AUM American University Of The Middle East Course Assignment 2 Guidelines Assignment Deliverables 1 & 2 FN303: Essentials of Nutrition Assignment Weight: Assignment: Deliverable 1 (70%) + Deliverable 2 (30%) = 100 points Deliverable1- written content= 70% of the total grade= 70 points Deliverable2-presentation skills= 30% of the total grade= 30 points Term: SPRING 2024 I. Introduction II. Learning Outcomes III. Assignment Files IV. Assignment Summary (Scenario) V. Deliverables & Assignment Management VI. Plagiarism VII. Marking Scheme 1 | Page Assignment Title: THINKING TWICE ABOUT POPULAR WEIGHT LOSS DIETS I. Introduction The ability to read, critically assess and understand the different topics related to nutrition and health is essential while studying basic nutrition courses. With that purpose, the current assignment will aim to teach the students how to read, understand, paraphrase, conclude, summarize, and present the different nutrition and health-related topics. The assignment will consist of teamwork, composed of 3-5 members per group. Each group will be asked to read, understand, summarize and present the designated topic provided by the instructor. This semester, the related topics to be targeted focus on popular weight loss diets, their benefits, heath risks and side effects. Each group is required to explain the method of the given diet, to highlight the nutritional facts about the diet such as protein, fat, carbohydrate and calorie intakes, to present and discuss the scientific literature regarding to the diet's benefits and diet-related diseases and complete their discussion with clear conclusions. II. Learning Outcomes The Assignment links to the following learning outcomes from the FN303 course, as described in the course syllabus: • • • • • Understand the role of nutrition to achieve optimal health Be able to make smart nutritional choices to achieve and maintain a healthful body Have a basic knowledge of nutrients and food contaminants Discuss current food regimes including fad diets, eating disorders and diet-related diseases Carry out basic nutritional evaluation III. Assignment Files Assignment description in its entirety will be available on Moodle, and it might be updated throughout the Semester, according to the Syllabus and/or students' needs. Students will need to check the assignment section on Moodle regularly. IV. Assignment Summary (SCENARIO) Assignment Title: Positive eating techniques Rationale: The key to a balanced diet is to eat the appropriate quantity of calories for the level of activity, balancing the energy "in" with the energy "out" to avoid weight gain. A well- balanced diet provides all of the: energy the body needs to keep active throughout the day. 2| Page Positive eating techniques are different approaches to managing eating habits by focusing on individuals' sensual awareness of the food and their experience of the food. Popular diets such as MINDFUL EATING, INTUITIVE EATING, GENTLE NUTRITION, NON-DIET APPRAOCH, COUNCIOUS CONSUMPTION, BODY-POSITIVE EATING, ATTUNED EATING (PAYING ATTENTION TO SIGNALS OF EATING AND FULLNESS), should be carefully investigated before deciding to attempt. Tasks: Deliverable 1 (70%) 1 – Students (Group of 3 - 5 students) will be designated to research one of the popular diets below: MINDFUL EATING, INTUITIVE EATING, GENTLE NUTRITION, NON-DIET APPRAOCH, COUNCIOUS CONSUMPTION, BODY-POSITIVE EATING, ATTUNED EATING (PAYING ATTENTION TO SIGNALS OF EATING AND FULLNESS), other popular diets may be added with the permission of your professor. 2- Regarding to their allocated/ chosen popular diet students will follow a standard scientific research procedure and review the literature. Students in this phase are expected to collect data from governmental or institutional sources and gather opinions from credible scientific sources such as journal articles and books. 3- Students are expected to write the content and finding in Only PowerPoint format with specific criteria discussed below. And submit it on TURNITIN. Deliverable 2 (30%) Students will orally present their submitted PowerPoint in class. V. DELIVERABLES AND ASSIGNMENT MANAGMENT Deliverable 1: PowerPoint Submission- 70% Each group will work on gathering data from credible sources. You should add a reference list of at least 5 references. Reports should have three parts: (10 points) 1- Introduction: Grab attention and introduce the approach. (10 points) Introduction to Positive Diet Techniques - Define positive diet techniques as strategies aimed at promoting health and well- being through mindful eating, balanced nutrition, and sustainable habits. - Discuss the effect of adopting positive diet techniques for long-term health benefits/disadvantages quality of life. 3| Page - Explain the concept of the chosen approach and its benefits for promoting healthier eating habits and preventing overeating. - Introduce its techniques for eating, such as sensory awareness, and eating without distractions... 