Behavioral Influences on Food Choices
Reason For Eating– Examples may be: flavor/texture, convenience, emotions (boredom, depression, happy, comfort, stress, etc.), available, advertisement, health reason, hunger, family/cultural/religious, peers, cost, nutrition knowledge, prepared for you, etc. There may be more than one reason for making a food choice.
Hunger Level– Rate how hungry you were when you ate this food, 1- not hungry, 2 moderately hungry, 3 – regular meal/snack time, 4- very hungry
Location– home (kitchen, family room, t.v., dining room, bedroom, deck, etc.), restaurant, car, school, gym,
friend’s home, parent’s home, etc.
Eating Style– Convenience, fast food, restaurant, homemade, cafeteria, fresh, frozen, etc.
Name__________________
Diet Analysis Using Food Composition Tables/Food Labels Form – Table 1
| Food | Amount Consumed | Calories | CHO (gm) | Protein (gm) | Total Fat (gm) | Saturated Fat (gm) | Trans Fat
(gm) |
Sodium (mg) | Fiber (gm) | Cholesterol (mg) | Calcium (mg) | Iron (mg) | Vitamin C (mg) |
Your Totals |
|||||||||||||
| Your Goals | 45-65% of calories | .8 gm/kg or 10-35% calories | 20-35 % of calories | < 10% of calories | 1% of calories | < 2300 or < 1800 mg mg | > 25 or 38 grams | < 300 mg | 100% or mg | 100% or mg | 100% or mg |
My Plate Vegetable Variety Analysis- Table 3
Estimate cup amounts consumed each day.
| Dark Green | Red and Orange | Beans and Peas | Starchy | Other | |
| Sunday | |||||
| Monday | |||||
| Tuesday | |||||
| Wednesday | |||||
| Thursday | |||||
| Friday | |||||
| Saturday | |||||
| Total Intake | |||||
| Recommended
Intake |
Use ChooseMyPlate Weekly Vegetable Subgroup Table recommendations to complete the chart (2 points).
What conclusions do you make from your week of vegetables? (3 points)
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