Dietary Analysis Project Instructions These instructions sho.docx
- 1. Dietary Analysis Project Instructions These instructions should be used in conjunction with the Dietary Analysis Project Template, available under Week 3 Content as a Word document. Please review the entire Dietary Analysis Project requirements in this document before starting. *Please submit all four parts of the Dietary Analysis Project under Assignments. Overview: The Dietary Analysis Project is a four-part project. The project is divided into four parts over five weeks to make it more manageable. Parts I-III will use the “Dietary History Project Template” to help organize your project for the final submission and each part will be submitted weekly for feedback and points (see details for each section below): • Part I (Due end of Week 3): Complete p 1-2 of the template. Here you will interview someone to obtain a 24-hour diet recall (or document what you've consumed over a 24-hour period) and make predictions about the nutrient content of the diet recall. Your submission should remain in the template format.
- 2. • Part II (Due end of Week 4): Revise Part I based on feedback from the instructor and then complete p 3-6 of the template. Part II will include entering the diet recall into the on-line USDA SuperTracker, generating charts, graphs and a nutrient report; compare predictions to findings; and analyze the information. Your submission should remain in the template format & you should also submit the Nutrient Intake Report. • Part III (Due end of Week 5) – Revise Part II based on feedback from the instructor and then complete p 7-10 of the template. For Part III, you will create a revised 24-hour menu in order to meet the individual’s nutrient targets and project requirements. Your submission should remain in the template format. • Part IV (Due end of Week 7) – Pull together all instructor feedback and information collected within the template to create a final presentation using Power Point or another media format (see options below). Part IV is worth 130 points. The original and revised Nutrient Intake Reports should be submitted with Part IV. Part I: Food Recall & Interview Process
- 3. Interview an adult you know (spouse, friend, neighbor) and obtain a 24-hour diet recall from this person. You will also need to record their gender, height, weight, age, and activity level. Note: If you wish, you may select yourself, but please be honest and accurate in your report. Next, conduct the interview; it should only take 15 to 20 minutes to complete. Ask the following questions, in order to obtain complete and accurate information. • “Atwhat time did you first have somethingto eat or drink yesterday?” o Note the time on the food recall chartof the Part I template • “Please tell me what you had to eat or drink (includingany condiments) at this time,complete with product/brand name (if you can remember) and portion sizes.” If they can’ttell you how much ask them in common measurement forms – for example, was it about 1 cup? 1 Tablespoon? Record their answers on the Template under Part I. It is important to be as detailed as possible to make it easier for you when you enterthe
- 4. information. • “Atwhat time did you have your next food or drink?” o Note the time on the food recall chartof the Part I template • Then ask them again to list their food and beverage intake (and condiments), complete with product names and portion sizes. • Repeat this process until you have recorded everything your subject ate or drank from the time they woke up until they went to sleep. • Be sure to include any snacks and condiments – they are oftenforgotten. Predictions (2 parts): (Part 1) Complete the charton Part I of the template provided by placing an “x” for each of the columns using the rows to signify your predictions - if you thinkthe findings will be too low, too high or adequate/moderate to meet the individuals recommended servings/levels for each category. These are only your predictions, not the analysis yet. You are not being graded on how closeyour predictions are to the actual findings. I do want you to examine how closeyour predictions were to the SuperTracker findings later in the project and is mainly for your own awareness.
- 5. (Part 2) Write at least five sentences explaining why you are predicting what you predict for each category. Please address the micronutrients in general (if you thinkoverall the 24-hour recall diet will be too low, adequate/moderate or too high in most vitamins and minerals) and also specifically address the mineral, sodium and the sub-categories, saturated fat, cholesterol and dietary fiber in your write-up. You will lose points for not addressing all categories noted here. You can find general info about the five MyPlate food groups here: (http://www.choosemyplate.gov/MyPlate) Part II: Data Findings & Analysis Getting Started: Please use the provided Dietary Analysis Project Template, Part II (pgs 3-6). Be sure to revise Part I of the Template based on feedback from the instructor and then complete pgs 3-6 of the template. Part II will include entering the 24-hour diet recall into the on- line USDA SuperTracker; generating charts, graphs and a Nutrient Intake Report; comparing predictions to findings; and analyzing the information. Your submission should remain in the template format & you should submit it along with the Nutrient Intake Report.
