BI 214 Week 2 Discussion 2 | Assignment Help | Park University

BI 214 Week 2 Discussion 2 | Assignment Help | Park University 

Unit 2: Discussion 2

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Most of our discussion this unit will be about food choices and the results of these choices. There are two discussion threads. Remember to enter your input and then respond to a classmates by Sunday evening. Please be sure that your comments to peers are substantive; do not simply write "I disagree"; if you disagree, go on to explain your comment and add your own insights.  All initial and follow-up responses require research and appropriate citations. You should have a minimum of two postings (one initial and one/more follow-up response/s) for each thread. 

The following rubric will be used to score your discussion postings:

1-3 points

Only minimal response given with no elaboration OR failed to complete follow-up postings

4-7 points

Basic response and follow-up posting; all were clear and relevant, but needed more detail.

8-10 points

All responses were elaborated, clear, and detailed; complete responses and follow-up postings.

Discussion Topic

As you are discovering this week, there are a number of dietary requirements you need to pay attention to on a daily basis:

1. Dietary Guidelines with respect to daily amounts of things such as:

·         Total calories - depends on age, gender and activity level (~2200 per day) 

·         Calories from carbohydrates - 20%

·         Calories from protein - 55-60%

·         Calories from fats - 25-30%

·         Cholesterol - less than 300mg

·         Sodium - less than 2300 mg2. 

2. Daily Guidelines with respect to myPyramid Requirements:

·         Fruits - 2 cups

·         Vegetables - 2.5 cups

·         Meat/beans - 5.5 oz

·         Dairy - 3 cups

·         Grains - 6 oz3.

3. Recommended Daily Values (RDAs) of an array of vitamins and minerals, such as:

·         Folate 400 mcg

·         Vitamin C 75 mg

·         Calcium 1000 mg

·         Iron 18 mg

Probably the best nutritional information that you can find on a particular product can be found either by reading the food label on the product or utilizing comparison sites for fast foods.  At the very top of all food labels you should find the Serving size. Because we usually eat more than what the FDA considers a serving, this is one of the most important pieces of information on the label. All of the nutrition information that follows is based on this serving size. If you ignore the serving size, the rest of the information is not valid. The Percent Daily Values are based on either a 2,000 or 2,500 calorie intake. After the serving size and number of servings per container is the number of calories in one serving. Based on the 2,000 calorie intake, the percent contribution of each component is then shown (e.g., 22% total fat).

For this Discussion topic, look at the Nutrition Facts label on any commercial food product and record the information in the table below: (Remember that it MUST be different than that chosen by your fellow students!)

·         How many servings / calories do you usually consume of this product (be honest)?

·         Discuss either something new you learned by reading the product label or something that you found interesting.

Calories per serving

______%

DV______

How many grams of total fat?

______%

DV______

Grams of saturated fats?

______%

DV______

Milligrams of cholesterol?

______%

DV______

Milligrams of sodium?

______%

DV______

Grams of total carbohydrates?

______%

DV______

Grams of fiber?

______%

DV______

Grams of sugar?

______%

DV______

Grams of protein?

______%

DV______

Calories for how much you really eat?

______%

DV______

 

Make sure that you fill out all the blanks including the percent of daily values. Also don't forget to cite your sources. What exactly did you examine the label of? (Something different from everyone else.) What surprises did you get from this label? Your feedback to your classmates will be related to the nutrients and any surprises you noticed.

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