Course Project: Developing a Strategic Plan Health Medical Assignment Help

Cultural Views Toward Health Behavior

There are many ways to define culture, each of which has a place and purpose. Culture can be thought of in the “high culture” sense, which might include the artistic, literary, and musical achievements of a culture. It can be thought of in the anthropological sense, that culture is a set of beliefs, practices, and values to which a group of people adhere and that characterize them. It can also be thought of as an ever-evolving pattern of learned behavior, language, and beliefs shared amongst a group of people. As you can see, there are different ways to talk about culture, and each way is more or less useful within specific contexts.

In the context of health behavior, it may be most helpful to think of culture as an evolving landscape of learned behavior and socialization. As with all facets of life, different cultural groups may have different views about health and health behavior, which are a part of that evolving landscape of learned behavior and beliefs. Knowing cultural attitudes can help you make informed planning and implementation decisions about health behavior change programs.

For this Discussion, select either tobacco use or dieting. Then choose a particular cultural or ethnic group and research this group’s views toward the health behavior issue you selected. Consider how and why these views might pose challenges to implementing behavior change programs for this issue.

With these thoughts in mind:

Post by Day 4 the health behavior issue and cultural or ethnic group you selected. Provide a summary of your findings on the group’s views toward the behavior. Then explain why these attitudes might pose challenges to implementing behavior change programs for this issue within the cultural or ethnic group. Be specific and support your response with references to the Learning Resources.

Be sure to support your postings and responses with specific references from the Learning Resources.

Required Resources

Readings

• Article: Lopez, S. J., Edwards, L. M., Pedrotto, J. T., Ito, A., & Rasmussen, H. N. (2002). Culture counts: Examinations of recent applications of the Penn Resiliency Program or, toward a rubric for examining cultural appropriateness of preventative programming. Prevention & Treatment, 5(1).
  Retrieved from the Walden Library using the PsycARTICLES database.

• Article: Oyserman, D., Fryberg, S. A., & Yoder, N. (2007). Identity-based motivation and health. Journal of Personality and Social Psychology, 93(6), 1011–1027.
  Retrieved from the Walden Library using the PsycARTICLES database.

• Article: Resnicow, K., Davis, R., Zhang, N., Strecher, V., Tolsma, D., Calvi, J., … Cross, Jr., W. E. (2009). Tailoring a fruit and vegetable intervention on ethnic identity: Results of a randomized study. Health Psychology, 28(4), 394–403.
  Retrieved from the Walden Library using the PsycARTICLES database.
• Book Excerpt: Kotkin-Jaszi, S. (2008). Disparities in health among racial and ethnic groups . In M. A. Pérez & R. R. Luquis (Eds.), Cultural competence in health education and health promotion (pp. 23–4 1). San Francisco, CA: Jossey-Bass.
  © 2008 by John Wiley & Sons, Inc. Reprinted by permission of John Wiley & Sons, Inc., via the Copyright Clearance Center.
• Book Excerpt: Luquis, R. R. (2008). Health education theoretical models and multicultural populations . In M. A. Pérez & R. R. Luquis (Eds.),Cultural competence in health education and health promotion (pp. 105–123). San Francisco, CA: Jossey-Bass.
  © 2008 by John Wiley & Sons, Inc. Reprinted by permission of John Wiley & Sons, Inc., via the Copyright Clearance Center.

Media

• Video: Laureate Education, Inc. (Executive Producer). (2011). Changing health behavior: Theory and practice: Race, ethnicity, and culture. Baltimore, MD: Author.

I need help with my homework on Dietary Analysis.

Part III: MyPlate (60 pts)

Your textbook, An Introduction to Nutrition, covers “Achieving a Healthy Diet” in chapter 2. MyPlate (found at https://www.choosemyplate.gov ) is a tool that provides guidance in helping us achieve a healthy diet. As you may recall from chapter 2, the 5 key factors of a healthy diet include adequacy, balance, calorie control, moderation, and variety. In the Part 2 Diet Analysis (using Cronometer),we were able to assess our diets in terms of adequacy, balance, calorie control, and moderation. However, without looking at how well each food group is represented, we are unable to assess the variety in our diets. This portion of the diet analysis project will allow you to explore one of your documented days on your food diary and assess for variety. In addition to variety, this assignment will also provide more insight into moderation (are you getting too much or too little from a food group?).

