Dietary Analysis Project
Dietary Analysis Project
NUTR 100 – Diet Analysis Project Template (Parts I, II & III)
Part I: 24-hour Food & Beverage Recall with Predictions
Use this template in conjunction with the Complete Dietary Analysis Project Instructions. Submit this template when finished with each Part (there are Parts I, II and III included).
Personal information of person interviewed (please include all):
Gender: Female
Height: 5’5
Weight: 222
Age: 42
Activity level: none
Date/Day of the Week (add rows if needed & divide by meals/snacks):
Time
Food/Condiment/Beverage
How Much Ate/Drank
(use cups or ounces, tablespoons)
9:12 am
Oatmeal, regular, cooked (no salt or fat added)
1 cup
9:12 am
Bacon, pork cooked
3 medium slices
9:12 am
water
16 ounces
1:32pm
Salad, grilled chicken, bacon, cheese, lettuce, tomato, carrots, no dressing
1 ½ cup
7:25 pm
Pizza, with meat and vegetables, thick crust 1 pizza (5″ across pizza)
5” across pizza
7:25pm
Salad, Caesar, with dressing
1 cup
7:25 pm
water
16.9 ounces
8:00pm
wine
3.5 ounces
Predictions (2 parts):
Part 1: Original charts with your predictions
Total Calories
Dietary Fiber
Food Groups
Macronutrients
Micronutrients
Veg
Fruit
Whole Grains
Dairy
Protein
Carbs
Fat
Vitamins/ Minerals
Low
x
x
x
x
x
Adequate
x
x
x
x
High
x
Sodium
Saturated fat
Cholesterol
Low
x
x
Moderate
x
High
Part 2:
Write at least five sentences explaining why you are predicting what you predict for each category. Please address the micronutrients in general (if you think overall the 24-hour recall diet will be too low, adequate/moderate or too high in most vitamins and minerals) and also specifically address the mineral, sodium and the sub-categories, saturated fat, cholesterol and dietary fiber in your write-up. You will lose points for not addressing all categories noted here.
NUTR 100 – Dietary Analysis Project Template
