PERSONAL DIET ANALYSIS
Performance Standard (23A/23B/23C/24B/24C).I
Create a personal diet analysis portfolio accordingly:
• Knowledge: Identify components of the USDA food pyramid and the nutritional values of foods.
• Application: Analyze diet and set goals for an ideal nutritional plan, including calorie intake and expenditure.
• Communication: Explain options and goals of personal diet plan.
Procedures
1.
In order to describe and explain the structure and functions of the human body systems and how they
interrelate (23A), explain the effects of health- related actions on the body systems (23B), describe factors
that affect growth and development (23C), apply decision-making skills related to the protection and
promotion of individual health (24B), and demonstrate skills essential to enhancing health and avoiding
dangerous situations (24C), students should experience sufficient learning opportunities to develop the
following:
• Recognize personal health behaviors and choices that help or hinder the functioning of the body’s systems.
• Investigate ways and behaviors that can improve or maintain the functioning of the body’s systems.
• Evaluate a diet in terms of sugar, sodium, fats and fiber.
• Apply the principles of energy balance, calorie intake and expenditure to plan a diet and activity routine
that will result in healthy body weight and composition.
• Analyze food choices and activity practices used to maintain weight and body composition.
• Analyze the options to solve a health-related problem.
2.
Have the students keep an accurate 48-hour (two day) record of food and beverages consumed, include serving
size, number of servings and how food was prepared; also include a record of activities.
3. Compute calorie intake for each day recorded.
4. Have students make a graphic depiction of a food pyramid that accurately shows food intake for each day.
5. Have the students complete a comparison of calorie intake/expenditure and calculate weight loss/gain for each
day.
6. Have students analyze their diet in terms of sugar, sodium, fats and fiber and depict the information found on a
bar graph.
7. Have students write an essay to identify, research and reflect about possible nutrition-related problems in their
diet and ways to eliminate these problems.
8. Have students write two personal nutrition short term goals.
9. Monitor progress and score using the Personal Diet Analysis Rubric after each day.
10. Score the diet analysis reflective essay using the Reflective Essay.
11. Evaluate each student’s performance as follows:
•
Knowledge: Identified components of the food pyramid and the nutritional values correctly.
•
Application: Set appropriate goals for an ideal nutritional plan using personal diet data.
•
Communication: Explained plan completely and correctly.
Examples of Student Work
• Meets
• Exceeds
Time Requirements
• Two to three weeks
Resources
• Technology when possible
• Various nutritional resources
• Data recording sheets
• Calculator
ASSESSMENT (23A/23B/23C/24B/24C).I
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Any hand-outs or information pertaining to
nutrition, nutrition-related diseases/disorders and
goal setting
Copies of the USDA Food Pyramid
Resources that include food composition tables
Resources for calculation of calorie
expenditure/pound/activity
USDA listing of nutritional requirements for
teenagers
Textbooks, articles, Internet sources for diet and
nutritional information
Personal Diet Analysis Rubrics
PERSONAL DIET ANALYSIS
NAME ______________________________________________ DATE _______________________________
Personal Diet Analysis
Exceeds (11 – 12)
Meets (9 – 10)
Approaches (6 – 8)
Begins (1 – 5)
Score
4
•
•
3
•
•
2
•
•
1
•
Food Record
Foods are all grouped
correctly
Serving sizes
accurately identified.
Most foods are
grouped correctly.
All serving sizes
recorded correctly.
Some foods are
grouped correctly.
Some serving sizes
recorded correctly.
Pervasive errors in all
information making
analysis inaccurate.
•
Food Pyramid
Pyramid is accurate
representation of what
was eaten.
•
Most information is
accurately displayed.
•
Some information is
accurately displayed.
•
Shows little
understanding of food
groupings and serving
sizes.
24 Hour Activity Listing
All 24 hours accounted
for.
• All descriptions are
done in detail.
• All 24 hours accounted
for.
• Most descriptions are
done in detail.
• All 24 hours are
accounted for.
• Some descriptions are
done in detail.
• All 24 hours not
accounted for.
• Description of
activities not sufficient
to calculate
expenditure.
•
ASSESSMENT (23A/23B/23C/24B/24C).I
PERSONAL DIET ANALYSIS
NAME _______________________________________________ DATE _______________________________
Exceeds standard (15 - 16)
Meets standard (12 - 14)
Approaches standard (8 - 11)
Begins standard or absent (1 - 7)
4
3
2
1
Required Elements
• Required elements
are complete.
• Information is of
high quality.
• All required
elements are covered
thoroughly.
• All areas covered
but superficially.
• Quality of
information is average.
• Only some required
elements are included.
• Information is
partially complete.
• Very few required
elements are completed.
Reflective Essay
Knowledge
Supporting Evidence
• All key
• All points fully
concepts/ideas are
developed and
thoroughly identified
supported with specific
and defined
information.
• All facts are
included.
