Personal Nutrition Profile: A Diet and Activity Analysis, Second Edition, provides students with the tools they need to examine and change their personal eating and activity habits. Used in conjunction with Nutrition or Discovering Nutrition, this manual helps students better understand the effects of their eating and activity habits on their overall health. Not only does the text prompt students to examine their personal health risk and lifestyle, it shows them-- step by step-- effective ways of changing problem behaviors.
New MyPyramid Coverage!
The second edition now includes the 2005 MyPyramid. Through dietary analysis and goal setting, students learn how to use the new Food Pyramid to improve their eating and exercise habits.
Features & Benefits
- New to this Edition!
Includes the most up-to-date recommendations, based on the most recent Dietary Guidelines, Dietary Reference Intakes, and MyPyramid. Through dietary analysis and goal setting, students learn how to use the new Food Pyramid to improve their eating and exercise habits.
Unique approach of linking the use of dietary analysis with any introductory nutrition text.
A special feature of the manual is a section providing a means to assess the student's readiness to change behaviors based on the Stages of Change Model.
Includes goal-setting worksheets for making changes to take students beyond standard analysis. Students can simply fill in the blanks and follow the instructions to compare their behaviors with the 2005 recommendations.
Step-by-step instructions simplify teaching. Flexible approach allows Instructors to select which parts to assign and to tailor the project to fit course objectives.
Undergrad: Freshman to Senior level text
Intro to Nutrition (majors and non-majors)
Introductory Nutrition courses which utilize a class project for students to analyze their own diet and activity habits.
Barbara J. Mayfield
Barbara Mayfield, MS, RD, nutrition educator, teaches half-time at Purdue University and is also founder and president of Noteworthy Creations, Inc., in which capacity she develops nutrition education resources, and trains nutritionists and educators across the country about nutrition education. At Purdue, she teaches food and nutrition majors how to effectively communicate nutrition information to the public. She has also taught the nutrition course for non-majors in which this manual was used as a dietary analysis project.