Download nur_223_nutrition_project_directions_16_live_revised_10-16

NUR 223 NUTRITION PROJECT DIRECTIONS
Objectives:
1.
2.
3.
4.
To provide practical experience in diet assessment and evaluation.
To provide opportunity to set goals in relation to assessed diet intake and diet goals.
To provide opportunity to evaluate various methods of diet assessment.
To provide experience in using food composition tables, the My Plate and Daily Food Plan,
the Recommended Dietary Allowances.
5. Identify foods that would help to achieve a lower sodium, lower saturated fat, high fiber and
high calorie, high protein diet.
6. To provide an opportunity to evaluate and improve, if necessary, current dietary habits.
Project Components:
● 1 day of diet analysis using food composition tables and food labels (5 points) - Table 1
●1 day of behavioral influences on food choices (5 points) - Table 2
● Completion of 1 week of Vegetable Variety Analysis – (5 points) – Table 3
●1 day of diet analysis using the Daily Food Plan and FoodTracker. For full credit print and
submit the following: (8 points)
1. Daily Food Plan Printout- (1 point)
2. Completed My Daily Food Plan Worksheet (3 points)
3. SuperTracker using Food Tracker – one day (3 points)
4. My Reports- Nutrient Report (1 point)
●1 day of diet analysis using any diet analysis program- on line, app, etc. (5 points)
● Diet Analysis Questions (42 points)
● 70 total points
General Directions:
1. Select a typical day of dietary intake to record. Write down everything you eat and drink for the
day. Do NOT choose fasting or sick days. Try to choose a day in which you ate a reasonable
amount of foods to analyze.
2. Use different days for each method of analysis, Table 1, 2, Supertracker and “my choice”.
3. Carefully try to estimate portion sizes and describe the food. (i.e. 1 ½ cups skim milk).
Remember condiments, beverages and snacks.
4. Do not include vitamin-mineral supplements. You may include food based supplements such
as shakes, beverages, bars.
5. You will not be graded on what you ate. Eating to impress or shock the instructor defeats the
purpose of this assignment.
6. Do not turn in project in binders or pages inserted into page covers. Write your name on each
page and staple or clip together.
Review of Project Components
1. Diet Analysis Using Food Composition Tables and Food Labels (Table 1)
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Using the nutrient intake form provided to you (Table 1) calculate the nutrient intake for each item
consumed. You may use information from the food label, or any nutrition reference that provides
the nutrition content of foods. The following websites are fun data bases that can be used as well:
www.nutritiondata.com or www.nal.usda.gov/fnic (click on Food Composition icon). I do not
recommend using www.calorieking.com, it does not have all the nutrients required on table 1.
Choose the closest food option to what you ate. For example, if you ate a cheese enchilada,
but can only find data for a chicken enchilada, use the chicken enchilada data or breakdown the
food into tortilla, cheese, enchilada sauce.
Record data in appropriate columns, then total.
Recommendations or Your DRI’s
At the bottom of the form, fill in your nutrient intake goals, nutrient recommendations and DRI’s. If
you have specific needs, such as a protein intake at 40% of total calories, feel free to calculate
and use your specific needs as a part of this analysis. There are no right or wrong answers here.
You will find nutrition information for the vitamins and minerals as either a % or in a mg/IU
measure. Choose one way to analyze. % should add up to 100% or you may need to convert to
an actual measure as outlined below:
A. Calculating Nutrient Intake for Vitamins A and C and Iron and Calcium from the Food
Label
i. These nutrients are listed by % of Daily Value. The Daily Value for Vitamin A =
5000 IU; Vitamin C= 60 mg; Iron= 18 mg, Calcium = 1000 mg
ii. To calculate the actual amount of a nutrient consumed, multiply the Daily Value
by the % listed on the package. For example, if you ate 1 cup of cereal that
provided 10% of the Daily Value for Vitamin C:
60 mg x .10 = 6 mg vitamin C consumed
2. Behavioral Influences on Eating (Table 2)
Complete Table 2 describing the behavioral influences related to food using key at the bottom of
the page.
3. Complete the Vegetable Variety analysis. (Table 3)
a. Track vegetable intake for one week using Vegetable Variety chart. Your Daily Food Plan
will tell you how much is needed from each vegetable group for the week. You can also find
information about where vegetables fit at www.choosmyplate.gov, on the green bar at the top
of the homepage select “MyPlate”, the vegetables.
4. ChooseMyPlate Daily Checklist:
a. Log onto www.choosemyplate.gov
b. In the top blue section select “Online Tools”, then select “Daily Checklist”. Either select a
calorie level (from grid on the bottom” or click on the light blue “daily checklist” enter
personal information to calculate a food plan. Open and print off the two (2) My Daily
Checklist documents. Complete the worksheet for one (1) day. Submit both documents
with your project.
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5. SuperTracker analysis using ChooseMyPlate.
a. Log onto www.choosemyplate.gov
b. In the top blue bar select “Online Tools”, then ”Supertracker”.
c. Click on the
d. Click on “Track Food and Activity” then “Food Tracker”.
e. Create a Profile or log in if you want to save your work/day intake.
f. Analyze your days intake by
1. Search food group/type and select, then Type in food consumed, hit “Go”, then
choose amount, meal, then +Add
2. Enter all foods and beverages consumed.
3. Print out the Food Tracker page for the day (see print icon at the top of the page) and
submit with project.
.
6. Under My Reports tab at the top of the page, select date entered and create reports. Print the
Nutrient Intake Report .
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6. Student Choice computer analysis
a. Analyze one day of dietary intake using any program. Programs available online include,
but are not limited to: www.myfitnesspal.com, www.livestrong.com (MyPlate tracker),
www.myfoodrecord.com, www.fitday.com, etc. My Fitness Pal (app) is a great free app! Join
on-line programs for a free week such as www.calorieking.com or use SuperTracker for a
second day.
7. Complete Diet Analysis Questions
a. Answer all questions for full credit. Be specific and thorough.
Grading
1. Grading Guidelines
a. Nutrition projects are due on Monday, October 31st, 2016.
c. The project will be graded on the completeness of work and correct calculations. College
level writing for grammar, spelling, sentence structure and organization of thought is
expected. Points will be deducted for not meeting these criteria.
d. Incomplete charts, questions or missing components of the project will result in deduction
of points.
e. Answers will be graded on the logic of conclusions. Conclusions about your diet must be
consistent with the evidence and goals must be based on conclusions.
f. Nutrition Projects may NOT BE TURNED in by e-mail or through Blueline for the live class.
2. Early Grading
a. Completed projects may be turned in on October 10th (at class) or October 11th-14thth to
Mary Watson’s mailbox, CON office, Criss Building 1st floor to be included in the mid-term
grade, without corrections.
b. Projects may also be turned in on October 24th at class to Mary Watson for early grading.
Early projects will be graded and returned to the student to make corrections. Corrections
need to be completed and turned in on or before December 5th, 2016.
3. Late Projects
a. Projects turned in after October 31st will be penalized 10 points for each late week. Late
projects may only to turned in to Mary Watson on Monday’s at class.
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Grading Rubric Nutrition Project
Table 1- Hand Calculated Diet Analysis
Table 2- Behavioral Influences
Table 3- Vegetable Variety Analysis
ChooseMyPlate.gov
My Plate Daily Checklist- printout (1 point)
Completed My Plate Daily Checklist Worksheet
(3 points)
SuperTracker diet analysis printout, 1 day (3
points)
MyReports- Nutrient Report (1 point)
Student Choice Diet Analysis, printout, 1 day
Nutrition Project Questions
Total
Points
5
5
5
8
5
42
70
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