What is the currently known pathophysiology of the disease. What body systems are affected and how are they affected. What does the disease do to the body how does it impact the patient’s life.

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Gerontology and Nutrition

Instructions:
In a minimum 9-10 pages (includes cover, abstract and reference page), double spaced document, APA format. This research paper will discuss several aspects of Alzheimer’s Disease (AD). You are always welcome to go over 10 pages, (do what you need to do to get the below questions answered THOROUGHLY). Be sure to answer each of the following questions in your paper for full credit. The references at the end of book chapt 12 will help. You can look them up and use them for your answers. Read the original paper for the information. You will not get credit for quoting the book. You can also get statistics from www.alz.org. The
1) What are some of the current statistics and future statistics for AD in the US and the world. What will be the costs and who will pay for the costs. The book’s statistics are old, find newer ones.
2) What is the currently known pathophysiology of the disease. What body systems are affected and how are they affected. What does the disease do to the body how does it impact the patient’s life.
3) What are the differences between a patient with early onset AD and one who gets it later in life. Discuss life style, physical differences, treatment and diagnoses differences.
4) How is the disease currently diagnosed and what NEW research is being done to diagnose.
5) What are the current treatments and what NEW research is being done? Discuss some of the medications and their potential side effects.
6) What special nutrition related considerations might there be for an AD patient? Provide a one day diet including breakfast, lunch and dinner plus a snack that would be appropriate for an 80 Y/O AD patient. Make a chart and insert into the body of your paper. Include feeding technique ideas to assist the care-giver.
7) Discuss some prevention theories: exercise, diet, life-style changes.

Which nutrients do not meet the DRI in the athlete’s diet? Which nutrients were excessive? What foods would you suggest the athlete add to their diet to increase their intake of the low nutrients?

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Fueling the athlete

To analyze the athlete’s diet, use any diet analysis program or app. Your analysis must include the following nutrients: total calories, protein (g), carbohydrate (g), dietary fiber, total sugars, total fat, calcium, potassium, sodium, iron, vitamin A, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folate, thiamin, riboflavin, and niacin. If you need help finding a diet analysis program, contact your instructor.

Questions to answer: For the case you were assigned, answer the following questions. Your response must be at least 500 words.

1. Which nutrients do not meet the DRI in the athlete’s diet?
2.Which nutrients were excessive?
3. What foods would you suggest the athlete add to their diet to increase their intake of the low nutrients?
4. What foods would you suggest the athlete remove from their diet to minimize their intake of excessive nutrients?
5. Based on what you have learned from Nancy Clark’s guidebook, should the athlete redistribute the foods they are eating during the day?

In the assignment area, submit the following:

Diet analysis showing the foods the athlete ate and the nutrient analysis
Your report in a Word document with the answer to the questions above.

Identify and Define lactate threshold? Use your required and discovered readings to explain the LT relationship to aerobic and anaerobic metabolism.

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Lactate Threshold

Within an APA formatted word document, provide a cover page, a paper body totaling 2-3 pages (2-5 paragraphs per question), and a reference page. Cite your source(s) of information, both in the text and at the end of the paper.

1. Identify and Define lactate threshold? Use your required and discovered readings to explain the LT relationship to aerobic and anaerobic metabolism. Why is it important to understand Lactate Threshold within the context of your (or a) future Sports and Health Science Career?

2. Individual factors can influence the percent of VO2max at which the lactate threshold occurs in each person? See the following ACE article for assistance: https://www.acefitness.org/education-and-resources/professional/prosource/february-2015/5243/how-to-design-a-lactate-threshold-training-program/ Identify and define the cause of these differences (factors). What causes these differences? How would those differences increase or decrease LT?

3. What type of individual would want to train to improve their lactate threshold? How can you personally increase your LT and why would you want to increase it? Define Lactate Threshold Training and identify and define two methods used in this style of training.

4. Identify and provide data from a peer reviewed research article that shows how lactate threshold training can impact aerobic performance. Summarize the data presented in the article and provide a real world example of how this article can assist an athlete with their training. NOTE: the article must be from the Library and should be from 2015 or later. Type in key terms into the “EVERYTHING” search bar and narrow your results from there. Or see the APUS S&HS library guide, linked above, for a short cut to additional resources for this course. DO NOT use articles from a .com source.

What did you learn from this activity and how can you apply it to your daily life? What is one thing you would share with your friends and family about internet nutrition information? How has this experience impacted the way you look at social media and online content?

