Diet Analysis Assignment - jl041.k12.sd.us
Diet Analysis Assignment
Go to and setup an account.
Go to “foods” tab and begin typing in food items under “add a food” then “search”
When a food item matches closely, click on “add to food log” and then select serving size. If you change a serving size, be sure to hit “save changes.”
Record your food log for three days (day can be selected and changed on tab at top of food page)…either recalling food items for past 3 days or log in for next couple of days. Be careful on serving size as you should end up w at least 1500 calories per day.
When done, go to tab on upper right corner (“reports”). Select “Carbs, Fats, Protein” and print this chart. Next, select “See all reports” (upper left). Next, select “Nutrition facts” and print this page (should look like a nutritional information label on food). For each graph, notice the display period is for one week. If the 3 days you selected were not in this time period, expand settings to 2 weeks.
Based on your graphs, answer questions below.
6 points EC: Get a friend, family member or another teacher to do the same for a three-day period. Have them print off these two charts. Ask them if it would be ok to hang up in classroom (u still get EC if they would prefer not to have info displayed in classroom).
1. What were the two healthiest items you consumed during this time period? Explain why you consider them to be good for your health.
2. What were the two least healthy items you consumed during this time period? Explain why you consider them to be good for your health.
3. What percentage of your calories came from fats containing only single bonds?
4. How many mg of fats, consisting of nonbranching hydrocarbon rings, did you consume? Was this above USDA recommendation?
5. It is recommended that you limit saturated fats to 10% or less of your diet…what % of your calories come from saturated fats?
6. What percentage of your calories come from molecules containing both amine and carboxyl functional groups?
7. Select the two nutrients that seem to be deficient in your diet. For each nutrient, list three foods high in this nutrient.
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