Analysis of Nutrition Chart for Nutritional Assessment

This assignment is a comprehensive nutritional assessment that analyses a 7-day diet plan. The analysis reveals high intake of carbohydrates, sugar, fats and cholesterol which food products. The diet contains inadequate number of fresh fruits and vegetables. It also lacks in dairy intake. The analysis helps in determining the nutritional status, anthropometric measurements and physical status. It will also reveal the risks of malnutrition, and the underlying factors that contribute to it. Proper identification of the nutritional intake will help in development of formulation of specific nutrition care program, thereby improving the overall health and well being.

Running head: NUTRITION ASSESSMENT
Analysis of nutrition chart
Name of the Student
Name of the University
Date-
Author Note

1NUTRITION ASSESSMENT
Table of Contents
Introduction......................................................................................................................................2
Results..............................................................................................................................................3
Summary........................................................................................................................................29
References......................................................................................................................................31

2NUTRITION ASSESSMENT
Introduction
I am doing this assignment for a nutritional assessment. This assessment will act as a
comprehensive approach and help in determining the nutritional status, anthropometric
measurements and physical status. It will also reveal the risks of malnutrition, and the underlying
factors that contribute to it. Proper identification of the nutritional intake will help in
development of formulation of specific nutrition care program, thereby improving the overall
health and well being.
The 7-day diet plan that will be analysed here shows high of carbohydrates, sugar, fats
and cholesterol which food products. The diet contains inadequate number of fresh fruits and
vegetables. It also lacks in dairy intake.

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Results
a)

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b) Average food servings in the week:
Dairy: milk, cheese and yoghurt- 0.14 servings
Grains: Bread, pasta, cereals and rice- 1.14 servings
Vegetables- 0.28 servings
Fruits- 0.57 servings
Protein foods : meat, fish, poultry, eggs, dry beans, and nuts- 1.71 servings
Fats: sweets and oils- 1.42 servings
c)
Analysis report-
Step 2:
Evaluate your energy intake
1. What is your average daily energy intake (kcals/day)? 2079
2. Find your target fork calories. This value represents the number of calories you need to
consume in order to maintain your current body weight at your activity level, so it
represents your average daily energy output.

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Target fork calories- 1431 Kcal/day
What is your average daily energy output (kcals/day)?
_______ 1033 kcal __
How does this compare with your average energy intake? ( Actual intake based on the
foods that you entered)
Almost 50% of the energy that is being consumed on a regular basis is not being burnt in the
body. The basal metabolism is slow.
3. If you drank alcoholic beverages, how many drinks did you consume? None
How many kcals did alcohol contribute to your daily energy intake? None
What percentage of your energy intake comes from alcohol? (alcohol kcals/total daily kcals x
100) None
NOTE: Recommendations suggest that for those who consume alcohol, it should contribute NO
MORE than 5% of the total energy intake or 2 drinks/day, WHICHEVER is less.

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Step 3: Evaluate your carbohydrate intake.
1. How many grams of carbohydrates do you consume in an average day? _244
gms_____
How many kcals does this represent? (1g = 4 kcals) 976 kcal
2. It is estimated that you should have a minimum of 125 g (to avoid ketosis), and
ideally much more, of carbohydrate in a day. How does your intake compare?
On comparison, it is found that the actual carbohydrate intake is more than the recommended
dose by almost 119gms.
3. What percentage of your total kcals is contributed by carbohydrates? (kcal carbs/total
daily kcal x 100) 45.50%____
Is your intake in line with the recommendation that 45 – 65% of your total daily kcals should
come from carbs? Yes
4. Another dietary goal is that no more than 10% of total daily kcals should come from
refined and other processed sugars and foods high in such sugars. How many grams
of sugar do you eat in an average day? ___56 gms______
How many kcals does this represent? _____224 kcal______.

