Part Using Food Assignment Help: How to Answer This Question

Students often encounter this when studying fundamental concepts.

What This Question Is About

This question relates to part using food and requires a structured academic response.

How to Approach This Question

Structure your response with introduction, analysis, and conclusion.

Key Explanation

This topic involves part using food. A strong answer should include explanation, application, and examples.

Original Question

Part 1: Using the Food Record Template provided to you on Canvas (at the bottom of this post), please write down EVERYTHING you eat and drink for one (1) day. Recording should be done prospectively, which means you will record your intake as you consume it. For full marks, complete the food record in a detailed manner using the instructions provided below. Demonstrate your knowledge of the Canada’s Food Guide (CFG) by categorizing the food and beverages you consumed into one of the CFG food groupings: Vegetables & Fruit, Whole Grain Foods, Protein Foods, and Sugary Drinks (Knowledge). Part 2: Part 2a: The 2019 CFG makes recommendations about healthy Food Choices. By reflecting on your one-day food record, identify 1 way in which you are following the CFG Food Choices recommendations and 1 way that you are not following the CFG Food Choices recommendations. Part 2b: The 2019 CFG makes recommendations about healthy Food Habits. By reflecting on your one-day food record, identify 1 way in which you are following the CFG Food Habits recommendations and 1 way you are not following the CFG Food Habits recommendations. For 2a and 2b: The assessments you make must be based on your one-day food record and the CFG. When completing your response, please be sure to list the CFG recommendations that you are using in your evaluation (Knowledge and Evaluation). Part 2c: Apply your knowledge by creating i) one SMART goal to improve your food choices and ii) one SMART goal to improve your food habits, so that your intake will better align with the CFG. For full marks, the goal you create must include each element of a SMART goal (Specific, Measurable, Action-oriented, Realistic, and Time-oriented). The goals must be based on your evaluation in Part 2a or 2b, must promote dietary alignment with the CFG, and must be based on your actual food v. 29-07-2021 2 intake/habits recorded in your one-day food record. SMART goals may also consider underlying eating patterns, cultural preferences, and budgetary, functional or time limitations, etc. The example below is a food-based goal that would promote better food choices (from Part 2a). (Apply) A SMART goal is: Specific. Measurable. Action-oriented. Realistic. Time-oriented. Example: To increase my daily intake of protein foods, I will eat a 100 g container of low-fat yogurt (1% MF or less) 5 days a week. To increase my chances of success, I will purchase an insulated lunch bag and I will include the yogurt (and a spoon!) in my lunch on a daily basis. Part 3: Using the socio-ecological model discussed in Lecture 1 (week 1.1, slide 15) and the article by Story et. Al. from the assigned readings (in canvas module 1), provide a critical, thoughtful reflection of the factors that influence your personal food and beverage intake choices. To demonstrate your understanding, describe factors at each of the i) individual, ii) social, iii) physical environment and iv) macro levels that impact what you typically eat. For full marks, you must link your intake from the food record to each of these four domains of the socio-ecological model (Understanding). Part 4: Reflect upon the content from Lecture 1.1 (specifically slides 27-36) and highlight where you obtained your past nutrition knowledge and comment on if the sources are credible or not. Analyze any beliefs AND biases that you may have about food and nutrition that influence your knowledge and food choices/behaviours (Analyze).

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