SCI 220 Week 2 Food Intake: 3 Days (2)

Record food intake and activities performed for 3 days (one weekend & 2 week days). The iProfile® will be utilized to analyze the 3-day Food Intake Record. The Activities data will be analyzed during Week 4. (NOTE:  You may use www.ChooseMyPlate.gov for this assignment but make sure that you generate the same reports & include attachments).

Enter your food intake for three full days using the food journal within iProfile®.

Follow the WileyPLUS® iProfile® instructions. Save this information.

Access the Intake Spreadsheet within the reports menu. Select start and end dates in the calendar at the top of the screen everytime you generate a report. The intake spreadsheet will calculate and display the average for the three days.

Generate the following reports (use average for 2-3 days; export the report using Excel or PDF) and submit as attachment (at least 2):

1. Nutrient Intake versus DRI (Dietary Reference Intake)
2.  Macronutrient Distribution versus AMDR (Acceptable Macronutrient Distribution Ranges)
3.  Food Intake by Food Group
4.  Food Intake of a Single Nutrient (do this for carbohydrate, protein, & fat).

Write a paper of at least 800 words that addresses the following points about your 3-day food intake:

1.  Common Food Sources of Macronutrient (Carbohydrate, Protein, Fat). Use data on “Food Sources of a Single Nutrient”.

• Which foods in your recorded daily intake provide carbohydrates? Which provide lipids ? Which provide proteins?
• Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?

1.  Comparison of Your Nutrient Intake with your Dietary Reference Intake (DRI)

• Review how your recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve?
• If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might you add or remove to achieve your goal and keep other nutrients in balance?
• What do the amounts of cholesterol, saturated fat, and omega-three fatty acids tell you about the quality of your fat sources?

1.  Macronutrient intake ranges

• What percentages or proportion of your total calories are provided by carbohydrates, proteins, & fat? Is macronutrient intake within the recommended range important?
• What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?

1.  Fiber intake ranges

• Does your fiber total meet 100% of the recommendation for you as calculated at iProfile®?
• Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups–fruits and vegetables–fell short of the recommended intake?
• Which specific foods provide the most fiber in your meals? Which provide the least? Identify trends in your food choices that might affect your fiber intakes.

1. Implications, Dietary modifications & Conclusion

• How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness? Provide examples.

• What have you learned about your diet? What changes might you make to improve your overall diet?

Cite three references other than the course text.

Format your paper consistent with APA guidelines.

Include an explanation on the links between theory and relevant examples.

The Grading Guide for Food Intake – 3-Days will be used for this assignment.

Click the Assignment Files tab to submit your assignment.