Lab Exercise 7 Dietary Assessment Methodssumportfolio.weebly.com/.../nut112_diet_analysis.pdf · Diet Pepsi Dinner Frozen Digiorno Pizza, cheese, thin crust (baked) Beer, pale ale

NUT 112: Lab 7 2013

Student name: _____________ Lab TA: _______________ _

Lab Exercise 7

Dietary Assessment Methods ( 144 points)

Introduction

Assessment of dietary intake requires: 1) measurement of food intake, 2) conversion of food intake to nutrient intake, and 3) comparison of nutrient intakes with estimated requirements. During this lab, your food intake will be measured on three different days. During two of these days, you will complete a food record at home. These records need to be completed during the week prior to the lab. On the day of the lab, you will interview your lab partner using a 24-hour dietary recall. You will then convert the food intakes to nutrient intakes for each of the two days of study of your own intake and the 1 day of your lab partner 's recall, using the ESHA Food Processor nutrient analysis software. Finally, you will need to answer a set of questions related to this information. For this lab exercise you will:

1. Complete a two-day dietary record at home (prior to lab) 2. Conduct a 24-hour dietary recall interview (during lab) 3. Convert food intake to nutrient intake using a computerized database (start during lab and finish

at home) and interpret the results 4. Compare nutrient intake data obtained from two nutrient analysis programs

[Note: This is a complicated lab. Please read through all of the assignments before starting. Before submitting your lab exercise, be sure to review the summary checklist at the end of this document, which lists all of the.forms that must be submitted.]

Bring to Lab:

1. Your completed 2-day food record (Part I of this handout) 2. You are encouraged to bring a laptop computer to remotely login to access the diet analysis

software. This is compatible with both Macs and PCs, but not with tablets.

..

NUT 112: Lab 7 2013

Student name:_""""~=-0=-""''----l.rA=-'"-'-\ ______ Lab TA: ----'~--=\~_<_{ __________ _

Part I: Pre-Lab Assignment 2-Day Food Record (out-of-lab)

See supplemental instructions and food record sheets posted in the Lab 7: Diet Assessment Folder on

SmartSite.

Part II: 24-Hour Dietary Recall (in-lab)

On the day of the lab, carry out a 24-hour dietary recall to measure your lab partner's dietary intake on the previous day. Be polite, friendly, reassuring and non-judgmental in your interactions with your lab partner! Use the Form 2 in the Appendix to record the information. You will submit this form with your lab exercise. You will need this information for Part V.

The recall history is completed in four steps, as follows (4-passes):

Pass I (Quick List) Ask about all foods consumed during the previous day, beginning with the first foods eaten in the morning and proceeding chronologically through the rest of the day (and night)jor a complete 24-hour period.

Pass 2 (Detailed Description): After obtaining the foregoing information for the entire day, then go back over the list of foods and ask for detailed descriptions of each of the foods and their preparation techniques.

Pass 3 (Amounts and Models): Estimate the amounts consumed of each of the reported foods. Use the food models available in the lab or other measuring implements to assist with these estimates. (Later you will convert these amounts to metric units).

Pass 4 (Review): Review the list with the respondent to check for accuracy.

Remember to probe for any items that might have been forgotten (snacks, cups of coffee, alcoholic beverages, vitamin supplements, diet drinks, etc.). If any item seems incomplete, politely request more information (e.g., toppings on bread, sweeteners in drinks). Remind the respondent to mention all foods, no matter how small the portion (e.g. I spoonful of peanut butter, l oz. alcohol). Include all condiments, sauces, gravies, sweeteners, supplements, etc. Specify the method of preparation (i.e. fried, boiled, broiled, etc.) Prompt for omissions, but avoid suggesting answers (e.g., it is acceptable to ask "Did you add anything to your coffee?", but not, "Didn't you put any milk in your coffee?"). Finally, ask if the recorded intake is typical of the respondent's usual diet; and, if not, what is unusual.

NUT 112: Lab 7 2013

Student name: _____________ .Lab TA: _____ ___________ _

Part III: Introduction to ESHA Food Processor (in lab) Note: Comprehensive instructions for accessing FoodPro, entering data, and printing reports can be f ound on SmartSite.

There are a variety of different software programs available to convert food intake data to nutrient intake data. It is important to do this so that we may examine an individual ' s nutrient take and garner a greater understanding of their overall nutritional status. This is routinely done in clinical and research settings. In lab, your TA will demonstrate how to use the Food Processor program and you will enter the food intake data provided in thi s section of the lab report. Food Processor is available for remote access from any internet enabled computer. You can use your own computer or any campus computer lab computer. You will need to login using your Kerberos ID and password. Instructions are provided on SmartSite.

Use the following info to answer the questions below: Mr. Robins is a 57 y/o male who is 5 '9", weighs 198 lb, and rarely exercises. In the past he has received out-patient advice from his primary care physician to "cut down on what he eats and to use less salt." He stated that he has found this difficult to do, is not entirely sure what that means, and has been trying to follow his doctor' s advice. To help understand his diet, you conducted a 24-hour dietary recall and have started processing the information. It has been typed-up and you are ready to enter the information into Food Processor to start analyzing. NOTE: In order to save your results and not risk them being overwritten by other students, you need to give your record a unique name. When you input Mr. Robins ' name, add the last 4 digits of your student ID to his last name. For example, if your student ID ends in 1234, enter the patient ' s first name as "Mr." and last name as "Robins 1234".

Breakfast Cereal , Raisin Bran Crunch Milk, nonfat/skim w/add vit A & D Cheese, mozzarella, string, sticks

Lunch -

Sandwich, chicken, bbq flavor, charbroiled Added mayonnaise Added lettuce, iceberg, fresh Added tomatoes, red, fresh

Water

Afternoon snack Potato chips, hickory bbq Banana, fresh , med, 7" to 7 7 /8" long Diet Pepsi

Dinner Frozen Digiorno Pizza, cheese, thin crust (baked) Beer, pale ale

i Quantity

+-

I 0.5 4

2 2

I 1

j Measurement

j 1 Cup ' Cup

I -- - _J

Each

Serving Packet Lettuce leaves Medium sized slices Bottle (16 oz a rox.)

