Materials Science: Designing Form To Fit Function

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Materials science is an interdisciplinary field where science and technology are used to develop and apply our understanding of matter at the atomic level to improve existing or to make new materials. It is a fusion of the basic scientific fields of physics and chemistry where knowledge of atomic theory, molecular bonding, and the macroscopic properties of metals, ceramics, and plastics come together to solve manufacturing and engineering problems.

 

  • Discuss scientific and technical concepts related to materials science. Use the manufacturing of one of the following materials as the basis for your response:
    • Plastics
    • Glass
    • Metals
  • Discuss how materials science has advanced to the stage where materials can be engineered to fit a specific purpose.
  • Provide an example of an application or object that is made of materials specifically engineered for that purpose.

Support your statements with examples. Provide a minimum of three scholarly references.

Write your initial response in 2–3 paragraphs. Apply APA standards to citation of sources.

Nutrition Interview

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Assignment 2: Interview

In this final submission, you are going to integrate all of the material you have learned throughout the course with regard to menu planning. Using a similar list of questions that you prepared in previous assignments to outline profiles, interview a friend about his or her regular eating habits. Identify any goals that he or she may have and complete a daily food log for him or her for one day; include his or her activity level in your food log. Analyze his or her current eating habits by tallying calories, fat grams, proteins, and carbohydrates by using the Food Analysis Program or the Exchange List for Meal Planning.

Using the information that you have gathered from your interview, the food log, and the analysis, create a list of suggestions for improving his or her diet. Include:

  • Recommendations on lifestyle and activity levels
  • Calories, fat grams, proteins, and carbohydrates in your menu plan
  • Support your recommendations for menu, lifestyle, and activity levels with at least 3 sources.

Compare and contrast the original menu with your recommendations. Post your report to the W6 Assignment 2 Dropbox by Week 6, Day 2.

Assignment 2 Grading Criteria
Maximum Points
Content: Uses terminology and effectively communicates concepts introduced in the assigned reading.
10
Documents interview conducted with a friend and 1) identifies goals, 2) analyzes current eating habits, and 3) provides a list of suggestions.
20
Compares new menu with original menu.
20
Format: Uses correct spelling, grammar, syntax, and punctuation in posting and responses.
10
Total:
60

 

 

 

 

 

 

 

 

 

ADDITIONAL INFORMATION: 

 

Here are some examples of work I have done for this class. See attached documents as well.. 

 

 

WEEK 3:

What was your average sodium intake? 2000 mg

How does that compare with the dietary guidelines? It is within the recommended range

How did your calcium intake measure up to the recommendations? 18.2 mg

How much iron did you consume? 1250 mg, it is within the recommended range.

List all nutrients in which you were deficient (under 100%).

Fats

Carbohydrates

Do you routinely take any vitamin, mineral, or herbal supplements? Only the vitamins supplement. If so, how do they fit in with the nutrients on your printout? They increase the amount of vitamins consumed. Do they help you meet or exceed your profile recommendations? They help me meet my profile recommendation

What would happen to your weight if your recorded intake stayed as you have shown it for one month? I would gradually lose weight as my carbohydrates and fat intake is low.

Using the basic calculation presented in the lecture material, calculate your energy needs how many calories you need each day to maintain your current weight.

BMR = 10 x weight (kg) + 6.25 x height (cm) – 5 x age (years) – 161

=10*53.0703+ 6.25* 160-5*21-161

=1264.703

How does that number of calories compare to the analysis? The number of calories is below the one stated in my analysis.

 

 

 

 

MEAL PLANNING:

 

Type 2 Diabetes Client:

 

Are you taking any medications?

Do you have any food allergies?

Do you exercise regularly?

How many meals do you have a day?

What are your favorite foods?

 

Clients Profile:

Age: 46

Height: 5’3”

Weight: 117 lb

BMI: 30

 

Day 1:

 

Breakfast: 1 cup skim milk, 1 red apple, 1/2 cup rolled oats cooked in water with stevia sweetener.

 

Lunch: 1 cup skim milk, 2 cups baby spinach with 1 tbsp of oil and vinegar dressing, 1 cup of sweet potato and turkey hash.

 

Dinner: 1 cup of tossed salad with peppers and cucumbers with 1 cup of cooked quinoa, 3 oz. chicken breast.

 

Snack: 2 oz baby carrots with 3 tbsp of hummus.

 

 

Day 2:

 

Breakfast: 1/2 cup Ezekiel Almond cereal with 1 cup skim milk and 1 medium banana.

