The Diet Evaluation - Report Example

Diet evaluation for three days Name: Instructor: Course: Date: Introduction The interviewed client was a female of 27 years of age with a height of 162cm and 65 kg. Most of the lifestyle diseases originated from poor diet and nutrition, this is more common in western countries. Diseases like obesity have been resulted from the overconsumption of the fatty foods with sedimentary lifestyles. This has increased the lipid levels of blood due to minimal increase of the fats consumed daily. Sugar and salt consumption has also increased and prevalent. Fibre foods consumption has increased tremendously compared to the previous years. These nutritional imbalances have liked to a divergent increase in the health fatty diseases like diabetes, obesity, hypertension, and colon cancer among others. Aims 1. To evaluate the dietary intake of the client in relation to the macronutrients 2. To determine the average daily intake of the client over three days (two week days and one weekend day) 3. To analyse the nutrient content of the average daily intake of your “client” 4. To compare the daily level of energy balance of your “client” for a period of three days. Results From the data sampled the clients’ daily intake was as the following calculations, 10/05/2011: 8106.457/18=450.36, 11/05/2011: 7982.64/18= 443.48 and 12/05/2011: 8278.415/21= 394.21. On the first day of the 10/05/2011, the client consumed more energy compared to the other two days of the interview: 8106.457/18=450.36. The variation in the energy intake was as a result of different occupations undertaken for each day. The client took some times of the day to be free off duties (leisure). In addition other activities undertaken required use of more energy compared to other daily duties. Some of the foods taken by the client contributed more energy than others: the breakfast that lasted for 20 minutes contributed 101.1 KJ, snacks for 20 minutes was 117.95 KJ and took lunch for 30 minutes that was equivalent to 176.925 KJ energy. Most foods in this diet are macronutrient substances containing the highest levels of carbohydrates, proteins and fats in the following order 918.73, 288.31 and 216.96 respectively. These macronutrients contributed more energy level to the diet of the client. These are substances required to be consumed in large quantities. They contain more energy compared to other food substances of micronutrient composition like vitamins and minerals. These are essential for other health functions and are required in small quantities. Carbohydrates are energy giving foods in the body, while the fats intake maintains the energy balance, replenishment of the intramuscular triacyglycerol stores and adequate consumption of essential fatty acids are important. People that maintain their fat content in the body are those that ingest less than 40g/d of fat in their diet. The proteins are building blocks of the body; therefore they create and repair body cells and tissues. Alcohol contributes 29Kj/g proportion of the energy in the body. This energy from alcohol was calculated by multiplying 29kJ by the number of grams in alcohol. The percentage energy from alcohol equals energy from alcohol divide by total energy multiplied by 100. The percentage of alcohol was quiet minimal at 0.1 percent. This was calculated by 29Kj *100/28256.347kJ = 0.1%. This was the energy contributed by the client the day she took the largest alcohol consumption. Energy Balance It was positive. According to my results it’s only on the first day that the clients’ energy intake was negative after the difference between energy intake and expenditure at -580.673. The other two days recorded positive energy differences and the total difference for the three days was positive at 3888.8357 KJ. This was calculated with the total energy difference got, divided by the three days of the client interview which resulted to total energy per day. The difference was multiplied by the fourteen days. Therefore the total energy gain for the two weeks was; = 3888.8357/3 = 1296.28 * 14 days = 18147.9kJ. Carbohydrates The 3.3 percent of the clients’ energy intake composed of carbohydrates. The calculation was as 918.73 * 100/28256.347 = 3.3 percent. It’s below the recommended level of the daily energy intake and therefore it does not meet the normal energy macronutrients of 55 to 60 percent per day. Therefore the client should include in the diet a lot of complex carbohydrates with moderate glycemic index like whole grains to increase digestion of food, vegetables and fruits. This provides in the diet some micronutrients required to guard the body against disease instances. To optimise athletes training and performance through nutrition, she was required to consume enough calories to offset energy expenditure lost during exercises. People with normal fitness program normally meets the nutritional needs from the standard diet i.e. 1800 to 2400 kcals/day because the caloric demands from exercise are not too great. However, athletes practising intense training, 2-3 hours per day for 5-6 times per week burn up 600-1200 kcals or more per hour during exercise. Therefore their caloric needs are approximately 50-80 kcals/kg/day. For a 50-100kg athlete this represents 2500-8000kcals per day. In the case of the elite athletes practising heavy training, energy expenditure becomes enormous. Depending on the volume and intensity of the training caloric needs for many athletes ranges between 6,000-12,000 kcals/day representing 100-150 kg. The athletes’ caloric nutrients cannot be met by the daily consumption of a balanced diet especially to those athletes that are engaged in intense