DIET ANALYSIS PROJECT

I. Go to www.choosemyplate.gov . Go to blue box containing the words, "SuperTracker" near
the middle of the web page. Go to the blue "Create Your Profile" button on the right side of the page and near the Physical Activity Tracker . Create your user profile with your personal data. Using the "Food Tracker" area, enter your consumption data separately for each day to create an individual nutritional analysis for each day.

II. Record the consumption of all foods, liquids (including soda, water and alcohol), candy, gum
and any other items for three 24-hour periods of a week. Two 24-hour periods should reflect one's consumption for a typical weekday while the other 24-hour period should reflect one's consumption of a typical weekend day. The volume of food, liquid or other item is to be recorded for each unit. Volumes should use the measurements discussed in class. -Liquids: cups

-Beef, chicken, turkey, fish, pork, etc...: ounces (The palm or four fingers of a woman's
hand, three fingers of a man's hand or the size of a deck of cards is equal to a 3 ounce
serving of this food group.)

-Grains (including rice and pasta): ounces (1/2 cooked cup of rice/pasta, 1 slice of bread, 1 cup of dry, ready to eat cereal = 1 ounce). Beware that muffins, hamburger buns, and
some rolls may be thicker and thus, may equate to more than one serving per unit) -Vegetables: cups (Subgroups: dark green, orange, starchy, dry beans and peas, other vegetables). 1 cup of cooked or two cups of raw vegetables equates to a serving.
* Don't forget that picante sauce counts in this group!*

-Fruits: cups
-Dairy: cups (1 ounces of cheese (1 slice) = 1 cup)

III. DATA COLLECTION:

a. Input all food and liquid intake, including gum, candy, alcohol, etc. for each day of your analysis and create your:
i. Nutrient Intake Report
(This link is found under the bar graphs documenting your energy intake.)

IV. IDENTIFICATION OF FOOD SOURCES TO MODIFY CURRENT DIETARY HABITS: a. For each day of the analysis,
i. Provide a copy of your Nutrient Intake Report
ii. And list each of the following per day:

1. Each nutrient for which you have an excess or a deficiency

2. Following each nutrient that you have an excess, list at least one food or food preparation technique that could be removed to reduce your intake of this nutrient.

3. Following each deficient nutrient listed, list at least one food source to be added to your diet to improve your intake of this nutrient.

iii. Conclusion:
1. Based on your findings, describe and explain at least three dietary goals you will adopt.