Personal Diet Analysis

PERSONAL DIET ANALYSIS

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Instructions: Please type your answers to all questions and complete all tables in the space provided inbold blue. References are required using APA format. It is unacceptable to copy and paste information directly into the assignment (with or without a source). To avoid plagiarism, please use your own words to answer the questions and provide a reference for where you got the information. For UR Courses units you may cite as: Schmidt (2020) or Schmidt, L. (2020). KIN 170-397. University of Regina. Please write formally (no abbreviations or slang) in full, complete sentences (no point form). Grammar, spelling, content and vocabulary will be graded. As this is a formal written section, please do not write in second person (you and your). Example: Do not write: you can find this on a label; rather, write: a food label contains this information.

PART 1: FOOD LABELS

1. What information is displayed on a food label?

2. What mandatory information is included on a nutrition label (including the nutrition facts panel)?

3. What is the purpose of Health Claims on food labels? Provide four examples of

health claims Health Canada allows on food labels.

4. What is the purpose of Nutrient Claims on food labels? Provide two examples of

nutrient claims that Health Canada allows on food labels and describe their meaning.

5. Using one food label from a product that you have at home (not online), locate and complete the following information. (Be sure your food item contains some amount of carbohydrate, protein and fat on the Nutrition Facts Panel. **Attach a clear picture of the food label and manufacturer information directly into this word document or you may attach a separate image file and upload it along with your assignment**

PART 2 – PERSONAL FOOD GUIDE ANALYSIS

To complete Part 2, review Eating Well with Canada’s Food Guide in the textbook (Page 211-222) and the pdf links listed in Unit 2 on UR Courses. The Eating Well with Canada’s Food Guide is the rainbow guide that identifies number of recommended servings for each food group. Be sure to read about choosing foods, how many food guide servings are needed based on age and gender, and what constitutes a Food Guide Serving for each food group. Eating Well with Canada’s Food Guide is not the same as the recently released 2019 Canada Food Guide.

Please read the following instructions carefully:

How does your daily food intake compare to these recommendations? To determine whether or not your daily food intake is meeting the Eating Well with Canada’s Food Guide recommendations, you will complete a 3 day Food Guide Record. List foods and drinks you consume on two typical weekdays and oneweekend day using the Food Guide Record Form provided. The form will assist you in recalling the foods you have eaten over a given period of time. Record the number of servings you ate from each food group. Refer to Eating Well with Canada’s Food Guide for further information on what constitutes a Food Guide serving for each food group. Total your Food Guide servings for each group. Note: There is no specific Food Guide serving to constitute 1 serving of fats and oils, only a recommendation to consume 30- 45 mL per day (2-3 tablespoons – 1 tsp = 5mL and 1 tbsp = 15 mL). The Fats, Oils and Added Sugars column of the Food Guide Record Form is where you will estimate the amount of fats and oils you consume (as added fats or oils to salad dressing or butter on bread) and count these servings (mL) toward the 30-45 mL recommendation. Canada’s Food Guide is somewhat limiting as chocolate, honey or sugar, for instance, do not really fall into a category. Place these food items under fats, oils and added sugars column. Fats, oils and added sugar column will list serving amount (mL) rather than number of servings.

Example:

A) FOOD GUIDE RECORD

B) AVERAGE TOTALS

C) PERSONAL FOOD GUIDE ANALYSIS

In the column, My Recommended Food Guide Servings, list your personal recommendations based on your age and sex (found in Eating Well with Canada’s Food Guide recommendations). Use the average totals from section B to record your average daily servings (3 day average). Complete the remaining table based on your personal recommendations.

**Note: A health care professional would never advise people to decrease fruit and vegetable intake; therefore, if you consume over the recommended food guide servings for fruits and vegetables, in the last two columns, list “No Change” and “N/A” for specific foods, respectively.

PART 3 – Food Guide Analysis: Canada Food Guide (2019) compared to Eating Well with Canada’s Food Guide.

Instructions: This section is a formal written analysis of your eating pattern and constitutes a large portion of your grade. You are asked to use the former Eating Well with Canada’s Food guide as well as the new Canada Food Guide (2019). Please answer each question in full, formally written sentences (no point form). Grammar, spelling, vocabulary, and content are all graded in this section. Please write formally (no slang, abbreviations, or contractions). You must document references where applicable and cite in APA format. Do not copy and paste in quotes. This is a form of plagiarism and will be checked. Use your own words and add the source of the information as a reference (APA). This section provides an opportunity for you to fully analyze your eating pattern compared to Canada Food Guide recommendations and outline what you have learned about the Food Guides and how your eating aligns or misaligns with the recommendations. Be sure to provide an in-depth analysis and answer each question in full. As this is a personal account, it is acceptable to write in first person (I and my) but please avoid using second person (you and your).

1. After analyzing your diet using Eating Well with Canada’s Food Guide (rainbow guide from the textbook), summarize how well you are currently eating. Be sure to consider how your actual eating habits compare to the recommendations.

2. Review the new Canada’s Food Guide (2019) https://food-guide.canada.ca/en/. Summarize how well you are eating based on the recommendations for healthy Food Choices. What factors influence your food choices? Do you ever consider nutritional content (e.g. Food Labels or ingredient list) or food marketing? Why or why not?

3. Canada’s Food Guide, both the new version and the former version, provides recommendations to help people make wise and healthy food choices. Comparing both new and former Food Guides, do you meet any of these recommendations on a weekly basis? Which do you meet most often? The least? If you rarely meet these recommendations, explain why.

4. What is the role of diet in both the cause and prevention of chronic disease? *Use research literature and the textbook to back up your opinion and cite the sources in APA format*. Do you think that society is overly concerned about the role of food in preventing disease and enhancing health or should people be putting greater emphasis on the importance of diet and health?

5. Based on your personal food guide analysis, using Canada’s Food Guide (either the new or former Food Guide version), what are the most immediate changes that need to be made to your diet? Prioritize 3 realistic and specific goals (ways) you can improve your diet based on Canada’s Food Guide andexplain how and when you can accomplish these goals. Please write in full sentences. You may number your responses (Goal 1, Goal 2 and Goal 3).

References:

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