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Diet
Analysis Project
Part II
Due October
2
2nd, 20
1
3
OVERVIEW OF ACTIVITIES:
· Activity 3: Calculating and Analyzing Energy Balance
· Activity 4: Analyzing Intake and Comparing to National Cholesterol Education Program, American Heart Association, and Food and Nutrition Board Recommendations
·
Activity 5
: Analyzing Vitamin and Mineral Intake and Comparing to DRIs
Note! You must make corrections to Part I before beginning Part II!
Activity 3
– ENERGY BALANCE
Overview:
To evaluate the extent to which you are in energy balance, you need to calculate your estimated energy (kcal) requirement (EER) and compare it with your energy (kcal) intake (already calculated for you from your computer nutrient analysis). See chapter
10
in the textbook for a discussion of energy balance. For this activity, complete the worksheet below on energy balance.
Calculations:
1. Enter the following information showing all work):
Conversions
1 in = 2.54 cm
100 cm = 1 m
or 1 in = .0254 m
example: 55 in x 2.54 cm/in = 139.7 cm and 55 in x .0254 m/in = 1.397 m
1 lb. = 2.2 kg
example: 130 lb / 2.2 kg/lb = 59.09 kg
Complete the following data/ calculations:
age (years) =
gender =
height in inches =
height in meters =
weight in pounds =
weight in kilograms =
2. Determine your Estimated Energy Requirement (EER) by using the appropriate equation below. (See page 320 in the textbook for an example of how to use this method to calculate kilocalorie requirements.)
Estimated Energy Requirement Formulas:
Men 19 years of age and older:
EER = 662 – (9.53 x Age[years]) + PA x [(
15
.91 x Weight[kg]) + (539.6 x Height[m])]
Physical Activity (PA):
PA=1.00 Sedentary (typical daily activities only)
PA=1.11 Low Active (equivalent to walking 2 mile/day at 3-4 mph)
PA=1.25 Active (equivalent to walking 7 mile/day at 3-4 mph)
PA=1.48 Very Active (equivalent to walking 17 mile/day at 3-4 mph)
Women 19 years of age and older:
EER = 354 – (6.91 x Age[years]) + PA x [(9.36 x Weight[kg]) + (726 x Height[m])]
Physical Activity (PA):
PA=1.00 Sedentary
PA=1.12 Low Active
PA=1.27 Active
PA=1.
45
Very Active
Calculate your Estimated Energy Requirement showing all calculation steps:
3. Compare the actual kilocalorie intake ChooseMyPlate calculated for you in the “Nutrients Report” for Day 1 and Day 2 with your estimated energy requirement from the above question. Show all calculations and include appropriate units. First, total actual Day 1 and Day 2 kilocalorie intake then divide by 2 to obtain an average kilocalorie intake for both days.
Average kilocalorie intake, Day 1 and Day 2
Estimated Energy Requirement (EER)
Difference (in kilocalories) between actual intake and estimated requirement
Are you consuming fewer (negative energy balance), the same number of (energy balance), or more (positive energy balance) calories than the estimated requirement?
Assuming this pattern of intake and activity continues, will this lead to weight loss, weight
maintenance, or weight gain?
Activity 4
– NCEP, AHA, and Food and Nutrition Board Recommendations
You are now ready to compare your intake to the recommended intake ranges of carbohydrate, total fat, saturated fat, protein, fiber, and cholesterol.
Use the following dietary recommendations
when you compare your actual intake of carbohydrate, total fat, saturated fat, protein, fiber, and cholesterol with current recommendations:
National Cholesterol Education Program, American Heart Association, and Food and Nutrition Board
recommend consuming:
• 45-65% total kilocalories from carbohydrate
• 20-35% total kilocalories from fat
• no more than 7-10% total kilocalories from saturated fat
• 10-35% total kilocalories from protein
• no more than 200-300 mg/day dietary cholesterol
• 25 g/day dietary fiber for women and 38 g/day for men
American Heart Association (AHA) recommends consuming:
• no more than 2 alcohol equivalents (1 equivalent = 12 fl oz beer, 5 fl oz wine, or 1 ½ fl oz distilled spirits)
1. Recommended Intake:
Begin by determining the number of kilocalories recommended from carbohydrate (CHO), total fat, saturated fat, and protein. To do this, multiply the estimated energy requirement (EER) (you calculated from activity 4 on energy balance) by the percent recommended and divide by 100. If the recommendation is a range (e.g., 45–65%), do the calculations for both numbers in the range and report answers as ranges as well.
Once you know the kilocalorie recommendations for CHO, total fat, saturated fat and protein intake, you can determine the recommendations in grams (g). To do this, divide the number of kilocalories recommended for CHO and protein by 4 kcal/g and the kilocalories recommended for total fat and saturated fat by 9 kcal/g. Be sure to show all calculations!
