Describe briefly a current health problem or nutritional need that you are experiencing, or a health or nutrition problem you can foresee experiencing because of your family history.

/in /by

Describe briefly a current health problem or nutritional need that you are experiencing, or a health or nutrition problem you can foresee experiencing because of your family history.

Develop a realistic nutrition and exercise plan to summarize in a 1,400- to 1,750-word paper. Use insights from the Choose My Plate Web exercise, the Recommended Dietary Allowances, Recommended Dietary Intakes for your age group and gender, and information from readings. The plan must be plausible enough to be initiated within the next 30 days and continued throughout your life.

Include the following:

Identification of the health and nutrition problem that may be targeted

Four nutritional or physical exercise goals

Actions taken to meet each goal

Anticipated setbacks or difficulties and approaches for overcoming them

Outcomes by which to measure success

Evidence of the plan s effectiveness in addressing the identified problem or need

Evaluation of potential health risks that may develop if the plan is not implemented

Address how your plan may be adjusted to fit your changing nutritional needs as a result of age, pregnancy (if applicable), or changes in physical capabilities.

Include information on physical activities, and how they may be altered to accommodate different seasons of the year and changes in age.

Format your paper consistent with APA guidelines.

Post your paper as an attachment.

Nutrition Facts

/in /by

Nutrition Facts
Serving Size 1 cup (30g)
Children Under 4 cup (20 g)
Servings Per Container about 19
Children Under 4 about 28

Amount Per Serving Cheerios Don t need with milk
Calories 110
Calories from Fat 15
____________________________________________________
% Daily Value**
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.5g
Cholesterol 0 mg 0%
Sodium 210 mg 9%
Potassium 200 mg 6%
Total
Carbohydrate 22 g 7%
Dietary Fiber 3 g 11%
Soluble Fiber 1 g
Sugars 1 g
Other Carbohydrates 18 g
Protein 3 g
Vitamin A 10%
Vitamin C 10%
Calcium 10%
Iron 45%
Don t need the rest of these

Percent Daily Values are based on a 2,000 calorie diet.
Your Daily Values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65 g 80 g
Sat Fat Less than 20 g 25 g
Cholesterol Less than 300 mg 300 mg
Sodium Less than 2,400 mg 2,400 mg
Total Carbohydrate 300 g 375 g
Dietary Fiber 25 g 30 g

INGREDIENTS: WHOLE GRAIN OATS, MODIFIED CORN STARCH, CORN STARCH, SUGAR, SALT, CALCIUM CARBONATE, OAT FIBER, TRIPOTASSIUM PHOSPHATE, WHEAT STARCH, VITAMIN E (MIXED TOCOPHEROLS) ADDED TO PRESERVE FRESHNESS.
VITAMIN AND MINERALS: IRON AND ZINC (MINERAL NUTRIENTS), VITAMIN C (SODIUM ASCORBATE), A B VITAMIN (NIACINAMIDE), VITAMIN B6 (RIBOFLAVIN), VITAMIN B1 (THIAMIN MONONITRATE), VITAMIN A (PALMITATE), A B VITAMIN (FOLIC ACID), VITAMIN B12, VITAMIN D.
—————–
1. What is the brand name of the product? All brand names are followed by the letters TM for trademark or the letter R in a circle for registered. There may be more than one brand name. Look only on the front panel.

2. Write the common/usual name of the food product that appears on the front panel of your label? (Not brand name no words can be both brand and common)

3. Name the heaviest ingredient not nutrient by WEIGHT found in this product?

4. How many grams of starch are in your product?
Total g Carbohydrates ________
minus ______ g Dietary Fiber
minus _____g Sugars =
______ g Starch

5. What is the iron nutrient density in a serving of your food? Daily Value Standard for iron is 18 mg.
a. Mg of nutrient per serving = % of Iron per serving on label times DV of nutrient
Hint: 4% when used in formula is .04, 10% is .10

Iron: ______% Iron x 18 mg Iron = ________ mg Iron per serving

b. Mg of nutrient per kcal= Weight of nutrient per serving divided by Total calories per serving

_______ mg Iron per serving divided by _________ Total calories/serving =
______ mg Iron per ___________

6. a. What is the major MACRO-NUTRIENT (heaviest) found in your food? (Only ONE)
________ grams of ________________(name of nutrient)
b. What % of the total calories does your major nutrient provide? You are determine what % of total calories comes from the heaviest nutrient.

