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. • 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 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. • “At what time did you first have something to eat or drink yesterday?” o Note the time on the food recall chart of the Part I template • “Please tell me what you had to eat or drink (including any condiments) at this time, complete with product/brand name (if you can remember) and portion sizes.” If they can’t tell you how much ask them in common m.

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.