NDFS 300 Dietary Analysis Assignment 30 points The purpose of this assignment is to conduct a 24 recall and a 3-day food diary analysis, then analyze the diet on ESHA Food Processor SQL. There are three parts to this assignment: 1. Conduct a 24 recall; 2. Conduct a 3-day food diary; and 3. Compare the two methods of dietary analysis. Please label which printout is the 24 diet and which is the 3-day diet. Part 1 (10 points) Identify a client who is willing to allow you to analyze their diet. It needs to be someone with whom you can meet in person. Personally meet with the person and conduct a 24 recall. You will do a better recall if you have measuring utensils, food models, etc. Compare their 24 recall to the mypyramid (3 points) Analyze their one day diet on ESHA Food Processor SQL (7 points) Part 2 (10 points) AFTER you have completed the 24 recall on your client, ask them to keep a 3day food diary. Again, it is important to practice with them, explain and demonstrate serving sizes. Compare their 3-day food diary to MyPyramid (3 points) Analyze their three day diet on ESHA (7 points) Part 3 (10 points) Overall summary of the diet. What do you think about this person’s diet, is it adequate and healthy? Question 8 in the assignment. (6 points). Write a summary of your experiences with the 24 recall and the 3-day food diary. Consider each of the following: (4 points) o Which food analysis was likely to be more accurate o What were some challenges, and advantages/disadvantages with each one o What other observations, if any, did you have after completing this assignment Food Processor SQL Food Processor SQL is located on a Server in the College. The computers in the computer lab have access to this server. There are only 15 site licenses for the software so only 15 people can access it at one time. If all 15 licenses are being used, it will tell you the system is busy. It will automatically kick you off the server if there has been no activity for 15 minutes. Please generate the following reports from Reports PLUS: 1. MyPyramid 2. Spreadsheet—be sure that all major vitamins and the common minerals are included in the analysis 3. Comparison Bargraph Do the following activities and analyses on the 3 day food record only. Daniel Sandberg October 13, 2010 NDFS 300 Dietary Analysis 1. For each of the three days analyzed, please highlight all the nutrients for which they consumed less than 66% of the recommended amount (from the Bar graph). 2. Did the percent of calories consumed in the diet from protein, carbohydrates, and fat reflect those recommended in the US dietary goals for Americans (Calories and Fats)? US DIETARY GOALS Their DIET DIFFERENCE DAY 1: CHO 45-65% FAT 20-35% PROTEIN 12-15% 35% 42% 22% 10% less 7% greater 7% greater DAY 2: CHO 45-65% FAT 20-35% PROTEIN 12-15% 65% 23% 13% 0% 0% 0% DAY 3: CHO 45-65% FAT 20-35% PROTEIN 12-15% 73% 13% 17% 8% greater 7% less 2% greater 2. Did they consume 100% of the recommended amount of fiber based on the computer’s recommended intake? Day 1: No Day 2: Yes Day 3: No 3. The desirable range for sodium consumption is < 2,400 mg per day. How much sodium did they consume and what were their 3 highest sources each day? Amount consumed Day 1: 4676.41 mg Exceeded 3 highest sources Turkey meat, cheddar cheese, pizza Day 2: 4918.85 mg Exceeded Cream of broccoli soup, pork and beans with sauce, and flour tortilla Day 3: 1150.20 mg Acceptable range Milk 1%, whole wheat bread, grilled chicken breast 4. Did they meet, exceed, or fall short (less than 66%) of their calcium requirement for their age and stage of life for each day? What were their 2 best sources of calcium each day? Amount consumed Day 1: 2195.01 mg Yes-exceeded 2 highest sources Cheddar cheese, two slices of cheese pizza Day 2: 1957.55 mg Yes-exceeded Low fat vanilla yogurt and cheddar Cheese Day 3: 923.63 mg 92%-met Milk 1% and one slice whole wheat bread 5. How much fat did they consume each day and what were their 3 highest sources? Amount consumed Day 1: 94.41 g 3 highest sources Turkey meat, slices of pizza, cheddar cheese for nachos Day 2: 76.52 g Cheddar cheese slice, Ranch salad dressing, and tres leches cake Peanut butter, chicken breast, egg noodles Day 3: 22.65 g 6. Did they consume less than 300 mg of cholesterol each of the three days? What were their 3 highest sources of cholesterol each day? Amount consumed Day 1: 449.44 mg No 3 highest sources Eggs, Pizza, Cheddar cheese Day 2: 318.09 mg No Day 3: 124.58 mg Yes Vanilla low fat yogurt, Café Rio Salad, tres leches cake Milk 1%, chicken breast, egg noodles 7. Did they meet 66% of their RDA for iron? What where their 3 highest sources? Amount consumed Day 1: 8.75 mg RDA Not met 3 highest sources Eggs, Turkey sandwich, Pizza slices Day 2: 24.38 mg RDA met Honey nut cheerios, cream of broccoli soup, and café rio salad Day 3: 7.56 mg RDA Not met Whole wheat bread, chicken breast, egg noodles 8. Overall, summarize the nutritional adequacy of this diet. How would you counsel this person to improve their diet? (Advise them how they could eat more fiber, less fat, improve calcium intake, etc. You might choose to list specific foods, or talk about specific food groups, or teach the food guide pyramid as a whole.) On average for the three days I would say that the diet is overall healthy. There were a few things that could be of concern and changed. Potassium and Vitamin E were nutrients that were not receiving the recommended amounts. Potassium could be easily corrected with more bananas, lots of different types of seafood, and some starchy vegetables like potatoes and white beans. Vitamin E could be found in eating nuts and foods cooked with oils, and vegetables like spinach and broccoli also would provide decent amounts of Vitamin E. The diet was heavy in dairy products, especially cheese that gave a lot of extra sodium and fat. Possibly some of the dairy, like cheese, could be replaced with some vegetables at meal times or snacks to decrease the overall sodium and fat content. As well the vegetables could be cooked in some oils that have more Vitamin E. In addition, this suggested increase of vegetables in the diet would also get the patient closer to the 100% recommended fiber content. Summary After working with both the 24 hour recall and the 3-day food diary I have found the 3-day food diary to be more accurate because the individual has been keeping food and serving sizes in mind. If someone was already educated in foods and serving sizes or measurements I could see a 24 hour recall just as effective especially since they would not have had time to modify their diet to make it look like they normally eat better than they actually do. Similar to how as a child I would always brush my teeth before seeing the Dentist. We want to give the illusion that we are better than we really are. Obviously the challenge with the 24 hour recall is that it is restricted by the memory of the individual and the knowledge of measurements and servings. With the 3day food diary the greatest challenge is to make sure the individual stays on top of keeping up to date the diary and understands servings and measurements. In addition there is still the problem if the individual is not honest in their recordings. The benefit to the 3-day food diary is that it contains more information to pull from. As said before the benefit to a 24 hour recall is it doesn’t allow the patient to modify their diet so it gives an actual representation of what a normal day is probably like. As well, it is quick tool to use since it allows the RD to work on ideas while the patient can leave and work on a 3-day food diary until the next appointment. I think both serve a purpose when made available. Therefore I most likely think an RD could and will be found using either. Both are valuable sources of information to the RD and can be used well if the patient has been clearly educated on serving sizes and measurements to make correct notes of what is normally eaten.