Food Record Project 1
Grading: 10 % of final grade. No late papers are accepted.
Part 1: Due date: February 22, 2017
1. Title page to include student name, class and section, date, instructor name. (10 %)
2. Your 3-day food diary from MyFitness Pal. (20%)
3. Graphs/tables from MyFitness Pal-
Calorie pie chart, Nutrient table, and Macro pie chart.
Be sure this is set on week view so you already have your average values for the
week. (20%)
4. Transfer your graph/table data into the 3 tables labeled "Average Values". See below. (20%) 5. Based on your results, make 2 specific recommendations for yourself for each table to
improve your intake. (30%)
Average Values Table 1: Calorie Distribution by Meal
Meal
% Calories
Breakfast Lunch Dinner Snacks
Recommendations:
1.
2.
Table 2: Nutrient Values
Nutrient
Average Daily Total
Goal
% of Goal
(Average/Goal) X 100
Protein Carbohydrates Fiber Sugar Fat Saturated Fat Polyunsaturated Fat Monounsaturated Fat Trans Fat Cholesterol Sodium Potassium Vitamin A Vitamin C Calcium Iron
Recommendations:
1.
2.
Table 3: Macronutrient Distribution Nutrient Total Carbohydrate Fat Protein
Goal
Recommendations:
1.
2