Analyzing Dietary/Nutritional Claims Assignment

Analyzing Dietary/Nutritional Claims Assignment

Assignment 1 (Sections A & B):

Section A of this assignment will help you learn to critically analyze the multitude of nutrition information found in the media to determine what has merit and what is nutritional quackery. Section B will also help you learn how to assess your diet compared to Canada’s Food Guide.

You will be submitting both a Microsoft Word document and a Microsoft Excel document, as well as a copy of article from Section A into the assignment 1 submission folder on the Moodle. You are only allowed one drop box submission, so ensure that all files are attached before you click on the submit button.

Marks for Assignment 1 = 42 marks

Directions:

Include the following with your assignment:

Title Page: Include a title page with your name, student number, course name and section, instructor’s name and date. [1 mark]

Reference list: include the items referenced in your assignment in APA format (as a minimum, everyone should have the article, the textbook (or course notes), and the Canada’s Food Guide website listed). [1 mark]

A. Analyzing Dietary/Nutritional Claims

You will be given a link to an article via email. You will critique this article only. If you critique an article that was not sent to you via email, it will be concluded that you have copied the assignment from someone. In such a case, a disciplinary action may be taken against you. Please email your instructor if you have not received an article link by Feb 3, @ 2 PM.

A copy of the online article must be submitted with your assignment (include a screen shot of the article, a picture of the article or copy and paste the article into a Microsoft Word document. A weblink to the article does not count) [1 mark].

Write a critique (in point form) about this article. Include the following information:

a.Describe the dietary or nutritional claim made in your article [1 mark].
b.Discuss whether or not this article has the characteristics of valid nutrition information or whether it has the characteristics of nutrition quackery with direct links to your course readings and provide specific examples of each characteristic from your article [6 marks – 1 mark per characteristic with example from your article]. (e.g. “The claim in the article is ‘too good to be true’: the article promises weight loss while you eat chocolate cake everyday”).Consult your course notes for Unit 1 and the corresponding chapter in your textbook, specifically:
Consumer Corner: Reading Nutrition News with an Educated Eye
Controversy Unit 1: Sorting the Imposters from the Real Nutrition Experts
– Figure: Earmarks of Nutrition Quackery

– Table: Is this Site Reliable?

Clearly state your conclusion (i.e. is your article an example of valid nutrition information or does it have the characteristics of nutrition quackery?) [1 mark].
Format and Style

Critique Formatting: approximately one-page double spaced (2 pages maximum, not counting reference list), and in point form (i.e. you do not need to write full sentences). The critique will be marked for spelling, grammar, and clarity (i.e. marks will be deducted for spelling errors, incorrect grammar, etc.). [1 mark]

B. Using Canada’s Food Guide to Evaluate your Diet

Note: Please keep an electronic copy of Section B of this assignment as you will need to use this information with Assignment 2.

a) Record your food and beverage intake for 2 days (record 1 weekday and 1 weekend day). Present the information in Microsoft Excel. Create a new sheet for each day and provide a Total Row (with formulas) for each of the three food groups, as well as Other. [11 marks]
Document the following information:

when you ate (the date and time),
where you ate (the location),
what you ate and drank (include as much detail as possible),
how much you ate (be as specific with the amount of food as possible and record all food amounts as cups),
how you ate (e.g. slow, fast, distracted, with others, etc.)
why you ate (e.g. hungry, food was offered, went out with friends, etc.). Read through the “Be Mindful of Your Eating Habits” section on the Canada Food Guide website for more information: https://food-guide.canada.ca/en/healthy-eating-recommendations/be-mindful-of-your-eating-habits/
classify which food group the foods you ate/drank was part of (Vegetables & Fruits, Whole Grain Foods or Protein Foods, or if it did not fit into a food group, classify in the “Other” column. Water, plain coffee, and plain tea should be classified in the “Water, plain coffee, tea” column).
Notes:

