X 217 Fat Analysis moh X 5 217 Vitamins Mineral x 3 217 Vitamins Minerals X 217 Sodium Analysis ( X Homework H ds/217%20Sodium%20Analysis%20mohammed%20musleh%20(3).pdf 3).pdf 100% + Record your DRI Goal for sodium. Indicate whether you met the DRI Goal for sodium. o Remember that achieving the DRI Goal for sodium is to consume LESS than the recommendation. If you did not exceed the DRI, you achieved your goal. o If you exceeded the DRI, you did NOT meet your goal. Finally, go to the Reports tab in NutritionCalc Plus and select "Single Nutrient Report" from the list. Select all three days for which you collected your dietary intakes and select "Sodium" from the Nutrient dropdown menu at the bottom of the page. Click on View Report. o The report will list the foods you consumed that contained sodium, in decreasing order. List the three foods that you consumed that contained the greatest amounts of sodium, the standard serving size for each food, and how much sodium was contained in a single serving. Table 1: Sodium Intake Compared to Standard Standard Three-Day DRI Goal Serving Amount of Nutrient Average DRI Goal Achieved? Food Sources Size sodium per Intake Yes or No (Include serving units) ham,sliced 1 ounce 1215 mg Sodium 2,433.00 2,300.0 no peporoni pizza 2 slices 2045 mg mg mg grape juice 1 cup 10 mg - 1 - |Page mins Mine....pdf GDF 217 Vitamins Mine...pdf 217 Sodium Analy....pdf "Of mohammed musle....pdf Q Search WILDCBS ZY ... . .... . see.... a.. . . .. . . .217 Vit X 3 217 Vit x 5 217 Soc x 3 217 Vit x| moham x 5 217 Vit x 217 Vit x 217 Vit x Homew x + oads/217%20Vitamins%20Minerals%20mohammed%20musleh%20%20(5).pdf leh (5).pdf 2 / 2 100% + 1 80 Table 1: Actual Average Intake of Vitamins and Minerals Compared to DRI Standards Nutrient % DRI Food Source Serving Size Nutrient per serving Consumed (Include units) (Include units) 16 sweet potato 1/2 cup 958 microgram Vitamin A mango 1 piece 402 microgram Vitamin B1 51 soy milk 1 cup 0.4 milligrams watermelon 1 slice 0.2 milligrams Vitamin B2 plain yougart 1 cup 58 0.5 milligram boiled egg 1 piece 0.3 millgram Vitamin B3 rice, brown, cooked 1 cup 5.2Milligrams Peanuts, dry roasted 1 ounce 4.2 Milligrams Vitamin B6 46 banana 1 piece 0.7 milligram watermelon 1 slice 0.3 milligram Vitamin B12 20 1% milk 1 cup 0.9 micrograms soy milk 1 cup 0.8 micrograms Vitamin C 13 orange 1 piece 98 milligrams kale 1/2 cup 27 milligrams Vitamin D 6 baked salmon 3 ounce 238 IU 1% milk 1 cup 99 IU Vitamin E 32 almond 1ounce 6.8 IU mango 1 piece 3.5 IU 36 fresh orange juice cup Folate 75 micrograms cooked beets 1/2 cup 68 micrograms Calcium 11 plain yougart 1 cup 450 milligrams 1% milk 1 cup 300 milligrams shrimp 3 ounces 2.7 milligram Iron 61 parsley 1 cup 3.7 milligram 1 cup Magnesium 18 spinach 157 milligrams squash 1 cup 105 milligrams 62 plain yougart 1 cup 350 milligram Phosphorus 1% milk 1 cup 235 milligram Potassium 26 kidney beans 1 1 cup 715 millgrams plain yougart 1 cup 570 milligrams 1.5 ounces 1.7 milligram 20 swiss chease Zinc chedder chease 1.5 ounces 1.3 milligram amins Mine....pdf PDF 217 Vitamins Mine....pdf CDF 217 Sodium Analy...pdf mohammed musle....pdf [DE 217 Fat Analysis m...pdf Q Search C N ENG () . . .. . . . . . . .. . . . . . . . . . . 