Chooseone of the following 4 projects.

Submit on d2l in assignments folder

Diet Analysis Project

Diet Analysis Project Using Cronometer

Must purchase Gold Membership – $5.99 per month

1. Log into the Cronometer program https://cronometer.com/:

a.

Start by creating a profile, which includes entering your age, height, weight, activity level etc. and register your profile. (age: 22, height: 5’2’’, weight: 95lb.

b. Purchase Gold Membership. This can be canceled when you are done with the project.

2. Record your food intake for 7 days (more is fine)

a. Open the diary tab to enter daily food.

b. Click on the meal and then click enter foods.

c. You will have a chance to select 3 nutrients that you want to track when you print your reports. Go to nutrient report – add nutrient chart.

3. Try to be as accurate as possible. You might want to measure your favorite bowl or glass to see how much it holds. If you eat out, do your best to guess how much you ate. When you are logging foods, be as specific as you can.

a. For example: turkey sandwich – 3oz turkey, 1 tea. mayonnaise, 1 tea. mustard, 1 slice tomato, 1 lettuce leaf, 2 slices of whole wheat bread. If you don’t want to log individual food items, you can pick a prepared/processed choice but your results will not be as accurate.

b. If you eat homemade meals, do the best you can. You might need to enter each ingredient individually. The program allows you to create recipes or typical meals that you can name and use to make entering food easier.
Please note that if you create recipes and enter servings of a personalized recipe, I will need to see what the recipe is to accurately provide you feedback. Please include your recipe(s) as an attachment. There is a recipe tool in this program. Click the foods tab and then new recipe. Make sure to adjust the number of servings.

c. Please do not enter your vitamin supplement into the program. The goal is to see how your food choices stack up. A vitamin supplement can make a poor diet look great.

d. Please note that this program will not have every brand of a particular processed food. You may need to select a product that is closest to what you would normally consume.

e. For each day imputed, make sure to save it by clicking on the 3 dots at the top right of the page and mark the day completed. If you miss a day, you can use the calendar on the right to select the date for food entry.

4. Running your Reports – 7 points for each day, 5 points for summary, profile and charts = 12 points for all printed reports.

a. Click on Trends and click on Nutrition Report

b. Unclick the supplement box – I don’t want supplements included in this report

c. Select the date range that works best to cover your 7 days or more if you skipped some days

d. Select Print Reports – make sure to unclick supplements

a. Check the boxes for:

i. Profile summary

ii. Nutrition summary

iii. Daily diary

iv. Charts – choose 3 nutrients that you want to track – click on add nutrient chart then scroll through list to choose your micro or macro nutrient. Click nutrient chart 3 times to choose 3 to track.

5. Writing up your personal analysis.

a. Start by telling me a brief overview of your experience keeping the log and what you learned about your eating habits. Ex.: “I eat late at night because I never have time to eat during the day” or “When I am out with friends, I tend to eat or drink more.” This should take about 2 to 3 paragraphs. 3 pts.

b. Look over your average report pages.

a. For every micro and macronutrient that is below 70%, you will need to take action. Do not include vitamins and minerals above 100% (except those listed below) unless they are 10x the RDA.

b. For saturate fat, sodium and iron over 100%, you will need to take action.

c. Take action! This means figuring out what you can do to change your diet to get more nutrients or alter areas of concern. What food will you eat more or less of to correct the problem? Make sure to look up good food sources. Put this information into a table. 15 pts.

Points will be deducted based on how many corrections were required in the table. If you only needed to include 5 vitamins/minerals/other dietary components in your table, and you do not include one, you will lose 3 points while if you had 15 items that were required in your table and you exclude 3 items, you will lose 3 points.

This is how I want your table to look (see below) but make sure to put all the nutrients that are below 70% or high (above 100% for iron, sodium, saturated fat or anything that is 10 times the RDA) in this chart. Do not put vitamins and minerals in this chart if they are over 100% except for those listed. This is an example only and does not mean that these are the only nutrients that need to go into the chart.

