NUTR 295-Marik, Spring 2023 DIET ANALYSIS PROJECT Take a closer look at what you’re eating ASSIGNMENT DESCRIPTION: This is a multiple-week assignment in which you will learn to analyze the nutritional contents of your diet using the Diet & Wellness Plus (D&W+) application inside MindTap. There are four parts to the assignment: Part 1 Description Learn to use D&W+ app through practice activities. Practice interpreting nutrient intake reports. Then, practice finding foods in the database, generating reports, and checking the accuracy of your entry. Due Feb 27 Points 20 +30 =50 Description Apply your new skills with D&W+ to your own diet. Track all the foods and beverages you consume for 3 days, and then generate reports to calculate your average nutrient and food group intake. Due Apr 3 Points 50 Description After receiving instructor feedback from Part 2: Use your reports to self-assess the nutritional adequacy of your diet and risk for chronic disease, and suggest changes to better align your diet with evidence-based, health-promoting dietary recommendations. Due Apr 24 Points 50 Part 2 Part 3 1 Part 4 Description After receiving instructor feedback from Part 3: Use your self-assessment and goals to make targeted changes to your food intake reports. Observe how those changes impact your nutrient intake and associated health risks. Due May 10 Points 50 Note: For this project, you are required to share records of the foods you eat with your instructor. If this makes you uncomfortable, please let the instructor know as soon as possible, so we can make alternate arrangements. 2 NUTR 295 – Diet Analysis Project – Part 2 Diet Analysis Project PART 1 – INSTRUCTIONS Part 1) Learn to use D&W+ app through practice activities. INSTRUCTIONS 1. Login to D&W+ by clicking the green apple with a plus sign in the right menu. (You may need to scroll down to see the apple icon.) 2. You’ll be guided through the steps to create a profile for yourself. Answer the questions honestly. This information is private, and will be used to determine your nutrient intake goals. Information will not be shared with your instructor automatically – you’ll need to generate and submit reports to your instructor, so you’ll have full control of any information you share from your D&W+ account. 3. Navigate back to the Diet Analysis Project folder in the left menu. Then, select the ‘DAP – Part 1’ subfolder. Complete the following activities. You can repeat them as many times as you’d like until the deadline – only your highest score will be counted. a. Part 1a- D&W+ Client Diet Assessment: DRIs (20 points) Complete and submit this activity in MindTap D&W+. b. Part 1b- Practice entering foods into D&W+ (30 points). For this part, you will practice entering foods into the database, to see how closely you can match Ruben’s reports from the Skill Building: DRI activity. 3 NUTR 295 – Diet Analysis Project – Part 2 For this part, you will practice entering foods into the database, to see how closely you can match Miya Alvaro’s reports from the Skill Building: DRI activity. 1. The figure below shows the steps for creating a new profile. Click “Create New Profile” and add the following info to create a profile for Miya Alvaro. • Birth Date: May 18, 2000 • Age: 22 years old • Gender: Female • Height: 5 ft, 4 inches • Weight: 155 lbs • Non-Smoker, Strict Vegetarian/Vegan • Activity Level: Active 2. Be sure that you are within the profile for Miya Alvaro. The screen will show “Miya Alvaro” at the top right: If you’re not in Miya’s profile, no problem. Just select the profile you just created for her: 4 NUTR 295 – Diet Analysis Project – Part 2 3. Once inside Miya’s profile, click the “Track Diet” button at the top of the page. 4. Enter all of the foods Miya ate into D&W+ on a single day. (The date doesn’t matter, just remember which date you used.) Find the best match you can for each of the foods on Ruben’s list. If you have trouble finding something, search for it differently, and if you have trouble with measurements, you can estimate. Click on the “How big is a serving” button to help you figure this out. Breakfast: • Huevos rancheros • Banana • 2 cups Coffee 5 NUTR 295 – Diet Analysis Project – Part 2 Lunch: • Tortilla chips • ½ cup Refried Beans • Shredded Mexican Cheese • ¼ Avocado • ½ cup Salsa • 1 cup Chocolate Soy milk Dinner: • Firm Tofu • ¼ cup Chopped Onions • Corn on the Cob • ¼ cup Green Pepper • Mexican Seasoning Blend • ½ cup Brown Rice • 1 cup Mixed Baby Greens • Ranch Dressing • Lemonade Evening Snack: • 1 piece Tres Leches Cake 5. Generate the following reports in PDF format for Miya: • • Intake vs. Goals report MyPlate Analysis report 6 NUTR 295 – Diet Analysis Project – Part 2 • NOTE: PLEASE LOOK OVER YOUR REPORTS BEFORE SUBMITTING THEM. Make sure you have generated them under Miya’s profile and not yours. Make sure the profile is correct—do the DRI calories and goals match the ones in the DAP Part 1a D&W+ Client Diet Assessment: DRI’s activity? Do all of the areas for “intake” have numbers in them (no zeroes)? 6. Compare your generated reports from the foods you entered to the reports provided in the Client Diet Assessment: DRIs activity. Do not compare Miya’s results to the DRIs in the report but compare the results of the provided report against the results of the report you created. This exercise is not to see how healthy or unhealthy Miya ate OR to look at any of your own food intake yet. You are reflecting on what will helps make a food log accurate. You should be discovering what makes it easier or harder to log foods accurately, which will help you when you log your own food intake for the next part of the assignment. 