The most important step for anyone looking to make better food choices is to know what they are currently eating. For this ass
The most important step for anyone looking to make better food choices is to know what they are currently eating. For this assignment, you will be completing a detailed 3-day food journal.
GRAIN PRODUCTS
1 cup of cereal flakes = fist
1 pancake = compact disc
½ cup of cooked rice, pasta, or potato = ½ baseball
1 slice of bread = cassette tape
1 piece of cornbread = bar of soap
1 Serving Looks Like . . .
VEGETABLES AND FRUIT
1 cup of salad greens = baseball
1 baked potato = fist
1 med. fruit = baseball
½ cup of fresh fruit = ½ baseball
¼ cup of raisins = large egg
1 Serving Looks Like . . .
DAIRY AND CHEESE
1½ oz. cheese = 4 stacked dice or 2 cheese slices
½ cup of ice cream = ½ baseball
FATS
1 tsp. margarine or spreads = 1 dice
1 Serving Looks Like . . .
MEAT AND ALTERNATIVES
3 oz. meat, fish, and poultry = deck of cards
3 oz. grilled/baked fish = checkbook
2 Tbsp. peanut butter = ping pong ball
1 Serving Looks Like . . .
SERVING SIZE CARD: Cut out and fold on the dotted line. Laminate for longtime use.
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BIO 150 Nutrition Diet Project Part 1 of 5
BIO150 Nutrition
Diet Project
Three Day Dietary Journal
Instructions:
Please read carefully. This Diet Project is a nutritional snapshot of your average daily diet. The project is broken down into five parts.; each part is assigned to different units in this course. Only Part 1 of the Diet Project is due in Unit 1. When you have answered all the questions below and completed your Dietary Journal, save and submit this document for your Unit 1 Assignment. You may remove these instructions, but for grading purposes, please maintain questions, point values and boxed areas below the instructions. There are two sections:
Section 1: Questions & Answers
Type your answers in the tables provided for each of the three questions. You will need to complete the Dietary Journal before you can answer these questions.
Section 2: Dietary Journal
1) In the Dietary Journal tables at the end of this document, record your daily intake for 3 consecutive days, including at least 1 weekend day. Keep this record with you and record everything consumed (food, beverages and water.) You will be using this 3-day Dietary Journal for analysis in the rest of the courses. Therefore, record days that most closely reflect your normal eating habits and routine in order to obtain the most personal and accurate information for your weekly projects.
2) Include how foods are prepared (e.g. baked, fried, steamed) and brand names when if applicable. Do not forget to list all fats used in cooking and spreads, sauces and condiments added. Record your use of natural or artificial sweeteners, as well.
3) Your Dietary Journal should include the time of day that the food was eaten and whether it was part of your breakfast, lunch, dinner, or snack.
4) Record all component parts of the food eaten (i.e. a hamburger has a meat patty, bun, condiments.) The amount should be recorded in measureable terms such as grams, cups, ounces, teaspoons, tablespoons, etc. Avoid vague amounts such as small, medium, large, bowl, scoop, glass, spoon, portion, etc. Use the portion guide provided above to visually estimate portions into measureable terms. If you are not certain of measures, use these helpful hints below and refer to the Portion Visual PDF provided:
· 3 ounces (i.e. meat/fish) looks about the size of a deck of cards or a smart phone
· 1 ounce (i.e. cheese) looks about the size of 4 dice
· 1 ounce liquid (i.e. gravy, beverage) is the size of a standard shot glass and also = 2 Tbsp
· 1 cup (8oz liquid) looks about the size of a baseball, fisted hand or yogurt container
· ½ cup (4oz liquid) looks about the size of a half of a baseball or individual applesauce container
· 1 Tablespoon looks about the size of a half of a walnut shell
· 1 teaspoon looks like a diner style ‘pat’ of butter
5) After you have completed your Dietary Journal and answered the questions in sections, submit this document as a single file.
