Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t

Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Agenda of video:  Where to access the Diet Software  Creating an account How to enter/track your food and beverages (including foods you cannot find and recipes) Where to access the data for your questions  How to print and save your report SUBMISSION Submit it in WORD, Google Docs, and PDF only!!  Please do not submit them in other formats to avoid any deductions or a zero.  WHAT TO SUBMIT? (3 documents) Your original daily food log where you recorded everything–typed or a jpeg picture of your handwritten one. Your typed answers for both questions about the findings of your food intake. Your diary report from cronometer (see video I recorded on how to save this report.) https://drive.google.com/file/d/1P9ZH3TSi-XwDyBvCasFS0ED2HvstmBmz/view?usp=sharing
Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Diet Assignment DUE: July 11, 2022 50 points Top of Form The secret to making healthy food choices is learning to incorporate the Dietary Guidelines for Americans and the USDA Food Patterns into your decision-making process. Go to https://cronometer.com/ then enter your ONE-day food intake of food and beverages for a “typical” day during the week. No supplements—especially powders and pills. We want to see what you are getting from solid foods and beverages first. Protein and energy bars are acceptable and may be entered. Keep a diary with you to track everything you consume and drink and the amounts and then enter the items into cronometer software. Then you will watch the short video I recorded where I show you where to access the information on chronometer to summarize the findings, and answer questions about your diet. GUIDELINES AND INSTRUCTIONS You must complete and submit your daily food log and record what you eat and drink for ONE day, with all the details outlined. This will teach you how to properly record food and beverage intake in the nutrition field. See second handout for the instructions on how to properly complete your daily food log (they are included below after the instructions). You must abide by the instructions on how to record your food log to avoid deductions. PLEASE NOTE: I can’t grade the assignment if your report is missing or the typed answers are not submitted. So be sure that all files are submitted to me with your typed report. You must answer the questions for this assignment of your food intake for ONE day by doing the following: Must be typed—using Times New Roman and a 12-point font Double-spaced; use complete sentences, essay style format with cohesive paragraphs; be detailed, thoughtful and thorough (see grading rubric) —this is the writing portion. Your assignment has two questions, and both must be in the format listed above. QUESTIONS (2 questions) Here are the questions you must answer for writing your summary. You must answer the questions according to the grading rubric to receive full points and avoid any deductions. Please number your answers in the manner I have below. 1. Vitamins and Minerals: (my recorded video contains the instructions) First, discuss 3 vitamins and 3 minerals that were under your targets. You must also incorporate the data expressed in your report as part of your discussion. Secondly, discuss what dietary habits you must incorporate to fulfill your recommendations for the vitamins and minerals you were low in. Be specific and list actual foods and dietary patterns or habits. 2. MACRONUTRIENTS: (my recorded video contains the instructions) First, discuss whether you met your macronutrient recommendations/targets. Make sure to discuss all macronutrients. You must incorporate the data expressed in your report as part of your discussion. Secondly, discuss what dietary habits you must incorporate to fulfill your recommendations for the macronutrient values you were low or high in. Be specific and list actual foods and dietary patterns or habit. Remember, being too high or low in certain macronutrients may affect one’s health. WHAT TO SUBMIT? (3 documents) You must submit: 1.) Your original daily food log where you recorded everything–typed or a jpeg picture of your handwritten one 2.) Your typed answers for both questions about the findings of your food intake. 