7. Answer the following reflection questions, comparing the reports from the Client Diet Assessment activity and your own generated reports: • Which aspects of the reports you generated (e.g. calories, food groups, or nutrients) were closest to the amount in Miya’s reports from the Client Diet Assessment: DRIs activity? Why do you think this was? BE SURE TO DISCUSS SPECIFIC FOODS AND WHY THEY MAY HAVE BEEN EASIER TO ENTER MORE PRECISELY. Type answer here in blue text, please. • Which aspects of the reports you generated (e.g. calories, food groups, or nutrients) were furthest from the amount in Miya’s reports from the Client Diet Assessment: DRIs activity? Why do you think this was? BE SURE TO DISCUSS SPECIFIC 7 NUTR 295 – Diet Analysis Project – Part 2 FOODS AND WHY THEY MAY HAVE BEEN HARDER TO ENTER MORE PRECISELY. YOU SHOULD HAVE A COMMENT ON ANY BIG DIFFERENCE BETWEEN THE TWO REPORTS. Type answer here in blue text, please. *PLEASE NOTE: there aren’t necessarily right or wrong answers to the above questions. Recording someone’s diet is a complicated undertaking, and nutritionists have to work to be as accurate as possible. I want you to reflect on why there can be variations and to consider how to make your dietary record and analysis as exact as possible. 8. Navigate to the project folder in Blackboard (Left menu > Activities > Diet Analysis Project > DAP Part 1 OR go to the link under Week 4), then select DAP Part 1b to upload your two reports and answers to the following questions. PLEASE NOTE: You will be able to see that your documents have been uploaded. If you’re having trouble, CONTACT PROFESSOR MARIK BEFORE THE DUE DATE. Part 1: How and What to submit in Blackboard. Due February 27 Complete these activities: • D&W+ Client Diet Assessment: DRIs (20 points) – completed entirely on MindTap • Practice Entering foods into D&W+ (30 points) – generate reports in MindTap • Submit Intake vs. Goals and MyPlate Analysis reports you generated for Miya in MindTap • Submit this Word document containing your answers (in blue) to the two reflection questions above. (Note, you will update your document with answers to each section and submit the same, updated document each time). For links to the activities, navigate to our course Blackboard page and the “Diet Analysis Project” folder in the left menu, then to the “DAP Part 1” subfolder OR use the links in Week 4. • Due by February 27 8 NUTR 295 – Diet Analysis Project – Part 2 Rubric DAP Part 1b 30pts Outcomes Novice Competent Proficient Created Profile for Miya (with height, weight, activity level) in Diet & Wellness Plus 0 to 5 points Profile with height, weight, activity level is entered completely wrong; reports don’t match Miya’s profile 6 to 7 points Profile with height, weight, activity level is entered mostly correctly. Some elements of reports match Miya’s profile 8 to 10 points Profile with height, weight, activity level is entered correctly. All elements of reports match Miya’s profile Generated reports and submitted in PDF format 0 to 5 points Reports are not included and/or are not correct reports. 6 to 7 points Correct reports are included but not in PDF format. 8 to 10 points Correct reports are included in PDF format. Explains differences in nutrients and food groups between reports 0 to 5 points Did not appropriately compare nutrient amounts and food groups between generated reports and the reports from D&W+ Client Diet Assessment: DRIs activity and did not justify answers or differences. 6 to 7 points Appropriately compared nutrient amounts and food groups between generated reports and the reports from D&W+ Client Diet Assessment: DRIs activity OR justified answers or differences. 8 to 10 points Appropriately compared nutrient amounts and food groups between generated reports and the reports from D&W+ Client Diet Assessment: DRIs activity and justified answers or differences as appropriate. TOTAL OUTCOME SCORE (/30) 9 NUTR 295 – Diet Analysis Project – Part 2 Diet Analysis Project PART 2 – INSTRUCTIONS It’s time to apply your new skills with D&W+ to your own diet. INSTRUCTIONS 1. Track your own food and beverage intake for 3 days using D&W+. Record ALL the foods and beverages you consume during a three-day period. The three days should include two weekdays and one weekend day. For best results: • • • Choose three non-consecutive days, one weekend day and two weekdays. (When you use only consecutive days, you might report the same leftover foods for all 3 days, which is not a good representation of your long-term diet habits.) See the “Tips for a good dietary analysis” in the assignment folder on Blackboard. Record the foods and beverages you consume at the time you consume them. There is a food record form on the following page, which you can print out and carry with you, or log your intake in another way that works for you. Later, enter the foods into D&W+ on your computer. 10 NUTR 295 – Diet Analysis Project – Part 2 Food Record Form (optional) Include all foods and beverages consumed. The more detail you include the better your results will be when you enter the information into D&W+. For each food or beverage, mark which meal it was consumed for (B, L, D, S). Date_____________________ Food Item Eating Amount Occasion Consumed (B,L,D,S) How Prepared / Details 11 NUTR 295 – Diet Analysis Project – Part 2 2. Generate and Save your D&W+ Reports. a. Create a 3-Day Average report, selecting the three dates of your food records. b. Create a Source Analysis report for dietary fiber, selecting the three dates of your food records. c. When your report results appear on the screen, click to “print” and then choose the option to “Save as PDF” and save a copy in PDF format on your computer. NOTE: Refer to video and instructions in Part 1 for how to generate reports. Points will be deducted if the report is missing, incomplete, incorrect, non-PDF format, or if unrelated reports are included. 