[Instructions to complete the 10 Diet Analysis lab reports]This assignment is worth 100 points How to Keep a 24-Hour Dietary Record2013] Dietary records are one method used to determine the nutrient intake from a persons food consumption on one or more days. It is important for you to read the relevant sections of your textbook [and the measures column of foods listed in Appendix A], and to familiarize yourself with proper serving sizes from the different food groups.1. Record every item that you eat or drink in one 24-hour period. Then, repeat

[Spring

this activity 4 more times for a 5-day diet record. You only need to do this once for the assignment, not a new record for each weeks report. An average nutrient intake will be calculated by the Diet Analysis + program and you will use the one Intake versus Goals report calculations for the 5-day average figures for each of the 10 dietary analysis assignments.2. In your diet record, be sure to record:

A. The amount consumed. (Look at the measure column for the food that you ate in a table of food composition [Appendix A-text]. The measure listed [ex: c; 2 tsp, 1 tbs, 1 c, 1 pce, etc.] is considered to be one serving of that food, which is followed by the weight of that measure.) B. Be sure to refer to the food composition tables key for meanings of the abbreviations used in the measures column. C. If you ate more than one serving, record as 1.5 or 2 or 3.75, etc., not as fractions. D. If you ate less than one serving, record as 0.75 or 0.5, etc., not as fractions (; , etc.).3. Record how the food was cooked (fried, broiled, poached, raw, etc.).

4. Be sure to look on the labels from packaged/canned/frozen foods that you consume for what measure equals one serving size of that food, and for the number of servings per container information. Some people think one can of a food = one servingIt does not!! Example format for your Food List record:Name of Food Milk shake, chocolate Bread, mixed grain Chicken Amount Consumed 2 c (= 2 cups) 2 pce (= 2 pieces) 1 c (or 10 pce or 0.5 c) How Prepared Not cooked Toasted Fried (or Baked or broiled, etc.)

Keep this food list for all foods and beverages consumed over a 24-hour period for each of a total of 5 days. Then, enter each of the 5 days worth of1

dietary information by the day (i.e., Day 1; Day 2; etc.) into the Diet Analysis + (DA+) computer program. (Refer to your text for assistance in determining your portion sizes of foods you ate.)

Reports you need to Save, copy, and bring to class on the reports due date [printed in the upper right-hand corner of each lab assignment] using the DA+ 10.0 to complete the assigned lab reports below.Attach 1 copy of your DRI Report for lab report #1 Save and attach 1 copy of your Intake vs Goals Report (5-day average) and also attach one copy of the Intake vs Goals Report with each of the 10 lab reports turned in class

Note IMPORTANT: You should print a paper copy of your food list [the foods you entered into the computer program by the day. In order to do this, you need to go to the Intake Spreadsheet and print this report for each day (one day at a time). Keep these printouts in case something happens to your DA+ program. In the event of something happening to your program, you can easily re-enter your food record (if necessary), if you have a copy on hand. You do not need to turn these food lists in to us!!!!!!!!!!!!!!!!!!!!!!!!!!! Also save copies of all the following reports on your computer: (1) Macronutrient Ranges (be sure to show 5-day average, click calculate) (1) My Pyramid Analysis (be sure to show 5-day average, click calculate) Source Analysis Reports print all of the following reports for a single day of your choice. Remember to click the day you are

using [the program will formulate a source analysis for the 5 day average; HOWEVER for these labs please only choose 1 day, otherwise the calculations will not work out], and click calculate, before you click print on the screen. You 2

will need one source analysis copy of each nutrient below for one of the lab reports later; so, save them all. Carbohydrate Total fat Cholesterol Protein Iron Zinc Vitamin A (RAE) Vitamin D Vitamin E Vitamin B6 Thiamin

Calcium

Folic acid (folate) Vitamin C (ascorbic acid)

Name ___________________________

Lab #1: Profile/DRI Goals Lab

Date Due: Jan 31, 2013

This first lab consists of 2 reports from the Diet Analysis + 10.0 program. You will attach these 2 reports to this sheet for lab one. To every lab for the remainder of the semester, staple a copy of the Intakes versus Goals report (10 total). Both reports are located on the main Diet Analysis Page. Note: This lab simply consists of the two reports listed below stapled behind this sheet, and nothing else!!! 1. DRI Report select the print PDF option within the page. This will bring up a menu that allows you to save the file. Then submit electronically (1 point)3

