Fluent Essays - Create two (2) different 1 day meal plan

CREATE TWO (2) DIFFERENT 1 DAY MEAL PLAN

Create two (2) different 1 day meal plan - Science

PLACE ORDER

Develop a high-carbohydrate MEAL to be eaten the day before a sports/exercise event. It should have at least 70\% calories from carbs (140 - 330 grams of carbs) and be low in fat and protein.Emphasize complex carbs, such as pasta, grains, veggies, fruits. Include very few foods that are high in fat and protein. Total calories will range from about 800 - 1500.For each food in the menu, list: amount, number of grams of carbs, calories. Format: Food, Amount, Grams Carbs, Calories in columns across page from left to right.Develop a one day menu that contains foods that are good sources of sodium and potassium. Use Table 8.4(Sodium Content of Selected Foods p. 336 (3rd ed,) or p. 297 (4th ed) and Table 8.5 (Potassium Content of Selected Foods p. 338 ((3rd ed); p. 299 (4th ed)Remember especially to include foods that will meet at least the DRI for potassium (4700 mg.) and more than adequate sodium (2300 mg). The daily menu should have about 3000 or more calories for the day.Please list: a. Foods in meals b. Amounts of each food c. the calories, d. milligrams of sodium and e. milligrams of potassium for each food in columns across the page, moving from left to right. Format for menu: Food, Amount, Calories, Mg. Sodium, Mg. Potassium listed in columns across page: right to left. Include totals for the day for: sodium, potassium, calories.To determine \% calories from carbs, multiply carb grams x 4 (calories/gram), then divide that amount by total calories; next, multiply by 100 or move the decimal point two places to the right The link below contain certain types of food and amount of calories/sodium/potassium etc. It is best for you to create an excel sheet and divide each meal into breakfast lunch and dinner. Please let me know if you have any question. foodcompositiontable2012__1_.pdf Unformatted Attachment Preview Appendix B Food Composition Table Nutrient data for the food composition table comes from two major sources: (1) the United States Department of Agriculture National Nutrient Database (NNDB) Release Number 19, and (2) Nutrition Facts information obtained from fast food establishments and manufacturer data. The data is presented either in household units or as an item. For example, one cheeseburger would be considered an item. Household units are varied, such as cups, ounces, and so forth. Not all nutrients in foods are known. If there is an unknown value, then there is no value entered at all—but this does not mean that there is no nutrient present. If there Table B-1 Food Composition NNDB # (USDA #) Short Description of Each Food Item Wt (g) Qty Water (g) Energy (Cal) Prot Fat (g) Carb (g) Fiber (g) Sat Fat (g) Fat Mono (g) Fat Poly (g) BEANS AND LEGUMES 16002 ADZUKI,MATURE SEEDS,COOKED,BOILED, WITHOUT SALT 1/2 cup 115 76 147 9 0 28 8.4 0.04 0.00 0.00 16008 BAKED,CANNED,WITH FRANKS 1/2 cup 128 89 182 9 8 20 8.8 3.01 3.62 1.07 16011 BAKED,CANNED,WITH PORK&TOMATO SAUCE 1/2 cup 127 93 119 7 1 24 5.1 0.33 0.60 0.17 16015 BLACK BEANS,BOILED,WITHOUT SALT 1/2 cup 86 57 114 8 0 20 7.5 0.12 0.04 0.20 16323 FRENCH,MATURE SEEDS,BOILED,WITH SALT 1/2 cup 89 59 114 6 1 21 8.3 0.07 0.05 0.40 16325 GREAT NORTHERN BEANS,BOILED,WITH SALT 1/2 cup 89 61 104 7 0 19 6.2 0.12 0.02 0.17 16368 HYACINTH BEANS,BOILED,WITH SALT 1/2 cup 97 67 113 8 1 20 0.0 0.10 0.00 0.00 16034 KIDNEY,RED,CANNED 1/2 cup 128 99 109 7 0 20 8.2 0.06 0.03 0.24 16370 LENTILS,BOILED,WITH SALT 1/2 cup 99 69 115 9 0 20 7.8 0.05 0.06 0.17 16372 LIMA BEANS,LARGE,BOILED,WITH SALT 1/2 cup 94 66 108 7 0 20 6.6 0.08 0.03 0.16 16038 NAVY,MATURE SEEDS,BOILED,WITHOUT SALT 1/2 cup 91 58 127 7 1 24 9.6 0.06 0.09 0.29 16103 REFRIED BEANS,CANNED 1/2 cup 126 96 118 7 2 20 6.7 0.60 0.71 0.19 