For this assignment, you will follow the Nutriti
For this assignment, you will follow the NutritionCalc Plus Instructions document to input the information from your Food Journal assignment in Unit 2. You will analyze your report using the information from NutritionCalc.
Also included the food journal
BIO150 – Nutrition
Unit 3 Assignment: NutritionCalc Plus Report
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 3 Points: 50 Overview: For this assignment, you will follow the NutritionCalc Plus Instructions document to input the information from your Food Journal assignment in Unit 2. You will analyze your report using the information from NutritionCalc. Instructions:
• Using the Word document attached to this assignment, create your NutritionCalc profile.
o Enter your data from the Food Journal assignment into NutritionCalc. • View and save your All Daily Reports in a PDF document. This document should
include: o Recommendations. o Bar Graph Report. o Spreadsheet Report. o Macronutrient Distribution. o Calorie Assessment. o Nutrition Facts. o My Plate. o Food List Report.
• Include the following information in a separate document: o Refer to your All Daily Report from NutritionCalc. On the MyPlate Report, you will
see Intake vs. Recommendation. § Take a look at either the fruit or vegetable category. § Explain why underconsumption of this food group can be a concern for
well-being. § Discuss how this food group functions in relation to health. § Identify and discuss two specific nutrients found in this food group. What
health issues or symptoms can arise if these nutrients are missing from the diet?
§ Compare and contrast your intake vs. the recommendation. • How do you plan to increase your consumption if necessary?
Copyright 2022 Post University, ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions. • Submit a PDF document containing all of the areas listed for the NutritionCalc
Report.
Be sure to read the criteria below by which your work will be evaluated before you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 3 Assignment
CRITERIA Deficient Needs Improvement
Proficient Exemplary
(0-25 points) (26-49 points) (50-69 points) (70-80 points) NutritionCalc Report
The NutritionCalc Report is not attached or is missing most of the key components.
The NutritionCalc Report is missing some of the key components.
The NutritionCalc Report is missing one or two key components.
The NutritionCalc Report includes all of the key components.
(0-8 points) (9-14 points) (15-18 points) (19-20 points) NutritionCalc Analysis Questions
The follow-up questions about the NutritionCalc report are not answered.
Some of the follow-up questions about the NutritionCalc report are answered.
Most of the follow-up questions about the NutritionCalc report are answered.
All of the follow-up questions about the NutritionCalc report are answered.
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BIO 150 Nutrition Diet Project Part 1 of 5
BIO150 Nutrition
Diet Project
Three Day Dietary Journal
SAMPLE DIETARY RECORD
|
NAME: Shemelia Branch |
|
COURSE: BIO150 Nutrition |
|
DATE: 13/03/2022 |
1) Keeping a dietary journal can have both positive and negative effects. Explain two of each. (10 pts)
|
Answer: The adverse effects of preserving a dietary journal includes that the ingredients of finalizing a a food record can deter the participation of some groupings, which may result in possible selection bias because reaction usually affects estimates. Another adverse effect is that the single administration record in n-day has limitations in accounting for the variations that take place day-to-day because there is a need for consecutive administrations in estimating the daily dietary intake allocations. The positive impact of maintaining a dietary journal is that individuals can make references based on estimates or measurements attended in real-time instead of relying on memory to note the food levels and consumed beverages. Another positive impact is that a dietary journal reinforces dietary changes by administering and capturing immediate short-term dieting. |
2) Did you experience any emotional eating during your three-day journaling? Please explain. If you did not, please research and describe the impact of one's emotional state on food choices. (10 pts)
|
Answer: I experienced emotional eating when I was journaling in the three days by having to eat too many cookies in the process of killing boredom. I also chewed some bubble gums to increase my concentration and ease the accumulating stress due to the long and tedious exercise. |
Section 2: DIETARY JOURNAL (80 pts)
|
NAME:Shemelia Branch |
DAY 1
|
DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
|
4/11/2022 8.30 am |
Two large Four slices Three halves |
Milk Eggs Tossed Salads |
Whole Milk Scrambled w/ Lettuce green iceberg w/ |
|
5 ounce |
Yoghurt |
Coconut topped |
|
|
2 tbsp. |
Cereal |
Olive germ |
|
|
11 am snack |
10 ounces |
Pineapple juice |
OJ with magnesium only |
|
3-inch diameter |
Mango |
Yellow, Granny smith |
|
|
1 pm Lunch |
2 ounce |
meatballs |
Half-sliced meatballs with |
|
Three slices of 16" diameter |
Pizza |
Crusted cheese pizza |
|
|
14-ounce tin |
Mango juice |
Delmonte |
|
|
7 pm |
2 tbsps. Six slices 2 cups |
Dressing Ginger Tossed salad |
sliced rounds Ranch Green lettuce w/ |
DAY 2
|
DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
|
5/11/2022 8 am |
Three teaspoons 16 ounces |
Sugar cocoa |
Grey granulated Homemade, decaf |
|
4 ounce Two tablespoons |
Yoghurt Cereal |
Grey granulated Homemade, decaf |
|
|
10.45 am |
9 ounce |
Water |
Canned |
|
4-inch diameter |
Pineapple |
Brown, Granny Smith |
|
|
1.45 pm Lunch |
Three slices, 10" diameter |
Pizza & Meatballs |
Thin pizza and Sliced meat |
|
8. am Supper |
Four-piece Four tablespoons |
Tomatoes Dressing |
Sliced Ranch |
|
3 cups |
Tossed salad |
lettuce |
|
|
14 ounce |
Water |
Bottled |
DAY 3
|
DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
|
6/11/2022 7.30 am |
2 tbsp. 5 ounce |
Cereal Yoghurt |
Yellow germ Coconut Topped |
|
Three halves |
French Muffins |
Grained millet |
|
|
11 am Cakes |
Five pieces |
Apple |
Orange, Granny Smith |
|
3 tbsp. |
Sugar |
White granulated |
|
|
Six large |
Milk |
Whole milk |
|
|
2 pm Lunch |
Four-piece, 8" diameter |
WaterMelon Meatballs |
Sliced Minced meat |
|
6.50 pm |
Six slice |
Cucumber |
Chopped rounded |
|
2 tbsp. |
Dressing |
Ranch |
|
|
Six pieces |
Tomatoes |
Cherry |
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