Print Name:___________________________________ PID#:_____________________

BILD 22 NUTRITION - ASSIGNMENT Spring 2011 Due by the end of day on Wednesday 25th May 2011 50 points (20%)

Please turn in assignment on WEBCT, no hard copies.

BILD 22 NUTRITION - ASSIGNMENT

Nutrition is a very personal subject and no one can teach you as much as you can teach yourself. In this report, you will make an attempt to analyze your current patterns of food consumption from the perspective of important nutrients, determine if those patterns need to change, and how. The assignment consists of 2 parts (A and B). Detailed directions for each part follow. Part A, the diet diary is worth 25 points. Parts B, the questions, are worth 25 points each for a total of 50 points.

Print Name:___________________________________ PID#:_____________________ PART A ENERGY INTAKE/FOOD DIARY (Diet Diary = 25 POINTS) In Part A you will list and analyze ALL food and drink (INCLUDING WATER) that you consume over the 3 days of your record. You do not need to record 3 consecutive days but they should include one weekday and one weekend. If you need to increase the number of rows on any of the tables, feel free to do so. In addition select one micronutrient (information below) and provide reason for selection. It is a good idea to record this data at the time of consumption. Read the instructions below before you begin the recording process and use the following guidelines to report the food/drink. DO NOT RECORD CALORIC VALUES for WATER CONSUMPTION. You will need to: Note all your food consumption AND all your alcohol consumption Pick a micronutrient from the list provided below and figure out the amount of that micronutrient the food you consume. DATA PROCESSING INFORMATION - Whenever possible, obtain the carbohydrate, fat, and protein weight data directly from the food labels. When the label is not available, use the appendices in the back of the text book (there are also on-line tables). - From these appendices, determine the total number of grams of protein/carb/fat in the food you have eaten. Make sure that you are calculating these values based on the number of servings of each food type you actually consumed. **In other words, if you ate 2 slices of bread and the nutritional information is for 1 slice, make sure you multiply the values by 2. - If the exact item is not available in the nutrition lists, use the values given for the closest food type. - Make a note of these substitutions in the space provided at the bottom of the last page of this assignment. - How to enter the food in the table: in this table, it is not necessary to enter the complete ingredients of your food. For example, you may enter a turkey sandwich as a turkey sandwich on whole wheat bread with mayo and vegetables. You do not have to list each ingredient separately on this table. Enter the RDA (or DV) for each nutrient. - Use the serving size designation that best suits the food you are recording, e.g. 1 cup rice, 2 crackers, 2 slices of bread, 1 tbsp oil. You do not need to use the same serving size unit for all your foods. It is generally easiest if you choose the same units as the ones used in nutrition data tables for that food. - If you are given a micronutrient in a %, then multiply the % (in decimal form), by the DV and this will give you the amount found in your food.

Print Name:___________________________________ PID#:_____________________ Micronutrient Analysis: The following nutrients are frequently listed on food labels because their deficiency or overconsumption is associated with diseases or conditions that have drastic consequences. Please select any one of the 5 micronutrients listed below and determine your average level of consumption of this nutrient. Compare this amount with the RDA for that nutrient for a person of your age and gender and answer the questions in the assignment. Calcium (Ca) Sodium (Na) Iron (Fe) Vit A Vit C

SECTION A (tables on next page) Please provide information on yourself here. If you do not wish to share personal information, you may construct a fictitious person. Age:

Gender:

Height:

Weight:

ESTIMATE BEFORE YOU START YOUR CALCULATIONS: What would you estimate your average daily caloric intake is likely to be? ________________kcals/day

Which micronutrient did you choose to analyze and why?

Print Name:___________________________________ PID#:_____________________

DAY OF THE WEEK [Day 1]: [Identify which Micronutrient you selected (ex. Sodium (mg))]
Food Energy (kcal) Protein (gm) Carbohydrates (gm) Fiber (gm) Sugar (gm) Fat (gm) Sat Fat (gm) Choles terol (mg) Micronutrient

Day 1 Total:

Print Name:___________________________________ PID#:_____________________

DAY OF THE WEEK [Day 2]: [Identify which Micronutrient you selected (ex. Sodium (mg))]
Food Energy (kcal) Protein (gm) Carbohydrates (gm) Fiber (gm) Sugar (gm) Fat (gm) Sat Fat (gm) Choles terol (mg) Micronutrient

Day 2 Total:

Print Name:___________________________________ PID#:_____________________

DAY OF THE WEEK [Day 3]: [Identify which Micronutrient you selected (ex. Sodium (mg))]

Food

Energy (kcal)

Protein (gm)

Carbohydrates (gm)

Fiber (gm)

Sugar (gm)

Fat (gm)

Sat Fat (gm)

Choles terol (mg)

Micronutrient

Day 3 Total:

Print Name:___________________________________ PID#:_____________________ Summary of the Recorded Days

Energy (kcal)

Protein (gm)

Carbohydrates (gm)

Fiber (gm)

Sugar (gm)

Fat (gm)

Sat Fat (gm)

Choles terol (mg)

Micronutrient

Day 1 Day 2 Day 3 TOTAL: Average Per Day: Recommended:

Note from Student to TA: The nutritional information for the following food(s) was (were) not readily available and so I substituted values from food (s) that was (were) closest. Actual Food Consumed Food Selected for Value Substitution

Print Name:___________________________________ PID#:_____________________

PART B EVALUATION QUESTIONS (25 POINTS) Answer the following questions about your Energy Intake: 1. Did the fact that you were recording this data alter your food choices? For example, did it make you eat less, or more, or differently? Why or why not?

2. Once you have calculated your average energy intake per day, take a look at the chart in www.MyPyramid.gov that gives recommendations for amounts to consume from each food group for each level of energy intake. How close are you to meeting these recommendations? Comment on where you fall short of and where you exceed the recommendations.

3. Do you feel that your pattern of food consumption includes sufficient variety? If no, what would you specifically like to improve?

4. What did you learn about your consumption levels of the micronutrient you selected as compared to the RDA? What changes, if any, would you like to make and why?

Print Name:___________________________________ PID#:_____________________ PART B EVALUATION QUESTIONS CONTINUED: 5. Was your average fiber consumption close to the recommended daily value? What changes, if any, would you like to make and why?

6. What are your main sources of omega 3 and omega 6 fatty acids? Do you think you need to make any changes in quantity or sources of these essential fatty acids?

7. What percentage of your foods would you consider to be processed? How many of these foods would you consume anyway in spite of their being processed foods why?