16346 SMALL WHITE BEANS,BOILED,WITH SALT 1/2 cup 90 57 127 8 1 23 9.3 0.15 0.05 0.25 16115 SOY FLOUR,FULL-FAT,RAW 1/2 cup 42 2 183 15 9 15 4.0 1.25 1.92 4.90 16123 SOY SAUCE MADE FROM SOY&WHEAT (SHOYU) 1/2 cup 128 90 68 8 0 10 1.0 0.01 0.01 0.02 16409 SOYBEANS,BOILED,WITH SALT 1/2 cup 86 54 149 14 8 9 5.2 1.12 1.70 4.36 13666 BOTTOM ROUND,LEAN&FAT,1/2”FAT,PRIME, BRAISED 3 oz 85 43 252 25 16 0 0.0 6.22 7.39 0.65 13810 CHUCK,ARM POT ROAST,LEAN&FAT,1/8”FAT,ALL GRADES,BRAISED 3 oz 85 43 257 26 16 0 0.0 6.48 7.03 0.60 13052 CHUCK,BLADE ROASTED,LEAN&FAT,1/4” FAT, CHOICE,BRAISED 3 oz 85 39 309 22 24 0 0.0 9.42 10.23 0.85 13345 CURED,BREAKFAST STRIPS,COOKED 3 slices 34 9 153 11 12 0 0.0 4.88 5.73 0.54 13348 CURED,CORNED BEEF,CANNED 1 slice 21 12 53 6 3 0 0.0 1.30 1.25 0.13 13360 CURED,THIN-SLICED BEEF 3 oz 85 49 150 24 3 5 0.0 1.40 1.43 0.17 23598 EYE OF ROUND,LEAN,1/8” FAT,ALL GRADES, ROASTED 3 oz 85 56 144 25 4 0 0.0 1.38 1.67 0.16 13878 EYE OF ROUND,LEAN&FAT,1/8” FAT,ALL GRADES, ROASTED 3 oz 85 53 177 24 8 0 0.0 3.11 3.50 0.32 23563 GROUND,90\% LEAN MEAT, 10\% FAT,PATTY, BROILED 3 oz 85 52 184 22 10 0 0.0 3.93 4.20 0.36 23558 GROUND,95\% LEAN MEAT, 5\% FAT,PATTY, BROILED 3 oz 85 56 145 22 6 0 0.0 2.53 2.31 0.28 13327 LIVER, PAN-FRIED 1 slice 82 51 143 22 4 4 0.0 1.22 0.53 0.79 13073 RIB,WHOLE (RIBS 6-12),LEAN&FAT,1/4” FAT,ALL GRADES,ROASTED 3 oz 85 40 304 19 25 0 0.0 9.95 10.60 0.88 BEEF 532 Appendix B # 100221 532Cust: hew00000_appba.indd 532 Title: Nutrition 2/e PEOHCHET Au: Hewlings/Medeiros Pg. No. 18/03/11 4:17 PM C/M/Y/K Server: Jobs2 DESIGN SERVICES OF S4CARLISLE Appendix B is a nutrient that has been analyzed in a food item and found not to be present, then a zero “0” will be present. Data on fat is divided into total fat, saturated, monounsaturated, and polyunsaturated fat. Data for vitamin A is given as retinol activity equivalents, or RAEs. This data replaces the outdated international units (IUs) that were once commonplace for expressing vitamin A activity in foods. Therefore, the RAE for vitamin A is expressed in micrograms (µg). Vitamin E data is presented as alpha-tocopherol milligrams in the food items. The food items have been grouped by food category, such as Beverages, Dairy Foods, Meats, Poultry, and so on. The household measure and the weight in grams are provided for each food item. Chol. (mg) Cal. (mg) Iron (mg) Mag (mg) Potassium (mg) Sodium (mg) Zinc (mg) 0 32 2.30 60 612 9 2.04 8 61 2.21 36 301 550 9 71 4.10 43 373 553 0 23 1.81 60 305 0 56 0.96 50 0 60 1.89 44 0 39 4.44 0 31 0 0 Vit A (μg) Thiamin (mg) Vit E (mg) Ribo (mg) Niacin (mg) Vit B6 (mg) Folate (μg) Vit C (mg) Vit B12 (μg) Sel (μg) 0.00 0.132 0.000 0.074 0.825 0.110 139.2 0 0.00 1.4 2.39 5.12 0.074 0.589 0.072 1.153 0.059 6.93 5.06 0.066 0.127 0.058 0.625 0.080 38.4 3 0.44 8.3 19.0 4 0.00 1 0.96 0.00 0.210 0.000 0.051 0.434 5.9 0.059 128.1 0 0.00 1.0 327 214 0.57 0.00 0.115 0.000 0.055 346 211 0.78 0.00 0.140 0.000 0.052 0.483 0.093 66.4 1 0.00 1.1 0.603 0.104 90.3 1 0.00 80 327 236 2.76 0.00 0.262 0.000 3.6 0.036 0.399 0.036 3.9 0 0.00 1.61 36 329 436 0.70 0.00 0.134 2.7 0.768 0.113 0.584 0.028 65.3 1 0.00 1.5 19 3.30 36 365 236 1.26 0.00 16 2.25 40 478 224 0.89 0.00 0.167 0.109 0.072 1.049 0.176 179.2 1 0.00 2.8 0.151 0.169 0.052 0.396 0.151 78.0 0 0.00 0 63 2.15 48 354 0 0.94 4.2 0.00 0.216 0.009 0.060 0.591 0.126 127.4 0 0.00 10 44 2.09 42 336 377 2.6 1.47 0.00 0.034 0.000 0.020 0.397 0.180 13.9 8 0.00 1.6 0 65 2.54 61 414 0 87 2.68 180 1056 213 0.98 0.00 0.211 0.000 0.053 0.243 0.114 122.6 0 0.00 1.2 5 1.65 2.52 0.244 0.819 0.487 1.814 0.194 144.9 0 0.00 0 24 2.46 55 3.2 277 7187 0.66 0.00 0.042 0.000 0.210 2.800 0.189 17.9 0 0.00 0 88 4.42 0.6 74 443 204 0.99 0.00 0.133 0.301 0.245 0.343 0.201 46.4 1 0.00 6.3 82 5 2.71 20 244 43 4.27 0.00 0.060 0.000 0.204 3.229 0.289 8.5 0 2.01 26.9 67 14 2.15 17 206 43 5.93 