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Your Food Record
Analysis
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Lab 2 Review
Choose My Plate is a guide
(www.choosemyplate.gov)
Eliminates tedious label reading & calculations
Combination foods may satisfy many categories
Must understand to complete Lab 3!
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Choose My PlateServing Sizes
c. What counts as one serving?
1. Grains: 1 ounce = 1 slice of bread, cup dry cereal, cup
cooked rice,
pasta or cereal
2. Vegetables: 1 cup = 1 cup of raw or cooked vegetables or
vegetable juice
or 2 cups raw leafy greens
3. Fruits: 1 cup = 1 cup of fruit or 100% fruit juice or cup
dried fruit
4. Milk: 1 cup =1 cup of milk or yogurt, 1.5 ounces of natural
cheese
5. Meats and Beans: 1 ounce = 1 ounce of meat, poultry or fish,
1 egg or
1.4 cup cooked beans
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Serving Sizes
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Food Record
Be honestyou are not graded on what you
eat.
Be specifichow was the food cooked.
Measure if possible
How to estimate portionsShow food models
Break food downexample: Sub Vs. 4 inch sub rollwhole wheat, 2
ounces
turkey, 1 ounce swiss cheese, two tomato slices, 2
Tbsp of Mayonnaise
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My Diet Analysis Program
Examples
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Page 5: Food Record Analysis
Use Daily Average Report (3 days)
Use Bar Graph to evaluate deficiencies andexcesses
Examine macronutrients, vitamins and minerals
Correcting deficiencies
Find two foods for EACH deficiency
Common food
Textbook, NutriCalc, Internet, Grocery Store, etc
Correcting excesses
Offer one idea for EACH excess
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Pages 6 to 8: Choose My Plate
List every food and amount for each day
Place each item into at least one food guide
category, but not all
Page 3-8: Write all 3 days in appropriate lines
Calculate average
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Page 9: Choose My Plate
Analysis
Column Choose My Plate Recommendations
Print your recommendations from
www.choosemyplate.gov or make copy from Lab 2
You will hand this in too!
Column My Average
Use the averages you calculated on page 3-9
Column Evaluate = deficiencies
Column My Goals:
http://www.mypramid.gov/http://www.mypramid.gov/
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Overall Dietary Analysis Summary
A paragraph, refer to previous pages
What food groups were you deficient in?
How many calories did you consume? Did you
consume too much fat? Etc?
Four (4) Food Intake Goals
Use some of your deficiency/excess results
Be realistic
Try to quantify goals:
Increase green, leafy vegetables by one serving (0.5
cup) per day
Decrease saturated fat intake by 25% (7g daily)
