Diet and Nutrition: Analysis and Recommendations

This report analyzes the diet and nutrition of two different clients, one vegetarian and one with allergies. It includes their daily intake records, highlights the similarities and differences in their eating patterns, and provides recommendations for improvement. The report emphasizes the importance of healthy eating habits for maintaining overall health.

Diet and Nutrition

Table of Contents
Part 1: INTRODUCTION..............................................................................................................1
Part 2: Nutritional intake records................................................................................................1
Part 3: Discussion and analysis..................................................................................................3
REFERENCES..............................................................................................................................4

Part 1: INTRODUCTION
Diet and nutrition are basically considered as the two of the main things which
helps individuals in maintaining their health condition in better manner (Ziauddeen and
et. Al., 2019). This report includes brief knowledge on the diet routine of two different
people having different diet routine. The first client has been selected on the basis of
their cultural terms. In this, the core vegetarian localise person have been selected as
the first client. Whereas, second client is having allergic issues. In order to gain
information on their diet, the practitioners have constantly gathered information from
both the client regarding their diet routine for 3 consecutive days. Along with this, the
nutritionist have also ask client about some of the common questions such as their
basic lifestyle factors that includes their sleeping routine as well as other routines of
daily life, also information regarding the consumption of drink, alcohol, exercise, eating
habits, and other associated things are asked to them.
Part 2: Nutritional intake records
After analysing their daily routine practices, Diet intake habits of both the client are
taken. These have been taken for three consecutive days. On the basis of eating
routine it has been analysed that both of them follows almost same kind of eating
pattern daily. Eating plan of the both the client are specified as below:
Diet routine of vegetarian client
Breakfast (8:00 to 8:30 AM)
310 calories
67.5 gram oatmeal cooked in 300 ml water
40 g raspberries
Top oatmeal with raspberries and a pinch of cinnamon.
Mid-Meal (11:00 to 11:30
AM) 95 calories
1 medium apple
Lunch (2:00 to 2:30 PM)
345 calories 1 serving Whole-Wheat Veggie Wrap
Post meal snack (4:00 to
4:30 PM) 80 calories
125 g non-fat plain Greek yogurt
1

50 g sliced strawberries
Dinner (8:00 to 8:30 PM)
394 calories
1 serving Mushroom-Quinoa Veggie Burgers with Special
Sauce
Daily Totals: Weight 482 g, Energy 2622.74 KJ, Fat 22.22 g, Saturates 10.5 g,
Monounsaturates 7.34 g, Polyunsaturates 2.36 g, Carbohydrate 92.5 g, Total Sugars
46.77 g, Protein 18.98 g, Fiber 10.9 g.
As per the information attained related to the diet routine and eating habits, nutritionist
have further used food calculator in order to determine the actual nutritional value in the
eating habit. The results drawn from food calculator are specified as below:
Diet routine of Allergic client
Breakfast (8:00 to 8:30 AM) 211 calories 90 gram serving Baked Banana-Nut
Oatmeal
1 Clementine
Mid-Meal (11:00 to 11:30 AM) 116
calories
30 g raspberries
190 g non fat plain Greek yogurt
Lunch (2:00 to 2:30 PM) 360 calories 1 serving Lemon-Roasted Vegetable
Hummus Bowls (600 g)
Evening (4:00 to 4:30 PM) 105 calories 1 medium banana 118 grams
2

