Question

Dietary Analysis Project PART 2: ANALYSIS Part 2 of the Dietary Analysis Project requires you to thoughtfully analyze your current dietary practices. Part 2 should be completed using professional writing. Your analysis should include the following paragraphs. ? First Paragraph: Evaluation of your current energy intake and Body Mass Index (BMI): How does your energy (kcal) intake compare to your recommendation? Were you surprised by your energy intake? Why or why not? Calculate your Body Mass Index (BMI). Does your BMI fall within the “underweight,” “healthy,” or “overweight” range? Do you think BMI is an appropriate metric for evaluating your risk for chronic disease? Why or why not? ? Second Paragraph: Evaluation of your carbohydrate intake: How does your overall carbohydrate intake compare to your recommendation? You should evaluate your intake using both the Acceptable Macronutrient Distribution Range and recommendation provided in your nutrient report. How did your fiber intake compare to your recommendation? How did your added sugar intake compare to your recommendation? What were your primary sources of added sugar? ? Third Paragraph: Evaluation of your fat intake: How does your overall fat intake compare to your recommendation? You should evaluate your intake using both the Acceptable Macronutrient Distribution Range and recommendation provided in your nutrient report. Discuss how your saturated, unsaturated, and trans fat intake compare to your recommendation. What were you primary fat sources? Does your current fat consumption minimize your risk of atherosclerosis? Why or why not? You should convey an understanding of how each fatty acid impacts risk for atherosclerosis. ? Fourth Paragraph: Evaluation of your protein intake: How does your overall protein intake compare to your recommendation? You should evaluate your intake using both the Acceptable Macronutrient Distribution Range and recommendation provided in your nutrient report. Would your current protein intake put you in positive nitrogen balance, nitrogen equilibrium, or negative nitrogen balance? What were your primary protein sources? Would you consider these sources “high-quality” or “low-quality” proteins? Why? You should convey and understanding of protein quality in your explanation. ? Fifth Paragraph: Evaluation of your vitamin intake: Was your consumption of any vitamin on the nutrient report categorized as “under”? If so, identify those vitamins you underconsumed. For each underconsumed vitamin, identify its 1) function, and 2) a food you could include in your diet to increase your consumption. o Example: “I did not consume enough Vitamin D. One food I could include in my diet to increase my Vitamin D consumption is fortified milk.” If your current dietary practices perfectly address your needs in this area, please explain how you achieve this goal. ? Sixth Paragraph: Evaluation of your mineral intake: Was your consumption of any mineral on the nutrient report categorized as “under”? If so, identify those minerals you underconsumed. For each underconsumed mineral, identify its 1) function, and 2) a food you could include in your diet to increase your consumption. (See vitamin example above) If your current dietary practices perfectly address your needs in this area, please explain how you achieve this goal. Also included in your mineral discussion should be an evaluation of your sodium intake. How did your sodium intake compare to your recommendations? What food(s) in your food log contributed the most to your sodium intake? ? Seventh Paragraph: Evaluation of your food group intake: Using your “Food Groups & Calories” report, evaluate your food intake. In which food groups did you not meet your recommendation? What macronutrients or micronutrients could be missing in your diet as a result of poor intake? In which food groups did you exceed your recommendation? Do you think there are consequences associated with excessive intake? o Example: “I did not meet my recommendations for dairy. This means that I could missing out on carbohydrate (lactose) and protein, as well as calcium and vitamin D.” o Example 2: “I exceeded my recommendation for oils. Excessive consumption of oils may result in excessive calorie consumption.” ? Eighth Paragraph: Comprehensive evaluation: Do your current dietary practices increase your risk for chronic disease? If so, identify the chronic disease(s) with which your current dietary habits are most closely correlated. o Example: “My sodium intake is high. Excessive sodium consumption is correlated with the development of hypertension.” If you feel that your current dietary practices do NOT increase your risk for chronic disease, explain why. ? Ninth Paragraph: Conclusion: List 3 feasible changes you could make to your current eating habits to improve the nutrient-density of your diet and reduce your risk for chronic disease. These changes should be specific, and should include a statement of their benefit(s)…: o Example: “To address my underconsumption of fruit, I could include an apple with my breakfast a few days per week. This would increase my fiber and micronutrient intake.” Your analysis should end with your perception(s) of having gone through this process. Were your surprised by your nutrient and energy intake? Why or why not?

Answer 1

DETAILS OF THE PERSON:-

GENDER: female

HEIGHT   : 150cm

WEIGHT: 50kg

AGE         : 28

WORKOUTS: 2hrs per day

            Every day I follow balanced diet perhaps sometime unable to control carving on food. Daily routine of my diet contains maximum foods which give strength to my body, this includes a glass of water early morning at 6a.m,6;30a.m 2 boiled eggs only egg white at 8a.m I take oats of one cup and with I fruit example:apple,mango,banana.daily I drink 4 to 5 liters of water to hydrate my body then afternoon I take one cup of brown rice,4 oz of chicken, one cup of dhal, here comes my snack item include 2 rusks+1 cup of tea cup of cooked pulses(proteins) and I have my dinner with easy digestible food idly or oats with 2 fruits mixed at last I end up my day with a glass of milk or buttermilk.

Energy intake:2000 Kcal/day

BMI (body mass index): BMI=weight divided by height in meter square

                                             50/1.5*1.5=22.22

BMI of my body is 22.22 so I am normal and healthy weight person. MI is very important to look every year when we feel our body weight reduction or weight feel, this helps us to keep our body fit like when our BMI goes into over weight or obesity then we can make it to normal healthy person by changing our food habbits,activity ,life styles ans workouts. People who are in the obesity or over weight can face many problems in the future with health issues as well as it directs to family disorganization too.

                 Carbohydrates are of three types they are sugars,starch,fiber.Calories of which I get daily is about 2000calories and in that 900 to 1300 calories should be from carbohydrates, these carbohydrates produce energy.Fibre can be obtained from fiber rich fruits and vegetables, they consists of natural sugars.The recommendation of sugar should be less than 10% of everyday calories, added sugars are more dangerous so it should not be taken more.

                  The diet plan shows my daily fat consuming is from milk and milk products, these products are not that much harmful for health because it consists of calcium, protein and vitamins and minerals. These dietary products didn’t cause atherosclerosis.

                   The vitamin c is more essential for our body for absorption and powerful antioxidant and it repairs and regenerates the tissues. I don’t take vitamin c in sufficient amounts so I had an experience of muscle weakness and bleeding gums, so I recommend vitamin c in my diet to reduce those complication of deficiency of vitamin c.

                     I don’t take lot of salt in my food because I feel I may become obese, but due to that reason I underwent hypotension, so doctor recommended to take salt at the allowed proportions. The less intake of salt may cause chronic problem with hypotension.