Nursing journal article
Pick one of the following topics and find a scholarly nursing journal article (published within the last five years) that discusses these nursing topic. The topics are safety; delegation; prioritization; and caring. After you find a scholarly nursing journal article, you will complete a one-two page summary and reflection on the article. The paper should be completed in APA format and include the following. A cover page (not included in the page number requirement) A reference page (not included in the page number requirement) One direct quote from one of your references, appropriately cited in the body of your paper One indirect quote (or paraphrased reference) appropriately cited in the body of your paper Citations and references in APA format Body of the essay should include -Complete, well-developed discussion of key points Logical development of ideas with information clear and accurate, supported by examples from personal and/or professional experiences Perception: Student provides own perspectives on the topic; reflective and insightful
(10pts) (~400 words) Europe often uses natural colors in lieu of the artificial colors that are favored in American food production. For example, turmeric is used many times instead of Yellow #5. Read this article for an example, and to discover how some companies are reacting to the public attention following CSPI’s campaign to get the FDA to ban certain artificial dyes. Next, read this article about cochineal: http://www.snopes.com/food/ingredient/bugjuice.asp and listen to this story on FD&C food dyes: http://www.npr.org/2011/03/30/134962888/fda-probes-link-between-food-dyes-kids-behavior The FDA eventually decided not to ban these dyes. After learning more about natural vs. artificial colors, what is your opinion? Use examples from the links to support your explanation.
(3pts) Many bioactive compounds are responsible for the variety of colors in plant based foods. Provide at least three examples of bioactive compounds currently in use to naturally color foods. Include examples of the foods they are used in.
(10pts) (~400 words) Read the Jarvis paper on dried plums. Summarize the results. Choose an additive from this list: (xanthan gum, gum arabic, locust bean gum, guar gum, agar agar) and summarize in your own words. Using examples from these readings, explain your reaction to the use of gums and other texturizers in foods.
(5pts) (~250 words) Listen to this story: http://www.npr.org/blogs/thesalt/2014/07/10/329767647/from-mcdonalds-to-organic-valley-youre-probably-eating-wood-pulp Using examples from the story, describe your reaction to the use of cellulose in foods. What is the purpose of using this additive? How is this different than the additives in the question above?
(7pts) (~300 words) Read this article and watch the 60 minutes segment that follows: http://www.huffingtonpost.com/2011/11/28/artificial-natural-flavors-givaudan_n_1116081.html Using examples from the video, summarize the artificial flavor industry. Include your thoughts on artificial flavors.
(5pts) (~250 words) Next, read about castoreum: http://www.cspinet.org/reports/chemcuisine.htm Like color additives, natural does not always appeal to people. How do you feel about the use of castoreum (a natural additive) in foods?
Each response must be thoroughly and thoughtfully answered in order to receive full credit. Lazy responses will not receive many points.
Find a food label that contains at least two additives that will help you to answer the following questions. This website from the Center for Science in the Public Interest will be helpful for many of the additives.
1. Take a picture of the label or type the ingredients. If it is not obvious, share what the food is. Be sure that your label includes non-nutritive additives. You may use more than one label in order to answer all the questions without duplicating additives.
2. Identify a texture additive from your label. Do some light research and summarize what is known about this additive. Identify whether or not it is safe, whether or not it is natural, and what foods it is typically used in.
3. Identify a flavor or color additive from your label. Do some light research and summarize what is known about this additive. Is it safe? Is it natural? What foods is it typically used in?
4. Identify a nutritive additive. Again, do some light research and explain why this nutrient was added in. Is it an example of enrichment or fortification? If it is enrichment, what would be the consequences of a deficiency in this nutrient? If it is fortification, why are consumers and/or manufacturers concerned with ‘extra’ in this food?
Task 1 (50% of assignment mark)
Consider yourself a nutritional advisor. You have been asked by the farm manager to evaluate the available forage and provide advice on rationing for his animals and he has provided you with the attached silage analysis. Using an appropriate rationing system, devise a complete daily ration for your chosen animal based on this silage and any other ingredients you think necessary. Write your report in a format which is accessible to a lay person (i.e. the farm manager). It should be brief and concise, clearly focused on the silage as described in the report, the specific chosen animal its requirements and how the ration meets them, with limited use of scientific jargon or citations.
Task 2: (50% of assignment mark)
With respect to the making and storage of grass silage, discuss how things can go wrong and how this can be avoided. Makes specific recommendations for change in the on farm making and storage of silage in relation to the silage analysis provided. This should be written in the format of a scientific report, with appropriate use of scientific references.
