Foods and beverages consumed in the past 24 hours before the interview by the client are used in the nutritional analysis. Data has captured the time, food eaten, amount eaten, the serving size, preparation, and calories from the food.
The breakfast consumed by the client constituted eggs, bread, water, and coffee at 0715 hrs. The amount used included 2 mediums, 4 slices, 20 Oz, and 1 cup, respectively. The serving size was 1 medium, 1 slice, and I cup for eggs, bread, and coffee, respectively. The preparation was fried, baked, and boiled in that order. The total calories from the three meals were 80, 150, and 130, respectively. The lunchtime meals served at 1230hrs were made up of Salad dressing, Beef, Rice, Orange juice, and water. The amount eaten was 8 Oz, 4 Oz, 8 Oz, 1 glass, and 30 Oz. The serving size for the first four was 4 Oz, 4 Oz, 1 plate, and 1 glass correspondingly. The preparation for the first 3 was premade, Grilled, and Steamed. The total calories from the meals were 90,208,220 and 42 in that order. At 1600 hrs, the client had snacks made up of mango and nuts that were 1 small and 2 Oz amount eaten and serving size. Both were consumed as a fresh meal and not prepared in any way. The total calories from the two were 67 and 95, respectively. Evening meal consumed at 1930hrs was made up of Chicken, Fries, Mixed Green Salad, and water. The amount eaten was 3 Oz, 2 Oz, 2 Oz, and 20 Oz, respectively served in the size of 3 Oz, 75g, and 2 Oz for the meals. The preparation for the three was grilled, baked, and fresh in that order. The calories for the three meals were 200,110 and 120, respectively.
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The total calories consumed in the past 24 hrs by the client equalled 1512. Protein calories were 583 Kcal and 38.6% of the total calories. Fats had 170 and 11.2% of the total, while carbohydrates Kcal and % total was 610 and 40. 3%. In terms of servings, grains had the most with 3, followed by vegetables and fruits at tying 2, and dairy had 1 serving. The client height was 41.34 inches and weighed 224.87 Pounds with a Body Mass Index of 99.54.
The nutritional goals stated by the client include eating more vegetables and fruits. It also includes eating more healthy fats less of cholesterol and eating more of carbohydrates as energy giving foods in the morning when leaving for work. It also includes hydrating during all types of meals in a day that includes breakfast, lunch, snack time, and even dinner time. Lastly, the client had the nutritional goal of eating more meals at home that he is sure of the preparation and calorie content included in the meals.
In regard to diet analysis, the breakdown compares the current client diet with current recommendations. For a 32-year-old moderately active male, the current recommendation of calories to be consumed per day is 2,600, according to health.gov (2020) data. The client diet calories consumed on the mentioned date totaled to 1512.
According to the American Dietetic Association (ADA), the recommended daily protein intake is 0.8-1.0 g of protein/kg bodyweight for healthy adults (Andeal.org, 2009). The client weight in kilograms is 102kgs and, therefore, the protein in a day to be consumed is 81.6-102 grams per day. The USDA present guidelines suggest that total calories from proteins occupy 10-35 percent of total calories consumed each day. The total calories form client is 1512, and thus 10-35% totals to 151.2 -529.2 calories. The protein calories consumed by the client were 583 calories that are slightly above the recommended daily consumption.
ADA further notes that fat intake should equal 30% of the total daily calories consumed by a person. The total client calorie consumed was 1512 and, hence, 30% of the total equals 453.6 calories. The data from the client indicate that 170 calories came from fats. It is less than the recommended fats contribution according to ADA.
USDA recommendation is that 45-65 percent of total calories consumed by a person in a day should come from carbohydrates. 45-65 % of the total calories consumed by the client are 680-982.8 calories. The client calories are 610 that is slightly less than that recommended by USDA.
Vegetables have lower calories when compared to other categories of food. Vegetables are full of nutrients that help the body function normally such as the provision of fiber that helps in the digestion process, as noted by Fenton (2016) work. However, the calories from the vegetables consumed by the client were not computed. ADA notes that it should account for 10 % of the total calories consumed in a day for an individual. From the client data, it implies that 151.2 calories should come from vegetables.
Grains also were not computed in terms of calories consumed and the percentage of total occupied. Most of the carbohydrates consumed by the client originate from grains as the primary source of the material that results in the end product, for example, bread. Nevertheless, USDA notes that whole and refined grains should constitute more than 35 % of the total calories used by an individual.
Fruits constitute an important part of nutritional content and requirements according to ADA. Different fruits provide different calories. USDA recommends that at least 5% of total calories consumed in a day should come from fruits. It implies that at least 75.6 of the total calories should be from fruits. It was not computed in the client data, unfortunately.
Dairy products are a key source for proteins and carbohydrates. Dairy products such as milk and meat are common in people daily meals and nutritional content (Bickerstaff, 2008). The percentage and contribution in the client data are mostly captured in the calories from the protein section.
Water consumption was not computed in calories as water does not provide calories. Water is essential in healthy lifestyles and part of fluid nutritional consideration. However, 3.7 liters that average to around 15 cups are the suggested quantity to be consumed in a day for men and 2.7 liters for women.
The area of excess and deficiency that needs improvement is also noted in the data. Proteins consumed by the client were in excess and needed to be reduced slightly. The calories from fat and carbohydrates need to be increased slightly by the client to reach the recommended ratios. Water consumption was also in deficiency and needs improvement.
Education-based on client's nutritional goals and a result of diet analysis is also captured. The client's nutritional goals include have more vegetables and fruits, eat more healthy fats, and also enough hydration is implemented in the diet analysis results. It, however, has discrepancies that the client has to make efforts and meet the recommended standards by nutritional and health experts. The client probably when formulating his nutritional goal, failed to consult the recommended nutritional targets as indicated for example, by ADA and USDA.
The method uses to teach the client includes the discussion and interview about the subject. It also included the use of the computer and internet sources to provide data and evidence as indicated by professional bodies to the client.
The client response was positive. He took the recommendations and suggestions objectively and also promised to review further the professional bodies' suggestion and advice in matters related to nutrition.
There are several recommendations to be taken into account. First, consume water in liters in the course of the meals to reach the set target. Second, engage in active exercises such as fitness and workout to incase body metabolism and urge for more fats and carbohydrates. Third, the area with excess nutritional content should be replaced by the area with deficiency to provide a balance that meets the set recommendations by professional bodies.
The client nutritional data has allowed analysis and understanding of nutrition as a whole. Nutrition as a subject in contemporary times has proved essential. Healthy living is supported by dietary goals and objectives that people have to adhere to for healthy lives. More research and studies on nutrition need to be supported and encouraged.
References
Andeal.org (2009). Position of the American Dietetic Association: Nutrient Supplementation. Journal of the American Dietetic Association , 109 (12): 2073-2085. https://www.andeal.org/vault/2440/web/JADA_NutrSupplem.pdf
Bickerstaff, L. (2008). Nutrition sense: Counting calories, figuring out fats, and eating balanced meals . New York: Rosen Classroom.
Fenton, S. (2016). How Many Calories You Should Be Eating, Depending On Your Exact Age. June 10 . Independent. https://www.independent.co.uk/life-style/health-and-families/health-news/how-many-calories-you-should-eat-to-stay-slim-depending-on-your-exact-age-a7074901.html
Health.gov (2020). Appendix 2. Estimated Calorie Needs per Day, by Age, Sex, and Physical Activity Level . Health.gov. https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-2/