Bag (7 oz) __ _ Whole banana Ounces-fluid

1 siices I Bottles ( ~ 12 oz er bottle)

NUT 112: Lab 7 2013

Student name: ____________ Lab TA: _______________ _

/

I. Print out your I day report for Mr. Robins and use the information to complete the following questions. Print the following reports:

I) Personal 2) Diet 3) Single Nutrient (Select only sodium, open all meals and snacks for viewing) 4) Bar Graph (select all options) 5) Calories and Fats Pie Chart

Attach Mr. Robin ' s report to the end of this lab. (I 0 points for complete set of Mr. Robins ' reports)

2. (i) What is Mr. Robins' BMI? (ii) What is his BMI classification? (iii) ls he at increased risk , for disease, based on his BMI classification? (3 points)

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't'll \>I h~ ~ e...J.- t rt 5\L hv llt o'

3. According to the Food Processor Reports, fill in the estimated requirement for Mr. Robins and his actual reported intake yesterday for the selected nutrients below. ( 15 points)

Estimated Reported intake Percent of requirement - recommendation

Energy (kcal) 2Lt61~J / ~.)('\ ll.~,1) 7

/ s\1:i4·'+1 \

Sodium (mg) \100. Do ,/' ~ 5~1. b<)%

Vitamin A (RAE) ~co,oo / Lts'-~s J S'o.l Ll

Vitamin D (mcg) IS.ou r [co / ,~.&51. \

Vitamin 812 (mcg) / "-.,__/

l.l{o lf Io 1 -=t I ·:/f /. '

4. (i) What are the two most significant sources of sodium in Mr. Robins' diet? (ii) How much sodium is in each of these foods? (iii) What proportion of his daily sodium intake comes from each of these two foods? (6 points)

Food item Sodium content (mg) Percent of daily total (%)

rv,· .. " eris~ ClfvS~, cheese,

bkJ. .f!J~ .... 162~-~'- ' s\ S7..'/.

CLrr,tiotio,'n,A"'j \,'1, "" .. / \4-£'t~~ . 2 ~. <t ~; .

NUT 112: Lab 7 2013

5. What percent of calories came from protein, fat, carbohydrates and alcohol in Mr. Robins' diet? (4 points)

Protein I~ .7-./.

Fat ~S-s f.

Carbohydrate 441r. Alcohol b.s/.

6. Based on these results, what recommendations might you make to Mr. Robins to control his

J

sodium intake and lose weight? (5 points)

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7. (i) If you wanted to get a more representative picture of Mr. Robins' usual diet, what might you do? (ii) Why? (2 points)

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NUT 112: Lab 7 2013

Part IV: Calculate the Nutrients Consumed for 2 day Food Record & 24-hr Recall

1. Enter your two day food record into ESHA Food Processor. Print out the reports for both days, (as in Part III, Question l ). Staple them together with your hand-written food records (Form I). (20 points)

2. Enter the data from the 24-hour recall you performed on your lab partner into ESHA Food Processor and print out the reports, as above (you may wish to print out two copies and give them the 2nd copy) Staple them together with your hand-written 24-hour recall (Form 2). (l 0 points)

3. Use the results from your 2 day food record to complete the table on the following page.

NUT 112: Lab 7 2013

Student name:. __________ Lab TA: ____________ _

£"... Nutrient values from 2 day food record (10 pts)

I 7/)7) Dayl

(_../ Day2

Day of Week: %DRI Day of Week: %DRI Nutrient

(% Rcmnd) (% Rcmnd) <;ji)Jr;,4 f"-'1,,,.J~J

/' \ I

Energy (kcal) >!)~~ 221.'f'lic 'LE.38. 1 (, '2.01.41/.

Protein (g) - ?~~ . .,~{. 14-1.SS\ 2~1 )2/: 11 "2 . i~ Fiber (g) I«. l.) fa~ . loi, I c. ? <f (1T~~ Sodium (mg) 1120.1q l\~.1~% 4~10.sS 2 o'l, i; 'f /, Calcium (mg)

4~ L?.ot ft+~ . 0 ;;;:; b )~. ~) ;5.~3) Iron (mg) n.1~

~

----1"c.1i;. '22· IL i:\1 -''t% Magnesium (mg) 23,q,1l. (sf11/.) I IW: 41. 1~~ 6o_)

~ - \ Manganese (mg) o -4 \ 39~ I 1 2. ~-lf.. {g_y'" I'

Phosphorus (mg) l tot).~(, 2'.>{i ~/- fl)·~~ (.::>1.11/'.

Zinc (mg) \4- \~ 11~.<H,% 11. 1'3i I <;S:;n;. ,,---

Vitamin A (RAE) I b~ - 06 (If 12f?> ~o?,,)>\ <G1 ,.Qj?'. Vitamin C (mg) ...... ><'.

I~ .1'1 ?.,o 1 J /., 12. 41 ~I -=>I/-Vitamin D (mcg)

~-~\ '2) 06'-t;i (,, 1i'-t 1~ s4) Vitamin E (mg)

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~-S. ~ to . ...-

· Cli,<;~ Vitamin K (mcg) 10.~'A '2) ~t

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Riboflavin (mg) 'iSi<. 2. 4\ I~).~~/. 1.4~ \ ~l l\/. Niacin (mg) ~~ 4?{.l) 1ol.b~/ 1 u ~ ' lf1 \~/-Pantothenic Acid (mg) C.f:o 111. ~ c (. 4 D~ "S71.s3J. Folate (mcg) tq-z. S<f \l~.llf/. c; sl )<:. I sZ! fl.{/. Vitamin 86 (mg) 1 1.-. 'l 11\.~£(. '2' o<j 1s1 4-r;'t

Vitamin B 12 (mcg) 4. ({~ 1 ~0.~11. c; ·~~ ru.'1r/.

