Check this brief video for an orientation to NUTR resources and assignments: https://www.youtube.com/watch?v=F6dhea-iNIs
Understanding lipid panels can help you determine what, if any, intake-related changes you could make to impact your cholesterol and triglycerides. Be sure to watch the course videos in Unit 3 for a further understanding of this content before starting this assignment.
In this assignment, you will:
- Journal your intake for an entire 24-hour period
- Pretend the report below is yours and determine if your levels are within normal limits or concerning in some way
- Isolate foods that may be high in nutrients that could have a negative impact on your lipid profile
- Discover replacements or changes to your intake that could lead to a more positive impact on your lipid profile
See sample assignment and rubric (see below) for additional assistance before starting on this assignment. Make sure to review the rubric before submitting your assignment to ensure that you have included all the assignment expectations.
NOTE: Please carefully read the rubric (see below) before submitting your assignment to ensure that you have included all the assignment expectations. After your grade has been posted, please check the grading rubric for detailed feedback from your instructor and suggestions for improvement.
NOTE: If this assignment is triggering for you in any way, you can use a fictitious food log, use the food intake from a friend or relative, or reach out to your instructor for an alternate assignment option.
Instructions
STEP 1: You will track your intake for one full 24-hour period.
- This needs to be a different day of intake than you submitted in the Unit 2 assignment. [NOTE: You will be using your food journal from the Unit 2 Assignment: Food Journaling & Carbohydrates, as well as your food journal from this assignment collectively with one additional food journal day for the Unit 4 Assignment. You will need a total of three distinct days of food journals for the Unit 4 Assignment.]
- Please refer to the Unit 2 assignment instructions for details on completing a food journal with all details and quantities needed.
- Be sure to review any grading feedback from your Unit 2 assignment to ensure that you are tracking your intake with enough detail.
STEP 2: Use the Cholesterol Panel Handout (Unit 3 Learning Resources > page 2 Required Content ) to fill in the third column in the chart with “high”, “normal “, or other analysis term as needed to describe your results. The Cholesterol Panel Handout is also available at Unit 3 > Learning Resources > page 2 Required Content > Additional Readings ( direct access here ).
Test
Lab Results
Analysis
(High/Borderline High/Normal/Low)
Total Cholesterol
232 mg/dL
LDL
124
HDL
48
Triglycerides
152
STEP 3: Select three lipid-rich foods or beverages from your food journal for this Lipid Panel Analysis assignment. As a reminder, intake of different nutrients in lipids, such as saturated and unsaturated fatty acids, impact lipid panel results.
In list or table format, include the following details for each of the three lipid-rich foods/beverages you selected:
- The name of each lipid-rich food you identified (Example: Pepperoni pizza)
- The amount of each lipid-rich food you consumed (Example: 1 cup; 3 ounces; etc.)
- Identify a nutrient/ingredient in the food/beverage you suspect impacts the lipid panel profile in a negative way (Example: Saturated fat).
- Search Nutrition Facts Labels or restaurant/product nutrition information for the nutrient you identified in Step 3-c for each of the three foods you selected. List the number of grams or milligrams of this nutrient of concern. (Example: 7 grams)
- The use of normal/optimal ranges for lab results implies that results outside of those ranges may have a negative impact on health. The different types of nutrients in lipids (for ex., saturated fat) have distinct health impacts. Briefly discuss (1-2 sentences) how the nutrients/ingredients you selected impact your lipid profile in a negative way.
Note: The United States Department of Agriculture FoodData Central be helpful while looking for unsaturated or saturated fat content of whole foods. After selecting the food/beverage item you will see a long list of nutrients in a table format. Saturated fats and unsaturated fats are in the “Lipids” section. Be sure to use the “Total” amounts for the nutrient you are highlighting!
STEP 4: Using the three foods/beverages you selected above, find an alternative (replacement) food/beverage that you could include in your diet that you would expect to have a more positive impact on a lipid profile than the items in the food journal.
Use a list or table format and, for each of the three foods/beverages, address a-e below:
- The original item
- The alternate (replacement) for original item
- What is one serving (portion size in grams or milligrams) of the replacement (alternate) item?
- Provide the number of grams or milligrams of the nutrient you listed in (d) above in one serving of the new item (Example: There are 5 grams unsaturated fat in 3 oz cooked salmon)
- Briefly discuss (1-2 sentences) how the new item would be expected to have a more positive impact on a lipid panel profile. The positive impact can be due to the presence of a different, specific nutrient from the nutrient you highlighted in Step 3 OR a reduction in the nutrient you highlighted in Step 3.