0.00 0.052 0.450 0.151 3.632 0.251 7.7 0 1.89 24.1 88 11 2.59 16 194 54 6.92 0.00 0.060 0.196 0.204 2.040 0.213 4.3 0 1.93 20.6 40 3 1.07 9 140 766 2.17 0.00 0.031 0.099 0.088 2.200 0.105 2.7 0 1.17 9.1 18 3 0.44 3 29 211 0.75 0.00 0.004 0.032 0.031 0.510 0.027 1.9 0 0.34 9.0 35 9 2.30 16 365 1223 3.38 0.00 0.068 0.000 0.162 4.480 0.289 9.4 0 2.18 24.0 53 5 2.09 17 205 32 4.30 0.00 0.057 0.315 0.143 4.540 0.339 8.5 0 1.39 28.3 53 6 1.95 15 193 31 4.00 0.00 0.055 0.348 0.128 4.205 0.316 7.7 0 1.33 24.4 72 11 2.30 19 283 58 5.41 0.00 0.037 0.348 0.149 4.810 0.337 6.8 0 2.18 18.4 65 6 2.41 19 296 55 5.47 0.00 0.036 0.306 0.147 5.048 0.350 6.0 0 2.10 18.4 311 5 5.03 18 286 63 4.26 6311 0.144 0.375 2.791 14.242 0.837 211.9 1 67.75 26.7 71 9 1.99 17 256 54 4.55 0.00 0.060 0.000 0.145 2.899 0.196 6.0 0 2.16 18.7 Appendix B 533 hew00000_appba.indd 533 # 100221 Cust: PEOHCHET Au: Hewlings/Medeiros 533 Title: Nutrition 2/e Server: Jobs2 Pg. No. 18/03/11 4:18 PM C/M/Y/K DESIGN SERVICES OF S4CARLISLE Appendix B NNDB # (USDA #) Short Description of Each Food Item Wt (g) Water (g) Qty 13476 T-BONE STEAK,LEAN&FAT,1/4” FAT,USDA SELECT, BROILED 3 oz 85 Energy (Cal) 46 239 Prot Fat (g) Carb (g) Fiber (g) Sat Fat (g) Fat Mono (g) Fat Poly (g) 21 17 0 0.0 6.56 7.24 0.63 0.26 23600 TENDERLOIN,LEAN,1/8” FAT,ALL GRADES,BROILED 3 oz 85 53 170 25 7 0 0.0 2.72 2.85 13340 TONGUE,SIMMERED 3 oz 85 49 241 16 19 0 0.0 6.91 8.59 0.63 13930 TOP SIRLOIN,LEAN&FAT,1/8” FAT,ALL GRADES, BROILED 3 oz 85 50 207 23 12 0 0.0 4.76 5.04 0.45 BEVERAGES Beer 14007 BEER,BUD LIGHT 12 fl oz 357 339 111 1 0 7 0.0 0.00 0.00 0.00 14006 BEER,LIGHT 12 fl oz 357 339 104 1 0 6 0.0 0.00 0.00 0.00 14013 BEER,LIGHT,MICHELOB ULTRA 12 fl oz 357 341 96 1 0 3 0.0 0.00 0.00 0.00 14003 BEER,REGULAR,ALL 12 fl oz 356 327 153 2 0 13 0.0 0.00 0.00 0.00 14004 BEER,REGULAR,BUDWEISER 12 fl oz 357 331 146 1 0 11 0.0 0.00 0.00 0.00 128 0 0 5 0.0 0.00 0.00 0.00 Carbonated Soft Drinks 14152 ALCOHOLIC BEVERAGE,WINE,TABLE,RED, BURGUNDY 5 fl oz 148 126 14121 CLUB SODA 12 fl oz 355 355 0 0 0 0 0.0 0.00 0.00 0.00 14400 COLA,WITH CAFFEINE 12 fl oz 368 332 136 0 0 35 0.0 0.00 0.00 0.00 14147 COLA,WITHOUT CAFFEINE 12 fl oz 368 330 151 0 0 39 0.0 0.00 0.00 0.00 14130 CREAM SODA 12 fl oz 371 321 189 0 0 49 0.0 0.00 0.00 0.00 14136 GINGER ALE 12 fl oz 366 334 124 0 0 32 0.0 0.00 0.00 0.00 14142 GRAPE SODA 12 fl oz 372 330 160 0 0 42 0.0 0.00 0.00 0.00 14144 LEMON-LIME SODA,CONTAINS CAFFEINE 12 fl oz 370 331 152 0 0 39 0.0 0.00 0.00 0.00 14416 LOW CALORIE,COLA OR PEPPER-TYPE,WITH ASPARTAME,WITH CAFFEINE 12 fl oz 354 352 7 0 0 1 0.0 0.00 0.00 0.00 14146 LOW CALORIE,COLA OR PEPPER-TYPE,WITH ASPARTAME,WITHOUT CAFFEINE 12 fl oz 355 354 4 0 0 1 0.0 0.00 0.00 0.00 14150 ORANGE SODA 12 fl oz 372 326 179 0 0 46 0.0 0.00 0.00 0.00 14153 PEPPER-TYPE SODA,WITH CAFFEINE 12 fl oz 368 329 151 0 0 38 0.0 0.26 0.00 0.00 14157 ROOT BEER 12 fl oz 370 330 152 0 0 39 0.0 0.00 0.00 0.00 14123 SNAPPLE KIWI STRAWBERRY COCKTAIL 8 fl oz 244 215 117 0 0 29 0.0 0.00 0.00 0.00 14155 TONIC WATER 12 fl oz 366 333 124 0 0 32 0.0 0.00 0.00 0.00 14209 COFFEE,BREWED FROM GROUNDS,PREPARED WITH TAP WATER 8 fl oz 237 236 2 0 0 0 0.0 0.00 0.04 0.00 14201 COFFEE,BREWED FROM GROUNDS,PREPARED WITH TAP WATER,DECAFFEINATED 8 fl oz 237 235 0 0 0 0 0.0 0.00 0.00 0.00 14210 COFFEE,BREWED,ESPRESSO,RESTAURANTPREPARED 8 fl oz 237 232 5 0 0 0 0.0 0.22 0.00 0.22 14202 COFFEE,BREWED,ESPRESSO,RESTAURANTPREPARED,DECAFFEINATED 8 fl oz 237 232 0 0 0 0 0.0 0.22 0.00 0.22 14215 COFFEE,INSTANT,REGULAR,PREPARED WITH WATER 8 fl oz 237 235 5 0 0 1 0.0 0.00 0.00 0.00 14228 COFFEE,INSTANT,WITH SUGAR,CAPPUCCINO FLAVOR 8 fl oz 216 3 877 7 12 186 2.6 7.39 3.46 0.52 Coffee Grain Alcohol 14532 ALCOHOLIC BEV,DISTILLED,ALL (GIN,RUM,VODKA, WHISKEY),94 PROOF 1 fl oz 28 17 76 0 0 0 0.0 0.00 0.00 0.00 14414 ALCOHOLIC BEV,LIQUEUR,COFFEE,53 PROOF 1 fl oz 35 11 