• They are all
factually accurate
• Most key concepts
• Most points
and/ideas are identified developed using
and defined.
explanation, evidence
or examples.
• Most are accurate.
• Some concepts/ideas • Some points
are identified and
developed using
defined.
explanation, evidence
or examples.
• There are few facts
or supporting material
included.
• There are some
inaccuracies.
• Very few
• Paper lacking
concepts/ideas are
supporting
identified or defined.
documentation.
• Support facts are not
included.
• Information
inaccurate and
irrelevant.
ASSESSMENT (23A/23B/23C/24B/24C).I
Mechanics
• Spelling,
capitalization and
punctuation errors are
non-existent.
• Spelling,
capitalization and
punctuation errors are
rear.
• Spelling
capitalization and
punctuation errors are
frequent.
• Spelling
capitalization and
punctuation errors are
pervasive; takes away
from content of paper.
Task Sheets and Resources
TABLE OF CONTENTS
1.
Food pyramid: example
2. Day 1 DINE food record
3. Day 1 food pyramid: analysis
4. Day 1 activity record sheet
5. Day 1 calorie expenditure sheet
6. Day 2 DINE food record
7. Day 2 food pyramid: analysis
8. Day 2 activity record sheet
9. Day 2 calorie expenditure sheet
10. Nutrition analysis for Day 1 and Day 2
11. Food guide pyramid resource
12. Nutrition scoreboard resource
ASSESSMENT (23A/23B/23C/24B/24C).I
"Meets" (page 1)
ASSESSMENT (23A/23B/23C/24B/24C).I
Day 1
DINE Food Record
Age: _________ years
Sex: male ________ female ______
Height: _______ feet ______ inches
Actual Weight ____________________
Desired Weight ___________________
Activity Level ___1 __ 2 __ 3 __ 4 __ 5
Name (print) __________________________________
Address ______________________________________
City __________________ State _____ Zip _______
Date ________________ Telephone _______________
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Group(s)
Food Name
Amount
Eaten
Brand or
Restaurant
(if known)
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ASSESSMENT (23A/23B/23C/24B/24C).I
FOOD PYRAMID: ANALYSIS OF SERVINGS ACTUALLY EATEN
DAY 1 __________________________________ (date)
Directions: using your “Food Guide Pyramid”, “DINE Food Record”, and “Food Pyramid Serving Size” sheets,
draw a food pyramid which actually represents what you ate. This food pyramid may not even look like a pyramid
when you are finished. To start the process, record your servings for each section on the lines below.
Bread, Grains, Cereal, Pasta, and Rice group ...................................................................... _____________ servings
Meat, Fish, Poultry, Dry Beans, Eggs, and Nuts group ....................................................... ______________ servings
Fruit group ........................................................................................................................... _____________ servings
Vegetable group .................................................................................................................. _____________ servings
Milk, Yogurt, and Cheese group ......................................................................................... _____________ servings
Fats, Oils, and Sweets group ............................................................................................... _____________ servings
Draw your ‘pyramid’ below. Section off each group into individual servings and label the food that the section
represents. Label each section. NEATLESS COUNTS!!
ASSESSMENT (23A/23B/23C/24B/24C).I
Day 1 Activities
Day 1 Activities
(cont.)
Midnight
12:01 – 12:30
Noon
12:01 – 12:30
12:31 – 1:00
12:31 – 1:00
1:01 – 1:30
1:01 – 1:30
1:31 – 2:00
1:31 – 2:00
2:01 – 2:30
2:01 – 2:30
2:31 – 3:00
2:31 – 3:00
3:01 – 3:30
3:01 – 3:30
3:31 – 4:00
3:31 – 4:00
4:01 – 4:30
4:01 – 4:30
4:31 – 5:00
4:31 – 5:00
5:01 – 5:30
5:01 – 5:30
5:31 – 6:00
5:31 – 6:00
6:01 – 6: 30
6:01 – 6: 30
6:31 – 7:00
6:31 – 7:00
7:01 – 7:30
7:01 – 7:30
7:31 – 8:00
7:31 – 8:00
8:01 – 8:30
8:01 – 8:30
8:31 – 9:00
8:31 – 9:00
9:01 – 9:30
9:01 – 9:30
9:31 – 10:00
9:31 – 10:00
10:01 – 10:30
10:01 – 10:30
10:31 – 11:00
10:31 – 11:00
11:01 – 11:30
11:01 – 11:30
11:31 – 12:00
11:31 – 12:00
ASSESSMENT (23A/23B/23C/24B/24C).I
CALORIE EXPENDITURE
DAY 1 _______________ (date)
DIRECTIONS: Calculate your Calorie Expenditure (CE) for the day by filling in the chart below. You will need to
use “Chart G” from your Survival Mission WS.
Activity
Time Spent in Activity
Activity Factor
TOTAL HR _______
Equation: Time x Factor =
CE (for 1 pound)
TOTAL CE ________
Your Body Weight _______________ (lbs) x ______________ (total CE) = ____________ calorie expenditure
Record your Calorie Intake from Custom Analysis Sheet here. ____________________ calorie intake
Did you gain weight or lose weight?
