HWS332 Binghamton Nutrition Personal Dietary Analysis & Disease Prevention Plan

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HWS332 Binghamton Nutrition Personal Dietary Analysis & Disease Prevention Plan

Project # 1:Personal Dietary Analysis & Disease Prevention Plan

The objective of this assignment is to make you aware of your family’s health history then consider how you can prevent or delay the onset of health issues through nutrition.As we look at CVD, Cancer, and other health issues, it will become clear that the health of your family and your nutritional intake play important roles in your present and future health and wellness.You will utilize the MyPlate report to note imbalances in your diet that may increase your risk of disease.The project will include disease research, personal nutrition analysis and nutritional planning for disease prevention.Paper should be no more than 5 pages (not including Diet & Wellness Plus reports).Project is worth 100 points.

  1. Disease Research (15 pts):Research your family tree.Did you find Cancer, Cardiovascular disease (High Blood Pressure, High Cholesterol, Arteriosclerosis, Heart Failure), Diabetes (Type I diabetes or Type II), Obesity, Osteoporosis?
  1. Choose one illness or disease from your family tree that could potentially be prevented by a nutritional change.State the disease or condition.BRIEFLY refer to your family tree to explain why you chose this disease/condition.
  2. Define the disease: (as though I have no knowledge of the disease)
  1. State a complete definition (in your own words) and cite your source (your textbook is acceptable).
  2. State AND explain how it is diagnosed, specific markers and measurements that define the disease (ex. High BP >140/90mmHg.High cholesterol > 200 mg/dl, Diabetes specify type II blood sugar levels).Include normal measurements to show understanding of disease.Cite information.
  3. State all short and long-term implications/signs/symptoms of the disease (ex. Diabetes:short-term implication-frequent urination, etc., long-term implication-blindness, etc.). Look to outside resources to add to what you find in the text and on any non-profit sites.
  4. State the risk factors.Include modifiable and non-modifiable risk factors.List ALL nutritional and other lifestyle risk factors (low calcium, sedentary…).Utilize different chapters in your book, outside resources and class notes that expand upon and update those discussed in Personal Nutrition.

  1. Nutritional Research for disease prevention (35 pts):
  1. Based on your research, specify nutrients and/or specific food groups to include or decrease/eliminate (i.e. trading red meat for beans will decrease saturated fat < 7% of total calories & cholesterol < 300 mg; increase antioxidants –specify fruits/veg; increase fiber to decrease cholesterol).
  2. Explain how nutrient changes will decrease risk of chosen disease/condition (i.e. high amounts of sat fat and cholesterol lead to high blood cholesterol/LDL and plaque in the arteries so above change could decrease blood cholesterol #s and risk of atherosclerosis; antioxidants neutralize free radicals).
  3. Discuss each nutrient that could increase risk as well as those that decrease risk.

  1. Personal Nutrition Plan For Disease Prevention AND to meet MyPlate guidelines: (37 pts):MyPlate Groups:Grains, Vegetables, Fruits, Protein, Dairy, Oils
  1. Diet and Wellness Plus Program Analysis and Reports:
    1. Log three (3) days of meals into the DW+ program (consider including a weekend day).
    2. Save and attach the following reports:

Food Log report:Show 3 separate days of intake.

MyPlate Analysis report (average of 3 days-1 page)

  1. Review your original 3 day DW Plus food logs and discuss food changes (additions/subtractions/substitutions) you could implement to meet MyPlate guidelines.Discuss specific amounts that will help you reach the numbers from MyPlan (can refer to Assignment # 1 for help).Also specify meal times to consume foods. (i.e. 1 cup milk to replace 8oz soda at lunch; ½ cup blueberries added to cereal for breakfast).
  2. Discuss how your prevention plan decreases your disease risk.(i.e. increased calcium and Vitamin D with 2 additional glasses of milk to decrease risk of Osteoporosis; blueberries have antioxidants to decrease cancer risk).
  3. Note:part C is worth 37 points.You need to address each food/drink you consumed and consider improvement for MyPlate and Risk Reduction.Refer to each food you input to DW+.

Important Notes:Bibliography, Citation & Grammar (13 pts)

  1. Bibliography:Must include Personal Nutrition as a source AND 2 or more research articles.
    1. Utilize the library website and your text to find ORIGINAL sources from scholarly, peer-reviewed journals (i.e. The Journal of Clinical Nutrition).Google scholar may be a good place to start.Always find the Original Research Article from a peer-reviewed journal (i.e. if you start with NY times or The Nutrition Source, look up the article it refers to).
    2. In addition to 2 articles from a journal, non-profit websites for general info (American Cancer Society, American Heart Association) are acceptable to add to your research articles.Research statistics from CDC do not count as research articles.
    3. Do not use Wikipedia, about.com, ask.com, or other non-credible sources.WebMD, Mayoclinic or similar sites also do not count as scholarly resources.
  1. In-text citation and a bibliography are mandatory.Cite all sources used for the project.Follow APA or MLA guidelines to receive full credit.Remember to paraphrase information cited-do not cut and paste information as this is plagiarism.Utilize the University Writing Center and Library web page for help.Although each question can be answered separately, find and cite your information similar to a research paper.Lack of citation will affect overall grade.
  1. Paper must be double-spaced, 12 point font.Correct grammar and spelling is expected and will contribute to your grade.Use spell-check and read over your project prior to submission.
  1. If you are going to have difficulty with the assignment please let me know ASAP (i.e. adopted, no diseases).

Examples of Scholarly, Peer-Reviewed Journals:

American Journal of Clinical Nutrition

Journal of the American Dietetic Association

British Journal of Nutrition

Nutrition in Clinical Care

Journal of the American Medical Association

New England Journal of Medicine

Journal of Nutrition