Foods and Nutrition 101 Dietary Assessment Assignment Purpose To

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					Foods and Nutrition 101 Dietary Assessment Assignment Purpose:
To provide you with an assessment of the nutritional adequacy of the foods you eat and to help you plan a dietary change that could potentially benefit your health.

Value: Due:

30% of final grade Friday, March 7, 2008 at the beginning of class. Late assignments will
NOT be accepted unless you have a medical note, or if you have consulted me at least 48 hours before the due date and requested an extension for a valid reason.

Overview of the Assignment:

You will be using the Eating + Activity Tracker (EATracker) program available on the Dietitians of Canada website ( for this assignment. EATracker assesses your food choices using Canada‟s Food Guide and provides personalized feedback on your total intake of energy (kcalories) and 17 essential nutrients and compares this to what is recommended for your age, gender, and activity level. It also determines your body mass index (BMI). A person‟s dietary intake varies from day to day. Consequently, dietary assessment results are more reflective of usual intake when at least several days of dietary intake are included in your analysis. For this assignment, you will be recording your food intake for one weekend day and one week day. Since the EATracker program analyzes one day‟s diet at a time, you will be calculating an average of the program results for the two days. Results of dietary assessments are only as accurate as the information recorded and entered. The more accurate the input, the more accurate the results of the dietary assessment. Food intake over the 2 days should be carefully and completely recorded, and amounts of foods consumed should be estimated as accurately as possible. Using the results of your dietary assessment, you will answer questions regarding the quality of your diet and your plan to improve your eating habits. Submit your forms and answers in paper form: do not email them to me.

Follow these instructions carefully when completing this assignment. 1. Record your food intake: Record your dietary intake for 1 weekend day and 1 weekday using Form 1 “Dietary Intake Recording Form” sent to you by email as part of this assignment. If you need additional space to record what you eat, make a copy of the forms within Wordperfect. You MUST use the electronic version of the forms to record your intake using a word processing program (WP, Word). Note: I will not accept handwritten food records.

Tips for success:
 Carry a small notepad, or a paper copy of the Dietary Intake Recording Form, with you during the days that you will be recording your food intake. Try to record your food intake right after each meal or snack. If you wait until the end of the day and try to remember what you ate, you will likely forget to write something down and it will be difficult to capture the detail that you need. Write down foods, beverages, and ingredients in mixed dishes and the amount of each you consumed on the form. Fully describe each food item to the best of your ability (e.g. 2% milk, whole wheat bread, medium egg, lean ground beef). Do not include the descriptions from Eatracker here. The more detail that you give, the easier it will be to conduct the dietary assessment online. To increase the accuracy of estimates of food portion sizes, refer to the Nutrition Facts panels on the food labels (where possible) and note the weight or measure of a standard amount of the food item. Serve yourself foods and beverages using a cup measure or bowls, mugs and glasses of known volume. You can also refer to the “What is a serving size” handout given in class. Review your dietary intake record for completeness.





Eating & Activity Assessment:

Note: It may take about an hour or more for you to complete this part of the assignment, so give yourself time.   Go to the web address:

 

When the Eatracker homepage is on the screen, login at the left side of the homepage by clicking on “Are you new here? Take the assessment”. Then follow the instructions for the “Eating + Activity Assessment” . This part includes some general questions (date of birth, height, weight, general food and activity habits). You should answer these before you actually analyze your food intake. Once you are finished, click on “Get results”. You will then be taken to a screen that gives you a brief overview of your dietary and activity behaviours. Click on Sign up to enter the Eatracker program. You will be asked to enter your email address and you will be taken to a screen that allows you to enter your own password (keep this handy so that you can get back into the program easily). Once you have done that, you will be taken directly to the EATracker program and be able to start entering your food intake record information. Food Data Entry and Analysis Click on “select a day” Click on the day of the month on the calendar at the top right of the screen. This will take you to the “Eating Diary” screen.

3. 


Enter each food and beverage that you ate during that day one at a time. You can search for a specific food by typing it into the search bar, or click on a food category (in green) and search for the food that you ate. Note: although the database is fairly extensive, it is likely that you won‟t be able to always find the „exact‟ food that you ate. In those cases you will need to find a similar food to use. E.g. creamy dressing at a restaurant= search for “salad dressing, ranch”. Note all the substitutions for foods

that you had to make in form #2.
 Each time you enter a food, a screen will appear that will ask you to pick the meal (breakfast, lunch, dinner, snack) and the quantity eaten. Note the quantity that is listed in brackets at the end of the food item description to determine what to type in. For example, if the food item is vanilla ice cream, the serving size listed is ½ cup. If you ate 1 cup you will have to indicate that you ate 2 servings of this food in the box next to serving. Once you have selected the food and the amount, click on the “add” icon, you should see a screen on the right side of the page that lists all of the meals for the day and the food and amount that you just entered. Once you click “add”, you can now add another food using the same process. Once you have entered all of the foods for the first day, click on #4 at the top of the screen “Daily assessment” and you will be taken to a screen that lists your food intake and compares it to Canada’s Food Guide to Healthy Eating and the Dietary Reference Intakes for your age and gender. Print a copy of this first day by clicking on “printer friendly”.



