Dietary Analysis Objectives

• Numerical analysis to evaluate your calorific intake and how balanced your diet is

• Assess how close to an ideal diet you have• Identify weaknesses and set targets and action

plans as a result.

Step 1 Calories

• Using weights and calories per given weight or serving calculate your daily calorie intake

• Find your suggested calorie intake. • Compare them. (differences less than 2 – 300

calories are irrelevant)• Suggest any reasons why your results may not

be very good.• Summarise findings.

Step 2 Fats• Find out how much fat a healthy diet should contain.• Then work out your fat intake in grammes• This is a useful link:

http://www.holisticonline.com/remedies/weight/weight_table-fat-content-of-foods2.htm

• Note 1 oz = about 25g• 1 cup = very roughly 200g• 1gr Fat = 9calories (x by 9)• Work out how many calories of fat you have consumed each day• Calculate the percentage of your daily calorie intake that is fat. Fat

calories/ total calories x 100• Evaluate it against the amount you should have

Carbohydrates

• Find out the proportion of a healthy calorific intake that should be carbohydrates

• Work out the number of grammes of carboydrates you have eaten.

• This may be a helpful link: http://www.ntwrks.com/~mikev/chart5a.htm

• There may be others.1gr of Carbs = 4 calories (x by 4)

• Calculate the number of calories of carbohydrate you’ve eaten• Work out the percentage of your total carbohydrates that are

carbohydrates• Evaluate this against what you should have.

Proteins

• Find out the proportion of your calorific intake that should be proteins.

• Find out how many grammes of protein you ate each day. You can try the same link as before.

• Work out the amount of calories you consumed as protein

• 1gr Protein =4 calories (x by 4)• Work out the percentage of your calorific intake that

was proteins• Evaluate it against what it should be.

Five fruit and veg

• Summarise why it is advised that you consume five fruit and or veg a day

• Calculate how many portions you consumed• Evaluate this.

Vitamins and minerals

• Go back to the tables of vitamins and minerals that you did.

• Identify important sources of each mineral and vitamin in your diet

• Identify any vitamins and minerals for which there does not seem to be a good source in your diet.

• Summarise findings

Water

• How much water do you drink? How much should you?

• Can you work out how much salt you consume? A helpful link is: http://oto2.wustl.edu/men/sodium.htm

• How much should you consume?• Evaluate water and salt intake.

Strengths and weaknesses

• Make a list of all the things about your diet that are good.

• List those areas of your diet where you are not good.

• Choose up to three weaknesses to improve• Identify how you will improve these

weaknesses. (targets)• Report on these in the final project at the end.

Dietary analysis Rubricmarks Dietary data Analysis Evaluation Target setting

1 Data collected for most meals At least total calories worked out

Some evidence of sources used to calculate intake.

A key area of concern identified

2 Data collected for all meals over 3 days

Total calories realistically worked out

Sources clearly well used to calculate intake

All key areas of concern identified

3 Realistic attempts to weigh food intake

Some attempt at calculating consumption of other major food groups

Sources identified for use in evaluating intake

At least one goal set

4 Most food broken down into weights of components

Relatively accurate calculations made supported by data

Aspects of food intake correctly evaluated using levels found in literature

A goal clearly set for each key area of concern and some attempt at an action plan made

5 All food weighed and broken down into proportions of each food type present

Detailed calculations of each food group

Diet fully evaluated in light of information on desirable levels found in literature

Action plan made for each of the targets set.