HEC 231 Jackson State Community College Personal Diet Analysis Project Report

HEC 231 Jackson State Community College Personal Diet Analysis Project Report HEC 231 Jackson State Community College Personal Diet Analysis Project Report This activity will require you to access several websites to gather information regarding your personal calorie and nutrient needs, Body Mass Index (BMI), weight planner, and your Daily Recommended Intake (DRI) for macronutrients, vitamins and minerals.You will then determine the nutritional value of the foods and beverages consumed on a “typical day” and reflect upon your findings and insights gained from the activity. Specific questions to be addressed in the reflection paper are listed below. More Information is given in attached file, and Also Sample of Paper. personal_diet_analysis_project.docx ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS HEC 231: Personal Diet Analysis Project This activity will require you to access several websites to gather information regarding your personal calorie and nutrient needs, Body Mass Index (BMI), weight planner, and your Daily Recommended Intake (DRI) for macronutrients, vitamins and minerals. You will then determine the nutritional value of the foods and beverages consumed on a “typical day” and reflect upon your findings and insights gained from the activity. Specific questions to be addressed in the reflection paper are listed below. Directions: PART A: Record all foods and beverages consumed for 7 consecutive days. 1. For the project, a legible handwritten or typed list will be accepted. 2. Create a heading for each day by using the day of week. 3. Include amounts of each food item consumed. 4. Include restaurants or brands, if applicable. 5. If the list is handwritten, it can be scanned for inclusion in the report. PART B: Data Entry, Research, and Analysis 1. Go to www.choosemyplate.gov 2. Using the “Find Resources” tab at the top of the website choose MyPlate Plan from the dropdown box. The screen will open and show “Get Your MyPlate Plan”; choose “Start”. Enter the information requested regarding your age, sex, weight, height, and current level of physical activity. Then Click “Calculate Food Plan” to obtain the daily kcalories needed to maintain your current weight. Scroll to the bottom of the page and click on the box that matches your age and kcalorie needs and review your food group intake recommendations. Record these as well as the kcalories needed to maintain your current weight for later use. Then visit the Action Guide at the bottom of the page and review Tips for Adults regarding reaching nutritional goals, meal planning, and more. 3. Next visit the National Heart, Lung, and Blood Institute at http://nhlbi.nih.gov and enter BMI calculator in the search box to access a BMI calculator. Enter your sex, height, and weight to obtain your current BMI. Record your BMI for later use. 4. Then visit the National Institute of Diabetes and Digestive and Kidney Disease section of the National Institute of Health at www.niddk.nih.gov and enter Body Weight Planner in the search box, enter and then choose the Body Weight Planner from the list of resources. Enter your weight, sex, age, height, and estimated physical activity level. Click “next step” to obtain “Weight Goal” option. Enter the weight you would like to attain and the time frame in which you wish to achieve the goal weight. Click “next” and then choose the rate at which you are willing to commit to change your activity level. You will then see the number of kcalories per day needed to maintain your current weight, to reach your goal weight in the number of days selected, and the kcalories needed to maintain the goal weight. Visit the “Tips for Eating Healthy” and “Tips for Getting or Staying Active” links to obtain information on improving dietary and activity habits to help you achieve your goals. 5. Next, visit www.usda.gov and enter DRI calculator in the search box. From the list of resources choose DRI Calculator for Health Care Professionals and then enter your gender (sex), age, height, weight, and current activity level. Unless you are currently pregnant and/or breastfeeding, select “not pregnant or lactating” from the drop down box. Then click Submit. You will then see a listing of your daily recommended amounts of macronutrients, vitamins, and minerals. Print this page for use in your Reflection paper. Clicking on the name of the macronutrient, vitamin, and/or mineral will take you to a National Institute of Health site that provides information regarding nutrient sources, health implications, and medication interactions. 