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Nutrition

Diet Analysis

Ashli Loar
[Date]
Ashli Loar, Dietary Analysis

Diet Analysis for David Loar

Food Amount

Honey Nut cheerios 1 ½ cup

Milk 2% 1 ¼ cup

Banana 1, medium in size

Chicken Noodle soup 1 can, 18.6 oz.

Water Bottled, 1 liter

Club Crackers 7 crackers

Fig Newton Cookies 3 cookies

Raisins 1.5 oz.

Romaine Lettuce 1 ½ cup

Broccoli, Raw ¼ cup

Cheddar cheese(shredded) ¾ cup

Cucumber(raw) 3 slices

Thousand Island Salad Dressing ¼ cup

Steak,beef,grilled 1 medium steak

Milk 2% 2 cups

Food intake for 24 hours

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Ashli Loar, Dietary Analysis

1. Identification of any nutrition related condition or disorder

 No disorder or nutrition related conditions

2. Weight and height

 5 feet 9 in, 228 lbs.

3. Activity Level

 Client has a moderately active activity level

4. Fitness level

 He does not do much physical activity outside of work.

5. Number of meals and snacks per day

 Usually 3 meals, occasionally skips lunch. Client eats 2-3 snacks a day.

6. Weekly alcohol intake

 Rarely consumes alcohol, about once a month.

7. Number of fast food meals per week

 Eats Subway for lunch about twice a week

8. Servings of processed food intakes

 6 servings daily

9. Servings of whole grain intake

 0 servings

10. Servings of fruit and vegetable intake

 3-4 servings, almost everyday

11. Binge eating

 Does not binge eat

12. Skipping meals

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Ashli Loar, Dietary Analysis

 Skips lunch sometimes, not very often

13. Practice food safety

 Cleans dishes with dishwasher

 Refrigerates leftovers quickly

 Washes fruits and veggies before consuming

14. How many meals are eaten out

 Goes out to eat once every two months

15. Reads food labels

 Checks food labels for calories, not individual ingredients

Build a Healthy Plate

1. Make half your plate fruits and vegetables

 He buys many vegetables for salads, he usually eats one salad a day. He puts broccoli,

cucumbers, tomatoes, and romaine lettuce in his salad. His salads are usually small. He eats one

banana a day. This is his usual intake of fruits and veggies that he eats.

2. Switch to skim or 1% fat milk/dairy products

 He drinks 2% milk

3. Make at least half your grains whole

 Does not eat any whole grains

4. Vary your protein sources

 Client sticks ton lean steak or chicken as meat source, he occasionally eats scrambled eggs. He

drinks a lot of milk.

5. Keep your food safe

 He refrigerates food quickly, and throws out after 1 day if not eaten

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Ashli Loar, Dietary Analysis

Cut back on foods high in fat, added sugars, and salt

1. Choose foods with little or no added sugar

 He eats some food high in sugar, but not much.

2. Look out for salts in foods you buy

 He consumes too much sodium, his sodium intake 4531 mg, his recommended was less than

2300 mg.

3. Eat fewer foods that are high in solid fats

 He ate over his suggested fat, he ate 38% of his 35% allowance

Eat the right amount of calories

 Client is overweight, but has been eating better to try and lose weight, his calorie intake was

2206 calories, his allowance is 2800

1. Enjoy your food, but eat less

 Client usually eats small amounts of things he likes

2. Cook more often at home

 He usually cooks for every dinner, he eats quickly prepared foods for lunch and breakfast. He

does not eat out a lot.

3. When eating out, choose lower calorie menu options

 He chooses more of the healthy options, but occasionally eats a lot of calories when out to eat.

4. If you drink alcoholic beverages, do so sensibly

 He does not drink often but when he does its usually 2-3 drinks

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Ashli Loar, Dietary Analysis

5. Be physically active

 His job in construction requires some activity, such as lifting, being on his feet, and handling

construction equipment. Outside of work he does not directly exercise, He needs to be more

physically active.

6. Use food labels to make better food choices

 Puts a effort in reading food labels

Recommended dietary allowances

Carbohydrate- he is over his carbohydrates. He was recommended for 130 grams, he went over by

98 grams.

Fat- he was allowed up to 35% calories of total fat, he only went over by 3 percent

Protein- he consumed more protein than he needed, at 122 grams, he was suggested to eat 56

grams

Calories- he was under his calories, for 24 hours he consumed 2206 calories, he had a limit of 2800

Vitamins

Fat soluble -for vitamin A he consumed 1333 µg, with a recommendation of 900 µg. Only 12 µg

of the allowed 15 µg was consumed for vitamin D. For vitamin E he consumed 7 mg of the allowed

15 mg. he was recommended to consume 120 µg of vitamin K, he consumed 234 µg.

Water soluble- he consumed 986 µg of the recommended 400 µg for folate, he went over. The

recommendation for thiamin is 1.2 mg, he took in 2.7 mg. he went over his recommended amounts

for vitamin B6 and B12, for B6 he was recommended to consume 1.3 mg he took in 3.2 mg. For B12

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Ashli Loar, Dietary Analysis

he was allowed 2.4 µg and he consumed 11.2 µg. He was below for his vitamin C intake, he was

suggested to consume 90mg and he only had 58 mg.

