University Nutrition: NAT160 Assignment 2 - Jane's Dietary Evaluation

This assignment, based on a case study of a 32-year-old woman named Jane, analyzes her daily dietary intake to evaluate her consumption of essential nutrients, including protein, iron, sodium, vitamin A, and folate. The analysis uses Health Canada publications, specifically the "Nutrient Value of Some Common Foods" and "Dietary Reference Intakes," to determine recommended intake levels and compare them to Jane's actual consumption. The assignment calculates Jane's intake of these nutrients based on a provided sample daily menu. The evaluation reveals that Jane's intake of protein, iron, and sodium are considerably higher than recommended, while her folate intake is slightly below the recommended level. The assignment concludes with dietary recommendations, emphasizing the importance of a balanced diet, limiting processed foods and sugary drinks, and increasing the consumption of fruits and plant-based proteins. Additionally, the assignment highlights the importance of physical exercise alongside dietary modifications. The document provides a comprehensive overview of dietary analysis and provides practical recommendations based on the assessment.

Running head: FOOD AND NUTRITION
Food and Nutrition
Name of the Student
Name of the University
Author Note

1FOOD AND NUTRITION
About the Dietary Reference Intake
Definitions
 Estimated Average Requirement (EAR) – It is defined as the average or mean daily
dietary nutrient intake level that is sufficient to meet the dietary requirements of nearly
half of a specific age or population group.(Dietary Reference Intakes, 2010)
 Recommended Dietary Allowance (RDA) – It is the daily dietary nutrient intake level,
sufficient as well as required to meet the nutrient requirements of almost all (97-98%) the
healthy individuals, in a particular age or gender group (Dietary Reference Intakes,
2010).
 Adequate Intake (AI) – It is the recommended daily dietary nutrient intake level, based
on the observed or experimentally derived dietary standards of a specific age or gender
group, which is considered to be satisfactory and adequate (Dietary Reference Intakes,
2010).
 Tolerable Upper Intake Level (UL) – It is the maximum level of daily nutrient intake
level that is expected to exert no adverse impact on health in a given age or gender group
(Dietary Reference Intakes, 2010).
 Acceptable Macronutrient Distribution Range (AMDR) – It is the specified range of
intake of a particular macronutrient or energy source, expressed in terms of
percentage(%) that is associated with reduced risk of chronic disease along with the
fulfillment of adequate intakes of essential nutrients (Dietary Reference Intakes, 2010).

2FOOD AND NUTRITION
Which of the Dietary Reference Intake values would you use as your target
intake?
Among the Dietary Reference intake values, Adequate Intake(AI), would be used to
assess the daily dietary nutrient intake levels.
Determine the recommendation for protein, iron, sodium, vitamin A, and
folate.
Nutrients Dietary Recommendations (AI values)
Protein 0.8g/kg/day**
Iron (Fe) 18mg/day
Sodium (Na) 1500mg/day
Vitamin A 700mcg/day
Folate 400mcg/day
(Source: Dietary Reference Intakes, 2010)
Total dietary consumption of the nutrients by the subject (Jane)*
Nutrients Total Daily Dietary Consumption Level
Protein 94.84g/day
Iron (Fe) 22.86mg

3FOOD AND NUTRITION
Sodium (Na) 2662mg (=2.662g)
Vitamin A 240.3mcg
Folate 376.9mcg
*The above estimated dietary intake levels belong to the menu plan of the subject (Jane)`
**Since, Body-weight of Jane is 60kg; therefore total protein AI is (60*0.8g/kg/day = 48g/day)
Evaluation of the daily dietary intake
From the above estimated daily dietary intake level of the given nutrients, it was found
that the obtained nutrient intake levels of Protein , Iron, Sodium, and Vitamin A are
considerably higher than that of the Adequate Intake(AI) levels. However, the intake levels of
Sodium is less than that of the AI value.
Overview of the Dietary Analysis
From the above-mentioned evaluative analysis of the dietary pattern, it can be inferred
that the diet pattern, on the whole, provides the nutrients, more or less, in an ample way.
However, since the majority of the given nutrients in the meal plan, were more than that
of the recommended intake, there is a considerable possibility of overload of these nutrients in
the body. Moreover, dietary intake of Sodium can be improved moderately as consistently less
intake level of Sodium can result in hyponatremia and resultant impaired water balance.
Therefore, it is advisable to maintain a balance between the nutrients consumed through
the diet. However, consumption of processed foods, high sugary beverages, and foods rich in

4FOOD AND NUTRITION
saturated fats should not be regularly done. More impetus should be given on the use of fruits,
than fruit juices, as it promotes a better bioavailability of the nutrients (especially in case of
Vitamin C in orange juice). Also, the energy distribution of the meals should be evenly from all
the energy sources – carbohydrates, proteins, and fats. Moreover, proteins should be based more
on plant sources (legumes, pulses). And lastly, along with the dietary modifications, physical
exercise is also necessary.

5FOOD AND NUTRITION
References
Dietary Reference Intakes
https://www.canada.ca/content/dam/hc-sc/migration/hc-sc/fn-an/alt_formats/hpfb-dgpsa/pdf/
nutrition/dri_tables-eng.pdf
Nutrient Value of Some Common Foods
https://www.canada.ca/en/health-canada/services/food-nutrition/healthy-eating/nutrient-data/
nutrient-value-some-common-foods-booklet.html