6. Then visit the USDA Food Databases at https://ndb.nal.usda.gov) site, and choose Food Composition, and you will find the USDA Nutrient Data Laboratory, click Start Your Search. From the USDA Food Composition Database you’ll be able to search for individual food items you’ve consumed using either their alphabetical listing or by using key terms in the Search box at the top of the Database.HEC 231 Jackson State Community College Personal Diet Analysis Project Report For example, if you enter “Cheerios cereal” in the search box you will obtain a list of items matching that description, and then if you click on the name in the list (Cereals ready to eat, General Mills, Cheerios) you will see a detailed list of the approximate nutrients, minerals, vitamins, lipids (fats) per serving for this food item. The unit, or amount, is listed next to the nutrient name. In this Cheerios example, the site shows 1 cup contains 104 kcalories, 3.47 grams of protein, 1.85 grams of fat, 20.50 grams of carbohydrates, 2.8 grams of fiber, 1.26 grams of sugar, 100mg of Vitamin A, 8mg of Iron. But most of us don’t eat cereal dry, so if you included milk, enter “2% milk” in the search box to see the nutrient contents of that item as well. PART C: Determine the nutrient value of a “typical day” of your 7-day food intake record 1. Choose a “typical day” of your 7-day food intake record and search each of the food items you consumed for that one day using the USDA Food Composition Database. Identify the nutrient composition of each of the food items you consumed on the chosen “typical day”. Print the composition of each food item consumed for that one day of your 7-day food intake record. 2. Using the USDA Food Composition data for the one chosen day, calculate (add) your total day intake of kcalories, water, protein, fat, carbohydrates, fiber, sugar, Vitamin A, Vitamin C, Vitamin D, iron and sodium using the data obtained for each of the food items consumed during your chosen one “typical day”. Include a list of your calculations for each food item in your reports see Part D) PART D: Reports: Submit the following with your Reflection Paper 1. 2. 3. 4. Personal recommendations and guidelines from MyPlatePlan BMI & Body Weight Planner DRI from the DRI calculator for Healthcare Professionals. Food Item nutrient value from the USDA Food Composition Database for your single “typical day” dietary intake 5. Calculation of your total intake of kcalories, water, protein, fat, carbohydrates, fiber, sugar, Vitamin A, Vitamin C, Vitamin D, iron and sodium for the one “typical day” chosen. PART E: Review your reports (Part D) and compare your DRI with the actual intake of your single “typical day” and highlight the items in which you are “over” or “under” for the following: a. Total calories b. Total water c. Protein d. Fats e. Carbohydrates f. Fiber g. Sugar h. Vitamin A i. Vitamin C j. Vitamin D k. Iron l. Sodium PART F: Reflection Paper 1. Using the data collected, write a three (3) page (maximum) double spaced (12 point font, Times New Roman) paper reflecting on your personal seven (7) day food journal, personal reports (Part D) and analysis of your single “typical day” dietary intake (Part E). The paper should reflect on and discuss your personal diet analysis findings, DRI, nutrient intake calculations, and personal thoughts and feelings toward your personal diet. Use these questions to guide your reflection and address each in the paper: a. In what areas is your “typical” intake within the DRI and in which areas are you “over”, or “under”? b. What changes can you make to improve the areas that were “over” or “under”? c. What are 3 things that you have learned about your diet that you didn’t know before? d. What factors led up to the dietary decisions that you made during the 7-day food journal? (Why did you eat what you ate on this “typical day”?) 2. Paper must include an introductory paragraph, body paragraphs, and a concluding paragraph. Paper should use proper grammar and no slang terms. Nutrition Project – GRADING RUBRIC I. Seven-day handwritten or typed food log, including: a. All food items (and amounts) consumed–breakfast, lunch, dinner, snacks b. All liquids consumed (including amounts) c. Dates they were consumed d. Points Possible………………………………………………………………5 pts. II. Listing of Your Personal DRI and an Analysis of each of the food items consumed on the “typical day”, including calculated nutrient intake from the items listed in Part E above – 12 categories. a. Example: Your Intake Recommended Food Energy/Calories 2500 2000 Protein (g) 150 75 Carbohydrate (g) 260 130 b. Points Possible………………………………………………………………10 pts. III. Reflection Paper: a. Three (3) page (maximum) double spaced (12 point font, Times New Roman) paper reflecting on your personal seven (7) day food journal. Paper should reflect on and discuss your findings from the MyPlatePlan, BMI, Body Weight Planner, and DRI activities, the findings when you compared the nutrient value of Food Items Consumed from your typical day’s dietary intake with your personal DRIs, as well as your thoughts and feelings towards your personal diet and activity as mentioned in Parts D and E above. b. Points Possible………………………………………………………………25 pts. IV. Organization & Clarity a. Cover page with course information and student name. b. Information is clearly labeled. c. All pages are numbered and one document uploaded to Dropbox. Items from MyPlatePlan, DRI for Healthcare Professionals and the USDA Food Compostion Database can be copied into a word processing document if needed. d. Points Possible………………………………………………………………10 pts. … 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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HEC 231 Jackson State Community College Personal Diet Analysis Project Report

