Assignment 2: Googled Nutrition Information Analysis

In my Diet Journal, I recorded all the food I ate over the weekend with the best accuracy I could attempt to do. But one of the factors that made my food diary inaccurate was that I couldn’t find every detail and percentage of fat, carbohydrates, and proteins in everything I ate. Also, all of the amounts and servings were approximations, not exact amounts. I was able to record everything I ate, but accuracy may have been affected by estimations and sources. The calorie intake I had over the three day period ranged from 1900-2500 calories. This was over my 1800 BMR, due to the food choices and fluctuation in diet.

"The Internet is generally a reliable source of nutrition information, because information posted at web sites has been peer-reviewed."

What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.

I had no idea that what I included in my diet was so important and provided a significant impact to my wellbeing. After doing the first part of this Analysis project, I was surprised to see the many areas that I can improve on. I created 3 specific, measurable, attainable, realistic, and time-bound goals to help me improve on receiving the right amount and variety of nutrients in my diet. My goals are to drink 8 glasses of water a day, have fruits and vegetables every meal adding to a total of about 4-6 cups, and to have a different breakfast every day. For 30 days, I attempted to implement daily each of my 3 goals.

Nutrition has always been a big part of my life even prior to becoming a nurse. On a daily basis I am using nutrition in some way or another to teach my patients or learn something about myself. I usually follow the latest nutritional news because and I am a firm believer that diet is key in health and healing.NS325 has been a very useful and knowledgeable course because I can personally relate to it and can apply much of the information learned to my own life and career. The Diet Analysis project was wonderful because it gave me a first hand look at my own diet habits.

7. (10 points) What type of fiber do you think is included in this food?

Also, the assessment did not evaluate actual performance in clinical practice. The questions were new and tailored specifically to the content incorporated into the existing didactic session, and may therefore require modification prior to further use. Each topic was evaluated with a single question to minimize the time required by students to complete the intervention, so more comprehensive evaluation measures could be considered. A further limitation is the potential for desirability bias. Some students may have inferred that positive answers on opinion questions were expected, and more honest responses may have been provided if testing was conducted in a different setting apart from the intervention itself. We sought to limit this bias by providing students with verbal and written information that participation was voluntary, anonymous, and had no impact on their course grade. Furthermore, post-testing occurred on the day of the educational intervention so long-term impact was not assessed. Despite these and other limitations, the present results show that nutrition information may be successfully integrated into the existing curriculum during a clinical medical school rotation in a primary care specialty. Future studies should assess generalizability and actual changes in practice, such as demonstrated competence providing nutrition counseling to patients in a

The Authors Thompson and Manore of the book Nutrition Myth or Fact, have made many successful points about the water we drink. The book Nutrition Myth or Fact by Thompson and Manore “(p.g. 184)” they have stated surfaces and ground water are both contaminated. What i mean is in the United States, we drink water that comes from one of these two sources, surfaces waters and/or ground water. What i am saying is no water is clean and safe. What i’m trying to say is everyone drink the water no matter where it comes from surface or ground. In other words the EPA monitors the water to make sure that it is a safe supply of water from ground and surfaces. To put in other words ground and surfaces water is both bottled water there are no evidence bottled

Nutrition, I have learned plays a big part in our life. To be honest I was clueless about how much nutrition affected our everyday lives. I love going to the gym working out, now that I know what should go into my diet I think I will see a lot more improvement. I occasionally follow the latest diet fads because I believed it would be better for my health, but in turn it really hurt more than it helped! This Diet Analysis project has been extremely useful course because I can personally relate to it and can use much of the information learned to my daily routines. The Diet Analysis project was a real eye opener because it let me see what exactly I was putting into my diet.

Course Description and Content: Incorporates principles of human nutrition, essential nutrients, nutritional needs of different age groups, and nutrition research. Focuses on the relationship between nutrition, physical fitness, lifestyle, and health, with supporting emphases on consumer awareness, evaluation of nutrition information, eating disorders, and the importance of a balanced, varied diet.

I chose my mother for this assignment because she has a few bad habits like drinking 5 or 6 cans of soda as well as eating fast food on an everyday basis. Even before we started this assignment I was already pushing her in that direction. I started a diet 3 months ago and I have a lot of results from doing it. She would always ask me what I was doing to get so some much. So this assignment a perfect storm for her.

During the session, the staff notice that Billy was very weak. He seemed very tired. The staff asked him if he has been eating or if he had anything to eat over the weekend. Billy informed the staff that he did not had anything to eat over the weekend, but only water and sodas. Billy seemed to lose weight every week due to lack of nutrition Billy however, mentioned that he has can not taste food and he is having a hard time swallowing.

It is imperative that community nutritionists and health-care providers recognize risk factors so that they can

The expected impact was improvement of nutrition knowledge and increased comfort and intention to use such knowledge in future practice. The presentation was delivered by Meharry Preventive Medicine faculty and Preventive Medicine resident physicians. Each training session consisted of a pre-test, an interactive didactic session, and a post-test. The students were provided with a written disclaimer about the study which emphasized that their participation was voluntary. Scoring of the pre- and post-test was neither shared with the clerkship director nor did it impact the students’ grades. The intervention was approved by the Meharry Medical College IRB.

I conducted research on a chosen topic for me to gain my secondary data, I research article on my chosen topic, printed them off and highlighted them in my appendix. I got the articles from books and online websites. I then produced a literature review of my articles. I also had to gain primary information which I got from my observations on 30 children at placement and 30 questionnaires send out to the parents but in order for me to do this I had to send out permission letters but before I was ale to do this I had to created my questionnaire and provision letter. Once I had all my permission letters and questionnaires back (managed to get 20 back), I collated my data and the produced charts by using bar charts, pie charts and tally