NUT 112: Lab 7 2013

Student name: ____________ Lab TA: _ ____ __________ _

4. Indicate whether you consumed any nutrients in amounts that were less than the DRI; and, if so, note the day(s) on which this occurred. This can be done by using a highlighter or by circling the information in the table. List the nutrients belo~. (5 points) Lfa'_J l " c~lcil.l"' I "'QsV\es1v"' / ~·"jo.'\€\e J v$1>"""" A , c I"!) J f It<'.. I

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5. (i) Were the same nutrients problematic on both days? (ii) Were there any other nutrients that might raise concern (i.e. were consumed in very high quantities)? (iii) Which ones? (3 points)

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6. Discuss two or three reasons why nutrients might not be consumed in similar amounts every day. (2 points)

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7. Reflect on your experience in collecting a 2 day food record. (i) What was challenging? (ii) Was there anything that you did to help you remember to record the foods? (iii) Did you eat anything differently because you knew you had to write it down? (Be honest!) (iv) Did you have any more or less enthusiasm on the 2nd day compared to the 1st day? (5 points) 1 J

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NUT 112: Lab 7 2013


Part V: Experiences with food records, recall and use of nutrient analysis software (Total points: 19)

1. What are some reasons that respondents (patients, community members, research subjects) might

take greater care in maintaining a food record or to maintain a food record for longer? List at least

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2. What are some reasons that respondents (patients, community members, research subjects) might

not maintain a food record carefully or would not be willing to maintain a food record over many

days? List at least 2 reasons

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3. Reflect on the experience of conducting the 24-hour recall. (i) Was it easy to avoid asking leading

questions? (ii) Do you think that there was anything you could do to make it easier to help your

lab partner provide more accurate information? Think outside of the box compared to what we did

in lab.

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4. Reflect on entering food intake data into the ESHA Food Processor. (i) How easy was it to find the appropriate foods? (ii) Did you think that the data from your own 2 day record was accurate?

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NUT 112: Lab 7 2013

5. Compare your experiences collecting your own data by the 2-day food record and collecting your partner' s data by the 24-hour recall interview. (i) Which method do you think was more accurate? (ii) Explain.

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6. Based on your expene~ce with using Food Processor, is there anything you would have done differently during the 24 hour recall interview to make it~asier to use th~ software?

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Part VI. ChooseMyPlate.gov SuperTracker vs. Food Processor

Many people do not have access to nutrient analysis software like the ESHA Food Processor, but there are a number of programs available for free or at minimal cost that allow an individual to estimate their nutrient intake. One program that is available free online is through the "Choose My Plate" website, maintained by the USDA. The SuperTracker program allows anyone to input foods and evaluate their nutrients consumed. Go to www.choosemyp late.gov/supertracker/

Assume that you have a client who reports that she consumed a turkey sandwich and a 16 oz bottle of orange juice for lunch. That is the only information she has provided you; use your best judgment to select the appropriate food from the databases. Use both The USDA SuperTracker program and the EHSA Food Processor program to compare the nutrient intakes estimates for this meal.

1. Record the full description of the foods you selected including portion size: (4 points)

SuperTracker Food Processor

{...,r\£j so.J .... ,~ ;v-.-i11\ ""'"j1>11>'\iZ1se ~P"L"<~, c.lv6, {v,.bej ,ooJ~fJ / ea Turkey sandwich with mayo

I -------<;o"Jwic.~ S& ... J....:t~ ~O\'P' J ""-"'J" r.rn~

Orange juice o~~{. 1,)o(e J f..eJ...l.j &tuee d. 1~ce J ~.1 , "'"le 1tH .il

i c.vr

1 ()

NUT 112: Lab 7 2013


2. Within the Food Tracker program, click on "Nutrient Intake Report" (Found on the right side of the screen in small font, under the Daily Food Group Bar Chart). This will show you the nutrient intake for the lunch meal under the "Average Eaten" category. Compare this to the results you obtain from the ESHA Food Processor. Fill out the table below for the selected nutrients. ( 12 points)

Estimated nutrient intake values, as obtained from the SuperTracker or the ESHA Food Processor program

SuperTracker

Calories (kcal) ~1s ':d~~t'. L--

Protein (g) ~l.

Dietary fiber (g) )

Iron (mg) L\ Vitamin C (mg) I Gt Calcium (mg) I l, c;

3. Are the results provided by each database the same? (1 pt)

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rr ESHA Food Processor XI" ~ 154').lo

lf l

c;

7.l/

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2~ ~)

5. Which database provides more complete information on nutrient intake? (1 point)

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NUT 112: Lab 7 2013

Checklist before turning in lab

The following forms should be submitted for this lab. Be sure to write your name at the top of each packet and clip everything together with a large paper clip or metal clip. Please place each item in the order listed below.

(2 pts for turning in all parts, in this order)

_/;) Completed lab handout

-f 2) Computer printout of Mr. Robins' 24-hour recall

3) Hand-written dietary record data form for each of the 2 days of your self-administered dietary T record. Computer analysis (Total) for each of the 2 days ofyour self-administered dietary record

that you analyzed. Staple the computer printouts to the back of the hand-written record form.

