Dr Nick

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$14/per page/Negotiable

About Dr Nick

Levels Tought:
Elementary,Middle School,High School,College,University,PHD

Expertise:
Art & Design,Computer Science See all
Art & Design,Computer Science,Engineering,Information Systems,Programming Hide all
Teaching Since: May 2017
Last Sign in: 340 Weeks Ago, 5 Days Ago
Questions Answered: 19234
Tutorials Posted: 19224

Education

  • MBA (IT), PHD
    Kaplan University
    Apr-2009 - Mar-2014

Experience

  • Professor
    University of Santo Tomas
    Aug-2006 - Present

Category > Business & Finance Posted 17 Jun 2017 My Price 14.00

Create your profile and enter your favorite fast food menu.

Record and analyze your favorite fast food using Iprofile® within WileyPLUS®. 

Select one of the following: 

Option 1

Watch the video on WileyPlus®: How to use iProfile® within Ch. 1.

Create your profile and enter your favorite fast food menu. If you do not consume fast food yourself, enter a friend's (or relative's) profile and his/ her favorite fast food menu.

Click the Assignment Files tab and submit a screenshot of the menu for the option you chose.

Option 2

Watch the video on WileyPlus®: How to use iProfile® within Ch. 1.

Also in WileyPlus®, access Ch. 1, under iProfile®, complete the assignment iProfile® Case Study: Fast Food.

Click the Assignment Files tab to submit the Case Study.

After completing the option you chose, answer the following in at least 175 words:

  • Explain how individuals can make healthier choices if they choose to eat at fast food outlets. Where are the "hidden calories" in typical fast food menus? What options exist at fast food restaurants for making healthier choices? Do you think it is possible to have a well-balanced diet made up of primarily fast food and why do you feel this way or not? What tools are available for consumers today to learn about the nutrient content of fast food menu items?

 The Grading Guide for Fast Food Analysis will be used for this assignment.

Answers

(4)
Status NEW Posted 17 Jun 2017 11:06 AM My Price 14.00

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