23 August 2015

English and Literature
Essays Link:

Didion:



Rodriguez:



Birkerts:






You know of course, that all of these essays have something to do with the concept of the self. But that concept alone—the self—is not an idea. Rather, each of these writers has expressed his/her ideas in the context of a conversation about the self in relation to other concepts: ethics, language, poetry, technology. And so these authors have articulated ideas that are not merely abstract but truly significant, i.e., that have broad implications for the world in which we live. Such ideas present windows into the larger world beyond ourselves and our own limited visions. Recall Goulish’s metaphorical thoughts about windows:

…[W]e will treat the [essay] … not as an object in this world but as a window into another world. If we can articulate one window’s particular exhilaration, we may open a way to inspire a change in ourselves, so that we may value and work from these recognitions…
But can we recognize windows to other worlds without some formal, historical, or theoretical understanding of what we are looking at? If we deepen our understanding, might we increase our chances of locating these moments? How do we deepen our understanding? (559)


Deepening our understanding of an idea is the primary business of this progression.


1.)   providing evidence from essays;
2.)   establishing a context for what you have seen and are now trying to convey;
3.)   providing thoughtful explanations about the connections and their general (and perhaps far-reaching) implications

Now it is time to think more clearly and directly about how you are connected to your chosen idea, why it is important to you, why it excited you in the first place.

Select a moment from your own experience that is most clearly associated with this relationship between you and the idea. Recreate that moment without feeling obligated to include your own essay work in the recreated experience or to explain what the relationship is. Your task for this exercise is simply to recall the moment and recreate it as a scene.
Think of this moment of experience as a dramatic scene. Recreate the moment so that your reader can step into it, or stand back from it and watch the action. Recreate the moment so that it has drawing power. Do not write as if you are a reporter telling a story from a distance. Aim for something suggestive and nuanced. 


Now, step back from that preliminary work and consider how you might write a more thoughtful essay. Take that idea from the essay you read and chose to work with during this progression, and analyze it in light of these questions:
1.)   What are the larger implications of the idea?
2.)   How do other texts you have read in the course or in other courses, change the way you think about the idea?
3.)   How does your own experience influence your thinking?


What do you actually think about the borrowed idea? That is ultimately what readers should learn from your essay. We want you to deepen our understanding of the idea as you pass it through the filter of your own mind. To do that well you will have to play out your idea against the backdrop of the selected essay that set this whole process in motion. That essay must provide the foundation for your ruminations, so your reader will have to understand that essay. But the deepening will come through your own thinking, aided by the connections you make between the idea you borrowed from the initial essay and one or two other written texts—and connections between the evolving idea and your recreated experiences (if you choose to use them).

Good beginnings do several things:

o   they pull readers in;
o   they establish the central inquiry or “problem” the writer is thinking through in the essay;
o   they establish key terms and concepts – the “vocabulary” of the essay, but do not announce or hit us over the head with this “vocabulary” (see the Mercer Street essays for examples of not announcing or hitting us over the head);
o   they indicate the kind of essay that will follow;
o   they indicate or gesture toward the idea of the essay.


The middle of your draft.  (Recall: you cannot write the ending until you know the middle, and you cannot write the beginning until you know the end.)  The middle of the draft is the part that takes up specific, particular pieces of evidence (written texts, scenes from your own experience) and then thinks-in-writing about that evidence — analyzing, interpreting, questioning, reflecting on that evidence.  You are writing the middle of the draft with the aim of developing your own idea – something you, and only you, can say, given the evidence you have presented, and the work you have done thinking-in-writing about that evidence.
For this middle, you should think-in-writing about at least two written texts.  You must make use of your first, chosen text, and at least one other, “ancillary” written text from Occasions.  You may also use other written texts, not in Occasions, but these should be in addition, not a substitute for the texts from Occasions.

Remember that you are – always – assuming that your reader has no knowledge of the texts you are using.  This means you will need to represent the texts as a whole and in part – working with specific quotes from the text. 

You may also use scenes from your own experience, but remember that you are using those scenes in service of the development of your idea.


Your final draft should have a beginning that pulls readers in, introduces us to and establishes the central inquiry of the essay and the key conceptual terms (the “vocabulary” of the essay), and indicate the kind of essay that will follow – all the while considering how to make these things clear to us without “announcing” them to us.

