(8/19/10) Student Diet Analysis

1. Analyze and turn in copies of a 24 hr food and beverage intake and analysis using My Pyramid.gov website

2. Identify 2 areas of personal potential nutritional improvement. This could be any of these as examples:

a. Reducing an excess (sodium, calories, protein, refined carbohydrates, total or saturated fat).

b. Resolving an area of deficiency (macronutrients such as protein) or (micronutrients –such as Calcium, Vitamin D or E, Iron, Zinc, etc).

c. preparing/cooking more from scratch; less processed or more wholesome ingredients.

d. eating on a more regular basis (spacing meal timing for 3 meals/day), not waiting until you’re too hungry or eating until you’re too full.

e. eating mindfully (with awareness, gratitude, only what you need).

f. Putting together a meal/food preparation plan.

g. Keeping a food log to better see what you’re consuming.

h. Buying and eating organic and/or local foods.

3. Be able to compare your own nutritional intake to nutrition guidelines and current US dietary trends

4. Answer survey questions to summarize your own nutritional intake data and as one means of self-reflection on one aspect of personal health, and how they would rate their current vs. desired nutritional intake.

5. Be able to identify the key nutrients in food groups such as fruits and vegetables; lean meats, fish or poultry; whole or fortified grains; dairy products; beans, nuts and seeds.

6. Compare 2 strategies for gathering food intake data (i.e. dietary recall and usual food intake, food record with analysis, food frequency questionnaire, calorie count, etc.) and the strengths and drawbacks of each.

7. Perform a quick and easy assessment of a sample patient’s dietary intake in small groups and select food or beverage choices to improve the nutritional profile.