READ RDA
1000 Calcium
Redo
6mg Fe
580 Phosphorus
9.4 Zn
Q3 Q4 WRONG
Q5
49%, 45-65%, 39% 25-35%
13%, 10-35%, 0%
Q6
14 from sat fat
limit sat fat to less than 30%
.4% cal Omega 3
.6-1.2% recommended intake
7% calories from omega 6
5-10% AMDR for omega 6
438 cholesterol, less than 300 cholesterol
Q7
38 g Fiber, client 19 g fiber
56 g protein, client 99 g protein
100 g of CHO, 371 g CHO
. 1000 mg of Calcium,
Blank 2
8 mg of Iron,
Blank 3
700 mg of
Phosphorus,
Blank 4
11 mg of Zinc.
4 points
Question 2
. What is the clients's percent intake of the minerals? ROUND TO THE
NEAREST TENTH!
Blank 1
153 % of Calcium,
Blank 2
162 % of
Iron,
Blank 3
276 % of Phosphorus,
Blank 4
109 % of
Zinc.
4 points
Question 3
. What is the vitamin RDA/AI for the client? Blank 1
900 mcg of Vitamin
A
Blank 2
15 mg of Vitamin E
Blank 3
1.2 mg of Thiamin
Blank
4
16 mg of Niacin
Blank 5
1.3 mg of Vitamin B6
Blank 6
1.4 mcg
of Vitamin B12
Blank 7
15 IU of Vitamin D
Blank 8
75 mg of
Vitamin C
8 points
Question 4
What is the client's percent intake of the vitamins? ROUND TO THE NEAREST
THENTH!
Blank 1
67 % of Vitamin A
Blank 2
67 % of Vitamin E
Blank
3
133 % of Thiamin
Blank 4
156 % of Niacin
Blank 5
138 % of Vitamin
B6
Blank 6
443 % of Vitamin B12
Blank 7
100 % of Vitamin D
Blank
8
33 % of Vitamin C
Question 5
. What are the Acceptable Macronutrient Distribution Ranges (AMDR) and the
clients percent intake (ROUND TO THE NEAREST WHOLE
PERCENT):
The client consumed Blank 1
49 % of calories from
carbohydrate; the AMDR for carbohydrate is Blank 2
45 % to Blank
3
65 %.
The client consumed Blank 4
39 % of calories from total fat;
the AMDR for total fat is Blank 5
25 % to Blank 6
35 %.
The client
consumed Blank 7
13 % of calories from protein; the AMDR for
protein is Blank 8
10 % to Blank 9
35 %.
The client consumed
Blank 10
0 % of calories from alcohol.
10 points
Question 6
. The client consumed Blank 1
14 % of calories from saturated fat; according
to the Dietary Guidelines, the client should limit their saturated fat
intake less than Blank 2
30 %.
The client consumed Blank 3
.4 % of
calories from omega-3 fatty acids (alpha linolenic); the AMDR for
omega-3 fatty acids (alpha linolenic) is Blank 4
.6 % to Blank 5
1.2
%.
The client consumed Blank 6
7 % of calories from omega-6 fatty
acids (linoleic); the AMDR for omega-6 fatty acids (linoleic) is Blank 7
5
% to Blank 8
10 %.
The client consumed Blank 9
438 mg of
cholesterol; the Dietary Guidelines recommend limiting cholesterol to
less than Blank 10
300 mg/day.
8 points
Question 7
The DRI recommends that the client consume Blank 1
38 grams of fiber, the
client is consuming an average of Blank 2
19 grams of fiber (ROUND TO THE
NEAREST WHOLE GRAM),
The DRI recommends that the client consume
Blank 3
56 grams of protein, the client is consuming an average of Blank
4
99 grams of protein (ROUND TO THE NEAREST WHOLE GRAM),
The DRI
recommends that people consume at least Blank 5
100 g of carbohydrate,
the client is consuming an average of Blank 6
371 g of carbohydrate
(ROUND TO THE NEAREST WHOLE MILIGRAM).
Q8
Jake's BMI is 21.3, which is interpreted as a normal body weight for his
gender and size. Jake says that his weight has been the same for the past
two years, and that he aims at gaining weight due to the fact that his family
tells him that he should. After reviewing the laboratory values I found
that the client may have some health conditions if he continues with his
current diet. When observing the vitamin and mineral assessment it showed
that Jake is lacking potassium at 3.1 mEq/L and the goal is between 3.5-5.
His folate is lacking at 2.2 ng/mL when the goal is between 2.8-4, and his
intake of Vitamin D is too high at 127 nmol/L. After observing his lipid profile
I found that his low density lipoprotein cholesterol is borderline dangerous at
155 mg/dL and overall his total cholesterol intake is borderline and needs to
decrease, because it is at 232 mg/dL.
Q9
2393
Q10
Jake's average dailiy energy intake (total calories for the day) was 3011.
Given that his EER was exactly 2393, we can see that there is a large
discrepancy of an extra 618 calories in Jake's energy intake, but that does
not get spent through his daily energy expenditure. Not only does Jake have
a greatly larger energy intake than energy output, but most of those extra
calories in the intake are empty calories which have a high caloric quantity
with nearly no nutritional value. This will lead to weight gain in a negative
way and may contribute to his health risk of high cholesterol.
Q14
Jake's food intake pattern does not compare well to the Dietary Guidelines
for Americans. THe dietary Guidelines say to make half of your plate fruits
and veggies, a quarter grains, a quarter protein, and a cup of dairy for each
meal. Jake did not consume one meal up to this standard, his snacks
contributed basically nothing to his health and he really needs to try and
consume more fruits and vegetables as a source of vitamins and minerals.
