Our inforgraphic class recorded the nutritional value of our breakfast for one day. In the chart above, each surname corresponds with a single student, and the value of what they recorded for each part of their breakfast. The percentages of nutritional value are based on the calorie intake of that meal.
Highlighted in red represents the individuals whose breakfast had too much sat/trans fat and/or sugar. Highlighted in yellow represents the individuals who did not get enough protein, fiber, or sugar.
This bubble chart represents our class as a whole in our nutritional intake at breakfast. It also averages what foods our nutrition came from. As you can see, most of our sugar came from yogurt, most protein also came from yogurt, most fiber came from bread, and most sat/ trans fat came from cheese.
This bubble chart represents what our ideal percentages of nutritional value should be at breakfast. It also includes examples of what kinds of foods are especially rich in these nutrients. You’ll notice that there are no trans/ saturated fats listed. That’s because the Department of Agriculture recognizes these kinds of fats as empty calories.