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Nutrition fads

1. Watch the written project lecture video.
a. It is key that you watch this video so you can easily distinguish reliable vs. fallacious nutrition information on the Internet.
2. Find a video, social media post, or blog with nutrition claims or nutrition portrayal.
a. Ex: A person selling X supplement, has no credentials, is a gym “rat”; A nutrition lecturer giving advice on good sources of Calcium & Vitamin D for strong bones).
3. In a 2–page, reflective journal style paper, include the following information:

a. (15pts) Paragraph 1:

Describe the media content: answer all questions.
i. In what platform did you find this content?
1. Make sure to share the link or a screenshot of the post in the bottom of your paper as well as on the Written–Project
Discussion Board.
ii. What is the main point/message being relayed by this post? (e.g., “Keto diet is the best diet”; “Vitamin D and calcium are important for strong bones…”).
iii. How is the information relayed? Is it informational? promotional? persuasive? unbiased? monetized? dramatic?
iv. Who is sharing the information? Does the presenter/blogger/speaker have any credentials?
v. What makes the content attractive/not attractive in this post?
vi. Share any other important information to describe the content.

b. (30pts) Paragraphs 2–3:

Identify 2 red flags that categorize the media content as fallacious (not evidence–based) or give 2 reasons that categorize the media content as reliable (evidence–based).
i. Refer to the project video for explanations & examples of fallacious and reliable(evidence–based) information. You are welcome to use other peer–reviewed sources of information.

c. (10pts) Paragraph 4:

Describe your thoughts about this media content.
Opinion is valid on this last part.
i. What did you learn from this activity and how can you apply it to your daily life?
ii. What is one thing you would share with your friends and family about internet nutrition information?
iii. How has this experience impacted the way you look at social media and online content?

d. (5pts) Turnitin, Works Cited, Format
i. All papers will be submitted via Turnitin so please make sure to cite your sources and be original with your work. This assignment is meant to help you make better choices about what kind of information to trust when it comes to your well–being.
ii. You should have a minimum of 4 complete paragraphs, double–spaced, 12pt font, Times New Roman.
iii. Works Cited: Follow proper MLA or APA style & paraphrase. Try not to use direct quotes unless absolutely necessary. If you support a post that sounds like a fad, make sure to support your claim with an evidence–based
article.
iv. Format: Microsoft Word or PDF
v. Even though this is a reflective paper, rules of professionalism still apply, so use appropriate academic language and diction.

Identify your target population and their need. Discuss the community or population and write a statement of the problem. Include any statistics or article information to validate the need. Include how you might collaborate with other agencies or professionals.

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Nutrition in Pregnant and Breastfeeding Mothers

Write a proposal for a nutrition education program for the group you identified within your application exercises that you would like to work with (i.e., pregnant mothers, employees at a corporation, etc.). The information presented should actually be a compilation of information from your application exercises. The proposal should be put in a Microsoft Word document and should be at least 6 pages long. MAKE SURE TO INCLUDE A REFERENCES PAGE AT THE END OF YOUR PAPER. Points will be deducted if a reference page is not included. Email me if you have any questions.

Use the 6 steps described below for the format of your paper. Address each of the 6 steps in your proposal and be realistic with your ideas and interventions.

 

Step 1: Identify your target population and their need. Discuss the community or population and write a statement of the problem. Include any statistics or article information to validate the need. Include how you might collaborate with other agencies or professionals. (20 pts)

Step 2: Define your proposed program goals and objectives. (10 pts) (Goals are what you intend to do. Objectives are how you are going to get to the goal.)

Step 3: Describe your proposed program plan in conjunction with theory. Describe the proposed intervention and how you plan to market it. (20 pts)

Step 4: Briefly describe the personnel and materials needed and an itemized budget. (10 pts)

Step 5: Use a timeline to describe how the program would be implemented. Remember to consider all areas of the proposed plan. This portion of your report can be in any format you choose. For example, you could use a timeline. (20 pts)

Step 6: Describe how the effectiveness of the program would be evaluated. (20 pts) Will you use surveys? How will you use them? Will you have a pre and post test? How will it be administered?

Are the major sources of protein in your diet plant based or animal based?  Would plant based proteins have less environmental impact?  Why or why not? 

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M2 protein intake

Answer the following questions.  Remember to show all your calculations and indicate units after every number.

Based on your three-day average, how many grams of protein do you consume daily?
How many calories does this represent?
What percent of your average calorie intake was contributed by proteins?
The World Health Organization (WHO) recommends between 10 to 15 percent of our total calories be supplied by protein. How does your protein intake compare with this recommendation?   Explain, using examples, how you currently meet this recommendation or how you could alter your diet to meet this recommendation. What specific foods could you reduce (or increase), and what foods would you use to replace those foods, to bring your total protein intake within the recommended range?
How does your average protein intake compare with the RDA for your age and gender? (The RDA for protein can be found on page A at the end of the text, following the index.)   Discuss the risks associated with overconsumption and underconsumption of protein.
Explain the advantages and limitations of consuming legumes as protein sources. Identify the vitamins and minerals found in legumes but not in meat. What other characteristics do legumes have that meats do not?  Are the major sources of protein in your diet plant based or animal based?  Would plant based proteins have less environmental impact?  Why or why not?
Are high protein/low carbohydrate diets safe?  Why or why not?  What did you decide?  Support your claims/position with scientifically supported research using proper citations.
Considering what you have learned about protein, what is your opinion of protein supplements?  Defend your answer.
As your text points out, there are health benefits to vegetarian diets. However, certain types of vegetarian diets can pose health risks. What are those risks, and how can they be avoided?
What are complementary proteins? Give three examples of how several foods can be combined to yield complementary proteins.