Insert your two-day average intake in the form of a percentage. You will find this intake on the nutrient report under the “Average Eaten” column on the “Carbohydrate (% Calories),” “Total Fat,” “Saturated Fat,” and “Protein (% Calories)” rows.
a.
Carbohydrate
· Calculate your recommended intake of CHO in calories:
Recommended range 45-65% total kilocalories from carbohydrate
|
Lower Recommendation |
Higher Recommendation |
Your Intake |
||||||||||
|
(EER x .45) / 4 = |
(EER x .65) / 4 = |
Compare your intake to the recommendation. Does your intake fit into the recommended range? If no, how can you change your intake to fit into the range with healthy carbohydrate sources? If yes, what can you change to improve the quality of your carbohydrate sources? Be specific.
b.
Total fat
· Calculate your recommended intake of total fat in calories:
Recommended range 20-35% total kilocalories from fat
|
(EER x .20) / 9 = |
(EER x .35) / 9 = |
Compare your intake to the recommendation. Does your intake fit into the recommended range? If no, how can you change your intake to fit into the range with healthy fat sources? If yes, what can you change to improve the quality of your fat sources? Be specific.
c. Saturated fat
· Calculate your recommended intake of saturated fat in calories:
Recommended range no more than 7-10% total kilocalories from saturated fat
|
Maximum Recommendation |
|
|
(EER x .07) / 9 = |
(EER x .10) / 9 = |
Compare your intake to the recommendation. Is your intake below the maximum recommended range? If no, how can you reduce your saturated fat intake to below 10% of your total kcals? If yes, what can you change to further reduce saturated fat intake and increase unsaturated fat intake? Be specific.
d. Protein
· Calculate your recommended intake of protein in calories:
Recommended range 10-35% total kilocalories from protein
|
(EER x .10) / 4 = |
(EER x .35) / 4 = |
Compare your intake to the recommendation. Does your intake fit into the recommended range? If no, how can you change your intake to fit into the range with lean protein sources? If yes, what can you change to improve the quality of your protein sources? Be specific.
e. Cholesterol
· Compare your cholesterol intake to the recommendation:
Recommended range is no more than 200-300 mg/day of dietary cholesterol.
Compare your intake to the recommendation. Is your intake below the maximum recommendation? If no, how can you reduce your intake below the maximum recommendation? If yes, what can you do to keep your cholesterol intake low, while consuming an adequate amount of total kcals? Be specific.
6. Fiber
· Compare your fiber intake to the recommendation:
Recommendation is a minimum of 25 g/day for women and 38 g/day for men.
|
Minimum Recommendation |
Compare your intake to the recommendation. Does your intake meet the minimum recommendation? If no, how can you change your intake to meet the minimum recommendation? If yes, what foods are providing your fiber? Be specific.
Activity 5 –
Vitamins and Minerals
Compare your intake of the following vitamins and minerals to the recommended amounts provided on the Nutrients Report of your MyPlate reports.
1. Complete the Table.
|
Nutrient |
Target |
Your Intake |
|
Calcium |
||
|
Potassium |
||
|
Sodium |
||
|
Iron |
||
|
Vitamin A |
||
|
Thiamin |
||
|
Riboflavin |
||
|
Niacin |
||
|
Vitamin B6 |
||
|
Vitamin B12 |
||
|
Folate |
||
|
Vitamin C |
||
|
Vitamin D |
||
|
Vitamin E |
||
|
Vitamin K |
2. Analyze your Intake.
Once you have completed the table below, choose one vitamin and one mineral for which you did not meet your recommendation. Discuss some possible problems associated inadequate consumption of these nutrients and explain how you can increase your consumption without taking a supplement.
|
Mineral: |
|
Vitamin: |
2. Analyze your Sodium Intake.
Did you exceed 2300 mg of sodium? If yes, how can you reduce your intake? If no, how did you keep your intake below the maximum recommendation? Be specific.
CHECKLIST FOR THE PROJECT: Part II Calculations
Before submitting your project for Part II, use this checklist to make sure that you have met all of the project’s criteria for organization. If pages are missing from your project at the time of submission, they cannot be added at a later time. What you turn in is what will be graded.
Proofread your printouts for data entry errors and check your calculations before submitting. Show your work and make sure you list the proper units for all calculations.
This part of the project may be submitted a maximum of three days late; 5 points will be subtracted from your score for each class day past the due date.
Arrange the various sections of your project in the following order:
· New typed cover sheet:
Name, date of project submission, course number/section, course title.