HEC 231 Jackson State Community College Personal Diet Analysis Project Report HEC 231 Jackson State Community College Personal Diet Analysis Project Report This activity will require you to access several websites to gather information regarding your personal calorie and nutrient needs, Body Mass Index (BMI), weight planner, and your Daily Recommended Intake (DRI) for macronutrients, vitamins and minerals.You will then determine the nutritional value of the foods and beverages consumed on a “typical day” and reflect upon your findings and insights gained from the activity. Specific questions to be addressed in the reflection paper are listed below. More Information is given in attached file, and Also Sample of Paper. personal_diet_analysis_project.docx ORDER NOW FOR CUSTOMIZED AND ORIGINAL ESSAY PAPERS HEC 231: Personal Diet Analysis Project This activity will require you to access several websites to gather information regarding your personal calorie and nutrient needs, Body Mass Index (BMI), weight planner, and your Daily Recommended Intake (DRI) for macronutrients, vitamins and minerals. You will then determine the nutritional value of the foods and beverages consumed on a “typical day” and reflect upon your findings and insights gained from the activity. Specific questions to be addressed in the reflection paper are listed below. Directions: PART A: Record all foods and beverages consumed for 7 consecutive days. 1. For the project, a legible handwritten or typed list will be accepted. 2. Create a heading for each day by using the day of week. 3. Include amounts of each food item consumed. 4. Include restaurants or brands, if applicable. 5. If the list is handwritten, it can be scanned for inclusion in the report. PART B: Data Entry, Research, and Analysis 1. Go to www.choosemyplate.gov 2. Using the “Find Resources” tab at the top of the website choose MyPlate Plan from the dropdown box. The screen will open and show “Get Your MyPlate Plan”; choose “Start”. Enter the information requested regarding your age, sex, weight, height, and current level of physical activity. Then Click “Calculate Food Plan” to obtain the daily kcalories needed to maintain your current weight. Scroll to the bottom of the page and click on the box that matches your age and kcalorie needs and review your food group intake recommendations. Record these as well as the kcalories needed to maintain your current weight for later use. Then visit the Action Guide at the bottom of the page and review Tips for Adults regarding reaching nutritional goals, meal planning, and more. 3. Next visit the National Heart, Lung, and Blood Institute at http://nhlbi.nih.gov and enter BMI calculator in the search box to access a BMI calculator. Enter your sex, height, and weight to obtain your current BMI. Record your BMI for later use. 4. Then visit the National Institute of Diabetes and Digestive and Kidney Disease section of the National Institute of Health at www.niddk.nih.gov and enter Body Weight Planner in the search box, enter and then choose the Body Weight Planner from the list of resources. Enter your weight, sex, age, height, and estimated physical activity level. Click “next step” to obtain “Weight Goal” option. Enter the weight you would like to attain and the time frame in which you wish to achieve the goal weight. Click “next” and then choose the rate at which you are willing to commit to change your activity level. You will then see the number of kcalories per day needed to maintain your current weight, to reach your goal weight in the number of days selected, and the kcalories needed to maintain the goal weight. Visit the “Tips for Eating Healthy” and “Tips for Getting or Staying Active” links to obtain information on improving dietary and activity habits to help you achieve your goals. 5. Next, visit www.usda.gov and enter DRI calculator in the search box. From the list of resources choose DRI Calculator for Health Care Professionals and then enter your gender (sex), age, height, weight, and current activity level. Unless you are currently pregnant and/or breastfeeding, select “not pregnant or lactating” from the drop down box. Then click Submit. You will then see a listing of your daily recommended amounts of macronutrients, vitamins, and minerals. Print this page for use in your Reflection paper. Clicking on the name of the macronutrient, vitamin, and/or mineral will take you to a National Institute of Health site that provides information regarding nutrient sources, health implications, and medication interactions. 