SAMPLE DIETORY RECORD
Your Name: Jane Doe Day 1 repeat for Day 2 and Day 3 |
Heads Up!
In Unit 3, we will be using McGraw’s Nutrition Calc Plus program to analyze your diet. If you want to get a head start, you should review the Course Information tab in the Bb shells for instructions on how to access the program and start entering your journal entries.
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NAME: |
|
COURSE: |
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DATE: |
Section 1: Question & Answers (20 pts)
1) Keeping a dietary journal can have both positive and negative effects. Explain two of each. (10 pts)
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Answer: |
2) Did you experience any emotional eating during your three day journaling? Please explain. If you did not, please research and describe the impact that one’s emotional state could have on food choices. (10 pts)
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Answer: |
Section 2: DIETARY JOURNAL (80 pts)
Record your diet for 3 consecutive days, including 1 weekend day. Include food, water, and all beverages. Please feel free to remove or add rows to the tables below as needed.
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NAME: |
DAY 1
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DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
DAY 2
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DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
DAY 3
|
DATE/ TIME/MEAL |
MEASURE |
FOOD |
Type/ flavor/ components/ preparation method |
1 Version 2018.05.17
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BIO150 – Nutrition
Unit 1 Assignment: Food Journal
© 2021 Post University, Waterbury, CT ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 1 Points: 50
Overview:
The most important step for anyone looking to make better food choices is to know what they are currently eating. For this assignment, you will be completing a detailed 3-day food journal.
Instructions:
• Using the Word document attached to this assignment, complete the 3-day food journal.
o Include one weekend day in your journal. o Record the days that most closely reflect your normal eating habits. o Include how foods are prepared (baked, fried, steamed, etc.) and brand
names when possible. o Include everything that you consume (food, beverages, and water).
Remember to include fats used in cooking and any spreads, sauces and condiments added.
The amount should be recorded in measurable terms such as grams, cups, ounces, teaspoons, tablespoons, etc.
o Be sure to record all of the components of the food eaten (for example, a hamburger has a meat patty, bun, condiments).
o Record the time of day that the food was eaten and whether it was a part of your breakfast, lunch, dinner, or snack.
• After you have completed your food journal, answer the following questions in a Word document:
o Keeping a dietary journal can have both positive and negative effects. Explain two of each.
o Did you experience any emotional eating during your three-day journaling? Please explain. If you did not experience emotional eating, please research and describe the impact that one’s emotional state could have on food choices.
© 2021 Post University, Waterbury, CT ALL RIGHTS RESERVED
Requirements:
• Submit a Word document in APA format for the questions. • Use the template provided to complete the food journal.
Be sure to read the criteria below by which your work will be evaluated before you write and again after you write.
© 2021 Post University, Waterbury, CT ALL RIGHTS RESERVED
Evaluation Rubric for Unit 1 Assignment
CRITERIA Deficient Needs Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points) Food Journal Content
The Food Journal is not filled out at all or is missing significant pieces of information.
The Food Journal contains only one day of information.
The Food Journal is mostly complete, but is lacking some details.
The Food Journal is completed in a clear and detailed manner.
(0-4 points) (5-7 points) (8-9 points) (10 points) Food Journal Organization
The Food Journal is not organized at all and does not contain the proper measurement details.
The Food Journal is somewhat organized, but is missing some measurement details.
The Food Journal is mostly organized, but is lacking some detail.
The Food Journal is well- organized and contains proper measurement details for all entries.
(0-8 points) (9-14 points) (15-18 points) (19-20 points) Follow-Up Questions
The follow-up questions are not addressed.
Only one of the follow-up questions is addressed.
The follow-up questions are addressed, but are lacking detail or information.
The follow-up questions are addressed in a clear and detailed manner.
- Overview:
- Instructions:
- Requirements:
- Evaluation Rubric for Unit 2 Assignment
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