Nutrition

Overview: Assume you and some friends enjoy eating out atrestaurants.  Yourgroup will select one restaurant from the list belowand “pretend” to eat there on 2 occasions.  At each visit, you will select 3 items: a non-water beverage, one appetizer or a dessert, and one main entrée.  At your 1st-visit, select one non-water beverage, one appetizer or dessert and one entrée, there are no restrictions.At your 2nd-visit your group needs to satisfy the nutrient requirements as set out by your instructor.  Your 1stvisit will be stress-free, whereas the 2ndvisit will be a bit more work yet in the end, healthier!

 

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Purpose

To use restaurant-based resources (nutrition facts/guides) to determine the best possible choices while dining out.

 

Process

 

This is a group project composed of 3 to 4 individuals.

 

If you have made a connection in our class and already know who will be in your group, register yourself in Brightspace D2L by Thursday, October 29th by 11:59 pm. How? Instructions included in step 1. If you do not have a group, your instructor will assign you to a group shortly after Oct 29th, 2020.

Your final group projectwill be presented in the form of a PPT outlining:

  • Your group’s restaurant of choice
  • 3 items selected to form meal 1 from the restaurant (feel free toselecta high fat, high sodium and high sugar options)
  • All calculation specific to meal 1(calculation worksheet provided and must be included in your final submission)
  • 3 new itemsfrom meal 2 from the same restaurant (be mindful of your choices as they need to meet the criteria as outlined by your instructor)
  • All calculations specific to meal 2 (calculation worksheet provided and must be included in your final submission)
  • Any graphics you wish toadd (optional)
  • A descriptive statement ofthe antioxidants found in meal 2(use evidence-based source and ensure to include it in the reference)
  • Any recommended adaptations/substitutions specific to meal 2, as youwork through meeting all criteria
  • Yourreferences(include the restaurant’s menu, the restaurant’s nutritional analysis plus any other sites used such as those for the antioxidant descriptive statement)

Step 1:

  • Register your name in a group by October 29th, 2020 by 11:59 pm online in Brightspace, steps:
  1. Click ‘My Tools’
  2. Select ‘Groups’
  3. Open ‘View Available Groups’
  4. Look for an open 0/4 group (or join your group if you know which group# was already initiated by your group members)
  5. Click ‘Join Group’
  6. Let your fellow group members know which group you have joined so they join the same group #

Please note, once you join a group, you can no longer “view [the] available groups”, that is, go back to the previous page. As well, as a student,you do not have the option to add your classmates –therefore once you join, let your fellow group members know which group # you joined so they follow and join the same group.

  • As a group, establish your meeting times, method of communication and method of sharing work (goggle documents is highly recommended)
    • Determinetherestaurantyou will be reporting on
    • Within your group, review the restaurant’s menu and select Meal 1which mustinclude:
      • A non-waterbeverage
      • Appetizer or Dessert
      • Entrée – including any condiments that go with themeal
    • Using the nutritional information provided by your restaurant, calculate the nutritional content of Meal 1 – focusing on the following criteria and using the calculation worksheet provided by the instructor:
      • Totalkcal
      • % of calories fromfat
      • % of calories fromcarbohydrates
      • % of calories fromprotein
      • grams offibre
      • mg ofcalcium
      • mg ofsodium
      • mg ofiron

 

Step 2

  • Next, select 3 new items, from the same restaurant, and create a new meal –called Meal 2, yet meeting the following healthier standards and using the same calculation worksheet:
    • 1000 or fewerkcal
    • Total Fat – contributing 35% or less of totalkcal
    • Carbohydrates – minimum 45% of totalkcal
    • Protein – minimum 10% of total kcal
    • Sodium – contributing 1500 mg or less
    • Fibre – contributing 5 g or more

 

  • Calcium – contributing 200 mg or more
  • Iron – contributing 2 mg ormore
  • Contains all foodgroupsas per Canada’s Food Guide
  • A descriptivestatement on 3 antioxidant rich foods in your meal
  • If after careful evaluation, you feel certain standards were absolutely impossible to meet, describe your best planon how you would best achieve this standard given what your knowledge in nutrition

 

PowerPoint Submission due Thursday, Dec 3rd by 11:59 pm

Your group PPT should contain all components of this assignment, for example, first and last names of each member alongside their ID#, meal 1 selections, meal 2 selections, all calculations for each meal 1 and meal 2, antioxidant descriptive statementsfor 3 food items from meal 2, optional graphic, and references in APA format.  If your calculation worksheet does not fit into the PPT, you may submit this separately in the submission folder.Submit you peer group report, where you rate your group members –in the separate submission folder for privacy.

Restaurant Websites

Selecting a restaurant not on this list, will result in a mark of zero.  Your instructor is open to the discussion of the inclusion of an additional restaurant, this needs to be discussed and approved in advance.  In addition, you must use the official nutritional information as specified by the restaurant.  In other words, if eating at McDonald’s, I need to analyze my items the restaurant’s official nutrition site: www.mcdonald.com/ca/en-ca/about-our-food/nutrition-calculator.html and not alternative website such as: www.calorieking.com

Submissions Due Dates (multiple):

  1. Register groups–everyteam student must register by forming a group of 3 to 4students by Thursday, Oct 29th, by 11:59 pm – after this time unregistered students will be registered by their instructor.

 

PPT Group Assignment2 submission – D2L Brighspace submission – one per group – Thursday, Dec 3rd, by 11:59 pm, otherwise a 10% deduction will apply per day – max of 3 days late – up to max of 3 days (30% deduction).

 

  1. Math Spread Sheet – To help you with organization and my grading, I have included a Math Spread Sheet to help with your math calculations. You must submit this form as part of your PPT or in addition in your submission folder or a grade of zero will result. (Why? I need to check your math!

 

 

 

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