117 0 0 16 0.0 0.04 0.01 0.04 14534 ALCOHOLIC BEV,LIQUEUR,COFFEE,63 PROOF 1 fl oz 35 14 107 0 0 11 0.0 0.04 0.01 0.04 14037 DISTILLED,ALL (GIN,RUM,VODKA,WHISKEY), 80 PROOF 5 fl oz 139 93 321 0 0 0 0.0 0.00 0.00 0.00 534 Appendix B # 100221 534Cust: hew00000_appba.indd 534 Title: Nutrition 2/e PEOHCHET Au: Hewlings/Medeiros Pg. No. 18/03/11 4:18 PM C/M/Y/K Server: Jobs2 DESIGN SERVICES OF S4CARLISLE Appendix B Chol. (mg) Cal. (mg) Iron (mg) Mag (mg) Potassium (mg) Sodium (mg) Zinc (mg) 51 5 2.72 20 247 56 3.80 Vit A (μg) Thiamin (mg) Vit E (mg) Ribo (mg) Niacin (mg) Vit B6 (mg) Folate (μg) Vit C (mg) Vit B12 (μg) Sel (μg) 0.00 0.082 0.170 0.189 3.481 0.295 6.0 0 1.84 9.6 67 16 1.56 21 315 51 4.57 0.00 0.067 0.340 0.125 7.064 0.530 8.5 0 1.41 28.6 112 4 2.22 13 156 55 3.48 0.00 0.019 0.255 0.250 2.967 0.132 6.0 1 2.66 11.2 64 17 1.47 19 286 48 4.14 0.00 0.062 0.374 0.111 6.100 0.479 6.8 0 1.35 24.8 0 11 0.00 25 93 11 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 14 0.11 18 75 14 0.04 0.00 0.018 0.000 0.054 1.396 0.121 21.4 0 0.07 1.4 0 14 0.00 14 61 11 0.04 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 14 0.07 21 96 14 0.04 0.00 0.018 0.000 0.089 1.826 0.164 21.4 0 0.07 2.1 0 14 0.00 25 118 11 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 0 0.00 0 0 0 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 18 0.04 4 7 75 0.36 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 7 0.40 0 7 15 0.07 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.4 0 7 0.07 0 11 15 0.04 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.4 0 19 0.19 4 4 44 0.26 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 11 0.66 4 4 26 0.18 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.4 0 11 0.30 4 4 56 0.26 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 7 0.07 4 4 37 0.04 0.00 0.000 0.000 0.000 0.056 0.000 0.0 0 0.00 0.0 0 11 0.39 4 28 28 0.04 0.00 0.018 0.000 0.081 0.000 0.000 0.0 0 0.00 0.0 0 11 0.07 0 25 14 0.04 0.00 0.018 0.000 0.082 0.000 0.000 0.0 0 0.00 0.4 0 19 0.22 4 7 45 0.37 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 11 0.15 0 4 37 0.15 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.4 0 19 0.19 4 4 48 0.26 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.4 0 0 0.37 0 0 7 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 4 0.04 0 0 44 0.37 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 5 0.02 7 116 5 0.05 0.00 0.033 0.024 0.180 0.453 0.002 4.7 0 0.00 0.0 0 5 0.12 12 128 5 0.05 0.00 0.000 0.000 0.000 0.526 0.000 0.0 0 0.00 0.2 0 5 0.31 190 273 33 0.12 0.00 0.002 0.024 0.419 12.341 0.005 2.4 0 0.00 0.0 0 5 0.31 190 273 33 0.12 0.00 0.002 0.000 0.419 12.341 0.005 2.4 0 0.00 0.0 0 9 0.09 7 71 5 0.02 0.00 0.000 0.000 0.002 0.559 0.000 0.0 0 0.00 0.2 4 287 1.04 93 1795 389 0.54 0.00 0.240 0.778 0.080 4.886 0.078 10.8 1 0.82 9.1 0 0 0.01 0 1 0 0.01 0.00 0.002 0.000 0.001 0.004 0.000 0.0 0 0.00 0.0 0 0 0.02 1 10 3 0.01 0.00 0.001 0.000 0.004 0.050 0.000 0.0 0 0.00 0.1 0 0 0.02 1 10 3 0.01 0.00 0.001 0.000 0.004 0.050 0.000 0.0 0 0.00 0.1 0 0 0.06 0 3 1 0.06 0.00 0.008 0.000 0.006 0.018 0.001 0.0 0 0.00 0.0 Appendix B 535 hew00000_appba.indd 535 # 100221 Cust: PEOHCHET Au: Hewlings/Medeiros 535 Title: Nutrition 2/e Server: Jobs2 Pg. No. 18/03/11 4:18 PM C/M/Y/K DESIGN SERVICES OF S4CARLISLE Appendix B Wt (g) Water (g) Prot Fat (g) Carb (g) Fiber (g) Sat Fat (g) Fat Mono (g) Fat Poly (g) 0 0 0 0.0 0.00 0.00 0.00 73 0 0 0 0.0 0.00 0.00 0.00 114 0 0 29 0.2 0.00 0.00 0.00 NNDB # (USDA #) Short Description of Each Food Item Energy (Cal) Qty 14550 DISTILLED,ALL (GIN,RUM,VODKA,WHISKEY), 86 PROOF 1 fl oz 28 18 70 14551 DISTILLED,ALL (GIN,RUM,VODKA,WHISKEY), 90 PROOF 1 fl oz 28 17 14269 FRUIT PUNCH,FROZEN CONCENTRATE,PREPARED WITH WATER 8 fl oz 247 218 14277 GRAPE DRINK,CANNED 8 fl oz 250 211 153 0 0 39 0.0 0.00 0.00 0.00 14543 LEMONADE,FROZEN