Reference no: EM133955326

Nutrition Project Part 3: New Diet Creation & Analysis

The goal for this part of the project is to compare your initial food log with a new diet that you will create based on what you have learned throughout the course. You will use your original 5-day food journal, which was completed in Unit 3 for this Assignment.
In this activity, you will demonstrate your ability to do the following by addressing Parts 1-4:
Determine whether the foods you ate during the 5-days you recorded your intake met the recommendations for calories, proteins, carbohydrates, fiber, and fat. Get professional assignment help from qualified experts—on time, every time. 
Determine whether the foods you ate during the 5-days you recorded your intake provided the right amount of vitamins and minerals.
Modify your daily diet to meet your individual daily recommendations

Using your 5-Day Nutrient Intake Report you created in week 3 diet analysis, analyze the report in comparison to the RDA Values and record your answers to the following questions in a Word document:
Create a chart in which you outline g of the macro and micronutrient RDAs for yourself. For all RDAs, refer to Appendix A of your textbook or use the following: DRI Calculator for Healthcare Professionals
What did the nutrition analysis teach you about your diet in general?
Based on your 5-day combined report, which nutrients did you consume in amounts less than 75% of the RDA on average?
Percent of RDA= (Your intake + RDA) x 100. Average your 5 days for the "Your intake" #. This should be done for all available nutrients in MyFitness Pal.
4. Based on your 5-day combined report, which nutrients did you consume in amounts greater than 125% of the RDA on average?
Part2
Select three (3) nutrients that were low in your diet (based on #3 in Part 1) . Explain what the functions of each of these nutrients are and what the repercussions are associated with low intake. Name three (3) foods, one for each low nutrient, that you could add to your diet that you would enjoy that would help you consume more of the nutrients you were too low in. Make sure to identify which nutrient(s) each food contains that you added. For example, if you add carrots to your diet because you need more Vitamin A, then explain that.
Select three (3) nutrients that were high in your diet (based on #4 in Part 1) Explain what the functions of each of these nutrients are and what the repercussions are associated with high intake. Name three (3) foods, one for each high nutrient, that you could easily eliminate or reduce in your diet that would help to reduce your intake of the nutrients that you were too high in. Make sure to identify which nutrient(s) each food contains that you eliminated. For example, if you removed canned soup from your diet because it is high in sodium, then explain that.
Note: If you do not have three low and/or three high nutrients in your diet, you may randomly select nutrients to discuss for a total of 6 nutrients.
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Using MyFitnessPal, make (1) full day of menus for yourself, using foods that you like, and include different foods at different meals. Ensure you have breakfast, lunch, dinner, snacks, & drinks. The goal here is to improve your diet but to maintain realistic expectations.
Enter this day of menus into the MyFitnessPal Website just as you did for the week 3 intake report.
Generate a new Nutrient Intake Report for the new day's menu which will be submitted along with your final project.
Et A
What changes did you observe from your original Nutrient Intake Report to the new made up Nutrient Intake Report? Be sure to discuss what areas improved or maybe got worse from a nutrient standpoint.
After reflecting on your family history during the first Nutrition Project this quarter, how will your new one day MyFitnessPal report help you address and mitigate the risks associated with genetic conditions?