Reflection Lab is the final assignment for the course.

To provide more thoughtful content, this assignment will be broken down into three parts.

Purpose: To reflect on ones current diet and health habits and how they can affect ones future risk for chronic disease

Objectives:

1. Students will discuss risk factors and chronic disease
2. Students will analyze their diets based on previous assignments and their Diet and Wellness Plus reports
3. Students will identify and discuss strengths and areas of improvement based on their current diets
4. Students will evaluate their current diet and health habits related to their risk for future chronic disease

Reflection Capstone Final Total points of 100

Part 1: This part is worth 34 points

Purpose: To reflect on ones current diet and health habits and how they can affect ones future risk for chronic disease

Objectives:

1. Students will discuss risk factors and chronic disease
2. Students will analyze their diets based on previous assignments and their Diet and Wellness Plus reports
3. Students will identify and discuss strengths and areas of improvement based on their current diets
4. Students will evaluate their current diet and health habits related to their risk for future chronic disease

Instructions:

• For each question, research the information and type the information in your own words under the question.
  • You will use your textbook for this course and your Diet & Wellness Plus report.
• Keep all the questions on the document (copy & paste all questions). Removal of questions will result in 10 points deduction.
• Any information that is copied and pasted is considered plagiarism. If a student has plagiarized any part of the paper, the student will receive ZERO points on the paper.
• Citations are required in some parts of the paper. Please use APA citation style.
• Required reference: The textbook for this course Understanding Nutrition, 17th edition, must be used. Other textbooks are not to be used.
• Format: Double Spaced, APA style including in text references

Grammar/spelling errors: Up to five points will be deducted for grammar/spelling

Questions for Part 1

1. Nutrients and Chronic Disease (10 points)

• Identify three specific dietary recommendations to prevent chronic disease, including the nutrient. List each recommendation including the nutrient along with the chronic disease it is associated with. Keep in mind, each chronic disease develops in response to numerous risk factors.

1. The response needs to be at least two paragraphs in length. Refer to chapter 18 (Table 18-2) in your FON241 textbook to assist you.
2. Use appropriate citations. The textbook provides all the information you need; use in-text citations to indicate where you pulled the information.

1. Fats. (8 points)

Review the fats data on your Diet and Wellness report; also consider your current intakes of different types of fat.

• Identify two fat types (i.e. saturated fat, cholesterol, trans fat, polyunsaturated fat, monounsaturated fat, omega-3, omega 6) that were above or below the DRI from your Diet and Wellness report.
• Identify at least three food sources associated with each specific type of fat and how you need to increase or decrease the consumption to better meet your DRI goal.
• Reflect: Based on the week you had recorded foods compared to your current intakes, are there differences or similarities to how you consumed fats before? Explain.

1. Vitamins. (8 points)

• Review the vitamins section. Identify three vitamins that were below the DRI from your Diet and Wellness report.
• Identify at least three food sources associated with each vitamin, including serving size and the amount of vitamin in each food, and how you can increase the consumption to better meet your DRI goal. Include food only, not supplements.
• NOTE: remember that water soluble vitamins from foods are typically not an issue if they are over the daily limit (and most fat soluble, except from liver).
• Reflect: Based on the week you had recorded foods compared to your current intakes, are there differences or similarities to how you consumed foods with vitamins before? Explain.

1. Minerals (8 points)

• Review the minerals section.
• Identify three minerals that were above or below the DRI from your Diet and Wellness report.
• Identify at least three food sources associated with each particular mineral, including serving size and the amount of each mineral in each food, and how you can increase or decrease the consumption to better meet your DRI goal.
• If you met all mineral requirements or were within recommendations, list at least three action steps and specific foods you will continue to eat to meet these mineral levels.
• NOTE: Keep in mind, when consuming mineral-rich foods, it is unlikely 100% of the mineral has absorbed. Keep this in mind when answering.
• Reflect: Based on the week you had recorded foods compared to your current intakes, are there differences or similarities to how you consumed foods with minerals before? Explain.

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