NUTR 295-Marik, Spring 2023DIET ANALYSIS PROJECT
Take a closer look at what you’re eating
ASSIGNMENT DESCRIPTION:
This is a multiple-week assignment in which you will learn to analyze the nutritional
contents of your diet using the Diet & Wellness Plus (D&W+) application inside
MindTap. There are four parts to the assignment:
Part 1
Description
Learn to use D&W+ app through practice activities.
Practice interpreting nutrient intake reports. Then,
practice finding foods in the database, generating
reports, and checking the accuracy of your entry.
Due
Feb 27
Points
20 +30
=50
Description
Apply your new skills with D&W+ to your own diet.
Track all the foods and beverages you consume for
3 days, and then generate reports to calculate your
average nutrient and food group intake.
Due
Apr 3
Points
50
Description
After receiving instructor feedback from Part 2:
Use your reports to self-assess the nutritional
adequacy of your diet and risk for chronic disease,
and suggest changes to better align your diet with
evidence-based, health-promoting dietary
recommendations.
Due
Apr 24
Points
50
Part 2
Part 3
1
Part 4
Description
After receiving instructor feedback from Part 3:
Use your self-assessment and goals to make
targeted changes to your food intake reports.
Observe how those changes impact your nutrient
intake and associated health risks.
Due
May 10
Points
50
Note: For this project, you are required to share records of the foods you eat with your
instructor. If this makes you uncomfortable, please let the instructor know as soon as
possible, so we can make alternate arrangements.
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NUTR 295 – Diet Analysis Project – Part 2
Diet Analysis Project PART 1 – INSTRUCTIONS
Part 1) Learn to use D&W+ app through practice activities.
INSTRUCTIONS
1. Login to D&W+ by clicking the green apple with a plus sign in the right
menu. (You may need to scroll down to see the apple icon.)
2. You’ll be guided through the steps to create a profile for yourself. Answer
the questions honestly. This information is private, and will be used to determine
your nutrient intake goals. Information will not be shared with your instructor
automatically – you’ll need to generate and submit reports to your instructor, so
you’ll have full control of any information you share from your D&W+ account.
3. Navigate back to the Diet Analysis Project folder in the left menu. Then, select
the ‘DAP – Part 1’ subfolder. Complete the following activities. You can
repeat them as many times as you’d like until the deadline – only your highest
score will be counted.
a. Part 1a- D&W+ Client Diet Assessment: DRIs (20 points)
Complete and submit this activity in MindTap D&W+.
b. Part 1b- Practice entering foods into D&W+ (30 points).
For this part, you will practice entering foods into the database, to see how
closely you can match Ruben’s reports from the Skill Building: DRI activity.
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NUTR 295 – Diet Analysis Project – Part 2
For this part, you will practice entering foods into the database, to see how closely you can
match Miya Alvaro’s reports from the Skill Building: DRI activity.
1.
The figure below shows the steps for creating a new profile. Click “Create New
Profile” and add the following info to create a profile for Miya Alvaro.
• Birth Date: May 18, 2000
• Age: 22 years old
• Gender: Female
• Height: 5 ft, 4 inches
• Weight: 155 lbs
• Non-Smoker, Strict Vegetarian/Vegan
• Activity Level: Active
2. Be sure that you are within the profile for Miya Alvaro. The screen will show
“Miya Alvaro” at the top right:
If you’re not in Miya’s profile, no problem. Just select the profile you just created
for her:
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NUTR 295 – Diet Analysis Project – Part 2
3. Once inside Miya’s profile, click the “Track Diet” button at the top of the page.
4. Enter all of the foods Miya ate into D&W+ on a single day. (The date doesn’t
matter, just remember which date you used.) Find the best match you can for
each of the foods on Ruben’s list. If you have trouble finding something, search
for it differently, and if you have trouble with measurements, you can estimate.
Click on the “How big is a serving” button to help you figure this out.
Breakfast:
• Huevos rancheros
• Banana
• 2 cups Coffee
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NUTR 295 – Diet Analysis Project – Part 2
Lunch:
• Tortilla chips
• ½ cup Refried Beans
• Shredded Mexican Cheese
• ¼ Avocado
• ½ cup Salsa
• 1 cup Chocolate Soy milk
Dinner:
• Firm Tofu
• ¼ cup Chopped Onions
• Corn on the Cob
• ¼ cup Green Pepper
• Mexican Seasoning Blend
• ½ cup Brown Rice
• 1 cup Mixed Baby Greens
• Ranch Dressing
• Lemonade
Evening Snack:
• 1 piece Tres Leches Cake
5. Generate the following reports in PDF format for Miya:
•
•
Intake vs. Goals report
MyPlate Analysis report
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NUTR 295 – Diet Analysis Project – Part 2
•
NOTE: PLEASE LOOK OVER YOUR REPORTS BEFORE SUBMITTING
THEM. Make sure you have generated them under Miya’s profile and
not yours. Make sure the profile is correct—do the DRI calories and
goals match the ones in the DAP Part 1a D&W+ Client Diet
Assessment: DRI’s activity? Do all of the areas for “intake” have
numbers in them (no zeroes)?
6. Compare your generated reports from the foods you entered to the reports provided in
the Client Diet Assessment: DRIs activity. Do not compare Miya’s results to the
DRIs in the report but compare the results of the provided report against the
results of the report you created. This exercise is not to see how healthy or
unhealthy Miya ate OR to look at any of your own food intake yet. You are
reflecting on what will helps make a food log accurate. You should be discovering
what makes it easier or harder to log foods accurately, which will help you when
you log your own food intake for the next part of the assignment.
