Dietary Analysis Project-Part II: Analyzing Intakes

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NUTR 100 – Diet Analysis Project Template (Parts I, II & III)
Part I: 24-hour Food & Beverage Recall with Predictions
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Dietary Analysis Project-Part I: Food Recall (20 Points)
Rubric Name: Dietary Analysis Project_PartOne
Interview Process
Excellent 12 points
Good 9 points
Fair 6 points
Not Completed 0 points
Score and Feedback
This pertains specifically to 24 hour recall (interview) collected by the student. Part 1 of assignment.
Interview is complete with times, foods, product names and portion sizes. (8 pts)
Student has listed the height, weight, age and gender. (4 pts)
Selected Level
Interview is incomplete with some information missing on the food items and times. (5 pts)
Student has listed the height, weight, age and gender. (4 pts)
Interview is incomplete with most information missing on the food items and times. (3 pts)
Student has not listed the height, weight, age or gender. (3 pts)
Student has not submitted any work. (0 pts)
9 points
Predictions
Excellent 8 points
Good 6 points
Fair 4 points
Not Completed 0 points
Score and Feedback
This pertains specifically to 24-hour recall (interview) collected by the student. Part 1 of assignment.
Predictions are made on the interview and include appropriate comments on required aspects of the diet. Includes comments on food groups and nutrients.
Some predictions are made on the interview and include some appropriate comments on required aspects of the diet. Includes comments on either food groups and nutrients but did not discuss items from both.
Selected Level
Few predictions are made on the interview and include some appropriate comments on required aspects of the diet. Lacks discussion on food groups and/or nutrients.
Student has not submitted any work.
4 points
Overall Score
Level 4 16 or more
Level 3 11 or more
Level 2 1 or more
Level 1 0 or more
Score and Feedback
Overall Score
Selected Level
13 points
Part I of the project is on the right track, but is missing a portion of the assignment and has some incomplete info in the diet recall.
For the diet recall, was there any milk with the oatmeal? If so, please include what kind and how much. Any toppings on the oatmeal? Include the name of the pizza if applicable, ex. Pizza Hut. List out the ingredients of the cesar salad. These details are important for the SuperTracker nutrient report. Please add them to the diet recall with your Part II submission later this week.
Nice work completing the predictions table but I do not see your predictions write-up. Please take a look at the template instructions again for part 2 of the predictions and include this information in your Part II submission.
Use this template in conjunction with the Complete Dietary Analysis Project Instructions. Submit this template when finished with each Part (there are Parts I, II and III included).
Personal information of person interviewed (please include all):
Gender: Female
Height: 5’5
Weight: 222
Age: 42
Activity level: none
Date/Day of the Week (add rows if needed & divide by meals/snacks):
Time
Food/Condiment/Beverage
How Much Ate/Drank
(use cups or ounces, tablespoons)
9:12 am
Oatmeal, regular, cooked (no salt or fat added)
1 cup
9:12 am
Bacon, pork cooked
3 medium slices
9:12 am
water
16 ounces
1:32pm
Salad, grilled chicken, bacon, cheese, lettuce, tomato, carrots, no dressing
1 ½ cup
7:25 pm
Pizza, with meat and vegetables, thick crust 1 pizza (5″ across pizza)
5” across pizza
7:25pm
Salad, Caesar, with dressing
1 cup
7:25 pm
water
16.9 ounces
8:00pm
wine
3.5 ounces
Predictions (2 parts):
Part 1: Original charts with your predictions
Total Calories
Dietary Fiber
Food Groups
Macronutrients
Micronutrients
Veg
Fruit
Whole Grains
Dairy
Protein
Carbs
Fat
Vitamins/ Minerals
Low
x
x
x
x
x
Adequate
x
x
x
x
High
x
Sodium
Saturated fat
Cholesterol
Low
x
x
Moderate
x
High
Part 2:
Write at least five sentences explaining why you are predicting what you predict for each category. Please address the micronutrients in general (if you think overall the 24-hour recall diet will be too low, adequate/moderate or too high in most vitamins and minerals) and also specifically address the mineral, sodium and the sub-categories, saturated fat, cholesterol and dietary fiber in your write-up. You will lose points for not addressing all categories noted here.
NUTR 100 – Dietary Analysis Project Template
Part II: Data Findings and Analysis of Original 24-hour Food Recall
Data Findings & Analysis
Getting Started:
Please submit this Template for Part II, which should include your completed Part I above and any corrections needed per the instructors feedback. Also, be sure to submit the Nutrient Intake Report.
Use this template in conjunction with the Complete Dietary Analysis Project Instructions. Submit this template when finished with each Part.
