Nutrition HW 1
Home work guidelines!!!!
Each answer Response must:
● be in the form of a 150 to 250-word well-developed paragraph, with
well-developed sentences, co
ect spelling, and proper grammar.
● ONLY USE SCHOLARLY ARTICLES and TEXTBOOK AS
REFERENCES
● MAKE SURE YOU INCLUDE CITATIONS INCLUDING IN-TEXT IN APA
format
● include data, facts, key terms, specific examples and direct quotations
from the lesson page and other resources to support your main point.
● respond directly to the specific question posted
● relate specific details of the scenario to the question posed and to the
above data, key terms, etc.
● Defend your response based upon what you have learned in this
course as well as your own outside research.
Cite all sources of information, including your textbook, using last name and page
numbers in parenthesis in the text; for a book: (Author’s last name, year, p. ###).
Provide a resource list at the conclusion of the assignment formatted as in this
example: Author’s last name, first initial. (year). Title in italics. Location of publisher:
Publisher.
1. (a)De
ick is a 35-year old African American advertising executive with a very hectic schedule.
He’s fairly active, has a BMI of 23, and is in generally good health. However, at his annual physical,
his doctor discovered that De
ick has high blood pressure. De
ick assures his doctor that he eats
well and can’t understand why his numbers are so high. De
ick’s doctor recommends that he limit
his salt intake and eat more whole foods rather than packaged products. De
ick takes his doctor’s
advice to heart and takes the time to prepare some of his favorite meals. He takes a ham and
cheese on rye sandwich to work instead of ordering Chinese food with his coworkers, even though it
means giving up his favorite dish, General Tso’s Chicken. For dinner he has smoked trout with
mashed potatoes and steamed
occoli rather than his usual frozen dinners that have about 650 mg
of sodium. He no longer salts his food at the table. De
ick even replaces his usual snack of salted
peanuts with dry cereal, his favorite being Corn Flakes. His bedtime snack is now a pudding cup
instead of chips or salty, buttery popcorn. De
ick sips on water or 100% fruit juice during the day, but
he rarely drinks milk.
After a month on his new diet, De
ick returns to his doctor, confident that his numbers are down. To
his surprise, his blood pressure remains unchanged! “I don’t understand! I don’t put salt on anything
and I’m eating whole foods!” he laments to his doctor.
- Using the Dietary Guidelines for Americans recommendations, determine what De
ick’s
sodium intake for the day should be and explain how you a
ived at that answer. Compare
the sodium content of his new diet to his previous choices at HappyForks.com. (Just fo
comparison purposes, you can use the standard 100g measure for all foods.) Explain
whether the choices he’s made are lower in sodium than original and how his diet compares
to sodium recommendations. Include in your response specific data, facts, examples, key
terminology and other information drawn from the textbook and at least one othe
supplemental source.
(b).Ellie is a 60-year old postmenopausal sedentary female of Asian descent with a BMI of 18. She is
cu
ently taking care of her 82-year old mother who fell and
oke her hip. Ellie goes out with friends
twice a week for Happy Hour, and usually has no more than 2 drinks. Since living with her mother,
she’s cut down on her smoking, but still smokes about 5 cigarettes per day and a little more when
she’s out with friends. Ellie’s diet consists of lean protein, fruits and some starchy vegetables, but no
dairy as she’s lactose intolerant and has been since she was a child.
- Identify at least four of Ellie’s risk factors for osteoporosis and explain how her behaviors
cause bone loss. Support your answer with data, facts, key terminology, specific examples
and other information drawn from the textbook and at least one other supplemental source.
2. (a)Malinda and her husband are planning for their first child and are meeting with a dietitian fo
advice on dietary changes to make to ensure a healthy pregnancy. Malinda is 26 years old, 5’ 4” tall
and weighs 156 lbs. She’s relatively healthy with just borderline insulin resistance according to he
doctor. Unfortunately, neither she nor her husband cook, so they rely heavily on packaged meals and
fast food, both enjoy an alcoholic drink a couple of times a week.
