Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
NFSC 125, Human Nutrition K. Silliman, Spring 2004 DIETARY PROJECT (75 points) Objectives: To strengthen your knowledge of the nutrient value of foods and the units in which each nutrient is expressed. To become acquainted with a nutrient analysis software program. To compare your current diet with the dietary guidelines, the food guide pyramid, and the DRIs and to make suggestions for improvement of your diet. Procedure: I. Record of food intake (pages 5-7) A. Keep a record of everything you eat and drink during three 24-hour periods. Record each day’s food intake on a separate sheet. Your dietary summary does not need to be taken over three consecutive days, but one of the three days must be a weekend day since food intake differs on weekdays. Include snacks and other foods eaten between meals. It is best to keep the list with you and record food as they are eaten, rather than relying on your memory at the end of the day. Also, try to choose days that best reflect your normal intake. B. Describe the food as completely as possible. For Beverages: List the type of milk, such as whole, reduced fat (2% or 1%), and non-fat milk, evaporated, chocolate, or reconstituted dry. Indicate whether fruit juice is fresh, frozen or canned. Indicate other types of beverages such as fruit drink, Kool-aid, etc. For Fruits: Indicate whether fresh, frozen, dried or canned. If whole, record as number eaten and size with approximate measurement (e.g. 1 apple, 3” diameter). Indicate if processed in water, light syrup, or heavy syrup. For Vegetables: Indicate fresh, frozen, canned, or dried. For Cereals: Record cooked cereals/grains as portions as eaten (i.e. after cooking). Be sure to record any added ingredients such as margarine, sugar, etc. For Breads: Indicate whether whole-wheat, rye, etc. Measure and record number and size of portion (e.g. biscuit 2” across, 1” thick). If bread or bagel is eaten dry, please specify. Sandwiches: List all ingredients separately. For Meats and Cheese: Record amounts in ounces. Record measurements only as the cooked, edible part. Indicate method of cooking: fried, baked, etc. Remember to include butter or margarine used on vegetables, dressing on salad, sugar added to coffee, catsup on fries, and all those “hidden” foods. C. Record the amount of each item eaten by listing container size (12 oz can), the appropriate common household measure (1/2 cup, 1 TBS.), the count (2 slices of bread), or by specifying the weight (3 oz of hamburger meat). Food portions are often underestimated, so it is important to record these amounts as accurately as possible. D. Do not list vitamin or mineral supplements or water on food record. You will discuss this information later in your paper. E. You are not being judged on the quality of your diet, so it is to your benefit to be honest about recording what you eat. 1 II. III. Food Behavior (pages 5-7) Knowledge of food behavior patterns has helped many people improve their eating habits. You will need to record five types of information each time you eat: where the food was eaten, time of day, what you were doing, how you felt, and whom you were with. A. Give a specific place where the food was eaten, for example; kitchen, living room, bedroom, car, etc. B. Record the time the food was eaten. C. Describe what you were doing when you ate, for example; studying, driving, watching TV, just eating, etc. D. Describe your emotional state, for example; tired, hungry, bored, happy, depressed, etc. E. Record whom you were with, for example; spouse, friend, family, alone, etc. Computer Instructions for the Diet Analysis Program The program is located on the laptop computers in Tehama 118. The room is only available during open computer lab hours (to be announced in class). If you are unable to attend one of the open lab times, you may make an appointment with Lorna Abbott (898-4715). A. General Instructions for PC versions 1. Have your food record and textbook with you when you are at the computer for this project. A high-density disk is highly recommended but not required if you can complete the project within the allotted time. 2. Diet projects are not to be saved on the hard drive of the laptops. 3. Follow the instructions on the attached pages. 