Nutrition Assignment – Diet analysis Assignment | Get Paper Help

Writing and Formatting Instructions The questions in the assignment require written answers along with some calculations. Take note of the writing and formatting tips below. Use proper grammar and correct nutrition, food, or health terms. Present your answers clearly. When reporting values or amounts, do not include more than one decimal place—round off your numbers. Number each answer. Do not use essay form. Insert page numbers. Leave generous margins or double space. Save every file to your computer with your name and the correct name of what it is (e.g., Your_Name_food_intake_initial_diet.doc). Submit all files to your Academic Expert via the online Assignment Drop Box. The final date to submit your assignment online is the end date of your contract. Marks will be deducted for poor presentation or incomplete submission. Complete the entire assignment, Parts 1–5, before submitting. Use the guidelines under the Submission Checklist to upload your Assignment 1 in the Drop Box. The assignment will be returned to you via the Assignment Drop Box with your mark and the Academic Expert’s comments. Submission Checklist Submit all the components listed below in three files via the Assignment 1 Drop Box as indicated below: Your answers according to the questions stated in the assignment instructions; Initial Diet Food Intake Diary; and Modified Diet Food Intake Diary. Diet and Wellness Plus reports for Initial Diet: Food Log; Intake Spreadsheets; Intakes versus Goals; Fat Breakdown; Physical Activity Log (if you choose to answer Part 3, question 4 b.). Diet and Wellness Plus reports for Modified Diet: Food Log; Intakes versus Goals; Macronutrients Ranges; Fat Breakdown. If you have problems organizing your assignment files and submitting electronically, please contact the Student Success Centre at 1-855-362-2870 (Canada/U.S.) or email fst_success@athabascau.ca. Passing Grade The passing grade is 60%. If you fail to achieve 60%, you may resubmit the assignment, with permission of your Academic Expert. Objectives The assignment is designed to enable you to assess your diet using Eating Well with Canada’s Food Guide. assess your diet using Dietary Reference Intakes (DRI) for macronutrients and micronutrients (vitamins and minerals). compare these assessment methods. suggest changes in your diet based on the results of yourAssignment 1: Diet Analysis
Overview
Begin working on Assignment 1 after you have completed Unit 3, because your work will assist you with the midterm examination. Assignment 1 should be submitted after you have completed Unit 13. This assignment is worth 25% of your final course grade. You must achieve at least 60% on this assignment to pass the assignment. If you fail to achieve 60%, you may resubmit the assignment with the permission of your Academic Expert.
• Part 1: Recording Food Intakes (5 marks)
• Part 2: Assessment of Nutrient Intakes Using Eating Well with Canada’s Food Guide(19 marks)
• Part 3: Anthropometric Data and Physical Activity (11 marks)
• Part 4: Assessment of Nutrient Intakes Using Dietary Reference Intakes (43 marks)
• Part 5: Comparison of Diet Assessments (12 marks)
Total marks for Assignment 1: 90
Writing and Formatting Instructions
The questions in the assignment require written answers along with some calculations. Take note of the writing and formatting tips below.
1. Use proper grammar and correct nutrition, food, or health terms.
2. Present your answers clearly.
3. When reporting values or amounts, do not include more than one decimal place—round-off your numbers.
4. Number each answer. Do not use essay form.
5. Insert page numbers.
6. Leave generous margins or double space.
7. Save every file to your computer with your name and the correct name of what it is (e.g. Your_Name_food_intake_initial_diet.doc). Submit all files to your Academic Expert via the online Assignment Drop Box.
8. The final date to submit your assignment online is the end date of your contract.
Marks will be deducted for poor presentation or incomplete submission. Complete the entire assignment, Parts 1–5, before submitting. Use the guidelines under Submission Checklist to upload your Assignment 1 in the Drop Box.
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 2
The assignment will be returned to you via the Assignment Drop Box with your mark and the Academic Expert’s comments.
Submission Checklist
Submit all the components listed below in three (3) files via the Assignment 1 Drop Box as indicated below:
• Your answers according to the questions stated in the assignment instructions; Initial Diet Food Intake Diary; and Modified Diet Food Intake Diary.
• Diet and Wellness Plus reports for Initial Diet: Food Log; Intake Spreadsheets; Intakes versus Goals; Fat Breakdown; Physical Activity Log (if you choose to answer Part 3, question 4 b.).
• Diet and Wellness Plus reports for Modified Diet: Food Log; Intakes versus Goals; Macronutrients Ranges; Fat Breakdown.
If you have problems organizing your assignment files and submitting electronically, please contact the Student Success Centre at 1-855-362-2870 (Canada/U.S.) and email: fst_success@athabascau.ca
Passing Grade
The passing grade is 60%. If you fail to achieve 60%, you may resubmit the assignment, with permission of your Academic Expert.
Objectives
The assignment is designed to enable you to
1. assess your diet using Eating Well with Canada’s Food Guide and the Guidelines for Healthy Eating.
2. assess your diet using Dietary Reference Intakes (DRI) for macronutrients and micronutrients (vitamins and minerals).
3. compare these assessment methods.
4. suggest changes in your diet based on the results of your analyses.