Charts for finding DRI:

Minerals:

https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t3/?report=objectonly

Vitamins:

https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t2/?report=objectonly

Macronutrients,

Fiber

and Essential Fatty Acids;

https://www.ncbi.nlm.nih.gov/books/NBK56068/table/summarytables.t4/?report=objectonly

Nutrient/Category

You will need to look up RDA for each area you are low or high

Your actual intake in grams, miligrams or micrograms

What % you consumed of the nutrient compared to RDA

Correction

(What you are going to do to increase or decrease the nutrient)

Total Calories

1400

69%

Increase calories by 489 daily by eating larger portions or an extra snack daily

Carbohydrates

Minimum

130 grams

130 grams

56%

Add a serving of whole grains daily

Linolenic Fatty Acids*

1.1 grams

.5 grams

43%

Add a serving of salmon twice per week

Fiber

21 grams

10 grams

49%

Eat oatmeal, switch to whole wheat bread

Saturated fat

22 grams

10

1%

Switch to skim milk, order sandwiches without cheese

Vitamin E

15mg

6 mg

41%

Eat sunflower seeds on salads

Calcium

1200 mg

800mg

66%

Add a serving of yogurt daily

Sodium

1500mg

2607mg

200%

Switch to low sodium soup, cut back on fast food

Vitamin D

15ug

.12ug

1%

Increase salmon intake

c. Sugar analysis:

You can find out what foods were highest in added sugar by holding the cursor over the no target box and it will show you all the foods that contained sugars (both natural and added). 4 pts.

· How much added sugar did you consume? Remember that this includes both natural and added sugars as this program does not separate the added from natural. Don’t flip out because natural sugars in fruit and dairy are fine.

Total sugar in grams: _____________________

· Look over your source analysis for sugar report, what were the top 3 foods highest in total sugar?

Food Item	Grams of Total Sugar

· Of the 3 foods you listed, do any include only natural sugars (fruit, plain yogurt or milk are the most common)?

· Do you believe any contain added sugars? Is this food something you consume often? Is this something you would consider cutting back on?

d. Looking at your average calorie intake, were you able to get all of your nutrients in appropriate amounts i.e. all categories are 70% or higher by eating that number of calories? Do you feel that it represented about what you eat or was it high or low? Are you trying to lose weight or gain weight? How will you use this information to aid your weight management plans if need be? 2 points

e. What were the 3 nutrients that you decided to track? Why did you choose these nutrients? What did you learn about each of them over your 7 days of tracking? 3 points

f. Often, low vitamins and minerals or other low essential nutrients are linked to low consumption of the different food groups. Thinking about the MyPlate Food Groups (vegetables, fruits, dairy, grains, protein, fat), do you think that any of your low vitamins, minerals or other essential nutrients were related to low consumption of any of these food groups? What nutrients come to mind and what food group would they be linked to? Complete the chart below based on your personal assessment of your diet.

i. For example: you find you are low in vitamin D and calcium. Perhaps you don’t consume much if any dairy, this might be the reason. If you are low in folate but don’t consume many green vegetables, that might be why. Please put your responses in the table below. I have provided guidance as to what to think about when answering these questions in green followed by an example response in black. 5 points

Low

High

High

Food Group	High / Low	Impact on Diet and Correction
Dairy		Low	Low intake of dairy could result in low vitamin D and calcium. High fat dairy will increase saturated fat intake. Because I don’t drink any dairy my calcium and vitamin D are quite low
Vegetables – did you eat a variety of vegetables of all colors?			High	Make sure to note if you eat a variety of vegetables -leafy greens, orange colored, etc. Variety helps with attaining nutrients. Lack of vegetables could result in reduced vitamin K, A, C folate, and potassium. My high intake of leafy greens allowed me to get adequate amounts of K, A, and folate
Fruit	Low intake of fruit usually is linked to low potassium, vitamin C and fiber intake to name a few. Low intake of fruit lead to a lower potassium level
Grains	Are most of your grains whole grains or are you eating mostly white or processed grains? This could impact your fiber, iron, zinc and many B vitamins. I consumed adequate grains but they were mostly processed so my fiber was low
Oils/Fats	If you are eating healthy fat, higher fat may not be an issue but if the fat is from saturated fat or empty calories, this could lead to an increase in disease. Healthy polyunsaturated fats contain essential omega 3 fatty acids. Low fat consumption or poor choices could result in low vitamin E. I have been using coconut oil which does not have vitamin E or essential fatty acids

g. Do you eat any
fortified
foods such as energy bars, protein shakes, fortified cereal etc. on a regular basis? Breakfast cereal can increase iron and folic acid to toxic levels. Please state what foods you eat regularly that are fortified. What impact do they have on your diet? Did they increase a particular vitamin or mineral? Speculate as to what would happen to your diet if you did not eat fortified foods? Examples would be daily consumption of fortified breakfast cereal, vitamin water, Red Bull, Luna Bars, Calcium/Vitamin fortified orange juice. D fortified orange juice or fortified soy products etc. 2 pts.