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What percentage of your total kcals is contributed by SUGAR? (kcal sugar/total daily kcal x100)
10.77%
How much sugar(in kg) would this amount to over an entire year? (52 weeks or 365 days)
________20.44kg_________
Does your concentrated and refined carb intake fall within the “use sparingly” guidelines? (upper
daily limit is 12 teaspoons/servings OR less than 10% of total cals) No
5. How many grams of fiber do you consume on an average day? 7.5 gms____
The recommendation is to consume 25 –35 grams of fiber per day. How does your intake
compare? The intake is much lower than the recommended intake amounts by a
minimum of 17.5 gms ____________

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What foods that you eat regularly are high in sugar?
 Sweetened tea
 Muffin
 Peanut butter
 Cheesecake
Are these sugar sources high in other nutrients ?
While peanut butter is rich in unsaturated fats, sodium, potassium, and proteins. On the other
hand, muffins and cakes contain high amount of fats in the form of cheese, sour cream, and
butter. This makes them rich in cholesterol. Sweetened tea is also rich in antioxidants, vitamins,
catechins and caffeine.
How does your number of servings in fruits and veggies and grains impact your carb&fibre
results (positively or negatively)?
The number of servings of fruits and vegetables create a negative impact on the health. Less
number reduces the intake of essential vitamins, minerals and fibers. Similarly, consuming more
white rice and pasta, in addition to 2 pieces of bread reduces proper fiber consumption. Thjis
adds to the carbohydrate content of the body, and increases the glycemic load.

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Most Canadians do not consume enough fiber. What foods could be consumed in greater
amounts to help raise fiber intake?
 1 serving of whole grain meals
 1 cup of wheat germ or oat bran
 4 slices of whole grain breads
 Whole wheat crackers as snacks
 Brown rice
 Kidney beans or other legumes
 Fresh fruits
 Dried fruits

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Step 4:
Evaluate your fat intake
TOTAL fat
1. How many grams of fat do you consume on an average day? 71.6 grams
How many kcals does this represent? (1 g = 9 kcals) 645 kcal
What percentage of your TOTAL energy intake is contributed by fat? (kcal fat/total daily kcal x
100) 31.02% ____
Is your intake in line with the recommendation that NO MORE than 30% of your total daily
kcals should come from fats (all types)? No____
Most Canadians eat too much fat. Look over your food records. What specific foods do you like
that are high in fat? Muffins, sweetened tea, cheesecakes, beef, peanut butter, eggs
_____________

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SATURATED fat
2. How many grams of saturated fat do you consume on an average day? 57 grams
How many kcals does this represent? (1 g = 9 kcals) 513 kcal
What percentage of your total energy intake is contributed by saturated fat? 24.65% ___
Is your intake in line with the recommendation that NO MORE than 10% of your total daily
kcals should come from saturated fats? ____No______
Most Canadians eat too much saturated fat. Look over your food records. What specific foods
do you like that are high in saturated fat? Muffins, sweetened tea, cheesecakes, beef,
chicken _________

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POLYUNSATURED fat
3. The ESSENTIAL fatty acids are polyunsaturated fats (-3 and -6). How many grams
of polyunsaturated fat do you consume on an average day? _ 14.6 gms
4. How many kcals does this represent? (1g = 9 kcals) 131.4kcal ____
What percentage of your total energy intake is contributed by polyunsaturated fat?
6.32%
The AI for omega 6 fats is 5-10% of total cals (see gram values in your Lipids notes)
Do you get enough? Yes ____
Research suggests that the North American diet is quite high in -6 fats and low in -3 fats. The
ratio of -3 to -6 fats should be about 1:5.
The AI for the omega 3 fats is 0.6-1.2% of total cals. Do you get enough of these fats?
___________No_______________
Look at your notes,we have a table that lists foods/oils that are good sources of -3 fats. On a
regular basis, what foods do you eat that are high in -3 fats? OR, if you never eat foods
providing -3 fats, what foods could you add to your diet to increase your -3 intake?
I do not consume any such foods that are rich in omega three fats. Foods that should be added to
the diet include:

14NUTRITION ASSESSMENT
 Salmon
 Walnut
 Soybean
 Sardine
 Chia seeds
How does your number of servings in grains, dairy and meats impact your lipid results?
The huge number of servings increases the amount of saturated fats in the body, thereby raising
the lipid profile or cholesterol levels.
Does your fruit and veggie intake impact your lipid levels (positively or negatively)?
The less amount of vegetables and fruit intake creates a negative impact on the lipid levels, as
they fail to lower the amount of cholesterol.