CONCENTRATE,PINK, PREPARED WITH WATER 12 fl oz 371 331 148 0 0 39 0.0 0.02 0.01 0.05 14293 LEMONADE,FROZEN CONCENTRATE,WHITE, PREPARED WITH WATER 8 fl oz 248 213 131 0 0 34 0.2 0.02 0.00 0.04 14303 LIMEADE,FROZEN CONCENTRATE,PREPARED WITH WATER 8 fl oz 247 220 104 0 0 26 0.0 0.00 0.00 0.00 14383 SPORTS DRINK,FRUIT-FLAVORED,LOW CALORIE 12 fl oz 360 348 40 0 0 11 0.0 0.00 0.00 0.00 14384 WATER,BOTTLED,PERRIER 12 fl oz 355 355 0 0 0 0 0.0 0.00 0.00 0.00 14385 WATER,BOTTLED,POLAND SPRING 12 fl oz 355 355 0 0 0 0 0.0 0.00 0.00 0.00 Noncarbonated Drinks Tea 14355 TEA,BREWED,PREPARED WITH TAP WATER 8 fl oz 237 236 2 0 0 1 0.0 0.00 0.00 0.01 14352 TEA,BREWED,PREPARED WITH TAP WATER, DECAFFEINATED 8 fl oz 247 246 2 0 0 1 0.0 0.00 0.00 0.01 14545 TEA,HERB,CHAMOMILE,BREWED 8 fl oz 237 236 2 0 0 0 0.0 0.00 0.00 0.01 14381 TEA,HERB,OTHER THAN CHAMOMILE,BREWED 8 fl oz 237 236 2 0 0 0 0.0 0.00 0.00 0.01 14371 TEA,INSTANT,SWEETENED WITH SUGAR,LEMONFLAVORED,POWDERED,PREPARED 8 fl oz 259 236 91 0 0 22 0.3 0.02 0.01 0.05 14367 TEA,INSTANT,UNSWEETENED 8 fl oz 237 236 2 0 0 0 0.0 0.00 0.00 0.00 14057 WINE,DESSERT,SWEET 5 fl oz 138 97 221 0 0 19 0.0 0.00 0.00 0.00 14553 WINE,NONALCOHOLIC 5 fl oz 145 142 9 1 0 2 0.0 0.00 0.00 0.00 14096 WINE,TABLE,RED 5 fl oz 139 120 118 0 0 4 0.0 0.00 0.00 0.00 14101 WINE,TABLE,RED,BARBERA 5 fl oz 139 120 120 0 0 4 0.0 0.00 0.00 0.00 14602 WINE,TABLE,RED,MERLOT 5 fl oz 147 127 123 0 0 4 0.0 0.00 0.00 0.00 14106 WINE,TABLE,WHITE 5 fl oz 139 121 115 0 0 4 0.0 0.00 0.00 0.00 Wine BREADS AND BAKED GOODS Bagels 18005 BAGELS,CINNAMON-RAISIN 1 bagel 57 18 156 6 1 31 1.3 0.16 0.10 0.38 18003 BAGELS,EGG 1 bagel 69 23 192 7 1 37 1.6 0.29 0.29 0.44 18007 BAGELS,OAT BRAN 1 bagel 57 19 145 6 1 30 2.1 0.11 0.14 0.28 18001 BAGELS,PLAIN,TOASTED,ENRICHED,WITH CA PROP(INCLUDING ONION,POPPY,SESAME) 1 bagel 57 21 146 6 1 29 1.3 0.22 0.30 0.36 18407 BAGELS,PLAIN,UNENRICHED,WITH CA PROP (INCLUDING ONION,POPPY,SESAME) 1 bagel 69 23 190 7 1 37 1.6 0.15 0.09 0.48 18009 BISCUIT,PLAIN OR BUTTERMILK,BAKED 1 biscuit 35 9 128 2 6 17 0.5 0.87 2.42 2.17 Bread 18080 BREAD STICKS,PLAIN 1 stick 5 0 21 1 0 3 0.2 0.07 0.18 0.18 18021 BREAD,BOSTON BROWN,CANNED 1 slice 45 21 88 2 1 19 2.1 0.13 0.09 0.25 18024 BREAD,CORNBREAD,PREPARED FROM RECIPE, MADE WITH LOW-FAT (2\%) MILK 1 piece 65 25 173 4 5 28 0.0 1.01 1.19 2.08 18025 BREAD,CRACKED-WHEAT 1 cubic inch 3 1 8 0 0 2 0.2 0.03 0.06 0.02 18027 BREAD,EGG 1 slice 40 14 113 4 2 19 0.9 0.64 0.92 0.44 18028 BREAD,EGG,TOASTED 1 slice 37 10 117 4 2 19 0.9 0.60 1.11 0.43 536 Appendix B # 100221 536Cust: hew00000_appba.indd 536 Title: Nutrition 2/e PEOHCHET Au: Hewlings/Medeiros Pg. No. 18/03/11 4:19 PM C/M/Y/K Server: Jobs2 DESIGN SERVICES OF S4CARLISLE Appendix B Chol. (mg) Cal. (mg) Iron (mg) Mag (mg) Potassium (mg) Sodium (mg) Zinc (mg) Vit A (μg) Thiamin (mg) Vit E (mg) Ribo (mg) Niacin (mg) Vit B6 (mg) Folate (μg) Vit C (mg) Vit B12 (μg) Sel (μg) 0 0 0.01 0 1 0 0.01 0.00 0.002 0.000 0.001 0.004 0.000 0.0 0 0.00 0.0 0 0 0.01 0 1 0 0.01 0.00 0.002 0.000 0.001 0.004 0.000 0.0 0 0.00 0.0 0 10 0.22 5 32 10 0.05 0.00 0.025 0.000 0.032 0.052 0.015 2.5 108 0.00 0.0 0 130 0.18 3 30 40 0.30 0.00 0.003 0.000 0.010 0.025 0.005 0.0 79 0.00 0.3 0 11 0.59 7 56 11 0.15 0.00 0.022 0.000 0.078 0.059 0.022 7.4 14 0.00 0.0 0 10 0.52 5 50 7 0.07 0.00 0.020 0.025 0.069 0.055 0.017 2.5 13 0.00 0.2 0 7 0.02 2 22 5 0.02 0.00 0.005 0.000 0.007 0.020 0.010 2.5 6 0.00 0.2 0 0 0.18 4 36 126 0.07 0.00 0.000 0.000 0.000 0.000 0.000 0.0 23 0.00 0.4 0 50 0.00 0 0 4 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 4 0.04 4 0 4 0.00 0.00 0.000 0.000 0.000 0.000 0.000 0.0 0 0.00 0.0 0 0 0.05 7 88 7 0.05 0.00 0.000 0.000 0.033 0.000 0.000 11.9 0 0.00 0.0 0 0 0.05 7 91 7 0.05 0.00 0.000 0.000 0.035 0.000 0.000 12.4 0 0.00 0.0 0 5 0.19 2 21 2 0.09 2.37 0.024 0.000 0.009 0.000 0.000 2.4 0 0.00 0.0 0 5 0.19 2 21 2 ... Purchase answer to see full attachment

