Diet Analysis Assignment
Worth 30%
Purposes:
1. Analyze your diet over three days to determine nutrients that are low, appropriate or high in your diet.
2. Determine other foods that could be added or removed to make it more balanced nutritionally.
3. Alter recipes to add nutrients to make these recipes healthier
4. By being aware of your own analysis, you will know what occurs when your customers eat dishes you have prepared. For example, a recipe high in butter will be higher in saturated fat then if you had used avocado oil.
Sources:
When entering your diet, you may need to create foods or recipes that are not in the iprofile diet analysis program. Examples include:
1. Your own recipes (write down the recipe ingredients with proper measurements)
2. Individual packaged foods (save the label)
3. Restaurant foods (get the menu and nutrition facts off the internet restaurant site)
Diet Analysis Assignment
Worth 30%
Marking Pages for: Name___________________________ ID# ____________________
|
Mark
|
Set up a personal Profile on the “iProfile”.
· Using the iProfile click the "profile" tab at the top of the page, set up your personal profile.
Using iProfile,
1. Click the "Food Journal" tab at the top of the page.
· This is where you will enter what you ate and drank for 3 days (including any 2 WEEKDAYS and one WEEKEND day). They not need to be consecutive days.
· If you skipped a meal (i.e. breakfast) do not record anything. Be sure to describe your food items in detail. Record the amounts in household measures (i.e. cups, fluid oz, ml, tsp., tbsp. etc.) Do not use gram or weight amounts except for meat, fish, poultry, seafood and cheese.
2. Click "Select a Date" for Day # 1 to begin entering
3. Enter the food or recipe in “Search”
4. Once found, add the food/recipe to Day # 1 and to the appropriate meal or snack (i.e. breakfast, lunch, dinner or snack)
5. Adjust your portion sizes by clicking the item and adjusting the unit size and then the amount.
6. Click on the "search" box for the next food item and complete Day # 1. Do the same thing for Day # 2 and Day #3. Make sure you click on the appropriate date before you start adding food items for Day #2 or Day #3.
|
/6
|
Save your reports to your computer. Click on the "Reports" tab at the top of the page. SAVE
the following reports ONLY.
·
"Food Journal Summary"
Select the dates for Day # 1 and Day # 3 on the calendar to get the 3-day summary and click “pdf”. Open the “pdf” and then save. (1 report:
that includes 3 days)
·
"Macronutrient Distribution"
Select the dates for Day #1 and Day #3 on the calendar to get the 3-day average and click“pdf”. Open the “pdf” and then save the report. (1 report:
3-day average)
·
"Intake Compared to Dietary Reference Intake (DRI)"
Select the dates for Day#1 and Day#3 on the calendar to get the 3-day average and click “complete view” and “pdf”. Open the “pdf” and then save the report.
(1 report:3-day average)
|
/3
|
Fill in Chart # 1.
Use the
"Macronutrient Distribution"
report for the
3-day average
and make the appropriate comments for each of the macronutrients.
1. Indicate if you have achieved your % distribution requirement for each of the 3 macronutrients i.e. carbohydrate, protein and fat.
2. If your intake of all/any of the 3 macronutrients is appropriate, state
2 foods
you consumed that are a source of the nutrients.
3. If your intake of all/any of the 3 macronutrients is high, state
2 foods
you consumed that are high in the nutrients.
4. If your intake of all/any of the 3 macronutrients is low, state
2 foods
that could be added to increase your intake of any of the nutrients.
5. If you percentages don’t fall in the ranges, then you are low or high in that nutrient. ***Please note: look at the percentages in your report to determine if you are low or high in a nutrient and NOT the red and green bars***
|
/9
|
Fill in Chart # 2
Use the
“Intakes Compared to Dietary Reference Intake”
report for the
3-day average
1. Indicate if you have achieved your requirement for the nutrients.
***Please note: look at the percentages in your report to determine if you are low or high in a nutrient and NOT the red and green bars***
2. For the “healthy nutrients” (Vitamin A, C, D; fibre, calcium and potassium) your goal is to achieve at least 100% of your recommended intake. NOTE: It is OK to exceed 100% of a healthy nutrient from eating foods.