Estimate the amounts of foods consumed very carefully (weigh or measure foods if possible). Use cups as the measurement for all foods (1 cup = 250 mL, ½ cup = 125 mL, 1 tsp = 5 mL = 1/48 cup, 1 Tbsp = 15 mL = 1/16 cup) and be consistent throughout the assignment.
The following video discusses how you can use your hand to estimate the amount of food consumed: http://www.unlockfood.ca/en/Videos/Food-Portions-Toolkit/Video-Size-up-your-food-portions.aspx
Specify brand names, preparation/cooking methods, etc. Include as much detail as possible for the foods / beverages that you consumed (you will need this detail for Assignment 2).
For beverages, include water consumption for assessment of your fluid intake
This allows you to install Word, Excel, PowerPoint, Outlook, OneNote, Publisher and Access. The plan gives you 1TB of OneDrive storage. You may otherwise use open source google sheets.
Additional supports for how to create tables in Excel and how to create a Total Row can be found at: https://support.office.com/en-us/article/Video-Create-and-format-tables-bf0ce08b-d012-42ec-8ecf-a2259c9faf3f?ui=en-US&rs=en-US&ad=US. See specifically: Add a Total row to a table
There is an example of what your excel workbook should look like on UM Learn.
b) Within your Excel spreadsheet, create a Totals sheet to evaluate the adequacy of your diet according to the recommendations from Canada’s Food Guide. Present your information in a Table [2 marks] and then use this information to create a 2-D Pie Chart in Excel [2 marks]. Copy your Total Row number from each of the two days for each food group into your Totals sheet. Compute an Average formula [=AVERAGE(B2:C2)] to determine the average intake each day. Generate a 2-D Pie Chart using the data from columns A and D.
a) State whether your plate met the proportions recommended on the Eat Well Plate for Vegetables and Fruits, Whole Grain Foods and Protein Foods. Use 5% as the acceptable variance from the recommendation (so if your Vegetable & Fruit intake is 45%, Whole Grain Foods is 28% and Protein Foods intake is 27%, for example, then the recommendations are met since no group is off by more than 5%). For each food group, list two specific changes that you could make to so that the proportions would better match those on the Eat Well Plate. If you already met the proportions for all of the food groups, list two food choices from each food group that you ate that allowed you to meet the proportions recommended on the Eat Well Plate. [4.5 marks]
Food Group

Proportions met?

Recommended Changes

Vegetables and Fruits

Whole Grain Foods

Protein Foods

For each of the food groups, choose 1 specific recommendation that Canada’s Food Guide (CFG) makes regarding that food group and then discuss one change that you could make to your diet to meet this recommendation in the future. [4.5 marks] Note: you can find the recommendations for the specific food groups in the CFG links in the course notes.
Food Group

One CFG Recommendation

Recommended Change

Vegetables and Fruits

Whole Grain Foods

Protein Foods

a) Choose one of the Mindful Eating practices from your 2-day food record (when you ate, where you ate, what you ate/drank, how you ate, or why you ate) and discuss how you feel it impacted your food intake for the 2 days that you recorded. [2 marks] Note: you can find the information about Mindful Eating practices in the CFG links in the course notes.
b) Compare your dietary intake on the weekday and weekend day that you recorded. Did your diet vary between these two days? Discuss why your diet was different on the weekday compared to the weekend day. [2 marks]
Section B Formatting: Up to two marks will be deducted for incorrect formatting in the Excel spreadsheet or for missing Excel formulas that are outline in the assignment guidelines. See the Sample Excel File on UM Learn for examples of the needed formulas. [2 marks]

link for assignment : https://www.heart.org/en/news/2020/03/05/olive-oil-may-lower-heart-disease-risk

ORDER NOW FOR AN ORIGINAL PAPER ASSIGNMENT: Analyzing Dietary/Nutritional Claims Assignment

 

You must proofread your paper. But do not strictly rely on your computer’s spell-checker and grammar-checker; failure to do so indicates a lack of effort on your part and you can expect your grade to suffer accordingly. Papers with numerous misspelled words and grammatical mistakes will be penalized. Read over your paper – in silence and then aloud – before handing it in and make corrections as necessary. Often it is advantageous to have a friend proofread your paper for obvious errors. Handwritten corrections are preferable to uncorrected mistakes.