Note: The United States Department of Agriculture FoodData Central may be helpful here as well.
Optional: Want to Expand Even More?
Look at your most recent lipid profile. If you have access to the four lab values included in this assignment, you may replace the “Lab Results” column with your personal data.
Then, follow the instructions for analyzing your results. In order to edit the table, you can copy/paste the table from these instructions into your assignment, re-create the table, or use the assignment template.
Follow the rest of the assignment instructions using your own lipid profile data.
If you complete this optional change, please make a note at the top of your assignment that you used your personal data to alert your instructor.
Unit 3 Assignment – Lipid Panel Analysis (80 pts) Course: NUTR 100 7397 Elements of Nutrition (2252)
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
Food Journal
(Step 1)
/ 2020 points
Food journal is a
different day from
the Unit 2
assigment Food
Journal
Food Journal is
complete for a 24-
hour period.
Includes quantities
and details of foods
and beverages
consumed.
14 points
Food journal is a
different day of
intake from the Unit
2 assignment Food
Journal.
Food journal is
complete for a 24-
hour period.
Lacks some
information on the
quantities and
details of foods and
beverages
consumed.
8 points
Food journal is not a
different day of
intake from the Unit
2 assignment Food
Journal
OR
Food journal is
incomplete for a 24-
hour period.
OR
Missing most
information about
the quantities and
details of foods and
beverages
consumed.
0 points
Not completed
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 1/9
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
Lipid Panel Data
Table (Step 2)
/ 2020 points
Lab results are
complete
Analysis data are
complete
Analysis decisions
are correct
14 points
One lab result is
missing
OR
One analysis
decision is missing
OR
One analysis
decision is
incorrect
8 points
Two or more lab
results are missing
OR
Two or more
analysis decisions
are missing
OR
Two or more
analysis decisions
are incorrect
0 points
Not completed
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 2/9
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
Lipid-impact
Factors (Step 3)
/ 1515 points
Three distinct lipid-
rich foods or
beverages identified
that contribute to
lipid levels in your
body.
The amount
consumed of three
distinct foods or
beverages
Correctly identified
the ingredients and
nutrients that
impact lipids levels
measured in the
clinical panel
12 points
Only two distinct
lipid-rich foods or
beverages identified
that contribute to
lipid levels in your
body.
OR
Provided the
amount consumed
for only two distinct
foods or beverages
OR
Misidentified 1-2
ingredients and
nutrients that
impact lipids levels
measured in the
clinical panel
6 points
Only one distinct
lipid-rich food or
beverage identified
that contributes to
lipid levels in your
body.
OR
Provided the
amount consumed
for only one distinct
foods or beverages
OR
Misidentified 3-4
ingredients and
nutrients that
impact lipids levels
measured in the
clinical panel
0 points
Not completed
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 3/9
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
Lipid Nutrient
Analysis (Step 4)
/ 1515 points
Three foods
identified match the
same three foods
used in Step 3
The serving sizes for
three replacement
(alternate) foods are
clearly stated
The positive impact
of each new food
item is clearly
stated
The amount of
nutrient (grams or
miligrams) in one
serving of each new,
replacement food
item is provided
12 points
Only two foods
identified match the
three
foods/beverages
used in Step 3
OR
The serving sizes for
only two
replacement
(alternate)
foods/beverages
are clearly stated
OR
The positive impact
of only two new
food/beverage
items is clearly
stated
OR
The amount of
nutrient (grams or
miligrams) in one
serving of only two
6 points
Only one food
identified that
matches one of the
three
foods/beverages
used in Step 3
OR
The serving size for
only one
replacement
(alternate)
food/beverage is
clearly stated
OR
The positive impact
of only one new
food/beverage item
is clearly stated
OR
The amount of
nutrient (grams or
miligrams) in one
serving of only one
0 points
Not completed
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 4/9
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
new, replacement
food items is
provided
new, replacement
food items is
provided
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 5/9
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
Writing and
Citations
/ 1010 points
Written in your own
words.
Well-organized with
cohesive logical
flow,
Written in complete
sentences,
Demonstrated
critical thinking,
No spelling or
grammatical errors,
Supported with
course resources or
external research
cited in APA or
other standard
format in the text
body and at the end
of the paper.
7 points
Writing and format
had three to five
errors.
