Science of Nutrition

Project 3

SCIH 012 057

Science of Nutrition

Part A

Design a diet for three days. Each day should have three meals—breakfast, lunch, and dinner/supper. Use Table 11.5 (page 347 in your textbook) as a guide, making sure you have the recommended daily intake (for your age and gender) of these nutrients each day:

· Carbohydrates

· Proteins

· Vitamin A

· Vitamin C

· Vitamin E

· Calcium

· Iron

· Zinc

· Fluid

Use Appendix D in your textbook as a guide for serving size. (The Appendix lists amounts of macronutrients in grams; refer to Appendix B for more information about units of measurement.)

Part A is worth 50 points. The format you use is up to you, but your work should be free of errors in spelling and grammar, and your presentation should be easy to understand. Part A will be graded with this rubric:

· Carbohydrate choices (taken from Appendix D) for each day add up to the recommended daily amount in Table 11.5. (10 points possible)

· Protein choices (taken from Appendix D) for each day add up to the recommended daily amount in Table 11.5. [You will need to note your body weight and do the calculation.] (10 points possible)

· Needs for vitamins A, C, and E are met. (Make sure foods containing these vitamins are included; you do NOT need to note specific amounts.) (10 points possible)

· Needs for Calcium, Iron and Zinc are met. (Make sure foods containing these vitamins are included; you do NOT need to note specific amounts.) (10 points possible)

· Need for fluid is met each day in a healthy way. (10 points possible)

Part B

Part B is worth fifty points. Choose EITHER Option 1 OR Option 2.

Option 1

Go to a grocery store and read the labels on FIVE different prepackaged foods. For each food, record:

· The suggested serving size

· Calories per serving size

· Percent daily value (per serving size) of

· Total fat

· Saturated fat

· Trans fat

· Cholesterol

· Sodium

· Total Carbohydrates

· Dietary fiber

· Sugars

· Protein

· Any vitamins or minerals the food contains

Put your data for each food in a table (the formatting you use is up to you). Did your findings surprise you in any way? How will this research help you make plans for proper nutrition in the future? Write a short essay in which you evaluate your findings.

Part B, Option 1 is worth fifty points. It will be graded with this rubric:

· Label information for each food [6 points per food]. (30 points possible).

· Written analysis of your research [summary of what you found, was it surprising or expected, etc.]. (10 points possible)

· Written analysis of how your research will affect your future plans for healthy eating [avoid certain foods, eat more of others, etc.]. (10 points possible)

Option 2

Write an essay (two pages, 600 words) in which you discuss an eating disorder mentioned in this course. Analyze the effects of the disorder on the human body, why the disorder causes these effects, and how the disorder may be treated. You must use at least TWO sources of information other than your textbook.

Part B, Option 2 is worth fifty points. It will be graded with this rubric:

· Summary of the disorder, including psychological aspects. (10 points possible)

· Explanation of how the disorder affects the human body. (10 points possible)

· Analysis of why the disorder affects the human body in this way. (10 points possible)

· Discussion of treatments for the disorder. (10 points possible)

· Use of at least TWO outside sources (books, journal articles, websites, etc.). Sources must be scholarly/scientific, and they must be cited at the end of your essay. (10 points possible)

Project Submission

To submit Project 3, type your project in the space provided at the end of this document (scroll down). When you are finished, save the document with this name:

SCIH012057_YourNameHere_Project3.doc

Go to your course management system to upload your project file.

[Begin Part A here.]

[Begin Part B here.]