Weekly Food Diary Instructions: Keep track of what you eat each day. Either print out the sheet and fill out, or fill it out in Excel. Point your mouse at any red triangle to see a cell comment. Click "Sample Food Diary" tab to see a complete list of the templates that are included with this product. TOTAL 5-DAY Food Group DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 SERVINGS SUMMARY FOR 5-DAY PERIOD BREAKFAST Food Serving Food Serving Food Serving Food Serving Food Serving BREAKFAST Day 1 Day 2 Day 3 Day 4 Day 5 Grains 0 0 0 0 0 Grains 0 Vegetables 0 0 0 0 0 Fruit 0 0 0 0 0 Vegetables 0 Dairy 0 0 0 0 0 Meats/Beans 0 0 0 0 0 Fruit 0 Fats/Sweets 0 0 0 0 0 Dairy 0 Meats/Beans 0 Fats/Sweets 0 LUNCH Food Serving Food Serving Food Serving Food Serving Food Serving LUNCH Grains 0 Vegetables 0 Fruit 0 Dairy 0 Meats/Beans 0 Fats/Sweets 0 DINNER Food Serving Food Serving Food Serving Food Serving Food Serving DINNER Grains 0 Vegetables 0 Fruit 0 Dairy 0 Meats/Beans 0 Fats/Sweets 0 Weekly Food Diary Instructions: Keep track of what you eat each day by entering it in the appropriate cell. TOTAL 5-day DAY 1 DAY 2 DAY 3 DAY 4 DAY 5 SERVING BREAKFAST Food Serving Food Serving Food Serving Food Serving Food Serving BREAKFAST SUMMARY FOR 5-DAY P cereal, Day 1 Grains 1 cereal 1 cereal 1 cereal 1 cereal 1 5 bread Grains 3 Vegetables 2 Vegetables 1 1 1 1 1 5 Fruit 2 banana, banana, Dairy 4 Fruit 1 banana 1 banana 1 1 banana 1 5 Meats/Beans 0 orange orange Fats/Sweets 1 Dairy milk 1 1 Meats/Beans 0 Fats/Sweets 0 LUNCH Food Serving Food Serving Food Serving Food Serving Food Serving LUNCH Grains pasta 1 bread 1 bread 1 3 Vegetables spinacI 1 broccoli 1 2 Fruit orange 1 banana 1 banana 1 banana 1 banana 1 5 Dairy milk 1 milk 1 milk 1 milk 1 4 Meats/Beans chicken 1 1 egg 0.5 1 egg 1 2.5 Fats/Sweets cookie 1 cookie 1 2 DINNER Food Serving Food Serving Food Serving Food Serving Food Serving DINNER bread macaroni hotdog macaroni Grains 1 1 1 cereal 1 1 5 slice & cheese bun & cheese Vegetables turnip 1 spinach 1 1 1 4 canned Fruit orange 1 1 banana 1 banana 1 4 fruit macaroni Dairy cheese 2 1 3 & cheese Meats/Beans 1 hotdog 1 1 hotdog 1 2 Fats/Sweets cookie 1 cookie 1 2 SUMMARY FOR 5-DAY PERIOD Day 2 Day 3 Day 4 Day 5 2 3 2 3 2 2 3 2 2 3 3 3 2 1 1 0 1 1.5 0 2 1 1 0 1 5-Day Recommended Food Groups Day 1 Day 2 Day 3 Day 4 Day 5 Average Servings Grains 6 Vegetables 3 Fruit 2 Dairy 2 Meats/Beans 2 Fats/Sweets 0 Total 0 0 0 0 0 0 15 Recommended Web Sites: Department of Agriculture http://www.nal.usda.gov/ Encarta Online http://encarta.msn.com/find Multiple Choice Identify the letter of the choice that best completes the statement or answers the question. ____ 1 Which nutrient is your BEST choice for lasting energy? a. simple c. proteins carbohydr ates b. complex d. fats carbohydr ates ____ 2 Which of the following phrases would NOT be allowed on a food label as a health claim? a. “reduces the risk of some types of cancer” b. “associate d with lower cholestero l levels” c. “prevents high blood pressure” d. “may reduce risk of heart disease” ____ 3 Which of the following statements describes the nutritional value of a 250-mL (1-cup) serving of maca a. It supplies carbohydr ates, protein, and calcium. b. The milk product ingredient s may make it high in fat. c. It counts as about two servings from the Bread, Cereal, Rice, and Pasta Group. d. All statements apply. ____ 4 Which of the following is NOT a group in the Food Guide Pyramid? a. Eggs, c. Fruits Milk, and Cheese b. Vegetable d. Bread, s Cereal, Rice, and Pasta ____ 5 According to the Dietary Guidelines for Americans, which substances should be limited in the diet? a. sugar, fat, c. salt, and fiber saturated fat, and folate b. fat, fiber, d. salt, and sugar, and cholestero cholestero l l ____ 6 What allows fats, proteins, and carbohydrates to produce energy? a. They contain carbon. b. They contain oxygen. c. They create conditions for the breakdow n of molecules . d. They are eaten in larger amounts than the body uses at one time. ____ 7 Which of the following food choices BEST meets the daily serving suggestions for a group of the Food a. 4 oz. (112 g) lean ground beef, 3 oz. (85 g) fish, and 4 tablespoo ns (60 mL) peanut butter b. 1 cup (250 mL) rice and 3 slices bread c. 1 cup (250 mL) orange juice, 1 apple, and 1 banana d. 1/2 cup (125 mL) yogurt and 1 cup (250 mL) ice cream Completion Complete each sentence or statement. 8 ____________________ are substances that are found in foods and that fuel all vital cellular activity. 