Diet Plan Project

timer Asked: Dec 11th, 2017
account_balance_wallet $30

Question description

Diet plan powerpoint project that needs to involves the changing and results of the change to a meal plan of someone.

Part I: Food Recall Interview Process Interview an adult you know (spouse, friend, neighbor) and obtain a 24-hour food recall from this person. You will 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. These will be shared with the class at the end of the term so if you are not comfortable sharing your weight or age publicly, you do not need to disclose that you have selected yourself; however you will still need to include this data in your final presentation. If you use a subject other than yourself, you will need to do this as an interview. It should only take 15 to 20 minutes to complete. Ask the following questions. • • • • • At what time did you first have something to eat or drink? Please tell me what you had to eat or drink, complete with product/brand names (if they can remember) and portion sizes. Keep track of this information, making sure you have them use common measurements. It is important to be as detailed as possible. At what time did you have your next food or drink? Then ask them to list their food and beverage intake, 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 the time they went to sleep. Predictions Write down a response with your predictions for the outcome (macro- and micronutrients, food groups) of the analysis you will complete in the next step. Some questions to consider (although you are not limited to just these topics): Do you think your subject's food recall will be lacking in any food groups from MyPlate? Exceeding? Will they be lacking in anything or exceeding nutrient needs for anything? This includes both macro- and micronutrients. Part II: Analyzing Intakes Analysis Go to and select "Create a Profile." You will need to set up a new profile (and a free account to go along with it so you can access it again later). Even if you have a login for your own account, please create a new one so that the profile matches that of the person who was interviewed and provided this food recall. Remember, this is not your own personal information, but that of the person interviewed (unless you are using yourself). If your subject is female, and is pregnant or breastfeeding, provide the relevant information as requested. For physical activity, select the level that best meets the activity level of the person you interviewed. If asked, make sure to select "maintain your current weight." This project will not involve weight management. This image from the USDA comprises public domain material. After creating your profile and your account, you will be taken to your personal homepage. A recommended meal plan and calorie level will be generated. Take note of what is recommended. You will be able to look at it again later. Next, head to "Food Tracker" on the main screen. You will be directed to a new page where you can enter your foods for the day. Select the food you wish to enter, either using the dropdown menu or the search function. If the recall you have includes supplements (multivitamins, calcium supplements, etc), please leave those out. We are only analyzing dietary intake. If you subject consumes any form of protein powder, this needs to be included in the analysis. The best way to enter this information would be to type in the food item name and then click the search button. A list of foods will appear. Select the correct food and then enter the portion size consumed. If you can’t locate the exact food, find the most generic version or select the food that most closely matches. Choose your search term carefully as this can impact which foods are located in the USDA database. Searching is not always the most user friendly, so you may need to try multiple terms. For example, instead of 2%, you may have better luck just searching milk and then locating the exact match within the list. You will also need to select which meal this was or if it was a snack. Once the foods are added you'll be able to give specific information about the composition of the food in relation to MyPlate food groups and recommendations within those groups. When you are finished entering all of the foods it is time to analyze the data. Answer the questions or provide the requested data in each of the sections below. Post your responses to the questions in the discussion area as your analysis of the menu. See complete details below on what is required for this post. It will be submitted as a Word document, so it is a good idea to open a blank document now and work through each of the steps. • • • Start with the Daily Food Group Targets. Record the target for each food group, the eaten amounts for each food group, and then the status. You will want to copy and paste this table into a Word document. You may not be able to simply copy and paste depending on your computer. You can also take a screenshot, and then