Nutrition project | BIOL1406 | Dallas County Community College District

Nutrition Project Grading: This project is worth 45 points.

You must work independently on this assignment and each student will select their own favorite comfort meal.

You will create a power point presentation on the nutrient breakdown of your two favorite comfort meals and a healthier alternative for each

You will then upload a copy of your power point in project folder.

What you need to include for full credit:

Descripon of your favorite two comfort meals (full meal not just a cup of ice cream or a snickers bar). It can be a meal from your favorite restaurant, fast food joint or something you like to make at home). Include the nutrient facts about each meal. Then research an alternave healthier meal for each of your two comfort meals. Compare the nutrients between the comfort meal and healthier alternave.

Assiggnment Components

Unhealthy Comfort meals ( 17 points)

Include the following for your two meals:

• Macromolecules in food item and approximate amount of each. Macromolecules include; carbohydrates (starches), protein, and fats, Glucose (sugars). (5 points)
• What does your body/cells use the macromolecules for (do they play a role in cellular respira????on, building of proteins or ssues etc) (5 points)
• What percentage of your daily (healthy) intake is in the food for each of these biomolecules. (5 points)
• How much sodium (salt) is in the food. (2 points)

Chem 1405 An????oxidants & Chemiluminescence Page 4

Include the following for your two healthier alterna????ves to the original comfort meals (23 points):

• Macromolecules in food item and approximate amount of each. Macromolecules include; carbohydrates (starches), protein, and fats, Glucose (sugars). (5 points)
• What does your body/cells use the macromolecules for (do they play a role in cellular respira????on, building of proteins or ????ssues etc) (5 points)
• What percentage of your daily (healthy) intake is in the food for each of these biomolecules. (5 points)
• How much sodium (salt) is in the food. (2 points)
• Why is it healthier than the original meal be specific. Does it contain any vitamins, an????- oxidants or other healthy components? What is the benefit of these healthy components? (6 points)
  Works Cited (5 points)

• MLA format; 2 or more sources (these can be on the last slide of your presenta????on)

Chem 1405 An????oxidants & Chemiluminescence

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