Trace the path of a recent food-borne illness outbreak in the U.S. How could this have been prevented? What changes have been made as a result of this outbreak? How can foodborne pathogen outbreaks like the one you reviewed impact global food markets?

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Course Outcomes assessed in this assignment:

HW320-3: Analyze the impact foodborne illnesses have on consumers and on the global food markets.

GEL-1.02: Demonstrate college-level communication through the composition of original materials in Standard English.

Assignment Directions:

Part 1: Foodborne Pathogen Tracing

  • Trace the path of a recent (within the last 10 years) food-borne illness outbreak in the U.S. How could this have been prevented? What changes have been made as a result of this outbreak? How can foodborne pathogen outbreaks like the one you reviewed impact global food markets?
  • Be sure to provide at least two credible references to support your claims.

Part 2: Reflection

In a 100-word reflection, please explain any of the food safety misconceptions that surprised you from the YouTube videos in the Unit 4 Reading. Were there any misconceptions which you previously held as true? Perhaps there are other food safety myths you have further questions about?

 

These are the YouTube videos. Thanks

Toptenz. (2017, May 18). Top 10 common misconceptions about food safety [Video]. YouTube. https://www.youtube.com/watch?v=6PJcgvavDb4

Studio 10. (2015, November 25). Food safety myths [Video]. YouTube. https://www.youtube.com/watch?v=tmkHoUyWSG0

National Restaurant Education Association. (2018). Overview of food microorganisms and allergens [Video]. YouTube. www.youtube.com/watch?v=o-yC77K3m9k 

 

 

Which of the following is an essential nutrient? Which of the following nutrients can be broken down by human enzymes to yield energy? Per gram, which of the following provides the most energy?

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2) Which of the following is an essential nutrient?

  1. A) Alcohol
  2. B) Carbohydrates
  3. C) Phytochemicals
  4. D) Zoochemicals

 

3) Which of the following nutrients can be broken down by human enzymes to yield energy?

  1. A) Lipids
  2. B) Fiber
  3. C) Vitamins
  4. D) Minerals

 

4) Per gram, which of the following provides the most energy?

  1. A) Carbohydrates
  2. B) Proteins
  3. C) Alcohol
  4. D) Fats

 

5) Penelope tracked her food and beverage intake for three days using NutritionCalc Plus. Her analysis showed an average intake of 1760 kcal and 42 grams of fat per day. According to her data, her usual diet provides approximately

  1. A) 21% of kcal from fat.
  2. B) 2% of kcal from fat.
  3. C) 10% of kcal from fat.
  4. D) 17% of kcal from fat.

 

6) A serving of breakfast cereal provides 160 total calories and 8 grams of added sugars. Added sugars provide ______ of total kcal in this breakfast cereal.

  1. A) 45%
  2. B) 20%
  3. C) 5%
  4. D) 35%

 

7) Which of the following nutrients must be supplied by the foods we eat to support the chemical processes of human physiology?

  1. A) Proteins
  2. B) Lipids
  3. C) Vitamins and minerals
  4. D) All of these choices are correct

 

8) Which hormone functions in the regulation of the body’s metabolic rate?

 

8) ______

 

  1. A) Thyroid hormone
    B) Insulin
    C) Vitamin D
    D) Glucagon

 

9) Most dietary ______ are too large to be absorbed directly into the capillaries from the small intestine; they must be absorbed into the lacteals.

 

9) ______

 

  1. A) minerals
    B) fats
    C) carbohydrates
    D) proteins

 

10) The digestive system consists of the gastrointestinal (GI) tract and accessory organs. Which of the following organs is part of the GI tract?

 

10) ______

 

  1. A) Liver
    B) Pancreas
    C) Stomach
    D) Gallbladder

 

11) The function of the gallbladder is to

 

11) ______

 

  1. A) store bile.
    B) store digestive enzymes.
    C) produce mucus.
    D) produce bicarbonate.

 

12) Glucose can be stored as glycogen in the

 

12) ______

 

  1. A) liver and kidneys.
    B) liver and muscles.
    C) heart and kidneys.
    D) blood and lymph.

 

13) Which of the following nutrients must be supplied by the foods we eat to support the chemical processes of human physiology?

 

13) ______

 

  1. A) Proteins
    B) Lipids
    C) Vitamins and minerals
    D) All of these choices are correct

 

14) Which hormone functions in the regulation of the body’s metabolic rate?

