Reflecting on this experience and your diet

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Reference no: EM133922877

Designing a Healthy Diet

Diet Analysis Project

Overview: In this project, you will (1) track your intake for 24hrs, (2) enter that data into an analysis software and (3) summarize your experience with this / reflect on your diet. Please make sure this is a "typical day" for you!

Instructions:

Part I: Recording your diet

Pick a day that is most typical of your eating. Write down EVERYTHING that crosses your lips (water, snacks, meals, etc). Note: please know that 1 day cannot fully capture your diet quality - this is simply an exercise so don't put too much value on it. Be as complete and accurate as possible in your recording. Please write down what you actually eat - I will not really be looking at this - just that you did it and your report - I will be looking at your reflection more than anything - so please be honest with yourself! You are not graded/judged on what you eat! Get online assignment help-AI & plagiarism-free-now!

**Do write it down (studies show trying to remember it all later means you will under-report what you consume / miss things) - you'll need to turn in your intake log either way. Format doesn't matter as long as you are sure to record everything you consume.

**Don't forget beverages! And the little things you add (cream, butter, sugar....)

*Don't include supplements (even when the software asks for it) - even if you took them, we want to look at what your diet is without them.

*Do your best to estimate portion sizes.

*The database has many mixed dishes and many fast food data so do your best to match it

Tips for Estimating Portion Sizes:

Use common household measures, such as cups, teaspoons, tablespoons; or estimate amounts using the ounces listed on a package. If you're not sure what unit of measure to use, just record both so you'll have the information.

1 slice of cheese = about 1 ounce = ¼ cup shredded

1 tablespoon = 3 teaspoons

1 pat of butter = 1 teaspoon

**You will turn in your food record/meal plan, and you will be graded on whether or not details about amounts and types of foods are included. You will NOT be graded on what you ate.

This is a table that shows illustrations on how to estimate portion sizes. For example, a fist is equivalent to a cup of pasta or fruit; a palm equivalent to 3 ounces of meat; a handful equivalent to an ounce of nuts or raisins; 2 handfuls is equivalent to an ounce of chips or popcorn; a thumb equivalent to an ounce of peanut butter or hard cheese; and a thumb tip is equivalent to a teaspoon of oil or sugar.

Part II: Analyzing Your Diet

The day after you record everything, go into the National Cancer Institute's "ASA24", a free diet analysis application (this platform has stronger data behind it than some of the free apps so we'll use this) We'll be using the ASA24-2020 Demo so launch that.

Enter yesterday's date (the date you recorded the food for).

You can review the "User's Orientation"

Enter all your foods/beverages. Start by clicking "Report a Meal". Create the meal and then enter the food for THAT meal by entering them in the Search Box (you'll enter the foods and then report on the serving size later). Continue until you've created all meals and entered all foods for the day. Then, hit next.

You'll then be guided through the process to report your serving sizes and other details about each food / beverage you declared.

You'll be prompted for any "commonly forgotten foods".

Then - IMPORTANT!!!! - You'll be asked if you would like to view your nutrition profile for the day you just reported on. Click YES!!!! This system does NOT save so if you say no or close out, you will need to start over!!!!

Step III: Reflection

Please write a 1/2 to 1 page paper (typed, double-spaced) reflecting on this experience and your diet. Was this 1 day about average for you? What surprised you? What did you already know you might need to work on? What areas were you strongest in (again, keeping in mind that this is just 1 day)? What area(s) of your diet might you need to improve a little? What could you do to improve those areas? Did you find this experience helpful?

Reference no: EM133922877

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