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Project Presentation Transcript

  • 1. PROJECT ? IV-St. Agnes
  • 2. OBJECTIVES • to determine the BMI and the body composition of the fourth year students of MCS • to identify the different possible factors affecting the body composition of the fourth year students • to inform the nutritional staffs about the nutritious food preferences of the students
  • 3. CONTENTS Title Page “Math-Nutrition” Introduction Divisions of Labor Graphs ( let x be the body composition and y be the possible factor) Conclusions Recommendations Survey Forms
  • 4. INTRODUCTION You are what you eat! So are you ice cream or broccoli? You’re on a mission to find out! Along the way, you’ll collect and analyze data about what you eat over a period of five days. You’ll take into account serving sizes, Calories, and fat grams. You’ll also take on the roll of a nutritionist, researching the Food Pyramid and creating a healthy meal plan. So bring a hearty appetite and your math tool kit. This adventure will tantalize your taste buds!
  • 5.  INTRODUCTION  Here is my task:  Cheat Sheat/Help: • Challenge 1: What you are to do: Keep track of what you are eating for lunch and dinner for 5 days. Use the chart on the last page of your handout to help you stay organized when tracking your food, servings, calories, fat, etc. What I will collect: I want to see the list of food you are tracking along with how you organized the information. This can be collected informally (on paper) or you can display this on your final project (that you will be presenting). • Challenge 2: What you are to do: You are to create a healthy meal for either breakfast, lunch, or dinner. Using the handout select at least 3 items (the items you believe are to be healthy) and research their nutritious value. What I will collect: This information should be present on your final project. Create two pie charts. One chart should display the food servings per meal. For example, if your meal contained .25 of carrots your chart should reflect that. Create a second chart displaying the nutritious elements of the food you chose. Use sections d (area a. and b) in your handout for a guide. You must include the calculations in fraction and decimal form. • Challenge 3 What you are to do: Analyze the food you have eaten for the past 5 days. Answer the questions on the “food analysis worksheet”. What I will collect: Create two pie charts. One chart should display the food you ate over the time frame. Create a second chart displaying the nutritious elements of the food you chose. You may use the same elements you used in the above pie chart (carb’s, fat, etc)
  • 6. nge 1: rt and record everything that you eat for five consecutive days. nd dinner should be written as separate pie charts. uld include the following information for each item consumed: ood, vings consumed, ories per serving, of Calories consumed, per serving, and f fat consumed. numbers. Use decimals where necessary. d display the correct formula for the angles in the chart. set of pie chart that contains the same information as the first. For this your data from decimal to fraction form. Do not, however, write whole ns. ve charted your food intake, it is time to analyze your diet. Printout and ns found on the food analysis worksheet. orksheet lysis questions. Print this page out, and be sure to show all of your work ce. an Calorie intake for the five days charted? Write your answer as a m, and then write your answer in decimal form. Include your formula and ula. an fat intake for the five days charted? Write your answer as a fraction en write your answer in decimal form. Include your formula and steps to
  • 7. 3. What was the median and mode for your Calorie intake for the five days charted? Write your answer as a fraction in simplest form, and then write your answer in decimal form. Include your formula and steps to solve the formula. 4. What was the median and mode for your fat intake for the five days charted? Write your answer as a fraction in simplest form, and then write your answer in decimal form. Include your formula and steps to solve the formula. 5. Find the mean of your total breakfast , lunch, and dinner, Calorie intake. Write your answer as a fraction in simplest form, and then write your answer in decimal form. Include your formula and steps to solve the formula. 6. Find the median of your total fat intake for your breakfast, lunch, and dinner. Write your answer as a fraction in simplest form, and then write your answer in decimal form. Include your formula and steps to solve the formula. 7. Find the mean number of servings of food you ate per day. 8. Looking at your charted food, what category of food did you consume the most of? Find the mean number of servings from that category you consumed. 9. What category of food did you consume the least of? Find the mean number of servings from that category you consumed. • Nutritional Challenge 2: Next, you are going to take on the role of a nutritionist. a. Use the Internet to locate an explanation and diagram of the Food Pyramid. Print out or draw a diagram of the pyramid. b. Now research the different foods listed below. Record what amount makes one serving, the number of Calories in one serving, and the number of fat grams in one serving of each item. • Drink 2% Milk Grape Juice Apple Juice Orange Juice Soft Drink Lemonade Tea Water
  • 8. • Main Dish Hamburger Patty Steak Hotdogs Chicken Cheese Macaroni Plain Spaghetti Pork chop Tuna Eggs Cheese White Rice Black Beans Vegetable Carrots Green Beans Peas Broccoli Corn Green Peppers Spinach Garden Salad Fruit Bananas Apples Peaches Pears Oranges Pineapple Plums Raisins Condiment/Sauces Ketchup Mustard Mayonnaise Relish Italian Dressing Ranch Dressing Thousand Island Dressing Oil and Vinegar Marinara Sauce Alfredo Sauce Stir-Fry Sauce Barbeque Sauce Bread Sandwich Bread White Sandwich Bread Whole Wheat Sandwich Bread Yeast Rolls Whole Wheat Rolls Dessert/Snack Chocolate Chip Cookies Graham Crackers Brownies Oatmeal Cookies Sandwich cookies Corn Chips Potato Chips Pretzels • c. Using the nutritional facts about each food and the Food Pyramid, design what you believe to be the healthiest meal. It is important that you take into account the amount of fat and the number of Calories that will be consumed. Write 1 to 2 paragraphs explaining why your meal is the healthiest. • d. Make the following calculations based on your chosen meal. Be sure to show all of your work.
  • 9. • A. Calculations Write your answers as fractions in simplest form, and then convert the fraction to a decimal. 1. Create a pie chart with the calculations. Total number of servings of carbohydrates out of suggested number of daily servings of carbohydrates 2. Total number of servings of fruits and vegetables out of suggested number of daily servings of fruits and vegetables 3. Total number of servings of meat out of suggested number of daily servings of meat 4. Total number of servings of dairy products out of suggested number of daily servings of dairy products 5. Total grams of fat out of suggested daily number of fat grams 6. Total grams of saturated fat out of suggested daily number of saturated fat grams 7. Total grams of unsaturated fat out of suggested daily number of unsaturated fat grams 8. Total number of Calories consumed out of suggested daily allowance of Calories B. Calculations Write your answers as fractions in simplest form, and then convert the fraction to a decimal. 9. Percent of meal that is saturated fat 10. Percent of meal that is unsaturated fat 11. Percent of daily intake of fat consumed in the meal 12. Percent of daily intake of Calories consumed in the meal 13. What percent of your meal’s Calories is from carbohydrates? 14. What percent of your meal’s Calories is from fruits and vegetables? 15. What percent of your meal’s Calories is from meat? 16. What percent of your meal’s Calories is from dairy?
  • 10. • Nutritional Challenge 3: Now it’s time to put all of your findings together and create a presentation. Your presentation should include: • All charts showing your nutritional intake for 5 consecutive days; • The analysis of your nutritional intake; • Your explanation and diagram of the Food Pyramid; • Your analysis of the foods you had to select from to create your “healthiest meal;” • Pictures of some of the foods you chose for your meal; • The paragraphs you wrote which explain your reasoning for choosing the foods you did; and • Your calculations based on the meal you created. • Your formulas that were used.
  • 11. Graphs ( let x be the body composition and y be the possible factor)
  • 12. Eating Habits 0 2 4 6 8 10 12 Under Weight Normal Over Weight Obese Eat Breakfast Do not Eat Breakfast %