26 Jun The purpose of this project is to collect dietary intake
Question
The purpose of this project is to collect dietary intake history, analyze dietary intake data, compare with reference values, and correct dietary intakes to meet required needs for proper human nutrition. Once the diet recall has been analyzed you will be able to use your learning of macronutrients and micronutrients, along with knowledge of their food sources, to provide a corrected menu that meets the needs of a specific individual. Final presentations will be submitted as a Powerpoint presentation at the end of Module 6.
Although you will be working on this over the next few weeks independently, make sure to start early and ask questions if you are unsure of anything along the way.
Here are the steps you will need to complete along the way.
1. Food RecallInterview Process
Interview someone you know (spouse, child, friend, neighbor, or etc.) and obtain a 24-hour food recall from this person. You will need to record their gender, height, weight, age and activity level. If you wish, you may select yourself, but please be honest and accurate in your report. These will be shared with the class at the end of the term so if you are not comfortable sharing that you have selected yourself, you do not need to disclose that information.
When using someone other than yourself, you will need to do this as an interview (making sure you are asking the questions and obtaining all the details you need). It should only take 15-20 minutes to complete. For this interview you will want to ask them the following after explaining to your subject why you are asking for this information and reminding them that it is best to be as accurate as possible:
At what time did you first have something to eat or drink? Write down this time
Please tell me what you had to eat or drink, complete with product/brand names (if they can remember) and portion sizes. Keep track of this information, making sure you have them use common measurements. It is important to be as detailed as possible.
At what time did you have your next food or drink? Write this down
Then ask them to list their food and beverage intake at that time, complete with product names and portion sizes.
Repeat this process until you have covered everything from when they wake up until they went to sleep.
Predictions
Write down a response with your predictions for the outcome (macro- and micronutrients, food groups) of the analysis you will complete in the next step. Some questions to consider: Do you think this will be lacking in any food groups from MyPlate? Exceeding? Will they be lacking in anything or exceeding nutrient needs for anything? This includes both macro- and micronutrients. These are the types of things to comment on, although you are not limited to just these.
2. Analyzing IntakesAnalysis
Go to https://www.supertracker.usda.gov/ and select Create a Profile. You will need to set up a new profile (and a free account to go along with it so you can access it again later). Even if you have a log in for your own account, please create a new one so that the profile matches that of the person who was interviewed and provided this food recall. Remember, this is not your own personal information, but that of the person interviewed, unless you are using yourself. If the female is pregnant or breastfeeding, provide the information as requested. For physical activity select the level that best meets the activity level of the person your teammate interviewed. If asked, make sure to select MAINTAIN YOUR CURRENT WEIGHT. This project will not be accounting for weight management.
After creating your profile and your account, you will be taken to your personal homepage. A recommended meal plan and calorie level will be generated (should be a pop up screen). Take note of what is recommended, but then it is ok to exit this. You will be able to look at it again later. Next, head to Food Tracker on the main screen. You will be directed to a new page where you can enter your foods for the day. Select the food you wish to enter, either using the dropdown menu or the search function. If the recall you have includes supplements, please leave those off. We are only analyzing dietary intake.
The best way to enter this information would be to type in the food item name and then click the search button. A list of foods will appear. Select the correct food and then you will be given the chance to enter the portion size the person consumed. If you can’t locate the exact food, find the most generic version of this or select using your best judgment on the food that most closely matches this. Choose your search term carefully as this can impact which foods are located in the USDA database. Searching is not always the most user friendly, so you may need to try multiple terms. For example, instead of 2%, you may have better luck just searching milk (because it may come up Milk, 2%) and then locating the exact match within the list. You will also need to select which meal this was or if it was a snack.
You will be able to see that the foods are added and give specific information about the composition of the food in relation to MyPlate food groups and recommendations within those groups.
When you are finished entering all of the foods it is time to analyze the data. Answer the questions or provide the requested data in each of these sections below. Provide this in the discussion area as your analysis of the menu. See complete details below on what is required for this post. It will be submitted as a Word document, so it is a good idea to open a blank document now and work through each of the steps.