2. Intake vs. Goals (3-day average) be sure to set your 3-day analysis by the day, from start date to end date (9 points)

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Name ___________________________

Lab #2A: Diet Evaluation Lab Analysis 10 + printouts to this lab assignment:

Date Due: Feb 7, 2013

Show all calculations and units of measure!! Attach the following 1. Intake vs. Goals set your 3 days at the top (calculate; save/print) 2. Macronutrient Ranges set your 3 days at the top (calculate; print) 3. My Pyramid Analysis set your 3 days at the top (calculate; print)

3 Diet

Notice: The Nutrition Labeling Lab is also included in this lab and is due on the same day!!! From your 3-day diet analysis reports above, answer the following questions: {2 pts}

1. What is your personal profile DRI for calories per day? _______ What percent (%) of your DRI for calories did you consume on average for 3 days? Show calculations!! _______ kcal intake /_______ kcal DRI = _______ kcal 100 = _____% DRI for calories/day

[1 pt] Calculate your ideal body weight according to formula below either male or female: Males: 106 + (inches over 5 feet) ____ x 6=________ lbs. Females: 100 + (inches over 5 feet) _____ x 5=_______lbs. [2 pts] 2. Fill in the chart below, listing how much of each food you ate (on average) from the different food groups found on the food pyramid printout. Compare your intake to the amounts recommended (below), and: Indicate which met, were above, or were below (+, -, =) these standards (in the last column).Food Group Grains Vegetables Fruits Milk Meat & Beans Discretionarya

Goals or Amounts Recommended a

Actual = Your intake b

% of Goal c (+), (=), or (-) %

b

Goals (3-day average) amount recommended for you from each food group or # of discretionary kcal Actual (for 3-day average) what you actually consumed in one day 5

c

% Goal shows either a percent that is greater than 100, indicating you have consumed greater than the recommended quantity; or a percent that is less than 100, which means you did not meet your goals

Lab #2A [continued]: Diet Evaluation LabFeb 7, 2013

Date Due:

[1 pt] 3. How can you increase your intakes that are less than your goal from table above? (List specific ways to achieve this)

[1 pt] 4. What percentage of the calories in your diet came from the following energy Nutrients listed below? (This can be found on your Macronutrient ranges printout.) Answer the question below and be sure to complete the Your Intake column in the chart below.

Indicate which energy (calorie-providing) nutrients you ate met the general recommended intake % guidelines indicated below?

Nutrient Carbohydrates Protein Fat

Recommended % in Diet 45%-65% 10%-35% 20%-35%

List Your Intake % [+ or -]

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Name ___________________________

Lab #2B: Nutrition Labeling Lab1 Date Due: Feb 7, 2013 Using the food label from a food you consumed, complete the following information. Note: You must scan the food label and ingredient list. [2 points!] [0.2 pts] 1. Name of the product you are evaluating: __________________________________ [0.2 pts] 2. Predominant ingredient by weight: _______________________________________ [0.2 pts] 3. Serving size: _______________ Total number of servings per container: ________ [0.2 pts] 4. Was the product fortified or enriched? Yes No (Circle one)

[0.2 pts] 5. Is one serving: High in any nutrients? (High is used when one serving of the food in question provides at least 20% of the recommended Daily Value of one or more essential nutrients, and less than 30% of the calories in the food are from fat.) If so, which nutrients are considered high in one serving of this food? (Not to be used with Fat, Sodium, Cholesterol)

[0.2 pts] 6. A good source of any nutrients? (Good is used when one serving of the food in question provides at least 10% of the recommended Daily Value of one or more essential nutrients, and less than 30% of the calories in the food are from fat.) If so, which nutrients are considered good in one serving of this food? (Not to be used with Fat, Sodium, Cholesterol)

[0.2 pts] 7.

