DNT 200 Nutrition For Health Sciences Library Research Prese ✓ Solved
Dnt 200 Nutrition For Health Scienceslibrary Research Presentationfi
Find a current (within the last five years) research article (a scientific paper) on a nutrition topic of your choice from one of the specified reputable sources, such as the American Journal of Clinical Nutrition, Journal of Nutrition, or others approved by the instructor. The article must be complete, full-text, at least five pages long, and scholarly in nature.
Read the article thoroughly and prepare a presentation of at least ten minutes that discusses its main points, allowing time for discussion and questions. A written summary of your presentation must be submitted immediately afterward. If you plan to use audiovisual aids, check with the instructor for compatibility and always bring a backup plan in case technical issues arise. Do not rely solely on electronic downloads during the presentation; ensure you have a backup copy or plan.
Submit a .pdf copy or a link to your selected article for approval through Canvas by Wednesday, October 7, 2020. The instructor will review this copy. Presentations start on Wednesday, November 11, 2020. Articles may be accessed via the BCCC library or other approved sources. Avoid using Gale/Centage websites or download samples from unapproved sources.
This project must avoid promotional content for nutritional supplements linked to your topic; including such will result in a zero grade for the presentation. Once you select your article, you may not change it without penalty; a five-point deduction applies for changes or missed presentations unless requested by the instructor.
If your article is older than five years, not scholarly, not five pages, or not nutrition-related, it will be rejected, resulting in a five-point deduction per class day until an appropriate article is submitted. No make-up presentations are allowed after Wednesday, December 9, 2020.
Grading criteria include:
- Submission of article copy by October 7 (10 points)
- Appropriate length and scholarly quality (10 points)
- Coverage of major points in the presentation (40 points)
- Engagement and facilitation of class discussion (20 points)
- Immediate submission of written summary post-presentation (15 points)
Sample Paper For Above instruction
Title: The Impact of Dietary Fiber on Cardiovascular Health: An Evidence-Based Review
Introduction
Cardiovascular disease (CVD) remains the leading cause of mortality worldwide, prompting ongoing research into dietary factors that can mitigate risk. Among these, dietary fiber has garnered significant attention due to its potential protective effects. This paper reviews recent scientific literature, focusing on studies published within the last five years, to analyze the relationship between dietary fiber intake and cardiovascular health outcomes.
Literature Review
Recent research indicates that increased dietary fiber intake is associated with reductions in total cholesterol, low-density lipoprotein (LDL) cholesterol, and blood pressure—all major risk factors for CVD (Xu et al., 2019). A systematic review by Anderson et al. (2020) consolidates evidence from multiple randomized controlled trials, demonstrating that soluble fiber, in particular, can significantly improve lipid profiles. The mechanisms are believed to involve binding of bile acids in the gut, thereby increasing cholesterol excretion, as well as improving insulin sensitivity and reducing systemic inflammation (Gao & Zhang, 2021).
Types of Dietary Fiber and Sources
Dietary fiber encompasses soluble and insoluble types, each with distinct physiological effects. Soluble fiber, found in oats, legumes, and fruits, has been most extensively studied for its cardiovascular benefits. Insoluble fiber, prevalent in whole grains and vegetables, primarily aids gastrointestinal health but may also contribute indirectly to CVD risk reduction through weight management and improved metabolic health (WHO, 2022).
The Role of Fiber in Lipid Reduction
Multiple studies have reiterated the lipid-lowering effects of fiber. For example, a randomized controlled trial by Lee et al. (2020) observed a 10% decrease in LDL cholesterol after six weeks of a high-fiber diet. These effects may be enhanced when dietary fiber replaces saturated fats and refined carbohydrates, emphasizing the importance of overall dietary patterns in CVD prevention.
Additional Benefits and Considerations
Research also indicates that dietary fiber contributes to weight management, improved glycemic control, and reduced inflammation, all of which are beneficial for cardiovascular health (O’Neill et al., 2021). However, excessive fiber intake can cause gastrointestinal discomfort, and it is essential that intake levels are increased gradually to minimize adverse effects.
Discussion and Conclusions
The accumulated evidence strongly supports including adequate dietary fiber as part of a balanced diet to reduce CVD risk. Nutritional guidelines recommend at least 25–30 grams of fiber daily, emphasizing whole grains, fruits, vegetables, and legumes (American Heart Association, 2022). Healthcare providers should promote dietary interventions focused on fiber enhancement, tailored to individual health needs and preferences to maximize adherence and benefits.
References
- American Heart Association. (2022). Dietary fiber and cardiovascular health. Circulation, 145(7), 531-546.
- Gao, L., & Zhang, S. (2021). Mechanisms linking dietary fiber to cardiovascular health: A review. Nutrition Reviews, 79(4), 378-392.
- Lee, J. H., Kim, H., & Park, J. (2020). Effects of high-fiber diet on LDL cholesterol: A randomized controlled trial. Journal of Clinical Lipidology, 14(5), 593-601.
- O’Neill, S., et al. (2021). Dietary fiber’s role in metabolic health: An overview. Frontiers in Nutrition, 8, 656314.
- World Health Organization. (2022). Dietary fiber intake and health implications. WHO Bulletin.
- Xu, Y., et al. (2019). Fiber intake and risk of cardiovascular disease: Updated systematic review and meta-analysis. British Journal of Nutrition, 122(10), 919-928.