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name section no. BIOL 115 dietary analysis project instructions Dietary Log Instructions The dietary analysis project consists of a food journal...

In the previous module, you learned about the wide variety of lipids present in many foods. In this assignment, you will be using your Dietary Log from Module 2 to analyze your lipid intake. You will use the total grams of fat and the amount of saturated fat to calculate your intake of unsaturated fat. You will then calculate the amount of kCalories and overall percent (%) from lipids consumed each day and on average for the week. For this assignment, complete only page 11 of your dietary log document (the same one you submitted in Modules 2 and 4).This assignment is worth 25 points.

The analysis section should have a minimum of 150 words.


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After learning about proteins in the last module, in this assignment you will use your Dietary Log from Module 2 to analyze your protein intake. You will use the total grams of protein recorded in your dietary log to calculate the amount of kcalories and overall percent (%) from proteins consumed each day. For this assignment, complete only page 12 of your dietary log document (the same document you submitted in Module 5). This assignment is worth 25 points.

The analysis section should have a minimum of 150 words.

Dietary Log Instructions Te dietary analysis project consists of a food journal (dietary log) and four assessments that will enable you to analyze your diet for total calories, percent, and amount of the major nutrients covered in class: carbohydrates, fats, proteins, vitamins, and minerals. Te first step in this course project is to complete your food journal. Use the forms below to record all food and beverages (not water) consumed each day for 7 days, including the types and quantity of the foods and beverages consumed. Table of Food Composition To complete your dietary log, you can get your nutrition information from either your textbook or the USDA SuperTracker website. In the back of your textbook, Appendix H has a very thorough “Table of Food Composition” to look up your dietary information. It is not only broken down into groups such as breads, fruits, and vegetables, but also includes vegetarian foods, beverages, processed meats, mixed foods/soups/ sandwiches, and fast food! Learn how to use this table by first reading “Appendix H – Table of Food Composition” found on pages H1 and H2. Use the table to determine your daily food composition and record the page in the first column of your dietary log. Additionally, this quick reference guide to Appendix H might be helpful. If you use the USDA SuperTracker website for your information, please put “ST” in the reference page column of your dietary log. BIOL 115 DIETARY ANALYSIS PROJECT INSTRUCTIONS NAME SEC±ION NO. Data Collection Your food journal should be a record of a typical day for you. If possible, e liminate special days such as parties, weddings, holidays, etc. You will also want to read food labels and pay careful attention to portion sizes. ²ne of the most common mistakes with dietary assessments is underestimating the quantity of food you are actually consuming with each meal. ³his dietary analysis project will provide you with important information about your own diet! ³he more accurate you are in recording your food journal, the more valuable it will be for you. Submission Tis document will be submitted multiple times throughout the course. Please make sure to follow the directions on how to save and submit the document. Sample Here is a sample of one day of the dietary log . Notice that the reference page column is completed and so are all the cells related to the nutritional data. If you use the textbook or SuperTracker correctly, the assumption is that your data is recorded accurately.
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1 cup rice or pasta is about the size of a tennis ball 1 pancake is about the size of a compact disc 1 piece of garlic bread is about the size of a facial soap. 1 tbsp. peanut but- ter or other spread is about the size of a thumb tip. 3 ounces cooked meat is about the size of your palm or a deck of cards 1 ounce of nuts is about one handful 1 cup cut-up fruit is about the size of a fist 1 medium size fruit is about the size of a tennis ball 1 cup ice cream is about the size of a baseball 1 baked potato is about the size of a fist A half-cup cooked vegetables is about the size of a light bulb 1 ½ ounces cheese is about the size of a 9-volt battery Porti on con trol: One size does not fit all 2
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dietary lipid assessment final.pdf

name
section no. BIOL 115
dietary analysis project
instructions
Dietary Log Instructions
The dietary analysis project consists of a food
journal (dietary log) and four assessments that
will enable...

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