 

14) ______

 

  1. A) Thyroid hormone
    B) Insulin
    C) Vitamin D
    D) Glucagon

 

15) Most chemical digestion takes place in the

 

15) ______

 

  1. A) stomach.
    B) small intestine.
    C) pancreas.
    D) large intestine.

 

16) Most dietary ______ are too large to be absorbed directly into the capillaries from the small intestine; they must be absorbed into the lacteals.

 

16) ______

 

  1. A) minerals
    B) fats
    C) carbohydrates
    D) proteins

 

17) The digestive system consists of the gastrointestinal (GI) tract and accessory organs. Which of the following organs is part of the GI tract?

 

17) ______

 

  1. A) Liver
    B) Pancreas
    C) Stomach
    D) Gallbladder

 

18) The function of the gallbladder is to

 

18) ______

 

  1. A) store bile.
    B) store digestive enzymes.
    C) produce mucus.
    D) produce bicarbonate.

 

19) Nutrients are primarily absorbed from the

 

19) ______

 

  1. A) stomach.
    B) small intestine.
    C) large intestine.
    D) liver.

 

20) Water, dietary fiber, bacterial cells, and worn-out intestinal cells are components of

 

20) ______

 

  1. A) feces.
    B) bile.
    C) urine.
    D) lymph.

 

21) Glucose can be stored as glycogen in the

 

21) ______

 

  1. A) liver and kidneys.
    B) liver and muscles.
    C) heart and kidneys.
    D) blood and lymph.

 

22) Which hormone functions in the regulation of the body’s metabolic rate?

 

22) ______

 

  1. A) Thyroid hormone
    B) Insulin
    C) Vitamin D
    D) Glucagon

 

23) The function of the gallbladder is to

 

23) ______

 

  1. A) store bile.
    B) store digestive enzymes.
    C) produce mucus.
    D) produce bicarbonate.

 

24) Glucose can be stored as glycogen in the

 

24) ______

 

  1. A) liver and kidneys.
    B) liver and muscles.
    C) heart and kidneys.
    D) blood and lymph.

 

25) An adequate intake of dietary fiber may help to prevent

 

25) ______

 

  1. A) diverticulosis.
    B) constipation.
    C) hemorrhoids.
    D) All of these choices are correct.

 

26) The red blood cells and brain are two body tissues that derive most of their energy from

 

26) ______

 

  1. A) fat.
    B) protein.
    C) carbohydrate.
    D) iron.

 

27) _______ is the major monosaccharide found in the body.

 

27) ______

 

  1. A) Fructose
    B) Glucose
    C) Lactose
    D) Sucrose

 

28) The two forms of starch found in food are

 

28) ______

 

  1. A) amylose and amylopectin.
    B) maltose and mannose.
    C) glycogen and glucagon.
    D) soluble and insoluble.

 

29) Which of the following is categorized as a soluble, viscous, and readily fermentable fiber?

 

29) ______

 

  1. A) Pectin
    B) Cellulose
    C) Hemicellulose
    D) Lignin

 

30) _____ occurs when the cells do not respond to normal insulin signals to take up glucose from the bloodstream.

 

30) ______

 

  1. A) Hypoglycemia
    B) Glycogen load
    C) Insulin resistance
    D) Metabolic syndrome

 

31) The top source(s) of added sugars in the U.S. population is(are)

 

31) ______

 

  1. A) desserts and sweet snacks.
    B) sugar-sweetened beverages.
    C) breakfast cereals and bars.
    D) coffee and tea.

 

32) Which of the following hormones is released to correct a hypoglycemic state?

 

32) ______

 

  1. A) Insulin
    B) Testosterone
    C) Estrogen
    D) Glucagon

 

33) Dietary fiber may play a key role in the prevention of which type of cancer?

 

33) ______

 

  1. A) Colon
    B) Liver
    C) Pancreatic
    D) Stomach

 

34) The symptoms of diabetes may occur suddenly and may include

 

34) ______

 

  1. A) extreme thirst and excessive urination.
    B) chronic insomnia.
    C) sudden weight gain.
    D) decrease in appetite.

 

35) _____ occurs when the cells do not respond to normal insulin signals to take up glucose from the bloodstream.

 

35) ______

 

  1. A) Hypoglycemia
    B) Glycogen load
    C) Insulin resistance
    D) Metabolic syndrome

 

36) The symptoms of diabetes may occur suddenly and may include

 

36) ______

 

  1. A) extreme thirst and excessive urination.
    B) chronic insomnia.
    C) sudden weight gain.
    D) decrease in appetite.

 

37) ______ is an essential omega-3 fatty acid.

