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Create a 2-page phlet/brochure using the Microsoft® Publisher, Microsoft® PowerPoint®, Brochure Builder, or another brochure building tool. Include the following details:A title.Define carbohydrates and outline the basic functions of sugars, starches and fiber in the body.Describe the differences between simple and complex carbohydrates, stating healthy carbohydrate sources.Describe how sugars are broken down and used in the body.Explain the difference between soluble and insoluble fibers, stating how the difference can be applied to food selection and consumption so as to improve health.Includeinformation on one of the following disorders related to carbohydrates: lactose intolerance, diabetes, or hypoglycemia.Include a definition, how it affects the body, and some courses of action used to treat and manage the disorder.Include a reference with citations in APA format.Include clip art and a background image.The Grading Guide for Carbohydrate Phlet will be used for this assignment.
Food Intake: 3 Days
Food Intake: 3 Days
Record food intake and activities performed for three days. The iProfile® will be utilized to analyze the 3-day Food Intake Record. The Activities data will be analyzed during Week 4.Enter your food intake for three full days using the food journal within iProfile®.Follow the WileyPLUS® iProfile® instructions. Save this information.Access the Intake Spreadsheet within the reports menu. Select start and end dates in the calendar at the top of the screen. The intake spreadsheet will calculate and display the average for the three days. Attach a screenshot of your report or export the report using Excel or PDF.Write a paper of at least 750 words that addresses the following points about your 3-day food intake:Recorded intake of protein, carbohydrates, and lipidsWhich foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids?Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve? If your macronutrient intake is insufficient or excessive, what might you do to bring it into the recommended range? Provide specific recommendations.Macronutrient intake rangesIs macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?Fiber intake rangesDoes your fiber total meet of the recommendation for you as calculated at iProfile®?Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups–fruits and vegetables–fell short of the recommended intake?Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.Dietary modificationsWhat changes might you make to increase the fiber in your diet?How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide exles.What have you learned about your diet?Cite three references other than the course text.Format your paper consistent with APA guidelines.Include an explanation on the links between theory and relevant exles.The Grading Guide for Food Intake – 3-Days will be used for this assignment.
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