7. Answer the following reflection questions, comparing the reports from the Client Diet
Assessment activity and your own generated reports:
•
Which aspects of the reports you generated (e.g. calories, food groups, or nutrients)
were closest to the amount in Miya’s reports from the Client Diet Assessment: DRIs
activity? Why do you think this was? BE SURE TO DISCUSS SPECIFIC FOODS
AND WHY THEY MAY HAVE BEEN EASIER TO ENTER MORE PRECISELY.
Type answer here in blue text, please.
•
Which aspects of the reports you generated (e.g. calories, food groups, or nutrients)
were furthest from the amount in Miya’s reports from the Client Diet Assessment:
DRIs activity? Why do you think this was? BE SURE TO DISCUSS SPECIFIC
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NUTR 295 – Diet Analysis Project – Part 2
FOODS AND WHY THEY MAY HAVE BEEN HARDER TO ENTER MORE
PRECISELY. YOU SHOULD HAVE A COMMENT ON ANY BIG DIFFERENCE
BETWEEN THE TWO REPORTS.
Type answer here in blue text, please.
*PLEASE NOTE: there aren’t necessarily right or wrong answers to the above
questions. Recording someone’s diet is a complicated undertaking, and
nutritionists have to work to be as accurate as possible. I want you to reflect on
why there can be variations and to consider how to make your dietary record and
analysis as exact as possible.
8. Navigate to the project folder in Blackboard (Left menu > Activities > Diet Analysis
Project > DAP Part 1 OR go to the link under Week 4), then select DAP Part 1b to
upload your two reports and answers to the following questions. PLEASE NOTE: You
will be able to see that your documents have been uploaded. If you’re having trouble,
CONTACT PROFESSOR MARIK BEFORE THE DUE DATE.
Part 1: How and What to submit in Blackboard. Due February 27
Complete these activities:
• D&W+ Client Diet Assessment: DRIs (20 points) – completed entirely on
MindTap
• Practice Entering foods into D&W+ (30 points) – generate reports in MindTap
• Submit Intake vs. Goals and MyPlate Analysis reports you generated for Miya
in MindTap
• Submit this Word document containing your answers (in blue) to the two
reflection questions above. (Note, you will update your document with answers
to each section and submit the same, updated document each time).
For links to the activities, navigate to our course Blackboard page and the “Diet
Analysis Project” folder in the left menu, then to the “DAP Part 1” subfolder OR use
the links in Week 4.
•
Due by February 27
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NUTR 295 – Diet Analysis Project – Part 2
Rubric DAP Part 1b 30pts
Outcomes
Novice
Competent
Proficient
Created Profile
for Miya (with
height, weight,
activity level) in
Diet & Wellness
Plus
0 to 5 points
Profile with height,
weight, activity
level is entered
completely wrong;
reports don’t
match Miya’s
profile
6 to 7 points
Profile with height,
weight, activity level
is entered mostly
correctly. Some
elements of reports
match Miya’s profile
8 to 10 points
Profile with height,
weight, activity level
is entered correctly.
All elements of
reports match Miya’s
profile
Generated
reports and
submitted in
PDF format
0 to 5 points
Reports are not
included and/or
are not correct
reports.
6 to 7 points
Correct reports are
included but not in
PDF format.
8 to 10 points
Correct reports are
included in PDF
format.
Explains
differences in
nutrients and
food groups
between reports
0 to 5 points
Did not
appropriately
compare nutrient
amounts and food
groups between
generated reports
and the reports
from D&W+ Client
Diet Assessment:
DRIs activity and
did not justify
answers or
differences.
6 to 7 points
Appropriately
compared nutrient
amounts and food
groups between
generated reports
and the reports from
D&W+ Client Diet
Assessment: DRIs
activity OR justified
answers or
differences.
8 to 10 points
Appropriately
compared nutrient
amounts and food
groups between
generated reports and
the reports from
D&W+ Client Diet
Assessment: DRIs
activity and justified
answers or
differences as
appropriate.
TOTAL
OUTCOME
SCORE (/30)
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NUTR 295 – Diet Analysis Project – Part 2
Diet Analysis Project PART 2 – INSTRUCTIONS
It’s time to apply your new skills with D&W+ to your own diet.
INSTRUCTIONS
1. Track your own food and beverage intake for 3 days using D&W+.
Record ALL the foods and beverages you consume during a three-day period. The
three days should include two weekdays and one weekend day.
For best results:
•
•
•
Choose three non-consecutive days, one weekend day and two weekdays.
(When you use only consecutive days, you might report the same leftover
foods for all 3 days, which is not a good representation of your long-term diet
habits.)
See the “Tips for a good dietary analysis” in the assignment folder on
Blackboard.
Record the foods and beverages you consume at the time you consume
them. There is a food record form on the following page, which you can print
out and carry with you, or log your intake in another way that works for you.
Later, enter the foods into D&W+ on your computer.
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NUTR 295 – Diet Analysis Project – Part 2
Food Record Form (optional)
Include all foods and beverages consumed. The more detail you include the better your
results will be when you enter the information into D&W+. For each food or beverage,
mark which meal it was consumed for (B, L, D, S).
Date_____________________
Food Item
Eating
Amount
Occasion Consumed
(B,L,D,S)
How Prepared / Details
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NUTR 295 – Diet Analysis Project – Part 2
2. Generate and Save your D&W+ Reports.
a. Create a 3-Day Average report, selecting the three dates of your food
records.
b. Create a Source Analysis report for dietary fiber, selecting the three dates
of your food records.
c. When your report results appear on the screen, click to “print” and then
choose the option to “Save as PDF” and save a copy in PDF format on
your computer.
NOTE: Refer to video and instructions in Part 1 for how to generate reports.
Points will be deducted if the report is missing, incomplete, incorrect, non-PDF
format, or if unrelated reports are included.
3. Use your report to answer the following questions.
Questions 1-5 ask you to assess the nutritional quality of your diet by comparing your nutrient
intake to the recommended amounts.
Do not yet discuss the changes you will make to your diet – this will be addressed in Parts 3&4.
