Critical NRV and Ready Reckoner Analysis of Dietary Routines Report

This report presents a critical analysis of dietary routines, focusing on the author's, a colleague's, and a family member's food habits. The author meticulously recorded their food intake over four days, while the colleague's diet was assessed through a 24-hour recall. The family member's dietary pattern was analyzed using a ready reckoner model. The report evaluates each diet against nutritional reference values (NRV), considering calorie intake and the balance of macronutrients and micronutrients. The Basal Metabolic Rate (BMR) is also taken into account to assess factors that can enhance the nutritional quality of the dietary regimes. The analysis explores potential dietary modifications, such as substituting yogurt with milk and grapes with apples, and discusses the short-term and long-term impacts of these changes on calorie intake, body mass index, and overall health, including the benefits of malic acid and essential vitamins. The 4Rs reflection method is used in the analysis to promote quality of life empowered by proper diet and nutrition.

Running head: CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Name of the student:
Name of the university:
Author Note:

1CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Executive 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 days
were recorded in case of self and 24 hrs recalling was notified from the student-colleague. The family members account on his diet plan was
analyzed using the ready reckoner model. The other diet charts were also assessed in terms of nutritional reference values for ideal nutritional
requirement and the calorie intake. The BMR was also taken into account in ascertaining the factors that can enhance the nutritional quality of
theses diet regimes especially focusing on calorie intake in appropriate manner. The fundamental for proper nutrition is proportionate intake of
all nutritional requirements that include Carbohydrate, Protein and Fat. The necessities of vitamins and minerals have also been kept in mind
while analysis has been made. Nutrients have broadly been classified in two classes which are macro and micro nutrients. The ideal aspect of
dietary 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 in
the 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 ROUTINES
Table of Contents
Introduction:.................................................................................................................................................................................................................3
Weighed food Record of 4 days:..................................................................................................................................................................................4
Physical activity level as multiple of basal metabolic rate (BMR) and choices:.....................................................................................................5
Estimated energy requirements and Schofield equation:.........................................................................................................................................5
24 hour recall recording sheet....................................................................................................................................................................................10
Ready Reckoner Analysis Of 3 days’ Dietary Pattern of a Family Member:............................................................................................................13
Observation on use of Ready Reckoner in light of 4 Rs model:................................................................................................................................21
Conclusion:.................................................................................................................................................................................................................22
References:.................................................................................................................................................................................................................23

3CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Introduction:
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 determined
by the substances it eats as the availability and access permits. A healthy diet ensures proper cooking of the food, storage of the food maintain
criteria so that the nutritional value of the food is not depleted by oxidation and protection from the food borne ailments. A poor diet can
contribute to lacking of essential nutrients either one element or more than one element leading to various anomalies in the physique which
include anemia, stillbirth, iron deficiency, weakness of eyesight (Forbes, 2012). Ill maintenance of proper diet might lead to chronic physical
conditions 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 be
maintained keeping in mind the all possible essential sources of nutrients which include carbohydrate, protein, fat along with vitamins and
minerals. Lack of energy resources with respect to protein can lead to severe physical condition like Kwashiorkor in which hepatomegaly is
evident (Sizer et al., 2012).
The other ancillary aggravations include ulcerating dermatitis, fatty infiltration in liver and edema. There could be sufficient calorie
intake 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 to
ascertain 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 ROUTINES
2015). The scripture revealed instruction of not eating onion for three days at a stretch who were suffering from internal pain. The study of
nutrition had been started in 6th century BC according to Walter Gratzer. Food was initially classified into two genera which are hot and cold
foods. The first record of dietary experiment on human subject was found in Bible’s Book of Daniel. The first scientific experiment was
conducted by Dr. James Lind who was a physician with British Navy (Milne, 2012). The sailors used to go on long voyages for prolonged period
of 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 reckoner
analysis of a three days food habit of a family member, friend or student from another cohort. The analysis of the diet plans reflects on possible
desired changes in the dietary routine and also suggests the plausible implications and impacts of the alteration on over all nutritional value of
the food habit and health condition.
Weighed food Record of 4 days:
Part A- Table 1.Subject’s background details:
Sex: Male
Age: 22

5CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Body 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 Rate
gives an indication of the status of health (White & Kearney, 2013). Subject is a good athlete and has a sound athletic background. There is a
liking to swimming and does jogging in the morning as well. The subject that is me has represented school at the zonal level of swimming and
was categorized in section to be chosen for the qualifying round to represent state level. Many local level competitions have been attended by me
and 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 equation
estimates BMR in kJ/day (kilojoules per day) from mass of the body. Schofield Method is an equation to estimate basal metabolic rate or BMR
of 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 one
authentic process. Basal Metabolic Rate is defined as the minimal requirement of energy per unit time by the endothermic animals while taking
complete rest (White et al., 2012)
WEIGHED FOOD DIARY DAY OF WEEK Same Routine for 4 Days NAME Mark Waugh

6CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Type of
meal:
Bf, L, D,
Snack
Description of
food item, brand
name
Cooking
method
Where food
was
prepared
AMOUNT
Weight
served
of FOOD
(g)
Weight of
left over
DESCRIPTION
of
FOOD
Cup, spoon, cm
Data for entry into
FOODWORKS
Edible weight (g) Any
comment for
coding?
Break Fast Grape fruit
Cheerios, Wheaties or
bran flak
fat-free milk
medium strawberries
NA
NA
NA
NA
NA
NA
In house
NA
100
1
1
8
Nil
Nil
Nil
Nil
NA
Cup
Cup
NA
100
NA
35
NA
300
NA
56
NA

7CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Lunch Sandwich
Grapes
light yogurt
Pasta Salad
Oven
NA
NA
Oven
In house
NA
NA
In house
1
15
1
1
Ni
Nil
Nil
Nil
NA
NA
Cup
Cup
200
NA
90
170
NA
200
NA
Dinner Pasta
Potato
Yoghurt
Broccoli
Oven
Oven
NA
NA
In house
In house
NA
NA
1
4
1
1/2
Nil
Nil
Nil
Nil
Cup
NA
Cup
Cup
250 NA
300 NA
150 NA
64 NA
Snacks Light Ice cream NA NA 1 Nil Cup 350 NA

8CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
The NRV analysis of the nutrients from the aforementioned tables gives a reflection on the fact that how much ideal lifestyle is
maintained by the subject (Geissler & Powers, 2017). Nutrient Reference Values are alternatively known as Dietary Reference Values and
defines as the nutritional requisition guideline used by the health Department of United Kingdom and the body of the food safety authority of
European Union recommends the use of Dietary Reference Scale (Steele & Cylus, 2012). The Australian reference scale gets followed by both
the countries of Australia and Newzeeland. The United Kingdom first started the initiation of the dietary reference chart that can be used to
determine the nutritional requirement that would be ideal for a person as per the concerned age and the body mass or body weight ( Nowson et
al., 2012). There are three types of Nutritional Reference Value Systems. These include Reference Nutrient Influx scale that suggests the
reference scale to meet the nutritional requirement of the population up to 90 percent (Kolevet al., 2015). The Estimated Average Need
determines the standard for the nutritional requirement by the population meeting up to level of 50 percent ideal match (Rolfes, Pinna &
Whitney, 2014). There is a scale that is used in the developing countries to determine the poor nutritional intake pattern. This system is called
Lower Recommended Intake of Nutritional Supplements. The weight of the subject is more being 68 Kg as the Australian Reference Guide
shows the ideal weight should be 63.
The prime goal of the subject that is me should be to reduce weight by changing in the nutritional regime in order to achieve the ideal body
mass ration as per the age. This will also determine the ideal nutritional intake as per the national standard (Nestle, 2013). The aim should be
regarding taking food which do impart to calorie intake in less intense manner. The nutritional changes in two food elements from the daily
schedule table could be alteration of yoghurt in the dinner by milk. The calorie intake on an average from yoghurt will be 96 calories where the

9CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
calorie rendering capacity of milk is 46 to 48 as per the varying average weight. The grape in the lunch can be replaced by an apple. The
underlying reason for this recommendation is that the grape fruit has calorie value of 63 while 100 g of apple consists of calorie value turning
around 52.
 The short term effect of this change in the food intake pattern will be definitely on the influx of calories. The change in the food habit
starts to get reflected in the nutritional replenishment. The weight and the body mass index will come in the proper range and the BMR or
the Basal Metabolic Rate will be maintained as pert the expected norm.
 The long term goal that will be achieved by this nutritional change is additional supplement of Mallic acid by the alteration of grape via
an apple. Mallic acid has effect in pain reduction, invigorating energy, skin care and also helps to secrete saliva which has enzymes like
amylases that enable the breakdown of the nutritional element like carbohydrate (Gropper & Smith, 2012). The change of yoghurt by the
milk has one long term reflection that yoghurt contains live lactic acid degrading enzyme secreting organisms. As the subject that is self
does not suffer from casein intolerance hence this absence of yoghurt will not be deleterious to health. On the other hand the addition of
milk will provide all essential vitamins including fat soluble vitamins like vitamin A, D, E, K. Milk additionally will impart minerals like
sodium, potassium, calcium, magnesium, ironic phosphorous and citrate (Popkin, Adair & Ng, 2012).
The fiber of the apple is ideal for digestion in the smaller intestine at the end part and at the earlier entrance of larger intestine (Vrček et al.,
2014). The challenge of taking apple in the daily nutritional chart is storage and intestinal acidity. The apple’s nutritional value gets reduced up
on refrigeration and keeping in the open place for long will putrefy the fruit as well (Verman & Patel, 2013). The consumption of apple might

10CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
lead to intestinal acidity or allergy if the concerned individual is hypersensitive to the fruit. Milk is easy to digest unless the concerned subject is
suffering from lactose intolerance and the assimilation of the essential nutrients and vitamins also facilitates the promotion of health unfailingly
(Olivier et al., 2012).
24 hour recall recording sheet
Your colleague student’s name: Henry Beven
Day of the week and date of 24-hour recall: Wednesday, 14.09.2017
Allocated student’s age: 22 height (cm): 165 weight (kg): 72
Colleague student’s activity level: Co-student in different discipline:
The student is not that much interested in the athletic sports though he is interested in indoor games like chess. The lack of physical
activity has been confessed by the subject itself. The subject is more of introvert and reserve type in nature. The student likes video games.

11CRITICAL NRV AND READY RECKONER ANALYSIS OF DIETARY ROUTINES
Time and
meal
Break Fast at
8.30am
Lunch at 1.30
pm
Dinner at
Item consumed (include detailed description of food item and quantity
consumed)
1 Apple weighted around 70g, Two slices of whole bread weighting around
80g, 1Cup of Yoghurt weighing around 150g.
Four slices of whole bread weighing around 160g, 1 cup of milk weighing
around 300g, a plate full of salad having mixed onions, cucumber and tomatoes
weighing around 200g
2 slices of whole bread weighing around 120g, one bowl of tomato soup