3. Use your report to answer the following questions. Questions 1-5 ask you to assess the nutritional quality of your diet by comparing your nutrient intake to the recommended amounts. Do not yet discuss the changes you will make to your diet – this will be addressed in Parts 3&4. • • • Be sure to read each question carefully and answer ALL PARTS of each question to get full points. Consult the rubric on the last page to see how answers will be graded. Blue font indicates where to write your answers. Orange font shows you examples of possible/suggested answers. Question 1: Calories (5 points) Section of the report to reference: Intake vs. Goals table 12 NUTR 295 – Diet Analysis Project – Part 2 Reflect on how your calorie intake (‘Intake’ column) compares with your estimated calorie needs (‘DRI’ column): • Do you think the DRI estimate of your calorie needs is correct? Why or why not? If not, how many calories do you think are appropriate for you? • Do you think the D&W+ estimate of your average calories eaten (‘Intake’) is correct? Why or why not? Type answer here in blue text, please. Question 2: Macronutrients (6 points) Examine the distribution of your calories between carbohydrate, protein, and fat by inputting your numbers into the tables below, then answer the questions below. Macronutrient ranges (%): See the Macronutrient Ranges figure and table Nutrient ‘Actual Intake’ ‘Recommended’ Assessment of your intake (% calories) (% calories) (under, on-target, over) Carbohydrate Fill in answers here in 45-65% blue text, please. Protein 10-35% Fat 20-35% Macronutrient amounts (grams): See the Intake vs. Goals table 13 NUTR 295 – Diet Analysis Project – Part 2 Nutrient Carbohydrate ‘Intake’ (grams) DRI (grams) % of DRI Assessment of your intake (under, on-target, over) Fill in answers here in blue text, please. Protein Fat Saturated fat Which do you think is more useful to you – assessing your macronutrient intake by % of calories or by gram weights? Why? Type answer here in blue text, please. Question 3: Dietary Fiber (4 points) Section of the report to reference: Intake Spreadsheet + click on “Dietary Fiber, Total” to get to Source Analysis, Dietary Fiber How does your dietary fiber intake (‘Intake’) compare to your target amount (‘DRI’)? a. Have you reached your recommended target fiber amount in this report? b. If not, how far away are you (in this report) from your target fiber goal? c. Which foods in your diet contributed the highest percentages of your daily fiber intake? Include the percentages for the five foods that contributed the most to your fiber intake. (Hint: look for the gold and silver stars on your Source Analysis). Type answer here in blue text, please. Question 4: Micronutrients (8 points) Section of the report to reference: Intake vs. Goals table For each micronutrient (vitamins and minerals) that you are under- or over-consuming (for this answer, look at nutrients either 125% of your recommended DRI, respectively) list each nutrient in the table below and describe the possible consequences of your under or overconsumption. • Please use your textbook for this information. It is a reliable source with great information. You have all the information you need in Chapter 7 (especially Tables 7-8 and 7-9) and Chapter 8 (especially Table 8-12). 14 NUTR 295 – Diet Analysis Project – Part 2 • • • You may use your own information from an internet search if you would like, but you will be responsible for assuring that it is a reliable source and INCLUDING THE CITATION INFORMATION ON THE CHART. You do not need to list the consequences of under- and over-consumption of a nutrient. Just list the consequences for your level of consumption (under or over). If consumption of a micronutrient is low/high but you do not think it is likely to have consequences, you are welcome to indicate why, but be sure to address any potential consequences listed in the book. Micronutrient % of DRI Assessment (Over/ Under) (Example) Calcium 50% Under (Example) Vitamin C 200% Over Potential Consequences (from the textbook) AND CITATION IF USING ANOTHER SOURCE RATHER THAN THE TEXTBOOK I consumed only 50% of the calcium that is recommended for a female my age. This may result in my bones being less dense, and ultimately put me at increased risk of osteoporosis and bone fractures later in life. My grandmother has been diagnosed with osteoporosis, which increases this risk!” (You would not need to comment about the consequences of calcium toxicity in this case!) I consumed 200% of my Vitamin C DRI, but this level is well below the UL and therefore does not pose a toxicity problem for me. I do not need to stop consuming oranges and bell peppers, which contribute most of my Vitamin C, because the Vitamin C does not pose a danger and these foods provide other essential nutrients that I need, like fiber and potassium. Type answers here in blue text, please. Add more lines as necessary. Question 5: Food Groups (6 points) 15 NUTR 295 – Diet Analysis Project – Part 2 Section of the report to reference: MyPlate Analysis table and Intake Spreadsheet Compare your intake to your recommended servings from MyPlate by completing the following table: Food group Goal Intake Grains Type answers here in blue text please. Actual Intake % of Goal Assessment of your intake Eaten (Under, On-target, Over) Vegetables Fruits Dairy Protein Foods Empty Calories The D&W+ report cannot provide an estimation of the whole grains consumed. Review the foods that you have consumed in your Intake Spreadsheets, and a. make a list below of all your food items that contained grains and note which ones contained whole grains. Include this list below, and b. use this list to estimate what percentage of your total grains were whole grains. c. PLEASE NOTE: you may want to review the video on whole grains in Module 4 before making your list. Remember that a whole grain is in something that has “whole grain” or “whole wheat,” etc. listed in the ingredients on a package, or it is an intact grain such as brown rice, quinoa, steel-cut oats, etc. Anything containing wheat flour, corn flour, etc., should be included in your list below. Type answer here in blue text, please. 