Define foodborne illness and list three pathogens

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Reference no: EM133745255

Assignment: Analysis of a 3-day Dietary Intake, Energy Balance and Health Issues

A. Personal Dietary Intake

I. What is your average daily dietary fiber intake? Is it good? Why?

II. What % of total Calories (energy) (not % of DRI) is from your average carbohydrate intake? Is it good in terms of quantity? Why?

III. Is your carbohydrate intake good in terms of quality? Why?- Cite food examples of the good carbs versus the bad carbs you consumed to support your answer.

IV. What % of total Calories (energy) (not % of DRI) is from your average fat intake? Is it good in terms of quantity? Why?

V. Is your fat intake good in terms of quality? Why ?- Cite food examples of the good fats versus the bad fats you consumed to support your answer.

VI. What % of total Calories (energy) (not % of DRI) is from your average protein intake? Is it good in terms of quantity? Why?

VII. Is your protein intake good in terms of quality? Why ?- Cite food examples of the good proteins versus the bad proteins you consumed to support your answer.

B. Energy Balance, Body Composition & Weight Managemnt

VIII. Calculate your BMI (Body Mass Index). Show your work here.

IX. What does your BMI value suggest about your weight?

X. Calculate your estimated daily energy requirements (EER) including PA (physical activity) as per page 518 in your text. Show your work here.

XI. Compare your Energy In (Calorie intake) with your Energy Out (EER as computed above in question 10 or with EER listed as ‘Activity Calories Expended' in Calorie Assessment report) to calculate the Energy Balance equation below.

Energy Balance = Energy In (Calories in) - Energy Out (EER or average expenditure)

Which is greater.

If your difference as calculated above, between Energy In and Energy Out, is greater than absolute 400 kcals--what does it mean? (8 points) Note: if the difference between Energy In and Energy Out is < absolute 400 kcals then simply answer "Stable weight- neither losing nor gaining weight".

C. The Food Suply (Social Responsibility), Food Safety (Social Responsibility), Influence of Specific Nutrients on Diseases, Corrective Dietary Modifications

XII. What is "food security" and "food insecurity"?

XIII. List 3 food assistance programs to increase food security in the US.

XIV. Define "Foodborne Illness" and list 3 pathogens.

XV. What is the Danger Zone temperature in which most bacterial grow best in food.

XVI. List 3 ways you can help fight hunger among us (in your community).

XVII. What is meant by a "Sustainable Food System" and what kind of foods may one consume to encourage such.

XVIII. Dietary modifications: Looking at your Actual Intakes vs Recommended Intakes: List below each of your vitamin & mineral intake that is less than 75% of your DRI Goal. Then provide a recommended food source you would consume that would provide the nutrient to correct the deficiency.

Less than 75% of the recommended DRI Goal.____/____Provide a recommended food source

XIX. List lowest nutrient deficiency noted above and provide a possible disorder/disease associated with that nutrient deficiency.

D. Reports of Numerical Data

XX. When you complete your diet analysis, submit (REPORTS) in the following order behind this questionnaire: Note: clique on all days to get average.

i. Recommendations
ii. Actual Intakes vs Recommended Intakesiii. Calorie and Fat Sourcesiv. Calorie Assessmentv. MyFoodList

Reference no: EM133745255

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