Is a claim made on the label that the food is Reducedin calories or any nutrients? If so, which ones? Does the label indicate any of the following: Free, low, or very low

[0.4 pts] 8. in fat,

sodium, cholesterol, or calories? If so, describe below: Free of: __________________________________________________________________ Low in: _________________________________________________________________ Very low in: _____________________________________________________________ [0.2 pts] 9. Which 5 nutrients are required by the Enrichment Act of 1998 to be put on the label? (This information is in your notes and text book) _____________________; ________________________; ____________________: _____________________; _________________________Name ___________________________

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Source: Caroline Roberts, RD, MPH, Instructor, Sierra College, Rocklin, CA 7

Lab #3A: Carbohydrate Lab2013

Date Due: Feb 14,

From your 5-day diet analysis reports, answer the following and show all calculations! Attach the following (2) Reminder: Printouts are found under View Reports. 1. Intake vs Goals set your 3 days at the top to print 2. Source Analysis printout for Carbohydrate (scroll down nutrients and select carbohydrate, choose ONE day) Remember to complete and turn in this worksheet of questions!!! [1 pt] 1.

Diet Analysis 10 reports to this lab and hand in:

What is your personal profiles recommended dietary intake (DRI) for carbohydrate in grams per day (CHO)? ________ - ________ grams

[1 pt] 2.

Calculate how many calories you consumed on average from the

grams of carbohydrates you ate from your 3-day average dietary record. (Refer to values on Intake vs Goals Report.) ________ g CHO 4 kcal/1 g CHO = ________ kcal from CHO [1 pt] 3. Calculate the percent (%) of your average total caloric intake per day that came from carbohydrates. Did you meet your DRI for CHO intake? Yes No ________ kcal from CHO ________ total kcal = ________ 100 = ________% total kcal from CHO [1 pt] 4. Name the foods that provided at least 10% per serving of the total carbohydrate in your diet. (See the Carbohydrate Source Analysis computer printout found under view reports.) Pick one day.

[1 pt] 5.

Name 3 monosaccharides from your book/notes. _______________ __________________ Date Due: Feb 14,

_______________

Lab #3A [continued]: Carbohydrate Lab20138

[0.5pt] 6. Which foods that you ate listed on your Carbohydrate Source Analysis Report were complex carbohydrates (breads/veggies)?

[0.5pt] 7. Which foods listed on your Carbohydrate Source Analysis Report were simple sugars (milk/ fruit/sweets)?

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Name ___________________________

Lab #3B: Estimation of Energy Output LabFeb 14, 2013

Date Due:

One way to estimate your personal REE (resting energy expenditure) is to use the Mifflin-St. Jeor equation:2 Please make sure you are using the correct formula based on whether you are male or female. REE (males) = [10 weight (kg)] + [6.25 height (cm)] [5 age (y)] + 5 REE (females) = [10 weight (kg)] + [6.25 height (cm)] [5 age (y)] 161 For example, a 20-year-old male who weighs 160 pounds and is 5 feet, 9 inches tall would convert his body weight to kilograms as follows: [1pt] Step A: Example conversion: 160 lbs. divided by 2.2 lbs./kg = 72.7 kg Your personal body weight conversion: ________ lbs. 2.2 lbs./kg = ________ kg ..................................................................................................... [1pt] Step B: Then convert height to centimeters. Example conversion: 5 feet, 9 inches = (5 feet 12 inches/foot) + 9 inches = 69 inches 69 inches 2.54 cm/inch = 175.26 cm Your personal height conversion: ________ inches 2.54 cm/inch = ________ cm ..................................................................................................... [1pt] Step C: Finally, you select the appropriate equation and insert your weight, height, and age into your chosen equation. Example equation: REE = (10 72.7 kg) + (6.25 175.26 cm) (5 20 y) + 5 = 1727 kcal/day (estimated) Your weight, height, and age in your chosen equation: (_______ _______) + (_______ _______) (_______ _______) + / _______ = _______ kcal/day ..................................................................................................... [1pt] Step D: The estimated REE for the 20-year-old male who weighed 160 pounds was 1727 kcal/day.2

Source: MD Mifflin, ST St Jeor, LA Hill, BJ Scott, SA Daugherty and YO Koh. A new predictive equation for resting energy expenditure in healthy individuals. American Journal of Clinical Nutrition, Vol 51 (1990), 241-247. 10

Your personal estimated REE is ________ kcal/day.

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Name ___________________________

Lab #4: Lipid Lab2013

Date Due: Feb. 21,

From your 24-hour diet analysis, answer the following questions and show all calculations! Hand in the following worksheet:

three Diet Analysis 10 reports attached to the

1. Intake vs Goals set your 3 days at the top 2. Source Analysis (one day) for Total Fat found under view reports 3. Source Analysis (one day) for Cholesterol (do the same for cholesterol) Answer in complete sentences!!! Similar to your previous and future labs, you will use the Intake vs Goals Report for the majority of the questions, especially the questions that require calculating! For questions 6 and 10, refer to your Source Analysis for both total fat and cholesterol. {1pt] 1.

