Population health issue (lack of proper nutrition in children)

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Population health issue (lack of proper nutrition in children)
Paper, Order, or Assignment Requirements

To prepare:
Select a population health issue of interest(lack of proper nutrition) to you and identify the population(children) affected by the issue.

Locate two scholarly articles, each of which provides a description of an effective health advocacy campaign that addresses your issue. The articles need to focus on two different advocacy campaigns.

Analyze the attributes of the two campaigns to determine what made them effective.

Reflect on a policy you could propose or suggest a change to a current policy to improve the health of the population you selected.

For the Part 1 application (approximately 3 pages )address the following:
Describe your selected population health issue and the population affected by this issue.
Summarize the two advocacy campaigns you researched in this area.
Explain the attributes that made those campaigns effective.
Begin to develop a plan for a health advocacy campaign that seeks to create a new policy or change an existing policy with regard to the issue and population you selected. Be sure to include in your plan:
A description of the public health issue and proposed policy solution

 

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Discuss the most important nutrients at different stages of the life cycle of this animal, along with any potential problems associated with nutrition and feeding of this animal.

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Animal Nutrition
Paper, Order, or Assignment Requirements

Formulate three rations for an animal species of choice for the life cycle of that animal, including growth, reproduction and either maintenance, lactation or a type of ‘performance’ if it exists. This will vary considerably between animal breeds and species and provides scope for you to focus a diet on a particular key stage of a lifecycle or performance event (eg, hibernation in bears, racing in greyhounds, the ‘rut’ in deer or simply maintenance in an aging golden retriever. Carefully explain why these rations have been developed according to the published nutritional requirements for this species. For domesticated animals (cattle, dogs etc) there are documented values for nutritional constituents, which often don’t exist for many wildlife species. Where animals have been selected that do not have sufficient nutritional parameters published, extrapolations from ‘similar’ species with known parameters may have to be undertaken. For example, Blackbuck antelope may have similar requirements to certain species of deer and African Hunting Dogs may have similar requirements to certain breeds of domestic canids. Research and reference these well.

Details

Discuss the most important nutrients at different stages of the life cycle of this animal, along with any potential problems associated with nutrition and feeding of this animal. There may be certain points in the life cycles of animals where particular nutrients or requirements are higher than in others. For example, calcium requirements for laying hens, phosphorus requirements for deer growing velvet antler, calcium to phosphorus ratios in growing puppies or amino acid requirements in growing pigs. Identify and discuss the nutrients that have the greatest impact on the animal if not supplied to meet the requirements of the animal at that stage of its life cycle. Discuss any potential problems associated with the feeding of these animals, whether in general, or at particular stages of their life cycle. Problems may be in formulating rations, meeting dietary requirements from available feedstuffs (of particular importance with non-domesticates) or in relation to differences between lifecycle changes in nutritional requirements. For example, hypocalcaemia, pregnancy toxaemia, acidosis, urinary calculi, osteochondrosis.

 

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Create an athlete assessment form to gather information about athletes.

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Nutrition
Paper , Order, or Assignment Requirements

Assignment #4

Objective: Develop steps and procedures for athlete nutrition counseling

1) Create an athlete assessment form to gather information about athletes. This is a form you create used to assess all of the athletes with whom you work.
a. Determine which information is pertinent for making recommendations and for developing an individualized plan (age, gender, anthropometric, sport/ position, health history, dietary habits, body comp, goals, etc.).
b. What tools are you going to use to capture intake information (FFQ, 3-day diet record, 24-hr food recall, etc.)?
c. Include Stage of Change assessment (transtheoretical model).
i. Include 2-4 specific questions that allow you identify where your athletes are in the continuum of behavior change
ii. You can read about Stages of Change in the presentation on Athlete Counseling (Blackboard) or find information online.
d. Discuss how you would gather the information used in the assessment (form completed by athlete in advance, or completed by you in person or in advance, in person, phone, or electronic, etc).

2) Outline the steps for the initial consultation with your athlete in one to two pages.
a. What is the order of events/information gathering during the first nutrition session? (establishing rapport, taking anthro measurements, diet history, etc)
b. You can include components of your athlete assessment from above.
c. What if any information do you need prior to meeting with your athlete?
d. Determine how you will monitor and follow-up with your athlete.

3) Submit (Word, Excel, or PDF):
a. Athlete assessment tool (1 page)
b. Outline of athlete nutrition consultation and follow up plan (1-2 pages)

 

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plan a 3-day diet that meets the nutrient needs of the athlete.