Minerals- for calcium he was recommended 100 mg he went over by consuming 1674 mg. For

potassium he was under, he consumed 3753 mg his recommendation was 4700 mg. He went way over

his sodium intake, reaching 4531 mg when he was only allowed a limit of 2300 mg or less. He was low

for magnesium at 336 mg with an allowance of 420 mg. he almost doubled his zinc recommendation by

taking in 24 mg of the 11 mg suggested. He was suggested to take in 700 mg he went over by consuming

2051 mg.

Fiber- David was low on his fiber, which is not good. He was recommended to eat 38 g of fiber, he

only consumed 17g.

1. BMI calculation and classification

 He is 5 feet 9 in and 228 pounds, his BMI is 33.7. he is considered obese.

2. Activity level and fitness level

 He does not do much physical activity outside of work and common house chores, he needs to

exercise more.

3. Number of meals and snacks

 Usually 3 meals with 2-3 healthy snacks. He does not skip any meals which is good.

4. Weekly alcohol intake

 Does not consume any alcohol weekly. Only has a drink once a month, or not at all. This is okay,

he is not drinking too much.

5. Number of fast food meals

 Usually eats subway twice a week. This is ok, if he picks healthy foods in small amounts.

6. Processed food intake

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Ashli Loar, Dietary Analysis

 6 servings, he needs to lower his processed food intake.

7. Whole grain intake

 Does not eat any wholegrains. Avoids any breads even if it contains whole grain. He thinks all

bread is bad for you. He needs to eat more whole grains.

8. Fruit and vegetable intake

 1 serving of fruit- he needs to eat more fruit daily for the my plate guidelines

 2 servings vegetables, he needs to consume more

9. Binge eating

 He does not binge eat, this is good

10. Skipping meals

 He always makes sure he eats breakfast everyday this is good because breakfast is very

important. He skips lunch occasionally.

11. Practice food safety

 He shows good signs of food safety. He refrigerates leftovers quickly and throws out within 1-2

days if not eaten.

12. How many meals are eaten out

 Rarely eats at restaurants, this is good, he eats subway twice a week but always makes healthy

choices.

13. Reads food labels

 He checks food labels for calories only, he does not check the ingredients, and he could improve

in this area.

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Ashli Loar, Dietary Analysis

Interventions

1. The intervention: he needs to eat more whole grains, at least 3 to 5 servings

The rationale: Whole grains not only provide fiber in the diet— therefore helping to promote a

healthy digestion— they also provide a range of vitamins, antioxidants, minerals and

phytonutrients (including polyphenolic compounds, and plant sterols). These have potential

roles to play in health, and also in disease prevention (Phillips, 2012).

2. The intervention: he needs to lower his sodium intake by 2231 mg

The rationale: Excess sodium intake is a major risk factor for hypertension, and subsequently,

heart disease and stroke, the first and fifth leading causes of U.S. deaths (Fang, Cogswell, Park,

Jackson, Odom, 2015).

3. The intervention: he needs to consume more fruit, at least 2-3 servings.

The rationale: Eating more fruits and vegetables adds nutrients to diets, reduces the risk for

heart disease, stroke, and some cancers, and helps manage body weight when consumed in

place of more energy-dense foods (Moore, Thompson, 2015).

4. The intervention: Cholesterol needs to be lowered, he is over his recommendation of 300 mg

The rationale: low-density lipoproteins (LDLs) (or‘bad’cholesterol), which transports cholesterol

from the liver to the rest of the body. If levels of the latter are too high, over time it can build up

in the artery walls, leading to narrowing, or completely blocking blood supply (Bond, 2014).

5. The intervention: he needs to exercise 3 times a week

The rationale: Regular physical activity improves health and reduces the risk of many chronic

diseases (Young et al., 2014).

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Ashli Loar, Dietary Analysis

6. The intervention: increase his vitamin C by 32 mg to reach his recommended amount of 90 mg

The rationale: Vitamin C is an essential micronutrient with an adult daily recommended intake

of 75 mg for women and 90 mg for men (Hart, Cota, makhdom, Harvey, 2015).

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Ashli Loar, Dietary Analysis

Phillips, F. (2012). Protective effects of including whole grains in the diet. Nurse
Prescribing, 10(6), 285-287 3p.

Fang, J., Cogswell, M. E., Park, S., Jackson, S. L., & Odom, E. C. (2015). Sodium
Intake Among U.S. Adults - 26 States, the District of Columbia, and Puerto Rico, 2013.
MMWR: Morbidity & Mortality Weekly Report, 64(25), 695-698 4p.

Moore, L. V., & Thompson, F. E. (2015). Adults Meeting Fruit and Vegetable
Intake Recommendations - United States, 2013. MMWR: Morbidity & Mortality Weekly
Report, 64(26), 709-713 5p.

Bond, H. (2014). Natural alternatives to tackling high cholesterol: guidance for


community nurses. British Journal Of Community Nursing, 19(8), 375-381 7p.
doi:10.12968/bjcn.2014.19.8.375

Young, D. R., Spengler, J. O., Frost, N., Evenson, K. R., Vincent, J. M., &
Whitsel, L. (2014). Promoting Physical Activity Through the Shared Use of School
Recreational Spaces: A Policy Statement From the American Heart Association.
American Journal Of Public Health, 104(9), 1583-1588 6p. doi:10.2105/AJPH.
2013.301461

Hart, A., Cota, A., Makhdom, A., & Harvey, E. J. (2015). The Role of Vitamin C
in Orthopedic Trauma and Bone Health. American Journal Of Orthopedics, 44(7), 306-
311 6p.

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