A Comparison of the 24 Hour Record and 3 Day Record Dietary Intake - Lab Report Example

Running Head: DIETARY INTAKE A Comparison of The 24 Hour Record and 3 Day Record Name Institution date Dietary Intake Introduction In the current globalized world and increased cost of living, every individuals is working hard to maintain or gain a competitive edge. The busy schedules have seen people abandon healthy eating habits and exercises. According to WHO 20003, physical activity in addition to a moderated diet contribute a lot in prevention of overweight, obesity and chronic diseases such as diabetes(Biggs, 2006). When individuals become too busy, they are likely to overlook the importance of physical activity especially with technological development where individuals do virtually everything with the help of machines including moving from one floor to another. Weight problems and sedentary eating habits have increased considerably resulting to rising concerns on obesity and diabetes epidemic rates (Zimmet & James, 2006). In a knowledge based society and with increased incidence rate for chronic disorders, a clear understanding of the epidemic issue can result to change of attitudes as well as informed decision making process with regard to overconsumption of some nutrients. In this regard, epidemiology is the study of occurrence of diseases and related health conditions in a given population (Biggs, 2006). Once the result of such a study are received, they can be used in prioritizing nutritional health related issues in the health sector. The aim of this report is to analyze the author’s nutritional status based on the 24 hour record and the 3 day record with the aim of identifying any excess, deficiency or variance in the data collected from both methods. The aim is to identify whether the author consumes foods from all the recommended categories and in the correct amount in accordance with RDI. One associated benefit of the 24 hour record is the less likelihood of behavioral modification which is more likely in 3 day record. However, 24 hour recall is associated with forgetfulness and the possible unlikelihood that a person measure the meals before consumption. Methodology The report is based on an analysis of data recorder from a 24 hour recall and a 3 day record from a male aged 30yrs who has a height of 185cm and weighs 82.00kg. The man is moderately active and has a BMI of 23.96. The recommended weight is 68.5kg-85.6kg based on BMI range from 20 to 25. The analysis has been done through comparison of data from the 24 hour record and the 3 day record with Dietary Guidelines (NHMRC, 2003) and the Core Food Groups (1994) (D C S H, 1989-95).). Data from the two record has also been compared to identify any similarities or differences. Lastly, effectiveness of each method is analyzed in relation to associated limitation and advantages. The conclusion is drawn from the overall analysis. Results Comparing the day’s nutrient intakes with the recommended dietary intakes (RDIs) for Australian for each subject. Nutrient Amount %RDI RDI value Comment Energy The protein intake of the author is above 50% of the RDI. However, both energy and total calorie intake are far below the RDI. Protein 46.0g 72% 64.0g Energy 5596.50kJ 39% 14,511.50kJ Total Cal 1,353.90kcal 39% 3,466.80kcal Minerals Na is more than two times higher than the RDI. P and Fe are above 50% of the RDI while Ca, K, Mg and ZN are far below the RDI. Ca 159.20mg 16% 1,000.00mg P 629.40mg 63% 1, 000.00 Fe 5.90mg 74% 8.00mg Na 2,345 255% 920.00mg K 1,313.70mg 35% 3,800.00mg Mg 149.10mg 37% 400.00mg Zn 4.80mg 35% 14.00mg Vitamins Thiamine 0.60mg 59% 1.10mg Only Vitamin C and Niacin eqv are above the RDI. Riboflavin and total Retinal are far below the RDI while Thiamine is slightly above 50% of the RDI. Riboflavin 0.40mg 33% 1.30mg Vitamin C 61.30 136% 45.00mg Niacin eqv 24.00mg 151% 16.00 Total Retinol 259.20 29% 900.00ug Other The water intake is extremely