Dietary analysis report Essay Example

Dietary Intake Assessment Template

How to use this template:

  • Write down in the columns the food and the amount you think you ate for each day at each meal or snack e.g. 1 banana muffin, 4 Smarties. Estimate amounts by using tools such as the size of a fist (around 1 cup) or a deck of cards (about 100g).

  • Include brands and details where you can e.g. look for the serve size in grams or mLs from the label if that helps.

  • t forget)’t rely on your memory at the end of the day. (You can open the document on your smart phone or jot down in notes or in hardcopy and type it up later to make sure you don’don–Keep your diary with you during the day. Fill it out as you go

  • Be honest and write down EVERYTHING you eat and drink, including small things like a cappuccino or a glass of beer/wine.

  • t change your eating habits but be aware of these and record them. ’small non-meal items especially nibbles and between-meal extras. Don’forget‘Most people

  • Don’t forget what you drink — milk, juice, soft drink, tea or coffee with sugar, sports drink, wine and beer all count as «food».

  • and average the two days. ’total serves table‘ve calculated the number of serves for each food group for the two days, fill out the ’Once you have filled out the food diary, tally to number of serves of each food group you had throughout the day in the columns provided. Once you

  • You will then use the total serves table to answer the applicable questions in your report.

  • You will have completed a sample of this process in the tutorial in weeks 2 and 4, but there will also be a sample assessment on Blackboard for you to follow should you need.

  • Please ensure you answer all of the questions asked in the report section of this template. This will be a large proportion of your marks as you will be applying the information you have discovered to your daily dietary habits. Adhere to the word limit as specified for each question.

PERSONAL DETAILS – Table 1

Before you begin, please enter your personal details in the table below. These will be used to calculate your recommended number of serves for each food group and Recommended Daily Intakes (RDIs) or Adequate Intakes (AIs) for your three chosen nutrients.

21 years old

WeekendWeekday or weekend:
3/10/2015Date: JING HUANG YOUR FOOD DIARY Name:

What I ate and drank

(cups, mls or grams)
Amount

Vegetables

Grain (cereal) foods

Lean meat and alternatives

Dairy and alternatives

10:00a.m.

10:30a.m.

  • Woolworths select full cream milk

  • Kellogg’s Special K Original

  • Pace Farm Free Range Eggs Omega 3

  • Mayfair Frankfurts Slim

12-2:00p.m.

2:45p.m.

  • One banana and two kiwi fruit

5:00p.m.

  • Chinese spinach

  • Australian Premium Beef Mince

  • 120grams

  • 150grams

  • 350grams

5:30p.m.

  • Green tea(tea bag) with water

10:00p.m.

TOTAL SERVES

Weekend Weekday or weekend: 4/10/2015 Date: JING HUANGYOUR FOOD DIARY Name:

What I ate and drank

(cups, mls or grams)
Amount

Vegetables

Grain (cereal) foods

Lean meat and alternatives

Dairy and alternatives

10:00a.m.

10:30a.m.

  • Pumpkin porridge (with water)

  • Pace Farm Free Range Eggs Omega 3

  • Fresh Corn Sweet

  • 347 grams (with 600mls water)

  • 166grams

11:30a.m.-1:30p.m.

2:00p.m.

  • Woolworths Salad Kit Asian with Praise thousand island dressing

  • 250grams

4:00p.m.

  • One apple and two kiwi fruit

  • 300grams

5:30p.m.

  • Handmade noodles with meat (hams) and vegetables (Chinese Cabbages)

210grams

6:00p.m.

  • Green tea (Tea bag) with water

8:00p.m.

  • Woolworths Mixed Nuts & Fruit

  • Green tea (Tea bag) with water

10:00p.m.

  • Woolworths select full cream milk

TOTAL SERVES

YOUR TOTAL SERVES OF FOOD GROUPS — Table 2

Enter the number of serves of each food group you ate each day into the table below and calculate the average. Use the recommended food serves calculator at http://www.eatforhealth.gov.au/node/add/calculatorDi-servings to work out the number of serves of each food group you should be eating each day and enter into the table below your average.

