Biology 218 Human Anatomy - RIDDELL s1

BIOLOGY 105 – Human Biology
/ Session:
Section:
Days / Time: Instructor: / Spring 2009
55244 4 Units
F 9:00 AM – 4:00 PM
RIDDELL
Student ID(s)#: 1 2 3 4 5 6
Student Name(s): BIOLO Gee / Team Name: Personal
Lab Assignment #: 6
Lab Title: PLM Nutrition Analysis / Date: 090320.1

This is the Summary Write Up section. Be succinct. Use one complete thought per bullet point; use one line per bullet point. Think of bullets as expensive real estate. Use each bullet point to its maximum efficiency; the most meaning for the fewest words. This entire section should be limited to 4 pages. Attachments can be as many pages as is required to capture all the Tables, and Chart.

Purpose / Objective(s):

§ State why we are performing this activity.

§ To compare, contrast and analyze personal nutrition for 3 cases / scenarios: High, typical and disciplined calorie intake

Subjects;

§ Summarize the key components of the experiment.

§ List all the objects, subjects, and / or specimens that you observed and / or measured.

§ List and describe all materials that are to beused in this assignment / experiment / investigation / survey.

§ Make a table(s) if necessary; a summary table is placed here, a detailed table should be listed in the Attachments section.

§ Self analysis

Methods / Tools / Instrumentation / Procedures;

§ Be summarizing in this write up and put the details in an attachment.

§ List and describe all tools, measuring devices, lab equipment, procedural materials / stains, you use to perform the lab procedures

§ Make tables if necessary to describe what and how you did what you did. Make diagrams / use photos if necessary to show how and what you did

§ Applied the parameters and analysis as determined in the USDA Food Pyramid guide. http://www.mypyramidtracker.gov/

§ Key research included http://www.mypyramid.gov/index.html

§ 3 separate intake cases were constructed for what I actually do eat on a typical day, what I may have eaten on a high intake day as well as what I should have or might have eaten on a low intake day. The dates selected for this analysis are artificial and comply to the automatic charting resident to the interactive program.

§ The 3 cases are named and described as follows:

Name / High / Free / Normal / Typical / Low / Disciplined
Description / 3 Substantial Meals
Unlimited Snacks
Unlimited Pleasure foods
Other
Other / 2 Meals
3 Unlimited Snacks
1 Desert / 1 High protein Meal
High Fiber
High Vegetable
No snacks
Low Carbohydrate
Limited fats

Results

§ List summary statements of important measurements, findings, etc,

§ Place summary tables and / or graphs in this section.

§ Refer to tables and graphs and drawings of your data.

§ Be specific and direct the reader to the data of specific interest. Import abbreviated tables and graphs / charts into this section – detailed tables and charts can be included in the Attachments section.

§ Be sure to number and name your tables, graphs and illustrations.

§ Be sure to make at least one statement regarding every table and graph and drawing / illustration in this section.

§ Refer the reader to detailed charts, graphs, tables, illustrations and evidence in the Attachments section.

Analyses and Results Check List the Number References for Tables and Figures

For each of the three Cases: Normal/Typical, High/Free and Low/Disciplined

Dietary
Analysis / Grains / Vegetables / Fruit / Milk / Dairy / Meat / Beans
Dietary Guidelines
Recommendations
Nutrient Intakes / Food Energy / Protein / Carbohydrates / Total Fiber / Total Fat

NORMAL / TYPICAL

Dietary Guidelines Comparison

Dietary Guidelines
Recommendations / Emoticon / Amount Eaten / Recommendation or Goal
Total Fat / / 21.5% of total calories / 20% to 35%
Saturated Fat / / 8.2% of total calories / less than 10%
Cholesterol / / 110 mg / less than 300 mg
Sodium / / 1934 mg / less than 2300 mg
Oils / * / * / *
Discretionary calories (solid fats,
added sugars, and alcohol) / * / * / *

Dietary Guidelines Recommendations Your Pyramid Stats

Milk Intake / 2.1 cup equivalent
Milk Recommendation / 3 cup equivalent
Meat and BeansIntake / 4.2 oz equivalent
Meat and BeansRecommendation / 6 oz equivalent
Vegetables Intake / 0.2 cup equivalent
Vegetables Recommendation / 3 cup equivalent
Fruits Intake / 0.9 cup equivalent
Fruits Recommendation / 2 cup equivalent
Grains Intake / 5.2 oz equivalent
Grains Recommendation / 7 oz equivalent
Pyramid Categories / Percent Recommendation
Milk / 70%
Meat and Beans / 70%
Vegetables / 7%
Fruits / 45%
Grains / 74%

