Physical Development in Early Adulthood

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Assignment 2: Physical Development in Early Adulthood
During early adulthood, people begin make important life decisions in three areas: career, family, and health. Young adults establish patterns of nutrition and physical activity that can have either positive or negative effects on their physical development in later stages of adulthood. They also begin to make decisions about what career path to follow. At some point during early adulthood, individuals also choose either to marry or remain single, and decide whether or not to start a family. Consider the following example:
Jeff is 23 years old. He recently graduated from college with a business degree and took a managerial position with a midsize company. He likes his coworkers, but often finds himself bored with his work. Although he was active in college, recently he has gained about 10 pounds due to his sedentary job and lack of time to exercise. Jeff broke up with his college girlfriend after graduation, and since then he has dated a few different women, but hasn’t had another serious relationship. Jeff wonders what the remainder of his 20’s and his 30’s will bring.
Based on your reading, prepare a PowerPoint presentation that would help individuals like Jeff set goals related to career, health, and family. The presentations should discuss the relationship between lifestyle choices and health risks. In addition, it should address how factors like personality and attachment may influence both career- and family-related goals. Finally, address diversity in the presentation. Explain how your plan could be adapted to fit the needs of different socioeconomic or ethnic groups.
Your PowerPoint presentation should include an introduction, a conclusion, and detailed speaker’s notes. Include your references on one slide.
Develop a 6–8-slide presentation in PowerPoint format with speaker’s notes. Apply APA standards to citation of sources. Use the following file naming convention: LastnameFirstInitial_M2_A2.ppt.
In order for this assignment to be compatible with TurnItIn, you will need to save your PowerPoint presentation as an Adobe PDF file. To do this, open your presentation in Microsoft PowerPoint. Choose “Save As” from the File menu, then choose “Adobe PDF”. Before saving your file, click on the Options button and check the box next to “Convert Speaker Notes.” Now choose to save your file. Your speaker notes will be included in your PDF file that you will submit for this assignment.
Note: If your version of Microsoft PowerPoint does not have the option to include speaker notes, you will need to submit a Microsoft Word document that contains all information from your presentation, including the speaker notes.

Food safety sanitation

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INTRODUCTION This project contains two parts. First youll research and discuss food safety including sanitation requirements food storage preparation and proper food handling as well as presentations that make food appetizing for children. Second youll be required to create a one-week menu including snacks for your selected age group following the food guide now known as Choose My Plate. Weve included images of the traditional food pyramid and the new Choose My Plate plan for you to use as a reference but you may wish to refer to the ChooseMyPlate.gov website for more detailed information.PART 1: ESSAY Food safety sanitation requirements storage preparation proper food handling and presentation are the first steps in ensuring proper diet and nutrition for a childs health and welfare. Using the Internet research proper methods for each of these areas for your chosen age group and then write a 400500 word essay about what youve learned. Make sure youve used your own words or used proper citations if quoting directly. Include a Works Cited page for any web- sites youve consulted. Name your file using your student information like this: student number_exam number_ last name_ first name. The exam number for this project is 605847.PART 2: CREATING A MENU For this part of your project youll select an age group for which youll plan a weeks menu that includes three meals a day plus snacks. See Figures 1 and 2 which illustrate the older food guide pyramid and the simpler Choose My Plate food guide which shows the proportions of a childs plateto be filled with each food group.FIGURE 1The USDA food pyramid shows the propor- tion of foods from each food group to be eaten daily. From left the sections represent grains vegetables fruits dairy and protein.FIGURE 2Choose My Plate simplifies choosing the right proportions of foods by showing that half of the daily diet should comprise vegetables and fruit and the other half grains and protein with the emphasis on vegeta- bles and grains. The circle represents milk or other dairy products.On your submission be sure to clearly identify the age group youve selected. The age groups for this project are Children 12 years old Children 35 years oldAfter carefully reviewing the nutritional information youll use the menu template provided to create a five-day menu for your chosen age group. Take into account the nutritional needs (calories recommended dietary intake and food sources for vitamins minerals and nutrients) for the age group youre working with. Weve included a sample menu with one days menu completed to show you how it should look.PREPARING YOUR PROJECTWhen youve completed your essay and planned your menu for all five days in the age group youve chosen youll transfer your menu information onto the menu template. To do so go to your student portal and locate the Word file titled Menu Project Template. Copy and paste the menu template into the same document as your Part 1 essay. Title the menu Part 2: Creating a Menu. Using the sample menu as a guide complete your menu and save your file.When youve completed both the essay and the menu check them carefully for errors. Run the spell check and grammar check and pay attention to the red and green lines that mark possible errors. However you must also proofread for errors that the computer doesnt pick up such as mistakes in grammar and missing or misused words or punctuation.Note: If you cant copy the menu template from the Word file you may photocopy the template on page 46 and mail your project to the school. Make sure your menu is neat and legible.Food GroupsTo make knowledgeable selections you need to know whats included in each food group. Here are the basic components of each food group although you may find additional options during your research.ProteinProtein builds up maintains and replaces the tissues in your body. Some protein foods are highly allergenic; find out if children in your group have allergies.Note: Take special care with children who are allergic to eggs nuts or other foods.The following protein foods may be used as part of a healthful menu: Beef Poultry Fish Eggs Nuts and seeds Beans and peas (black beans split peas) Lentils Tofu Veggie burgersGrainsWhole-grain products such as whole-wheat bread oatmeal and brown rice are recommended because they have more fiber and help provide feelings of fullness. Cereal Rice Tortillas PastaNote: Avoid sugary cereals. Choose from the following grain-based foods as part of ahealthful menu plan: BreadDairyUsing the Choose My Plate guidelines the dairy circle could be fulfilled with up to a cup of milk at each serving (depending on age) but you also can use yogurt or cheese for dairy serv- ings. Choose low-fat or nonfat dairy most of the time for children over two years of age.Note: The American Academy of Pediatrics recommends whole milk for children 12 years of age.The following dairy-based foods may be part of a healthful menu plan: Milk Yogurt Cheese Fortified soy milkFruitsFruit servings may be fresh frozen or dried but fresh is always the best choice. Try to avoid using canned fruits packed in syrup as they contain too much sugar. If you must use canned fruit choose the kind thats packed in juice without added sugar.Note: Many children have allergies to strawberries and bananas as well as other more exotic fruits.VegetablesOnce again fresh is best! Frozen is a good second choice but canned vegetables are often loaded with salt. Look for low-salt or salt-free varieties if you must buy canned vegetables.Note: Vegetables are a great source of vitamins so children should be encouraged to try as many as possible.Graded Project

