BI 214 Week 2 Discussion 2

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

Unit 2: Discussion 2

.

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:

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.

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.

Remember you must post your initial response by WEDNESDAY and a follow-up response to a fellow student no later than Sunday. The Percent Daily Values are based on a 2 000 calorie intake. After the serving size and number of servings per container is the number of calories in one serving.