- 6. Entering food from the recall: Utilize the pdf included under both Week 3 and Week 4 Content entitled, “Getting Set Up with SuperTracker” for step-by-step instructions to create a profile with SuperTracker as well as enter foods and beverages from the 24-hour recall. Begin Generating and Analyzing the Data: When you are finished entering all of the foods it is time to begin generating data you will need for the analysis and revision of the menu. Answer the questions and provide the graphs and charts noted under Part II of your Template (make sure any corrections for Part I are made per the instructors feedback). Outcomes of Your Predictions See if your predictions matched up to the SuperTracker findings. In the template, cut and paste your original chart with predictions and fill in the tables for the revised menu findings. Part III: Correcting Menus and Reanalyzing Please use the provided Template for Parts I, II & III, which should include your completed Part I & II and any corrections needed per the instructors feedback. Label all graphs and tables as “Revised” so it’s easy for me to distinguish between the original menu data and the revised menu data. IMPORTANT: before starting Part III
- 7. take a look at the check list of requirements for the revised menu at the end of this document. Next you will be correcting the menu so that it will meet recommendations (per the guidance below). You will need to make changes to foods and beverages using what you have learned. If the original menu did not have three distinct meals and two or three 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 (food groups). It is important that you can demonstrate how to improve upon "problem" areas in a diet and identify foods that are higher or lower in nutrients that need to be fixed. Once you have corrected the menu, you are ready to reanalyze. You will need to use SuperTracker again and enter your new menu for the same individual account you created. When running the Nutrient Intake Report for the revised menu make sure you are analyzing the intake for a new day and not averaging this with the original intake analyzed back in step two. Only one day should be entered. If any major nutrient is still not meeting needs, you will need to work on making
- 8. 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 to these nutrients and start with changes there. Look back at Part II charts and your write- up from the outcome of your predictions to assist as well. 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, but as a new day. This will save you a lot of time and will eliminate getting an average of the two menus. To be considered a correct, revised menu, the following should be true: (Use this as a checklist before submitting; part of your grade will be showing you can meet these targets) • Total calories should be within 100 calories from the target calories. For example, if the target calories are 1800 calories, then your revised menu should be between 1700-1900 calories. • Daily Food Groups Report: Should read OK; it is 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%
- 9. fruit, 350% protein, 200% dairy). • 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 excess. • Daily Limit: Should be within +/- 100 calories of the target. Added sugar, saturated fat, cholesterol and sodium should not exceed their limits. • Nutrient Intake Report: There are more nutrients than we are looking at listed on this report, so only focus on the nutrients we covered extensively in class (calories, protein grams and %, carbohydrate grams and %, total fat and saturated fat, cholesterol, dietary fiber and all vitamins and minerals listed). There are a few extra that we did not cover as extensively in class, so please do not worry about discussing those (they are: monounsaturated fat, polyunsaturated fat, linoleic acid, alpha-linolenic acid, omega-3 EPA and omega 3-DHA).
- 10. o ***IMPORTANT*** Make sure to assess the macronutrients (carbohydrates, protein, fats) on the Nutrient Intake Report using the percentages that are provided and comparing to the target ranges. These are the AMDRs. All of the macronutrients should be within their AMDR. o Cholesterol should be < 300 mg o Dietary fiber should be > 25 grams (or per target of SuperTracker) o For micronutrients (vitamins and minerals), also check to make sure nothing is less than 80% or 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% along with their calculated percentage. Please note: If the person you are creating a menu for has very high calorie needs (2800 calories or more), you will likely need to exceed 200 percent for
- 11. 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 or more you will be graded based on 300 percent instead of 200 percent for the high end of the range. Part IV: Final Project Presentation Option 1 If you are submitting a PowerPoint presentation, only .ppt or .pptx files will be accepted. Please do not use a font smaller than 14. You may use graphics, tables, charts, etc. The sources need to be referenced and cited using APA format. Both audio and video may be included, but make sure the file sizes are not too large. Audio and video files are not required and you will not be graded on anything above and beyond the basic presentation; however, if you feel that other media enhance your presentation, feel free to include them. Option 2 I know we have a diverse population in this class with different interests and expertise. I would like this project to be fun and engaging, but also to
- 12. utilize your talents fully. If you would like to experiment with submitting your presentation in an alternative media format, this is fine. Some suggestions might be GoAnimate, Prezi, SlideShare, Articulate Storyline, blogs, videos, etc. Keep in mind that the project must include ALL elements required for the PowerPoint presentation and that it must be posted somewhere on the web, such as a website or a blog page, so you can supply a link for everyone. Note: it is recommended that you accompany this link with a brief Word Document of location, time segment, of the 13 main criteria, if it isn’t obvious. The final project presentation is due on the SUNDAY that the rest of the class will submit their projects. The following is a list of all elements that should be included in either type of presentation in the following order: 1. Title, Your name, date submitted 2. Subject interviewed (if you want to divulge; example: a friend, husband, or myself). Gender, height (in feet/inches and centimeters), weight (in pounds and kilograms), age, and activity level of your subject 3. Original 24-hour food & beverage recall 4. Your predictions for food groups and nutrients of the original 24-hour recall (no analysis, only predictions here) 5. Percentage of recommendations met for each of the five MyPlate food groups (of