Explain why a shampoo containing keratin protein is not effective in replacing protein in damaged hair.

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Bonus points awarded for responses that answer the question completely and that are written in paragraph form.1. Hair is largely made up of the protein keratin. In a short essay explain why a shampoo containing keratin protein is not effective in replacing protein in damaged hair.In your explanation trace the path of protein digestion and absorption. Ch 41 Nutrition.2. Hundreds of studies have linked smoking with cardiovascular and lung disease. In 1970 Congress passed the Public HealthCigarette Smoking Act banning the advertising of cigaretteson television and radio.Anti-smoking groups have proposed that cigarette advertising inallmedia be banned entirely. Do some research on this topic. What are some arguments in favor of a total ban on cigarette advertising? What are arguments in opposition? Do you favor or oppose such a ban?Ch 42 Circulation and Gas Exchange

Describe the major microbial issues related to the ingredients used (consider specs anddocumentation that might be applied in purchasing the items), describe environments wherethe product is processed, packaged, and distributed (e.g., sanitation, facilities,practices, etc.), and assess the final product (rate microbial stability and the safetyhazard, address microbial shelf-life).

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Write a four-page essay in APA on food science & technology_challenges for a new product developmentMy major is Marketing and I need seven sourcesDescriptionYou have been assigned project manager to evaluate the feasibility of a new product launchfor Health and Wellness Company. The company is committed to providing healthier snack foodchoices for the moderate to low income consumer.Their latest product concept is something called Peanut Butter Pops. Characteristicsinclude:1-1.5 cm sphere of peanut butter with ~0.5 Tbsp of peanut butter encased in an edible shellpacked in vending packs of 4 spheres (equivalent to one serving (2 Tbsp) of peanut butter).The product is positioned for the peanut butter lover, as an alternative to the lesshealthy peanut butter products in the market.The edible shell: One means of protecting your peanut component during distribution is tocoat the peanut ball with an edible material. You might consider a sugar shell such aswhat is used with peanut butter M&M’s, a chocolate flavored shell such as used for maltedmilk balls, or some other material that is both protective and pleasantly edible. Whichwould you select, and why would you select that particular coating to contain the peanutbutter?There are major chemical stability challenges associated with this product, such as wateractivity, moisture gradients and lipid oxidation. Discuss these specifically in referenceto the peanut butter pop products. In your answer, you should address why this peanutbutter pop would be a healthier alternative that may include the composition and make-up ofthe lipids in peanuts; it may include information on satiety due to lipids, fiber orproteins; it may include information on the composition and make-up of the lipids that makeit susceptible to lipid oxidation; it may include information on the water activity andwater activity differences between the two main components (the peanut butter and thechocolate shell), and how you would maintain stability.Describe the major microbial issues related to the ingredients used (consider specs anddocumentation that might be applied in purchasing the items), describe environments wherethe product is processed, packaged, and distributed (e.g., sanitation, facilities,practices, etc.), and assess the final product (rate microbial stability and the safetyhazard, address microbial shelf-life). Describe any microbial concerns with this productand possible resolutions to problems or potential problems.Peanuts and peanut products are known allergens that affect a small fraction of thepopulation. How would you account for the presence of peanut in the product technicallywithout having to remove the product from mainstream distribution? For example, how wouldyou engineer a processing/packaging operation to ensure that the peanut component isconfined to your product? Describe the major the packaging stability challenges associatedwith this product and possible resolution.Be sure to include documentation of resources consulted. Commodity groups and *.org, *.eduand *.gov sites often have easy to find information, such as:http://www.peanut-institute.org/http://www.health.harvard.edu/press_releases/Is-peanut-butter-healthyhttp://nationalpeanutboard.org/nutrition/peanut-nutrition-in-a-nutshell/