Posted: July 7th, 2022

NUTR 295 – Diet Analysis Project – Part 3

Please do only part 4.
I have attached the
part 3 answers which
you need for part 4.
also 3 day Average
report is attached and
NUTR 295 – Diet Analysis Project – Part 3

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NUTR 295 – Diet Analysis Project – Part 3
Diet Analysis Project
PART 3- INSTRUCTIONS
Part 3) Use your D&W+ report to assess the nutritional quality of your diet.
INSTRUCTIONS
● Wait until you have received feedback from your instructor on Part 2 of this project
before continuing on to Part 3. He/she may recommend suggestions for editing your
D&W+ entry in order to get a more accurate assessment of your diet. If so, you’ll need
to go back to D&W+, change the foods you entered, and then generate new reports.
● Be sure to read each question carefully and answer ALL PARTS of each question to get
the full points. Consult the rubric on the last page to see how answers will be graded.
● Blue font indicates where to write your answers.
● Orange font shows you examples of possible/suggested answers.
Question 6 – Cardiovascular and Chronic Disease Risk (20 points)
Given that many Americans are at increased risk for cardiovascular disease (CVD), evaluate
how your diet contributes to your risk of CVD by answering the following questions.
a. What are the essential nutrients and/or food groups that are of key importance to
consider when assessing one’s diet for cardiovascular health? Be as specific as you can.
You should have at least 5 separate nutrients or food groups. Include essential
nutrients/foods that must be consumed in adequate amounts (those that promote
cardiovascular health) and nutrients/foods that must be limited to reduce CVD risk.
b. Use your list from 6a to identify any dietary risk factors for cardiovascular that occur in
your 3-day food record.
c. Identify one other chronic disease that is associated with diet. Then, find a scientific
source that makes dietary recommendations, cite it here, and use it to assess if your diet
contains any risk factors for this disease. (Examples include Type 2 diabetes, obesity,
chronic kidney disease, osteoporosis, and certain cancers.)
Answers in blue text, please.
Question 7: Quality of Your Overall Diet (20 points)
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NUTR 295 – Diet Analysis Project – Part 3
Based on your detailed answers to questions 1 through 6, summarize and discuss the overall
nutritional adequacy of your diet. The following are suggestions you may consider in your
discussion:
● Do you think that this three-day record was representative of your usual dietary intake?
Why or why not? How does that affect your interpretation of your results?
● Do your food group results (question 5) agree with your micronutrient, macronutrient and
fiber results (questions 2, 3, and 4)? Why or why not? Can you explain any
discrepancies?
● The results can be overwhelming when looking at the lists of nutrients. Can you simplify
your results?
o Example: I am deficient in Vitamins X, Y and Z and Minerals P and Q. This does
not surprise me because they are all found in fresh fruits and veggies; therefore,
my consumption could be improved if I consumed more fresh fruits and
vegetables. Also, I am low in the dairy food group (50% of goal), which matches
my individual nutrient intake because I was also low in Vitamins L and M, and
mineral R and these are nutrients primarily found in dairy.
o Common patterns that I often see in these projects include the following nutrient
+ food pairs: sodium + hyper-processed foods, low fiber + refined grains,
saturated fat + cheese/dairy, and sugar + empty calories.
Answers in blue text, please.
Question 8: Specific Goals (10 points)
Now that you have thoroughly analyzed your diet and identified all the things you could do to
improve your diet, take a few minutes to think about what changes are both high priority and
realistic that you will do. Pick two things that you would like to work on in the next few months
to improve your diet, and write SMART goals to set yourself up for success.
SMART goals are Specific, Measurable, Attainable, Relevant, and Time-bound. Here’s an
example of a SMART goal, and how it meets the individual criteria:
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NUTR 295 – Diet Analysis Project – Part 3
Example SMART Goal:
Here are a few additional guidelines to help you formulate your goals:
● You may not use dietary supplements to correct deficiencies (for the purposes of this
exercise).
● Your food choices must be realistic and accessible to you. (If you live in a dorm without a
kitchen, your suggestions should focus on foods accessible on campus.)
● Be mindful not to create a new nutrient imbalance while fixing another. (For example, if
your saturated fat intake is already high, you should not suggest consuming whole eggs
to increase your protein intake.)
● Wikipedia has a nice summary of SMART goals, if you still have questions:
o http://en.wikipedia.org/wiki/SMART_criteria
SMART Goal 1: Answers in blue text, please.
SMART Goal 2: in blue
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NUTR 295 – Diet Analysis Project – Part 3
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NUTR 295 – Diet Analysis Project – Part 3
Part 3 Grading Rubric:
Item Points Earned/
Possible Points
Comments
Question 6: Related current diet to disease risk, according to evidence-based risk factors.
● Appropriately identified foods and nutrients associated
with increasing and decreasing CVD risk.
/6
● Correctly identified personal dietary risk factors for CVD. /4
● Correctly identified another chronic disease associated
with diet, a reliable external reference, and personal
dietary risk factors for it.
/10
Question 7: Summarized dietary adequacy.
● Synthesized and presented a clear understanding of the
overall adequacy of the diet.