 

Lunch: 3 cups chopped Greek salad with chicken, 1 whole wheat bread slice and 1 cup raw strawberries.

 

Dinner: 1 cup homemade chili, 1 cup brown rice and 1 cup of skim milk.

 

Snack: 1 tbsp of organic almond butter with 4 medium celery sticks.

 Healthy Recipes, Healthy Eating – EatingWell. (n.d.). Retrieved September 14, 2015. 

 

FOOD LOG

FOOD LOG PAGE 5

Priscilla Jorge

Nutrition BIO2010

Amy Reidenbach

Sept 22, 2015

 

Food Log

Introduction/Purpose/Statement of Problem:

My objectives of completing a food log are to help me understand my consumption pattern and understand the several changes that can be made to help me attain my nutritional goals. It is necessary for me to complete a food log as this is the only way I can understand why I am still struggling to attain my nutritional goals.

Hypothesis statement: I do not eat enough carbohydrates or fat, but I consume excess protein.

Methods/Procedure:

I chose to conduct my dietary analysis on Thursday, Friday, and Saturday. I chose these three days as they are my off days, and I can make my preferred food choice, unlike the other days when I am restricted to the company’s meals. From my consumption patterns, I learned that I oftenly consume lots of junks and fast foods. Most my meals comprise of junk foods and high sugar content. My chosen days are not examples of regular weekdays; these days are the days I am off from work thus I make my decisions about what to consume. I never kept track of what I ate as I only consumed what I preferred in the different instances. I always walked with my log and filled it at the end of every meal this thus helped me to document accurately all my meals.

Results/Data: My age is 21 and weight is 117 lb.

PART A:

 

EMBED MSGraph.Chart.8 \s

PART B:

From the two graphs drawn above, my calories consumption is below the required amount for a 21-year-old, this thus makes it necessary for me to increase calories consumption.

For my protein and fats intake, I consume a lot of proteins that the amount suggested. This thus implies that I need to cut down my protein consumption. My fats consumption, on the other hand, is an average of the proposed amount. Thus, my fat intake is okay.

Discussion or Analysis:

From the graphs and my food log, my consumption habit can be done some adjustments to ensure that I remain healthy. My calories intake is below the expected amount for a 21-year-old. This thus implies that I need to increase its intake for me to remain active without depriving my energy reservoirs. my intake of whole grains food further needs to increase to increase the caloric content. In some days, however, I am proud of my intakes as I manage to meet the expected amount. This thus implies that I can readily meet the proposed caloric content if I meet these few days calories amount.

My protein consumption, on the other hand, needs to be stabilized as the amount on average exceeds the proposed amount for a twenty-one-year-old. On some days, I consume a low amount of protein while, in others, I consume large amounts. This in turn affects my final intake amounts as a large amount of protein affect my caloric consumption (Fadiman, 2013). This, therefore, implies that I need to cut down some of my protein intakes to avoid affecting my caloric intake.

My fats consumption, on the other hand, is on average. My consumption amount is almost at per with the recommended amounts for a 21-year-old. This is a good sign as it means that I do not have accumulated fats in my body. Thus, I need to stabilize my fat intake to ensure that I do not consume the proposed amount or exceed it.

My food consumption pattern is not badly off but may need some few adjustments to ensure that I am within the proposed amounts. If I successfully managed to stabilize my caloric, protein and fat intake, there is a big opportunity for meeting my nutritional goals. This implies that I need to cut down my protein intake, increase my caloric intake and continue stabilizing my fats intake to ensure that I remain healthy (Casselland Gleaves, 2014). I was surprised by my high protein intake as I try and ensure the amount does not exceed the proposed amount.

My eating pattern is like a result of my jobs nature which requires me to take short meal breaks thus am fast to purchase the foods that are readily available. I, however, try to maintain a balanced diet whenever I can as I am concerned about my health. My food habits do change over the weekend as I get more time to analyze each food I intake. This thus allows me to feed more healthily on weekends than the weekdays. I try not to skip my meals as they tend to change my consumption rates thus I barely skip meals unless I have an emergency issue that I cannot leave unaddressed.

Financial strains, lack of time are some of the few things that affect my eating habits. During mid-months, I tend to eat foods without necessarily considering their composition due to financial strain. In some cases due to emergency issues that need immediate attention I tend to miss meals that further affect my intake rates as I end up overeating when I miss meals. The ratio between my consumption of highly processed and unprocessed food is a 7: 3. I tend to consume more highly processed food than the unprocessed ones thus the high ratio disparity. The first thing I would change about my diet is the high protein consumption as it affects my caloric consumption. This is an issue that I will readily change after analyzing and understanding my food log.