3.) Your diary report from cronometer (see video I recorded on how to save this report.) Scroll down to the next page for instructions on how to properly record everything you eat and drink for ONE day. Instructions for your Original Food Record (handwritten or typed) Record everything that you eat and drink for 1 day on the Food Record. It’s most important that this reflects a “typical” day and represents how you commonly eat and drink. Please write legibly or points may be deducted. You may also type your daily food log on WORD. Use a new line for each new food. *DO NOT INCLUDE ANY NUTRITIONAL SUPPLEMENTS (daily vitamins, any vitamins you take, or fitness powders of any type). We are analyzing your diet to see what you get from a typical diet without the use of supplements. 1. Every time you eat or drink something (including water) write down the TYPE and AMOUNT of food and beverage that you consumed on the form.  Be as detailed as you can. (i.e., “batter fried chicken drumstick with the skin” …. not just “chicken”).  Do not wait until the end of the day to try to remember what you ate previously. Record what you eat throughout the day.  Include ounces of water you consume. You will not need to include this in the computer analysis, but you will need to know this for the question section.  Remember to include sugar and cream added to coffee or tea; butter, margarine, jam or jelly on toast or sandwiches; sauces and gravy; salad dressings; mayonnaise, mustard, and relish. Include coffee, tea and diet sodas.  When describing the foods you eat, consider: Meat, fish, poultry, dairy: Make note if the meat, fish or poultry is baked, broiled, pan fried, deep fried, etc. If it was cooked in oil, try to find out the type of oil it was cooked in. If it is prepared and eaten with a sauce, gravy or dressing, write that down as well. For milk, yogurt and cottage cheese, note the % fat from the label. Grains, cereals, and breads: Name the type of bread (100% whole wheat, white) and the type of cereal or grain (white/brown rice, Honey Nut Cheerios, etc.). Fruits and vegetables: Write down if it is fresh, frozen, canned, and canned in juice, or syrup; if it is raw, or cooked. If it is cooked with added fat or oil, write down the type of oil/fat and approximate amount. Oil, margarine, salad dressings: Name the type of oil you used. Read the label and find out what type of oil it is (e.g. canola oil, olive oil). For mayonnaise and salad dressings, note if it is low calorie, reduced fat, low fat or nonfat. Snacks and Sweets (chips, crackers, cookies, etc.): Note if it is regular or reduced fat. Fast Foods: Write down what you had and include the name of the establishment. Restaurants: Look closely at what you are served and try to record as accurately as possibly what you ate. Ask the waiter/waitress for clarification if necessary. 2. Estimating Portions Eaten  Record the amounts of food eaten in common portions sizes: cups, teaspoons (tsp), tablespoons (TB), slices/pieces, fluid ounces, etc. (there are 3 level tsp in 1 level TB)  If you have measuring cups and spoons, measure a few foods to get an idea of common measurements. Learn what 1 cup of food really is   1 cup = ½ pint = 8 fluid ounces (but does not necessarily weigh 8 ounces). Be careful: “ounces” can refer to a weight or to a volume. Be sure you use the correct measurement. One 8 fl oz bowl (volume) of cold cereal actually weighs about 1 ounce. Only use ounces for weights (for things like meat, cheese, packaged foods). For volumes of liquids and other foods (cereal, rice, vegetables) use cup, ½ cup, 2 cups, etc., or for smaller quantities, tablespoon/teaspoon, NOT ounces.  If the food came from a package, look at the serving size from the label. But figure out if that is the quantity you actually ate. You might not have eaten what the package designates as a “serving”.  Do not write “large bowl” or “small piece”. If possible, measure to see how much it is. Otherwise, try to estimate a quantity as accurately as you can.  Record the amount that you actually ate. For example, if you pan fried a piece of chicken and you put 2 TB corn oil in the pan, this does not mean you ate 2 TB of oil—much of the oil remained in the pan. You would need to try to estimate the amount that you actually ate. Similarly, if you sautéed a large quantity of vegetables, putting 2 TB of oil in the pan and the vegetables absorbed all of the oil—none was left in the pan– but you ate ¼ of the food that you prepared, you consumed about ¼ of 2 TB of oil (½ TB).  The following visuals may help you estimate portion sizes: o 1 cup dry cereal – 4 golf balls o 2 ounce bagel – 1 hockey puck o 1 teaspoon vegetable oil – 1 die o 3 ounces cooked meat – 1 deck of playing cards o 2 tablespoons – 1 ping pong ball For more tips on estimating portion sizes go to www.choosemyplate.gov.
Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Diet Assignment RUBRIC Unsatisfactory 0-34 points Meets Standards 35-49 points Excellent 50 points Format and Grammar and Spelling Could have multiple errors with format guidelines. These errors are with spacing, spelling, grammar, incomplete sentences, syntax errors, There are missing reports. Possibly multiple food entry errors and NOT typed or written neatly and legibly. One or two errors in format: spelling/grammar errors or syntax/sentence structure problems. May have single spaced typing. Errors (only a couple) in Food and beverage entries and mostly typed or written neatly and legibly. Answers are in complete sentences and typing is double-spaced. Spelling, grammar, and syntax are correct. “I” is capitalized throughout the paper. Correct report is submitted along with typed answers. Food and beverage entries look accurate and typed or written neatly and legibly. Organization Organization lacking and difficult or impossible follow. Not numbered. Well-organized, numbered, well-written, but “flow” can be improved. Well-organized, numbered, well-written, easy to read and understand. Analysis and Reflection Shows poor evidence of reasoned reflection and depth when recording foods and beverages. Ignores instructions on how to record foods and beverages. Could have multiple errors in answering the questions in the analysis. May have too many vague answers, no detail, with no specific foods for answers, no food alternatives, wrong reports used for answers. May not understand nutrition guidelines and how to apply them to change diet. Shows some strong evidence of reasoned reflection and depth when recording foods and beverages. Followed most of the instructions on how to record foods and beverages. Answers most questions in detail. May lack some specificity at times or a couple errors in answers regarding guidelines or food sources. May have used a wrong report for an answer or two or neglected to check information on a macronutrient or micronutrient. Shows strong evidence of reasoned reflection and depth when recording foods and beverages. Followed all instructions thoroughly. Answers every part of each question in detail. Uses the reports very carefully to find correct answers when instructed. Uses a variety of specific foods for answers versus vague general answers. Can be creative with food alternatives when giving food changes. Thoughtful answers based on information learned throughout lectures in class. Understands nutrient sources and recommendations and can apply through this assessment process. This Rubric is a helpful tool so you understand how your instructor grades your paper. It might help you when working on your paper so you know to include certain elements and detail to get a higher score.
Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Day Food Eaten Amount/ Serving Size Meal 4/12/22 Cocoa Puffs Cereal 1/ 0.75 (1 NLEA serving) Breakfast 4/12/22 Milk 2% Fat, Reduced Fat 1/1 cup Breakfast 4/12/22 1.5 -3 inch Frozen Cooked Shrimp 4 oz Lunch 4/12/22 Nestle Pure Life, Purifier Water 51 oz Lunch 4/12/22 Living Greens Farm, Chopped Romaine Lettuce 1 oz Lunch 4/12/22 Litehouse Organic Caesar Dressing 2 tbsp Lunch 4/12/22 White steamed rice 1 cup Dinner 4/12/22 Fresh chopped bone in pork pan fried 6 oz Dinner 4/12/22 Chinese Cabbage, Pak Choi Raw 5 tbsp, shredded Dinner 4/12/22 Pomi Chopped Tomatoes 1 oz Dinner 4/12/22 Hibiscus Tea, Sweetened with Sugar 1 Cup Dinner 4/12/22 Honolulu Cookie Company 1 oz/ 1 cookie Snack 4/12/22 Power Crunch Milk Chocolate Bar 1 oz Snack . Daily Food Log Name: _____ Sample Joe Date: 4/12/22 . Student Sample 4/19/22, 9:07 PM Cronometer https://cronometer.com/#diary 1/2 T r e n d s F o o d s S e t t i n g s P l a n s H e l p Suggest Foods D i a r y ‹ April 12, 2022 › « ‹ Apr 2022 › » S M T W T F S Energy History ( kcal yf Weight Change: 0.0 lbs ADD FOOD ADD EXERCISE ADD BIOMETRIC ADD NOTE Description Amount Unit Energy (kcalyf Cereals ready-to-eat, General Mills, Cocoa Pu s 1 × 0.75 cup (1 NLEA servingyf 103.41 Shrimp, Cooked from Frozen 4 large 28.56 Milk, 2y  Fat, Reduced Fat 1 