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Step 5:
Evaluate your protein intake
1. How many grams of protein do you consume on an average day? 58 gms____
How many kcals does this represent? (1g = 4 kcals) 232 kcal
2. What percentage of your total food energy is contributed by protein?
11.15%_
3. Diets that meet the suggested balance of 45-65% kcals from carbs, and no more than 30%
from fat, contribute about 10 –25% of total food energy from protein. How does your
protein intake compare with this recommendation? The protein intake falls in the
recommended value. _______________
If your protein intake is not within this range, what foods could you consume more/less of to
bring it within this range?
No additional foods are required.
4. Calculate your protein requirement (RDA) (0.8 g protein x your wt in kg)your RDA =
53.6 grams

16NUTRITION ASSESSMENT
5. Compare your average daily protein intake (#1 in grams) with your protein requirement
(#4). It is higher by about 4.4 gms
It is recommended that you consume no more than twice your RDA for protein. (Ex. #1 should
be less than #4 X 2)
6. Guidelines state that no more than 20% of your TOTAL protein NEEDS to come from
animals.
Could / should you add more plant proteins? Yes
What effect do you think this might have on your fat intake? (comment on the amount and type
of fat consumed)
Adding more plant proteins will add cholesterol lowering fibers in the diet, thereby reducing the
saturated fat from the blood.
7. It is recommended that you eat three balanced meals a day, which means that your
protein intake should be spread throughout the day.
Is yours?
No. My protein intake is entirely restricted to dinners.

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Step 6:
Evaluate your vitamin intake
1. In the table below, answer the following questions for 5 vitamins from your profile. Use
this to take a closer look at those vits that you either UNDER or OVER consume
Compare your intake with the recommended intake (RDA) for each vit. What percentage of the
recommended intake did you consume? Did you get enough?
What foods do YOU like that are high (good sources) in each of these nutrients?
Vitamin % of RDA Enough/too
much?
Good sources
Vitamin B1
1.1 mg Less Pecans, long grain white rice,
cantaloupe
700 mg Near the range Carrots, eggs, pumpkin, cod

18NUTRITION ASSESSMENT
Vitamin A liver oil
Vitamin C
75 mg Less Broccoli, grapes, tomatoes
Vitamin B6
2.4 mg Near the range Chicken, bananas, hazelnuts,
spinach
Vitamin B12
1.3 mg Less Poached eggs, skim milk,
salmon

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2. Food composition is often lacking for vitamins D & K, but you can guess at the adequacy
of your intake.
Vit D.
1. Do you drink fortified milk (check the label – is vit D added? – it
should be!) _________No_____________
2. Do you eat eggs? _________Yes____________
3. Do you eat liver? _________No____________
4. Are you in the sun enough to promote vit D synthesis? (Remember
that sunscreen blocks vit D synthesis, but all you need is 10-20 min
on face & arms to get enough) ______Yes____________
If you answered yes to any of these then your vit D intake is probably
OK.
Vit K.
1. Does your diet frequently include green leafy vegetables (every
other day)? _________No___________
2. What other foods are good sources of vit K __Parsley, Swiss chard, broccoli __

20NUTRITION ASSESSMENT
Do you eat any of these?___No_______
People that take antibiotics regularly (those with chronic diease, the elderly…) may have low vit
K levels. Explain why this might be:
Intestinal bacteria play an essential role in synthesizing vitamin K. Taking antibiotics kills the
intestinal bacteria, thereby lowering vitamin K levels.

