Posted: April 5th, 2015

Principles of Nutrition Science/Analysis of Vitamin and Mineral Intake

NTFD 2420 Principles of Nutrition Science/Analysis of Vitamin and Mineral Intake

Assignment #5
50 Points

Purpose: To develop an understanding of the food sources of micronutrients (vitamins and minerals).
Learning Outcomes:
?    Locate, understand and apply established guidelines to a professional practice scenario.
?    Develop outcome measures, use informatics principles and technology to collect and analyze data for assessment and evaluate data to use in decision-making.

Directions:
Go to the website: www.choosemyplate.gov. Go to: SuperTracker and create a profile for the female listed below.
Age: 20 years old
Gender: Female
Height: 5’5”
Weight: 125#
Activity: 30-60 min/day moderate activity

Part 1:  Once you have the profile, click on Food Tracker to enter the foods found in the menu below.
•    Enter each food item listed on the menu below, being careful to select the correct item, as noted on the menu, and the correct amount.  You will be required to enter a serving amount for each food, and for some foods listed, this may require simple calculations.
•    After entering all of the menu items for this day into the program, click on the link for nutrient intake report on the right side of screen below the graph. From this report, you will be able to complete the table on the following page of this assignment. Evaluate this list for adequate levels or deficiencies of the 8 micronutrients listed below. (See instructions next page)

PROCEED TO PART 2, next page

Part 2: (24 pts total)
1.    Based on the results of the nutrient intake report, complete the table below.

Nutrient    Intake/Amount consumed    Recommended
Intake for female, age 20    Deficient? Y/N
Vitamin A

Vitamin C

Vitamin D

Vitamin E

Calcium

Potassium

Iron

Sodium

2. For the nutrients noted in the table which are deficient, list at least 3 specific foods you could consume, as a substitute or in addition to the menu provided, to improve intake of each deficient nutrient. For example, vitamin A is deficient, so look in chapters 8 and 9 to find good sources of vitamin A that you would be willing to include in your diet. Do the same for each deficient nutrient, using chapters 8 and 9 for the vitamins, and chapters 10, 11, and 12 for the minerals. (21 points)
Nutrient
Deficiency    Good food sources of each deficient nutrient that you would be willing to eat
Vitamin A

3. Look at sodium intake. List suggestions from chapter 10 that can reduce sodium from the menu above. (5 pts)
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