•
•
•
Be sure to read each question carefully and answer ALL PARTS of each
question to get full points. Consult the rubric on the last page to see how
answers will be graded.
Blue font indicates where to write your answers.
Orange font shows you examples of possible/suggested answers.
Question 1: Calories (5 points)
Section of the report to reference: Intake vs. Goals table
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NUTR 295 – Diet Analysis Project – Part 2
Reflect on how your calorie intake (‘Intake’ column) compares with your estimated
calorie needs (‘DRI’ column):
• Do you think the DRI estimate of your calorie needs is correct? Why or why
not? If not, how many calories do you think are appropriate for you?
• Do you think the D&W+ estimate of your average calories eaten (‘Intake’) is
correct? Why or why not?
Type answer here in blue text, please.
Question 2: Macronutrients (6 points)
Examine the distribution of your calories between carbohydrate, protein, and fat by
inputting your numbers into the tables below, then answer the questions below.
Macronutrient ranges (%): See the Macronutrient Ranges figure and table
Nutrient
‘Actual Intake’
‘Recommended’ Assessment of your intake
(% calories)
(% calories)
(under, on-target, over)
Carbohydrate
Fill in answers here in
45-65%
blue text, please.
Protein
10-35%
Fat
20-35%
Macronutrient amounts (grams): See the Intake vs. Goals table
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NUTR 295 – Diet Analysis Project – Part 2
Nutrient
Carbohydrate
‘Intake’
(grams)
DRI
(grams)
% of DRI
Assessment of
your intake
(under, on-target,
over)
Fill in answers
here in blue text,
please.
Protein
Fat
Saturated fat
Which do you think is more useful to you – assessing your macronutrient intake by % of
calories or by gram weights? Why?
Type answer here in blue text, please.
Question 3: Dietary Fiber (4 points)
Section of the report to reference: Intake Spreadsheet + click on “Dietary Fiber,
Total” to get to Source Analysis, Dietary Fiber
How does your dietary fiber intake (‘Intake’) compare to your target amount (‘DRI’)?
a. Have you reached your recommended target fiber amount in this report?
b. If not, how far away are you (in this report) from your target fiber goal?
c. Which foods in your diet contributed the highest percentages of your daily fiber
intake? Include the percentages for the five foods that contributed the most to
your fiber intake. (Hint: look for the gold and silver stars on your Source
Analysis).
Type answer here in blue text, please.
Question 4: Micronutrients (8 points)
Section of the report to reference: Intake vs. Goals table
For each micronutrient (vitamins and minerals) that you are under- or over-consuming
(for this answer, look at nutrients either 125% of your recommended DRI,
respectively) list each nutrient in the table below and describe the possible
consequences of your under or overconsumption.
• Please use your textbook for this information. It is a reliable source with great
information. You have all the information you need in Chapter 7 (especially
Tables 7-8 and 7-9) and Chapter 8 (especially Table 8-12).
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NUTR 295 – Diet Analysis Project – Part 2
•
•
•
You may use your own information from an internet search if you would like, but
you will be responsible for assuring that it is a reliable source and INCLUDING
THE CITATION INFORMATION ON THE CHART.
You do not need to list the consequences of under- and over-consumption of a
nutrient. Just list the consequences for your level of consumption (under or
over).
If consumption of a micronutrient is low/high but you do not think it is likely to
have consequences, you are welcome to indicate why, but be sure to address
any potential consequences listed in the book.
Micronutrient
% of DRI
Assessment
(Over/ Under)
(Example) Calcium
50%
Under
(Example) Vitamin
C
200%
Over
Potential Consequences (from the
textbook) AND CITATION IF USING
ANOTHER SOURCE RATHER
THAN THE TEXTBOOK
I consumed only 50% of the calcium
that is recommended for a female my
age. This may result in my bones
being less dense, and ultimately put
me at increased risk of osteoporosis
and bone fractures later in life. My
grandmother has been diagnosed
with osteoporosis, which increases
this risk!” (You would not need to
comment about the consequences of
calcium toxicity in this case!)
I consumed 200% of my Vitamin C
DRI, but this level is well below the
UL and therefore does not pose a
toxicity problem for me. I do not need
to stop consuming oranges and bell
peppers, which contribute most of my
Vitamin C, because the Vitamin C
does not pose a danger and these
foods provide other essential
nutrients that I need, like fiber and
potassium.
Type answers here
in blue text, please.
Add more lines as
necessary.
Question 5: Food Groups (6 points)
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NUTR 295 – Diet Analysis Project – Part 2
Section of the report to reference: MyPlate Analysis table and Intake
Spreadsheet
Compare your intake to your recommended servings from MyPlate by completing the
following table:
Food group
Goal Intake
Grains
Type
answers here
in blue text
please.
Actual Intake % of Goal Assessment of your intake
Eaten
(Under, On-target, Over)
Vegetables
Fruits
Dairy
Protein Foods
Empty Calories
The D&W+ report cannot provide an estimation of the whole grains consumed. Review
the foods that you have consumed in your Intake Spreadsheets, and
a. make a list below of all your food items that contained grains and note
which ones contained whole grains. Include this list below, and
b. use this list to estimate what percentage of your total grains were whole
grains.
c. PLEASE NOTE: you may want to review the video on whole grains in
Module 4 before making your list. Remember that a whole grain is in
something that has “whole grain” or “whole wheat,” etc. listed in the
ingredients on a package, or it is an intact grain such as brown rice,
quinoa, steel-cut oats, etc. Anything containing wheat flour, corn flour,
etc., should be included in your list below.
Type answer here in blue text, please.
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NUTR 295 – Diet Analysis Project – Part 2
Part 2: How and What to submit.
Navigate to the “Diet Analysis Project” folder, then to “DAP Part 2”.
•
Upload and submit the following three files.
