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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

Your Personal Diet Analysis

Lecture 3

January 27, 2011

Dr. Wasserman

purpose of assignment
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

the project consists of 3 parts
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

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Lecture 3

collection of data print 3 blank forms from iprofile
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

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recording food intake data
Recording Food Intake Data

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help estimating portion sizes
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

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example sample food record
Example: Sample Food Record

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slide8
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

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entering your food journal
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.

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c interpreting results
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.

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dietary reference intakes see inside of textbook cover
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)

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dietary guidelines ch 2
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)

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understand the math example
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%

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d submit analysis for review
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

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part ii diet questionnaire when to start
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!

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diet questionnaire
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

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part iii submission of project
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

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iii submission of final project
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

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grading of final project
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.

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Lecture 3