Food Intake Record Exercise PDF

Preview

Summary

food intake record guidelines. Why does...

Description

Diet Assessment (version S19) EVALUATING YOUR DIET RECORDING A THREE DAY FOOD INTAKE Objective: Encourage you to study your diet and become aware of what you eat. Before you begin be assured that this exercise requires time and most importantly attention to detail. If you wish it to be meaningful and realistic the input must be accurate and complete. In some ways it has been likened to keeping a checkbook balanced but with a greater personal return. After reading about the latest nutrition ideas on the internet you conclude that you have been eating poorly and must not be getting enough vitamins and protein in your diet. As a remedy, you visit the local health food store and purchase a bottle of 100% organic, GMO free, gluten free, high fructose free, high protein plus vitamin supplement assured that you have solved the problem and are on your way to great nutritional health. However, you should be asking the question "am I getting adequate amounts of the required nutrients in my diet and how can I get a reliable answer?” The only way to answer the question is to conduct a nutritional assessment using the scientific method. Briefly, as you know, this would consist of 1) the question, 2) your hypothesis e.g. I do not consume adequate vitamins and protein, 3) designing an experiment to test the hypothesis, 4) collecting the data, and 5) interpreting the data and reaching some conclusion. Analyzing your daily food intake is part of a nutritional assessment and is an evidence-based approach to estimating what nutrients you consume. A complete nutritional assessment would include (in addition to a dietary evaluation) techniques that focus on the body, such as clinical evaluation, biochemical tests, and anthropometric tests. These tests provide data about an individual's physiological status but do not answer the important question posed by nutritionists: What is a person's food and nutrient intake? Dietary evaluations do that. Dietary evaluation involves analyzing a person's intake and comparing it to a predetermined standard of adequacy such as the Dietary Reference Intakes (DRI’s), the more general Dietary Guidelines for Americans or the even more general USDA My Plate guide. This is what you will be completing with this exercise. Dietary evaluation can be used for personal individual assessment or the results of many individuals pooled to analyze specific aspects of a population cluster such as is done in nutritional epidemiology studies. Several techniques of dietary evaluation are available and are either retrospective (Diet Histories, 24 Hour Recall, Daily Food Summary, Food Frequency Questionnaires, Household Survey) or prospective (Food Intake Record, and Weighed Diet Intake). Each method has advantages and disadvantages depending on the intended use of the evaluation. In this course to analyze your nutrient intake you will maintain a Food Intake Record over three days (2 week days and 1 weekend day). This provides a “snapshot” of your typical food intake. After you have collected your data you will enter the data into a computer program that will analyze your diet for intake of specific nutrients. The intake is then compared to specific standards (primarily the DRI) for your particular sex, age, and physiologic status.

STANDARDS USEFUL IN ANALYZING DIETARY RECORDS One of the major questions in nutrition of populations concerns the amounts of nutrients needed for optimal health. To support life and maintain health nutrients must not only be supplied, they must be supplied in the appropriate amounts. Both deficiencies and excesses of nutrients can affect health either in the short term or over a lifetime. The amount of each nutrient needed by the body depends on the nutrient's function as well as the needs of the individual. Government agencies in a number of countries have made recommendations for intakes of nutrients to avoid deficiencies or minimize the risks of specific diseases. In the United States, Dietary Reference Intakes (DRIs) are the general recommendations for intake of specific nutrients needed to prevent deficiencies or prevent adverse effects from a nutrient. Another type of recommendation is the USDA MyPyramid or My Plate food guidance systems. They synthesize many of the points made in the report Dietary Guidelines for Americans, that gives science-based advice on food and physical activity choices for health. The Dietary Guidelines provide extensive guidance and the rationale for choosing a healthy diet. The booklet however lacks convenience. Thus the web based MyPyrimid and My Plate were developed to provide individual dietary planning guides to help people put the Dietary Guidelines into practice. In general MyPyramid/ My Plate sends the message that you need to eat many different kinds of foods to get the nutrients you need and that exercise is an important component of health. The goal of the guidelines is reducing the risks of developing certain diseases and focuses on increasing or decreasing dietary components. The recommendation promotes population wide dietary changes such as reduction in dietary fat and salt and an increase in fresh fruits and vegetables for the purpose of reducing the risk for common chronic diseases like heart disease, diabetes and cancer. None of these guidelines or recommendations is absolute; rather, they are suggestions based on available scientific knowledge and our current understanding of nutritional science. DIET RECORD PROCEDURE 1. Record your food intake. Use the Food Record Form at the end of these instructions to record the types and amounts of foods and beverages you consume for three separate days, two week days and one weekend day (you eat differently on a weekend) Try to select days that represent your usual food intake. Do not include any vitamin or mineral supplements you may ingest. Also water consumption is not included. 2. To avoid forgetting what you have eaten, you should record your intake as the day goes on, carrying your record with you throughout the day so that you won't miss a thing. Estimate the amount you consume to the nearest ounce, cup, tablespoon, or other common measure. If your food estimates are not accurate, your diet analysis won't be either. 3. Be certain to describe how the food is prepared. For example is the fruit fresh or canned; is the meat broiled, fried, or roasted. Mixed dishes, like a casserole, may need to be listed as separate ingredients. If you consumed any of your food at a Fast Food Restaurant (McDonald's, Wendy’s, Pizza Hut), state that information (e.g. McDonald's Big Mac). Include snacks and any condiments (catsup, mustard, pickles) you may have used. 4. You can improve your ability to estimate the amount of food consumed by measuring out a serving (e.g. cup, tablespoon) into a bowl or plate and noticing what the amount looks like on a plate or bowl. A serving of meat or cheese is approximately the size of the palm of your hand. The same is true for fruits or vegetables as seen below in the illustration from the USDA site. Estimates of round foods, such as pancakes, tortillas, and bagels can be made using a standard 8.5 X 11” notebook or tablet paper.