 

37) ______

 

  1. A) Linoleic acid (LA)
    B) Eicosapentaenoic acid (EPA)
    C) Alpha-linolenic acid (ALA)
    D) Docasahexaenoic acid (DHA)

 

38) Examine the Nutrition Facts label for pita chips.

 

 

Saturated fat provides ______% of total calories in pita chips.

 

38) ______

 

  1. A) 3.5
    B) 24
    C) 35
    D) <1

 

39) One of the richest plant sources of omega-3 fatty acids is

 

39) ______

 

  1. A) cranberries.
    B) walnuts.
    C) tomatoes.
    D) peanut butter.

 

40) The major fat-digesting enzyme is

 

40) ______

 

  1. A) amylase.
    B) pepsin.
    C) trypsin.
    D) lipase.

 

41) ______ is sometimes called the “bad” cholesterol because higher levels of this lipoprotein in the blood are associated with increased risk for cardiovascular disease.

 

41) ______

 

  1. A) LDL
    B) HDL

 

42) In consideration of the Acceptable Macronutrient Distribution Range for fat, a healthy adult who requires 2400 kcal per day should consume no more than ______ grams of fat per day.

 

42) ______

 

  1. A) 27
    B) 35
    C) 93
    D) 210

 

43) ______ is an essential omega-3 fatty acid.

 

43) ______

 

  1. A) Linoleic acid (LA)
    B) Eicosapentaenoic acid (EPA)
    C) Alpha-linolenic acid (ALA)
    D) Docasahexaenoic acid (DHA)

 

44) Examine the Nutrition Facts label for pita chips.

 

 

Saturated fat provides ______% of total calories in pita chips.

 

44) ______

 

  1. A) 3.5
    B) 24
    C) 35
    D) <1

 

45) One of the richest plant sources of omega-3 fatty acids is

 

45) ______

 

  1. A) cranberries.
    B) walnuts.
    C) tomatoes.
    D) peanut butter.

 

46) ______ is sometimes called the “bad” cholesterol because higher levels of this lipoprotein in the blood are associated with increased risk for cardiovascular disease.

 

46) ______

 

  1. A) LDL
    B) HDL

 

47) In consideration of the Acceptable Macronutrient Distribution Range for fat, a healthy adult who requires 2400 kcal per day should consume no more than ______ grams of fat per day.

 

47) ______

 

  1. A) 27
    B) 35
    C) 93
    D) 210

 

48) In terms of heart disease risk, which of the following is true?

 

48) ______

 

  1. A) Lower LDL = increased risk
    B) Higher HDL = increased risk
    C) Higher LDL = increased risk
    D) Lower HDL = decreased risk

 

49) Dietary patterns high in saturated fatty acids tend to ______ the level of LDL in the blood.

 

49) ______

 

  1. A) decrease
    B) increase

 

50) Consumption of fatty fish at least twice a week is recommended to provide omega-3 fatty acids. However, some fish—especially swordfish, shark, king mackerel, and tile fish—can be a source of ________, which is toxic in high amounts.

 

50) ______

 

  1. A) vitamin A
    B) conjugated linoleic acid
    C) fluoride
    D) mercury

 

51) Which of the following is representative of theDietary Guidelines recommendations for meal planning?

 

51) ______

 

  1. A) Selecting low-fat dairy choices over high fat
    B) Incorporating several servings of animal sources of protein per week
    C) Consuming refined grain breads and cereals
    D) Eliminating all fruits to lose weight

 

52) In order to make healthful and logical nutrition decisions, beware of

 

52) ______

 

  1. A) testimonials about personal experience.
    B) reputable publication sources.
    C) registered dietitian nutritionists.
    D) evidence from a variety of scientific studies.

 

53) Added sugars

 

53) ______

 

  1. A) are no longer limited in theDietary Guidelines.
    B) are not included on the new food label.
    C) should be limited to less than 10% of total calories per day starting at age 2.
    D) must include all sugars and artificial sweeteners that are added during food processing or cooking on the Added Sugars declaration of Nutrition Facts labels.

 

54) Recent data suggests that it is more important to meet your nutritional needs primarily through foods and beverages rather than individual nutrients or phytochemicals to reduce chronic disease risk.

 

54) ______

 

⊚ true

⊚ false

 

 

 

55) Which of the following therapies is appropriate for treatment of occasional heartburn?