75888

CATEGORIES

Economics Nursing Applied Sciences Psychology Science Management Computer Science Human Resource Management Accounting Information Systems English Anatomy Operations Management Sociology Literature Education Business & Finance Marketing Engineering Statistics Biology Political Science Reading History Financial markets Philosophy Mathematics Law Criminal Architecture and Design Government Social Science World history Chemistry Humanities Business Finance Writing Programming Telecommunications Engineering Geography Physics Spanish ach e. Embedded Entrepreneurship f. Three Social Entrepreneurship Models g. Social-Founder Identity h. Micros-enterprise Development Outcomes Subset 2. Indigenous Entrepreneurship Approaches (Outside of Canada) a. Indigenous Australian Entrepreneurs Exami Calculus (people influence of others) processes that you perceived occurs in this specific Institution Select one of the forms of stratification highlighted (focus on inter the intersectionalities of these three) to reflect and analyze the potential ways these ( American history Pharmacology Ancient history . Also Numerical analysis Environmental science Electrical Engineering Precalculus Physiology Civil Engineering Electronic Engineering ness Horizons Algebra Geology Physical chemistry nt When considering both O lassrooms Civil Probability ions Identify a specific consumer product that you or your family have used for quite some time. This might be a branded smartphone (if you have used several versions over the years) or the court to consider in its deliberations. Locard’s exchange principle argues that during the commission of a crime Chemical Engineering Ecology aragraphs (meaning 25 sentences or more). Your assignment may be more than 5 paragraphs but not less. INSTRUCTIONS: To access the FNU Online Library for journals and articles you can go the FNU library link here: https://www.fnu.edu/library/ In order to n that draws upon the theoretical reading to explain and contextualize the design choices. Be sure to directly quote or paraphrase the reading ce to the vaccine. Your campaign must educate and inform the audience on the benefits but also create for safe and open dialogue. A key metric of your campaign will be the direct increase in numbers. Key outcomes: The approach that you take must be clear Mechanical Engineering Organic chemistry Geometry nment Topic You will need to pick one topic for your project (5 pts) Literature search You will need to perform a literature search for your topic Geophysics you been involved with a company doing a redesign of business processes Communication on Customer Relations. Discuss how two-way communication on social media channels impacts businesses both positively and negatively. Provide any personal examples from your experience od pressure and hypertension via a community-wide intervention that targets the problem across the lifespan (i.e. includes all ages). Develop a community-wide intervention to reduce elevated blood pressure and hypertension in the State of Alabama that in in body of the report Conclusions References (8 References Minimum) *** Words count = 2000 words. *** In-Text Citations and References using Harvard style. *** In Task section I’ve chose (Economic issues in overseas contracting)" Electromagnetism w or quality improvement; it was just all part of good nursing care. The goal for quality improvement is to monitor patient outcomes using statistics for comparison to standards of care for different diseases e a 1 to 2 slide Microsoft PowerPoint presentation on the different models of case management. Include speaker notes... .....Describe three different models of case management. visual representations of information. They can include numbers SSAY ame workbook for all 3 milestones. You do not need