Nutrition paper ***ZEEK THE GEEK***

Please submit your full Dietary Analysis Project here.

You should take time this week to review and compose Part IV of the Dietary Analysis Project: Final Project Presentation. You will submit the entire Dietary Analysis Project including revisions of Part I through Part III, and Part IV. This should be submitted by Sunday at 11:59 p.m., eastern time.

Note: If needed, please refer to the full project details in Week 3.

Final Project Presentation

Option 1 

Checkered Flag by Steve Snodgrass is licensed under Creative Commons Attribution 2.0.

If you are submitting a PowerPoint presentation, only .ppt or .pptx files will be accepted. You may use graphics, tables, charts, etc. The sources need to be cited using APA format. Both audio and video may be included also, but make sure the file sizes are not too large. Audio and video files are not required and you will not be graded on anything above and beyond the basic presentation; however, if you feel that other media enhance your presentation, feel free to include them.

Option 2 

I know we have a diverse population in this class with different interests and expertise. I would like this project to be fun and engaging, but also to utilize your talents fully. If you would like to experiment with submitting your presentation in an alternative media format, this is fine. Some suggestions might be GoAnimate, Prezi, SlideShare, Articulate Storyline, blogs, videos, etc. Keep in mind that the project must include ALL elements required for the PowerPoint presentation and that it must be posted somewhere on the web, such as a website or a blog page, so you can supply a link for everyone. Note: it is recommended that you accompany this link with a brief Word Document of location, time segment, of the 13 main criteria, if it isn’t obvious. The final project presentation is due on the SUNDAY that the rest of the class will submit their projects.

The following is a list of all elements that should be included in either type of presentation:

1. title

2. Gender, height, weight, age, and activity level of your subject

3. original recall

4. your predictions

5. percentage of recommendations met for each of the five MyPlate food groups

6. discussion of how your predictions compare to the results of the analysis

7. corrected menu

8. Daily Food Groups Report, the graph (food groups bar graph), and the daily limits graphic

9. List the names of all nutrients that remained below 80 percent RDA after correcting and changing the menu. Indicate the long-term effects of inadequate intake over time for each listed (in PowerPoint, this may require two slides).

10. List the names of all nutrients that remained greater than 200 percent RDA after correcting and changing the menu. Indicate the long-term effects of excessive intake over time for each listed. If you determined which micronutrients were greater than 200 percent, but perhaps listed as OK by Supertracker, how do these compare to the UL value, if one is set (again, in PowerPoint, this may require two to three slides).

11. Create a conclusion (in PowerPoint, two slides). If you had a hard time getting the corrected menus to meet all of the guidelines for all nutrients, you will want to comment on this. For example, if calcium was low and you tried to fix this by adding dairy, but in the process you lost another nutrient so you had to make more changes. This includes calories, macronutrients (using AMDR as the goals) and micronutrients (those indicated on the sample table below). If you had issues with calories not in range (may be listed as ok, but if outside the range of +/- 100 calories), discuss the long-term implications.

12. reference page

You will also need to submit the two Nutrient Intake Reports (see sample below for Professor Mel). You will have one from the original menu and one from the corrected menu.

The final project is to be posted in the assignment folder. You are not required to post it in the discussion area under the Final Project thread unless you want to share your work. Do not forget to submit the two Nutrient Intake Reports separately! I will not be able to properly grade your presentation without them. Make sure the reports are set up like the example below, complete with highlighting, as needed, and with the percentages calculated and included. You will also need to do the math; it is not provided to you by Supertracker.

This project is worth 130 points. A rubric is provided in the form of an Excel spreadsheet to assist you in understanding the expectations of this project and to assist me in grading it.

Additional Information

We will be looking at the Sample Nutrient Intake Report with highlighted nutrients. It is not necessary for you to highlight what you find to be off from the target (don’t highlight everything), only highlight what is below 80 percent or greater than 200 percent.