trainings. These need enough food intakes to take care of the caloric needs. Significant weight loss like muscle mass, frequent illness, the physical and psychological symptoms of overtraining and decreased performance in general results from prolonged energy deficiency during training. Most of the nutritional analysis undertaken reveals that, most athletes maintain daily negative energy intakes throughout periods of their training. The most vulnerable athletes include; runners, cyclists, swimmers, wrestlers and athletes attempting to loss weight faster among others. The female athlete eats a lot of disorders during training. The sports nutritionists should ensure that athletes consume a balanced diet. This is in addition to enough calories to counterbalance the increased energy loss demands during training and to maintain the body weight at the same time. Vigorous training in most cases makes athletes to loss appetite. This alters the hunger patterns and in the long run most athletes do not feel like eating. Due to the sensational fullness to cause distress in the gastrointestinal, some athletes do not like exercising several hours after the meal. The meals for the athletes should be planned in advance in concert with training. The nutrient dense foods for snacking between the foods throughout the day should be available for them to meet their energy needs. The nutrient energy density and high calorie carbohydrates and protein supplements provides the convenient way for the athletes to supplement their diet and maintain energy intake during training. Consume concentrated carbohydrate juices and its supplements to meet carbohydrate needs. It’s quite important to eat carbohydrates that are actively available throughout whenever needed. These concentrated carbohydrates should be availed to the athletes at any time. This is because athletes do not have enough time to concentrate on a balanced diet. They are always on the move and in field exercising. Take caution when allergic to lactose. The client prevented this by taking smaller amounts of milk or its alternatives to assist in digesting lactose. In addition she took a lot of calcium supplements to prevent osteoporosis. She managed symptoms of lactose intolerance by changing the diet. Many people with lactose intolerance are capable of tolerating a bit of lactose in the diet. Introduction of milk or its product alternatives gradually enables some people to adapt to these symptoms. Preference should be to milk products having lower lactose levels than normal milk like hard cheese and yogurt. If the symptoms persist counter balance lactose enzyme drops consumed with milk. This makes them tolerant to lactose. Dietary Fibre   Rice cereal, mixed vegetables boiled without salt, orange, peeled, corn soup ,bread, breakfast cereal, flakes of corn and iron, apple, nuts, dried fruit, cake, carrot, with sultana & walnut, homemade, orange, pasta, salad, with vegetables and mayonnaise. These foods provided the required dietary fibres in the clients’ diet. The clients’ whole cereal intake at breakfast during the three days of the interview was five grams per day. This was short of the recommended cereal fibre to be eaten per day is between 10 to 25 g fibres per day. This decreases the chances of colorectal diseases like diverticulitis, heart disease, stroke and cancer. It’s important to consume dietary fiber substances in the diet to increase the directivity of food consumptions. These are foods that are edible but resistant to digestion and absorption. It’s recommended to eat foods with whole grains instead of the refined grains to increase the fiber content in the body. Roughage/dietary fiber helps in general health. Absence of fiber in the diet, leads to poor digestion and stomach problems. Without fibers in the body toxins rots into the body as it pushes food down the tract system. It prevents diseases like stomach constipation, piles and bowl cancer. The vitamins and minerals helpful in correcting body functioning. Lipids The clients’ lipid percent was 0.76% and it was calculated as shown below: 216.96/28656.347 * 100 = 0.76%. The major components of fatty acids present in the clients diet is; cholesterols, saturated fatty acids and monosaccharide. The cholesterol and saturated fatty acids (meat and fats from meats) are bad for the clients’ diet. Foods more of the saturated fatty acids increases the low density lipoprotein cholesterol (LDL) cholesterol in the body and it increases the arteriosclerosis risks of a person. These fatty acids are detrimental in the clients’ diet. The primary source of fatty acids is energy. When the carbohydrate is restricted, some of the fats are not in a position to be metabolised and they build up outside the fluids outside. To improve the fatty acids profile in the diet the particles are changed into ketones which is an emergence for the energy source in the body. Ketones that have not yet used in the body are excreted through urine acetone breath that smells expired. Proteins A minority of the clients’ diet was derived from animal proteins at 25 percent of the daily nutritional intake. The plant sources were at 75 percent of the clients’ daily nutritional intake. An increase in protein is not favourable in the body as the surplus is broken down for energy or stored in body as fats. This increases risks of kidney problems and some kinds of cancer to adults. This is as a result of high protein in the diet. This is contributed mostly by high proteins from animal substances. Due to this high protein consumption in the diet leads to bad breath mostly in adults. The protein intake per person varies and this depends on ones lifestyle. These are