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Health, Medicine, Nursing
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English (U.S.)
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Topic:

Evaluating an Individual's Personal Diet

Essay Instructions:

Use the MyPlate pictorial dietary recommendation along with the Healthy Eating Index (HEI) guidelines, evaluate your own diet in terms of diet quality. Discuss the degree your diet is consistent with the dietary guidelines represented by the MyPlate and HEI. Propose changes to your diet in order to improve your diet quality to be more consistent with the MyPlate and HEI guidelines.
The goal of this assignment is to evaluate your personal diet using a 3-day diet history and comparing it to Myplate recommendations. Use Microsoft Word or similar program to complete the assignment. Use Times New Romans font size 12, 1.5 line spacing. Add food intake data using the template found below. Please watch the video found in the following link to learn how to estimate serving sizes of foods: https://www.youtube.com/watch?v=4Z62KPaWZmE. The objectives include to: 1) Create a cover page as shown below. (1%) 2) Create your personal profile that includes you gender, age, weight, height, and physical activity level. (2%) 3) Record all foods and beverages you consumed for breakfast, lunch, dinner, and snacks in a 3-day period (preferably 2-week days and one-weekend day). (15%) 4) Categorize all foods and beverages you consumed based on food groups found in the MyPlate recommendations. (10%) 5) Calculate you average daily servings ingested as fruits, vegetables, grains (including whole grains), and protein, based on your intake of foods and beverages and compare it to the guidelines expressed in the MyPlate recommendations. (2%) 6) Based on the information from this course lectures and course pack reading, suggest what nutrient recommendations you may not be getting or which nutrient intake you may be exceeding. If you think that you are ingesting the recommended amounts of nutrients, say so and justify why you think so. (20%) 7) Based on the information from this course lectures and course pack reading, suggest what health conditions you might be at risk of if you do not modify your food intake. (25%) 8) Suggest how you can improve/modify your diet to more closely follow MyPlate guidelines. List specific foods and beverage that you need to add or avoid for breakfast, lunch, dinner, and snacks. Be specific. (25%) 9) Submit the completed assignment on Moodle by the deadline listed in the syllabus.

Essay Sample Content Preview:

Nutrition Assignment
Name
Course
Instructor
Institution
Date
2 Create your personal profile that includes you gender, age, weight, height, and physical activity level. (2%)
Gender: Male
Age
Weight: 165 lb (75 kg)
Height: 5 ft 9 (180 cm)
Physical activity level : 30 60 moderate per day of moderate intense activities
The estimated energy requirement is 2, 800 calories and is the estimated average energy intake to maintain the energy balance of healthy adults based on the gender, weight, height and physical activity level.
3) Record all foods and beverages you consumed for breakfast, lunch, dinner, and snacks in a 3-day period (preferably 2-week days and one-weekend day). (15%)
Date

Breakfast

Lunch
1 medium (2-2/3" across) Peach, raw
2 tomato Tomato, fresh, stewed
1¼ medium wing Turkey, wing, cooked, skin eaten

Dinner

Snacks
1 medium (2-3/4" across) Apple, raw
1 container (6 oz) Yogurt, strawberry, fat free

08/12/21

1½ regular slice Bread, multigrain, reduced calorie or high fiber


¾ cup Beans, green (string), fresh, cooked (with salt and butter)



1 mug (8 fl oz) Coffee, brewed, regular


1 cup Rice, white, instant, cooked (with salt and butter)



½ medium (approx 4" across) Grapefruit, raw


¾ cup Salad, egg, lettuce, tomato, carrots, no dressing



1 cup Oatmeal, quick, cooked (no salt or fat added)




08/13/21

3 slice Bread, white, added fiber

2 medium drumstick Chicken, drumstick, baked, skin eaten

1 cup Broccoli, fresh, cooked, with cheese sauce

¼ ounce (18 nuts) Cashews, roasted, salted


1 tablespoon Butter, stick, salted

1 cup Fruit juice blend, 100% juice

1 medium carrot Carrot, raw

1 medium scoop Frozen yogurt, vanilla, low fat


2 medium egg(s) Egg white omelet, cooked with vegetable oil

1 cup Spinach, canned, cooked, no fat added

1 cup Couscous, plain, cooked (with salt, no fat added)



1 cup Milk, reduced fat (2%)


1 tablespoon Oil, olive


08/14/21

1 medium (2-3/4" across) Apple, raw

1 cup Fruit salad, with cream

2 medium leg Chicken, leg quarter (drumstick and thigh), baked, skin eaten

1 tablespoon Cashew butter
walnut nuts


1 cup Chocolate soymilk

2 hamburger or sandwich roll Hamburger bun, multigrain

1 cup Onion, fresh, cooked (with salt and vegetable oil)

1 container (8 oz) Yogurt, plain, low fat


1 cup Corn flakes cereal

1 tablespoon Oil, olive

1 ounce(s) Pasta, spaghetti, whole wheat, dry




Tortilla, whole wheat



Beverages
* Chocolate soymilk
* Coffee
* Milk
* Fruit juice
4) Categorize all foods and beverages you consumed based on food groups found in the MyPlate recommendations.
Vegetables

Fruits

Grains

Dairy

Protein


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