crop the graphic as needed. Next, look at the Graph (next to the word data and below the daily food group targets). What are the total percentages of the target for each food group? For grains, what percent is whole and what percent is refined (hover the arrow over the sections on the chart and it will show this)? For dairy, what percent is from milk/yogurt and what percent is from cheese? Do this for any of the other food groups that have two different designations within the food group. You will be able to visually spot this because the bar on the graph will have two different styles within the color. Again, you will need to provide this graph to the group, so insert it into your word file. Next, look at Daily Limits. This is below the graph you were just looking over. What are total calories eaten? How many empty calories were eaten and what was the limit? How much oil, saturated fat, and sodium were eaten and what were those limits? As with the above graphs, you will need to insert this as well for your group to see the results. These charts also need to be used in the final presentation so save them now (sometimes right clicking and selecting “save picture as” will work). You may copy and paste into Word, you may use screenshots, or if possible, save the graphic and insert it into your Word document. • The next step is to open the Nutrient Intake Report (just below the graph, smaller print, next to “Related Links”). You will need this chart in addition to the final presentation so make sure to save it! It can be exported as a PDF, Excel, or Word file. Word will likely be the easiest for you to use. The table will list the target, average eaten, and the status. Make note of those that exceed guidelines and those that do not meet the guidelines. For now, you can assess this as over or under the guideline just based on the status provided. In the final presentation you will be converting these to percentages. Remember that for cholesterol and sodium you want to be below the value, so no need to comment if you fall below, only if you exceed it. You now have all the information you need to assess the data and write up your findings. Keep this information, as you will need it for the final presentation of your work. Outcomes of Your Predictions/Analysis of Graphs (Initial Recall) See if your predictions matched up to what you thought. Make note of this. This should be a complete paragraph (three to five sentences) in your final presentation. This is a good place to answer the questions above related to the three graphs. Part III: Correcting Menus and Reanalyzing Next you will be correcting the menu so that it will meet the recommendations. You will need to make changes to foods. 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. It is not necessary that the corrected menu include items enjoyed by your subject or be realistic in relation to the preferences and lifestyle of your subject. It is more 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. Make sure you are analyzing the intake for a new day and not averaging this with the original intake analyzed back in step two. If any nutrient is still not meeting needs, you will need to work on making 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 these nutrients and start with changes there. 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. This will save you a lot of time and will eliminate getting an average of the two menus. To be considered a corrected menu, the following should be true: • • • • • • • • Daily Food Groups Report: Should read OK, acceptable to go over, as long as total calories for the day are +/- 100 calories from the target provided. 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. Oil, fat, and sodium should not exceed these limits. They may be over or at the limit, just not in excess. Nutrient Intake Report: Should show OK for all nutrients (although you may need to correct those to above or below for the sake of this project; see below). There are more nutrients than we are looking at listed on this report, so only focus on the nutrients we covered in class (calories, protein grams and percent, carbohydrate grams and percent, total fat and saturated fat, cholesterol, and all vitamin and minerals listed). At the end of these directions you will find a sample Nutrient Intake Report to show the highlighting for nutrients out of range. There are a few extras that we did not cover in class, so please do not worry about discussing those. Cholesterol must be < 300 and do not forget that carbohydrates should be greater than the RDA. That number for carbohydrates is only a minimum for brain function (along with prevention of ketosis). It is likely protein will be higher as well, but still needs to be within the AMDR range as part of those MyPyramid Recommendations. Important note: Make sure to assess the macronutrients using the percentages that are provided and comparing to the target ranges. These are the AMDRs. For micronutrients, also check