Diet Analysis Lab (1)

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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)