Gavin eating ketchup

The wrong way to eat ketchup!

APA Reference links

REFERENCE HELP

http://citationmachine.net/ Will write it for you

http://www.easybib.com/ Will write it for you

http://owl.english.purdue.edu/owl/resource/560/01/ Training

Audio directions added to unit 5 project page

Hello all,

I have added directions, in audio format, for unit 5 project. They are on the unit 5 project page.

Make sure you scroll down the page as there are more directions under the pictures.

Here is the audio.

Uploaded by www.cellspin.net

Unit 5 Project important 9/23

Unit 5 Chart

Here is a copy I made in Google. You can use it. I added discretionary calories to it.

http://docs.google.com/View?id=df89258m_678m43v5dg

Use this if you prefer. You can use the one online too- but this has discretionary added.

PROJECT GUIDE

1. This has a 500 words expectation.

2. This requires that you think. It is not just reporting information. You need to analyze. You need to compare.

3 You are doing an "Analysis" of your diet. On the first day of class, I think that the majority of you would have agreed, you needed to improve your diet. You also knew that you probably needed more fruits and veggies and less fat in your diet. You do not need a college class and a big textbook to tell you that.

4. Thus, I do not accept that type of response.

I expect an analysis. Where you look at the findings from the diet analysis. You then look at the pyramid. You analyze your own pyramid via "food servings" which is not the same as amounts of food- see earlier blog where I talk about servings size.

This analysis means you really think about what you discovered. You write MORE than 2 sentences. I expect close to 500 words in the analysis. You go to the textbook and back up what you are saying about your diet.

This project is worth 100 points- it means that it takes longer. Yes, it will. It will take you up to 3 times as long as any other project- but it is worth 2.5 times more points.

Please think about what you are writing. Analyze, critique, be critical of your diet and see what you can do to make it better. Watch discretionary calories.

I hope this helps you a little plan your project carefully. Use the writing coach for help organizing this.

Good luck!!

How to determine Portions size for unit 5 project

I hope that you review this carefully as this is reviewed in the unit 5 mini-project carefully when grading. IT IS WORTH 100 POINTS.

The new dietary guidelines on which MyPyramid is based, promoted fruits and vegetables and whole grains. At the 2,000 calorie level, here's what the guidelines would suggest.

* Fruit Group should provide 4 daily servings, or 2 cups.
* Vegetable Group should provide 5 servings, or 2.5 cups.
* Grain Group should provide 6 ounce-equivalents (1 ounce-equivalent means 1 serving), half of which should be whole grains.
* Meat and Beans Group should provide 5.5 ounce-equivalents or servings.
* Milk Group should provide 3 cups/servings.
* Oils should provide 24g or 6 teaspoons.
* Discretionary Calories: These are the remaining amount of calories in each calorie level after nutrient-dense foods have been chosen. Up to 267 calories can be consumed in solid fats or added sugars if the other requirements have been met.

Common Servings and Portion Sizes - What's the Difference?
Though "portion size" and "serving size" are used interchangeably, there is a difference. Knowing the difference makes it easier to compare what you eat to the MyPyramid's daily recommendations.

The USDA MyPyramid provides food group recommendations in "ounces" and "cups."

Recommendations for the Grain Group and the Meat Group are provided in ounces, while recommendations for the Milk Group, Vegetable Group and Fruit Group are in cups.

The serving size that is equal to an "ounce" or "cup" are provided for each food group.

For example:

1 1/2 ounces of hard cheese or 8 fluid ounces of yogurt count as 1 cup from the Milk Group, and 1 slice of bread or 1/2 cup of cooked pasta counts as an ounce from the Grain Group.

For your chart: You are to use these as to the way to fill out the chart you submit for grading.

If you have 8 ounces of yogurt, that is equal to 1 serving of a Milk group. So you put 1 in the column for Milk.

If you have 1 slice of bread - you would put 1 serving in the Grain group.

The total at the bottom is the total of each group that you had in servings. The pyramid, that is how it is configured.

______________________________________________________________________________________________________________________

An excellent example of unit 4 project(just a section of it- it may help you if you are confused)

Michelle Thieme (SC115-06, 0903A) wrote the following in her project and I felt that it explained the process so well, that I asked if she minded I share this with you. I think it helps explain what happens to fiber, cholesterol and bile!!!

Great job Michelle and thank you for sharing!!!!

Here is what fascinates me(Michelle Thieme) about soluble fiber, (because I love circular logic and if this process is not circular, then I do not know what is), it helps to prevent the absorption of cholesterol because it works in conjunction with liver bile acids to properly digest fats. Guess what the bile acids are made out of? Cholesterol! And, here is where it gets really fun, because soluble fiber removes cholesterol before it can be absorbed, it creates the need for the liver to use more cholesterol in order to create more bile. This means that by absorbing and causing the liver to have to use up more cholesterol to create more bile acids, less cholesterol is actually being absorbed and stored by the body, (World’s Healthiest Foods.org, 2009). See? It is fascinating! [printed with permission of the author, Michelle Thieme, student in SC115-06 in 0903A]

Unit 4 Discussion posts- IMPORTANT

Hello all,

I have been asking a lot of questions to your posts that are not giving your friends too much to go on with diabetes. Please respond back to my discussion questions- and others can add to it also. Some of the posts are very vague and general- not a full explanation about Diabetes for someone who knows nothing about it.

Please respond to my questions also and everyone can participate if you see a question there that you can answer!!

Thanks!!