In the middle of the essay, your draft should engage evidence as a way of developing and complicating our understanding of your inquiry.  For this essay, you are aiming to create a conversation among the texts you are using from Occasions and the texts you are using to present a current, public issue – something reasonable people are arguing about and trying to resolve, out there in the world today.
Remember the mantra, that each piece of evidence, and your thinking about that evidence, needs to bring us to some new, deeper insight: essays work in series, not in parallel.

In the ending of your essay, your draft should show us what you have discovered, through your engagement with the evidence presented – the ideayou have come to understand, through the writing and construction of the essay.









Notes:
      This essay should be 5-7 pages long, typed and double-spaced [the essay must not exceed 7 pages!].
      This essay calls for documentation: when you quote key phrases from the essay, parenthetical documentation is required; a “Works Cited List” should be included at the end of the essay [it does not need to be on a separate sheet of paper]. During this progression, we will have discussed documentation in class, but you should dig out the essential information on your own. There is nothing mysterious or complicated about MLA documentation. Familiarity and consistency remain the key. Consult the LBH pgs 147-191. 
      Submit this essay in your portfolio binder; the essay, along with all of your drafts should be on top of the exercises that you have already put in the portfolio. [I will NOT accept a loose leaf portfolio; NOR will I accept plastic covers. The portfolio must lie flat when assembled so that I can carry it around without losing pages].
      KEEP COPIES OF EVERYTHING YOU SUBMIT TO ME.








23 August 2015,
 0

English and Literature Essays Link: Didion: http://profacero.wordpress.com/2010/11/29/joan-didion-on-self-respect/ Rodriguez: https://sjsucompprogram.pbworks.com/w/file/fetch/47456714/1A%20richard%20rodriguez%20reading.pdf Birkerts: http://new.bostonreview.net/BR16.5/birkerts.html You know of course, that all of these essays have something to do […]


23 August 2015

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION)
Paper details 
THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA ON FOOD PREFERENCES FOR THIS REPORT.(FAKE IT) Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points.
1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study.
2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease.
3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem.


Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.
1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.




Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
2) Use a table with four columns.
a) In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.
c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.
d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.
e) Save this information for use in Section 2.

FOOD RECORD NEED TO BE IN CHART FORM(MEALS- BREAFAST, LUNCH,DINNER,SNACKS DAY1,DAY2,DAY3

Sample Food Record
Meal Day 1 Day 2 Day 3
Breakfast 1 cup orange juice
2 cups Cheerios
2 slices wheat bread
2 tsps. butter
¾ cup 2% milk
Lunch Turkey sandwich
• 3 oz turkey breast
• 1 oz Swiss cheese
• ¼ c lettuce
• 2 tsp. mayo

1 med. apple
1 Kaiser roll
32 fl oz diet Coke
Dinner 4 slices Pizza Hut
pepperoni pan pizza
40 fl oz Bud Light
Snacks 2 cups salted peanuts


Section 2: Super Tracker Diet Analysis(YOU CAN CREATE AN ACCOUNT TO COMPLETE THIS PART OF THE ASSIGNMENT)
1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture: 
a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.
f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally Richardson and use the file extension .docx or .doc.
h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.
i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

Section 3: Create and Analyze Your Medical Family Tree
1) Create a table with two columns.
a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
b) In the second column indicate which (if any) of these people had or have any of the following conditions:
i) Obesity
ii) Prostate cancer
iii) Type 2 diabetes
iv) Breast cancer
v) Hypertension
vi) Osteoporosis
*Example Medical Family Tree (yours will be different):
Relative Disease
Mother Type 2 diabetes
Father Prostate cancer
Aunt Heart disease
Sister Obesity
Paternal Grandfather Hypertension
Uncle Hypertension
*USE: MOTHER-HEART DISEASE, FATHER-HYPERTENSION,GRANDFATHER-TYPE 2 DIABETES, COUSIN-OBESITY,COUSIN-BREAST CANCER,& AUNT- BREAST CANCER.