lower than the recommended value. Fibre intake is also below the RDI Water 879.10g 26% 3400.00g Fibre 12.00g 40% 30.00g The 24 hours recorded: 24 hour Nutrients Amount %RDI Energy Cont. Food categories Serve Quantities in g Energy Protein 46.00g 71.9% 13.7% Carb 171.30g Monouncat fat 17.00g 11.4% Polyunsat fat 8.80g 5.9% Saturated fat 22.00g 14.8% Energy 5, 596.5 kcal 38.5% Cereals 6.05 650.00g Total Cal 1,353.90kcal 39% Vegetables 2 90g Minerals Ca 159.2mg 15.9% Fruit 1 35.00g P 629.4mg 62.9% Milk 5 95.00g Fe 5.0g 74.0% Meat 00 00 Na 2, 345.2mg 254.9% Beverages 5.00 1055g K 1, 313.7mg 34.5% Nuts& seeds 00 00 Mg 149.1mg 37.2 Sugars, jams etc. 4.00 84.00g Zn 4.8mg 34.7% Vitamins Thiamine 0.6mg 59.0% Riboflavin 0.4mg 33.0% Vitamin C 61.3mg 136.2% Niacin eqv 24.0mg 150.5% Total Retinol 259.2ug 28.8% Other Water 879.1g 25.8% Fibre 12.0g 40.0% Table 3 The record of three days 3 days Nutrients Amount %RDI Energy Cont. Food categories Serve Quantities in g Energy Protein 72.9g 64.0% 14% Carb 257.50g 52.6 Monouncat fat 22.70g 10.5% Polyunsat fat 5.70g 2.6% Saturated fat 36.10g 16.6% Energy 8, 159.0 kcal 56.2 % Cereals 564 411.99g Total Cal 1, 968.8kcal 56.7% Vegetables 00 00 Minerals Ca 551.2 mg 55.1% Fruit 2.6 145.01g P 1, 054.0mg 105.4% Milk 5.32 178.33g Fe 8.4mg 105.7% Meat 0.6 64 Na 2, 390.8mg 259.8% Beverages 5.26 1077.66g K 2, 180.8mg 57.3% Nuts& seeds 00 00 Mg 245.4mg 61.3% Sugars, jams etc. 00 00 Zn 7.4mg 53.3% Vitamins Thiamine 0.8mg 80.9% Riboflavin 1.0mg 1.3% Vitamin C 127.8mgmg 284.1% Niacin eqv 32.3mg 202.1% Total Retinol 853.7ug 94.8% Other Water 1, 768.9g 53.3% Fibre 21.5g 71.7 % Table 4: Comparing the three days with the recommendation of the dietary guidelines NHMRC (2003) based on food categories 3days Recommendations of the dietary Guidelines NHMRC 2003 Food categories Serve Quantities in g Food categories serve Cereal 5.64 411.99g Cereal (bread, reice, pasta, noodles) 4-9 Vegetable 00 00 Vegetable, legumes 5 Fruit 2.6 145.01g Fruits 2 Milk 5.32 178.33g Milk, Yoghurt, Cheese 2 Meat 0.6 64 Lean meat, fish, poultry, nuts and legumes 1 Beverages 5.26 1077.66g Extra foods 0-2 1/2 Nuts & seeds 00 00 Sugars, jams etc 00 00 Table 5: Comparing the 24 hours with th recommendation of the dietary guidelines NHMRC (2003) based on food categories 24 hour Recommendations of the dietary Guidelines NHMRC 2003 Food categories Serve Quantities in g Food categories serve Cereal 6.05 650.00g Cereal (bread, reice, pasta, noodles) 4-9 Vegetable 2 90g Vegetable, legumes 5 Fruit 1 35.00g Fruits 2 Milk 5 95.00g Milk, Yoghurt, Cheese 2 Meat 00 00 Lean meat, fish, poultry, nuts and legumes 1 Beverages 5.00 1055g Extra foods 0-2 1/2 Nuts & seeds 00 00 Sugars, jams etc 4.00 84.00g Table 6. Comparing three days with core food groups (1994) based on nutrients and food categories: 3 days Core Food Groups (1994) Model B Nutrients Amount %RDI Food categories Serve Quantities in g 19-54 of age 19-64 of age Energy Protein 72.9g 64.0% Carb 257.50g Monounsat fat 22.70g Food categories Quantities in g Nutrients Proportion of RDI (%) Polyunsat fat 5.70g Saturated fat 36.10g Total fat 70.80g Energy 8, 159.0 kcal 56.2 % Cereal 5.64 411.99g Cereal 270 Energy 55.1 Total Cal 1, 968.8 kcal 56.7% Vegetable 00 00 Vegetable 450 Protein 162.2 Minerals Ca 551.2 mg 55.1% Fruit 2.6 145.01g Fruit 450 Ca 125.1 P 1, 054.0mg 105.4% Milk 5.32 178.33g Milk 500 Mg 103.2 Fe 8.4mg 105.7% Meat 0.6 64 meat 120 Fe 170.5 Na 2, 390.8mg 259.8% Beverages 5.26 1077.66g Zn 100.7 K 2, 180.8mg 57.3% Nuts & seeds 00 00 Vit A 112.3 Mg 245.4mg 61.3% Sugars, jams etc. 00 00 Thiamine 152.3 Zn 7.4mg 53.3% Riboflavin 116.0 Vitamins Niacin equivalents 181.9 Thiamine 0.8mg 80.9% Vit C 533.3 Riboflavin 1.0mg 1.3% Folate 162.0 Vitamin C 127.8mgmg 284.1% Vit B12 201.2 Niacin eqv 32.3mg 202.1% Na 154.8 Total Retinol 853.7ug 94.8% K 196.5 Other Water 1, 768.9g 53.3% Fibre 21.5g 71.7 % Table 7: Comparing 24 hours with core food groups (1994) based on nutrients and food