...purpose of this assignment is to track and display the food choices we make and the way we eat affects our lifestyle and health. This paper address’ my personal food intake for 1 day. Next I will compare my food choices with my WileyPlus profile and determine whether I am maintaining healthy eating habits. I already know I will need to modify my eating habits along with exercising to complete a lifestyle change. One-day food intake My one day food intake is a typical daily intake on any given or an average day for me. Before taking this class I had thought about changing my health and food habits but never followed through on any plan. At first iProfile was frightening but once the facts started to flow and information was displayed, I began to welcome the results. The biggest eye opener was that so many foods have so many types of nutrients in them and after looking at my results for one-day it is very apparent for an individual to have a variety of food in their diet. Listed below are the results of my one day food intake: Saturday, October 15 Breakfast 1.0 items QUAKER Instant Grits Original, Dry 2.0 items Eggs, Scrambled, No Added Fat 2.0 oz. Sausage, Pork, Patty, Cooked 2.0 slices Bread, White, Toasted 8.0 fl.oz MINUTE MAID Orange Juice Blend Lunch 2.0 slices PAPA JOHN'S Original Crust All the Meats Pizza 24.0 fl.oz COCA-COLA Coke Soda Dinner 2.0 items KFC EXTRA CRISPY Chicken, Thigh 0.8 cups Coleslaw, Fast Food 0.5 cups Corn, Yellow, Sweet, Whole Kernel, Canned...
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...NUT2040: Introduction to Nutrition Diet Analysis Project 1: MyPyramid Analysis and Macronutrient Analysis (100 points) Introduction to Overall Diet Analysis Project The Diet Analysis Project is divided into 3 projects due throughout the semester. The entire project is worth 200 points – Project 1 is worth 100 points, Project 2 is worth 35 points, and Project 3 is worth 65 points. The goal of the Diet Analysis Project is for you to understand your typical dietary habits in order to learn how you can improve your eating habits to benefit your health. To do this you will keep a 3-day food record and then analyze your diet by entering the data into an online software program called MyDietAnalysis. You will use the same 3-day food record and reports from MyDietAnalysis for all diet projects due throughout this course. Note: You will NOT be graded on your dietary habits; you will be solely graded on your performance for ANALYZING your diet. Introduction to Diet Analysis Project 1 Diet Analysis Project 1 is worth a total of 100 points. Following are instructions to complete the first section of the project. Using MyDietAnalysis When you purchased your text you should have received a card with your book that includes an access code to allow entry to an online program called MyDietAnalysis. If you purchased a used book with no access code, simply go to www.MyDietAnalysis.com[->0] where you can purchase access directly at the website. This is a required element of the...
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...Tim's Nutrients Report 11/14/12 - 11/20/12 Your plan is based on a 2400 Calorie allowance. Nutrients Total Calories Food Sources 1. Double cheeseburger (2 patties), with tomato and/or catsup, on bun (McDonald's, Burger King, Hardee's) 2. Beef and noodles with tomato-based sauce (Hamburger Helper) 3. Beef, steak, battered, fried, lean and fat eaten (country fried, chicken fried) 4. Rice, white, regular, cooked (no salt or fat added) 5. Banana, raw 6. Chalupa with beef, cheese, lettuce, tomato and sour cream (Chalupa Supreme) 7. Chips, wheat and corn (pizza chips) Target 2400 Calories Average Eaten 1665 Calories Tips Status Under 8% of intake 1. When preparing meals, include vegetables, fruits, and whole grains that provide fewer Calories and more nutrients. 2. Choose products with less added sugars and solid fats. Portion out small amounts of food. 3. "Listen" to hunger and fullness cues before, during, and after meals. Use them to recognize when to eat and when you've had enough. 7% of intake 6% of intake 5% of intake 5% of intake 4% of intake 4% of intake 8. Cake, white, with icing, homemade or purchased 4% of intake 9. Baked beans, (Boston baked beans) 10. Cake, chocolate, devil's food or fudge, with icing, from mix 11. Chicken submarine sandwich, with lettuce, tomato, and teriyaki sauce (Subway, Jerry's) 12. Banana chips 13. Chicken or turkey with dumplings 14. Beef and rice with cheese sauce (Hamburger Helper Cheesy Enchilada) 15. Bacon, lettuce...