Use a standard 10 to 12 point (10 to 12 characters per inch) typeface. Smaller or compressed type and papers with small margins or single-spacing are hard to read. It is better to let your essay run over the recommended number of pages than to try to compress it into fewer pages.

Likewise, large type, large margins, large indentations, triple-spacing, increased leading (space between lines), increased kerning (space between letters), and any other such attempts at “padding” to increase the length of a paper are unacceptable, wasteful of trees, and will not fool your professor.

The paper must be neatly formatted, double-spaced with a one-inch margin on the top, bottom, and sides of each page. When submitting hard copy, be sure to use white paper and print out using dark ink. If it is hard to read your essay, it will also be hard to follow your argument.

ADDITIONAL INSTRUCTIONS FOR THE CLASS

Discussion Questions (DQ)

Initial responses to the DQ should address all components of the questions asked, include a minimum of one scholarly source, and be at least 250 words.
Successful responses are substantive (i.e., add something new to the discussion, engage others in the discussion, well-developed idea) and include at least one scholarly source.
One or two sentence responses, simple statements of agreement or “good post,” and responses that are off-topic will not count as substantive. Substantive responses should be at least 150 words.
I encourage you to incorporate the readings from the week (as applicable) into your responses.
Weekly Participation

Your initial responses to the mandatory DQ do not count toward participation and are graded separately.
In addition to the DQ responses, you must post at least one reply to peers (or me) on three separate days, for a total of three replies.
Participation posts do not require a scholarly source/citation (unless you cite someone else’s work).
Part of your weekly participation includes viewing the weekly announcement and attesting to watching it in the comments. These announcements are made to ensure you understand everything that is due during the week.
APA Format and Writing Quality

Familiarize yourself with APA format and practice using it correctly. It is used for most writing assignments for your degree. Visit the Writing Center in the Student Success Center, under the Resources tab in LoudCloud for APA paper templates, citation examples, tips, etc. Points will be deducted for poor use of APA format or absence of APA format (if required).
Cite all sources of information! When in doubt, cite the source. Paraphrasing also requires a citation.
I highly recommend using the APA Publication Manual, 6th edition.
Use of Direct Quotes

I discourage overutilization of direct quotes in DQs and assignments at the Masters’ level and deduct points accordingly.
As Masters’ level students, it is important that you be able to critically analyze and interpret information from journal articles and other resources. Simply restating someone else’s words does not demonstrate an understanding of the content or critical analysis of the content.
It is best to paraphrase content and cite your source.
LopesWrite Policy

For assignments that need to be submitted to LopesWrite, please be sure you have received your report and Similarity Index (SI) percentage BEFORE you do a “final submit” to me.
Once you have received your report, please review it. This report will show you grammatical, punctuation, and spelling errors that can easily be fixed. Take the extra few minutes to review instead of getting counted off for these mistakes.
Review your similarities. Did you forget to cite something? Did you not paraphrase well enough? Is your paper made up of someone else’s thoughts more than your own?
Visit the Writing Center in the Student Success Center, under the Resources tab in LoudCloud for tips on improving your paper and SI score.
Late Policy

The university’s policy on late assignments is 10% penalty PER DAY LATE. This also applies to late DQ replies.
Please communicate with me if you anticipate having to submit an assignment late. I am happy to be flexible, with advance notice. We may be able to work out an extension based on extenuating circumstances.
If you do not communicate with me before submitting an assignment late, the GCU late policy will be in effect.
I do not accept assignments that are two or more weeks late unless we have worked out an extension.
As per policy, no assignments are accepted after the last day of class. Any assignment submitted after midnight on the last day of class will not be accepted for grading.
Communication

Communication is so very important. There are multiple ways to communicate with me:
Questions to Instructor Forum: This is a great place to ask course content or assignment questions. If you have a question, there is a good chance one of your peers does as well. This is a public forum for the class.
Individual Forum: This is a private forum to ask me questions or send me messages. This will be checked at least once every 24 hours.