Lab 4 Meat Activity: Effect of Tenderizers along with Moist and Dry Heat Cooking Techniques on Meat Photos needed: Add one final product photo for both broiled and braised meat and label them. Sauteed Braised Steak No tenderizer Mechanical Tenderizing Enzymatic Tenderizing No tenderizer Mechanical Tenderizing Enzymatic Tenderizing Appearance Flavor Tenderness Juiciness Chewiness Which of […]
What are the differences and similarities in the energy yielding nutrients (carbohydrates, protein, and fat) and fiber? Which food has a higher nutritional content?
Assignment 1. Choose 2 comparable foods that you consume regularly (for example 2 fruits, or 2 vegetables – both the same way…raw, dry, steamed, baked, etc.) 2. Click on the link to compare the two foods: https://tools.myfooddata.com/nutrition-comparison.phpLinks to an external site. 3. Calculate the amount of kcal for carbs, protein, and fat using the 4, […]
How would you classify this patient’s current weight status? Would a weight loss diet be appropriate for this child? Or would ‘weight-gain stabilization’ be a better approach?
Review Chapter 4, Case 1: Overweight Child with Insulin Resistance (p.173-175) 1) How would you classify this patient’s current weight status? Would a weight loss diet be appropriate for this child? Or would ‘weight-gain stabilization’ be a better approach? 2) Which of this patient’s laboratory values are abnormal? What chronic diseases are you concerned about […]
Are food nutrition labels deceiving to buyers?
Essay Assignment Are food nutrition labels deceiving to buyers?
What are some action steps to create positive behavior change for these factors? If all the factors listed above positively impact your health already, explain how?
Social determinants and SEM Answer the following questions. 1. Name three of social factors that influence YOUR health (this can be negative or positive). 2. What are some action steps to create positive behavior change for these factors? If all the factors listed above positively impact your health already, explain how? For the factors that […]
Review the Case 1 patient’s 24 hour dietary recall (p.130-131). What dietary modifications might you suggest to improve her folate intake?
Prevention of Neural Tube Defects (p.129-131) Answer the questions: 1) What are neural tube defects (NTDs)? Describe the prevalence and etiology of NTDs. Who is at higher risk of having a child with a NTD? 2) Describe the association between folate levels and prevention of NTDs in the developing fetus. 3) Review the Case 1 […]
What are effective intervention strategies that have been identified to assist food insecure individuals in meeting their nutritional needs?
WIC project 1-Patient Handout 1. Using the Evidence Analysis Library. Search WIC Review: What are effective intervention strategies that have been identified to assist food insecure individuals in meeting their nutritional needs? Write a one-page summary that includes: What you find to be important or compelling points in the Conclusion The meaning of the Grade A […]
Research your dietary theory and present your findings in a 4 slide PowerPoint presentation, cited in APA format (latest edition).
Dietary Theory Research your dietary theory and present your findings in a 4 slide PowerPoint presentation, cited in APA format (latest edition). Use headings on your slides to address each of the following areas: Name and define the theory you researched From where or with whom does it originate? What is the basis of the theory? Why […]
In what ways could your marketing program help to avoid the customer boredom that seems to occur in college or university foodservices?
Marketing Campaign Part A Complete this part of the Capstone using your submission from Module 2: Develop Marketing Campaign It is now 2 months later since you implemented your marketing campaign. In what ways could your marketing program help to avoid the customer boredom that seems to occur in college or university foodservices? Fully explain […]
Define the problem that you face here and identify your first steps in resolving this potential problem? Outline some possible options for resolving the situation and choose the best solution for all involved.
ASSIGNMENT Scenario: You are the district manager of human resources for a large chain of bakery cafes that can be classified as QSRs. They feature a menu predominately made up of sandwiches, salads, and breads. Some of the operations are franchised and some are company-owned. In your position as the district HR manager, you are […]