Section 4: Interpretation
The last step is of Part 2 is to find out what all this information implies about your long-term health. Using the information from Part 2 – sections 1, 2, and 3 above, answer the five questions below.
1) List the specific positive nutritional aspects of your typical eating pattern.
2) List the specific negative nutritional aspects of your typical eating pattern.
3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Present the information in a table format.
Question Answers
List the specific positive nutritional aspects of your typical eating pattern.
List the specific negative nutritional aspects of your typical eating pattern.
What is the impact of your typical eating pattern on your own risk of developing the diseases in your medical family tree?
Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Part 3: Service Learning – Food Bank

This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.


1) Select one of the Food Organizations from the list below:
i) SHARE
ii) MANNA
iii) SOME
iv) Capital Area Food Bank

2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
a) Grains
b) Milk
c) Meat and Beans
d) Fruit or Vegetable

4) Type your menu and be sure to include the following information (see example below):
a) Meal (breakfast, lunch, or dinner)
b) Serving size (use information provided on the food label)
c) Description of the food and the food group(s) that it is representing

Example Menu:

Breakfast
• ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
• ¼ cup walnuts – Meat and Bean Group
• 1/3 cup Instant Nonfat Dry Milk – Milk Group
• ½ cup sliced cling peaches, canned – Fruit Group


FOOD BANK WISH LIST

Use this chart to help you select non-perishable foods for your menu
(Choose plastic containers rather than glass whenever possible.)

Grain Group


Infant cereal
Macaroni
Oatmeal
Grits
Cream of wheat
Pretzels
Muffin mix

Pancake mix
Rice pilaf
Rigatoni
Cereal, ready-to-eat
Quick bread mix
White flour
Macaroni & cheese boxed mix
Brown rice White rice
Spaghetti Cornmeal
Noodles
Biscuit mix
Canned pasta Graham crackers
Shredded wheat
Bran cereals
Whole-wheat flour
Noodle soups


Milk Group

Dried milk
Infant formula
Evaporated milk
Boxed sterile milk
Canned and
boxed pudding
Parmesan and
romano cheeses



Meat Group

Nuts
Peanut butter
Beef stew
Bean soup
Baked beans
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas


Vegetable Group

Tomato sauce
Tomato paste
Canned yams
Vegetable soup
Spaghetti sauce
Canned vegetables
Baby food vegetables
Tomato juice
Instant mashed potatoes


Fruit Group

Raisins & other dried fruit
Baby food fruit
Applesauce
Fruit cocktail
Canned pumpkin
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed





5) Select one of the clients from the table below.
Client Name Client Information
Jennifer Hernandez
Height: 5 feet 6 inches
Weight: 165 pounds
Activity Level: Sedentary


William Jackson
Height: 6 feet 1 inches
Weight: 218 pounds
Activity Level: Sedentary

Cathy Vo
Height: 5 feet 1 inches
Weight: 110 pounds
Activity Level: Sedentary


Bryan Jenkins
Height: 5 feet 11 inches
Weight: 180 pounds
Activity Level: Sedentary



6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis Plus program and the client information provided.
a) Create account using the client information provided. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all the foods in the menu that you created for the client that you selected.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab
f) Click the Create Report button. A full report will be generated for you.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project
h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

The completed project will be saved as one document and will include the following:
Part 1 – Nutrition Quackery and Weight Loss Strategies
• Analysis of scientific soundness of media statement.
• Analysis of effective weight loss strategy.

Part 2 – Self-Assessment Project
• 3-day food record (Table)
• Super Tracker Diet Analysis – Nutrients Report of your 3-day food record
• Medical Family Tree (Table)
• Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank
• Description of a food organization’s mission and goals and the nutrition services they provide.
• Food bank wish list menu for a meal
• Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu

23 August 2015,
 0

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION) Paper details  THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA […]


23 August 2015

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION)
Paper details 
THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA ON FOOD PREFERENCES FOR THIS REPORT.(FAKE IT) Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points.
1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study.
2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease.
3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem.


Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.
1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.




Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
2) Use a table with four columns.
a) In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.
c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.
d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.
e) Save this information for use in Section 2.