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Nutrition
Paper , Order, or Assignment Requirements

1) Create a 3-day diet plan for your athlete.
a. One training day
b. One competition day
c. One recovery day
d. Be sure to use your specific athlete which specifies:
i. Sport (running, gymnastics, triathlon, bodybuilding, etc…)
ii. Gender
iii. Age
iv. Height/weight
v. Recreational or Elite/Professional
2) Select the most appropriate nutrient recommendations from Assignment Two. Using these recommendations, plan a 3-day diet that meets the nutrient needs of the athlete.
a. Start by calculating the estimated energy requirements (EER) for your athlete
i. Choose either the Cunningham equation or Harris Benedict equation
ii. Don’t forget to calculate physical activity factor
b. Next, distribute calories throughout each of the three days (when the athlete should eat), then specify foods and quantity in detail to meet calorie needs for each day.
i. Be mindful of eating patterns for each day, competition day likely looks different than a recovery day. Total calories per day do not have be exact, approximations are ok.
ii. Be specific with foods. For example: “eat eggs, toast, and milk” should be “two slices of whole wheat toast with one teaspoon of peanut butter along with two scrambled whole eggs with ½ teaspoon of salt with 2 cups of skim milk”
iii. You can use the Exchange system in your meal plan if you choose, but still need to identify specific foods
iv. Using an Excel spreadsheet or table will help to keep the meal plans organized.
c. Attempt to cover all of the nutrient recommendations for the athlete with foods whenever possible. Add supplements when needed to meet recommendations.
3) Identify the foods and/or supplements you’ve included that meet the specific nutrients you targeted in Assignment #2.
a. The goal of this assignment is for you to plan a meal plan that meets the energy and nutrient recommendations/needs of your athlete.
b. You will be graded on your ability to meet the recommendations of the nutrient(s) you researched for Assignment #2.
c. Use an asterisks or footnote, if applicable, to demonstrate which foods help to meet the specific nutrient goals/recommendations.
d. For example, if you identified vitamin C as a nutrient that you compared from the last assignment, asterisk foods high in vitamin C with a footnote that states “vitamin C is a powerful antioxidant that protects from infection and is needed to form collagen to form connective tissue”.
4) Provide a brief note (1-2 paragraphs, no more than one page) to accompany your diet, written to the athlete.
a. Identify specific instructions, if needed, on the meal plan (for example, timing of meals – if applicable).
b. Explain what nutrient(s) recommendations you targeted and which specific foods were chosen helped to meet those recommended amounts.
c. Include in your narrative the specifics of the athlete and sport as described in the instructions described above.

5) Submit: (Word or PDF)
a. Three-day diets (1-3 pages).
b. One-page narrative for the targeted athlete.

 

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Describe, including an illustration, the Eatwell plate, or the recently updated Eatwell guide.

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ADVANCED MEDICAL NUTRITION
Paper , Order, or Assignment Requirements

This is the QUESTION

a) Describe, including an illustration, the Eatwell plate, or the recently updated
Eatwell guide.

(20 marks)

b) Critically evaluate, with evidence, the need to develop a pictorial depiction of
a healthy diet.

(40 marks)

c) An article in a populist UK daily newspaper Daily Mail Online, Published April
2014 stated Almost two decades after the eatwell plate was created, health

experts, including Dr Mike Rayner, who first came up with the idea, say it is

time to start again. The recommendations are based on outdated nutritional

data, and worse, are encouraging poor habits, they say

Critically discuss this statement.

(40 marks)

 

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Define fortification and enrichment of a food product.

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Nutrition
Paper , Order, or Assignment Requirements

NUTRITION LABELLING WORKSHEET

Using a breakfast cereal (solid food) food label of your choice, complete the following information.

Please attach scanned copy(ies) or photos(s) of the product label (including the nutritional panel, ingredients list and any nutrient claims that are made).

Ensure the information can be read clearly. This may require up to 2-3 images.

If you are unable to do one of these previous options, type a Nutrition Information Panel table, the ingredients list and any claims made on the packaging into your document.

