How to calculate amdr for carbohydrates

Nutrition Project Assignment

Project Assignment: My Plate Nutrient Report for Macronutrients

Use MyPlate to generate a Nutrients Report for the typical day’s intake that you entered from your food log. Use the tab labeled Reports and enter the date for which you entered your food intake in order to recover the data. Then request the Nutrients Report. Export the file so that you have an electronic copy and print a hard copy.

Note: If the total calories is less than 1200, your data are not valid. Students generally underestimate the quantities of food they consume. You will need to revisit the portions you estimated to correct the amount of intake before proceeding with this assignment. If your input is not valid, you will not receive credit for the assignments based upon those data.

Examine your Nutrients Report. You should see nutrients listed in the first column, Target amounts in the second column, the average amount of a given nutrient in your food intake as estimated by the program, and your status in regard to the recommendations for nutrient intakes.

Complete the following question set to interpret your results.

Carbohydrates – Chapter 5

1. List the Acceptable Macronutrient Distribution Ranges (AMDR) and the Daily Values (DV) for carbohydrate intake.

2. Use 2000 Calories for your EER and the DV for carbohydrates to calculate the number of calories in carbohydrates you should consume in your daily intake.

3. Did your daily intake meet the DV for carbohydrates? If not, describe how your intake differed.

4. State the RDA for carbohydrates and compare your intake to this amount. (RDA for carbohydrates is the amount needed to prevent the body from using a form of metabolism called ketosis which results in breakdown of muscle tissue.)

5. What is the DV for fiber?

6. How many grams of fiber does the DV recommend for a 2000 Calories a day diet?

7. Does your intake meet the DV? If not, describe how it differs.

Lipids – Chapter 6

1. List the Acceptable Macronutrient Distribution Ranges (AMDR) and the Daily Values (DV) for intake of total fats, saturated fat and cholesterol.

2. How does your intake in percent calories compare with the DV in percent Calories for total fat?

3. Multiply your percent Calories in the average intake column by the total Calories you consumed (top of the column) to calculate the number of Calories of fat in your daily intake. List the amount here.

4. Use 2000 Calories for your EER and the DV for total fat to calculate the number of Calories in total fat you should consume in your daily intake. Compare this to the number of fat Calories in your intake. If these differ, describe how.

5. How does your intake of saturated fat compare with the recommendation?

6. What are the health risks associated with high saturated fat intake?

7. How does your intake of cholesterol compare with the recommendation?

8. What are some health risks associated with high cholesterol intake?

9. What foods in your daily intake contributed most to your saturated fat and cholesterol intakes?

10. The Nutrient Report gives an estimate of the number of grams of linoleic acid in your daily intake. What is this nutrient, why is it necessary in the diet, and how does your intake compare with the recommendations?

11. The Nutrient Report gives an estimate of the number of grams of alpha-linolenic acid in your daily intake. What is this nutrient, why is it necessary in the diet, and how does your intake compare with the recommendations?

12. What types of foods could you include in your diet to increase your intake of alpha-linolenic acid?

13. What risks are associated with some of these food sources? (Hint: http://www.galvbaydata.org/SeafoodSafety/tabid/1743/Default.aspx)

14. The Nutrient Report gives an estimate of the number of milligrams of cholesterol in your daily intake. How does your intake compare with the recommendations?

15. What risks are associated with high cholesterol intake?

16. What foods contributed most to your intake of cholesterol?

Proteins – Chapter 7

1. List the Acceptable Macronutrient Distribution Ranges (AMDR) and the Daily Values (DV) for intake of protein.

2. Use 2000 Calories for your EER and the DV for protein to calculate the number of Calories in protein you should consume in your daily intake. Record this result.

3. Use the number of Calories you obtained in the previous question to calculate the number of grams of protein recommended.

4. Compare the grams you estimated with the number of grams listed as the Target intake in the Nutrient Report. If there is a difference, try to explain why.

5. What percent of your total Calories is from protein?

6. Does your protein intake meet the recommendations (AMDR and DV)?

7. The RDA for protein is 0.8 grams per 1 kilogram (kg) of body weight. See page 136 in your text. Calculate your body weight in kilograms and then multiply that by 0.8 to obtain the recommended grams of protein. How does this compare to the Target amount provided by the Nutrient Report?

8. What happens to excess protein intake?

· Project Assignment: Nutrition Facts Panels
Part A.

In this section of your Project folder, write a summary of DRI's and explain how Daily Values are derived from DRI's. Your writing should be very detailed and precise. Do not copy from the text. Plagiarism in your Project will result in a zero forthe entire grade.

· Project Assignment: My Plate
Complete the Take Action activity on page 66: Does Your Diet Meet MyPlate Recommendations?

To begin this assignment, look over your Food Log and select one day that seems typical for your eating habits. If the entire week seemed atypical (missed meals because your were busy, ate late at night, ate more or less than usual) you should note this. Follow the instructions on p.66. MyPlate will analyze the food and drink items you enter and provide you with a graph that breaks down your 24-hour intake into food groups. When you compare your results to Table 2-6 on p. 60, you must use an estimate of your energy needs (EER). Figure 2-8 will help you determine the number of calories recommended for your life-stage group and activity level. We will calculate a more accurate EER later in the course.

Fill out the table on p. 66. This is what you should include in your project folder.

· Project Assignment: Digestion & Absorption of a Food Item
Select a complex food item from the day's intake you chose to enter into MyPlate. The item you select should contains at least 2 different types of macronutrients, but preferably 3. Describe the process of digestion and absorption of this food item, beginning in the mouth and ending in the large intestine. Include the various fluids, digestive enzymes and hormones involved in the process. Be very detailed. This will require 1 to 2 pages to fully describe.

· Project Assignment: Food Log

Begin your Diet Assessment this week by recording everything you eat or drink each day for 7 days. You may make an electronic copy (Word file or Excel) or you may keep a hand-written journal. If the latter, it must be neatly written because you will need to submit this as part of your project at the end of the semester.

•Record foods by physical amounts instead of serving sizes. (1 cup of milk and 1 cup of Cheerio breakfast cereal)

•Include brands of packaged or fast foods.

•If you cook from scratch, record the amounts of the main components of the dish you prepared.

•Do not copy down %DV from labels, or amounts of carbs or fats, for example.

•It is essential that you record accurately so the information will be useful in the analysis we will complete online.

•You will be graded on the quality of your food log, so do a good job of recording. Accuracy is key.