Conclusions:

My initial hypotheses were partially true as from the graph and food log; my carbohydrates consumption is low while my protein consumption is high. On the other hand, I was wrong about my fats consumption as from the graph, the amount is almost at per with the proposed amounts.

 

 

 

 

References

Young, L. (2012). “Food Log.” New York, NY, US: Columbia University Press.

Cassell, K and Gleaves, H. (2014) “Food Consumption Behavior Today” Facts on File library of health and living (3rd Ed.). Infobase Publishing.

Fadiman, A. (2013) “American Consumption Culture.”New York: Farrar, Straus, and Giroux

 

 

comparison between calories consumed and calories proposed.

my consumption

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 1030.000000 1966.000000 990.000000 1895.000000 927.000000 1108.000000 880.000000 1489.000000 1431.000000 calories suggested

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 2000.000000 2000.000000 2000.000000 2000.000000 2000.000000 2000.000000 2000.000000 2000.000000 2000.000000

 

calories consumed

 

 

comparison between fats and proteins consumed with that proposed.

consumed proteins

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 65.000000 95.000000 111.000000 237.000000 115.000000 261.000000 43.000000 75.000000 64.000000 proposed amount

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 114.000000 114.000000 114.000000 114.000000 114.000000 114.000000 114.000000 114.000000 114.000000 consumed fats

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 42.000000 48.000000 19.000000 28.800000 38.000000 37.000000 12.000000 53.000000 57.000000 proposed amounts

wk 1 d 1 wk 1 d 2 wk 1 d 3 wk 2 d 1 wk 2 d 2 wk 2 d 3 wk 3 d 1 wk 3 d 2 wk 3 d 3 48.000000 48.000000 48.000000 48.000000 48.000000 48.000000 48.000000 48.000000 48.000000

 

fats and proteins consumed in gramm

Persuasive Essay: Peer Review Worksheet

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Review the media piece “Peer Review Using Rubrics”.

 

Follow the directions outlined in the media piece to complete this learning activity which is designed to provide practice using a rubric when peer reviewing a paper.

 

Review the first draft of the person who posted his/her response directly below yours in the Peer Review forum. If your draft is the last posted, review the first draft posted.

 

Complete the Peer Review Worksheet for the first draft you reviewed.

 

Copy and paste the contents of the completed Peer Review Worksheet to the peer review forum as a “reply” to the initial post of your peer’s first draft. Do not post the worksheet as an attachment.

 

Review the grading criteria at the bottom of the Peer Review Worksheet to ensure successful completion of this assignment.

 

Submit the completed worksheet to your instructor as well.

Types Of Communication Table

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Complete the Type of Communication Table.

 

GCU style is not required, but solid academic writing is expected.

This assignment uses a grading rubric that can be viewed at the assignment’s drop box. Instructors will be using the rubric to grade the assignment; therefore, students should review the rubric prior to beginning the assignment to become familiar with the assignment criteria and expectations for successful completion of the assignment. 

 

In order to write a quality persuasive essay that incorporates critical thinking, you must include a mixture of informative, explanatory, and persuasive statements because to persuade someone you must:

a)      Inform them about the topic

b)      Explain your argument

c)      Persuade your audience to your point of view.

 

Directions:

1.      Use the table below to do the following:

a)      Choose a concept and write an informative statement, an explanatory statement, and a persuasive statement for the concept in the appropriate boxes. An example has been completed for you in red.

b)      In part b of the table, select a concept from the draft of your persuasive essay and provide an example of one informative statement, one explanatory statement, and one persuasive statement based on the concept you chose.

c)      As discussed in the module lecture, language is intertwined with critical thinking. In part c of the table, in 200-250 words explain the relationship between informative, explanatory, and persuasive statements and critical thinking.

 

 

  Concept Informative:

(Just the facts)

 Explanatory:

(Description of the facts)

 Persuasive:

(Position on the facts)
Example Concept Baseball Baseball is a sport involving 9 players positioned in various places on a field, who are attempting to keep the other team from advancing bases. There are many ways to score runs in baseball. The most efficient way is for your team to get a series of base hits eventually bringing runners home. In order to do this, players must have good hitting ability, running ability, and judgment. Quality pitchers are more important than power hitters, because keeping runs off the board could give the pitcher’s team more opportunity to win. Teams that have better pitchers almost always end up being the better team.
Part A: Concept of your Choice        
Part B: Concept selected from your persuasive essay        
Part C: In 200-250 words explain the relationship between informative, explanatory, and persuasive statements and critical thinking