Diet Diary – Part 3

Diet Diary – Part 3

Propose:  To better understand current technology used to assess the human diet.  To be able to use a diet analysis tool and apply the information to individual intakes.

Objective:  To demonstrate the use of a computer nutrition analysis program (MyDietAnalysis) and to evaluate individual nutrition intake for possible diet changes. To demonstrate the ability to apply the information from class in regards to the food groups, dietary guidelines, and the vitamin/mineral content of foods.

This assignment must be typewritten.

DO NOT WAIT UNTIL THE LAST MINUTE TO DO THE FOLLOWING ANALYSIS. 

Part 3:  Assess and analyze the information

INSTRUCTIONS:

Please answer each question completely and in detail and submit with project.  WHEN SUBMITTING THE             PROJECT DO NOT TYPE ACTUAL QUESTION IN YOUR PROJECT.  TYPE ONLY “Question 1”,       “Question 2”, etc….

Question 1       Indicate if the 3 days you chose to analyze were typical days for you (i.e. not sick,

etc…)?

Question 2       List any food/s you ate that were not available in the MyDietAnalysis database in the table below, list the food/s that you substituted when entering your food record, and describe how these substitutions could impact the overall nutritional composition of your diet.  Describe if you added a new food into the database when you adding foods, and how this would have affected your actual intake?

If no foods had to be substituted, indicate in your answer that no substitutions were                         required.

Question 3       Review the “Key Recommendations” from the 2015-2020 Dietary Guidelines for Americans either found in the Assignments toolbar in Blackboard or in the textbook supplement. Review your MyPlate and Actual Intakes vs. Recommended Intakes reports and COMPARE the information to the Dietary Guidelines for Americans.  List 5 issues that you do not meet from the recommendations in the Dietary Guidelines for Americans. If you do not have 5 issues, then describe how you are meeting these guidelines. Describe the potential long term complications for you by not correcting these areas? (Hint: 5 key recommendations must be discussed).

Question 4       Review the Actual Intakes vs. Recommended Intakes and Recommendations reports indicate which nutrients you are consuming in low, okay, high or excess amounts.

To qualify as low, your intake would be (< 75%) of the recommended intake.

To qualify as okay, your intake would be (75-150%) of the recommended intake.

To qualify as high, your intake would be (> 150%) of the recommended intake.

To qualify as excess, your intake would be (above the Tolerable Upper Intake Levels).

(Note: If the nutrient is high but does not have a tolerable upper limit value, categorize it in the “high” column).

Question 5       For each nutrient above that was low, high or in excess, explain why your result occurred?  In other words, describe why you believe that your calories and nutrients were in that range. If you have less than ten to discuss in this range, then pick from the okay ones to total ten to meet the requirement for this question.  (Hint: you will be discussing 10 nutrients). Be specific in your answers!

Question 6       Indicate whether or not you took any type of supplement (i.e. sports drinks, drinks, tablets, caplets, bars, gels, paste, powders, etc…).  If so, list these supplements and indicate if any of these supplements caused your nutrients to be categorized in the tolerable upper limit column? If none taken, please indicate this as well. (Ex. You took a B-complex vitamin and some of your B vitamins fell above the UL’s. Look at the supplement label to see what amount of each B vitamin was in the supplement to see if that put you over the UL.)

Question 7       Calculate your estimated energy requirements using the Dietary Reference Intake EER formula found in your book and show all of your work. List your target calorie recommendations from your “Recommendations” report.  Indicate if your calculated estimated energy requirements are the same as your calorie recommendations from your report.  If they are not the same (within 10 calories), describe why do you think they are different? (Hint: see your profile information in MyDietAnalysis).

Question 8       List your average amount of calories eaten. Compare your average calories eaten to the calorie recommendations from your “Recommendations” report. Describe if your average calorie intake is lower or higher than your recommended intake?  Describe what would you expect to happen to your weight if you continued your current calorie intake over a long period of time (months)? Calculate the estimated amount of weight change that could occur in 12 months. (Hint:  3500 kcalories = 1 pound, 52 weeks = one year).

Question 9       List your BMI and indicate if it is in the healthy range.  Interpret your BMI and include what you know about body composition in your discussion.

Question 10     Indicate the Acceptable Macronutrient Distribution Ranges (AMDR) for carbohydrate, protein and fat below.

Calculate the percent carbohydrate, protein and fat you consumed of your actual total kcalories, show your work, and indicate below.

(Hint:  convert your macronutrient grams to kcals and then divide by your total calories consumed, then multiply by 100)

Compare your percent intakes to the Acceptable Macronutrient Distribution Ranges.

Discuss your percent calculations and describe whether they are or are not within the recommended ranges?

Question 11     Does your diet follow the Dietary Guidelines for Americans (DGA’s) for each of the                         following. Use your book to support your answers and show recommendations and

comparisons. (Hint:  the empty recommendation boxes must be completed).

Indicate what you believe your risk of cardiovascular disease is based on your intake of the above compared to the recommendations?

Review your fluid intake for one day from your 3 day food record.

Calculate your daily fluid requirements.  Show your work.  Review the table above and discuss how your personal fluid choices and amounts compare to recommendations.  Consider both total amount recommended and types of fluids.

Question 12     You will need to look at the information in chapters 9, 10, 12, and 13 to help answer this question.  Be detailed!

• List in the table the nutrients that were low, the consequence of low intake over 12 months, and list several good food sources for each nutrient.
• List in the table the nutrients that were high and in excess (UL), the consequence of high or excess intake over 12 months, and list several good food sources of these nutrients.

Question 13     How would you “fix” your current food and beverage intake to create an optimal diet with a menu for one day?

Question 14     List your food intake (menu) for this optimal diet for one day in question 13. Be specific and detailed. Please make sure you take calories into consideration.

Question 15     Describe what you learned from “fixing” your food intake (menu).

Required Submission for final paper:

SAVING and SUBMITTING YOUR WORK:

Instructions for Saving Project in One Document:

Open a Word document and then click “File” and “Save As” then type “Your full name, NUTR376.section you are in” example “JohnDoeNUTR376.001”.  Create in this document your title page then include your answers to questions into your Word document.. 

Required Submission for Project:

The final project will include the information in the following order:

Title page (include your name, course name and number, project title, and date)

Answers to questions #1-15

Submit all of the above as one document. You will submit only ONE document in the Assignments toolbar in Blackboard. This project will be assessed for plagiarism.