Individual Dietary Analysis (IDA)

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Instructions

This exercise is designed for you to have a better understanding of your dietary recommended intake needs and how it compares to your current diet. Examine your personal profile and see if your diet should be altered as a result of your findings. You will need to compile the information below along with your food intake for two days and then give a summary on your findings. If you go out to eat and the restaurant or fast food establishment does not supply you with a nutrition analysis then use the appendix in the back of the book and find something close. Almost all the foods you will have consumed or something very similar will be listed in the back of your text (appendix) with all the information you need. List the information based on Breakfast, Lunch, Snacks, Dinner, and Dessert. On your spreadsheets, state the serving size listed in the textbook and the quantity you consumed. You will need to make the calculations for each nutrient just like the spreadsheets used in Todd and Edna’s case study. Complete the spreadsheets with all the nutrient information before doing your personal assessment. Your book will supply you with all the information you need to complete this exercise with the exception of the information on your diet consumed for two days which you will complete on the spreadsheets and your personal profile. Any data entered on the spreadsheet in the form of percentages will result in a zero points for this project. The appropriate analysis can not be done using percentages as part of your data.

Part One - Collecting Information

Answer the following questions

Personal History: When setting up your individual diet analysis, first, you will need to provide answers to the following questions:

Brief history about yourself.

List current health conditions

Family history of health conditions such as CVD, diabetes, osteoporosis, etc.

What influences your food selection?

Any medications currently taken and how they influence your diet.

Physical Activity; how much exercise do you get each day?

How much attention do you pay to food labels, do they influence what foods you eat.

Height:

Weight:

BMI: Where does your number fall on the charts? Underline one. (Underweight, Healthy, Overweight, Obese)

EER: This formula is in the book, as well as in your case study exercise. Place your EER at the bottom of your spreadsheet just like in the case studies. Enter your EER___________.

DRI's the charts for DRI are located in the front cover of the book. Fill the DRI in for all the nutrients on your spreadsheet including protein, carbohydrates, fiber, fat, cholesterol, iron, calcium, potassium, sodium, vitamin A, and vitamin C.

Physical Activity (Sedentary, Low Active, or Active): Underline activity level

Food Guide Pyramid

The Food Guide Pyramid has been revised as of 2005. You can now get a guideline based on kcal intake, age, and physical activity. Below I have provided the Food groups and the general amounts per kcal intake; you can use these or look up your own personal requirements from the link, HYPERLINK "http://www.mypyramid.gov/"http://www.mypyramid.gov. A guide to serving size comparisons is located in the book.

Recommended Daily Amounts

Food Group

1600 kcal

1800 kcal

2000 kcal

2200 kcal

2400 kcal

2600 kcal

2800 kcal

3000 kcal

Fruits

1.5 cups

2.0 cups

2.5 cups

Vegetables

2.0 cups

2.5 cups

3.0 cups

3.5 cups

4.0 cups

Grains

5.0 ozs

6.0 ozs

7.0 ozs

8.0 ozs

9.0 ozs

10.0 ozs

Meat and Legumes

5.0 ozs

5.5 ozs

6.0 ozs

6.5 ozs

7.0 ozs

Milk

3.0 cups

Discretionary Calorie Allowance

132 cals

195 cals

267 cals

290 cals

362 cals

410 cals

426 cals

512 cals

Based on your current calorie intake (EER), list the recommended amounts of each food group you should be consuming according the chart provided in the Recommended Daily Amounts table below. This information should help you to compare what you should be consuming vs. your findings from your two day diet.

Fruits

___________

Vegetables

Grains

Meat and Legumes

Milk

Discretionary calorie allowance (the “extras”)

____________

Instructions

List your findings from this exercise by reviewing all of the amounts from your intakes for two days compared with your DRI and note if there were any differences in the amounts of kcal, protein, carbohydrates, fiber, fat, iron, calcium, sodium, vitamin A, and vitamin C. Explain your findings and answer the questions below. After answering all the questions save them to your computer and then use the course dropbox below to submit your completed dietary analysis form.

Making Conclusions

During your two day diet intake, how many servings did you have in each group?

Day 1Day 2Fruits

Vegetables

Grains

Meat/Legumes

Milk

Discretionary calorie allowance (the “extras”)

Answer the questions below providing detailed explanation.

