Diet Project

Analysis of Dietary Intake

Name ____________________________

Part 1: Analysis of energy and macronutrient intake

1. Your estimated energy requirement (EER):  _____________________

Show your calculation

_________________________________________________________

2. Your 3-day average calorie intake:  ______________

      Compare your average caloric intake to your estimated energy requirement, and    

      whether the difference will have an effect on achieving or maintaining a healthy

      weight.

 ____________________________________________________________________

____________________________________________________________________

3. Macronutrient intake

Your 3-day average carbohydrate intake: ___________  g

Your 3-day average protein intake ­____________  g

Your 3-day average fat intake ____________ g

Percentage of total calories that come from the following (see Chapter 2 handout)

Carbohydrate: __________________  %

Protein: __________________  %

Fat:                  __________________  %

Discuss how your average daily intake of carbohydrate, protein, and fat compared to the Acceptable Macronutrient Distribution Ranges (AMDR). 

____________________________________________________________________

____________________________________________________________________

4. Fiber intake

List the average grams of fiber you consume per day ________ g

Reviewing the foods listed in your food records, name two high fiber sources recorded in your food record:___________________________________

Compare your average fiber intake with your AI (adequate intake).

_______________________________________________________________

5. Fat intake

Your average fat intake  ___________ g

Saturated fat                 _____________ g  ( ____ % of the total calories)

Monounsaturated fat     _____________ g 

Polyunsaturated fat       _____________ g 

Cholesterol                   _____________ mg

Name two high saturated fat sources recorded in your food record:

____________________________________________________________________

What did you learn about your fat intake?

________________________________________________________________

Part 2: Analysis of micronutrient intake

6. Vitamin and mineral intake

1. Name one high vitamin A source in your diet: __________________

2. Name one high vitamin C source in your diet: __________________

3. List 2 calcium rich foods in your diet:__________________________

4. List 2 iron rich foods in your diet: _____________________________

5. List 2 sodium rich foods in your diet: __________________________

6. Identify 3 “low nutrient density” miscellaneous foods or beverages (not water in your diet:________________________________________________

7. Do you take vitamin/mineral supplements?   Yes ___   No ____

If any, list vitamins or minerals that you consume from foods and/or vitamins that may be close to their tolerable upper intake levels:

_______________________________________________________ 

Part 3: Analysis of your eating patterns

7. Reviewing the three food charts, what did you learn about how differently or similarly you eat on different days of the week?

8. What did you learn by rating your hunger and feelings at each mealtime?

Part 4: Your strategic dietary planning

9. Based on your food records and the above information, identify 5 realistic changes you could make to your present diet to promote a healthier lifestyle.

a)

b)

c)

d)

e)

10.  As we discussed in Chapter 1, “variety” is one of the five principles for a healthy diet.  Choose one country outside the U.S. you’re interested in exploring. 

Name of the country  ___________________________

10-1. Research and describe native foods and traditional eating customs of the country you’ve chosen.  Also, name grains, fruits, vegetables, meat/meat substitutes and milk/milk products that are commonly eaten in the country.

10-2. Describe a recipe of one of the traditional foods of the country you’ve chosen.