Dr. Kathy

Unit 4 Information

Unit 4:
In the unit 4 project you must use references and citations from ONLY the library. NO WEB RESOURCES WILL BE ACCEPTED.

a. you must reference the articles. Here is a web site to go to that will help you format the references.

http://www.bibme.org/ This site will write the references that you put at the end. You put in the information at the end, and it will format it for you. These are called references.
General format:
Last name, initial. (year). Title of resource. Retrieved month day, year, from database used in library.

b. Citations are in the body of your document. They are done to give credit to the person who wrote the original article. These are important to prove you are not plagiarizing.

PLEASE ASK OUR Writing Coach- FOR HELP if you need it or if I have suggested it- this is a wonderful resource to have!

__________________________________________________________________

Unit 5
If you do not have unit 2, Diet Analysis, handed in. You can NOT do unit 5 project. It will not be accepted until the Diet Analysis project is submitted. I will not grade unit 5 project until I grade unit 2 project.
The reason for that, you can't do unit 5 without unit 2 information.

PDF file creation in Diet Analysis- Unit 2, 5 and 8

When you get to the end of getting all of your forms together you need to email the document to yourself.

After you get it in YOUR email, it will be in PDF form. Then you upload it in the dropbox.

Do NOT email to me or the course....it will not let you.

Hope this helps any confusion.

~Dr. Kathy

Making Sense of Portion Sizes- visit this site- it helps with the portions you need to determine

Making Sense of Portion Sizes

Shared via AddThis

Help with Diet Analysis- Technical support is listed here- call him as I can NOT help you with anything technical with the program

Please contact Gregory Yee for ANY technical issues. I can NOT help you.

E-mail gregory.yee@cengage.com or phone Business 859-525-2230 x5608

Use this web site for support and questions about the diet analysis program.
http://academic.cengage.com/tlsupport/customer/showStudent.do?custProductId=81

To use the Diet Analysis MAKE SURE your popblocker is turned off.

If the link in the course does not work, try typing it in the URL and see if that works.

If all else fails:

Here is who you contact for help. I can NOT help with Diet Analysis.

Contact E-mail gregory.yee@cengage.com
Business 859-525-2230 x5608
Business fax 859-647-5045
Profile Job title Technical Support Agent
Company Cengage Learning
Address Business
Street 10650 Toebben Drive
City Independence
State/Province KY
Postal code 41051

I can not help you with any technical issues. The program is owned by the publisher and we do not have control over anything technical. The only thing I really ask is besides call him, let me know if there is anything he can not fix ASAP.

Do not let things go- unit 5 will be here before you know it and if you can not get into the program by the end of this unit, you will have problems in unit 5.

Writing Coach Explained- We are very lucky to have this and I hope you take advantage of this as there is a LOT of writing in this course!!!!!

Writing Coach Benefits Explained

Hi everyone!

I want to take a few moments and clarify how I can help you with your writing in this class. First, I will explain what I can do, and then I will discuss what I will not be doing.

What I can do to help
• Get you started! Sometimes just getting an idea about what to write is difficult. We can talk through your assignment and discuss your options.
• Just write! And then there’s the intimidation of the first few words on the blank page or screen…again, let me help you with some composing strategies.
• Content. What should you include and what is going off on a tangent? Well, let’s compose an outline together to organize your thoughts and structure your paper.
• Research. Don’t know what information to include or how to blend it into your paper? Let’s meet to go over the techniques for integrating sources into your writing. We can also cover a few basics about APA.
• Revising. Okay, so you have a draft, now let’s get together and talk about where you think you’ve done a good job and what you’d like to improve on. I’ll also give you some input on these same things as well. Please note, this is not a paper review (please see below), but a one-on-one consult with you as an active participant.
• Editing. You don’t need an editor to fix all the little things; you can learn to pick up on things that need correction yourself, such as punctuation, grammar, and APA citation. We can talk about how to be your own editor.
• Proofreading. Well, this is the final read-through before you submit, and while I can’t do that work for you, I can show you the difference between editing and proofreading, as well as offer tips for improving your proofreading ability.


How I help you
• One-on-one consultations. We can meet on AIM (my screen name is SamuelZahran) during my office hours or by appointment.
• Class presentations. I’ll be hosting several presentations throughout the term, so look for my announcements and emails.
• Discussion thread. Have a quick question or want something general explained? Post your question in the classroom discussion thread.
• Referrals. I can also refer you to specific services and resources in our Writing Center.
• Contacting me. Drop by my office hours (Thursdays from 1 - 3 PM ET) on AIM or email me to set up an appointment to meet outside of these hours.

What I don’t do
• Paper reviews. Please do not email me your papers and ask me to review them for you. Paper review without first having a consultation is a passive way of learning how to write well. You can get some good ideas of overall things to fix, like you do with the Writing Center’s paper review service, but you may not even need to do this if you meet with me or a live tutor in the Writing Center first.
• Check your assignments. I do not access your assignments from the dropbox, and I do not “check” assignments before they are submitted. My role is to help with overall writing issues, and since I have no input whatsoever in the grading of assignments in this course, I do not “check” assignments beforehand.

Code that I gave you in seminar comment box- please read

The code that I gave you in your seminar comment is what you will use to begin tracking your diet in the Diet Analysis + program in Unit 2. Once you create your account be sure to write down your username (email address) and password so you can continue to access throughout the course. You can only use this code one time to create an account. If you have any problems please contact me.

~Dr. Kathy