How practicaldoes this work seem to you? How does the author suggest research results could be applied and how do youbelieve they could be applied?

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A critique is a method of displaying a logical and organized analysis of a written or oral piece. Critique can provide the readers with both positive and negative outcomes depending on the author. The purpose of this assignment is for the student to perform a critique on a research article that deals with today’s health issues. In this paper the student must be diligent at what the author are claiming, taking into account the research methods being utilized and look for pros and cons of the researcher’s outcomes.
The assignment must be a minimal of five pages, excluding title page and references. The assignment must be strictly following APA guidelines, points will be deducted if otherwise. Do not use first person throughout the paper until the section called evaluate the paper. It will be divided in the following manner:
Title page: Give the name of the article, the authors name(s) and your name. Following APPA
Introduction:
• Provide an overview of the author’s research problem, research questions and main point including how the author supports his or her point.
• Explain what the author initial objectives (hypothesis) and results including the process he or she used to arrive at such conclusion.

Evaluate the Research Methods: in paragraph form answer the following:
• Does the author provide a literature review?
• Is the research current and relevant to today existing health issues?
• Describe the research type utilized?– experimental, non-experimental, quasi experimental, etc.
• Evaluate the sample (size, composition, or in the way the sample was selected in relation to the purpose of the study? Was the sample appropriate for the research or was it bias?
• How practicaldoes this work seem to you? How does the author suggest research results could be applied and how do youbelieve they could be applied?
• Could the study have been improved in your opinion? If so provide how you think it could have improved.
• Is the writing in the article clear straightforward?
• Can further research be conducted on this subject? Explain

Conduct rules, ethics and professional practice – in the context of advising clients

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1. accounting principles and procedures – demonstrate understanding of accounting concepts
2. business planning – demonstrate understanding of how business planning activities
3. client care – practical application of principles and practice of client care
4. communication and negotiation – practical application of oral, written, graphic and presentation skills in a variety of situations
5. conduct rules, ethics and professional practice – in the context of advising clients
6. conflict avoidance, management and dispute resolution procedures – demonstrate understanding of techniques for conflict avoidance, conflict management and dispute resolution procedures eg adjudication, arbitration
7. date management – demonstrate understanding of sources of information and date
8. health and safety – practical application of health and safety issues and the requirement for compliance
9. sustainability – why and how sustainability seeks to balance economic, environmental and social objectives
10. teamworking – demonstrate understanding of principles, behaviour and dynamics of working as a team
11. leadership – role as a leader
12. managing people – application of skills required to manage people
13. managing resources (exclude human resources) – giving reasoned advice on the most effective use, allocation and cost of resources

Describe the unhealthiest meal that you have created from the fast food restaurant using the nutritional value of menu items.

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Deliverables
1. Describe the healthy meal that you have created from the fast food restaurant using the nutritional value of menu items.
a. Name the restaurant and then, write a nutritional analysis of the meal you have created (explain all of the nutrients found in the meal like carbs, protein, fat, and some essential vitamins and minerals)
b. Discuss your reaction to the analysis-Make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if you meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc. Please make sure this section is as detailed as possible.
c. How will this information affect your future food choices? Make sure to explain why/why not you will eat this meal again and support your answer with the information found in the above sections.

2. Describe the unhealthiest meal that you have created from the fast food restaurant using the nutritional value of menu items.
a. Name the restaurant and then, write a nutritional analysis of the meal you have created (explain all of the nutrients found in the meal like carbs, protein, fat, and some essential vitamins and minerals)
b. Discuss your reaction to the analysis Make sure to explain why you feel the way you do about this meal. For example, if your meal is composed primarily of fat, discuss that point; if you meal supplies a lot of sugar per serving, discuss that as well. Please also remember to link excess or limited amounts of nutrients with diseases or the potential for disease (too much fat may put you at risk for heart disease, not enough calcium may not support bone health, etc. Please make sure this section is as detailed as possible.
c. How will this information affect your future food choices? Make sure to explain why/why not you will eat this meal again and support your answer with the information found in the above sections.

Explain in a short paragraph the differences between these brands of the same product. Comment on significant differences in nutrients, vitamins and/or mineral content and ingredients.

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How many grams of fat are in each of the chosen items? What is the percentage of calories coming from fat for each brand? Ex. Is it < 25% of total calories? (show your work). Comment on the comparison of fat percentage.
1. How many grams of sugar are in each these products? AND how many grams of fiber? Approximately how many teaspoons of sugar does each brand use? Is this a “natural” or “added” sugar? (HINT there are 4 grams sugar / teaspoon). If no sugar or fiber is in one or more of the brand’s products, write a few sentences commenting on why, or what ingredient you think could have been used as a substitute.
2. How many milligrams of sodium are in each of these products? This of the brands produces a food product that could be consumed if someone were on a restricted sodium diet (ie? < 2300 mg/day)?
3. Explain in a short paragraph the differences between these brands of the same product. Comment on significant differences in nutrients, vitamins and/or mineral content and ingredients.
4. Which of the brands provides the most economical choice? Is it necessarily the healthiest choice? Explain your answer.
5. Which brand would you purchase and why?