fill the tables and answer questions using PDF files

Name ______________________________

Behavioral Influences on Food Choices- Table 2

Food Consumed	Reason(s) For Eating	Hunger Level	Location	Eating Style

Reason For Eating- Examples may be: flavor/texture, convenience, emotions (boredom, depression, happy, comfort, stress, etc.), available, advertisement, health reason, hunger, family/cultural/religious, peers, cost, nutrition knowledge, prepared for you, etc. There may be more than one reason for making a food choice.

Hunger Level- Rate how hungry you were when you ate this food, 1- not hungry, 2 moderately hungry, 3 – regular meal/snack time, 4- very hungry

Location- home (kitchen, family room, t.v., dining room, bedroom, deck, etc.), restaurant, car, school, gym,

friend’s home, parent’s home, etc.

Eating Style- Convenience, fast food, restaurant, homemade, cafeteria, fresh, frozen, etc.

Name__________________

Diet Analysis Using Food Composition Tables/Food Labels Form - Table 1

Food

Amount Consumed

Calories

CHO (gm)

Protein (gm)

Total Fat (gm)

Saturated Fat (gm)

Trans Fat (gm)

Sodium (mg)

Fiber (gm)

Cholesterol (mg)

Calcium (mg)

Iron (mg)

Vitamin C (mg)

Your Totals

Your Goals

45-65% of calories

.8 gm/kg or 10-35% calories

20-35 % of calories

< 10% of calories

1% of calories

< 2300 or < 1800 mg mg

> 25 or 38 grams

< 300 mg

100% or mg

100% or mg

100% or mg

My Plate Vegetable Variety Analysis- Table 3

Estimate cup amounts consumed each day.

	Dark Green	Red and Orange	Beans and Peas	Starchy	Other
Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Total Intake
Recommended Intake

Use ChooseMyPlate Weekly Vegetable Subgroup Table recommendations to complete the chart (2 points).

What conclusions do you make from your week of vegetables? (3 points)