13.05%) – 30 (15.00%) Food Diary #2 Submits a food diary documenting all food, drink, and medication Mostly Meets Below Not Meeting Expectations Expectations Expectations Points Range: 22.8 (11.40%) 26.7 (13.35%) Points Range: Calculates 18 (9.00%) weight correctly 22.5 (11.25%) Points Range: using the BMI Calculates 0 (0.00%) formula and weight using the 17.7 (8.85%) Hamwi method. BMI formula Calculates Provides a and Hamwi weights general, method with incorrectly or reasonable some errors. does not analysis of the Provides a calculate both results wholly vague or weights, according to inaccurate and/or there is both methods. analysis of the no analysis or May have some results. Does not analysis is vague areas of include incomplete. explanation and references to reasoning. support position. Includes references to support position. Points Range: Points Range: Points Range: 22.8 (11.40%) – 18 (9.00%) 0 (0.00%) 26.7 (13.35%) 22.5 (11.25%) 17.7 (8.85%) Submits a food Submits a food Does not diary diary submit a food Meets or Exceeds Expectations consumed for 3 days. Provides nutritional information for all foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides detailed situational information including where the student was when eating the food, what he/she was doing, and why this food was chosen. Mostly Meets Expectations documenting all food, drink, and medication consumed for 3 days. Provides nutritional information for most foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides general situational information including where the student was when eating the food what he/she was doing, and why this food was chosen. Below Expectations documenting all food, drink, and medication consumed for 2 days or less. NURS225 Herzing University Nutrition Self Assessment Paper Provides incomplete nutritional information for several foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides little situational information about where the student was when eating the food, what he/she was doing, or why this food was chosen. Points Range: 36 (18.00%) Points Range: Points Range: – 40 (20.00%) 30.4 (15.20%) – 24 (12.00%) Provides analysis of 35.6 (17.80%) 30 (15.00%) Nutritional weekly food intake by food Provides Provides Analysis of groups and nutrients, as analysis of analysis of Food Diary #2 well as quantities of weekly food weekly food foods/calories consumed, intake by food intake by food and compares these to groups and groups and Not Meeting Expectations diary or the food diary does not include situational information. Points Range: 0 (0.00%) 23.6 (11.80%) Analysis of food intake is inadequate, lacks analysis, Meets or Exceeds Mostly Meets Below Not Meeting Expectations Expectations Expectations Expectations recommended amounts nutrients, as nutrients. Little or is not with references to support well as or no detail, included. conclusions. quantities of references, or foods/calories support is consumed, and provided. compares these to recommended amounts. Analysis may be lacking in detail and specific references on occasion. Points Range: 7.6 (3.80%) 8.9 (4.45%) Addresses Points Range: 6 drug/supplement Points Range: 9 (4.50%) (3.00%) – 7.5 / medication use 10 (5.00%) (3.75%) that may Makes clear connections Lists contribute to among information drug/supplement Points Range: diet or nutrient provided on the food / medication use 0 (0.00%) intake or may journal. Provides a detailed but does not 5.9 (2.95%) Drug/Medicatio interact with explanation of how provide an Does not n Interactions nutrition, but drug/supplement/medicatio analysis or address #3 may be lacking n use may contribute to analysis is medication or some details or diet or nutrient intake or incomplete or supplement specific may interact with nutrition. inaccurate. May use. information. Includes at least 1 not include at Some reference to support least 1 reference information may position. to support be vague or position. unclear. Includes at least 1 reference to support position. Points Range: 9 (4.50%) – Points Range: Points Range: 6 Points Range: 10 (5.00%) 7.6 (3.80%) (3.00%) – 7.5 0 (0.00%) Analyzes mood and feeling 8.6 (4.30%) (3.75%) Physical and 5.9 (2.95%) associated with nutrition Analyzes mood Provides very Emotional Does not and activity level. Makes and feeling limited Analysis #4 address clear and descriptive associated with information on physical and connections between nutrition and how the student emotional emotions and items in the activity level. felt after eating Meets or Exceeds Expectations food journal. Elaborates on patterns and draws thoughtful conclusions. Points Range: 9 (4.50%) 10 (5.00%) Provides an in?depth analysis of physical and/or medical conditions that may contribute to diet or Medical nutrient intake or may Conditions #5 interact with nutrition. Thoroughly explores the connection between nutrition and physical and/or medical health factors. Draws thoughtful conclusions. Culture and Religion #6 Points Range: 9 (4.50%) 10 (5.00%) Reflects on cultural and/or religious influences on the diet, both positive and negative, and includes Mostly Meets Below Expectations