Name of product you are evaluating: __________________________________

Predominant ingredient by weight: __________________________________

Serving size: __________________________________

Total number of servings per container: __________________________________

Define fortification and enrichment of a food product. State how you would identify if a product has been fortified/enriched.
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Is the product fortified or enriched? YES NO (highlight/circle one)

If yes what has been added? _________________________________________________________________

_________________________________________________________________________________________

Nutrient Content Claims

a) What is the FSANZ criteria for the following dietary fibre nutrient content claims?:
‘Source’_________________________________________________________________________________

‘Good Source’_____________________________________________________________________________

‘Excellent Source’__________________________________________________________________________

Is the product one of the above? If so, which one and justify why using FSANZ criteria. ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

b) What is the FSANZ criteria for a vitamin or mineral to be i) a ‘source’ or ii) a ‘good source’?
‘Source’:__________________________________________________________________________________

‘Good Source’: ____________________________________________________________________________

Is the product a ‘source’ or ‘good source’ of any vitamins or minerals? If so, which ones?

‘Source’__________________________________________________________________________________

‘Good Source’_____________________________________________________________________________

c) What is the FSANZ criteria for a product to be “Reduced” in energy ( kJs) or nutrients such as fat or sodium?
Is your product ‘reduced’ in any of these nutrients? If so, which ones? _________________________________________________________________________________________ _________________________________________________________________________________________

d) What is the FSANZ criteria for a product to be ‘Low’ in i) sugar, ii) fat, and iii) sodium?

LOW SUGAR: __________________________________________________________________________________

LOW FAT: _____________________________________________________________________________________

LOW SODIUM: _________________________________________________________________________________

Is your product ‘low’ in any of these? If so, which ones? _________________________________________

Note: You will need to examine the Nutrition Information Panel and compare to FSANZ requirements for these, not just rely on packaging statements

Define a) ‘Nutrition content claim’, b) ‘General level health claim’, and c) ‘High level health claim’
(pg 50-51; Whitney et al., 2014), giving an example using calcium for each level of claim.

______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Are any of these claims made regarding the product and if so what is the claim being made and which category of claim does it lie in?

____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Indicate the per serve level of:

Sodium : _______ Saturated fat : ________

Worksheet B

NUTRIENT PERCENTAGES WORKSHEET

Using the same breakfast cereal food label as for Worksheet A, fill in the blanks to complete the following.

Fill in these numbers from your label and then use them for the left hand column in Step A below:-

Grams of carbohydrates per serving: _____________________________

Grams of protein per serving: _____________________________

Grams of fat per serving _____________________________

Step A: Calculate the total kilojoules per serving as follows:-

________ g carbohydrate x 17 kJ per gram = ________ carbohydrate kJ

________ g protein x 17kJ per gram = ________ protein kJ

________ g fat x 37 kJ per gram = ________ fat kJ

TOTAL ENERGY/SERVING = ________ kJ

Step B: Calculate the percentage of energy from each of the energy containing nutrients in a serving of the food. Use the numbers from the above calculations you found for energy from each macronutrient and total energy, to calculate the % energy contribution of each macronutrient in the food (Show calculations; replacing X and Y).

energy from carb X

_____________ x 100 = ________ = ____________ % kJ from carb

Total kJ/serving Y

energy from protein X

_____________ x 100 = _______ = ____________ % kJ from protein

Total kJ/serving Y

energy from fat X

_____________ x 100 = ________ = ____________ % kJ from fat

Total kJ/serving Y

** Note: the total percentage of energy from carbohydrates, protein and fat should equal 100% approximately.

Part C Summary

Give a brief overview of the findings of the product examined (ie. statement as to whether nutritional claims were made and if they were justified), followed by suggesting ways in which the information found on food labels may be manipulated by food manufacturers to make the food appear to be more attractive to consumers. This will entail you to look at food labels in general and see how and what techniques etc they use to present product information to manipulate/encourage consumers to buy their products.

 

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Discuss briefly why this is considered a public health nutrition issue relevant to the municipality, and why a public health approach to address this issue is important.

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Population Nutrition/ Health promotion
Paper , Order, or Assignment Requirements

HSN302 Assignment information

Assignment length: 2000 words. This includes Parts 2 & 3. There is no 10% allowance – any words in excess of 2000 will not be read or marked.

Weighting: 50% of unit mark

Scenario

You are working as a Health Promotion Officer (Nutrition) in a local council. Choose one of these two nutrition issues: food sustainability or food insecurity; and write a report for the Council Executive to review existing strategies and propose a new strategy to address this issue in the local government area.

As you are a junior member of the team, you work closely with a mentor – a colleague who has been working in the area for about five years. Your mentor offers to read and provide feedback on components of your report draft.

You may choose to situate your position anywhere in Australia. At a minimum you should identify the state or territory within which you are working, and whether it is in a metropolitan, regional or remote area, but you may choose to name a specific local government area if you wish.

