Dietary Analysis of Sample Food Record: Nutrition Assignment 1 Part B

This assignment involves a detailed analysis of a sample food record for a 19-year-old male university student. The student's dietary intake is evaluated for various nutrients, including carbohydrates, fats, saturated fats, protein, iron, calcium, vitamin C, fiber, sodium, and fluids. The analysis compares the average daily intake of each nutrient to the corresponding Nutrient Reference Values (NRVs), such as RDI, EAR, AI, and UL, and comments on the adequacy of the intake. The assignment also includes an evaluation of energy intake, comparing it to the Estimated Energy Requirement (EER) and assessing the percentage of energy derived from macronutrients (protein, fat, saturated fat, and carbohydrates) against the Acceptable Macronutrient Distribution Ranges (AMDRs). The student provides calculations and comments on the reported intake compared to the EER and AMDR values, highlighting potential health implications based on the analysis of the food record. References supporting the analysis are also included.