-/-4) Hand-written 24-hour dietary recall data form of your partner's intake and computer analysis

/ (Total) of the recall data

1'1

Male 57 YIB. 5 ft. 9 In. 198.00 lb. Sedenta<y '8 Diet

..,/ Item Name Quantity Measure

p .=.J Day 1 (5/21 /2013)

:.:J Breakfast Cereal, Raisin Bran 1 Cup Crunch

Milk, nonfat/skim, 0.5 Cup w/add vit A & D

Cheese, mozzarella, 4 Stick string, sticks, rducd fat, low moist

:.:J Lunch Sandwich, chicken, 1 Each bbq, charbroiled

Dressing, mayonnaise 1 Individual Packet

Lettuce, iceberg, 2 Medium fresh, leaf

Tomatoes, red, fresh, 2 Slice year round avg, sliced

Water, bottled 1 Bottle

:.;J Afternoon Snack

~ Chips, potato, hickory 7 Ounce-w ... bbq, wavy

Banana, fresh, med, 1 Each 7'' to 7 718" long

Soda, Pepsi, diet 20 Ounce-w ...

:.;J Dinner

l Pizza, thin crispy 2 Slice crust , cheese, bkd f/fzn

Beer, pale ale 2 Bottle

Person: Mr. Robins0591 I All Days

Single Nutrient

Item Name Quantity Measure Sod (mg) 0 25 50 75 100

El Day 1 (5/21/2013) 5169.41

8 Breakfast 980.80

Cereal , Raisin Bran 1 Cup 209.35 Crunch

- --·-- ---Milk, nonfat/skim, 0.5 Cup 51.45 1.00% w/add vit A & D

Cheese, mozzarella, 4 Stick 720.00 13.93% string, sticks, rducd fat, low moist

:,;i Lunch 1057.10

Sandwich, chicken, 1 Each 990.00 bbq, charbroiled

Dressing, mayonnaise 1 Individual 63.50 1.23% ~ Packet

Lettuce, iceberg, 2 Medium 1.60 0.03% fresh, leaf

Tomatoes, red, fresh, 2 Slice 2.00 0.04% year round avg, sliced

Water, bottled 1 Bottle 0 0%

3 Afternoon Snack 1484.19 28.71%

Chips, potato, hickory 7 Ounce-w ... 1469.98 28.44% bbq, wavy

Banana, fresh, med, 1 Each 1.18 0.02% 7" to 7 718" long

Soda, Pepsi , diet 20 Ounce-w ... 13.03 0.25%

8 Dinner 1647.32 31.87% ~

Pizza, thin crispy 2 Slice 1629.32 31 .52% crust, cheese, bkd f/fzn

Beer, pale ale 2 Bottle 18.00 0.35% ) Total 5169.41

Bar Graph

Nutrients Value Rcmd % Rcmd 0 20 40 60 80 100- RDNAI 120 ---

Basic Components

Gram Weight (g)

Calories (kcal)

Paae2


Bar Graph cont.

Nutrients Value Rcmd % Rcmd 0 20 40 60 80 100- RDNAI 120

Calories from Fat (kcal) 1087.96

Calories from SatFat 278.20 (kcal)

Protein (g) 123.58 -----~- ___,

Carbohydrates (g) 364.69

Dietary Fiber (g) 27.63

Soluble Fiber (g) 0

Total Sugars (g) 68.91

Monosaccharides (g) 21.03

Disaccharides (g) 8.96

Other Garbs (g) 234.75

Fat (g) 120.88

Saturated Fat (g) 30.91

Mono Fat (g) 49.23

Poly Fat (g) 26.15

Trans Fatty Acid (g) 1.59

Cholesterol (mg) 174.27

Water (g) 456.87

Vitamins

Vitamin A - IU (IU) 2527.87

Vitamin A - RAE (RAE) 456.85

Carotenoid RE (RE) 49.10

Retinal RE (RE) 432.29

Beta-Carotene (mcg) 258.72

Vitamin B1 (mg) 1.24



Vitamin B3 - Niacin 19.76 Equiv (mg)

Vitamin B6 (mg) 1.99 --~

Vitamin B 12 (mcg) 4.10

Biotin (mcg) 7.42

Vitamin C (mg) 56.80

Vitamin D - IU (IU) 98.03

Vitamin D - mcg (mcg) 2.50

Paae 3


Bar Graph cont.

Nutrients Value Rcmd % Rcmd 0 20 40 60 80 100 - RD/>JAI 120 --

Vitamin E - Alpha-Toco 3.09 (mg)

Folate (mcg) 141.04

Folate, DFE (mcg) 204.10

Vitamin K (mcg) 38.17

Pantothenic Acid (mg) 2.85

Minerals

Calcium (mg) 1767.08

Chromium (mcg) 1.51

Copper (mg) 0.61

Fluoride (mg) 0.01

Iodine (mcg) 38.14

Iron (mg) 10.83

Magnesium (mg) 184.01

Manganese (mg) 2.44

Molybdenum (mcg) 5.41

Phosphorus (mg) 1322.16

Potassium (mg) 1693.04

Selenium (mcg) 76.57

Sodium (mg) 5169.41

Zinc (mg) 8.29

Poly Fats

Omega 3 Fatty Acid (g) 0.99


Other Nutrients

Alcohol (g) 29.40

Caffeine (mg) 0

Choline (mg) 48.23

Paoe4

O Protein Carbohydrates

• Fat • Alcohol

Source of Total Calories

15.2 % 44.9 % 33.5 % 6.3 %

Person: Mr. Robins0591

Source of Calories from Fat

• saturated Fat (7-10%) Mono Fat (10-15%)

O Poly Fat (up to 10%) •Trans Fatty Acid •other

8.6 % 13.6 % 7.2 % 0.4 % 3.6 %

Paoe 5

t .