16 NUTR 295 – Diet Analysis Project – Part 2 Part 2: How and What to submit. Navigate to the “Diet Analysis Project” folder, then to “DAP Part 2”. • Upload and submit the following three files. 1. One 3-Day Average report from D&W+ in PDF format 2. One Source Analysis report on dietary fiber from D&W+ in PDF format 3. This Word document containing answers (in blue) to Questions 1-5. (Note, please update your document with answers to each section and submit the same, updated document each time). • Due by April 3 Part 2 Grading Rubric 50pts Outcomes Novice Competent Proficient 0-5 points No days included. No reports submitted; or very incomplete days submitted. Days were not noted properly; no way to grade 6-8 points 1-2 days included OR wrong combination of days 9-10 points 3 days included; 2 weekdays, 1 weekend day 3-DAY AVERAGE and SOURCE ANALYSIS reports are included, generated correctly to include 3 days, and are in PDF format. 0-5 points Reports are not included and/or wrong reports are included. 6-8 points Both 3-Day-Average and Source Analysis of fiber reports are included but not in PDF format OR only one report is included but is generated correctly in PDF format. 9-10 points Both 3-Day-Average and Source Analysis of fiber reports are included and generated correctly in PDF format. Question 1: Calories 0-1 points Did not appropriately compare calorie intake to DRI levels and did not justify answers to questions appropriately. Question 2: Macronutrients 0-2 points Did not complete table correctly and did not 2-3 points Appropriately compared intake of calories to recommended DRI level OR justified answers for correctness calorie needs and calories eaten as appropriate. 3-4 points Completed table partially correctly with 4-5 points Appropriately compared intake of calories to recommended DRI level, and justified answers for correctness calorie needs and calories eaten as appropriate. 5-6 points Completed table correctly with macronutrient ranges Appropriate days recorded3 days total (or more), 2 weekdays, 1 weekend day (or an explanation otherwise) 17 NUTR 295 – Diet Analysis Project – Part 2 Outcomes Novice Competent Proficient answer question with appropriate explanation. macronutrient ranges and assessments; or did not answer question with appropriate explanation. (% and grams) and assessments; and answered question with appropriate explanation. Question 3: Dietary Fiber 0-1 points Did not correctly identify fiber intake amount, nor five foods contributing the highest percentages of daily fiber intake with their percentages. 2-3 points Nearly correctly identified fiber consumption level and/or five foods contributing the highest percentages of daily fiber intake with their percentages. 4-5 points Correctly identified if fiber consumption was in range and correctly identified the five foods contributing the highest percentages of daily fiber intake with their percentages. Question 4: Micronutrients 0-3 points Did not correctly identify most micronutrients that were over- or underconsumed; and did not correctly identify potential consequences for most of these micronutrients. 4-6 points Did not correctly identify all micronutrients that were over- or underconsumed; or did not correctly identify potential consequences for all of these micronutrients. 7-8 points Correctly identified all micronutrients that were over- or under-consumed; Correctly identified potential consequences for all of these micronutrients. Question 5: Food Group 0-2 points Completed table mostly incorrectly with intake levels and assessments; or list of grains eaten is not complete, or estimation of whole grain intake is not reasonable or demonstrates misunderstanding of whole grains. 3-4 points Completed table mostly correctly with intake levels and assessments; or list of grains eaten is somewhat complete, or estimation of whole grain intake demonstrates some understanding of whole grains. 5-6 points Completed table correctly with intake levels and assessments; list of grains eaten is complete, and estimation of whole grain intake is reasonable and demonstrates proper understanding of whole grains. TOTAL OUTCOME SCORE (/50) 18 NUTR 295 – Diet Analysis Project – Part 3 Diet Analysis Project PART 3 – INSTRUCTIONS Part 3) Use your D&W+ report to assess the nutritional quality of your diet. INSTRUCTIONS • • • • Wait until you have received feedback from your instructor on Part 2 of this project before continuing on to Part 3. He/she may recommend suggestions for editing your D&W+ entry in order to get a more accurate assessment of your diet. If so, you’ll need to go back to D&W+, change the foods you entered, and then generate new reports. Be sure to read each question carefully and answer ALL PARTS of each question to get the full points. Consult the rubric on the last page to see how answers will be graded. Blue font indicates where to write your answers. Orange font shows you examples of possible/suggested answers. Question 6 asks you to evaluate your risk for heart disease, based on the composition of your diet (as identified in Part 2), and the risk factors we discussed in lecture. Question 6 – Cardiovascular and Chronic Disease Risk (20 points) Given that many Americans are at increased risk for cardiovascular disease (CVD), evaluate how your diet contributes to your risk of CVD by answering the following questions. a. List all the DIETARY risk factors for heart disease (NOTE: your book has all of this information for you; you do not need to do additional research – look at Tables 11-1 and 11-3). Type answer here in blue text, please. b. Getting more specific, what are the essential nutrients and/or food groups that are of key importance to consider when assessing one’s diet for cardiovascular health? Be as specific as you can. You should have at least 5 separate nutrients or food groups. Include essential nutrients/foods that must be consumed in adequate amounts (those that promote cardiovascular health) and nutrients/foods that must be limited to reduce CVD risk. Please explain which nutrients increase or decrease risk. (NOTE: your book has all of this information for you; you do not need to do additional research. Look especially at pages 405-409 and the “Food Feature” on page 422). Type answer here in blue text, please. 