Diet Analysis Project

Diet  Analysis  Project     Step 1. Screen Diet

Complete a 24-hour recall and Food Group Count List every food and beverage that you’ve eaten over the past 24 hours. Count the number of servings of each food group provided by the foods that you listed. (A sample recall form can be found in the textbook Appendix E; page A-44, or at McGraw Hill Connect Student Resources page. The form there is titled, ‘Daily Food Log Form’. You will not submit this form. If you need help estimating the number of servings provided by what you listed refer to the ‘What Counts as an ounce, cup, etc.’ link at: http://www.choosemyplate.gov/food-groups/fruits-counts.html

Step 2. Introduce Problem

Discuss the potential of a specific nutrient imbalance and how it relates to a health outcome. a. In one paragraph, discuss the results of the 24-hour recall (food group intake) and identify the most problematic food group (compared to My plate recommendations). If you need help determining if a group was over or under consumed, refer to the ‘How Much is Needed?’ link at: http://www.choosemyplate.gov/food-groups/fruits-amount.html b. In one paragraph, discuss the feature nutrients of that problematic food group that may be imbalanced. If you need help determining what nutrients are featured in a group, refer to the ‘Health Benefits and Nutrients’ link at: http://www.choosemyplate.gov/food-groups/fruits-why.html c. In one to two paragraphs, discuss the relationship or effect of a specific nutrient (or group of nutrients) to some health outcome that you are interested in. Cite at least two scholarly articles (at least one review article and one original research article) that support your understanding (DO NOT USE the Health Benefits and Nutrients’ link at MyPlate.gov, nor trade, industry or popular type publications such as livestrong.org). d. In one sentence, state the purpose of a prospective analysis.

Step 3. Diet Analysis a. Complete a prospective diet record

Without changing your usual diet, keep a detailed food log of food and beverage intake for one to seven days. (A sample daily food log form can be found in the textbook Appendix E; page A-38, at McGraw Hill Connect Student Resources page, or posted in Bb beneath the project instructions. You will not submit the form. b. Analyze Diet Record using Diet Analysis Software Transfer every food item from your food log into Nutrition Calc Plus. Demonstration to this is included in Diet Analysis Lecture Archive. c. View Results/Reports. Be sure the reports that you select provide the information needed to address the purposes of the analysis.

Step 4. Performance a. Discuss in a sentence or two, intake of the nutrient/nutrient group

discussed in Step 2 compared to DRI, or dietary goals as listed in Nutricalc.

b. Create one table or figure that shows the level of that nutrient/nutrient group consumed compared to dietary goals as listed in Nutricalc.

c. Discuss in one to two paragraphs specific foods that influenced the levels of the nutrient/nutrient group, and discuss at least three dietary strategies to maintain or improve intake of nutrient/nutrient group.

 

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