21NUTRITION ASSESSMENT
Step 7:
Evaluate your water & mineral intakes
WATER -
1. How much water do you consume daily? This includes water from food& all beverages
(in mLs – remember that 1 cup = 8 ounces = 250 mL and 1 mL = 1 g – this value is
calculated for you on your dietary printouts). _____72 ounces____________
2. How does your water intake compare to your recommended intake? You should be close
to 1mL/Cal ________The water intake is lower than the recommended intake of at
least 99 ounces per day, by 27 ounces__________________
MINERALS –
3. Compare your actual average intake of calcium with your recommended intake. What
percentage of your recommended intake did you consume?
______0.7mg_________________
4. Was this enough? __It is less than the recommended intake of at least 1 gm___

22NUTRITION ASSESSMENT
5. What are the risks of consuming too little calcium? Muscle ache, seizures, muscle
spasm, osteoporosis, weak teeth, tetany
_______________________________________________
6. Identify 3 significant calcium contributors inyour diet (not supplements!!!)
1. ______Eggs________________
2. ______Carrots (present in muffin) ________________
3. ___Peanut butter___________________
7. Are there any health concerns with consuming too much calcium? What are they? It
might lead to hyperglycemia and cause weakened bones and kidney stones
8. Do the same for Magnesium & Potassium
Mineral Magnesium Potassium
% of RDA

23NUTRITION ASSESSMENT
310 mg 4700 mg
Enough? No (123 mg) No (2209 mg)
Deficiency risks
Muscle weakness, irregular
heartbeat, hypertension
Vomiting, diarrhea,
paralysis, abnormal
heartbeat
What foods do you like
that are good sources?
1.Green leafy vegetables
2. Brown rice
3. Legumes and nuts
1. Sweet potato
2. Yoghurt
3. White beans
Risk of too much Hypotension, slow breathing,
and coma
Changes in cardiac rhythm

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It is recommended that North Americans consume no more than 2400 g of sodium a day. (There
is a big “push” to set it at 1500 mg/day!!!). How does your average intake of sodium compare
to:
The 2400 mg recommendation ____Yes_______
The 1500 mg recommendation _____No___________
Identify 3 foods that you eat that are high in sodium.
1. ______Meat_____________
2. _______Poultry____________
3. _____Beans______________
9. Most North Americans consume too much sodium. What are the risks associated with
consuming too much sodium?
 Hypertension
 Osteoporosis
 Renal disease
 Stomach cancer
10. If you are a man of any age, or a woman over 50 you need to consume about 10 mg/day
of iron; if you are a woman 11-50 years old, 18 mg/day &more if you are vegetarian.
How does your iron consumption compare?

25NUTRITION ASSESSMENT
I consume approximately 10.5 gms of iron per day
11. Identify the top 5 iron contributing foodsin your diet (look at nutrient composition
tables)
1. _____Pulses______________
2. ___Eggs________________
3. _____Liver______________
4. ____Dried fruits_______________
5. ___Meat and fish________________
If you consume a great deal of refined bread/cereal products you may want
to replace them with whole grain products so that you can increase your iron
intake. Why are refined foods low in iron (and other minerals)?
The refining process results in removal of the grain kernel that removes necessary iron and
fibers.
We only absorb about 10% of the iron we consume. If a person’s iron intake
is low, what strategies can they use to improve their iron absorption & thus get moreof the iron
they consume into their bodies? (eat more iron rich foods is NOT an option)

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Eating more fruits and vegetables and vitamin-c enriched foods, such as, cauliflower, onion,
melon, and guava will enhance the absorption of iron.

