NUTRITION 101 TERM PROJECT – DIETARY EVALUATION

PART I – Recording of Diet

Keep an accurate and complete record of all the foods you eat and the beverages you drink (besides water) for THREE (3) days (including one weekend day); days be should typical of your regular dietary habits, but do not need to be consecutive.

Each day should contain the following:

  • type & amount of food consumed
  • how food was prepared (ie: fried; baked; steamed)
  • brand names of food (as appropriate

PART II – WileyPlus iProfile

  • Enter your food record for each of the 3 days from your food record into the iProfile FOOD JOURNAL
  • Create your iProfile by entering your information – name, date of birth, height and weight, at lower right of the screen click ‘save changes’ this will calculate your BMI
  • Profiles are saved so you can access and add to your iProfile information without having to re-enter your information
  • To enter your daily food intake – go to tab ‘FOOD JOURNAL’; select the calendar date
  • To the left you have ‘Search Foods/Recipes’ – type in your food item, then click search – list of food options will come up – select the food item that is closest to the food that you consumed
  • Once you have selected the food item – on the right go to ‘Add Intake’ – make sure that you adjust the portion size to match what you consumed  (ex: Milk – low fat – will default to 8 oz. you will need to adjust if you only consumed 4 oz. before you add the milk)
  • Then select to add to the meal – Add to Breakfast — Add to Lunch   Add to Dinner or Add to Snacks
  • Continue adding each food and beverage item you consumed for the day – Save your file to your desktop
  • Next: go to tab – ‘REPORTS’ – click – this will open a basic nutrient analysis
  • Select, open and save reports for: as an ‘Excel’ (option is on right) for:
    • Macronutrient Distribution*
    • Intake Compared to DRI*
    • Intake Spreadsheet *
    • MyPlate – save as shown

*these reports should be saved as an ‘Excel’ (option is on right) You will need to adjust the columns so all information can be read

  • Repeat this for each day
  • Once you have completed the reports for 3 days – compare your nutritional analysis for each day – read the questions and answer as short paragraph – 4-5 sentences
    • Which day met the recommendations for achieving the guideline for Macronutrient Distribution, your DRI and MyPlate?
    • Which day met the least of the recommendations for achieving the guideline for Macronutrient Distribution, your DRI and MyPlate?
    • What were influences that affected your food choices?

PART III- Evaluation Worksheet – Select the day that you have identified as not meeting most of the nutritional guidelines. Using the MyPlate report – list your percentage consumed from each food group – use the Intake Spreadsheet to list foods you consumed from each food group

GRAINS: MyPlate recommendation:

            List foods you consumed:

VEGETABLES: MyPlate recommendation:

            List foods you consumed:

FRUITS:(fresh, canned, dried, juice) MyPlate recommendation:

            List foods you consumed:

MILK: (whole, low fat, skim, yogurts, cheeses) MyPlate recommendation:

            List foods you consumed:

MEAT/POULTRY/FISH/BEANS: MyPlate recommendation:

            List foods you consumed:

OILS/HEALTHY FATS: MyPlate recommendation:

            List foods you consumed:

DISCRETIONARY CALORIES:

Using AMDR to answer the following questions – the AMDR, set by the DRI, considers an established healthy range of intakes for each energy yielding macronutrients which contribute to the total energy intake – it is set as a percentage.

Refer to your iProfile reports

CARBOHYDRATE:

How does the percentage of your carbohydrate intake compare to the AMDR for carbohydrates?

Why are Carbohydrate foods important in providing energy for the body?

Use INTAKE SPREADSHEET to identify CHO foods consumed into to the following categories

Whole Grains:                                                Refined Grains:                                                

How many grams of Fiber did you consume?    

Does this meet the recommended guidelines for Fiber?

  1. Deficient – list 3 foods that are good sources of fiber that you will consider adding to your diet regimen
  • Adequate – list 3 foods from your food record that are good sources of fiber

LIPIDS:

How does the percentage of fat calories compare to the AMDR for fats?

What is the benefit of fat in diet?

  1.  providing energy
  •  micro-nutrient

What is the potential health risk of consuming excess fat calories? (list 2)

Which 2 types of fat are a significant contributor to heart disease?

Use INTAKE SPEADSHEET to identify fats consumed into to the following categories

Identify foods that contributed to the saturated fat consumed

Identify foods that contributed to the trans-fat consumed

How can you identify if a product has trans-fats? (how it is listed on label)

PROTEINS

How does percentage of protein calories compare to the AMDR for proteins?

How does your protein intake compare to the DRI?

What is the role of protein in the diet? (primary function – list 2)

Use INTAKE SPREADSHEET to identify proteins consumed into the following categories

Animal proteins – (complete protein):

Vegetable proteins – (incomplete protein):

If you were planning to follow a vegan diet – list 2 meals that are examples of complimentary protein paring which equate to a complete protein.

(rice & beans is one example)

Micro-nutrients – vitamins and minerals – this is a snap-shot of your diet so

     day to day intakes vary meaning some days intake is higher/lower 

Use Intake Compared to DRI to answer Vitamin and Mineral intake information

VITAMINS: Identify any potential deficiencies – less than 75%;                                                                                                 excesses – more than 150%

Folic Acid:

B-12:

Vit. D:

Are there any identified concerns?

List 2 foods sources that are good sources of each of the listed vitamins

MINERALS: Identify any potential deficiencies – less than 75%;                                                                                                 excesses – more than 150%

Calcium:

Iron:

Sodium:

From the above information:          

            Are there any concerns?

List 2 foods sources that are good sources of each of the listed minerals

PART IV-Evaluation Report

In paragraph format complete the following:

  • Compare your findings with the nutritional analysis reports:

Macronutrient Distribution – Intake Compared to DRI

Intake Spreadsheet – MyPlate – save as shown           

  • Are there concerns regarding calorie intake; deficiencies or excesses of macro nutrients or micro nutrients – identify all concerns?
  • Does your BMI place you in a risk category?  What would you do to decrease any potential risk factors?
  • Discuss any risk factors and what strategy you can plan for improvement?  (specific changes for food choices – not a supplement)
  • Evaluation report should be at least 3 pages, must be double spaced, Times New Roman, font size 12 – do spell and grammar check before submitting project – submit your nutritional analysis reports with project
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