Vegetables

Grain (cereal) foods

Lean meat and alternatives

Dairy and alternatives

Discretionary foods

0

0

AVERAGE NUMBER OF SERVES

0

RECOMMENDED NUMBER OF SERVES*

YOUR NUTRIENT REQUIREMENTS– Table 3

by entering your personal details. http://www.eatforhealth.gov.au/node/add/calculator-nutrientsof the six nutrients in the following table. You can find the values at
allEnter the recommended daily intakes (or adequate intakes) for

). http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/nuttab/Pages/default.aspx nutrients you chose to analyse from the foods that you ate (threeThen, using NUTTAB as shown in the tutorial in week 4, calculate the average amount of the

RECOMMENDED DAILY INTAKE (RDI) (OR ADEQUATE INTAKE (AI))

YOUR AVERAGE INTAKE

PROTEIN (g/day)

83.64g/day

FIBRE (g/day)

SODIUM (salt) (mg/day)

460-920mg/day

CALCIUM (mg/day)

1000mg/day

759.5mg/day

IRON (mg/day)

18mg/day

FLUIDS (mL/day)

2100ml/day

1750ml/day

DIETARY ANALYSIS REPORT

Using the information you have calculated on the previous pages, answer the following questions. Type your answer straight into this word document, under each question. Be sure to stick to the word limit given for each question. This report section will be a large proportion of your marks for the assignment. Refer to the marking criteria for more information.

We would recommend that instead of rewriting the figures from the nutrient tables, that you refer to them in-text eg Table 3 shows XYZ. This will help keep your word count down. Read each question carefully and do not skip any.

  1. Briefly discuss how your eating patterns tie into the concept of ‘holistic health’ and your philosophy of eating. Is your food diary a typical representation of your daily diet? If not, why not? (150 words)

The eating pattern ties into the concept of holistic health as the intake of some of the food meets the recommended amount. The high intake of vegetable and water is also an indication that the diet meets the concept of holistic health. However, it is not a representation of the daily diet. This is because of the high variations in terms of the intake of food within different days. The intake of food in day 1 was different from the intake in day 2 which is an indication that it is not a typical representation of the daily diet. The recommended number of serves was not met during both days which is an indication that the variation is high. The eating pattern is different from day to day and hence the indication that the diary is not a representation of the daily intake.

  1. Discuss how well your average intake of the five food groups and discretionary foods (seen in Table 2, calculated from your food diary) follow the Australian Dietary Guidelines recommendations across the two days recorded. Are any food groups significantly high or low in intake? If so, is this because you make a conscious effort to eat/avoid these foods? You may round your food groups up or down to the nearest half so comparison is easier. (300 words)
    The intake of the five food groups and discretionary food does not meet the recommended amount. The intake of some of the food is high above the recommended and it is also low below the recommended in some of the food. The average intake of vegetables in the two days is below the recommended amount. This was a res result of low intake during the first day. It can also be attributed to the efforts to avoid the vegetables. However, the intake of fruits meets the recommended number of serves. This can be attributed to the awareness of the importance of consuming fruits. Enjoying eating the fruits is also a factor that contributes to the intake. The consumption of the cereals is below the recommended amount. This can be attributed to the dislike of cereals which leads to avoiding its consumption. Most of the cereals are not tasty and hence impacting negatively on its consumption. It is also important to note that cereals are not readily available and it is also expensive as compared to the other food which affects its consumption (Singh, et al, 2013). The intake of lean meat and alternatives is above the recommended amount. This can be attributed to the high craving for meat. As compared to the other food alternatives, meat is readily available and hence contributing to its high intake. The consumption of the dairy alternatives is below the recommended average. This can be attributed to avoid the consumption of the dairy alternatives. The dairy alternative are also expensive and hence limiting its consumption. The consumption of the discretionary diet is within the recommended limit. This can be attributed to the fact than none of the discretionary food was consumed during the period. On average, the consumption of food during the two day period did not meet the recommended amount.

