Dietary Analysis Paper

My calorie intake overall was quite high equaling three thousand, two hundred and seven. My recommended intake was two thousand, four hundred and five. This wouldn’t be as much of an issue if I was getting adequate exercise to burn the excess calories and the calories I was consuming were equal to the calories I was burning. I had a recommended amount of two thousand, four hundred and five and an average intake of three thousand, two hundred and seven. My average expenditure was one thousand, seven hundred and fifty three and my average net gain was one thousand

Based on a 24 Hour Recall of my diet, results using NutriCalc Plus report that my food intake lacked a healthy balance of all food groups. My Grain intake reached only 60% of the My Plate daily recommendations. My Vegetable intake was a mere 50% of the recommended servings. Additionally, I consumed 84% of the daily recommendations for the Dairy Group. Nonetheless, I did exceed the recommendations for the Fruit Group and Protein Group with intakes of 155% and 107%, respectively.

When comparing my calorie, fiber, and cholesterol average intakes to the target intake, I found that both my calorie and fiber intakes were under, and my cholesterol was okay. I was kind of surprised by this because I felt that I had eaten way more calorie and cholesterol rich foods than I actually did. After I looked at the Food Groups and Calories Report, I found that I was under in every category except for protein, in which I was over. The target amount for my grains was 6 ounces, and I only ate 5. For vegetables it was 2.5 cups, and I ate 1. For fruits it was 2 cups, and I ate 0. Dairy was 3 cups, and I ingested ¼ cup. Proteins was 5.5 ounces, and I went way over with 8 ounces. Oils was 6 teaspoons, and I ingested 5 teaspoons.

Over the course of three days, the intake of daily foods was documented in the iProfile food journal tracking system. The iProfile provides information on a nutritional analysis report that examines the macronutrients of carbohydrates, proteins, and fats when measured to the Recommended Dietary Intake (RDI) for overall health. The results will provide data to determine if the individual is consuming the recommended nutrients for strength, their metabolism, and to ensure that other body components are functioning.

Based upon the 48-hour intake journal, patient eats between 1500 to 2000 calories a day. Patient has been trying to minimize foods high in sodium and fat to help regulate recommended caloric, fat, and sodium intake. Patient wants to reduce the risks of hypertension and diabetes. Patient states that she runs on the treadmill 2 times a week for 1 hour. She walks around the mall 3 times a week for approximately an hour and walks to school 4 times a week for 30 minutes. Patient sleeps approximately 7 hours per night (falls asleep around 10:00 pm and wakes up at 5:30 am). Patient falls asleep due to fatigue. Patient wakes up in the middle of the night due to difficulty sleeping, from thinking about school and stressed. Patient’s quality of sleep

I am under on this requirement by 456 since I only eat an average of 1544 calories. According to SuperTracker, I should consume 46 grams of protein daily which I exceed with 50 grams. For vitamins, I am under on some while I meet about half. I am under on vitamin A, C, D, E, and K along with Choline. Vitamin A, D, E, K and Choline is considered inadequate. In the mineral section, I am just under many including Copper, Iron, Magnesium, Phosphorus, and Zinc while my intake of Calcium and Potassium is considered to be inadequate. I meet the requirements for Sodium, Phosphorus, and Selenium. I consumed only 68% of the recommended amount for dietary fiber. Overall, I am under on many

Based on athlete’s 3 –day diet record, the recommended daily calorie intake is 3200 and client

According to my three-day food diary report, I demonstrated a diet pattern that truly lacks a healthy balance of vital nutrients. First of all, my kilocalorie intake nearly quadrupled that of my dietary reference intake (DRI) range. Secondly, my total lipids reported as considered within my DRI range. However, it was at the highest allowable percentage. Therefore, had it been one percent higher, it would have been above my recommended dietary reference intake.

This activity was to record a detail food log, personal caloric needs and intake and comparing to a standard distribution. The standard distribution percentage given for this activity was 40% carbs, 30% proteins and 30%fats. In this analysis I will compare my personal results of caloric intake and estimate my BMR, TMR and how this impacts my weight management goals.

Discuss whether the nutritional intake of the male fails to meet, meets or exceeds the dietary reference values for each component. Consider what the long term health effects may be where a deficiency or excess is identified. 35 Marks

When looking at her health from a holistic perspective, BV meets and exceeds what is expected of a 73-year-old female. She is of a healthy weight range based on her BMI (18.8), never uses tobacco or alcohol, exercises regularly to prevent sarcopenia that affects many of her demographic, is happily married and living with her husband, and has no concerns about her nutrition and is satisfied with her current weight. BV recorded her food history for a 24-hour period and she was confident that this data is indicative of a normal day andtherefore it can be extrapolated to analyze her diet. She, like many other older adults, lives a happy life based on routine. She nearly always has three meals per day and many foods are eaten on an everyday basis (the handful of almonds and walnuts at breakfast, and pineapple, apple, and carrot juice at lunch). Upon computer analysis, I found ways that she could improve her diet which hopefully could translate to a better quality of life and disease prevention.

As we can see from analysis data that client’s fat is 35%, which states that, the client is at risk and need to lose weight as per the body composition. Client’s cholesterol is also at the higher side so there is need to do the dietary modification to lower down the cholesterol to the normal side. As per the dietary modification is concerned principles of meal planning guideline are to be kept in mind. They are: balance of carbohydrates, proteins and fats to be there in each meal. Consistency should be there in timing of meals and amount of food taken. Intake of soluble and insoluble fiber should be increased. Salt should be avoided (specially table salt) whenever possible. Food to be prepared in a way to retain minerals and vitamins and to

The first client was a male at height 5’11”, 145 lbs and 15% body fat. Based on his current activity levels his total daily calorie expenditure equated to 2,435. The 1-2-3 would mean a 470:940:1410 fat to protein to carb ratio. This client wants to increase total body weight while decreasing body fat and increasing lean muscle mass, then he would increase his caloric intake by 280 calories 4 or 5 days a week while returning to 2,435 calories 2 or 3 days of the week. According to Hatfield’s requirement, his minimum daily protein requirement came to 159g based on his activity.

It is advisable to create a general guide for weight maintenance. When developing a food plan, the nutrient balance should consist of 45 – 65% carbohydrates, 10 -35% proteins, and less than or equal to 25% fats. The distribution balance is also a key aspect to weight management. The distribution balance requires caloric intake spread throughout the day. Identifying problem times and planning healthy snacks for these times is necessary to maintain distribution balance.

Determining the energy requirements of an individual may be difficult since many factors are involved – such as age, gender, body composition, physical activity, nutritional status, illness and the goals of the nutritional treatment. As there are no methods which could involve all these factors, dietitians have to be careful and carry a clinical judgement when determining these requirements³.