ST.THOMAS HUN3221 All Discussions Latest 2021 February

HUN3221 PRINCIPLES OF NUTRITION

Week 1 Discussion

Module 1 – Food Choices and Human Health

Module Objectives:

Describe the ways in which food choices impact a person’s health.

Discuss what influences what you eat

Nutrition Information and Misinformation

Consumers obtain much of their nutrition information from the internet, television news, and magazine articles. What we eat every day is influenced by many factors.

Watch the following video:

Answer the following:

Introduce yourself: Why are you taking Nutrition? What degree are you pursuing?

Discuss what influences what you eat every day and provide at least one example (ex: TV ads, busy life, culture, family, religion, etc.).

Post to the discussion thread.

Discussion Board Forum – Minimum of 200 words for your initial discussion post***

Follow the discussion rubric criteria

Initial post due by Wednesday at 11:59 pm (ET).

Respond to two colleagues by Friday at 11:59 pm (ET).

 

HUN3221 PRINCIPLES OF NUTRITION

Week 2 Discussion

Chapter 2: Nutrition Tools- Standards & Guidelines

Module Objectives:

Discuss the significance of dietary references

Describe the information that appears in food labels

Week 2 Discussion

Consumer Education

Food labels are a primary source of information for consumers trying to make a healthy diet. Consumers who understand how to read labels are best able to use the information to establish healthful eating patterns. Do you know what foods to select or how much to consume for a healthy diet?

For this discussion, the student will:

Watch the video: “The Nutrition Facts Label, the latest design from FDA”

For this week’s discussion, choose a food label from a favorite snack, take a picture of the Nutrition Facts on the food label. Upload the picture to the discussion post and answer the following:

Download and use the “What’s on the Nutrition Facts Label” here to answer the questions: Nutrition Facts Label.pdfPreview the document

Who is the manufacturer of your product?

Define “serving size”?

What is the total number of serving sizes per package or container of your selected food?

Define % daily value mean?

Provide the calories per serving of your selected food label

Provide the total fat of your selected food label

Provide the cholesterol of your selected food label

Provide the sodium of your selected food label

Provide the carbohydrates of your selected food label

Share with your peers if you were surprised by the nutritional values of your selected food label.

 

HUN3221 PRINCIPLES OF NUTRITION

Week 3 Discussion

Discussion Board Week 3 – The Remarkable Body

 Module Objectives

Summarize how the digestive system provides nutrients to the body tissues

Outline the symptoms of eight common digestive problems related to nutrition

For this discussion, the student will:

Watch the following video: “The digestive system”

1. Describe the role of the following organs in processing food:

– Mouth

– Stomach

– Small intestine

– Large intestine

2. What is peristalsis and how does it help in the digestion of food

3. Can you think of a disorder or medication that would speed up or slow down peristalsis?

 

HUN3221 PRINCIPLES OF NUTRITION

Week 4 Discussion

Discussion Board Week 4 – The Carbohydrates

 Module Objectives

Explain why carbohydrates are needed in a diet

Identify foods that are rich in carbohydrates

Describe the body’s handling of glucose

 Whether you are studying for an exam or daydreaming about your next vacation, your brain needs carbohydrates to power its activities. Your muscles need carbohydrates to fuel their work. Where can you get carbohydrates? Are some foods healthier choices than others? The balance between how much insulin is in your body and the carbohydrates you eat makes a difference in your blood glucose levels.

For this discussion, the student will:

Watch the following video: “What are carbohydrates?”

Complete the “Risk of Diabetes Assessment” and answer the following: 1. Were you surprised by your results? 2. Can you prevent or delay Type 2 diabetes? 3. Share with the class at least 2 strategies to lower your risk of developing Type 2 diabetes. 4. Provide at least 2 signs or symptoms of hypoglycemia.

Diabetes Risk Assessment: https://www.diabetes.org/risk-test

 

HUN3221 PRINCIPLES OF NUTRITION

Week 5 Discussion

Module Objectives – Lipids and Fats

Identify the sources of fats among the food groups

Describe the ways to reduce saturated fats from an average diet

Compare healthy fats from unhealthy fats

Watch the following video: “What is fat?”