1. One 3-Day Average report from D&W+ in PDF format
2. One Source Analysis report on dietary fiber from D&W+ in PDF format
3. This Word document containing answers (in blue) to Questions 1-5. (Note,
please update your document with answers to each section and submit the
same, updated document each time).
•
Due by April 3
Part 2 Grading Rubric 50pts
Outcomes
Novice
Competent
Proficient
0-5 points
No days included. No
reports submitted; or
very incomplete days
submitted. Days were
not noted properly; no
way to grade
6-8 points
1-2 days included OR
wrong combination of
days
9-10 points
3 days included; 2
weekdays, 1 weekend day
3-DAY
AVERAGE and
SOURCE
ANALYSIS
reports are
included,
generated
correctly to
include 3 days,
and are in PDF
format.
0-5 points
Reports are not included
and/or wrong reports
are included.
6-8 points
Both 3-Day-Average and
Source Analysis of fiber
reports are included but
not in PDF format OR only
one report is included but
is generated correctly in
PDF format.
9-10 points
Both 3-Day-Average and
Source Analysis of fiber
reports are included and
generated correctly in
PDF format.
Question 1:
Calories
0-1 points
Did not appropriately
compare calorie intake
to DRI levels and did not
justify answers to
questions appropriately.
Question 2:
Macronutrients
0-2 points
Did not complete table
correctly and did not
2-3 points
Appropriately compared
intake of calories to
recommended DRI level
OR justified answers for
correctness calorie needs
and calories eaten as
appropriate.
3-4 points
Completed table partially
correctly with
4-5 points
Appropriately compared
intake of calories to
recommended DRI level,
and justified answers for
correctness calorie needs
and calories eaten as
appropriate.
5-6 points
Completed table correctly
with macronutrient ranges
Appropriate
days recorded3 days total (or
more), 2
weekdays, 1
weekend day (or
an explanation
otherwise)
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NUTR 295 – Diet Analysis Project – Part 2
Outcomes
Novice
Competent
Proficient
answer question with
appropriate explanation.
macronutrient ranges and
assessments; or did not
answer question with
appropriate explanation.
(% and grams) and
assessments; and
answered question with
appropriate explanation.
Question 3:
Dietary Fiber
0-1 points
Did not correctly identify
fiber intake amount, nor
five foods contributing
the highest percentages
of daily fiber intake with
their percentages.
2-3 points
Nearly correctly identified
fiber consumption level
and/or five foods
contributing the highest
percentages of daily fiber
intake with their
percentages.
4-5 points
Correctly identified if fiber
consumption was in range
and correctly identified the
five foods contributing the
highest percentages of
daily fiber intake with their
percentages.
Question 4:
Micronutrients
0-3 points
Did not correctly identify
most micronutrients that
were over- or underconsumed; and did not
correctly identify
potential consequences
for most of these
micronutrients.
4-6 points
Did not correctly identify
all micronutrients that
were over- or underconsumed; or did not
correctly identify potential
consequences for all of
these micronutrients.
7-8 points
Correctly identified all
micronutrients that were
over- or under-consumed;
Correctly identified
potential consequences
for all of these
micronutrients.
Question 5:
Food Group
0-2 points
Completed table mostly
incorrectly with intake
levels and assessments;
or list of grains eaten is
not complete, or
estimation of whole
grain intake is not
reasonable or
demonstrates
misunderstanding of
whole grains.
3-4 points
Completed table mostly
correctly with intake levels
and assessments; or list
of grains eaten is
somewhat complete, or
estimation of whole grain
intake demonstrates some
understanding of whole
grains.
5-6 points
Completed table correctly
with intake levels and
assessments; list of grains
eaten is complete, and
estimation of whole grain
intake is reasonable and
demonstrates proper
understanding of whole
grains.
TOTAL
OUTCOME
SCORE (/50)
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NUTR 295 – Diet Analysis Project – Part 3
Diet Analysis Project
PART 3 – INSTRUCTIONS
Part 3) Use your D&W+ report to assess the nutritional quality of your diet.
INSTRUCTIONS
•
•
•
•
Wait until you have received feedback from your instructor on Part 2 of this
project before continuing on to Part 3. He/she may recommend suggestions for
editing your D&W+ entry in order to get a more accurate assessment of your diet.
If so, you’ll need to go back to D&W+, change the foods you entered, and then
generate new reports.
Be sure to read each question carefully and answer ALL PARTS of each
question to get the full points. Consult the rubric on the last page to see how
answers will be graded.
Blue font indicates where to write your answers.
Orange font shows you examples of possible/suggested answers.
Question 6 asks you to evaluate your risk for heart disease, based on the composition of your diet
(as identified in Part 2), and the risk factors we discussed in lecture.
Question 6 – Cardiovascular and Chronic Disease Risk (20 points)
Given that many Americans are at increased risk for cardiovascular disease (CVD),
evaluate how your diet contributes to your risk of CVD by answering the following
questions.
a. List all the DIETARY risk factors for heart disease (NOTE: your book has all of
this information for you; you do not need to do additional research – look at
Tables 11-1 and 11-3).
Type answer here in blue text, please.
b. Getting more specific, what are the essential nutrients and/or food groups that
are of key importance to consider when assessing one’s diet for cardiovascular
health? Be as specific as you can. You should have at least 5 separate
nutrients or food groups. Include essential nutrients/foods that must be
consumed in adequate amounts (those that promote cardiovascular health)
and nutrients/foods that must be limited to reduce CVD risk. Please explain
which nutrients increase or decrease risk. (NOTE: your book has all of this
information for you; you do not need to do additional research. Look especially at
pages 405-409 and the “Food Feature” on page 422).
Type answer here in blue text, please.
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NUTR 295 – Diet Analysis Project – Part 3
c. Then, use the information above to identify any dietary risk factors in your
3-day food record.