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...Comparison of folate intakes in a population of college students using a Food Frequency Questionnaire and Dietary Folate Equivalent Screener Abstract Although food frequency questionnaires are very strong tools in dietary assessment, more efficient methods need to be created to assess specific nutrient intakes such as folate. The dietary folate equivalent screener created by Nutrition Quest is a very efficient method used to assess daily folate intake. The objective of this study is to test whether or not a dietary folate equivalent screener can be used in supplementary of the food frequency questionnaire. The correlation between the food frequency questionnaire and the dietary folate equivalent screener for total folate intake (r = .70) were correlated but statistically insignificant (p < 0.05). However analysis of previous studies suggests that food frequency questionnaire can be supplemented by the dietary folate equivalent screener. Introduction There are many different dietary assessment tools in determining nutrient intakes. The food frequency questionnaire is a dietary assessment tool frequently used in large-scale nutritional epidemiology studies and has been a cost-effective, yet suitable method for self-administered use for dietary assessments (2) (3). However, the food frequency questionnaire is very extensive and usually takes around forty-five minutes to an hour to complete. When only assessing specific micronutrients, such as daily folate intake, more efficient...
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...special coronary heart disease (Anon, 2014d). Hypertension, diabetes and obesity are the high risk groups of coronary heart disease. Diet as a factor is affected the risk of coronary heart disease (Anon, 2014c). Coronary heart diseases are caused by fatty material, such as saturated fat and trans-fat. The fatty material is made the vessel lumen became narrow. The blood pressure of coronary vessel increased (David et. al., 2012). The aging of blood vessel is loss the elastic and became hard and thick. It is caused not enough blood supply to the heart. Omega-3 is a type of polyunsaturated fatty acid. It is included alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). World Health Organization suggested that 1-2 servings of fish per week and a serving need to provide 200-500 mg of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (Anon, 2014b). Omega-3 can control many of...
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...Kimintang Sidibeh BI 213 Three Day Diet Analysis According to the food pyramid, my diet is horrible considering what I have consumed in these 3 days. It shows that I need to start eating more, and better quality foods. My sugar intake is too high and should be reconsidered. Possibly I could swap out processed sugars for natural sugars; such as in fruit. It is obvious from the records I have provided that I do not take in as much (if any) fruit that one should be consuming on a daily basis. Thus, not only am I depriving myself of vitamins, I am also depriving myself of the fiber needed in order for my digestive system and metabolism to work as necessary. I will have to incorporate more whole grains with fruit and vegetables to act as roughage, as going to the bathroom proves difficult for me- most likely this is why. I was astonished by how many carbohydrates I take in too. Eating a lot of carbs can add to the blockage/ movement in the bowels so I need to consider decreasing the TYPE of carbohydrates that I eat, cutting out white and processed breads and grains, replacing them for whole grains and wheat products. The only milk I intake is with my coffee and tea. Although I have four hot beverages a day with around 2 tablespoons of dairy, I am aware that this is no-where near the recommended 2 cups a day. On a good note however, I do not drink many sugary drinks at all- if any. Coffee, tea and water are my staple liquids therefore the sugar that I eat equals out...
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...1. Looking at your Nutrient Reports, which three (3) foods contributed most to your protein intake? For combination foods, name specific ingredient(s). Example: If you ate pizza, the cheese in the pizza is the ingredient that contributed most to your protein intake. Milk, ham and pork 2. Looking at your Nutrient Reports, which three (3) foods contributed most to your total fat intake? For combination foods such as sandwiches, salads, casseroles, etc., name the specific ingredients. Example: If you ate a peanut butter and jelly sandwich, the peanut butter is the item that contributes to your fat intake. Ham, bacon and milk 3.Looking at your Nutrient Reports, which three (3) foods contributed most to your saturated fat intake? For combination foods, specify specific ingredient(s). Ham, milk and pork 4. Looking at your Nutrient Reports, which three (3) foods contributed the most to your cholesterol intake. For combination foods, name specific ingredient(s). Chocolate, ham and eggs 5. Taking a look at your MYPLATE Nutrient Reports and Food Groups and Calories Reports, select three of the following nutrients (protein, carbohydrate, fat, saturated fat, cholesterol, fiber, and/or omega-3 fatty acids) and discuss whether your overall diet was high, low, or on target. Which foods contributed to your being on target for each nutrient or not on target? If you were not on target, which foods could/would you increase or decrease to get on target...