Striking a Healthy Balance

Learning which kinds of fats are beneficial and which are most harmful will help you make wise decisions and strike a healthy balance of enjoying some fat – but not too much!

Your friend loves his grandmother’s lasagna recipe. However, he is at risk of developing Type 2 diabetes. His doctor advised him to avoid consuming saturated fats, sodium, and added sugars. Since you are a good friend, you will take your friend’s lasagna recipe and modify it to reduce the amount of fat, sugar, and salt (See Appendix 2 for recipe).

Modify the recipe to a healthier recipe (remember that modifying means replacing the ingredient with something healthier!)

Show both recipes: the original and the modified recipe on the discussion post.

Provide feedback to your peers on their modified recipes: Anything you would add, delete, or change?

 For this discussion, the student will:

Post both recipes (original and modified) to the discussion post. You may use the attached recipe template (Appendix 3: Appendix3.docxPreview the document). Provide Feedback to your peers on their recipes.

 

HUN3221 PRINCIPLES OF NUTRITION

Week 6 Discussion

Discussion Board Week 6 – Proteins

 Module Objectives

Identify the role of proteins in the body

List the factors that determine the protein needs of an individual

Describe the roles and foods sources of proteins

Identify the consequences of protein deficiencies

 Proteins

Proteins help your muscles to contract, your blood to clot, and your eyes to see. They keep you alive and well by facilitating chemical reactions and defending against infections. The word proteins mean “of prime importance.” Does that mean proteins deserve top billing in your diet as well? Foods supply vitamins to support all that you are and all that you do – they come from hundreds of foods delivering more than a dozen vitamins that participate in thousands of activities throughout your body.

For this discussion, the student will:

Watch the following videos: “Proteins” and “Healthy Vegetarian Diets”

Answer the following:

1. Do you think you should eat more/less/the same amount of protein? (based on the recommended protein daily intake for your gender/age)

2. What type of protein do you eat most often?

3. What protein options are available for vegetarians?

4. Is a vegetarian diet healthier? If yes, why? If no, why?

 

HUN3221 PRINCIPLES OF NUTRITION

Week 7 Discussion

Discussion Board Week 7 – Nutrition and Chronic Diseases

 Module Objectives

Understand the relationship between nutrition and chronic disease

Discuss the relationship between risk factors and chronic diseases

Describe cardiovascular disease and identify its risk factors

Describe the relationship between diet and cancer

 Discussion Board Forum

In the United States today, more than 92 million people suffer some form of disease of the heart and blood vessels, collectively known as cardiovascular disease (CVD). Chronic hypertension is one of the most prevalent forms of CVD, afflicting about 85 million U.S. adults, and its incidence has been rising steadily.

 For this discussion, the student will:

Watch this video: “Mission Critical Health – Chronic Disease Nutrition”

Review the following PPT to enhance your learning: Chapter 11 Nutrition.pptxPreview the document

List 5 risk factors placing people at risk of developing chronic diseases.

List the top 3 leading causes of death in the United States.

Describe in your own words how obesity increases the risk of cardiovascular disease.

Explain how hypertension increases the risk of stroke.

Share an example of a nutritional strategy to reduce cancer.

 

 

 

HUN3221 PRINCIPLES OF NUTRITION

Week 8 Discussion

Discussion Board Week 8 – Food Safety

 Module Objectives

Describe microbial foodborne illnesses and core practices that can prevent them

Identify the categories of foods that most often cause foodborne illnesses

Outline technological advances aimed at reducing microbial food contamination

Describe natural toxins, pesticide residues, and contaminants in food

 Discussion Board Forum

Watch the following video: “Food Safety in Seconds”

Review the following PPT before answering the below questions: Food Safety.pptxPreview the document

List 3 residues you can find in foods.

Describe the cause of foodborne illnesses.

List 3 examples of how to prevent Microbial Food Illnesses from foods.

List 3 signs and symptoms of Foodborne Illness.