h. Some nutrients, if over or under consumed, can lead to an increased risk of disease. If you have several that are off for a disease, you are at risk. Look over your diet analysis to see if you are at risk for:

Disease	Nutrient Connection	Am I at risk?
Osteoporosis	low calcium, vitamin D, vitamin. K, low fruits/veggies, High soda intake
Heart Disease	high saturated fat from animals, high intake of animal fat, trans fatty acids, high cholesterol intake, and low fiber, high-refined carbohydrates, high refined sugar intake
High Blood Pressure	high sodium, low potassium, low calcium, low intake of fruits and vegetables, low fiber
Diabetes	overweight, high refined carb intake, low fiber, and high added sugar intake
Colon Cancer	high red meat intake, low fruits and vegetables, low fiber intake
Breast Cancer	high saturated fat intake, high alcohol intake, low fruits and vegetables, low fiber
Other Cancers	low fruits and veggies, high animal fat, processed foods

Are you at risk for any of these diseases? Base your response on diet alone not just on your family history. If you have a family history of any of the above diseases, your risk is higher if your diet is poor. Healthy food choices may help to lower your risk. If you feel you are at risk based on your report, check the box. You might not have every nutrient connection listed for each disease but if you have several, you might be at greater risk. 3 pts.

i. Out of every dietary correction that you have made above, realistically, what one item do you think that you might change/adopt in the coming months that might help improve your diet? Why? 2 pts.

Finishing Up:

5. Article Review Forms – Researching your personal nutrient issues

Looking over your nutrient deficiencies or problem areas in your diet, select 3 and find an article that discusses each particular issue. If you learned that you were low in vitamin D or some other nutrient, you may choose look up an article that discusses that particular nutrition issue. Perhaps your calorie intake was too high, researching portion control may be of value. Examples include why vitamin D is important, or ways to increase calcium in your diet or strategies for reducing calories. You can also research ways to reduce disease related to excess or deficiency. The article does not need to be from a scientific journal but you may use the New York Times, the Harvard or Tufts website, Newsweek etc. but no common magazines like Ladies Home Journal or Muscle and Fitness. Complete the article review form for each article following this assignment and attach it to your project.

3 pts. for each completed article review form.

Submit the answers to the above questions along with the following reports:

1. Profile summary

2. Nutrition summary and nutrient report for 7day average

3. Daily diary – food log and daily nutrition report

4. Charts tracking 3 nutrients

5. Tables with corrections for low or high items

6. Added sugar questions

7. Additional Questions

8. Article Review Forms – you need 3

Article Review Form for Diet Analysis Project

Title and author of article

Website

Briefly state the main idea of the article

How might you use the information to help better your eating habits?

Example of reports for Diet Analysis

Food Guide Design Power Point

This is your chance to design your own food guide pattern and daily food consumption recommendations like the USDA MyPlate guide or older Food Guide Pyramid. Your food guide pattern can be designed for a specific population such as the elderly, school age children, endurance athletes or gluten free (I had one student do one for astronauts). Whatever inspires you.

Your food guide needs to be submitted as a power point slide show.

This project is not meant for personal analysis and is not about your own diet but a diet design and recommendation for a larger population
. Make sure to include the following:

1. Visual Representation

Your food guide/icon will need a visual to represent it. Because this is an online course, your visual can be created by using art, pictures and photos found on the web. You will be creating a power point. The title page should include the name or title of your food guide and your name. You will need a separate slide that represents the visual your food guide. I recognize that some of you have better graphic arts skills then others so as long as your visual represents your food eating plan, you will not be graded on artistic talent. Your visual might just show pictures of the foods that are in the food groups you are recommending or it might include additional graphics if your diet is for a particular population.

2. Serving Sizes and Number of Servings

Your food guide must include different sections, which correspond to different food groups or categories that you are recommending. You don’t have to use the food groups that are currently in place. For example, if you don’t agree that we should eat dairy products, don’t include them or if you feel that soy products should be consumed daily, add that food group but make sure to let me know why in your slide show (including some research to support your recommendation). Remember if you remove a particular food or food group, what suggestions will you have to replace lost essential nutrients. For example: No dairy? What foods will you recommend to get calcium or vitamin D? Please, no replicas of the USDA MyPlate or pyramid or other existing food guides! Make sure to include a separate slide that notes serving sizes and number of servings. Please do not use percentages for macronutrient recommendations. This will not work for this assignment. Your population needs to know specific food groups. If you use carbohydrates, that includes fruits, veggies and grains making the food group category too vague.