 

Repeat the above process to enter and analyze your dietary intake for the other day. You will end up with two print outs. Interpreting your results: Nutrients


A. Energy Nutrients: Complete Form 3 using the information reported in the first table under “Nutrient Intake for Food” table on your printout. Calculate the average percentage of kcalories that you are eating from protein, fat and carbohydrate over the two days (i.e. sum and divide by two). B. Micronutrients and Fibre: Complete Form 4 (Average daily nutrient intakes compared to the DRI) using the nutrient intake data reported in the second table under “Nutrient Intake for Food” on your printout. Calculate the average percentage of DRI for each nutrient assessed (i.e. sum and divide by two). C. Foods Complete Form 5 (comparison to Canada‟s Food Guide to Healthy Eating) using the information on your printout entitled “Food group intake”. Then you check their work! Categorize all of the foods and beverages that you ate over two days by typing them into the spaces for each of the food groups below Form 5. Add the total number of servings over 2 days, and take the average.

5. Answer the following questions:
2 A. Refer to Form 3. Discuss how your proportion of energy intake coming from fat, protein and carbohydrates compares to the recommended values (AMDR). Should you be increasing/decreasing one or more of the energy nutrients? Explain. B. Refer to Form 4. Describe the adequacy of your dietary intake (vitamins and minerals). Which nutrients appear to be adequate in your diet? Are there nutrients which concern you? C. Refer to Form 5. Describe how your food intake compares to the recommended number of servings from Canada’s Food Guide. Which food groups are low compared to the recommendations and therefore would be important to consider increasing? Do you think your diet is “balanced”? Explain, commenting on the amount of “other foods” you consumed as well.



6. Passing in your assignment:
Be sure to include your typed Dietary Intake Recording Forms and your two Eatracker printouts as appendices when you hand in your paper. If you do not include this, I cannot mark your assignment. It will be returned to you and a grade of zero will be assigned. Don‟t forget a cover page - should include your name, student ID number, course name number and the date that the assignment is handed in. Do not include assignment covers, duotangs etc. Staple in upper left corner only. It is ideal if you staple your question answers together and your forms together, and put a paper clip on the whole package. Evaluation: This assignment will be evaluated according to the criteria on the attached evaluation form.:

Form 1 – Food Record Day One
Date: Name:_______________________________ Student Number ______________

Identify Your Meals, Snacks Your description of the foods and beverages you ate Amount

Form 1 – Food Record Day Two
Date: Name:_______________________________ Student Number ______________

Identify Your Meals, Snacks Your description of the foods and beverages you ate Amount


Form 2: Food/Beverage Substitutions Used in Program
Date: Name:_______________________________ Student Number ______________

Food/beverage you ate

Food/beverage you used from the program/explanation


Form 3. Energy and the Energy Nutrients
Date: Name:_______________________________ Student Number ______________ Your Actual Intake (kcal) Day 1 Day 2 Food energy Your Actual intake (% Kcal) Day 1 Day 2 Protein Fat Carbohydrate Average of 2 days (% kcal) Recommended Daily Intake (% kcal) Average of 2 days (kcal) EER % Recommended (actual/EER x 100)

Form 4.

Average Daily Nutrient Intakes
Average of 2 days (units) Recommended intake (RDA/AI) % Recommended (Avg / Recommended X 100)

Your Actual Intake (units) Day 1 Day 2

Fibre Vitamin A Vitamin C Vitamin D Vitamin E Thiamin Riboflavin Niacin Folate Vitamin B6 Vitamin B12 Calcium Iron Sodium Potassium 8

Form 5. Comparison of Food Intake to Canada’s Food Guide
Date: Food Group Name:_______________________________ Student Number ______________ Day 1 Eatracker Servings Vegetables & Fruit Grain Products Milk & Alternatives Meat & Alternatives Day 2 Eatracker Servings Average Recommended Number

“Other” Foods: There are no recommended portion sizes. Just record them here.

List the foods you had here within each food group: (check Eatrackers work)

Day 1 Your Servings Vegetables & Fruit

Day 2 Your Servings


Grain Products

Milk & Alternatives

Meat & Alternatives


FN 101 Nutrition for Living Marking Scheme: CFG Assignment
Student # ________ Total grade ______30

1. Food record ___ 5  typed on Form 1  2 days, one weekend day  non -consecutive  effort made to include specific information on foods and quantities 2. Food beverage substitutions ___1  Form 2 completed, or they indicate no substitutions 3. Form 3: Energy and Energy Nutrients ___ 4  Complete the correct values for energy, correct average  energy intake /% recommended  % kcal from energy nutrients correct, correct average  include the recommended range for energy nutrients 4. Form 4: Micronutrients ___4  total actual daily intakes transferred to form 4  average recommended and % recommended are correct  transfer correct RDAs for micronutrients from form 5. Form 5: Food guide classification ___4  Eatracker servings, average of two days recorded, recommended from program  Your classification of foods, estimation of serving sizes  Recorded on Form 5- no missed foods ____ errors X 0.25 each= 6. Questions:___ 10 A. % energy from energy nutrients B. adequacy of diet, which nutrients are concern C. how does diet compare to CFG? identify food groups specifically which should be improved/decreased D. is diet balanced? Should make it clear that you understand balanced: not too much or too little of food groups and nutrients 7. Writing : ___2  Clearly and concisely written with few spelling/grammatical errors



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