Written partially in
your own words.
Unclear
organization or
inconsistent logical
flow.
Occasional lapses in
writing complete
sentences.
Occasional lapses in
critical thinking.
Had three to five
spelling or
grammatical errors.
Neglected to
include one to three
supports of external
research cited in
APA (or other
standard) format in
4 points
Writing and format
had 6–10 errors.
Less than half was
written in your own
words.
Unclear
organization and
inconsistent logical
flow.
Several lapses in
writing complete
sentences.
Did not
demonstrate critical
thinking.
Had 6–10 spelling
or grammatical
errors.
Neglected to
include four or more
supports of external
research cited in
APA (or other
0 points
More than 10 errors
that make it
impossible to
comprehend the
submission
OR
No written content
is available because
assignment was not
submitted.
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 6/9
Total / 80
Overall Score
Criteria Meets expectations Partially meets
expectations Meets expectations
Does not meet
expectations Criterion Score
the text body and at
the end of the
paper.
standard) format in
the text body and at
the end of the
paper.
Meets expectations
60 points minimum
Partially meets expectations
33 points minimum
Minimally meets expectations
1 point minimum
Does not meet expectations
0 points minimum
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 7/9
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 8/9
3/26/25, 8:47 AM Unit 3 Assignment: Lipid Panel Analysis [80 pts] – NUTR 100 7397 Elements of Nutrition (2252) – UMGC Learning Management System
https://learn.umgc.edu/d2l/lms/dropbox/user/folder_submit_files.d2l?ou=1258268&isprv=0&db=1763933&cfql=1 9/9
,
Unit 3 Sample Assignment – Lipid Profile
[Name]
STEP 1
Food Journal [Date]
Breakfast
· 2 large hard boiled eggs
· 1 thick slice homemade white bread
· 1 Tbsp butter
Snack: 1 Nature Valley Oats and Honey (2 pack) package
Lunch: Skipped
Snack: 3 cups air-popped popcorn made with 1 Tbsp coconut oil
Dinner:
· 3 slices pepperoni and cheese pizza from Little Caesars large pizza
· 1 cup romaine lettuce
· 1 small mushroom
· 1 small tomato
· 1 slice avocado
· 1 tsp extra virgin olive oil
· 1/3 tsp red wine vinegar
Snack: 3 Hershey’s kisses (regular)
STEP 2
Lipid Panel Results
|
Test |
Lab Results |
Analysis (High/Borderline High/Normal/Low) |
|
Total Cholesterol |
232 mg/dL |
??? |
|
LDL |
124 |
??? |
|
HDL |
48 |
??? |
|
Triglycerides |
152 |
??? |
STEP 3
|
Food Consumed |
Amount Consumed |
Nutrient |
Amount of Nutrient |
|
Butter |
1 Tbsp |
Saturated Fat |
7 grams |
|
Coconut oil |
1 Tbsp |
Saturated Fat |
12 grams |
|
Pepperoni pizza |
3 slices |
Saturated Fat |
15.75 grams |
While including butter, coconut oil, or pepperoni pizza on occasion may not lead to negative impacts on my lipid profile, the regular consumption or high consumption of these products can lead to increased LDL levels and an increased risk of atherosclerosis. This would also lead to an increase in total cholesterol on my lipid profile.
STEP 4
|
Original |
Replacement |
Serving Size |
Nutrient |
Amount of Helpful Nutrient in the One Serving |
|
Butter |
Avocado |
¼ avocado |
Monounsaturated fat |
3.75 grams |
|
Coconut oil |
Olive oil |
1 Tbsp |
Monounsaturated fat |
9.86 grams |
|
Pepperoni pizza |
Cheese pizza |
2 slices |
Saturated Fat |
7.75 grams |
Including more unsaturated fats in my diet as a replacement for saturated fats will have a positive impact on my lipid profile. Unsaturated fats, especially monounsaturated fats, help lower LDL cholesterol and increase HDL cholesterol.
,
Unit 3 Assignment
[Name]
Food Journal Date: [Date]
[Enter all food and beverages for 24 hours here]
Lipid Panel Results
|
Test |
Lab Results |
Analysis (High/Borderline High/Normal/Etc. |
|
Total Cholesterol |
232 mg/dL |
|
|
LDL |
124 |
|
|
HDL |
48 |
|
|
Triglycerides |
152 |
Changes to Improve Lipid Panel
[Include in paragraph format here]