Diet Analysis using Cronometer PDF

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Diet Analysis assignment...

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DIET ANALYSIS USING CRONOMETER (TOTAL 100 points) Instructions: Record all the foods and beverages that you consume for seven consecutive days using the Cronometer App on your smart phone or on the webpage using your computer. It is recommended that you record using the App because it offers the ease of scanning barcodes and recording entries as and when you snack or eat your meals. Try to keep an accurate food record because the information will be revealing to you about your dietary patterns only if you invest the effort in this stage. Do NOT include supplements because we want to see how your dietary intake is meeting your needs without supplements. The program also allows you to record your physical activity but this is optional. Finally, print the Nutrition Report and answer a series of questions based on the data in your Cronometer report. PART I. SEVEN-DAY FOOD RECORD (5*8=40 points) How to create a Cronometer account: 1. Go to https://cronometer.com/ and click on “Sign Up for Free”. 2. Enter the required information, agree to the Terms of Service, and click “Create Account”. How to create a Food Log: 1. Click on “Add Food” (Red Apple icon) at the top of the page 2. Type the food in the search box 3. Select the food that is most similar to what you consumed from list generated. Note: If you had a sandwich, enter each ingredient individually for more accurate results (whole wheat bread, turkey, lettuce, and mayo vs. turkey sandwich) 4. Enter the amount of food you consumed and click “Add Serving” to add that specific food to your Diary. Packaged food items can be scanned using your smart phone camera. 5. Below are some portion size guidelines: 1 tsp ≈ 1 die, 2 Tb ≈ 1 ping-pong ball, 1 oz. ≈ 1 domino, 2-3 oz. ≈ 1 deck of cards, 6 oz. ≈ 1 hockey puck, ¼ cup ≈ 1 egg, ½ cup ≈ 1 billiard ball, 1 cup ≈ 1 baseball

6. You can edit the serving size or delete foods by right-clicking the food entry. 7. Don’t forget items such as beverages (including water), condiments, syrups, and dressings. 8. If you are still having trouble with Cronometer, here is a link to a video tutorial: https://www.youtube.com/watch?v=0Ye1ri5dYfQ How to create PDF Reports using Cronometer: 1. You will need to use a computer to make the PDF reports for each of the seven days and the Daily Average for last seven days. Each PDF is worth 5 points. 2. To make a PDF report for each of the seven days click on “Diary” tab. Choose the specific date on the top-left corner of the page. Right-click on the page, select “Print” and “Save as PDF”. The report for each day should be saved as “Day 1_Last Name_First Name”, “Day 2_Last Name_First Name”, etc. 3. To make a PDF report on the Daily Average for last seven days click on “Trends” tab. Click on “Nutrition Report” and select “Last 7 days”. Right-click on the page, select “Print” and “Save as PDF”. This should be saved as “Daily Average Report_Last Name_First Name”. 4. Use the information in the Daily Average Report to answer questions in PART II, III, and IV. 5. You must upload a total of 9 documents: 7 daily reports, the Daily Average Report and the completed “PART II, III, and IV” on Blackboard.

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PART II. QUESTIONS USING THE DAILY AVERAGE REPORT (1*20=20 points) Note: To answer questions 2-3 "what percent of your calories were from carbs/proteins/fat", please scroll over the Circle icons (CONSUMED and BURNED) on the Nutrition Report in your laptop. On the mobile app, when you look at the Nutrition Report, just below the CONSUMED and BURNED icons you will see two colored bars. Clicking on the upper bar will show you the percentage of calories from carbs/proteins/fat. You will not be able to see this in the PDF version of the Nutrition Report. Questions 1-10

Average Amount (include units)

1. How many calories did you consume?

1638 kcal

2. What percent of your calories were derived from carbohydrate?

49%

3. What percent of your calories were derived from protein?

14%

4. What percent of your calories was derived from fat?

37%

5. How many grams of dietary fiber did you consume?

12.4 g

6. How many milligrams of cholesterol did you consume?

263.8 mg

7. How many milligrams of calcium did you consume?

672.9 mg

8. How many milligrams of iron did you consume?

7.8 mg

9. How many milligrams of potassium did you consume?

1408.7 mg

10. How many milligrams of sodium did you consume?

2192.2 mg

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Questions 11-20 Note: A fundamental concept in dietetics is the acceptable range of nutrient intakes. It is unlikely that your nutrient intake will ever exactly match your target; rather, there is an acceptable range. To answer questions such as "Did your intake of nutrient X meet the target amount ...", you should use the color coding and the percentages in the report. Green - " optimal/acceptable", Yellow - "under", and Red - "over" your acceptable target range. Say “Yes” if it is Green and say “No” if it is either Yellow or Red

Yes

No

Comments: If you said “No”, then elaborate whether you were over or under the recommended range. If you said “Yes”, then put “Not applicable (N/A)”

11. Did your caloric intake meet your estimated requirement?

X

12. Did your percentage of calories from total carbohydrate fall within the target amount of carbohydrate intake?

X

13. Did your intake of protein fall within the target amount?

X

14. Did your percentage of calories from total fat fall within the target amount?

X

15. Did your fiber intake meet your estimated requirement?

X

16. Did your water intake meet your estimated requirement?

X

I was over the recommended range.

I was over the recommended range.

17. Was your sodium intake less than the maximum target amount?

I was over the recommended range.