· Start with the Daily Food Group Targets. Click on “View by Meal” (located under the graph on the Food Tracker page). You will want to copy and paste the Food Groups table into this document, replacing the example below. You may not be able to simply copy and paste depending on your computer. You can also take a screenshot, and then crop the graphic as needed (see example below).
Food Group Table
· Next, look at the Daily Food Group Graph (next to the word data and below the daily food group targets). Take a screenshot, and then crop the graphic as needed (see example below); then answer the questions and write a summary of your findings per the instructions below.
Food Group Graph
Food Group Questions:
· What are the total percentages of the target for each food group?
· Example: Grains are 94%, Vegetables are 151%, Fruits are 111%, Dairy is 53% and Protein is 71% of the targets.
· For grains, what percent is whole and what percent is refined (hover the arrow over the sections on the chart and it will show this)?
· Example: Whole grains are 65% of total grains
· For dairy, what percent is from milk/yogurt and what percent is from cheese?
· Example: Milk and yogurt are 80% of dairy intake; cheese is 20% of dairy intake
· For fruit, what percent is from whole fruit and what percent is from fruit juice?
· Whole fruit is 60% of fruit intake and fruit juice is 40% of fruit intake.
· Write at least five sentences addressing your findings regarding the food groups for the diet recall. Address, what foods from the 24-hour diet recall caused the food groups to be in these proportions? How can they be improved upon for the revised diet?
· Next, look at Daily Limits. This is below the graph you were just looking over on SuperTracker.
As with the above graphs, these charts need to be used in the final presentation, so save them now (sometimes right clicking and selecting “save picture as” will work). You may copy and paste into this template, you may use screenshots (replace the example below).
Daily Limits Graph
Daily Limits Questions: (please answer them all together in paragraph form)
· Write at least five sentences summarizing your findings for daily limits. Address, what foods from the 24-hour diet recall caused these levels of daily limits? How can they be improved upon for the revised diet? Include answers to the questions below as well.
· What are total calories eaten for the day? Are they within 100 calories of the total limit? If not, how can this be achieved with the revised menu?
· Should added sugar be reduced in order to be lower than the limit? If yes, how can you revise the menu to meet this target while meeting other targets?
· How much saturated fat, and sodium were eaten and what were those limits? If these are above the limits how can they be improved upon in the revised menu?
The next step is to open the Nutrient Intake Report (just below the graph, smaller print, next to “Related Links”). You will need to submit this report with your Part II submission as well as with the final presentation, so make sure to save it! I strongly recommend exporting it as a word document so you can edit it per the requirements for Part III. The report will list the target (or RDA), average eaten, and the status. Make note of those that exceed guidelines and those that do not meet the guidelines. For now, you can assess this as over or under the guideline just based on the status provided. In your final presentation submission you will be converting these to percentages. Remember that for saturated fat, cholesterol and sodium you want to be below the value, so no need to comment if you fall below, only if you exceed it.
You now have all the information you need to assess the data and write up your findings. Keep this information, as you will need it for the final presentation of your work.
Outcomes of Your Predictions
See if your predictions matched up with the findings. Include both charts below with your original predictions and findings.
Original Charts with Your Predictions:
Total Calories
Fiber
Food Groups
Macronutrients
Micronutrients
Veg
Fruit
Whole Grains
Dairy
Protein
Carbs
Fat
Vitamins/ Minerals
Too Low
Adequate
Too High
Sodium
Saturated fat
Cholesterol
Low
Moderate
High
Analysis Charts with Your Findings:
Total Calories
Fiber
Food Groups
Macronutrients
Micronutrients
Veg
Fruit
Whole Grains
Dairy
Protein
Carbs
Fat
Vitamins/ Minerals
Too Low
Adequate
Too High
Sodium
Saturated fat
Cholesterol
Low
Moderate
High
Outcomes of your predictions summary:
(Write at least 5 sentences discussing and comparing your predictions with the findings. Please summarize which of your predictions were accurate (or close) and which were not. For those predictions that were not in line with the findings discuss why you think your predictions were off)
NUTR 100 – Dietary Analysis Project Template
Part III: Original 24-hour Food Recall with Revised 24-hour Final Menu & Analysis
Getting Started:
Please use the provided Template for Parts I, II & III, which should include your completed Part I & II and any corrections needed per the instructors feedback. Label all graphs and tables as “Revised” so it’s easy for me to distinguish between the original menu data and the revised menu data. IMPORTANT: before starting Part III take a look at the check list of requirements for the revised menu at the end of this document.
Date/Day of the Week (add rows if needed):
ORIGINAL 24-hour recall
REVISED 24-hour menu
Time
Original: Food/Condiment/Beverage
How Much Ate/Drank
(use cups or ounces, tablespoons)
Time
Food/Condiments/Beverages
Amount