FOOD RECORD NEED TO BE IN CHART FORM(MEALS- BREAFAST, LUNCH,DINNER,SNACKS DAY1,DAY2,DAY3

Sample Food Record
Meal Day 1 Day 2 Day 3
Breakfast 1 cup orange juice
2 cups Cheerios
2 slices wheat bread
2 tsps. butter
¾ cup 2% milk
Lunch Turkey sandwich
• 3 oz turkey breast
• 1 oz Swiss cheese
• ¼ c lettuce
• 2 tsp. mayo

1 med. apple
1 Kaiser roll
32 fl oz diet Coke
Dinner 4 slices Pizza Hut
pepperoni pan pizza
40 fl oz Bud Light
Snacks 2 cups salted peanuts


Section 2: Super Tracker Diet Analysis(YOU CAN CREATE AN ACCOUNT TO COMPLETE THIS PART OF THE ASSIGNMENT)
1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture: 
a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.
f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally Richardson and use the file extension .docx or .doc.
h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.
i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

Section 3: Create and Analyze Your Medical Family Tree
1) Create a table with two columns.
a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
b) In the second column indicate which (if any) of these people had or have any of the following conditions:
i) Obesity
ii) Prostate cancer
iii) Type 2 diabetes
iv) Breast cancer
v) Hypertension
vi) Osteoporosis
*Example Medical Family Tree (yours will be different):
Relative Disease
Mother Type 2 diabetes
Father Prostate cancer
Aunt Heart disease
Sister Obesity
Paternal Grandfather Hypertension
Uncle Hypertension
*USE: MOTHER-HEART DISEASE, FATHER-HYPERTENSION,GRANDFATHER-TYPE 2 DIABETES, COUSIN-OBESITY,COUSIN-BREAST CANCER,& AUNT- BREAST CANCER.


Section 4: Interpretation
The last step is of Part 2 is to find out what all this information implies about your long-term health. Using the information from Part 2 – sections 1, 2, and 3 above, answer the five questions below.
1) List the specific positive nutritional aspects of your typical eating pattern.
2) List the specific negative nutritional aspects of your typical eating pattern.
3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Present the information in a table format.
Question Answers
List the specific positive nutritional aspects of your typical eating pattern.
List the specific negative nutritional aspects of your typical eating pattern.
What is the impact of your typical eating pattern on your own risk of developing the diseases in your medical family tree?
Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Part 3: Service Learning – Food Bank

This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.


1) Select one of the Food Organizations from the list below:
i) SHARE
ii) MANNA
iii) SOME
iv) Capital Area Food Bank

2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
a) Grains
b) Milk
c) Meat and Beans
d) Fruit or Vegetable

4) Type your menu and be sure to include the following information (see example below):
a) Meal (breakfast, lunch, or dinner)
b) Serving size (use information provided on the food label)
c) Description of the food and the food group(s) that it is representing

Example Menu:

Breakfast
• ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
• ¼ cup walnuts – Meat and Bean Group
• 1/3 cup Instant Nonfat Dry Milk – Milk Group
• ½ cup sliced cling peaches, canned – Fruit Group


FOOD BANK WISH LIST

Use this chart to help you select non-perishable foods for your menu
(Choose plastic containers rather than glass whenever possible.)

Grain Group


Infant cereal
Macaroni
Oatmeal
Grits
Cream of wheat
Pretzels
Muffin mix

Pancake mix
Rice pilaf
Rigatoni
Cereal, ready-to-eat
Quick bread mix
White flour
Macaroni & cheese boxed mix
Brown rice White rice
Spaghetti Cornmeal
Noodles
Biscuit mix
Canned pasta Graham crackers
Shredded wheat
Bran cereals
Whole-wheat flour
Noodle soups


Milk Group

Dried milk
Infant formula
Evaporated milk
Boxed sterile milk
Canned and
boxed pudding
Parmesan and
romano cheeses



Meat Group

Nuts
Peanut butter
Beef stew
Bean soup
Baked beans
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas


Vegetable Group

Tomato sauce
Tomato paste
Canned yams
Vegetable soup
Spaghetti sauce
Canned vegetables
Baby food vegetables
Tomato juice
Instant mashed potatoes


Fruit Group

Raisins & other dried fruit
Baby food fruit
Applesauce
Fruit cocktail
Canned pumpkin
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed





5) Select one of the clients from the table below.
Client Name Client Information
Jennifer Hernandez
Height: 5 feet 6 inches
Weight: 165 pounds
Activity Level: Sedentary


William Jackson
Height: 6 feet 1 inches
Weight: 218 pounds
Activity Level: Sedentary

Cathy Vo
Height: 5 feet 1 inches
Weight: 110 pounds
Activity Level: Sedentary


Bryan Jenkins
Height: 5 feet 11 inches
Weight: 180 pounds
Activity Level: Sedentary



6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis Plus program and the client information provided.
a) Create account using the client information provided. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all the foods in the menu that you created for the client that you selected.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab
f) Click the Create Report button. A full report will be generated for you.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project
h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

The completed project will be saved as one document and will include the following:
Part 1 – Nutrition Quackery and Weight Loss Strategies
• Analysis of scientific soundness of media statement.
• Analysis of effective weight loss strategy.