Type answer here in blue text, please.
d. Identify one other chronic disease that is associated with diet. Then, find a
scientific source that makes dietary recommendations. Summarize the dietary
recommendations and cite the article here. Then, use these
recommendations to assess if your diet contains any risk factors for this
disease. (Examples include Type 2 diabetes, obesity, chronic kidney disease,
osteoporosis, and certain cancers.)
Type answer here in blue text, please.
Questions 7 and 8 ask you to assimilate all of your answers from Questions 1-6, and use this
information to make recommendations to improve your diet.
Question 7: Quality of Your Overall Diet (20 points)
Based on your detailed answers to questions 1 through 6, write a paragraph or more
to summarize and discuss the overall nutritional adequacy of your diet. Answer
the following questions in your discussion:
• Do you think that this three-day record was representative of your usual dietary
intake? Why or why not? How does that affect your interpretation of your
results?
•
The results can be overwhelming when looking at the lists of nutrients. Please
simplify your results, making connections between nutrients and types of foods
(for example, fiber and fruit/veg/whole grain intake, or saturated fat and
dairy/meat intake, etc), while still addressing all under- or over-consumption in
your 3-day report.
o Example: I am deficient in Vitamins X, Y and Z and Minerals P and Q.
This does not surprise me because they are all found in fresh fruits and
veggies; therefore, my consumption could be improved if I consumed
more fresh fruits and vegetables. Also, I am low in the dairy food group
(50% of goal), which matches my individual nutrient intake because I was
also low in Vitamins L and M, and mineral R and these are nutrients
primarily found in dairy.
20
NUTR 295 – Diet Analysis Project – Part 3
•
Be sure to include the following aspects of your report in your discussion:
o Sodium – (you can click on the “sodium” in your report to get to a “Source
Analysis” to see which foods added to your sodium intake).
o Fiber – (you can click on “fiber” in your report to get to a “Source Analysis”
to see which foods added to your fiber intake).
o Saturated fat – (you can click on “saturated fat” in your report to get to a
“Source Analysis” to see which foods added to your saturated fat intake).
o Empty calories
o Fruit and vegetable intake
Type answer here in blue text, please.
Question 8: Specific Goals (10 points)
Now that you have thoroughly analyzed your diet and identified all the things you could
do to improve your diet, take a few minutes to think about what changes are both high
priority and realistic for you to do. Pick two things RELATED TO YOUR DIET that
you would like to work on in the next few months to improve your diet, and write
SMART goals to set yourself up for success.
SMART goals are Specific, Measurable, Attainable, Relevant, and Time-bound.
Here’s an example of a SMART goal, and how it meets the individual criteria:
Example SMART Goal:
Here are a few additional guidelines to help you formulate your goals:
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NUTR 295 – Diet Analysis Project – Part 3
•
•
•
•
You may not use dietary supplements to correct deficiencies (for the purposes
of this exercise).
Your food choices must be realistic and accessible to you. (If you live in a dorm
without a kitchen, your suggestions should focus on foods accessible on campus.)
Be mindful not to create a new nutrient imbalance while fixing another. (For
example, if your saturated fat intake is already high, you should not suggest
consuming whole eggs to increase your protein intake.)
Be sure to include all elements of a SMART goal. Wikipedia has a nice summary
of SMART goals, if you still have questions:
o http://en.wikipedia.org/wiki/SMART_criteria
Please write two SMART goals below, focusing on areas of your diet that you would like
to work on in the next few months, and give a brief reason for why you have chosen
each one.
SMART Goal 1: Type answer here in blue text, please.
Why?
Type answer here in blue text, please.
SMART Goal 2: Type answer here in blue text, please.
Why?
Type answer here in blue text, please.
Part 3: How and What to submit Due April 24
Navigate to the “Diet Analysis Project” folder, then to “DAP Part 3”.
Please upload these TWO FILES:
1)
This Word document containing your answers (in blue) to questions 6-8.
(Note, please update your document with answers to each section and submit
the same, updated document each time).
2)
Resubmit your D&W+ report from Part 2:
➢ 3-Day Average (with updates if requested by instructor)
➢ Any additional reports you’ve generated while answering questions
(optional)
22
NUTR 295 – Diet Analysis Project – Part 3
Part 3 Grading Rubric 50pts
Outcomes
Novice
Competent
Proficient
Q6a: Identified all
dietary risk
factors for CVD;
identified at least
5 foods and
nutrients
associated with
increasing and
decreasing CVD
risk
Q6: Recognized
personal risk
factors for CVD
AND 3-Day
Average Report
was resubmitted
0-1 points
Did not correctly
identify dietary risk
factors or foods and
nutrients associated
with increasing CVD
risk.
2-3 points
Identified some, but not
all, dietary risk factors
and 5 foods and
nutrients associated with
increasing CVD risk
4-5 points
Correctly identified all
dietary risk factors and at
least 5 foods and nutrients
associated with increasing
CVD risk
0-1 points
Did not correctly
identify any personal
risk factors for CVD
AND 3-Day Average
Report was not
resubmitted so answers
couldn’t be properly
graded
2-3 points
Did not correctly identify
all personal risk factors
for CVD OR 3-Day
Average Report was not
resubmitted so answers
could be properly graded
4-5 points
Correctly identified all
personal risk factors for
CVD AND 3-Day Average
Report was resubmitted
Q6: Identified
another chronic
disease
associated with
diet, a reliable
external
reference, and
personal dietary
risk factors for it.
0-2 points
Did not correctly
identify another chronic
disease associated with
diet, summarize
recommendations,
include a reliable
external reference, or
identify personal dietary
risk factors for it.
3-6 points
Correctly identified
another chronic disease
associated with diet, but
did not summarize
recommendations,
include a reliable
external reference, or
identify personal dietary
risk factors for it.
