• First you must read the instructions and answering all the questions, if there is a yes or no question you answer with why.

  • You must focus on the goal because in the second part I lost points because the goal.

  • I uploaded the part 1 and part 2 from the project because if you need it, and the bar graph that you will used and you will find the goal there.

  • Also, I upload a file show how the smart goal should be.

  • Last thing, I need the calculation page.


Part 3

Micronutrients and Fluids:

· You will now discuss non-energy nutrients, vitamins, minerals. Look at vitamin and mineral intakes and for each one, compare your intake with the DRI for each micronutrient.

· Suggestion: make a table and outline what nutrients are deficient and those above goal; then identify food sources for those deficient and the UL for those in excess. Include a column to indicate your concern if any. You should discuss the table and the DATA to summarize results!!!

a. Discuss deficiencies: Discuss all vitamins or minerals that are deficient (
any less than 80% of goal
). Which foods are good sources (what foods can be added or increased) of that vitamin or mineral?

b. Discuss excessive intake: Do you have any concerns about high intakes of any micronutrients (
discuss those > 100% of goal
)? Consider the UL in your discussion of these nutrients (if there is an UL does your intake surpass the UL?).

c. Do you need a multivitamin supplement? Defend your answer. Remember you were not to include a vitamin or mineral supplement in your analysis, this is so you can now determine if you would need to start, continue taking one or potentially stop it. Would a supplement increase risk of toxicity for any nutrients?

d. Discuss your intake of water – how did your intake compare to goal? Do you think the fluid requirement estimated by the software is accurate for your needs?

e. What foods and beverages in your diet contributed to fluid?

f. Would any beverages be considered sugary sweetened beverages? Why is this important to consider?

g. How about caffeinated beverages? How often do you consume these? Why should someone consider caffeine in their fluid consumption?

h. Do you consume energy drinks? What is the impact of such products in the diet?

i. Do you consume electrolyte containing beverages regularly?

j. If you are active, do you think you would benefit from electrolyte containing beverages? Why or why not?

· Energy Balance & Weight and Final Recommendations:

1. 7 points: Discuss energy and weight. Your diet analysis will be an estimate of how many calories you ate. Your diet analysis profile will estimate how many calories you need. Consider what you needed to know to set up your profile in your discussion, could there be any error that may have occurred?

2. You should also
calculate your energy needs using at least 1 formula
we used in the module on Energy Balance – compare this value to the goal provided by NutriCalc in your discussion.

a. Does your calorie intake meet or exceed your needs? Why or why not?

b. Is your

Bar Graph Report

The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the dietary intake recommendations.

Profile Info

Personal: ………………………Female 25 yrs

Day(s): 2017 Jan 12, Jan 13, Jan 14 (All)

Activity Level: Low Active

BMI: 24.8

Weight Change: Lose 2 lb per week

ft 3 in 140 lb


(Strive for an Active activity level.) Normal is 18.5 to 25.

Best not to exceed 2 lbs per week.

Nutrient Value

DRI Goal Percent 0 50 100 150

Basic Components




85 %

Calories from Fat



105 %

Calories from SatFat



98 %

Protein (g)



105 %

Carbohydrates (g)



69 %

Sugar (g)


Dietary Fiber (g)



62 %

Soluble Fiber (g)


InSoluble Fiber (g)


Fat (g)





Saturated Fat (g)



98 %

Trans Fat (g)


Mono Fat (g)



98 %

Poly Fat (g)



73 %

Cholesterol (mg)



53 %

Water (g)



19 %



SMART goals help improve achievement and success. A SMART goal clarifies exactly what is expected and the measures used to determine if the goal is achieved and successfully completed.

A SMART goal is:

Specific (and strategic): Linked to your mission and strategic plan (the big picture). Answers the question—Who? and What?

Measurable: The success toward meeting the goal can be measured. Answers the question—How?

Attainable: Goals are realistic and can be achieved in a specific amount of time and are reasonable.

Relevant (results oriented): The goals are aligned with current tasks and projects and focus in one defined area; include the expected result.

Time framed: Goals have a clearly defined time-frame including a target or deadline date.


Not a SMART goal:

· Employee will improve their writing skills.

Does not identify a measurement or time frame, nor identify why the improvement is needed or how it will be used.

SMART goal:

· Based on my 3 day diet record I have determined that I would like to improve my intake of fiber. I will work towards this goal over the next 6 weeks by slowly adding more fruits and vegetables to my diet each week. I will investigate new recipes online to increase my intake of new fruits and vegetables. I will also keep a daily record of my fruit and vegetable intake. Each week I will aim to consume 20 servings in total of fruits and vegetables. To keep myself accountable I will share my success online using my Journal.