19 NUTR 295 – Diet Analysis Project – Part 3 c. Then, use the information above to identify any dietary risk factors in your 3-day food record. Type answer here in blue text, please. d. Identify one other chronic disease that is associated with diet. Then, find a scientific source that makes dietary recommendations. Summarize the dietary recommendations and cite the article here. Then, use these recommendations to assess if your diet contains any risk factors for this disease. (Examples include Type 2 diabetes, obesity, chronic kidney disease, osteoporosis, and certain cancers.) Type answer here in blue text, please. Questions 7 and 8 ask you to assimilate all of your answers from Questions 1-6, and use this information to make recommendations to improve your diet. Question 7: Quality of Your Overall Diet (20 points) Based on your detailed answers to questions 1 through 6, write a paragraph or more to summarize and discuss the overall nutritional adequacy of your diet. Answer the following questions in your discussion: • Do you think that this three-day record was representative of your usual dietary intake? Why or why not? How does that affect your interpretation of your results? • The results can be overwhelming when looking at the lists of nutrients. Please simplify your results, making connections between nutrients and types of foods (for example, fiber and fruit/veg/whole grain intake, or saturated fat and dairy/meat intake, etc), while still addressing all under- or over-consumption in your 3-day report. o Example: I am deficient in Vitamins X, Y and Z and Minerals P and Q. This does not surprise me because they are all found in fresh fruits and veggies; therefore, my consumption could be improved if I consumed more fresh fruits and vegetables. Also, I am low in the dairy food group (50% of goal), which matches my individual nutrient intake because I was also low in Vitamins L and M, and mineral R and these are nutrients primarily found in dairy. 20 NUTR 295 – Diet Analysis Project – Part 3 • Be sure to include the following aspects of your report in your discussion: o Sodium – (you can click on the “sodium” in your report to get to a “Source Analysis” to see which foods added to your sodium intake). o Fiber – (you can click on “fiber” in your report to get to a “Source Analysis” to see which foods added to your fiber intake). o Saturated fat – (you can click on “saturated fat” in your report to get to a “Source Analysis” to see which foods added to your saturated fat intake). o Empty calories o Fruit and vegetable intake Type answer here in blue text, please. Question 8: Specific Goals (10 points) Now that you have thoroughly analyzed your diet and identified all the things you could do to improve your diet, take a few minutes to think about what changes are both high priority and realistic for you to do. Pick two things RELATED TO YOUR DIET that you would like to work on in the next few months to improve your diet, and write SMART goals to set yourself up for success. SMART goals are Specific, Measurable, Attainable, Relevant, and Time-bound. Here’s an example of a SMART goal, and how it meets the individual criteria: Example SMART Goal: Here are a few additional guidelines to help you formulate your goals: 21 NUTR 295 – Diet Analysis Project – Part 3 • • • • You may not use dietary supplements to correct deficiencies (for the purposes of this exercise). Your food choices must be realistic and accessible to you. (If you live in a dorm without a kitchen, your suggestions should focus on foods accessible on campus.) Be mindful not to create a new nutrient imbalance while fixing another. (For example, if your saturated fat intake is already high, you should not suggest consuming whole eggs to increase your protein intake.) Be sure to include all elements of a SMART goal. Wikipedia has a nice summary of SMART goals, if you still have questions: o http://en.wikipedia.org/wiki/SMART_criteria Please write two SMART goals below, focusing on areas of your diet that you would like to work on in the next few months, and give a brief reason for why you have chosen each one. SMART Goal 1: Type answer here in blue text, please. Why? Type answer here in blue text, please. SMART Goal 2: Type answer here in blue text, please. Why? Type answer here in blue text, please. Part 3: How and What to submit Due April 24 Navigate to the “Diet Analysis Project” folder, then to “DAP Part 3”. Please upload these TWO FILES: 1) This Word document containing your answers (in blue) to questions 6-8. (Note, please update your document with answers to each section and submit the same, updated document each time). 