Assignment II
Jenna Raccor
Principles of Nutrition
SNT 300-01
Professor Anita Gallagher
March 23, 2020
(MyPlatePlan)
Table I: Meal Tracking Table: Day 1 Date: March 13, 2020
Food Eaten Amount Food Group (List Estimate your total
each food in their (in cups or ounce
respective food equivalents)
group)
Day 1
PB Fit 2 tbsp. Protein Foods 2 oz.
Banana 1 medium Fruits 1 cup
Almond Milk 1 cup Milk or Milk 1 cup
Product
Spinach 1 cup Vegetables 1 cup
Thrive Vanilla 1 packet Protein Foods 1 oz.
Shake Packet
Diet Mixed Berry 1 bottle - -
Green Tea
Salad (Sweet and 2 cups Vegetables 2 cups
Butter)
Cranberries 2 tbsp. Fruits ¼ cup
Pecans 2 tbsp. Protein Foods 1 oz.
Bleu Cheese ¼ cup Milk or Milk ¼ cup
Crumbles Products
Chicken 3 oz. Protein Foods 3 oz.
Water 36 oz. - -
Salt and Vinegar ¼ cup Protein Foods 4 oz.
Almonds
Whole Wheat Bread 2 slices Grains 2 oz.
Turkey 2 oz. Protein Foods 2 oz.
Light Mayonnaise 1 tbsp. Oils 1 tsp. oil
Tomato 2 slices Vegetables 1 cup
Water 16 oz. - -
(Whitney & Rolfes, 2019)
Meal Tracking Table: Day 2 Date: March 14, 2020
Food Eaten Amount Food Group (List Estimate your total
each food in their (in cups or ounce
respective food equivalents)
group)
Day 2
Light Peach Greek 1 container Milk or Milk 1 cup
Yogurt Product
Granola ¼ cup Grains 0.25 oz.
Coffee 1 cup - -
Half and Half 2 tbsp. Milk and Milk ⅛ cup
Products
Whole Wheat Bread 2 slices Grains 2 oz.
Peanut Butter 2 tbsp. Protein foods 2 oz.
Raspberry Jam 1 tbsp. Fruits 1/16 cup
Trail Mix ¼ cup Protein Foods 4 oz.
Water 48 oz. - -
Pretzels 1 oz. Grains 1 oz.
Steak 4 oz. Protein Foods 4 oz.
Asparagus ½ cup Vegetables ½ cup
Water 36 oz. - -
(Whitney & Rolfes, 2019)
Table II: Intake vs. Recommendation: Day 1 Date: March 13, 2020
Food Group Recommended Amount Consumed +/-
Amount
Grains 8 oz. 2 oz. -6 oz.
Vegetables 3 cups 4 cups +1 cup
Fruits 2 cups ½ cup -1 ¾ cup
Milk and Milk 3 cups 1 ¼ cup -1 ¾ cup
Products
Protein Foods 6 ½ oz. 13 oz. +6 ½ oz.
Oils (calorie level x 80 gm 5 gm <80 gm
0.30/9= fat
gm/day.
1 tsp oil=5 gm fat)
Activity 2 ½ hours per week Amount of activity I
completed was 75
minutes most days
(MyPlatePlan)
Intake vs. Recommendation: Day 2 Date: March 14, 2020
Food Group Recommended Amount Consumed +/-
Amount
Grains 8 oz. 3.25 oz. -4.75 oz.
Vegetables 3 cups ½ cup -2 ½ cup
Fruits 2 cups 1/16 cup -1 15/16 cup
Milk and Milk 3 cups 1 ⅛ cup -1 ⅞ cup
Products
Protein Foods 6 ½ oz. 10 oz. +3 ½ oz.
Oils (calorie level x 80 gm 0 gm <80 gm
0.30/9= fat
gm/day.
1 tsp oil=5 gm fat)
Activity 2 ½ hours per week Amount of activity I
completed was 75
minutes most days
(MyPlatePlan)
Intake Spreadsheet:
(Cengage Learning)
This assignment was very eye-opening to my own personal daily nutritional
intake. It was very interesting to see the difference from recording my nutritional
intake versus not recording. During this project, I felt accountable to eat regularly,
whereas I can often find myself skipping meals and just eating when I remembered to.
I usually have problems with remembering to eat, especially while working, and then
end up eating late at night, which is such a bad habit. During this project, I was
accountable for my meals, and I felt that I ate balanced meals. Upon evaluation of my
nutrition analysis according to my recommended intakes from MyPlate, this was not
necessarily the case.
When I was evaluating my results compared to my MyPlate recommendations, I
came to realize that I am lacking in the majority of the food groups. I found that I was
below the recommended intake for every food group, except protein foods. I was very
excessive in the protein foods category for both days of recall. I think analyzing my
results helped me to better understand what areas I am lacking in, and how to alter
my diet in order to have a more balanced diet. I was very surprised to see that my
lowest intake compared to the recommended values was in the grains food group. I
thought to myself when beginning this project, that this would be my most abundant
intake. I was also surprised how low my caloric intake was! My intake was around 1300
kcalories, which was extremely low compared to the recommended 2400 kcalorie
intake. I was surprised because I did not feel hungry throughout the day, but rather
satisfied with my intake. I have kept my values in mind for the future, and plan to
change my diet accordingly to consume a more balanced diet, while also increasing my
caloric intake.
The information obtained on the intake spreadsheet was very interesting to
look at to see the breakdown of nutrients in each food. What was most surprising to
me was that I had only consumed 1200 mg of sodium, which was a lot lower than I had
expected, since my recommended intake was to be <2300 mg. Overall, analysis of my
results compared to reviewing someone else’s, was more meaningful to me, and
helped me realize where I can improve when it comes to my diet. I really enjoyed
completing this project, and I think I will continue to record my daily intakes!
Works Cited
Cengage Learning. (n.d.). Retrieved March 22, 2020, from https://www.cengage.com/
dashboard/#/my-dashboard/authenticated?page=
MyPlatePlan. (n.d.). Retrieved March 22, 2020, from https://www.choosemyplate.gov/
resources/MyPlatePlan.
Whitney, E. N., & Rolfes, S. R. (2019). Understanding Nutrition. Australia: Cengage
Learning.