What is your personal DRI per day in grams for total fat (lipid)? ________ - ________ grams

{1pt] 2. Using your Intake vs Goals Report, calculate how many calories you consumed (intake) from the average amount of fat (g) you ate per day. ________ g fat 9 kcal/1 g fat = ________ kcal from fat consumed on average {1pt] 3. Calculate the percent of your total calories that came from the average fat calories you ate per day. ________ kcal from fat ________ total kcal = ________ 100 = ________% total kcal from fat {1pt] 4. Is your fat intake OK (< 30%), too high (> 30%), or too low (< 20%)? ______________________ Explain how could you improve your fat intake to meet the OK standard above. (List specific things you would do to change your diet, if your diet is too high or too low in fat.) {1pt] 5. Which essential vitamins are fat soluble?

{1pt] 6. What foods that you ate contributed greater than 10% of the total fat in your diet/serving? (List in order of food highest to lowest in fat look at total fat on your Source Analysis computer printout, and show percentages.)12

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Lab #4 [continued]: Lipid Lab2013{1pt] 7.

Date Due: Feb. 21,

Name the two essential fatty acids (include common name and scientific name). a. _______________________________ b. _______________________________ _____________________________________ _____________________________________

{1pt] 8. Calculate how many teaspoons of fat you consumed (1 teaspoon = 5 g of fat). ________ g fat (Intake) 1 teaspoon/5 g fat = ________ teaspoons of fat consumed X 45cal /1 teaspoon = __________ fat calories {1pt] 9. Calculate the % of your recommended dietary intake of cholesterol that you consumed, on average. ________ mg cholesterol (intake) ________ mg (DRI) = ________ 100 = ________% of DRI {1pt] 10. List 3 good sources of the common dietary monounsaturated and polyunsaturated fatty acids below: MUFA foods-PUFA foods--

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Name ___________________________

Lab #5: Protein Lab2013

Date Due Feb. 28,

From your 3-day diet analysis reports, answer the following questions and show all calculations! Hand in the following two Diet Analysis + reports attached to the worksheet: 1. Intake vs Goals - set your 3 days at the top 2. Source Analysis for Protein {1pt] 1.

What is your recommended dietary intake (DRI) for protein (based on g/kg/day)? ________ g

{1pt] 2. Calculate the percent (%) of your DRI for protein that you ate per day. (Refer to Intake vs Goals printout and focus on grams.) ________ g protein (intake) ________ g protein (DRI) = ________ 100 = ________% of DRI {2pts] 3. Calculate how many calories you consumed from the average grams of protein consumed per day. Show your work! Use values from Intake vs Goals Report to calculate. ________ g protein 4 kcal/1 g protein = ________ kcal from protein {1pt] 4. What are the names of the 9 essential amino acids needed in the diet? _________________________ _________________________ _________________________ _________________________ _________________________ ___________________________ _________________________ ________________________ ___________________________

{2pts] 5. What are some foods that are good sources of protein? (List 4.) _________________________________ ____________________________________ _________________________________ ________________________________

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{1pt] 6. List two non-complete protein foods that when eaten together make a complete protein (These can be found in the book or note packet.) ____________________________ _____________________________ Lab #5 [continued]: Protein Lab Date Due Feb. 28, 2013 {1pt] 7. What advice would you give to someone who wants to take protein supplements to build muscles? Explain your answer in detail. This means I want more than one sentence please.

{1pt] 8. Calculate the percent of your total calories that came from dietary protein. (Refer to Intake vs DRI Goals Report and calculate.) ________ g protein 4 kcal/1 g protein = ________ kcal from protein ________ kcal from protein ________ total kcal = ________ 100 = ________% kcal from protein

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Name ___________________________

Lab #6: Fat-Soluble Vitamins Lab2013

Date Due: March 14,

From your 3-day dietary analysis, answer the following questions and show all calculations.

Hand in 4 Diet Analysis reports attached to this report sheet:1. Intake vs Goals set your 3 days at the top 2-4. Source Analysis for: vitamin A (RAE), vitamin D, vitamin E {1pt]

1. What is your recommended dietary standard (DRI) for dietary vitamin A? ___________ (Be sure to include the appropriate unit.)