2) Resubmit your D&W+ report from Part 2: ➢ 3-Day Average (with updates if requested by instructor) ➢ Any additional reports you’ve generated while answering questions (optional) 22 NUTR 295 – Diet Analysis Project – Part 3 Part 3 Grading Rubric 50pts Outcomes Novice Competent Proficient Q6a: Identified all dietary risk factors for CVD; identified at least 5 foods and nutrients associated with increasing and decreasing CVD risk Q6: Recognized personal risk factors for CVD AND 3-Day Average Report was resubmitted 0-1 points Did not correctly identify dietary risk factors or foods and nutrients associated with increasing CVD risk. 2-3 points Identified some, but not all, dietary risk factors and 5 foods and nutrients associated with increasing CVD risk 4-5 points Correctly identified all dietary risk factors and at least 5 foods and nutrients associated with increasing CVD risk 0-1 points Did not correctly identify any personal risk factors for CVD AND 3-Day Average Report was not resubmitted so answers couldn’t be properly graded 2-3 points Did not correctly identify all personal risk factors for CVD OR 3-Day Average Report was not resubmitted so answers could be properly graded 4-5 points Correctly identified all personal risk factors for CVD AND 3-Day Average Report was resubmitted Q6: Identified another chronic disease associated with diet, a reliable external reference, and personal dietary risk factors for it. 0-2 points Did not correctly identify another chronic disease associated with diet, summarize recommendations, include a reliable external reference, or identify personal dietary risk factors for it. 3-6 points Correctly identified another chronic disease associated with diet, but did not summarize recommendations, include a reliable external reference, or identify personal dietary risk factors for it. 7-10 points Correctly identified another chronic disease associated with diet, summarized recommendations, included a reliable external reference, and identified personal dietary risk factors for it. Q7: Synthesized and presented a clear understanding of at the overall adequacy of the diet 0-3 points Assessment of diet is incomplete or inaccurate. 4-8 points Assessment of diet could be more specific in terms of the relationship between lacking or excess food groups and micronutrients or is missing key aspects of the diet. 9-12 points Assessment of diet is specific and detailed, demonstrating the relationship between lacking or excess food groups and micronutrients. Q7: Addressed all major concerns presented in dietary results from answers 1-5 0-2 points Does not address major concerns presented in dietary results from answers 1-5. Q8: Goals were written in SMART format. 0-1 points Goals were broad, vague, or unspecific 3-5 points Addresses most major concerns presented in dietary results from answers 1-5, including macronutrients, dietary fiber, micronutrients, and food groups. 2-3 points Goals were mostly written in SMART 6-8 points Addresses all major concerns presented in dietary results from answers 1-5, including macronutrients, dietary fiber, micronutrients, and food groups. 4-5 points Goals were written in SMART format- Specific, 23 NUTR 295 – Diet Analysis Project – Part 3 Outcomes Q8: Goals are consistent with each other and nutritional guidelines. Novice Competent Proficient and not written in SMART format format- Specific, Measurable, Attainable, Relevant, and Timebound 2-3 points Goals are consistent with each other and nutritional guidelines. Measurable, Attainable, Relevant, and Timebound; WHY was included. 4-5 points Goals are consistent with each other and nutritional guidelines and match deficiencies in the diet specifically. 0-1 points Goals are not consistent with each other and nutritional guidelines. TOTAL OUTCOME SCORE (/50) 24 NUTR 295 – Diet Analysis Project – Part 4 Diet Analysis Project PART 4 – QUESTIONS 9-11: REFLECT ON YOUR SMART GOALS AND DIETARY CHANGES Question 9: Revisiting your SMART goals (15 points) Please copy and paste your SMART goals from Part 3 here, including any revisions you made after instructor feedback in Part 3. Be sure your goals are in SMART format— Specific, Measurable, Attainable, Relevant, and Time-Bound: SMART Goal 1: Type answer here in blue text, please. Why? Type answer here in blue text, please. SMART Goal 2: Type answer here in blue text, please. Why? Type answer here in blue text, please. It’s been a few weeks since you submitted your SMART goals. Write a paragraph or more to reflect on the following: • What strategies have you used to accomplish your goals? Or what strategies are you still considering to accomplish your goals? • What obstacles have you encountered or what obstacles do you think you might encounter in trying to achieve your goals? • What additional strategies could you add in the future to accomplish your goals, including how you can overcome any obstacles? Example STRATEGIES TO ACCOMPLISH THE EXAMPLE GOAL: • Once a week at the grocery store, I will purchase bananas, apples and oranges (or other seasonal fruit) to keep in my apartment. I will put one of these in my book bag every day to have as a snack between classes/meetings. • When I eat lunch on campus: o At the buffet, I will get 1 cup of fruit (usually cantaloupe or honeydew). o At the convenience store, I will buy a fruit cup or banana. • I can also buy applesauce and canned fruit (in fruit juice) to keep at home to eat when I don’t make it to the grocery store to buy fresh fruit. • I have recruited a friend (/family member) to work on the same goal as me; we eat a lot of meals together in the dining hall (/at home), and we’ll help each other eat a serving a fruit before choosing dessert. Type answer here in blue text, please. 25 NUTR 295 – Diet Analysis Project – Part 4 Question 10: Envisioning the Impact of Your Dietary Changes (25 points) You have two options for how to complete this question: • Option 1: Edit your existing 3-day food records according to your SMART goals and strategies. Analyze the differences in your reports. • Option 2: Dive in! Make changes to your actual diet according to your SMART goal and strategies. Record your food/beverage intake in D&W+ again for 1-3 days. Then, analyze the differences in your reports. Pick one of your two SMART goals from above. (Please copy and paste it here) Then…. Option 1 Instructions: Open D&W+ on your computer, and navigate back to the dates for which you completed Part 2. Days where you reported foods will be highlighted in green on your calendar: Click on your three report days from Part 2 to see your original food lists. For each day, change your food lists according to the strategies you listed for your SMART goal. (You may need to add or delete foods from