Expectations Makes different foods. connections Analysis is not between well connected emotions and to the food items in the journal. May not food journal, but identify patterns may not provide and/or draw details. Patterns conclusions. and/or conclusions may be simplified or vague. Points Range: 7.6 (3.80%) 8.9 (4.45%) Addresses physical and/or medical conditions that Points Range: 6 may contribute (3.00%) – 7.5 to diet or (3.75%) nutrient intake Lists medical or may interact conditions but with nutrition, does not but analysis may describe any be vague or possible effects unclear in on nutrition. places. Explores Does not the connection provide an between analysis or does nutrition and not draw physical and/or conclusions. medical health factors in a general way. Draws satisfactory conclusions. Points Range: Points Range: 6 7.6 (3.80%) (3.00%) – 7.5 8.9 (4.45%) (3.75%) Briefly reflects Provides brief on cultural information on and/or religious religious or Not Meeting Expectations response to eating. Points Range: 0 (0.00%) 5.9 (2.95%) Does not address medical history. Points Range: 0 (0.00%) 5.9 (2.95%) Religious and/or cultural Meets or Exceeds Expectations strategies for change. NURS225 Herzing University Nutrition Self Assessment Paper Provides specific examples and situations. Diet Plan #7 Goals #7 Mostly Meets Below Expectations Expectations influences on cultural the diet, both influences. Fails positive and to explore negative, and strategies for includes change. strategies for change. Points Range: 22.8 (11.40%) 26.7 (13.35%) Describes a detailed diet Points Range: plan based on 18 (9.00%) height, weight, 22.5 (11.25%) Points Range: 27 (13.50%) BMI, culture, Describes a – 30 (15.00%) religion, activity general diet Describes a detailed diet level, health, plan, but it plan based on height, and medication appears weight, BMI, culture, use. Identifies unrelated to the religion, activity level, some changes individual’s health, and medication use. that will need to height, weight, Identifies specific changes be made to BMI, culture, that will need to be made comply with the religion, activity to comply with the diet diet plan and level, health, plan and ways the diet plan ways the diet and medication can benefit the individual. plan can benefit use. Analysis is Provides 1 reference for the individual, brief and limited support. but there may be in scope. May areas that are not provide a vague or missed reference. opportunities for analysis. Provides 1 reference for support. Points Range: Points Range: 6 Points Range: 9 (4.50%) – 7.6 (3.80%) (3.00%) – 7.5 10 (5.00%) 8.9 (4.45%) (3.75%) Provides 3 specific goals to Provides 3 Provides 1–2 improve nutrition based on specific goals to specific goals to analysis of dietary habits. improve improve Goals are clear, precise, nutrition based nutrition loosely and reasonable to fulfill. on analysis of based on dietary habits, analysis of Not Meeting Expectations issues are not addressed. Points Range: 0 (0.00%) 17.7 (8.85%) Student does not develop a diet plan. Points Range: 0 (0.00%) 5.9 (2.95%) Does not provide goals, or goals are not connected to dietary Meets or Exceeds Expectations Mostly Meets Below Not Meeting Expectations Expectations Expectations but one or more dietary habits. habits and/or goals may not Goals may not are unrealistic. be clear, precise, be clear, precise, and reasonable and reasonable to fulfill. to fulfill. Points Range: Points Range: 6 Points Range: 7.6 (3.80%) Points Range: 9 (4.50%) (3.00%) – 7.6 0 (0.00%) 8.9 (4.45%) 10 (5.00%) (3.80%) 5.9 (2.95%) Provides an Provides an Provides an Does not Implementation implementation implementation strategy implementation provide any Strategies and strategy for 2 of for each of the 3 goals. strategy for 1 implementatio Obstacles #7 the goals. Provides three obstacles goal. Provides n strategies. Provides two for meeting the goals one obstacle for Does not obstacles for above. meeting the provide any meeting the goals above. obstacles. goals above. Points Range: Points Range: 6 Points Range: 7.6 (3.80%) (3.00%) – 7.5 0 (0.00%) 8.9 (4.45%) (3.75%) 5.9 (2.95%) The assignment The assignment Points Range: 9 (4.50%) No attempt to consistently does not follow 10 (5.00%) follow APA follows current current APA The assignment format is APA format format and/or consistently follows indicated. with only has many current APA format and is Sources are isolated and grammatical, APA and free from errors in not used inconsistent spelling, or Mechanics formatting, citation, and and/or there is mistakes and/or punctuation references. No no reference has a few errors. Many grammatical, spelling, or page. grammatical, sources are cited punctuation errors. All Mechanical spelling, or and referenced sources are cited and errors punctuation incorrectly, or referenced correctly. significantly errors. Most citations and interfere with sources are cited references are the readability and referenced missing where of the paper. correctly. needed. Name:Food Journal /nutrition self-assessment rubric Description:Food Journal /nutrition self-assessment rubric NURS 225 OL