Issues in Food & Nutrition Related to Meal Management PP Presentation I need a power point I will attach the topic : I have the whole assignment done only

Issues in Food & Nutrition Related to Meal Management PP Presentation I need a power point I will attach the topic : I have the whole assignment done only the power point

You must use PowerPoint (or other presentation software) and all group members must be involved in the presentation.
The Oral Report should be at least 20 but not more 30 minutes in length.
A question and answer period is required and must be incorporated into the maximum time allowed.
Your group will be evaluated on the criteria:
Audience participation and involvement
Creativity
Effective use of slides, images and media
Flow of the presentation
Adherence to time limits
Your instructor and peers (classmates) will evaluate your Oral Report.
‘

if you can add an explanation or a speech for each slide on a different page. Running Head: CONTEMPORARY ISSUES IN FOOD AND NUTRITION
Contemporary issues in food and nutrition
Nuha Alhashmi
[April 29th 2019]
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CONTEMPORARY ISSUES IN FOOD AND NUTRITION
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Contemporary issues in food and nutrition as they relate to meal management
Introduction
Nutritional decisions people make consequences ranging from economic, social,
environmental and health and overall wellbeing. Investigating, deliberating and debating on the
contemporary nutrition issues enable individuals to make informed decisions regarding their
meal plans and respond appropriately
Meal management is the process of controlling every aspect of your diet from grocery
store to mealtime. To manage your meals is to plan not only when you eat, but also what you eat,
and how you ensure that your food is with you when it’s time to eat. It is important on creating a
health meal plan. Important factors to consider when planning a meal include cultural
backgrounds, gender, number of people, individual nutritional needs, food preference and
specific religion or culture A good meal should be nutritious, well cooked with careful
combination of foods.
Problem statement
A balanced diet is essential for general health and wellbeing, growth and development in
children and adolescents and some chronic diseases can be prevent through having good
nutrition. However, many of individual’s diets fall noticeably short of the standards
recommended by nutritionist. In addition to this, lack of physical activity and poor meal
management results mutritional imbalance, and are vital factors promoting the increasing rates of
both childhood and adult obesity.
CONTEMPORARY ISSUES IN FOOD AND NUTRITION
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Literature review
According to the current report released by the Center for disease control, National
Center for Health reveals that almost 40% of adults and 20% of children suffer from obesity in
the United States, Statistics. Obesity still remains the most pressing contemporary food and
nutrition issue within the 21st century (CDC, 2017). The major contemporary nutrition concerns
within our population have shifted from under nutrition and malnutrition, which were more
common within most of 20th century to the nearly half of the 21st century, to currently issues
concerning poor food choices, poor dietary quality and overconsumption. Nevertheless, food
insecurity persistently remains a a major issue in the low social economic groups (Briefel and
Johnson, 2004).
An individual’s nutritional needs are directly proportional to his/her health and general
body function. Growth rate for example occurs steadily within childhood, then accelerates during
adolescence, thus the nutrients required to support the growth and the lean body mass increases
(Reisch et al 2013). Adolescents, within the puberty period, will have ideally achieved the final
15 to 20 percent of expected stature, gain about 50 percent of required adult body weight, and
accumulated up to 40 percent of skeletal mass (Reisch et al 2013)
Body
This paper provides an overview on the current food and nutrition issues and their relevance to
meal management. Good dietary and nutritional practices are vital in promoting the wellbeing
CONTEMPORARY ISSUES IN FOOD AND NUTRITION
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and health of an individual and reduce the risk of contacting chronic disease for example,
hypertension and type 2 diabetes mellitus. We require a balanced diet consisting of proteins,
energy together other nutrients to ensure growth and proper body functions. A general decrease
in the consumption of energy or protein rich foods or some specific nutrients will be depicted in
the sloping or stunted patterns on the growth curves, inadequate bone mass or delayed sexual
maturation and depreciating body stores of micronutrients (Reisch et al., 2013).
Food and nutrition practices of individuals can determine their risk to experiencing a variety of
health problem, for instance, iron deficiency, obesity, hypertension, dental caries and diabetes.