9 Their position on the top of the Food Guide Pyramid tells you that fats, oils, and __________________ 10 The Dietary Guidelines point out the need for daily _________________________, to help prevent dis 11 Preventing the disease ____________________ by adding citrus fruits to the diet demonstrates the link 12 Thanks to food labeling legislation, food packages now carry a(n) _________________________, whic 13 ____________________ in food choices is important, since no one or two foods provide complete nutr 14 The ______________________________ are a detailed table of nutrient intakes for different populatio 15 Because ____________________ supply concentrated energy, small amounts in the diet go a long way 16 The __________________________ is a pictorial summary of the different types and amounts of food 17 Experimentation by _________________________ demonstrated that the body uses oxygen for basic f Matching Match each item with the correct definition below. Some terms will not be used. a. Daily f. nutrients Values b. Dietary g. nutrition Reference Intakes c. enzymes h. oxidation d. essential i. Recomme nutrients nded Dietary Allowanc es e. nutrient j. respiratio dense n ____ 18 Combining oxygen with other elements to bring about a chemical reaction. ____ 19 Having a high nutrient-to-calorie ratio. ____ 20 A type of protein involved in chemical activities in living cells. ____ 21 Figures that tell what percentage of a nutrient a food supplies in a healthful diet. ____ 22 Substances that are needed for the body’s maintenance and growth and that must come from the diet. ____ 23 The scientific study of the body’s use of food. ____ 24 Taking in oxygen to produce heat-releasing, life sustaining chemical reactions in the cells. ____ 25 Newer guidelines for nutrient intake, still being formulated. Short Answer 26 From which Food Guide Pyramid group should most daily food servings come? 27 What French scientist showed how oxygen is used for biological functions? 28 What set of guidelines details the protein, mineral, and vitamin needs of various population groups? 29 Which class of nutrients supplies both long- and short-term energy? 30 What field of science is dedicated to researching the purposes of food in the body? 31 How do you classify those substances that an organism needs to sustain life and growth but cannot mak 32 What disease led to a change in English sailors’ diet to maintain their health? 33 What substances do the Dietary Guidelines for Americans recommend limiting to reduce the risk of hea 34 How would you describe a food that delivers a lot of nutrition for relatively few calories? 35 Which nutrient, often overlooked, is vital to every chemical reaction that takes place in the body? 36 What process combines oxygen, carbon dioxide, and hydrogen to produce the energy needed for cell fu 37 What word do the Dietary Guidelines for Americans repeat to stress the value of choosing an assortmen 38 Which part of the Nutrition Facts panel can tell you whether eating two servings of a food will put you 39 What Food Guide Pyramid groups are noted for their low-fat sources of vitamins A and C and fiber? 40 What term describes a chemical reaction between oxygen and other elements? Essay 41 What is the relationship between oxidation, respiration, and nutrition? 42 Respond to the following statement: The Bread, Cereal, Rice, and Pasta Group is placed at the base of t ITL Quiz Answer Section MULTIPLE CHOICE 1B 2C 3D 4A 5D 6A 7C COMPLETION 8 Nutrients 9 Sweets 10 Physical Activity 11 Scurvy 12 Nutrition Facts panel 13 Variety 14 Recommended Dietary Allowances 15 Fats 16 Food Guide Pyramid 17 Antoine Lavoiser MATCHING 18 H 19 E 20 C 21 A 22 D 23 G 24 J 25 B SHORT ANSWER 26 Bread, Cereal, Rice, and Pasta 27 Antoine Lavoisier 28 Recommended Dietary Allowances 29 Carbohydrates 30 Nutrition 31 Essential nutrients 32 Scurvy 33 Fats and cholesterol 34 Nutrient-dense 35 Water 36 Respiration 37 Variety 38 Daily Values 39 Vegetable and Fruit 40 Oxidation ESSAY 41 Oxidation, chemical reactions that combine oxygen with other elements, is part of respiration, the proce 42 This group is at Pyramid’s base to show that foods it contains should be base or diet; it should supply m abel as a health claim? f a 250-mL (1-cup) serving of macaroni and cheese? ces should be limited in the diet? suggestions for a group of the Food Guide Pyramid? d that fuel all vital cellular activity. fats, oils, and ____________________ should be infrequent additions to your diet. _____________, to help prevent diseases associated with an unhealthy weight. uits to the diet demonstrates the link between substances in foods and health. _________________________, which summarizes the item’s nutrient content. e or two foods provide complete nutrition. utrient intakes for different population groups in various ages and stages of life. ll amounts in the diet go a long way. different types and amounts of food that supply the nutrients you need each day. hat the body uses oxygen for basic functions and for action. healthful diet. and that must come from the diet. al reactions in the cells. vings come? ds of various population groups? ood in the body? stain life and growth but cannot make within its own body? end limiting to reduce the risk of heart disease? elatively few calories? n that takes place in the body? roduce the energy needed for cell functions? s the value of choosing an assortment of foods daily? two servings of a food will put you over the recommended limit for sodium? es of vitamins A and C and fiber? Pasta Group is placed at the base of the Pyramid because it is the most important food group. ments, is part of respiration, the process that uses oxidative reactions to produce life-sustaining heat energy needed for nutrient action in cell ld be base or diet; it should supply most servings and kcalories. However, no one group is most important; sufficient servings of all are nee rgy needed for nutrient action in cells. Nutrition is study of this process and many related topics. ant; sufficient servings of all are needed to provide variety of essential nutrients.