502 Food Group Analysis EXAMPLE


1) Write all food items served for each meal per the spreadsheet for the particular diet. 2) Write % the client ate as a decimal. Only record in amounts in quarters as follows: Example: 100% = 1.0


75% = 0.75 50% = 0.50 25% = 0.25 0% = 0.0


3) Estimate in all Column "C"s the # of food groups in each food served as if the client ate 100% of the food. Many of the column Cs will be blank – only enter a # in column C if that food group is in food item that was served. Always refer to the facility’s diet spreadsheet to see the serving sizes. *This is the most important step, so make sure to accurately estimate the number of food groups assigned to each food item. Refer to Food Groups and Macronutrient Values for assistance.


4) Multiply the # in every column B by the # in every column C and enter that # in every column D to give the actual amount of the food group that the client ate. 5) Total all the numbers in each of the column Ds, and enter the total in each box in row E at the bottom of the chart. A


B


Food/Serving Size Served per Spreadsheet


AM MEAL


Orange juice (4 oz.) Oatmeal (6 oz.) Toast (1 slice) Margarine, (1 t.)


Jelly, (1 t.)


Scr. eggs w/ham and veg (6oz.) NOON MEAL


Beef barley soup (6 oz.) Pulled pork sand. (3oz.) Potato salad (1/2 c.)


Orange cake (2" square) Iced tea (8 oz.) PM MEAL


Au grain potatoes (1/2c.) Spinach (1/2 c.)


Dinner roll (1 small)


Tapioca pudding (1/2 c.) Margarine (1t.) 2% milk (8 oz.) SNACK


Peanut Butter, 1 T Graham Crackers, 3


0.5


0.75 0.5 0.5 0.5


0.75 1


0.75 0.5 1 1


Meat Loaf (4oz.) w/gravy (2oz) 1 Cottage cheese (1/2c.)


0.75 0.5


0.25 0.25 1 1


0.25 0.5


0.5 Row E Starch 1


0.5 6.5


# starch eaten


Starchy Veg.


1


# Starchy Veg. eaten


Added sugars


1.5


# added sugars eaten


Non- starch veg.


# non- starch veg. eaten


1 Fruit 0.5


# fruits eaten


Milk: fat free


# fat- free milks eaten


0


Milk: low fat


# low- fat milks eaten


1 0.25 1 1 1 1 0.25 1 2


Meat / meat sub.


0.5 9


Meat / meat sub. eaten


Fats / oils


3.5


# fats / oils eaten


Cal. free foods


# cal. free foods eaten


1 1


1 2


1 1 1 1.5 1 1 1 1 0.75 1 0.5 1 0.25 1 0.5 0.5 1 1 3 3


1 0.75 1


0.5 1 1 0.5 1 0.75 3 2.25 1 1 3 2.25


1 1


2


0.5 1


1 1 0.5 1 0.5 eaten Starch % C D


# starch eaten


C


Starchy Veg.


D


# Starchy Veg. eaten


C


Added sugars


D


# added sugars eaten


C


Non- starch veg.


D


# non- starch veg. eaten


C Fruit D


# fruits eaten


C


Milk: fat free


D


# fat- free milks eaten


C


Milk: low fat


D


# low- fat milks eaten


C


Meat / meat sub.


D


Meat / meat sub. eaten


C


Fats / oils


D


# fats / oils eaten


C


Cal. free foods


D


SUPPLEMENTAL MATERIAL


Nutrition Fundamentals and Medical Nutrition Therapy


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