NUT 112 2oq

Date of record OS/ 1 1,/[ 3 ~-----'-----''-----=:__~~~~-

FORM 1: FOOD~, DAY 1 Day of week _<;;_J_Yi_~-J+-------

Meal (Breakfast, A t Time lunch, dinner, Place eaten Description of food or beverage Brand name C moun d

k.\ onsume snac ,,

I -i:ir"· ~' J r\c." 4o'rv\e "h'\ sf~l\d{, ~Q' 11 "' l~S~ \·Dur"" ~<-M<.\ \-'\o""'f ~'eie"-\ 0

z;Q,

1 !' ,, 7~ %" v "G" rle7n.e r? c<\- -Wd.ev- 2 J ~ 1 · ..,._, (' I "\ \.._ I /1 11 ~2 ...., ' ~· ('\

· ~~-p"" )rv;c..1<. .Jfl,,.,.'.Y' . J ; c:.~ lOf<~a<r o.c;<, , :'VI Stv h.e . .t1~ ,\J·c.e 2.t. J1

l ~'Sot'"' S11a1 Hoy..._~ \Jn.r- II~ .f )~e J,"""'~t cl ~a ueo""' 'Je~le \

~ so,,V"' )-,..,, e.,. I \OYV' e (Dt, ker • ('~./\V\l>J I a.~<' ... . Je {:>.,J !O.:.t-

q '-sC?·I"" \). ..... ,e'( Ho"'e Vorl c "'"? oo.,..e1e·" O.Tlb

0. so?( l:AY'\l\er \-loM( t:~, I F JJle .) I

q · -\m "\)."{le" \10'1'\e <- ki-,,.;~ A -~~ C11.'"'~t/\ ~ 6.1.f '??:

