Professional Documents
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FUNDAMENTALS OF HUMAN NUTRITION
Diet Profile Assignment
Due Wednesday, March 2nd, turned in during class
(5 points extra credit added to final project grade if turned in by Monday, February 28th, during class)
Please note: to access iProfile 2.0 you must first log in to WileyPLUS. Once you log in to WileyPLUS, click on
the “Read, Study & Practice” tab and select any of the chapters listed on the page. For each chapter, the tab
to access iProfile 2.0 is located following the “Reading Content” information. Click on the link entitled
“iProfile 2.0: Assessing Your Diet and Energy Balance” and the home of iProfile 2.0 should appear in a
separate window of your web browser.
I. Setting up Your Profile
You will need to set up a personal profile before entering in your diet data. The personal profile is a
snapshot of personal information and activity necessary for calculating nutrient requirements. When you
initially use iProfile 2.0, you will need to click on the tab “Profile” which will send you to the screen to enter
your personal data. You must enter your name, age, height, weight, and level of activity. You may click on
“What is My Activity Level” on the left side of the screen for descriptions of different levels of activity. After
entering this information you will click on the “Save” button to save the data.
II. Diet History:
Using the diet analysis recording sheets located on Elearning or the food journal provided by iProfile under
the “Food Journal” tab, record a three day diet history for two week days and one weekend day. Write
down everything (not typed on computer) that you eat or drink over the three day period, including water,
on the recording sheets, identifying which meal the food was consumed at or if it was a snack, the
preparation method (baked, fried, grilled, boiled, raw, etc.) and the amount consumed (each, slices,
tablespoons, teaspoons, cups, ounces, 12 oz. bottle, etc.) Try to be as accurate and specific as possible.
Record each day separately and completely. Everything that goes into your mouth should be listed
excluding vitamin and mineral supplements. This is an exercise on the analysis of your diet, meaning what
you eat and drink, without the use of vitamin or mineral supplements. Once again, be as specific and honest
as possible when recording your dietary intake. You will not be graded on the quality of your diet, but
rather the analysis of your dietary intake. Ex:
Dinner on May 31st, 2010
4 oz. fried chicken breast
2/3 c. white rice
½ c. fried okra
¼ tsp. salt
3 Tbsp. ketchup
2 slices of white bread
2 Tbsp. margarine
16 oz. Dr. Pepper
III. Entering in diet history:
Click on the “Food Journal” tab to enter all of the food and beverages you consumed for the three day
period. To enter diet information for a particular day, refer to the “Select a date” area on the “Food
Journal” screen. Select the appropriate month and date by clicking on the calendar. After the correct date
has been selected, begin searching for your particular food consumed using the “Search Foods/Recipes” box.
In the search box, enter the name of the food/beverage that you ate/drank. Be sure to pay attention to the
preparation method when selecting food items and search for an item that most closely matches what you
consumed. After selecting a food/beverage you will need to enter the quantity or weight of the food or
beverage consumed and select the meal or snack it was consumed. That food item should appear in the
“Meals” section under the specified meal or snack. Continue this until you have entered all the food and
beverages consumed in one day. Once you have entered the information for a particular day, select the
date on the calendar to enter the information for the next day you wish to enter.
For food or beverages that you consume frequently, you may mark that item as a “favorite” by clicking on
the “Mark as Favorite” box on the right side of the “Edit Intake” square shown after searching and selecting
that food or beverage. This will allow you to search for only your favorite food items when using a search
keyword(s) to describe that item.
If the exact food or beverage (brand, method prepared, etc.) is not found in the database, you can select the
most similar product or create a food or recipe for a particular item. If you have the Nutrition Facts label for
a packaged food item, you may add it to the database by clicking on the “Create New Food Item” located at
the bottom of the “Search Results” box. After creating the name of the food enter as much information as
you have available on the Nutrition Facts label, including the serving size. If you have prepared a meal from
a recipe, you may also include that recipe into the database. To enter in a recipe, you must have all the
ingredients and quantity of each ingredient for an accurate nutrition analysis. After you create a new food
or recipe, it will be included in the food/beverage database and can be searched for and added to the
meal/snack information using the name you assigned to it when created.