Your food guide must include:

a. The different food groups that you recommend.

b. Number of servings that you would recommend per day for each of the food groups/categories that you choose.

c. You must also include what a serving size is (cups, ounces, etc.) You may use the current serving sizes typically used by most food guides or eating plans or make up your own. Your text provides examples of serving sizes as does the portion power point. Example: 3 servings of vegetables per day. A serving size is 1 cup cooked or the size of a baseball.

3. Summary, Rationale and Research for your Eating Guide

a. For each food group that you include in your food guide, you must explain why you have included it. This includes a short description of your rationale for your food guide that explains, based on current research, why you chose the servings and foods (groups) that you have recommended. This means at least 1 or 2 slides per food group that include the following:

i. Why you included it (importance such as the vitamins and minerals it contains, the role it has in the body etc.).

ii. Make sure to tell me how many servings and what a serving size is in this section as well.

iii. This can be presented in bullet form.

b. You will need to find at least one good reference or source for each area of your food guide with a minimum of 6 sources (even if you only choose 3 food groups to include).

i. Make sure to include references that are from reputable sources (journals, newspapers, etc.…. check your book for great websites). Harvard, Tufts and the USDA have some good sources. Do not use magazines such as Ladies Home Journal or Muscle and Fitness. You may use Time, Newsweek or Consumer Reports but they can only make up one half of your required sources. Beware of websites that are actually promotional sites for products.

ii. Are you able to justify your recommendations based on the references that you have chosen? You may also use your textbook but it cannot be counted as one of your 6 sources (although, if you use it, please make sure to list it on your source slide).

iii. Make sure your references are on a separate slide and are cited correctly (note example at the end of instructions). That means including the name of the article, the website, when it was updated, etc.

Please run a sample day menu of your plan (what you recommend people eat if they were following your guide) through the free Cronometer website https://cronometer.com/

4. If your design is for children, make sure to adjust the calories (you may need to create a mock profile) otherwise it will default to 2000 which is not appropriate for kids or seniors. (See directions at the end of assignments for a description).

You will need to copy and attach the following reports:

i. A list of the foods imputed into the program.

ii. Nutrients Report – breakdown of all vitamins and minerals as well macro-nutrient %

Please attach your findings to your PowerPoint presentation.

This can be a separate submission

5. Review your 1day report of your sample day and create several slides that include the following information:

a. Would you be able to eat your suggested guidelines on a daily basis for an extended period of time without health issues arising such as nutrient deficiencies, weight gain etc.?

b. How did your diet stack up?

c. Were the calories high enough?

d. What about important essential nutrients?

e. What vitamins and or minerals were low and what would you need to change in your eating plan to make sure that individuals received the proper nutrition? Do not tell me that you would supplement unless it is vitamin D or B12 (vegan diet). Supplementation is not a substitute for food.

f. Include several slides that bullet the results as well as include suggestions to make your diet better if needed.
I expect detail here making note of areas of deficiency or excess with food examples to increase low nutrients or recommendations to reduce other problems issues.

6. Layout of Power point: A good way to set up your Eating Guide Pattern power point is to start with a short summary of what motivated you to design your guide (slide after title and visual). Follow with a description of each food category (on separate slides), why it is included and your research support for it. End your power point with the results of your nutrient analysis and what you might suggest to fix or modify any major nutrient issues.

Your power point needs to include these components:

a. Title page and slide visual of your guide (8 points)

b. Short summary of rationale for guide slide (2 points)

Example: Grandfather has diabetes so wanted to design an eating plan for over age 60 with diabetes.

c. Slides that discuss each food group that is part of the plan. Make sure to include why it is important such as vitamins or minerals it contains as well as the role in the body and other information that might defend why you included it in your eating plan. If you have a food group on your visual it must be part of the power point and if your power point discusses it, it must be on your visual. If you include a food on your one-day sample meal, it must be part of the food groups that you have included in your eating guide pattern. (18 points)

d. Make sure to include serving sizes and number of servings in your food group discussion slides. This might be on a separate slide. (6 points)

e. Make sure to include a slide with a list of sources and have at least one for each food group for a minimum of 6. (12 points)

f. Analyze one day of food that follows your eating plan recommendations. Make sure to attach your report pages that show the food you imputed and the nutrient report. If you do not follow your own recommendations, you will lose 3 points so make sure that you follow the recommendations you say someone should eat each day (6 points)

g. Discuss any areas of change that are needed to fix problem nutrient issues. For example: Vitamin E may be low so you might recommend including sunflower seeds or almonds daily. Be specific with recommendations. If your one day does not match your recommendations, you will lose 3 points as your change analysis will not reflect nutrient issues. (8 points)

A couple of problem areas for students:

1. If you have a food group listed on your visual or in your one-day sample diet, you need to have a corresponding discussion in your slide show as to why the food/food group is important to consume.

