University of Wisconsin Madison Personal Eating Habits Worksheet – Assignment Help

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Rate Your Plate: Examine Your Eating Habits More Closely.

For this activity – please type you answers in a word document and upload it to be graded.

Question 1

Choose one day of the week that is typical of your eating pattern. Using this Food intake template why you eat what you eat. List all foods and drinks you consumed for 24 hours. Record the approximate amounts of food you ate in units, such as cups, ounces, teaspoons, and tablespoons. Using the drop-down menu in the form, indicate why you chose to consume each item. If there are multiple reasons for choosing a particular food or drink, use additional columns. (1 point).

Question 2

After you have recorded your food and beverage intake, analyze your eating patterns by answering these questions (1 point).

  1. What is your most frequent reason for eating or drinking?
  2. To what degree is health or nutritive value a reason for your food choices? Should you make these higher priorities?
  3. What insights have you learned about the factors that motivate you to make your food choices?
  4. What do you think should be the primary factors that determine when you eat and what food choices you make?

Question 3

Supermarket Explosion
Today’s supermarkets carry up to 60,000 items. Think about your last grocery shopping trip and the items you purchased to eat. Following is a list of several newer food products added to supermarket shelves. Select 3 products that you purchased and tell us the primary reason you chose these products that you tried from this supermarket LIST . (1 point)

Question 4

Root vegetables, like carrots and beets, are an important source of phytochemicals. As you have read, these plant compounds are not essential nutrients, but many provide enormous health benefits. Read the Farm to Fork feature in this chapter (see the corresponding chapter in text book) to learn more about root vegetables, then answer the following questions.

Although most carrots grown today in the United States are orange, the wild ancestor of carrots was purple. Which phytochemical pigment gives fruits and vegetables a purple color? (1 point)

    1. Beta-carotene
    2. Anthocyanins
    3. Lutein
    4. Genestein

The peeling, processing, freezing, and thawing cycles of frozen carrots destroys about ______ of their antioxidant value. (1 point)

    1. 10%
    2. 20%
    3. 50%
    4. 75%

Some foods, like carrots and beets, are more nutritious when cooked. (1 point)

    1. True
    2. False
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