homework help
FSN 110- Summer 2017
48 Hour Food Project Directions
Section A: Personal Daily Food Plan
From the WileyPlus Dashboard, click on iProfile. Follow the directions to create a profile for yourself.
Section B: 48 Hour Food Diary
Click the Food Journal and enter 48 hours worth of what you have eaten and drunk. Make sure to separate them by date. There is an extensive database, but if you can’t find something, use the Create New Food Item tool. Type “water” in the search tool to record water. You can also create recipes if you made a recipe at home.
Section C: Complete the Daily Activity Log
Record any exercise or other physical activity for the 48 hour period.
Section D: Access and Assess your Intake and Activity
Click “Reports” and review the following reports. Download them as PDF documents to include with your project:
Macronutrient Distribution
Intake Compared to DRI
MyPlate
Energy Balance (use the average of the two days)
Once you have the Reports you can fill in the chart on the next page. Note: You will need to fill out one chart for EACH DAY.
After filling in the chart you will type up your results in paper format.
What to include in your paper:
Discuss how your 48 hour intake compares to suggestions from the Dietary Guidelines for Americans, 2010 and MyPlate. How well do you think your intake matches the Acceptable Macronutrient Distribution Ranges for AdultsUse the chart to write about your results and how you did. From which food groups did you tend to eat more or less than is recommended? Were there any groups for which you did not meet the recommendations? Was there a variation in the number of servings you ate of each group? Use the results of this activity and plan ways you can improve your diet. Did you eat foods that are high in nutrient density or do you eat foods that are low in nutrient density? And, discuss the amount of physical activity that you do in a week. Do you need to make changes? What specific changes can you make to make improvements?
Complete the chart below using the information provided from your analysis reports
Day _2 Date May 25 2017
| Source of Kcals | What you consumed/Average Eaten | Acceptable Ranges |
| Protein (% Calories) | 16 % | 10-35% |
| Carbohydrate (% Calories) | 59 % | 45-65% |
| Total Fat (% Calories) | 26 % | 20-35% |
| Saturated Fat (% Calories) | 21.5 % | <10% |
| Total Kcals for day |
| --------- |
| Linoleic Acid (omega 6-% Calories) |
102.8 % | 5-10% |
| α-Linolenic acid (omega 3- % Calories) | 179.1 % | 0.6-1.2% |
| Cholesterol (mg) | 651 mg | <300 mg |
| Dietary Fiber (grams) |
41 g | Men= 38 grams per day Women=25 grams per day |
| Calcium (mg) | 902 mg | Men & Women 19-30 years =1,000 mg |
| Total Sugar | 182 g | 10% of total kcals or less per day (for 2000 kcal diet no more than 200 kcals from sugar). |
| Sodium (mg) | 5041mg | Most need <1,500 mg per day or <2,300 mg/day |
You will need to include the following in a cover sheet:
Your 48 Hour food diary typed out. (Worth 25 points).
All reports included. (Worth 15 points)
Chart filled in correctly. (Worth 20 points)
Typed paper on your results and how you will make changes. (Worth 40 points)
