NUTR 1000e: Dietary Analysis Project Project Part 2

//NUTR 1000e: Dietary Analysis Project Project Part 2

NUTR 1000e: Dietary Analysis Project Project Part 2

NUTR 1000e: Dietary Analysis Project Project Part 2    Name: _______________________

Part 2 Due: Refer to Due Date on Course Calendar: Eastern Time Zone

Points: 100pts

 

Purpose: The primary objective of this assignment is to apply your nutrition knowledge to assess your diet and identify ways to improve your dietary intake.

 

Instructions: After completing Part 1, review your “All Daily Reports” pages thoroughly. Take note of how your nutrient intake compares to recommendations. Take note of sources of high and low nutrients using the Spreadsheet Report sections.

 

Type your answers to the questions below on this template (add space as needed). Respond completely, specifically, and succinctly to all questions. Please be sure to use complete sentences. All recommendations may be found either on the “All Daily Reports”, in your chapter module PowerPoints, and/or in your textbook.

 

When asked about habits to change/maintain be specific and include specific food sources (not just food groups) in your answers. Simply saying, “I will eat more fruits” is NOT specific enough. Instead, you might say, “I will increase my fruit group intake by packing 1 cup of grapes or 1 medium apple to snack on at work on M/W/F.”

 

Submitting: Once you’ve answered all the questions below, save your file as a word or PDF document title “DAAP2_yourlastname_yourfirstname” Ex. “DAAP2_Doe_Jane” Upload to Blackboard under the “Submit Dietary Analysis Assignment Part 2 Here” tab. Be sure to submit your file to the correct facilitator (the same facilitator you have for your discussion board).

 

  1. Compare your kilocalorie intake to your estimated energy requirement (EER/DRI) for weight maintenance. (see Calorie Assessment section of the “All Daily Reports”). Identify how your intake if continued at this reported level will influence your energy balance, weight management, and overall health. (10pts)
    1. Your average daily kcal intake over the 3 days: _________________ (1pt)
    2. Your estimated kcal need per day to maintain weight: ________________ (1pt)
    3. How many kcals were you over or under your recommendation for weight maintenance? ___________over/under (bold or circle one) (1pt)
    4. What state of energy balance does this indicate? (Bold or Circle your answer) (1pt)

Positive Energy Balance         Balanced Energy Balance        Negative energy balance

 

  1. At this rate, I should gain, lose or maintain (bold or circle one) weight, at a rate of _________ pound(s) per week. (1pt)

 

  1. Current BMI: ___________ (1 pt) Current BMI classification: ___________(1 pt)

 

  1. Describe the influence of your kcal intake level (as indicated by the dietary analysis) on your your overall health and weight maintenance. Will your kcal intake if continued at this reported level help you achieve or maintain a healthy BMI? Why/why not? Will it help you achieve any weight gain or loss goals? How? How will your intake influence your energy level or long-term health? (3pts)

 

 

 

  1. Identify how your food group intake compares to your MyPlate recommendations (see MyPlate section). Consider your choices within the groups…did you make half your grains whole? …did you choose low-fat dairy? …did your protein choices include seafood? Site 3 specific food habits which you can realistically make to improve your food group intake (be sure to include specific food sources and connect these sources to the appropriate food groups). (16pts)

 

 

  1. Rec’d oz. Grains         ___________ (1pt)    Your oz. Grains          ______________(1pt)

 

  1. Rec’d cups Vegetables ___________ (1pt)    Your cups Vegetables _____________(1pt)

 

  1. Rec’d cups Fruits       ___________ (1pt)    Your cups Fruits         ______________(1pt)

 

  1. Rec’d cups Dairy        ___________ (1pt)    Your cups Dairy         ______________(1pt)

 

  1. Rec’d oz. Protein        ___________ (1pt)    Your oz. Protein         ______________(1pt)

 

  1. Habit 1 to change (2pts):

 

 

  1. Habit 2 to change (2pts):

 

 

  1. Habit 3 to change (2pts):

 

 

  1. Compare your percentage of kilocalories from carbohydrate (CHO), protein (PRO) and fat to the recommended ranges (AMDRs) (see Recommendations section for recs. and Calories and Fat’s pie chart section for intake). Site 3 specific food habits which you can make to improve your macronutrient intake or maintain if you are within the recommended range (be sure to mention specific food sources and connect these sources to the appropriate macronutrient; avoid vague statements such as increase carbohydrates or increase meat). (12pts)

