Nutrition[1] - Name_ All work must be TYPED. Introductory...

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Name______ All work must be TYPED. Introductory statement: 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 maintenance? 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 homework. Select three days that are characteristic of your usual eating patterns. Include two weekdays and one weekend day (Saturday or Sunday). Use the outline posted on WebCT under the heading “Three Day Food Record.” You will 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. Directions : 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 for foods. Record the amount eaten in measurable quantities (cups, ounces, teaspoons, tablespoons, slices, etc). Do not use words like glass, bowlful, or “1 serving.” 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 is 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 food. 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 1
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Frequently omitted foods to include: gum, water, candy, mints, added sweeteners or milk, supplements, energy/power bars or beverages. Part II: Nutrient Analysis
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This note was uploaded on 04/08/2008 for the course NUTRITION 101 taught by Professor Cantremember,somelady during the Fall '08 term at New Mexico.

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Nutrition[1] - Name_ All work must be TYPED. Introductory...

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