-Start with the Daily Food Group Targets: Record the TARGET for each food group, the EATEN amounts for each food group and then the STATUS. You can obtain all of this on the main screen without having to click “more info”. You will want to copy and paste this table into your Word document. You may not be able to simply copy and paste depending on your computer, so if needed, use a screen shot and then crop the graphic as needed.
-Next, look at the Graph(next to the word data and below the daily food group targets): What are the total percentages of target for each food group. For grains, what percent is whole and what percent is refined (hover the arrow over the sections on the chart and it will show this)? For dairy, what percent is from milk/yogurt and what percent is from cheese? Do this for any of the other foods groups that have 2 different designations within the food group. You will be able to visually spot this because the bar on the graph will have 2 different “styles” within the color. Again, you will need to provide this graph to the group, so insert this into your word file.
-Next, look at Daily Limits: This is below the graph you were just looking over. What are total calories eaten? How many empty calories were eaten and what was the limit? How much oil, saturated fat and sodium were eaten and what were those limits? As with the above graphs, you will need to insert this as well for your group to see the results.
These charts also need to be used in the final presentation of the paper (in the appendix), so save them now (sometimes right clicking and doing a “save picture as” will work). You may copy and paste into Word, you may use screen shots, or if possible save the graphic and insert this into your Word document.
-The next step is to open the Nutrient Intake Report (just below the graph, smaller print, next to “related links”). You will need this chart for the final presentation so make sure to save it (this is part of the document submitted in addition to the Powerpoint). It can be exported as a PDF, Excel or Word file. Word will likely be the easiest for you to use so you can have it ready to be inserted to your project Word file (you can copy and paste it more easily as a Word doc). The table will list the target, average eaten and the status. Make note of those that exceed guidelines and those that do not meet the guidelines. For now, you can assess this as over or under just based on the status provided. In the final presentation you will be converting these to percentages. Remember that for cholesterol and sodium you want to be below the value, so no need to comment if you fall below, only if you exceed this.
You now have all the information you need to assess the data and write up your findings. Keep this information as you will need this for the final presentation of your work.
Outcomes of your Predictions
See if your predictions matched up to what you thought. Make note of this. This should be a complete paragraph (3-5 sentences) presented in your final Powerpoint.
3. Correcting Menus and Reanalyzing
Next you will be correcting the menu so that it will meet the recommendations. You will need to make changes to foods. At this time, if the original menu did not have 3 distinct meals and 2-3 distinct snacks, please work on setting up the corrected menu to meet these criteria. You want the corrected menu to meet with current nutrition recommendations for frequency of food consumption.
Once you have corrected the menu with the changes you think will make this meet the guidelines for your person (based on their height, weight, age) you are ready to reanalyze. Make sure you are analyzing the intake for a new day and not averaging this with the original intake analyzed back in STEP 2.
If any nutrient is still not meeting needs, you will need to work on making corrections so that your menu meets the criteria listed before. If changes are made, you will need to run this information again. Look and see which nutrients are too high or too low. Think about which foods on the menu are contributing these nutrients and start with changes there.
Just a reminder, if you do need to make changes, a new profile does not need to be created. Just EDIT the information for the same day you already entered. This will save you a lot of time and will eliminate getting an average of the 2 menus.
To be considered a corrected menu, the following should be true:
Daily Food Groups Report: Should read OK, acceptable to go over, as long as total calories for the day are +/- 100 caloriesfrom the target provided.
Graph (Food Group bar graph): Should be at 100% (+/-10%) for all targets, acceptable to go over as long as total calories are +/- 100 calories for the day and there is balance between the overages (for example, 110% grains, 110% dairy, 120% vegetables versus 110% fruit, 350% protein, 200% dairy).
For grains, at least 50% should be whole grains. Fruit juice should not be in excees.
Daily Limit: Should be within +/- 100 calories of the target. Oil, fat and sodium should not exceed these limits. They may be over or at the limit, just not in excess.
Nutrient Intake Report: Should show OK for all nutrients (although you may need to correct those to above or below for the sake of this project- see below). There are more nutrients than we are looking at listed on this report, so only focus on the nutrients we covered in class (calories, protein grams and %, carbohydrate grams and %, total fat and saturated fat, cholesterol, and all vitamin and minerals listed). At the end of these directions you will find a sample Nutrient Intake Report to show the highlighting for nutrients out of range. There are a few extras that we did not cover in class, so please do not worry about discussing those. Only use calories, carbohydrate
Cholesterol must be < 300 and do not forget that carbohydrates should be greater than the RDA. That number for carbohydrates is only a minimum for brain function (along with prevention of ketosis). It is likely protein will be higher as well, but still needs to be within the AMDR range as part of those MyPyramid Recommendations.
