Research an Indigenous Canadian chef who has made a difference in the foodservice industrythrough their contribution and interpretation of cuisine.

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Term Assignment One Chef Biographical Essay and MenuCOOK 333 Local and Sustainable CuisineDue Date:Week 10
Chef Biographical EssayIn this course,we have been exploring various chefs and their interpretation of Canadian cuisineand Indigenous traditional food systems.
The student will research an Indigenous Canadian chef who has made a difference in the foodservice industrythrough their contribution and interpretation of cuisine. The student will do research, a planning sheet (to organize yourideas before writing), writing a five or more-paragraphbiographical essay.
Your research needs to be cited from a minimum of 3 different sources, one of which must be a cookbook, published biography, blogor official organization.
To include in your biography reportmust be a cited page (biography resources), links to several examples, handouts,and websites that may be useful to you while working on this project

Critically discuss the use of low glycaemic index diets in the treatment of type 2 diabetes

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The review should have a clear structure. This includes 1) introduction, 2) main part and 3) conclusion. The introduction should lead up to the main topic and give a brief background/reasoning for discussing the main part. It should end with a clear aim stating what you aim to cover in the main section.

In the main part you need to compare and contrast different studies relevant for your topic. This should be supported by references to the literature. Make sure they are up to date (i.e. do not quote references exclusively from before 2000 – a lot has changed since then).

The word requirement for the assignments is 2,000 words ± 10% and your mark will be affected if you are significantly above or below this limit.

You need to demonstrate your understanding of physiology or biochemical principles by the detailed consideration of each topic related to nutrition. Your target audience for the assignment is someone with a biomedical background, therefore, be selective of the basic information you include. A key skill you will utilise is selecting the important information you believe is relevant to the essay title.

Where relevant you should demonstrate the ability to critically evaluate current research, so it is important that you refer to and discuss relevant studies from the literature. Be mindful of including the appropriate level of detail from the different studies. Do not be too descriptive, but make sure you include enough relevant information for the reader to understand the relevance of the study.

Identify any strengths and weakness of the studies, relate your findings to the general body of evidence

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Title: Examining the evidence and determining whether dietary magnesium or magnesium supplement can reduce or prevent depressive symptoms.

Method: How you found the papers, the search words used, exclusion and inclusion criteria

Table:-

15 studies/papers or more (only look at studies) looking at the effects of
1. dietary magnesuim on depressive symptoms
2. magnesuim supplement on depressive symptoms.

layout studies on a table showing the type of study, method, findings and comment (for each study)

Discussion:-

1. dietary magnesuim – summarise and discuss findings

2. Magnesuim supplement – summarise and discuss findings

(identify any strengths and weakness of the studies, relate your findings to the general body of evidence)

Resources only from here:

pubmed
google scholar
web of science
cochrane libary
science direct

p.s If word count needs to be higher please let me know thanks

Select an ORIGINGAL STUDY and provide an annotated reference for EACH of the following topics

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PLEASE READ THE GUIDANCE

Select an ORIGINGAL STUDY and provide an annotated reference for
EACH of the following topics:

1.Oral Nutrition Supplement drinks (ONS) in treating malnutrition (150)

2.Nutritional adequacy of a gluten free diet (150 words)

3.Nutrition intervention for patients with cancer (150 words)

Explain why the production and entero-hepatic circulation of bile acids is of key importance in regulating the concentration of serum LDL-cholesterol, and to LDL-lowering treatments

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With reference to the digestion of fat and LDL receptors, explain why the production and entero-hepatic circulation of bile acids is of key importance in regulating the concentration of serum LDL-cholesterol, and to LDL-lowering treatments (max 750 word)

How Much Macronutrients and In What Proportion Should we Consume them (Proteins, Carbohydrates, Lipids and Water).

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-How Much Macronutrients and In What Proportion Should we Consume them (Proteins, Carbohydrates, Lipids and Water).
-How Much Micronutrients should we consume(Vitamins and Minerals)
-Suggestions for good/ideal foods to eat
-When should we be eating (timing/schedule)
-There is minumum 3 resources needed but if its possible it would be nice to have more. More instructions are in the PDF below.

Determine what “mechanical feature” determines diabetes educators to recommend one insulin pump from another.

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The purpose of this research is to determine how dietitian-diabetes educators determine insulin pump recommendations.
Research Aims
• Establish a relationship on recommendation of insulin pump between dietitian-diabetes educators without Type 1 Diabetes and educators with Type 1 Diabetes.
• Determine any potential ethical standard violation in recommending one insulin pump over another
• Determine what “mechanical feature” determines diabetes educators to recommend one insulin pump from another.

Describe a full and comprehensive food and beverage experience within their pitch.

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This assessment is a ‘pitch’ for the design and delivery of a food and beverage experience. This assessment includes Part A which is a 10 minutes pre-recorded video presentation that will describe practical examples and relevant theories of the food and beverage design.

Here are key points to remember:

  • Students should position yourselves as a Food and Beverage designer, trying to find investors (the teaching team) for a new original concept.
  • Students are expected to describe a full and comprehensive food and beverage experience within their pitch. Students will be assessed on their capacity to explain and convince their food and beverage design.

Part B: a 2000-word ‘pitch’ report (30% of whole course)

In addition to this pitch presentation, students are expected to upload a copy, via Turnitin, of Part B which is a 2000-word ‘pitch’ report that outlines the designed food and beverage experiences with evidence-based justification. This report should include an overview of their design, a clear link to literature presented in the course, and the method of delivery. Additional material that can support the design, e.g., menu, product information sheet, pictures are welcome and should be included in an appendix.

This pitch report should logically explain the objectives of the project and expected achievements, namely creating value for a company/organization through the design of a food and beverage experience. This report showcases the efforts of the student to design and develop a food and drink experience. It is important to touch upon a sociological theme from the course in their design. This theme could include but is not limited to cultural frames around food and beverage, food issues such as sustainability, or the role of science and technology in food and beverage. It is also important to touch upon the practical dimensions of their product (food and/or beverage), such as venue (servicescape), menu design, pricing, and hygiene considerations

Did you have to change your form and if so, in what ways?

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reflect on your progress in using your nutrition assessments tool. Your post should be 2-3 paragraphs long and answer the following questions:

Did you have to change your form and if so, in what ways?
Did your client ask questions that you did not answer? If so, how did you handle the question?
Did you experience any challenges in collecting anthropometric measurements?
(Just talk about some challenges one may have with clients when it comes to nutrition assessments forms)

Reflect and write about a situation that occurred within the ward setting while on clinical practicum.

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NSG3NRC Assessment 3 Guidelines Page 1of 4Assessment 3 Guidelines 2,000wordsequivalent40%ofthesubjectgradeBackgroundIn many graduate nurse programs new graduates are required to complete a clinical project related to change or innovation in clinical practice. That may mean reviewing and researching an area of clinical practice in the ward that requires improvement, or an area where practice in the ward has been delivered at an excellent level. The new graduate may present their completed project as an in-service education session for ward colleagues or perhaps as a poster during the hospital Research Week.Assessment Task This assessment task is broken up into three (3) integral and interrelated components:

PART A1.Reflect and write about a situation that occurred within the ward setting while on clinical practicum.

2.Identify one (1) National Safety and Quality Health Service (NSQHS) Standard to which this clinical situation relates.

PART B3.Produce a print media submission(poster)related to your chosen NSQHS standard and clinical situation; and present your posterover four minutesin a zoom classto your fellow student