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Do you Have this project paper done?

Do you Have this project paper done?

Nutrient Analysis Study

Part One

The purpose of this project is to increase your awareness of the food and drink you consume and how it contributes to a healthy life style.  You will need to do the following for Part One of this project.

STEP 1

  • Record everything you eat and drink for 3 days.   Record for two days during the week and one day on the weekend.  Weekend eating is often different than weekday eating.  Take a note pad with you and write down everything you eat when you are actually consuming it.  It will be much more accurate.  Use household measures such a  ½ cup, 1 cup. 3 ounces etc. 

    

  •  Be sure to include specific information such as the kind of cereal, the type of bread, how something was prepared etc.    Example:  Coffee with cream, deep fried fish patty, or jelly on the toast. 
  • Include all beverages and the amount.  Use common measures such as 8 ounces, 16 ounces for beverages. 
  • Once you have all of the information you go to https://www.choosemyplate.gov/SuperTracker/default.aspx  
    • Step one on this web site—create an account.  Once you have an account anything you do on the web site will be saved. 
    • Create your profile.  This is also saved to help you do the analysis later. 
    • Next click on My Plan.  It will tell you how many servings you will need for each of the food groups such as fruits and veggies.  This goes onto Forms 1-3 as your goals for each food group. 
    • Next click on Food Tracker on the top of the page. 
    • Type in the food item you ate in the box “type in your food here” 
    • Click enter.  It will tell you what food group that item belongs in so you can write in on forms 1-3.  It will also tell you the number of empty calories to add to form 1-3.  Do this for each day.  Write day one on form 1, day two on form 2 and day 3 on form 3.  Do an average of all three days for the food groups.  Compare the amount of each food group with your recommendation from my plan.  Indicate on the form how much you were over or under for each group.  You will also discuss this in the paper that does with the project. 
    • Please type all forms. 

STEP 2. Nutrient analysis

  •  On the top of the web page you will see My reports button with a drop down menu.  Select nutrient reports. 
  • It will ask you for dates. Do each day individually.  Click create report for each.  Enter the information from this report on Form 4.  What is listed as Target on the form is the DRI for form 4.  

STEP 3. Evaluation portion of the assignment

1.         Develop a paper (no more than 3 pages single spaced) that responds to each of the following:

List influences on the food choices of people discussed by the authors of your text. Are there factors in your life that affect your food choices not identified by the authors? Discuss which of these influences (the text and those you identified beyond the text) affect your personal food habits. Which are positive influences? Do you consider any to have negative effects on your food choices? Why do you consider them to be positive or negative?

A thorough discussion of your average food intake (Forms 1-3) as compared to Choose my plate recommendations. Discuss, in-depth, what food groups were under- and over represented in your diet and how you could realistically improve them.

Considering the nutrients identified on Form 4, what nutrients did you consume in inadequate amounts as compared to your DRI? Discuss what you could do to improve the intake of each of nutrient if your intake was less than the DRI. List at least 3 foods that you would add to your diet to improve your intake for each nutrient that was not at 100% of the DRI. Do you see any trends emerging?

How did your intake of sodium compare to the Dietary Guidelines for Americans 2010 recommendations? If you salt your food, increase the amount from your food analysis by 25 to 50%. If intake was excessive, what can/should you do to reduce your intake? Do not write in generalities.

Do you take vitamin and/or mineral supplements? Are they needed? Why or why not?

Choose my plate also includes a empty calorie recommendation ( this is a maximum). Using the 3 day calorie average from your three day food records, compare your intake to that of the recommendation.  Did you over consume the empty calories recommendation?  Why is this a concern? 

Compare your three day average of fiber intake with the DRI recommendations. Discuss, in detail, how you could improve your fiber intake if it is below the recommendations.

STEP 4. Submission of assignment

1.   Upload Forms1-4,and the 3 page written assignment by the due date to the moodle site. 

Form 1. FOOD RECORD                 Day 1    Name _________________________________  Estimated Cal needs from Myplate: __________

Age: _____         Gender: ____ Weight: ____________

Food & Amount                                                                Equivalent Amount from Each Food Group

Grains

Ounces

Vegetables cups

Fruit

Cups

Milk

cups

Meat and Beans

Oils

ounces

Discretionary

calories

Your totals for Day 1

              Calories



Form 2. FOOD RECORD                 Day 2    Name _________________________________  Estimated Cal needs from  MyPlate: __________

Age: _____         Gender: ____ Weight: ____________

Food & Amount                                                             Equivalent Amount from Each Food Group

Grains

ounces

Vegetables

cups

Fruit

cups

Milk

cups

Meat and Beans

ounces

Oils

tsp

Discretionary

calories

Your totals for Day 2

              Calories



Form 3. FOOD RECORD                 Day 3    Name _________________________________  Estimated Cal needs from MyPlate: __________

Age: _____         Gender: ____ Weight: ____________

Food & Amount                                                               Equivalent Amount from Each Food Group