categories 24 hour Core Food Groups (1994) Nutrients Amount %RDI Food categories Serve Quantities in g 19-54 of age 19-64 of age Energy Protein 46.00g 71.9% Carb 171.30g Monounsat fat 17.00g Food categories Quantities in g Nutrients Proportion of RDI (%) Polyunsat fat 8.80g Saturated fat 22.00g Total fat 53.00g Energy 5, 596.5 kcal 38.5% Cereal 6.05 650.00g Cereal 270 Energy 55.1 Total Cal 1,353.90kcal 39% Vegetable 2 90g Vegetable 450 Protein 162.2 Minerals Ca 159.2mg 15.9% Fruit 1 35.00g Fruit 450 Ca 125.1 P 629.4mg 62.9% Milk 5 95.00g Milk 500 Mg 103.2 Fe 5.0g 74.0% Meat 00 00 meat 120 Fe 170.5 Na 2, 345.2mg 254.9% Beverages 5.00 1055g Zn 100.7 K 1, 313.7mg 34.5% Nuts & seeds 00 00 Vit A 112.3 Mg 149.1mg 37.2 Sugars, jams etc. 4.00 84.00g Thiamine 152.3 Zn 4.8mg 34.7% Riboflavin 116.0 Vitamins Niacin equivalents 181.9 Thiamine 0.6mg 59.0% Vit C 533.3 Riboflavin 0.4mg 33.0% Folate 162.0 Vitamin C 61.3mg 136.2% Vit B12 201.2 Niacin eqv 24.0mg 150.5% Na 154.8 Total Retinol 259.2ug 28.8% K 196.5 Other Water 879.1g 25.8% Fibre 12.0g 40.0% Table 8: Comparint three days with NHMRC report (1992b) on the role of polyunsaturated fats in the Australian diet: 3 days NHMRC 1992b Nutrients Amount %RDI Energy cont. Energy cont. Energy Protein 72.9g 64.0% 14% Carb 257.50g 52.6 Monounsat fat 22.70g 10.5% Polyunsat fat 5.70g 2.6% Polyunsat fat 6-7% Saturated fat 36.10g 16.6% Saturated fat 10% Total fat 70.80g 29.7% Total fat 30% Energy 8, 159.0 kcal 56.2 % Total Cal 1, 968.8 kcal 56.7% Minerals Ca 551.2 mg 55.1% P 1, 054.0mg 105.4% Fe 8.4mg 105.7% Na 2, 390.8mg 259.8% K 2, 180.8mg 57.3% Mg 245.4mg 61.3% Zn 7.4mg 53.3% Vitamins Thiamine 0.8mg 80.9% Riboflavin 1.0mg 1.3% Vitamin C 127.8mgmg 284.1% Niacin eqv 32.3mg 202.1% Total Retinol 853.7ug 94.8% Other Water 1, 768.9g 53.3% Fibre 21.5g 71.7 % Table 9: Comparing 24 hour with NHMRC report (1992b) on the role of polyunsaturated fats in the Australian diet 24 hour NHMRC 1992b Nutrients Amount %RDI Energy cont. Energy cont. Energy Protein 46.00g 71.9% 13.7% Carb 171.30g Monounsat fat 17.00g 11.4% Polyunsat fat 8.80g 5.9% Polyunsat fat 6-7% Saturated fat 22.00g 14.8% Saturated fat 10% Total fat 53.00g 32.1% Total fat 30% Energy 5, 596.5 kcal 38.5% Total Cal 1,353.90kcal 39% Minerals Ca 159.2mg 15.9% P 629.4mg 62.9% Fe 5.0g 74.0% Na 2, 345.2mg 254.9% K 1, 313.7mg 34.5% Mg 149.1mg 37.2 Zn 4.8mg 34.7% Vitamins Thiamine 0.6mg 59.0% Riboflavin 0.4mg 33.0% Vitamin C 61.3mg 136.2% Niacin eqv 24.0mg 150.5% Total Retinol 259.2ug 28.8% Other Water 879.1g 25.8% Fibre 12.0g 40.0% Discussion A) Discussion of the author’s nutrients in the 3 days record in comparison with the RDI value Good nutrition is necessary for any person if he/she is to maintain good health. However, nutritional requirements vary depending on individual factors such as age, sex, activity level and developmental stage (English & Lewis, 1991). NHMRC, 1991. From table one, there is evidence of variance in the authors’ energy intake with the RDI value. For instance, the author’s protein intake is 46.0g while the RDI value is 64.0g. This means that his intake is 28% less the recommended value. In addition, the energy intake and total calories are below 50%. According to WHO (2003), continued poor eating habits such as these are a risk factor to developing chronic conditions. In the minerals column, Na intake is more than twice higher that the RDI. This is a risk factor to hypertension (Biggs, 2006). Calcium, potassium, magnesium and zinc intake are blow the RDI. Phosphorous and Iron intake are above 50%. In addition, the intake of riboflavin and retinal are far below the recommended value. However, the intake of Vitamin Cand Niacin eqv are above the RDI while Thiamine intake is slightly above 50% of the RDI. Fibre intake is at 40% of the recommended value despite its importance in the digestion process and in the prevention of constipation. Water intake is far below the RDI and this in conjunction with the low fibre diet