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BIOL 203 Written Assignment #1 Experiential Persuasion for Eating Well Macronutrient Profiles Concordia University 2024 $12.49   Add to cart

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BIOL 203 Written Assignment #1 Experiential Persuasion for Eating Well Macronutrient Profiles Concordia University 2024

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BIOL 203 Written Assignment #1 Experiential Persuasion for Eating Well Macronutrient Profiles Concordia University 2024

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  • March 26, 2024
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BIOL 203 Written Assignment #1
Experiential Persuasion for Eating Well
Macronutrient Profiles Concordia University
2024


Experiential Persuasion for Eating Well: Macronutrient Profiles



With the government of Canada changing its daily nutritional intake values every so

often and with all the information spreading around about foods that are good one day and

bad the next, its no wonder that nutrition has become so complicated in the eyes of the

average person.

This confusion surrounding nutrition has become a major issue to the world population,

specifically in more developed countries such as in North America. People may get caught up in

the various supplements and vitamins that are advertised and may think that so long as they

take a daily vitamin that they can eat whatever they like, as they are already ”healthy”. These

nutritional misunderstandings have lead to medical professionals in the field of nutrition as well

as other medical disciplines to look into the consequences of poor nutrition in an attempt to

correct the situation and warn people about bad eating choices. In a causal study on heart

disease, doctors and researchers have stated that an increase in malnutrition has lead to a

serious outbreak of heart diseases as well as numerous other health related issues such as

obesity and diabetes (Vest, Chan, Deswal, Givertz, Lekavich, Lennie, Desai 2019). Regardless of

these disturbing facts, people still fill up the majority of their diets with processed foods instead

, of whole foods and don’t get the nutrients they need. The purpose of this paper is to persuade

the reader to eat well by analyzing nutritional metrics, as well as discussing convenience and

cost for a traditionally Tuscan Recipe – Ribollita.

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