For editing Food Diary (MyFitnessPal) Instructions You will use MyFitnessPal to record your daily intake. Register for a free account at https://www.myfitnesspal.com/ o You may use your personal or school email address. o The tools you will use for this assignment are free. o You do not need to use any of the tools with the lock symbol . When you register, you will be prompted to enter your personal information. Click Food or Add Food to begin tracking your intake. Track your intake for three days. It is preferable to record at least one day that is a non-school day or a non-weekday. This way, you can see how your eating habits change with your schedule. Revision 02/23/17 Record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take including vitamins, minerals, and herbal supplements. Record your activity and moods in the Notes section for each day. Remember to SAVE every time you edit; otherwise, your notes will be lost. Daily Reports You will need to access MyFitnessPal reports for your written paper. Use this spreadsheet to track your daily nutrient intake. Go to Reports. Revision 02/23/17 . NURS225 Herzing University Nutrition Self Assessment Paper Choose a Report: Use the drop-down menu to select a report for each of the nutrients listed. Record the recommended intake and your actual intake of each nutrient for each day. o Hover your mouse over the red line to get the recommended daily goal percentage. o The blue bar indicates your actual intake percentage. o Put these numbers on the spreadsheet. Complete the spreadsheet for each day and each nutrient. Revision 02/23/17 • Save and upload your completed spreadsheet with your written anlaysis paper. • Take screenshots of your food diary to include in your analysis paper. • At the end of the three days, print the final report in MyFitnessPal to include with your written assignment. Revision 02/23/17 Nutrients Example: Protein Carbohydrates Fat Protein Fiber (g) Sugar Saturated Polyunsaturated Monounsaturated Trans (g) Cholesterol (mg) Sodium (mg) Potassium (mg) Vitamin A % Vitamin C % Calcium % Iron % Day 1 (Record the actual intale Recommended Dietary allowances percent represented by the blue (Record the number from the red line.) bar.) 45% 98% Day 2 121% Day 3 Instructions for the Written Assignment: Food Diary and Nutritional Self-Assessment Paper* *(This paper is confidential; it is not shared. It is for learning purposes only.) In your written paper, include the following. These are guidelines to help you write your paper, please refer to your rubric to see how you will be graded for this assignment. Your paper must be formatted in APA format. 1. BMI and HAMWI Calculate your weight based on the BMI formula and the Hamwi method. All actual calculations must be present in your paper. • Analyze your place on the BMI and Hamwi scales in terms of health. Based on these numbers, how healthy are you? • Use at least one source other than your class text to provide documentation and references to support your position. 2. Food Diary Document your food intake for three days. Your paper must include a food diary documenting all food, drink and medications consumed for the three days. Compare your intake of food and nutrients to the recommended RDA. Refer to the nutrient report spreadsheet percentages that you recorded. 1. Provide nutritional information for all foods contained in our food diary including the serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals in the nutrient spreadsheet. Provide detailed situational information including where you were when you were eating the food, what you were doing, and why you chose to eat what you ate (convenience, habit, intentional, etc.). 2. Where do most of your calories come from fats, proteins, or carbohydrates? Provide examples. 3. Do you see any excesses or deficiencies among any of the nutrients? Explain. 4. What patterns do you see? 5. Would you classify your diet as well-balanced based on this information? Why or why not? 3. Nutritional Analysis of Food Diary Provide an analysis of each nutrient listed on the nutrient spreadsheet: CHO, PRO, Fat, Na, phos, K, calcium, vit A, vit C, and iron.). Each nutrient should be a separate paragraph. Include for each nutrient: 1. What is your RDA? Page | 1 2. How close to the RDA? 3. If you were deficient in a nutrient, provide food choices that would improve your diet for this nutrient. 4. If you had an over consumption of a nutrient, explain what foods caused the over consumption and provide food choices that would improve your diet for this nutrient. 5. Use at least one source other than your class text to provide documentation and references to support your position. 4. Drug/Medication Interactions What medications are you currently taking and what are their nutritional side effects and considerations? Do they need to be taken with food/away from food, at night only, day? If you do not take any medications, determine what medications or supplements you may need to take based on your current diet. Include at least 1 reference to support position. 