can result to constipation. Water is very important in the absorption of water based nutrients and in excretion of waste products (Biggs, 2006). B) Comparing the author record in 3 days and 24 hour with the recommendation of the dietary guidelines (NHMRC, 2003) The National Health and Medical Research Council in Australia is tasked with the role of developing dietary guidelines aimed at promoting good eating habits among people living in Australia. This also contributes greatly to the reduction of the prevalence rate for chronic diseases (NHMRC, 2003). In the fourth table titled “Comparing the three days with the recommendation of the dietary guidelines NHMRC (2003) based on food categories”, there are six food categories based on age and gender in accordance to NHMRC guidelines. In the first category titled cereals, the author’s intake which is 5.67 is within the 4-6 range recommended by NHMRC. However, the author’s diet is deficient in vegetables which he does not consume yet the recommended serve is 5. Fruit, milk and beverages are above the NHMRC recommended serve while meat intake (0.6) is below the recommendation. In table five which compares the author’s recorded intake with the recommendation of the dietary guidelines, cereal intake is within the recommendations. Though the author consumed vegetables, the intake which is 2 is below the recommended value which is 5 serve. The fruit intake is also below the recommendation. In addition, the milk and extra food serve is more than double of the recommendation while the meat category was omitted from the intake. Proper preparation of meals and balanced combination of nutrients are important to ensure that one maintains good health and efficiency executing one’s daily duties. Poor eating habits result to poor health status which ultimately impacts on productivity level (Greenfield & Southgate, 2003). C) Comparing between two methods of nutritional assessment and core food groups (1994): In 1994, the dietary guidelines were published in addition to the core food groups. According to Cashel and Jefferson (1994), the core food groups were formulated with the aim of regulating energy intake in order to meet the energy requirements of different individuals based on their age differences. In addition, it was aimed at solving the issues of nutrient deficiencies among different individuals based on their sex. Three models were developed but all had a similar aim of meeting the adequate requirements of RDI. Model B incorporates the ideas of model A and C. For instance, the energy requirements and food quantity are similar in model A and B, milk requirement similar in C and B and vegetable, fruit and meat requirements similar in A and C. From table six which compares three days with core food groups (1994) based on nutrients and food categories, it is clear that the cereal intake by the author (411.99g and 650.00g) as recorded in the 3 day table six and the 24 hour table seven is higher than the recommendation (270g). There is thus a similarity in the consumption patterns for this category in both tables. Meat, milk and fruit (64,145.01, 178.33 ) are below the recommendation (120, 500, 450). However, the author did not consume meat according to the 24 record (Table seven) and this indicates inconsistency in the consumption patterns. The fruit and milk intake patterns in the 24 hour (table seven) are consistent with those in 3 day (table six) indicating an overall lower consumption of these food categories. In table seven, sodium intake recorded was higher (254.9%) than the requirement (100.7%). This is a risk factor to hypertension. Energy intake, intake of other minerals and vitamin intake were below the RDI. Zinc intake though a very important mineral was far below the RDI with recorder intake in table six being 53.3% and 34.7% in table seven. Protein intake for the 3 days and 24 hour records were 64.0% and 71.9% respectively. D) Comparing 24 hour and three