Dietary Plan of Self | Ready Reckoner Analysis
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Added on 2019-11-25
Dietary Plan of Self | Ready Reckoner Analysis
Added on 2019-11-25
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Running head: CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESCRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESName of the student:Name of the university:Author Note:
1CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESExecutive Summary:The purpose of this report is to highlight on the dietary plan of self, a colleague student and a family member. The food regime for last four dayswere recorded in case of self and 24 hrs recalling was notified from the student-colleague. The family members account on his diet plan wasanalyzed using the ready reckoner model. The other diet charts were also assessed in terms of nutritional reference values for ideal nutritionalrequirement and the calorie intake. The BMR was also taken into account in ascertaining the factors that can enhance the nutritional quality oftheses diet regimes especially focusing on calorie intake in appropriate manner. The fundamental for proper nutrition is proportionate intake ofall nutritional requirements that include Carbohydrate, Protein and Fat. The necessities of vitamins and minerals have also been kept in mindwhile analysis has been made. Nutrients have broadly been classified in two classes which are macro and micro nutrients. The ideal aspect ofdietary nutrition has always been kept in focus in the discussion within the scope of this text. The 4Rs reflection method’s use has been delved inthe last portion of the article. The overall theme of the article as a whole promotes quality of life empowered by proper diet and nutrition.
2CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESTable of ContentsIntroduction:.................................................................................................................................................................................................................3Weighed food Record of 4 days:..................................................................................................................................................................................4Physical activity level as multiple of basal metabolic rate (BMR) and choices:.....................................................................................................5Estimated energy requirements and Schofield equation:.........................................................................................................................................524 hour recall recording sheet....................................................................................................................................................................................10Ready Reckoner Analysis Of 3 days’ Dietary Pattern of a Family Member:............................................................................................................13Observation on use of Ready Reckoner in light of 4 Rs model:................................................................................................................................21Conclusion:.................................................................................................................................................................................................................22References:.................................................................................................................................................................................................................23
3CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESIntroduction:Nutrition is the domain of science that divulges the interaction among the nutrients and elements in food pertaining to health, growth,diseased condition and reproduction of concerned organisms. It encompasses food intake; the propagation of food via the alimentary canal;digestion; absorption; synthesis of essential materials a; catabolism of subject products and excrement. The diet of one organism is determinedby the substances it eats as the availability and access permits. A healthy diet ensures proper cooking of the food, storage of the food maintaincriteria so that the nutritional value of the food is not depleted by oxidation and protection from the food borne ailments. A poor diet cancontribute to lacking of essential nutrients either one element or more than one element leading to various anomalies in the physique whichinclude anemia, stillbirth, iron deficiency, weakness of eyesight (Forbes, 2012). Ill maintenance of proper diet might lead to chronic physicalconditions and diseases like obesity or any other long lasting metabolic aberration. Diseases like heightened sugar level in blood, osteoporosis,cardiovascular abnormalities can also lurk in life if appropriate nutrition factors are not meet at early stages of life. A proper diet should bemaintained keeping in mind the all possible essential sources of nutrients which include carbohydrate, protein, fat along with vitamins andminerals. Lack of energy resources with respect to protein can lead to severe physical condition like Kwashiorkor in which hepatomegaly isevident (Sizer et al., 2012). The other ancillary aggravations include ulcerating dermatitis, fatty infiltration in liver and edema. There could be sufficient calorieintake but intake in protein resources matter most in this case. This is a clear testimony to the fact that calorie intake is not the only index toascertain whether proper diet is being fed or not. The first instance of dietary advice was recorded in a Babylonian stone tablet (Van De Mieroop,
4CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES2015). The scripture revealed instruction of not eating onion for three days at a stretch who were suffering from internal pain. The study ofnutrition had been started in 6th century BC according to Walter Gratzer. Food was initially classified into two genera which are hot and coldfoods. The first record of dietary experiment on human subject was found in Bible’s Book of Daniel. The first scientific experiment wasconducted by Dr. James Lind who was a physician with British Navy (Milne, 2012). The sailors used to go on long voyages for prolonged periodof time and they used to develop scurvy up on returning. Only dry food was allowed to be taken on ships as fresh food will be putrefied in time.A common symptom of nutritional deficiency was depletion of vitamin A which used to affect the eyes. This particular report focuses on the weighted food record of the self, the nutritional habit of a student colleague and ready reckoneranalysis of a three days food habit of a family member, friend or student from another cohort. The analysis of the diet plans reflects on possibledesired changes in the dietary routine and also suggests the plausible implications and impacts of the alteration on over all nutritional value ofthe food habit and health condition.Weighed food Record of 4 days:Part A- Table 1.Subject’sbackground details:Sex: MaleAge: 22
5CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINESBody weight: 68 Physical activity level as multiple of basal metabolic rate (BMR) and choices: The subject being the reporter student itself has a Basal Metabolic Rate of around 1473 Calories per day. Basal Metabolic Rategives an indication of the status of health (White & Kearney, 2013). Subject is a good athlete and has a sound athletic background. There is aliking to swimming and does jogging in the morning as well. The subject that is me has represented school at the zonal level of swimming andwas categorized in section to be chosen for the qualifying round to represent state level. Many local level competitions have been attended by meand I have secured alluring feat in most of them.Estimated energy requirements and Schofield equation:The energy requirement accor54dimg to the Schofield equation considering the height and the weight is 1473 Calorie. This equationestimates BMR in kJ/day (kilojoules per day) from mass of the body. Schofield Method is an equation to estimate basal metabolic rate or BMRof adult men and women (Blundell et al., 2012). This method is used by World Health Organization or WHO as their major technical procedure(Butte, Ekelund & Westerterp, 2012). US Academy of Nutrition and Dietetics also recommends the use of this Schofield Method as oneauthentic process. Basal Metabolic Rate is defined as the minimal requirement of energy per unit time by the endothermic animals while takingcomplete rest (White et al., 2012)WEIGHED FOOD DIARY DAY OF WEEK Same Routine for 4 Days NAMEMark Waugh
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