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NUTRITION 130
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Homework #2: Food Record
NAME: ( ) SPIRE: ( ) Sect. # : ( )
Please type your HW and bring a hard copy to your discussion group to be looked over by the TA on 9/24-9/28. Following your discussion, you will have until 9/28 @ 11:55pm to submit your final version on MOODLE. For full credit, all submissions must be in a format of doc, docx, xls, xlsx, or pdf files. Pages/numbers will not be accepted. A scanned copy of handwritten HW will also not be accepted.
Instructions:
For 2 DAYS (one weekday and one weekend-day) record what you eat, keeping track of the time you ate and your hunger and fullness before and after the meal. Break each food item down into its components (see example below). Use your textbook for help with food group identification. Be as accurate as you can with amounts (oz, cup, Tbsp, tsp, etc.) as they greatly affect your analysis in HW 3.
Hunger/fullness: Please keep track of your hunger and fullness before and after meals by referring to the hunger/fullness scale below. We will discuss your findings later on in the course.
| Hunger/Fullness Discovery Scale |
| Very hungry ___________________________________ Stuffed |
| 1 2 3 4 5 6 7 8 9 10 |
| 1 Starving | 6 Comfortably full, satisfied |
| 2 Very hungry, unable to concentrate | 7 Very full, feel as if you have overeaten a little |
| 3 Hungry, ready to eat | 8 Uncomfortably full, feel stuffed |
| 4 Beginning signs of hunger | 9 Very uncomfortably full, need to loosen belt |
| 5 Comfortable, neither hungry nor full | 10 Stuffed to the point of feeling sick |
Cues: In the cues column please make note of anything that you thought prompted you to eat more or less then you might usually eat. Please keep track of your eating environment, for example, eating alone, in a group, family style, buffet style, eating while working on the computer or watching TV or phone, can impact your eating. We will discuss these effects later on in the course but I want you to notice the cues that may be impacting your food intake while you are recording.
| Example: | |||||||
| TIME | FOOD ITEM | COMPONENTS | AMOUNT | FOOD GROUP | HUNGER | FULLNESS | CUES |
| 11:30 AM | Turkey sandwich | White bread | 2 slices | Grains | 3 | 7 | Eating with friends atThe restaurant |
| Turkey | 3 oz | Protein | |||||
| Lettuce | 1 oz | Vegetable | |||||
| Mayo | 1 Tbsp | Other |
| WEEKDAY (Day 1) DATE: | |||||||
| TIME | FOOD ITEM | COMPONENTS | AMOUNT | FOOD GROUP | HUNGER | FULLNESS | CUES |
| WEEKEND-DAY (Day 2) DATE: | |||||||
| TIME | FOOD ITEM | COMPONENTS | AMOUNT | FOOD GROUP | Hunger | Fullness | CUES |
Grading rubrics:
| Food Records | Incomplete 0-25% | Partially Proficient 50% | Proficient 75% | Exemplary 100% |
| Day 1 (50 points) | One day is missing (0 points). Many foods assigned to incorrect groups. No portion sizes listed. Description of food is not specific. | Many foods assigned to incorrect groups. Many portion sizes not listed. Description of food is not specific. | Some foods assigned to incorrect groups. Some portion sizes not listed. Description of food is sometimes not specific. | All foods are assigned to correct food groups. All food is fully described (e.g. whole milk or 2% milk). All portion sizes are stated correctly (e.g. 1 cup not 1 average glass). |
| Day 2 (50 points) | One day is missing (0 points). Many foods assigned to incorrect groups. No portion sizes listed. Description of food is not specific. | Many foods assigned to incorrect groups. Many portion sizes not listed. Description of food is not specific. | Some foods assigned to incorrect groups. Some portion sizes not listed. Description of food is sometimes not specific. | All foods are assigned to correct food groups. All food is fully described (e.g. whole milk or 2% milk). All portion sizes are stated correctly (e.g. 1 cup not 1 average glass). |
