Diet Analysis Project
It is time to begin your Diet Analysis Project which is due ________________________.
Below you will find some guidelines to help you get started. The Diet Analysis Software is
loaded at the Southeast Campus in 215, the ARC at Macon, the library at Gill and Union, and in
the Nutrition Department A-105.
(1)
Record everything that you ear or drink for three consecutive days. Use the forms in
this packet. You do not need to include water. Be sure to record the amount you ate.
Remember if you had a hamburger it should be listed: 3 oz. meat, l bun, l tsp. Mayo,
1 tsp. Ketchup plus any condiments. This would not apply if it is a fast food item and
is listed in your appendix of foods.
(2)
After everything is recorded, go to Appendix H and look up each food. You will find
a computer code. Record this on your 3 day diary. Compare what you ate to the
serving size in your book. If the serving size for green beans was ½ cup and you ate
1 cup, you will enter 1 cup when prompted by the computer. By doing this at home
your computer time will be greatly reduced.
(3)
When you get to the computer either click on the Diet Analysis Plus Icon or through
the Start Menu locate and start the program. Before starting the program put your
formatted disc in the A:drive.
(4)
The computer will ask where to store the data. Click on the window and select A:.
(5)
You will be asked to enter personal data such as name, gender, activity level, height,
weight and age.
(6)
You will enter your class data. Click ok when done. This creates and saves your
profile.
(7)
You are now ready to enter you Day 1 foods. Open the Food Entry Window by
clicking on the 1 icon on the Tool Bar. Type the code for the first food and hit enter.
Verify the correct food has been pulled up. If so, hit enter. Enter the amount you ate.
This is done in two parts – the numeric quantity such as 1 or ½ then press enter and
the measure such as cup, ounce, etc. and press enter. Continue entering foods till all
Day 1 is finished.
(8)
Click on icon 2 for Day 2 and continue as previously stated. Do the same for Day 3.
(9)
When all three days have been completed, choose Profile from the Window Menu so
that your profile is on the screen. Go to File, Print. Print two items; Profile and
Average All. This will provide you all the data needed to answer your questions.
01/2002
THE FOOD PYRAMID
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
THE FOOD PYRAMID:
1.
What are the recommended servings for each group on the Food Pyramid?
2.
Examine your average Food Pyramid servings for each food group then respond to
the following:
A. What food groups were in the preferred range of servings?
B. What food groups were in the less than preferred range of servings?
3.
Why is it important to eat the recommended number of servings/day for each level of
the Food Pyramid?
2
CARBOHYDRATE AND FIBER INTAKES
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
1.__________ What is your average percentage of total kcalories from carbohydrates?
(See Source of Calories)
2.__________ Dietary guidelines state that 50% or more of your total kcalories should come
from carbohydrates. How did your intake compare to the recommendation?
3.__________ It is estimated that you should have 125 grams/day or more of carbohydrate.
How many g/day did you consume on the average? (See Value on Bar Graph)
4.__________ On the average, what percentage of your personal Recommended Daily Nutrients
(RDN) did you consume in carbohydrates? (See Goal% on Bar Graph)
5.__________ The recommended intake of fiber/day is 20-35 grams. How many g/day did you
consume on the average? (See Value on Bar Graph)
6.__________ On the average, what percentage of your RDN did you consume in fiber?
(See Goal% on Bar Graph)
7.._________ It is recommended that less than 10% of total kcalories come from sweets.
Estimate how your intake compared to the recommendation.
8.
How can increasing your intake of complex carbohydrates/fiber and reducing your intake
of concentrated sweets improve your health status?
3
FAT AND DIETARY CHOLESTEROL INTAKES
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
1.__________ What is your average percentage of total kcalories from fat?
(Source of Calories)
2.__________ The dietary goal for total fat intake is less than 30% of total kcalories.
How did your fat intake compare to the stated goal?
3.__________ How many total grams of fat did you consume on an average day?
(See Value on Bar Graph)
4.__________ On the average, what percentage of your personal RDN did you consume in fat?
(See Goal % on Bar Graph)
5.__________ What percent of your kcalories came from saturated fat? (See Source of Fat)
6.__________ What percent of your kcalories came from monounsaturated fat?
7.__________What percent of kcalories came from polyunsaturated fat?
8.__________ How many milligrams of cholesterol did you consume on an average day?
(See Value on Bar Graph)
9.__________ The recommended intake of dietary cholesterol is less than 300 mg/day.
How did your intake compare to the recommendation?
4
FAT AND DIETARY CHOLESTEROL INTAKES
(Continued)
10.
Health recommendations state that less than 30% of total kcalories should come from fat
in the following categories: <10% of fat kcalories from saturated fat; >10% of fat
kcalories from monounsaturated fat; and about 10% of fat kcalories from polyunsaturated
fat. How did your fat intake compare to the recommended categories?
11.
How can health be improved by decreasing total fat, saturated fat, and cholesterol, and
increasing monounsaturated fat?
5
PROTEIN INTAKES
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
1.__________ What is the average percentage of your total kcalories that comes from protein?
(Source of Calories)
2.__________ Dietary guidelines recommend that protein should provide about 10-20% of the
total intake of calories. How did your intake compare to the recommendation?
3._________ How many grams of protein did you consume on the average?
(Bar Graph)
4._________ On the average, what percentage of your personal RDN did you consume in
protein? (Goal %)
6.
State the health concerns surrounding high protein diets from animal sources.
6
VITAMIN INTAKES
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
1.
Look at your average intake of vitamins. List the WATER-SOLUBLE vitamins that
were less than 75% of your personal RDN. (See Goal %)
2.
List the water-soluble vitamins that were greater than 75% of your personal RDN.
3.
List the FAT-SOLUBLE vitamins that were less than 75% of your personal RDN.
4.
List the fat-soluble vitamins that were greater than 75% of your personal RDN.
5.
List ONE good food source FOR EACH of the WATER-SOLUBLE vitamins.
7
VITAMIN INTAKES
(Continued)
6.
List ONE good food source FOR EACH of the FAT-SOLUBLE vitamins.
7.
Explain why excess water-soluble vitamin intakes are less of a health concern than
excess fat-soluble vitamin intakes.
8.
State the health concerns surrounding vitamin supplements.
9.
What are the health concerns surrounding antioxidant vitamins?
8
MINERAL INTAKES
DIRECTIONS: Refer to your 3-DAY AVERAGE PRINTOUTS to answer the following
questions. TYPE or PRINT answers in the space provided.
1.
Look at your average intake of minerals. List the MAJOR minerals that were
less than 75% of your personal RDN. (Goal %)
2.
List the major minerals that were greater than 75% of your personal RDN.
3.
List the TRACE minerals that were less than 75% of your personal RDN.
4.
List the trace minerals that were greater than 75% of your personal RDN?
9
MINERAL INTAKES
(Continued)
5.
List ONE good food source FOR EACH of the MAJOR minerals.
6.
List ONE good food source FOR EACH of the TRACE minerals.
7.
Health recommendations state that sodium intake should be limited to 2400 mg/d.
8.
A.
How did your intake of sodium compare to the recommendation?
B.
How could >2400 mg/d of sodium adversely affect health?
How could excessive intakes of iron adversely affect health?
10
OTHER INFORMATION
1. Consider all of the information you obtained from analyzing your food intake and from
reading the text. What general modifications or change could you make to improve your
current habits and current lifestyle choices?
2. What difficulties or challenges must you face before you can implement the above
changes?
11