Personal Food Diary Guidelines
The purpose of this assignment is to increase self-awareness of the student by analyzing personal nutritional intake and activity routine throughout the course. In turn, the student will be able to help others modify their diet and activity, and improve overall wellness. An examination of a personal food and activity assessment will provide the student with essential data from which to change their health and wellness behaviors.
This assignment enables the student to meet the following course outcomes:
CO #1 Assess whether nutritional intake provides basic nutrients for optimal health and wellness. (PO #1, PO #2)
CO #2 Describe nutritional needs for optimal health and wellness …show more content…
4. Discuss how family history, personal health history, exercise habits, and nutritional choices affect your personal nutrition and activity habits. 5. Develop two (2) short-term and two (2) long-term goals (SMART Goals) for improving or maintaining your diet, and activity level. 6. Identify the two most important items that you learned about yourself and your health? 7. Upload your “Concept map” to the Dropbox by the due date provided on the course calendar.
PREPARING THE CONCEPT MAP 1. Use the document labeled “Concept Map” located in the Assignments page of Unit 7. a. Open the document. b. Click on “Edit Page.” c. Fill out the boxes within the “Concept Map” utilizing the information analyzed from the discussions in Units 1, 3, 5, & 7. 2. As you fill in the information on the document, you will see patterns with your nutrition and exercise. Some good and bad patterns will emerge in your analysis allowing you to identify how to improve your lifestyle nutritional practices and exercise habits. 3. Place the document you have saved in the Dropbox for the RUA in Unit 7.
Directions and Assignment Criteria Assignment Criteria | Points | % | Description | Analysis of current diet& activity | 20 | 20% | • Does not just state the facts (i.e., “I didn’t take in enough Vitamin C.”), but includes the implications of the deficit/excess. Includes citations for sources
Click here to unlock this and over one million essaysGet Access
I had no idea that what I included in my diet was so important and provided a significant impact to my wellbeing. After doing the first part of this Analysis project, I was surprised to see the many areas that I can improve on. I created 3 specific, measurable, attainable, realistic, and time-bound goals to help me improve on receiving the right amount and variety of nutrients in my diet. My goals are to drink 8 glasses of water a day, have fruits and vegetables every meal adding to a total of about 4-6 cups, and to have a different breakfast every day. For 30 days, I attempted to implement daily each of my 3 goals.
1. How did the Dietary Analysis affect your understanding of your current health? Did you identify any particular habits that may be increasing your risk for chronic diseases?
Assess how influences on the dietary intake may affect the nutritional health of individuals (M2)
Findings/Body – This is the mainframe of my essay in which I present my research on the topic, my personal experiences in terms scenarios where I either lacked or had sufficient nutrition and vitamins from foods, and the affects. I will also reiterate the five groups and go into detail the purposes of each group.
As I analyze and compare my consumption to those recommended, my diet is not as healthy as it could be. I enjoy to snack, unhealthily, and eat foods that are convenient for my lifestyle rather than my health. I only received 57% of my calcium recommendations, 27% of potassium, 77% of copper, 67% of iron, 49% of magnesium, 75% of phosphorus, 78% of zinc, 49% of vitamin A, 92% of vitamin B6, 20% of vitamin C, 13% of vitamin D, 20% of vitamin E, 32% of vitamin K, 92% of folate, and 44% of choline; so in those areas, I lacked to meet adequate needs. Selenium, sodium, vitamin B12, thiamin, riboflavin, and niacin, I consumed sufficient amounts or more than what I needed.
In this three-part worksheet, you identify the five components of health-related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition.
In my brief time, that I have had in mr. Rudich PED 116 class. I have grown to learn a few things about myself, and my health and what I can do to improve it. First, starting with nutrition I have learned about the different types of fats, what foods are necessary to for our body and which ones to avoided. I have also redefined what a portion and serving sizes are. When the class participated in the diet analyst assignment and we recorded our eating habits for three days I believed before doing the assignment, that my diet and lifestyle were acceptable, but what I learned was quite the opposite. I learned that majority of consumption included high quantities of fat, protein, and carbohydrates at unhealthy levels. Since then,
For this assignment, I was asked to assess my diet, then compare the amount of nutrients I was receiving from my current diet, and compare it to what is recommended of me. I was to do this by using the 24-hour dietary intake form I had previously completed and compared it to the American Heart Association Healthy Heart Recommendations, as well as the Dietary Reference Intakes given to me in class. To begin this assignment, I imported all my data into a table to assess my findings in more detail. My results are shown below in Table 1.
I am going to present my overall self-health assessment by utilizing the Gordon’s functional Health Patterns. Then, the more focused assessment in my diet plan is presented. This task has helped me to utilize the perfect framework from various frameworks available. I am able to do the health assessment which includes physical, biological, psychological and spiritual needs. I have also chosen the health issues on effect of junk foods on health and related with the articles.
4.2 What are the difficulties faced by young women in sustaining healthy eating practices at university?