Your Food Record Analysis

Lab 2 Review

Choose My Plate is a guide (www.choosemyplate.gov)

Eliminates tedious label reading & calculations Combination foods may satisfy many categories

Must understand to complete Lab 3!

Choose My Plate Serving Sizes

c. What counts as one serving?

1. Grains: 1 ounce = 1 slice of bread, cup dry cereal, cup cooked rice, pasta or cereal 2. Vegetables: 1 cup = 1 cup of raw or cooked vegetables or vegetable juice or 2 cups raw leafy greens 3. Fruits: 1 cup = 1 cup of fruit or 100% fruit juice or cup dried fruit 4. Milk: 1 cup =1 cup of milk or yogurt, 1.5 ounces of natural cheese 5. Meats and Beans: 1 ounce = 1 ounce of meat, poultry or fish, 1 egg or 1.4 cup cooked beans

Serving Sizes

Food Record

Be honest you are not graded on what you eat. Be specific how was the food cooked. Measure if possible How to estimate portions Show food models Break food down example:

Sub Vs. 4 inch sub roll whole wheat, 2 ounces turkey, 1 ounce swiss cheese, two tomato slices, 2 Tbsp of Mayonnaise

My Diet Analysis Program

Examples

Page 5: Food Record Analysis

Use Daily Average Report (3 days) Use Bar Graph to evaluate deficiencies and excesses

Examine macronutrients, vitamins and minerals Correcting deficiencies

Find two foods for EACH deficiency

Common food Textbook, NutriCalc, Internet, Grocery Store, etc

Correcting excesses

Offer one idea for EACH excess

Pages 6 to 8: Choose My Plate

List every food and amount for each day Place each item into at least one food guide category, but not all Page 3-8: Write all 3 days in appropriate lines

Calculate average

Page 9: Choose My Plate Analysis

Column Choose My Plate Recommendations

Print your recommendations from www.choosemyplate.gov or make copy from Lab 2

You will hand this in too!

Column My Average

Use the averages you calculated on page 3-9

Column Evaluate = deficiencies Column My Goals:

Overall Dietary Analysis

Summary

A paragraph, refer to previous pages What food groups were you deficient in? How many calories did you consume? Did you consume too much fat? Etc? Use some of your deficiency/excess results Be realistic Try to quantify goals:

Four (4) Food Intake Goals

Increase green, leafy vegetables by one serving (0.5 cup) per day Decrease saturated fat intake by 25% (7g daily)