The three-day diet analysis was interesting. There were many positive attributes to it and definitely negative ones. Over the course of the three days, which were Friday, Saturday and Sunday: and figured this would give a good depiction of what I was consuming on a regular basis. In some places I was consuming more than I should be and in some I was consuming less than I should be. There were also those places were I was getting just the right amount. It is so interesting to me to be able to find out what I am consuming and how I am consuming it. Being an active male, it was most interesting of what I ate, what my average of the three days were, and the plan on how I would correct the way I eat to make it a more healthier lifestyle.
D2: Evaluate how the nutritional plan might improve the health of the chosen individual. There were a number of the things about the individual’s diet that I noticed firstly she doesn’t like change as she is consistent with each food she eats which is not necessarily a bad but in order for her to have a balanced diet she needs to eat a variety of foods.
Whitney Thames 30 November 2015 HUN 2201 Diet Analysis Paper Strengths and Weaknesses In comparison with my DRIs, my intake of kcalories from carbohydrates, protein, and fat are all within or below the recommended ranges. When I compared my Macronutrient Distribution to my DRI, I realized that I was very close to recommended amount of fat intake. One thing that I could improve on is my protein consumption. My carbohydrate intake is also something I can improve on being that it was below the daily-recommended intake. Looking at my Energy Balance report and comparing the calories that I consumed versus my energy expenditure I can interpret that I did not burn any of the calories that I consumed. Over the summer my goal was to do at least an hour of cardio daily. Since the semester has started I have fallen off. Therefore, I am creating a plan in which I will incorporate cardio into
Quitno 1 Crisel Joy Quinto Nutrition 313: Contemporary Nutrition Kelly Lane November 26, 2014 Diet Analysis 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.
She may be consuming the wrong type of carbohydrates or she may even be consuming too little. Also her training may be an issue and she may be under the impression the nutrition is the problem. While she is obviously seeking answers to a problem it will take more than a simple consultation with a nutritionist to create the needed adjustments. According to the case study by Aerenhouts (2011) to truly achieve significant dietary improvements and prevent the recurrence of former habits monitoring and possible greater intervention may need to take place. Yet since she has read numerous books on nutrition she may be willing to follow the instructions of nutrition professionals. “An athlete needs to be convinced of the important role that diet can have in health and Performance before dietary changes will be considered.”(Aerenhouts, 2011, p.82) Her coach is working to persuade her to do the right thing however she will need to eventually realize for herself what is best.
Part 1 The way people perceive taste is impacted by a number of factors. These include, but are not limited to, age, weight, hormones, sickness and disease, smoking, and diet. Diet is the factor that this paper focuses on. Diet is impacted by the way people taste in that people are used to eating a certain amount of additives and preservatives. Some eat a very low amount, while for others, everything they eat contains additives and preservatives. There is a large range, but this paper will be focusing on two sides: people who eat a moderate to high amount of additives and preservatives in their daily life —this group will be referred to as Group 1—and people who eat very little to none—this group will be referred to as Group 2.
The five day dietary assessment gave us a chance to see what the patient was consuming and how often. Five to six days a week the patient had fruits, juices, eggs, meat, fish, poultry, and vegetables other than starches during a meal time. Just as often she was having, milk, yogurt, potatoes, rice, other starches, cheese, and soda with sugar with both meals and snacks. In between meals she was enjoying cookies, cake, pies, and pastries at least three times a week, and sugar free gum every day. A few times a month the patient would have Coffee or tea with added sugar or flavorings, sports or energy drinks, and candy during both meals and snacks. Three things that she never consumes are cereals, diet soda, and gum with sugar. C.S. states she
Nutritional Status and Physical fitness She recalled her 24 hours’ diet as, Bacon egg and cheese sandwich for breakfast, Salad for lunch and fried chicken with mash potatoes and mac and cheese for dinner. She is 119 pound and 5’5 tall. Her body mass index is 19.8 which is in the normal range and she considered as a woman with a healthy weight. She doesn’t exercise much because she can barely make time for it with everything she has to do but she tries to walk and do in home exercise with the little free time she gets.
Q6. Grains section: The daily average intake of grains depends on age, gender and if females are pregnant or not, a standard serve of grains is approximately 500kJ. A female that is aged between 14 and 20 years of age should consume an average daily portion of 5 serves of
A specific behavioral objective will be to decrease her serving size at meals and eat only 100 calories each for a morning and afternoon snack. Because the patient has not attended any formal education classes since her diagnosis, it would be beneficial for J.M. to be referred to a nutritionist in order to reinforce the information that she has as well as enlighten her on proper portion size and healthy snacks (AACE, 2011). If she is not able to go to a nutritionist due to cost or the inability to get time off work, there are many calorie counting resources such as www.livestrong.com/myplate/ or smartphone applications that can be utilized at her convenience (Budd & Peterson, 2015).
Breanna's diet is not perfect but with some tweaking she could easily obtain the recommended amount of serves for the five food groups in her diet. One of the strengths in Breanna's diet is that she eats regularly throughout the day. Skipping meals can result in long-term damage to the body; such as compromising brain function and may also cause the body to store fat as it goes into 'starvation mode' within 4-6 hours of not eating (according to Human-Kinetics, 2017.) Considering Breanna is going through puberty it's very important that she eats regularly throughout the day. Another strength in Breanna's diet is that her daily diet is varied, this ensures she consumes different types of nutrients and vitamins. The fact the Breanna drinks full
After reviewing my report that compared my actual intake nutrients to my recommended intake, I learned that I am like most Americans; I do not eat IAW the Food Guidance system. In accordance with chapter four most adults in the “United States consume well over the average of the minimum DRI.” My Diet Analysis recommended a carbohydrate daily intake of 248 grams well over the recommended daily serving of 130 grams for adult and children. My actual intake of carbohydrates was 261 grams averaged over seven days. After reviewing my averaged carbohydrate intake, I decided to review the carbohydrate intake for each individual day to see if I was above or below the recommended 130 grams daily serving. I learned that I was never below the recommended daily amount, however; I was
*The outcomes on older adults as well as long-term outcomes are rare. Numerous diet plan research neglect to keep an eye on the quantity of physical exercise, and thus caloric use, while individuals in the study were dieting. This assists with explaining the diversities between each of the
Joyce is a 65 year old women who recently retired and is adapting to her new lifestyle. She is having feelings of loneliness due to not working. She is currently a widow and her children live out of the area and want Joyce to move closer to them but
Based on the Mini Nutritional Assessment, she scored a 19.5, which puts her at risk for malnutrition. Her nutrition is adequate, however her choice of food is not healthy. She has low intake of water and fruits. She consumes ice-cream and meat everyday. She is also obese and has a BMI over 30. Because of her Parkinson’s disease, she is limited to bed and chair. She does some chair exercises with her caregiver that helps her get some appetite.