to download a new copy for Milestones 2 or 3. When you submit Milestone 3 pages): Provide a description of an existing intervention in Canada making the appropriate buying decisions in an ethical and professional manner. Topic: Purchasing and Technology You read about blockchain ledger technology. Now do some additional research out on the Internet and share your URL with the rest of the class be aware of which features their competitors are opting to include so the product development teams can design similar or enhanced features to attract more of the market. The more unique low (The Top Health Industry Trends to Watch in 2015) to assist you with this discussion. https://youtu.be/fRym_jyuBc0 Next year the $2.8 trillion U.S. healthcare industry will finally begin to look and feel more like the rest of the business wo evidence-based primary care curriculum. Throughout your nurse practitioner program Vignette Understanding Gender Fluidity Providing Inclusive Quality Care Affirming Clinical Encounters Conclusion References Nurse Practitioner Knowledge Mechanics and word limit is unit as a guide only. The assessment may be re-attempted on two further occasions (maximum three attempts in total). All assessments must be resubmitted 3 days within receiving your unsatisfactory grade. You must clearly indicate “Re-su Trigonometry Article writing Other 5. June 29 After the components sending to the manufacturing house 1. In 1972 the Furman v. Georgia case resulted in a decision that would put action into motion. Furman was originally sentenced to death because of a murder he committed in Georgia but the court debated whether or not this was a violation of his 8th amend One of the first conflicts that would need to be investigated would be whether the human service professional followed the responsibility to client ethical standard. While developing a relationship with client it is important to clarify that if danger or Ethical behavior is a critical topic in the workplace because the impact of it can make or break a business No matter which type of health care organization With a direct sale During the pandemic Computers are being used to monitor the spread of outbreaks in different areas of the world and with this record 3. Furman v. Georgia is a U.S Supreme Court case that resolves around the Eighth Amendments ban on cruel and unsual punishment in death penalty cases. The Furman v. Georgia case was based on Furman being convicted of murder in Georgia. Furman was caught i One major ethical conflict that may arise in my investigation is the Responsibility to Client in both Standard 3 and Standard 4 of the Ethical Standards for Human Service Professionals (2015). Making sure we do not disclose information without consent ev 4. Identify two examples of real world problems that you have observed in your personal Summary & Evaluation: Reference & 188. Academic Search Ultimate Ethics We can mention at least one example of how the violation of ethical standards can be prevented. Many organizations promote ethical self-regulation by creating moral codes to help direct their business activities *DDB is used for the first three years For example The inbound logistics for William Instrument refer to purchase components from various electronic firms. During the purchase process William need to consider the quality and price of the components. In this case 4. A U.S. Supreme Court case known as Furman v. Georgia (1972) is a landmark case that involved Eighth Amendment’s ban of unusual and cruel punishment in death penalty cases (Furman v. Georgia (1972) With covid coming into place In my opinion with Not necessarily all home buyers are the same! When you choose to work with we buy ugly houses Baltimore & nationwide USA The ability to view ourselves from an unbiased perspective allows us to critically assess our