2. Make sure to run a sample one-day menu of your proposed diet (and make sure that I get a copy of that one day) through a program that can analyze the nutrient content of both macro and micronutrients. You will not be able to see problem areas of your proposed diet and provide recommendations if you do not do this portion correctly and you will lose 6 points.

3. Make sure to use reputable articles and sites such as Harvard, Tufts, USDA, etc. I do not want to see Wikipedia, Live Strong, or other sites that sell products or promote a particular agenda.

How to Cite an Internet Source:

· Name the author, last name first. If no author is listed, then skip this step.

· Put the title of the work next. This is not the title of the website but the title of the page within the website that you are accessing. Put this information in quotation marks.

· Italicize overall website name. Look at the web address or find the link to the homepage to find the title.

· List the publication information. If you cannot find the publication information write, n.p. Most articles (or web pages) have a “last updated” date if you can’t find an actual date for the specific article you are quoting. If you cannot find a last updated date, write n.d.

· Include the date of access. This is the date you accessed the Internet source.

· Writing down the URL is no longer a required step in MLA, so check with your instructor for their personal preferences.

· Check your Internet citation for accuracy. The final Internet source citation should look like this:

Handschuh, Judith. “Author Profile: Harper Lee.” Teen Reads.com. n.p. 2003. August 8, 2008 < http://www.teenreads.com/authors/au-lee-harper.asp>

.

EVALUATION OF A POPULAR DIET BOOK

1. Choose and read a popular diet book of your choice (Atkins, The Zone, Eat Right for Your Blood Type, etc.). The book must be a weight loss book, a book that promises to cure or treat disease or a book that describes some specific way of eating such as plant based with specific foods to be eaten or eliminated.

2. Write a paper (please type) that includes the following:

a. A detailed summary of what the diet is and the rationale for the diet. I need to know what the diet is based on and what you get to eat or what is off limits and why. If it has several stages, you need to tell me about each stage. This should take at least 2 pages double spaced minimum. (10pts)

b. You will need to run a typical day of the diet you are analyzing (food intake) through the free Chon-O-Meter site which can be found at:

https://cronometer.com

/ to get information to answer several of the following questions (see directions at the end of all assignments). If you have access to a similar nutrient analysis program, feel free to use it. There are many free programs online that will work just fine but you must be able to print a report that details the micronutrients (all vitamins and minerals) as well as macronutrients (carbs, fat, protein).

Make sure to attach your report to your assignment. See examples of the required printouts at the end of assignment descriptions. (6pts)

4. Evaluate the diet by answering the following questions. Make sure to answer the questions in your paper in the same order that they appear on the instructions. I would prefer you to number or letter your paper in the same format as the questions. Make sure to explain your answers in several sentences and include details as needed. 2 pts. per question except a and b which are worth 3 each and m which is worth 4. Each reliable source used to answer m is worth 2 points so make sure to include those sites as well. Total of 38 of points for this section.

a. Is it missing or under in any essential nutrients (vitamins, minerals, carbs, fat, protein, food group)? What are they? Could these lead to any health issue? Refer to your printout to answer and check your text to learn about deficiency issues.
You cannot answer this question without the correct

Chon-O-Meter report. You can put your answers for a and b into a chart form if that helps you to organize your answers.

b. Does it provide too much of any nutrient or food group? What are they? Could these lead to any health issue? Refer to your printout reports as well as your text to answer.

c. Is it so different from an average individual’s normal eating pattern that compliance is unlikely? Think typical American diet here. Explain.

d. Will the person learn new and healthful ways of eating so they can keep the weight off? Explain what makes it more healthful.

e. Is it expensive? Think about the average American and what they might spend. Explain.

f. Does it provide a calorie deficit (does it result in the individual eating fewer calories than they are burning?), which then leads to weight loss? Look at your print outs to see what is recommended for caloric intake and what amount would actually be consumed. Explain.

