by Belinder | Oct 18, 2021 | nutrition
The FDA recommended maximum daily sodium intake is at 2,300mg. However, there are several restaurant items that have a sodium content of over 4,000mg in a single dish! Currently, restaurants are required to post calorie content on the menu and other health information...
by Dan | Oct 10, 2021 | nutrition
Write a short scenario that illustrates a particular type of dysfunctional conflict. Provide the who and what of the conflict. Discuss the components of the scenario that characterize the particular type of dysfunctional conflict. From your readings, identify and...
by Belinder | Sep 26, 2021 | nutrition
The world around us is changing each and every day and those decisions greatly affect our lives as nutrition students and food service professionals. It is important for us to be aware of the events that are going on around us locally and nationally and how they are...
by Dan | Sep 23, 2021 | nutrition
Find and read 3 pieces, each from different submodules or titles in the module – for example, they can’t all come from Food and Religion;Write a brief reflection, about what you learned, if they relate to each other, etc. What did they make you think...
by Belinder | Sep 21, 2021 | nutrition
Select the question you would like to answer from the list provided below: Explain the two categories of carbohydrates. What are the processes involved in digesting carbohydrates? Be specific. Explain how the body uses carbohydrate for energy and regulates blood...
by Dan | Aug 27, 2021 | nutrition
• Develop = evident that you used a structured review process to your literature search, reading thinking andanalysis.• Substantial = evident that you have thought about the literature and understood the issues involved and howthey relate to practice.• Identify the...