Nutrient Intake

Nutrient / Your Intake / Recommendation or
Acceptable Range
Food Energy/Total Calories (kcals) / 1566 / 2506
Protein (gm) / 62 / 56
Carbohydrate (gm) / 181 / 130
Total Fiber (gm) / 22 / 30
Total Fat (gm) / 37.4 / 34.8 - 60.9
Saturated Fat (gm) / 14.3 / < 17.4
Monounsaturated Fat (gm) / 11 / **
Polyunsaturated Fat (gm) / 5 / **
Linoleic (omega 6) (gm) / 4 / 14
Alpha Linolenic (omega 3) (gm) / 0.6 / 1.6
Cholesterol (mg) / 110 / < 300
Vitamin A (mcg RAE) / 478.4 / 900
Vitamin C (mg) / 126.5 / 90
Vitamin E (mg a-TE) / 3 / 15
Thiamin (mg) / 1.2 / 1.2
Riboflavin (mg) / 2 / 1.3
Niacin (mg) / 14.1 / 16
Folate (mcg, DFE) / 336 / 400
Vitamin B6 (mg) / 1.2 / 1.7
Vitamin B12 (mcg) / 3.3 / 2.4
Calcium (mg) / 906.2 / 1200
Phosphorus (mg) / 1211.2 / 700
Magnesium (mg) / 303 / 420
Iron (mg) / 13 / 8
Zinc (mg) / 8.4 / 11
Selenium (mcg) / 69.2 / 55
Potassium (mg) / 2552 / 4700
Sodium (mg) / 1934 / 1300 - 2300

HIGH / FREE

Dietary Guidelines Comparison

Dietary Guidelines
Recommendations / Emoticon / Amount Eaten / Recommendation or Goal
Total Fat / / 21.5% of total calories / 20% to 35%
Saturated Fat / / 8.2% of total calories / less than 10%
Cholesterol / / 110 mg / less than 300 mg
Sodium / / 1934 mg / less than 2300 mg
Oils / * / * / *
Discretionary calories (solid fats,
added sugars, and alcohol) / * / * / *

Dietary Guidelines Recommendations Your Pyramid Stats

Milk Intake / 2.1 cup equivalent
Milk Recommendation / 3 cup equivalent
Meat and BeansIntake / 4.2 oz equivalent
Meat and BeansRecommendation / 6 oz equivalent
Vegetables Intake / 0.2 cup equivalent
Vegetables Recommendation / 3 cup equivalent
Fruits Intake / 0.9 cup equivalent
Fruits Recommendation / 2 cup equivalent
Grains Intake / 5.2 oz equivalent
Grains Recommendation / 7 oz equivalent
Pyramid Categories / Percent Recommendation
Milk / 70%
Meat and Beans / 70%
Vegetables / 7%
Fruits / 45%
Grains / 74%

Nutrient Intake

LOW / DISCIPLINES

Dietary Guidelines Comparison

Dietary Guidelines Recommendations Your Pyramid Stats

Nutrient Intake

COMPARISONS

Comparison of three cases for each of the dietary and nutrient values

Table 1 Total calorie intake for 3 cases

Average kcals: 1204
Average percent Estimated Energy Requirement: 43%

Date / kcals / Percent Estimated
Energy Requirement
3/14/2009 / Low / 412 / 15%
3/18/2009 / Typical / 1235 / 44%
3/20/2009 / High / 1796 / 64%

Figure / Table 2 Total protein intake for 3 cases………………….

Figure / Table 3 Total Carbohydrate intake for 3 cases………………….

etc,……………………..

Analysis / Discussion:

§ Summarize your key understanding

§ Make a statement for what your results demonstrate.

§ Answer the question, “what is the key learning we receive from this data?”

Page 6 of 12 BIO_105_Nutrition_Lab_Asgnt._6_Nutrition_Template_090320.1.doc

BIOLOGY 105 – Human Biology
/ Session:
Section:
Days / Time: Instructor: / Spring 2009
55244 4 Units
F 9:00 AM – 4:00 PM
RIDDELL

Conclusions / Further Considerations:

§ Answer the question, “so what, now, what?” … What does this understanding provide to us that allow us to continue / expand our thinking?

§ What other information / research / experiment does this data suggest that we do?

§ With a goal of gaining / loosing / increasing…………my personal fitness, my plan is to comply with the following daily nutrition …………

ATTACHMENTS

This is the section for details. Each of these sections can and should be a separate section. Use only those sections that are integral / necessary for support of your report. Delete unused sections.

Experimental Design – Materials and Methods Details

1. Tables can greatly categorize and concisely state what you did and how you did what you did.

2. Illustrations or Pictures of the laboratory apparatus and set up can greatly enhance and concisely show how you did what you did.

3. B

4. C

Summary / Formal / Conclusive Results, Tables, Charts, Illustrations

1. Refer to these Figures by the Number that you have listed from above

2. This section just has the formal summary, presentation data that the understanding of the analysis is drawn from

3. B

4. C

Observations:

1. A

2. B

3. C

4. D

Raw Data / Original Measurements:

1. A

2. B

3. C

4. D

Drawings / Diagrams / Illustrations / Photos:

1. This section includes all the illustrations that are / were involved. Some key figures My BE included in the summary write up.

2. B

3. C

4. D

Detailed Results / Analyses:

1. This section may have all of your worksheet analyses

2. B

3. C

4. D

References / Literature Cited:

1. What, where, who, why, when , how did you receive information that is external to your report

2. B

3. C

4. D

Page 6 of 12 BIO_105_Nutrition_Lab_Asgnt._6_Nutrition_Template_090320.1.doc