Step 1: Finding Your MyPlate Daily Checklist

Locate your estimated calorie needs in Cronometer (and as discussed in the Energy Balance section of the Part 2 analysis questions). For purposes of this Part 3 Analysis, round this measurement to the nearest multiple of “200.” Once you have located your calorie needs from the Part 2 Analysis and rounded them to the nearest multiple of “200,” visit https://www.choosemyplate.gov/MyPlate-Daily-Checkl….

Choose the calorie level closest to your estimated Part 2 Analysis calorie needs value. For example, if you needed 2289 kcal/d, you would round down to 2200 instead of rounding up to 2400. On the other hand, if you needed 2340 kcal/d, you would round to up to 2400 instead of down to 2200.

As an adult, you will select a Calorie Level from the “Ages 14+” row and click on the appropriate calorie level. See screenshot below for the Calorie Level table.

This will open up a PDF file in a new window. This is the worksheet you will be using to complete the next step of the project. Print out a copy of this and save to your computer.

Step 2: Transferring Your Diet Diary to the Worksheet

Review your 3-day food record. Select the day that most closely matches a typical day’s intake for you. Using those foods only, complete PAGE 2 of the MyPlate Daily Checklist Worksheet.

NOTE: You will be hand writing directly on this worksheet, however if you are comfortable with Adobe editing or other PDF editing tools you may type directly into this worksheet. Your handwriting must be legible and clear. You may need to write it down once as part of the process to identify where all foods fit and then copy it over to another blank form as a final version. You may also want to create your own table in Word that can clearly display the information if you find the worksheet does not give you enough space. In this case, you will still need to attach the worksheet that you took your notes on in order to verify you were using this as a guide.

Use the first column of the table “Food group targets” for guidance on determining portion sizes equivalent to a serving from that food group. For example, in the red box below, we can see we need 1 ½ cups of fruit for the day and that 1 cup of fruit is either 1 cup of raw or cooked fruit, ½ cup dried fruit, or 1 cup (8 fluid ounces) of 100% fruit juice. For the other food groups similar guidance is provided.

Some foods you have eaten may be “combination” foods, meaning they have components from more than 1 food group. You will want to split those up as ingredients or components and place each piece into the respective food group. For example, if you had 2 slices of a medium pizza with tomato sauce, vegetables, mozzarella cheese, and ground beef, we can identify 4 different food groups. You would count the crust as a starch (typically 1 ounce of grain per each slice), the tomato sauce and veggies on top count as vegetables, the mozzarella falls under dairy, and the ground beef is in the protein group. Include each ingredient in the correct group. DO NOT simply write pizza as a single food in a single category.

Write the foods or food components (ingredients) into the second column where it says to write in your foods. This is identified in the blue box on the graphic below. Fill this in for all foods in their respective food groups.

Next, determine if you reached your target using the information in column 1 (’Food group targets’) and the information you filled into column 2 (‘food choices’). In column 3, indicated by the green circle in the graphic below, check off Y or N as appropriate.

The last step in your data collection process for the MyPlate portion of this project is to assess your “limits”. Sodium, saturated fat, and added sugars are all areas that the Dietary Guidelines for Americans recommend limiting. Using your Part 2 Diet Analysis Cronometer Nutrition Report screenshot check on your milligrams of sodium and grams of saturated fat intake If your sodium and saturated fat values from Part 2 Diet Analysis Cronometer are below the bolded values shown in the area called “Limit” below, check Y. Otherwise, check N. Your bolded values for the saturated fat “limit” will be different depending upon your calorie level, so do not worry if it’s not 20 grams like in the example below. . (Note: Since the tracking of added sugar in foods is new to food labeling, your Part 2 Analysis Cronometer results will not include this. They list total sugars, which does not differentiate between natural sugars (like those in fruit and milk) and added sugars. Therefore we will not be including this in the project.)