16 17 f8 f10 II fn1 1- f9 prt sc delete home & 6 8 backspaceohammed%20musleh%20(3).pdf mohammed musleh (3).pdf 1 /1 100% mancate whether you met the DAI Goal for each type of Tat. o Remember that achieving the DRI Goal for all types of fat is to consume LESS than the recommendation. O If you did NOT exceed the DRI, you achieved your goal. o If you exceeded the DRI, you did NOT meet your goal. Finally, identify two good food sources from your own intake data that helped you achieve your recommendations, or other foods that could have helped you achieve your recommendations. Choose foods that you would be likely to include in your diet. Table 1: Fat Intakes (by Type) Compared to Standards Standard Amount of Three-Day DRI Goal Serving nutrient per Nutrient Average DRI Goal Achieved? Food Sources Size serving Intake Yes or No (Include (Include units) units ) cheese burger 9.9g Saturated Fat 16.10 g 21.8 g pizza 2 slices 8g 3 oz 6.1g Mono- grilled chicken breast Unsaturated 15.40 g 24.2 g n Fat turkey bacon 2oz 3.3g Poly- potato chips 3 oz 6q Unsaturated 7.02 9 21.8 g Fat fried chicken wings 5 wings 5.5g scrambled eggs 3 eggs 510mg Cholesterol 232.00 mg 300.0 mg no cheese burger 79mg - 1 -|Page 217 Sodium Analy.pdf mohammed musle....pdf to 217 Fat A .pdf For 217 Vitamins Mine....pdf ~ OF 217 Vitamins Mine..pdf Q Search prt sc 19 144 10 11 DDI 16 10 4+ & K $ % 8 9 4 5 6 P R T F G H KBIO 217: Nutrition Diet Analysis Project: Diet Analysis Final Project Summary Important: Microsoft Office 365 will allow you to obtain free downloads for Word, Excel, and PowerPoint at the following link: https://products.office.com/en-us/student/office-in-education. You must use a .edu email address to be able to access the software for free. This project document is a fillable form. You can click into any gray space and type information into that space. There is no character limit; the text will wrap if you go onto a new line. Do NOT change the format of this document. Diet Analysis Final Project Summary Instructions: Select three dietary habits that you wish to focus on in this summary. Although activity and exercise are very important to overall health and weight management, this is not a physical education class, so do NOT select behaviors related to fitness. You will focus on the same three dietary topics you select in each section of the summary. For example, if you decide to focus on calcium consumption as the first of your dietary habits, you would: 1. state your observations related to your calcium intake in the first section, 2. identify specific changes you could make to your calcium consumption (using supporting data from the project) in the second section, and 3. discuss the long-term health benefits related to the changes you wish to make in calcium consumption in the third section. As stated above, this analysis/summary section constitutes about 25% of the grade for the entire project. The information you present here should demonstrate the synthesis of knowledge and insight you gained from the project regarding your own diet. You must use full sentences and answer in paragraph form. Your answers should be thorough and complete. Bulleted lists and incomplete sentences will result in deductions from your grade. You must use data from your reports to support your discussions, and include detailed, specific information regarding long-term heath impacts as they relate to your selected dietary habits. - 1 - |PageDiet Analysis Final Project Summary, Section 1: Describe three observations you made from completing this project about your own dietary habits that could be improved. Dietary Habit #1: Dietary Habit #2: Dietary Habit #3: Diet Analysis Final Project Summary, Section 2: What changes to your dietary habits could you make to address your three identified concerns? Support your proposed changes with data from this project. Proposed Change #1: Proposed Change #2: Proposed Change #3: Diet Analysis Final Project Summary, Section 3: Discuss the expected long-term health benefits associated with each of these changes to your dietary habits. Long-Term Health Benefit #1: Long-Term Health Benefit #2: Long-Term Health Benefit #3: 2|Page