cup 122 Nestle, Pure Life, Puri ed Water 3 × 500 ml 0 Living Greens Farm, Chopped Romaine Lettuce 1 oz 5 Litehouse, Organic Ceaser Dressing 2 tbsp (15mlyf 100 White Rice, Steamed 1 cup 205.41 Pork, fresh, loin, center rib (chopsyf, bone-in, separable lean and fat, cooked, pan- fried 2 × 3 oz 435.2 Chinese Cabbage, Pak-Choi, Raw 5 tbsp, shredded 2.84 Pomi, Chopped Tomatoes 1 oz 6.35 Hibiscus Tea, Sweetened with Sugar 1 cup 79.77 Honolulu Cookie Company, Premium Shortbread Cookies, Mini Bites, Chocolate Chip Macadamia 1 oz 141.75 Power Crunch Choklat Bar, Milk Chocolate 1 oz 145.42 Nutrient Targets Nutrition Scores Highlighted Nutrients General Energy 1375.7 kcal Alcohol 0.0 g Ca eine 5.7 mg Water 2196.5 g Carbohydrates Carbs 130.8 g     Fiber 4.1 g     Starch 48.0 g     Sugars 61.5 g     Net Carbs 126.6 g Lipids Fat 59.3 g Vitamins B1 (Thiamineyf 1.7 mg B2 (Ribo avinyf 1.6 mg B3 (Niacinyf 23.6 mg B5 (Pantothenic Acidyf 4.0 mg B6 (Pyridoxineyf 1.7 mg B12 (Cobalaminyf 4.7 µg Folate 204.5 µg Vitamin A 2257.0 IU Vitamin C 19.7 mg Vitamin D 204.7 IU Vitamin E 1.4 mg Vitamin K 12.6 µg Minerals 27 28 29 30 31 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 1 2 3 4 5 6 7 14. Apr 16. Apr 18. Apr 0 500 1000 1500 2000 Energy Summary CONSUMED BURNED Macronutrient Targets Energy Protein Net Carbs Fat BUDGET 175 Calories Remaining 1376 kcal 1376 kcal / / 1551 kcal (89bf1551 kcal (89bf 75.3 g 75.3 g / / 96.9 g (78bf96.9 g (78bf 126.6 g 126.6 g / / 174.5 g (73bf174.5 g (73bf 59.3 g 59.3 g / / 51.7 g (115bf51.7 g (115bf 75b All Targets 16b Fiber 58b Iron 61b Calcium 96b Vit.A 26b Vit.C 195b Vit.B12 51b Folate 50b Potassium 89y 89y  No TargetNo Target No TargetNo Target 81y 81y  66y 66y  16y 16y  No TargetNo Target No TargetNo Target 73y 73y  114y 114y  153y 153y  146y 146y  168y 168y  80y 80y  132y 132y  195y 195y  51y 51y  97y 97y  26y 26y  34y 34y  9y 9y  14y 14y  S upport S upportCon su m ed La st 7 d ays Student Sample 4/19/22, 9:07 PM Cronometer https://cronometer.com/#diary 2/2 Copyright © 2011-2022, All Rights Reserved     Monounsaturated 13.6 g     Polyunsaturated 5.1 g         Omega-3 0.4 g         Omega-6 2.9 g     Saturated 23.3 g     Trans-Fats 0.5 g Cholesterol 227.9 mg Protein Protein 75.3 g     Cystine 0.8 g     Histidine 2.5 g     Isoleucine 3.4 g     Leucine 6.0 g     Lysine 6.0 g     Methionine 1.9 g     Phenylalanine 3.0 g     Threonine 3.1 g     Tryptophan 0.9 g     Tyrosine 2.8 g     Valine 3.7 g Calcium 610.6 mg Copper 0.5 mg Iron 10.6 mg Magnesium 127.6 mg Manganese 1.1 mg Phosphorus 868.4 mg Potassium 1304.9 mg Selenium 94.4 µg Sodium 906.8 mg Zinc 11.6 mg Blog Forums Privacy Terms A liates Jobs 18. Apr 4. Apr 0 50 100 150 No TargetNo Target No TargetNo Target 35y 35y  24y 24y  n/an/a n/an/a No TargetNo Target 78y 78y  150y 150y  299y 299y  302y 302y  243y 243y  268y 268y  332y 332y  313y 313y  261y 261y  304y 304y  285y 285y  264y 264y  61y 61y  61y 61y  59y 59y  41y 41y  64y 64y  124y 124y  50y 50y  172y 172y  60y 60y  145y 145y  S upportLa st 4 w eeks Student Sample Professor Saechao19 April 2022 Diet Assignment 1.yf As I included all the food that I ate throughout the past week I noticed that I never have measured and would never pay attention to how many vital vitamins and minerals I should beintaking throughout the day. Three vitamins that I was low on Vitamin E (9yb f, Vitamin K (14yb f,and Vitamin C (26yb f. The Three minerals that I was low on were Magnesium (41yb f, Potassium(50yb f, and Iron (59yb f. I have re flected and thought out what food I can intake to improve my necessary vitamin and mineral levels. In the following paragraphs I will explain what are somefood options that will help me improve the necessary levels of vitamins and minerals I need inmy diet. Some food examples that I can eat to improve my Vitamin E levels would be avocados, guacamole, mamey, kiwi, peanuts and many di fferent options. Some breakfast dishes that I will prepare to improve my Vitamin E will be a peanut butter sandwich, or 1 full avocado sliced and 1scrambled egg on 1-piece toasted slice of rye bread. A drink that I will make will be a freshmango and mamey smoothie. Some