Nutrition

Diet Analysis Project

Part III

Due December 5th, 2013

OVERVIEW OF ACTIVITIES:

· Activity 6: Analyzing and evaluating a patient’s food journal

· Activity 7: Creating a meal plan for this patient

· Activity 8: Comparing cost and nutrient content of the food journal and meal plan

Activity 6 – Analyzing and evaluating a patient’s food journal

Overview:

Enter the following items from a patient’s food journal. Research the items and determine the cost of the amount consumed. Evaluate the intake and answer the corresponding questions.

Item	Amount consumed	Brand	Cost/ package	Servings/ package	Serving size	Cost/ Amt
Breakfast: Fast food Egg, cheese, meat sandwich Coffee Cream Sugar	2 2 cups 4 Tbsp 5 tsp
Lunch: From home Chunky beef, vegetable soup, canned Little Debbie Snack Cakes Pepsi	2 cups 2 cakes 16 oz
Snack: Gas station/ Convenience store Chips, Fritos	2.3 oz bag
Dinner: Home Pork chop, grilled, with fat eaten Barbeque sauce Mashed potatoes, with butter and milk Table salt Green beans, canned Whole milk	8 oz 3 Tbsp 1.5 cups 1 dash 1 cup 8 oz
Snack: Home Ice cream, chocolate	1 cup

Instructions for calculating cost per amount consumed:

The general formula to use is:

1. (Total Cost of container) ÷ (servings per container) = (Cost per serving)

2. (Cost per serving) x (Amount consumed) = (Cost per amount consumed)

You purchase a loaf of bread with 16 slices for $1.50. Serving size is 1 slice.

Servings per container = 16.

You purchase a package of ham with 8 slices for $.99.

Serving size is 2 slices. Servings per container = 4.

You eat a sandwich with two pieces of bread and 3 slices of ham, what is the cost of the sandwich?

Bread: Total cost / servings per container = cost/serving. $1.50/16 = $0.09/slice Amount eaten x cost/serving = cost/amount eaten. 2 slices x $0.09/slice = $0.18/amount eaten

Ham: $0.99/8 slices = $0.12/slice 3 slices eaten x $0.12/ slice = $0.36/amount eaten

$.36 + $.09 = $.45/ total amount eaten

Harder example. Use the following formula if you do not eat the exact serving size.

1. (Servings per container) x (Unit per Serving size) = (Units per container)

1. (Total Cost of container) ÷ (Units per container) = (Cost per unit)

2. (Cost per unit) x (Amount of units consumed) = (Cost per amount consumed)

You purchase a rotisserie chicken for $4.99 that provides 32, 3 oz servings; a box of macaroni and cheese for $1.25, that provides 5, ½ cup servings; and a gallon of whole milk for $3.99, that provides 16, 8 oz servings.

For dinner you ate ~5 oz chicken, 1.5 cups mac & cheese, and drank 12 oz milk.

Chicken: Since the amount of chicken you ate and the serving size are not easily compared, you will need to find the cost per ounce. 32 servings x 3 oz/serving = 96 total servings. $4.99/96 oz = $0.05/oz x 5 oz chicken eaten = $0.25/amount eaten

Mac & Cheese: 5 servings x ½ cup = 2.5 cups $1.25 / 2.5 cups = $0.50/cup x 1.5 cup eaten = $0.75/ amount eaten

Milk: 16 servings x 8 oz/svg = 128 total oz $3.99/128 oz = $0.03/oz x 12 oz drank = $0.36/amount drank

Total cost / consumed = $.25 +$.75 + $.36 = $1.36 / amount consumed

Really difficult example: Try to avoid this situation if possible. You may need to look for the specific conversion amounts. You can Google any necessary conversion.

You purchase a container of Peanut Butter that costs $3.99 and provides 16 servings at 2 Tbsp/serving. You ate 1 teaspoon of peanut butter, what is the cost of the amount you ate?

