Dietary Analysis 2

Diet Analysis Project: Tables and Analysis Questions

Table 1. Energy and Macronutrients (10 pts)

Average Eaten

Target

Energy

817.7 kcal

xxxx

Carbohydrates (% of calories)

17 %

     

%

Total Fat (% of calories)

36 %

      %

Protein (% of calories)

24 %

      %

Dietary Fiber

36 g

      g

Protein (grams)

      g

xxxx

Table 2. Micronutrients (40 pts)

Vitamin

Average Eaten

RDA/AI

Mineral

Average Eaten

RDA/AI

Thiamine

0.4 mg

      mg

Calcium

      mg

      mg

Riboflavin

0.3 mg

      mg

Copper

      mg

      mg

Niacin

18.1 mg

      mg

Iron

      mg

      mg

Pantothenic Acid

1.6 mg

      mg

Magnesium

      mg

      mg

Vitamin B6

      mg

      mg

Manganese

      mg

      mg

Vitamin B12

      µg

      µg

Phosphorus

      mg

      mg

Folate

      µg

      µg

Potassium

      mg

      mg

Vitamin A

      IU

      IU

Selenium

      µg

      µg

Vitamin C

      mg

      mg

Sodium

      mg

      mg

Vitamin D

      IU

      IU

Zinc

      mg

      mg

Vitamin E

      mg

      mg

Vitamin K

      µg

      µg

Analysis:

Energy Balance

1. (10 pts) Cronometer uses the Mifflin-St Jeor equation for estimating energy expenditure (“Calories Burned”). How do the provided energy needs from Cronometer compare with the calories you consumed, on average, in Table 1? Are you in energy balance, positive energy balance, or negative energy balance based on the Mifflin-St Jeor estimate? Include the numeric values in your answer.

     

2. (15 pts) Calculate your energy needs using the Estimated Energy Requirements (EER) equation that you learned about in Chapter 11 of the text. You will need to convert your height and weight to the appropriate units. Be sure to include your work. How do your calculated energy needs compare with the calories you consumed, on average, in Table 1? Are you in energy balance, positive energy balance, or negative energy balance based on the EER estimate?

     

3. (5 pts) Compare the results of the Mifflin-St Jeor estimate and the EER equation from the text. Which do you feel more accurately represents your daily energy expenditure and why?

     

Macronutrient Intake

4. (10 pts) Looking at Table 1, compare your average percentage (%) of calories for carbohydrates, total fat, and protein with the Acceptable Macronutrient Distribution Ranges (AMDRs) that you listed in the Target column? Include both your intake and the recommendations as part of your answer.

     

5. (10 pts) Calculate your RDA for protein in grams per day using the recommendations in Chapter 6 of the text. If you believe the RDA is not appropriate for you because you are an active individual, are pregnant, or are breastfeeding, use those recommendations instead (found in the Today’s Dietitian article of the Recommended Readings in Week 3 Learning Resources). Be sure to show your work. How does your average intake from protein in grams in Table 1 compare with your protein needs that you calculated?

     

6. (5 pts) Compare your fiber intake from Table 1 with the recommendation. Include both your intake and the recommendation as part of your answer.

     

Micronutrient Intake

7. (10 pts) Looking at Table 2, compare your average intake of the listed vitamins and minerals with the RDA/AIs for those nutrients. What vitamins and minerals are you lacking and what vitamins and minerals are you get plenty of?

     

8. (5 pts) Referencing your Nutrient Report screenshots, is average nutrient intake for any of the vitamins and minerals putting you at risk for toxicity? To determine this, review

Tolerable Upper Limits

(found here:

Tolerable Upper Limits) for any nutrients over 200% on your Nutrient Report.

     

Discussion

9. (50 pts) Describe what changes you would need to make to your diet to better meet your recommendations for energy, macronutrients, and micronutrients. Be very specific! If you are lacking in a nutrient, what can you do to increase your intake of that nutrient and if you are getting too much of a nutrient and too much can be bad for you, what can you do to reduce your intake of that nutrient.

     

References