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MYPYRAMID- MENU MODELINGBy: ____________________
WHY FOLLOW MYPYRAMIDGUIDELINES?
First PDE: vegetables, fruits, milk, and meat and beans intake below recommendation
MyPyramid created to provide personal way to improve diets and lifestyle
Conclusion: improve my diet intake in order to meet MyPyramid food recommendations to promote a healthier lifestyle
BACKGROUND RESEARCH INFORMATION: “MENU MODELING WITH MYPYRAMID FOOD PATTERNS: INCREMENTAL DIETARY CHANGES LEAD TO DRAMATIC IMPROVEMENTS IN DIET QUALITY OF MENUS” (KOLODINSKY J, HARVEY-BERINO JR, BERLIN L, JOHNSON RK, REYNOLDS TW)
In this article, the effects of gradual changes to meal planning were observed.
Comparison between a baseline menu, three incrementally changed menus, and a target menu = small, practical improvements that met MyPyramid recommendations and improved overall diet quality, which led to weight loss
In my diet I aimed for a similar model but completely changed my diet to meet MyPyramid guidelines instead of doing gradual changes
BACKGROUND RESEARCH INFORMATION: “POSITION OF THE AMERICAN DIETETIC ASSOCIATION: TOTAL DIET APPROACH TO COMMUNICATING FOOD AND NUTRITION INFORMATION” (FREELAND-GRAVES J, NITZKE S.)
Significant influence affecting food choice is lack of time: 2000 American Dietetic Association Trend Survey- 38% indicate too much time to keep track of diet
Income related limitations to food choices: transportation, cooking facilities, food preparation skill
Societal influence: presence of another person can increase intake quantity of meal by 44%
Media is a powerful influence on diet choice for Americans: 1997, approx. $11 billion spent on food advertisement
BACKGROUND INFORMATION: “KNOWLEDGE OF CURRENT DIETARY GUIDELINES AND FOOD CHOICE BY COLLEGE STUDENTS: BETTER EATERS HAVE HIGHER KNOWLEDGE OF DIETARY GUIDANCE” (KOLODINSKY J, HARVEY-BERINO JR, BERLIN L, JOHNSON RK, REYNOLDS TW)
2007 Case study: Out of 200 college students, 1/3 reported eating recommended amounts for five food categories
“increased knowledge of dietary guidelines does appear to be positively related to more healthful eating patterns among college students” (In this manner I found the “plan” of PDSA helpful– research increased motivation to follow diet <awareness of health improvement>).
Food in many college meal plans have more energy, fat, and less nutrients than home-prepared food (for my project I strictly ate at home and did not go to the cafeteria)
PDSA
Plan: Objective: meet MyPyramid guidelines
for each food group and keep calories below 2,076.87 (to maintain weight)
Plan menus for the weeks that follow MyPyramid guidelines
Record all meals in a food journal and then input intakes into NutritionCalc for four weeks. Everyday I will note if I meet MyPyramid guidelines.
PDSA
Do: At the beginning of the experiment, I
calculated my average intake for each food group in MyPyramid to use as my baseline data
Next, I tried to eat according to the menus I created that followed MyPyramid guidelines.
Everyday, I would input all my intake into NutritionCalc and compare my data from each week with the baseline data and the MyPyramid recommendations.
PDSA
Study: At the end of the first week, according to
NutritionCalc, I obtained each recommended serving amount for MyPyramid. I noticed it was difficult to plan my meals ahead of time and stick with them, or I would still be hungry. In order to circumvent this I tried to eat a variety of foods to ease the monotony, eat snacks throughout the day, and eat dense foods that promoted satiety.
I noticed that by strictly shopping around the perimeter of the super market, I wouldn’t be tempted as much to eat processed foods.
PDSA
Act: I found that as long as I planned ahead (to go
food shopping, have a meal plan, have snacks) I could easily meet MyPyramid food guidelines.
After a week I realized my food expenses were rising, or I had to go shopping more often because organic foods are easily perishable, thus I started purchasing frozen vegetables.
By the end I felt that my guidelines had become a habitual process for me. I noticed myself getting into a routine of eating snacks and small meals.