You have to convert teaspoons to Tbsp: 1 Tbsp = 3 tsp 1tsp x 1 Tbsp/3 tsp = .33 Tbsp consumed

16 servings x 2 Tbsp/svg = 32 Tbsp/container $3.99/32 Tbsp = $0.12/Tbsp x .33 Tbsp consumed = $0.04/amount consumed

Activity 7 – Creating a Meal Plan for this Patient

1. Create a one-day meal plan based around this patients current eating and drinking habits. The plan must be realistic. Plan the meals on Super Tracker to meet the following guidelines:

a. Nutrients Report:

1. Total Calories =/ < 2000

2. Protein (% Calories) within AMDR

3. Carbohydrate (% Calories) within AMDR

4. Dietary Fiber =/ > Target

5. Total Fat =/ < Target

6. Saturated Fat =/ < Target

7. Linoleic Acid =/ > Target

8. Linolenic Acid =/ > Target

9. Cholesterol =/ < Target

10. Calcium, Potassium, Iron =/ > Target

11. Sodium =/ < Target

12. All vitamins =/ > Target

b. Food Groups and Calories Report:

1. Average Eaten for Grains, Vegetables, Fruits, Dairy, Protein Foods, and Oils =/ > Target

2. Total Calories =/ < Target

3. At least ½ of the grain intake must be whole grain

2. Once you have completed the meal plan according to the guidelines, fill in the table on the following page that tracks the cost of the meal plan.

Meal Plan

Item	Amount consumed	Brand	Cost/ package	Servings/ package	Serving size	Cost/ Amt

Activity 8 – Comparing cost and nutrient content of the food journal and meal plan

1. Assume this patient’s EER is 2000 kcals and nutrient requirements are the same as yours.

A. Discuss the overall nutrition related concerns with the patient’s typical intake.

B. Which nutrient amounts consumed are the biggest concerns? Why?

C. What general dietary advice would you give this patient?

2. Explain the thought process that contributed to your meal plan development.

A. How does your meal plan differ from the patient’s typical intake?

B. How did you correct your biggest nutrition concerns in this meal plan?

C. How were you able to keep the meal plan similar to the patient’s typical intake?

3. Discuss differences between your meal plan and the patient’s typical intake including nutrition, health, types of foods, and cost similarities and differences.

A. Which cost more? Discuss any cost related pros and cons for using the meal plan.

B. What are the expected health benefits if the patient eats what is provided by your meal plan instead of the typical intake?

C. What changes would you expect to be the most difficult for the patient to make?

D. What can you suggest that may help the patient be more successful at changing?

CHECKLIST FOR THE PROJECT: Part III

Before submitting your project for Part III, use this checklist to make sure that you have met all of the project’s criteria for organization. What you turn in is what will be graded.

Proofread your printouts for data entry errors and check your calculations before submitting. Show your work and make sure you list the proper units for all calculations.

This part of the project may be submitted a maximum of three days late; 5 points will be subtracted from your score for each class day past the due date.

Arrange the various sections of your project in the following order:

· New typed cover sheet:

Name, date of project submission, course number/section, course title.

· Activity 6: Completed table of food journal and cost information, Super Tracker Reports: Meal Summary, Nutrients, Food Groups and Calories

· Activity 7: Completed table of meal plan and cost information, Super Tracker Reports: Meal Summary, Nutrients, Food Groups and Calories

· Activity 8: Responses to questions

· Grade sheet for Part III

*The project must be properly fastened in the three-pronged folder. This is very important as the projects can get large and pages can easily be lost.

DIET ANALYSIS PROJECT

PART III

GRADE SUMMARY

Activity Number	Activity Title	Possible Points	Your Points
	New Typed Cover Sheet	1
Activity 6	Completed table of food journal and cost information Meal Summary Report Nutrients Report Food Groups and Calories Report	10
Activity 7	Completed table of meal plan and cost information Meal Summary Report Nutrients Report Food Groups and Calories Report	15
Activity 8	Responses to questions	15
	Part III Grade Sheet	2
	Format (Typed cover sheet, grade sheet attached, legible work, and fastened securely: bound in folder)	2
Part III Sub-Total	45
Deductions for being late (-5 points/day)
TOTAL SCORE FOR PART III

*YOU CANNOT TURN IN THIS ASSIGNMENT UNLESS IT IS BOUND PROPERLY IN A THREE-PRONG FOLDER. ASSIGNMENTS WILL BE CONSIDERED LATE UNTIL TURNED IN PROPERLY.

THESE PROBLEMS WILL RESULT IN DEDUCTIONS:

· No cover sheet

• No grade sheet

• Illegible