your list, depending on your goal.) Option 2 Instructions: Start making changes to the foods and beverages you consume according to your SMART goals. When you’re ready, use D&W+ to track your food/beverage intake again for 1-3 days. For both options: Generate a new set of reports: ➢ 3-Day Average ➢ Others, as appropriate (For example, if your goal is to decrease Saturated Fat, you can generate the Source Analysis report for Saturated Fat.) Use the new reports to assess if your strategy was effective at achieving your goal. Write two paragraphs or more discussing the following: • Describe the specific changes you made. 26 NUTR 295 – Diet Analysis Project – Part 4 • Explain which part(s) of the report(s) you used to determine whether or not you had met your goal, including specific numbers (percentages, grams, servings, etc.) • Explain if your intake of any other nutrients/food groups also changed in a positive or negative way. • After analyzing the differences between your old and new 3-Day Average report, discuss whether are there any other changes you still want to make to your diet. Why or why not? Example answer (Option 1): I chose to work on my goal to eat 2 servings of fruit per day. To see if my proposed strategies would be enough to achieve my goal, I made the following changes to my reports: I added a snack pack of applesauce as an evening snack for Monday and Thursday, and a banana and orange for my morning snacks on those same days. For Saturday (when I work as a waitress at the diner), I don’t have as much time to eat, so I only included one fruit snack, a banana mid-morning. When I look at the MyPlate report for the average of those three days, my fruits intake went up from 0.5 cups per day (25% of goal) on the old report, to 2.25 cups per day (113% of goal). If I were to make those changes to my real diet, I would be meeting my goal of 2 servings of fruit per day! Thankfully, my calories only went up by 100 calories per day (now 103% of my goal), and my fiber intake also increased by 6 grams per day (now 89% of my goal). After analyzing my new report and seeing how relatively easily I can change my diet and have an impact on my nutrient intake, I think I will choose an additional new strategy each month. For example, I may try to add a side salad at dinner a couple of nights a week to increase my vegetable intake. Type answer here in blue text, please. Question 11: Envisioning a Better Food Environment (10 points) Think about the foods that are easily available to you, and ponder how this might impact the foods you ultimately eat. Then, write a paragraph discussing the following: o How difficult is it for you to eat a diet that contains appropriate nutrients and food groups? Why is this so? 27 NUTR 295 – Diet Analysis Project – Part 4 o What changes would you like to see happen in our food system (grocery stores, restaurants, cafeterias, convenience stores, etc.) that would make it easier eat a diet that promotes health? Provide at least two separate examples. o Describe at least one thing that you could do to encourage these changes to happen ▪ Example: I would like to see healthier options labeled in the cafeteria because….. (Then, elaborate on why you’d like to see this and a possible way you could help it happen!) Type answer here in blue text, please. Part 4: How and What to submit Due May 10 Navigate to the “Diet Analysis Project” folder, then to “DAP Part 4”. Please upload these FILES: 1) This Word document containing your answers (in blue) to questions 9-11. (Note, please update your document with answers to each section and submit the same, updated document each time). 2) D&W+ reports: ➢ Your original 3-Day Average report (the version submitted with Part 3) ➢ Your new 3-Day Average report from Question 10 (named clearly) ➢ Any additional reports you’ve generated while answering questions (optional) 28 NUTR 295 – Diet Analysis Project – Part 4 Part 4 Grading Rubric 50pts Outcomes Novice Competent Proficient Q9: Included SMART goals, revised as necessary to be in SMART format; described strategies used to attain SMART goals. 0-1 points Did not copy and paste SMART goals from Part 3 and did not answer question. 2-3 points Did not copy and paste SMART goals from Part 3 or goals were not in SMART format (did not revise as needed) from Part 3. Wrote a very short answer with little detail. 4-5 points Included SMART goals from Part 3 with revisions as needed. Wrote a paragraph or more with good detail. Q9: Strategies are consistent with SMART goals and nutritional guidelines. 0-3 points Did not correctly identify strategies used to attain SMART goals OR strategies not are consistent with SMART goals and nutritional guidelines. 4-7 points Strategies are mostly consistent with SMART goals and nutritional guidelines. 8-10 points Strategies are consistent with SMART goals and nutritional guidelines. Q10: Described specific changes made to diet; changes were appropriate for the goal. 0-2 points Did not appropriately identify specific changes made to diet; OR changes were not appropriate for the goal. 3-5 points Appropriately identified specific changes made to diet and changes were appropriate for the goal. Some explanation given but not much detail. 6-8 points Appropriately identified specific changes made to diet and changes were appropriate for the goal. Two or more paragraphs were written with appropriate explanation. Q10: Submitted new reports (3day average and others, as needed) 0-1 points Reports are not included or are not correct. 2-3 points Report are included and correct but not generated in PDF format. 4 to 5 points Reports are included, correct, AND generated correctly in PDF format. Q10: Assessed impact of proposed dietary changes on goal, identifying the correct part of the reports used to measure changes 0-2 points Does not assess impact of proposed dietary changes on goal and did not identify which part of the report was used to measure changes. 