Part 2 – Self-Assessment Project
• 3-day food record (Table)
• Super Tracker Diet Analysis – Nutrients Report of your 3-day food record
• Medical Family Tree (Table)
• Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank
• Description of a food organization’s mission and goals and the nutrition services they provide.
• Food bank wish list menu for a meal
• Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu

23 August 2015,
 0

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION) Paper details  THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA […]


23 August 2015

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION)
Paper details 
THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA ON FOOD PREFERENCES FOR THIS REPORT.(FAKE IT) Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points.
1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study.
2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease.
3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem.


Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.
1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.




Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
2) Use a table with four columns.
a) In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.
c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.
d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.
e) Save this information for use in Section 2.

FOOD RECORD NEED TO BE IN CHART FORM(MEALS- BREAFAST, LUNCH,DINNER,SNACKS DAY1,DAY2,DAY3

Sample Food Record
Meal Day 1 Day 2 Day 3
Breakfast 1 cup orange juice
2 cups Cheerios
2 slices wheat bread
2 tsps. butter
¾ cup 2% milk
Lunch Turkey sandwich
• 3 oz turkey breast
• 1 oz Swiss cheese
• ¼ c lettuce
• 2 tsp. mayo

1 med. apple
1 Kaiser roll
32 fl oz diet Coke
Dinner 4 slices Pizza Hut
pepperoni pan pizza
40 fl oz Bud Light
Snacks 2 cups salted peanuts


Section 2: Super Tracker Diet Analysis(YOU CAN CREATE AN ACCOUNT TO COMPLETE THIS PART OF THE ASSIGNMENT)
1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture: 
a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.
f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally Richardson and use the file extension .docx or .doc.
h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.
i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

Section 3: Create and Analyze Your Medical Family Tree
1) Create a table with two columns.
a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
b) In the second column indicate which (if any) of these people had or have any of the following conditions:
i) Obesity
ii) Prostate cancer
iii) Type 2 diabetes
iv) Breast cancer
v) Hypertension
vi) Osteoporosis
*Example Medical Family Tree (yours will be different):
Relative Disease
Mother Type 2 diabetes
Father Prostate cancer
Aunt Heart disease
Sister Obesity
Paternal Grandfather Hypertension
Uncle Hypertension
*USE: MOTHER-HEART DISEASE, FATHER-HYPERTENSION,GRANDFATHER-TYPE 2 DIABETES, COUSIN-OBESITY,COUSIN-BREAST CANCER,& AUNT- BREAST CANCER.


Section 4: Interpretation
The last step is of Part 2 is to find out what all this information implies about your long-term health. Using the information from Part 2 – sections 1, 2, and 3 above, answer the five questions below.
1) List the specific positive nutritional aspects of your typical eating pattern.
2) List the specific negative nutritional aspects of your typical eating pattern.
3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Present the information in a table format.
Question Answers
List the specific positive nutritional aspects of your typical eating pattern.
List the specific negative nutritional aspects of your typical eating pattern.
What is the impact of your typical eating pattern on your own risk of developing the diseases in your medical family tree?
Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Part 3: Service Learning – Food Bank

This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.


1) Select one of the Food Organizations from the list below:
i) SHARE
ii) MANNA
iii) SOME
iv) Capital Area Food Bank

2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
a) Grains
b) Milk
c) Meat and Beans
d) Fruit or Vegetable

4) Type your menu and be sure to include the following information (see example below):
a) Meal (breakfast, lunch, or dinner)
b) Serving size (use information provided on the food label)
c) Description of the food and the food group(s) that it is representing

Example Menu:

Breakfast
• ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
• ¼ cup walnuts – Meat and Bean Group
• 1/3 cup Instant Nonfat Dry Milk – Milk Group
• ½ cup sliced cling peaches, canned – Fruit Group


FOOD BANK WISH LIST

Use this chart to help you select non-perishable foods for your menu
(Choose plastic containers rather than glass whenever possible.)