days record with NHMRC report (1992b) on the role of polyunsaturated fats in the Australia diet. The Australian dietary guidelines recommends a reduction in the consumption of total fat due to the strong relationship that exists between increased consumption of total fat and increased overall energy. In addition, when the body relies on fat for the production of energy, keton bodies which are dangerous to a person’s health are produced. Increased total fat intake is a risk factor to obesity which ultimately results to chronic disorders such diabetes, kidney failure and hypertension among others. According to dietary guidelines of Australia, a reduction of total fat and total energy from 37% to 30% and 15% to 10% respectively results to a reduction in the intake of polyunsaturated fat (CDH, 1987). It is recommended that saturated fatty acids be replaced with carbohydrates and monounsaturated fatty acids (NHMRC, 1992b). In this regard, total fat contribution should not exceed 30% while energy contribution from saturated should not exceed 10%. Energy contribution from polyunsaturated fat should range between 6% and 7% and should never exceed 10%. From table 8, the author’s intake for saturated fat exceeded the recommended level for the three day intake as it was recorded as16.6%. Energy contribution from the polyunsaturated fat was 2.6% which is below the recommended value. The energy contribution from the total fat was within the recommended range since it was 29.7%. In the 24 hour recall (table 9), energy contribution from saturated fat (14.8%) exceeds the recommended level. In addition the overall energy contribution from total fat exceeds the recommended value. Energy contribution from polyunsaturated fat is slightly lower than the recommendation. Comment on the need to modify the author’s diet: The author’s experimental data in Anthropometric exercise: Height=185cm Weight=82.00Kg BMI=23.96 The anthropometric data indicates that the BMI of the author (23.96) is within the recommended range which is 20- 25. This means that with regard to BMI, there are no dietary modifications required. However, it is evident that the author gets more energy from saturated fats. Due to the risks associated with high consumption of saturated fats, there is need for the author to modify his diet to ensure that less energy is got from saturated fats (Jelliffe, 1966). In addition, the author must increase his intake of fibre and water. Of great importance is the reduction of the intake of sodium which is more than double the recommended level in both the 24 hour recall and the 3 day record. In additional to improving the dietary intake, the author must incorporated exercise in his daily schedule to ensure maintenance of good health. Comparing between the two nutritional assessment methods (3 day record and 24 hour record). The two method are important in collection on data regarding nutrient intake as they assess nutrient intake by recording each weighted food with the aim of improving the intake of individual foods (Marr, 1971). The 24 hour record is based on remembrance of what an individual ate with the last twenty four hours. The major weakness associated with this method is its reliance on a person’s memory. The three days record is based on a daily quantitative record of every food consumed for a period of three days. Unlike the 24 hour recall, this method does not rely on remembrance of what was consumed earlier. From the tables, the data collected from the 24 hour and the 3 day record varied in the food categories greatly as indicated in table two and three. Whereas in table 3 the author consumed a variety of foods, table 2 indicates that some of those foods such as vegetables were omitted. In table 3, the author consumed food from every category indicating a variation in the daily intake of food categories. The lower number of food categories consumed in the 24 hour recall can be associated to time limitation. In