Step 3: Assessing Your Intake for Variety and Moderation

It is possible that although your Part 2: Diet Analysis Cronometer Nutrition report showed your diet was adequate in nutrients, met calorie goals, and balanced in terms of nutrients, your diet is lacking variety and not showing moderation in terms of the food groups (one is too high or too low, resulting in too much or too little of another food group). This portion of the diet analysis project will focus on your critical analysis of your intake for one day as compared to recommendations from MyPlate for variety and moderation from the food groups.

This will be presented as a written paper. The paper should include an introduction paragraph, one paragraph for each of the 5 food groups, one paragraph on the “limits” (sodium and saturated fat), and a conclusion.

• Introduction: This should tell the reader what they will expect to read about in your paper. The main focus here is that you are introducing a review of your diet in terms of how well it matches up to recommendations about food groups.
• Body of the paper: Aim for 1 complete paragraph (3-5 sentences is a good goal to aim for) addressing each food group and the limits. This means you will have 6 paragraphs in total for the body of the paper.
  • For each food group support the determination you made (Y or N) in column 3 of your worksheet- Did you reach your target? Clearly state if you believe you did/did NOT meet the recommendation and how you came to this conclusion. Which foods did you classify in this food group and how did you come up with the total number of servings? Do this for each of the 5 food groups.
  • Once you have this for all food groups, do the same for the limits. If you exceeded sodium and/or saturated fat, identify which foods in your diet for the day resulted in being over the limit(s). If you were under for one or both, comment on how you made choices to keep those to a minimum. In the event no decisions were made specifically with awareness of sodium and saturated fat content, that is fine, however you will want to comment on this still and not skip over a critical analysis of your intake impacting those values.
• Conclusion: This is the last paragraph of the paper. Here is where you present your final argument using the preceding evidence presented in the body of the paper to support whether or not your diet for that one-day was varied and exhibited moderation. The key aspects to address here are specifically variety and moderation as presented in An Introduction to Nutrition chapter 2 using MyPlate as your set of guidelines.

Step 4: Submission

You will need to submit 2 files to the correct assignment folder in LEO. The first is either a PDF version or a scanned version of your worksheet. Even if you feel your handwriting is not clear, you must be able to show that you worked through this activity. This must be included to be eligible for full credit. The second file to include is your paper (Step 3). This must be submitted as a Word document. If you are a Mac user and have Pages, please “Save As” a Word file. If the file cannot be opened you risk getting a ‘0’ for the assignment. If you have completed the Worksheet as a Word doc to make reading it more clear, include this as an appendix with the paper. Do not submit as a 3^rd file.

I also have uploaded my Food Diary that will be needed for the project.

In the kiwi market there are 10 farms each with a supply curve given by Qs = 6. There are 10 consumers in the market each with a demand curve given by Qd= 10-p . Also, the marginal cost is zero when producing less than 6 kiwis but after that the marginal cost is 200 dollars for producing any more kiwis above 6. Find:

a) the aggregate demand curve

b) the aggregate supply curve

c) The perfect equilibrium price + quantity in this kiwi market. What is the profit on each individual kiwi farm and the total profit of all 10 kiwi farms put together

But now, all 10 farms come together and become 1 big monopoly farm. The marginal cost for producing less than 60 kiwis will be 0. The marginal cost for producing above 60 kiwis will be 200 dollars.

d) find the quantity this new monopoly will produce? the amount of profit for this monopoly?

e) calculate the amount of producer and surplus for when there were 10 separate farms and when there is just 1 monopoly farm

Please show your working out

ASSIGNMENT: Read the following case and answer questions 1, 3, & 5 only from

CASE STUDY WEBCOR: BUILDING BUY-IN IN THE BRICK-AND-MORTAR BUSINESS

Once your Graded Assignment is uploaded, a program called Turn It In will analyze your submission for plagiarism. Submissions with more than 40% will not be accepted! If your submission is greater than 40%, you have the option of removing your submission, reworking the paper, and resubmitting again. This can be done as many times as needed until the due date has passed for this Graded Assignment.

REMINDER: Capstone Presentation is due on Saturday evening by 11 p.m. ET in Week 7

Submission status