Under-nutrition, defined as A condition that occurs when an individual’s diet is lacking one or
more nutrients lowers an individual’s ability to mount a response to infectious diseases, and may
eventually affect the mental and physical function of a person
Some of the health risks associated with over-nutrition include high blood pressure, type 2
diabetes mellitus and sleep disturbances, metabolic syndrome, psychosocial problems and some
may experience orthopedic problems (Hammons, 2011). Furthermore, childhood obesity is most
likely to persist into adulthood.
Nutritional issues significantly contribute to the increasing prevalence of preventable
diseases and preventable mortalities within the various nations (DHHS, 2010). Forty percent of
the leading causes of morbidity and mortality in adults are associated to nutritional factors: heart
disease, hypertension and stroke, diabetes mellitus and specific cancers. Moreover, an
imbalanced diet is also implicated in the etiology of osteoporosis. Diet is also a contributory
factor in prevention of some of the reproductive health issues, such as prenatal folic acid
consumption as a prevention of infantile neural tube defects.
CONTEMPORARY ISSUES IN FOOD AND NUTRITION
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Conclusion
Specific dietary behavior is dictated by social, environmental, economic and behavioral
patterns. It is less taunting to adjust a child’s dietary pattern than adults’. The opportune time to
shape and lay a foundation for a health meal management is within childhood and to a smaller
extend adolescent period. It is very vital to apply a life-course approach to meal management,
starting in the early stages of live in order to prevent some of the chronic illness and malnutrition
(WHO, 2003). The main goal of proper nutrition is to provide individuals the chance to enjoy a
healthy long life.
Furthermore, poor quality of overall dietary uptake among young children, infants,
adolescents and adults should be un heard of. All sectors must be involved in improving the
quality of diet especially with malnutrition having a devastating and universal impact. Effective
healthy diets programmes and policies should be implemented by governments to enable
everyone access to health diets. Private sectors and food industries working with the government
must also incentivize change to increase the availability and affordability of a wide range of
foods that are healthy and decrease foods packed with sugars, salts and harmful fats.
CONTEMPORARY ISSUES IN FOOD AND NUTRITION
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References
Hammons, A. J., & Fiese, B. H. (2011). Is frequency of shared family meals related to the
nutritional health of children and adolescents?. Pediatrics, 127(6), e1565-e1574.
Luppino, Floriana S., et al. “Overweight, obesity, and depression: a systematic review and metaanalysis of longitudinal studies.”Archives of general psychiatry 67.3 (2010): 220-229.
Reisch, L., Eberle, U., & Lorek, S. (2013). Sustainable food consumption: an overview of
contemporary issues and policies. Sustainability: Science, Practice and Policy, 9(2),
7-25.
Report of the Dietary Guidelines Advisory Committee on the Dietary Guidelines for Americans.
U.S. Department of Agriculture, Department of Health and Human Services 2010, 7th
Edition, US Government Printing Office, Washington, DC
Sjöberg, A., Hallberg, L., Höglund, D., & Hulthen, L. (2003). Meal pattern, food choice, nutrient
intake and lifestyle factors in The Göteborg Adolescence Study. European journal of
clinical nutrition, 57(12), 1569.
CONTEMPORARY ISSUES IN FOOD AND NUTRITION
Vartanian, L. R., Herman, C. P., & Polivy, J. (2007). Consumption stereotypes and impression
management: How you are what you eat. Appetite, 48(3), 265-277.
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ISSUES ASSIGNMENT
DESCRIPTION
Students will research, evaluate, and present contemporary issues in food and nutrition as they
relate to meal management.
The Issues Assignment is a group project. Topics must be approved by the instructor.
The Issues Assignment is worth up to 75 points per student. Due April 30th, 2019.
