Analysis (2 pages):
1. Compare your AVERAGE percentages across the three new food groups (Veg./Fruit, Whole grain foods, and Protein foods) and your AVERAGE “% water of total beverage intake” (Excel Sheet p. 4) to the recommendations from the new Canada’s Food Guide (Health Canada, 2019). See Week 2 folder for a breakdown of these new recommendations.
a. Which recommendations are you meeting? Which are you not meeting?
b. Do you feel your average servings consumed in each food group are sufficient (i.e. Not too far below and/or not excessively above what you require)?
2. What are TWO barriers that you encountered in trying to meet the recommendations in Canada’s Food Guide (Health Canada, 2019)?
a. These barriers can be something like “insufficient time management”, lack of access to nutritious foods/ingredients, gaps in nutrition knowledge, etc.
b. Referring to your notes section will be helpful in this part of your analysis.
c. Use TWO course concepts to support your answers in this section. For example, what is the impact of being deficient in a specific food group/nutrient? This must include an in-text citations in proper APA format and corresponding references.
3. After analyzing these barriers, outline TWO specific changes, or solutions, you would make to meals throughout your day in order to overcome these two barriers and meet the recommendations in Canada’s Food Guide (Health Canada, 2019).
a. Your solutions should also involve setting goals to transform the changes you proposed into tangible, realistic tasks. An example of a goal could be as general as “waking up earlier so I have enough time to prepare breakfast” to more specific like “increasing my vegetable intake by 2 servings each day through incorporating easy to prepare and consume snacks, such as carrot sticks and hummus”.
b. If you do not feel that changes are necessary, please use details from your Food Intake Record to support your answer. If you feel that you cannot meet a recommendation, please support your answer with appropriate explanation and detail.
c. Use at least TWO course concepts to support your answers in this section as well. For example, what are specific function(s) of nutrient(s) you are focusing on? This must include in-text citations in proper APA format and corresponding references.
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