Appendix A Instructions for Dietary Analysis Papers Objectives: Upon completion of student will this assignment the student will be able to: 1. Objectively assess own personal dietary patterns using the Dietary Guidelines and MyPlate Food Guidance System. 2. Practice the process of recording and analyzing food intake for its nutritive and cariogenic value. 3. Use nutritional knowledge to improve the oral health of self and dental patients. 4. Use www.myplate.gov tools to access resources for dietary analysis. 5. Understand how medical & dental conditions, social, culture, religion, and food selection affects nutrition. #1 Personal 24-Hour Dietary Analysis For the 24-Hour Dietary Analysis papers in this course you will need to include Scoring the Sweets form, one Food Diary form, MyPlate Plan, and your written report. A. Obtain from Clinic File Box a Food Diary Form and write down everything you eat for one day. Do not use a weekend, most people eat differently on weekends. • Do not choose days when you are dieting, fasting, or sick. • Be specific in recording the amounts of servings you eat for each food. • Write down any extras added to foods such as mayonnaise on a sandwich, butter on your toast, salad dressing, chewing gum, and fluids (e.g., water, alcohol). • Use brand names whenever possible (e.g., Cheerios, McDonald’s). • Record how food was prepared (e.g., baked, fried, or grilled). • Do not include nutritional supplements in this report. B. Enter your data at MyPlate Plan | MyPlate to get your MyPlate Plan and calculate a personal food plan based on weight, height, age, and activity level. Download and print a copy to either maintain your current weight or to achieve a healthy weight. Analyze your dietary intake using the information from the recommended MyPlate Plan for your report. You will print and include in each diet analysis paper: 1. One copy of the Food Diary Form with the list of the foods you ate for each of the three days. 2. One copy of your personalized MyPlate Plan results obtained from MyPlate. 3. Scoring the Sweets form. C. Compare what you ate with the recommended MyPlate Plan and analyze the adequacy of intake of your servings for EACH food group. • Discuss the recommended servings for each food group according to your personalized Daily Food Plan. • Discuss how many servings you actually ate from each food group. • Describe in detail which of the food groups were adequate and which ones were not adequate according to amounts recommended for you on the Daily Food Plan. 15 • Under each Food Group, discuss which foods you could add or remove to make your diet healthier. Remember: You will not be graded on what you eat, but how well you document and describe/analyze what you eat (serving sizes for each food group, amounts, etc.). D. Carbohydrate Analysis using Scoring the Sweets • On the Food Diary Form where the food you ate was recorded, circle with a red pencil each fermentable carbohydrate that you ate. • For each food you circled in RED, classify that food or liquid under the correct category in the Scoring the Sweets form. • Calculate the total the number of minutes of acid exposure for each day using the Scoring the Sweets form. Consider that one exposure may include several fermentable CHOs, and that not every meal is cariogenic. Use your book to see the list of foods that lower the pH (p. 367). • Calculate if the caries risk as low, medium or high; 2 hours a day is considered high. • Include the Scoring the Sweets forms in the report. E. Write an essay analysis of your 24-Hour diet analysis using the following subheadings for this APA paper. Include all forms, place paper after title page, and staple all papers. • Title page- see sample • Introduction- this is a paragraph as to why nutrition is important as it relates to health and dental health. • Food Group Serving Amounts- discuss the amount of servings you ate for each food group and compare it to the recommended amounts for each food group that you received from MyPlate Plan. • Scoring the Sweets- describe the total number of minutes and risk factor for caries, and modifications to improve. State the foods that you ate that are cariogenic in your paper. Comment on your findings; give specific and realistic recommendations for modifications for prevention of caries. Which healthy snacks could you substitute for unhealthy snacks and drinks you eat? • Modifying Diet- Describe how to modify your diet to get the recommended servings for each food group. Be specific as to which foods and how many servings you would need to add or subtract from your diet to reach the recommended amounts that were recommended for you. • References- Don’t forget to add references for using MyPlate.gov and your book if you referred to your book in the report. 