5. Physical and Emotional Analysis Reflect on the emotions you recorded for each of the three days. 1. Analyze how your feelings affected your nutrition and how your nutrition affected your mood. 2. Analyze your physical activity. How did your emotions/food choices affect your physical activity? 3. For your emotional and physical analysis discuss the following: • • What patterns do you see between your diet and your emotions or physical activity? NURS225 Herzing University Nutrition Self Assessment Paper Explain. Did you eat more after not eating all day, or did you choose less healthy foods? • Did your activity level have any effect on your mood or nutrition choices? Explain. • Are these three days indicative of your normal emotions, or are these three days unique? Explain. 6. Medical Conditions Identify and explain physical and/or medical conditions (chronic pain, disease, allergies, mental health, and disability) that affect your diet, nutrient, or drug intake. If you do not have any current medical conditions, determine what medical conditions you could develop based on your current diet. 1. How much influence does your current or future physical/medical condition have on your nutritional choices? 2. How much influence does your physical/medical condition have on your activity level? 3. What conclusions can you draw between the diet and the medical condition? Page | 2 7. Culture/Religion Discuss how your culture or religious affiliation influence your diet. How can/does your culture or religious affiliation affect your food choices? 1. How does cultural/religious nutritional considerations positively affect your health? Provide specific examples and situations. 2. How does your cultural/religious nutritional considerations negatively affect your health? Provide specific examples and situations. 3. What changes would you implement to improve your nutrition? 8. Diet Plan Develop a diet plan that best suits your actual dietary needs based on your height, weight, BMI, culture, religion, activity level, overall health, and drug use. • Your diet plan should be detailed and identify specific changes that will need to be made to comply with the diet plan. • Include how this diet plan will be beneficial to your health. • Use at least one source other than your class text to provide documentation and references to support your position. 9. SMART Goals Develop three properly formatted SMART goals. Your goals must be Specific, Measurable, Achievable, Realistic and Timed (By December 31, I will walk around the block for 30 minutes 3x per week) 10. Implementation Strategies and Obstacles • For each of your SMART goals develop at least one implementation strategy that will help you to achieve your goal. Your implementation strategy should be specific to your goal. • For each of your SMART goals identify at least one obstacle that will prevent you from achieving your goal. Your obstacle should be specific to your goal. Include a plan to overcome the obstacle? Page | 3 Page | 4 Nutritional Self Analysis 2 Nutritional Self Analysis BMI & Hamwi: BMI is (Weight in Kilograms / (Height in Meters x Height in Meters)). When I converted my information to the appropriate units, my weight in kilograms is I converted fee … Purchase answer to see full attachment Student has agreed that all tutoring, explanations, and answers provided by the tutor will be used to help in the learning process and in accordance with Studypool’s honor code & terms of service . Get a 10 % discount on an order above $ 100 Use the following coupon code : NURSING10

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NURS225 Herzing University Nutrition Self Assessment Paper

NURS225 Herzing University Nutrition Self Assessment Paper NURS225 Herzing University Nutrition Self Assessment Paper (1) Maintain a food diary for three days using MyFitnessPal, or a similar diet app. A list of common diet apps can be downloaded in the Worksheets, Forms, and Templates area at left. (2) Write a nutritional self-assessment paper. In your paper, you will analyze your eating habits, food patterns, and nutrition intake. NURS225 Herzing University Nutrition Self Assessment Paper Maintaining your diary: You will use the MyFitnessPal food diary app to record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take, including vitamins, minerals, and herbal supplements. It is preferable to record your food intake for at least one non-school day or one non-weekday (for example, Thursday, Friday, Saturday, or Sunday, Monday, Tuesday). This way, you will see how your eating habits change with your schedule. It is important that you take time each day to record your food, drink, and drug intake rather than relying on your memory. An honest, detailed diary will help you gain a better understanding of yourself personally and professionally. Take screenshots of your MyFitnessPal food diary to include in your analysis paper. At the end of the three days, print the final report in MyFitnessPal to include with your written paper. Download/view the following files in the Worksheets, Forms, and Templates area at left: MyFitnessPal Assignment Instructions Nutrient Spreadsheet Guidelines for the Nutritional