food that I can have for my snacks would be almonds andsun flower seeds. Another way that I can help boost my Vitamin E intake would be the following dinner options; I can grill some chicken thighs, shred them, and cook them with red bell peppersto create a chicken fajita dish. I can also oven roast some asparagus with some wheat germ oil. I was also low on my Vitamin K intake. Some breakfast options that I can eat to improve my Vitamin K intake would be spinach. I will start by including about 1 cup of spinach with 2 Sample JoeNUTRI-160- 0000 Sample Joe Student Sample eggs in the morning; I will make scrambled spinach and eggs. For my snacks I will prepare6.5”x5.5” zip lock bags of broccoli. I will take one bag to work and leave another bag preparedbag at home. I can stock more in my fridge to have throughout the week. That way I can snackon it throughout the day. For my lunch, dinner, and snacks, I can make fresh kale, banana, andspinach smoothies. I will also start to make cabbage and lettuce salads; I will also add somegreen beans and some squeezed lemon to it. I might put about 2 tsp of ranch dressing. The third vitamin that I had a low intake of was Vitamin C. Some breakfast options that I will start to eat more often are peanut butter on toasted rye bread, with about 4 large strawberrieschopped and spread them all over the toast. I will also snack on oranges, kiwi and more broccoli!I will make freshly squeezed orange juices throughout the day. I also have a Magic Bulletblender that I will start to use more often as I will start to make mandarin, cantaloupe,strawberry, and kiwi smoothies. For dinner I can improve my Vitamin C levels by making ovenroasted broccoli with chopped white potatoes. I will also make some avocado, cucumber, andtomatoes salad as I sauteed it with fresh squeezed lemons. A mineral that I was low on was Magnesium. Some food that I can eat for breakfast would be pinto beans. For my lunch and dinner, I can make black beans as well along withquinoa rice and tofu cheese. My favorite snack is carrots with hummus which is great sincechickpeas are high in magnesium. I can also snack on cashews and pumpkin seeds! I can alsoaccompany my meals with a cup of orange juice. My favorite dinner dish that I need to preparemore often has a prominent level of magnesium is salmon. Salmon with some quinoa, and boiledred skinned potatoes on the side will be a dish that I will be excited to make. Another mineral that I was low on was potassium. Some breakfast food ideas that I can eat to improve my potassium levels would be papaya, I can eat it sliced up or I can also make it Sample Joe 2 Student Sample into a smoothie. Since bananas are a great source of potassium, I will eat a banana each day for 4days during the week. I can eat the banana by itself, or I can prepare myself a whole grain toastedbread with a peanut butter spread, some blueberries, 1 banana sliced up and I will sprinkle chiaseeds on top as well; it is delicious. For dinner I can oven bake some garlic sauteed slicedpotatoes with sliced carrots, parsley, basil, and some avocado oil. The third mineral that I was low on was iron. In order to increase my iron levels, I will eat 1 cup of instant Quaker Oats, oatmeal for breakfast along with sliced apricots, banana, and asprinkle of cinnamon. I will also eat Honey Bunches of Oats cereal with 2yb P L O N ) R U P O X Q F K Iwill have lentils, oven baked sweet potato sticks, grilled chicken thighs, ham, and turkey. Somesnacks that I will pack in my 6.50”-3.25” ziplock bags are raisins, dried apricots and nuts. Byeating the dishes, I mentioned that are high in Vitamin E, Vitamin K, and Vitamin C, magnesium,potassium, and iron; will help me meet, the necessary minerals and vitamin intakes I need perday to live with a healthy diet according to my dietary reference intake.2. f I was surprised that I met 3 of 4 of my necessary macronutrients goals. I was low on my energy target [1376 kcal/ 1552 kcal/ (89yb f]. I was also a bit low on my protein intake, [75.3g/96.9g (78yb f]. I was slightly lower on my carbohydrates intake (126.6g/174.5 g (73yb f. Iexceeded