Report about Fast Food and Home Cooked Food
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Dietary Analysis Project-Part III
Please submit Part III of the Dietary Analysis Project: Correcting Menus and Reanalyzing here.
You should take time this week to review and compose Part III of the Dietary Analysis Project: Correcting Menus and Reanalyzing. This is will only be submitted for feedback purposes this week. to receive timely feedback from your instructor before the full Dietary Analysis Project is due in Week 6, it is recommended that you submit as early as possible.
Note: This may be submitted as a Word document if you have not yet started to combine this into a PowerPoint or other medium.
Note: If needed, please refer to the full project details in Week 3.
Correcting Menus and Reanalyzing
MyPlate comprises public domain material from the USDA.
Next you will be correcting the menu so that it will meet the recommendations. You will need to make changes to foods. At this time, if the original menu did not have 3 distinct meals and 2-3 distinct snacks, please work on setting up the corrected menu to meet these criteria. You want the corrected menu to meet with current nutrition recommendations for frequency of food consumption. It is not necessary that the corrected menu include items enjoyed by your subject or be realistic with respect to the preferences and lifestyle of your subject. It is more important that you can demonstrate how to improve upon problem areas in a diet and identify foods that are higher or lower in certain nutrients.
Once you have corrected the menu with the changes you think will make this meet the guidelines for your person (based on their height, weight, age) you are ready to reanalyze. Make sure you are analyzing the intake for a new day and not averaging this with the original intake analyzed back in STEP 2.
If any nutrient is still not meeting needs, you will need to work on making corrections so that your menu meets the criteria listed before. If changes are made, you will need to run this information again. Look and see which nutrients are too high or too low. Think about which foods on the menu are contributing these nutrients and start with changes there.
Just a reminder, if you do need to make changes, a new profile does not need to be created. Just EDIT the information for the same day you already entered. This will save you a lot of time and will eliminate getting an average of the 2 menus.
To be considered a corrected menu, the following should be true:
Food Group Bar Graph
This image from Pixabay comprises public domain material.
•Daily Food Groups Report: Should read OK, acceptable to go over, as long as total calories for the day are +/- 100 calories from the target provided.
•Graph (Food Group bar graph): Should be at 100% (+/-10%) for all targets, acceptable to go over as long as total calories are +/- 100 calories for the day and there is balance between the overages (for example, 110% grains, 110% dairy, 120% vegetables versus 110% fruit, 350% protein, 200% dairy).
•For grains, at least 50% should be whole grains. Fruit juice should not be in excess.
•Daily Limit: Should be within +/- 100 calories of the target. Oil, fat and sodium should not exceed these limits. They may be over or at the limit, just not in excess.
•Nutrient Intake Report: Should show OK for all nutrients (although you may need to correct those to above or below for the sake of this project- see below). There are more nutrients than we are looking at listed on this report, so only focus on the nutrients we covered in class (calories, protein grams and %, carbohydrate grams and %, total fat and saturated fat, cholesterol, and all vitamin and minerals listed). At the end of these directions you will find a sample Nutrient Intake Report to show the highlighting for nutrients out of range. There are a few extras that we did not cover in class, so please do not worry about discussing those.
•Cholesterol must be < 300 and do not forget that carbohydrates should be greater than the RDA. That number for carbohydrates is only a minimum for brain function (along with prevention of ketosis). It is likely protein will be higher as well, but still needs to be within the AMDR range as part of those MyPyramid Recommendations.
•***IMPORTANT*** Make sure to assess the macronutrients using the percentages that are provided and comparing to the target ranges. These are the AMDRs.
•For micronutrients, also check to make sure nothing is greater than 200% of the target. It may say OK, but we still want to be careful not to go too far over each day. This means for the indicated micronutrients (highlighted on the sample below), calculate out the percentage. To do this, divide the actual intake by the target and multiple by 100. Type this percentage in to the Word version of the report next to the status (for example, OK 105%). This will make it easier for you to make comments on this for the final presentation. Only highlight those when greater than 200% or less than 80%.
*PLEASE NOTE: If the person you are creating a menu for has very high calorie needs, you will likely need to exceed 200% for many of the vitamins and minerals because you will need a higher amount of total food provided to meet the calorie needs. Just make sure that the macronutrients are still within range, even at the higher calorie level. If you have a menu where the calorie needs are 2800+ you will be graded based on 300% instead of 200% for the high end of the range. Please refer back to the Nutrient Intake Report.
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|Subject or discipline:||Nutrition/Dietary|
|Number of sources:||8|
|# of pages:||10|
|# of words:||2750|
|# of slides:||ppt icon 0|
|# of charts:||0|
The research paper should include:
2. literature review for only 4 articles.
3. Methods and data sources.
4. Results and discussions.
9. Page numbers are required
10. Please use available and accessible resources from google.
|Comments from Support Team:||Discipline: Safety|
Inside the human body there is another world that we can’t imagine, we don’t give much importance if our food is safe unless we feel pain. Safe food doesn’t mean healthy food as healthy food can also be unsafe. A fruit salad for example can be unsafe if it was being cut with a contaminated knife. Moreover, some restaurants don’t give much importance to safety of food unless there are complains or when someone gets poisoned.
Food safety is based on the handling, preparing, and storing of food in order to prevent the food from being contaminated from any dirt, poor hygiene or an infection which has the ability to cause foodborne illnesses.
Keeping the food safe keeps the nutrients that the body needs to have a healthy diet. Moreover, unsafe food can lead to many diseases and infection such as diarrhoea. These diseases can be life threating, and it also can affect the people daily activities, because they will be weak and tried. Unsafe food can cause foodborne illness which is a disease transmitted to people through food and it can be a result of biological, chemical, or physical contamination. Food reaches the point of being unsafe when we fail to cook it properly based on its ingredients and type, using contaminated tools, poor personal hygiene, and cooking or storing food at its incorrect temperatures.
There are several factors the can cause foodborne illness: time-temperature abuse, cross-contamination, poor personal hygiene, and poor cleaning and sanitizing.
Time-temperature abuse is when the food stays at a temperature which is good for pathogens to grow. This happens when the food doesn’t get cooled in the correct way, warmed at the required temperature and specified time, and if food is not held or stored at correct temperature.
Cross contamination is when the pathogens transmit from one surface to another. And the cross contamination can cause food borne illness when contaminated ingredients are added to food or when the food handler touches contaminated food.
At last there are many ways to control foodborne illness that can be followed such as: controlling time-temperature, preventing cross-contaminations, cleaning and sanitizing, practising personal hygiene, training and monitoring and ensuring that expired food are not used even if in a very little amount.
National Restaurant Association ©2013 | Prentice Hall | Published: 21 May 2012