My Diet Analysis Report PDF

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My diet analysis report...

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My Diet Analysis Report

Nina Safi 5030622 CHSC 2P91 March 25th 2014

Questions: A) After reviewing my client’s daily average of servings for each food groups, I become aware that her diet was not properly balance comparing to the standards the Canada’s Food Guide has set for non-pregnant or nonbreast feeding females aged between the ages 19-50. My Client on average consumed below the recommended servings of each of the Food Groups. The recommended servings for fruits & vegetable is 8, which should consummates a large portion of one’s diet. My client on average, my client only consumes 3 serving of fruit & vegetable daily, which is quite low. It is highly recommended for her to increase her daily intake of fruit & vegetable by at least five additional servings in her diet, as it is an essential to maintaining good health. In regards to her average daily servings of grain products, my client is within the recommended average of 6- 7. In addition, it appears that on the most part my client usually get the adequate amount of 2 milk & alternatives servings as well. On another note, my client on all three days has only consumed half of the recommended servings of meat & alternatives. She only consumes 1 serving daily, where she should be having 2. I recommend she increase her meat & alternative intake by just one serving to ensure she get proper balance diet. Overall, I stress the importance that my client increases her number of fruit & vegetable servings by double, since she was barely even reaching half the recommended servings. B) Comparing to the Recommended Nutrient Intake value from the DRI table, I have made several observations about my client’s daily intake. First most, my client on average consumed adequate amounts of vitamin A, vitamin C, folate, vitamin B6, and vitamin B12. On average, my client also consumed over the recommended intake for certain nutrients-sodium, thiamin, riboflavin, and niacin. Between those nutrients, the level of sodium concerns me the most, as my client consume on average 1000 mg extra daily. High levels of sodium can be extremely dangerous to one’s overall health. In addition, I would caution my client to be aware of her niacin intake as well, since she consumes double the daily-recommended intake. High levels of niacin can cause negative side effects. On the other hand, my client on average consumes below the recommended daily intake for potassium, fibre, calcium, iron, vitamin D, and vitamin E. Overall, my client should try to include more foods in her diet that possesses those nutrients she lacking in. I would significantly stress the concern that her potassium, vitamin D and vitamin E intakes are very low, and take the right sets to up her daily intake in those nutrients. In addition, it would not harm her to increase her fibre intake as well, as it important to healthy digestion. C) My client on average is within the recommended daily intake (% kcal) for her fat, protein and carbohydrate ( % kcal) intake. Even though my client remains within the limits, she was at the lower limit for protein intake at

13%, and at the higher limit for fat intake at 30%. I would recommend that my client increase her protein intake by at least 10% of daily % kcal. It is important for muscle repair & growth, and amino acid production. In addition, my client should reduce her fat intake by at least 10%. Fat consumption is important for energy and certain function, but too much fat in one’s fat can put one at high risk for several diseases and illness. My client on average consume an appropriate % kcal of carbohydrates on a daily bases, which is essential for energy. D) In order for my client to align her diet with the Canada’s Food Guide recommendations, she must address several concerns. First most, my client must increase her fruit & vegetable intake dramatically. She needs to consume at least 5 additional severing to what she eating already. Things that are considered 1 serving that she may add to her diet: ½ cup of fresh, frozen or canned vegetables, ½ cup of cooked leafy vegetable or 1 cup for raw leafy vegetables, 1 fruit or ½ cup of fruit, and 125 ml of 100% juice. My client must also add 1 additional serving of meat & alternatives to her diet, which she can choose from any of these choices: ¾ cup of cooked legumes, ¾ cup of tofu, 2 eggs, ½ cup of cooked fish, shellfish, poultry, lean meat or ¼ cup of shelled nuts and seeds. Since her fat intake was high, she should try and select fish (which will aid with her low potassium intake) or lean meat or legumes as alternatives to avoid additional fat intake to her diet. The addition of meat & alternative serving will also increase my client’s low protein % kcal intake as well as her iron intake. Another concern that has to be dealt with is her high intake of sodium. My client should be read and review nutrition label to select food with low sodium mg. Foods to avoid is luncheon meats, sausages, or prepackaged meats, and grain products that are high in salt. With the addition of 5 extra serving of fruits 7 vegetables will also aid to helping her to up her intake of vitamin D & E and potassium. Type of fruits and vegetables I would recommend would be bananas (potassium), white beans (protein, potassium, fiber), mushrooms (vitamin D, potassium), fish (protein, potassium, vitamin D & E), tofu (protein, vitamin E), nuts and seed (protein, vitamin E), avocado, (good fat, potassium, vitamin E) etc. Moreover, my client should try and eat grain products that are whole grain vs. white bread or pasta, which is also high in fiber. I also noticed, that my client in general consume several foods daily that have no nutrition to it, for instance, coke &potato chips. Instead, she should substitute for my wholesome food choice that will provide nutrients and energy....