Nutrition Interview

Nutrition Interview

Assignment 2: Interview

In this final submission, you are going to integrate all of the material you have learned throughout the course with regard to menu planning. Using a similar list of questions that you prepared in previous assignments to outline profiles, interview a friend about his or her regular eating habits. Identify any goals that he or she may have and complete a daily food log for him or her for one day; include his or her activity level in your food log. Analyze his or her current eating habits by tallying calories, fat grams, proteins, and carbohydrates by using the Food Analysis Program or the Exchange List for Meal Planning.

Using the information that you have gathered from your interview, the food log, and the analysis, create a list of suggestions for improving his or her diet. Include:

  • Recommendations on lifestyle and activity levels
  • Calories, fat grams, proteins, and carbohydrates in your menu plan
  • Support your recommendations for menu, lifestyle, and activity levels with at least 3 sources.

Compare and contrast the original menu with your recommendations. Post your report to the W6 Assignment 2 Dropbox by Week 6, Day 2.

Assignment 2 Grading Criteria Maximum Points
Content: Uses terminology and effectively communicates concepts introduced in the assigned reading. 10
Documents interview conducted with a friend and 1) identifies goals, 2) analyzes current eating habits, and 3) provides a list of suggestions. 20
Compares new menu with original menu. 20
Format: Uses correct spelling, grammar, syntax, and punctuation in posting and responses. 10
Total: 60
ADDITIONAL INFORMATION: 

Here are some examples of work I have done for this class. See attached documents as well.. 

 

WEEK 3:

What was your average sodium intake? 2000 mg

How does that compare with the dietary guidelines? It is within the recommended range

How did your calcium intake measure up to the recommendations? 18.2 mg

How much iron did you consume? 1250 mg, it is within the recommended range.

List all nutrients in which you were deficient (under 100%).

Fats

Carbohydrates

Do you routinely take any vitamin, mineral, or herbal supplements? Only the vitamins supplement. If so, how do they fit in with the nutrients on your printout? They increase the amount of vitamins consumed. Do they help you meet or exceed your profile recommendations? They help me meet my profile recommendation

What would happen to your weight if your recorded intake stayed as you have shown it for one month? I would gradually lose weight as my carbohydrates and fat intake is low.

Using the basic calculation presented in the lecture material, calculate your energy needs how many calories you need each day to maintain your current weight.

BMR = 10 x weight (kg) + 6.25 x height (cm) – 5 x age (years) – 161

=10*53.0703+ 6.25* 160-5*21-161

=1264.703

How does that number of calories compare to the analysis? The number of calories is below the one stated in my analysis.

 

 

 

 

MEAL PLANNING:

 

Type 2 Diabetes Client:

 

Are you taking any medications?

Do you have any food allergies?

Do you exercise regularly?

How many meals do you have a day?

What are your favorite foods?

 

Clients Profile:

Age: 46

Height: 5’3”

Weight: 117 lb

BMI: 30

 

Day 1:

 

Breakfast: 1 cup skim milk, 1 red apple, 1/2 cup rolled oats cooked in water with stevia sweetener.

 

Lunch: 1 cup skim milk, 2 cups baby spinach with 1 tbsp of oil and vinegar dressing, 1 cup of sweet potato and turkey hash.

 

Dinner: 1 cup of tossed salad with peppers and cucumbers with 1 cup of cooked quinoa, 3 oz. chicken breast.

 

Snack: 2 oz baby carrots with 3 tbsp of hummus.

 

 

Day 2:

 

Breakfast: 1/2 cup Ezekiel Almond cereal with 1 cup skim milk and 1 medium banana.

 

Lunch: 3 cups chopped Greek salad with chicken, 1 whole wheat bread slice and 1 cup raw strawberries.

 

Dinner: 1 cup homemade chili, 1 cup brown rice and 1 cup of skim milk.

 

Snack: 1 tbsp of organic almond butter with 4 medium celery sticks.

Healthy Recipes, Healthy Eating – EatingWell. (n.d.). Retrieved September 14, 2015.

 

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