Chemistry

Week 3 :Reply Posts Group Presentation on Stahl Readings

View your peers’ group presentation posts and respond to two groups. In your response post answer the following questions:

· What did you find interesting about the presentation?

· What did you learn from this that you may not have during the reading?

· Are there any aspects of this topic that are still unclear? What do you plan to do to fill in these gaps in knowledge?

Please refer to the Grading Rubric for details on how this activity will be graded.

The described expectations meet the passing level of 80%. Students are directed to review the Discussion Grading Rubric for criteria which exceed expectations.

Patients with diabetes will need to monitor their diet and limit the amount of carbohydrates they consume. Carbohydrate counting is a meal planning technique for managing blood glucose levels. The amount of carbohydrates that should be consumed is individualized but typically each meal should contain between 45-60 grams of carbohydrates and each snack about 15-20 grams each.

For one day, keep track of the foods and beverages that you consumed. Then calculate the number of grams of carbohydrates that you ate. I have posted several resources that will help you with calculating the amount of carbohydrates in the foods/beverages that you consumed.

Then, write up a small report ( 1 page or less) with the foods and beverages that you ate or drank and the calculated amount of carbohydrates consumed. Include a small paragraph with your reflections of carbohydrate counting. Were you able to limit the amount of carbohydrates to 45-60 grams per meal? Discuss this meal planning technique. Was this difficult for you to do? If you ate at a restaurant, discuss how you managed counting carbohydrates when eating out.

Please have fun with this assignment. Don’t get bogged down in the exact number of grams of carbohydrates in your meals. I want you to get an idea of what we ask of our diabetic patients in order for them to control their blood glucose levels.

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