Discuss the following:
Slip into the shoes of a Nutritionist when discussing the various types of fats (saturated fats, monounsaturated fats, polyunsaturated fats, and trans-fats) with Mrs. Miller, an obese client whose diet lacks adequate protein and nutrients. Mrs. Miller’s diet mainly consists of heavily processed foods and an excessive amount of saturated and trans-fats.
1. Explore the job duties of a Nutritionist on O*NET and by watching the video by the American Dietetic Association before starting this assignment. These resources will provide you with an opportunity to familiarize yourself with specific tasks, abilities, and knowledge necessary for this profession.
2. Next, create a PowerPoint addressing the following components:
a. Compare and contrast ‘good’ and ‘bad’ fats and analyze their sources.
b. Examine the controversy surrounding fats in our food and explain why ‘good’ fats and lipids should be part of our food choices.
c. Explain the connection between dietary fat, cholesterol, health and disease.
d. Analyze the importance of protein in maintaining a healthy diet. Why do we need protein and amino acids? What are the protein recommendations for healthy adults?
e. Design three personalized recommendations on how Mrs. Miller can cut down on saturated and trans-fats and increase consumption of healthier fats. Include three sources of protein-rich foods, which will not contradict the fat recommendations you suggested.
Please note:
a. You need to add detailed speaker notes to each of your slides. Your presentation should be at least six slides in length, excluding title and reference page. View these tips for an effective presentation.
b. Your research and claims must be supported by a minimum of two scholarly sources.You should Use proper APA formatting for in-text citations and references.
c. Your PowerPoint presentation should be interesting and engaging. It must be visually appealing and have an easy-to-follow layout. Use images, graphs, tables, fonts, and colors to enhance the content for maximum effectiveness.