Explain the advantages and limitations of consuming legumes as protein sources. Identify the vitamins and minerals found in legumes but not in meat. What other characteristics do legumes have that meats do not?

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M2 protein intake

Answer the following questions.  Remember to show all your calculations and indicate units after every number.

Based on your three-day average, how many grams of protein do you consume daily?
How many calories does this represent?
What percent of your average calorie intake was contributed by proteins?
The World Health Organization (WHO) recommends between 10 to 15 percent of our total calories be supplied by protein. How does your protein intake compare with this recommendation?   Explain, using examples, how you currently meet this recommendation or how you could alter your diet to meet this recommendation. What specific foods could you reduce (or increase), and what foods would you use to replace those foods, to bring your total protein intake within the recommended range?
How does your average protein intake compare with the RDA for your age and gender? (The RDA for protein can be found on page A at the end of the text, following the index.)   Discuss the risks associated with over consumption and under consumption of protein.
Explain the advantages and limitations of consuming legumes as protein sources. Identify the vitamins and minerals found in legumes but not in meat. What other characteristics do legumes have that meats do not?  Are the major sources of protein in your diet plant based or animal based?  Would plant based proteins have less environmental impact?  Why or why not?
Are high protein/low carbohydrate diets safe?  Why or why not?  What did you decide?  Support your claims/position with scientifically supported research using proper citations.
Considering what you have learned about protein, what is your opinion of protein supplements?  Defend your answer.
As your text points out, there are health benefits to vegetarian diets. However, certain types of vegetarian diets can pose health risks. What are those risks, and how can they be avoided?
What are complementary proteins? Give three examples of how several foods can be combined to yield complementary proteins.

Based on the video and what you have learnt thus far, create a reflective summary on childhood obesity, its statistics worldwide and in Australia, and some of the underlying causes.

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Lifespan Nutrition

Activity 1: Childhood obesity (approx. 300 words)

Watch the following video by Margaret Chan, director-general of WHO on childhood obesity.
Chan, M. (2014). WHO on child obesity and nutrition. Retrieved from

Based on the video and what you have learnt thus far, create a reflective summary on childhood obesity, its statistics worldwide and in Australia, and some of the underlying causes. Refer to current research and government statistics in your summary.

 

How does the length of the fatty acid chain and the degree of saturation affect the texture of the fat at room temperature? What is the role of lipids in our body? What do lipids do for us that doesn’t happen in plants?

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Chapter 5

1. Describe the importance of fat in the absorption of fat soluble vitamins and phytonutrients like lycopene?

2. How does the length of the fatty acid chain and the degree of saturation affect the texture of the fat at room temperature? Give examples.

3. What is the role of lipids in our body? What do lipids do for us that doesn’t happen in plants?

4. Define the term: Essential fatty acids?

5. Sections 5.2 and 5.3 talk about emulsifiers. What do these do? Why are these important to our digestion and absorption?

6. List and describe the functions of fat in the body?

7. Section 5.2 gives suggestions for removing trans fat from your diet and improving the amount of omega 3. Summarize these dietary suggestions.

8. What is the recommended fat intake as a percentage of total calories?

9. Chapter 5.1 and 5.5 both address the sources of Omega 6 and Omega-3 fatty acids in the diet. Why does the ratio of Omega-6 to Omega-3 matter? How can you improve the ratio for health benefits?

10. What does hydrogenation mean and why are trans-fats so dangerous?

What are your thoughts on Bullet Proof Coffee and its claims in terms of nutrition and health based on facts from the class lecture and readings. Would you try it; why or why not?

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Bulletproof Coffee

Take some time and look at the idea of BulletProof Coffee, a current trend in lipid nutrition. I will not be providing you a source, but rather I want you to seek a reliable one out. Feel free to read all the info out there, as if you were not a smart, fact checking nutrition student; it is very interesting!

1. What is BulletProof Coffee and what are the claims associated with it (you can use the BulletProof website for this question)?

2. What are your thoughts on Bullet Proof Coffee and its claims in terms of nutrition and health based on facts from the class lecture and readings. Would you try it; why or why not?

3. What source did you use to learn about BulletProof Coffee’s claims? Why is your selected source reliable in your fact checking according to the Hierarchy of Evidence? cite your source in APA 4.

(This question is Extra Credit 5 points) Who is the founder and what is their background in relation to nutrition?
Be sure to number your responses; minimum of 500 words total for assignment responses.