Introduction of subject of diet analysis Discussion
Introduction of subject of diet analysis Discussion
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- Include age, height, weight. Discuss family history, do you have any known risk factors for chronic disease?
- Nutritional concerns you have or what you want to find out from this analysis
- 4 points: Discuss food habits and behaviors. Refer to your original 3 day written records for assistance with this portion of the paper.
- do you have regular mealtimes?
- how does your class/work schedule impact your dietary choices or eating pattern?
- when and how many times a day do you eat?
- how long are your meals?
- discuss places and people- do they affect food intake?
- Typically how are you impacted by traditions, family members, holidays, celebrations etc.
- Do you eat faster or slower with certain people or places?
- what was your average hunger rating? (actually average it out for each day consider also differences in the rating based on what you ate, where you were, etc.)
- does mood(feeling) influence your eating? Use your logs to review if boredom, stress, etc. impacted your dietary choices or hunger/fullness levels.
- do you have regular mealtimes?
- 15 points: Discuss food groups (MyPlate Report) – answer all questions and include detail! You may consider normal intake if you did not consume certain items during the three day period, consider your intake over a normal week or month
- Using the “MyPlate report” from the NutriCalc program you will now interpret your intake from each food group – this discussion should also include the goal, how close were you to the goal (i.e. insufficient or excessive).
- When you retrieve the MyPlate report select all 3 days, all meals and snacks. This way the program will provide you with average values for the 3 day period of time.
- Discuss fruits – what was your intake vs goal
- Do you consume dark colorful fruits; do have variety in the choices you make, why or why not?
- Do you consume fruit juice? If so how much fruit on average comes from juice in your diet? Is it 100% fruit juice? Why is this important to consider?
- Do you consume canned, fresh, frozen fruit? If canned do you know how it is packed?
- If you did not consume adequate fruits consider why this may have occurred?
- Discuss fruits – what was your intake vs goal
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- Discuss vegetables – what was your intake vs goal
- Do you consume at least 3 dark green, leafy or orange vegetables per day? Why or why not?
- Do you consume a variety of vegetables?
- Do you consume fresh, frozen, or canned vegetables? Do you buy low sodium products if canned or frozen?
- How do you typically prepare your vegetables, why is this important to consider?
- If you did not consume adequate vegetables consider why this may have occurred?
- Discuss grains – what was your intake vs goal
- Do you consume the recommended amount of whole grains per day? Refer to the Dietary Guidelines for Americans 2015-2020 and the MyPlate for recommendations on the number of whole grains per day.
- What grains in your diet are refined? Which ones are whole? How can you tell if a food has 100% whole grain ingredients?
- Do you consume a variety of grains? Why or why not?
- Discuss meat & beans (protein) – what was your intake vs goal
- In general, what foods from the food groups/plate can provide protein? Introduction of subject of diet analysis Discussion
- Do you consume protein from a variety of food groups? Which foods provided protein in your diet?
- Typically how do you prepare meat/fish/beans – fried, grilled, baked, etc.? Why is this important to consider in diet planning?
- Discuss fats/oils – what was your intake vs goal
- What foods in your diet contributed to fat/oil?
- Refer to the amount of fat you consumed (tsp per day) and compare to the recommendations.
- Do you consider your choices in this group to healthier fats? Why or why not?
- Discuss dairy – what was your intake vs goal
- What foods in your diet contributed to dairy?
- Do you consume low fat, nonfat, reduced fat, or whole milk products? Why is this important to consider in diet planning?
- Discuss empty or discretionary kcals – what was your intake vs goal
- Describe the term empty kcals (using your own words)
- What foods in your diet contributed to empty kcals? Why do you feel these foods would be considered this way?
- Discuss vegetables – what was your intake vs goal
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- 7 points: Discussion of the overarching principles from the recently released Dietary Guidelines for Americans, 2015-2020 :
- Review and DISCUSS the main concepts from the Dietary Guidelines for Americans 2015 for Healthy Meal Patterns. Using evidence from your MyPlate report and your 3 day record discuss whether or not you met or did not meet each principle.
- You should be able to do this with the basic food record and the MyPlate report – there is no need to go deeper into the NutriCalc reports at this time.
- Review and DISCUSS the main concepts from the Dietary Guidelines for Americans 2015 for Healthy Meal Patterns. Using evidence from your MyPlate report and your 3 day record discuss whether or not you met or did not meet each principle.
- 2 points: Grammar, spelling, etc., and reports Introduction of subject of diet analysis Discussion