 

55) ______

 

  1. A) Aspirin
    B) Antacids
    C) Orange juice
    D) Milk and cream

 

56) An adequate intake of dietary fiber may help to prevent

 

56) ______

 

  1. A) diverticulosis.
    B) constipation.
    C) hemorrhoids.
    D) All of these choices are correct.

 

57) The only proven treatment for celiac disease is dietary avoidance of

 

57) ______

 

  1. A) wheat, barley, and rye.
    B) wheat, rice, and oats.
    C) gas-forming foods.
    D) spicy and acidic foods.

 

58) In the United States, approximately ______ of adults are overweight or obese.

 

58) ______

 

  1. A) one-quarter
    B) one-third
    C) one-half
    D) two-thirds

 

59) An 80-proof alcoholic beverage contains ______ percent alcohol.

 

59) ______

 

  1. A) 20
    B) 40
    C) 80
    D) 100

 

60) Farah wishes to lose 5 pounds before her vacation in approximately 5 weeks. Her average consumption is 2100 kcal per day. Assuming her physical activity levels remain unchanged, she should reduce her energy intake to ______ kcal per day.

 

60) ______

 

  1. A) 1800 to 1900
    B) 1600 to 1700
    C) 1400 to 1500
    D) 1200 to 1300

 

61) The Mediterranean Diet is consistently rated the best overall diet plan in national rankings.

 

61) ______

 

⊚ true

⊚ false

 

 

 

62) Based on calorie estimates from the Dietary Guidelines, a 19- to 30-year-old active woman needs about ______ kcal per day.

 

62) ______

 

  1. A) 1600
    B) 2000
    C) 2400
    D) 2800

 

63) Bob is a 34-year-old male who weighs 150 pounds and is a long-distance cycler. He is engaged in vigorous activity. Based on calorie estimates from theDietary Guidelines, Bob needs approximately _______ kcal per day.

 

63) ______

 

  1. A) 2000
    B) 2600
    C) 3000
    D) 3200

 

64) The best way to treat an underweight person is to advise him or her to

 

64) ______

 

  1. A) eat high-fat foods such as heavy cream, cheeses, ice cream, and ground beef.
    B) stop exercising.
    C) eat energy-dense foods higher in plant fats like nuts and seeds.
    D) eat high-calorie foods at the beginning of each meal.

 

65) Martha is maintaining her current weight by eating 2500 kcal per day. To lose approximately 1 pound of fat per week to start, she would have to decrease her energy intake to about ______ kcal per day.

 

65) ______

 

  1. A) 2300
    B) 2000
    C) 1500
    D) 1000

 

66) Which of the following would be the best source of vitamin D for a person following a vegan diet?

 

66) ______

 

  1. A) Fish oil
    B) Vitamin D-fortified soymilk
    C) Spinach
    D) Whole grain products

 

67) When buying a vitamin or mineral supplement, look for ______ on the label, which signifies that an independent group of scientists has reviewed the product for purity, strength, and quality.

 

67) ______

 

  1. A) UPS
    B) SPU
    C) PSU
    D) USP

 

68) To protect bone health, vegans may require a supplemental source of vitamin

 

68) ______

 

  1. A) A.
    B) C.
    C) D.
    D) K.

 

69) George wants to increase his consumption of vitamin A. Which of the following foods should he choose?

 

69) ______

 

  1. A) Spinach
    B) Garbanzo beans
    C) Pears
    D) Potato

 

70) The number of servings to consume from each MyPlate food group depends primarily on a person’s

 

70) ______

 

  1. A) weight, sleep patterns, and waist circumference.
    B) culture and taste preferences.
    C) age, sex, height, and weight
    D) frame size.

 

71) Which of the following is representative of theDietary Guidelines recommendations for meal planning?

 

71) ______

 

  1. A) Selecting low-fat dairy choices over high fat
    B) Incorporating several servings of animal sources of protein per week
    C) Consuming refined grain breads and cereals
    D) Eliminating all fruits to lose weight

 

72) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to

 

72) ______

 

  1. A) undernutrition.
    B) balanced nutrition.
    C) overnutrition.

 

73) The number of servings to consume from each MyPlate food group depends primarily on a person’s

 

73) ______

 

  1. A) weight, sleep patterns, and waist circumference.
    B) culture and taste preferences.
    C) age, sex, height, and weight
    D) frame size.

 

74) Which of the following is representative of theDietary Guidelines recommendations for meal planning?

 

74) ______

 

  1. A) Selecting low-fat dairy choices over high fat
    B) Incorporating several servings of animal sources of protein per week
    C) Consuming refined grain breads and cereals
    D) Eliminating all fruits to lose weight

 

75) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to

 

75) ______

 

  1. A) undernutrition.
    B) balanced nutrition.
    C) overnutrition.

 

76) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?