4. Before leaving the workstation please check to make sure that you have three printed reports (for a total of at least 9 pages). You will need: DAY ONE SPREADSHEET (3 pages) DAY TWO SPREADSHEET (3 pages) DAY THREE SPREADSHEET (3 pages) 5. Program notes that may be helpful: * After double clicking on the program icon, the program is available to work in. Select “FILE” from the main menu and scroll to “NEW.” * Student names will not print on all spreadsheet documents from the printer therefore all papers should be gathered from the printer as soon as possible. * A quick double check in the calorie column may pinpoint obvious errors. Example: 8 oz orange juice: 400 calories-- was the juice reconstituted? * Corrections in the foodlist can be made. First you must select the window for the given day (Foodlist: Day ...). Highlight the item to be adjusted. Change the serving amount or food item as needed. * The foodlist holds a maximum of 30 items per day. If more than 30 foods are on your daily list you may need to combine like items. KEEP ALL OF YOUR PRINTOUTS AND SUBMIT THE SPREADSHEETS SHOWING THE FOODS/BEVERAGES YOU CONSUMED FROM DAY 1,2, AND 3 ALONG WITH THE TOTAL NUTRIENT CONTENTS OF THE FOODS/BEVERAGES. TURN THE SPREADSHEETS IN WITH YOUR 2 ASSIGNMENT. YOU WILL HAVE POINTS DEDUCTED IF THESE ARE NOT TURNED IN. B. IV. IBM and Compatible Instructions: Diet Analysis Plus 1. Opening Program a. Under the "START" menu scroll to “PROGRAMS” / “DIET ANALYSIS PLUS.” b. The window "Welcome o Diet Analysis Plus" appears. Select “NEW.” 2. Enter Personal Information: a. Type your name and other information as required. b. Press the “ENTER” key. c. The second window "Student Information" appears. You should leave these items blank and go directly to the "OK" button. 3. Foodlist Entry: a. Select box “1” (or the number corresponding to the day required) on top of the screen for the foodlist. b. Type the food name and press “ENTER.” - Select the specific item in the window using the arrow keys (or mouse). Once highlighted press the enter button or double click on the appropriate food item. c. Enter the amount of the food item by typing the quantity in the servings box. -If the amount is a fraction number (i.e. 1/2) it should be entered as a decimal (0.5). -The amount should correspond to the units available (i.e. cheese listed as ounce rather than cup) d. Press the "ENTER" key on the keyboard. The enter key is necessary. e. Select the correct unit (i.e. Tablespoon, Teaspoon, Cup, Ounce, Fluid Ounce, etc.) by highlighting the unit. Press "ENTER." f. Continue until all food items are on the list for the entire day. 3. Analysis Reports: a. From the main menu, select "FOODLIST" then "ANALYSIS/REPORTS." b. Print by selecting the printer icon on the toolbar or "FILE" to "PRINT" and then "OK." 4. Multiple Days: a. Select box "2" (or the next number corresponding to the next day) from the top of the screen for next foodlist. b. Continue from step “3.” Summary of nutrient intake (pages 8-11) A. From the information (spreadsheets) you obtain from the Diet Analysis program, record the totals for each of the three days in the appropriate spaces (pages 8-10). Calculate your average daily nutrient intake from your three-day intake and record in the spaces provided. Record the DRIs for your age and sex in the spaces provided (pg 9). DO NOT USE THE PERSONALIZED VALUES PROVIDED BY THE DIET ANALYSIS 3 PROGRAM. In the final space provided (pg 9), record the EAR or AI for each nutrient for your age and sex (see page 12). B. V. 4 Calculate your average percent of kcals from protein, carbohydrate, fat (plus saturated, polyunsaturated, and monounsaturated), and alcohol (page 10). For each of the three days add up the total number of servings from each of the 6 food groups (page 11 and use page 38-39 of the text and/or the handout provided in the reader). Calculate an average for the three days. Evaluation of Diet and Recommendations for Improvement WRITE A SHORT PAPER (not more than 3 pages) ANSWERING AND CONSIDERING THE FOLLOWING. A. Give a brief description of yourself (age, height, weight, occupation, etc.). What is your BMI (see pages 251-252 of text)? Are you happy with your present weight? If not, how much would you like to weigh? Be sure to mention any health conditions that influence your food intake (e.g. diabetes, pregnancy, etc.). Are you currently taking vitamin or mineral supplements? If so, give a brief description of the supplement(s) and explain why you are taking them. B. For nutrients