Recipients of the Health & Nutrition credential have demonstrated concept proficiency and completed the following tasks:
Activity 1 – Keeping a Food Log
(a) Recorded name and time period on two Food Log sheets.
(b) Recorded every time you ate or drank something for two days, including all information asked on food log.
(c) Recorded information on the Eating Behavior Chart for each meal or snack.
(d) Counted appropriate responses for remaining questions on Eating Behavior Chart and recorded numbers on the chart.
(e) Studied information on chart to determine eating patterns and analyzed what “cues” may cause you to eat.
(f) Looked up foods eaten during the two days in the Nutrition Book and recorded the calories for each food in the last column of the Food Log Sheet.
(g) Determined how many calories worth of energy were eaten each day. Compared with Recommended Energy Intake and Food Groups.
(h) Kept forms and put all other materials away.
Activity 2 – Calculating Body Fat
(a) Recorded name and date on assessment sheet.
(b) Removed shoes and heavy outer clothing, weighed and recorded on sheet.
(c) Found age and weight on growth chart for appropriate sex and recorded where lines met.
(d) Determined percentile closest to your mark and recorded that number under “Reference Chart Values” on the assessment sheet.
(e) Compared your weight with others your age.
(f) With help of a friend, measured height and recorded in inches on assessment sheet.
(g) Found height on growth chart for appropriate sex and recorded on where lines met.
(h) Determined percentile closest to your mark, recorded on sheet and compared height with others your age.
(i) Measured from elbow to top of shoulder bone and divided this number in half to find the middle of the arm.
(j) Measured to the middle of the back of the arm and made a mark.
(k) Measured triceps skinfold thickness by having friend pinch the middle of the back of the arm at the mark between thumb and forefinger.
(l) Had friend fit caliper over the skinfold and pinched with caliper and read number.
(m) Recorded thickness measurement on assessment sheet.
(n) Found age on reference measurements chart for triceps skinfold thickness and found number closest to own skinfold measurement.
(o) Recorded percentile on assessment sheet.
(p) Kept assessment sheet and put all other materials away.
Activity 3 -Setting Calorie Requirements and Planning Healthy Meals
(a) Determined how many calories must be subtracted from Mr. Bese’s diet in one week in order to lose two pounds.
(b) Determined how many calories must be subtracted from his diet in one day by dividing the needed weekly calories by the number of days in a week.
(c) Determined Mr. Bese’s new calorie intake per day by subtracting the calories to be subtracted each day from the number of calories he currently eats.
(d) Determined how long it will take Mr. Bese to achieve his desired weight by dividing the number of pounds to lose by the number of pounds he can lose each week.
(e) Used Food Models to develop lunch, dinner and breakfast meals using foods from each food group.
(f) Determined total calorie count for the day. Determined if meals were within daily allowance.
Activity 4 – Supplemental Foods
(a) Asked someone to volunteer to act as a client and told client about nutritional needs.
(b) Recorded client’s name and age at top of Dietary Intake Form and your name at bottom.
(c) Recorded client’s food intake for yesterday as well as the amount of intake.
(d) Studied Nutrition Book and recorded nutrients of each food/drink client had.
(e) Determined amount of nutrients client had yesterday by adding up amounts in each column on the form.
(f) Studied Table of Recommended Dietary Allowances and the Table of Recommended Energy intake to determine recommendations for client.
(g) Recorded client’s name at top of Diet Recommendation Sheet and your name at bottom.
(h) Completed Row A of Diet Recommendation Sheet for females of client’s age.
(i) Completed Row B of Diet Recommendation Sheet for pregnant women of client’s age.
(j) Recorded client’s total nutrient intake in Row C.
(k) Subtracted Row C from Row B and recorded answers in Row D to determine the difference between total needed and intake.
(l) Determined areas where client had deficiencies and recorded on sheet.
(m) Made recommendation of whether supplemental foods are necessary or not for client.
(n) Studied Nutrition Book to determine which foods would give the client the needed nutrients.
(o) Discussed client’s diet and whether supplemental foods are needed and why.
(p) Put all materials away.
Activity 5 – World Nutrition
(a) Recorded on Food Record Sheet everything eaten in the last 24 hours, including the amounts.
(b) Included all items eaten and used Guide To Guessing Portions, if needed, to determine portions.
(c) Determined number of calories for each food by using Nutrition Book and recorded beside each item.
(d) Calculated total calories for the day and recorded.
(e) Completed Calorie Consumption Graph Sheet by rounding off total calories for the day to the nearest 50 calories and filling in graph to that point.
(f) Recorded names of other parts of the world across bottom of graph skipping spaces between each.
(g) Recorded calories for each part of the world in appropriate column and filled in graph to that number.
(h) Determined number of calories recommended as average for your age and sex group on the Recommended Energy Intake form.
(i) Using dark pen or marker, drew line across graph representing the point of your average calorie intake.
(j) Compared your 24 hour intake with that of other countries and determined if you eat more or less than average people in other countries.
(k) Put all materials away.