 

76) ______

 

  1. A) Biochemical evaluation
    B) Dietary assessment
    C) Clinical examination
    D) Menu planning

 

77) The number of servings to consume from each MyPlate food group depends primarily on a person’s

 

77) ______

 

  1. A) weight, sleep patterns, and waist circumference.
    B) culture and taste preferences.
    C) age, sex, height, and weight
    D) frame size.

 

78) Which of the following is representative of theDietary Guidelines recommendations for meal planning?

 

78) ______

 

  1. A) Selecting low-fat dairy choices over high fat
    B) Incorporating several servings of animal sources of protein per week
    C) Consuming refined grain breads and cereals
    D) Eliminating all fruits to lose weight

 

79) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to

 

  1. A) undernutrition.
    B) balanced nutrition.
    C) overnutrition.

 

80) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?

  • A) Biochemical evaluation
    B) Dietary assessment
    C) Clinical examination
    D) Menu planning

 

81) Margaret, an older woman, needs to limit her calorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do?

  • A) Eliminate carbohydrates
    B) Carefully select foods rich in nutrients but low in calories
    C) Count calories and not worry about the food groups
    D) Eliminate dairy foods

 

82) The number of servings to consume from each MyPlate food group depends primarily on a person’s

  • A) weight, sleep patterns, and waist circumference.
    B) culture and taste preferences.
    C) age, sex, height, and weight
    D) frame size.

 

83) Which of the following is representative of theDietary Guidelines recommendations for meal planning?

  • A) Selecting low-fat dairy choices over high fat
    B) Incorporating several servings of animal sources of protein per week
    C) Consuming refined grain breads and cereals
    D) Eliminating all fruits to lose weight

 

84) Kate consumes 1900 kcal each day. She requires 1750 kcal to meet daily energy needs. Over time, Kate’s calorie consumption could lead to

  • A) undernutrition.
    B) balanced nutrition.
    C) overnutrition.

 

85) Jeff, a world-class triathlete, visits a dietitian to obtain sports nutrition advice. During his visit, Jeff is asked to recall what he ate for the past 24 hours. Which part of a nutritional assessment is this?

  • A) Biochemical evaluation
    B) Dietary assessment
    C) Clinical examination
    D) Menu planning

 

86) Margaret, an older woman, needs to limit her calorie intake without sacrificing needed nutrients. Keeping MyPlate in mind, which of the following could she do?

  • A) Eliminate carbohydrates
    B) Carefully select foods rich in nutrients but low in calories
    C) Count calories and not worry about the food groups
    D) Eliminate dairy foods

 

87) One serving of breakfast cereal contains 50% of the 18 mg Daily Value for iron. How much iron will one serving of the cereal provide?

  • A) 5 mg
    B) 9 mg
    C) 15 mg
    D) 36 mg

 

88) An essential amino acid

  • A) can be synthesized in the body if there is a nitrogen source.
    B) can be synthesized in the body if caloric intake is adequate.
    C) cannot be synthesized adequately in the body to meet the body’s needs.
    D) can be formed in the body from nonessential amino acids.

 

89) When an essential amino acid is missing from the diet,

  • A) nonessential amino acids will be converted into the missing amino acid.
    B) protein synthesis will stop.
    C) glucose will be converted into the missing amino acid.
    D) proteins will be made, but they will lack that particular amino acid.

 

90) An essential amino acid

  • A) can be synthesized in the body if there is a nitrogen source.
    B) can be synthesized in the body if caloric intake is adequate.
    C) cannot be synthesized adequately in the body to meet the body’s needs.
    D) can be formed in the body from nonessential amino acids.

 

91) When an essential amino acid is missing from the diet,

  • A) nonessential amino acids will be converted into the missing amino acid.
    B) protein synthesis will stop.
    C) glucose will be converted into the missing amino acid.
    D) proteins will be made, but they will lack that particular amino acid.

 

92) Which of the following is a hereditary condition caused by an incorrect amino acid in a protein chain?

  • A) Kwashiorkor
    B) Sickle cell anemia
    C) Marasmus
    D) Edema

 

93) Denaturation refers to

  • A) alteration of the three-dimensional structure of a protein.
    B) digestion of a polypeptide chain into individual amino acids.
    C) joining of two amino acids to form a dipeptide.
    D) removal of the amino group from an amino acid.

 

94) An essential amino acid

  • A) can be synthesized in the body if there is a nitrogen source.
    B) can be synthesized in the body if caloric intake is adequate.
    C) cannot be synthesized adequately in the body to meet the body’s needs.
    D) can be formed in the body from nonessential amino acids.

