Sayra Feng Wu 11/18/2021

HNSC 2210 MY9 Raizy Weinreb, MPH, RD

DIET ANALYSIS PROJECT (DAP)

PART 3: ANSWER SHEETS
Read boxed instructions at the top of page 10.

Name:________Sayra Feng Wu_________

QUESTION 1

(a) Profile BMI: 20.965

(b) Weight status based on BMI (circle):

Underweight (<18.5) Healthy (18.5 – 24.9) Overweight (25 – 29.9) Obese (≥30)

(c) Does your BMI accurately represent your body composition (circle)? Yes No

Why or why not? Because my height and weight did not fluctuate greatly.

QUESTION 2

(a) Calculations to obtain number of calories consumed (Show all work below to receive full credit.)

Protein: 73.519 g

CHO: 183.275 g

Fat: 57.479 g

Alcohol: 0 g

(b) Total number of calories consumed based on your calculations in 2(a):

294.076 + 733.1 + 517.311 + 0 = 1,544.487 calories

(c) Total number of (kilo)calories consumed (under Intake column in Intake vs. Goals section):
1,639.971 kcal
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(d) Difference between 2(c) and 2(b). Use the absolute number only. (Recalculate if answer is more
than 100 calories.): 1,639.971 – 1,544.487 = 95.484
QUESTION 3

(a) Calculation of your calorie distribution percentages (Show all work below to receive full credit.)

Protein:

CHO:

Fat:

Alcohol:

(b) Source of calories per national standards (c) Sources of calories per 3(a) calculations:

PROTEIN: 10 – 35% PROTEIN: __________%

CARBOHYDRATE: 45 – 65% CARBOHYDRATE: __________%

FAT: 20 – 35% FAT: __________%

TOTAL: 100% ALCOHOL: __________%

TOTAL __________%

(Your total should be within 1% of 100%)

QUESTION 4

(a) The percent of calories from protein recorded in 3(c) fall inside and at the middle-end of the
national standard printed in 3(b).

(b) This is intentional to meet the MyPlate healthy way of thinking.

(c) N/A.

QUESTION 5
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(a) The carbohydrate percentage recorded in 3(c) falls inside and at the middle-end of the national
standard printed in 3(b).

(b) This is intentional to meet the MyPlate healthy way of thinking and to control the carbohydrate
percentage in the moderate range. I’m not lactose intolerant.

QUESTION 5 (continued)

(c) Grains: (food 1) whole grain bread (food 2) oatmeal

Vegetables: (food 1) lettuce (food 2) tomatoes

Fruit: (food 1) golden kiwi (food 2) blueberry

Dairy: (food 1) 2% low-fat milk (food 2) soymilk

QUESTION 6

(a) The fat percentage recorded in 3(c) falls inside and at the middle-end of the national standard
printed in 3(b).

(b) This is not intentional because I wanted to follow a low-fat eating habit, but high-fat content
foods greatly surrounded my diet.

(c) Source of fatty acids based on national standards: Saturated fat: <10% Trans fat: <1%

(d) Source of fatty acids in Fat Breakdown section: Saturated Fat: 9.931% Trans fat: 0.184%

(e) Saturated fat: food: ____________________________ food: ____________________________

Trans fat: food: ____________________________ food: ____________________________

f) Essential fatty acids (EFA) DRI (19-50 yr.) (g) EFA Intake based on 3-day average intake:

Omega-6 FA (linoleic): 17 g / 12 g (M / F) Omega-6 FA (linoleic): _7.266_ g

Omega-3 FA (linolenic): 1.6g / 1.1g (M / F) Omega-3 FA (linolenic): _0.656_ g

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(h) Linoleic (omega 6): food: _____soybeans_____ food: _____corn______

Linolenic (omega 3): food: ____salmon_____ food: _____egg_____

QUESTION 7

(a) DRI (RDA / AI)

Vitamins Minerals

Vitamin D – 3.518 mcg (23.457%) Calcium – 331.662 mg (33.166%)

Vitamin E (alpha-tocopherol) – 3.719 mg (24.795%) Iron – 13.578 mg (75.435%)

Magnesium – 205.251 mg (66.21%)

(b) For each vitamin and mineral listed in 7(a), list three specific foods (for example,
broccoli, not vegetables) you can eat to increase your intake of that nutrient.

Nutrient Food to add

Vitamin D Salmon, egg yolks, orange juice

Vitamin E Broccoli, peanuts, avocado

Calcium Fortified soy milk, kidney beans, Chinese cabbage

Iron Chicken, salmon, tuna

Magnesium Dark chocolate, soy milk, cereal

QUESTION 8 Recommendation Using your Intake

Your 3-day Spreadsheet reports, list 2
To receive full National Daily Should your intake
average foods you should you add,
credit, do not leave Standard increase, decrease
intake limit, or continue to eat to
any box blank. or remain the same? meet this recommendation.

Not 266.277 mg Remain the same Continue to eat: eggs,

(a) Cholesterol
determinable poultry with skin

Less than 1,353.279 mg Remain the same Continue to eat: bacon, chili
(b) Sodium
2300mg (UL)
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Females: 25 g 16.228 g Increase Add: broccoli, apple

(c) Fiber
Males: 38 g

QUESTION 9

(a) SMART goal #1 – To increase my fiber intake. I will add one vegetable to my lunch on Tuesday,
Wednesday, and Thursday, and reevaluate after one month. If it works, I will add one vegetable to
my lunch on Monday.

(b) SMART goal #2 – To add a new food to my daily intake. I will add one serving of beans to my
breakfast on Tuesday and Thursday and reevaluate after one month. I will add one serving of beans
to my breakfast on Friday.

(c) SMART goal #3 – To reduce my added sugar intake. I will reduce milk chocolate in my snack time
on Tuesday, Wednesday, and Thursday, and I will add one cup of soymilk to compensate for the
reduced intake. Then, reevaluate after one month, if it works, I will reduce milk chocolate in my
snack time on Monday.