Self-assessment Paper Sample Nutritional Self-assessment Paper Follow the instructions to get started with your food diary with MyFitnessPal. Complete and submit your Nutritional Self-assessment Paper: Your paper should be 5–8 pages in length including the screenshots. Attach a copy of your final report from MyFitnessPal along with your completed nutrient spreadsheet with your paper. Use APA and include a title and reference page. nutrition_2.docx nutrition_3.docx nutrition_4.xlsx nutrition_5.pdf nutrition_6.pdf ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS Rubric Detail A rubric lists grading criteria that instructors use to evaluate student work. Your instructor linked a rubric to this item and made it available to you. Select Grid View or List View to change the rubric’s layout. Content Name: Food Journal /nutrition self-assessment rubric Description: Food Journal /nutrition self-assessment rubric NURS 225 OL • • Grid View List View Meets or Exceeds Expectations BMI and Hamwi #1 Points Range: 27 (13.50%) – 30 (15.00%) Calculates weight correctly using the BMI formula and Hamwi method. Shows proof of calculations. Provides a comprehensive and reasonable analysis of the results according to both methods. Includes references to support position. Points Range: 26.1 (13.05%) – 30 (15.00%) Food Diary #2 Submits a food diary documenting all food, drink, and medication Mostly Meets Below Not Meeting Expectations Expectations Expectations Points Range: 22.8 (11.40%) 26.7 (13.35%) Points Range: Calculates 18 (9.00%) weight correctly 22.5 (11.25%) Points Range: using the BMI Calculates 0 (0.00%) formula and weight using the 17.7 (8.85%) Hamwi method. BMI formula Calculates Provides a and Hamwi weights general, method with incorrectly or reasonable some errors. does not analysis of the Provides a calculate both results wholly vague or weights, according to inaccurate and/or there is both methods. analysis of the no analysis or May have some results. Does not analysis is vague areas of include incomplete. explanation and references to reasoning. support position. Includes references to support position. Points Range: Points Range: Points Range: 22.8 (11.40%) – 18 (9.00%) 0 (0.00%) 26.7 (13.35%) 22.5 (11.25%) 17.7 (8.85%) Submits a food Submits a food Does not diary diary submit a food Meets or Exceeds Expectations consumed for 3 days. Provides nutritional information for all foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides detailed situational information including where the student was when eating the food, what he/she was doing, and why this food was chosen. Mostly Meets Expectations documenting all food, drink, and medication consumed for 3 days. Provides nutritional information for most foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides general situational information including where the student was when eating the food what he/she was doing, and why this food was chosen. Below Expectations documenting all food, drink, and medication consumed for 2 days or less. NURS225 Herzing University Nutrition Self Assessment Paper Provides incomplete nutritional information for several foods contained in food diary including serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals. Food diary provides little situational information about where the student was when eating the food, what he/she was doing, or why this food was chosen. Points Range: 36 (18.00%) Points Range: Points Range: – 40 (20.00%) 30.4 (15.20%) – 24 (12.00%) Provides analysis of 35.6 (17.80%) 30 (15.00%) Nutritional weekly food intake by food Provides Provides Analysis of groups and nutrients, as analysis of analysis of Food Diary #2 well as quantities of weekly food weekly food foods/calories consumed, intake by food intake by food and compares these to groups and groups and Not Meeting Expectations diary or the food diary does not include situational information. Points Range: 0 (0.00%) 23.6 (11.80%) Analysis of food intake is inadequate, lacks analysis, Meets or Exceeds Mostly Meets Below Not Meeting Expectations Expectations Expectations Expectations recommended amounts nutrients, as nutrients. Little or is not with references to support well as or no detail, included. conclusions. quantities of references, or foods/calories support is consumed, and provided. compares these to recommended amounts. Analysis may be lacking in detail and specific references on occasion. Points Range: 7.6 (3.80%) 8.9 (4.45%) Addresses Points Range: 6 drug/supplement Points Range: 9 (4.50%) (3.00%) – 7.5 / medication use 10 (5.00%) (3.75%) that may Makes clear connections Lists contribute to among information drug/supplement Points Range: diet or nutrient provided on the food / medication use 0 (0.00%) intake or may journal. Provides a detailed but does not 5.9 (2.95%) Drug/Medicatio interact with explanation of how provide an Does not n Interactions nutrition, but drug/supplement/medicatio analysis or address #3 may be lacking n use may contribute to analysis is medication or some details or diet or nutrient intake or incomplete or supplement specific may interact with nutrition. inaccurate. May