Part 1:
Using MyFitnessPal: https://www.myfitnesspal.com/
• You will choose one of 4 separate 1-day dietary records posted to Avenue and
input the chosen 1-day diet record into the online software calculator (My Fitness
Pal).
• You will be given the age, mass, height, and sex of their profile.
• Using the EAR, RDA and AI you will assess the diet for 3 areas for improvement
(i.e., which macro/micronutrients do not fall within acceptable ranges of the
RDA/UL/AMDR).
• For example, sodium intake should be 2300 mg or less (AI, 1500 mg),
macronutrients should be within range (AMDR), cholesterol should be less than
300 mg, saturated fat at 10% or less), dietary fibre at 14 g/1000 kcal, protein
intake should be at 0.8 g/kg/day. Alternatively, you may be over-consuming some
nutrients, or energy, so modifications can be suggested there also.
• For each of these 3 areas you will suggest ‘substitutions’ of similar foods but
different composition so that they modify each day’s food intake to make their
diet ‘healthier’ (substitutions, restrictions, or modifications).
• You will make these substitutions in My Fitness Pal to compare the daily nutrient
amounts to the original diet.
• The computer database has a list of many foods found in our everyday diet. If
the food that was consumed is not found, then try to find a food that is very
similar in type and nutrient content.
Part 2:
• For each of the 3 areas that you identified as requiring improvement, you will
summarize the following:
o What specifically about each of the 3 areas of the diet caused concern
and why?
§ Be specific, what diseases may occur from over/under
consumption
§ How does over and under consumption of this nutrient cause the
disease
§ Using www.pubmed.com or www.scholar.google.com you will cite
1 primary research article and 1 review or meta-analysis FOR
EACH NUTRIENT OR MACRONUTRIENT ADDRESSED (total of
6 articles will be cited in this section- 2 for each area of
improvement).
§ You will cite your references in APA format with in-text citations
(Author, year)
Formatting of the assignment:
Your assignment should be no longer than 6 pages (including your title page):
Page 1: Title page that includes the assignment, your name, and student number.
Pages 2 and 3: Are print offs of the dietary report from www.myfitnesspal.com for both
the ORIGINAL DIET (1) and the MODIFIED DIET (2).
Pages 4-6: Using the dietary information explain how and why you modified the subject’s
food intake and how these modifications provided the recommended amounts of your
chosen nutrients/areas for improvement. (Example: the overall sodium was too high at
4500 mg. Sodium intake was high because of the 2 cups of canned chicken noodle
soup that the subject ate for lunch and the soy sauce that they added to their fried rice
for dinner. I modified the 2 cups of canned chicken soup to 1 cup of reduced sodium
chicken noodle soup… which reduced my sodium intake from x to y… You will also need
to comment on how the changes made for each area of improvement reduced risk of a
specific disease or/ health concern as detailed in Part 2.
The final 3 pages (4-6) of your report need to be between 1000-1500 words total
(~500 words per concern addressed) in Arial font, size 12, double-spaced with 2.54
cm margins.
On EACH page submitted in this assignment, please put the following:
• Your name and student number
• Page number (in order from the very first page)
HOW YOUR DIETARY ANALYSIS ASSIGNMENT WILL BE GRADED
1) Printouts submitted from the computer program. You will need to print out the
analysis of both the original diet provided and the diet as you modified it. Note,
that items that could be broken down into its ingredient components when
substituted (i.e. replacing a high calorie coffee beverage to tea with milk should
be reported as: Black tea (1 cup), 2% milk (2 Tbsp) 10 marks (5 marks per
page).
2) Evidence of appropriate food substitutions for each of the three areas 6 marks (3
x 2).
3) Using 1 primary research article and 1 review or meta-analysis you will
comment on the benefits or hazards of eating too much and too little of each of
the three nutrient/areas of concern. How the nutrient specifically contributes to
health benefits or hazards. 24 marks (3 x 8 marks). Per area of the diet
identified, 2 marks for research citations, 2 marks for review or meta-analysis
citation, 4 marks for identifying disease risk [too much and deficiency of the
nutrient]).
DIET OPTION 1
Profile
Female
Birthdate: January 1, 1999
Mass: 58 kg
Height: 165 cm
Breakfast: Toast and Jam
Pure Strawberry Jam- 2 Tbsp
White bread- 2 slices
Lunch: Spinach Salad
Spinach- 2 cups
Cucumber- 0.5 cups
Red peppers- 0.5 cups
Grape tomatoes- 0.5 cups
Balsamic dressing- 3 Tbsp
Feta cheese (reduced fat)- 1 Tbsp
Dinner: Spaghetti and meat sauce
Spaghetti pasta cooked- 1.5 cups
Tomato sauce- 1 cup
Cooked ground beef- 50 g
Snacks:
Banana, small- 1 piece
Coffee- 1.5 cups
Milk 2%- 2 Tbsp
DIET OPTION 2
Profile
Male
Birthdate: February 1, 1999
Mass: 75 kg
Height: 182 cm
Breakfast: Cheese omelet with English muffin
Eggs – 2 items
Butter, salted 1Tbsp
Cheddar Cheese- 30 g
English muffin, white- 1 item
Lunch: Avocado and bacon sandwich
Avocado- 0.5 cup
Bacon- 3 pieces
Bread- 2 pieces
Mayonaise, full fat- 2 Tbsp
Dinner: Tacos
Lean ground beef- 100 grams
Tortillas, white- 2 items
Sour cream 14% MF- 2 Tbsp
Salsa- 2 Tbsp
Ice cream, chocolate- 1 cup
Snacks:
Starbucks chocolate chip cookie- 1 item
DIET OPTION 3
Profile
Male
Birthdate: February 22, 2000
Mass: 79.37 kg
Height: 177 cm
Breakfast:
Banana – x1
3 egg omelet –
Feta Cheese – 1 cup
Bacon – 4 slices, chopped
Coffee – 1 cup
Half and Half - 2 tbsp
Orange juice – 2 cups
Lunch:
Black beans – ½ cup
Red beans – ½ cup
Ground Beef – 10 grams
Diced tomato – ½ cup
Cheese – ¼ cup
Sour cream – 1 tbsp
Ciabatta bread – 2 slices
Unsalted butter – 1 tbsp (
Dinner:
Classic Nachos at Boston Pizza
Budweiser beer – 12 oz
Snacks:
Protein (Biosteel) - 2 scoops (72 g)
2% milk – 2 cups
Raisons – ½ cup
DIET OPTION 4
Profile
Female
Birthdate: March 1, 2000
Mass: 61.23 kg
Height: 173 cm
Breakfast:
Quick Oats – ½ cup
Brown sugar – 2 tsp
Banana – 1
Peppermint tea – 1 cup
Lunch:
Spaghetti – 1 ½ cups
Marinara sauce – ½ cup
Pepper – ½ cup chopped
Onion – ½ cup chopped
Water – 3 cups
Dinner:
Minute rice – 1 cup cooked
Carrots – ½ cup chopped
Frozen peas – ½ cup
Onion – ½ cup chopped
Teriyaki sauce- ¼ cup
Water – 2 cups
Snacks:
Nutrigrain bar, blueberry – 1 bar
Avocado – ½
Apple (medium) – 1 piece
Sample Solution