Hi there,I have a nutrition science assignment that i need help with. The assignment needs tutor to also enter data onto a student platform that involves software. Teacher with good knowledge of...

Hi there,
I have a nutrition science assignment that i need help with. The assignment needs tutor to also enter data onto a student platform that involves software. Teacher with good knowledge of nutrition and diet is ideal tutor for this work.Since i have it done previously on this platform but teacher rejected most of the work saying the work did not follow instruction. There is an email instruction sent by prof that you read and provide work.See attached file of previouse work and you can adjust as per the prof suggestion.

Hi Daniel: Yes you can resubmit but we don't have much time to work on this. I will ask you to send me the documents by email first so that I can review for completeness.  Then you will have to resubmit all files on April 30th.  First of all READ the assignment questions thoroughly, including the appendices.  It looks like you did not pay attention to the detail.  Your formatting of the assignment is terrible and difficult to follow.  I suggest that you cut and paste the question to the answer document.    If at any point you need more information or don't understand the question connect with me.   Here are the first 3 parts to complete.    Once done we will work on Part IV and Part V.  Part I - Food Dairies  You need to complete a total of 3 food diaries   1.  Initial Diet Work Day 2. Initial Diet Day Off  3.  Modified Diet   Look at the food diary Marise marked and see the comments.   I am sending you an attachment for your review of the assignment completion.    Added FATS are not fats found in food, it is as it states Added fat e.g. olive oil, margarine, etc.  Part II - Question 4 4. (5 marks) Examine your Initial Diet Workday and Day Off food intake diaries to assess the quality of your diet. For each day, list all the foods you ate in the following categories: a. whole vegetables and fruits eaten raw or prepared with little or no added fat, sugar, or salt  - List foods Work Day,   List foods Day Off  b. dark green vegetables and orange vegetables. Did you eat a variety of colours and textures? - List foods Work Day, List Foods Day Off,  Answer question   c. whole (i.e., unrefined) grains - list foods List foods Work Day,   List foods Day Off  d. refined grain products List foods Work Day,   List foods Day Off  e. plant protein foods List foods Work Day,  List foods Day Off  f. low-fat animal protein foods (dairy, meat, poultry, fish) List foods Work Day,  List foods Day Off  g. higher-fat protein foods List foods Work Day, List foods Day Off  h. all beverages drank except alcoholic beverages.  List foods Work Day,  List foods Day Off   Is water the biggest contributor of fluids?  Answer question  i. added unsaturated fats and oils (not those found in foods); for example, margarine, oils, and salad dressings List foods Work Day,   List foods Day Off   5. (3 marks) Discuss whether your diet meets the following recommendations. Provide examples. a. Do you enjoy a variety of healthy foods?   ANSWER  b. Do you often include plant proteins such as beans, lentils, and tofu?  ANSWER c. Do you choose foods with little to no added sodium, sugars, or saturated fat?  ANSWER  6. (5 marks) Discuss how well your diet follows Canada’s Food Guide. 6. Using the Eat Well Plate plan, are each of your meals ½ vegetables and fruits, ¼ whole grains, and ¼ protein foods?  ANSWER  6. How well do your snacks measure up to Canada’s Food Guide?  ANSWER  6. Is water your beverage of choice? ANSWER  6. In a few sentences, discuss whether you have “healthy eating habits” as outlined in Canada’s Food Guide.ANSWER  7. (3 marks) What general changes, if any, can you make to bring your diet closer to that recommended in Canada’s Food Guide? (Discuss in general terms only; you will be planning a menu in more detail in Part IV.)  ANSWER  PART III - Cut and paste the question and answers like above. You did not include your explanations.  3. (3 marks) Based on the above findings and on the information in the Study Guide (Unit 7), determine whether your weight poses a risk to your long-term health. If BMI guidelines, waist circumference, or both identify a risk, indicate the values that would put you in the low-risk zone. Briefly discuss how these values can be achieved.    ANSWER  4. (4 marks) a. Refer to the daily activity (physical activities as well as personal activities such as sleeping, eating, and sitting) you recorded. Enter these activities into the DW+ software under “Track Activity.”     Do ONLY PART A - Decide what level activity you have and tell me why you chose it.  5. (2 marks) Is your weight stable, or has it changed over time (e.g., months or years)? If your weight has changed, discuss some of the possible reasons for this change.   ANSWER  Work on this and send it to me by email.   1 Additional information on completing the Nutr 330 Assignment: Make sure you have downloaded Canada’s Food Guide. You DO NOT use the version of Canada’s Food Guide given in your etext. Here’s the link: https://food-guide.canada.ca/en/ After marking dozens of assignments, I have noticed some common errors that many students are making. These comments will help you to avoid these errors and hopefully understand the questions better. Your assignment contributes 25% of your final grade. Doing well on it is pretty easy and will give your final grade a nice boost. Now, here are some tips on completing your assignment:READ THE ASSIGNMENT AND APPENDICES COMPLETELY BEFORE YOU START Provide as much detail as possible when listing foods in the Food Intake Diary. Note: You need to do a two- day food and activity diary. Whenever possible, try to measure the amounts of foods you ate, either by weight or volume. See Appendix A in the assignment. These Diaries must be submitted with your assignment. Record your activities, including all periods of sleep, rest and quiet sitting on these two days. Activity should add to 24 hours. As you record your foods, be sure to observe and make a note of the proportions of the three groups (veg/fruit, grains and protein foods) on your plate. I suggest you snap some photos of your meals so you can refer to them later when answering the assignment questions. Here’s some additional guidance for answering the assignment questions: Part II: Assessment of Food Intake using Canada’s Food Guide: 1. Classify your foods into Canada’s Food Guide (CFG) by simply putting a or x in the appropriate category. The new CFG does not suggest actual numbers of servings in typical serving sizes. Remember to record water intake. Clear Tea and black coffee can be left unclassified, but be sure to record them. Foods to watch out for: Cream like whipped, coffee cream, sour cream are dairy products but a not counted as Protein Foods, like milk and cheese. These are “other foods” Very small amounts of food, eg 1 tbsp milk, 1 tsp parmesan cheese, 1 tsp lemon juice, etc – would not constitute a full serving, therefore would not count in a My Plate. Coconut milk (CM) is sometimes used as a beverage. DO NOT select “coconut milk” from the data base in DW+, as this is the canned CM used for cooking and baking. This type of CM is much higher in total kcals and saturated fat than the coconut beverages you find along with almond and other nut beverages in stores. Coconut water is also not the right selection from the data base. Here is the one to select: Beverages, Coconut Milk, Sweetened, Fortified w/Calcium, Vitamins A, B12, D2 It's the only coconut beverage listed, and may not be quite the same as the one you actually drank, for example - the CM listed in
Apr 26, 2024

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