7-10 points
Correctly identified
another chronic disease
associated with diet,
summarized
recommendations,
included a reliable
external reference, and
identified personal dietary
risk factors for it.
Q7: Synthesized
and presented a
clear
understanding of
at the overall
adequacy of the
diet
0-3 points
Assessment of diet is
incomplete or
inaccurate.
4-8 points
Assessment of diet could
be more specific in terms
of the relationship
between lacking or
excess food groups and
micronutrients or is
missing key aspects of
the diet.
9-12 points
Assessment of diet is
specific and detailed,
demonstrating the
relationship between
lacking or excess food
groups and
micronutrients.
Q7: Addressed all
major concerns
presented in
dietary results
from answers 1-5
0-2 points
Does not address major
concerns presented in
dietary results from
answers 1-5.
Q8: Goals were
written in SMART
format.
0-1 points
Goals were broad,
vague, or unspecific
3-5 points
Addresses most major
concerns presented in
dietary results from
answers 1-5, including
macronutrients, dietary
fiber, micronutrients, and
food groups.
2-3 points
Goals were mostly
written in SMART
6-8 points
Addresses all major
concerns presented in
dietary results from
answers 1-5, including
macronutrients, dietary
fiber, micronutrients, and
food groups.
4-5 points
Goals were written in
SMART format- Specific,
23
NUTR 295 – Diet Analysis Project – Part 3
Outcomes
Q8: Goals are
consistent with
each other and
nutritional
guidelines.
Novice
Competent
Proficient
and not written in
SMART format
format- Specific,
Measurable, Attainable,
Relevant, and Timebound
2-3 points
Goals are consistent with
each other and
nutritional guidelines.
Measurable, Attainable,
Relevant, and Timebound; WHY was
included.
4-5 points
Goals are consistent with
each other and nutritional
guidelines and match
deficiencies in the diet
specifically.
0-1 points
Goals are not
consistent with each
other and nutritional
guidelines.
TOTAL OUTCOME
SCORE (/50)
24
NUTR 295 – Diet Analysis Project – Part 4
Diet Analysis Project
PART 4 – QUESTIONS 9-11: REFLECT ON YOUR SMART GOALS AND DIETARY
CHANGES
Question 9: Revisiting your SMART goals (15 points)
Please copy and paste your SMART goals from Part 3 here, including any revisions you
made after instructor feedback in Part 3. Be sure your goals are in SMART format—
Specific, Measurable, Attainable, Relevant, and Time-Bound:
SMART Goal 1: Type answer here in blue text, please.
Why?
Type answer here in blue text, please.
SMART Goal 2: Type answer here in blue text, please.
Why?
Type answer here in blue text, please.
It’s been a few weeks since you submitted your SMART goals. Write a paragraph or more to
reflect on the following:
• What strategies have you used to accomplish your goals? Or what strategies are you
still considering to accomplish your goals?
• What obstacles have you encountered or what obstacles do you think you might
encounter in trying to achieve your goals?
• What additional strategies could you add in the future to accomplish your goals,
including how you can overcome any obstacles?
Example STRATEGIES TO ACCOMPLISH THE EXAMPLE GOAL:
• Once a week at the grocery store, I will purchase bananas, apples and oranges (or
other seasonal fruit) to keep in my apartment. I will put one of these in my book bag
every day to have as a snack between classes/meetings.
• When I eat lunch on campus:
o At the buffet, I will get 1 cup of fruit (usually cantaloupe or honeydew).
o At the convenience store, I will buy a fruit cup or banana.
• I can also buy applesauce and canned fruit (in fruit juice) to keep at home to eat when I
don’t make it to the grocery store to buy fresh fruit.
• I have recruited a friend (/family member) to work on the same goal as me; we eat a lot
of meals together in the dining hall (/at home), and we’ll help each other eat a serving a
fruit before choosing dessert.
Type answer here in blue text, please.
25
NUTR 295 – Diet Analysis Project – Part 4
Question 10: Envisioning the Impact of Your Dietary Changes (25 points)
You have two options for how to complete this question:
• Option 1: Edit your existing 3-day food records according to your SMART goals and
strategies. Analyze the differences in your reports.
• Option 2: Dive in! Make changes to your actual diet according to your SMART goal
and strategies. Record your food/beverage intake in D&W+ again for 1-3 days. Then,
analyze the differences in your reports.
Pick one of your two SMART goals from above.
(Please copy and paste it here)
Then….
Option 1 Instructions:
Open D&W+ on your computer, and navigate
back to the dates for which you completed
Part 2. Days where you reported foods will be
highlighted in green on your calendar:
Click on your three report days from Part 2 to
see your original food lists. For each day,
change your food lists according to the
strategies you listed for your SMART goal.
(You may need to add or delete foods from
your list, depending on your goal.)
Option 2 Instructions:
Start making changes to the foods and beverages you consume according to
your SMART goals. When you’re ready, use D&W+ to track your food/beverage
intake again for 1-3 days.
For both options: Generate a new set of reports:
➢ 3-Day Average
➢ Others, as appropriate (For example, if your goal is to decrease Saturated Fat,
you can generate the Source Analysis report for Saturated Fat.)
Use the new reports to assess if your strategy was effective at achieving your goal. Write two
paragraphs or more discussing the following:
• Describe the specific changes you made.
26
NUTR 295 – Diet Analysis Project – Part 4
•
Explain which part(s) of the report(s) you used to determine whether or not you
had met your goal, including specific numbers (percentages, grams, servings,
etc.)
•
Explain if your intake of any other nutrients/food groups also changed in a positive
or negative way.
•
After analyzing the differences between your old and new 3-Day Average report,
discuss whether are there any other changes you still want to make to your diet. Why or
why not?
