NTR 1010 Introductory Nutrition
Capstone Project Instructions
The purpose of this capstone project is for you to demonstrate your understanding of the important concepts learned in this course. There are three parts to this assignment. This assignment is worth 100 points. You can expect this assignment to take one week to complete for a total of approximately 5-10 hours. It is very important that you start this assignment well before the due date.
Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points. You will submit your completed document using the Assignment Dropbox in Blackboard.
Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study. This part of the assignment is worth 30 points.
Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease. This part of the assignment is worth 50 points.
Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem. This part of the assignment is worth 20 points.
Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Dr.Oz’s website.
Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.
Part 2: Self-Assessment Project
This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
Use a table with four columns.
In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
In column 2 record the foods consumed, with their quantities, at each meal on day 1.
In column 3 record the foods consumed, with their quantities, at each meal on day 2.
In column 4 record the foods consumed, with their quantities, at each meal on day 3.
Save this information for use in Part 4.
Section 2: Diet & Wellness Plus Diet Analysis
For Part 2 of the project, analyze your three-day food record using the Diet and Wellness + (D&W) Food Tracker in the Cengage MindTap. Click the D&W green apple symbol within the MindTap toolbar.
Set up your personal profile. Make sure that you are not using the profiles from previous assignments. In fact it is best to delete the previous profiles .You do not have to fill out the long activity questionnaire.
Under “Track Diet”, on the calendar, choose the date of the month you recorded your foods and drinks for day 1.
Input each food item one at a time within the search area Continue to indicate the amount consumed, and specify if that food Item was for breakfast, Lunch or dinner. Input beverage items as well (including water and alcohol). Include the exact amounts from day 1 of your 3-day diet record and the meal. Click “add” after each food item.
Once Day 1 entry is complete, select Day 2 date from the calendar. Repeat for days two and three of your diet tracking.
Go to reports. Select the “intake vs goals Reports”. Specify the start day (Day 1) and the end date (Day 3) in order to view the average report for the 3 days. Save the report as pdf file (see instructions below). The report will be used to answer questions in the next section, and will be turned in along with the completed project.
You will also be submitting 3 Intake Spreadsheets Reports. There should be an Intake spreadsheet for each day.
INSTRUCTIONS FOR SAVING THE DIET & WELLNESS REPORTS AS PDF FILES
It is best to use Google Chrome as the browser.
Go to each report
In the upper right hand corner of the report choose Print
Once you are in the print dialog box change your printer to save as a PDF file
Select Save the PDF file.
Save the PDF file with a name. The following names are suggested:
Intake vs. Goals
Day 1 intake spreadsheet (put the date)
Day 2 intake spreadsheet (put the date)
Day 3 intake spreadsheet (put the date )
Section 3: Create and Analyze Your Medical Family Tree
Create a table with two columns.
In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
In the second column indicate which (if any) of these people had or have any of the following conditions:
Type 2 diabetes
*Example Family Medical Tree (yours will be different):
*If you do not know your relatives, use your current family to complete this exercise.
Section 4: Interpretation
The last step is to find out what all this information implies about your long-term health. Using the information from parts sections 1, 2, and 3 above, answer the five questions below. Present the information in a table format like the one below.
List the specific positive nutritional aspects of your typical eating pattern.
List the specific negative nutritional aspects of your typical eating pattern.
What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat and sodium intake.
Present the information in a table format.
Part 3: Service Learning – Food Bank
This assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.
Research, select, and describe a local food pantry organization’s mission and goals and the nutrition services they provide.
Using the food bank wish list listed below, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
Fruit or Vegetable
Purchase one of menu items. All of the purchased items will be donated to PGCC Cares Food Bank. If purchasing the products is a problem, please contact your professor during office hours.
Type your menu and be sure to include the following information (see example below):
Meal (breakfast, lunch, or dinner)
Serving size (use information provided on the food label)
Description of the food and the food group(s) that it is representing
Analyze the meal using the Diet & Wellness Plus program and the client information provided.
Print the following reports:
Intake vs. Goals Report
½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
¼ cup walnuts – Protein Group
1/3 cup Instant Nonfat Dry Milk – Milk Group
½ cup sliced cling peaches, canned – Fruit Group
FOOD BANK WISH LIST
Use this chart to help you select non-perishable foods for your menu
(Choose plastic containers rather than glass whenever possible.)
Cream of wheat
Quick bread mix
Macaroni & cheese boxed mix
Brown rice White rice
Canned pasta Graham crackers
Boxed sterile milk
Canned & Boxed pudding
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas
Baby food vegetables
Instant mashed potatoes
Raisins & other dried fruit
Baby food fruit
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed