Dietary Assessment Paper

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.

In this report it will be analyzing my personal diet. I analyzed myself over a 3 day period. During this period, I analyzed my eating habits on national holidays versus my day to day life. I am a 20 year old female (not pregnant or lactating) I estimate my weight to be 195 lbs. and my height is 5 foot 6 inches. My daily activity level is sedentary. My job is as a leasing professional and in that profession there is some foot traffic but not much. There is also limited heavy lifting. Out of work I participate in limited physical activity. I rock climb on some occasions and attend the gym occasionally. My personal goals currently is to stay healthy. As I lessen my work load I would like to increase my physical activity with strength training and cardio. Pertaining to my nutrition within the 3 days due to their being a holiday I ate more meat than usual. I try to add more vegetables to my diet. Fruit are not often added to my meals due to how quickly they decompose. I eat mostly organic products and limited dairy. I try to avoid bread and pasta and use vegetables as substitute in recipes that require them.

My strategy for maintaining the appropriate caloric intake involved creating a revised grocery budget that combined fresh and dried foods, and an allowance for meals outside of the home. I recognized that fast food and restaurants are convenient to my lifestyle because of the travelling I do for work, and my school schedule. Three

For this assignment, I was asked to assess my diet, then compare the amount of nutrients I was receiving from my current diet, and compare it to what is recommended of me. I was to do this by using the 24-hour dietary intake form I had previously completed and compared it to the American Heart Association Healthy Heart Recommendations, as well as the Dietary Reference Intakes given to me in class. To begin this assignment, I imported all my data into a table to assess my findings in more detail. My results are shown below in Table 1.

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.

I was assigned to record the meals I eat for breakfast, lunch, and dinner for two weeks. After recording the meal I ate for two weeks, I also recorded the amount of carbohydrate, lipid, and protein intake per day for the whole two weeks. The recording of protein, lipid, and carbohydrate was to assess whether I ate the sufficient amount of nutrients. Before I began my case study, my hypothesis was that I did not eat the sufficient amount of nutrients needed to maintain a healthy diet.

We live in a society that is crazed in following latest diets whether it be the Mediterranean diet, the Atkins diet, the South Beach diet etc. Each day there are new discoveries displayed throughout the media regarding diets and lifestyles, yet for a society so obsessed in the healthiest trend our statistics tend to show the flying numbers at which the population is diagnosed with chronic diseases related to nutritional factors. Thus a sound nutrition is more essential than ever. In the United States at least 4 of the 10 leading causes of are directly linked to what we eat. Majority if not all of the chronic diseases have a nutritional/lifestyle component that if caught in time can be reversed. Therefore the focus of the meal plan project was to gain an understanding of one’s own personal nutritional intake by measuring calories consumed throughout the course of one week. In doing so the individual is made aware of any nutritional deficiencies or food excesses by the choices made when selecting food. The individual is able to fully grasp their individual needs by analyzing the data collected over their consumption of essential nutrients such as carbohydrates, lipids, water and proteins. In the midst of attending class, work and club schedules, as well as inadequate sleep I hypothesize that my overall nutrition will look be a downward spiral with insufficient calories and deficiencies in minerals.

The National Nutrition Intake report demonstrates the strengths and weaknesses of a certain person's diet. In this project we had to record three consecutive days of what we ate, and all the physical activities we took part in. This analysis represents my report where I followed my usual schedule and diet to take a look at how my daily diet compared to the one I should follow according to Myplate. During those three days , I was at home ,except on the third day when I was at school and work.My usual physical activity is low active but I was recommended to strive for an active level activity.

The researchers were invited into an already established afterschool program to promote a new nutrition component in the programming. The researchers attended the after-school program activities for several months prior to implementing the intervention to learn about the structure and capacity of the after-school program, to build trust, and to work collaboratively with the staff to design appropriate lessons. The aim of the nutrition intervention was to improve dietary self-efficacy, and SCT provided the theoretical framework for the project. The activities were based on the 4 major sources of efficacy expectations: performance accomplishments, vicarious experience, verbal persuasion, and emotional arousal. Lessons

In tracking my food intake for the second time for three days by using the Food Tracker, I was surprised when I saw the results.  I saw that my current eating habits compared to my previous eating habits have indeed changed for the better. Throughout this course I have learned that a nutritious, well-balanced diet – along with physical activity is the foundation of good health. Healthy eating includes consuming high-quality proteins, carbohydrates, heart-healthy fats, vitamins, minerals, and a lot of water. Minimizing processed foods and saturated fats can helps you maintain your body’s everyday functions, promotes optimal body weight and can assist in disease prevention. Prior to these nutrition evaluations I have always thought a healthy

The total assessment includes the anthropometric data, biochemical data, clinical data and the dietary data. Firstly, the anthropometric data consists of the height, weight, ideal body weight and body mass index. Perform a skinfold measurement to determine fat stores. You can measure the most common site (triceps) skinfold by utilizing a special caliper that measures in millimeters. First, locate the midpoint which is halfway between the acromion process and the olecranon process, then pinch the skin vertically along the axis of the humerus. Place the caliper 1 cm below your finger to measure the thickness of the fold in millimeters. For male clients this should be equivalent

My typical diet composed of vegetable, protein, and white rice which reflect my cultural background as Thai-American whose cuisine revolve around jasmine rice as staple food which contributes 30 percent of energy to diets.7 This is clear in the food journal where I have at least one meal every day that features white rice. Compare to the healthy eating guideline, my diets meet most of the food groups and best choice for healthy meals. However, I do lack behind in two food categories, specifically dairy and fruit groups which I don't consume on the daily basis. In the food journal, my diary intake only came from the mozzarella cheese in salad and cream cheese. My consumption of milk are very lacking and often come from coffee rather than pure

This week for evidence based practice three we read two assignments discussing types of data and measurements used in nutritional studies as well as issues with measurement error in studies both small and large. As identified by the advisory committee on the dietary guidelines for Americans, there’re nine issues relating to common controlling errors and self-report errors. In the article titled, “Considering the Value of Dietary Assessment Data in Informing Nutrition-Related Health Policy”, the nine issues are as listed: small population size during testing, too short of a time for study surveillance, outlier data both under and over estimating, difficulty following strict diets, bias in reports, non-differential data, distribution of

While the type of foods I consumed generally remained the same, the caloric consumption varied widely. Furthermore, my diet contains staples that were evident in this trial, as well as before and after. However, this seventeen day trial may not be entirely accurate as a whole. The macronutrient breakdown is most likely correct and stable throughout. Nevertheless, the

The purpose of this assignment was to become more aware of one’s own eating habits by looking at one’s eating frequency and how it affects one’s overall health. This assignment allows one to see which foods need to be added into one’s diet and which foods need to be removed or reduced. Tracking and interpreting eating habits shows deficiencies and helps one to realize sooner than later, so they can start introducing these foods into their diet before complications arise. This goes for excessive consumption of certain foods as well. Recognizing over consumption is important as it can lead to weight gain, which in turn can lead to other complications.