Example answer (Option 1): I chose to work on my goal to eat 2 servings of fruit per
day. To see if my proposed strategies would be enough to achieve my goal, I made the
following changes to my reports: I added a snack pack of applesauce as an evening
snack for Monday and Thursday, and a banana and orange for my morning snacks on
those same days. For Saturday (when I work as a waitress at the diner), I don’t have as
much time to eat, so I only included one fruit snack, a banana mid-morning. When I
look at the MyPlate report for the average of those three days, my fruits intake went up
from 0.5 cups per day (25% of goal) on the old report, to 2.25 cups per day (113% of
goal).
If I were to make those changes to my real diet, I would be meeting my goal
of 2 servings of fruit per day! Thankfully, my calories only went up by 100 calories per
day (now 103% of my goal), and my fiber intake also increased by 6 grams per day
(now 89% of my goal).
After analyzing my new report and seeing how relatively easily I can change my diet
and have an impact on my nutrient intake, I think I will choose an additional new
strategy each month. For example, I may try to add a side salad at dinner a couple of
nights a week to increase my vegetable intake.
Type answer here in blue text, please.
Question 11: Envisioning a Better Food Environment (10 points)
Think about the foods that are easily available to you, and ponder how this might impact the
foods you ultimately eat. Then, write a paragraph discussing the following:
o How difficult is it for you to eat a diet that contains appropriate nutrients and food
groups? Why is this so?
27
NUTR 295 – Diet Analysis Project – Part 4
o What changes would you like to see happen in our food system (grocery stores,
restaurants, cafeterias, convenience stores, etc.) that would make it easier eat a
diet that promotes health? Provide at least two separate examples.
o Describe at least one thing that you could do to encourage these changes
to happen
▪ Example: I would like to see healthier options labeled in the cafeteria
because….. (Then, elaborate on why you’d like to see this and a possible
way you could help it happen!)
Type answer here in blue text, please.
Part 4: How and What to submit Due May 10
Navigate to the “Diet Analysis Project” folder, then to “DAP Part 4”.
Please upload these FILES:
1)
This Word document containing your answers (in blue) to questions 9-11.
(Note, please update your document with answers to each section and submit
the same, updated document each time).
2)
D&W+ reports:
➢ Your original 3-Day Average report (the version submitted with Part 3)
➢ Your new 3-Day Average report from Question 10 (named clearly)
➢ Any additional reports you’ve generated while answering questions
(optional)
28
NUTR 295 – Diet Analysis Project – Part 4
Part 4 Grading Rubric 50pts
Outcomes
Novice
Competent
Proficient
Q9: Included
SMART goals,
revised as
necessary to be
in SMART
format;
described
strategies used
to attain SMART
goals.
0-1 points
Did not copy and paste
SMART goals from Part
3 and did not answer
question.
2-3 points
Did not copy and paste
SMART goals from Part 3
or goals were not in
SMART format (did not
revise as needed) from
Part 3. Wrote a very short
answer with little detail.
4-5 points
Included SMART goals
from Part 3 with revisions
as needed. Wrote a
paragraph or more with
good detail.
Q9: Strategies
are consistent
with SMART
goals and
nutritional
guidelines.
0-3 points
Did not correctly identify
strategies used to attain
SMART goals OR
strategies not are
consistent with SMART
goals and nutritional
guidelines.
4-7 points
Strategies are mostly
consistent with SMART
goals and nutritional
guidelines.
8-10 points
Strategies are consistent
with SMART goals and
nutritional guidelines.
Q10: Described
specific
changes made
to diet; changes
were
appropriate for
the goal.
0-2 points
Did not appropriately
identify specific changes
made to diet; OR
changes were not
appropriate for the goal.
3-5 points
Appropriately identified
specific changes made to
diet and changes were
appropriate for the goal.
Some explanation given
but not much detail.
6-8 points
Appropriately identified
specific changes made to
diet and changes were
appropriate for the goal.
Two or more paragraphs
were written with
appropriate explanation.
Q10: Submitted
new reports (3day average and
others, as
needed)
0-1 points
Reports are not included
or are not correct.
2-3 points
Report are included and
correct but not generated
in PDF format.
4 to 5 points
Reports are included,
correct, AND generated
correctly in PDF format.
Q10: Assessed
impact of
proposed
dietary changes
on goal,
identifying the
correct part of
the reports used
to measure
changes
0-2 points
Does not assess impact
of proposed dietary
changes on goal and did
not identify which part of
the report was used to
measure changes.
3-5 points
Assessed impact of
proposed dietary changes
on goal, and identified the
correct part of the reports
used to measure changes,
but without much detail.
6-8 points
Assessed impact of
proposed dietary changes
on goal, identified the
correct part of the reports
used to measure changes,
and reported in detail.
Q10:
Acknowledged
other
nutrients/food
groups which
also changed
0-1 points
Did not appropriately
acknowledge other
nutrients/food groups
which also changed
2-3 points
Appropriately
acknowledged some other
nutrients/food groups
which also changed
4 points
Appropriately
acknowledged other
nutrients/food groups
which also changed in
detail
29
NUTR 295 – Diet Analysis Project – Part 4
Outcomes
Novice
Competent
Proficient
Q11: Discussed
ability to get/eat
healthy foods.
0-1 points
Did not address the
ability to get/eat healthy
foods.
2-3 points
Addressed the ability to
get/eat healthy foods, but
without detail.
4 points
Addressed the ability to
get/eat healthy foods in
detail.
Q11: Provided
two examples of
societal
changes that
would make it
easier to eat a
healthpromoting diet.
0 points
Did not any identify
societal changes that
would make it easier to
eat a diet to lower
disease risk.
1-2 points
Identified one to two
societal changes that
would make it easier to
eat a diet but without
detail.
3 points
Identified one to two
societal changes that
would make it easier to
eat a diet to lower disease
risk in detail.
Q11: Provided
one idea for
how to make a
personal impact
on the food
system.
