Nutrition Assessment Project

Nutrition Assessment Project Nutrition Assessment Project Please read the instruction on the microsoft word below and follow the instruction. Read the guidelines carefully before to do the food record form nutrition_self_assessment_instructions.docx ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS Nutrition Assessment Project. Nutrition Assessment Project 75 pts. Introduction Analyzing what you have eaten can give you a better idea of what changes you can make to have a healthier diet. It can be surprising! Using tools developed for consumers, you will conduct your own dietary analysis by initially recording all food/beverages consumed on a food record. Goals • • To use a data table to accurately record the foods/beverages you consume To input data accurately into a computer program for analysis The food record Food records are used as a baseline to see what you are currently consuming. To be useful, they need to be accurate. That means that you need to record and describe each food you consume and the amount of the food you consume. If you do not describe a food adequately, the person who reviews your record may select the wrong food from the database. If you do not record accurately the amount of the food you consume, the amounts of nutrients cannot be calculated accurately. Purpose: To record your food intake to use as data for entry into a nutrient analysis software program Procedure: Record your food/beverage intake for three days on the below food record form. Please follow the table format shown below to document your intake. Tools: Food Record Form (p. 6-8) – The information will help you judge the quality of your diet. 1 Nutrition Self-Assessment Guidelines 1. Record everything you eat and drink for three days (use the Food Record Form (p. 68). It is VERY important that you RECORD EVERYTHING (except water) – every sip, nibble, taste, schmidgen, snack, mouthful – and that you provide as much detail as you possibly can about the foods and beverages you consume. (20 points) a. It is recommended that you carry your food record with you, and record foods and beverages as you eat them. If you record at the end of the day, you will not exclude important details about your day’s consumption. b. See the “food record guidelines include” section below (p.3). Answer the question below 1. What factors influenced your food choices during the 3-day period? (10 points) 2. Review Figure 2-8 on p. 41 (10th ed.). Are any of these areas low or missing during your dietary intake? Discuss them. (20 points) 3. Use the 10 tips in Figure 2-9 on p. 42 (10th ed.), and state at least five (5) ways that you can improve your eating habits to correct any deficiencies or overages. Your report will tell you this. You may include additional tips that may be helpful to you but are not included in the figure. (25 points) The food record guidelines include: Time Food Item Amount & Portion Size Record the approximate time you consumed a food, beverage, meal, or snack. Please be as specific as possible. Include complete brand names, food preparation methods (i.e., grilled, baked, deep-fat fried, etc), type (i.e., Macintosh apple, ground sirloin beef patty made with 80% lean beef) and any other information that accurately describes what you ate or drank (i.e. frosted cake, cinnamon raisin bagel). Be sure to include foods commonly added to other foods such as milk or cream in coffee, butter or margarine on bread, sugar on cereal, mayonnaise on sandwiches, ketchup on fries or dressing on salads. For items that can be counted, record the number (i.e., slices of bread). For most liquids, record as ounces, cups or fractions of cups, tablespoons or teaspoons (i.e., 8ounce carton of milk, 6-ounce glass of orange juice, 12-ounce can of Diet Coke, 2 tablespoons syrup, 1 teaspoon soy sauce). For other items that can be measured, record as cups or fractions of cups (i.e., 1 cup corn flakes, ½ cup cooked rice, ½ cup spaghetti sauce). For items that can’t be easily measured, describe size with as much detail as possible.Nutrition Assessment Project For 2 example, a pork chop might be 4 inches long by 3 inches wide by ½ inch thick with no bone. For packaged items, serving size descriptions on the package can help (i.e., 6 ounces yogurt, 1 ounce pretzels, 4 ounces tuna, 9-ounce entrée). Accurately determining portion sizes and