Nutrition Class Essay

Step 3: Diet Analysis Paper

Students will complete a 5-7 page typed, double spaced, summary of their findings from the diet analysis. Each section of your paper should have three parts: assessment (what is the current state), evaluation (how does this state compare to the recommendations) and plan (what changes will you make, barriers that you face to making changes and/or rationale for no changes). You should be very thorough and specific in your answers.

1) Introduction. (4 points)

In the introduction to the paper, discuss your personal health and weight goals and provide a brief history of each. If you are an athlete, describe your training including intensity and duration. You will not provide an assessment, evaluation or plan for this topic.

2) Your body weight as assessed by your Body Mass Index. (10 points)

Assessment: What is your current weight and height? What is your current BMI?

Evaluation: What should your weight be for your BMI to fall within a desired range?

Plan: What will you do to raise/lower/maintain your BMI? What is your goal weight/BMI? What are your barriers to adjusting your BMI or why do you not need to make any BMI changes?

3) Your caloric intake versus your caloric needs. (10 points)

Assessment: What is your current calorie intake (from step 2, form 1)? What are your current calorie needs (from step 2, form 2)? Do you believe your intake and needs have accurately been determined using these methods? Why or why not?

Evaluation: What would happen if your calorie intake remained at this level? Would you gain, lose or maintain your weight? At what rate? (Calculated on step 2, form 2) Is this what is happening? If not, why not?

Plan: What is your goal for weight change? What will you do to raise/lower your intake and/or needs? What are your barriers for weight change or why do you not need to change your intake/needs?

4) Your macronutrient intake. Be sure to address each – Carbohydrate, Protein, Fat, and Saturated fat. (10 points)

Assessment: What percentage of your total calories is contributed by carbohydrate, protein, fat, and saturated fat? What are your major food sources for each nutrient? (determine this by using the computer analysis)

Evaluation: How does your intake compare to the goals for these nutrients? (Calculated on step 2, form 3) Pay special attention to evaluating your protein intake as both a percentage of total calories and also as related to your RDA. Which is more accurate in your case and why? Why do you think you are or are not meeting the recommendations?

Plan: What will you do to get your intake more in line with the recommendations? What barriers do you have to making these changes? If no changes are necessary to adjust your percentages, what changes would you make with regard to the type of foods consumed?

5) Your intake of the following micronutrients: fiber, cholesterol, sodium, calcium, iron and Vitamin C. Be sure to address each micronutrient in your answer. (10 points)

Assessment: How much of each nutrient are you currently consuming? What are your major food sources for each nutrient? (determine this by using the computer analysis)

Evaluation: How does your intake compare to the recommendations for these nutrients? Why do you think you are or are not meeting the recommendations?

Plan: What will you to do get your intake more in line with the recommendations? What are your barriers to making these changes or why do you not need to change?

6) Summarize the strengths and weaknesses that you have identified in your diet through this assignment. You must include at least one strength and one weakness. (6 points)