Lesson 7 Risks and Benefits of Consuming Farmed Fish Salmon Paper Purpose of Assignment The purpose of this assignment is to assess the student’s ability

Lesson 7 Risks and Benefits of Consuming Farmed Fish Salmon Paper Purpose of Assignment

The purpose of this assignment is to assess the student’s ability to evaluate the risks and benefits of consuming farmed fish–salmon in particular–and to apply the information to developing a healthful diet.

Instructions

Complete lesson 7, read https://health.clevelandclinic.org/fish-faceoff-wild-salmon-vs-farmed-salmon/, do some online research about farmed vs. wild caught salmon, and then respond to the questions below by attaching a Word document. All sources used in this assignment must be reliable, so check your sources for accuracy and bias before completing the assignment. Reliable resources include those from the Academy of Nutrition and Dietetics, the USDA, and PubMed. Wikipedia , SparkPeople, and Livestrong are NOT reliable resources. You may use WebMD for basic information, but please DO NOT use this as one of your resources. The links for some reliable resources are as follows:

https://www.eatrightpro.org/about-us

https://newfarmers.usda.gov/

https://www.ncbi.nlm.nih.gov/pubmed

You MUST cite at least 1 outside web source. ALL sources should be cited in APA format. In-text citations, as well as a full APA works cited page should be included at the end of the paper. The paper is a minimum of 3 full pages NOT including works cited. The assignment should be double-spaced, 12-point Times New Roman font, and 1″ margins. NO PLAGIARISM!!

Question 1: 1 point

Question 2: 1 point

Question 3: 1 point

Question 4 : 1 point

Question 5: 1 point

Includes at least 1 reliable web resource: 1 point

Includes at least 1 research article with PDF attached (please see more details about this): 1 point

Correct in-text APA citations: 1 point

Correct APA works cited page: 1 point

Correct grammar, spelling, and punctuation: 0.5 point

Meets the 3-page minimum requirement, double-spaced, 12-point Times New Roman font, and 1″ margins: 0.5 point

Total: 10 points

Topic

Take a Stand: Is wild salmon a better choice than farmed salmon?

Use your own words and be sure to acknowledge the sources you use in answering the questions in this assignment.

PLEASE ANSWER THE QUESTIONS THAT FOLLOW:
Summarize–in your own words–and discuss three risks associated with consuming farm raised salmon.
Summarize–in your own words–and discuss two benefits associated with consuming farm raised salmon.
Summarize–in your own words–and discuss two benefits associated with consuming wild caught salmon.
Identify and discuss one specific reliable online resource available to consumers to help them make healthful choices when purchasing salmon and other fish. Include your links.
Based on what you have read and considering your own opinion, would you choose farmed salmon or wild caught salmon if you were shopping for it today? Why?

APA Citation Guide:

Watch how to correctly cite in APA format. Here are some examples of proper in-text citations:

i. Jones (1998) found “students often had difficulty using APA style” (p. 199); what

implications does this have for teachers?

ii. Research by Wegener and Petty (1994) supports, “…” (Wegener & Petty, 1994).

For your “Works Cited” page in APA format, consider the following: The title should only be capitalized in the first word before and after the semi-colon. You should also have the title of the journal included in italics.

Here are some examples of proper “Works Cited” page full APA citations:

I. SINGLE AUTHOR

Last name first, followed by author initials.

Berndt, T. J. (2002). Friendship quality and social development. Current Directions in Psychological Science, 11, 7-10.

II. TWO AUTHORS

List by their last names and initials. Use the ampersand instead of “and.”

Wegener, D. T., & Petty, R. E. (1994). Mood management across affective states: The hedonic contingency hypothesis. Journal of Personality and Social Psychology, 66, 1034-1048.

III. THREE TO SEVEN AUTHORS

List by last names and initials; commas separate author names, while the last author name is preceded again by ampersand.

Kernis, M. H., Cornell, D. P., Sun, C. R., Berry, A., Harlow, T., & Bach, J. S. (1993). There’s more to self-esteem than whether it is high or low: The importance of stability of self-esteem. Journal of Personality and Social Psychology, 65, 1190-1204.

IV. MORE THAN SEVEN AUTHORS

List by last names and initials; commas separate author names. After the sixth author’s name, use an ellipses in place of the author names. Then provide the final author name. There should be no more than seven names.

Miller, F. H., Choi, M. J., Angeli, L. L., Harland, A. A., Stamos, J. A., Thomas, S. T., . . . Rubin, L. H. (2009). Web site usability for the blind and low-vision user. Technical Communication, 57, 323-335.

V. ORGANIZATION AS AUTHOR

American Psychological Association. (2003).

VI. UNKNOWN AUTHOR

Merriam-Webster’s collegiate dictionary (10th ed.).(1993). Springfield, MA: Merriam-Webster.