g. Is it too low in calories (below 1200 calories daily), which could lead to health issues? Refer to chapter 11 in text.

h. Does the diet make reasonable claims regarding weight loss? 1-2 pounds per week is a reasonable weight loss goal. Explain.

i. Does it include necessary or required restrictions of certain foods? What are they? Be specific.
If you have answered this question in detail in your summary, you may refer back to your summary description so as not to be redundant.

j. Are the credentials of the author promoting the diet sound? Make sure to list the credentials, education etc. You might need to Google to find out what the credentials are. Why do you feel the author’s credentials make him/her a reputable authority on the subject?

k. Does the author provide research to support his/her claims? Is it cited or is a reference list provided? Are testimonials used as a way to sell the diet?

l. Do you have to purchase any special products such as foods or supplements to follow the diet? Does the author sell the products that are required?

m. Does our current body of scientific evidence support the diet approach/theory? Make sure to include several paragraphs that discuss your findings. What are the opinions of experts in the field about the diet or what did you learn about researching a particular aspect of the diet if you could not find diet reviews. Please find 3 reliable sources/reviews, which discuss the diet. They could be positive, negative or neutral (check out US World and News Report, January 2015/16/17/18/19). If you cannot find any reviews of the diet then you will need to find articles that support or oppose any of the principles or premises of the diet that you have read (you must use diet reviews as your first choice). For example, if you read a book that has not been reviewed or you can find little information on it and the diet focuses on Omega 3 fatty acids, find 3 articles that discuss the pros and or cons of fatty acids. Make sure to cite them correctly on a separate page, which you attach to your summary. Make sure to watch out for websites that promote particular products or are linked to the book you have read. You will lose points if your sources are actually for-profit sites marketing products or diets or are blogs of a particular diet.

n. How does it compare to material that we have covered in the class or found in the text? Explain.

5. Wrap Up/Critical Analysis (6 pts.)

a. What are your reactions to this diet?

b. How would you rate this diet on a scale of 1 (poor) to 10 (great)? Why? Think about your answers from the previous questions. Did you find the diet to be healthy? Were nutrient needs met? Was it expensive or restrictive? If your research found that the diet is unproven or unhealthy yet you rate the diet with a high score, please explain why you would still consider the diet as something reasonable to follow.

c. Would you recommend it to family or friends? Why or why not?

How to Cite an Internet Source:
· Name the author, last name first. If no author is listed, then skip this step.
· Put the title of the work next. This is not the title of the website but the title of the page within the website that you are accessing. Put this information in quotation marks.
· Italicize overall website name. Look at the web address or find the link to the homepage to find the title.
· List the publication information. If you cannot find the publication information write, n.p. Most articles (or web pages) have a “last updated” date if you can’t find an actual date for the specific article you are quoting. If you cannot find a last updated date, write n.d.
· Include the date of access. This is the date you accessed the Internet source.
· Writing down the URL is no longer a required step in MLA, so check with your instructor for their personal preferences.
· Check your Internet citation for accuracy. The final Internet source citation should look like this:
Handschuh, Judith. “Author Profile: Harper Lee.” Teen Reads.com. n.p. 2003. August 8, 2008 < http://www.teenreads.com/authors/au-lee-harper.asp>

Example of Cromometer for Food Design and Book Review

EVALUATION OF A POPULAR DIET BOOK

1. Choose and read a popular diet book of your choice (Atkins, The Zone, Eat Right for Your Blood Type, etc.). The book must be a weight loss book, a book that promises to cure or treat disease or a book that describes some specific way of eating such as plant based with specific foods to be eaten or eliminated.
2. Write a paper (please type) that includes the following:

c. A detailed summary of what the diet is and the rationale for the diet. I need to know what the diet is based on and what you get to eat or what is off limits and why. If it has several stages, you need to tell me about each stage. This should take at least 2 pages double spaced minimum. (10pts)

d. You will need to run a typical day of the diet you are analyzing (food intake) through the free Chon-O-Meter site which can be found at:
https://cronometer.com
/ to get information to answer several of the following questions (see directions at the end of all assignments). If you have access to a similar nutrient analysis program, feel free to use it. There are many free programs online that will work just fine but you must be able to print a report that details the micronutrients (all vitamins and minerals) as well as macronutrients (carbs, fat, protein).

Make sure to attach your report to your assignment. See examples of the required printouts at the end of assignment descriptions. (6pts)

6. Evaluate the diet by answering the following questions. Make sure to answer the questions in your paper in the same order that they appear on the instructions. I would prefer you to number or letter your paper in the same format as the questions. Make sure to explain your answers in several sentences and include details as needed. 2 pts. per question except a and b which are worth 3 each and m which is worth 4. Each reliable source used to answer m is worth 2 points so make sure to include those sites as well. Total of 38 of points for this section.

o. Is it missing or under in any essential nutrients (vitamins, minerals, carbs, fat, protein, food group)? What are they? Could these lead to any health issue? Refer to your printout to answer and check your text to learn about deficiency issues.
You cannot answer this question without the correct

Chon-O-Meter report. You can put your answers for a and b into a chart form if that helps you to organize your answers.

p. Does it provide too much of any nutrient or food group? What are they? Could these lead to any health issue? Refer to your printout reports as well as your text to answer.

q. Is it so different from an average individual’s normal eating pattern that compliance is unlikely? Think typical American diet here. Explain.

r. Will the person learn new and healthful ways of eating so they can keep the weight off? Explain what makes it more healthful.

s. Is it expensive? Think about the average American and what they might spend. Explain.

t. Does it provide a calorie deficit (does it result in the individual eating fewer calories than they are burning?), which then leads to weight loss? Look at your print outs to see what is recommended for caloric intake and what amount would actually be consumed. Explain.

u. Is it too low in calories (below 1200 calories daily), which could lead to health issues? Refer to chapter 11 in text.

v. Does the diet make reasonable claims regarding weight loss? 1-2 pounds per week is a reasonable weight loss goal. Explain.

w. Does it include necessary or required restrictions of certain foods? What are they? Be specific.
If you have answered this question in detail in your summary, you may refer back to your summary description so as not to be redundant.

x. Are the credentials of the author promoting the diet sound? Make sure to list the credentials, education etc. You might need to Google to find out what the credentials are. Why do you feel the author’s credentials make him/her a reputable authority on the subject?

y. Does the author provide research to support his/her claims? Is it cited or is a reference list provided? Are testimonials used as a way to sell the diet?

z. Do you have to purchase any special products such as foods or supplements to follow the diet? Does the author sell the products that are required?

aa. Does our current body of scientific evidence support the diet approach/theory? Make sure to include several paragraphs that discuss your findings. What are the opinions of experts in the field about the diet or what did you learn about researching a particular aspect of the diet if you could not find diet reviews. Please find 3 reliable sources/reviews, which discuss the diet. They could be positive, negative or neutral (check out US World and News Report, January 2015/16/17/18/19). If you cannot find any reviews of the diet then you will need to find articles that support or oppose any of the principles or premises of the diet that you have read (you must use diet reviews as your first choice). For example, if you read a book that has not been reviewed or you can find little information on it and the diet focuses on Omega 3 fatty acids, find 3 articles that discuss the pros and or cons of fatty acids. Make sure to cite them correctly on a separate page, which you attach to your summary. Make sure to watch out for websites that promote particular products or are linked to the book you have read. You will lose points if your sources are actually for-profit sites marketing products or diets or are blogs of a particular diet.

ab. How does it compare to material that we have covered in the class or found in the text? Explain.

7. Wrap Up/Critical Analysis (6 pts.)

a. What are your reactions to this diet?
b. How would you rate this diet on a scale of 1 (poor) to 10 (great)? Why? Think about your answers from the previous questions. Did you find the diet to be healthy? Were nutrient needs met? Was it expensive or restrictive? If your research found that the diet is unproven or unhealthy yet you rate the diet with a high score, please explain why you would still consider the diet as something reasonable to follow.
c. Would you recommend it to family or friends? Why or why not?

How to Cite an Internet Source:
· Name the author, last name first. If no author is listed, then skip this step.
· Put the title of the work next. This is not the title of the website but the title of the page within the website that you are accessing. Put this information in quotation marks.
· Italicize overall website name. Look at the web address or find the link to the homepage to find the title.
· List the publication information. If you cannot find the publication information write, n.p. Most articles (or web pages) have a “last updated” date if you can’t find an actual date for the specific article you are quoting. If you cannot find a last updated date, write n.d.
· Include the date of access. This is the date you accessed the Internet source.
· Writing down the URL is no longer a required step in MLA, so check with your instructor for their personal preferences.
· Check your Internet citation for accuracy. The final Internet source citation should look like this:
Handschuh, Judith. “Author Profile: Harper Lee.” Teen Reads.com. n.p. 2003. August 8, 2008 < http://www.teenreads.com/authors/au-lee-harper.asp>

Example of Cronometer Report for Food Guide and Diet Book Reveiw

PHE 325 Mini Cookbook and Recipe Analysis

Objective: Create a small recipe book containing 5 recipes. The recipes need to be healthy and be a good source of at least 2 vitamins, minerals or other nutrients that are important for health such as omega 3 fatty acids or fiber. You do not need to create your own recipe but if you use one from a cookbook or magazine, make sure to note the source.

12 points per recipe, printed report, questions and photograph.

1. At least two of your recipes must be an entrée or main course. Other ideas are healthy baked items, vegetable sides and salads, casseroles, breakfasts, etc.

2. Identify at least 2 essential nutrients that your recipe is a good source of or that you are trying to highlight. These include vitamins, minerals, essential fatty acids as well as fiber. You could be trying to highlight vitamin D and Calcium for bone health or folate and iron for a healthy pregnancy or B12 and iron because you are a practicing vegan and they can be hard to get from plant foods.

3. Analyze each recipe through the Cronometer Website https://cronometer.com/. Create an account, then click the Food tab at the top of the page. Click on Custom Recipe.

a. Choose American 2016 label style by clicking on the bar at the top of the label

b. Name your recipe

c. Select a category

d. Select a tag

e. Enter instructions for cooking in notes

f. Select the number of servings per recipe – if you are using your own recipe, figure out how many servings it would feed. I want your label to list nutrients and calories per serving – not for the entire recipe unless consuming the required recipe is one serving. This is critical for your analysis.

g. Enter ingredients

h. Make sure to save changes (top of the page) when you are done.

4. Print/copy your recipe analysis – to the right of the save changes button – click on the gear and click on display for printing.

5. For each recipe, please answer the following questions:

a. Why was this recipe chosen (history, culture, need)? Make sure to note the source of your recipe if you did not create it.

b. Please discuss how the recipe stands up to our current dietary recommendations? If you go to the website, you can find an executive summary that provides an overview of the guidelines

https://health.gov/dietaryguidelines/2015/guidelines/executive-summary/

The answer to this question must include details as to how your recipe compares to the current dietary guidelines. What area does it fall under? How does it match up? Is it nutrient dense? Is it low in added sugars? Is it high in vegetables or fruit? You can find additional information in your Dietary Guidelines power point from week one.

c. What are the pros and cons of your recipe? Is it high in fiber but also high in saturated fat? Is it high in calories per serving? How might you alter your diet to improve the nutrient profile or reduce areas of concern. For example: switch to whole wheat flour or pasta and reduce cheese would increase fiber and lower saturated fat.

d. How does your recipe fit into a daily diet? Could it be eaten as a complete meal? Does it need a side dish to provide nutrients it is lacking? Is more of a snack? Is it a dessert item to be eaten sparingly? Does it have a balance of macro-nutrients?

e. What are the 2 nutrients that you wanted to feature for this recipe? These would be vitamins, minerals, fiber or essential fatty acids as stated above. Why did you pick those nutrients? (see examples above). What are the benefits of consuming these nutrients? Tell me what they do in the body so I know why they are important.

f. Does your recipe fit into a particular way of eating? (vegan, vegetarian, flexitarian, paleo, Keto, Mediterranean, budget, etc.) It can fit into more than one category.

g. What is the approximate cost of making your entire recipe? What would the cost be per serving? Would this fit into a student budget or someone on a fixed income?

h. What is the ease of making this recipe? On a scale of 1 to 10, 1 being super simple to 10 being rather technical, rate your recipe. Why?

6. Lastly, you need to make your recipe and take a picture to submit with your project.

Presentation:

1. Create a cover for your recipe book with your name on it.

2. Each recipe should have two pages.

a. One that has the picture of the recipe and the answers to the questions.

b. The second that is the printout report of the nutrition information, ingredients and directions for cooking.

Students seem to be having a hard time with printing the food label to reflect one serving of their recipe. When you are working on the page before you print, make sure to enter the number of servings that your recipe feeds. You can find that box below notes but then, when you are ready to print, when you click on the 3 dots (used to be a wheel), and hit display for printing, you will need to make sure to change the nutrient per serving box which is found below your ingredient list. If you don’t do that, it will run the nutrients for the entire recipe and you won’t be able to see how your recipe stacks up for a single serving.

Example of Cronometer Report for Mini-Cookbook