Transcript Assessment Rubric

PHED 1111: Physical Education
Spring 2012
Section 203
Name: lujain almasoud
ID: 200800160
Major: interior design
Assignment: Nutrition Analysis (30%)
Assessment Rubric
CRITERIA
Assessment Rubric For Nutrition Analysis
Daily Diet Record
– day 1
Include food types, amounts, calories, food servings, and
estimated meal calorie %. Include a Word document page
showing your calculations for % proteins, carbohydrates,
and fats for each meal (worth 6/14%)
14%
Chart 1
Use your answers from your Daily Diet Records to answer
the 19 questions
3%
Chart 2
Use your answers from Chart 1 to complete this chart
1%
Conclusions and
Implications
SCORES
Answer typed. Using your results from this lab discuss your
diet. Mention the % of food types you eat from the 4 main
food groups. Compare your % values with the
12%
recommended % values. What diet changes should you
make? Are you eating enough calories?
(completely fill in the box – use 10 font, 1 line spacing)
TOTAL
30%
CRITERIA
Assessment Rubric for Selecting Nutritious Foods
Favorite versus
Nutritious Food
Choices
Include food names (not food numbers), calories, protein
calories, carbohydrate calories, fat calories, and total
calories
16%
Food Selection
Results
Use your answers from the Favorite Versus Nutritious
Food Choices Table to calculate the various calories %
4%
Conclusions and
Implications
Discuss the differences between your nutritious diet and
your favorite diet (mention food servings and % values).
Discuss how you designed your nutritious diet (mention
your ideal calorie number, food servings, % values).
(completely fill in the box – use 10 font, 1 line spacing)
10%
TOTAL
SCORES
30%
low fat Cappuccino
Toast Whole Wheat Bread
Low fat Cheese
Pineapple juice
1 cup
1 slice
1 ounce
1 cup
74
128
68
132
1
1
1
2
15.5
30
54.5
= 100%
402
1
2
2
100
Chicken breast Fillet
Green salad
Boiled rice
3 OZ
1 cup
1 cup
130
74
204
1
20
33
48
1
2
= 100%
408
2
1
1
100
Vegetable soup
Philly steak Sandwich
1 cup
145
146 grams
320
1
1
1
11
31
59
=100%
465
1
1
1
100
Apple
Low fat milk
100 grams
1 cup
72
102
1
33
24
43
1
=100%
174
1449
1
4
5
100
1
5
16
26
58
13
Lujain almasoud
203
1 day
1449
1. Compare your food servings with the recommended servings for the 4 main food groups.
The United States Department of Agriculture (USDA) recommend calories intake of1600- 2000
calories, I am below the recommended minimum by 151 calories. USDA recommend 2 servings of
dairy, 2-3 servings of protein, 4 servings of grains and 4-5 servings of fruits and vegetables. Except for
the grains, I am within the recommended servings . I need to increase my grains intake by 2-3 servings
at least.
2. Compare your % values with the recommended % values for protein, carbohydrates, and fats.
USDA recommends 30-35% proteins, 50-65% carbohydrates and 9-20% of fat. My diet includes an
average of 16% protein, 58% carbohydrates and 26% of fat. I am doing well with carbohydrates,
however I need to increase my protein intake and decrease my fat intake.
3. What diet changes should you make? (Mention fiber, types of protein, drinks, types of fat, etc.)
I need to increase my fiber and grain intake, I could do that by adding whole grain cereal to my
breakfast. I also need to decrease my fat intake, and I could do that by substituting meat or poultry in
my dinner with a vegetarian meal.
4. Are you eating enough calories? How many calories should you be consuming daily?
The recommended calories intake is 1600- 2000 calories, I am below the minimum by 151 calories.
Lujain almasoud
203
232
16
789
58
840
26
410
30
377
58
152
11
1449
1351
1. Discuss the differences between your nutritious diet and your favorite diet.
Where the total calories of my favorite food is close to that of the Nutritious foods, there’s a significance
difference in terms of the protein, carbohydrates and fat proportion. I need to make adjustments to my diet so
by increasing my protein intake by 530 calories, and decreasing my carbohydrate intake by 277 calories as well
as my fat intake by 238 calories.
2. Discuss how you designed your nutritious diet (mention your ideal calorie number).
I considered the total calorie factor as well as meal distribution that starts with higher intake in the morning and
lower intake towards the end of the day as my activity decreases at night time.
Wheat toast
128
9
74
17
10- Wheat toast
67
14
52
6
Low Fat Cheese
68
29
18
53
28- Jelly
49
0
49
0
Low fat Cappuccino
74
21
31
48
42- Grapefruit (half)
40
2
37
1
Pineapple Juice
132
3
95
2
46- Skim Milk
88
36
52
0
12- Yoghurt (8 oz.)
277
39
161
27
402
62
218
120
521
91
351
34
Cup of rice
204
9
89
2
42- Boiled Fish
228
82
32
114
Chicken Breast
130 39
0
61
29- Small salad, plain
37
6
27
4
Green Salad
74
11
54
35
Water
408
59
143
265
88
59
118
Apple
72
1
96
3
0
0
Steak Sandwich
320
10
51
39
Vegetable Soup
145
11
66
23
Low Fat Milk
102
32
47
21
639
54
260
1449 188
16
98
0
86
520 264
58
Green Tea
26
Zero
786 179
410
152
22.7 52.1 19.3
Conclusion:
For a 22 year old female, the recommended diet includes the following:
7-8 vegetables and fruit
6-7 grain products
2 milk and alternatives
2 meat and alternatives
30 - 45 mL (2 to 3 Tbsp) of unsaturated
My typical daily diet is is pretty much in sync with the above recommendation. It has sufficient
representation from the 4 main food groups, although off a little bit on the meat and fiber portions. My
overall calorie intake is below the recommended minimum calorie intake..
I am consuming more carbohydrates and fat than I should, while taking less of the protein. I need to
increase my calorie intake by 150-200 calories, and introduce more healthy selection. This means that I
am to decrease my carbohydrates intake from the current level of 58% to 52%, the fat intake from the
current level of 26 to 19% and increasing my protein intake from the current level of 16% to 22%.
Moreover, I will need to improve my food selection to maintain a healthy balanced proportions
amongst the four groups by including more grains, introducing healthy drinks such as green tea and
substituting meat or poultry in my dinner with a vegetarian meal..