Dinner (8:00 to 8:30 PM) 422 calories 1 serving Butternut Squash & Black Bean
Tostadas 50g
Results drawn with the food calculator are stated as below:
Daily Totals: Weight 1078g, energy 10094.44 KJ, Fat 131.07g, Saturates 49.89g,
Monounsaturates 53.19g, Polyunsaturates 20.6g, Carbohydrate 279.56g, Total
Sugars 50.31g, Protein 45.26g, Fiber 26.6g.
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Part 3: Discussion and analysis
On the basis of the results determined with the food calculator it has been analysed
that diet routine of the allergic client is absolutely fine as they include only those things
which are not affecting their health in any manner. Whereas if it is talked about
vegetarian client, it can be said that even though the diet routine is fine but still requires
few medications. The newly developed diet plan for the vegetarian client is stated as
below:
New Diet routine of vegetarian client
Breakfast (8:00 to 8:30 AM) 271 calories 90 gram Baked Banana-Nut Oatmeal
1 medium apple
Mid-Meal (11:00 to 11:30 AM) 78 calories 1 hard-boiled egg seasoned with a pinch
each of salt and pepper
Lunch (2:00 to 2:30 PM) 360 calories 1 serving Lemon-Roasted Vegetable
Hummus Bowls (600 g)
Evening (4:00 to 4:30 PM) 120 calories 30 g non-fat plain Greek yogurt
190 g raspberries
Dinner (8:00 to 8:30 PM) 380 calories 1 serving One-Pot Tomato Bail Pasta
topped with 2 Tbsp. shredded Parmesan
cheese
Daily Totals: 1,208 calories, 55 g protein, 160 g carbohydrates, 32 g fibre, 45 g fat,
1,478 mg sodium.
On the other hand, it has been further analysed that it is highly important to develop best suitable
diet chart for the allergic client so that they can consider their own health condition and find out
best suitable way of living life with the healthy eating habits. New diet chart for the allergic
client is specified as below in detailed manner:
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Breakfast (8:00 to 8:30 AM) Boiled Veg. Salad (carrots, broccoli,
spring onions, corns) 1 cup + Orange
juice (1 cup)
Mid-Meal (11:00 to 11:30 AM) Pomegranate (1/2 cup) + 1 Guava
Lunch (2:00 to 2:30 PM) Parboiled Rice (120 g)/ 3 Whole-Wheat
Veggie Wrap + Veg. curry (90 g) + lentils
(50 g) + 1/4th fresh lemon
Evening (4:00 to 4:30 PM) Green Tea (50 ml) with 3 g honey + 4
Almonds + 5-6 Raisins
Dinner (8:00 to 8:30 PM) 1 serving Butternut Squash & Black Bean
Tostadas 50g
As per the overall information developed, it has been determined that it is highly
important for the individuals to intake healthy food products so that they can remain
healthy for longer life. According to both the developed diet based on the preferences
of the customers it can be said that both of them. Also, main priority has been provided
to the nutritional values as well as calories so that the appropriate decision regarding
the same with the motive of including it in the diet chart could be done in an appropriate
manner.
Apart from this, the few recommendation provided to the allergic client for better
health conditions includes:
 It consists to avoid the utilisation of eating raw foods at the height of allergic
season.
 It is necessary for eating diet which is rich in omega 3 fatty acids that are helpful
to reduce asthma symptoms.
 It is required to avoid spicy foods when pollen counts are high along with
avoiding junk food.
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REFERENCES
Books and journals
Ziauddeen, N., Rosi, A., Del Rio, D., Amoutzopoulos, B., Nicholson, S., Page, P.,
Scazzina, F., Brighenti, F., Ray, S. and Mena, P., 2019. Dietary intake of (poly)
phenols in children and adults: Cross-sectional analysis of UK National Diet and
Nutrition Survey Rolling Programme (2008–2014). European journal of
nutrition, 58(8), pp.3183-3198.
Miller, L.C., Neupane, S., Joshi, N., Lohani, M., Rogers, B.L., Neupane, S., Ghosh, S.
and Webb, P., 2020. Multisectoral community development in Nepal has greater
effects on child growth and diet than nutrition education alone. Public Health
Nutrition, 23(1), pp.146-161.
Dwivedi, V.P., Banerjee, A., Das, I., Saha, A., Dutta, M., Bhardwaj, B., Biswas, S. and
Chattopadhyay, D., 2019. Diet and nutrition: An important risk factor in
leprosy. Microbial pathogenesis, 137, p.103714.
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