Food Intake Reflection
Objectives
To demonstrate knowledge of a commonly used dietary
assessment tool (Part 1).
To demonstrate knowledge of the 2019 Canadas Food
Guide (CFG) recommendations and to evaluate your personal dietary intake
with these recommendations (Part 1 and 2).
To apply your knowledge by creating two SMART goals to
improve your food intake and habits so that they align with the 2019 CFG
recommendations (Part 2).
To demonstrate an understanding of the factors that
affect food intake by comparing your personal food choices with the
socio-ecological mode (Part 3).
To reflect upon and analyze where you have learned
about nutrition in the past and what biases and beliefs you have about
food and nutrition (Part 4).
This assignment draws on content and
readings from Lecture 1.1 and 1.2. You must refer to the new 2019 Canadas Food
Guide recommendations (link: https://food-guide.canada.ca/en/Links
to an external site.).
Instructions
Part 1:
Using the Food Record Template
provided to you on Canvas (at the bottom of this post), please write down
EVERYTHING you eat and drink for one (1) day. Recording should be done
prospectively, which means you will record your intake as you consume it. For
full marks, complete the food record in a detailed manner using the
instructions provided below. Demonstrate your knowledge of the Canadas Food
Guide (CFG) by categorizing the food and beverages you consumed into one of the
CFG food groupings: Vegetables & Fruit, Whole Grain Foods, Protein Foods,
and Sugary Drinks (Knowledge).
Part 2:
Part 2a: The 2019 CFG makes recommendations about healthy Food
Choices. By reflecting on your one-day food record, identify 1 way in which you
are following the CFG Food Choices recommendations and 1 way that you are not
following the CFG Food Choices recommendations.
Part 2b: The 2019 CFG makes recommendations about healthy Food
Habits. By reflecting on your one-day food record, identify 1 way in which you
are following the CFG Food Habits recommendations and 1 way you are not
following the CFG Food Habits recommendations.
For 2a and 2b: The assessments you make must be based on your one-day food
record and the CFG. When completing your response, please be sure to list the
CFG recommendations that you are using in your evaluation (Knowledge and
Evaluation).
Part 2c:
Apply your knowledge by creating i)
one SMART goal to improve your food choices and ii) one SMART goal to improve
your food habits, so that your intake will better align with the CFG. For full
marks, the goal you create must include each element of a SMART goal (Specific,
Measurable, Action-oriented, Realistic, and Time-oriented). The goals must be
based on your evaluation in Part 2a or 2b, must promote die
tary alignment with
the CFG, and must be based on your actual food v. 29-07-2021 2 intake/habits
recorded in your one-day food record. SMART goals may also consider underlying
eating patterns, cultural preferences, and budgetary, functional or time
limitations, etc. The example below is a food-based goal that would promote
better food choices (from Part 2a). (Apply)
A SMART goal is: Specific. Measurable. Action-oriented. Realistic.
Time-oriented.
Example: To increase my daily intake of protein foods,
I will eat a 100 g container of low-fat yogurt (1% MF or less) 5 days a
week. To increase my chances of success, I will purchase an insulated
lunch bag and I will include the yogurt (and a spoon!) in my lunch on a
daily basis.
Part 3:
Using the socio-ecological model
discussed in Lecture 1 (week 1.1, slide 15) and the article by Story et. Al.
from the assigned readings (in canvas module 1), provide a critical, thoughtful
reflection of the factors that influence your personal food and beverage intake
choices. To demonstrate your understanding, describe factors at each of the i)
individual, ii) social, iii) physical environment and iv) macro levels that
impact what you typically eat. For full marks, you must link your intake from
the food record to each of these four domains of the socio-ecological model
(Understanding).
Part 4:
Reflect upon the content from
Lecture 1.1 (specifically slides 27-36) and highlight where you obtained your
past nutrition knowledge and comment on if the sources are credible or not.
Analyze any beliefs AND biases that you may have about food and nutrition that
influence your knowledge and food choices/behaviours (Analyze).
NOTE:
Instructions for completing the
one-day food record
Record the food record day in the template provided.
You can add lines, as needed. You may find it helpful to print the food
record and carry it with you over the 1 day, to record your food and
beverages as you consume them.
For the most accurate picture of your diet, try to
choose a day that is typical of your usual eating patterns. Note: It is
important that you do not change your eating habits for this assignment!
Do not exclude foods or beverages that you perceive to be bad. You will
gain more valuable information about your true diet if you honestly
analyze your eating habits. Your grade will depend on how well you
describe and analyze your eating habits, not on the foods that you eat.
It is highly recommended that you include only one food
item/food type per line. This will keep your food record organized and
remind you to include the important details for each food, such as the
amount that you consumed and the food group that food belongs to. As an
example, please see the Sample Food Record.