Transcript Slide 1

PHED 1111: Physical Education
Spring 2012
Section
Name: Maram M. Al-Hussain
ID:200800864
Major: Management Information system
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%
Orange juice
Corn flakes
Wheat toast
Apple
Cream cheese
1 cup
1 bowl
1 slice
1 piece
1 spoon
114
97
67
96
52
8
16
76
40=
100%
2
2
1
426
100
Broiled fish
Vegetable soup
Mexican rice
Small salad
Apple juice
1 piece
1 bowl
1 plain
1 plain
1 cup
228
160
213
37
117
16
58
54=
100%
755
1
3
1
1
100
Whole milk
Corn
Small salad
Banana
Corn flakes
1 cup
1 ear
1 plain
1 piece
1 bowl
159
70
37
101
97
13
20
66
99=100%
464
1
3
3
100
Gelatin
Apple juice
Yogurt
Grapefruit
Ice cream
1 plain
1 cup
1 piece
1 plain
1 bowl
70
117
227
40
257
8
27
63
98=100%
711
2356
3
1
100
1
11.25
21.75
65.75
98.75% = 100%
14
1 day
16492
1. Compare your food servings with the recommended servings for the 4 main food groups.
The first group of food serving is Bread/Cereal, the recommended serving for this group is to eat 6-11 servicing
per day, and I am eating 4 serving. So, I need to increase the number of servicing by 2 servicing minimum to
reach to recommended servicing. I will add one in dinner and one in snack.
The next group of food serving is Fruit/Vegetable, the recommended serving for this group is to eat 3-5 servicing
per day for vegetable, and I am eating 4 serving. So, this is good number of servicing. And, the
recommended serving for this group is to eat 2-4 servicing per day for Fruit, and I am eating 6 serving. So, I
need to decrease the number of servicing by 2 servicing minimum to reach to recommended servicing. I will
eat less of fruit in the lunch and dinner.
The next group of food serving is Meat/Milk, the recommended serving for this group is to eat 2-3 servicing per
day for Meat, and I am eating 1 serving. So, I need to increase the number of serving by 1 to reach the good
number, so I will eat more meat in the dinner. And, the recommended serving for this group is to eat 2-3
servicing per day for Milk, and I am eating 4 serving. So, I need to decrease the number of servicing by 1
servicing minimum to reach to recommended servicing. I will drink less of Milk in the snack.
The last group of food serving is Fat/Sweet, I am only eating one serving per day.
2. Compare your % values with the recommended % values for protein, carbohydrates, and fats.
From the DRI chart values, the % of protein should be between 10%-20%, and I am eating 11.25% that’s good
because I am in between. And, the % of the Fat should be between 20%-25%, and I am eating 21.75% that’s also
good because I am in between. And, the % of carbohydrate should be between 55%-65%, and I am eating 65.75%
that’s look not bad but also not good because I have .75 higher than the chart. So, I need to eat less of
carbohydrate.
3. What diet changes should you make? (Mention fiber, types of protein, drinks, types of fat, etc.)
From the 1 and 2 questions, I need to increase the number of serving in Bread/Cereal by 2 serving, and the
number of meat by 1 serving. Also, I need to decrease the number of serving in fruit by 2 serving, and the number
of milk by 1 serving.
4. Are you eating enough calories? How many calories should you be consuming daily?
(see
I am 20 female the number I have it from the link is 2356 and the number I used do it is 2000
calories , So, I need to decrease this number
10
33
1713
1038
98%
55
33
226
15%
864
59%
357
25%
99%
1. Discuss the differences between your nutritious diet and your favorite diet.
There are several differences between my nutritious and my favorite diet. My favorite diet contains most not
healthy serving food but the nutritious diet contains the four main group of food serving. Also, my favorite diet
does not follow the number of serving for each type of food serving, it randomly chooses, but my nutritious has
certain of number food serving for each type. Also, my nutritious follow the right percentage of proteins,
carbohydrates, and fat as the chart.
2. Discuss how you designed your nutritious diet (mention your ideal calorie number).
To make a schedule to your healthy food it is easy but it is difficult to follow this schedule. For example, the
first week you might have discovered that when you cut out sodas you end up snacking less between meals.
The next week, perhaps you found that eating on smaller plates helps you feel satisfied with less at meal times.
And last week, maybe you realized that you eat more vegetables when you cook more of your meals from
scratch