Please fill out at least 10 lines of regular foods you consume daily!!!Make three photocopies of the worksheet in this lab and use them to keep track of everything you eat for three consecutive days. Break down each
food item into its component parts, and list them separately in the column labeled “Food.” Then enter the portion size you consumed in the correct
food-group column. For example, a turkey sandwich might be listed as follows: whole-wheat bread, 2 oz-equiv of whole grains, turkey, 2 oz-equiv of
meat/beans; tomato, 1 cup other vegetables; romaine lettuce, 1/4 cup dark green vegetables; 1 tablespoon mayonnaise dressing, 1 teaspoon oils. It can
be challenging to track values for added sugars and oils and fats, but use food labels to be as accurate as you can. Additional guidelines for counting
discretionary calories can be found at
For vegetables, enter your portion sizes in both the “Total” column and the column corresponding to the correct subgroup; for example, the
spinach in a spinach salad would be entered under “Dark Green” and carrots would be entered under “Orange.” For the purpose of this three-
day activity, you will compare only your total vegetable consumption against MyPlate guidelines; as described in the chapter, vegetable subgroup
recommendations are based on weekly consumption. However, it is important to note which vegetable subgroups are represented in your diet; over a
three-day period, you should consume several servings from each of the subgroups.
Grains (oz-eq)
Vegetable (cups)
Milk Beans Oils
(cups) (oz-eq) (tsp)
Green Orange Legume Starchy Other (cups)
Fats (8)
Daily Total

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