Name______ All work must be
Before beginning your Food Record, type a short statement (1-2 paragraphs) that
describes what YOU think your daily diet is like. Do you feel it is nutritious,
provides quick energy, makes you feel at your best, helps with athletic or sports
training, helps to meet a goal such as weight loss, weight gain, or weight
Is your diet a reflection of consequence, a compellation of
whatever food is available, such as in the dorm cafeteria? The purpose of writing
this statement is simply to clarify what YOUR preconceptions are about your
daily diet. There is no right or wrong answer!
Part I: Three Day Dietary Record
You will record a three-day food record using the skills outlined in class and in this
Select three days that are characteristic of your usual eating patterns.
Include two weekdays and one weekend day (Saturday or Sunday).
outline posted on WebCT under the heading “Three Day Food Record.”
probably need a copy for each day. This portion will be turned in with this
homework and it is the only portion that can be handwritten
Be sure to record
the date at the top of each page.
I will post an example on WebCT.
: Record EVERYTHING you eat and drink, including water.
Be honest with
yourself in recording your food intake rather than trying to impress others.
Honesty will make the results of the study more valuable to you.
You will not be
graded on what foods you choose to eat or not to eat.
Your grade will be based on
accuracy in recording, calculations, and your evaluation of the results.
The following components must be completed on the “Three Day Food Record.”
1. In the FOOD column, list each food eaten (cereal, milk, cheese, chicken, etc.)
2. In the AMOUNT column, list the quantity of food consumed.
Try to be as
accurate as possible.
Use the appendix A in your text book as a reference
Record the amount eaten in measurable quantities (cups, ounces,
teaspoons, tablespoons, slices, etc).
use words like glass, bowlful,
3. In the DESCRIPTION column, indicate how the product was prepared (fried,
broiled, baked, raw, etc.), the specific type of product (cheddar if the food
cheese, whole or skim if the food is milk), or any other descriptive terms
(brand names, fat-free, low fat, etc.) that might affect the nutritive value of the
For any combination food (pizza, burrito, lasagna), list EACH food
component with the amount and description separately.
Dietary Analysis Project
Nutr 120/Due November 5th