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 completi

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 DIETARY RECORD

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.

Section 1: Question & Answers (20 pts)

1) Keeping a dietary journal can have both positive and negative effects. Explain two of each. ( 10 pts)

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)

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.

DAY 1

DAY 2

DATE/ TIME/MEAL	MEASURE	FOOD	Type/ flavor/ components/ preparation method
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