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Nutrition and Aging
Lesson 3: Personal Food Diary Analysis
Topic: Nutrition and Body Image

Part of:
Unit: Nutrition and Aging

 

  • Focus: In this lesson, students will keep a food diary for a day. By examining total calories, percent daily intake of carbohydrates, fats and proteins, and cholesterol amounts, the student can compare these values with dietary recommendations by nutrition experts. Students can set goals for healthier eating by studying which foods to increase and which to reduce or avoid.

Activities | Introduction | Objectives | Resources & Web Sites


Activities

Activity 3A: Food Diary

(classify, food, health promotion, food diary, food journal, nutrition, caloric intake, calorie, carbohydrate, fat, protein, cholesterol, calculation, multiplication)
 
Activity 3B: Food Diary Analysis
(classify, food, health promotion, disease prevention, goal, recommended daily allowance, food serving, analysis, dietary habit, caloric intake, food diary, food journal, food group, nutrition, serving size, food pyramid)
 
 
Entire Lesson Download (5 pages)


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Introduction

In lesson 3,“Personal Food Diary Analysis,” students keep a detailed record of their food consumption for 24 hours. For each food they consume they record the amount and calories in the serving. They next break this down into the protein, fat, carbohydrate, and cholesterol content of each food item. Reviewing interpretation of food labels may help prepare students for this activity. Here again, as in Unit 7, are wonderful opportunities for practical applications of algebra.

Background Information for the Teacher
Explain to the students how to complete the food diary. The teacher will need to cover serving sizes. Discuss that there is no Recommended Daily Allowance for fats or carbohydrates. The American Heart Association recommends that fat usually should supply not more than about 30 percent of total calories with no more than one-third of this from saturated fats. It is recommended that no more than 10–15 percent of total calories come from protein. That leaves 55–60 percent to be drawn from carbohydrates, preferably mainly complex carbohydrates and the natural sugars in fruits and vegetables. It is recommended that cholesterol intake remain below 300 mg/day. Students may refer to the RDA for calories for their age group.

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Objectives

Students will be able to:

  • Perform calculations for total calories, percent daily intake of carbohydrate, protein, and fat, and for cholesterol intake.
  • Set goals to strive for healthier eating by making recommendations for inappropriate intakes.

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Resources & Web Sites

American Dietetic Association - Food & Nutrition Information http://www.eatright.org/cps/rde/xchg/ada/hs.xsl/nutrition.html

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Positively Aging® & M.O.R.E. Curricular Programs
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