q '. Sp'f'r<' 01MN \-lo\"$'. U ;\,~ Su"'"'\'-'Je. J:o-vr'$ LY 0 -c ...,

1 · )OPr' \).,,1c..- H~""· LJ\.- {e , c_e VuqoJ/.1 / )j C'~ D J J

NUT 112 2013

Date of record DS/11./{~ ~--''--.!.__C_~~~~~-

FORM 1: FOOD RECORD, DAY 2 Day of week ""' '.::t'J"l.\

~~~~-);-----~~~~~

Meal (Breakfast, Amount Time lunch, dinner, Place eaten Description of food or beverage Brand name

Consumed snack)

1j: DOo"" ~lfaj{ Ha'tl\e 'l· 1 , ce-.reo-I Gevie-ra M I

2~c"f

'J, O()o.,.. '5-~~fa~{ Ho""(' 2~ ~-\l " j -.>JMu.,,·.e ~o,'(,.,,., Xll•P c: ... ic.~~ bfou.:.J rvoJa. vJ/ (,{(21> ..... .f '<~

" 11.. t.?yl"\ GMh <;ecw1J? ~lfN (~,,,;;" I via. ie

'"' .) J J J

2,1.771"\ LJf1~~ Se~ v, .. ), -;}."'~ <'.f G...,{\',')V\ L:d{j<' ~

SovtJ...,.c W\ ,( ~t<1e ~ . ..,,,,ea.t j;_ 5•vL\G~ -la -t J J

cA~e~ , .,..r"J~ 1,,~e'(\"h"i<I Je/.f li 1~ D1yM L0 /\L~ Se~uvido ~,l>.f c~Y'\.OA c.oflee r.rer-Mer 0 fl "c J J

,

s: 1~?"" S\'\o-t:l ~ l='r"V\( - ?eJJaJ tai c~q:olq.{e c ~=l· e, ckips 1ko"I ( ~ '3~

t-\o'M~ Ce/ev"' J

1 ·~0(M '1)11'1\e' ~~" Oi~tror"" ~i\(r Ho\'Vle. I ~1 kr

)v,..l s"i;...,./ r ;,l

°' ·'fOq~ '01-1\vver H<iw'e J~.-\e r1l€ Ur~<\ov"IL"{ I )J '-"'\? " "

Peram s'(7 · c ,\Uwra\zeph'"m\Desktop\Sum Lau.e>l I Day 1 (5122/2013)

Male 21 Yrs. 5 ft . 8 in. 136.00 lb. Sedentary BMI : 20.68

Item Name

p ..::.1 Day 1 (5/22/2013)

:.:J Lunch

Pork, shoulder, arm, brsd

:.:J Afternoon Snack

t Smoothie, Caribbean Passion, med

Ice Cream Cone, sundae, vanilla fudge, classic

:.:J Dinner

shroom,

Rice, white, steamed

r ..::.1 Day 2 (5/23/2013)

~:.!.I Breakfast

:.!.I Lunch :.!J Afternoon Snack :.:J Dinner

~ Celery, stalk, med, 7.5" - 8" long, fresh



Quantity Measure

195 Gram

35 Gram

2 Ounce-w ...

22 Fluid ounce

1 Each

10 Ounce-w ...

0.7 Pound

1 Each

6.4 Ounce-w ...

6.4 Ounce-w ...

1.33 Cup

85 Gram

5 Ounce-w ...

1.33 Cup

Diet

Page 1

Person: Sum Lau* - C:\Users\zephsum\Desktop\Sum Lau.exl I Day 1 (5/22/2013)

Single Nutrient

Item Name Quantity Measure Wgt (g) Percent -----t.:3 Day 1 (5/22/2013)

st Lunch Pasta, spaghetti, thin, enrich, dry

Celery, stalk, med, 7.5" - 8" long, fresh


:::J Afternoon Snack Smoothie, Caribbean Passion, med


8 Dinner Com, whole kernel, end

Pork, chop, top loin, lean, pan fried

Egg, scrambled

Soup, cream of chicken & mushroom, cond, end

Milk, 2%


Total

Nutrients

Basic Components

Gram Weight (g)

Calories (kcal)

Calories from Fat (kcal)

Calories from SatFat (kcal)

Protein (g)

Carbohydrates (g)

Dietary Fiber (g)

Value

2268.24 100.00%

286.70 12.64%

195 Gram 195.00 8.60%

·-35 Gram 35.00 1.54%

2 Ounce-w .. . 56.70 2.50%

781.10 34.44°A 22 Fluid 683.10 30.12%

ounce

1 Each 98.00 4.32%

1200.44 52.92%

10 Ounce-w ... 283.50 12.50%

0.7 Pound 317.51 14.00%

1 Each 61.00 2.69%

6.4 Ounce-w ... 181.44 8.00%

6.4 Ounce-w .. . 181 .44 8.00%

1.33 Cup 175.56 7.74%

2268.24

Bar Graph

Rcmd % Rcmd 0 20

0 25 50

•

•

40 60 80

75 100

100- RDNAJ 120

Page2

Person: Sum Lau* - C:\Users\zephsum\Desktop\Sum Lau.ex! I Day 1 (5/22/2013)

Nutrients Value

Soluble Fiber (g) 0

Total Sugars (g) 126.01 -

Monosaccharides (g) 1.21

Disaccharides (g) 16.98


Fat (g) 68.01 --·-·····----·-·-·-· -


Mono Fat (g) 13.95

Poly Fat (g) 5.38 -·----·-··-··-·---··--·--- ··---·



Water (g) 853.77

Vitamins ----.



Carotenoid RE (RE) 22.62 -Retinol RE (RE) 157.77 ----·----Beta-Carotene (mcg) 123.061



Vitamin B3 (mg) 49.23 ------------


--··-·-··-···-··- ---·-----·- ------·---·-·-Vitamin B6 (mg) 2.25

Vitamin B 12 (mcg) 4.48

Biotin (mcg) 20. 76 ________ _, Vitamin C (mg) 72. 91



Vitamin E -Alpha-Toco 1.73 (mg)

Folate (mcg)

Folate, DFE (mcg)

Vitamin K (mcg)

Pantothenic Acid (mg)

Minerals

Bar Graph cont.

Rcmd % Rcmd ' 0 20 40 60 80 100- RDA'AI 120

Page3


Bar Graph cont.

Nutrients Value Rcmd % Rcmd 0 20 40 60 80 100- RDNAI 120

Calcium (mg) 480.04

Chromium (mcg) 0.11

Copper (mg) 1.01

Fluoride (mg) 0.01

Iodine (mcg) 22.57

13.291 -· ··

Iron (mg)


Manganese (mg) 0.91

Molybdenum (mcg) _2~.62 1 Phosphorus (mg) 1675.06


Selenium (mcg) 169.041 Sodium (mg) 2720.19:

Zinc (mg) 14.13

Poly Fats



Other Nutrients

Alcohol (g) 0

Caffeine (mg) 0

Choline (mg) 557.77

Page4

O Protein Eill Carbohydrates • Fat • Alcohol

Source of Total Calories 24.4 % 53.9 % 21 .7 %

0 %

Person: Sum Lau

Source of Calories from Fat •saturated Fat (7-10%) Eil] Mono Fat (10-15%) O Poly Fat (up to 10%) •Trans Fatty Acid •Other

8.5% 4.5% 1.7% 0.2% 6.8 %

Page 5

Person: Sum Lau * - C:\Users\zephsum\Desktop\Sum Lau.exl I Day 2 (5/23/2013)

Male 21 Yrs. 5 ft . 8 in. 136.00 lb. Sedentary BMI: 20.68

Diet

Item Name Quantity Measure - -- - - --- -- ----------------r .::.1 Day 1 (5/2212013)

.:J Lunch