  2. State which three nutrients you chose to analyse and after referring the reader back to Table 3, were there any nutrients that were significantly higher or lower than the recommended intake appropriate for your age and gender? For your three chosen nutrients, critically analyse your foods and beverages and link the medium to high intakes of the nutrients to which foods would have contributed towards these levels. If you consumed less than 50% of the RDI/AI for any of the three nutrients, which foods or meals are rich sources of that nutrient that you should incorporate into your diet? (600 words)

The recommended protein intake is 46g/day however, the average intake was 83.64g/day. The intake was much higher and above the recommended amount. This can also be attributed to the high consumption of meat and alternative products. The craving for food with high amount of proteins also contributed to the high intake. The recommended amount of proteins required for a sedentary man is 56g while the amount required per day for a sedentary woman is 46g. Various factors are influential in terms of the consumption of protein and this also includes age. Proteins is important in terms of boosting the metabolic rates. However a high consumption of protein may result to obesity. It is therefore evident that there is a risk of obesity due to the high consumption of proteins. A reduction in the amount of proteins is required so as to meet the recommended amount. This will require a reduction in the consumption of meat and alternative products. In order to achieve this, the number of serves will have to be reduced. The consumption of proteins will also be reduced by half in order to meet the recommended amount. This may require a lot of commitment as a result of the high cravings.

The amount of calcium consumed was 759.5mg/day while the recommended amount is 1000mg/day. This is an indication that the amount consumed is low and does not meet the required standards. Calcium is considered as the most abundant mineral in the boy and it plays an essential role in terms of the formation of the strong bones as well as well the teeth. This is considering that the bones usually undergo continuous remodeling (Huangfu, Peasey, & Pikhart, 2014). An increase in the intake of calcium is therefore required for the purposes of ensuring the recommended amount is consumed. This will require an increase in the consumption of food such as milk, yoghurt, and cheese. The Chinese cabbage is also an important source of calcium and its intake has to be increased. This is considering that the consumption of the Chinese cabbage was low during the period. Other food that will have to be consumed more includes kales and broccoli. During the two day period, the consumption of vegetable was below the recommended amount and it is a factor that may have contributed to the low levels of calcium. Most of the vegetables provides an important source of calcium and hence the need for its consumption.

The consumption of fluids was 1750ml/day which was below the recommended amount. The recommended amount is 2100ml/day. Fluids play an important role in terms of maintaining the health and integrity of every cell in the body. It also plays an important role in terms of keeping the bloodstream liquid enough to flow through the blood vessels. The low amount of fluids can be attributed to the low consumption of water per day. The amount of water per day will have to be increased to 8 cups in order to meet the average requirement. The high consumption of fluid will also be important considering that the consumption of protein is high. A high protein diet requires a high consumption of fluids. The lack of consuming adequate amount of fluids is risky as it may contribute to urinary tract infection as well as kidney stones. However, it is also important to note that the weather conditions may contribute low intake of fluids. During the cold weather, the consumption of fluids may be low. However it may also be high during the hot weather. Water will be consumed at four intervals in order to ensure that the minimum amount is consumed.

  1. Using appropriate literature discuss any potential implications of your current intake. For example any diseases that you are at risk of developing if your intake remains as is. If by chance your intake is perfect, discuss the positive influence of your diet on your future health. (550 words)

The current intake does not meet the recommended amount for most of the food groups. This increases the risk of diseases which may contribute to poor health. The risk of obesity is high as a result of the high intake of proteins. Obesity is considered as one of the main health problems in the modern society (Dehghan, et al, 2012). Obesity triggers other conditions as well as diseases that may be fatal. Obesity is a major contributing factor to cardiovascular disease which kills about 30 million people in the world every year. The current intake therefore needs to be regulated in order to reduce the risk of obesity which may trigger the heart diseases. It is also important to note that the risk of diabetes increases with obesity. This has negative impacts on the health and hence the need to reduce the high intake of proteins in the diet. The consumption of vegetables will also have to be increased in order to meet the recommended amount to reduce the risk of diseases. It is important to note that the consumption of balanced diet is important.