use. information. Includes at least 1 not include at Some reference to support least 1 reference information may position. to support be vague or position. unclear. Includes at least 1 reference to support position. Points Range: 9 (4.50%) – Points Range: Points Range: 6 Points Range: 10 (5.00%) 7.6 (3.80%) (3.00%) – 7.5 0 (0.00%) Analyzes mood and feeling 8.6 (4.30%) (3.75%) Physical and 5.9 (2.95%) associated with nutrition Analyzes mood Provides very Emotional Does not and activity level. Makes and feeling limited Analysis #4 address clear and descriptive associated with information on physical and connections between nutrition and how the student emotional emotions and items in the activity level. felt after eating Meets or Exceeds Expectations food journal. Elaborates on patterns and draws thoughtful conclusions. Points Range: 9 (4.50%) 10 (5.00%) Provides an in?depth analysis of physical and/or medical conditions that may contribute to diet or Medical nutrient intake or may Conditions #5 interact with nutrition. Thoroughly explores the connection between nutrition and physical and/or medical health factors. Draws thoughtful conclusions. Culture and Religion #6 Points Range: 9 (4.50%) 10 (5.00%) Reflects on cultural and/or religious influences on the diet, both positive and negative, and includes Mostly Meets Below Expectations Expectations Makes different foods. connections Analysis is not between well connected emotions and to the food items in the journal. May not food journal, but identify patterns may not provide and/or draw details. Patterns conclusions. and/or conclusions may be simplified or vague. Points Range: 7.6 (3.80%) 8.9 (4.45%) Addresses physical and/or medical conditions that Points Range: 6 may contribute (3.00%) – 7.5 to diet or (3.75%) nutrient intake Lists medical or may interact conditions but with nutrition, does not but analysis may describe any be vague or possible effects unclear in on nutrition. places. Explores Does not the connection provide an between analysis or does nutrition and not draw physical and/or conclusions. medical health factors in a general way. Draws satisfactory conclusions. Points Range: Points Range: 6 7.6 (3.80%) (3.00%) – 7.5 8.9 (4.45%) (3.75%) Briefly reflects Provides brief on cultural information on and/or religious religious or Not Meeting Expectations response to eating. Points Range: 0 (0.00%) 5.9 (2.95%) Does not address medical history. Points Range: 0 (0.00%) 5.9 (2.95%) Religious and/or cultural Meets or Exceeds Expectations strategies for change. NURS225 Herzing University Nutrition Self Assessment Paper Provides specific examples and situations. Diet Plan #7 Goals #7 Mostly Meets Below Expectations Expectations influences on cultural the diet, both influences. Fails positive and to explore negative, and strategies for includes change. strategies for change. Points Range: 22.8 (11.40%) 26.7 (13.35%) Describes a detailed diet Points Range: plan based on 18 (9.00%) height, weight, 22.5 (11.25%) Points Range: 27 (13.50%) BMI, culture, Describes a – 30 (15.00%) religion, activity general diet Describes a detailed diet level, health, plan, but it plan based on height, and medication appears weight, BMI, culture, use. Identifies unrelated to the religion, activity level, some changes individual’s health, and medication use. that will need to height, weight, Identifies specific changes be made to BMI, culture, that will need to be made comply with the religion, activity to comply with the diet diet plan and level, health, plan and ways the diet plan ways the diet and medication can benefit the individual. plan can benefit use. Analysis is Provides 1 reference for the individual, brief and limited support. but there may be in scope. May areas that are not provide a vague or missed reference. opportunities for analysis. Provides 1 reference for support. Points Range: Points Range: 6 Points Range: 9 (4.50%) – 7.6 (3.80%) (3.00%) – 7.5 10 (5.00%) 8.9 (4.45%) (3.75%) Provides 3 specific goals to Provides 3 Provides 1–2 improve nutrition based on specific goals to specific goals to analysis of dietary habits. improve improve Goals are clear, precise, nutrition based nutrition loosely and reasonable to fulfill. on analysis of based on dietary habits, analysis of Not Meeting Expectations issues are not addressed. Points Range: 0 (0.00%) 17.7 (8.85%) Student does not develop a diet plan. Points Range: 0 (0.00%) 5.9 (2.95%) Does not provide goals, or goals are not connected to dietary Meets or Exceeds Expectations Mostly Meets Below Not Meeting Expectations Expectations Expectations but one or more dietary habits. habits and/or goals may not Goals may not are unrealistic. be clear, precise, be clear, precise, and reasonable and reasonable to fulfill. to fulfill. Points Range: Points Range: 6 Points Range: 7.6 (3.80%) Points Range: 9 (4.50%) (3.00%) – 7.6 0 (0.00%) 8.9 (4.45%) 10 (5.00%) (3.80%) 5.9 (2.95%) Provides an Provides an Provides an Does not Implementation implementation implementation strategy implementation provide any Strategies and strategy for 2 of for each of the 3 goals. strategy for 1 