addition, this can be attributed to changing days where individual’s consumption during week days and weekends tend to vary probably due to the varying activity schedules. The limitation of time may result to consumption of consumption of low quality food in the 24 hour record. Since this may not be a daily happening, the 24 hour recall may not provide a true picture of a person’s consumption patterns. In the 3 day recall, the author has adequate time even to consume a variety of foods thus regulating nutrient intake. The energy intake in the 24 hour recall was far much lower (5, 596.5 kcal) than the 3 day record (8, 159.0 kcal) owed to the increased intake in proteins and carbohydrates. The variance in different food categories consumed could have been attributed to the varying days, person’s activities, occasion or available time for taking meals. During weekends, people are likely to be social gathering where feeding habits are different especially with the changing life styles. However, the two methods are not free from errors. The three day record is considered to be tiresome and one may assume some consumed foods in form of snacks. In addition, it is difficult to measure meals eaten in a social gathering or outside home. Graduated models can however be applied for the purpose of improving accuracy and precision. Conclusion From the analysis, a great difference between the 24 hour record and the 3 day record has been noted throughout. Table 2 and 3 clearly indicate this difference where the author is found not to have consumed some food categories such as vegetables in the 24 hour record yet has consumed them in the 3 day record. The twenty four hour record is limited in that it does not offer a clear representation of a person’s consumption pattern. In addition, some categories of foods may be omitted. However, it remains a very important tool in nutritional assessment. The combination of the two methods is important in determining the variation that exists in everyday’s consumption of different food groups. Though the author is within the recommended BMI range, there is need to modify his diet to reduce the amount of saturated fats and sodium consumed in order to enhance his health. NHMRC report (1992b) recommend a low intake of fat with the least intake being in saturated fats. Protein, Calcium, potassium, magnesium and zinc intake must be increased to meet the RDI. This will be achieved through a balanced intake of the six food categories as indicated in the core food groups (1994). Lastly, the author must increase the consumption level for water and fibre. References Biggs, M (2006). Overweight and obesity in Australia E-Brief: Online Only issued 5 October 2006. Retrieved 23 October 2006 from www.aph.gov.au/library/INTGUIDE/SP/obesity.htm. Cashel, K. & Jefferson, S. (1994) The core food groups. The scientific basis for developing nutrition education tools. Canberra: NHMRC. Department of Community Services and Health. (1989-95). Composition of foods, Australia (COFA). Canberra: AGPS. Vols 1 - 7. English, R. & Lewis, J. (1991) Nutritional values of Australian foods. Canberra: AGPS. Greenfield, H. and Southgate, T. (2003) Food composition data: production, management and use. 2nd Edition. FAO. Jelliffe, B. (1966) The assessment of the nutritional status of the community. Geneva: WHO. UNSW Library barcode. Marr, J.W. (1971) Individual dietary surveys: purposes and methods. World Rev. Nut. Diet. 13:105-164. National Health & Medical Research Council (NHMRC) (2006). Nutrient Reference Values for Australia and New Zealand. Including Recommended dietary intakes Canberra: AGPS. ISBN 1864962372 National Health and Medical Research Council. (1992b) The role of polyunsaturated fats in the Australian diet. Canberra: AGPS. Zimmet, P. Z., & James, W. P. T. (2006). The unstoppable Australian obesity and diabetes juggernaut. What should politicians do? The Medical Journal of Australia, 185, 187-188. Read More