Unit I Homework Nutritional Analysis Worksheet Introduction

Unit I Homeworknutritional Analysisworksheetintroductionin Chapters 3

In Chapters 3 and 4 of the textbook, you learned that the body needs various macro and micronutrients in order to function properly. You also learned about cellular metabolism and what the human body uses as a fuel source. This all seems simple at first glance; however, it can be difficult to determine whether we are getting what our body needs. Even when we know what our body needs, it becomes even more difficult to make sure we are supplying our body with those needs. The car you drive probably requires gasoline in order to function properly.

When you need to go somewhere, you make sure you have enough gasoline in the tank to reach your destination. If you do not, you probably stop at a gas station and fill your car’s tank with gas. You do not pour cola in the tank or jelly donuts; you put gas because that is what it needs. Why do we put cola and jelly donuts in our bodies when we do not need them? Often, it is difficult to determine what is in the foods that we eat.

Sometimes it is hard to determine if the food contains the correct nutrients or processed foods that our body does not need. This lab exercise will help you learn how to read nutritional labels and determine what your body needs to function properly. Objectives 1. Analyze nutritional information based on what the body needs to function properly. 2. Calculate BMI and learn about caloric balance. Materials You will not need any extra materials other than your textbook and your computer (with internet access) to complete this lab. Directions · Type or paste all answers directly on this data sheet. · Use the following nutritional label and answer the questions that follow. You may use your textbook as a resource when comparing the two products. · Select Save As, and save this document using your last name and student ID as the file name. · Upload the data sheet as a .doc, .docx, or .rtf file when you are finished. Product A Product B Serving Size 1oz 1.5oz Calories Saturated Fat 3g 1g Trans Fat 0g 0g Cholesterol 3mg 1mg Sodium 250mg 225mg Fiber 1g 3g Sugars 3g 1g Protein 1g 4g Vitamin A 35% 30% Calcium 15% 25% Vitamin C 100% 100% Vitamin D 30% 30% Main Ingredients Milk, potato, vegetable oil, salt, sugar, processed wheat flour Water, nonfat milk, whole corn, vegetable oil, whole wheat flour, rice flour, whole oat flour Questions 1 – 5 are short answer questions. Answer each question in the space provided. Question 6 is a short essay. Total: 40 points 1. Which product contains the most total calories? (6 points) 2. Which product contains the largest serving size? (6 points) 3. Which product contains the largest amount of calories per serving? (6 points) 4. Which product contains the most nutrients that are not as healthy for the body in large amounts? (6 points) 5. Which product is a healthier choice? (6 points) 6. Explain why you picked the product that you did in question 5. Your answer should be in paragraph format and should be at least 100 words in length. Type your answer directly below. (10 points) Determine your BMI The point of this exercise is for the student to become familiar with his or her own score using a very common biometric indicator. Conduct the exercise using your own data. However, if you do not wish to disclose your own data, then conduct it again with reasonable fictitious data and report that. Questions 1–4 below are short answer questions. Answer each question in the space provided. Total: 20 points 1. What is your height? ft in What is your weight? Lbs (5 points) Go to: then click on ONLINE TOOLS in the menu and select BMI CALCULATOR from the drop down menu. Follow the links to the calculator tool hosted by the CDC.gov website. Enter the information to determine your BMI (or use the fictitious data) by clicking the link to the Adult BMI Calculator. Type the information from above into the appropriate spaces and then click: Calculate BMI. 2. What is your BMI? What recommendations are listed? (5 points) On the left menu click on: Finding a Balance. 3. What is the caloric balance equation? (5 points) 4. Do you think you are in caloric balance? What are the recommended physical activity levels? (5 points) Determine your daily caloric input. Prior to completing this part of the lab, you will need to write down everything that you eat and drink for an entire day. Make sure you record everything, and divide the foods into breakfast, lunch, dinner, and snacks. If you do not write down everything, you will have to try to think back and remember what you have eaten for entire day; make sure to include the full 24 hours. Try to pick a typical day. If you are going to a party or have to fast for a lab test, pick a different day. · Go to the U.S. Department of Agriculture health food and fitness page: or copy and paste this address into your web browser. · Click on: FOOD TRACKER · Start with breakfast, and type in each food that you ate for one day. After each food you type in, click GO. · Select the closest food from the list that is generated. · Determine the amount and click the box for the meal in which the item was consumed. · Click ADD. · Continue this process until you have included all foods that you ate in a 24-hour period. · Click on MY REPORTS in the menu at the top of the page. · Click on FOOD GROUPS & CALORIES. · Enter the Date and click on CREATE REPORT. Answer the following short answer questions: Total: 12 points 1. How many total calories did you consume? (4 points) 2. What are empty calories? (4 points) 3. How many empty calories did you consume? (4 points) Next, you will create a Nutrition Report. · Click on MY REPORTS, and generate a NUTRIENTS REPORT. · Export this report as a Word document by clicking on WORD just above the CREATE REPORTS button in the top right corner of the page. · Open the Nutrient Report that you saved, and copy and paste it after the following question. Paste it in the area marked “Copy and paste your Nutrients Report here.†Answer Question 4 in essay format. Your answer should be at least 100 words in length. Total: 20 points 4. Using the information in the report and the information that you calculated concerning your BMI, what did you learn about your eating habits? Is there anything that you would change? Are you deficient in any nutrients? Are you above the required amounts in any nutrients? Copy and paste your Nutrients Report here . Total: 8 points Food Groups and Calories Report 08/05//05/16 Your plan is based on a default 2000 Calorie allowance. Food Groups Target Average Eaten Status Grains 6 ounce(s) 3½ ounce(s) Under Whole Grains ≥ 3 ounce(s) 0 ounce(s) Under Refined Grains ≤ 3 ounce(s) 3½ ounce(s) OK Vegetables 2½ cup(s) 2¼ cup(s) OK Dark Green 1½ cup(s)/week 0 cup(s) Under Red & Orange 5½ cup(s)/week ¼ cup(s) Under Beans & Peas 1½ cup(s)/week 0 cup(s) Under Starchy 5 cup(s)/week 1¾ cup(s) Under Other 4 cup(s)/week ½ cup(s) Under Fruits 2 cup(s) 0 cup(s) Under Whole Fruit No Specific Target 0 cup(s) No Specific Target Fruit Juice No Specific Target 0 cup(s) No Specific Target Dairy 3 cup(s) 1 cup(s) Under Milk & Yogurt No Specific Target 0 cup(s) No Specific Target Cheese No Specific Target 1 cup(s) No Specific Target Protein Foods 5½ ounce(s) 3 ounce(s) Under Seafood 8 ounce(s)/week 0 ounce(s) Under Meat, Poultry & Eggs No Specific Target 3 ounce(s) No Specific Target Nuts, Seeds & Soy No Specific Target 0 ounce(s) No Specific Target Oils 6 teaspoon 8 teaspoon Over Limits Limit Average Eaten Status Total Calories 2000 Calories 2401 Calories Over Limits Limit Since my food intake exceeded the calorie limit, I recognize the need to adjust my diet to align better with recommended energy intake. Additionally, the report highlights that I am consuming too much saturated fat, sodium, and added sugars, and not enough fruits, vegetables, and whole grains. To improve my diet, I plan to include more nutrient-dense foods, especially fruits and vegetables, and reduce my intake of processed and high-calorie foods rich in saturated fats and sugars. Based on my BMI of 27.9, which classifies me as overweight, I will also incorporate regular physical activity into my routine to help manage my weight effectively. Overall, this analysis has provided valuable insights into my eating patterns and has emphasized the importance of balanced nutrition for health and well-being.