***IMPORTANT*** Make sure to assess the macronutrients using the percentages that are provided and comparing to the target ranges. These are the AMDRs.
For micronutrients, also check to make sure nothing is greater than 200% of the target. It may say OK, but we still want to be careful not to go too far over each day. This means for the indicated micronutrients (highlighted on the sample below), calculate out the percentage. To do this, divide the actual intake by the target and multiple by 100. Type this percentage in to the Word version of the report next to the status (for example, OK 105%). This will make it easier for you to make comments on this for the final presentation. Only highlight those when greater than 200% or less than 80%.
PLEASE NOTE: If the person you are creating a menu for has very high calorie needs, you will likely need to exceed 200% for many of the vitamins and minerals because you will need a higher amount of total food provided to meet the calorie needs. Just make sure that the macronutrients are still within range, even at the higher calorie level. If you have a menu where the calorie needs are 2800+ you will be graded based on 300% instead of 200% for the high end of the range.
4. Final Project Presentation
The final presentation must be submitted as a Powerpoint file. Only .ppt or .pptx files will be accepted. You may use graphics, tables, charts, etc but these need to be included and cited using APA format. Both audio and video can be included but make sure the file sizes are not too large. This is not required and you will not be graded on anything above and beyond, however if you feel this enhances your presentation, you may include this. Due on the SUNDAYthat the rest of the class will submit their projects.
The following is a list of everything that should be included:
Slide 1: Title slide
Slides 2: The original recall
Slide 3: Your predictions
Slide 4: The percentages of the recommendations met for each of the 5 MyPlate food groups.
Slide 4: Discuss how your predictions matched the results of the analysis
Slide 5: Corrected Menu
Slide 6: Daily Food Groups Report, the "graph" (food groups bar graph), and the daily limits graphic
Slide 7 (may use 2 slides if needed): Nutrients below 80%- provide the name of all nutrients that remained below 80% RDA after correcting and changing the menu. Indicate the long-term effects of inadequate intake over time for each listed.
Slide 8 (may use 2-3 slides if needed): Nutrients above 200%- provide the name of all nutrients that remained greater than 200% 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%, but perhaps listed as OK by Supertracker, how do these compare to the UL value, if one is set.
Slide 9-10: Conclusion of the team'sthoughts on meal planning and analysis of nutrients. If you had a hard time getting the corrected menus to meet all of the guidelines for all nutrients, you want to comment on this. For example, if calcium was low and you tried to fix this by adding dairy but in the process another nutrient went too, so you had to make more changes, etc. 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.
Slide 11: Reference Page
Additional attachments to submit separate from the powerpoint include the Nutrient Intake Reports. You will have one from the original menu and one from the corrected menu.
The final project is to be posted in the both the assignment folder, however you are not required to post this in the discussion area under the Final Project thread unless you want to share your work. When submitting to the assignment folder you must also include nutrient intake report (see example below). This does not go in the Powerpoint but this needs to be submitted for me to review. Without this I will not be able to properly grade your presentation and the team will lose points. Make sure it is set up the same as the example below, complete with the highlighting as needed and the percentages calculated and included. You need to do the math, this is not provided to you by Supertracker.
The project is worth 140 points. There is a rubric provided to you (as an Excel spreadsheet) to assist in understanding the expectations of this project and grading.
Additional information:
SAMPLE NUTRIENT INTAKE REPORT with highlighted nutrients that we will be looking at in this project. 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% or greater than 200%. If it reads OK, do not leave it as OK since it is not OK for this project. Use Above and Below instead. For calories if out of 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% 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 it is below.
ProfMel's Nutrients Report 09/27/12 - 09/27/12
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:
1) Amount eaten (in grams) compared to your minimum recommended intake.
2) Percent of Calories eaten from that nutrient compared to the recommended range.
You may see different messages in the status column for these 2 different recommendations
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