Part III of the Dietary Analysis Project

Please submit Part III of the Dietary Analysis Project: Correcting Menus and Reanalyzing here.

Note: This may be submitted as a Word document if you have not yet started to combine this project into a PowerPoint.

Note: If needed, please review the project Overview in Week 3.

Correcting Menus and Reanalyzing

Food Plate

MyPlate comprises public domain material from the USDA.

Next you will be correcting the menu so that it will meet the  recommendations. You will need to make changes to foods. To do so,  simply enter your corrected menu on a different date  in Supertracker. That way you can access both the original analysis  (Part II) and this re-analysis (Part III) as you prepare your final  project. You’ll also be able to review both menus and charts/graphs  seamlessly using this approach.  Please ask questions in the Ask the  Professor area, as they arise.

To create the corrected menu, check your original menu first for  problems.  If, for example, the original menu did not have 3 distinct  meals and 2-3 distinct snacks, be sure to include those missed items in  the corrected menu. You want the corrected menu to meet with current  nutrition recommendations for frequency of food consumption. It is not  necessary that the corrected menu include items enjoyed by your subject  or be realistic with respect to the preferences and lifestyle of your  subject. It is more important that you can demonstrate how to improve  upon problem areas in a diet and identify foods that are higher or lower  in certain nutrients.

Once you have corrected the menu with the changes you think will make  this meet the guidelines for your person (based on their height,  weight, age), you are ready to reanalyze. Make sure you are analyzing  the intake for a new day and not averaging this with the original intake  analyzed back in Part II (Week 4).

If any nutrient is still not meeting needs, you will need to work on  making corrections so that your menu meets the criteria listed before.  If changes are made, you will need to run this information again. Look  and see which nutrients are too high or too low. Think about which foods  on the menu are contributing these nutrients and start with changes  there.

Just a reminder, if you do need to make changes to the corrected  menu, a new profile, nor date, does not need to be created. Just EDIT  the information for the same day you already entered. This will save you  a lot of time and will eliminate getting an average of two menus.

To be considered a corrected menu, the following should be true:

Food Group Bar Graph

This image from Pixabay comprises public domain material.

  • Daily Food Groups Report: Should read OK, acceptable to go over, as  long as total calories for the day are +/- 100 calories from the target  provided.
  • Graph (Food Group bar graph): Should be at 100% (+/-10%) for all  targets, acceptable to go over as long as total calories are +/- 100  calories for the day and there is balance between the overages (for  example, 110% grains, 110% dairy, 120% vegetables versus 110% fruit,  350% protein, 200% dairy).
  • For grains, at least 50% should be whole grains. Fruit juice should not be in excess.
  • Daily Limit: Should be within +/- 100 calories of the target. Oil,  fat and sodium should not exceed these limits. They may be over or at  the limit, just not in excess.
  • Nutrient Intake Report: Should show OK for all nutrients (although  you may need to correct those to above or below for the sake of this  project- see below). There are more nutrients than we are looking at  listed on this report, so only focus on the nutrients we covered in  class (calories, protein grams and %, carbohydrate grams and %, total  fat and saturated fat, cholesterol, and all vitamin and minerals  listed). At the end of these directions you will find a sample Nutrient  Intake Report to show the highlighting for nutrients out of range. There  are a few extras that we did not cover in class, so please do not worry  about discussing those.
  • Cholesterol must be < 300 and do not forget that carbohydrates  should be greater than the RDA. That number for carbohydrates is only a  minimum for brain function (along with prevention of ketosis). It is  likely protein will be higher as well, but still needs to be within the  AMDR range as part of those MyPyramid Recommendations.
  • ***IMPORTANT*** Make sure to assess the macro-nutrients using the  percentages that are provided and comparing to the target ranges. These  are the AMDRs.
  • For micro-nutrients, also check to make sure nothing is greater than  200% of the target. It may say OK, but we still want to be careful not  to go too far over each day. This means for the indicated micro-nutrients (highlighted (using red font) on the sample below), calculate out the percentage.  To do this, divide the actual intake by the target and multiple by 100.  Type this percentage in to the Word version of the report next to the  status (for example, OK 105%). This will make it easier for you to make  comments on this for the final presentation. Only highlight those when  greater than 200% or less than 80%.

*PLEASE NOTE: If the person you are creating a menu for has  very high calorie needs, you will likely need to exceed 200% for many of  the vitamins and minerals because you will need a higher amount of  total food provided to meet the calorie needs. Just make sure that the  macro-nutrients are still within range, even at the higher calorie  level. If you have a menu where the calorie needs are 2800+ you will be  graded based on 300% instead of 200% for the high end of the range.  Please refer back to your Nutrient Intake Report.

Sample Nutrient Report

*This plan is based on a 2200 Calorie allowance.

Nutrients Target Average Eaten Status   Total calories 2200 calories 1631 calories Less than 100 calories below   Protein (g)*** 46 g 108 g OK   Protein (% calories)*** 10 – 35% calories 27% calories OK   Carbohydrate (g)*** 130 g 229 g OK   Carbohydrate (% calories)*** 45 – 65% calories 56% calories OK   Dietary fiber 25 g 36 g OK   Total fat 20 – 35% calories 22% calories OK   Saturated fat < 10% calories 6% calories OK   Monounsaturated fat no daily target or limit 7% calories no daily target or limit   Polyunsaturated fat no daily target or limit 6% calories no daily target or limit   Linoleic acid (g)*** 12 g 9 g Under   Linoleic acid (% Calories)*** 5 – 10% calories 5% calories OK   α-linolenic acid (g)*** 1.1 g 0.7 g Under   α-linolenic acid
(% calories)*** 0.6 – 1.2% calories 0.4% calories Under   Omega 3 – EPA no daily target or limit 746 mg no daily target or limit   Omega 3 – DHA no daily target or limit 1059 mg no daily target or limit   Cholesterol < 300 mg 331 mg over   Minerals Target Average Eaten Status   Calcium 1000 mg 1044 mg OK   Potassium 4700 mg 3692 mg under 78.6%   Sodium** < 2300 mg 2372 mg over   Copper 900 µg 1806 µg OK 201%   Iron 18 mg 19 mg OK   Magnesium 310 mg 428 mg OK   Phosphorus 700 mg 1914 mg Over 273%   Selenium 55 µg 180 µg Over 327%   Zinc 8 mg 12 mg OK   Vitamins Target Average eaten Status   Vitamin A 700 µg RAE 881 µg RAE OK   Vitamin B6 1.3 mg 2.5 mg OK   Vitamin B12 2.4 µg 9.6 µg over 400%   Vitamin C 75 mg 35 mg under 47%   Vitamin D 15 µg 20 µg OK   Vitamin E 15 mg AT 10 mg AT under 67%   Vitamin K 90 µg 66 µg under 73%   Folate 400 µg DFE 396 µg DFE OK   Thiamin 1.1 mg 1.6 mg OK   Riboflavin 1.1 mg 2.6 mg over 236%   Niacin 14 mg 34 mg over 243%   Choline 425 mg 460 mg OK

Information About Dietary Supplements

** If you are African American, hypertensive, diabetic, or have  chronic kidney disease, reduce your sodium to 1500 mg a day. In  addition, people who are age 51 and older need to reduce sodium to 1500  mg a day. All others need to reduce sodium to less than 2300 mg a day.

*** Nutrients that appear twice (proteincarbohydratelinoleic acid, and α-linolenic acid) have two separate recommendations:

  1. amount eaten (in grams) compared to your minimum recommended intake
  2. percent of calories eaten from that nutrient compared to the recommended range
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