References

• Centers for Disease Control and Prevention. (2020). BMI Calculator. https://www.cdc.gov/healthyweight/assessing/bmi/ bmi_calculator.html
• U.S. Department of Agriculture. (2022). Food Tracker. https://www.myfooda pps.com/foodtracker
• U.S. Department of Health and Human Services. (2021). Dietary guidelines for Americans 2020-2025. https://health.gov/our-work/food and-nutrition/dietary-guidelines
• Hess, R. (2019). Nutrition for a Healthy Life. Pearson Education.
• Potter, P., & Perry, A. (2017). Fundamentals of Nursing. Elsevier.
• World Health Organization. (2020). Obesity and Overweight. https://www.who.int/news-room/fact-sheets/detail/obesity-and-overweight
• Academy of Nutrition and Dietetics. (2019). Nutrition Care Process. https://www.eatright.org/health/wellness/preventing-illness/nutrition-care-process
• Krause, M. V. (2018). Understanding Normal and Clinical Nutrition. Thomson Wadsworth.
• Institute of Medicine. (2005). Dietary Reference Intakes for Water, Potassium, Sodium, Chloride, and Sulfate. National Academies Press.
• Chronic Disease Prevention. (2020). U.S. Department of Health & Human Services. https://www.cdc.gov/chronicdisease/