Food

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Final Exam date, time and location

• -Wed, May 13, 2009
• -noon to 3pm
• -Loree Auditorium 022

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Your Personal Diet Analysis
Lecture 3 January 29, 2009 Dr. Wasserman
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Purpose of Assignment

• To evaluate your own diet by comparing your
  personal nutrient intake to Dietary Reference
  Intakes (DRIs) for nutrients, and dietary
  guidelines, which set limits for dietary
  components such as fat, saturated fat,
  cholesterol.

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The Project consists of 3 Parts

• Part I Diet Analysis
• A. Collection of Data
• Recording food intake
• B. Processing Data
• Using Diet Analysis Plus 9.0 Program (DA)
• C. Printing Reports
• Part II Diet Questionnaire
• Interpreting Results of the Diet Analysis
• Part III Submission of Project

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Collection of Data Recording what you eat ON
PAPER

• Choose 3 consecutive days to record food intake
• One (1) weekend day must be included
• Be sure to record all food and liquids consumed
• Include all meal items and snacks
• Use one Food Record Sheet per day
• This is a diary (your log) of what you ate
• For each food consumed, record
• the time and item consumed
• description of the item (boiled, fried, diced,
  etc.)
• portion size

Do not include any vitamin/mineral supplements in
your food record
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Food Record (available on class website)
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Recording Food Intake Data
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Help Estimating Portion Sizes

• Measure, if possible
• Check net weights and portions on packaging
• Estimating Tips
• 1 cup a baseball
• 1 ounce cheese four dice
• 3 ounces meat deck of cards
• 1 ounce nuts one handful
• 1 ounce chips two handfuls

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Estimating Serving Sizes
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Example Sample Food Record
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B. Processing Data Where you input what you
ate. The DA program calculates nutrition
information from your food record data.

• What you need to do
• Tell the computer who you are
• Setting up your profile
• Input your Food Record into the program
• Processing Data
• Print Reports

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Diet Analysis Plus 9.0 is a required course
material

• What You Get
• Personalized Profile
• Diet Tracker
• Activity Tracker
• Reports

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Setting up Your Profile

• Enter student information
• Enter profile data- age, sex, weight and height

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(No Transcript)
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Maintain Current Activity Level and Weight
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Track your diet via either link
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Tracking Your Diet Select the Date and Type in
the Food
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Tracking your Diet

• For each day, enter all foods from your Food
  Record
• Common Errors to Avoid, examples
• Coffee Cream
• Orange Juice concentrate
• Tea, powdered, instant
• French Fry SVG
• Bag of Chips - 7.5 oz. vs. 1 oz.

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Check Food Input Data

• Before printing each days food list, check for
  errors
• Does Calorie total make sense?
• For example, half a piece of cake120 Cals., and
  5 pieces of cake 1200 Cals. Be sure you enter
  0.5 for one half piece of cake.

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Generate Reports
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C. Printing Reports

• Select Custom Average Reports
• Print out only
• - Profile and DRI Goals
• - Macronutrient (energy nutrient) ranges
• - Fat breakdown ( fats of your total Calories)
• - Intake vs. Goals

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Part II. Diet Questionnaire
Interpreting Results

• Print out questionnaire
• Answer all questions
• Use information from your Diet Analysis Printout
• Pay attention to units
• To understand DRIs and Dietary Guidelines see
  Ch. 2, pgs. 36-39 in textbook.

• Questionnaire available on class website
• http//foodsci.rutgers.edu/fs104/index.html

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Dietary Reference Intakes(see inside of textbook
cover)

• Analysis includes
• RDAs for 9 vitamins, 3 minerals and protein.
  (by weight)
• AIs for 1 vitamin, 3 minerals, fiber, water and
  omega fats. (by weight)
• Acceptable Macronutrient Distribution Ranges
  (AMDR) for carbs, fat and protein. (as a percent
  of Calories)

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Dietary Guidelines

• Limit non essential components of the diet such
  as
• Saturated fat
• Cholesterol
• Added sugar, sweeteners
• Alcohol

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Understand the Math Example

• 1 cup of 2 milk
• weighs 250 grams
• has 125 Cals

• Calculations
• How many grams of fat ? (hint 2 fat)
• .02 x 250 grams 5 grams of fat
• How many Cals from fat? (hint 9 Calories/g for
  fat)
• 5 g x 9 Cals/ g 45 Cals
• What of Cals come from fat? (hint ratio)
• 45 Cals /125 Cals x 100 36

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Part III. Submission of Project

• What do You Hand In?
• Your profile/DRI Goals 1 page
• Food records (handwritten or typed) 3 pages
• Printouts of entered food lists 3 pages
• Custom 3-Day Average Reports
• Macronutrient (energy) ranges 1 page
• Fat breakdown 1 page
• Intake vs. Goals 1 page
• Completed Questionnaire 6 pages
• Completed Questionnaire Total 16 pages

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III. Submission of Project How / When to Submit

• DUE in class March 12th
• Extra 10 pts. for submitting on Feb. 26th
• -MAKE A COPY of the entire assignment
• -Place report in 9x12 manila envelope
• -WRITE CLEARLY in upper right corner of
  envelope
• Name student number
• Email address
• Course 400104

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Grading

• Data 10 pts.
• Reports 10 pts.
• Questionnaire 80 pts.
• TOTAL 100pts. ( 10 extra
  points for early submission)
• Note -10 points for each day late