_______ grams of _______(nutrient) times _____ kcal per gram divided
by __________ Total calories x 100 = _______ % Kcals

7. Determine if your project is enriched.
The names of the five enrichment nutrients are listed below with the names of the forms of the nutrient that were added in the list of ingredients.
For enrichment all five forms of the enrichment nutrients must be present in the list of ingredients. Only place to find them is the list of ingredients – the manufacturer added them.
Nutrient: the Forms are on the right of the colon: example -folic acid and foliate are the two different forms by which folic acid can be added.
Nutrient: Forms
Iron: iron, reduced iron, ferric sulfate, ferrous sulfate, ferric
orthophosphate,
ferrous orthophosphate ferrous fumarate
B1: Thiamine hydrochloride or thiamine mononitrate
B2: Riboflavin
B3: Niacin or Niacin amide
Folic acid: Folic acid or folate
Type in the name of the form added for:
Iron:
B1:
B2:
B3:
Folic acid:

8. Calculate the % DV (Daily Value) of fat per serving. Answer is in terms of % DV. Show your work. (DV are shown at bottom of label under 2000 kcal column)
_____ g Total Fat divided by _____ g DV FAT x 100 = _______ % Fat DV per serving
_______ % DV of fat actually shown on label in “Nutrition Facts” (should be close to your calculation)
9. Calculate the total calories found in the entire amount of food purchased
a. Calories per serving: show calculations and label work.
(____ grams Total carbohydrate x ___ kcals/gram) + (____ g protein x ___
kcals/g) + (_____ g Total fat x _____ kcals/g) = ______ kcals per serving
Total calories listed on label: __________ (Won’t match exactly, but be close)
b. Calories per container: show calculations and label work.
________ kcals per serving x ______ number of servings per container =
____________ kcals per container

List the nutrient name, target amount, average eaten, amount that you are under and 2 foods that can help you increase your intake of that nutrient and how they will be incorporated in your meals.

/in /by

using the nutrition report attached below part 3 food record analysis, please complete the foloowing assignment.

Part 3 Food Record Analysis:

Using your nutrients report from Part 2:

– Use the Nutrients Report to determine and report how you are doing with your calories, dietary fiber, saturated fat, calcium and vitamin D and three additional nutrients that YOU have not met your target amount (ex. Alpha-linolenic acid (omega-3), iron, vitamin A, potassium, vitamin B12, vitamin E, etc )

o List the nutrient name, target amount, average eaten, amount that you are under and 2 foods that can help you increase your intake of that nutrient and how they will be incorporated in your meals.

Example: Calcium, target: 1000mg, met target, 1200mg average eaten, N/A because met target.

Example: alpha-linoneic acid, target: 1.6g, average eaten, .6 g, under 1.0g, add 1T ground flaxseeds to cereal, consume 4 oz salmon at least once a week for dinner, consume cup walnuts as a snack with an apple twice a week.

o How and why would these improvements be challenging to meet?

o In paragraph format, summarize your key findings and the suggested improvements and how this assignment has opened your eyes to making improvements to your nutrition profile. Are there changes you realistically think you will do from this knowledge gained. Why or why not? Please be as honest as you can. You will not be graded on changes you make but rather by answering realistically and honestly. Please include any barriers to making these changes and ways you might overcome them.

This assignment must be typed using times new roman size 12 font. Please consider spelling, grammar and general writing style as errors will be penalized. Please submit both HARD COPY and via Desire2Learn to instructor on November 12th.

Should the company proceed with development of the product if the discount rate is 20 percent? Why?

/in /by

“A sports nutrition company is examining whether a new high-performance sports drink should be added to its product line. A preliminary feasibility analysis indicated that the company would need to invest $17.5 million in a
new manufacturing facility to produce and package the product. A financial analysis using sales and cost data supplied by marketing and production personnel indicated that the net cash flow (cash inflows minus cash
outflows) would be $6.1 million in the first year of commercialization, $7.4 million in year 2, $7.0 million in year 3, and $5.5 million in year 4. Senior company executives were undecided whether to move forward with the development of the new product. They requested that a discounted cash flow analysis be performed using two different discount rates:20 percent and 15 percent.

a. Should the company proceed with development of the product if the discount rate is 20 percent? Why?
b. Does the decision to proceed with development of the product change if the discount rate is 15 percent? Why?”