- 13. original 24-hour recall); include percentage of whole grains out of total grains and percentage of whole fruit out of total fruit (use the % provided on the daily food graph – you should have done this as part of part 2 of the project; I suggest creating your own table with these percentages so you can include the % of whole grains and % of whole fruit) 6. Discussion of how your predictions compare to the results of the analysis (no recommendations, only a discussion of your predictions) 7. Revised menu 8. Revised Daily Food Groups Report, the graph (revised food groups bar graph), and the revised daily limits graphic (each can have its own slide in a Power Point presentation) 9. Include the “Master Comparison Table” from Part III. Address any targets you were not able to meet and why. 10. List the names of all nutrients that remained below 80 percent RDA after correcting and changing the menu. Indicate the long-term effects of inadequate intake over time for each listed (in PowerPoint, this may require two slides). 11. List the names of all nutrients that remained greater than 200 percent of the target
- 14. amount (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 percent, but perhaps listed as OK by Supertracker, (see example below with yellow highlights). To determine the % divide the average eaten by the target. Again, in PowerPoint, this may require two to three slides). 12. Include a conclusion (in PowerPoint, two slides or more). Build upon your write- up for the Revised Menu Questions from Part III (one slide). What were your major revisions to the menu in order to get it closer to targets? What were your challenges with revising the menu? How did you overcome them? For example, if calcium was low and you tried to fix this by adding dairy, but in the process you lost another nutrient so you had to make more changes. 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. 13. Reference page using APA format
- 15. Be sure to label each slide clearly with a title or indication of what is being presented so it is clear to the viewer. You will need to submit with your presentation the two Nutrient Intake Reports. You will have one from the original 24-hour recall and one from the corrected final menu. Do not forget to submit the two Nutrient Intake Reports separately! I will not be able to properly grade your presentation without them and appreciate having them all together with the final submission. Make sure the reports are set up like the example below, complete with highlighting, as needed, and with the percentages calculated and included. You will also need to do the math; it is not provided to you by SuperTracker. For the Nutrient Intake Report with highlighted nutrients. 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 percent or greater than 200 percent. Nutrient Intake Report Detailed Instructions • Highlight total calories if the average eaten is +/- 100 calories of the target, if the number is outside of the range, write “Less than 100 calories below” or “Greater than 100 calories above.”
- 16. • All macronutrients (carbs, protein and total fat) % Calories should be within the AMDR target range listed under Target. Any macronutrient outside of the AMDR should be highlighted and indicated as “Over” or “Under.” • Dietary Fiber should be at least 25 grams, anything less should be highlighted and labeled as “Under”. • For Saturated fat, anything over 10 percent should be highlighted and indicated as “Over.” • For Cholesterol, anything over 300 mg should be highlighted and indicated as “Over.” • For Sodium, anything over 2400 mg should be highlighted and indicated as “Over.” • For micronutrients (vitamins and minerals), calculate the % of the target for each and enter it in the status column. 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. Highlight any that are less than 80% or greater than 200% of the target. It may say OK, but we still want to be
- 17. careful not to go too far over each day. Only highlight those when greater than 200% or less than 80% along with their calculated percentage. Prof Erika's initial Nutrients Report 12/27/15 - 12/27/15 *Your plan is based on a 2200 Calorie allowance. Nutrients Target Average Eaten Status Total Calories 2200 Calories 1631 Calories More 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
- 18. 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 104% Potassium 4700 mg 3692 mg Under; meets 78.6% of target Sodium < 2300 mg 2372 mg Over Copper 900 µg 1806 µg Over; is 201% of target Iron 18 mg 19 mg OK 105% Magnesium 310 mg 428 mg OK 140% Phosphorus 700 mg 1914 mg Over; is 273% of
- 19. target Selenium 55 µg 180 µg Over; is 327% of target Zinc 8 mg 12 mg OK 150% Vitamins Target Average Eaten Status Vitamin A 700 µg RAE 881 µg RAE OK 126% Vitamin B6 1.3 mg 2.5 mg OK 192% Vitamin B12 2.4 µg 9.6 µg Over; is 400% of target Vitamin C 75 mg 35 mg Under; meets 47% of target Vitamin D 15 µg 20 µg OK 133% Vitamin E 15 mg AT 10 mg AT Under; meets 67% of target Vitamin K 90 µg 66 µg Under; meets 73% of target Folate 400 µg DFE 396 µg DFE OK 99% Thiamin 1.1 mg 1.6 mg OK 123% Riboflavin 1.1 mg 2.6 mg Over; is 236% of
- 20. target Niacin 14 mg 34 mg Over; is 243% of target Choline 425 mg 460 mg OK 108% Information About Nutrients *** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and α-linolenic acid) have two separate recommendations: • Amount eaten (in grams) compared to your minimum recommended intake. • Percent of calories eaten from that nutrient compared to the recommended range. You may see different messages in the status column for these two different recommendations.