Nutrition Hallmark Assignment:
Part 1. Diet analysis (80 points)
Go to MyDietAnalysisCreate your profile.
Click on Diet Tracker at the top of the page.
Enter the foods on your diet recall. Be accurate with portion sizes.
Under Reports, select All Daily Reports, choose your three days, and create and save reports as a pdf file for a three day average of your menus. You will turn these reports in as part of the assignment. (5 points)
Using data from the reports, fill in columns 1, 2, and 3 on the Nutrient Chart Worksheet 1 from your assignment posted on blackboard. You will NOT need to do any calculations for these three columns; your numbers are taken right off of the Reports. Use the Bar Graph report for the value (your intake), goal and percent goal in the worksheet, except for carbohydrates and fat. Use the MacroNutrient Distribution Report (source of calories) for the data for your % calories (intake) of fat and carbohydrates. The data for fat and carbohydrates should be in % kcal since these nutrients are mainly used for energy. The data for protein should be in grams since proteins are mainly used to build and replace body tissues. Use the MyPlate Report for the food group data.
Compare your goal to your actual intake (value) and identify (with an “X”) your strengths and weaknesses in columns 4 and 5. The goal for vitamins and minerals is 100% or more, except for sodium. It is unlikely that you will have too much of the vitamins and minerals unless you eat a lot of highly fortified foods (An intake of iron over 45mg/day is too high. See the chart in back of your book on Upper Intake Levels). (10 points)
Based on your data, identify your dietary weaknesses and plan 4 strategies for improving your diet that are relevant to your individual nutritional needs. (You will identify and discuss these strategies in your reflection paper.)
Track your intake for 3 additional days. Be sure to implement all 4 strategies in your additional 3 days, following at least 2 strategies each day. If you are using the examples diet, enter in a new diet based on the strategies you came up with.Go back to MyDietAnalysis and enter in your revised menus. Create and save All Daily Reports for your revised menus as pdf files for a 3 day average. You will also turn in these as part of your assignment. (5 points)
Use the data from the reports of your original and revised menus to complete Nutrient Chart Worksheet 2. (10 points)
Write a 4 page essay responding to the following: (50 pts, details below)
A. Strengths and Weaknesses (20 points)
Discuss the strengths and weaknesses in your diet based on the Nutrient Chart Worksheet 1 and the data in the reports from your original menus. Review the Dietary Tools PowerPoint slides which summarize the nutrients found in each food group and the dietary goals chart.
How was your macronutrient distribution? Were your intakes of carbs, proteins, and fats in an acceptable range? Remember that the minimum goal for carbs is 130 g/day and the range is 45-65% kcal eaten. Your optimum intake goal for carbohydrates is higher than 130g. The minimum goal of carbohydrates will help spare protein, which would be used to make glucose if carbs are too low.
The goal for total fat is 20-35% kcal, the goal for saturated fat is <10% kcal and the goal for polyunsaturated fat (essential fatty acids) is 5-10% kcal. To reduce risk for cardiovascular disease, the ADA recommends that the goal for saturated fat is < 7% kcal and the goal for trans fat is <1% kcal. Most Americans have too much total fat and saturated fat and not enough polyunsaturated fat.
Look at the distribution of your carbohydrates. Did you have too much added sugar? Did you have enough fiber in your diet? Are there any changes you may want to make here?
Did you meet your goals for the food groups? How did your intake affect your vitamins and minerals? Vitamins A and C and potassium are mainly found in fruits and vegetables, calcium and vitamin D are high in dairy and iron and folate are high in the grain group.
Did you meet the goals for your vitamins and minerals? Use the spreadsheet report to determine foods from your diet which are high in sodium, total fat or saturated fat.
B. Risk factors (5 points)
Identify your genetic, health and behavior risk factors for disease. Review the Dietary Tools PowerPoint slides summarizing the connection between diet and disease and the risks factors for heart disease and cancer. Do you have family health issues that you need to address? For example, do you have close relatives with diabetes, or obesity? Using a family tree, discuss the disease risks in your family. Show breadth in your discussion by discussing effects of diet, exercise, smoking or other health behaviors you may have on your health risks. Will this affect your future food choices?
C. Strategies (20 points)
1. What were the 4 strategies you chose to implement to improve your diet?
2. Describe how you implemented these strategies in each day of your revised menus. Do not forget to explain what you replaced and why.
(For example, for the goals to increase fruits and vegetables: For day 1- I added a banana for breakfast, and a salad (mixed greens, carrots, tomato, oil and vinegar dressing) for lunch. I replaced a doughnut and fries, which I usually eat. Try to keep your kcal the same, unless you have less than 50% of your kcal goal. Most of the time the kcal goal shown in the MyDietaryAnalysis software is too high for most people to maintain their weight. You are not trying to gain or lose weight with this project.