Did you eat the correct amount of fruits, vegetables, grains, meat/legumes and milk/dairy, according to your kcal intake? If you did not hit your target, maybe you fell short or was too high, explain why.

Part 2 – Researching Spreadsheet Nutrients

1) Before analyzing your diet, I want a paper identifying the upper limits (toxicity) and lower limits (deficiency) of each nutrient on your spreadsheet. You will also need to state the side effects of each nutrient’s limits. Please refer to the appropriate chapters for this information. Remember, when discussing things like fiber there are two types: In your paper you should identify them and discuss the differences and advantages of both. The same holds true for the Vitamins A and C. In addition to their separate functions, what else sets them apart? This part of the project should be 2-3 typed pages in length. If you use a source, such as a book or Internet site make sure you properly reference the source. Copying any one’s work is plagiarism and any signs of plagiarism will result in a zero for the project along with notifying the college of the student’s actions. Below is a paper for you to type the information on. Please note that you can keep on typing in each of the sections provided, you are not limited to space.

Protein-

Carbohydrates-

Fiber-

Fat-

Saturated Fat-

Cholesterol-

Iron-

Calcium-

Potassium-

Sodium-

Vitamin A-

Vitamin C-

Part Three- Final Conclusion for the IDA findings

Fill in the chart below using the totals from your spreadsheets and review your numbers noting any variances. When you write your final conclusion paper you will be analyzing your two day diet noting any variances, make suggestions as to how you could correct the areas where there are overages/shortages in comparison to your DRI’s. This paper should be 1-2 typed pages in length. I will be looking for your insights, evidence of critical thinking and suggestions on how you could improve your diet by the types of food choices you might make in the future. For example, if you have a diet high in fat, especially saturated fat, and you are consuming 4-5 glasses of whole milk a day, you might suggest that you could still get your calcium and valuable nutrients by consuming 4-5 glasses of skim milk instead. The paper you wrote on the overages (toxicity) and shortages (deficiencies), along with your other compiled data, will help you to analyze your two day diet. Remember, the work you put into this paper will help you in the future. Please refer to the grading rubric attached to this exercise to see how the report will be graded.

DRI’s Day 1 Day 2

Protein (g) _____ _____ _____

Carbohydrate (g) _____ _____ _____

Fiber (g) _____ _____ _____

Fat (g) _____ _____ _____

Saturated Fat (g) _____ _____ _____

Cholesterol (mg) _____ _____ _____

Iron (mg) _____ _____ _____

Calcium (mg) _____ _____ _____

Potassium (mg) _____ _____ _____

Sodium (mg) _____ _____ _____

Vitamin A (µg) _____ _____ _____

Vitamin C (mg) _____ _____ _____

Individual Dietary Analysis Form - Day 1

Food Descriptionserving size

qtykcalprotein

(g)carb

(g)fiber

(g)fat

(g)saturated

fat (g)cholesterol

(mg)calcium

(mg)iron

(mg)potassium

(mg)sodium

(mg)vit. A

(µg)vit. C

(mg)DAY 1 Breakfast Lunch Snack Dinner Totals DRI EER Individual Dietary Analysis Form - Day 2

Food Descriptionserving size

qtykcalprotein

(g)carb

(g)fiber

(g)fat

(g)saturated

fat (g)cholesterol

(mg)calcium

(mg)iron

(mg)potassium

(mg)sodium

(mg)vit. A

(µg)vit. C

(mg)DAY 2 Breakfast Lunch Snack Dinner Totals DRI EER

Grading Rubric

The Individual Dietary Analysis is graded as follows:

Criteria

Points

Collection of Information, History, EER, BMI, Food Guide Pyramid, DRI’s, answers questions thoroughly providing detail and critical thinking

maximum 10 points

Two Day Diet Analysis Spreadsheets, filled out completely using proper data for all nutrients (any percentages used on spreadsheets will result in zero points).

maximum 10 points

Final Conclusions Part 1, Paper, 2-3 pages in length, provide details of each nutrient’s (on spreadsheet) upper and lower limits a long with side effects, provides proper references for materials used

maximum 15 points

Final Conclusion Part 2, Paper, 1-2 pages in length on your findings from the two day totals verse DRI’s, evidence of critical thinking based on data adding own thoughts and opinions of the exercise

maximum 10 points

Proper grammar and spelling, followed directions, assignment submitted on timemaximum

5 pointsTotal Possible50 Points