# Using the data in lines 2, 3, and 7 of the “Nutrient Intake” table in your project workbook, compute the % of calories in Farah’s diet that came from protein, fat, and total carbohydrates. ROUND EACH TO THE NEAREST WHOLE NUMBER (e.g. 32). Did Farah’s diet fall within the Acceptable Macronutrient Distribution range for each macronutrient? Fat within AMDRs? [Select] no or yes.

Case Study-Questions:
Question 12 2 pts
Total grams of Saturated Fat are reported in line 4 of the “Nutrient Intake” table in your project workbook. What percentage of Hannah’s total calories came from saturated fat? Report results rounded to the nearest 1 DECIMAL PLACE (e.g. 32.1).

Question 13 2 pts
Total grams of Added Sugar are reported in line 8 of the “Nutrient Intake” table in your project workbook. What percentage of Hannah’s total calories came from added sugars? Report results rounded to the nearest 1 DECIMAL PLACE (e.g. 32.1).

Question 14 2 pts
Total macronutrients (from all food and drinks) are listed in row 2, 3, and 7, while macronutrients from beverages only are listed in row 30-32. What percentage of Farah’s total calories came from beverages? Report your answer to the nearest 1 DECIMAL PLACE (e.g. 32.1).

Question 15 3 pts
Using the data in lines 2, 3, and 7 of the “Nutrient Intake” table in your project workbook, compute the % of calories in Farah’s diet that came from protein, fat, and total carbohydrates. ROUND EACH TO THE NEAREST WHOLE NUMBER (e.g. 32). Did Farah’s diet fall within the Acceptable Macronutrient Distribution range for each macronutrient?
Fat within AMDRs? [Select] no or yes.
Carbohydrates within AMDRs? [Select] yes or no.
Protein within AMDRs? [Select] no or yes.
Question 16 3 pts
Using the data in lines 2, 3, and 7 of the “Nutrient Intake” table in your project workbook, compute the % of calories in Hannah’s diet that came from protein, fat, and total carbohydrates. ROUND EACH TO THE NEAREST WHOLE NUMBER. Did Hannah’s diet fall within the Acceptable Macronutrient Distribution range for each macronutrient?
Fat within AMDRs? [Select] no or yes.
Carbohydrates within AMDRs? [Select] yes or no.
Protein with AMDRs? [Select] yes or no.
Question 18 2 pts
Are either of these students at an increased risk for bone fractures later in life?
Neither are at risk.

They are both at risk.

Only Farah is at risk.

Only Hannah is at risk.
Question 22 2 pts
What vitamin deficiency during pregnancy can lead to neural tube defects?  Hint: In the late 1990s, the federal government passed a law requiring that grain products such as bread, pasta and cereal be fortified with this vitamin to reduce the rate of neural tube defects. Enter your answer as 1 word only.

Question 23 2 pts
Are either of these students at risk for having an infant with neural tube defects, if they became pregnant?
They are both at risk.

Neither is at risk.

Only Hannah is at risk.
Only Farah is at risk.

Question 24 4 pts
Name at least 2 health benefits of consuming adequate fiber. Based on the information you have about Farah’s and Hannah’s intake of fiber compared to the Recommended Dietary Allowance (RDA), are there any dietary changes you would recommend to either student (be specific about food groups)?

Question 26 2 pts
Both Hannah and Farah weigh 60 kilograms. Using the recommended protein intake per gram of body weight (in kilograms) that is discussed in chapter 6, are either of these students at risk of consuming inadequate protein?

They are both at risk.

Only Hannah is at risk.

Only Farah is at risk.

Neither are at risk.

Question 27 2 pts
What mineral may increase your chance of getting high blood pressure (hypertension) if consumed in excess? Enter your answer as a SINGLE WORD.

Question 28 2 pts
Does either of these students’ diets potentially put them at risk for hypertension (high blood pressure)?
Only Hannah is at risk.
Neither are at risk.
Only Farah is at risk.
Both are at risk.

Question 29 4 pts
Critique Farah’s versus Hannah’s water consumption patterns. In order to get full credit, you must discuss at least 2 different types of consequences (e.g. health, safety, financial, and/or environmental).

Question 30 2 pts
Name 4 foods that Farah could start eating to improve her Vitamin C intake.

Question 31 2 pts
In your own words, describe what the Tolerable Upper Limit represents.

Question 32 4 pts
Some nutrients, when consumed in excess, can cause negative health effects.
(1) Are either Farah or Hannah consuming nutrients above safe limits?
(2) What nutrients are being consumed in excess of safe limits?
(3) What are the possible health consequences of consuming excess amounts of the nutrient?
(3) Identify which foods/beverages are contributing to the high intakes using the USDA Food Data Central database.

Question 33 4 pts
“Empty Calories” refers to foods that have calories, but little or no additional nutrients. What foods did Farah and Hannah consume that might be considered empty calories? Suggest more nutrient-dense alternatives for each food.
Question 34 4 pts
Which meal was most expensive for Farah, and how did Hannah’s costs for the same meal compare? Suggest a lower cost alternative for the student with the highest meal cost.

Question 35 4 pts
Fast food is often described as a cheap, but unhealthy source of food. Discuss whether these claims are supported by the data you have on Farah and Hannah. To get full credit, you must provide detailed examples to support your arguments about “cheap and unhealthy”.

Question 36 6 pts
Critique Farah’s food and beverage intake compared to MyPlate. What are 3 things you would tell her (can be positive or negative) based on what you have learned this semester when comparing her eating habits to MyPlate?

Question 37 6 pts
Critique Hannah’s food and beverage intake compared to MyPlate. What are 3 things you would tell her (can be positive or negative) based on what you have learned this semester when comparing her eating habits to MyPlate?

Question 38 6 pts
Reflect on your own eating patterns compared to those of Farah, Hannah, and MyPlate. Discuss at least 3 observations (positive and/or negative) that you have made.

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