Pasta. spaghetti , thin, enrich, dry



:.:J Aftemoon Snack

t Smoothie, Caribbean Passion, med


.:J Dinner Com, whole kernel , end

Pork, chop, top loin, lean, pan fried

Egg, scrambled

Soup, cream of chicken & mushroom, cond, end

Milk, 2%


p .::.! Day 2 (5/23/2013)

~!.:.! Breakfast

~ Lunch

!;!J Afternoon Snack :.:J Dinner

~ Celery, stalk, med, 7.5" - 8" long, fresh


Rice, white. steamed

195 Gram

35 Gram

2 Ounce-w .. .

22 Fluid ounce

1 Each

10 Ounce-w ...

0.7 Pound

1 Each

6.4 Ounce-w ...

6.4 Ounce-w ...

1.33 Cup

85 Gram

5 Ounce-w .. .

1.33 Cup

Page 1

Person: Sum Lau * - C:\Users\zephsum\Desktop\Sum Lau.ex! I Day 2 (5/23/2013)

Item Name

1.::J Day 2 (5/23/2013)

!.J Breakfast Cereal , Kix

Milk, 2%

Pasta Dish, chicken & broccoli alfredo

Sandwich, slim, salami capicola & cheese, w/French roll

Coffee, brewed w/tap water

Cream Substitute, Irish creme

:.;;J Afternoon Snack Cookie, chocolate chip, Chips Ahoy!, rducd fat

Single Nutrient

Quantity Measure Wgt (g) Percent 0

2.5 Cup

0.75 Cup

1 Entree

1 Each

16 Fluid ounce

2 Tablespoon

3 Each

2194.41

244.50

60.00

184.50

1516.60

777.00

232.00

473.60

34.00

31.00

31 .00

10.57% -21 .58%

1.55%

1.41%

1.41%

25 50 75

---- ..,_ - -

l--+-~~~~~~~~~~~~~~~~~~~~~~~~~.-+---------~--1-

18.33% 402.31 :3 Dinner

Total




85 Gram

5 Ounce-w .. .

1.33 Cup

85.00 3.87%

141.75 6.46%

175.56 8.00%

2194.41

Bar Graph

100

Nutrients

Basic Components

Value Rcmd % Rcmd 0 20 40 60 80 100 - RDA/Al 120

Gram Weight (g)

Calories (kcal)

Calories from Fat (kcal)


Protein (g)

Carbohydrates (g)

Dietary Fiber (g)

2194.41

2638.26

916.96

340.11

141 .89

291 .31

15.04

Page2


Nutrients Value

Soluble Fiber (g) 0 Total Sugars (g) 47.06

--·--·---·--·-Monosaccharides (g) 1.74

Disaccharides (g) 14.32 -Other Garbs (g) 99.56

-----·-Fat (g) 101 .88


Mono Fat (g) 10.48

Poly Fat (g) 4.92 ---·---·-- ----·--·····

Trans Fatty Acid (g) 0.43 - - ----------Cholesterol (mg) 367.13 ______. Water (g) 914.46

Vitamins Vitamin A- IU (IU) ____ 2 435.-o7'



Retinol RE (RE) 577.48



Vitamin B2 (mg) 2.43 ·----------i

Vitamin B3 (mg) 24.41 ----


-- --- ····--·-···-·"-""''"'-·--···-·····-·--


Vitamin B12 (mcg) 5.45

Biotin (mcg) 2.921

Vitamin C (mg) 18.24 ·--··-·---·-------'


Vitamin D - mcg (mcg) 3.54 _____ ___, Vitamin E - Alpha-Toco 0.88 (mg)

Folate (mcg)

Folate, DFE (mcg)

537.36

859.56 Vitamin K (~cg)---------·-25-:87


Minerals

Bar Graph cont.

Rcmd % Rcmd ' O 20 40 60 80 100- RDA'AI 120

Page 3


Bar Graph cont.

Nutrients Value Rcmd % Rcmd O 20 40 60 80 100- RDA/Al 120

1_c_a_lc_iu_m __ (_m_g_) _______ 6_38_._33-if_ _1~_:~jJ'p,i;,~;,;.o~w,,....IJ..,....~li.,... ~-f-liiiiiiiiiii'-=·--=--=-=--dJb--=--====--~--===~ Chromium (mcg) 0.26 35.

Copper (mg) 0.37

Fluoride (mg) 0.44

Iodine (mcg)

Iron (mg) 22.16


Manganese (mg) 1.72

Molybdenum (mcg) 9.07 ---Phosphorus (mg)


Selenium (mcg) 51 .73 ·----------t---

S odium (mg) 4820.55 _________ ___,,__

Zinc (mg) 17.13

Poly Fats

Omega 3 Fatty Acid (g) 0.

Omega 6 Fatty Acid (g)

Other Nutrients

Alcohol (g) O

Caffeine (mg) 189.441

Choline (mg) 203.50

Page4

..

D Protein (]Carbohydrates • Fat •Alcohol

Source of Total Calories 21.4 % 44.0 % 34.6 %

0 %

Person: Sum Lau

Source of Calories from Fat •saturated Fat (7-10%) II Mono Fat (10-15%) D Poly Fat (up to 10%) •Trans Fatty Acid •Other

12.8 % 3.6% 1.7 % 0.1 %

16.4 %

Page 5

NUT 11 2: Lab 7 20 13

Student name: ~UV"' ,, Lab TA: ~f"e"{ ~~'---~~~~~~~~~~~~~~~-

FORM 2: 24-HOUR DIETARY RECALL

Name of respondent: ( .oJcte t.J~n( -~-,AP ----- \J ..)

Date ofinterview: oS/iL/i~ Dayof week: ThJ1(L ~-'-'-'-'--=--~~~~~~~-

Respondent 's age: 1_0 Gender: M I Height: s' 3'' Weight: 14\lS Physical activity level : ___.,S.c::...eJ.e_ .,i-"-'p.._,,_'1 ____ _

'"' Meal (Breakfast,

Amount Time lunch, dinner, Place eaten Description of food or beverage Brand name

Consumed snack)

6 :z;oli~. bfP. ,fQ, L \

I ~'VfJoJ<i,\ r:,.•J,,i(\._, , s•f e VJ°"'i r. I

Y\.o""-€. L- s:,,,e "

b.A~ so--fe--J°' '1 ,... r ... i>o. t

) -J:,Jr~ D:..a..'f r-Jie~" 2 ~ .. ~~-.., . ~

.,,hee~e . 1xrovQ lo'l\e i~.i{ '2. < ·(rs

Gi..ip.,tf. . 1'-';c<~ k'.e~.,, I c..uv

°'.DOD"" s,J.,,~/ " )V\a(l E[o"' e..i., 'fl 0l c.he.J?o) Gr:tier~ VY\ d() \ c0?

I:; sea.."" L)'f\, Y\ s,~(v ?.J. I f'fV\"\"- .,,,/ .{:,M,.-{o )a.vce ~ S mJ\,,.I / ,%; 1b ...... Y;)v....e-r C ~l' F

u· I I~ uZ

5,. <.'>Oy;V\ ~(\,Uk Lv"\e ~~·le r (.e. ..... f' v• C.~.:.t\ I eve

J o1r1, e..J.. , J" ~ l 'f'\ea{ L0=J:c _,

'le) -ye,n;e• ">t

s,.,cd (ea.~ l-:i~

b f) l. Vf'f' J1rY\e .-- ~ck~ rl5ee-f r1~..Acc, 2 'e•• "lj

MeY-ita."' ~ ce l'..uj'.i

tir<>(,;:,h 1 c.ve f\1,,.t*' ?iQ I p•e<-.: 13

~, {)DrM ';>\.:::cl hcM'( '";) 2.. Pirc &-(\ vJW\ IE'