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...Analysis of Dietary Intake After completing the computerized nutrient analysis of your 7-day food and beverage intake, answer the following questions. 1. Do you feel the three days of the food record are typical of your usual intake? Why or why not? No, using the my fitness pal app made me very cautious of what I ate. I liked it because it made me recognize and distinguish good food choices. 2. How many eating occasions did you average each day? Do you feel you normally eat at designated meal times or would you consider yourself one who snacks frequently? Explain. I am a three to four meal a day type guy. I stuck to the plan eating only 3 meals a day, with a couple of snacks in between. 3. Were there times when you were responding to psychological/social needs for food rather than biological needs? Explain. No 4. Please indicate if your calorie needs from your personal profile are based on the data you inputted or have been adjusted for weight loss, weight gain or for pregnant/lactating mothers. I put in that I wanted to maintain my weight, by doing this I was allowed 2,620 calories before exercising. Individual Dietary Analysis Carbohydrates 1. What was the average number of grams of carbohydrates you ate? 383 2. What is your recommended intake for carbohydrates in grams? 373 3. LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. Which contributes most to your CHO intake, starch or sugar? Baked potato...
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...Diabetes more common in obese population Human studies Growing confidence in the research hypothesis Obesity leads to the development of type 2 diabetes Enlarged fat cells in obesity are less sensitive to glucose metabolism Healthy diet –Why is it important? 69% Leading causes of death related to nutrition! Healthy diet – Why is it important? US: 310,000 to 580,000 deaths every year ~1000 deaths/day (nutrition related) Excess intake of o Calories o Saturated fat o Cholesterol o Trans fat o Salt o Alcohol o Sugar + Physical inactivity Medical expenses: $71 Billion United States 68% adults (2/3rd ) – overweight/ obese 32% children (1/3rd ) – overweight/ obese o o o o High rate of diabetes, heart disease, and cancer Healthy diet and life styleMinimize the risks of developing nutrition-related diseases! Nutrient dense & Non-nutrient dense foods Nutrient dense – best describes nutrient/ calorie content of a food Non/ Less -nutrient dense foods provide small amount of nutrients for a relatively large amount of...
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...Dietary Intake and Risk Factors for Poor Diet Quality Among Children in Nova Scotia Paul J. Veugelers, PhD1 Angela L. Fitzgerald, MSc, PDt2 Elizabeth Johnston, PhD, PDt, FDC3 ABSTRACT Objective: Public health policies promote healthy nutrition but evaluations of children’s adherence to dietary recommendations and studies of risk factors of poor nutrition are scarce, despite the importance of diet for the temporal increase in the prevalence of childhood obesity. Here we examine dietary intake and risk factors for poor diet quality among children in Nova Scotia to provide direction for health policies and prevention initiatives. Methods: In 2003, we surveyed 5,200 grade five students from 282 public schools in Nova Scotia, as well as their parents. We assessed students’ dietary intake (Harvard’s Youth Adolescent Food Frequency Questionnaire) and compared this with Canadian food group and nutrient recommendations. We summarized diet quality using the Diet Quality Index International, and used multilevel regression methods to evaluate potential child, parental and school risk factors for poor diet quality. Results: In Nova Scotia, 42.3% of children did not meet recommendations for milk products nor did they meet recommendations for the food groups ‘Vegetables and fruit’ (49.9%), ‘Grain products’ (54.4%) and ‘Meat and alternatives’ (73.7%). Children adequately met nutrient requirements with the exception of calcium and fibre, of which intakes were low, and dietary fat and sodium...
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...individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing the general principles on which nutritional requirements are determined in the UK and how information on the nutrient content of foods can be retrieved. Learners will also explore how the nutritional value of foods may be affected by food processing. The function and sources of the main nutrients will be investigated in relation to the contribution they make to the healthy...