 

  1. Rec’d % CHO ___________  (1pt)    Your CHO % ________________ (1pt)

 

  1. Rec’d % PRO ___________  (1pt)    Your PRO % ________________ (1pt)

 

  1. Rec’d % FAT___________   (1pt)    Your FAT % ________________ (1pt)

 

  1. Habit 1 to change/maintain (2pts):

 

 

  1. Habit 2 to change/maintain (2pts):

 

 

  1. Habit 3 to change/maintain (2pts):

 

 

  1. Compare your intake of saturated fat to the recommended level in terms of % saturated fat per total kcals (see Macronutrient distribution Source of Calories pie chart section). Site 2 specific food habits you can make to improve your saturated fat intake or maintain if you are within the recommended range (be sure to mention specific food sources). Note: Reviewing the Spreadsheet Report will help you identify current sources of saturated fat in your diet. (6pts)

 

  1. Rec’d % Saturated Fat___________ (1pt) Your Saturated Fat % ______________(1pt)

 

  1. Habit 1 to change/maintain (2pts):

 

  1. Habit 2 to change/maintain (2pts):

 

 

  1. Compare the total grams of dietary fiber you consumed to that of the recommendation (AI) (see Bar Graph Report). Site 3 specific food habits which should be changed or maintained to meet the dietary fiber recommendation (be sure to mention specific food sources). (8pts)

 

  1. Rec’d dietary fiber ________g (1pt) Your dietary fiber (gms) ________g   (1pt)

 

  1. Habit 1 to change/maintain (2pts):

 

 

  1. Habit 2 to change/maintain (2pts):

 

 

  1. Habit 3 to change/maintain (2pts):

 

 

  1. Compare the milligrams of dietary sodium you took in to the recommendations (Adequate Intake (AI) minimum and Dietary Guidelines maximum) (see Bar Graph Report & your lecture notes). Site 2 specific food habits which should be changed or maintained (be sure to mention specific food sources) to meet the recommendations. Note: Reviewing the spreadsheet will help you identify current sources of sodium in your diet. (7pt)

 

  1. AI Rec. ______mg(1pt)     DGA Rec. ______mg(1pt) Your sodium _____mg(1pt)

 

  1. Habit 1 to change/maintain (2pts):

 

 

  1. Habit 2 to change/maintain (2pts):

 

 

  1. List all vitamins that fell below 75% of the RDA/AI value according to the Bar Graph report section of your All Daily Reports. Then for EACH vitamin, list three good food sources (1 serving provides 10% of the DV), which you could realistically add to your diet. (10pts)

 

 

  1. List all the minerals that fell below 75% of the RDA/DRI according to the Bar Graph report section of your All Daily Reports. Then for EACH mineral, list three good food sources (1 serving provides 10% of the DV), which you could realistically add to your diet. (10pts)

 

 

  1. Describe at least two strengths this project revealed about your nutrient intake or dietary intake pattern. For each strength, describe one way it positively influences your health (ex. Meeting 100% of my calcium recommendation helps me to maintain strong bones and helps prevent stress fractures)? (8pt)
    1. Strength 1:

 

 

  1. Strength 2:

 

 

  1. Briefly describe two barriers/challenges (ex. Finances, time, preferences, etc.) you face to eating healthy/following dietary recommendations. Then, describe at least one strategy you can utilize to overcome each barrier. (8pts)
    1. Barrier 1:

 

 

  1. Barrier 2:

 

 

  1. Consider areas of improvement revealed by your dietary analysis. Select one pertinent dietary change you want to make and write a SMART goal which will help you make this change. (See Chapter 7 module for more on SMART goals…Remember a SMART goal includes a Specific action, is Measurable, is Achievable, is Relevant, and is Timebound). (Ex. For the next month, I will eat a tuna sandwich (3oz. of tuna) for lunch on Mondays and will eat at least 3oz. of grilled salmon for dinner on Thursdays in order to increase my average consumption of omega-3 fatty acids/linolenic acid). (5pts)

 

SMART goal:

 

 

 

 

 

 

 

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By | 2019-05-29T13:46:58+00:00 May 29th, 2019|Uncategorized|0 Comments

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