WRITTEN REPORT = UP TO 40 POINTS
Introduction = 10
▪
▪
▪
Clearly state the purpose of the report, ensuring that the relationship to meal management is
also clearly stated.
o Considering the breadth of meal management, choose an angle to explore in
greater detail.
o In addition to the purpose statement, consider including a statement of the problem
(if applicable). Often, the problem statement provides a roadmap for the purpose
statement and organization of the report.
o You may (or may not) consider elaborating on the Critical Thinking activity at the end
of each article in the Annual Editions: Nutrition book.
Conduct a literature search (a condensed version of a literature review) of the scholarly
articles related to your topic.
o Scholarly articles are authoritative articles written by and for the academic
community. For more information:
http://library.csun.edu/blogs/cited/2012/10/31/research-therapy-what-is-a-scholarlyarticle/
o Develop a plan for your literature search. You will need a minimum of 5 scholarly
articles published within the last 10 years. Seminal pieces of work may be included.
For more information on search strategies/plans: http://library.csun.edu/tutorials For
more information on Literature Reviews:
http://library.csun.edu/guides/ELPS600Su/LiteratureReview or
http://www.csun.edu/~krowlands/Content/Writing_Mentor/Literature%20Reviews/lit_r
eview/
▪ You Got This!!! Don’t be intimidated by the sprinkling of “graduate level.”
Recap. Introduce your topic by drawing from your literature search. Tell your reader what
the issue (problem) is, and why it is important (significant). Clearly state the purpose of the
report and its organization.
Body = 10
▪
What do you want your reader to know about the topic of interest and its relationship to
meal management? How will you frame your discussion?
o Will you compare and contrast your findings?
o
o
o
o
o
o
Will you critically evaluate the benefits or risks of ______?
Will you present the present state of knowledge with the goal of identifying and
discussing the gaps in knowledge related to your topic?
Will you discuss the policy environment and how it influences to your topic?
The above are just a few suggestions to consider, give yourself space and time to
develop the questions you want to answer with this assignment.
▪ You may (or may not) choose to elaborate on the Critical Thinking activities
(in Annual Editions: Nutrition).
Pay attention to transition sentences. Ensure each paragraph communicates an
idea or message that supports the purpose of your report.
▪ For information on transition sentences:
https://owl.english.purdue.edu/owl/owlprint/574/
Discuss your findings. Pay attention to the organization and structure of your report.
▪ Consider using headings and subheadings.
Conclusion = 10
▪
▪
Brief summary of key findings from the scholarly articles reviewed, remembering to maintain
a narrative that is consistent with the purpose as stated in your introduction.
o What are the implications of your findings and discussion to meal management?
o What are your recommendations to address the issues presented as they relate to
meal management?
▪ Be mindful of maintaining consistency between your discussion in the body
and your recommendations. You want to make sure your narrative flows and
is logical.
Style and Logistics = 10
o Creativity = 3
▪ Don’t be afraid to take intellectual risks!
o Grammar = 3
o Page limit adherence = 2
▪ 4 – 10 pages
o References (APA format) = 2
▪ http://library.csun.edu/egarcia/documents/apacitationguide.pdf
ORAL REPORT = UP TO 25 POINTS
▪
▪
▪
You must use PowerPoint (or other presentation software) and all group members must be
involved in the presentation.
The Oral Report should be at least 20 but not more 30 minutes in length.
o A question and answer period is required and must be incorporated into the
maximum time allowed.
Your group will be evaluated on the criteria:
o Audience participation and involvement
o Creativity
o Effective use of slides, images and media
o Flow of the presentation
▪
o Adherence to time limits
Your instructor and peers (classmates) will evaluate your Oral Report.
PEER GRADE FROM GROUP MEMBERS = UP TO 10 POI NTS
Working in groups and fostering a team approach to problem solving and strategic planning is
an essential part of all organizations. This is your opportunity to continue to hone those skills. Your
group’s members will evaluate you on the following criteria:
▪ Contribution to the research on the topic (literature search) = 2 points
▪ Contribution to the writing of the written report = 2 points
▪ Contribution to the preparation of the oral report = 1 point
▪ Submission of quality work = 2 points
▪ Timely submission of work (met group deadlines) = 1 point
▪ Professional communication skills = 2 points

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