Assignment 1

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The most important step for anyone looking to make better food choices is to know what they are currently eating. For this assignment, you will be completing a detailed 3-day food journal.

GRAIN PRODUCTS

1 cup of cereal flakes = fist

1 pancake = compact
disc

½ cup of cooked
rice, pasta, or potato
= ½ baseball

1 slice of bread =
cassette tape

1 piece of cornbread
= bar of soap

1 Serving Looks Like . . .

VEGETABLES AND FRUIT

1 cup of salad
greens = baseball

1 baked potato = fist

1 med. fruit = baseball

½ cup of fresh fruit
= ½ baseball

¼ cup of raisins =
large egg

1 Serving Looks Like . . .

DAIRY AND CHEESE

1½ oz. cheese = 4
stacked dice or 2
cheese slices

½ cup of ice cream
= ½ baseball

FATS

1 tsp. margarine or
spreads = 1 dice

1 Serving Looks Like . . .

MEAT AND ALTERNATIVES

3 oz. meat, fish,
and poultry =
deck of cards

3 oz. grilled/baked fish =
checkbook

2 Tbsp. peanut
butter = ping pong
ball

1 Serving Looks Like . . .

SERVING SIZE CARD:
Cut out and fold on the dotted line. Laminate for longtime use.

BIO 150 Nutrition Diet Project Part 1 of 5


BIO150 Nutrition

Diet Project

Three Day Dietary Journal

Instructions:

Please read carefully. This Diet Project is a nutritional snapshot of your average daily diet. The project is broken down into five parts.; each part is assigned to different units in this course. Only Part 1 of the Diet Project is due in Unit 1. When you have answered all the questions below and completed your Dietary Journal, save and submit this document for your Unit 1 Assignment. You may remove these instructions, but for grading purposes, please maintain questions, point values and boxed areas below the instructions. There are two sections:

Section 1: Questions & Answers

Type your answers in the tables provided for each of the three questions. You will need to complete the Dietary Journal before you can answer these questions.

Section 2: Dietary Journal

1) In the Dietary Journal tables at the end of this document, record your daily intake for 3 consecutive days, including at least 1 weekend day. Keep this record with you and record everything consumed (food, beverages and water.) You will be using this 3-day Dietary Journal for analysis in the rest of the courses. Therefore, record days that most closely reflect your normal eating habits and routine in order to obtain the most personal and accurate information for your weekly projects.

2) Include how foods are prepared (e.g. baked, fried, steamed) and brand names when if applicable. Do not forget to list all fats used in cooking and spreads, sauces and condiments added. Record your use of natural or artificial sweeteners, as well.

3) Your Dietary Journal should include the time of day that the food was eaten and whether it was part of your breakfast, lunch, dinner, or snack.

4) Record all component parts of the food eaten (i.e. a hamburger has a meat patty, bun, condiments.) The amount should be recorded in measureable terms such as grams, cups, ounces, teaspoons, tablespoons, etc. Avoid vague amounts such as small, medium, large, bowl, scoop, glass, spoon, portion, etc. Use the portion guide provided above to visually estimate portions into measureable terms. If you are not certain of measures, use these helpful hints below and refer to the Portion Visual PDF provided:

· 3 ounces (i.e. meat/fish) looks about the size of a deck of cards or a smart phone

· 1 ounce (i.e. cheese) looks about the size of 4 dice

· 1 ounce liquid (i.e. gravy, beverage) is the size of a standard shot glass and also = 2 Tbsp

· 1 cup (8oz liquid) looks about the size of a baseball, fisted hand or yogurt container

· ½ cup (4oz liquid) looks about the size of a half of a baseball or individual applesauce container

· 1 Tablespoon looks about the size of a half of a walnut shell

· 1 teaspoon looks like a diner style ‘pat’ of butter

5) After you have completed your Dietary Journal and answered the questions in sections, submit this document as a single file.

SAMPLE DIETORY RECORD

DATE/TIME

/MEAL

MEASURE

FOOD

Type/ flavor/ components/ preparation method


5/3/17

8a Breakfast

2 large

1 Tbsp

Eggs

Milk

Scrambled w/

Whole milk

2 halves

English Muffin

Whole Wheat

2 Tbsp

Jam

Polaner’s grape jam with no added sugar

4 ounces

Orange juice

OJ with added calcium, no pulp

10:15a Snack

2 ½ inch diameter

Apple

Green, Granny Smith

12 ounces

Water

Bottled

1:30p Lunch

2 slices of 14” diameter

1 ounce

Pizza with

meatballs

Thin crust cheese pizza with

Sliced meatballs

12 ounce can

Soda

Diet Pepsi

6:30p Supper

2 cups

4 slices

4 each

2 Tbsp

Tossed Salad Cucumber

Tomatoes

Dressing

Iceberg lettuce greens w/

Sliced rounds

Cherry

Ranch


5/4/17

9a Breakfast

6 ounce

1 Tbsp

Yogurt

Cereal

Greek, Coconut topped with

Wheat germ

12 ounces

2 teaspoons

Coffee

Sugar

Brewed at home, decaf, black with

white granulated

ETC…

Your Name: Jane Doe

Day 1

repeat for Day 2 and Day 3


Heads Up!