{2pt] 2. Calculate the % of your DRI for vitamin A that you consumed (Intake vs Goals). ___________ (intake) ___________ (DRI) = ___________ 100 = ________ % of DRI for vitamin A {1pt] 3. What are the possible problems from a long-term excess (4 [times] or more the DRI daily) of vitamin A in your diet? (See text.) Answer in complete sentences!

{1pt] 4. Name two primary functions of dietary vitamin D. (See text.) Answer in complete sentences.

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{1pt] 5. What foods contributed greater than 10% per serving of the vitamin A in your diet? (Source Analysis: List in order of food highest to lowest, and include percentages.)

{1pt] 6. List a primary role of dietary beta-carotene, other than as a dietary precursor of vitamin A. Lab #6 [continued]: Fat-Soluble Vitamins LabDate Due: March 14, 2013 {2pts] 7. List two primary functions of dietary vitamin K. (See text.)

{1pt] 8. The main role of dietary or supplemental vitamin E is to act as a(n) ___________________________ in the body.

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Name ___________________________

Lab #7: Macrominerals Lab

Date Due: March 21, 2013

From your 5-day diet analysis, answer the following questions and show all calculations. Hand in

3 reports with your completed lab sheets.

1. Intake vs Goals - set your 5 days at the top 2. 3 Source Analysis for: calcium, sodium, magnesium Use complete sentences!!!

[1pt] 1. What is your recommended DRI standard for dietary calcium? ___________ (Be sure to include the appropriate unit.) [1pt] 2. Calculate the % of your DRI for calcium that you consumed on average (Intake vs Goals). ___________ (intake) ___________ (DRI) = ___________ 100 = ________% of DRI for calcium [1pt] 3. Name two primary functions of calcium in the body; other than the maintenance of bone density.

[1pt] 4. Calculate your calcium MDR (MDR = 2/3 of your personal DRI). ___________ calcium (DRI) 0.67 = ___________ calcium (MDR) Did you meet your calcium MDR? Yes ____ No ____. Why is meeting the MDR for calcium important (complete sentences)?

[2pts] 5. What foods contributed greater than 10% per serving of Calcium in your diet? (Source Analysis: List foods in order of highest to lowest, and show percentages.)

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Lab #7: Macrominerals Lab

Why is chronic excess harmful to humans?

of dietary phosphorus potentially Date Due: March 21, 2013

[1pt] 6. What was your sodium intake? ________ mg. Was your sodium intake below, above, or within recommended levels? _____________________ What are the effects of low, normal, and high levels of dietary sodium, and why are the effects of these levels important, [each in complete sentences]?

{1pt] 7. What foods contributed greater than 10% per serving of the sodium in your diet? (Source Analysis; list the foods and percentages.)

{1pt] 8. What foods were your primary dietary sources (Source Analysis) of magnesium? (List foods and show percentages.)

{1pt] 9.

Calculate your MDR for Magnesium (MDR = 2/3 personal AI).

___________ Magnesium (DRI) 0.67 = ___________Magnesium (MDR) Did you meet your MDR for magnesium? Yes ____ No ____

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Name ___________________________

Lab #8: Water-Soluble Vitamins Lab Date Due: March 28, 2013From your 3-day diet analysis, answer the following questions and show all calculations. Hand in

3

Diet Analysis

reports attached to this lab sheet:

1. Intake vs Goals set your 3 days at the top 2-5. Source Analyses for: B6, thiamin, folic acid, vitamin C Answer in complete sentences! {1pt]

1. What is your recommended dietary standard for dietary ascorbic acid? ___________ (Be sure to include the appropriate unit.)

{1pt] 2. Calculate the % of your DRI for ascorbic acid that you consumed on average per day (refer to Intake vs DRI Goals). ___________ (intake) ___________ (DRI) = ___________ 100 = ________% of DRI for vitamin C {1pt] 3. What were the primary dietary sources (foods that contributed 10% or more) of thiamin (B1) in your diet? Refer to your Source Analysis Report; show percentages!