my fat target by 15yb > J J byf @ % H I R U H W K L V D V V L J Q P H Q W , Q H Y H U S D L dattention to see if I was consuming the necessary amount of macronutrients, mostly because Isimply did not know what my target would be. If in only one day I exceeded my target for thefats I consume on an average daily basis, I can’t imagine how many times I have exceeded mytarget of fats for 21 years. Sample Joe 3 Student Sample I was low on my energy intake. For my energy level I had 89yb Z K L F K P H D Q V W K D W , Z D s closer to my targeted energy but not quite there yet. To improve my energy level, I will eat foodsuch as yogurt and sesame seeds. These will be a great form for me to improve my energy levelsince I can eat them throughout any point of the day. I can have a 6.50”-3.25” ziplock bag filled with sesame seeds and I will snack on them throughout the day; after breakfast, at work, duringmy breaks, and whenever I’m hungry. The same thing goes for yogurt. I can eat 1 cup of yogurtper day. I will try this out and see how it a ffects my energy levels throughout the day. I was also low on carbohydrates. I noticed that “Cocoa Pu ff Ready to Go Cereal” had a high percentage that made up my carbohydrates, 17yb 6 R P H W K L Q J W K D W , F D Q G R W R D G G P R U H W omy necessary carbohydrate target would be eating another 22.6 grams of “Cocoa Pu ff Ready to Go Cereal” if I still would like to eat more. If I want to eat something di fferent that contains high levels or carbohydrates, I will eat beets since they contain a high level or carbohydrates. Mygrandma taught me this delicious snack that I will start to prepare more often. It includes 1 cupof shredded beats. Then I will dice 1 cucumber, and 1 medium sized orange all into a bowl. Thenwe blend and orange to create a natural orange juice and pour it all over the shredded beats withcucumber and sliced orange. This will be a great snack dish to prepare and gain more necessarycarbohydrates. Protein was another macronutrient that I didn’t complete my target goals. I was about 22yb D Z D I U R P U H D F K L Q J P W D U J H W ) L V K D Q G F K L F N H Q F R Q W D L Q D O R W R I S U R W H L Q , Z L O O L Q F R U S R U D W ebroiled chicken breast into my diet; and I will also oven cook salmon more often. For my side Iwill add an avocado to the side. As a snack I will have either an apricot or an orange. I noticedthe 8.1g of 2yb 5 H G X F H G ) D W P L O N , F R Q V X P H G W K D W G D K D G D K L J K S H U F H Q W D J H R I S U R W H L Q b. If I Sample Joe 4 Student Sample still need protein in my day, I will consume another 8.1 g of 2yb 5 H G X F H G ) D W P L O N W K U R X J K R X W W K eday. I was high on my fats intake. To diminish the amount of fats in my diet I will cut back on the meat that I have on a daily basis. I noticed that meat was the highest fat ingredient that I hadon my diet as it made up 41yb R I I D W V , X V X D O O W H Q G W R H D W S R U N U H G P H D W D E R X W W L P H sthroughout the week. The only time I eat meat is for dinner. I will limit myself to eat about 3times throughout the week. I will also start to bake my meat intakes and eat white meat instead.Turkey will be the meat that I will start to cook more often as a replacement for the red meat. Overall, this was an eye-opening project that made me realize that I need to start to pay attention to what I eat. I work out about 4 times a week, yet I would wonder why it’s taking solong to build muscle and lose weight. I now know that I need to improve my protein intake by27yb L I , Z D Q W W R U H D F K P Q H F H V V D U S U R W H L Q W D U J H W , Z L O O D O V R Q H H G W R D G G P R U H F D U E R K G U D W H V W omy diet, since I have been diminishing the amount of carbohydrates I ate because I thought I wasintaking too much. Now I know that was not correct and I actually have to consume food that isrich in carbohydrates along with energy and protein. I will continue to develop my diet plans astime goes by and I evaluate my vitamins, minerals, and macro nutrients intakes. Sample Joe 5 Student Sample
Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Karimi 5 Niuosha Karimi Diet Assignment 1. Vitamins and Minerals The daily food log that I took for the day was very insightful. It helped me understand that there were some vital minerals and vitamins that I was low in. The three vitamins that I was low in included Vitamin D (22%), Vitamin E (25%), and Vitamin B5 (Pantothenic Acid) (53%). The three minerals that I was low in included magnesium (52%), calcium (61%), and iron (65%). These findings have been very insightful and valuable in helping me think again about my diet and come up with some ways that I would improve my diet to achieve the recommended mineral and vitamin intake in a day. In order to improve Vitamin D through my personal habits and the diet that I will be consuming. For instance, I will spend some time outdoors in the morning to benefit from the Vitamin D obtained from direct sunlight. I will include a cup of cow’s milk in my breakfast since cow’s milk is fortified with Vitamin D. I will also include fat spreads and breakfast cereals in my breakfast to improve my Vitamin D intake. My lunch and dinner will rich in Vitamin D such as liver, red meat, egg yolks, and oily fish to improve my Vitamin D intake. I will also improve on the meals that I will be consuming for my breakfast, lunch, and dinner. For instance, Vitamin E levels by consuming avocados, guacamole, peanuts, kiwi, and other fruits. My breakfast dishes will include one full sliced avocado, one scrambled egg on two pieces of a toasted slice of rye bread, and one serving of peanut butter sandwich. These meals are rich in Vitamin E and will thus help to improve my Vitamin E intake. I will also include a cup of fresh mango juice and some roasted sunflower seeds for my drink and snacks. My dinner options will include roasted asparagus with wheat germ oil, and a piece of grilled chicken smeared with red bell pepper. I also had lower levels of Vitamin B5 (Pantothenic Acid). I conducted research and identified the fact that almost all vegetables, meats, and wholegrain foods contain good levels of Vitamin B5. For example, I will eat chicken, liver and kidneys, beef, eggs, and mushrooms at the recommended levels to help overcome the Vitamin B5 deficiency. The 2020-2025 Dietary Guidelines for Americans (DGA) recommends an average of 26 ounces of poultry each week. Therefore, I will eat about 3.5 ounces of chicken breast during lunch and dinner a day and consume alternative meals on other days. During alternating days, I may consume 426mg per serving of lamb liver or 536mg of chicken liver. One fried egg consumed in a day and a cup of brown mushrooms, raw, and whole pieces since they are both rich in Vitamin B5. The three minerals that I was low in included magnesium, calcium, and iron. I will include ½ cup of beans in my breakfast to meet the recommended levels of magnesium because black beans are a great source of magnesium. For my lunch, I will eat ½ cup of pinto beans and a cupful of quinoa rice, and one spoonful of cheese. I will also eat oil-roasted peanuts as my chosen snacks, serving size of ¼ cup and 1 oz of pumpkin seeds as they are a great source of magnesium. A cup of fresh orange juice will meal that I will have to eat. During dinner, I will eat 2 oz of salmon with 1 serving of boiled red-skinned potatoes. Calcium is an essential mineral that I was low in. I will improve my calcium intake by eating bread from fortified flour, a glass of milk, and a tablespoon of cheese for my breakfast. I will increase the amount of green leafy vegetables during my lunch and dinner. For example, I will drink a glass of soya drinks with added calcium. I was also low on iron. To increase my iron levels, I would add ½ cup of dry oatmeal for breakfast along with honey bunches of oats cereal with 1% milk because of the rich iron they contain. During lunch, I will include grilled chicken and oven-baked sweet potato sticks. I will also carry some nuts and dried apricots for my snacks. I will eat ½ a cup of red kidney beans and chickpeas for my dinner as they are also rich sources of iron. 2. MACRONUTRIENTS Most of my macronutrient recommendations/targets were