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 3
Part 1 Recording Food Intakes
One-Day Food Intake Diary: Initial Diet
(5 marks)
1. This assignment provides you with an opportunity to learn about the strengths and weaknesses of your diet. The first step in this assignment is to accurately record all foods and beverages you consume in a typical day. Include water, snacks, candies, chips, and condiments such as ketchup and mustard.
Using the clickable Food Intake Diary template, record your dietary intake for a typical day. Record all the foods and beverages you consume immediately after you consume them.
Describe the type of food or drink and the amount of each item in as much detail as possible. See Appendices B and C for samples. Also, include any vitamin, mineral, or food supplement products that you consumed (at the bottom of the Food Intake Diary).
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 4
Part 2 Assessment of Nutrient Intakes Using Eating Well with Canada’s Food Guide
(5 marks)
1. Working from your completed Food Intake Diary (Initial Diet), classify and estimate the number of servings from each food group in Eating Well with Canada’s Food Guide.
Compare the total number of servings from each food group to the appropriate number of servings based on your age and gender.
For which food groups (if any) are you short of the recommended servings? By how much? For which food groups (if any) are you over the recommended servings? By how much?
(2 marks)
2. Does this day reflect your typical eating habits? Explain.
(1 mark)
3. Have you consumed 30–45 mL of unsaturated oils and fats?
(1 mark)
4. From your Intake Diary (Initial Diet), with reference to the Eat Well section of Canada’s Food Guide, list the limited foods and beverages that you consumed (including condiments and limited oils and fats (e.g. butter, hard margarine, lard, shortening).
(5 marks)
5. Examine the quality of your Food Intake Diary (Initial Diet) according to the Canada’s Food Guide. Refer to the following sections: “Make each Food Guide Serving count,” “Satisfy your thirst with water,” and “Limit trans fat.” List the foods that you ate in the following categories:
a. Dark green and orange vegetables. Did you consume at least one serving of each colour?
b. Vegetables and fruits prepared with little or no added fat, sugar, or salt. Did you have more servings of whole fruit and vegetables than of juice?
c. All the whole grains (i.e., unrefined) you consumed.
d. All the grain products that are low in fat, sugar, or salt.
e. All the low-fat milk (or milk alternatives), and lean meats (and alternatives) prepared with little or no added fat or salt.
f. All the beverages you drank (except alcoholic beverages). Is water the biggest contributor of fluids?
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 5
(5 marks)
6. Using “Key Nutrients found in each food group” in Unit 3 of the Study Guide, Section 2, and the answers to the previous questions, compare your diet to the important nutrients provided by each food group. List each key nutrient provided by each food group in the chart below and discuss whether your intakes of these nutrients are adequate, inadequate, or excessive according to the recommended Number of servings for your age and gender.
Vegetables & Fruits
Grain Products
Milk & Alternatives
Meat & Alternatives
Oils & Fats
Number of servings
List the Key nutrients provided by each food group
Be sure to consider that some of the key nutrients are found in more than one food group and that some nutrients are unique to a specific food group. Even though you may have less than the recommended number of servings in one food group your overall intake of a particular nutrient may be adequate.
You will use this answer to discuss how the methods agreed or disagreed in part 5 question 1.
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 6
Part 3 Anthropometric Data and Physical Activity
(2 marks)
1. Background information. Record the following:
height: cm or in. (2.54 cm = 1 in.)
weight: kg or lbs (1 kg = 2.2 lbs)
age: years
waist circumference: (see Fig. 9.8, p. 339 of textbook)
(2 marks)
2. Determine your BMI (show your calculations) (see Study Guide, Unit 8, Section 2).
Note: Report your answers to one decimal place. Additional decimal places are unnecessary, because they would imply an accuracy of measurement that is not genuine. Also, even if you could measure more accurately, the additional information would be of no further value. Apply this logic later when you discuss the nutrient content of food.
(3 marks)
3. Based on the above findings and on the information in the Study Guide (Unit 8), determine whether your weight poses a risk to your long-term health. If BMI guidelines, waist circumference, or both identify a risk, indicate the values that would put you in the low-risk zone. Briefly discuss how these values can be achieved.
(2 marks)
4. Complete either a or b below.
a. Determine your routine activity level. Refer to the definitions given below. Justify your answer providing examples of activities you undertake daily.
You are sedentary if you perform activities of daily living only.
You are moderately active if you perform activities of daily living and walk approximately 2 or 3 km per day or perform equivalent activities. This is in accord with the Canada Food Guide (Figure 2-4 on p. 44 of the textbook) which suggests that adults accumulate at least 2 hours 30 minutes of moderate to vigorous physical activity each week.
You are very active if you perform activities of daily living and walk approximately 10-15 km per day or perform equivalent activities (such as intensive daily athletic training or sports, or work in a job requiring intensive physical labour).
b. Record your personal activities for a typical day. Include all physical activities as well as time sleeping, sitting, eating, doing household chores, and studying. The total daily activities must add up to 24 hours. Enter these activities in the Diet and Wellness Plus software under “Track Activities.” If you have not yet accessed this software, refer to Part 4 for instructions.
Nutrition 331: Nutrition for Health Assignment 1 (Rev. C10) 7
Note: You may average longer periods of activity over seven days. For example, if you play basketball for three hours per week, that would average out to 0.4 hours per day.
(2 marks)
5. Is your weight stable, or has it changed over time (e.g., months or years)? If your weight has changed, discuss how physical activity affects your weight.