PE 1 Assignment: Writer has to rewrite Dana_Alsuhaim_200600590_assignment_1_2.pptx according to the instructions uploaded + The writer has the book already (Concept of fitness and wellness Ninth edition Charles corbin , Greg welk , william corbin , karen

pe_1-assignment-nutrition_analysis-guidelines_spring_2012_1

PE 1 Assignment:

Writer has to rewrite Dana_Alsuhaim_200600590_assignment_1_2.pptx according to the instructions uploaded + The writer has the book already (Concept of fitness and wellness Ninth edition Charles corbin , Greg welk , william corbin , karen welk) so whatever he needs he can check the book for anything needed .

PHED 1111: Physical Education

Spring 2012

Assignment

Nutrition Analysis

(30%=Individual Written Report)

Purpose of Assignment

· Each student has to complete a daily diet record that identifies the foods and calories that they typically consume each day.

· This assignment strives to have students gain a greater understanding of their daily calorie intake thus encouraging them to make wiser food choices.

Objectives

· To help students identify the composition of their daily diet and thus develop a better understanding of the types of foods they eat and drink

· To help students become aware of the calories contained in a variety of foods and drinks

· To encourage students to make healthier choices regarding their daily diet

· To help students identify the calories in their favorite foods versus more nutritious foods

· To have students rate their daily dietary habits

· To help students identify the proportions of the various food groups they consume each day

· To encourage students to reflect on how they might change their diet

Instructional Media: Tools and Resources

· Students will be provided with various calorie counters that will assist them in calculating their daily intake of calories for a variety of foods.

Requirements

Nutrition Analysis Sheets

1.
You must type your answers in to the Nutrition Analysis and Selecting Nutritious Foods TEMPLATE.
Handwritten answers will receive 0%.

2.
Make sure you:

· complete the cover page

· attach the assessment rubric (if not, 1 point deducted)

· type your answers in to the TEMPLATE

· read the instructions very carefully before you begin

· completely fill the Conclusion box answers

· fill in all of the boxes completely with your answers

· students who copy other students’ work will receive 0%

· use the Calorie Guides (Appendices B, C, D, E) to help you

3.
What to include in the Nutrition Analysis TEMPLATE:

Daily Diet Record – Day 1 (weekday)

Include food types, amounts, calories, food servings, and estimated meal calorie %. Include a Word document page showing how you calculated the % proteins, carbohydrates, and fats for each meal.

Chart 1 – Dietary Habits Questionnaire

Use your answers from your Daily Diet Records to answer the 19 questions

Chart 2 – Dietary Habits Rating Scale

Use your answers from Chart 1 to complete this chart

Conclusions and Implications

Using your results from this lab discuss your diet. Compare your food servings with the recommended servings for the 4 main food groups – list the number of each. Compare your % values with the recommended % values for proteins, carbohydrates, and fats – list the number of each. What diet changes should you make? (Mention fiber, types of protein, drinks, types of fat, etc.) Are you eating enough calories?

(see

http://www.americanheart.org/presenter.jhtml?identifier=3040366

)

What to include in the Selecting Nutritious Foods TEMPLATE:

Favorite versus Nutritious Food Choices for Three Daily Meals

Include food names (not food numbers), calories, protein calories, carbohydrate calories, fat calories, and total calories

Food Selection Results

Place your answers from the Favorite Versus Nutritious Food Choices table (page 332) into the Food Selection Results table (page 331)

Conclusions and Implications

Discuss the differences between your nutritious diet and your favorite diet – compare the food types, the food servings, and the % food types. Discuss how you designed your nutritious diet – food types, number of calories, fiber, milk type, meat type, etc. Include the questions.

Submission Criteria

Date Due:

Post on BlackBoard before your class time in week of April 14-18

Where to submit hard copies:
In your class during the week of April 14-18

Where to place soft copies:
‘Assignments’ in BlackBoard

The following piece of info must appear on the cover page:

PHED 1111: Physical Education

Instructor- Catherine Kakpovbia

Section XXX

Name:

ID:

Major:

Assignment: Nutrition Analysis (30%)

Assessment Criteria

SCORES

TOTAL

30%

Notes about Scoring

· The scores from each rubric are combined and then converted into an assessment score out of 30% by dividing the total score by 2

Late Assignments

· No late assignments are accepted. Late assignments will receive 0% marks.

· Your assignment must be on BlackBoard on the due date before the start of class.

· Also, a hard copy of your assignment must be given to me in class on the due date.

· There are NO exceptions to these rules.