16 PERSONAL DIET ANALYSIS 1 PERSONAL DIET ANALYSIS Geraldine Carranza DEH 2202 Dr. Pino 02/08/2022 PERSONAL DIET ANALYSIS 2 DIET ANALYSIS Introduction Nutrition cannot be underestimated given the role that it plays in the overall quality of life of an individual. Oral health for example, depends heavily on the types of food that people eat every day. As such, it is important to always consider eating healthy foods because they play a significant role on the quality of teeth and gums. Poor nutrition results to tooth cavities, decay, and gum diseases. In fact, research has further shown that poor nutrition is also linked to heart diseases, diabetes, stroke, and even giving birth to children with low weight. Too that end, nutrition is very important in both dental and overall health of human beings. How people become and behave is closely related to what they eat and how they eat their meals (ADA, 2021). Food Group Serving Amounts From the fruits group I eat at least three different fruits every day, while from vegetables group I eat at least one serving of green fresh vegetables every day. I eat different categories of grains ranging from rice to whole bread. For proteins, I eat at least meat once per week, peas often, and little seafood (Gondivkor & Gadbail et al. 2019). Dairy group I only consume milk once per week. based on Myplate results, I need to increase my intake in vegetables, dairy, and proteins. Scoring the Sweets I have personally made a conscious decision to reduce the number of cariogenic foods in my diet. For example, I only eat chips once per week, I prefer brown bread to white bread, and I rarely eat sweets. The way forward for me is to keep my conscious decision on sweets and just keep them to the minimum as it can get. I know how tempting sweet foods are and as such, I would like to cut them from my diet by being disciplined. PERSONAL DIET ANALYSIS 3 Modifying Diet My diet currently is not as bad. However, I need to increase my protein intake from one serving per week to at least two servings per week. I need to diversify my green vegetables by including other options such as red vegetables and increase my dairy intake from one serving per week to three servings per week. References ADA (2021). Nutrition and oral health. Washington D.C. American Dental Association Gondivkor, S.M. & Gadbail, A.R. et al. (2019). Nutrition and Oral health. Journal of Dental Health, 65(6), 146-154 Patient Name Male Meal Daily Food Record Day/Date of Intake: era bin Cartuma Age _32 Female Date Time Description Amount Food Item (Brand or restaurant) Of Day a a St S: thalm brand brand egg 2995 Breakfast 120l72 Publix Brand 2 Slices Tast 1. oz poblif brand water How Prepared (if applicable)_ Th aste Boil Loom Tenp le inch TurKey bob i pieces 1]c0 zz 2:02.pn chicken Lende water publit braid Loom Tenc Lunch 2 piece poblif Fresh Salmon winth fries leac Dinner wise Snacks listing Record food items as completely as possible, separate ingredients when indicated (e.g., don't just write "sandwich", but include type of bread, filling, vegetables added, sauces Don't forget beverages, including alcoholic beverages, sodas, and condiments). and water. possible in units, such as cups, ounces, teaspoons, as Estimate the amounts or serving size you consume as closely are subjective bowl", or "one piece" are not acceptable units as they and teaspoons. (NOTE: "one serving", "one more accurate estimate measures and of quantity. don't relay quantifiable amounts.) You may want to measure foods to obtain a for example: indicate are raw, vegetables steamed, 'Southern style" whether or other details that may help describe the food, When indicated, include preparation method or fried, etc. whether a chicken breast is baked, grilled, breaded, the Sweets Scoring Date:1 123 22 Patient:_ heraldine Chart #: Instructor:_ Student: Food Items Examples of Foods That Lower pH of Plaque to < 5.5 & Are Considered Cariogenic Frequency Place a check Weighted Score Total Points Each Category for each exposure to food Liquid/Semi-Liquid Soft/sport drinks, fruit drinks. sugar & honey in beverages, Jell-O, pudding, nondairy creamers, ice cream, flavored or frozen yogurt, custard, alcohol chips Solid and Sticky Cakes, cupcakes, doughnuts, sweet rolls, potato chips, pretzels, pastry, crackers, canned fruit in syrup, cookies, candy, gum, dried fruit, bread, ready-to-eat cereals, jelly, peanut butter, raisins, cooked- rice, instant oatmeal 1. 2. 3. None Slowly Dissolving Hard candies, breath mints, antacid tablets, cough drops TOTAL SWEET SCORE 0 Using the 24-hour Recall Diary: Classify each fermentable carbohydrate/sweet that was circled in red from the patient's Dietary Recall Diary into either liquid, solid and sticky, or slowly dissolving. Each time a fermentable carbohydrate/sweet was eaten either during a meal or between meals (at least 20 minutes apart) place a check in the frequency column. For each category, tally the number of fermentable/sweets eaten and multiply by the weighted score. Record the category points in the respective column. Tally all category points to determine the patient's total risk Sweet Score. Sweet Score: 0-1 low risk 2-4 5-7 moderate risk 8-9 >10 high risk How to Lower Risk for Caries 1. Cut down on the frequency of in- between meal fermentable carbohydrate/sweets. 