V. Entering in activity information
You may specify your activities for one or all days, or you may use the default activity level entered in your
profile. The recommendation is to use the default activity. If you wish to enter your activities for a
particular day click the “Activity Journal” tab at the top of the screen. Entering activity information is similar
to entering diet information; you will select the date using the calendar below the “Select a Date” area, then
search for a particular activity (i.e. walking, tennis, sleeping, cleaning, etc.). If you are tracking activity, you
must include all daily activities, such as studying, eating, grooming, and sleeping. You must enter your
activity for the full 24 hours or all unspecified time is assumed to have been spent resting.
VI. Create Reports
After entering all 3 days of your diet analysis, click the “Reports” tab at the top of the screen to create your
reports. For each specific report, click on the name of the report you wish to create and indicate the specific
date or the date range desired, based on the directions below, by clicking on the calendars in the “Select
start and End Dates…,” with the left calendar for the start date and the right calendar for the stop date. If
you wish to create a report for one particular date, the start date and the stop date should be the same day.
The report will be displayed on your screen below the calendar.
To print out the selected reports, you must first create a PDF copy of the report by either clicking on the
“Wizard” or “PDF” button on the top right side of the report displayed on the Reports webpage. Before
doing so, be certain the date or range of days is correctly selected on the calendar. If using “Wizard,” a
“Print Wizard” box will appear with a listing of the reports to be created. Select the report or reports to be
printed by checking the box next to the desired report. Some reports have an option of creating either the
basic view or a complete view. Please select the basic view. Click on the “Print” button at the bottom of the
Wizard box and a PDF copy of the report will be displayed. You may print the report directly from here, but
it is recommended that you save a copy of the PDF file to either your computer or a flash drive before
printing out the report. To save a copy of the PDF file, click on the disk at the top left of the report. To print
the report, click on the printer on the top left side of the report. Please print each report separately rather
than printing multiple reports at one time. This will assist with the grading of you project.
Following are the reports that need to be created to include in your project folder (worth 45 points total):
1. My DRI (3 points).
2. Macronutrient Distribution report for the range of dates of your diet history (2 points);
3. Intake compared to DRI report for the range of dates of your diet history (4 points)
4. Single Nutrient report for each day and each of the following nutrients: total fat, saturated fat, sodium
and total dietary fiber. (12 points for 12 reports).
5. Intake Spreadsheet for each day. (12 points)
6. Energy Balance for the range of dates (2 points).
7. MyPyramid from iProfile 2.0 for each day and range of dates. (8 points)
8. My Pyramid Plan diet recommendations PDF printout from www.mypyramid.gov for comparison with
the MyPyramid report by iProfile 2.0. To print out the report from MyPyramid.gov, use your web
browser to go to www.mypyramid.gov and click on “MyPyramid Plan” on the left side of the webpage to
create this report. Enter the requested information and click on “submit.” MyPyramid Plan will appear
with your individualized recommended number of servings. On the right side of this page will be an
option to “print a PDF version” of the plan. (2 points)
VII. Based on your printed reports, your grade will be assessed on answering the following questions and
following the instructions as stated below (worth 55 points total):
1. Fat intake analysis (11 points total):
a. Using the Macronutrient Distribution report, what was the average percent of total calories
from fat for the range of dates? (1 points)
b. Using the Intake Compared to DRI report, what was the percent of recommendation for
saturated fat based on your average intake for all 3 days? Were you above or below the
recommended level? (1 point)
c. Using the Single Nutrient reports for total fat, list the top three food sources of fat per day for
each of the 3 days. (3 points)
d. Using the Single Nutrient reports for saturated fat, list the top three food sources of saturated
fat per day for each of the 3 days. (3 points)
e. Select three of the foods high in saturated fat listed above and provide an appropriate
substitute for that food that is similar but lower or reduce in the amount of saturated fat.