not met. I was actually surprised that I only met one of the four macronutrient targets. I was on target for my carbohydrates target [181.2g/180.5g (100%)]. However, I was low on my energy target [1462 kcal/ 1805 kcal/ (81%)]. I was also low on my protein intake, [69.8g/112.8g (62%)]. I was lower in my fat intake (49.1g/70.2 g (70%). I had always been trying to eat a balanced diet daily and thus the results surprised me a little bit that I was not meeting most of the macronutrient targets. If I was unable to meet the macronutrient target for three of the four macronutrients, I cannot imagine how much I have been unable to achieve them over the past twenty years. The energy target was 81% which means I was closer to achieving my target. I could improve this by eating foods that offer more energy such as sesame seeds and yogurt. I will pack a cupful of sesame seeds that I can consume during various times of the day to meet my energy targets for the day. I will also drink a cup yogurt during the three main meals of the day in addition to the other energy-giving foods to meet my energy targets for the day. My protein intake was at 62% which means that protein was a macronutrient that I was consuming in lower quantities than needed. I have 38% to achieve my protein target. I will improve my diet to achieve the protein target level by including Alaska Native fish stew in my diet and a piece of avocado. An oven-cooked salmon will also help to increase my protein levels. My friend recommended that I eat 8.1g of 2% reduced-fat milk because it contains a high percentage of protein levels. This will help me to increase my protein levels. I was slightly lower in my fat intake by 70%. I will thus increase the fat intake by increasing my consumption of beef fat, low-fat cottage cheese since it has 2% fat, and drinking some milk with 2% fat with DHA. I understand that unsaturated fats lower the risks of diseases such as diabetes, obesity, and other coronary heart diseases. Therefore, I will consume foods with good fats such as vegetable oils. For example, I will eat a ½ cup of roasted sunflower seeds and three servings of one tablespoonful of salted peanut butter. Farmed raw salmon or Atlantic fish has considerably high levels of fat and will help achieve the desired fat levels. These dietary habits will help to increase my fat intake to the recommended fat levels. In general, the activity has been eye-opening for me. The activity has helped me to understand the importance of paying attention to my diet and what I consume on a daily basis. For instance, I realized that I was consuming too much Vitamin C (251%) with very little Vitamin D (22%). I will ry to balance the different macronutrients, vitamins, minerals, and micronutrients since I am aware that too much or too little of the macronutrients, vitamins, minerals, and micronutrients could cause adverse effects on an individual. I will also increase the energy, protein, and fat that I consume on a daily basis to meet the macronutrient targets.
Hello, I need help with a Nutrition Diet Assignment assignment. The first step is to create an account on https://cronometer.com/ and do the assignments. There is a 6 minutes video to watch in order t
Daily Food Log Name: ______________________________________ Date: 7/7/2022 Daily Food Log Day Food Eaten Amount/Serving Size Meal 7/7/2022 Coffee Creamer, Powder 1/1 Cup Breakfast 7/7/2022 Toast, White Bread, with Margarine 1 Thick Slice (33g) Breakfast 7/7/2022 Fresh Orange Juice 1 Cup Breakfast 7/7/2022 Wegman’s, 1% Low Fat Milk 1 cup/240ml Lunch 7/7/2022 Roast Beef Sandwich 1/135g Lunch 7/7/2022 Aquiana purified water 5/240ml Lunch 7/7/2022 Frozen cooked shrimp Was it boiled, grilled, etc? 4 oz Lunch 7/7/2022 High-Protein Bar 1 bar each 2.3 oz Lunch 7/7/2022 Mixed Vegetables, Broccoli, Carrots, Cauliflower 1 cup, cut pieces Dinner 7/7/2022 Mashed Potatoes 1 oz Dinner 7/7/2022 Egg Bread 1 thin slice Snack 7/7/2022 Diet Cola, Aspartame Sweetened I can/12 fl oz each Dinner 7/7/2022 Fresh Strawberries 1 oz Dinner 7/7/2022 Fresh Bananas 2 Pieces Medium Size Dinner 7/7/2022 Apple Crisps 1 Cup Dinner