My DAP-Plate Project is an opportunity to learn more about your own eating patterns and identify gaps
in food groups, which can impact your nutritional health. This project requires you to use the
information in the course, you need your Diet analysis plan-outline, public access tools for measuring
dietary intake, and other reliable sources of health information to create a personal assessment.
INSTRUCTIONS:
Step 1: You have to complete your 3 days of food intake records.
This 3 records included all what you eat and drink during the 3 days.
One template/per day.
Calculate your calories per food and total your Calories for every day.
*You can use any of these food calorie counter to calculate the total calories you
consumed.
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Now you have your- 3 Food intake records- that you will use for your DIET PLAN
ANALYSIS.
Food Intake Record
HUN1201 Human Nutrition
Name: _______________________________ Date:______________
Day of the week: (Circle one) Mon Tue Wed Thu Fri Sat Sun
Time Food individual Serving How cooked? Calories Physical activity
Duration Type
TOTAL CALORIES
Step 2:
Go to My Plate. Gov Look around the website
and locate the following sources of information:
FIND RESOURCES Click and choose MY PLATE PLAN
Get your MyPlate plan: What should I eat? Start…
You will enter your personal profile information
This includes your
• age,
• Sex,
• current weight (pounds)
• height (feet, inches)
• physical activity level (min/day of activity)
The screen will show
Calculate food plan
choose one of the two:
• a. Calories to achieve a healthy weight.
• b. Calories to maintain your current weight.
Click on the one you choose
Example ie: Your MyPlate Plan:
2200 Calories Age 24
Below are the daily recommended amounts for each food group.
When you click on the calories, It shows the daily recommended amounts for each food group.
It will guide you on the recommended My Plate food groups to meet your nutrient needs.
Now, You have to generate a meal plan checklist using the Choose My Plate tool, and analyze your meal
plan.
Step 3:
Write a 3 days-daily plan right for you.
So by using -MyPlate plan- you can make your own plan.
Day 1 Day 2 Day 3
I glass Orange Juice 1 cup Berries 1 banana/ ½ cup OJ
1 Einstein Bagel 2 sl Whole Wheat Toast 1 ½ cup Cornflakes
2 Tbsp Cream Cheese
1 boiled Egg
1 cup Skim Milk
Step 4: Project Summary – This is what you will turn in!!
Prepare all project information into POWER POINT (>10 >20 SLIDES)
Final PowerPoint projects should be the complete assessment of your personal dietary habits after
collecting detailed data.
You are expected to put some personal insight into the final presentation and submit a complete, written
project consistent with college-level work. This includes proper citation of references, proper grammar,
correct spelling, etc…
Projects submitted after the publish due date and time will not be accepted, per the Course Syllabus.
PROJECT REPORT WILL CONTAIN THE FOLLOWING SECTIONS:
1. Introduction
2. “My Plate Plan” (3 days)-Templates (can be one template per slide)
3. Discussion:
Include in your analysis.
A summary of your 3 days food intake**. Show how many calories you ate on everyday basis.
Compare the number of calories you consumed with the recommended calories from My diet
plan that you got. Write an analysis for each day.
Include-analysis, Physical activity, My wins, Conclusion
4. References
**Narrative Discussion:
(In your Discussion) Answer the following questions
3.1. Discuss reasons your intake exceeds, meets or is below your target. Make suggestions where
changes could be made in order to meet your target amounts.
3.2. Were you surprised at how many (or how few) calories were in something that you ate?
3.3. Do you have any new goals as a result of completing this assessment?
Include references; consider grammar, spelling and collegiate writing conventions.
Example: My intake of fruits exceeded my target goals. I met my goal at breakfast, but I continued
to eat fruit all day. Even though fruits provide good sources of vitamins and minerals, exceeding my
goal every day could lead to extra calories which could result in weight gain. I was surprised to find
out that the bagel, which I love, had four servings of grain! I will switch Tomas’ bagels which I can
buy at Publix, and only have 2 servings of grain, therefore half the calories.
3.4. Name at least one nutrient from each food group that you could be at risk if you do not meet (or if
you exceed) the recommended amounts.
Example: “for the three days, I ate an average of one serving of vegetable. My intake should be
3-5 servings. Vegetables are good sources of many vitamins and minerals. If I continue to be
below my target intake, I might not, for example, meet my requirement for Potassium.
Potassium is necessary to help control blood pressure, and is necessary for bone health along
with other important functions (Nutrition and You pg. ).
I could not believe that I ate an average of 10 ounces of meat (protein) per day!! If I continue
down this path……….”
3.5 Offer any other personal insights and learning experience you had from this project
3.6 Physical Activity Assessment: Rate your activity level as sedentary, moderate or active.
How did you do? Refer to the chapters in your textbook on Energy Balance, Weight
Management and Fitness to assist your written analysis of your physical activity. Use
citations from your text to validate your responses. Identify one practical and realistic goal
for making improvements.
3.7. My wins. What are some small changes that you are planning to incorporate that will help
you to cut back on saturated and trans fat, added sugar or sodium? (List at least 3, and explain
how you plan to get it done).
4. REFERENCES
List in proper citation style any additional references you used to enhance your discussion. At
least 2 references are required for the minimum criteria. The course textbook may be one, if
specific pages are noted for the information you use in discussion.
GRADING CRITERIA – Worth a total of 80 points in the course
Criteria Full Marks Partial Marks Limited or No Marks
Narrative
Discussion 35
35 pts. All 7 elements fully
addressed and accurate with
course
20 pts. Discussion addresses
most of the requirements
10 > 0 pts. Discussion is
poorly developed
Meal plan 25 25 Complete Plan
provided
12 Missing info. in Plan 6 Deficient Plan
My Wins 10 10 pts. Several ideas provided 5 <3 ideas provided 0 pts. Not addressed
Writing style 5 5 pts. Work is free of errors,
spelling issues, or grammar
issues
3 pts. Work has some to
moderate errors
3 >1-0 pts Significant
errors or writing issues
References 5 5 pts. Work has at least 2
quality sources provided and
in proper format
3 pts. References given but
are limited or have improper
format
>1-0 pts. Missing
references or using
unacceptable source
