Diet Analysis Accessability Biol 1322 - Blake 4th ACGM copy copy

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BIOL 1322 – Blake 4 th ed Assignment Analysis of a 3-day Dietary Intake, Energy Balance & Health Issues NAME_DeShawndrea Frederick__________________________ Section #_____71426___________________ A. Record (the name of the foods and the amount consumed, excluding supplements ) your dietary intakes for 3 days minimum in a small notebook. Include 2 weekdays and 1 weekend day. B. Be sure that your diet record is accurate and complete to include snacks and water. C. Use MyDietAnalysis (included in Mastering Nutrition code by Pearson) to input your 3- day’s consumption and to analyze your diet records. D. Refer to your three-day AVERAGE printouts (generated using MydietAnalysis ) to answer the following questions. Answer in the space provided. ( Keyed /typed ). PERSONAL DIETARY INTAKE (SLO 1) 100 POINTS Score ________ 1. What is your average daily dietary fiber intake? Is it good? Why? (10 points) My average daily dietary fiber intake is 10.30 grams. Yes, my fiber intake is good because it needs to be at least 43 grams a day. 2. What % of total Calories (energy) ( not % of DRI ) is from your average carbohydrate intake? Is it good in terms of quantity ? Why? (15 points) 12.50% Yes, the quantity is good because it did not proceed over 69% 3. Is your carbohydrate intake good in terms of quality ? Why?- Cite food examples of the good carbs versus the bad carbs you consumed to support your answer (15 points) Yes, because I did not go over the carbs I need, I needed to consume at the least most 346- 499g a day, I took in 238g.

Good Carbs I consumed was the watermelon and the wheat bread and the bad carbs were the frosted flakes and the added sugars from the sodas. 4. What % of total Calories (energy) ( not % of DRI ) is from your average fat intake? Is it good in terms of quantity ? Why? (15 points) 34.92% No because it exceeds over 30% 5. Is your fat intake good in terms of quality ? Why ?- Cite food examples of the good fats versus the bad fats you consumed to support your answer (15 points) No, because I consumed bad fats such as pizza, and good fats I consumed was inside of my cobb salad. 6. What % of total Calories (energy) ( not % of DRI ) is from your average protein intake? Is it good in terms of quantity ? Why? 15 points 3.9293% No because I could have consumed more protein instead of so little. 7. Is your protein intake good in terms of quality ? Why ?- Cite food examples of the good proteins versus the bad proteins you consumed to support your answer (15 points) 2

No, I did not exceed my protein levels at all. Good protein was the eggs and bad protein was the bacon. ENERGY BALANCE, BODY COMPOSITION & WEIGHT MANAGEMNT (SLO 4) 50 POINTS Score_____ 8. Calculate your BMI (Body Mass Index). Show your work here. (15 points) BMI=158.757kg/165.1m BMI=58.2 9. What does your BMI value suggest about your weight? (5 point) My BMI value suggests that I am clinically obese because it proceeds over 18.5-25. 10. Calculate your estimated daily energy requirements (EER) including PA (physical activity) as per page 518 in your text. Show your work here. ( 15 points) a. My age is 27. b. My physical activity was 1.00. c. My weight In Lbs. is 350/ by 2.2= 72.1 Kilograms d. My height in inches is 65”/ by 39.4= 1.64 Meters EER= 2851.77 calories a day EER= [354- (6.91 x 27)] Plus 1.00 x [(9.36 x 72.1) plus 726 x 1.64)] 11. Compare your Energy In (Calorie intake) with your Energy Out (EER as computed above in question 10 or with EER listed as ‘ Activity Calories Expended’ in Calorie Assessment report ) to calculate the Energy Balance equation below. (5 points) Energy Balance = Energy In (Calories in) - Energy Out (EER or average expenditure) 3

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1896 Calories in-2851 EER=955 Energy Balance Which is greater. (2 points) My energy intake is greater than my energy balance. If your difference as calculated above, between Energy In and Energy Out, is greater than absolute 400 kcals --what does it mean? (8 points) Note : if the difference between Energy In and Energy Out is < absolute 400 kcals then simply answer “Stable weight- neither losing nor gaining weight”. Greater than means stable weight condition. THE FOOD SUPLY (Social Responsibility), FOOD SAFETY (Social Responsibility), INFLUENCE OF SPECIFIC NUTRIENTS ON DISEASES, CORRECTIVE DIETARY MODIFICATIONS SLO 6 50 POINT Score______ 12. What is “food security” and “food insecurity” (4 points) (CKE1) Food Security means that everyone always has physical, social, and economic access to sufficient, safe and nutritious food that meets the food preferences and dietary needs for an active and healthy life. Food Insecurity refers to a household’s inability to provide enough food for every person to live an active, healthy life. 13. List 3 food assistance programs to increase food security in the US. (3 points) (CKE2) SNAP (Food Stamps) WIC National Food Lunch Program 14. Define “Foodborne Illness” and list 3 pathogens. (5 points) (CKE3) Foodborne Illness Is any illness resulting from the spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins. 1 Salmonella 2 Norovirus 4

3 E. Coli 15. What is the Danger Zone temperature in which most bacterial grow best in food. (5 Points) (CKE4) 40 F and 140 F 16. List 3 ways you can help fight hunger among us (in your community). (3 points) (CKE5) Donate to food banks. Volunteer at local foodbanks. Raise funds for the foodbanks. 17. What is meant by a “Sustainable Food System” and what kind of foods may one consume to encourage such. (5 points) (CKE 6) Sustainable Food System means that food is profitable throughout economic sustainability, delivers food security and nutrition for everyone regardless of what goes on with the economy. Foods that can be consumed are crops, like corn, fruit and vegetables grown from farming . 5

18. Dietary modifications : Looking at your Actual Intakes vs Recommended Intakes : List below each of your vitamin & mineral intake that is less than 75% of your DRI Goal. Then provide a recommended food source you would consume that would provide the nutrient to correct the deficiency. (13 points) Less than 75% of the recommended DRI Goal.____/____Provide a recommended food source ________ Thiamin / beef, oats ______ Rae / liver, broccoli, Vitamin D / Salmon ______________ Vitamin E / Nuts Folate /Peas Calcium /Milk Iron /Beans Magnesium /Avocados Potassium /Potatoes Zinc /Lentils / ____________________________ 19. List lowest nutrient deficiency noted above and provide a possible disorder/disease associated with that nutrient deficiency. (2 points) Low Vitamin E can cause neurological problems, such as difficulty coordinating movements (ataxia) and speech dysarthria. 20. Reports of Numerical Data When you complete your diet analysis, submit (REPORTS) in the following order behind this questionnaire: Note: clique on all days to get average. (10 points) (a) Recommendations (b) Actual Intakes vs Recommended Intakes (c) Calorie and Fat Sources (d) Calorie Assessment (e) MyFoodList 6

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