to make sure nothing is greater than 200 percent 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), you should 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 for the final presentation. Only highlight those that are greater than 200 percent or less than 80 percent. Please include the Daily Good Groups Report, Food Group Bar Graph, Daily Limit Report, and Nutrient Intake Report in your presentation under the Corrected Menu. Compare the graphs to your original recall and see how much the nutrition of your subject has changed with your new and improved menu! Please note: If the person you are creating a menu for has very high calorie needs, you will likely need to exceed 200 percent for 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. You may use graphics, tables, charts, etc. The sources need to be cited using APA format. Both audio and video may be included also, 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 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. It is recommended that you accompany this link with a brief Word document listing the location, time segment, and 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: • • • • • • • • • • • • title gender, height, weight, age, and activity level of your subject original recall and required graphs (3) your predictions percentage of recommendations met for each of the five MyPlate food groups discussion of how your predictions compare to the results of the analysis and analysis of original recall corrected menu Daily Food Groups Report, the graph (food groups bar graph), and the daily limits graphic Name all of the 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). Name all of the nutrients that remained greater than 200 percent 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 still listed as OK by Supertracker, how do these compare to the UL value, if one is set (in PowerPoint this may require two to three slides)? Conclusion (in PowerPoint, two slides): If you had a hard time getting the corrected menus to meet all of the guidelines for all nutrients, you will want to comment on this. 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, etc. This includes calories, macronutrients (using AMDR as the goal) 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. reference page You will also need to submit the two Nutrient Intake Reports. These are large documents, so please submit them to the Assignments folders as two separate documents. You will have one from the original menu and one from the corrected menu. Please do not include them in your PowerPoint, it causes them to be difficult to read. Please see the Additional Information Section below for more details on what is required for the two Nutrient Intake Reports. The final project is to be posted in the assignment folder. You are not required to post it in the discussion area under the Final Project thread unless you want to share your work. Do not forget to submit the two Nutrient Intake Reports separately! I will not be able to properly grade your presentation without them. 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. This project is worth 210 points. A rubric is provided in the form of an Excel spreadsheet to assist you in understanding the expectations of this project and to assist me in grading it. Additional Information In the Sample 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. If the report lists a nutrient level or calorie amount as OK, do not leave it as OK if it is lower than 80 percent or greater than 200 percent, since for the purposes of this project, those levels are not OK. Use labels like above and below instead: • • • • • If the calories are out of range use you can label that as less than 100 calories below or greater than 100 calories above. For cholesterol, anything over 300 mg should be highlighted and indicated as over. For saturated fat, anything over 10 percent should be highlighted and indicated as over. Any macronutrient outside of the AMDR should be highlighted and indicated as over or under. For sodium, anything over 2400 mg should be highlighted and indicated as over. Do not indicate anything if it is below.
SUBJECT • Female • 5’5 • 170 lbs. • 55 years old • Activity level is sedimentary 24-HOUR FOOD RECALL B reakfast • 6 oz. Food Lion brand non-fat strawberry yogurt • 8 oz. coffee with 2 T BS International Delight French Vanilla C reamer and 2 sweet-n-low packets • 2 hard boiled eggs • 2 8 oz. glasses of water L unch • 6 oz. grilled chicken breast • Mixed green salad with 2 TBS Ken’s Steakhouse Lite Northern Italian dressing • 1 Red apple • 2 8 oz. glass of water • 1 12 oz. Diet Pepsi Dinner • 6 oz. Baked Flounder Filet • 1 cup Sensibly Seasoned canned collard greens, low sodium • 1 Sliced tomato • 2 8oz. Glasses of water • 1 12 oz. Diet Pepsi PREDICTIONS Based on the food recall that the subject provided me, I can see that she is eating a low calorie amount. The subject is missing almost all of her diary needs for her daily intake, as