3. Explain how these changes affected the nutrient content of your diet? Review your Nutrient Chart Worksheet 2 and the bar graph and spreadsheet reports for your original and revised menus. The spreadsheet report will help identify the effect of each food on your nutrients. Did you have less fat, saturated fat or sodium or more fiber, vitamins or minerals? Which foods helped to make these improvements?
(Example: Adding the banana and salad to replace the doughnut and fries decreased fat and sodium and added fiber, vitamin A, C, E folate, potassium and vitamin B6. The banana helped with potassium, B6 and fiber and the salad helped with vitamins A, C, E, folate and fiber.)
D. Implications (5 points)
What are the immediate and long-term implications for your health if you follow these strategies? How would you feel? Will you get sick less often? Will your risk for disease decrease?
What else have you learned from this assignment?
Responses should be detailed and thoughtful.
Finished assignment should be typed and include:
* Nutrient Chart Worksheets 1 and 2 from Blackboard Assignment
* Initial and Revised All Daily Reports from the MyDietAnalysis program
Turn all papers in on blackboard in submission area or in person.
Hallmark Assignment Part 2 Final Reflection (10 points) NOT DUE UNTIL 12/04/18
What assumptions did you have before completing the analysis of your diet, and how did they change in the process of completing your analysis? Were your assumptions valid or not?
What were your barriers to behavior change?
How have your cooking, shopping or eating habits changed? Discuss your successes.
What are your future goals to improve your health?
Rubric HSS-302- diet Analysis (HAT)
EXEMPLARY TARGET DEVELOPING INSUFFICIENT
Part 1: Nutrient data analysis using software
InTASC 4g, 4j All printouts included with no errors
(10 points) Most printouts included, with few errors
(6-9 points) Data absent or inaccurately submitted
(1-5 points) No printouts provided
InTASC 4c, 4g, 4j Worksheet is completed and all data are accurately analyzed
(10 points) Most data are accurate
(6-9 points) Data inaccurate or missing
(1-5 points) Worksheet not completed
InTASC 4a, 4c, 4d, 4h, 4j Identifies the strengths and weaknesses in his/her diet based on MyPlate, the nutrients report, Food Groups and Calories report. Covers the breadth of these areas and the depth of how they are interrelated.
(20 points) Identifies the strengths and weaknesses in his/her diet based on MyPlate, nutrients report, food groups and calories report but lacks breadth and depth.
(10-19 points) Does not accurately identify strengths and weaknesses.
(1-9 points) Essay not included
InTASC 4d, 4h, 4j Identifies relevant and interrelated risk factors based on genetics, health habits, and dietary habits and draws accurate conclusions about future actions that can decrease risk.
(5 points) Identifies relevant risk factors based on genetics, health habits, and dietary habits and draws some conclusions about future actions that can decrease risk.
(3-4 points) Does not cover all the risk factors or draw relevant and accurate conclusions about future actions that can decrease risk.
(1-2 points) Discussion is very limited; risk factors not identified, risk factors not addressed.
InTASC 4d, 4h, 4j Identifies four strategies chosen to improve your diet.
(20 points) Four strategies chosen though no diet improvement noted.
(10-19 points) Less than four strategies noted and no diet improvement.
(1-9 points) No strategies identified, therefore, no diet improvement.
InTASC 4d, 4h, 4j Discusses relevant immediate and long term implications of his/her specific nutrient imbalances.
(5 points) Discusses relevant immediate and long term implications of his/her specific nutrient imbalances.
(3-4 points) Implications are not relevant or are incomplete.
(1-2 points) Implications are not identified.
(Revision of Diet)
InTASC 4c, 4g, 4j Students revision of 3 day diet is relevant to his/her strengths and weaknesses, is reasonable for his/her lifestyle (i.e. implementation), and covers the breadth of nutrient (i.e. vitamins, minerals, fiber, fats, sodium and sugar) and explains each in depth.
(10 points) Students revision of the 3 day diet is somewhat relevant to his/her strengths and weaknesses and is somewhat reasonable for his/her lifestyle and includes most elements.
(6-9 points) Students revision of the 3 day diet is incomplete.
(1-5 points) Worksheet not included, revisions not made.
Part 2: Final Reflection
InTASC 4d, 4e, 4h, 4k Assumptions of diet identified. Validity of assumptions verified. Barriers to behavior change identified. Discussion of dietary changes complete. Future goals to improve health established.
(10 points) Not all assumptions of diet identified. All barriers to change not identified. Discussion of dietary changes incomplete. Goals not established.
(6-9 points) Assumptions, barriers, dietary changes and goals not identified. Candidate is unable to gather and summarize data.
(1-5 points) Final reflection not completed.