You should create your own personal profile based on age, gender and activity level; you may find the total energy need calculation information on page 380 of your textbook for 3rd edition and on page 400 for 4th edition. FYI-I have the 3rd addition and I can send you a picture of the total energy need calculation page if needed?. You can then calculate your standard RDA/DRI’s goal percentages (USDA Food Guide recommendation) for total amount calories, nutrients, minerals and vitamins. You can find this information in the appendix A of your textbook. Then, you should compare the choices you made in 2 days (your actual intake) to the USDA Food Guide recommendation for your age, gender and activity level. You should also calculate the percentage of calories coming from Protein, Fat, and Carbohydrate for your actual intake.
In the 2 day diet diary, after recording and comparing your data, you should answer the questions which are provided to you are on a separate sheet of paper. Your name and the date should be on the pages. All the forms and the report should be send through Blackboard by assignment link.
Your diet analysis and discussion will not be graded on how well you eat. That’s your responsibility. It will be graded on how well you discuss and analyze it.
When recording your nutrient intake, ignore superscripts; values that read <1 = 0; tr (trace) = 0. Do not include more than one decimal column.
Be careful when adding columns, if you find that a nutrient is more than 150% of the DRI, recheck you math. Be precise using decimal points.
Do not get nutrient values off food labels, they are not complete. Look up the food or a similar food in
Appendix A of the text.
If you chose to do a computerized nutrient analysis, you must still complete forms 2, 3, and 4 and answer the questions.
Note: No reference NEEDED and theres a specific chart that needs to be used to input the information which I will attach.
Personal information: Age 33, Gender female, Height 5.4 and weight 180. My activity level is average. I usual eat boil eggs or cereal in the mornings with a cup of tea. My lunch consist of white tuna in water with a salad with tomatoes, cumbers, advacado and balsamic dressing with a bottle of water or bake or broil chicken with a vegetables. For dinner chicken breast with a salad and a bottle of water. Snack a pear or apple. If you have any further questions please feel free to contact me via email or cell.
DISCUSS THE FOLLOWING FROM A NUTRITION POINT OF VIEW, WITH EMPHASIS ON BOTH THE MACRO-NUTRIENTS AND THE MICRO-NUTRIENTS AND THEIR ROLES IN WEIGHT LOSS. IT SHOULD NOT BE ADDRESSED FROM A MEDICAL POINT OF VIEW. ABOUT 250 WORDS
Carol is a 54 year old school teacher. She feels that she is fairly active, but has always struggled to keep her weight in check. Currently she attends a women’s specific gym for a 30 minute session twice per week as well as taking casual walks with her husband roughly once per week. She is knowledgeable about healthy eating and tries to eat well, although she does claim to have a sweet tooth. She does not smoke, and only drinks alcohol on special occasions. Recently she went to her GP for a check up and discovered that her blood pressure was high. After the GP asked a few questions it became apparent that Kristy has three family members who have been diagnosed with some form of heart disease, included her mother, who had died following a stroke 6 years ago. The GP continues with tests and gathers the following information:
Waist circumference: 90cm
LDL cholesterol: 3.4mmol/L
HDL cholesterol: 1.0mmol/L
Total cholesterol: 5.2mmol/L
Blood pressure: 138/90mmHg
The GP informs Carol that she has pre-hypertension and is at a high risk of developing cardiovascular disease. The GP encourages her to reduce her risk through making changes to her diet and exercise habits.
125 WORDS FOR EACH OF THE 7 STATEMENTS
Discuss the following statements from a nutrition point of view;
1. consuming a healthy diet will prevent coronary heart disease
2. the overweight and obesity categories are a problem in Australia
3. the dangers of dietary fat have been over-rated
4. foods containing carbohydrates are beneficial to health
5. the importance to health of “the micros”
6. dietary factors may either cause or protect against some cancers
7. the ‘nature’ of human nutrition, with emphasis on the role that the evidence-based approach plays in the study of the subject
This challenging individual assignment will assess your ability to design and upgrade the menu of an
existing restaurant in a country and region of your choice. You are asked to design and promote concepts
relating to the use of quality ingredients that may enhance the nutritional value of the innovative new
menu. In turn this is considered to create a new marketing opportunity which may provide a boost to your
existing business and to attract new clientele. For your chosen region and country, you are required to
research and understand the availability of local high quality ingredients as well as imported ingredients.
The project proposal will test your understanding of basic nutrition concepts, ingredient sourcing,
knowledge of future trends, technical skills as well as your creativity and entrepreneurial spirit. The
project should also demonstrate your sound business knowledge and your sense of realism.
Restaurant Location: Entirely of your choice, but needs to be fully justified in your proposal
with projections for target group of customers.
Ingredients: As far as possible locally sourced and of high quality.
You should aim to make a good and convincing case for your proposal based upon both the overall
culinary appeal of your new menu and its overall impact on nutrition, health and wellness.
To apply knowledge gained in class and through own research methods regarding the nutritional
value of ingredients to enhance the overall nutritional quality and appeal of a restaurant menu.