implementatio Obstacles #7 the goals. Provides three obstacles goal. Provides n strategies. Provides two for meeting the goals one obstacle for Does not obstacles for above. meeting the provide any meeting the goals above. obstacles. goals above. Points Range: Points Range: 6 Points Range: 7.6 (3.80%) (3.00%) – 7.5 0 (0.00%) 8.9 (4.45%) (3.75%) 5.9 (2.95%) The assignment The assignment Points Range: 9 (4.50%) No attempt to consistently does not follow 10 (5.00%) follow APA follows current current APA The assignment format is APA format format and/or consistently follows indicated. with only has many current APA format and is Sources are isolated and grammatical, APA and free from errors in not used inconsistent spelling, or Mechanics formatting, citation, and and/or there is mistakes and/or punctuation references. No no reference has a few errors. Many grammatical, spelling, or page. grammatical, sources are cited punctuation errors. All Mechanical spelling, or and referenced sources are cited and errors punctuation incorrectly, or referenced correctly. significantly errors. Most citations and interfere with sources are cited references are the readability and referenced missing where of the paper. correctly. needed. Name:Food Journal /nutrition self-assessment rubric Description:Food Journal /nutrition self-assessment rubric NURS 225 OL For editing Food Diary (MyFitnessPal) Instructions You will use MyFitnessPal to record your daily intake. Register for a free account at https://www.myfitnesspal.com/ o You may use your personal or school email address. o The tools you will use for this assignment are free. o You do not need to use any of the tools with the lock symbol . When you register, you will be prompted to enter your personal information. Click Food or Add Food to begin tracking your intake. Track your intake for three days. It is preferable to record at least one day that is a non-school day or a non-weekday. This way, you can see how your eating habits change with your schedule. Revision 02/23/17 Record everything that goes into your digestive system over the course of three days. Record everything you eat and drink, and record the name and dosage of any medications that you take including vitamins, minerals, and herbal supplements. Record your activity and moods in the Notes section for each day. Remember to SAVE every time you edit; otherwise, your notes will be lost. Daily Reports You will need to access MyFitnessPal reports for your written paper. Use this spreadsheet to track your daily nutrient intake. Go to Reports. Revision 02/23/17 . NURS225 Herzing University Nutrition Self Assessment Paper Choose a Report: Use the drop-down menu to select a report for each of the nutrients listed. Record the recommended intake and your actual intake of each nutrient for each day. o Hover your mouse over the red line to get the recommended daily goal percentage. o The blue bar indicates your actual intake percentage. o Put these numbers on the spreadsheet. Complete the spreadsheet for each day and each nutrient. Revision 02/23/17 • Save and upload your completed spreadsheet with your written anlaysis paper. • Take screenshots of your food diary to include in your analysis paper. • At the end of the three days, print the final report in MyFitnessPal to include with your written assignment. Revision 02/23/17 Nutrients Example: Protein Carbohydrates Fat Protein Fiber (g) Sugar Saturated Polyunsaturated Monounsaturated Trans (g) Cholesterol (mg) Sodium (mg) Potassium (mg) Vitamin A % Vitamin C % Calcium % Iron % Day 1 (Record the actual intale Recommended Dietary allowances percent represented by the blue (Record the number from the red line.) bar.) 45% 98% Day 2 121% Day 3 Instructions for the Written Assignment: Food Diary and Nutritional Self-Assessment Paper* *(This paper is confidential; it is not shared. It is for learning purposes only.) In your written paper, include the following. These are guidelines to help you write your paper, please refer to your rubric to see how you will be graded for this assignment. Your paper must be formatted in APA format. 1. BMI and HAMWI Calculate your weight based on the BMI formula and the Hamwi method. All actual calculations must be present in your paper. • Analyze your place on the BMI and Hamwi scales in terms of health. Based on these numbers, how healthy are you? • Use at least one source other than your class text to provide documentation and references to support your position. 2. Food Diary Document your food intake for three days. Your paper must include a food diary documenting all food, drink and medications consumed for the three days. Compare your intake of food and nutrients to the recommended RDA. Refer to the nutrient report spreadsheet percentages that you recorded. 1. Provide nutritional information for all foods contained in our food diary including the serving size, amount consumed, total calories, total fat calories, total carbohydrates calories, total protein calories, grams of sodium, vitamins, and minerals in the nutrient spreadsheet. Provide detailed situational information including where you were when you were eating the food, what you were doing, and why you chose to eat what you ate (convenience, habit, intentional, etc.). 