/12
● Addressed all major concerns presented in dietary results
from answers 1-5.
/8
Question 8: Identified appropriate dietary goals and strategies.
● Goals were written in SMART format. /5
● Goals are consistent with each other and nutritional
guidelines.
/5
Total Points /50
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NUTR 295 – Diet Analysis Project – Part 4
PART 4
Question 9: Revisiting your SMART goals (10 points)
It’s been about two weeks since you submitted your SMART goals in Part 3. Write a paragraph or
more to reflect on the following:
● What strategies have you actually used to accomplish your goal?
● What obstacles have you encountered in trying to achieve your goal?
● What other strategies could you add in the future to accomplish your goal, including how
you can overcome your obstacles?
Example STRATEGIES TO ACCOMPLISH THE EXAMPLE GOAL:
● Once a week at the grocery store, I will purchase bananas, apples and oranges (or other
seasonal fruit) to keep in my apartment. I will put one of these in my book bag every day to
have as a snack between classes/meetings.
● When I eat lunch on campus:
o At the buffet, I will get 1 cup of fruit (usually cantaloupe or honeydew).
o At the convenience store, I will buy a fruit cup or banana.
● I can also buy applesauce and canned fruit (in fruit juice) to keep at home to eat when I
don’t make it to the grocery store to buy fresh fruit.
● I have recruited a friend (/family member) to work on the same goal as me; we eat a lot of
meals together in the dining hall (/at home), and we’ll help each other eat a serving a fruit
before choosing dessert.
Answers in blue text, please.
Question 10: Envisioning the Impact of Dietary Changes in Your Diet (25 points)
● Option : Edit your existing 3-day food records according to your SMART goals and
strategies. Analyze the differences in your reports.
Instructions:
Open D&W+ on your computer, and navigate back
to the dates for which you completed Part 2.
Days, where you reported foods, will be
highlighted in green on your calendar:
Click on your three report days from Part 2 to see
your original food lists. For each day, change your
food lists according to the strategies you listed for
your SMART goal. (You may need to add or
delete foods from your list, depending on your
goal.)
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NUTR 295 – Diet Analysis Project – Part 4
Generate a new set of reports:
3-Day Average attached file
Others, as appropriate (For example, if your goal is to decrease Saturated Fat, you
can generate the Source Analysis report for Saturated Fat.)
Use the new reports to assess if your strategy was effective at achieving your goal. Write two
paragraphs (or more) to describe the specific changes you made, what part of the report(s) you
used to determine whether or not you had met your goal, and if your intake of any other
nutrients/food groups also changed in a positive or negative way.
Example answer (Option 1): I chose to work on my goal to eat 2 servings of fruit
per day. To see if my proposed strategies would be enough to achieve my goal, I
made the following changes to my reports: I added a snack pack of applesauce as
an evening snack for Monday and Thursday, and a banana and orange for my
morning snacks on those same days. For Saturday (when I work as a waitress at
the diner), I don’t have as much time to eat, so I only included one fruit snack, a
banana mid-morning. When I look at the MyPlate report for the average of those
three days, my fruits intake went up from 0.5 cups per day (25% of goal) on the old
report, to 2.25 cups per day (113% of goal). If I were to make those changes to
my real diet, I would be meeting my goal of 2 servings of fruit per day! Thankfully,
my calories only went up by 100 calories per day (now 103% of my goal), and my
fiber intake also increased by 6 grams per day (now 89% of my goal).
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NUTR 295 – Diet Analysis Project – Part 4
Question 11: Envisioning a Better Food Environment (15 points)
Think about the foods that are easily available to you, and ponder how this might impact the foods
you ultimately eat. Then, write a few paragraphs to discuss the following:
o How difficult is it for you to eat a diet that contains appropriate nutrients and food
groups? Why is this so?
o What changes would you like to see happen in our food system (grocery stores,
restaurants, cafeterias, convenience stores, etc.) that would make it easier eat a diet
that promotes health? Please provide at least two separate examples.
o Describe at least one thing that you could do to encourage these changes to
happen.
▪ Example: I would like to see healthier options labeled in the cafeteria
because….. (Then, elaborate on why you’d like to see this!)
Answers in blue text, please.
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NUTR 295 – Diet Analysis Project – Part 4
Item Points Earned/
Possible Points
Comments
Question 9: Reflection on SMART goal progress
● Described strategies used to attain SMART goals. /5
● Strategies are consistent with SMART goals and
nutritional guidelines.
/5
Question 10: Envisioning the impact of dietary changes in D&W+ reports.
● Described specific changes made to food lists OR to diet;
changes were appropriate for the goal.
/8
● Submitted new reports (3-day average and others, as
needed)
/5
● Assessed impact of proposed dietary changes on goal,
using the correct part of the reports
/8
● Acknowledged other nutrients/food groups which also
changed
/4
Question 11: Envisioning a Better Food Environment
● Discussed ability to get/eat healthy foods. /4
● Provided two examples of societal changes that would
make it easier to eat a health-promoting diet.
/6
● Provided one idea for how to make a personal impact on
the food system.
/5
Total Points /50
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