Unit 1 Project

Complete the Unit 1 Project as described below, and submit as a EXCEL document to the above link.

In order to better see the application of the course material to your own nutrition choices, for the Unit 1 Project, you will need to keep a detailed 3-day Dietary Journal using the template provided. It is imperative that you put time and effort into properly documenting the food and beverages you consume, as the nutritional aspects of your Dietary Journal will be evaluated in future Unit Projects.

It is not as simple as you might think to maintain a Dietary Journal that will allow for effective nutrition evaluation. The requirement for the Dietary Journal are outlined in the instructions link below, which you should review before getting started.

• For specific instructions and a Sample Dietary Journal, download the Unit 1 Project Instructions and the Portion Visuals pdf reference.
• After reviewing instructions, record your diet for three days using the Dietary Journal Template, you will submit this Excel file along with your project.
• To maximize your grade, please take your time and carefully complete all columns for each of your three days.
• Please keep in mind that you will NOT be graded (or judged in any way) on your diet. Only your instructor will see your Dietary Journal. Your grade on the Unit1 Project will be based solely on how well you recorded your diet over the three-day period using detail and meaurements.

BIO 150 Nutrition – Unit 1 Project Instructions (Rev. 9/12)

3 Day Dietary Journal

· Submit your 3 day Journal (typed into the template provided)

Grading 30 points possible:

10 points per day (4pt for serving/ measures, 3pts for component/prep/type detail, 3 pts column completion)

Journal Instructions:

1) Keep your Dietary Journal with you and record everything consumed (food, beverages and water) for 3 consecutive days, including at least 1 weekend day. In order to obtain the most personal information from your weekly projects, record days that most closely reflect your normal eating habits and routine.

2) Include how foods are prepared (baked, fried, steamed) and brand names when if applicable. Don’t forget to list all fats used in cooking and spreads, sauces and condiments added. Record your use of natural or artificial sweeteners, as well.

3) Your Dietary Journal should include the time of day the food was eaten, the meal or snack it was a part of, all component parts of the food eaten (i.e. a hamburger has a meat patty, bun, condiments.)

4) The amount should be recorded in measureable terms such as cups, ounces, teaspoons, tablespoons, etc. If you are not certain of measures, use these visuals as a guide as well as the PDF provided:

a. 3 ounces (i.e. meat/fish) looks about the size of a deck of cards or an I-phone

b. 1 ounce (i.e. cheese) looks about the size of 4 dice

c. 1 ounce liquid (i.e. gravy, beverage) is the size of a standard shot glass and also = 2 Tbsp

d. 1 cup (8oz liquid) looks about the size of a baseball, fisted hand or yogurt container

e. ½ cup (4oz liquid) looks about the size of a half of a baseball or individual applesauce container

f. 1 Tablespoon looks about the size of a half of a walnut shell

g. 1 teaspoon looks like a diner style ‘pat’ of butter

5) Try to avoid vague descriptions of amounts such as bowl full, scoop, glass, bite, portion, etc. As well as avoid small/medium/large which are only OK for standardized items (I.e. fast food, egg, etc.)

6) At the end of the three days, type-up your hand recorded journal into the Dietary Journal template and submit the 2 days within a single file as your Unit 1 Project submission.

SAMPLE:

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