1. Discussion Week 2 Diet analysis
Discussion Week 2 Diet analysisDiscussion Week 2 Diet analysis1. 2 points: Introduction of
subject of diet analysis (YOU!)a. Include age, height, weight. Discuss family history, do you
have any known risk factors for chronic disease?b. Nutritional concerns you have or what
you want to find out from this analysis2. 4 points: Discuss food habits and behaviors. Refer
to your original 3 day written records for assistance with this portion of the paper.a. do you
have regular mealtimes?i. how does your class/work schedule impact your dietary choices
or eating pattern?ii. when and how many times a day do you eat?iii. how long are your
meals?b. discuss places and people- do they affect food intake?i. Typically how are you
impacted by traditions, family members, holidays, celebrations etc.ii. Do you eat faster or
slower with certain people or places?c. what was your average hunger rating? (actually
average it out for each day consider also differences in the rating based on what you ate,
where you were, etc.)d. does mood(feeling) influence your eating? Use your logs to review if
boredom, stress, etc. impacted your dietary choices or hunger/fullness levels.3. 15 points:
Discuss food groups (MyPlate Report) – answer all questions and include detail! You may
consider normal intake if you did not consume certain items during the three day period,
consider your intake over a normal week or month Discussion Week 2 Diet analysisa. Using
the “MyPlate report” from the NutriCalc program you will now interpret your intake from
each food group – this discussion should also include the goal, how close were you to the
goal (i.e. insufficient or excessive).b. When you retrieve the MyPlate report select all 3 days,
all meals and snacks. This way the program will provide you with average values for the 3
day period of time.i. Discuss fruits – what was your intake vs goal1. Do you consume dark
colorful fruits; do have variety in the choices you make, why or why not?2. Do you consume
fruit juice? If so how much fruit on average comes from juice in your diet? Is it 100% fruit
juice? Why is this important to consider?3. Do you consume canned, fresh, frozen fruit? If
canned do you know how it is packed?4. If you did not consume adequate fruits consider
why this may have occurred?ii. Discuss vegetables – what was your intake vs goal1. Do you
consume at least 3 dark green, leafy or orange vegetables per day? Why or why not?2. Do
you consume a variety of vegetables?3. Do you consume fresh, frozen, or canned
vegetables? Do you buy low sodium products if canned or frozen?4. How do you typically
prepare your vegetables, why is this important to consider?5. If you did not consume
adequate vegetables consider why this may have occurred?iii. Discuss grains – what was
your intake vs goal1. Do you consume the recommended amount of whole grains per day?
Refer to the Dietary Guidelines for Americans 2015-2020 and the MyPlate for
2. recommendations on the number of whole grains per day.2. What grains in your diet are
refined? Which ones are whole? How can you tell if a food has 100% whole grain
ingredients?3. Do you consume a variety of grains? Why or why not?iv. Discuss meat &
beans (protein) – what was your intake vs goal1. In general, what foods from the food
groups/plate can provide protein?2. Do you consume protein from a variety of food groups?
Which foods provided protein in your diet?3. Typically how do you prepare
meat/fish/beans – fried, grilled, baked, etc.? Why is this important to consider in diet
planning?v. Discuss fats/oils – what was your intake vs goal1. What foods in your diet
contributed to fat/oil?2. Refer to the amount of fat you consumed (tsp per day) and
compare to the recommendations.3. Do you consider your choices in this group to healthier
fats? Why or why not?vi. Discuss dairy – what was your intake vs goal1. What foods in your
diet contributed to dairy?2. Do you consume low fat, nonfat, reduced fat, or whole milk
products? Why is this important to consider in diet planning?vii. Discuss empty or
discretionary kcals – what was your intake vs goal1. Describe the term empty kcals (using
your own words)2. What foods in your diet contributed to empty kcals? Why do you feel
these foods would be considered this way?4. 7 points: Discussion of the overarching
principles from the recently released Dietary Guidelines for Americans, 2015-2020 :a.
Review and DISCUSS the main concepts from the Dietary Guidelines for Americans 2015 for
Healthy Meal Patterns. Using evidence from your MyPlate report and your 3 day record
discuss whether or not you met or did not meet each principle. Discussion Week 2 Diet
analysisi. You should be able to do this with the basic food record and the MyPlate report –
there is no need to go deeper into the NutriCalc reports at this time.ORDER NOW FOR
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