Download Diet Analysis - College

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: ______________________________