· If you were at or above 100%, state 2 foods that you ate that are a source of each nutrient.
· If you were below 100%, state 2 foods that are sources of each nutrient that could be added into your diet to increase the intake of that particular nutrient.
3. For saturated fat, cholesterol and sodium, your goal is to be less than 100% of your recommended intake.
· If you were above 100%, state 2 foods that are sources of each nutrient that could be removed in your diet to decrease the intake of that particular nutrient.
· If you were below 100%, state 2 foods that you ate that are a source of each nutrient
|
/30
|
Fill in Chart # 3
Recipes
1. List 5 recipe names, referenced from another lab manual. What one food could you add to make the recipe more nutritious?
For example: You reference a recipe called Blanched Green Beans (Foundations Manual Week 5, page 35) but add almonds to increase iron intake.
|
/10
|
Cover Page
Include a cover page with your name, student ID, professor’s name, date, class day and time.
Marking Page
Hand in these 2 pages with your assignment.
*PLEASE ENSURE YOU ATTACH THE CORRECT DOCUMENTS (4 IN TOTAL) OR YOU WILL GET A ZERO FOR NOT ATTACHING CORRECT DOCUMENTS SO PLEASE ENSURE YOU SAVE THEM AS A FILE THAT INDICATES TO YOU IT IS YOUR FINAL DOCUMENT.
Post the whole assignment to Blackboard which includes 4 Files. Keep clicking “browse for files” until all are uploaded.
1) Cover Page, Marking Page, Charts 1, 2 and # 3. (If you have an Apple computer, you must save as a Word document or pdf)
2) Food Journal Summary
3) Macronutrient Distribution Report
4) Intake Compared to Dietary Reference Intake Report
You will lose marks or get zero if any of these items are missing.
|
/2
|
TOTAL
|
/60
|
Chart # 1: Macronutrient Distribution Report
Nutrient Distribution
(3 day average from Macronutrient Distribution Report)
|
What is your percentage?
|
Was your intake high, low or appropriate compared to the range?*
|
Name 2 foods as explained above
|
Carbohydrate (45-65%)
|
|
|
|
Protein (10-35%)
|
|
|
|
Fat (20-35%)
|
|
|
|
*It is high if percentage is higher than the range. It is low if lower than the range. It is appropriate if in the range. Ignore the red and green bars. For example: if your carbohydrate was 70%, your intake was high in carbohydrates and not in range of 45-65%.
Chart # 2: Macronutrient and Micronutrient Chart
Nutrient (from Intake compared to DRI report)
|
What is your percentage?
|
Was your intake high, low or appropriate?*
|
· If at or above 100%, what two foods did you eat that contained a lot of this nutrient.
· If below 100%, what two foods could you add to increase this nutrient.
|
Fibre
|
|
|
|
Vitamin A
|
|
|
|
Vitamin C
|
|
|
|
Vitamin D
|
|
|
|
Potassium
|
|
|
|
Calcium
|
|
|
|
Iron
|
|
|
|
|
|
|
Chart 2 continued on next page…
|
Nutrient (from Intake Compared to DRI report)
|
What is your percentage?
|
Was your intake high, low or appropriate?*
|
· If at or above 100%, what two foods could you REMOVE to lower that nutrient.
· If below 100%, what two foods were a source of this nutrient?
|
Saturated fat
|
|
|
|
Cholesterol
|
|
|
|
Sodium
|
|
|
|
*It is low if less than 100%. It is high if more than 100%. It is appropriate if at 100%. Ignore the red and green bars.
Remember to attach all 3 reports with this document.
Chart #3: Recipes
(please follow example and provide 5 distinct recipe and 5 distinct changes ie nutritents/food)
Number
|
Recipe Name With Specific Lab Reference
|
What is the nutrient you are increasing?
|
What food are you adding?
|
example
|
Blanched Green Beans (Foundations Manual, Week 5, page 35)
|
iron
|
almonds
|
1
|
|
|
|
2
|
|
|
|
3
|
|
|
|
4
|
|
|
|
5
|
|
|
|