I need someone reliable to complete this project in one week. there is 2 section to this project and it is a nutrition science course all the details are given below in the attach files

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I need someone reliable to complete this project in one week. there is 2 section to this project and it is a nutrition science course all the details are given below in the attach files

I need someone reliable to complete this project in one week. there is 2 section to this project and it is a nutrition science course all the details are given below in the attach files
Assignment 1 (Sections B): 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 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 for 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] Food Group One CFG Recommendation Recommended Change Vegetables and Fruits Whole Grain Foods Protein Foods a) Choose one of the following 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] 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] Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 2
I need someone reliable to complete this project in one week. there is 2 section to this project and it is a nutrition science course all the details are given below in the attach files
Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 1 Assignment 1 (Section s A & B) : 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 nutrition quackery. You will also learn how to assess your diet comp ared to Canada’s Food Guide. You should have completed the assigned readings for Unit 1 and Unit 2 before attempting this assignment . You will be submitting both a Microsoft Word document and a Microsoft Excel document , as well as a copy of article from S ection A into the assignment 1 drop box. You are only allowed one drop box submission, so ensure that all files are attached before you click on the submit button. Policy for Late Assignments: 10% of the total marks will be subtracted for each day that th e assignment is late (i.e. 10% for 1 day late, 20% for 2 days late, 30% for 3 days late, etc.). If you are unable to complete the assignment due to medical reasons (m edical certificate required), compassionate reasons or university sport related events , pl ease contact the instructor (send an email), preferably before the due date. 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 sec tion, instructor’s name and date. [1 mark ] Reference list: include the items referenced in your assignment in APA format (as a minimum, e veryone should have the article, the textbook (or course notes) , and the Canada’s Food Guide website listed ). [1 mark] A. Analyzing Dietary/Nutritional Claims Find an article that makes a dietary or nutritional claim . (e.g. “lose weight while you sleep with ‘x’ diet pill”, “gain muscle mass fast and easy with ‘x’ supplement”, “follow this diet plan to detox your body”, “add ‘x’ super vitamin to your diet to prevent illness”) . The article can be from a n online magazine, online newspaper or online advertisement. The article is to be from the popular press (directed at consumers ) not scientific literature . 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 c opy and paste the article into a Microsoft Word document. A weblink to the article does not count) [1 mark] . Write a critique (in po int form) about this article. Include the following information: a. Describe the dietary or nutritional claim made in your article [1 mark] . b. Identify and discuss 6 examples of characteristics of valid nutritional information and/or characteristics of nutriti on quackery (or lack of these characteristics) found in your article with direct links to your course readings [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 prom ises weight loss while you sleep ”). Consult your course notes for Unit 1 and the corresponding chapter in your textbook, specifically:  Consumer Corner: Reading Nutrition News with an Educated Eye Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 2  Controversy Unit 1: Sorting the Imposters from the Real Nu trition Experts – Figure: Earmarks of Nutrition Quackery – Table: Is this Site Reliable? c. 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 or title page ), and in point form (i.e. you do not need to write full sentences) . The critique will be marked for spelling, grammar, an d clarity (i.e. marks will be deducted for spelling errors, incorrect grammar, etc.). [1 mark ] Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 3 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 informatio n with Assignment 2. 1. a) Reco rd your food and beverage intake for 2 day s (record 1 weekday and 1 weekend day ). Present the information in Microsoft Excel (see example file on UM Learn ). Create a new sheet fo r each day and provide a Total Row (with formul as) 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 a s 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 Yo ur 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 pla in tea should be classified in the “Water, plain coffee, tea” column ). The number you will enter under the food group is the amount of cups consumed. Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 4 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 ts p = 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 / beverage s that you consumed (you will need this detail for Assignment 2) .  For beverages , include water consumption for assessment of your fluid intake  Office365 ProPlus is available free for University of Manitoba student s with a valid UMNetID. This allows you to install Word, Excel, PowerPoint, Outlook, OneNote, Publisher and Access. The plan gives you 1TB of OneDrive storage. http://umanitoba.ca/computing/ist/email/2397.html .  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 . 1. b) Within your Excel sp readsheet, create a Totals sheet to e valuate 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] . Cop y your Total Row number from each of the two days for each food group into your Totals sheet. Compute an Average formula [=AVERAGE( B2:C 2)] to determi ne the average intake each day. Generate a 2 -D Pie Cha rt using the data from columns A and D. There is a tu torial on how to do this on the University of Manitoba’s library site: http://libguides.lib.umanitoba.ca/computerproblems/microsoftexcel titled: “How to Create Graphs or Char ts in Excel 2010”. Nutrition for Health and Changing Lifestyles HNSC 1210 Assignment 1 V1 5 2. 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 4 5%, Whole Grain Foods is 2 8% and Protein Foods intake is 2 7%, 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 b) For each of the food groups, choose 1 specific recommendation that Canada’s Food Guide (CFG) makes regarding that food group and then discus s 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 R ecommendation Recommended Change Vegetables and Fruits Whole Grain Foods Protein Foods 3. 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. 3. 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 sp readsheet or for missing Exc el formulas that are outline in the assignment guidelines . See the Sample Excel File on UM Learn for examples of the needed formulas. [2 marks]

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