3-Day Diet Analysis Assignment Requirements

3-Day Diet Analysis

This assignment, worth 100 points, is due on 04/12/2020 NO LATER than 11:59 pm.

ONLY the following nutrient analysis program is allowed:  MyFitnessPal (available for free at: https://www.myfitnesspal.com/  or via the myfitnesspal App). The analysis must contain the actual food, serving size amount and the nutrients listed below for each individual food item in the diet history: calories, protein, carbohydrate, cholesterol, fat, sodium, fiber.  The actual food diary document must be attached as supporting documentation to the one-page report. No points will be awarded if not used directly from myfitnesspal and if not included as an attachment to the one-page report.

Attachments: From the myfitnesspal website go to the tab that says FOOD. Then click on the tab that says Food Diary. Select the date you entered your food. Then scroll to the bottom of the page and select View Full Reports (printable). Once the report displays for that one day, you can then select additional dates or the range of dates for three days. Once the dates have been changed select the button to the right of the screen that says Change Report.  This will show you all three days of foods, portions, and nutrients.  Copy and Paste into a Microsoft Word document for attaching to your report.  I used Landscape so that it would fit better. See example in the attachment above.

Specifications: Each student must assess their average intake (this means add all 3 days of each nutrient and divide by 3 to arrive at the average), over the 3 days, and provide me a report that includes the following:

A–The students’ average intake of each nutrient over the three days.

B–Include anthropometric measurements: Height, Weight, Sex and Age. Calculation of Ideal Body Weight *** and Estimating Energy Requirements (EER) (this includes physical activity) [USE EER CALCULATIONS HERE: pg. 156 Box 6-1] using their own Height, Weight, Sex, Age (All math must be shown to receive full credit for both IBW and EER).

C–Determine whether continuing to eat the way your average calculations resulted will produce weight gain, weight loss or weight maintenance.

D–Finally, conclude if your current diet intake could precipitate a disease process we have covered and what you can do to avoid it or what you will do to maintain a healthy lifestyle.

Please limit report to no longer than 1 page to answer questions A-D. No cover page or bibliography is necessary.

You must upload through blackboard and it will be checked for plagiarism for assignment to be graded.  Please contact COLTT if you have questions PRIOR to the deadline. NO EXCEPTIONS!!!

*** How to calculate IBW for the EER calculation

-For those of you who fall within a healthy BMI (18.5-24.9), you may go ahead and use your current body weight as the IBW in the EER formula.

-For those of you who are not within that BMI range (so, if your BMI is less than 18.5 OR if it is greater than 24.9), please use any one of the following formulas for your IBW:

1) You can use your height and work backward, using the BMI equation.  First, determine what weight you would be if you had a BMI of 18.5 (lower end of normal weight) and also calculate the weight you would be if you had a BMI of 24.9 (upper end of normal weight).  Then average those 2 numbers together for your ‘ideal body weight.’

2) You can determine what weight you would be if your BMI was 22, since that is a BMI that is basically right in the middle of the normal range of BMIs.

3) You can use the Hamwi method:

M = 106 lb for the first 5 ft + 6 lb for each additional inch.

M = 48 kg for the first 152.4 cm + 1.1 kg for each additional cm.

F = 100 lb for the first 5 ft + 5 lb for each additional inch.

F = 45 kg for the first 152.4 cm + 0.9 kg for each additional cm.

*PLEASE INDICATE ON YOUR REPORT WHICH METHOD YOU USED*