- In this scenario, you are the nutrition expert. Identify three pregnancy risk factors and
explain the potential consequences to the pregnancy or fetal development these factors
pose. Make a suggestion for each risk factor to help Malinda be in the best physical condition
possible before her pregnancy. Support your answer with data, facts, key terminology,
specific examples and other information drawn from the textbook and at least one othe
supplemental source.
(b) Brooke has just found out that she’s pregnant and is so excited! She’s been dieting most of he
life and now she has the opportunity to eat for two! Brooke is also planning ahead and trying to
decide if she wants to
eastfeed her baby or use formula. Formula seems so much easier, but
eastfeeding is less messy and less expensive. Brooke plans on attending a local La Leche League
meeting to explore her options.
- Analyze the nutrient and immunologic attributes of
east milk and explain to Brooke the
enefits that they convey to the infant. Support your answer with data, facts, key terminology,
specific examples and other information drawn from the textbook and at least one othe
supplemental source.
3. (a) Describe two gastrointestinal tract changes that occur during aging and explain the impact
these changes have on specific nutrients. Discuss the potential outcomes of deficiency in these
nutrients. Support your answer with data, facts, key terminology, specific examples and othe
information drawn from the textbook and at least one other supplemental source.
(b) Nutrients can affect the actions of drugs, and drugs can affect nutrient absorption, metabolism
and excretion. Choose one drug in the Chapter 17 Highlight that affects nutrient absorption and
explain how the drug works, the nutrient-drug interaction and potential consequences of nutrient
deficiency. You will need to defend your answer using specific facts, data, and other information
drawn from the textbook and at least one other supplemental source.
Understanding Nutrition, 15th ed.
Copyright 2019 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. WCN XXXXXXXXXX
Copyright 2019 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s).
Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
Copyright 2019 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. WCN XXXXXXXXXX
Dietary Reference Intakes (DRI)
The Dietary Reference Intakes (DRI) include two sets of
nutrient intake goals for individuals—the Recommended
Dietary Allowance (RDA) and Adequate Intake (AI). The RDA
ef lects the average daily amount of a nutrient considered
adequate to meet the needs of most healthy people. If there
is insufficient evidence to determine an RDA, an AI is set.
In addition, the Estimated Energy Requirement (EER) repre-
sents the average dietary energy intake considered adequate
to maintain energy balance in healthy people.
The DRI also include the Tolerable Upper Intake Level
(UL) that represents the estimated maximum daily amount
of a nutrient that appears safe for most healthy people to con-
sume on a regular basis. Turn the page for a listing of the UL
for selected vitamins and minerals. Note that the absence of
a UL for a nutrient does not indicate that it is safe to consume
in high doses, but only that research is too limited to set a UL.
Chapter 1 describes these DRI values in detail.
Estimated Energy Requirements (EER), Recommended Dietary Allowances (RDA), and Adequate Intakes (AI) for Water,
Energy, and the Energy Nutrients
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Males
0–0.5 — XXXXXXXXXX7e 570 60 — XXXXXXXXXX
0.5–1 — XXXXXXXXXX8f 743 95 — XXXXXXXXXX
1–3g — XXXXXXXXXX XXXXXXXXXX — XXXXXXXXXX
4–8g XXXXXXXXXX XXXXXXXXXX — XXXXXXXXXX
9– XXXXXXXXXX XXXXXXXXXX31 — XXXXXXXXXX
14– XXXXXXXXXX XXXXXXXXXX38 — XXXXXXXXXX
19– XXXXXXXXXX XXXXXXXXXX3067h 130 38 — XXXXXXXXXX
31–50 22.5i XXXXXXXXXXi XXXXXXXXXXi 3.7 3067h 130 38 — XXXXXXXXXX
50 22.5i XXXXXXXXXXi XXXXXXXXXXi 3.7 3067h 130 30 — XXXXXXXXXX
Females
0–0.5 — XXXXXXXXXX7e 520 60 — XXXXXXXXXX
0.5–1 — XXXXXXXXXX8f 676 95 — XXXXXXXXXX
1–3g — XXXXXXXXXX XXXXXXXXXX — XXXXXXXXXX
4–8g XXXXXXXXXX XXXXXXXXXX — XXXXXXXXXX
9–13 17