well as missing all of her grains and fats. The subject seems to be getting lots of protein in her meal, it may not be exceeding, but a majority of her diet is filled with it. The subject is also not getting may fruits in her meal, although she is getting a good amount of vegetables. Macronutrients seen are severely low in carbohydrates and lipids and average in protein. Micronutrients I would predicts are lacking based on the low variety in the subject’s meal. MYPLATE PERCENTAGES *Grains are completely missing from the current meal. PREDICTION AND RESULT COMPARISON After adding the subject’s meal into the super-tracker, my predictions were pretty close to what the results showed. The subject did not get any grains in her meal for that day, and her protein levels exceeded what she should be getting. Based on the chart, her vegetable levels were good and she got over 50% of the recommended percentage of fruits, dairy levels were very low in her meal. Looking further into the subject’s meal, you can see that she is severely lacking in her micronutrient intake and should be taking a multivitamin if she continues to eat this way. In macronutrients, she is over when it comes to protein and under with her carbohydrates. CORRECTED MENU Breakfast • 2 packets of cinnamon instant oatmeal • 6oz whole milk • 8oz yogurt • 1 banana Dinner 4 oz. grilled steak 1 medium baked potato with cheese and sour cream 1 cup mixed salad 2 small dinner rolls Lunch • 1 cup fruit salad • 1 oz. steamed shrimp • 1 medium whole wheat pita pocket • ½ c low fat cheddar cheese • 1 medium sliced tomato • 1 12oz Diet Pepsi Snacks 1 8 oz. yogurt 1 tbsp. unsalted peanuts ½ c whole milk *Multiple glass of water throughout day REPORTS-ORIGINAL RECALL Grains Vegetables Fruits Dairy Protein Foods 3 cup(s) 5½ oz. Target 6 oz. 2½ cup(s) 2 cup(s) Eaten 0 oz. 2¾ cup(s) 1¼ cup(s) ½ cup(s) 8 oz. Status - OK Over Under Under Daily Limits Total Calories Eaten: 760 Total Limit: 2000 Added Sugars Eaten: 32 g Limit: 50 g Saturated Fat Eaten: 5g Limit: 22g Sodium Eaten: 1665mg Limit: 2300mg REPORTS-CORRECTED MENU Grains Vegetables Fruits Target 6 oz. 2½ cup(s) 2 cup(s) 3 cup(s) Eaten 6½ oz. 2¾ cup(s) 2 cup(s) 3¼ cup(s) Status OK OK OK Dairy OK Protein Foods 5½ oz. 5½ oz. OK Daily Limits Total Calories Eaten: 1906 Total Limit: 2000 Added Sugars Eaten: 44 g Limit: 50 g Saturated Fat Eaten: 17g Limit: 22g Sodium Eaten: 2225mg Limit: 2300mg NUTRIENTS BELOW 80% RDA Vitamin D Long-term issues with a deficiency in Vitamin D include a compromised immune system which allows for a greater chance of infections. Rickets, which is a bone softening condition which is most common in children. You can become insulin resistant, which doesn’t allow your body to use insulin to process blood sugar. Finally and most important, you bones can become thin and/or brittle, which puts you at risk for osteoporosis(Nall,2016). Vitamin E Long-term issues with a Vitamin E deficiency could lead to issues with the central nervous system and can cause ataxia(Caplan,2017), which is the lack of muscle control(Mayo, 2017). With a sever and prolonged deficiency complete blindness, cardiac arrhythmia and dementia could occur(Caplan, 2017). Choline With a deficiency in choline, long-term you can experience live disorders and malfunction. Without choline, fatty acids will be deposited into the liver and cell membranes. This could lead to death if this if untreated. Choline also controls high blood levels of the molecule Homocysteine, that allows a smooth functioning heart, without this heart issues can occur(Wang, 2010). NUTRIENTS ABOVE 200% RDA Iron Having an excess of iron in your body long-term can cause damage to vital organs. Even without a large excess of iron you can increase your risk for liver disease, heart attack/failure and sometimes even death. Along with effecting your organs, a prolonged overdose of iron can lead to neurodegenerative disease, these include Alzheimer's, early Parkinson’s and possible epilepsy(Iron, 2009). Phosphorus When the body has too much phosphorus it can be toxic. Along with being toxic, having too much phosphorus can affect how your body uses other minerals adequately. These minerals are iron, calcium, magnesium and zinc. Phosphorus can combine with calcium which begin to form deposits in your muscles. With an excess amount of phosphorus you can experience diarrhea, and begin to have hardening of your organs and soft tissues (Madell, 2015). Zinc With too much zinc, you can have nausea, vomiting, diarrhea and headaches. When there are excessive levels long-term they can create problems such as low copper levels, can lower your immunity levels and create low levels of HDL, which is the good cholesterol(Office, 2016). NUTRIENTS ABOVE 200% RDA CONT. Selenium Long-term effects of selenium are not as extreme as other micronutrients, unless the intake levels are extreme. Prolonged intake of too much selenium can cause, diarrhea, brittle hair and/or nails, discoloration of teeth, loss of hair