To demonstrate awareness of ingredient quality as well as the potential health and marketing
value associated with the use of locally sourced or imported ingredients. Considerations of the
quality of ingredients are emphasized (traceability, organic, sustainability of supplies and
environmental impact) .
To assess the nutritional value of the newly designed menus using nutritional applications in
order to correctly highlight the attributes of the individual ingredients and/or prepared dishes.
Organization & Methodology:
It is recommended that you consult with the lecturer after choosing your target region/country and have
put together a first draft outline of your report.
Total word count of report including tables 2200-2500 words (excluding references and
appendices or annexes).
The inclusion of a full reference list at the end of your proposal is required (APA style).
a) Visually attractive report cover as well as the official GLION cover page
b) Table of Contents
c) Introduction Section (approx. 300 words)
o This section should set the scene and define the reasons that you have chosen this
particular location for your restaurant.
d) Research Methodology (approx. 200 words)
Describe briefly the desk research that you have undertaken. Please also detail any software or apps that
you have used to make your nutritional calculations.
e) Description and Presentation of Final Concept/Main Body of Report (approx. 1500 words):-
Please consider the following:-
Market analysis (identifying gaps and opportunities in the market)
Customer target group?
Origin of ingredients (locally grown or imported)
Sustainability of ingredient supply
Nutritional attributes of individual ingredients and final menu proposals
Menu design to illustrate purported health benefits
Concepts Proposal (s)
a) Details of new recipe and menu proposals (to include ingredients listings, recipes and full
nutritional analysis. Additional instructions will be provided in class). At least 9 new dishes
(3 entrées, 3 main courses and 3 desserts) should be prepared which should include at least 1
b) Accompanying beverages and brief nutritional description.
c) Health claims (if relevant and permitted)
d) The ingredients lists and recipes (in the appendices or annexes)
e) If possible photos of selected new dishes and beverages
Note: In order to communicate the nutritional significance of each dish and menu to a daily diet, the
analytical values should also be expressed as a percentage of a Daily Reference Intakes or DRI’s using
the most recent guidelines established by the U.S. Food and Nutrition Board, Institute of Medicine,
National Academies (2011).
Conclusions (200-300 words)
-To include a final message to help convince the client/customer that your upgraded restaurant is worth a
References and Resources Available:
Course page on Moodle PG 433 2015.2 (various hand outs and web links available)
Library texts and databases
You must use articles taken from: reliable academic sources: e.g. Literary Reference Centre,
Ebsco and JSTOR which are all available on the Glion library website
http://library.myglion.com/library/en/en-en/index.cfm or Google Scholar.
Learning Outcomes :
1. Appreciate the history and evolution of gastronomy and relate it to the current definition(s) of
2. Compare the cuisine from various cultures in terms of nutritional diversity and quality.
3. Understand the importance of preparing nutritious meals to overall health and wellbeing.
4. Evaluate the basic nutrition profiles of foods, beverages and menus.
5. Appreciate the specific components of foods, beverages and superfoods in terms of their healthenhancing
6. Make a more informed judgement with respect to the potential of entrepreneurial opportunities
related to gastronomic nutrition
Grading Criteria Marks (Total 40)
Technical Accuracy/Quality of Content 20
Presentation style , layout and grammar 5
Common Skills developed/Assessed:
own role and
own time in
skills gained to
effectively as a
member of a team
COMMUNICATING 9.Receives and
responds to a
in a variety
in oral and
Please add to cover page and check you are using the latest version of the cover page
STATEMENT OF AUTHORSHIP
I confirm that this work is my own. Additionally, I confirm that no part of this coursework, except where
clearly quoted and referenced, has been copied from material belonging to any other person e.g. from a
book, handout, another student. I am aware that it is a breach of GIHE regulations to copy the work of
another without clear acknowledgement and that attempting to do so renders me liable to disciplinary
procedures. To this effect, I have uploaded my work onto Turnitin and have ensured that I have made any
relevant corrections to my work prior to submission.
Student Name(s) and Signature(s):
DRAFT DOCUMENTS (if you are authorized to use the drafting function)
You are allowed to upload as many drafts as you feel necessary before the final due date, as long as you
leave a 24 hour gap between each upload to allow Turnitin to review the report.
It is your responsibility to check your own Originality Report and to ensure that you have removed any
possible elements of plagiarism or bad practice (please refer to your APA pocket guide on how to
You are required to submit a hard copy of your work to the Academic office reception desk by
the stated deadline. Late work will not be accepted, and you may receive zero for your work.