2. Where do most of your calories come from fats, proteins, or carbohydrates? Provide examples. 3. Do you see any excesses or deficiencies among any of the nutrients? Explain. 4. What patterns do you see? 5. Would you classify your diet as well-balanced based on this information? Why or why not? 3. Nutritional Analysis of Food Diary Provide an analysis of each nutrient listed on the nutrient spreadsheet: CHO, PRO, Fat, Na, phos, K, calcium, vit A, vit C, and iron.). Each nutrient should be a separate paragraph. Include for each nutrient: 1. What is your RDA? Page | 1 2. How close to the RDA? 3. If you were deficient in a nutrient, provide food choices that would improve your diet for this nutrient. 4. If you had an over consumption of a nutrient, explain what foods caused the over consumption and provide food choices that would improve your diet for this nutrient. 5. Use at least one source other than your class text to provide documentation and references to support your position. 4. Drug/Medication Interactions What medications are you currently taking and what are their nutritional side effects and considerations? Do they need to be taken with food/away from food, at night only, day? If you do not take any medications, determine what medications or supplements you may need to take based on your current diet. Include at least 1 reference to support position. 5. Physical and Emotional Analysis Reflect on the emotions you recorded for each of the three days. 1. Analyze how your feelings affected your nutrition and how your nutrition affected your mood. 2. Analyze your physical activity. How did your emotions/food choices affect your physical activity? 3. For your emotional and physical analysis discuss the following: • • What patterns do you see between your diet and your emotions or physical activity? NURS225 Herzing University Nutrition Self Assessment Paper Explain. Did you eat more after not eating all day, or did you choose less healthy foods? • Did your activity level have any effect on your mood or nutrition choices? Explain. • Are these three days indicative of your normal emotions, or are these three days unique? Explain. 6. Medical Conditions Identify and explain physical and/or medical conditions (chronic pain, disease, allergies, mental health, and disability) that affect your diet, nutrient, or drug intake. If you do not have any current medical conditions, determine what medical conditions you could develop based on your current diet. 1. How much influence does your current or future physical/medical condition have on your nutritional choices? 2. How much influence does your physical/medical condition have on your activity level? 3. What conclusions can you draw between the diet and the medical condition? Page | 2 7. Culture/Religion Discuss how your culture or religious affiliation influence your diet. How can/does your culture or religious affiliation affect your food choices? 1. How does cultural/religious nutritional considerations positively affect your health? Provide specific examples and situations. 2. How does your cultural/religious nutritional considerations negatively affect your health? Provide specific examples and situations. 3. What changes would you implement to improve your nutrition? 8. Diet Plan Develop a diet plan that best suits your actual dietary needs based on your height, weight, BMI, culture, religion, activity level, overall health, and drug use. • Your diet plan should be detailed and identify specific changes that will need to be made to comply with the diet plan. • Include how this diet plan will be beneficial to your health. • Use at least one source other than your class text to provide documentation and references to support your position. 9. SMART Goals Develop three properly formatted SMART goals. Your goals must be Specific, Measurable, Achievable, Realistic and Timed (By December 31, I will walk around the block for 30 minutes 3x per week) 10. Implementation Strategies and Obstacles • For each of your SMART goals develop at least one implementation strategy that will help you to achieve your goal. Your implementation strategy should be specific to your goal. • For each of your SMART goals identify at least one obstacle that will prevent you from achieving your goal. Your obstacle should be specific to your goal. Include a plan to overcome the obstacle? Page | 3 Page | 4 Nutritional Self Analysis 2 Nutritional Self Analysis BMI & Hamwi: BMI is (Weight in Kilograms / (Height in Meters x Height in Meters)). When I converted my information to the appropriate units, my weight in kilograms is I converted fee … Purchase answer to see full attachment Student has agreed that all tutoring, explanations, and answers provided by the tutor will be used to help in the learning process and in accordance with Studypool’s honor code & terms of service . Get a 10 % discount on an order above $ 100 Use the following coupon code : NURSING10

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