amounts The most accurate way to determine portion size is to weigh and measure foods and beverages using measuring cups and spoons. Use a ruler to describe foods that cannot be easily weighed or measured otherwise. The following guidelines will assist you in choosing how to describe and measure portion sizes. Guidelines for describing and measuring foods Foods Vegetables, fruit cup, pasta, rice, casseroles, ice cream, pudding, margarine, and all liquids (beverages, soups, gravies, salad dressing) Any solid food such as meat, cheese, or frozen entrees Melons Sphere-shaped foods such as apples, rolls, or muffins Cylindrical or disk-shaped foods such as hamburger patties, slices of bologna, tortillas, pizza, layer cake, pie Brownies, lasagna, cheese cubes Measure and Describe with measuring cups (C), teaspoons (tsp), Tablespoons (Tbsp) weight in grams (g) or ounces (oz) OR measure with a ruler and give dimensions fraction of the whole, giving diameter (D) (Ex: ¼ of 6” D cantaloupe) diameter (D) (Ex: 3” D apple, 4” D muffin) diameter (D), thickness and fraction of the whole (Ex: whole 3” D hamburger patty, ½” thick; 1/8 of 12”D pizza, ¼” thick) length (L), height (H) and width (W) (Ex: 4” L x 2” H x 3” W piece of lasagna) “Guesstimating” Guidelines Since measuring is not always possible or practical, there are times when “guesstimating” will suffice. Use the following guidelines to help you determine portion sizes when you’re not able to weigh or measure. A woman’s fist is about a cup. A man’s fist is about 1-1/2 cups. The cupped palm of an adult’s fist holds about 1/2 cup. 3 3 ounces of cooked meat is similar in size to a standard deck of cards. A 1-ounce meatball is approximately the size of a golf ball. A McDonald’s plain hamburger patty is 2 ounces of cooked meat. A Kraft American single is a 1-ounce slice of processed cheese. The standard slice of bologna is 1 ounce. A package of peanuts that you would get on an airplane is a 1-ounce package. Measurement conversion information Common household measure equivalencies 3 tsp 1 Tbsp 1 quart 16 Tbsp 1C 2 Tbsp. 1 fl oz 2 Tbsp 4 Tbsp. 8 fl oz 1C ½ pint 16 fl oz 1 pint 1 liter (L) 1 oz 16 oz (wt) 1/16 1/8 1/6 ¼ 1/3 ½ 2/3 ¾ 28.4 g 1 lb 0.06 0.12 0.16 0.25 0.33 0.50 0.66 0.75 1 dash 30 drops Abbreviations teaspoon tablespoon cup ounce fluid ounce pound Grams 1 quart 4 c. 1 fluid oz. ¼ c. 1 c. ~4 c (technically, 1 L = 1,000 ml, which is 4.16 cups 1/8 tsp. ½ tsp. Tbsp c oz fl oz lb g or gms 4 c. 4 FOOD RECORD FORM Your Name: Date Food Record Done (list 3 dates): Physical Activity: Takes Nutritional Supplements: sedentary lightly active moderately active very active _______ min or hrs per day Yes No If “yes” list type/quantity:_________________________________________ Pregnant: Yes No I had _____ cups of water yesterday Male Nursing: Yes No Height:________ inches Female Age: ________years Weight:__________ pounds FOOD RECORD (Student to enter all foods/drinks for THREE days) Below is a sample diet record to aid you in completing your personal food record Meal or Snack DATE/TIME (breakfast, Food Item (List only one food item per line) Amount Eaten of Day lunch, Include Preparation (boiled, broiled, fried, dinner, or baked, steamed, stir fried, etc.) snack 1/5/19 SURVIVAL Coffee 24 oz. (3 c) 5 am ½ and ½ cream 6 Tbsp. 1/5/19 Breakfast Chobani Low Fat Blueberry Yogurt 5.3 oz. Pumpkin Seed + Flax Granola, Nature’s Path ½ cup Organic Cereal 1/5/19 Lunch PB & banana sandwich 1 sandwich 12 pm Peanut butter – fresh ground, natural 2 Tbsp. Bread – Dave’s Killer 21-whole grain 2 slices Banana 1 Milk – 2% 1 cup Sweet Tea – red zinger 16 oz. 5 FOOD RECORD (Student to enter all foods/drinks for THREE days) cont’d. Meal or Snack Time of (breakfast, Food Item (List only one food item per line) Amount Eaten Day lunch, dinner, or snack 6 FOOD RECORD (Student to enter all foods/drinks for THREE days) cont’d. Meal or Snack Time of (breakfast, Food Item (List only one food item per line) Amount Eaten Day lunch, dinner, or snack 7 … Purchase answer to see full attachment Student has agreed that all tutoring, explanations, and answers provided by the tutor will be used to help in the learning process and in accordance with Studypool’s honor code & terms of service . Get a 10 % discount on an order above $ 100 Use the following coupon code : NURSING10

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