I was under the recommended range.

I was under the recommended range.

Not applicable (N/A)

X

18. Did your iron intake meet your estimated requirement?

X

19. Did your potassium intake meet your estimated requirement?

X

20. Did your calcium intake meet your estimated requirement?

X

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I was under the recommended range.

I was under the recommended range.

I was under the recommended range.

I was under the recommended range.

PART III. DIETARY ANALYSIS QUESTIONS (2*7 = 14 points) Note: Over refers to more than 100% and under refers to less than 100%. 1. List the vitamins consumed in amounts “over” and “under” your targets. Over: B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), Vitamin A, Vitamin K Under: B5 (Pantothenic acid), B6 (Pyridoxine), B12 (Cobalamin), Folate, Vitamin C, Vitamin D, Vitamin E 2. List the minerals consumed in amount” over” and “under” your targets: Over: Manganese, Selenium, Sodium Under: Calcium, Copper, Iron, Magnesium, Phosphorus, Potassium, Zinc 3. List two strengths of your diet based on the results of your dietary analysis: i) A strength is that my sodium intake did not go over the acceptable target range. ii) For my vitamins a strength is that my B1, B2, B3, Vitamin A, and Vitamin K intake was within the acceptable target range.

4. List two weaknesses of your diet based on the results of your dietary analysis: i) My protein intake was less than my target range. ii) My fiber intake was also quite a bit less than the target at only 48%. 5. Based on your dietary analysis, list two conclusions (using foods, with examples) can be drawn about your diet? 1) I eat a lot of carb-heavy foods like pasta, bread, and rice. 2) I did not consume enough foods with calcium like dairy products (for example milk) to meet my calcium target.

6. Based on your dietary analysis, what specific two dietary changes (using foods, with examples) would be likely to improve your long-term health? Why? 1) Eating more foods that contain calcium since my calcium intake was less than I needed; I tend to try to stay away from dairy since I’m lactose-intolerant so I need to consume other types of foods that contain calcium, like almonds. Calcium is important for bone health, heart health, muscle function and nerve signaling.

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2) Also eating more protein-heavy foods like meat and beans would improve my health as my protein intake was less than my target range and protein is an important macronutrient so my body needs a lot of it. 7. Please explain one strength and one weakness of using Cronometer to analyze your diet. Strength: Cronometer lets me easily be able to record the different foods I eat using the barcode scanning on the app. Weakness: But when I’m eating in the dining halls I’m not always really sure what exactly is in the foods or how much it is, so I’m not sure if I’m entering correct information into Cronometer.

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PART IV. QUESTIONS ABOUT THE FACTORS THAT AFFECT FOOD CHOICES (26 points) 1. Please explain (in 2 or more sentences) how each of the factors below affected the food choices you recorded. (3*7 = 21 points) A. Money, cost: For meals the cost did not really affect my choices much since I have a meal plan and eat at dining halls. But more snacks the cost did affect my choices a little more. If I was debating between two items I would choose the cheaper one. B. Convenience: Convenience was really important in what I ate. A lot of the time I just ate at the Robert Purcell dining hall as that is the closest to where I live, or I just ate leftovers I had at home. C. Cultural acceptability: This factor did not really affect my food choices. I’m used to eating food that is considered weird in western culture at home so I just eat whatever I want to. D. Personal acceptability: This is really important to me. I don’t really eat foods that don’t appeal to me. Also even though I’m lactose-intolerant I really enjoy ice cream so I would take the extra step of taking a Lactaid pill before eating ice cream. E. Health considerations: I did not really think about health concerns, like balancing my diet or eating enough of a certain food group. I only really thought about dairy and worked around my lactose intolerance. F. Hunger: How hungry I felt was pretty influential in when I would eat. So if I wasn’t that hungry in the morning I would only eat a granola bar, but if I was hungry in the morning I would eat more like eggs on toast. G. Appearance, color, smell, texture: Texture is really important in what I choose to eat. I hate slimy textures, so I don’t eat things like bananas, eggplants, or anything with a slimy texture. Also if I something smells really good I would get more of it, even though I wouldn’t normally eat that portion size and then I would feel obligated to finish it because I already had it on my plate. Other (1 point for answering “other” if total for Part IV is under maximum 26 points): Meal patterns: When I sleep in, like on the weekends I only eat two meals. Also I would tend to choose to eat what I normally ate for breakfast (lighter foods like fruit or bread) for lunch, so I would only have one meal where I ate what I would normally consume for a full meal. 2. Please describe the relative importance to your food choices of each of the factors listed above. In your description, clearly identify which factors were most important (2 points), which factors were least important (2 points), and explain why (1 point). (2+2+1=5 points)

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From most important to least important the factors were to my food choices is: Convenience, personal acceptability, appearance/color/smell/texture, hunger, money/cost, health considerations, cultural acceptability. Convenience is most important because it is the first factor I considered before anything else. I would choose which dining hall I would eat at by convenience and then only after considering convenience I would look at the foods in that dining hall using the other factors. Cultural acceptability is the least important to me because at home I’m used to eating foods that are considered weird in western culture so I just eat whatever I want to regardless of what other people think about the food.

BONUS QUESTION – 1 point Did you use the Cronometer for over 7 days? If yes, for approximately how many more days? Yes, I used it for 2 more days

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