What conclusions do you make about your dietary intake

Reference no: EM131321553

Nutrition Project Questions-

According to Table 1 analysis which nutrient(s) were you deficient (fiber, vitamin C, calcium, iron) or did you over consume (calories, fat, saturated fat, trans fat, cholesterol, sodium)?

According to Table 1, which food's nutrient content surprised you? List food and nutrient.

Using the information from Table 1, determine your % of calories from carbohydrate, protein and fat. Also determine your personal goals for % of calories from carbohydrate, protein and fat.

	Table 1	RDI % Goals	Your Personal % Goals
% calories from carbohydrate		45-65%
% calories from protein		10-35%
% calories from fat		20-35%
Should total	90-110%		100%

Using Table 1, evaluate your distribution of calories from CHO, PRO and FAT (result on above table). Is it just right or do you think you should make some changes? Explain.

Based on Table 1 analysis, write 1 specific, measurable goal.

Based on Table 2, what conclusions do you make regarding your eating behaviors?

Based on Table 3- Vegetable Variety analysis, write 1 specific, measurable goal.

According to the My Daily Food Plan and Food Tracker evaluate your food group intake:

Grains Group:

Fruit Group:

Dairy Group:

Protein Group:

According to the Food Tracker analysis evaluate added sugar intake from the Nutrient Report:

Based on My Daily Food Plan/Food Tracker analysis, write 1 specific, measurable goal.

According to the Food Tracker - Nutrient Report analysis evaluate your intake AND the balance of your fat intake.

	Intake in grams and/or %	Goal	High-Low-Just Right
Total Fat		20-35% of total calories
Saturated Fat		10% or less of total calorie
Polyunsaturated Fat		10% of total calories
Monounsaturated Fat		Up to 15% of total calories
Linoleic (Omega-6)
Linolenic (Omega-3

What is your assessment of the balance of your saturated, polyunsaturated and monounsaturated fat intake:

Based on your analysis of your fat intake, write 1 specific, measurable goal.

What are your conclusions about your diet based on your method of choice analysis?

Looking at all the methods of analysis, what conclusions do you make about your dietary intake? Were some nutrients always high or low? What trends do you see?

What was the most surprising/amazing thing you learned about your diet from this analysis project and why?

Choose a word or phrase from the 2015 Dietary Guidelines. Use that word or phrase to assess/compare/set a goal for your diet.

Which method of dietary analysis would you most likely use? What did you like about it, what didn't you like about it?

Choose one product or food that you typically eat and find a similar food that would be healthier or would help you to meet your nutrition goals. Give the names of both products and then describe what makes the replacement product nutritionally better. (2 points)

Example: Product to replace: Skippy Peanut Butter

Product to purchase or try: Whole Foods 365 Creamy Peanut Butter

Product Attribute: peanuts and salt only ingredients, no hydrogenated fats; price is comparable.

Product to replace:

New product to purchase or try:

New product attribute(s):

Attachment:- Assignment.rar

Reference no: EM131321553

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