of interest: - Estimate your energy expenditure (output) using equations on page 249-250 of your text. Please show your calculations. How does your average daily energy intake compare to your estimated total energy output (page 8)? Give a rational explanation if there is a large discrepancy (250 kcals) between the energy intake versus energy output figures. Are you meeting your protein needs (protein RDA)? - Did you consume the EAR or AI for micronutrients? If not, which nutrients were low? - Suggest ways (food sources, etc.) that you can change your diet to meet the DRIs. Be realistic. Do you recommend supplements? Why or why not? - Are you consuming enough fiber in your diet? Any need for improvement? C. How does your diet (composition of kcals) compare to the recommended dietary guidelines (page 10). Are you consuming the recommended number of servings from the 6 food groups (page 11)? Are you making nutrient dense choices in each of the food groups? What is your added sugar intake like? If necessary, suggest ways that you can change your diet to be more like the guidelines. D. Evaluate your food behavior. What did you learn about it? Are there any changes needed? RECORD OF FOOD INTAKE AND BEHAVIOR DAY OF THE WEEK DATE: INTAKE RECORD FOOD/BEVERAGE 5 FOOD BEHAVIOR AMOUNT CODE WHERE EATEN? TIME WHAT WERE YOU DOING? HOW DID YOU FEEL? WHOM WERE YOU WITH? RECORD OF FOOD INTAKE AND BEHAVIOR DAY OF THE WEEK DATE: INTAKE RECORD FOOD/BEVERAGE 6 FOOD BEHAVIOR AMOUNT CODE WHERE EATEN? TIME WHAT WERE YOU DOING? HOW DID YOU FEEL? WHOM WERE YOU WITH? RECORD OF FOOD INTAKE AND BEHAVIOR DAY OF THE WEEK DATE: INTAKE RECORD FOOD/BEVERAGE 7 FOOD BEHAVIOR AMOUNT CODE WHERE EATEN? TIME WHAT WERE YOU DOING? HOW DID YOU FEEL? WHOM WERE YOU WITH? SUMMARY OF NUTRIENT INTAKE DAY kcals Protein (g) Carb (g) Fiber (g) Alcohol (g) Total Fat (g) Sat Fat (g) Mono Fat (g) Poly Fat (g) --- 14 g / 1,000 kcals --- --- --- --- --- 1 2 3 Average * DRI ** * estimate based on equations on pages 249-250 of text ** calculate an individualized protein DRI (show calculation here) 8 SUMMARY OF NUTRIENT INTAKE Chol (mg) DAY 1 DAY 2 DAY 3 Average DRI --- EAR/AI --- 9 Calc (mg) Iron Magn (mg) (mg) Phos (mg) Zinc (mg) Vit A (RE) Vit E (mg) Thia (mg) Ribo (mg) Niac (mg) Vit B6 (mg) Vit B12 (µg) Fola (µg) Vit C (mg) SUMMARY OF DIET RECORD YOUR AVERAGE RECOMMENDED GUIDELINES % of kcals from protein 10 - 35 % % of kcals from carbo 45 - 65 % % of kcals from fat 20-35% % saturated fat (10% or less) % poly fat (10% or less) % mono fat % of kcals from alcohol --------- Cholesterol 300 mg or less 10 PATTERN OF DAILY FOOD CHOICES GROUP DAY 1 DAY 2 DAY 3 AVERAGE Breads, Cereals, other grains Fruits Vegetables Meat, Poultry, Fish, others Milk, Cheese, Yogurt Fats, Oils, and Sweets 11 EARs/AIs for DRI Thiamin (EAR) Men: 19-70+ years 1.0 mg/day Vitamin E (EAR) Men: 19-70+ years 12 mg/day Women: 19-70+ years 0.9 mg/day Women: 19-70+ years 12 mg/day Riboflavin (EAR) Men: 19-70+ years 1.1 mg/day Vitamin A (EAR) Men: 19-70+ years 625 µg/day Women: 19-70+ years 0.9 mg/day Women: 19-70+ years 500 g/day Niacin (EAR) Men: 19-70+ years 12 mg/day Iron (EAR) Men: 19-70+ years 6 mg/day Women: 19-70+ years 11 mg/day Women: 19-50 years 51-70+ years 8.1 mg/day 5 mg/day Vitamin B-6 (EAR) Men: 19-50 years 51-70+ years 1.1 mg/day 1.4 mg/day Calcium (AI) Men: 19-50 years 51-70+ years 1,000 mg/day 1,200 mg/day Women: 19-50 years 51-70+ years 1.1 mg/day 1.3 mg/day Women: 19-50 years 51-70+ years 1,000 mg/day 1,200 mg/day Folate (EAR) Men: 19-70+ years 320 µg/day Zinc (EAR) Men: 19-70+ years 9.4 mg/day Women: 19-70+ years 320 µg/day Women: 19-70+ years 6.8 mg/day Vitamin B-12 (EAR) Men: 19-70+ years 2 µg/day Phosphorus (EAR) Men: 19-70+ years 580 mg/day Women: 19-70+ years 2 µg/day Women: 19-70+ years 580 mg/day Vitamin C (EAR) Men: 19-70+ years 75 mg/day Women: 19-70+ years 60 mg/day Magnesium (EAR) Men: 19-30 years 31-70+ years 330 mg/day 350 mg/day Women: 19-50 years 31-70+ years 255 mg/day 265 mg/day Selenium (EAR) Men: 19-70+ years 45 µg/day Women: 19-70+ years 45 µg/day Vitamin D (AI) Men: 19-50 years 51-70+ years 5µg/day (200IU) 10µg/day (400IU) Women: 19-70+ years 51-70+ years 5µg/day (200IU) 10µg/day (400IU) 12 Point Distribution Forms: Diet Records Summary of Nutrient Intake Summary of Diet Record Narrative: Part A Parts B + C Part D Writing 15 points 15 points 10 points 5 points 15 points 5 points 10 points 75 points 13