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Step 8:
Evaluate your weight and health risks
1. Determine whether your current weight is appropriate for your height.
- record your height: 151cm cm (or inches)
- record your weight: 67kg kg (or lbs)
Look up the acceptable weight range for a person of your height
- record the range 42.6kg to 55.79kg
Does your current weight fall within the suggested range? No
2. Record your BMI._____29.4________
Does your BMI fall into the healthy range? _____No, it indicates overweight____
3. Fat distribution is also an important risk factor for disease and mortality. To determine
your body fat distribution, record your waist & hip measurements.
- record your waist measurement: cm (or inches)
- record your hip measurement: cm (or inches)

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- record your waist/hip ratio: _______________
4. Based on your BMI and waist circumference, what is your disease risk (circle one)?
Low Moderate High
5. What diseases are you at risk for (what diseases run in your family)? Diabetes,
hypertension, high cholesterol and cardiovascular diseases
_________________________________
If your family’s health history puts you at an elevated risk for type II
diabetes, hypertension, heart disease, or high cholesterol, you may want to
make some lifestyle changes NOW if your risk factor is something other than low.

29NUTRITION ASSESSMENT
Summary
i. Analysis of the nutrient report suggests that, the guidelines recommended for an
individual feeding is not adequately being followed in this context. According to
recommended guidelines, such a diet must include 2 cups of vegetables, 1 ½ cups of
fruits, 5 ounces of green and proteins, individually and 3 cups of dairy products (Volpi et
al. 2012). This diet shows absence of adequate vegetables fruits and dairy products on a
regular basis. The current diet will result in an elevation in the blood glycemic index, and
will also contribute to hypertension and life threatening cardiovascular diseases (Hall et
al. 2014).
ii. 5 dietary recommendations are as follows:
 Low fat yoghurt, cottage cheese, and Calcium fortified milk as snacks
 One and a half cup of dark green vegetables in lunch
 Consumption of fruits such as melon, berries, apples and bananas during lunch
 No more than 4 eggs per week
 One cup of cooked legumes that can include peace or dried beans as snacks
Consumption of fruits and dairy products may seem challenging, owing to the fact that the diet
plan shows an increased tendency of feeding on cakes and muffins, and inadequate consumption
of fruit juices. It will be difficult to reduce the number of cakes for a week to one. Moreover, it
will also be quite struggling to eat raw fruits as a part of healthy diet.

30NUTRITION ASSESSMENT
iii. If this diet is followed continuously, it will lead to an enormous increase in weight,
thereby resulting in obesity. Most of the fat rich foods that are being consumed have high
sugar and cholesterol content. Consumption of these food items will result in fat
accumulation in the body, thereby increasing the risk factor of chronic diseases and
obesity (Guyenet and Schwartz 2012).
iv. I was quite surprised to learn that excess intake of proteins, as evident from my diet
might result in excess calorie consumption. Failure to adequately burn the calorie might
lead to weight gain (Bray et al. 2012).

31NUTRITION ASSESSMENT
References
Bray, G.A., Smith, S.R., de Jonge, L., Xie, H., Rood, J., Martin, C.K., Most, M., Brock, C.,
Mancuso, S. and Redman, L.M., 2012. Effect of dietary protein content on weight gain, energy
expenditure, and body composition during overeating: a randomized controlled
trial. Jama, 307(1), pp.47-55.
Guyenet, S.J. and Schwartz, M.W., 2012. Regulation of food intake, energy balance, and body
fat mass: implications for the pathogenesis and treatment of obesity. The Journal of Clinical
Endocrinology & Metabolism, 97(3), pp.745-755.
Hall, M.E., do Carmo, J.M., da Silva, A.A., Juncos, L.A., Wang, Z. and Hall, J.E., 2014. Obesity,
hypertension, and chronic kidney disease. International journal of nephrology and renovascular
disease, 7, p.75.
Volpi, E., Campbell, W.W., Dwyer, J.T., Johnson, M.A., Jensen, G.L., Morley, J.E. and Wolfe,
R.R., 2012. Is the optimal level of protein intake for older adults greater than the recommended
dietary allowance?. Journals of Gerontology Series A: Biomedical Sciences and Medical
Sciences, 68(6), pp.677-681.