Select a food item that you are willing to eat. (3 points)
2. From the Intake Compared to DRI report (10 points total):
a. List at least 2 vitamins and 2 minerals of concern that you are not meeting at least 75% of the
DRI. If you do not have deficiencies in 2 of vitamins or minerals, please identify those consumed
in excess (hint: look at sodium). (2 points)
b. Identify two reasons why you should be concerned about consuming inadequate (or excessive)
quantities of each these vitamins and minerals (please include 2 reasons per vitamin and 2 per
mineral). (2 points)
c. For each of the 2 vitamins and 2 minerals listed above, name two foods that you can incorporate
into your diet to better meet the DRI for these nutrients. Be sure to list foods that you will
actually eat and enjoy. Specific food sources of the vitamins and minerals can be found in the
“Vitamins” and “Water and Minerals” chapters of your textbook. (6 points)
3. From the Single Nutrition reports for fiber (6 points total):
a. List the top three specific food sources of fiber per day. (3 points)
b. Name three foods that you can incorporate in your diet to meet your fiber requirements, if you
are deficient. If your fiber intake is adequate, please state so. (3 points)
4. From the Intake compared to DRI and Single Nutrition reports for sodium (8 points total):
a. Using the Intake Compared to DRI report, what was your average percent of recommendation
intake for sodium? Is this over or under the recommended amount of sodium to be consumed
per day? (2 points)
b. Using the Single Nutrient reports for sodium, list the top three food sources of sodium per day
for each of the 3 days. (3 points)
c. Select three of the foods high in sodium listed above and provide an appropriate substitute or
alternative for that food that you could consume to lower the sodium in your diet. (3 points)
5. Using the Intake Compared to DRI report (5 points total):
a. How does your average intake of protein (protein based on body weight) compare to the DRI? (1
point)
b. Name two potential negative consequences of consuming an inadequate level of protein. (2
points)
c. Name two potential negative consequences of consuming an excessive level of protein. (2
points)
6. Look at the My Pyramid from iProfile 2.0 and answer the following: (6 points total)
a. For the range of dates, did you meet or exceed the serving recommendations for each food
category of MyPyramid? (1 point)
b. Identify three modifications that can be implemented to promote alignment with the
MyPyramid recommendations. (3 Points)
c. How did weekend consumption of the number of fruit and vegetable servings compare to fruit
and vegetable servings on the weekdays? If there was a difference explain why. (2 points)
7. Using My DRI and MyPyramid Plan from MyPyramid.gov: (2 points)
d. How do the calorie recommendations for you based on My DRI differ from that by
MyPyramid.gov? To which was your caloric intake the closest, iProfile 2.0 or MyPyramid.gov?
8. Using the Energy Balance report (3 points total):
e. How does your average energy intake compare to your energy expenditure – is it a net gain or
loss?
f. Based on this information, should you be losing, maintaining or gaining weight?
g. Does this accurately reflect your recent weight history?
9. Using the Intake Spreadsheets: (4 points total)
h. If you drank alcoholic beverages, how much did they contribute to your total calories for each
day that you consumed alcohol? (2 Points)
i. Compare weekend consumption to weekday consumption and address the following. How did
weekend consumption of alcohol, calories (kilocalories), total fat and protein compare to
weekday consumption? (2 points)
Other requirements:
1. Write out the number of each question and the actual question as stated above with your response
following the question. There will be a deduction (up to 5 points) for not including the questions with
your responses.
2. Your answers must be clearly understood. Write your answers in complete sentences or displayed in
tables that are properly labeled for ease of reading. You will have points deducted (up to 5 points) for
providing answers in incomplete sentences or for poorly constructed or labeled tables. If your answers
are listed in a table, you must include an complete, introductory sentence identifying the information in
the table.
3. There will be point deductions (up to 5 points) for improper use of grammar and punctuation (including
contractions), poorly constructed sentences, or not using 12‐point font. Please review your report
before turning it in to ensure you have used complete sentences, spelled words correctly, and have used
the proper punctuation.
4. Secure ALL sheets of your project in a folder that includes either 2 or 3 prongs by punching the
necessary holes in your pages and placing them in the folder using the 2 or 3 prongs. We are not
responsible for lost papers that were placed on a folder or otherwise not secured in your folder.
VIII. Creating Your Folder
The final project must be placed in a 2 or 3 prong folder to be turned in. Print your name on the front of
folder for easier retrieval when the project is returned. The final project folder should include following. Use
this as a check list to double check that you are turning in a complete project.
1. ___ The Project Grading Sheet to be found on Elearning;
2. ___ Original diet history logs for each day with your signature after the Honor Code for each day;
3. ___ My DRI report;
4. ___ Macronutrient Distribution report for the range of dates of your diet history;
5. ___ Intake Compared to DRI report for the range of dates of your diet history;
6. ___ Single Nutrient report for each day based on fat, saturated fat, total dietary fiber, and sodium (12
separate reports);
7. ___ Intake Spreadsheet report for each day on each nutrient;
8. ___ Energy Balance report for the range of dates;
9. ___ My Pyramid Analysis report for each day and the range of dates;
10. ___ PDF version of your My Pyramid Plan results from www.MyPyramid.gov;
11. ___ Twelve point font typed responses to the above questions with the question number and the actual
questions typed before your response.