2- Literature review: a. Nutritional Guidelines and Portion Control: (10 points) - Outline key nutritional guidelines, including the recommended daily intake of macronutrients (carbohydrates, proteins, fats) and micronutrients (vitamins, minerals). - Provide examples of nutrient-rich foods from each food group and emphasize the importance of variety in the diet. - Define portion control as the practice of managing serving sizes to regulate calorie intake and maintain a healthy weight. - Offer practical tips for practicing portion control, such as using smaller plates, measuring servings, and paying attention to hunger and fullness cues. b. Meal Planning and Preparation: (10 points) Provide step-by-step guidance on meal planning, including setting goals, creating a grocery list, and preparing meals in advance. - Offer sample meal plans and recipes that emphasize balanced nutrition and incorporate a variety of healthy ingredients. c. Hydration: (10 points) - Discuss the importance of hydration for overall health and optimal bodily functions. - Provide recommendations for daily water intake based on individual needs and activity levels, along with creative ideas for staying hydrated throughout the day. d. Healthy Substitutions and importance of Physical Activity: (10 points) - Identify common high-calorie or unhealthy ingredients and suggest healthier alternatives for cooking and baking. - Offer practical examples of ingredient substitutions that can reduce calorie and fat intake without sacrificing flavor or texture. - Highlight the benefits of regular physical activity for weight management, cardiovascular health, and stress reduction. - Provide recommendations for incorporating physical activity into daily routines, such as brisk walking, cycling, or strength training exercises. 3- Conclusion - PERSONAL OPINION (NOT SUMMARY) (10 points) a. What is your group's opinion about this diet? b. Justify your decision: why? 4| Page References list: A reference slide including 5 different references. Please apply APA style.... (1 point per reference= 5 points) No conflicts / Conflict resolution (5 marks will be deducted in case of conflict). Submission: PowerPoint format (Deliverable 1) will be submitted on Turnitin. **** If TURNITIN reveals similarities more than 25%; the document will be under investigation. Please refer to plagiarism policy in your syllabus. If you have high similarity but not categorized as plagiarism you may lose 5- 10 points depending on % of similarity. Deliverable 2: Presentation 30% • • • Each group will submit their presentation in class according to a planned schedule. You are expected to be present on time, deliver the presentation and be able to answer at least one question from your class mates and any question from your instructor. You are expected to adhere to the time allocated for your presentation. You are expected to practice as a group; where the grade is allocated for the group. However, if there was great discrepancy in mode of delivery not all members of the group will share the same grade (grades may be individualized for oral presentation). Students should attend all presentations days. Presentations should include the following elements: 1- Introduction 2- Literature Review 3- Conclusion 4- References Your actual presentation will be graded according to the following criteria: Actual delivery of the presentation (30 points) 5- Make sure to have the slides visually appealing in terms of colors, fonts, clarity, no typos, graphs, pictures or tables, properly labelled and informative Visual aids/ graphs/tables/ figures/ clear/ good organization/ font size...etc. (5 points) 6- Speed of delivery and eye contact (5 points) 7- Not reading from slide or notes extensively (5 points) 8- Adherence to time (5 points) 9- Response to Q & A (5 points) 10-Attending both sessions (unless you have a valid excuse accepted by students' affairs such as a valid sick leave report) (5 points) Upload your presentation in a PowerPoint format on TURNITIN. Please be ready and on time when you are called to present in class. 5| Page