Reference no: EM132921418

Nutrition Analysis Assignment

Purpose: Assess individual macro/micronutrient intake and energy balance using a five-day food record.

Assignment Procedures:

a. You will gain access to iProfile through the Wiley course integration in the BIO 1155 Canvas Page. Click "Wiley Course Resources" and then "iProfile Canadian." You will automatically be logged into iProfile.

2. Create a profile in iProfile Canadian 1.0

3. Record for five consecutive days (three weekdays and two weekend days) all intentional physical activity (e.g. walking, running, resistance training, etc.) and all the foods and beverages that you consume (not including vitamin and herbal supplements). Ideally you should pick days that you think best represent your normal eating pattern. (Note: you are not evaluated on the quality of your diet, so there is no need to pretend that you have a great diet). The more detailed the food descriptions the more accurate the diet analysis will be. Your daily food intake should be handwritten (see example below) and entered into iProfile at a later time or immediately entered into iProfile using the mobile app. Select the food in iProfile that best represents the food item consumed. If the food item does not appear in iProfile, you can manually enter a recipe or create a new food item using the software. The USDA Food Composition Database (https://ndb.nal.usda.gov/ndb/) provides detailed nutritional information on an extensive list of foods.
5. When dietary input is complete in iProfile, generate and Print to PDF the following reports:
a. "Intake Compared to DRI" report. Print as a PDF with Complete view (provides analysis on 60 nutrients instead of 30 nutrients with the Basic View).
b. "Energy Balance" report.
c. "Activity Journal Summary"
d. "Macronutrient Distribution"
e. "Intake Spreadsheet" report. Enter "61" as the number of columns and select "redraw." Now open the report as an Excel document using the "Excel option on the right-hand of the screen.
i. On your Excel spreadsheet include only: Item name (edit the length of the food item name if really long), Quantity, kcal, Fat (g), Trans fat(g), Sugar(g), Fibre(g), Protein(g), Vitamin D(ug), Sodium(mg), Calcium(mg), Alcohol(g), and Caffeine(mg) for all items consumed. Print report from Excel as a PDF (select Landscape orientation and scale document to Fit All Columns on One Page).

After you request each report, be sure to select the dates that correspond to the days you recorded your food intake.

Then click on the "Print PDF" button on the right-hand screen. Save and then include in your submission. Note: You will need to print the "Intake Spreadsheet' as a PDF from Excel. The other reports can directly be saved as a PDF from the iProfile software.

6. Total daily estimated energy requirement calculation:
a. Using the Estimated Energy Requirement (EER) equations with appropriate activity factors, determine your estimated resting metabolic rate and estimated total daily energy requirements (show all calculations).
i. Note: The EER equation can be found in the back of your course text on the page immediately following the Index (I-26)

7. Discussion: answer the questions on the following page

Discussion Questions

1. Factors Determining Food Choices
Consider what THREE (3) factors are most at play in determining your food choices.
For each factor that you name, discuss whether it has a positive or negative influence on your diet, or is that determinant a neutral force in your diet?
- Discuss the influence that each factor has on the quality of your diet - consider whether it has a positive or negative impact on your nutritional status.
- Keep the number of factors to three - You need to critically think about all possible factors and identify the three most important.

Note: This is likely a variety of the factors within Chapter 1 of the course text.

1 page (1.5 spaced)

2. Energy Balance
a) Compare and contrast your Recommended total energy intake (from iProfile and the EER equation) to your Average Intake reported in iProfile as well as your Average Intake to your Average Expenditure determined through iProfile. Given your overall daily energy balance (difference between Average Intake and Average Expenditure), discuss the anthropometric changes that you would expect as a result of your reported energy balance. Discuss the accuracy of this assessment and whether there may be any limitations with your analysis.
b) Based on your lifestyle, age, sex, etc. is your energy intake adequate, inadequate or excessive? What foods might have high or low energy density? Have those foods contributed to how (im)balanced you are? How you might rebalance in the future?
c) Are you obtaining your energy from the three macronutrients in the correct proportions according to the Acceptable Macronutrient Distribution Range?
a. Identify specific foods that contributed to any imbalance in your distribution (which foods were too high or too low in P/C/F). Also identify how you would improve your diet (again, which specific foods should you add or remove).
b. Do the three factors that determine your food choices (Part 1) influence your distribution of macronutrients?
i. What might you change about your approach to eating (as you described it in Part I) to achieve the goals you set here? Do the main reasons you eat the way you do interfere with making good decisions about what to eat? What are you going to do about that?
1-2 pages (1.5 spaced)

3. Nutritional Adequacy
a) Identify three micronutrients (any nutrient reported in the DRI tables) in your diet that did not fit within the DRI recommendations. Ensure that you cross-check the reported DRI values in iProfile with the DRI reference tables published by Health Canada (copy available in the front of your text). For each nutrient that you select:
? In a paragraph, provide a rationale for the selection of the nutrient (i.e. nutrient intake in relation to DRI recommendations) and explain the physiological function of the nutrient in normal health and development. Discuss how insufficient and excessive intake of this nutrient may affect long-term health and/or performance. Include references where appropriate using APA formatting for in-text citations and reference list (reference list included at end of report).
? Provide a list of foods that are rich in the nutrient you selected. Provide a meaningful list (at least 5 foods for each nutrient).
? Discuss at least 3 practical and nutritionally appropriate (considering overall diet) ways that you could increase or decrease your intake of the nutrient. Be creative and realistic in what you can change - give examples specific to yourself.
1 page (1.5 spaced) max/nutrient
4. Capstone Question
Before answering the final question, consider: How does your total lipid consumption align with the Macronutrient Distribution Ranges recommendations? How does your percentage of saturated fat intake match current recommendations? How does your unsaturated fat consumption compare to your saturated fat intake? Do not include this in your capstone question response.

Capstone Question
The balance of lipid types within your diet is the final piece in a series of inquiries that you've conducted with your nutrition profile. Add in all that you know about energy intake (both macronutrient balancing and total energy intake adequacy) and the micronutrients (how to correct your shortfalls/excesses) and you should be able to once again review your answers to all of the previous questions in the context of what you know about your lipid balance now.

Please provide, and explain, EXACTLY the three (3) most important (that is, the most wide-reaching, problem-solving solutions) changes in your diet that would address as many issues as possible. Each change should take a two to three paragraphs to explain how it addresses multiple issues, such as: energy balance, total energy intake, micronutrient goals and lipid balance.

Include for each, what the change is (add/remove specific foods, etc), and how that advice addresses several of your goals as you act to improve your diet. Show your instructor that you are trying to make sure that each suggestion, wherever possible, addresses as many of the issues you've uncovered in all parts of this assignment. That is, what additions or subtractions from your diet have the greatest impact across all of the issues you've considered (address total energy intake, energy balance (MDRs), specific micronutrients, and lipids, all at the same time.)

The answers here should seek to make three specific dietary changes that each has the broadest possible effect. For the best demonstration of what you've learned (and thus, better grades), please show your detailed analysis of how each change addresses many specific problems - speak in specific terms about macro- and micro-nutrients, and lipid types.

Attachment:- Nutrition Analysis Assignment.rar