 

95) When an essential amino acid is missing from the diet,

  • A) nonessential amino acids will be converted into the missing amino acid.
    B) protein synthesis will stop.
    C) glucose will be converted into the missing amino acid.
    D) proteins will be made, but they will lack that particular amino acid.

 

96) Which of the following is a hereditary condition caused by an incorrect amino acid in a protein chain?

  • A) Kwashiorkor
    B) Sickle cell anemia
    C) Marasmus
    D) Edema

 

97) Denaturation refers to

  • A) alteration of the three-dimensional structure of a protein.
    B) digestion of a polypeptide chain into individual amino acids.
    C) joining of two amino acids to form a dipeptide.
    D) removal of the amino group from an amino acid.

 

98) Complete (or high-quality) proteins

  • A) provide ample amounts of all of the essential amino acids.
    B) also provide carbohydrates and lipids.
    C) are only found in foods of plant origin.
    D) are found only in foods of animal origin.

 

99) Which of the following is a true statement about sources of protein?

  • A) Plant sources of protein tend to be higher in saturated fat than animal sources of protein.
    B) Plant sources of protein tend to be higher in cholesterol than animal sources of protein.
    C) Animal sources of protein tend to be higher in phytochemicals than plant sources of protein.
    D) Plant sources of protein tend to be higher in dietary fiber than animal sources of protein.

 

100) When protein consumption is in excess of body needs and energy needs are met, the excess amino acids are

  • A) stored as fat.
  • B) excreted in the urine.
  • C) stored as amino acids in muscle.
  • D) stored as amino acids in the liver.

 

101) Which of the following is a true statement about the digestion and absorption of proteins?

  • A) Polypeptide chains are digested to yield individual amino acids, which can be absorbed into the blood.
    B) Polypeptide chains are digested to yield monosaccharides, which can be absorbed into the blood.
    C) Many whole proteins are absorbed by phagocytosis and enter the blood.
    D) The products of protein digestion cannot be absorbed directly into the capillaries; they must be absorbed into lacteals.

 

What is hematocrit? Under what conditions is the hematocrit low? High? Comment on the results of the blood hematocrit. Was the mean within the normal range? Explain.

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Nutrition Question

  1. What is hematocrit? Under what conditions is the hematocrit low? High?
  2. Comment on the results of the blood hematocrit. Was the mean within the normal range? Explain.
  3. What is the difference between leukocytes and erythrocytes?
  4. What is anemia? How is anemia classified? What are the 3 different types of anemia?
  5. Explain the difference between iron deficiency anemia and folic acid/B 12 anemia.
  6. What causes iron deficiency anemia? What causes folic acid anemia? What causes vitamin B12 anemia?

 

How is osteoporosis diagnosed? Of the tools we discussed to measure this, which is meant to only screen and not diagnose? Why? List three factors that increases someone’s risk of developing osteoporosis and provide an explanation for each risk factor of why that puts a person a risk.

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Exam 2

Take Home Exam Instructions:

Provide your answers to the 17 questions below.  Use your own words (copy and pasting from the notes and other class content will not earn points for a correct answer) and work independently. Additionally, show your work where indicated.

 

Kansas State University has an Honor and Integrity System based on personal integrity, which is presumed to be sufficient assurance that, in academic matters, one’s work is performed honestly and without unauthorized assistance. Undergraduate and graduate students, by registration, acknowledge the jurisdiction of the Honor and Integrity System. The policies and procedures of the Honor and Integrity System apply to all full and part-time students enrolled in undergraduate and graduate courses on-campus, off-campus, and via distance learning. A component vital to the Honor and Integrity System is the inclusion of the Honor Pledge which applies to all assignments, examinations, or other course work undertaken by students. The Honor Pledge is implied, whether or not it is stated: “On my honor, as a student, I have neither given nor received unauthorized aid on this academic work.” A grade of XF can result from a breach of academic honesty. The F indicates failure in the course; the X indicates the reason is an Honor Pledge violation.

Provide your answers to the questions below.  Use your own words (copy and pasting from the notes and other class content will not earn points for a correct answer). Additionally, show your work where indicated.

Short Answer:

  • Pretend I am a client of yours. Explain to me in your own words why I need kcals/calories/energy. In other words, what does our body need energy for (hint: there are three main areas where our bodies use energy.  This is NOT the same as foods we get our energy from.) (6pts)

In addition:

 

  1. Explain the difference between basal metabolic rate (BMR, also referred to as BEE) and total energy expenditure (TEE, also referred to as EER). (2pts)
  2. Name 3 reasons or scenarios why someone may need more kcal/calories. (3 pts)

 

  • For each of the following individuals, please offer one appropriate method of energy (kcal) need estimation and describe why it would be appropriate for that individual. (9pts) Note: there are many correct answers, but also incorrect methods that are not appropriate for the listed individual.

