Q The goal for this part of the project is to compare your initial food log with a new diet that you will create based on what you have learned throughout the course. You will use your original 5-day food journal, which was completed in Unit 3 for this Assignment. In this activity, you will demonstrate your ability to do three tasks: 1. Determine whether the foods you ate during the 5-days you recorded your intake met the recommendations for calories, proteins, carbohydrates, fiber, and fat. 2. Determine whether the foods you ate during the 5-days you recorded your intake provided the right amount of vitamins and minerals. 3. Modify your daily diet to meet your individual daily recommendations Part 1 1. Using your 5-Day Nutrient Intake Report you created in week 2 diet analysis analyze the report in comparison to the DRI Values and record your answers to the following questions in a Word document: 2. What did the nutrition analysis teach you about your diet in general? 3. Based on your 5-day combined report, which nutrients did you consume in amounts less than 75% of the DRI on average? 4. Based on your 5-day combined report, which nutrients did you consume in amounts greater than 125% of the DRI on average? 5. Select three (3) nutrients that were low in your diet and three (3) nutrients that were high in your diet (based on1 & 2 above). Explain how EACH of the nutrients that you selected as too high or too low functions in your body and affects your health and risk factors for diseases. If you do not have three low and/or three high nutrients in your diet, you may randomly select nutrients to discuss for a total of 6 nutrients. 6. Name three (3) foods that you could add to your diet that you would enjoy that would help you consume more of the nutrients you were too low in. Make sure to identify which nutrient(s) each food contains that you added. For example, if you add carrots to your diet because you need more Vitamin A, then explain that. 7. Name three (3) foods that you could easily eliminate or reduce in your diet that would help to reduce your intake of the nutrients that you were too high in. Make sure to identify which nutrient(s) each food contains that you eliminated. For example, if you removed canned soup from your diet because it is high in sodium, then explain that. Part 2 1. Using MyFitnessPal Make (1) full day of menus for yourself, using foods that you like, and include different foods at different meals. The goal here is to improve your diet but to maintain realistic expectations. 2. Enter this day of menus into the MyFitnessPal Website just as you did for the week 2 intake report. 3. Generate a new Nutrient Intake Report for the new day’s menu. Answer the following question on the same Word Document: Write a response to the question “What changes did you observe from your original Nutrient Intake Report to the new made up Nutrient Intake Report?” Be sure to discuss what areas improved or maybe got worse from a nutrient standpoint. (USLOs 1.4, 1.5, 4.1, 4.5, 5.1, 5.5, 6.1, 6.5, 7.1, 8.2) Rubric Nutrition Project Part 4: New Diet Creation & Analysis Grading Rubric Nutrition Project Part 4: New Diet Creation & Analysis Grading Rubric Criteria Ratings Pts This criterion is linked to a Learning OutcomeData Evaluation and Interpretation Skills: Evaluation and use of DRI report data to make evidence-based decisions on their own diet. CSLO 4 threshold: 30.0 pts 30 pts Achievement Level 4: Student effectively evaluates and interprets the DRI report in comparison with their own diet, for all of the following items: 1. Nutrients consumed less than 75% DRI 2. Nutrients consumed greater than 125% DRI. 23 pts Achievement Level 3: Student partially evaluates and interprets the DRI report in comparison with their own diet, for the following items: 1. Nutrients consumed less than 75% DRI 2. Nutrients consumed greater than 125% DRI. 15 pts Achievement Level 2: Student only minimally evaluates and interprets the DRI report in comparison with their own diet, for the following items: 1. Nutrients consumed less than 75% DRI 2. Nutrients consumed greater than 125% DRI. 0 pts Achievement Level 1: Student did not evaluate or interpret evidence provided by the DRI report in comparison with their own diet. 30 pts This criterion is linked to a Learning OutcomeApplication of Tools and Technology: Use of the tools, technology and methods common to field of Nutrition. 30 pts Achievement Level 4 Student effectively utilizes tracker tool to create and submit new 1-Day food log to improve dietary choices. 23 pts Achievement Level 3 Student has some difficulty applying the tracker technology tool to create a new 1-Day food log. 15 pts Achievement Level 2 Student has considerable difficulty applying the tracker technology tool to create a new 1-Day food log utilized in improving dietary choices. 0 pts Achievement Level 1 Student is unable to utilize the tracker technology tool to create a new 1-day food log. 30 pts This criterion is linked to a Learning OutcomeIntegration and Application of Knowledge: Use of practical skills and learned course materials to address authentic problems and challenges in Nutrition. CSLO 5 threshold: 30.0 pts 30 pts Achievement Level 4: Student demonstrates ability to address authentic problems in Nutrition by analyzing issues in their own diet and suggesting changes for improvement. 23 pts Achievement Level 3: Student demonstrates some ability to address authentic problems in Nutrition by only a partial analysis of their own diet and/or suggestions for improvement in diet are lacking depth. 15 pts Achievement Level 2: Student is unable to address authentic problems in Nutrition by either not addressing issues in their own diet or not suggesting changes for improvement. 0 pts Achievement Level 1: Student does not demonstrate ability to address authentic problems in Nutrition and does not analyze diet issues or suggest changes for diet improvement. 30 pts This criterion is linked to a Learning OutcomeWritten Communication: Generation of error-free written communication in a variety of styles, while demonstrating clear understanding of the context, audience and purpose. 10 pts Achievement Level 4 Student generates a written product free of grammatical errors or informal English and demonstrates a thorough understanding of context, audience, and purpose that is responsive to the assigned task. 7 pts Achievement Level 3 Student generates mostly error-free written product and demonstrates a basic understanding of context, audience, and purpose that is responsive to the assigned task. 4 pts Achievement Level 2 Student produces a written product that either are full of errors and/or demonstrates minimal attention to context, audience, purpose, and/or is not responsive to the assigned task. 0 pts Achievement Level 1 Student fails to produce a written product. 10 pts Total Points: 100