In Unit 3, we will be using McGraw’s Nutrition Calc Plus program to analyze your diet. If you want to get a head start, you should review the Course Information tab in the Bb shells for instructions on how to access the program and start entering your journal entries.

NAME:

COURSE:

DATE:

Section 1: Question & Answers
(20 pts)

1) Keeping a dietary journal can have both positive and negative effects. Explain two of each. (10 pts)

Answer:

2) Did you experience any emotional eating during your three day journaling? Please explain. If you did not, please research and describe the impact that one’s emotional state could have on food choices. (10 pts)

Answer:


Section 2: DIETARY JOURNAL
(80 pts)

Record your diet for 3 consecutive days, including 1 weekend day. Include food, water, and all beverages. Please feel free to remove or add rows to the tables below as needed.

NAME:

DAY 1

DATE/

TIME/MEAL

MEASURE

FOOD

Type/ flavor/ components/ preparation method

DAY 2

DATE/

TIME/MEAL

MEASURE

FOOD

Type/ flavor/ components/ preparation method

DAY 3

DATE/

TIME/MEAL

MEASURE

FOOD

Type/ flavor/ components/ preparation method

1 Version 2018.05.17

4/6

BIO150 – Nutrition

Unit 1 Assignment: Food Journal

© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED

Due Date: 11:59 pm EST Sunday of Unit 1
Points: 50

Overview:

The most important step for anyone looking to make better food choices is to know what
they are currently eating. For this assignment, you will be completing a detailed 3-day
food journal.

Instructions:

• Using the Word document attached to this assignment, complete the 3-day food
journal.

o Include one weekend day in your journal.
o Record the days that most closely reflect your normal eating habits.
o Include how foods are prepared (baked, fried, steamed, etc.) and brand

names when possible.
o Include everything that you consume (food, beverages, and water).

 Remember to include fats used in cooking and any spreads,
sauces and condiments added.

 The amount should be recorded in measurable terms such as
grams, cups, ounces, teaspoons, tablespoons, etc.

o Be sure to record all of the components of the food eaten (for example, a
hamburger has a meat patty, bun, condiments).

o Record the time of day that the food was eaten and whether it was a part
of your breakfast, lunch, dinner, or snack.

• After you have completed your food journal, answer the following questions in a
Word document:

o Keeping a dietary journal can have both positive and negative effects.
Explain two of each.

o Did you experience any emotional eating during your three-day
journaling? Please explain. If you did not experience emotional eating,
please research and describe the impact that one’s emotional state could
have on food choices.

© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED

Requirements:

• Submit a Word document in APA format for the questions.
• Use the template provided to complete the food journal.

Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.

© 2021 Post University, Waterbury, CT
ALL RIGHTS RESERVED

Evaluation Rubric for Unit 1 Assignment

CRITERIA Deficient Needs
Improvement

Proficient Exemplary

(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Food Journal
Content

The Food
Journal is not
filled out at all
or is missing
significant
pieces of
information.

The Food
Journal
contains only
one day of
information.

The Food
Journal is
mostly
complete, but
is lacking some
details.

The Food
Journal is
completed in a
clear and
detailed
manner.

(0-4 points) (5-7 points) (8-9 points) (10 points)
Food Journal
Organization

The Food
Journal is not
organized at all
and does not
contain the
proper
measurement
details.

The Food
Journal is
somewhat
organized, but
is missing
some
measurement
details.

The Food
Journal is
mostly
organized, but
is lacking some
detail.

The Food
Journal is well-
organized and
contains proper
measurement
details for all
entries.

(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Follow-Up
Questions

The follow-up
questions are
not addressed.

Only one of the
follow-up
questions is
addressed.

The follow-up
questions are
addressed, but
are lacking
detail or
information.

The follow-up
questions are
addressed in a
clear and
detailed
manner.

  • Overview:
  • Instructions:
  • Requirements:
  • Evaluation Rubric for Unit 2 Assignment
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