and/or nails. When the level of selenium intake is extreme for long periods, tremors, kidney failure, heart attacks/failure and difficulty breathing can all occur(Office, 2016). Vitamin B6 Although you cannot really consume too much B6 from food intake, if you take too much via supplements, you can get toxic symptoms. These symptoms can be challenges in balancing, trouble coordinating your movements, and sensory changes. There may also be long-term effects such as nerve damage and numbness(Writer, 2012). Vitamin B12 With prolonged excess of B12 you can start to feel dizzy, have headaches and diarrhea as well other stomach issues. There is also risks of anxiety, nervousness and lack of coordination. The amount of B12 you will receive from food intake is not likely to be an excess, unless you are taking a supplement along with food intake of this vitamin(Smith, 2015). Riboflavin Long-term excess of riboflavin does not really have adverse side effects to the body. Inside the gastrointestinal tract absorption is very small and the excess amounts are typically expelled from the body(Office,2016). CONCLUSION When creating the corrected menu I had a large range of adding different foods, based on the previous menu the subject had ate. She was missing many micronutrients and macronutrients in her current menu. To begin I tried to add things that I knew were healthy to eat and went from there to change what was needed to meet the guidelines. I did find it difficult to make sure all the nutrient guidelines were met. At first after inputting food and beverage items, my calories were under and my sodium levels were over. I added a light beer to get the calories that I needed and removed butter from the baked potato, which solved my issue. Once I looked at the corrected menu’s nutrient intake report I realized I had a few more things to fix and needed to go reevaluate what food and beverages I was using. The biggest struggle I had was making sure to get the total fat intake within the recommended levels, without have excess sodium levels too and having too many/less calories. Once I had those two figured out, then my calorie levels were over now so I needed to work on adjusting those too. I removed the beer from the menu as it wasn’t needed now, and then I had everything in line as I liked. CONCLUSION CONT. In the end I still had some of my micronutrients low such as Vitamin D. I was already a little above my total percentage of the Myplate target, therefore I did not want to add anymore dairy into the mix. Along with being under in micronutrients, the new menu had a few nutrients that were over, such as iron and zinc. The iron was mostly from the oatmeal and the zinc majority came from the steak. I needed these items in order to keep my grains and protein numbers at the target level. Overall this was a great learning project, you were able to see that even though you think you are getting a balanced meal with everything you need, you can still miss important macronutrients and micronutrients. It is important to get the recommended RDA because without this you can have long-term effects that sometimes can cause death if you are unaware of what you are getting and/or not getting in your diet. REFERENCE LIST Caplan, G. (2017, January 06). Vitamin E Deficiency. Retrieved March 8, 2017, from Iron Overload. (2009). Retrieved March 8, 2017, from Madell, R. (2015, December 14). Phosphorous in Your Diet. Retrieved March 8, 2017, from Mayo Clinic Staff Print. (2017, March 14). Overview. Retrieved March 15, 2017, from Nall, R. (2016, August 16). The Effects of Vitamin D Deficiency. Retrieved March 7, 2017, from Office of Dietary Supplements - Riboflavin. (2016, February 11). Retrieved March 7, 2017, from Office of Dietary Supplements - Selenium. (2016, February 17). Retrieved March 8, 2017, from Office of Dietary Supplements - Zinc. (2016, February 17). Retrieved March 7, 2017, from Smith, M. (2015, April 16). The Side Effects of Too Much Vitamin B12. Retrieved March 8, 2017, from SuperTracker: My Foods. My Fitness. My Health. (n.d.). Retrieved March 18, 2017, from Wang, K. (2010, May). Choline. Retrieved March 7, 2017, from Writer, L. G. (2012, June 17). Does Excess Vitamin B-6 Do Anything to You? Retrieved March 8, 2017, from

Tutor Answer

School: Carnegie Mellon University

hello there. here is your task. go through it and in case of anything feel free to contact me

85 lbs.
34 years old
Sedimentary activity level.

• Breakfast served at 7:30
• Berries, Eggs, Coffee, Nuts
• 29 oz. glass of water
• 6 oz. grilled chicken breast
• 2 red apples
• Greek salad
• Crab Cake sandwich
• Mozzarella Sticks
• Spinach salad

• I think my subject’s food recall will be lacking micronutrients while
macro nutrients will be exceeding from MyPlate. They will be lacking
nutrients needed for micronutrients while exceeding those ...

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Awesome! Exactly what I wanted.

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