SCI 163 Week 2 Physical Fitness and Nutrition Worksheet

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SCI 163 Week 2 Physical Fitness and Nutrition Worksheet Instructions Complete the Physical Fitness and Nutrition Worksheet.
Submit the completed worksheet to your instructor.   Physical Fitness and Nutrition Worksheet   To obtain optimal health, it is critical to be physically fit and eat a healthy and balanced diet. Becoming knowledgeable about what it means to be physically fit and learning how to evaluate the nutritional value of what you eat may greatly increase your ability to improve your health and wellness.   In this three-part worksheet, you identify the five components of health-related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition.   Part 1: Five Components of Health Related Fitness Table   Complete the table below. The first row has been filled in as an example.   Components of Physical Fitness Description How to Incorporate in Your Life Benefit(s) Cardiorespiratory Fitness Being able to exercise at a moderate to high intensity for a long period of time Walk 2 miles at a brisk pace every day. Reduced the risk of heart disease, hypertension, and high cholesterol. Muscular Strength             Muscular Endurance             Flexibility             Body Composition                     Part 2: Critique a Meal   For this part of the assignment, you critique the nutritional value of a meal. You will select this meal from the USDA website.    Follow the instructions below:   ·         Access the USDA Recipe Finder search tool at   o    (either click on or paste the above link in your internet’s address bar)   ·         Search for a recipe using one of the available criteria:   o    Type in ingredients; o    Type in a recipe name, or; o    Choose options from the available categories   ·         Select a recipe to critique from the generated results.   Review the nutritional information provided for the recipe you selected or added and answer the questions below.   1.       What is the name of the recipe you are evaluating?     2.       Which essential nutrients—carbohydrates, fats, proteins, vitamins, and minerals—are included in the recipe?     3.       Which ingredients are providing each nutrient?     4.       Does this recipe include a good balance of essential nutrients? Explain your answer.     5.       How could the recipe be altered to include more essential nutrients?     6.       Do you consider this a healthy meal? If not, what is a healthy alternative?       Part 3: Nutrition Questions   Respond to the following questions in 75 to 125 words each:   1.       Do you find it easy or difficult to determine the nutritional value of food? What are some methods to help you more easily determine the nutritional values of food?   2.       What environmental, economic, and psychosocial factors influenced your food and drink choices today?