Food Diary Assignment Instructions
Attached Files:
File FoodDiaryForm(1).docx (52.572 KB)
The food diary/dietary assessment assignment allows you to analyze the food you eat and compare them to the current nutritional recommendations. Identifying dietary problems via awareness of your diet and habits can be helpful for making better decisions about your eating.
Assignment Overview: In this graded assignment, you will be analyzing your diet using a 3-day food diary.
Deadline:
Three-day Food Diary: September 30th (on BB). Please use the form provided.
Complete Assignment: November 11 (on BB): every day you turn it in late, you will lose 2 points.
How you will be graded:
What you will need on your printed-report (total: 150 points):
(5 points) A Title Page with your name, title of the assignment, course
number, section number, and date.
(30 points) Your 3-day food diary from www.myfitnesspal.com and www.myfooddiary.com
(25 points) Personal Nutrition Data Sheet
(30 points) Calculation Sheet showing the percentage of calories from
proteins, carbohydrates, and fat for all three days.
(60 points) Discussion/Conclusion (at least 2 pages)
* You will be graded on accuracy, not how close you are to an “ideal diet.” Be as honest and accurate as possible. Your personal information will not be shared with anyone.
To fill in your Personal Nutrition Data Sheet
Go to http://nutritiondata.self.com/tools/calories-burned
Enter your age, body weight, height, gender, and level of physical activity.
Press Calculate.
Write down your BMI, daily Energy Expenditure, and Your
Recommended minimums, and your recommended macronutrient distribution and micronutrient requirements.
How to keep a 3-Day Food Diary:
Download FREE app, MyFitnessPal, on your cell phone.
Create a user ID and password. Fill in your basic personal information.
Log in and record your food/drink by either using bar code and scanning it
(if the food comes in a package/bag/box, etc) or typing in the name of the food/drink.
4. Save your food/drink list by tapping on “complete food list” at the end of each day.
a. You must record ALL your meals for 3 days (2 weekdays AND at least 1 weekend day). The days do not have to be consecutive.
5. Record your nutrient data on the given “Personal Nutrient Data” sheets. You can find them in your app.
a. Calculate the percentages of calories from carbohydrates, protein, fat. Show me your work for all three days of entry.
6. At the end of the three days, go to www.myfitnesspal.com and login. Your login information is the same one you used for your mobile app.
Click the “Food” tab.
Scroll to the bottom of the page and click “View Printable Report.”
Choose the date range for the 3 days you logged with your phone.
Click “Change Report”
Print all three different logs to turn in.
Portion Size Reference
Here is a list of portion sizes so that you can eyeball them in case an item does not have a bar code:
o 3oz. of meat is as big as a deck of cards or your fist
o 1 oz. of cheese is about the size of your thumb
o 1 cup is equal to the size of a baseball
o A teaspoon/TSP is the tip of the thumb to the first jointo A tablespoon/TBS is the about three thumb tips
Discussion/Conclusion:
Answer the following questions in complete sentences. This section should be at least 2 pages, double spaced.
What was the total amount of calories you were recommended to eat per day according to nutritiondata.com? Did you meet your estimated daily energy expenditure? If not, was it higher or lower? Explain.
According to your recommendations from the nutritiondata.com website, did you meet your macronutrient (Carbs, Fat, and Protein Percentage Range) for each of the three days? Explain.
Did you meet your dietary fiber recommendation? If not, what foods can you add to your diet to increase your consumption of dietary fiber? Why is dietary fiber important?
Is this 3-day diary a good representation of your normal diet and eating habits? Why or why not?
What were some of the challenges you faced when you were recording your diet? Name at least two.
What are the social, economical, and cultural factors that influence your food choice? How did they influence you?
What are your strengths of your food intake? Name at least two.
What are specific areas for improvement in your diet? Name at least two.
List 3 things you have learned from this project.