Nutrition/Dietary, Food Safety
Paper , Order, or Assignment Requirements

Scenario 1
Jeremiah went grocery shopping on a hot summer day. He bought the following food for an upcoming family BBQ: ground beef for hamburgers, a couple of steaks, and the ingredients for making potato salad.

When he left the store, he put his groceries in the trunk and stopped by the sports outlet store to pick up a Frisbee and croquet set. It took about 10 minutes at the sports store, and then Jeremiah headed home to prepare the food. He was concerned that it had been too hot in the car, but everything was still cold when he got home. Jeremiah put everything in the refrigerator. The meat fit well on the top shelf, right above the potato salad ingredients.

Later on, he got the groceries out to prep everything for the BBQ. He cooked the potatoes and used a sharp knife to trim some excess fat off of the raw steaks. Then he cut up the rest of the vegetables for the potato salad with the sharp knife on a cutting board.

Jeremiah formed the hamburger patties, seasoned the steaks, and finished making the potato salad. With only about 45 minutes to go before leaving for the BBQ, Jeremiah left everything sitting out on the counter while he showered and got ready.

When he arrived at the BBQ, he set the potato salad on the picnic table and went to grill the steaks and burgers. He cooked both to about medium doneness, meaning both were pink in the middle.

Jeremiah enjoyed one of the steaks he prepared and gave one to his cousin. The other family members enjoyed the burgers and potato salad, Jeremiah didn’t have a chance to try the salad. A couple of days after the BBQ, Jeremiah learned that everyone at the BBQ, with exception of himself and his cousin, experienced a bout of flu-like symptoms the following day.

Scenario 2
After enjoying a delicious dinner of lasagna, Martha cleaned up the kitchen and left the covered tray of leftover lasagna on the counter to cool. Since the lasagna was so dense and thick, it took about 4 hours for it to feel cool enough to go into the fridge for the night. The next day, Martha served leftover lasagna for lunch. She heated the lasagna thoroughly and it was finished.

Within about 2–3 hours, everyone who ate the lasagna developed stomach cramps, fever, and nausea. Most of them eventually started vomiting. The illness was pretty awful, but thankfully relatively short-lived.

Scenario 3
Sally was making marinated shish-kabobs to grill for dinner. She made a beautiful marinade and then cut up the raw chicken on a cutting board. She put the chunks of chicken in the marinade and let it sit on the counter for about three hours until it was time to cook.

While the chicken was marinating, Sally prepared the vegetables. She cut them using the same cutting board and knife. She rinsed both the cutting board and knife off with warm water between cutting the chicken and the vegetables.

Once the chicken had marinated, Sally put the chicken and vegetables on skewers to be grilled. She also started rice in the rice cooker to go with the shish-kabobs. As the shish-kabobs were grilling, Sally put the marinade in a serving dish for extra sauce to put over the rice.

Several hours later, Sally and her family members all developed nausea, vomiting, diarrhea, fever, headache, and abdominal pain.

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Nutrition
Paper , Order, or Assignment Requirements

1. Use attached report to complete assignment.
2. Now answer each question below. The total length of your report should be at least 500 words.
3. Where did your dietary intake fall short of the Choose My Plate recommendations?
4. What changes might you make to meet the Choose My Plate recommendations? Be specific. Discuss each food group that is less than 100%.
5. Which nutrients were less than 100% in your diet?
6. What role did physical activity level play in your dietary plan?
7. In closing, provide a personal evaluation of this website. Do you feel that it was informative and useful? If so, what did you learn?

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Articulate methods to improve health behaviors through stress management, physical exercise, nutrition and pain management. (CO6)

Order instructions

1. Customize a personal topic to research by choosing onepopulation from the list below and two risk factors from the second list below. For example, you might choose Teens as a population and Depression and Eating Disorders as risk factors. This will be your “Population at Risk”.

•  Include how lifestyle and behavior decisions influence health specific to this population. (CO1)
• Distinguish how culture, diversity, and life stage for this population impact health behavior choices in general. (CO4)

• Develop a health plan to specifically support/coach your chosen population at risk. Include all of the four general ways of improving health behaviors: stress management, physical exercise, nutrition and pain management. Support your recommendations with references to theories, evidence-based practices, and other findings in the research. (CO3, CO5, CO6)
• Recommend a prevention plan, prevention strategies, and treatment plan if the risk factor develops for your chosen population. (CO2, CO6)

This assignment is 30% of your final grade and will be evaluated using the HSC316 Populations at Risk Assignment Rubric, that can be found in the Course Rubrics folder under the Start Here- Course Information Module area in the course

Review the rubric carefully so that you have a full understanding of how you will be evaluated.

This activity assesses the following module outcomes:

1. Describe the most common effects of becoming a patient in a medical system. (CO1, CO4)
2. Describe the importance of self-care and physical activity when dealing with chronic illness. (CO4, CO5)
3. Develop strategies for coping with chronic illness. (CO5)
4. Recommend prevention plans, prevention strategies, and treatment plans for a specific population. (CO2)
5. Write health plan recommendations with references to current theories and evidence-based practices supported in academic research. (CO3)

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Life Stages Nutrition.
Paper , Order, or Assignment Requirements

Create a 15- to 20-slide Microsoft® PowerPoint® presentation discussing the nutritional needs during a person’s different life stages (childhood, adulthood, pregnancy, lactation, and such). Include the following in your presentation:
• Define nutrient, energy, and fluid needs during each life stage.
• Describe nutrients of concern or special concerns during each life stage.
• Identify physical activity recommendations during each life stage.
• Discuss the following topics for the specified stages of life:
• Pregnancy – weight gain recommendations
• Lactation – benefits of breastfeeding
• Infancy – growth rate
• Childhood – helping kids develop healthy eating habits and bodies
• Adolescence – helping teens meet nutrient needs
• Adulthood – aging and factors that affect it

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