Detailed Instructions

· Even if the Status column for a nutrient on the report reads “OK”, do not leave it as OK (since it is not OK for this project). Use “Over” or “Under” instead.

· For Calories , if the number is outside of the range, use “Less than 100 calories below” or “Greater than 100 calories above.”

· For Cholesterol , anything over 300 mg should be highlighted and indicated as “Over.”

· For Saturated fat , anything over 10 percent should be highlighted and indicated as “Over.”

· Any macronutrient outside of the AMDR should be highlighted and indicated as “Over” or “Under.”

· For Sodium , anything over 2400 mg should be highlighted and indicated as “Over;” do not indicate anything if the number is below 2400 mg.

Sample Nutrient Report

*Your plan is based on a 2200 Calorie allowance.

Nutrients	Target	Average Eaten	Status
Total Calories	2200 Calories	1631 Calories	Less than 100 calories below
Protein (g)***	46 g	108 g	OK
Protein (% Calories)***	10 - 35% Calories	27% Calories	OK
Carbohydrate (g)***	130 g	229 g	OK
Carbohydrate (% Calories)***	45 - 65% Calories	56% Calories	OK
Dietary Fiber	25 g	36 g	OK
Total Fat	20 - 35% Calories	22% Calories	OK
Saturated Fat	< 10% Calories	6% Calories	OK
Monounsaturated Fat	No Daily Target or Limit	7% Calories	No Daily Target or Limit
Polyunsaturated Fat	No Daily Target or Limit	6% Calories	No Daily Target or Limit
Linoleic Acid (g)***	12 g	9 g	Under
Linoleic Acid (% Calories)***	5 - 10% Calories	5% Calories	OK
α-Linolenic Acid (g)***	1.1 g	0.7 g	Under
α-Linolenic Acid (% Calories)***	0.6 - 1.2% Calories	0.4% Calories	Under
Omega 3 - EPA	No Daily Target or Limit	746 mg	No Daily Target or Limit
Omega 3 - DHA	No Daily Target or Limit	1059 mg	No Daily Target or Limit
Cholesterol	< 300 mg	331 mg	Over
Minerals	Target	Average Eaten	Status
Calcium	1000 mg	1044 mg	OK
Potassium	4700 mg	3692 mg	Under 78.6%
Sodium**	< 2300 mg	2372 mg	Over
Copper	900 µg	1806 µg	OK 201%
Iron	18 mg	19 mg	OK
Magnesium	310 mg	428 mg	OK
Phosphorus	700 mg	1914 mg	Over 273%
Selenium	55 µg	180 µg	Over 327%
Zinc	8 mg	12 mg	OK
Vitamins	Target	Average Eaten	Status
Vitamin A	700 µg RAE	881 µg RAE	OK
Vitamin B6	1.3 mg	2.5 mg	OK
Vitamin B12	2.4 µg	9.6 µg	Over 400%
Vitamin C	75 mg	35 mg	Under 47%
Vitamin D	15 µg	20 µg	OK
Vitamin E	15 mg AT	10 mg AT	Under 67%
Vitamin K	90 µg	66 µg	Under 73%
Folate	400 µg DFE	396 µg DFE	OK
Thiamin	1.1 mg	1.6 mg	OK
Riboflavin	1.1 mg	2.6 mg	Over 236%
Niacin	14 mg	34 mg	Over 243%
Choline	425 mg	460 mg	OK

 

Information About Dietary Supplements ** If you are African American, hypertensive, diabetic, or have chronic kidney disease, reduce your sodium to 1500 mg a day. In addition, people who are age 51 and older need to reduce sodium to 1500 mg a day. All others need to reduce sodium to less than 2300 mg a day. *** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and α-linolenic acid) have two separate recommendations: · Amount eaten (in grams) compared to your minimum recommended intake. · Percent of calories eaten from that nutrient compared to the recommended range. You may see different messages in the status column for these two different recommendations.