Grain Group


Infant cereal
Macaroni
Oatmeal
Grits
Cream of wheat
Pretzels
Muffin mix

Pancake mix
Rice pilaf
Rigatoni
Cereal, ready-to-eat
Quick bread mix
White flour
Macaroni & cheese boxed mix
Brown rice White rice
Spaghetti Cornmeal
Noodles
Biscuit mix
Canned pasta Graham crackers
Shredded wheat
Bran cereals
Whole-wheat flour
Noodle soups


Milk Group

Dried milk
Infant formula
Evaporated milk
Boxed sterile milk
Canned and
boxed pudding
Parmesan and
romano cheeses



Meat Group

Nuts
Peanut butter
Beef stew
Bean soup
Baked beans
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas


Vegetable Group

Tomato sauce
Tomato paste
Canned yams
Vegetable soup
Spaghetti sauce
Canned vegetables
Baby food vegetables
Tomato juice
Instant mashed potatoes


Fruit Group

Raisins & other dried fruit
Baby food fruit
Applesauce
Fruit cocktail
Canned pumpkin
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed





5) Select one of the clients from the table below.
Client Name Client Information
Jennifer Hernandez
Height: 5 feet 6 inches
Weight: 165 pounds
Activity Level: Sedentary


William Jackson
Height: 6 feet 1 inches
Weight: 218 pounds
Activity Level: Sedentary

Cathy Vo
Height: 5 feet 1 inches
Weight: 110 pounds
Activity Level: Sedentary


Bryan Jenkins
Height: 5 feet 11 inches
Weight: 180 pounds
Activity Level: Sedentary



6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis Plus program and the client information provided.
a) Create account using the client information provided. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all the foods in the menu that you created for the client that you selected.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab
f) Click the Create Report button. A full report will be generated for you.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project
h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

The completed project will be saved as one document and will include the following:
Part 1 – Nutrition Quackery and Weight Loss Strategies
• Analysis of scientific soundness of media statement.
• Analysis of effective weight loss strategy.

Part 2 – Self-Assessment Project
• 3-day food record (Table)
• Super Tracker Diet Analysis – Nutrients Report of your 3-day food record
• Medical Family Tree (Table)
• Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank
• Description of a food organization’s mission and goals and the nutrition services they provide.
• Food bank wish list menu for a meal
• Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu

23 August 2015,
 0

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION) Paper details  THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA […]


23 August 2015

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION)
Paper details 
THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA ON FOOD PREFERENCES FOR THIS REPORT.(FAKE IT) Please combine all three parts of this assignment into one document using Microsoft Word with extension .doc or .docx e.g. Firstname_Lastname.doc. Failure to use this software may result in zero points.
1. Part 1 assesses your ability to correctly identify earmarks of nutrition quackery and ineffective examples of weight loss strategies when given a case study.
2. Part 2 assesses your ability to correctly analyze your diet and relate it to your risk for chronic disease.
3. Part 3 will help you demonstrate your ability to recognize and solve a real-world nutrition problem.


Part 1: Nutrition Quackery and Weight Loss Strategies
LaToya sees an ad for a weight loss supplement with Kim Kardashian saying it helped her lose 10 pounds of fat in just one week. She is tempted because her wedding is coming up, and she wants to look her best. When she tries to find information about the product, only a link is provided to Oprah’s website.
1. Explain why this supplement is a form of nutrition quackery and is an ineffective method of weight loss using the information you learned in chapters 1 and 9.
a. In your explanation, please provide three reasons why it’s a form of nutrition quackery and three reasons why it’s an ineffective method of weight loss.




Part 2: Self-Assessment Project

This portion of the assignment will give you a snapshot of your current nutritional intake and its relationship to your long-term health. It has four sections.
Section 1: Food Record
1) Record everything you eat and drink (from the time you get up to the time you go to bed) for three consecutive days.
2) Use a table with four columns.
a) In column 1 fill in the meal names – Breakfast, Lunch, Dinner, and Snacks.
b) In column 2 record the foods consumed, with their quantities, at each meal on day 1.
c) In column 3 record the foods consumed, with their quantities, at each meal on day 2.
d) In column 4 record the foods consumed, with their quantities, at each meal on day 3.
e) Save this information for use in Section 2.