6. Then visit the USDA Food Databases at https://ndb.nal.usda.gov) site, and choose Food Composition, and you will find the USDA Nutrient Data Laboratory, click Start Your Search. From the USDA Food Composition Database you’ll be able to search for individual food items you’ve consumed using either their alphabetical listing or by using key terms in the Search box at the top of the Database.HEC 231 Jackson State Community College Personal Diet Analysis Project Report For example, if you enter “Cheerios cereal” in the search box you will obtain a list of items matching that description, and then if you click on the name in the list (Cereals ready to eat, General Mills, Cheerios) you will see a detailed list of the approximate nutrients, minerals, vitamins, lipids (fats) per serving for this food item. The unit, or amount, is listed next to the nutrient name. In this Cheerios example, the site shows 1 cup contains 104 kcalories, 3.47 grams of protein, 1.85 grams of fat, 20.50 grams of carbohydrates, 2.8 grams of fiber, 1.26 grams of sugar, 100mg of Vitamin A, 8mg of Iron. But most of us don’t eat cereal dry, so if you included milk, enter “2% milk” in the search box to see the nutrient contents of that item as well. PART C: Determine the nutrient value of a “typical day” of your 7-day food intake record 1. Choose a “typical day” of your 7-day food intake record and search each of the food items you consumed for that one day using the USDA Food Composition Database. Identify the nutrient composition of each of the food items you consumed on the chosen “typical day”. Print the composition of each food item consumed for that one day of your 7-day food intake record. 2. Using the USDA Food Composition data for the one chosen day, calculate (add) your total day intake of kcalories, water, protein, fat, carbohydrates, fiber, sugar, Vitamin A, Vitamin C, Vitamin D, iron and sodium using the data obtained for each of the food items consumed during your chosen one “typical day”. Include a list of your calculations for each food item in your reports see Part D) PART D: Reports: Submit the following with your Reflection Paper 1. 2. 3. 4. Personal recommendations and guidelines from MyPlatePlan BMI & Body Weight Planner DRI from the DRI calculator for Healthcare Professionals. Food Item nutrient value from the USDA Food Composition Database for your single “typical day” dietary intake 5. Calculation of your total intake of kcalories, water, protein, fat, carbohydrates, fiber, sugar, Vitamin A, Vitamin C, Vitamin D, iron and sodium for the one “typical day” chosen. PART E: Review your reports (Part D) and compare your DRI with the actual intake of your single “typical day” and highlight the items in which you are “over” or “under” for the following: a. Total calories b. Total water c. Protein d. Fats e. Carbohydrates f. Fiber g. Sugar h. Vitamin A i. Vitamin C j. Vitamin D k. Iron l. Sodium PART F: Reflection Paper 1. Using the data collected, write a three (3) page (maximum) double spaced (12 point font, Times New Roman) paper reflecting on your personal seven (7) day food journal, personal reports (Part D) and analysis of your single “typical day” dietary intake (Part E). The paper should reflect on and discuss your personal diet analysis findings, DRI, nutrient intake calculations, and personal thoughts and feelings toward your personal diet. Use these questions to guide your reflection and address each in the paper: a. In what areas is your “typical” intake within the DRI and in which areas are you “over”, or “under”? b. What changes can you make to improve the areas that were “over” or “under”? c. What are 3 things that you have learned about your diet that you didn’t know before? d. What factors led up to the dietary decisions that you made during the 7-day food journal? (Why did you eat what you ate on this “typical day”?) 2. Paper must include an introductory paragraph, body paragraphs, and a concluding paragraph. Paper should use proper grammar and no slang terms. Nutrition Project – GRADING RUBRIC I. Seven-day handwritten or typed food log, including: a. All food items (and amounts) consumed–breakfast, lunch, dinner, snacks b. All liquids consumed (including amounts) c. Dates they were consumed d. Points Possible………………………………………………………………5 pts. II. Listing of Your Personal DRI and an Analysis of each of the food items consumed on the “typical day”, including calculated nutrient intake from the items listed in Part E above – 12 categories. a. Example: Your Intake Recommended Food Energy/Calories 2500 2000 Protein (g) 150 75 Carbohydrate (g) 260 130 b. Points Possible………………………………………………………………10 pts. III. Reflection Paper: a. Three (3) page (maximum) double spaced (12 point font, Times New Roman) paper reflecting on your personal seven (7) day food journal. Paper should reflect on and discuss your findings from the MyPlatePlan, BMI, Body Weight Planner, and DRI activities, the findings when you compared the nutrient value of Food Items Consumed from your typical day’s dietary intake with your personal DRIs, as well as your thoughts and feelings towards your personal diet and activity as mentioned in Parts D and E above. b. Points Possible………………………………………………………………25 pts. IV. Organization & Clarity a. Cover page with course information and student name. b. Information is clearly labeled. c. All pages are numbered and one document uploaded to Dropbox. Items from MyPlatePlan, DRI for Healthcare Professionals and the USDA Food Compostion Database can be copied into a word processing document if needed. d. Points Possible………………………………………………………………10 pts. … 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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