Grains

ounces

Vegetables

cups

Fruit

cups

Milk

cups

Meat and Beans

ounces

Oils

Tsp 

Discretionary

calories

Your totals for Day 3

              Calories



3 day average intake for food groups compare with recommendations on my plate 

Grains

Ounces

Vegetable

Cups

Fruit

Cups

Milk

Cups 

Meats & legumes

Ounces

Oils

Tsp

Discretionary

Calories 

Day one total

Day two total

Day three total 

3 day average

Recommendation for each group

Amount over or under for each group 

Form 4. Three Day Average Intake of Nutrients

Nutrient

Day 1

Day 2

Day 3

Average intake

DRI

% of DRI

Protein

Total fiber

Vitamin A

Vitamin C

Vitamin E

Thiamin

Riboflavin

Niacin

Folate

Vitamin B6

Calcium

Iron

Zinc

Sodium

xxx

xxx

Potassium


Diet Analysis Part 2

The purpose of part 2 of the project is to look at your calorie intake and determine if you are meeting your needs.  Are you at a healthy weight?  Do you need to increase or decrease your caloric intake?  

You are also going to determine if you are eating a diet that could increase your risk for heart disease or cancer.  Refer to chapter 11 to assess your risk for heart disease or cancer. 

Chapter 1 discussed nutritional genomics.  This is the science that states that diseases seem to run in families.  This is especially true of diabetes and heart disease.  I am going to ask you to assess you risk based on family history

Step 1. Complete Form 5 and 6. Show all work for calculating the EER on Form 6.

Step 2. Discuss whether the theoretical weight change calculated in Form 6 would be a desirable/undesirable consequence. Provide a rationale for your position.

Step 3. Discuss whether your diet would be considered a diet that would promote the development of heart disease or cancer ( refer to chapter 11)  and provide dietary analysis data to support your conclusions. What can you do to reduce your risk for developing cardiovascular disease or cancer?

Step 4.   Family history research

  • Interview your parents and grandparents, if alive, to determine your family’s health history for heart disease, diabetes, cancer, osteoporosis, obesity and hypertension. Discuss in a paragraph what you found.
  • Discuss any changes you should make in your lifestyle, especially nutrition-related changes, to reduce your risk for developing these diseases if they are present in your family.

Step 5.    Your plans for improvement 

  • You have now evaluated your food intake using several nutrition tools including Choose my plate and the DRIs, from a calorie perspective and you have considered your health risk profile by learning about your family’s health history.

  • Why did you decide on this action?
  • How are you going to do it?  Refer to chapter 1 and how to make a behavior change.  Are you in the pre-contemplation, contemplation etc stage.
  • Be specific as to what you are going to do and when you are going to start. 

When you have finished the project upload to the moodle site forms 5 and 6 and a short paper in which you answer the questions above. 


Form 5.

 Three Day Average Intake of Macronutrients

Day 1

Day 2

Day 3

Average intake

Calories from nutrients

Average % of calories

Recommendations

For each day 

Total calories

Nutrients 

XXXXX

XXXXX

XXXXX

Protein

gm

gm

gm

gm

10-30%

Carbohydrate

gm

gm

gm

gm

45-65%

Total fat

%

%

%

%

xxxxx

xxxxxx

20-35%

Saturated fat

%

%

%

%

xxxxxx

xxxxxx

<10%

Cholesterol

mg

mg

mg

mg

XXXXX

XXXXX

300 mg

Step 1—determine the average for calories.  Each day on your nutrient record has total calories. 

Step 2—the amount fat, saturated fat and carbohydrates is stated as a % of calories on the nutrient form from the web site.  Enter the % as stated on the nutrient record form.  Add the three days % together and divide by 3 to get the average %.  Compare with the recommended amount. 

Step  3—To determine the % of calories for protein and carbohydrate, first determine the average for the three days by adding the 3 days together and dividing by 3.  Once you have determined the average number of grams of protein multiply by 4 cal/gm.  Next divide the calories from protein by your average caloric intake. 

Step 4—repeat the procedure above for carbohydrates.  Carbohydrates are also 4 calories per gram. 

Step 5—compare the % of calories from all nutrients listed above with the recommended amounts

Form 6

 Estimating BMI (body Mass Index)   

Age:    ________                                            Sex:     ________

           

Height: _______ inches = _______ m.

Weight: _______ pounds = ______ kg. (If you are pregnant use, pre-pregnant wt.)

BMI: _________        Classification: _______Do you agree with the classification?  Why or why not. 

EER (estimated energy requirement)

Determine your level of activity using Table H-1 in the appendix.  Decide if you are active, sedentary etc. 

What is you level of activity?_____________________

Next go to table H-2 and determine your caloric requirement. _____________________(EER)

Compare your average caloric intake from Form 5 with your EER.

Subtract the two numbers.  Your answer is _______________calories

If the calories from form 5 is more than the calculated caloric requirement from above, you will gain weight.  If the form 5 number is less than the H-2 number you will lose weight. 

1 pound of body fat has 3,500 calories.  Looking at the how long will it take you to gain or lose a pound of body fat? 

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Food Nutrients.docx

Running head: FOOD NUTRIENTS 1 Food Nutrients
Student’s Name
Institution FOOD NUTRIENTS 2 TIME
Monday – 12 pm FOOD DESCRIPTION
Pasta Fagioli (beans and AMOUNT
¼ pound Tuesday – 12 pm
Sunday...

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