3Day Food Diary and Dietary Analysis

50 Points Due Friday October 24, 2014.

The purpose of this exercise is to provide students with practical experience in estimation
and analysis of dietary requirements. Each student will keep a food diary for 3 days and
analyze his/her diet for a variety of nutrients using a computer program called Diet Analysis
Plus. Results of the 3-day dietary analysis will be compared to dietary recommendations
and evaluated for adequacy.

I.

INSTRUCTIONS FOR COMPLETING FOOD DIARY:

Name
TIME

SEX
AGE DATE:
M/F
____/_____/____
FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients

DAY OF WEEK:
M T W TH F SA SU
PORTION SIZE

Breakfast

A. Complete the top line of the FOOD INTAKE FORM provided with your name,
sex (gender), age, date, and day of the week
B. Record all foods and beverages and amounts consumed for 3 days. (One food
intake sheet per day please make copies from original)
1. Record types food items and beverages in column labeled Food or Beverage: (1
food / beverage per line)
a) Specify:
(1) Type of food
(a) Oatbran muffin, white bread
(2) How the food was prepared
(a) Baked, pan or deep fried, steamed, broiled stir fried, braised,
stewed
(3) Whether food was fresh or processed in some way?
(a) Frozen, dried, canned
(b) Specify brand name if possible
(4) Seasonings
(a) Salt, ketchup, mustard
(5) Type of oil /fat/ spray used for cooking
(a) Pam, olive oil, butter
(6) Cut of meat, poultry, lamb, pork eaten:
(a) Loin, round, chuck, blade, ground,
(b) White meat, breast, drumstick, thigh, dark meat
(7) Type of fish
(a) Salmon, Orange Roughy, Trout

(8) Fat content of food / beverage

(a) Whole, reduced, low-fat, fat free
(b) 95% fat free turkey breast
(9) Size of the item
(a) Large egg, small apple, large banana muffin
(10) Beverages - was sugar or milk added?
(a) Coffee, tea

TIME
Breakfast

FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients
Large scrambled eggs (in butter)
Butter (with salt)
Whole milk
Doughnut (3 in)
Fresh, large peach
Coffee (with sugar and cream)
Half and half
Granulated sugar

PORTION SIZE

2. Record portion sizes for each food/beverage in column labeled Portion

Size:
a) Specify:
(1) Amount of food/beverage consumed in standard measurements

(a) Volume: cup, tablespoon (tbsp.), teaspoon (tsp.), Pint

(b) Weight: ounce, pound, fluid ounces (used for liquids
only)
(i) Cheese and meats
(a) 1 ounce of cheese = size of 4 dice
(b) 3 ounce meat = size of deck of cards

(c) Number: 1 taco, 1 slice of bread, 1 orange

TIME
Breakfast

FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients
Large scrambled eggs (in butter )
Butter (with salt)
Whole milk
Doughnut (3 in)
Fresh, large peach
Coffee (with sugar and cream)
Half and half
Granulated sugar

PORTION SIZE
2
1 tsp.
1 cup
1
1
2 cups
2 tbsp.
1 tbsp.

Conversion Tables for common household measurement:

1 Tablespoon = 3 teaspoons

1 cup = 16 tablespoons

1 cup = 8 fluid ounces (for liquids only!!!!)

1 pint = 2 cups

1 quart = 4 cups

1 pound = 16 ounces

II.

Dietary Analysis

A. Once you have completed your 3-day food diary, you are ready to enter the data
into the computer. Please consult the software directions for specifics on
installing the software and entering / analyzing foods and beverages.

1. Set up a Profile.
a) Enter your personal information.

2. Track Diet (click on button)

a) Enter foods and beverages / portions for your 3 day food diary into the
computer. Be sure to enter your foods for 3 separate days.
DO NOT INCLUDE VITAMIN SUPPLEMENTS!!!