Task

Here is a suggested report structure to guide your writing:

a) Introduce your report, including a brief definition and discussion of the prevalence and causes of this issue. Include clear identification and justification of the specific issue / target group / population that your program aims to address.
b) Discuss briefly why this is considered a public health nutrition issue relevant to the municipality, and why a public health approach to address this issue is important.
c) Review two programs/initiatives to address this public health nutrition issue, focussing on critical analysis of relevant strengths and limitations of those initiatives.
The initiatives you review do not have to be currently operating and do not need to have taken place specifically in your area, but you must explain how they are relevant to your target group. At least one of these must be an initiative which was not discussed in the unit materials.

d) Propose one strategy to address this public health nutrition issue based on your above review of two programs. You should provide an overview of a strategy and state explicitly how it builds on the strengths and limitations of the programs you discussed in your review. Include brief discussion of some likely strengths and limitations of your proposal, together with a brief conclusion.

Submissions

Part 2: Report (approx. 1750-1800 words): Due Thursday 13th September, 5.00pm AEST See Task overview above.

Part 3: Analysis and reflection (approx. 200-250 words): Due Thursday 15th September, 5.00pm AEST To be written in FIRST person – use ‘I’ statements. To be submitted at end of report.

i) Briefly identify the most useful aspect(s) of the feedback you received on your draft and explain how you used this to develop or improve your final report.
Write an analysis of what you did once you received feedback to improve your skills, writing and the report quality – the point of this is not to explain in detail how you rewrote sentences, but rather to describe the actions you undertook to improve your report (e.g. further research, utilising learning resources) and how you feel it has improved the quality of your work in relation to the rubric assessment criteria.

AND

ii) Explain how the skills and/or knowledge gained from undertaking this assignment will be useful to your career.
Write a self-reflection on one or two things you have learnt, improved or demonstrated from undertaking this assignment and responding to the feedback, and how you might be able to apply your new knowledge or skills in a job application or in your career. You may find it useful to consider relevant job descriptions or selection criteria. (Your career path does not have to be directly related to nutrition – you are encouraged to consider both discipline specific and generic skills that you might be able to promote to future employers and use in the workplace.)

This assignment relates to the following ULOs:

ULO1: Identify, describe, explain and discuss the public health approach to nutrition, and major population nutrition issues across the lifespan in Australia and internationally.

ULO2: Explain national and global causes, consequences and solutions of nutritional deficiencies, metabolic diseases, food insecurity and food sustainability issues.

ULO3: Identify, retrieve, curate and critically appraise relevant digital literature to analyse Public Health Nutrition problems.

ULO4: Critique and propose population nutrition interventions addressing real world nutrition issues. ULO5: Explain and discuss population nutrition issues and approaches using appropriate, discipline specific language, references, and presentation.

ULO6: Use reflective practice to evidence learning within the context of population nutrition.

 

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Critically evaluate the aetiology and prevention or treatment of child and adolescent nutritional problems

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Nutrition
Paper , Order, or Assignment Requirements

Critically evaluate the aetiology and prevention or treatment of child and adolescent nutritional problems

Purpose of the assignment

You are a private nutrition consultant commissioned by the federal government to conduct a systematic literature review on how dietary factors affect adolescent bone development.

Unit Learning Outcomes

Demonstrate knowledge of topical nutritional issues within the infant, child and adolescent population

Critically evaluate the aetiology and prevention or treatment of child and adolescent nutritional problems

Determine and disseminate the factors that influence food behaviour in infants, children and adolescents when experiencing nutritional issues

Critically evaluate the aetiology and prevention or treatment of child and adolescent nutritional problems.

 

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What do you think is the most important reason to cook at home vs. eat out?

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Nutrition/Dietary
Paper , Order, or Assignment Requirements

CUSTOMIZE CONTENT: 1. work on making it more concise—it’s too long (It’s almost 1200 words!)
2. What do you think is the most important reason to cook at home vs. eat out? I suggest you focus on obesity as there’s plenty to discuss with this one issue alone. If you focus on obesity, then you don’t need to bring in other, extraneous issues such as choice and food borne illnesses (which are seen among people who eat at home too—remember the case of spinach, frozen vegetables, peanut butter, etc)

Some other things to consider:
what are the barriers that people face regarding cooking? You mentioned some—
How can these barriers be overcome?
What would motivate someone to cook at home?
How can we encourage people to cook more?

 

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