·
Activity 1
: Original, handwritten diet records, Day 1 followed by Day 2
·
Activity 2
: Computer Printouts for Day 1 and Day 2
· Grade sheet for Part I
· Activity 3:
Energy Balance Worksheet
· Activity 4: National Cholesterol Education Program, AHA, and Food & Nutrition Board Recommendations
· Activity 5: Vitamins and Minerals
· Grade sheet for Part II
*The project must be properly fastened in the three-pronged folder. This is very important as the projects can get large and pages can easily be lost.
DIET AND ENERGY ASSESSMENT PROJECT
PART II
GRADE SUMMARY
|
Activity Number |
Activity
Title |
Possible Points |
Your Points |
|
New Typed Cover Sheet |
1 | ||
|
Original Grade Sheet |
|||
| Activity 1 |
Weekday and Weekend Diet Records |
||
| Activity 2 |
Computer Printouts for Day 1 and Day 2 (Corrected Meal Summary, Nutrient Intakes, and Food Groups and Calories) |
2 | |
| Activity 3 | Energy Balance Worksheet | 10 | |
| Activity 4 |
NCEP, AHA, and Food & Nutrition Board Recommendations |
15 | |
| Activity 5 | Vitamins and Minerals | ||
|
Part II Grade Sheet |
|||
|
Format (Typed cover sheet, grade sheet attached, legible work, and fastened securely) |
3 | ||
|
Part II Sub-Total |
45 | ||
|
Deductions for being late (-5 points/day) |
|||
|
NET SCORE FOR PART II |
YOUR PART II SCORE ___________
*YOU CANNOT TURN IN THIS ASSIGNMENT UNLESS IT IS BOUND PROPERLY IN A THREE-PRONG FOLDER. ASSIGNMENTS WILL BE CONSIDERED LATE UNTIL TURNED IN PROPERLY.
THESE PROBLEMS WILL RESULT IN DEDUCTIONS:
• Not making corrections to Part I based on my comments
· No cover sheet
• No grade sheet
• Illegible
Note: Students under age 19 must use the alternate formula below. If you are at least 18 ½ you may round up and use the formula above.
Men: EER = 88.5 – (61.9 x age [y]) + [PA x (26.7 x Weight [kg] + 903 x Height [meters] )] + 25
PA = 1.00 sedentary; 1.13 low active; 1.26 active; and, 1.42 very active
Women: EER = 135.3 – (30.8 x age [y]) + [PA x (10 x Weight [kg] + 934 x Height [meters] )] + 25
PA = 1.00 sedentary; 1.16 low active; 1.31 active; and, 1.56 very active
FN
2
5
5 Fall
20
1
3
Locating and Evaluating Scientific Research
Due Date: Tuesday, 10/29/2013
General Description:
You will be locating articles from scientific peer reviewed journals and summarizing the articles in the form of an annotated bibliography. Please read the definition and description of Annotated Bibliography located at
http://owl.english.purdue.edu/owl/resource/614/01/
.
Instructions:
1. Choose a nutrition related topic that interests you.
2. Locate five articles that discuss nutrition.
a. Articles must come from the scientific peer reviewed sources.
b. Articles must be published within the last five years.
c. Articles must be relevant to your topic.
d. Each article must come from a different source.
3. For each article:
a. Provide an American Psychological Association (APA) style reference.
b. Summarize the article:
i. Each summary must be limited to ¼ – ½ page in length.
ii. Material must be paraphrased, not plagiarized. See
http://owl.english.purdue.edu/owl/resource/563/02/
.
iii. Include discussion of the general purpose, general findings, and conclusion of the research.
iv. Discussion of findings should include a summary of specific findings that are relevant to the conclusion of the article.
4. Additional requirements:
a. Articles must be listed alphabetically by authors’ last names.
b. Document must be:
i. Typed
1. *Assignments will not be accepted unless typed, and will be considered late until submitted as typed documents
ii. Double spaced
iii. Submitted electronically before 11:00 am, Tuesday, 10/29/13.
1. Submit your annotated bibliography and PDF copies of each article to the drop box on the class Moodle page.
References for APA formatting, avoiding plagiarism, and writing:
http://www.semo.edu/writing/quick_ref.htm
http://owl.english.purdue.edu/owl/resource/563/02/
http://owl.english.purdue.edu/owl/resource/560/01/
Locating and Evaluating Scientific Research Grading Rubric
|
Requirement |
Points Possible |
Points
Earned |
|
Formatting – Alphabetized, appropriate length, double-spaced |
2 | |
|
Citation of articles – Correctly formatted according to APA guidelines |
3 | |
|
Articles – Peer-reviewed sources, within 5 years, included |
5 | |
|
Summary of articles – Properly paraphrased, proper length |
20 | |
|
Total |
30 |
|
|
Points deducted for late submission of any portion of assignment Class days late x 5 points per day late |
||