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...AMDRs: 1. There is an Acceptable Macronutrient Distribution Range for each of the 3 macronutrients. Explain the purpose of this type of Dietary Reference Intake. What is the AMDR for carbohydrate, fat and protein? The purpose of the Dietary Reference Intake the solely devotion is to support wellness and to have a diet plan that is acceptable and full of nutrition. The AMDR for the following 3 macronutrients is as follow: carbohydrates are between 45 to 65%, for fat is 20 to 35% and lastly for protein is 10 to 35%. (Page 16) 2. Review Sara’s Nutrients Report. Which of the nutrients is her intake within the AMDR range and which is her intake outside the Range? Be sure to give the percentage of each. The following nutrients are in her range is the Carbohydrates with 14.29% more than the normal intake. Total cholesterol (lipids) is on the borderline with more than 5% more than the normal cholesterol. She is also low on the HDL cholesterol she is 45% less then the normal HDL cholesterol. In addition, she is on the borderline for LDL cholesterol with 40% more than the optimal level. And lastly, on the blood pressure she is 3.57% over the normal blood pressure. Based on her report she is not following a normal diet and she is at high risk to have a heart attack like her father at an early age....
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...lives alone in her childhood home. Her height is 4’10 inches (148 cm) and her current weight is 191 lb. (86.864 kg). She has a weight loss of 18 lb. over the last three weeks due to difficulty in breathing. She is experiencing difficulty in consuming large meals. She does not shop or cook for herself because she tires easily due to her condition. Debra did a 24 hour food recall and upon reviewing this information it revealed that she uses many processed and frozen foods. Her estimated caloric intake is approximately 1400 to 1600 kilocalories a day. Debra does not exercise because it tires her out to fast. Nutrition Assessment: 1. Food and Nutrient Intake a) Food / Nutrition Related History i) Energy Intake - Total Energy Intake: 1400 – 1600 kcal/day 2. Food and Beverage Intake a) Food Intake i) Amount of food: unable to consume larger food portions at one time ii) Types of meals consumed: processed, prepackaged and frozen meals because they are convenient for her to use 3. Micronutrient Intake a) Mineral/ Element Intake Sodium intake: excessive i) Sodium intake: excessive intake 4. Behavior a) Social Network i.) Debra does not like to eat alone. Encouragement is needed for her to find a social network and utilize it. 5. Physical Activity and Function a) Nutrition – related ADLs and IADLs i.) Physically not capable of completing required tasks involved in meal preparation: Very limited due to Debra’s inability to shop...
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...TOPIC 1 NUTRITIONAL ASSESSMENT 1. Techniques used to assess nutritional status FOOD RECALL METHODS 24-hour food recall Recall of food and fluid intake Information may be collected by interview or self-administered questionnaire Advantages: quick, only short-term memory required, establishes a recent food pattern, easy to obtain a mean intake of large group Limitations: information is based only on one day, not usual intake Diet history Involves an interview to determine usual food and fluid patterns of individual over 2-3month periods Frequently used in adults to establish a basis for dietary modification Advantages: useful measure of usual intake Limitations: time consuming, difficult to standardise, relies on memory, believed to have insufficient quantitative value Food Frequency Questionnaire Self administered questionnaire to ascertain how frequently common foods are consumed Advantages: standardised method, cheap, don’t require trained personnel Limitations: limited number of foods included, reliability of the respondent FOOD RECORDS Involves clients recording current intake over a period of time (1-7 days) Weighed records provide accurate descriptions of food consumed Limitations: time consuming, requires cooperation of individual, may show only the actual intake which may be different from the usual intake, individuals may eat differently because they are recording their intake for a purpose EVALUATING DIETARY...
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...PART 1 NUTRITION AND ATHLETE HEALTH The sport of athletics includes a wide range of events whose requirements range from speed to endurance, from a light physique to explosive power, and from multiple events lasting less than a minute to a single race lasting more than 2–3 hours. Despite the extreme contrast in these characteristics, all athletes share some common nutrition goals (see Table 6-1). This chapter will briefly explore these goals. Table 6-1. The athlete’s nutrition goals. Characteristic Everyday eating or training diet The athlete’s nutrition-related goals • Achieve and maintain a physique that is suited to the event • Eat to stay healthy and injury-free • Train hard and promote optimal adaptations and recovery from the training programme • Practice competition eating in training to fine tune strategies • Prepare adequate fuel stores for the event • Eat and drink well on competition day to prepare for an event and to recover between multiple events • During prolonged events (> 1 hour), replace fluid and carbohydrate to enhance performance • Achieve competition strategies when traveling • Make use of specialised sports foods to meet nutritional goals when it is impractical to eat everyday foods • Make wise decisions about the use of nutritional ergogenic aids based on cost: benefit analysis Competition eating Sports foods and dietary supplements A. The Training Diet 1. Achieving Energy Needs Energy needs vary according to body size, the energy cost of training...
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