0 points
Did not provide one idea
for how to make a
personal impact on the
food system.
1-2 points
Provided one idea for how
to make a personal impact
on the food system, but
without detail.
3 points
Provided one idea for how
to make a personal impact
on the food system in
detail
TOTAL
OUTCOME
SCORE (/50)
30
4/11/23, 11:20 AM
Report
jessica ortega
jorteg4@gmu.edu
4/11/2023
sourceAnalysis
Report Parameters
Start Date :
04/06/2023
End Date:
04/08/2023
Afternoon
Snack
Dinner
Choose Meal Times
Breakfast
Morning
Snack
Lunch
Evening
Snack
Source Analysis
This report shows how each food contributes to the total intake of the nutrient selected. On the percentage scale, “100%”
means the total amount of the nutrient you actually ate. (It does not mean the total recommended amount.) A gold star
marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV. Your actual
intakes of some nutrients, such as vitamin E, may be higher than those shown in the report because of incomplete food
composition data provided by manufacturers.
Selected Nutrient:
Dietary Fiber, Tot
Report Entries
Item Name
Amount of
Food
Bagel, Cinnamon Raisin
0.50 item
EINSTEIN BROS BAGELS Cream Cheese
Schmear, Honey Almond, Whipped, Reduced
2.00 T.
Iced Coffee, brewed
2.00 fl. oz.
Salad Dressing, Italian
4.00 T.
Arugula
3.00 c.
Chicken, Broiler or Fryer, Breast, Boneless, Meat
Only, Grilled
Cheese, Cheddar, Shredded
Nutrient
Dietary Fiber,
Amount of
Nutrient
Percent of Average Daily Value
0.817 g
1.879%
Dietary Fiber,
Total
0.00 g
0%
Dietary Fiber,
Total
0.00 g
0%
0.00 g
0%
Dietary Fiber,
Total
0.96 g
2.209%
2.00 oz.
Dietary Fiber,
Total
0.00 g
0%
0.25 c.
Dietary Fiber,
Total
0.00 g
0%
Fat
Total
Dietary Fiber,
Total
* A gold star marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV.
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Report
Item Name
Amount of
Food
Granola Bar, Hard, Chocolate Chip
1.00 item
Dietary Fiber,
Total
1.038 g
2.389%
BOSTON PIZZA Entree, Shrimp Tacos
1.00 svg.
Dietary Fiber,
Total
6.00 g
13.804%
Coffee, Iced Latte
3.00 fl. oz.
Dietary Fiber,
Total
0.00 g
0%
Avocado, California
0.50 item
Dietary Fiber,
Total
4.545 g
10.457%
Bread, Whole Wheat, Prepared, Toasted
1.00 sl.
Dietary Fiber,
Total
2.814 g
6.474%
Blueberries
1.00 c.
3.48 g
8.006%
Taco, Chicken
2.00 item
Dietary Fiber,
Total
4.338 g
9.98%
COKE Diet Cola, Soda
12.00 fl. oz.
Dietary Fiber,
Total
0.00 g
0%
Beef, Short Loin, T-Bone Steak, Choice,
Separable Lean and Fat, 1/4” Fat, Broiled
3.00 oz.
Dietary Fiber,
Total
0.00 g
0%
Asparagus
0.67 c.
Dietary Fiber,
Total
1.876 g
4.316%
Potatoes, Mashed, with Whole Milk
0.67 c.
Dietary Fiber,
Total
2.111 g
4.856%
McDONALDS, Egg McMUFFIN
1.00 item
Dietary Fiber,
Total
1.386 g
3.189%
0.00 g
0%
4.00 g
9.203%
0.00 g
0%
MCDONALDS McCafe Coffee, Iced Caramel
Latte, Non Fat, Medium
1.00 item
Nutrient
Dietary Fiber,
Total
Dietary Fiber,
Total
Dietary Fiber,
Total
Amount of
Nutrient
Percent of Average Daily Value
CHICK-FIL-A Sandwich, Chicken, Spicy
1.00 item
COKE Diet Cola, Soda
12.00 fl. oz.
Chicken, Broiler or Fryer, Breast, Enhanced,
Boneless, Meat Only, Grilled
5.00 oz.
Dietary Fiber,
Total
0.00 g
0%
Broccoli, Chopped, Boiled, Drained
1.00 c.
Dietary Fiber,
Total
5.148 g
11.844%
KRAFT COOL WHIP Whipped Topping, Lite
5.00 T.
Dietary Fiber,
Total
0.00 g
0%
Strawberries (Strawberry), Sliced, Sweetened,
Frozen, Thawed
0.50 c.
Dietary Fiber,
Total
2.422 g
5.573%
Blueberries, Sweetened, Frozen
0.50 c.
Dietary Fiber,
Total
2.53 g
5.821%
Dietary Fiber,
Total
* A gold star marks foods containing more than 20% of the DV. A silver star marks foods containing 10% to 20% of the DV.
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Report
jessica ortega
jorteg4@gmu.edu
4/11/2023
threeDayAverage
Report Parameters
Day 1 :
Day 2:
04/06/2023
Day 3:
04/07/2023
04/08/2023
3-Day Average
Intake vs. Goals
04/06/2023, 04/07/2023, 04/08/2023
Report Data
below DRI over DRI
Nutrient
DRI
Intake
% of DRI
Notes
at DRI (if range)
Reported Intake
Energy
Kilocalories
2100.0 kcal
1,459.328 kcal
69.492%
Protein
56.25 g
77.681 g
138.1%
2100.0 kcal
56.25 g
236.81 g
Carbohydrate
236.81 – 342.06 g
150.632 g
63.609%
342.06 g
46.78 g
Fat, Total
46.78 – 81.86 g
64.714 g
100%
81.86 g
Fat (Specific)
Saturated Fat
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