Identify and discuss at least 2 different health benefits associated with increased consumption of whole grains

Within the last decade, a lot of negative attention has been given to consuming higher amounts of carbohydrates. However, carbohydrates provide energy for the body, and the type of carbohydrate you consume is as important as the number of carbohydrates (i.e., quality over quantity).
1. Identify and discuss at least 2 different health benefits associated with increased consumption of whole grains (as a source of carbohydrates). What scientific evidence supports these possible health benefits?
For the next questions, please refer to your Food Diary from Unit 1 for this Assignment.
2. What percentage of total calories in your diet is made up of carbohydrates (remember that the AMDR for carbohydrates is between 45 and 65%)? Would you consider this a high-carbohydrate diet or a low-carbohydrate diet? Please explain your answer.
3. What are some examples of fast-releasing and slow-releasing carbohydrates in your diet? Discuss if you are satisfied with your total intake and quality of carbohydrates, or if you think you should make some changes? If you want to make changes, which food items would be increased and decreased?
The Written Assignment should be 3-4 double spaced pages in length, not including title or reference pages. (No abstract is needed.) Use APA format with double-spacing, Times New Roman, 12-point font, and 1” margins. Include citations and a list of references in APA format. Edit for spelling and grammar errors. You can get assistance with APA formatting at: https://owl.purdue.edu/owl/research_and_citation/apa_style/apa_formatting_and_style_guide/general_format.html
Assessment Criteria
Include 2 health benefits associated with increased consumption of whole grains
Both health benefits are clearly described.
Descriptions include examples from the textbook.
Descriptions include examples from outside sources.
Justify that your diet is high-carbohydrate or low-carbohydrate based on a percentage of total carbohydrate calories as referenced by the AMDR (45-65%).
Provide examples of fast- and slow-releasing carbohydrates from their diet.
Discuss satisfaction of total intake and quality of carbohydrates with reasoning and explain changes (if any) with examples of foods.
Use your own words (originality).
Use APA format for citations

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