111 Diet Analysis Assignment pages 1-5

111 Diet Analysis Assignment pages 1-5 - Assignment #2:...

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Unformatted text preview: Assignment #2: Dietary Analysis (50 points) The purposes of this assignment are to: 1. Evaluate your own food intake and identify 2 goals for improving your food habits. 2. Help you see approximately how many calories you need and ingest each day. 3. Increase your awareness of how your eating habits and food intake influence your nutrient intake. Overview 1. Keep a record of everything you eat and drink on three days. a. Use 3 typical days. The days do not have to be consecutive. b. Write each food on a separate line. For example: pancakes with butter and syrup uses 3 lines. c. If you cant measure all your foods, estimate as accurately as possible. d. Describe the foods completely. For example, 2% milk, flour tortilla, cherry pie, etc. e. Use common units of measurements: ounce (oz), cup (c), tablespoon (Tbsp), teaspoon (tsp), piece (such as for pie or pizza), and slice (such as for bread). f. For mixed dishes (e.g. lasagna, stew) from several Food Groups, record the food on one line of the food record sheet, (pp 3-5), but indicate the Food Groups and estimate the equivalent amounts for major ingredients. See example on p 5 (3 rd day food record). g. Record everything except chewing gum, dietary supplements, and water. On the My Goals page, comment on whether or not you need supplements. h. Record any protein bars and energy bars on the food record sheets. You will not count these products in the Food Groups table on page 7. However, you will enter them in the computer for analysis. When making goals (page 12) comment on whether or not you need these products in your diet. 2. Use MyPyramid to analyze your food intake at http://www.mypyramid.gov . Detailed instructions are on the second page of these instructions....
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This note was uploaded on 04/07/2011 for the course NUTRITION 100 taught by Professor Brown during the Winter '11 term at BYU.

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111 Diet Analysis Assignment pages 1-5 - Assignment #2:...

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