 

  1. An adult in critical care (not ambulatory)
  2. 15-year-old
  3. College athlete (over 19 years old)

 

 

  • Four measurements are listed below. List the tool that would yield the most accurate data, as well as listing what it is meant to estimate/measure. (6 pts)
  1. Measurement #1: Knee height

Tool:

What is it meant to estimate/measure?

  1. Measurement #2: Skin folds

Tool:

What is it meant to estimate/measure?

 

  1. Measurement #3: Waist circumference

Tool:

What is it meant to estimate/measure?

 

  1. Measurement #4: Mid-upper arm circumference (MUAC)

Tool:

What is it meant to estimate/measure?

 

  • List two assessment methods of body composition that could be used to preserve a level of accuracy and are accessible and useful in multiple settings with a limited budget. (2 pts)
  • For each person below, please offer one body composition assessment method you think would work best and please explain Additionally, also offer one body composition assessment method that you do not think would work well for the given person and please explain why. (9 pts) Note: there are many correct answers, but also incorrect methods that are not appropriate for the listed individual.

 

  1. Child
  2. Pregnant woman
  3. Subject in a research trial

 

  • How is osteoporosis diagnosed? Of the tools we discussed to measure this, which is meant to only screen and not diagnose? Why? (3pt
  • List three factors that increases someone’s risk of developing osteoporosis and provide an explanation for each risk factor of why that puts a person a risk. (4.5pts)

1.

2.

3.

  • What is recommend in the prevention of osteoporosis? (2.5 pts)
  • You are gathering anthropometric data on your client, a healthy, 32-year-old female. You start by taking her height using a recumbent board followed by her waist circumference using a measuring tape (made with flexible, but non-stretchy material).  Your client reports having just seen the doctor at which she was weighed in their office and reports her weight of 157# (pounds).  This information is then documented.  What is the error(s) that were made in the collection of this information? (2 pts)
  • Name the two stages in life where lean body mass tends to be lower and explain why this is. (2 pts)
  • Why does a person’s hydration status impact body composition measurements? Provide one example of this. (2 pts)
  • Explain why we measure anthropometric data.  In addition, what stage of nutrient deficiency or depletion is detected by anthropometric methods of nutritional assessment? (4 pts)

 

  • Circle/highlight which components and tissues listed below would be considered fat free mass. (2.5 pts)
  1. Organs
  2. Non-essential fat
  3. Essential fat
  4. Muscle
  5. Water
  6. Bone
  7. Subcutaneous fat

 

Calculations:

  • Using the quick method (kcal/kg body weight), estimate energy expenditure for a healthy (a.k.a. normal BMI) male who is 70 inches tall and weighs 165# (lbs). Show your work. (3 pts)
  • Use the Harris Benedict equation to calculate the EER of a 22 year-old female who is 61 inches tall, weighs 140# (lbs.) has a BMI of 26.5 and is moderately active. Show your work. (3 pts)
  • After completing a full diet history using multiple methods of dietary assessment, you determine that your patient, a 25-year old female weight training athlete who is 65 inches tall and weighs 145# (lbs), is not receiving adequate protein in her diet. What level of protein intake below would fall within an appropriate range for this person? Show your work. (3 pts)
  • A client of yours reports usually weighing 145# (lbs). You take her weight today and she weighs 126# (lbs).  She reports weighing her usual weight four months ago and has not done anything to lose weight.  Calculate the percent weight loss of your client.  Is this a cause for concern?  If so, why? Show your work. (1.5 pts)

 

 

Craft a short article that could appear in a local newspaper. It should provide tips on how to identify a professional that is a credible source of nutrition information.

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Licensure defense

This module has informed you about the difference between a credential and a license. The required activities guided you to find the licensure requirements in your home state. Suppose your state does not have licensure for dietitians. In that case, I encourage you to check out the requirements for Kansas (or another state with dietitian licensing) just to familiarize you with the licensing process.

Instructions for this assignment
1. Watch this 34-minute video on licensing https://www.eatrightpro.org/advocacy/licensure/professional-regulation-of-dietitians/licensure-102-recording ff-,

2. Craft a short article (500 words or less) that could appear in a local newspaper. This means the audience is the general public. The article is to highlight the importance of licensing medical professionals, such as dietitians. It also should provide tips on how to identify a professional that is a credible source of nutrition information.

