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
Mrs. Stockford HFA4CI2016 Unit 2: PERSONAL DIET ANALYSIS Name: ____________________________________ The purpose of this assignment is to analyze your diet in order to understand your nutritional status. To do this, you will be using a program called EATracker which lets you track your food intake and compares it to the guidelines laid out by Health Canada. PART A: DIET ANALYSIS FOOD INTAKE RECORD (15) Using the provided diet analysis food intake record sheet, you will record everything you eat and drink for 2 days. Due: ______________________ (1) BONUS PART B: FOOD and DRINK DATA INPUT Step 1: Go to the website www.eatracker.ca. Click on the “Sign Up” button in the top right corner. You must complete all the information and accept the terms and conditions in order to use the site. Your login_________________ Password ______________. Step 2: Complete “My Profile” by adding your personal information and clicking “submit.” Step 3: Once registered and your profile is completed, you will start adding in your food data. Firstly, select the date you recorded your food intake. This is at the top left corner of the screen. Once the date is selected, select the “MY FOOD” tab at the top and you can begin to track the foods you have eaten that day. Search for each food item you ate by typing in a key word. Enter the quantity and click add to… to place it in the correct meal. Continue to add to your menu until you have completed the entire day, don’t forget about drinks. You should see the menu building at the top of the screen. Make sure you include everything you ate or drank. Don’t forget about the butter on your toast or the sugar on your oatmeal. If you can’t find something you ate or drank in the program, choose something that would be similar or build your item (i.e. each ingredient in your sandwich). Be sure to make a note of this substitution under your chart after you pasted your charts in your word document. Complete a Print Screen function and paste your data into a Word document. Title this section of your written document as PART B: Food and Drink Data Input. Subtitle each chart in your word document as “My Food Intake Day 1: and the date” (i.e. My Food Intake Day 1: October 24, 2014). Step 4: Complete Step 3 again, but now for your 2nd day of food record intake. Remember to subtitle these charts in your word document and don’t forget to change the dates. Due: ______________________ (1) BONUS PART C: FOOD GROUP ANALYSIS Select the “MY FOOD” tab, click on “Eating History” from the left menu and complete the following chart. Food Group Recommended # of Servings Your # of Servings Day 1 Vegetables and Fruit Grain Products Milk and Alternatives Meat and Alternatives Due: ______________________ (1) BONUS Your # of Servings Day 2 Average # of Servings PART D: CALORIE ANALYSIS From the top menu, select My Food, then, from the left menu, select Calories.” 1) Compare your energy intake to your estimated energy requirement (EER). My EER is ______________ calories. Energy Intake: Day 1 (Calories) Energy Intake: Day 2 (Calories) Average Energy Intake (Calories) EER stands for: ____________________________________________________________ EER is based on: __________________________________________________________ 2) Check your Body Mass Index (BMI). Go to the following website http://www.nhlbi.nih.gov/health/educational/lose_wt/BMI/bmicalc.htm My BMI is _______________. I fall within the ___________________ category for BMI. 3) Log onto the following website https://www.healthstatus.com/perl/reload.pl. Fill out all required areas and make sure it adds up to 24 hours. On average I consume _______________ calories and I burn ______________ calories. PART E: ENERGY INTAKE ANALYSIS It is important to balance the energy (calories) you get from protein, fat, and carbohydrates. Go back to My Food, Calories, and scroll down until you see calories from protein, fat, carbohydrates, and alcohol. Complete the table below using your results for each day. Day 1: Total Calories = _____________ Nutrient My Intake (g) My Intake % Which food item provided the highest source of each nutrient? What was the value? Protein Fat Carbohydrate Day 2: Total Calories = _____________ Nutrient My Intake (g) My Intake % Which food item provided the highest source of each nutrient? What was the value? Protein Fat Carbohydrate My Average % of Energy Intake from Each Nutrient Nutrient Protein Fat Carbohydrate My Average Intake (g) My Average Intake (%) (D1+D2+D3)/3 (do your calculations) Recommend % per day PART F: NUTRIENT ANALYSIS From the left menu, select “Nutrients.” Click on View All Nutrients. Look at the table which shows you the amount of fibre, vitamins, and minerals in your food choices for each day selected. It also lists the recommended daily amounts for your age and gender. Complete the chart below. Nutrient My Intake from food Day 1 My Intake from food Day 2 My Average Intake My Recommended Daily Intake Sodium (mg) Potassium (mg) Fibre (g) Vitamin A (RAE) Vitamin C (mg) Calcium (mg) Iron (mg) Vitamin D (mcg) Vitamin E (mg) Thiamin (mg) Riboflavin (mg) Niacin (NE) Folate (DFE) Vitamin B6 (mg) Vitamin B12 (mcg) PART G: RECIPE APPLICATION 1. Find one recipe that addresses a deficiency in any one of the nutrients for which you are not meeting the recommended intake as outlined in PART F. Enter your recipe ingredients and amounts into EATracker My Recipes, by clicking on Analyse Recipe. Print Screen your Recipe and your Nutrients per serving values and food group per servings analysis. Copy the above data into your word document. If you are meeting the recommendations for all nutrients, address the nutrient you are the lowest in. Copy the above data into your word document. WRITTEN ANALYSIS Write a well-developed diet analysis based on the data you gathered. Use your data values and specific examples of food, recommendations, and changes you can make. Complete the following: Canada’s Food Group Analysis - Which food group(s) were you under the recommendation, on average for? Why? Use your data and the recommended number of food group servings. - Which food group(s) were you over the recommendation, on average for? Why? Use your data and the recommended number of food group servings - What changes will you make to your diet to ensure you are meeting the recommendations for all four food groups? Be specific with the use of examples. Calorie Analysis - How many calories did you consume on average compared to how many calories did you burn? - How will you change your diet to balance out the calories you burn compared to the calories you consume? - How much of your energy intake comes from carbohydrates? What foods provide you with this energy? Compare your average % to the recommended %. - How much of your energy comes from fats? What foods provide you with this energy? Compare your average % to the recommended %. - How much of your energy comes from proteins? What foods provide you with this energy? Compare your average % to the recommended %. - What changes will you make in your diet to ensure you’re meeting the proper recommendations for C, F, and P? Be specific by using examples. Nutrient Analysis - Choose 2 nutrients and compare them to the DRI. What is your average intake compared to the DRI’s? How will you change your diet to meet the DRI for these two nutrients? Be specific. Recipe Application - Explain why you chose this recipe and how you will add this recipe to your diet. - Explain which nutrient you are addressing and apply the intake value of this nutrient to your current intake, then compare the total to the DRI. - Add the food group serving sizes to your existing averages and compare these new values to the Canada’s Food Guide recommendations. Your Final Assignment should be organized as follows: Title Page (properly formatted in APA format with assignment title, student’s name, school’s name, running head, and page #) Written Analysis (organized in the order listed above and with clear subtitles ie. Part G Recipe Application, each page includes a header and page #s) Appendix A: Part A: Diet Analysis Food and Drink Intake Record Appendix B: Part B: Food and Drink Data Input (for both days) Appendix C: Part G: Recipe Application Appendix D: Unit 2: Personal Diet Analysis Assignment sheets References (properly formatted in APA format (all websites used) Assessment Rubric Tip: Make sure all pages have subtitles, page numbers, are in order, and check for proper spelling, grammar, and sentence structure and handed in on Due: ______________________________