Purdue Owl is a great website to reference and check your citations:

https://owl.purdue.edu/owl/research_and_citation/apa_style/apa_formatting_and_style_guide/reference_list_author_authors.html Lesson 7: Fats and Lipids
Instructions
To complete this lesson follow these steps:
Step 1: Read the purpose of the lesson and consider the learning outcomes
for the lesson. The learning outcomes specify what you should know and be
able to do when you have completed the lesson.
Step 2: Read the rest of the information on this page and then read the other
pages in this lesson.
Step 3: Complete the review at the end of the lesson. Answering these
questions will assist you in preparing for the exam.
Step 4: If you need clarification of any information in the lesson, post your
questions on the Discussion Board for Lesson 7 or contact the instructor for
assistance.
Purpose of Lesson
This lesson will explore the different types of fat and their food sources.
Learning Outcomes:
1. Define total fat.
2. List which types of fats are included in total fat.
3. List the functions of fat in the body.
4. State how many calories are in 1 gram of fat.
5. Explain what an essential fat is.
6. Discuss which type of fat increases the risk of cardiovascular disease.
7. Discuss which types of fat can reduce the risk of cardiovascular disease.
8. Explain what are trans fats.
9. Explain what effect trans fats have on health.
10. Explain what cholesterol is and the potential impact on health.
11. Explain the differences between low-density lipoprotein (LDL) cholesterol
and high-density lipoprotein (HDL) cholesterol in relation to cardiovascular
disease.
12. List the dietary recommendations for total fat, the essential fatty acids,
saturated fat, cholesterol, and trans-fat.
13. Discuss the food sources of each type of fat or lipid in this lesson:
saturated fat, monounsaturated fat, polyunsaturated fat, trans fat, and
cholesterol.
Introduction
Have you ever enjoyed a scoop of ice cream or a flaky pastry, such as a
croissant? Fats play an important role in how these foods are produced. Not
only do fats provide rich flavors, creamy textures, or give pastries a flaky
crust, they are necessary nutrients for the human body. This lesson explores
the different types of fats and the functions they perform in the body.
Lesson 7.1: Total Fats
Recall that Total Fat is a required item on the Nutrition Facts Label and tells
how much fat is in a serving of a food. The body needs fat for important
functions and each gram of fat provides energy in the form of calories. Fats
can be separated into two types, saturated and unsaturated.
To learn more about fats and to answer the review questions at the end of this
lesson, read
the https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsL
abel/factsheets/Total_Fat.pdf
Lesson 7.2: Saturated Fat
As discussed in the FDA Factsheet for Total Fat, saturated is one of the two
types of fat in food. Saturated fat is another item required to be listed on the
Nutrition Facts Label also. Saturated fat is found mainly in animal products.
To learn more about saturated fat and to answer the review questions at the
end of this lesson, read the
https://www.accessdata.fda.gov/scripts/InteractiveNutritionFactsLabel/factsheets/Saturated_
Fat.pdf
Lesson 7.3: Monounsaturated
and Polyunsaturated Fats
Unsaturated fats have a different chemical structure than saturated fats but
they also have necessary functions in the body. Monounsaturated and
polyunsaturated fats are found mainly in plant foods and seafood.
To learn more about unsaturated fats and to answer the review questions at
the end of the lesson,
read thehttps://www.accessdata.fda.gov/scripts/InteractiveNutritionFa
ctsLabel/factsheets/Monounsaturated_and_Polyunsaturated_Fat.pdf
Lesson 7.4: Trans Fat
As noted on the FDA Factsheet for Total Fat, trans fat is an unsaturated fat
with a different structure than the unsaturated fats found in plants
naturally. Trans fat is also listed on the Nutrition Facts Label. Trans fats can
have a negative effect on health.
To learn more about Trans Fat and to answer the review questions at the end
of the lesson,
read the https://www.accessdata.fda.gov/scripts/InteractiveNutritionFa
ctsLabel/factsheets/Trans_Fat.pdf
Lesson 7.5: Cholesterol
Cholesterol is a substance made in the body and also found in animal
products. Food products that contain cholesterol are often high in saturated
fat also. Cholesterol from foods is listed on the Nutrition Facts Label.
To learn more about cholesterol and to answer the review questions at the
end of the lesson,
read thehttps://www.accessdata.fda.gov/scripts/InteractiveNutritionFa
ctsLabel/factsheets/Cholesterol.pdf
Lesson 7.6: Fats and Lipids
Review
Summary
Consuming fats is part of a healthy dietary pattern. Fats have several
necessary functions in the body and provide energy in the form of
calories. There are two types of fat in foods, saturated and unsaturated
fat. Saturated fats are found mainly in animal products, whereas
monounsaturated and polyunsaturated fats are found mainly in plant
foods. Increased consumption of saturated fat can negatively impact
cardiovascular health. On the other hand, monounsaturated and
polyunsaturated fat can reduce the risk of cardiovascular disease.
Trans fat is an unsaturated fat but it can increase the risk of cardiovascular
disease. Cholesterol is naturally produced in the body and also found in
animal products. Intake of foods containing cholesterol may also be high in
saturated fat.
Summary of Fat Recommendations for
Adults:
•
•
•
•
Daily Value for Total Fat :65 grams per day
Acceptable Macronutrient Distribution Range for total fat: 20 to 35% of
calories from fat
Daily Value for Saturated fat: less than 20 grams per day
Daily Value for Cholesterol: less than 300 milligrams per day
Review
1. What is total fat?
2. List the fats included in the total fat on the food label..
3. List the functions of fat in the body?
4. How many calories are in 1 gram of fat?
5. What are the food sources of saturated fat?
6. What are the food sources of monounsaturated fat?
7. What are the food sources of polyunsaturated fat?
8. What are essential fats?
9. Which types of fats increase the risk of cardiovascular disease?
10. Which types of fats can reduce the risk of cardiovascular disease?
11. What are trans fats?
12. What are the food sources of trans fat?
13. What effect do trans fats have on health?
14. What is cholesterol?
15. What are the food sources of cholesterol?
16. Explain the differences between low-density lipoprotein (LDL) cholesterol
and high-density lipoprotein (HDL) cholesterol in relation to cardiovascular
disease.
17. List the dietary recommendations for total fat, the essential fatty acids,
saturated fat, cholesterol, and trans-fat.

Purchase answer to see full
attachment