Include your full name, the date, and the course name at the top of the document.

What are the guidelines for healthy eating food? What are the factors contributing to poor control of food intake in humans?

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Fundamentals Concepts in Food and Nutrition 
PHC 241
In order to support individuals in eating healthy during self-quarantine and isolation, which could positively reflect on physical and mental wellbeing, in your opinion

 

1. What are the guidelines for healthy eating food?

2. What are the factors contributing to poor control of food intake in humans?

 

Calculate the value of your unknown using the Formula method. Show mean and mean – blank calculations. Discuss the results of the lab in detail. What results did you get? What do they mean?

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Lab 3: Hematocrit and Hemoglobin write up

Total points for Lab 3: Hematocrit and Hemoglobin write up is 100.

(4 points) Cover sheet – Include your first and last name, names of lab partners, date, lab exercise name and title, NFS 3101.01.

(5 points) Objectives – Restate the objectives using your own words. Remember to use bullet points.

(10 points) Raw Data – Include your data table in your lab report.

(20 points) Calculations – Calculate the value of your unknown using the Formula method (for Hemoglobin lab). Show mean and mean – blank calculations.

(15 points) Discussion – Discuss the results of the lab in detail. What results did you get? What do they mean?

(10 points) Assessment – Discuss new things you learned in the lab and the interesting things you found. This should contain at least 3 different items to receive full credit.

(6 points per question) – Answer the questions at the end of Lab 3

 

Overall, based on the above attributes, what is your final verdict on the credibility of this information? Is it credible nutrition information, or misinformation?

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Evaluating Nutrition Information:

Prepare a 1-2 page short report addressing the following points, in full sentence form. Answer each question separately using the letter as the beginning of each section.

  • Pick a supplement, powder, shake, beverage website that makes a HEALTH-BASED claim. Eg: when you drink this shake, you will lose 5 lbs in 6 hours.
  • Include a screenshot of the chosen product with your assignment. Copy the claim to your page as well if it is not part of the product screen shot. (1 mark).
  • Where did you find this product? State the URL and date it was accessed in your report. (1 marks)
  • Describe the claim being made. (1 marks)
  • Using the article from Dalhousie University, (Mar 26, 2021), assess your product’s legitimacy using 3 of the criteria discussed. You must pick a side and use evidence from the website to support your discussion. (all 5 attributes have to argue for or against, not a blend). Do not list more than 3. Only the first 3 will be marked (6 marks)
  • Overall, based on the above attributes, what is your final verdict on the credibility of this information? Is it credible nutrition information, or misinformation? (1 marks)

Use the 7th edition of the Publication Manual of the American Psychological Association (APA style) for in-text citations and referencing. (An in-text citation and reference for class notes and your advertisement, promotional material, or news article should be included for part 2). Add your reference page at the end of part

 

Listen to the following conversation by Paul Farmer. Do you agree or disagree with his argument that health care is a human right? Why/Why not?

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Week 6 Discussion Forum

Options: Chose one of the three options

1. Listen to the following conversation by Paul Farmer. Do you agree or disagree with his argument that health care is a human right? Why/Why not? Share at least two outside resource (citations needed) to support your argument. Length: 4-5 paragraphs

OR

2. Take a look at the 5 scenarios/questions at the beginning of chapter 5, examine their importance to public health, analyze their relevance to the chapter 5 topics and draw an evidence-based conclusion for your answers. Support your work with two other provable/relevance data sources (citations needed). Length: 4-5 paragraphs

OR

3. Examine what “Health in all Policies” implies and determine why figure 5:1 (on Textbook/ppt) requires health policies. How does figure 5:1, Health Policy, and Health in all Policies videos relates to social justice? Support your work with two other provable/relevance data sources (citation needed). Length: 4-5 paragraphs

 

Write a two to four page paper. Within this paper, describe at least eight of the Learning Objectives. Reflect on eight of the Learning Objectives. Is this topic important to you? How could you use the information gained?

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Human Nutrition

Lindshield, Brian, “Kansas State University Human Nutrition (FNDH 400) Flexbook” (2018). NPP eBooks. 19. https://newprairiepress.org/ebooks/19

Write a two to four page paper. Only one reference allowed (the textbook).
Within this paper, describe at least eight of the Learning Objectives. (Student Choice)
Reflect on eight of the Learning Objectives.
Older papers cannot be reused.
Is this topic important to you? How could you use the information gained?