Download Food Record Assignment

Assignment #1
Food Record Assignment
Points Possible=100
Objectives:
1. To learn how to keep a food record
2. To be able to navigate the www.mypyramid.gov website
3. To learn how servings of food translate to serving recommendations on the food
guide pyramid
4. To learn how to use a nutrition analysis program
5. To evaluate food and nutrition information
6. To make recommendations about food choices to meet nutrient needs
Instructions:
1. Keep a 3-day food record (Do this FIRST)=Part 1
a. Include 2 weekdays (Mon-Fri) and 1 weekend day (Sat/Sun)
b. Record all foods and beverages eaten for each day (day 1 breakfast, lunch,
dinner, snacks, then day 2, then day 3)
c. Record the amount of food eaten
1) Such as 1 cup; 16 oz; 1 Tbsp; etc.
2) It is good to use measuring cups and spoons if possible
d. Be very specific about describing all foods and beverages (this will help with data
input)
e. For example:
1) Mon. January 3: Bkf: 2 frozen buttermilk waffles
2 Tbsp. Creamy peanut butter
2 Tbsp. Lite Maple Syrup
1 cup 2% milk
2. Figure out your Food Guide Pyramid servings. (Do this SECOND)=Part 2
a. Go to the website: mypyramid.gov
b. Enter in your age, gender, and activity level
c. Copy the information and paste into your word document. Include the
recommended calorie level and number of servings of each food group, as well as
discretionary calories and teaspoons of oil.
d. You will use this information to complete Part 3 of this assignment.
3. Compare foods on your food record to The Food Guide Pyramid (Do this THIRD)
= Part 3
a. Record the food guide pyramid groups and number of servings
b. For example, the breakfast above:
Bkf: 2 frozen buttermilk waffles
(2 oz grains)
2 Tbsp. creamy peanut butter
(2 oz of meat)
1 cup milk
(1 cup milk)
2 Tbsp. lite maple syrup
(90 calories of discretionary)
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c. Record the food guide pyramid groups and number of servings for all foods and
discretionary calories---for each food on all 3 days
d. Use mypyramid.gov to help you. On this website it shows you what equals 1
oz grain; 1 cup milk; 1 cup vegetables; 1 cup fruit; 1 tsp oil; 1 oz meat, etc. Make
sure you are putting foods into the correct food group and using the correct unit
(cups or ounces)
e. Then, for each day, total up the number of servings you had in each group on the
food guide pyramid and your discretionary calories.
1) For example: Day 1: Total servings: Grains=8 oz; Vegetable=2 cups;
continue with all food groups: fruit, milk, meat, oils, discretionary calories.
2) You will have to estimate your discretionary calories using food labels or food
list chart in the back of your textbook.
3. Enter all foods and beverages from the 3-day food record into a nutrition analysis
program. (Do this FOURTH)=Part 4
a. One nutrition analysis program is found at: www.nat.uiuc.edu
b. Choose the “NATS VER 2.0”
c. Enter your gender and age
d. Then enter each food and beverage item from day 1, one at a time
e. The program searches for matching foods
f. You choose the closest matched food. Make sure you make the best choice. On
some foods such as milk, there are a lot of choices. Read carefully. Look at the
options for the food amount such as cups, slices, pieces. You can use ounces but
you must know how many ounces of the food you ate. Since foods weigh
different amounts, ounces can be tricky.
g. When all foods for the first day are entered, click on analyze foods.
h. On your computer screen, highlight the “Analysis Results” and copy.
Then, paste the analysis results into a word document. Make sure to use the
longer list of Analysis Results. The list should include 21 different nutrients. Also
highlight the “All Individual Nutrients for Selections” and copy
and paste into your word document. The Individual Nutrients for Selections
should include all of the foods you ate and show the portion you entered. Also,
all of the foods should be listed in a graph showing the nutrient content of each
food. You must include all of the foods you ate as shown on the food record.
i. Next, enter in all the foods from day 2 and analyze the results as above.
j. Last, enter in all the foods from day 3 and analyze the results as above.
5. Type a 1-2 page summary of your results (Do this FIFTH)=Part 5
A. Write about how your food intake compared to the food guide pyramid
recommendations.
1) For example: “I averaged 1 cup of vegetables per day. This is below the
Food Guide Pyramid’s recommended intake of 2 ½ cups of vegetables per day.”
etc.
2) You MUST suggest specific, individual food ideas that would help you meet
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food group recommendations
3) Use mypyramid.gov as a resource to find food ideas to meet food group
needs
B. Write about how your food intake compared to the nutrient analysis
recommendations.
1) For example: “My diet is very low in calcium. The nutrient analysis calculated
250 mg on day 1, 150 mg on day 2, and 400 mg on day 3. The recommended
intake is 1000 mg of calcium per day.” etc.
2) Discuss specific, individual foods you might include in your diet to help meet
nutrient recommendations
a) For example, “To increase my calcium intake, I could drink one cup of
milk with my dinner meal and eat one carton of yogurt per day. This would
provide approximately 600 mg of calcium per day.’
3) You can use your textbook for food ideas to meet nutrient recommendations
4) Don’t comment on “Ash,” this isn’t used to evaluate nutrients and food intake.
Thus: assignment includes 5 parts:
1. (20 points) 3-day food and beverage record
A. 2 weekdays and 1 weekend day
B. Serving sizes for all foods eaten
C. Serving sizes for beverages
D. Specific foods and beverages listed (i.e. “2% milk” vs. “milk”) (regular ranch salad
dressing vs. salad dressing)
2. (10 points) mypyramid.gov results
A. Include all of the information: all food groups as well as teaspoons of oils and
discretionary calories
3. (20 points) Individual foods on food record comparison to Food Guide Pyramid for 3
days and each day’s total servings from each food group on the food guide pyramid
A. Use the web site for assistance
B. Follow written assignment directions closely
C. All foods linked to a food group amount
D. All discretionary calorie foods have a calorie amount listed
E. I want your own food comparisons to the pyramid (not a computer’s comparison)
4. (20 points) Nutrient analysis results and all individual nutrients for selections
for day 1, day 2, and day 3.
A. Again, follow written directions closely
B. There are three charts for EACH day
5. (30 points) Typed 1-2 page summary
A. Food intake comparison to food guide pyramid
B. Specific, individual food ideas to meet food group needs
C. Food intake comparison to nutrient analysis
D. Specific, individual food ideas to better meet nutrient needs
If you have questions, please e-mail me!
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