Diet Analysis Part 2a : Nutrient Analysis
Due March 11
Use the software (Eat Right Analysis) on the web site access that came with your text, to analyze each food and beverage you consumed for all of the nutrients included with the software.
If you cannot find a particular food you may look it up at the USDA Food Database at and enter the data into the software’s database OR you may substitute a similar food (Note ALL food substitutions in a separate file (e.g. word document).)
Print the following reports and submit them
a) bar graphs for days 1 - 3
b) spreadsheets for days 1 -3
c) bar graph for the 3 day average
If you have problems using the software please refer to the EatRight Analysis Help File provided below.
If you do not have the software, it can be purchased from the publishers web site at: EatRight Analysis Online. As an alternative you may also use the USDA web site, or Appendix A in the back of your textbook to analyze your diet.
Dietary Analysis Part 2b : Comparison to Recommendations
Due March 11
Compare the daily nutrient totals for each day and your three day average intake for each nutrient analyzed in Part 2b to recommended intakes. Use the recommendations described in the file "recommendations.pdf" to complete Table 3.
You will need four copies of Table 3, one for each day, and one for the average.
If you used supplements, calculate your intake as a percentage of the recommendations both with and without the supplements (i.e. use four more copies of Table 3).
Show your calculations in a separate file: one example of how you calculate your intake as a percentage of the recommendation, and one example for each recommendation that requires calculation. Save/print this as a word document.
Dietary Analysis Part 2c : Percent Analysis of Energy and Fat
Due March 11
Using your data from the three day average, calculate the percent contribution of carbohydrate, total fat, protein, and alcohol to total calories filling in the values in Table 4.
For saturated, polyunsaturated, and monounsaturated fats, calculate the percentage of the total grams of fat that each contributes as a three day average, and the percent of “missing fats”, filling in the values in Table 5.
Dietary Analysis Part 2d : Assess Adequacy of Nutrient Intake
Due March 11
For total energy intake and all nutrients analyzed, determine whether your intake was inadequate (I), adequate (A), or excessive (E). Complete the first column of Table 6 using the percentages as calculated in Table 3 for the average of the three days.
Provide justification for your decision using applicable resources such as the Tolerable Upper Intake Levels found on the inside back cover of your text, appropriate perspectives on using the nutrient guidelines (page 46 of text), the percent analysis of energy and fat from Table 4, and other information about each nutrient. This justification should indicate WHY you ASSESSED your intake as inadequate (or adequate or excessive), not why you didn't consume enough of the nutrient.
Examples;
Cholesterol / >100% = E< 100% = A
Should realize that this is not essential in the human diet and being lower than the RDA is optimal (less than the 300 mg recommendation)
Vitamin A / < 50 % = I
65% - 3000 g (upper limit) = A, > upper limit = A if intake is from plant food sources (e.g. beta carotene, not retinoids)
Should consider the food sources (plant = non-toxic (carotenoids) ,versus animal = toxic (retinoids))
Should consider the upper limit (see table inside the front cover of the text)