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Your Personal Diet Analysis. Lecture 3 January 27, 2011 Dr. Wasserman. Purpose of Assignment.

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Your Personal Diet Analysis


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    1. Your Personal Diet Analysis Lecture 3 January 27, 2011 Dr. Wasserman

    2. Purpose of Assignment To evaluate your own diet by comparing your personal nutrient intake to Dietary Reference Intakes (DRI’s) for nutrients, and dietary guidelines, which set limits for dietary components such as fat, saturated fat, cholesterol. Food & Health 400:104 Lecture 3

    3. The Project consists of 3 Parts Part I:Diet Analysis- complete by Feb. 10th A. Collection of Data Recording food intake B. Processing Data using iprofile from Wiley Plus online C. Interpreting Results of Reports D. Submitting Reports Part II: Diet Questionnaire Interpreting Results of the Diet Analysis Part III: Submission of Project Due March 10th Food & Health 400:104 Lecture 3

    4. Collection of Data Print 3 blank forms from iprofile • Choose 3consecutive days for your food journal • One (1) weekend day must be included • Be sure to record all food and liquids consumed • Include all meal items and snacks • For each food consumed, record: • the meal and the item consumed • description of the item (boiled, fried, diced, etc.) • portion size Do not include any vitamin/mineral supplements in your food record Food & Health 400:104 Lecture 3

    5. Recording Food Intake Data Food & Health 400:104 Lecture 3

    6. Help: Estimating Portion Sizes • Measure, if possible • Check net weights and portions on packaging • Estimating Tips: • 1 cup = a baseball • 1 ounce cheese = four dice • 3 ounces meat = deck of cards • 1 ounce nuts = one handful • 1 ounce chips = two handfuls Food & Health 400:104 Lecture 3

    7. Example: Sample Food Record Food & Health 400:104 Lecture 3

    8. B. Process Data- Complete on or before Feb.10thiprofile calculates nutrition information from your food journal data. • Tell the program who you are • Setting up your profile • Input your Food Journal into the program • Processing Data • View Reports (send as PDF if using CD) • Print Selected Reports Food & Health 400:104 Lecture 3

    9. Entering Your Food Journal • Enter date on calendar, then enter all foods and beverages for that day. • Common Errors to Avoid, examples: • Coffee Cream • Orange Juice concentrate • Tea, powdered, instant • French Fry – SVG • Bag of Chips - 7.5 oz. vs. 1 oz. Food & Health 400:104 Lecture 3

    10. C. Interpreting Results Check each day for errors by viewing energy balance report: • Does Calorie total make sense? • For example, half a piece of cake=120 Cals., and 5 pieces of cake + 1200 Cals. Be sure you enter 0.5 for one half piece of cake. Food & Health 400:104 Lecture 3

    11. Dietary Reference Intakes(see inside of textbook cover) Analysis includes: • RDA’s for 9 vitamins, 3 minerals and protein. (by weight) • AI’s for 2 vitamin, 3 minerals, fiber, water and omega fats. (by weight) • Acceptable Macronutrient Distribution Ranges (AMDR) for carbs, fat and protein. (as a percent of Calories) Food & Health 400:104 Lecture 3

    12. Dietary Guidelines- (Ch. 2 ) • Limit non essential components of the diet such as: • Saturated fat – < %10 of Cals • Cholesterol - < 300 mg • Sugar, sweeteners- choose foods low in added sugars (Original guidelines and WHO - <%10 of Cals) • Excess Sodium- < 2300 mg (AI = 1500 mg) • Alcohol- < 1 drink for women, < 2 drinks for men (original guidelines < 10% of Cals) Food & Health 400:104 Lecture 3

    13. Understand the Math: Example 1 cup of 2% milk: • weighs 250 grams • has 125 Cals Calculations: • How many grams of fat ? .02 x 250 grams = 5 grams of fat • How many Cals from fat? 5 g x 9 Cals/ g = 45 Cals • What % of Cals come from fat? 45 Cals /125 Cals x 100 = 36% Food & Health 400:104 Lecture 3

    14. D. Submit Analysis for Review • On or before Feb.10th, complete your diet analysis for online review by instructor, or • Email the following only to : mwasserman104@hotmail.com Your profile page Food journal summary Intake compared to DRI report Food & Health 400:104 Lecture 3

    15. Part II: Diet Questionnaire When to Start- • Allow 1 week from the completion of your diet analysis online or submission by email for the instructor’s review. • If, after 1 week, you do not receive an email asking for corrections, continue the project: • Print out required reports (3) • Complete the questionnaire In order to avoid computer related problems, do not wait until the last minute to do your analysis! Food & Health 400:104 Lecture 3

    16. Diet Questionnaire • Answer all questions (6 pages) • Use information from your Diet Analysis Reports • Pay attention to units • To understand DRI’s and Dietary Guidelines – see Ch. 2, pgs. 36-44 in textbook. Questionnaire available on class website http://foodsci.rutgers.edu/fs104/index.html Food & Health 400:104 Lecture 3

    17. Part III. Submission of Project What do You Hand In? Your profile page (print this out from iprofile) 1 page Your handwritten or typed food journals 3 pages Selected Reports (3) approx. 5 pages Completed Questionnaire 6 pages Total = 15 pages* *may be less if use print wizard Food & Health 400:104 Lecture 3

    18. III. Submission of Final Project • DUE in class March 10th Extra 10 pts. for submitting on Feb. 24th MAKE A COPY of the entire assignment Place report in 9x12 manila envelope WRITE CLEARLY in upper right corner of envelope: • Name & student number • Email address • Course #400:104 Name Food & Health 400:104 Lecture 3

    19. Grading of Final Project TOTAL 100 pts. (20 points for diet analysis and 80 points for diet questionnaire) Early Submission: 10 extra points for submitting Feb 24th (day of Exam I) only Note: Minus 10 points for each day late after March 10th. Food & Health 400:104 Lecture 3