Diet Analysis

NUTRI 300/FCS 340 Nutrition
Dietary Analysis Project- Part II

OVERVIEW

Part II of the dietary analysis project involves an in-depth analysis of your diet by comparing your dietary intake to the recommendations for macronutrients and micronutrients. It will be based on your 3-day average intake and the reports that you printed out.

Before you begin PART II, make the changes to part I of your project based on my comments and any other errors you see. It is important to make these changes in order to improve the accuracy of Part II and to receive full credit. That means you will have to re-print your reports if you made any mistakes.

ANALYSIS OF ENERGY NUTRIENTS

1. Using your average 3 day intake report titled “Energy Nutrient Intake and DRI Goal Ranges Compared”, find the graph showing the percentage of calories for protein, carbohydrate and fat and use this information to complete the following table. 2 points

|Percent of calories from: |YOUR percentage: |RECOMMENDED percentage: |Are you over, under, or right on target? |
|Protein |22% |10-35% |On target |
|Carbohydrate |43% |45-65% |Under |
|Fat |31% |20-35% |On Target |

CARBOHYDRATES

2. Using the computer generated report titled “Intake Spreadsheet” review Days 1, 2 AND 3, find the three foods (3 different foods) that provided you with the greatest amount of CARBOHYDRATE in your diet over the three days you recorded. Highlight these foods on your spreadsheet (using a highlighter) and write those foods in the spaces below. 2 pts

a. Lasagna

b. Pineapple Juice

c. Flour Tortilla

d. Which, if any, of the three carbohydrate foods you wrote in above in question 2a – 2c also provided you with a good source of dietary fiber? (greater than 5 grams of fiber per serving food)

Lasanga

3. Using the report titled “Intake Spreadsheet” review Days 1, 2 AND 3, find the three foods that provide you with the greatest amount of DIETARY FIBER in your diet over the three days you recorded. Highlight these foods (using a highlighter) and write them in the spaces below including the gram amount and the day eaten. 2 points
|Day |Food item |Amount eaten |Grams of dietary Fiber |
|1/21/11 |Lasanga |2 cups |5.5g |
|1/22/11 |Black Beans |1.2 cup |7.48g |
|1/22/11 |Whole Wheat Bread |2 slices |6.07 g |

4. Using the 3-day average report titled “Intake and DRI Goals Compared” or “bar graph”, look in the “%” column or the “intake” column to answer the following questions: 2 points

a. What is your average 3-day intake of dietary fiber?16.2 grams.

b. How does your dietary fiber intake compare to the recommended range of fiber intake of 25-30 grams per day? (above, below, or meets recommendation) below

c. List two foods you could include or eat more of to increase your dietary fiber content. (*note: answer this question even if you already do meet the recommended fiber intake).

i. whole grains ii. vegetables

LIPIDS

5. Using your 3-day average report titled “Energy Nutrient Intake and DRI Goal Ranges Compared” answer the following questions. 2 points

a. What is the percentage of total calories from fat? 31%

b. How does this compare to the recommended intake? meets recommendation (state either meets recommendation, under, or exceeds the recommendation)

c. Using the report titled “Intake Spreadsheet” review Days 1, 2 AND 3, find the three foods that provided you with the greatest amount of TOTAL Dietary FAT in your diet over the three days you recorded. Highlight these foods (using a highlighter) and write them in the spaces below including the gram amount and the day eaten.

|Day |Food item |Amount eaten |Total fat grams |
|1/21/11 |Lasagna |2 cups |29.5 |
|1/21/11 |Corn Chips |2 ounces |16.11 |
|1/21/11 |Eggs scrambled w/milk and butter |2 |14.9 |

d. In the spaces below write three substitutes that are lower in fat to replace three of the food items in the table above. (Example – 1% milk could be used to replace whole milk)

i. vegetarian lasagna ii. Popcorn iii. Scrambled egg whites

6. a. Using the report titled “intake vs goals” (the bar chart) of your 3-day average analysis, find the percentage of fat for saturated, monounsaturated, polyunsaturated and cholesterol and complete the table using this information. 2 points

|TYPE OF FAT |YOUR grams or percentage: |RECOMMENDED grams or percentage: |Are you over, under or on target? |
|Saturated |24.1 g |