These are all suggestions to benefit his own health. His distribution between
the different food groups is minimal and certainly not in the right quantities.
Nearly all of his grains were fortified, enriched flour and not whole grains,
which have the highest nutritional value, providing more fiber to his diet.
Nearly 1/4 of all of his grains were packaged "corn puffs" which only
contribute negatively to his health by providing higher levels of fat, basically
no vitamins or minerals, and are a huge source of empty calories. Jake's
vegetable sources for the entire analysis period were "spaghetti and
meatballs, hashbrowns, and ketchup" these barely provide any vitamins and
minerals that he should be getting from plant sources such as dark greens,
red & orange veggies, beans, and starches. By adding such vegetables to his
hashbrowns or spaghetti he could still get the flavor he is wanting while
getting the nutrients that he needs. The nutrient dense food choice for the
grain food group was his spaghetti and meatballs. The highest nutrient
dense food for the vegetable category was the hashbrowns. THe nutrient
dense food choice for the fruit category was his raw banana. The highest
nutreitn dense food he ate in the dairy category was the whole milk. His
highest protein rich food consumed was the chicken, even though it was
deep fried in shortening.
Q15
The client's descretionary calories come from:
Soft drinks at 45% of his
intake
Chocolate milk at 26% of his intake
M&M's at 13% of his
intake
Gatorade at 7% of his intake
PB&J at 4% of his intake
Candy at
2% of his intake
Ketchup at 2% of his intake
Spaghetti with meatballs at
1% of his intake
Q16
The problem is excessive carbohydrate intake (P)
Q17
related to an over-indulgence in processed foods and added sugars (E)
Q18
as evidenced by the three day food record that contained 49% of the total
calories each day from carbohydrates and exceeded the recommendation by
241 g/day(S). Q19
The problem is excessive carbohydrate intake (P) related to an overindulgence in processed foods and added sugars (E) as evidenced by the
three day food record that contained 49% of the total calories each day from
carbohydrates and exceeded the recommendation by 241 g/day(S). For
my specific dietary problem I would not suggest supplementation, but I
would suggest replacing some of his meal choices with foods with a lower
carbohydrate index and higher vitamins and minerals amounts. This would
decrease his carbohydrate intake, and also increase his vitamins and
minerals, two problems that he currently has in his diet. Jake needs to lower
his carbohydrate and added sugar intake, a simple way of doing this is by
preparing his own meals or choosing more healthy options. Instead of eating
that bag of "corn puff" chips as a snack he could grab an apple or a bag of
veggie chips. The two nights that Jake did have dinner they were either fried
chicken or a big plate of spaghetting and meatballs, with no sides of fruits
and veggies. I would recommend altering this to either whole wheat pasta
with meatballs and tomatoes, or baked chicken with a side veggie of choice.
This would decrease his carbohydrates and also increase the vitamins due to
the intake of more vegetables. A huge factor in his intake of added sugars
are all the soft drinks and chocolate milk that he has been drinking. I would
suggest grabing another drink that he may like that is not as high in sugars
and excess calories.
Q20
Hi Jake, after observing your diet and lifestyle choices for the past few days
I would like to give you my educated recommendations to change certain
parts of your diet, so that you can lead a healthier life and feel better about
yourself. The main risk I found is that your cholesterol is borderline high.
The truth is, that if your diet continues in the pattern that it is, with no
changes than you may develop a heart condition and may even then pass it
on to your own children in the future. Your high cholesterol is mainly due to
the high levels of sugar and fat consumption in your diet. By limiting the
additional fat and sugars, which are empty calories anyways, you can
continue toward a healthier life and feel better about your diet choices, as
well as reverse the effects that the diet has already had on you. The
additional fats are mainly from the amount of processed, and quick foods
that you are consuming. For example the fried chicken, corn puff chips,
candies, and the choice of oil used in preperation of foods. A simple change
would be to use mono and polyunsaturated vegetable oils when cooking
foods, or to bake the chicken. I would highly suggest to change your
snacking options. First, start to try new things that have nutritional value
such as assorted trail mixes and healthy protein bars. These can provide the
proper nutrients that you need as well as aid in limiting those that you dont.
The added sugar is also coming from the candy options, but your high level
of soda intake plays a major role in the high sugar levels as well. Opting for
a healthier tasteful drink would greatly decrease your sugar intake and may
also help you feel better and more rejuvinated through the day. Another big
change that should be made in your diet, is the level of fruits and vegetables
that you consume. It would be in your best interest to try and compliment
each meal with a fruit and vegetable, this will allow for you to get vitamins
and minerals that you can not get from anything else. Basically, always aim
to have a plate with half fruits and veggies, a quarter protein, a quarter
whole grains, and a cup of dairy.
Q11
Most of Jake's vitamins and minerals intake are at or above the
recommended level, except vitamins A, C, and E. This is due to his lack of
fruits, vegetables, and vegetable oils. He will be able to get vitamins A and
C from dark vegetables and colorful fruits. Vitamin E is also in some
vegetables and in oils such as sunflower, vegetable, and olive oil. His intake
level for vitamins A and E are at 67% while his intake of C is very low at
33%. His distribution of kcals are not evenly distributed. His carbohydrate
consumption is well over the recommended 130 g/day at 371 g/day. His
fiber is lower than the recommended 38 g/day at 19 g/day. His fat
consumption is at a dangerous level of 39% of his calories with 20% of that
being from solid fats. His linolenic and A-linolenic levels are pretty close to
the recommendations; linolenic being at 24 g/day with the recommendation
at 17 g/day and A-linolenic being at 1.5 g/day with the recommendation at
1/5 g/day. Jake's consumption of protein is much higher than the
recommended 56 g/day, his consumption is 99g/day.