3. View Reports (click on button)

(1) Click on the Profile DRI Goals Report
(a) Print the Report
(2) Click on the Intake vs. Goal Report
(a) Choose the start and end dates on which you recorded your 3-day diet
recall
(b) Print the report
(3) Click on Daily Food Log
(a) Print your daily food log for days 1,2, and 3 individually

(4) Click on Source Analysis (under Advanced)

(a) Choose a start date
(i) Choose the 1st day of your diet record
(b) Choose a nutrient
(i) Saturated fat

(c) Print the Report for Saturated Fat

(d) Repeat steps (a) through (c) for Fiber

III. Worksheet - answer all questions (next 3 pages)

Please staple project materials in the following order and hand in:

Grade Sheet
Food Intake Sheets (handwritten)
Daily Food Logs for Day 1, 2, and 3 printouts
Profile DRI Goals Report
Intake vs. Goals Report (average over 3 days)
Source Analysis for saturated fat and fiber (1 day of each)
Worksheet for Dietary Analysis

DO NOT HAND IN THE INSTRUCTIONS FOR THE PROJECT (pages 1-4)

If your project materials are not in the correct order, 2 points will be deducted from
your grade.
If your project materials are not stapled, 2 points will be deducted from your grade.

FOOD INTAKE SHEET

Name
TIME

SEX
M/F

AGE

DATE:
____/_____/____

FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients

DAY OF WEEK:
M T W TH F SA SU
PORTION SIZE

Breakfast

Lunch

Dinner

Snacks

FOOD INTAKE SHEET

Name
TIME

SEX
M/F

AGE

DATE:
____/_____/____

FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients

DAY OF WEEK:
M T W TH F SA SU
PORTION SIZE

Breakfast

Lunch

Dinner

Snacks

FOOD INTAKE SHEET

Name
TIME

SEX
M/F

AGE

DATE:
____/_____/____

FOOD OR BEVERAGE
Specific Names, Preparations, Ingredients

DAY OF WEEK:
M T W TH F SA SU
PORTION SIZE

Breakfast

Lunch

Dinner

Snacks

Name: Shaina Nguyen svn263

IV.

WORKSHEET FOR DIETARY ANALYSIS

A. Energy Balance (1 points)

Compare your average daily kilocalorie intake to the DRI for kilocalorie listed in your
personal profile (1/2 pt)
Your intake 1259 kcal

DRI 2000 kcal

If you continued to consume the same number of kilocalories as your current daily intake,
would you gain, lose, or maintain your weight? (1/2 pt.)

I would slowly lose weight

B. Carbohydrates/ Protein / Lipids (9 points)
Carbohydrates:
What percentage of your daily kilocalories comes from carbohydrates? (1/2 pt)

42%
Does your intake meet the DRI for carbohydrates? (1/2 pt)
No, under by 3%
Calculate your daily starch intake (in grams). (1/2 pt)
(Subtract grams of sugars + dietary fiber intake from total carbohydrate)

113 g
Record your daily fiber intake and the DRI for fiber below. (1/2 pt)
Your intake 13 grams

DRI 25 grams

Answer one of the following 2 questions. (1 pt)

If your fiber intake is lower than the DRI, what 3 foods (that you enjoy) could you
incorporate into your diet to increase your fiber?
Avocado, strawberries, and green peas

If your diet meets the DRI for fiber, list the 3 highest fiber foods you consumed.
____________________________________________________

Name a common GI health problem that results from a low fiber diet? (1 pt)

Constipation
Protein:
What percentage of your daily kilocalories comes from protein? (1/2 pt)

24%
Does your daily protein intake meet (and/or exceed) the DRI? (1/2 pt)
Yes
No

Lipids:
Compare your average dietary intake of fat, saturated fat, and cholesterol to the
recommendations listed below:

Total fat intake- 20-35% of kilocalories.