personal strengths and weaknesses. This is an important step in the process of finding the right resources for our personal learning style. Ego and pride can be · By Day 1 of this week While you must form your answers to the questions below from our assigned reading material CliftonLarsonAllen LLP (2013) 5 The family dynamic is awkward at first since the most outgoing and straight forward person in the family in Linda Urien The most important benefit of my statistical analysis would be the accuracy with which I interpret the data. The greatest obstacle From a similar but larger point of view 4 In order to get the entire family to come back for another session I would suggest coming in on a day the restaurant is not open When seeking to identify a patient’s health condition After viewing the you tube videos on prayer Your paper must be at least two pages in length (not counting the title and reference pages) The word assimilate is negative to me. I believe everyone should learn about a country that they are going to live in. It doesnt mean that they have to believe that everything in America is better than where they came from. It means that they care enough Data collection Single Subject Chris is a social worker in a geriatric case management program located in a midsize Northeastern town. She has an MSW and is part of a team of case managers that likes to continuously improve on its practice. The team is currently using an I would start off with Linda on repeating her options for the child and going over what she is feeling with each option. I would want to find out what she is afraid of. I would avoid asking her any “why” questions because I want her to be in the here an Summarize the advantages and disadvantages of using an Internet site as means of collecting data for psychological research (Comp 2.1) 25.0\% Summarization of the advantages and disadvantages of using an Internet site as means of collecting data for psych Identify the type of research used in a chosen study Compose a 1 Optics effect relationship becomes more difficult—as the researcher cannot enact total control of another person even in an experimental environment. Social workers serve clients in highly complex real-world environments. Clients often implement recommended inte I think knowing more about you will allow you to be able to choose the right resources Be 4 pages in length soft MB-920 dumps review and documentation and high-quality listing pdf MB-920 braindumps also recommended and approved by Microsoft experts. The practical test g One thing you will need to do in college is learn how to find and use references. References support your ideas. College-level work must be supported by research. You are expected to do that for this paper. You will research Elaborate on any potential confounds or ethical concerns while participating in the psychological study 20.0\% Elaboration on any potential confounds or ethical concerns while participating in the psychological study is missing. Elaboration on any potenti 3 The first thing I would do in the family’s first session is develop a genogram of the family to get an idea of all the individuals who play a major role in Linda’s life. After establishing where each member is in relation to the family A Health in All Policies approach Note: The requirements outlined below correspond to the grading criteria in the scoring guide. At a minimum Chen Read Connecting Communities and Complexity: A Case Study in Creating the Conditions for Transformational Change Read Reflections on Cultural Humility Read A Basic Guide to ABCD Community Organizing Use the bolded black section and sub-section titles below to organize your paper. For each section Losinski forwarded the article on a priority basis to Mary Scott Losinksi wanted details on use of the ED at CGH. He asked the administrative resident