Gain
Lose
(circle one)
How much did you gain/lose? _____________ lbs.
To calculate weight loss/gain, find the difference between calorie intake and calorie expenditure and then divide the
difference by 3500. Remember 35—calories = one pound.
ASSESSMENT (23A/23B/23C/24B/24C).I
Day 2
DINE Food Record
Age: _________ years
Sex: male ________ female ______
Height: _______ feet ______ inches
Actual Weight ____________________
Desired Weight ___________________
Activity Level ___1 __ 2 __ 3 __ 4 __ 5
Name (print) __________________________________
Address ______________________________________
City __________________ State _____ Zip _______
Date ________________ Telephone _______________
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Food
Group(s)
Food Name
Amount
Eaten
Brand or
Restaurant
(if known)
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How
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ASSESSMENT (23A/23B/23C/24B/24C).I
FOOD PYRAMID: ANALYSIS OF SERVINGS ACTUALLY EATEN
DAY 2 __________________________________ (date)
Directions: using your “Food Guide Pyramid”, “DINE Food Record”, and “Food Pyramid Serving Size” sheets,
draw a food pyramid which actually represents what you ate. This food pyramid may not even look like a pyramid
when you are finished. To start the process, record your servings for each section on the lines below.
Bread, Grains, Cereal, Pasta, and Rice group ...................................................................... _____________ servings
Meat, Fish, Poultry, Dry Beans, Eggs, and Nuts group ....................................................... ______________ servings
Fruit group ........................................................................................................................... _____________ servings
Vegetable group .................................................................................................................. _____________ servings
Milk, Yogurt, and Cheese group ......................................................................................... _____________ servings
Fats, Oils, and Sweets group ............................................................................................... _____________ servings
Draw your ‘pyramid’ below. Section off each group into individual servings and label the food that the section
represents. Label each section. NEATLESS COUNTS!!
ASSESSMENT (23A/23B/23C/24B/24C).I
Day 2 Activities
Day 2 Activities
(cont.)
Midnight
12:01 – 12:30
Noon
12:01 – 12:30
12:31 – 1:00
12:31 – 1:00
1:01 – 1:30
1:01 – 1:30
1:31 – 2:00
1:31 – 2:00
2:01 – 2:30
2:01 – 2:30
2:31 – 3:00
2:31 – 3:00
3:01 – 3:30
3:01 – 3:30
3:31 – 4:00
3:31 – 4:00
4:01 – 4:30
4:01 – 4:30
4:31 – 5:00
4:31 – 5:00
5:01 – 5:30
5:01 – 5:30
5:31 – 6:00
5:31 – 6:00
6:01 – 6: 30
6:01 – 6: 30
6:31 – 7:00
6:31 – 7:00
7:01 – 7:30
7:01 – 7:30
7:31 – 8:00
7:31 – 8:00
8:01 – 8:30
8:01 – 8:30
8:31 – 9:00
8:31 – 9:00
9:01 – 9:30
9:01 – 9:30
9:31 – 10:00
9:31 – 10:00
10:01 – 10:30
10:01 – 10:30
10:31 – 11:00
10:31 – 11:00
11:01 – 11:30
11:01 – 11:30
11:31 – 12:00
11:31 – 12:00
ASSESSMENT (23A/23B/23C/24B/24C).I
CALORIE EXPENDITURE
DAY 2 _______________ (date)
DIRECTIONS: Calculate your Calorie Expenditure (CE) for the day by filling in the chart below. You will need to
use “Chart G” from your Survival Mission WS.
Activity
Time Spent in Activity
Activity Factor
TOTAL HR _______
Equation: Time x Factor =
CE (for 1 pound)
TOTAL CE ________
Your Body Weight _______________ (lbs) x ______________ (total CE) = ____________ calorie expenditure
Record your Calorie Intake from Custom Analysis Sheet here. ____________________ calorie intake
Did you gain weight or lose weight?
Gain
Lose
(circle one)
How much did you gain/lose? _____________ lbs.
To calculate weight loss/gain, find the difference between calorie intake and calorie expenditure and then divide the
difference by 3500. Remember 35—calories = one pound.
ASSESSMENT (23A/23B/23C/24B/24C).I
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"Meets" (page 1)
"Meets" (page 2)
"Meets' (page 3)
"Meets" (page 4)
"Meets" (page 5)
"Meets" (page 6)
"Meets" (page 7)
Meets" (page 8)
"Meets" (page 9)
"Exceeds" (page 1)
"Exceeds" (page 2)
"Exceeds" (page 3)
"Exceeds" (page 4)
"Exceeds" (page 5)
"Exceeds" (page 6)
"Exceeds" (page 7)
"Exceeds" (page 8)
"Exceeds" (page 9)
"Exceeds" (page 10)
"Exceeds" (page 11)