Intake vs. Recommendation 2000 Calorie Pattern
Group PercentComparison Amount (Daily)
Grains Intake 131 %
7.9oz equivalent
Grains Recommendation
6oz equivalent
Vegetables Intake 114 %
2.9cup equivalent
Vegetables
2.5cup equivalent
Fruits Intake 154 %
3.1cup equivalent
Fruits Recommendation
2cup equivalent
Milk Intake 101 %
3cup equivalent
Milk Recommendation
3cup equivalent
Meat & Beans Intake 181 %
10oz equivalent
Meat & Beans Recommendation
5.5oz equivalent
(3/01/09): Example of Data Collection
Eat All Recommende
dPortions in MyPyramid
Comfort Find Time
Foods Motivation
Environmental
Societal Influence (i.e. Eating with Another Person)
Media (i.e. Food Advertisements)
Off Eating Schedule/Woke Up Late
Ate Out/NoTime to Cook
Forgot Snacks/No Time
Forgot to Go FoodShopping/No Time to Go
Respond to EmotionalCues (i.e. Stress,Emotional Duress)
Too Lazy to Cook/EatReadily Available Food
Control Calories Weight Loss
Benefits of Diet (OverallHealth Improvement,
Receive All Essential Nutrients)
Mood Improvement
Keep Hydrated
Soy vs. Meat
Non-Fat, No Salad Dressing
Whole-Wheat vs. White
Low-Fat & Non-Fat vs. Regular Milk
Variety of Fruits & Vegetables
Small Meals with Many Snacks in Between
Canola Oil vs. Butter & Animal Fat
Fishbone Diagram
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 290
2
4
6
8
10
12
14
Grain Intake
Grains IntakeRecommendedLower LimitUpper Limit
Day
Ounces
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 290
1
2
3
4
5
6
Vegetables Intake
Vegetables IntakeRecommendedLower LimitUpper Limit
Day
Cups
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 290
1
2
3
4
5
6
Fruit Intake
Fruits IntakeRecommendedLower LimitUpper Limit
Day
Cups
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 290
2
4
6
8
10
12
14
16
Meat & Beans Intake
Meat & Beans IntakeRecommendedLower LimitUpper Limit
Day
Ounces
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 290
1
2
3
4
5
6
Milk Intake
Milk IntakeRecommendedLower LimitUpper Limit
Day
Cups
Tim
e/W
ake
Up La
te (M
isse
d Bre
akfa
st)
Forg
ot S
nack
s
Ate O
ut
Forg
ot to
Go
Food
Sho
ppin
g/No
Veget
able
s0
1
2
3
Reasons For Not Meeting MyPyramid Rec-ommendations
Baseline Week 1 Week 2 Week 3 Week 4 Target0
500
1000
1500
2000
2500
3000
Changes Over 4 Weeks
Energy (kcal)Total fat (kcal)Saturated fat (kcal)
Intake
Calo
ries
RESULTS:
Like Menu modeling article: changes to food intake that observed MyPyramid did result in overall diet improvement. (Kolodinsky J, Harvey-Berino JR, Berlin L, Johnson RK, Reynolds TW)
Kcal was below the baseline level and the recommended level from NutritionCalc (to maintain current weight)
Total fat was below both baseline and target (NutritionCalc recommendation) level
Saturated fat was below both baseline and target (NutritionCalc recommendation) level
RESULTS:
Positives NegativesBegan eating more unprocessed foods My food budget rose significantly
Ate a variety of new menus that incorporated MyPyramid foods
Preparation of the food became time consuming
Saw how difficult it would be for certain people to follow MyPyramid food guidelines (ex. Socio-economic, time, occupation, etc.)
It was difficult to find time to go to the grocery store often and maintain my academic life because organic foods are easily perishable
Felt healthier and refreshed by eating organic foods
I had to learn how to juggle my menu plans so that I promoted satiety while eating all MyPyramid food groups and keeping calories below 2,000 to maintain my weight
I felt surprise that my total fat and saturated fat fell from my baseline diet after only the first week and calories were kept in check with little effort
When I didn’t plan ahead, I noticed I ate more during meal times because I did not have a snack in between or I woke up too late to eat breakfast
Maintained a healthy diet with MyPyramid recommendations met
I became hyper-attentive sometimes about eating the right portions and would sometimes forgo eating out because I was too frightened about environmental temptations
FOR THE FUTURE… I do not think I will input my intakes into NutritionCalc
but I found a food diary was helpful to keep track of what I ate, so I may continue it
The menu modeling article found that while small changes promote dietary change, it is uncertain about long-term behavior. Thus, I feel it is important to continue to be aware of MyPyramid guidelines even though this project is over
I feel in the future I should learn to make simpler meals, manage my grocery shopping time better, and purchase more frozen vegetables in order to save time and money
I will note that by avoiding the aisles in the grocery store, I am not as tempted to purchase processed foods.
I will continue to eat small meals and snacks throughout the day as I found this lessens my hunger for “unhealthy” processed foods.
REFERENCES:
1. Freeland-Graves J, Nitzke S. Position of The American Dietetic Association: total diet approach to communicating food and nutrition information. J Am Diet Assoc. 2002; 102: 100-108.
2. Hornick BA, Krester AJ, Nicklas TA. Menu modeling with mypyramid food patterns: incremental dietary changes lead to dramatic improvements in diet quality of menus. J Am Diet Assoc. 2008; 108: 2077-2083.
3. Kolodinsky J, Harvey-Berino JR, Berlin L, Johnson RK, Reynolds TW. Knowledge of current dietary guidelines and food choice by college students: better eaters have higher knowledge of dietary guidance. J Am Diet Assoc. 2007; 107: 1409-1413.