5. Mixed dishes such as soups and stews are always problematic. Some data is available for them but if not, you will need to break them down into their individual components. A turkey sandwich for instance could be listed as 2 slices of wheat bread, 3 ounces of turkey, a teaspoon of mayonnaise, and an ounce of green leaf lettuce. For items like soups at least list the major components for instance chicken noodle soup would be 1 ounce of white chicken breast, 1 cup of noodles, ¼ celery, and ½ medium carrot. Did I mention this could be tedious? For Branded items • Record name brand of all food products such as “Kraft Macaroni and Cheese” MacDonald’s double cheese burger”. For beverages: • List type of milk 1% skim etc. • List juices as fresh, frozen, canned For Fruits • List fresh, frozen, canned, dried • If fresh and whole and estimate size • Canned fruit should be recorded as processed in water, light syrup or heavy syrup For vegetables • List preparation boiled, steamed, raw For eggs •

List as soft or hard-boiled, scramble, fried etc.

For baked goods • List whole wheat, white, rye etc.

Guidelines for Estimating Serving Size Your iProfile software or Wiley Plus web site has a tutorial Estimating Portion Sizes.

! Additional estimates of portion size can be made using the guidelines in the figures and tables that follow.

.

Additional estimations of portion size can be made using the guidelines in the figures and tables below

Practical estimates of serving sizes Thumb

1 oz of cheese

4 Stacked Dice

1 oz of cheese

Thumb tip to first Joint

1 tsp

Small Match box

1 oz meat

Bar of soap

3 oz meat

Deck of cards

3 oz meat

Palm of Hand

3 oz of cheese or packaged meat slice

1 scoop ice cream

1/2 cup

Fist

1 cup

Baseball

1 cup

Full Handful

2 oz of snack food

Tennis ball

1 medium fruit serving

Computer mouse

1/2 to 3/4 cup

Ping pong ball

2 tablespoon

Golf ball

2 tablespoon

Hockey puck

1 bagel English muffin

A useful web site (Calorie Gallery) with pictures of food is http:// www.caloriegallery.com.

ACTIVITY RECORD: In addition to recording your food intake you will also record ALL your physical activity during the day to estimate your energy expenditure. Record your activity on the days you record your food intake. This information will also be entered into iPROFILE so you can compare your actual activity to the DRI Estimated Energy Requirement (EER). The Estimated Energy Requirement (EER) set in the DRI calculates the number of calories needed to keep weight stable in a healthy individual. The EER calculation takes into account the variables of age, gender, weight, height, and overall level of physical activity. Nonetheless the algorithm still only gives a “ball park” estimate or average for the population. Monitoring and recording your actual activity will provide a better estimate of your requirements. The caloric output for numerous activities have been determined in the Compendium of Physical Activities (Ainsworth et. al. Medicine and Science in Sports and Exercise, 1993;25:71-80. Medicine and Science in Sports and Exercise, 2000;32 (Suppl):S498-S516.) The listing is available at the web site https://sites.google.com/site/compendiumofphysicalactivities/ When you enter your activity into iProfile it typically will recognize the activity entered and make the appropriate calculation. Be sure to include all of your daily activities and account for each 24-hour period.!

Enter the data into iProfile. 1. WHEN ENTERING YOUR DATA INTO iPROFILE RECORD THE DATA AS THREE CONSECUTIVE DAYS EVEN IF YOU ACTUALLY OBTAINED THE DATA ON DIFFERENT DAYS. THIS IS BECAUSE iPROFILE AVERAGES DATA FOR ACTIVITY OVER ALL DAYS BUT FOODS OVER ONLY DAYS WITH ENTERED DATA. ENTERING ALL DATA OVER CONSECUTIVE DAYS MAINTAINS ACTIVITY AND FOOD INTAKE AVERAGES CALCULATED THE SAME. You will need to enter the data from your FOOD INTAKE RECORD AND ACTIVITY JOURNAL. Note that this is time consuming. It is best to do it daily as you record your food intake and activity. If you cannot find a food item listed in the database you will need to enter it manually. Additionally with this software you can create a recipe of a commonly eaten food to determine its nutrient content. Additional foods can be found using the resources available on the INTERNET site. If you eat in the dorm using a meal plan there is a UCHICAGO web site that provides information on foods served. It is published daily so you will need to access this on the day you consume the food. After you have recorded a day’s intake make a quick check of the nutritional information accuracy by clicking on the “Reports” tab. Then select under “DRI” “Energy Balance”. Look at calories eaten. A reasonable amount of calories should have been consumed consistent with your age, gender, and activity (1500-3500 kcals). If it does not make sense check your food list input for errors or have the TA or Dr. Strieleman look at the input.

After you have entered all 3 days data into the diet analysis program it is wise to make a photocopy of your “raw data sheets”. This will be a backup in case of computer crashes or lost papers later in the quarter. You do not need to submit these data but do keep a backup.! !

2. Use your food intake/activitiy assessment to complete the diet analysis/activities that will be assigned during the course. These exercises are due as listed on the syllabus. Each exercise template (CHO, Fat, Protein, Vitamin, Mineral) will be available on CANVAS.

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)

Food Intake Record _______________________________

Day_______________

For Meal Type: B=Breakfast L=Lunch D=Dinner S=Snack Food or Beverage

Amount

Meal Type

Activity Type

Time (Minutes)...