Nutritional Assessment and Dietary Modification for a 20-Year-Old Male

Desklib offers solved assignments and past papers. This report analyzes a 20-year-old male's diet and suggests improvements.

SECTI
ON A
A.1
DAY 1
1
Time Food/ Beverage (includes water) Amount Comments
0700 Water 200 mls
0715 Breakfast – 3 Toasted bread with 3
fried egg
1 glass of Fresh Pineapple and
orange juice
150
calories
250 mls
0900 6 Natural almond and 5 Cashew
nuts
26 grams
1030 1 bowl of Fruit salad (banana,
blueberries, kiwi fruit and grapes)
110
calories
0130 Lunch – 3 wheat Chapattis
1 bowl brown lentil soup
1 Bowl of cooked vegetable
1 bowl yoghurt
1 glass of water
500
calories
150 mls
0400 1 Cup of black tea
4 biscuits and 3 garlic breads
200 mls
35 calories
0630 Dinner - Cooked rice with peas, salt
and onion
Yogurt and salad (cucumber,
broccoli and carrot)
1 glass of water
300
calories
180
calories
150 mls
0800 milk 250 mls

DAY 2
2

0745 Water 200 mls
0800 Breakfast - Avocado
Toasted
black tea
multigrain toast
bread
394 calories
150 mls
65 calories
1015 2 pieces of Milk
chocolate butter
biscuits
140 calories
1200 1 bowl fruit salad
including banana,
orange, pineapple
and grapes
120 calories
0130 Lunch – cooked rice
With black beans,
onion and canned
diced tomatoes
1 glass of water
400 calories
40 calories
200 mls
0330 Black tea
Evening snacks
including peanuts
and sprouts
150 mls
300 calories
3

0500 Dry fruits including 4
dates and 3 prunes
340 calories
0645 Dinner - 4 wheat
chapattis with
cooked cauliflower
salad (onion, carrot
and cucumber)
1 glass of water
400 calories
200 mls
0800 milk 200 mls
4

Day 3
0800 Water 200 mls
0815 Breakfast - 4 slices of
whole grain toasted
2 tablespoons of
butter
2 hardboiled eggs
1 glass mixed fruit
juice
276 calories
200 calories
156 calories
150 mls
1030 1 cup of tea
4 biscuits
150 mls
120 calories
0130 Lunch - 1 plate
cooked brown rice
1 bowl of yellow
lentil
Salad made with
carrots, onions and
tomatoes
1 glass of water
215 calories
230 calories
15 calories
250 mls
0430 1 glass of milk
Half cup of mixed
200 mls
150 calories
5

nuts
0630 Dinner - 4 chapattis
with a bowl of green
cooked ladyfinger
1 bowl of curd
1 glass of water
500 calories
98 calories
240 mls
0730 1 glass of milk 200 mls
A.2
I am 20 years old male. According to Australian Dietary Guidelines I need to consume minimum
six serves of vegetables during a day including carrots, broccoli, canned beans, tomato and
lentils. In addition to this, the minimum recommended number of serves is two fruits per day
including apple, banana, kiwi fruits and fruit juice (Australian Dietary Guidelines Summary.,
2013).
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A.3
As per the requirements laid by the Australian National Dietary Guidelines my regular diet
should include at least minimum of six servings of the vegetables that should include one bowl
cooked broccoli, onions, carrots, lentils or canned beans (Australian Dietary Guidelines
Summary., 2013). My current diet includes around three servings of this recommended
requirement. It is not enough as it do not satisfy the guidelines of dietary consumption as per
my age and gender. The fruit requirement for my specific age and gender is although met by
consuming a bowl full of fruit salad every day and at least two serves of fruit every day.
In order to improve my diet everyday as per the national guidelines summary I will have to plan
a proper diet chart that will contain the minimum fruit and vegetable requirement as per the
guidelines. To achieve this I will be replacing my breakfast with one serve of a proper vegetable
serving in any form that will enhance my daily consumption of vegetables (Australian Dietary
Guidelines Summary., 2013). I will also utilize the time between the dinner and the lunch to
consume some sort of vegetable soup of tossed salad that will help in achieving my daily
requirement for vegetables as per the guidelines. There are some highly recommended
vegetable pairing that if incorporated in my regular diet will fill the overall gap of vegetable in
the routine plan. Tomatoes with some olive oil are rich source of lycopene that are essential
element known for disease fighting quality (Cámara et al., 2016). Beans with chickpeas and rice
are also known to have complementary proteins that enrich the vegetable requirement in diet.
Rice is another good source of protein and chickpeas provide fibers that together is
complementary food for routine consumption (Sozer et al., 2017).
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SECTION B
As per the quiz that I just took the score I achieved was six out of 10 that resembles that I am
on the right track but there are some issues in my current diet plan that needs to be improved
to achieve a healthy weight and life. The main areas where I scored marks in this quiz were the
healthy eating habits for consuming the fruits as required daily, Eating wholegrain cereals or
multigrain toasts, presence of two serves of reduced milk products, good water consumption as
per the guidelines, and limited consumption of beverages and packaged r fast food items
(Australian Dietary Guidelines Summary., 2013). I found that use of store made muffins, biscuits
and sugary items were a lot present in my routine diet that was not a good option for healthy
meal or as a part of healthy meal at all. Also the meat products in my diet are not present nor
are the beans in any form present in my daily consumption that is good source of protein and
enhances healthy weight (Tapsell et al., 2016).
For healthier version of me I can include some of the basic changes in my routine diet that will
help me score the perfect number for achieving healthier life. The inclusion of beans or meat in
my diet in routine basis will help in enhancing the protein uptake by me and will help in
enriching my overall diet (Bohrer., 2017). Another very serious issue that I identified with my
diet chart is the consumption of water. The average requirement of an adult male aged 20
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years old is around 3.7 liters; my routine consumption of water is around 500 to 700 ml at the
most that is a great concern (Australian Dietary Guidelines Summary., 2013). It is found that
consumption of recommended quantity of water helps in maintaining healthy weight
(Grimwood., 2017).
SECTION C
As an Indian male I have certain dietary limitations and specific patters of food intake based on
my cultural and societal values which I need to consider while following the Australian dietary
guidelines based nutrition intake.
First cultural determinant which I identified on the basis of cuisine and cooking pattern which is
followed in my society is the higher susceptibility towards diabetes type 2 because of higher
usage of fattening products like butter, clarified butter, oil etc. Indian cuisine specially north
Indian/Punjabi cuisine is very rich in butter, butter based gravy and deep fried food products.
This enhances our calorific intake and combined with a sedentary lifestyle leads towards obesity,
cardiac disorder and higher chances of type 2 diabetes development.
Similar kind of determinant was found in a study done in year 2012 by Kalra and Unnikrishan
which clearly stated that India and Indian population is fighting a very hard battle against
growing obesity and entire nation is growing towards an obese nation. Study identified the
cultural aspiration to look for jobs which require less physical work like medical science, IT,
lawyer etc. and a rich oil and dairy products based diet is further accentuating the problem. This
growing obesity is definitely leading the population towards Type 2 DM.
9