You are also required to submit an electronic copy of your report to Turnitin, otherwise the work
may not be accepted and you may receive a zero or other penalty
The final piece of work must be uploaded in enough time for the system to accept it on the due
date. The system sometimes takes longer than normal to accept reports (from 30 min up to few
hours). Please note that larger reports will upload more quickly if they are saved as a pdf. file
The hard copy will be graded and your electronic copy on Turnitin will be used for reference
Referencing will be checked on the hard copy as Turnitin only checks similarities.
Should you have difficulty using the system, you must contact your lecturer immediately (leaving
this until the last minute is unacceptable). It is YOUR responsibility to upload your own work and
last minute IT issues will not be considered as mitigation.
Late submission will be judged on the basis of the paper copy
You must not upload your work onto another person’s account. If this happens, your submission
may not be assessed, leading to a zero.
You are required to agree to the Turnitin usage policies when you first access the Turnitin
1. Data is provided in the table below to enable you to calculate the specific nutrient values for each component used in the recipe given below for the chicken curry (which was prepared in the food technology practical for one person).
Energy kcals Protein (g) Total fat (g) S/ fat(g) CHO (g) Iron (mg) Sodium (mg) NSP (g)
Diced chicken 106 | 24 | 1.1 | 0.3 | 0 | 0.5 | 60 | 0
Chopped onion 36 |1.2 | 0.2| Tr |7.9 | 0.3| 3 | 1.4
Curry paste 283 | 4.8 |24.6 |1.8 |9.1| 12.8 |1370 |10.7
Plain yogurt 79 |5.7 |3.0 |1.7 |7.8 |0.1 |80 |0
Tinned chopped tomatoes 16 |1 |0.1 |Tr |3 |0.4 |39 |0.7
Oil 899 |Tr |99.9 |14.3 |0 |0.4 |Tr |0
Coriander – – – – – – – –
Basmati rice 359 | 7.4 |0.5 |N |79.8 |1.3| N|N
Data from ‘McCance and Widdowson’s The Composition of Foods’ 6th summary edition FSA, Microdiet software and manufacturer’s labels. There are no entries for coriander as the amount of nutrient in the above categories would be non-existent or virtually non-existent.
Note that the values given above are for 100g edible portion. (Tr = trace; N = the nutrient is present in significant quantities but there is no reliable information on the amount)
Chicken curry recipe:
150g diced chicken
60g chopped onion
45g curry paste
50g plain yogurt
200 g tinned tomatoes
70g raw basmati rice
Tabulate your results to show the nutritional content of the recipe provided
2. This table accurately reflects the nutrient content of a day’s dietary intake for a twenty five year old male (only some nutrients shown).
Energy kcals Protein(g) Fat(g) Saturated fat (g) Carbo-hydrate (g) Fibre (g) Sodium (mg)
Break-fast 691.2 | 19.3 |15.6 |4.3 |118.4 |2.4 |1030
Lunch 668.4 |17.5 |24.4 | 5.4 |94.7 | 3.3 |676
Evening Meal 902.7 |43.7 |40.3 |14.9 |91.3 | 7.1 |1199
Snacks 493.2 | 6.8 |22.0 |6.4 |67.0 |4.0 |515
a) Using a tabulated format copy the table above and include the correct dietary reference values for a twenty five year old male for comparison. 15 Marks
b) Discuss whether the nutritional intake of the male fails to meet, meets or exceeds the dietary reference values for each component. Consider what the long term health effects may be where a deficiency or excess is identified if this pattern of consumption continued . 35 Marks
3. List ten factors which are recognized as influencing a person’s food choices.
4. What is meant by the term ‘a balanced meal’? 5 marks
5. The principles of healthy eating have been discussed thoroughly in class,
a) What are the tips for eating well? 5 marks
b) Describe the ‘eat well plate’ and its purpose? 10 marks
Please include a word count, remember information provided in tables, headings, references etc are not included in the word count.
Unit outcomes addressed in this Assignment:
• Explain the impact that ventilator support has on a person’s nutritional requirements.
• Explain the role that dietary intake plays in the management of COPD.
Course outcome(s) addressed in this Project:
NS335-3: Create a nutrition care plan for a specific disease state using the nutrition care process.
NS335-6: Choose the appropriate type of nutrition support for a patient who is unable to consume a normal oral diet.
1. Find an online article about nutrition. Paste the link in the assignment.
2. Using Table 1.1 “Sorting out Nutrition Information” determine if the
information makes sense. Provide a word-processed response justifying your position. Reference each table points in your summary.
1) Appropriate website pasted into assign. 5/5 points
2) Clear use of Table 1.1 to guide your observations (20 points for each table point) 80/80 Points
3) Clear/research based advice for your patient. Would you recommend the product? 10/10 points
4) Writing provides focus, content, organization, style, and conventions. 5/5 points
Some editing notes:
Don’t use the words “you” or “we”
Don’t use text messaging in a professional document.
Use the formatting suggested as an outline for the paper
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