NUT 112: Lab 7 2013

Student name: Lab TA: ~~~~~~~~~~~~~~~~~~~

FORM 2: 24-HOUR DIETARY RECALL

1. How does the amount of food you consumed yesterday compare with what you usually consume for that day of the week?

~ more than usual D usual D less than usual D don't know

2. Do you take nutrient supplements?D Yes [2f No

If yes, then how long have you taken them: months, years

Type How many per

(ex. Multivitamin or single nutrient such as Brand Strength

iron, selenium, etc.) day or wk (mg, JU, etc)

14

Pe="' candae ;ng 123- ouseralzephsum1Desktop1ca~dace Wong-S;ng.ex11 An Days

Female 20 Yrs. 5 ft . 3 in. 145.00 lb. Sedentary BMI : 25.69

Item Name

P' .::J Day 1 (5/22/2013)

:.:J Brea~ka B akfa t Sandwich, w Clough

Butter

Lunchmeat, turkey breast , Deli Fresh, honey smkd, shaved

Cheese, provolone, w/smoke flavor, slice, Deli Deluxe

Juice Drink, guava nectar

ereal, C eerios, h ey n

:.:J Lunch

t Pasta Dish, w/meatballs, w/tomato sauce, end

Smoothie, power-c machine

:.:J Afternoon Snack Rice, white, steamed

Turkey, dark meat, enhanced, w/o skin, raw

Peppers, sweet , bell , red, fresh, chpd

Peas, sweet, fzn

:.:J Dinner Flauta, shredded steak , w/cheese & green chilies

Rice Dish, Mexican

Broccoli , stmd

Quantity Measure

1 Each

2 Individual Packet

2 Serving

2 Slice

1 Cup

1 Cup

0.25 Pound

16 Ounce-w ...

1 Cup

2 Ounce-w ...

1 Ounce-w ...

1 Ounce-w ...

2 Each

8 Ounce-w ...

1 Cup

Diet

Page 1

Person: Candace Wong-Sing 123 - C:\Users\zephsum\Desktop\Candace Wong-Sing.ex! I All Days

Diet cont.

.,/ Item Name Quantity Measure

-~ Pie, pumpkin 1 Slice ,_ EJ Evening Snack ,_

L -Brownie 2 Piece

Single Nutrient

Item Name Quantity Measure Sod (mg) Percent 0 25 50 75 100 ----

!..=J Day 1 (5/22/2013) 5898.27 100.00%

!;] Breakfast 2438.82 41.35%

Breakfast Sandwich, 1 Each 1010.00 17.12% w/sourdough

Butter 2 Individual 2.00 0.03% Packet

Lunchmeat, turkey 2 Serving 960.00 16.28% breast , Deli Fresh, honey smkd, shaved

Cheese, provolone, 2 Slice 460.00 7.80% w/smoke flavor, slice, • Deli Deluxe

Juice Drink, guava 1 Cup 6.83 0.12% nectar

:.;J Moming Snack 202.72 3.44% I Cereal, Cheerios, 1 Cup 202.72 3.44%

I honey nut

;;] Lunch 329.99 5.59% • Pasta Dish, 0.25 Pound 329.99 5.59% w/meatballs, • w/tomato sauce, end

Smoothie, power-c 16 Ounce-w ... 0 0% machine

EJ AftemoQrJ Snack 134.11 2.27% I Rice, white, steamed 1 Cup 6.60 0.11%

Turkey, dark meat, 2 Ounce-w ... 94.69 1.61% enhanced, w/o skin, I raw

---Peppers, sweet, bell , 1 Ounce-w ... 1.13 0.02% red, fresh, chpd

-----·---Peas, sweet, fzn 1 Ounce-w ... 31 .68 0.54%

Page2


Single Nutrient cont.

Item Name Quantity Measure Sod (mg) Percent

:.:J Dinner

Flauta, shredded steak, w/cheese & green chilies

Rice Dish, Mexican

Broccoli, stmd

Pie, pumpkin

:.:J Evening Snack

L Brownie

Total

Nutrients

Basic Components

Value

.~-~----

Gram Weight (g) 2147.60

Calories (kcal) 3256.17 ·-----------

Ca I ori es from Fat (kcal) 967.70

368.031 --


----------~ Protein (g) 122.61 Carbohydra-t-es- (g_) _____ 4_5_8.-0__.21

Dietary Fiber (g) 27.11

Soluble Fiber (g)

Total Sugars (g)

Monosaccharides (g) -

0.98

163.76

9.97

Disaccharides (g) 16.34 -------..;


Fat (g) 108.19


Mono Fat (g) 9.99

Poly Fat (g) 4.12



Water (g) 645.97

Vitamins

2542.63

2 Each 730.00 12.38%

8 Ounce-w ... 1114.76 18.90%

1 Cup 380.00 6.44%

1 Slice 317.87 5.39%

250.00 4.24%

2 Piece 250.00 4.24%

5898.27

Bar Graph

Rcmd % Rcmd 0 20

0 25 50

.. • • I

40 60 80

75 100

100- RDNAI 120

Page3


Bar Graph cont.

Nutrients Value Rcmd % Rcmd 0 20 40 60 80 100 - RONA! 120




Retinol RE (RE) 657.37







Vitamin B12 (mcg) 3.96

Biotin (mcg)

Vitamin C (mg) 1295.73



Vitamin E - Alpha-Toco 2.92 (mg)

Folate (mcg) 349.40

Folate, DFE (mcg) 556.05

Vitamin K (mcg) 20.75


Minerals

Calcium (mg) 836.20

Chromium (mcg)

Copper (mg) 0.59

Fluoride (mg)

Iodine (mcg) 0.28

Iron (mg) 15.32


Manganese (mg) 2.17

Molybdenum (mcg) 1.42

Phosphorus (mg) 435.62


Selenium (mcg) 39.68

Sodium (mg) 5898.27

Page4


Bar Graph cont.

Nutrients Value Rcmd % Rcmd ' O

Zinc (mg) 11 .56

Poly Fats



Other Nutrients

Alcohol (g) 0

Caffeine (mg) 0

Choline (mg) 111 .24

Page 5

O Protein Carbohydrates

• Fat • Alcohol

Source of Total Calories

14.9 % 55.6 % 29.5 %

0 %

Person: Candace Wong-Sing 123

Source of Calories from Fat

• saturated Fat (7-10%) Mono Fat (10-15%)

D Poly Fat (up to 10%) •Trans Fatty Acid •Other

11 .2 % 2.7 % 1.1 % 0.1 %

14.4 %

Page 6

Documents

Lab Exercise 7 Dietary Assessment Methodssumportfolio.weebly.com/.../nut112_diet_analysis.pdf · Diet Pepsi Dinner Frozen Digiorno Pizza, cheese, thin crust (baked) Beer, pale ale