nutrition

PART I OF THE WRITTEN ASSIGNMENT: Your initial assessment which will include introduction, discussion of behaviors, and initial assessment using MyPlate: 30 points

2 points: Introduction of subject of diet analysis (YOU!)
1. Include age, height, weight. Discuss family history, do you have any known risk factors for chronic disease?
2. Nutritional concerns you have or what you want to find out from this analysis
4 points: Discuss food habits and behaviors. Refer to your original 3 day written records for assistance with this portion of the paper.
1. do you have regular mealtimes?
  1. how does your class/work schedule impact your dietary choices or eating pattern?
  2. when and how many times a day do you eat?
  3. how long are your meals?
2. discuss places and people- do they affect food intake?
  1. Typically how are you impacted by traditions, family members, holidays, celebrations etc.
  2. Do you eat faster or slower with certain people or places?
3. what was your average hunger rating? (actually average it out for each day consider also differences in the rating based on what you ate, where you were, etc.)
4. does mood(feeling) influence your eating? Use your logs to review if boredom, stress, etc. impacted your dietary choices or hunger/fullness levels.
15 points: Discuss food groups (MyPlate Report) – answer all questions and include detail! You may consider normal intake if you did not consume certain items during the three day period, consider your intake over a normal week or month
1. Using the “MyPlate report” from the NutriCalc program you will now interpret your intake from each food group – this discussion should also include the goal, how close were you to the goal (i.e. insufficient or excessive).
2. When you retrieve the MyPlate report select all 3 days, all meals and snacks. This way the program will provide you with average values for the 3 day period of time.
  1. Discuss fruits – what was your intake vs goal
    1. Do you consume dark colorful fruits; do have variety in the choices you make, why or why not?
    2. Do you consume fruit juice? If so how much fruit on average comes from juice in your diet? Is it 100% fruit juice? Why is this important to consider?
    3. Do you consume canned, fresh, frozen fruit? If canned do you know how it is packed?
    4. If you did not consume adequate fruits consider why this may have occurred?

1. 1. Discuss vegetables – what was your intake vs goal
    1. Do you consume at least 3 dark green, leafy or orange vegetables per day? Why or why not?
    2. Do you consume a variety of vegetables?
    3. Do you consume fresh, frozen, or canned vegetables? Do you buy low sodium products if canned or frozen?
    4. How do you typically prepare your vegetables, why is this important to consider?
    5. If you did not consume adequate vegetables consider why this may have occurred?
  2. Discuss grains – what was your intake vs goal
    1. Do you consume the recommended amount of whole grains per day? Refer to the Dietary Guidelines for Americans 2015-2020 and the MyPlate for recommendations on the number of whole grains per day.
    2. What grains in your diet are refined? Which ones are whole? How can you tell if a food has 100% whole grain ingredients?
    3. Do you consume a variety of grains? Why or why not?
  3. Discuss meat & beans (protein) – what was your intake vs goal
    1. In general, what foods from the food groups/plate can provide protein?
    2. Do you consume protein from a variety of food groups? Which foods provided protein in your diet?
    3. Typically how do you prepare meat/fish/beans – fried, grilled, baked, etc.? Why is this important to consider in diet planning?
  4. Discuss fats/oils – what was your intake vs goal
    1. What foods in your diet contributed to fat/oil?
    2. Refer to the amount of fat you consumed (tsp per day) and compare to the recommendations.
    3. Do you consider your choices in this group to healthier fats? Why or why not?
  5. Discuss dairy – what was your intake vs goal
    1. What foods in your diet contributed to dairy?
    2. Do you consume low fat, nonfat, reduced fat, or whole milk products? Why is this important to consider in diet planning?
  6. Discuss empty or discretionary kcals – what was your intake vs goal
    1. Describe the term empty kcals (using your own words)
    2. What foods in your diet contributed to empty kcals? Why do you feel these foods would be considered this way?
7 points: Discussion of the overarching principles from the recently released Dietary Guidelines for Americans, 2015-2020 :
1. Review and DISCUSS the main concepts from the Dietary Guidelines for Americans 2015 for Healthy Meal Patterns. Using evidence from your MyPlate report and your 3 day record discuss whether or not you met or did not meet each principle.
  1. You should be able to do this with the basic food record and the MyPlate report – there is no need to go deeper into the NutriCalc reports at this time.
2 points: Grammar, spelling, etc., and reports