FOOD RECORD NEED TO BE IN CHART FORM(MEALS- BREAFAST, LUNCH,DINNER,SNACKS DAY1,DAY2,DAY3

Sample Food Record
Meal Day 1 Day 2 Day 3
Breakfast 1 cup orange juice
2 cups Cheerios
2 slices wheat bread
2 tsps. butter
¾ cup 2% milk
Lunch Turkey sandwich
• 3 oz turkey breast
• 1 oz Swiss cheese
• ¼ c lettuce
• 2 tsp. mayo

1 med. apple
1 Kaiser roll
32 fl oz diet Coke
Dinner 4 slices Pizza Hut
pepperoni pan pizza
40 fl oz Bud Light
Snacks 2 cups salted peanuts


Section 2: Super Tracker Diet Analysis(YOU CAN CREATE AN ACCOUNT TO COMPLETE THIS PART OF THE ASSIGNMENT)
1) For this part of the project, analyze your three-day food record using the FoodTracker at the SuperTracker site of the United States Department of Agriculture: 
a) You can log in to the same account that you used for the first assignment or you can establish another account. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all your food and drink for three days from your record for Section 1. Make sure that you change the date for each day’s entry.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab and enter the three-day period which you selected for your diet record.
f) Click the Create Report button. A full report will be generated for you. It is an average of your three-day diet record.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and save it with the filename as firstname_lastname.docx. For example, if your name is Sally Richardson, you would save the file as Sally Richardson and use the file extension .docx or .doc.
h) At the end of the Nutrients Report document, copy and paste your three-day food record table from Section 1 of Part 2 of the project. You will also complete parts 2 and 3 on the same document.
i) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

Section 3: Create and Analyze Your Medical Family Tree
1) Create a table with two columns.
a) In the first column list at least six blood relatives (parents, grandparents, aunts, uncles, siblings, cousins). If you cannot list any blood relatives, then list the adoptive/foster family members with whom you grew up.
b) In the second column indicate which (if any) of these people had or have any of the following conditions:
i) Obesity
ii) Prostate cancer
iii) Type 2 diabetes
iv) Breast cancer
v) Hypertension
vi) Osteoporosis
*Example Medical Family Tree (yours will be different):
Relative Disease
Mother Type 2 diabetes
Father Prostate cancer
Aunt Heart disease
Sister Obesity
Paternal Grandfather Hypertension
Uncle Hypertension
*USE: MOTHER-HEART DISEASE, FATHER-HYPERTENSION,GRANDFATHER-TYPE 2 DIABETES, COUSIN-OBESITY,COUSIN-BREAST CANCER,& AUNT- BREAST CANCER.


Section 4: Interpretation
The last step is of Part 2 is to find out what all this information implies about your long-term health. Using the information from Part 2 – sections 1, 2, and 3 above, answer the five questions below.
1) List the specific positive nutritional aspects of your typical eating pattern.
2) List the specific negative nutritional aspects of your typical eating pattern.
3) What is the impact of your typical eating pattern on your risk of developing the diseases in your medical family tree?
4) Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
5) Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Present the information in a table format.
Question Answers
List the specific positive nutritional aspects of your typical eating pattern.
List the specific negative nutritional aspects of your typical eating pattern.
What is the impact of your typical eating pattern on your own risk of developing the diseases in your medical family tree?
Name three foods you are willing to add to your diet to correct any shortages of vitamins, minerals, or fiber.
Name three foods you are willing to cut back on to reduce any excesses in your fat, saturated fat, cholesterol, and sodium intake.

Part 3: Service Learning – Food Bank

This portion of the assignment will give you an opportunity to assess the nutritional quality of the foods donated to food banks.


1) Select one of the Food Organizations from the list below:
i) SHARE
ii) MANNA
iii) SOME
iv) Capital Area Food Bank

2) Research and describe the food organization’s mission and goals and the nutrition services they provide.

