Earmarks of "nutrition quackery" include

NTR 1010 Introductory Nutrition

Capstone Project Instructions

The purpose of this capstone project is for you to demonstrate your understanding of the important concepts learned in this course. There are three parts to this assignment.

This assignment is worth 100 points. You can expect this assignment to take one week to complete for a total of approximately 5-10 hours. It is very important that you start this assignment well before the due date.

Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points. You will submit your completed document using the Assignment Dropbox in Blackboard – Module 14 (M14A1).

1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study. This part of the assignment is worth 30 points.

2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease. This part of the assignment is worth 50 points.

3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem. This part of the assignment is worth 20 points.

Part 1: Nutrition Quackery and Weight Loss Strategies

LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.

1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.

a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.

Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.

Section 1: Food Record

1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.

2) Use a table with four columns.

a) In column 1 fill in the meal names - Breakfast, Lunch, Dinner, and Snacks.

b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.

c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.

d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.

e) Save this information for use in Section 2.

Example of a Food Record:

Sample Food Record

Meal

Day 1

Day 2

Day 3

Breakfast

1 cup orange juice

2 cups Cheerios

2 slices wheat bread

2 tsps. butter

¾ cup 2% milk

Lunch

Turkey sandwich

 3 oz turkey breast

 1 oz Swiss cheese

 ¼ c lettuce

 2 tsp. mayo

1 med. apple

1 Kaiser roll

32 fl oz diet Coke

Dinner

4 slices Pizza Hut

pepperoni pan pizza

40 fl oz Bud Light

Snacks

2 cups salted peanuts

Section 2: Super Tracker Diet Analysis

1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture:

a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:

b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.

c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.

d) Go to the My Reports tab in the top menu bar.

e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.

f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.

g) From the upper right corner of the screen, select the Word option under the field

Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally_Richardson and use the file extension .docx or .doc.

h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.

i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

Section 3: Create and Analyze Your Medical Family Tree

1) Create a table with two columns.

a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.

b) In the second column indicate which (if any) of these people had or have any of the following conditions:

i) Obesity

ii) Prostate cancer

iii) Type 2 diabetes

iv) Breast cancer

v) Hypertension

vi) Osteoporosis

*Example Medical Family Tree (yours will be different):

Relative

Disease

Mother

Type 2 diabetes

Father

Prostate cancer

Aunt

Heart disease

Sister

Obesity

Paternal Grandfather

Hypertension

Uncle

Hypertension

*If you do not know your relatives, use your current family to complete this exercise.

Section 4: Interpretation

The last step is of Part 2 is to find out what all this information implies about your longterm health. Using the information from Part 2 - sections 1, 2, and 3 above, answer the five questions below.

1) List the specific positive nutritional aspects of your typical eating pattern.

2) List the specific negative nutritional aspects of your typical eating pattern.

3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?

4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.

5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Present the information in a table format.

Question

Answers

List the specific positive nutritional

aspects of your typical eating pattern.

List the specific negative nutritional

aspects of your typical eating pattern.

What is the impact of your typical eating

pattern on your own risk of developing the

diseases in your medical family tree?

Name three foods you are willing to add to

your diet to correct any shortages of

vitamins, minerals, or fiber.

Name three foods you are willing to cut

back on to reduce any excesses in your

fat, saturated fat, cholesterol, and sodium

intake.

Part 3: Service Learning – Food Bank

This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.

1) Select one of the Food Organizations from the list below:

i) SHARE

ii) MANNA

iii) SOME

iv) Capital Area Food Bank

2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:

a) Grains

b) Milk

c) Meat and Beans

d) Fruit or Vegetable

4) Type your menu and be sure to include the following information (see example below):

a) Meal (breakfast, lunch, or dinner)

b) Serving size (use information provided on the food label)

c) Description of the food and the food group(s) that it is representing

Example Menu:

Breakfast

 ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group

 ¼ cup walnuts – Meat and Bean Group

 1/3 cup Instant Nonfat Dry Milk - Milk Group

 ½ cup sliced cling peaches, canned – Fruit Group

FOOD BANK WISH LIST

Use this chart to help you select non-perishable foods for your menu

(Choose plastic containers rather than glass whenever possible.)

Grain Group

Infant cereal

Macaroni

Oatmeal

Grits

Cream of wheat

Pretzels

Muffin mix

Pancake mix

Rice pilaf

Rigatoni

Cereal, ready-to-eat

Quick bread mix

White flour

Macaroni & cheese boxed mix

Brown rice White rice

Spaghetti Cornmeal

Noodles

Biscuit mix

Canned pasta Graham crackers

Shredded wheat

Bran cereals

Whole-wheat flour

Noodle soups

Milk Group

Dried milk

Infant formula

Evaporated milk

Boxed sterile milk

Canned and boxed pudding

Parmesan and romano cheeses

Meat Group

Nuts

Peanut butter

Beef stew

Bean soup

Baked beans

Canned chili, tuna, chicken, or salmon

Canned or dried beans and peas

Vegetable Group

Tomato sauce

Tomato paste

Canned yams

Vegetable soup

Spaghetti sauce

Canned vegetables

Baby food vegetables

Tomato juice

Instant mashed potatoes

Fruit Group

Raisins & other dried fruit

Baby food fruit

Applesauce

Fruit cocktail

Canned pumpkin

100% fruit juices

Canned peaches, juice packed

Canned pineapple, juice packed

Canned pears, juice packed

5) Select one of the clients from the table below.

Client Name Client Information

Jennifer

Hernandez

Height: 5 feet 6 inches

Weight: 165 pounds

Activity Level:

Sedentary

William

Jackson

Height: 6 feet 1 inches

Weight: 218 pounds

Activity Level:

Sedentary

Cathy Vo Height: 5 feet 1 inches

Weight: 110 pounds

Activity Level:

Sedentary

Bryan Jenkins Height: 5 feet 11

inches

Weight: 180 pounds

Activity Level:

Sedentary

6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis

Plus program and the client information provided.

a) Create account using the client information provided. Then follow the steps given here:

b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.

c) Enter all the foods in the menu that you created for the client that you selected.

d) Go to the My Reports tab in the top menu bar.

e) Select the Nutrients Report tab

f) Click the Create Report button. A full report will be generated for you.

g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project

h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.The completed project will be saved as one document and will include the following:

Part 1 - Nutrition Quackery and Weight Loss Strategies

 Analysis of scientific soundness of media statement.

 Analysis of effective weight loss strategy.

Part 2 - Self-Assessment Project

 3-day food record (Table)

 Super Tracker Diet Analysis – Nutrients Report of your 3-day food record

 Medical Family Tree (Table)

 Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank

 Description of a food organization’s mission and goals and the nutrition services they provide.

 Food bank wish list menu for a meal

 Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu