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LAB 1 ANSWER SHEETS DIET RECORD AND NUTRITION ANALYSIS You may-(Answered)

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Please find attached the Lab_Nutrition and?answer the questions.?


LAB 1 ANSWER SHEETS

 

DIET RECORD AND NUTRITION ANALYSIS

 

You may send your work via e-mail using these answer sheets, if desired, or via the US postal service. If

 

you elect to send your work via email, please do not send a scanned document.

 


 

102 Lab 1 - 1

 


 

NAME: ____________________________________________

 

DATES OF RECORD: _________________________________

 

ONE WEEK DIET RECORD WORKSHEET: NUTRITION ANALYSIS

 

Breakfast

 


 

Lunch

 


 

Dinner

 


 

Day 1

 


 

Day 2

 


 

Day 3

 


 

102 Lab 1 - 2

 


 

Snacks

 


 

Breakfast

 


 

Lunch

 


 

Dinner

 


 

Day 4

 


 

Day 5

 


 

Day 6

 


 

Day 7

 


 

102 Lab 1 - 3

 


 

Snacks

 


 

LAB

 

1

 

WORKSHEET

 

NAME:__________________________

 


 

FOR

 


 

SCORING

 


 

FOOD

 


 

QUESTIONNAIRE

 


 

TOTAL SCORE: ___________

 

For 1-20, record the number that corresponds to the

 

number of the blank you marked. If you marked

 

more than one option, average them and record that

 

number.

 

1.

 


 

_____

 


 

11.

 


 

_____

 


 

2.

 


 

_____

 


 

12.

 


 

_____

 


 

3.

 


 

_____

 


 

13.

 


 

_____

 


 

4.

 


 

_____

 


 

14.

 


 

_____

 


 

5.

 


 

_____

 


 

15.

 


 

_____

 


 

6.

 


 

_____

 


 

16.

 


 

_____

 


 

7.

 


 

_____

 


 

17.

 


 

_____

 


 

8.

 


 

_____

 


 

18.

 


 

_____

 


 

9.

 


 

_____

 


 

19.

 


 

_____

 


 

10.

 


 

_____

 


 

20.

 


 

_____

 


 

1-20.CHOLESTEROL-SATURATED

 

SCORE: ___________

 


 

FAT

 


 

For 21-25, record the number of cups or servings in

 

the blank and multiply by the number given.

 

21. cups x 5 = ______

 

22.

 


 

cups x 5 = ______

 


 

23.

 


 

cups x 5 = ______

 


 

24.

 


 

total number of servings x .7 =______

 


 

25.

 


 

cups pasta x 1.5 =

 

______

 

cups mashed potato x 1.5 = ______

 

number baked potato x 2 ______

 

cups rice, corn, etc. x 2 = ______

 

TOTAL:

 

_________

 


 

21-25. CARBOHYDRATE

 


 

102 Lab 1 - 4

 


 

For 26-37, record the number of the blank you

 

marked. Average them if you selected more than

 

one blank.

 

26.

 


 

_____

 


 

27.

 


 

_____

 


 

28.

 


 

_____

 


 

26-28. BEVERAGE SCORE: __________

 

29.

 


 

_____

 


 

32.

 


 

_____

 


 

30.

 


 

_____

 


 

33.

 


 

_____

 


 

31.

 


 

_____

 


 

29-33. SALT SCORE: __________

 

34.

 


 

_____

 


 

35.

 


 

_____

 


 

36.

 


 

_____

 


 

37.

 


 

_____

 


 

For 38, use this key:

 

0-1 checked = 1; 2-3 checks = 2;

 

4-5 checks = 3; 6-7 checks = 4;

 

8-10 checks OR eat out less than once a month = 5.

 

38.

 


 

_____

 


 

34-38. RECIPES AND RESTAURANT

 

TOTAL SCORE: _____________

 

TOTAL SCORE FOR 1-38: _____________

 

(Sum of the 5 categories.)

 

To interpret your results, use the charts on pages 10

 

and 11.

 


 

102 Lab 1 - 5

 


 

LAB 1. ANSWER SHEET FOR NUTRITION QUESTIONS

 

NAME__________________________________________

 

1.

 


 

What is the percent fat in your diet? ___________

 

(Use your scores and the tables from pages 10 and 11 to determine this.

 


 

2.

 


 

List the foods from your diet that are high in fat content (or if you have a low fat diet, list several

 

foods that you know are high in fat.)

 


 

3.

 


 

Humans make a good deal of fat; in fact, they make the fat that is required by their bodies.

 

Therefore, is it essential to their health that humans include fat in their diet? Explain why or why

 

not.

 


 

4.

 


 

In spite of the emphasis on low fat foods in the American diet, most studies indicate that the

 

average weight of Americans is increasing and there are more of us overweight than ever before.

 

Do you think the emphasis on low fat foods has affected this? Explain why or why not.

 


 

5.

 


 

Do you think there is any problem with the portion sizes that are served in many fast food and

 

other restaurants? Explain.

 


 

6.

 


 

What is your total carbohydrate intake? _____________________

 


 

7

 


 

Differentiate between the molecular makeup of complex carbohydrates (polysaccharides) and

 

monosaccharides and disaccharides. (Consult your textbook or Study Guide, if necessary, to

 

review the basic biochemistry you learned in the first semester of biology)

 

Monosaccharides

 


 

Disaccharides:

 


 

Polysaccharides:

 


 

8. What is a "complex carbohydrate"?

 


 

9.

 


 

Name the foods from your diet that are high in complex carbohydrates or if there are few in your

 

diet, list several foods high in complex carbohydrates that you could add to your diet.

 


 

10. Fruits, vegetables, and grains also are generally high in fiber. Explain why fiber is important in

 

your diet.

 


 

11. What is your salt intake?______________________________

 

12. Identify the foods from your diet that are high in salt. (Check the labels of any canned or

 

processed foods, if necessary.)

 


 

13. Suggest one way to limit the amount of salt in your diet - other than not putting the salt shaker on

 

the table during your meals.)

 


 

14. Calories from alcohol are often said to be empty calories. What is an empty calorie?

 


 

15. Go back though your diet diary and list the foods that you have eaten that are low in nutritional

 

value.

 


 

16. Review your diet diary again and list the food that you have consumed in excess amounts.

 


 

17. Suggest how you could improve your diet. Consult the US. Government food pyramid diagram for

 

recommendations. You may use the Mediterranean diet recommendations if you wish, but if you

 

do, please indicate which set of recommendations that you are using as a guide.

 


 

 

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