3) Using the food bank wish list listed on the next page, create a menu for a meal (breakfast, lunch or dinner). Select one food from each of the following food groups:
a) Grains
b) Milk
c) Meat and Beans
d) Fruit or Vegetable

4) Type your menu and be sure to include the following information (see example below):
a) Meal (breakfast, lunch, or dinner)
b) Serving size (use information provided on the food label)
c) Description of the food and the food group(s) that it is representing

Example Menu:

Breakfast
• ½ cup Quaker Oats Old Fashioned Oatmeal – Grain Group
• ¼ cup walnuts – Meat and Bean Group
• 1/3 cup Instant Nonfat Dry Milk – Milk Group
• ½ cup sliced cling peaches, canned – Fruit Group


FOOD BANK WISH LIST

Use this chart to help you select non-perishable foods for your menu
(Choose plastic containers rather than glass whenever possible.)

Grain Group


Infant cereal
Macaroni
Oatmeal
Grits
Cream of wheat
Pretzels
Muffin mix

Pancake mix
Rice pilaf
Rigatoni
Cereal, ready-to-eat
Quick bread mix
White flour
Macaroni & cheese boxed mix
Brown rice White rice
Spaghetti Cornmeal
Noodles
Biscuit mix
Canned pasta Graham crackers
Shredded wheat
Bran cereals
Whole-wheat flour
Noodle soups


Milk Group

Dried milk
Infant formula
Evaporated milk
Boxed sterile milk
Canned and
boxed pudding
Parmesan and
romano cheeses



Meat Group

Nuts
Peanut butter
Beef stew
Bean soup
Baked beans
Canned chili, tuna, chicken, or salmon
Canned or dried beans and peas


Vegetable Group

Tomato sauce
Tomato paste
Canned yams
Vegetable soup
Spaghetti sauce
Canned vegetables
Baby food vegetables
Tomato juice
Instant mashed potatoes


Fruit Group

Raisins & other dried fruit
Baby food fruit
Applesauce
Fruit cocktail
Canned pumpkin
100% fruit juices
Canned peaches, juice packed
Canned pineapple, juice packed
Canned pears, juice packed





5) Select one of the clients from the table below.
Client Name Client Information
Jennifer Hernandez
Height: 5 feet 6 inches
Weight: 165 pounds
Activity Level: Sedentary


William Jackson
Height: 6 feet 1 inches
Weight: 218 pounds
Activity Level: Sedentary

Cathy Vo
Height: 5 feet 1 inches
Weight: 110 pounds
Activity Level: Sedentary


Bryan Jenkins
Height: 5 feet 11 inches
Weight: 180 pounds
Activity Level: Sedentary



6) Analyze the food bank wish list meal using the MyPlate SuperTracker Diet Analysis Plus program and the client information provided.
a) Create account using the client information provided. Then follow the steps given here:
b) Select the Track Food & Activity tab located on the top menu bar. Select the Food Tracker option from dropdown menu.
c) Enter all the foods in the menu that you created for the client that you selected.
d) Go to the My Reports tab in the top menu bar.
e) Select the Nutrients Report tab
f) Click the Create Report button. A full report will be generated for you.
g) From the upper right corner of the screen, select the Word option under the field Export Report As. Open the file and copy and paste the nutrient report to the assignment file that you have created that contains Parts 1 and 2 of the Capstone project
h) Make sure that you save the document frequently to prevent data loss in case your computer shuts down accidently.

The completed project will be saved as one document and will include the following:
Part 1 – Nutrition Quackery and Weight Loss Strategies
• Analysis of scientific soundness of media statement.
• Analysis of effective weight loss strategy.

Part 2 – Self-Assessment Project
• 3-day food record (Table)
• Super Tracker Diet Analysis – Nutrients Report of your 3-day food record
• Medical Family Tree (Table)
• Interpretation – Answers to the 5 questions listed in Section 4 of Part 2

Part 3 – Service Learning – Food Bank
• Description of a food organization’s mission and goals and the nutrition services they provide.
• Food bank wish list menu for a meal
• Super Tracker Diet Analysis – Nutrients Report of your food bank wish list menu

23 August 2015,
 0

CAPSTONE PROJECT CAPSTONE PROJECT (NUTRITION) Paper details  THIS PAPER HAS 3 PARTS PLESE READ INSTUCTIONS CAREFULLY. THE WRITER CAN USE HIS OR HER OWN IDEA […]


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