minimal effect on the health of an adult person though it may be unhealthy when eaten in large quantities. In addition high protein dietary foods lead to loss of weight. Proteins are required in the body to build the build and maintain the structure. A high protein diet skews the nutritional intake of an individual. This leads to imbalance of food nutrients in the body of toddlers. Its good that such people are give adequate protein foods to build the body weight normally. Vitamins The client adequately took the required vitamins in the daily food balance. The vitamins are micronutrients that need to be eaten in small quantities for healthy functioning of the body. Riboflavin vitamins are used in a variety of roles in the body and its food sources is widespread like organ meat, nuts, dairy products and others. Niacin is used in the cell respiration, energy metabolism, circulation, sex hormone production, stress hormone and nerve functions. Its sources are; nuts legumes and many vegetables. Pantothenic acid is used in the energy metabolism and production of stress hormones and its sources includes whole grains and meat. Ascorbic acid, this is the immunity of the body system, it’s also used in the formation of bones, blood vessels and skin maintainance.sounces fruits and vegetables. Tocopherol is an anti oxidant that maintains the structure and integrity of the intracellular membranes of the body by preventing them from oxidative damage. Sources include all cereals, nuts and legumes. Folic acids are required for the synthesis of the DNA and its repair. It’s also required in the growth and cell divisions in the pregnant mothers. Sources of foods includes; liver, legumes and vegetables. Retinol is mostly associated with vision, antioxidant activity, and gene metabolism and bone metabolism among others. Their source includes milk, liver among others. Some of the vitamins deficiency syndromes associated with the customers’ diet deficiency are; Burning feet syndrome, Fatigue syndrome, Short bowel syndrome, Cerebella syndrome. The graphs for the total nutrition for each day: Day 1: 10/05/2011 Percent poly mono saturated fat s Estimated energy requirement Adequate intake Recommended dietary intake Upper level intake Suggested dietary target- Minimum Suggested dietary target -Maximum Percent energy Derived from protein, fat, carbohydrate, and alcohol Day 1: 10-May-11 10-May-11 Nutrition Quantities breakfast Bar, breakfast/snack style, rice cereal, milk solids & flavours 150g Apple, red skin, unpeeled raw 90g Milk,cow,fluid,nfs 125 mL Tea,herbal other than chamomile,no milk 150 mL snack Biscuit,savoury cracker/cake,rice & corn,flavoured 20g lunch JUICE POPS ORANGE 75 mL Rice,white,boiled with added salt 250g Meat,cooked,nfs 100g Soup,corn chowder 70 mL snack Orange,navel (washington),peeled,raw 100g dinner Mixed vegetables,frozen,boiled/microwaved,drained 200g Rice,white,boiled with added salt 250g Pear,canned in intense sweetened liquid 120g Tea,herbal other than chamomile,no milk 150 mL Day 2: 11/05/2011 Percent poly mono saturated Estimated energy requirement Adequate intake Recommended dietary intake Upper level intake Suggested dietary target- Minimum Suggested dietary target -Maximum Percent energy Derived from protein, fat, carbohydrate, and alcohol Day 2: 11-May-11 11-May-11 Nutrition Quantities breakfast Bread,brown,from white & wholemeal flour,toasted 250g Cheese,cream,light (~15% fat) 50g Coffee,from instant coffee powder,w full fat milk 250 mL lunch Salad,caesar,with dressing 250g Chicken,baked/roasted,nfs 200g Juice,75% apple & 25% pear,added vitamin C 250 mL snack Chocolate,milk,with nuts 50g Apple,unpeeled,raw,nfs 80g snack Coffee,from ground coffee beans,cappuccino,latte/flat white style,w reduced fat milk 250 mL dinner Pizza,cheese topping,tomato sauce,extra cheese in base 250g Juice,75% apple & 25% pear,added vitamin C 100 mL Day 3: 12/05/2011 Percent poly mono saturated fat s Estimated energy requirement Adequate intake Recommended dietary intakes Upper level intake Suggested dietary target- Minimum Suggested dietary target -Maximum Percent energy Derived from protein, fat, carbohydrate, and alcohol Day 3: 12-May-11 12-May-11 Nutrition Quantities breakfast Breakfast cereal,flakes of corn,added vitamins B1,B2,B3 & folate & Fe 100g Milk,cow,fluid,nfs 100 mL Apple,unpeeled,raw,nfs 80g snack Cake,banana,uniced,homemade 50g Nuts,mixed (peanut,cashew,hazelnut,brazil nut),w dried fruit 70g lunch Pasta,salad,with vegetables & mayonnaise 100g Orange,navel (washington),peeled,raw 110g Soft drink,energy drink 250 mL snack Cake,carrot,with sultana & walnut,uniced,homemade 50g Coffee,from espresso coffee,regular fat milk,ice & sugar,iced coffee style 200 ml dinner Salmon, smoked, sliced 75g Pasta in cream based sauce,dry mix 100g Ice cream,reduced fat,chocolate flavour 50g Conclusion: Different kinds of foods the client consume had some effects on our daily diet especially on ladies like fatty foods. To improve on our health the medical practitioners’ advice people to take a balanced diet to avoid diseases associated with fats like obesity and under nutritional foods. Professionals in health services advice people to eat balanced diet, these maintains good health, prevents diseases like hypertension, diabetes and heart diseases. Most dietary nutrient guidelines are grouped in various groups to guide people know kinds of nutrients consumed; fruit and vegetables, bread, cereal and potatoes, meat, fish and alternatives, milk and dairy foods and finally the fatty and surgery foods. This percentage of foods gives the guiding principle for the relative proportions of each kind of food group in a balanced diet. Read More