Dietary analysis project- complete_part iv create a powerpoint

I have added my previous powerpoint  from Part II, as well as, Part III.  The assignment is actually due by 11PM tonight.

Final Project Presentation

Checkered Flag by Steve Snodgrass is licensed under Creative Commons Attribution 2.0  

Create a PowerPoint presentation, only .ppt or .pptx files will be  accepted. You may use graphics, tables, charts, etc. The sources need to  be cited using APA format. Both audio and video may be included also,  but make sure the file sizes are not too large. Audio and video files  are not required and you will not be graded on anything above and beyond  the basic presentation. However, if you feel that other media enhance  your presentation, feel free to include them.

The following is a list of all elements that should be included in the presentation (worth 130 points):

  1. title
  2. Gender, height, weight, age, and activity level of your subject
  3. original recall
  4. your predictions
  5. percentage of recommendations met for each of the five MyPlate food groups
  6. discussion of how your predictions compare to the results of the analysis
  7. corrected menu
  8. Daily Food Groups Report, the graph (food groups bar graph), and the daily limits graphic
  9. List the names of all nutrients that remained below 80 percent RDA  after correcting and changing the menu. Indicate the long-term effects  of inadequate intake over time for each listed (in PowerPoint, this may  require two slides).
  10. List the names of all nutrients that remained greater than 200  percent RDA after correcting and changing the menu. Indicate the  long-term effects of excessive intake over time for each listed. If you  determined which micro-nutrients were greater than 200 percent, but  perhaps listed as OK by Supertracker, how do these compare to the UL  value, if one is set (again, in PowerPoint, this may require two to  three slides).
  11. Create a conclusion (in PowerPoint, two slides). If you had a hard  time getting the corrected menus to meet all of the guidelines for all  nutrients, you will want to comment on this. For example, if calcium was  low and you tried to fix this by adding dairy, but in the process you  lost another nutrient so you had to make more changes. This includes  calories, macro-nutrients (using AMDR as the goals) and micro-nutrients  (those indicated on the sample table below). If you had issues with  calories not in range (may be listed as OK, but if outside the range of  +/- 100 calories), discuss the long-term implications.
  12. reference page

You will also need to submit the two Nutrient Intake Reports. You  will have one from the original menu and one from the corrected  menu–these can be saved as slides or attached as separate appendices.

The final project is to be posted in the assignment folder. Make sure  the reports are set up like the example below, complete with  highlighting, as needed, and with the percentages calculated and  included. You will also need to do the math; it is not provided to you  by Supertracker.

Additional Information

We will be looking at the Sample Nutrient Intake Report with  highlighted nutrients. It is not necessary for you to highlight what you  find to be off from the target (don’t highlight everything), only highlight what is below 80 percent or greater than 200 percent.

Detailed Instructions

  • Even if the Status column for a nutrient on the report reads “OK”, do  not leave it as OK (since it is not OK for this project). Use “Over” or  “Under” instead.
  • For Calories, if the number is outside of the range, use “Less than 100 calories below” or “Greater than 100 calories above.”
  • For Cholesterol, anything over 300 mg should be highlighted and indicated as “Over.”
  • For Saturated fat, anything over 10 percent should be highlighted and indicated as “Over.”
  • Any macronutrient outside of the AMDR should be highlighted and indicated as “Over” or “Under.”
  • For Sodium, anything over 2400 mg should be highlighted and indicated as “Over;” do not indicate anything if the number is below 2400 mg.
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