NTDT 200 (Dr. Alisha Rovner)Section:_________________NTDT 200 Section:_____Kcalorie/EnergyList three benefits of meeting the guidelines for fruit and vegetable intake.1.2.3.CarbohydratesWater-Soluble VitaminsFat-Soluble VitaminsMineralsVisible mg NA Hidden mg NA_______SupplementsNTDT 200 (Dr. Alisha Rovner)Personal Dietary Analysis AssignmentFALL 2013 Name:____________________ Section:_________________Date:____________________Your project MUST be submitted in a 2-Pocket Folder with your name and sectionclearly on front. Project are due in class on Tuesday, April 23rd. Ten percent per day will be deducted for late work (no acceptions!!!).The following should be included and placed in the respective side of the folder:Left Side_____Personal Dietary Analysis Assignment (11 pages)Right Side_____3-Day Dietary Intake Records (3 pages)_____Computer printouts from each day STAPLED together. (i.e. all Day 1 together, all of Day 2 together, etc. Profile DRI Goals do NOT need to be stapled to any certain day)___Intake Spreadsheet for each day___For each day & three day average: Intake vs. goals, MyPlate Analysis___Profile DRI Goals___For day you select: Macronutrient Ranges, Fat BreakdownGrading of the project will be based on the following:- All computer printouts securely submitted with the Personal Dietary Analysis, in a FOLDER.- Name and section must be clearly written on all sheets AND front of 2-Pocket Folder.- Foods accurately entered into the software program. - Complete Dietary Intake Record (Day1, Day2, Day3).- Accurate answers on the Personal Dietary Analysis Assignment.11This sheet must be submitted as the first page of the project on the LEFT side of the folder.Personal Dietary Analysis Assignment Name:___________________NTDT 200 Section:_____ Directions: Review your computer printouts and answer each question below. Show all work andcalculations. WORK MUST BE SHOWN FOR CALCULATIONS OF CARBOHYDRATES, PROTEINSAND FATS. Label units of measure on all answers. One point will be deducted for each blank answer,missing calculation, and/or missing unit. Note that you will be using the Intake vs Goals to answer questionsabout the RDA—this is written as DRI on the Intake vs Goals sheet.Kcalorie/EnergyHow many kcalories did you consume?Day 1: ___________________ Day 2: ____________________Day 3:___________________ 3-day average: ________________How many kcalories do you require daily according to your personal profile? ___________ kcals/dayDid your actual intake fall within +/- 200 kcals a day compared to your personal profile estimate? (placecheck in appropriate column):Yes NoDay 1:Day 2:Day 3:3-day average:If your average fell within +/- 200 kcalories of your estimate, use your 3-day average to answer all of thequestions in this project. If your average did not fall within +/- 200 kcalories of your estimate, use theday which was closest to your estimate to answer all of the questions in this project. Will you be usingthe average or a particular day to answer the questions in this project? Indicate below.__________________________ You will use this to answer the following questions.MyPlateBased on the MyPlate 3 day average: Did you fail to meet, meet, or exceed the recommendations for minimumnumber of servings for the various food groups? (check appropriate blank):Food Group Fail to meet Met ExceededGrainsFruitsVegetablesMilkMeat & Beans Discretionary Calories22List three benefits of meeting the guidelines for fruit and vegetable intake.1.2.3.CarbohydratesHow many grams of carbohydrates did you consume? (Always include units.)__________How many kcals from carbohydrate does this represent? (Always show calculations.)______ kcals from carbohydrateWhat percent of your total kcal intake came from carbohydrate? _______% kcalories from carbohydrateHow does this figure above compare with the dietary goal that 45-65% of your kcaloric intake shouldcome from carbohydrate? ____________________Explain the concept that “carbohydrates are needed to spare protein in the body.”Use the intake spreadsheets and information you learned in class for this question.List the foods you ate that contained the most carbohydrate. Place a to indicate if the carbohydrate in thefood was primarily starch or primarily sugar. Food or beverage Starch? Sugar? Food or beverage Starch? Sugar?Define the term “empty kcalorie” and give two examples.How much fiber did you consume?Day 1: _____Day 2: _____33Day 3: _____What is the recommended fiber intake per day?_________Name the three foods that contributed most, over your three days, to your fiber intake._______________________________________________________________________Which type of fiber is thought to help maintain desirable blood cholesterol and blood sugar levels?_______________________________________________________________________List two sources of this type of fiber. _______________________________________________________________________Which type of fiber is thought to help promote the health of the large intestine?_______________________________________________________________________List two sources of this type of fiber._______________________________________________________________________LipidsHow much total fat did you consume?_______________ How many kcals from fat does this represent? ____________ kcals from fat What percentage of your total kcal intake is from fat? ___________________ % of kcalorie were from fatThe 2002 DRIs Acceptable Macronutrient Range for fat in healthy diets is 20-35% of total kcalories. Howdid you do? ( appropriate blank)?_____ >35% over the guideline_____ 20-35 %, on the guideline_____ < 20%, lower than the guidelineFor each day, list the foods, which contributed most to your total fat intake.Day 1 Food/beverageFatgramsDay 2 Food/beverageFatgramsDay 3 Food/beverageFatgramsFor 3 foods you consumed with the highest fat content (1 per day), list a lower fat alternative. 44Day 1 Food/beverageFat g Day 2 Food/beverageFat g Day 3 Food/beverageFatgHigh fat foodLower fat altern.Use your spreadsheet to list the total fat, saturated fat, monounsaturated fat, and polyunsaturated fat ofeach food eaten on the day you selected on page one of this project. If you have been using the 3 dayaverage, use day #1Food/Beverage Total fat grams Sat fat gramsMono fat
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