While developing my diet plan and meeting the dietary requirements of Australia guidelines I
will have to consider that my cuisine and food I prefer is usually rich in fat and I will have to
keep a strong vigil towards usage of fat in my diet. Secondly I will plan on my daily work out
and physical activity accordingly to ensure that my physical fitness is maintained and I have a
lesser susceptibility towards developing type 2 DM at a later stage of my life.
Second social determinant of health which I have identified is Indian males belonging to Hindu
and Sikh religion does not accept beef in their dietary intake. According to Indian mythology
cow is considered as a mother figure and it is forbidden to eat cow meat. In Australian dietary
guideline and Australian cuisine presence of Beef is significant. While designing my diet plan I
have to avoid products which are beef based and it might keep me short of few essential nutrients
and vitamins which are available in beef and I will try to meet those requirements by other
supplements or alternative foods. Vitamin B12 is one nutrient which I believe would be needed
by me as a supplement I can take it by other vit b12 rich products like fish, eggs, milk and
fortified breakfast cereals (Australian Dietary Guidelines Summary., 2013).
According to the study done by Devi et al (2014) on meat consumption in Indian population it is
found that primarily consumption of meat in India is growing rapidly but it consist mainly of
chicken, fish, mutton, goat etc. pigs are forbidden in Muslim religion while beef is forbidden in
Hindu and Sikhs. In Indian context meat consumption is highly influenced by culture, traditions,
taboos and customs and urbanization is increasing its consumption very rapidly. On a different
note it is also to be noted that India is the second largest exporter of beef because domestic
consumption is very low and it’s cheaply available for exports. Chicken is the only meat which is
universally acceptable in India across all societal and cultural communities.
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REFERENCES
Australian Dietary Guidelines Summary., (2013). Retrieved from
(https://www.eatforhealth.gov.au/sites/default/files/content/The%20Guidelines/
n55a_australian_dietary_guidelines_summary_131014_1.pdf ) last accessed on 20/04/2019.
Bohrer, B. M. (2017). Nutrient density and nutritional value of meat products and non-meat
foods high in protein. Trends in food science & technology, 65, 103-112.
Cámara, M., Fernández-Ruiz, V., Fernández Redondo, D., Sánchez-Mata, M. C., & Gervás, C.
(2016, March). Claims related to lycopene and olive oil as functional ingredients in tomato food
products: salmorejo. In XIV International Symposium on Processing Tomato 1159 (pp. 231-236).
Devi, S.M., Balachandar, V., Lee, S.I. and Kim, I.H., 2014. An outline of meat consumption in
the Indian population-A pilot review. Korean journal for food science of animal resources, 34(4),
p.507.
Grimwood, K. (2017). A healthy balanced diet. Equine Health, 2017(37), 12-14.
Kalra, S. and Unnikrishnan, A.G., 2012. Obesity in India: The weight of the nation. Journal of
Medical Nutrition and Nutraceuticals, 1(1), p.37.
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Sozer, N., Holopainen‐Mantila, U., & Poutanen, K. (2017). Traditional and new food uses of
pulses. Cereal Chemistry, 94(1), 66-73.
Tapsell, L. C., Neale, E. P., Satija, A., & Hu, F. B. (2016). Foods, nutrients, and dietary patterns:
interconnections and implications for dietary guidelines. Advances in Nutrition, 7(3), 445-454.
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