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| Teaching Since: | Apr 2017 |
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MBA, Ph.D in Management
Harvard university
Feb-1997 - Aug-2003
Professor
Strayer University
Jan-2007 - Present
PLEASE RESPOND
§ Topic Low-Nutrient vs. Nutrient-Dense Foods
Enter Cody’s menus for Day 1 and Day 2 into iProfile.
Menu 1 (Day 1):
§ Chicken, Wing, Meat and Skin, Flour Coated, Fried (3 oz)
§ French Fries, Fried in Vegetable Oil, Fast Food (5 oz)
§ Pie, Apple, Prepared (1 piece)
§ Soda, Cola (12 fl oz)
Menu 2 (Day 2):
§ Chicken, Breast, Meat Only, Boneless, Skinless, Roasted (3 oz)
§ Potatoes, Baked (1 item)
§ Apple, Medium (1 item)
§ Milk, Low Fat, 1% (8 fl oz)
In this iProfile case study you compared two different fast food menus. For this discussion board, 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?
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