Dietary Analysis Objectives Numerical analysis to evaluate your
Dietary Analysis Objectives • Numerical analysis to evaluate your calorific intake and how balanced your diet is • Assess how close to an ideal diet you have • Identify weaknesses and set targets and action plans as a result.
Step 1 Calories • Using weights and calories per given weight or serving calculate your daily calorie intake • Find your suggested calorie intake – calculated when we did the biometric data. • Compare them. (differences less than 2 – 300 calories are irrelevant) • Suggest any reasons why your results may not be very good. • Summarise findings.
Step 2 Fats • Find out how much fat a healthy diet should contain. • Then work out your fat intake in grammes • This is a useful link: http: //www. holisticonline. com/remedies/weight_table-fatcontent-of-foods 2. htm • Note 1 oz = about 25 g • 1 cup = very roughly 200 g • 1 gr Fat = 9 calories (x by 9) • Work out how many calories of fat you have consumed each day • Calculate the percentage of your daily calorie intake that is fat. Fat calories/ total calories x 100 • Evaluate it against the amount you should have
Carbohydrates • Find out the proportion of a healthy calorific intake that should be carbohydrates • Work out the number of grammes of carboydrates you have eaten. • This may be a helpful link: http: //www. ntwrks. com/~mikev/chart 5 a. htm • There may be others. 1 gr of Carbs = 4 calories (x by 4) • Calculate the number of calories of carbohydrate you’ve eaten • Work out the percentage of your total carbohydrates that are carbohydrates • Evaluate this against what you should have.
Proteins • Find out the proportion of your calorific intake that should be proteins. • Find out how many grammes of protein you ate each day. You can try the same link as before. • Work out the amount of calories you consumed as protein • 1 gr Protein =4 calories (x by 4) • Work out the percentage of your calorific intake that was proteins • Evaluate it against what it should be.
Five fruit and veg • Summarise why it is advised that you consume five fruit and or veg a day • Calculate how many portions you consumed • Evaluate this.
Vitamins and minerals • Go back to the tables of vitamins and minerals that you did. • Identify important sources of each mineral and vitamin in your diet • Identify any vitamins and minerals for which there does not seem to be a good source in your diet. • Summarise findings
Water • How much water do you drink? How much should you? • Can you work out how much salt you consume? A helpful link is: http: //oto 2. wustl. edu/men/sodium. htm • How much should you consume? • Evaluate water and salt intake.
Strengths and weaknesses • Make a list of all the things about your diet that are good. • List those areas of your diet where you are not good. • Choose up to three weaknesses to improve • Identify how you will improve these weaknesses. (targets) • Report on these in the final project at the end.
Dietary analysis Rubric marks Dietary data Analysis Evaluation Target setting 1 Data collected for most meals At least total calories worked out Some evidence of sources used to calculate intake. A key area of concern identified 2 Data collected for all meals over 3 days Total calories realistically worked out Sources clearly well used to calculate intake All key areas of concern identified 3 Realistic attempts to weigh food intake Some attempt at calculating consumption of other major food groups Sources identified for use in evaluating intake At least one goal set 4 Most food broken down into weights of components Relatively accurate calculations made supported by data Aspects of food intake correctly evaluated using levels found in literature A goal clearly set for each key area of concern and some attempt at an action plan made 5 All food weighed and broken down into proportions of each food type present Detailed calculations of each food group Diet fully evaluated in light of information on desirable levels found in literature Action plan made for each of the targets set.
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