SMART Goal Planning Form

Specific – WHO? WHAT?

Measurement/Assessment – HOW?

Attainable/Achieve – REASONABLE?



Timed – WHEN?

Nutrition Analysis

Introduction of subject

Currently, there is a major problem with issues concerning obesity and being overweight in the United States. This problem is significant and affects many individuals negatively. Obese people are, for example, exposed to the risk if chronic diseases like heart diseases and diabetes. One of the main ways through which people attempt to combat this condition is through the change of diet to food stuff that do not increase too many calories in their bodies which will make them obese. Diet analysis has, therefore, become extremely important to many American individuals, since it provides them with the most appropriate food contents that they should consume daily, in order to remain healthy. In this paper, I will provide a personal diet analysis, which will explain the amounts of food that I should consume for different contents of nutrients. I am a twenty-five years old female who involves in numerous activities on a daily basis. My weight is140 lbs and the high 5.3 feet. I also do not have any risk factors for a chronic disease. The most common diseases in my family history is debates and hypertension.

Food habits and behaviors

On a daily basis, I ensure that my food taking sessions are regular. I take three meals in a day, which include breakfast, lunch means, and suppertime meals. Friends, family members, and class sessions significantly affect my eating patterns. To begin with, I am required to prepare the meals that I feed on. Due to this reason, therefore, I need some time to involve in the preparations and cooking activities. When I have enough time, therefore, I have the freedom to prepare any meal that I feel like eating without pressure. Sometimes, however, I lack sufficient time to prepare meals mainly due to the aspects of having to attend classes by certain sessions. In such times, my meals are significantly affected. Since the hunger still occurs regularly during lunchtime, breakfasts and supper sessions, I am forced to purchase cooked food in order to save time, which in many cases does not contain the diet contents that I would have preferred.

People on the other hand significantly affect my meals and their contents. To begin with, when my friends visit, they may sometimes request to have some certain types of meals cooked for them. Since they do the same to me when I visit them, I decide to change the meal contents that I had planned to cook and change the diet to their preferences. This aspect, therefore, causes me to change the content of the diet that I had planned to cook on a certain day. On other occasions, friends inform that they will be coming and thus I cook large amounts of food. In many cases when they inform about their will to visit, they ensure that they visit and we eat the food that I had prepared. In some occasions due to certain reasons, however, they do not manage to visit even af

Part 2

Every time individuals eat, there is the need to find out just how much they are we taking. This is because whenever they take food, they need to do so as per the requirements of their bodies. There is no need to take too low than what is expected of them also, do not need to take too much as All these harm human’s bodies. So as to be just healthy enough, the bodies need just the right amounts of a balanced diet. In this assignment am going to present a report on my 3 days monitored food intake schedule hence the following comprises of her food intake;

· Carbohydrates

In my diet, I have been taking calories as one of the main nutrients. The percentage calories in my diet were 38.07%. This was way below my target hence it, therefore, means that I should take in more calories from other sources. Some of these sources include sugar calories. In the diet, the sugar calories amounted to 17.9%. These sugars are both natural and added sugars as the sources include yogurt that has added sugar, juice that is served as snack contained added sugar and milk which contains natural sugar. Comparing it with my intake against my goals, I do not achieve my goals because the amount of sugar was much lower than my goal.

· Fiber

Basing o my fiber intake, the amount of fiber I consumed did not meet my target. This is because much of the food that I took had little content of fiber that denied me the desired results based on the recommendations. The foods that had the high amount of fiber include the soya nuts and salted GeniSoy and Apple. Fiber is very efficient in the body functioning as it is responsible for the strengthening of muscles and the normal human power. Also the fiber aids in the egestion process. In my diet, I consumed both soluble and insoluble fiber which were provided in the cheerios for both the soluble fiber and insoluble fiber thus my meal needs to be improved by sufficiently adding more fiber to the food.

· Fat

My diet also incorporated food that can provide me with fats. Fats are also renowned sources of fats. In my diet, the percentage composition of calories provided was 29.33% which was way below the recommended this. Therefore, this requires that I may supplement with other food types which may provide more calories. Looking at the saturated fats, I consumed 93% of the recommended allowance this achieving my goals. This was aided by too much intake of pizza, cheese and grilled chicken that have plenty of these unsaturated fats,

On the other hand, I also considered monounsaturated and polyunsaturated fats. For the monounsaturated fats, I was able to make a preparation that contained 6.61% calories. The foods that provided the monounsaturated fats include scrambled eggs, olive oil cheddar, and pizza. Another important nutrient to consider in the diet is the polyunsaturated fats which comprised of 6.69% calories. This was below the r