Saturated fat intake- less than 10% of kilocalories
Cholesterol intake - less than 300 mg/day

What percentage of your daily kilocalories comes from fat? Show calculations (1/2 pt)
% Total fat 34%
Does your total fat (%) intake meet the DRI recommendations stated above? (1/2 pt)
Yes
No
What percentage of your daily kilocalories comes from saturated fat? (1/2 point)
% Saturated fat 14%
Does your saturated fat intake meet the DRI recommendations stated above? (1/2 pt.)
Yes
No
What 3 foods in your diet contribute the most saturated fat? (from Source Analysis) (1 pt)
Macaroni and cheese, Swiss cheese, and butter
What is your daily cholesterol intake (1/2 pt)?
Cholesterol 294 mg
Does your cholesterol (mg) intake meet the guidelines stated above? (1/2 pt.)
Yes
No

C. Vitamins (5 points)
Record your daily intake of vitamins, your DRI, and % DRI for the vitamins listed in the
table below. (2 pt.)

Vitamin
Vitamin A (gRAE)
Vitamin E (mg-alphaTE)
Vitamin C (mg)
Thiamin (mg)
Riboflavin (mg)
Niacin (mg NE)
Vitamin B-6 (mg)
Folate (g DFE)
Vitamin B-12 (g)
Vitamin D (g)

Your Intake
272
4
70
1.1
1.1
21
1.2
398
2.3
2

DRI
700
75
75
1.1
1.1
14
1.3
400
2.4
15

% DRI
38.86%
26.67%
93.33%
100%
100%
150%
92.31%
99.5%
95.83%
13.33%

Vitamins (continued)
Answer one of the following 2 questions from the vitamin table above (2 pts):
If your intake of one or more vitamins is lower than the DRI what 2 foods (per vitamin) could
you add to your diet to boost your levels? (List vitamins and respective foods)
Vitamin A Low: sweet potatoes and kale
Vitamin E Low: spinach and almonds
If your intake of vitamins meets / exceeds the DRI what three (3) foods in your diet are
good sources of the vitamins listed above. (List vitamins and respective foods)

______________________________________________________________________

D. Minerals (5 points)
Record your daily intake, DRI, and % DRI for the minerals listed in the table below. (2pt.)
Mineral

Your Intake

DRI

% DRI

Calcium (mg)

598

1000

Iron (mg)

18

44.44%

Magnesium (mg)

172

310

55.48

Zinc (mg)

75%

Sodium (mg)

2825

<2300

122.83%

Potassium (mg)

1410

4700

30%

59.8%

Answer one of the following 2 questions from data in the minerals table above:
If your intake of one or more minerals is lower than the DRI what 2 foods (per mineral)
could you add to your diet to boost your levels? (List minerals and respective foods)
Potassium Low: bananas and sweet potatoes
Iron Low: spinach and pumpkin seeds
If your intake of minerals meets / exceeds the DRI what foods (name at least 3) in your diet
that are good sources of minerals. (List minerals and respective foods)
______________________________________________________________________
________________________________________________________________________

10

Name _______________________________________

Please staple project materials in the following order:

Grade Sheet
Food Intake Sheets (handwritten)
Daily Food Log (printouts)
Profile DRI Report
Intake vs. Goals Report
Source Analysis for Fiber and Saturated Fat (1day)
Worksheet for Dietary Analysis

If your project materials are not in the correct order, 2 points will be deducted
from your grade.
If your project materials are not stapled, 2 points will be deducted from your
grade.

Grade Sheet for Dietary Analysis Project

Food Intake Sheets (18 pts.)

Day 1
Description of food/beverage (4 pts.)

________

Portions (2 pts.)

_______

Day 2
Description of food/beverage (4 pts.)
Portions (2 pts.)

________

_______

Day 3
Description of food/beverage (4 pts.)
Portions (2pts.)

________

_______

Dietary Analysis Printouts (12 pts.)

Daily Food Log for Days 1, 2, and 3 (3 pts)

________

Profile DRI Report (2 pts.)

________

Intake vs. Goals Report (5 pts.)

________

Source Analysis Fiber and Saturated Fat (2 pt)

________

Worksheet for Dietary Analysis (20 pt.)

Energy Balance (1 pts.)

________

Macronutrients (9 pts.)

________

Vitamins (5 pts.)

________

Minerals (5 pts.)

________

Total Points

______
11