{2pts] 4. Calculate your Minimum Daily Requirement for thiamin (MDR= 2/3 of your personal DRI). Show your work! ___________ thiamin (DRI) 0.67 = ___________ thiamin (MDR) Did you meet your MDR? Yes ____ No ____. Why is meeting the MDR for thiamin important? Be specific!! Answer in complete sentences!

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Lab #8 [continued]: Water-Soluble Vitamins Lab Date Due:March 28, 2013

{1pt] 5. What foods contributed greater than 10% per serving of the folic acid in your diet?(Source Analysis: List in order of food highest to lowest and show percentage.)

{2pts] 6. Did your vitamin B6 intake meet the DRI? Yes ____ No ____. Why is dietary B6 important in the diet? Be specific!! Answer in complete sentences.

{2pts] 7. Why is folic acid especially important in the diets of women of child bearing age? Be specific and answer in complete sentences.

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Name ___________________________

Lab #9: Trace Minerals Lab

Date Due: April 4, 2013

From your 5-day dietary analysis, answer the following questions and show all calculations. Hand in

3 reports attached to this work sheet:

1. Intake vs Goals set your 5 days at the top 2-3. Source Analysis for iron, zinc Answer in complete sentences!!! {1pt] 1.

What is your recommended dietary standard (DRI) for iron? ___________ (Be sure to include the appropriate unit.)

{1pt] 2. Calculate the % of your recommended standard for iron that you consumed on average (Intake vs Goals). ___________ (intake) ___________ (DRI) = ___________ 100 = ________% of DRI for iron {1pt] 3. Calculate your MDR for iron (MDR = 2/3 personal RDA).

___________ iron (DRI) 0.67 = ___________ iron (MDR) Did you meet your MDR? Yes ____ No ____. Why is meeting your MDR for iron important (answer in complete sentences, and be specific!)?

{1pt] 4.

Name two dietary factors that increase iron absorption.

______________________________________ ______________________________________ {1pt] 5. What foods contributed greater than 10% of the iron in your diet? (Source Analysis: List in order of food highest to lowest and include percentages.)23

Lab #9 [continued]: Trace Minerals Lab

Date Due: April 4, 2013 [1pt] 6. Was your iron intake OK ____, too high ____, or too low ____? Explain why!

How could you improve your dietary iron intake, besides simply eating foods that are high in iron? (Be specific, in complete sentences!)

{1pt] 7. Did you meet your dietary standard for zinc? Why is meeting the dietary standard important, in complete sentences?

{1pt] 8. What was the primary source (Source Analysis) of zinc in your diet? (List food and percentage.)

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Name ___________________________

Lab #10: Three-Day Dietary Assessment LabApril 11, 2013

Date Due:

From your 3-day dietary analysis, answer the following questions (show all calculations). Hand in two Diet Analysis reports attached: your personal profile and Intake vs

Goals Reports. Answer in complete sentences!!!{2pts]

1. If you continue to consume the average number of calories indicated in your 5-day report (average calorie intake/day), how much weight would you either gain or lose per month (30 days)? (One pound = 3500 calories.) Indicate whether you would gain or lose weight. Show all calculations with units.

{1pt] 2. Calculate (Show all calculations) the % of your recommended dietary standard for vitamin D that you consumed on average (Intake vs Goals).

{1pt] 3. What will be the chronic effect of an intake of calcium consumption less than or equal to 50% of the AI or DRI?

{1pt] 4. Calculate (Show all calculations) your ascorbic acid MDR (MDR = 2/3 personal RDA).

Did you meet your MDR? Yes ____ No ____. Why is meeting your vitamin C MDR important (complete sentences)?25

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Lab #10 [cont.]: Three-Day Dietary Assessment Lab DateDue: April 11, 2013[1pt]

5. On the average for the week, did you meet your dietary standard for zinc? Yes ____ No ____. Why is meeting the zinc MDR important for older men (see text)?

{1pt] 6. Was your iron intake adequate? If yes, explain why. (Note that absorption of iron from foods, and total intake of iron from those foods are separate concepts.)

If your iron intake was too high or too low, explain what foods you could change in your diet to help you meet your DRI.

{1.5pt] 7. Was your cholesterol intake within the recommended dietary limits? Yes ____ No ____. Why is meeting your dietary cholesterol standard important (complete sentences)?

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1.5pt] 8. Was your dietary fiber intake within recommended levels (Did you meet your MDR)? Yes __ No ____. Why is dietary fiber important (complete sentences)?

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