2. Don't sip constantly on sweetened beverages. 3. Avoid using slowly dissolving items like hard candy, 4. Use gum or mints that cough drops, etc. contain xylitol. 5. Eat more non-decay promoting foods, such as fruits, and nuts. 6. Drink more water instead of sodas/sport drinks. low- fat cheese, raw vegetables, crunchy Geraldine Carranza United States Department of Agriculture You're a Apprentice MyPlate Beginner! Hey MyPlate User! Here are your results. Rookie Beginner Pro All Star Hall of Famer Completed: 25-jan-2022 How often do you eat from the Fruit Group? Never/Rarely Occasionallyy Your Answer How often do you eat from the Vegetable Group? Never/Rarely Often/Always Recommended Occasionallyy Often/Always Occasionallyy Often/Always Recommended Your Answer How often do you eat dark green Never/Rarely vegetables? How often do you eat red and orange vegetables? Never/Rarely Occasionally Often/Always Recommended Your Answer eat beans, How often do you peas, and lentils? Recommended Your Answer Never/Rarelyy Your Answer Occasionallyy Often/Always Recommended Grains How often do you eat from the Grains Group? Never/Rarely Your Answer Occasionally Often/Always Recommended How often do you eat whole grains? Never/Rarely Your Answer Occasionally Often/Always Recommended How often do you eat from the Protein Foods Group? Never/Rarely Occasionally Often/Always Your Answer How often do you eat seafood per week? Never Once per week Your Answer 2+ times per week Recommended How often do you eat other Protein Foods? Never/Rarely Occasionally Your Answer Often/Always How often do you eat from the Dairy Group? Never/Rarely Occasionally Your Answer drink low-fat (1%) or fat-free (0%) dairy milk? Often/Always Recommended How often do you Never/Rarely Occasionally Your Answer Often/Always Recommended How often do you drink lactose- free milk or fortified soy beverages (soymilk)? Never/Rarely Your Answer Occasionally Often/Always Recommended Dairy Frutta Grains Vegetables Prutean Scoring the Sweets Choose MyPlate gov Date: : 1/18/2012 22 Patient: Heiddy Rodriquez Chart #: Student: Instructor: Food Items Weighted Score Total Points Each Category Examples of Foods Frequency That Lower pH of Place a check Plaque to < 5.5 & Are for each Considered Cariogenic exposure to cariogenic food X 1 1. 2. 3 4. 5. 6. Liquid/Semi-Liquid Soft/sport drinks, fruit drinks, sugar & honey in beverages, Jell-o, pudding, nondairy creamers, ice cream, flavored or frozen yogurt, custard, alcohol 1. cooked rice 2. Spaghetti pasta 2 X2 2 3 4. 5. 6. Solid and Sticky Cakes, cupcakes, doughnuts, sweet rolls, potato chips, pretzels, pastry, crackers, canned fruit in syrup, cookies, candy, gum, dried fruit, bread, ready-to-eat cereals, jelly, peanut butter, raisins, cooked- rice, instant oatmeal 1. 2. 3. Slowly Dissolving Hard candies, breath mints, antacid tablets, cough drops X 3 TOTAL SWEET SCORE_4 CS Scanned with CamScanner Patient Name Male Female_X Heiddy Rodriguez Daily Food Record Day/Date of Intake: 01/16/2022 Age 31 Meal Date Time Of Day Food Item Amount Description (Brand or restaurant) How Prepared (if applicable) Breakfast how fet Mill with 1 cup Low Fat 1% Milk Lcup of milk 18:00 AM Chocolate Nestle Chocolate y tablespoon heat for 2 min 10:00 AM Water 16,902 bottle of water 12:00pm Spaghetti with cachca Lunch Water blacia pepper White rice 2 oz Whole Grain Spaghetti Conhed spaghetti Barilla (Brand) with water and Chichen breast Himalayan Perdue Harvestland pink salt 12min. Brand Cooked chichen 16.9 021 bottle of water with garlic lonien, red peppers 1 cup Jasmine Madame Himalayan Cougousse (Brand pink settend Vita Nouva For 1 cup Vegetables, tomatoes salt, oil Lettuce, avocado green vinegar , beans Organic balsamic s Fillet San's Choice Premiua Baked salmoa Atlantic Salmon (Brands lomin with lemon 16,9 oz bottle of water black pepper Himalayan pinkisar butter! 16:30 PM 113 min. Dinner Vegetables salad Salmon Fillet Water Snacks 10:00 PM Low Fat Milk 1 cup LowFat 17 Milk cold milk Record food items as completely as possible, listing separate ingredients when indicated (e.g., don't just write "sandwich", but include type of bread, filling, vegetables added, sauces and condiments). Don't forget beverages, including alcoholic beverages, sodas, and water. Estimate the amounts or serving size you consume as closely as possible in units, such as cups, ounces, teaspoons, and teaspoons. (NOTE: "one serving", "one bowl", or "one piece" are not acceptable units as they are subjective measures and don't relay quantifiable amounts.) You may want to measure foods to obtain a more accurate estimate of quantity. incluso muhod or whelter a chicken breast is baked, grilsa, breaded, 15121, etc. or whether vegetables are raw, steamed, "Southern style", sautéed fried, etc. CS details ,
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