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Assignment 2: Evaluation of a Weight Loss Program
Many Americans believe that they are overweight, by a few pounds to a few hundred pounds. Because of this, weight loss systems are big business. For this assignment, you are to select a weight loss system and evaluate it in terms of the information about the physiology of ingestive behavior covered this module.
-Find a website, a brochure, a popular article, or an advertisement about weight control that proposes a mechanism for loss of excess weight.
-Document the key proposals in terms of the main claims for success of the program (e.g., restriction of fat and small portions).
-Describe the reasons provided for the effectiveness of the program (e.g., a full stomach reduces hunger).
-Discuss the physiological components involved in the weight loss program. Clearly express an understanding of the physiology of the process of hunger, satiation, eating, and drinking as relevant for the weight loss method being described (e.g., long periods between meals would be likely to reduce blood sugar levels).
-Present a critique of the materials based on the module information on eating and weight regulation.
-Evaluate the proposal and suggest whether you would try this weight loss system or recommend it to someone else. Explain why or why not.Your paper should be double-spaced, in 12 point Times New Roman font, and with normal 1-inch margins; written in APA style; and free of typographical and grammatical errors. It should include a title page and a reference page. The body of the paper should be between 3 and 4 pages. Do not use Wikipedia or blogs as references.

1. _______ is the process by which foods we eat are broken down into smaller components by either mechanical or chemical means.
2. Which of the following nutrients are the most energy dense?
3. The wavelike contractions that move food along the GI tract are called
4. Which of the following is a group of organs that together form an integrated function?
5. The four characteristics of a healthy diet are adequacy, balance, moderation, and
6. Which of the following is not a component of the gastric juices?
7. MyPlate was designed by the U.S. Department of Agriculture (USDA) as a(n)
8. Most digestion and absorption occurs in the
9. Which of the following is not a primary function of dietary protein?
10. Healthier fat sources include canola oil and
11. The Nutrition Facts Panel on a box of crackers indicates that one serving provides 140 Calories, with 55 Calories coming from fat. Calculate the percentage of Calories from fat in the crackers.
12. Which of the following is most responsible for prompting individuals to seek food?
13. Which of the following serve(s) as an important source of energy for muscles during times of rest and low-intensity activity?
14. Carbohydrate digestion begins in the
15. According to MyPlate, an ounce-equivalent from the grain group can consist of
16. A hypothesis or group of hypotheses that have been confirmed through repeated scientific experiments is considered a
17. Poor nutrition is strongly associated with
18. The powerhouses of the cell, which produce energy from food molecules are the
19. Hunger is best described as
20. Vitamins are classified into two groups, one called fat soluble. What is the other group called?

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