3-5 points Assessed impact of proposed dietary changes on goal, and identified the correct part of the reports used to measure changes, but without much detail. 6-8 points Assessed impact of proposed dietary changes on goal, identified the correct part of the reports used to measure changes, and reported in detail. Q10: Acknowledged other nutrients/food groups which also changed 0-1 points Did not appropriately acknowledge other nutrients/food groups which also changed 2-3 points Appropriately acknowledged some other nutrients/food groups which also changed 4 points Appropriately acknowledged other nutrients/food groups which also changed in detail 29 NUTR 295 – Diet Analysis Project – Part 4 Outcomes Novice Competent Proficient Q11: Discussed ability to get/eat healthy foods. 0-1 points Did not address the ability to get/eat healthy foods. 2-3 points Addressed the ability to get/eat healthy foods, but without detail. 4 points Addressed the ability to get/eat healthy foods in detail. Q11: Provided two examples of societal changes that would make it easier to eat a healthpromoting diet. 0 points Did not any identify societal changes that would make it easier to eat a diet to lower disease risk. 1-2 points Identified one to two societal changes that would make it easier to eat a diet but without detail. 3 points Identified one to two societal changes that would make it easier to eat a diet to lower disease risk in detail. Q11: Provided one idea for how to make a personal impact on the food system. 0 points Did not provide one idea for how to make a personal impact on the food system. 1-2 points Provided one idea for how to make a personal impact on the food system, but without detail. 3 points Provided one idea for how to make a personal impact on the food system in detail TOTAL OUTCOME SCORE (/50) 30 4/11/23, 11:20 AM Report jessica ortega jorteg4@gmu.edu 4/11/2023 sourceAnalysis  Report Parameters Start Date : 04/06/2023 End Date: 04/08/2023 Afternoon Snack Dinner Choose Meal Times Breakfast Morning Snack Lunch Evening Snack  Source Analysis This report shows how each food contributes to the total intake of the nutrient selected. On the percentage scale, “100%” means the total amount of the nutrient you actually ate. (It does not mean the total recommended amount.) A gold star marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV. Your actual intakes of some nutrients, such as vitamin E, may be higher than those shown in the report because of incomplete food composition data provided by manufacturers. Selected Nutrient: Dietary Fiber, Tot Report Entries Item Name Amount of Food Bagel, Cinnamon Raisin 0.50 item EINSTEIN BROS BAGELS Cream Cheese Schmear, Honey Almond, Whipped, Reduced 2.00 T. Iced Coffee, brewed 2.00 fl. oz. Salad Dressing, Italian 4.00 T. Arugula 3.00 c. Chicken, Broiler or Fryer, Breast, Boneless, Meat Only, Grilled Cheese, Cheddar, Shredded Nutrient Dietary Fiber, Amount of Nutrient Percent of Average Daily Value 0.817 g 1.879% Dietary Fiber, Total 0.00 g 0% Dietary Fiber, Total 0.00 g 0% 0.00 g 0% Dietary Fiber, Total 0.96 g 2.209% 2.00 oz. Dietary Fiber, Total 0.00 g 0% 0.25 c. Dietary Fiber, Total 0.00 g 0% Fat Total Dietary Fiber, Total * A gold star marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV. https://ng.cengage.com/static/nb/ui/evo/index.html?deploymentId=6072402079794933769034079&eISBN=9780357727669&snapshotId=3276341&id… 1/2 4/11/23, 11:20 AM Report Item Name Amount of Food Granola Bar, Hard, Chocolate Chip 1.00 item Dietary Fiber, Total 1.038 g 2.389% BOSTON PIZZA Entree, Shrimp Tacos 1.00 svg. Dietary Fiber, Total 6.00 g 13.804% Coffee, Iced Latte 3.00 fl. oz. Dietary Fiber, Total 0.00 g 0% Avocado, California 0.50 item Dietary Fiber, Total 4.545 g 10.457% Bread, Whole Wheat, Prepared, Toasted 1.00 sl. Dietary Fiber, Total 2.814 g 6.474% Blueberries 1.00 c. 3.48 g 8.006% Taco, Chicken 2.00 item Dietary Fiber, Total 4.338 g 9.98% COKE Diet Cola, Soda 12.00 fl. oz. Dietary Fiber, Total 0.00 g 0% Beef, Short Loin, T-Bone Steak, Choice, Separable Lean and Fat, 1/4” Fat, Broiled 3.00 oz. Dietary Fiber, Total 0.00 g 0% Asparagus 0.67 c. Dietary Fiber, Total 1.876 g 4.316% Potatoes, Mashed, with Whole Milk 0.67 c. Dietary Fiber, Total 2.111 g 4.856% McDONALDS, Egg McMUFFIN 1.00 item Dietary Fiber, Total 1.386 g 3.189% 0.00 g 0% 4.00 g 9.203% 0.00 g 0% MCDONALDS McCafe Coffee, Iced Caramel Latte, Non Fat, Medium 1.00 item Nutrient Dietary Fiber, Total Dietary Fiber, Total Dietary Fiber, Total Amount of Nutrient Percent of Average Daily Value CHICK-FIL-A Sandwich, Chicken, Spicy 1.00 item COKE Diet Cola, Soda 12.00 fl. oz. Chicken, Broiler or Fryer, Breast, Enhanced, Boneless, Meat Only, Grilled 5.00 oz. Dietary Fiber, Total 0.00 g 0% Broccoli, Chopped, Boiled, Drained 1.00 c. Dietary Fiber, Total 5.148 g 11.844% KRAFT COOL WHIP Whipped Topping, Lite 5.00 T. Dietary Fiber, Total 0.00 g 0% Strawberries (Strawberry), Sliced, Sweetened, Frozen, Thawed 0.50 c. Dietary Fiber, Total 2.422 g 5.573% Blueberries, Sweetened, Frozen 0.50 c. Dietary Fiber, Total 2.53 g 5.821% Dietary Fiber, Total * A gold star marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV. https://ng.cengage.com/static/nb/ui/evo/index.html?deploymentId=6072402079794933769034079&eISBN=9780357727669&snapshotId=3276341&id… 2/2 4/11/23, 11:19 AM Report jessica ortega jorteg4@gmu.edu 4/11/2023 threeDayAverage  Report Parameters Day 1 : Day 2: 04/06/2023 Day 3: 04/07/2023 04/08/2023  3-Day Average Intake vs. Goals 04/06/2023, 04/07/2023, 04/08/2023 Report Data below DRI over DRI Nutrient DRI Intake % of DRI Notes at DRI (if range) Reported Intake Energy Kilocalories 2100.0 kcal 1,459.328 kcal 69.492% Protein 56.25 g 77.681 g 138.1% 2100.0 kcal 56.25 g 236.81 g Carbohydrate 236.81 – 342.06 g 150.632 g 63.609% 342.06 g 46.78 g Fat, Total 46.78 – 81.86 g 64.714 g 100% 81.86 g Fat (Specific) Saturated Fat