Obesity may also result to high blood pressure which may be fatal if it is not well managed. As a result of obesity, the number of young people with high blood pressure is on the increase which has negative heath implications (Uusitupa, et al, 2013). It is also important to note that the number of people with obesity is on the increase. This is directly related to the high intake of food that is rich in proteins and fats. The consumption of animal products such as meat is on the increase among the young people and hence leading to the incidences of obesity. On the other hand, it is also important to note that consuming healthy diet may be expensive and hence contributing to the poor diet which exposes the people to diseases and health complications. The fruits as well as vegetables are expensive as compared to the other high energy foods which are readily available. Improvement sin in the diet is therefore required for the purposes of ensuring that the negative health conditions are prevented.

The risk of dehydration is also high as a result of as a result of low intake of fluid. Dehydration can be responsible for frequent headaches which may affect the health of the individuals. A high intake of water is therefore required in order to prevent any incidences of dehydration. Although the intake of fluids is below the average amount. It may not be fatal as water is consumed on a daily basis. However lack of adequate amount of fluids may also result to kidney stones and urinary tract infection which has negative impacts on the health and wellbeing. It is also important to note that there is a health risk that is associated with the intake of calcium. This has negative health effects in terms of the development of the bones and teeth. More calcium has to be consumed in order to ensure that strong bones are developed. On the other hand, it is also important to note that the health risks as a result of poor diet have negative impacts on the life expectancy.

  1. What are the main improvements that need to be made to better meet your recommendations? Please discuss five practical changes you could implement in your daily diet to make these improvements and be specific with which foods this could include and how you would make substitutions to your current diet successfully. (400 words)

In order to improve on the diet, it is recommednded that some changes has to be made with regards to the daily consumnption of different types of food. It is recommednded that the amount of vegetables in the diet should be increased. The vegetables will have to be consumed on a daily basis atleat twice a day. Vegetables will be conumed on a daily basis during the lunch and supper. This will play an important role in terms of impoving on the diet.

It is also recomended that the consumption of meat has to be reduced. Meat will only be conusmed once a day and the amount will have to be reduced. The comsumption of meat will alos be limited to white meat as opposed to the red meat. The consumption of meat and plenty of vegetables is important in terms of ensuring that the health condition is improved. The money that was bing used to purchase meat on a daily basis will be used for other products such as vegetables. It is important to make sure that the details are keenly observed to ensure that the best results are obtained. .

It is also recommended that that the intake of water has to be increased. The intake of water will be increased to atlest eight cups on a daily basis. This is conisdering that 8 cups of wayter daily is the recommended amount of water that should be consmed on a daily basis by an adult. This will play an impportant role in terms of ensuring that the health condition is improved. However, the consmption of water may at atimes be varied depending oin the weather conditions. More water will be conusmed when the weather is hot.

It is also recomended that the intake of fruits has to be maintaned. This is conisdering that the intake of fruits was within the required amount. However different fruits will be consumed from time to time for nutritional purposes. The fruits will alos be consuymed after every meal and during breaks. This will be sustainable as most of the fruoitys are cheap and readily available.

It is recommended that the consumptio of dairy products will also be increased. This will include milk, youghurt and cheese. The dairy products will mainly be consumed after meals and it will include mornings and evenings. The consumption will be twice a day due to the cost implications. The consumption of dairy products twice a day will be sustainable.

References

Singh, G. M. et al. (2013). The age-specific quantitative effects of metabolic risk factors on cardiovascular diseases and diabetes: a pooled analy sis. PloS one, 8(7), e65174.

Huangfu, P., Peasey, A., & Pikhart, H. (2014). Healthy diet indicator score and metabolic syndrome in the Czech Republic, Russia, and Poland: cross-sectional findings from the Health, Alcohol and Psychosocial factors In Eastern Europe study (2002-2005). The European Journal of Public Health, 24(suppl 2), cku162-036.

Dehghan, M., et al. (2012). Relationship Between Healthy Diet and Risk of Cardiovascular Disease Among Patients on Drug Therapies for secondary Prevention A Prospective Cohort Study of 31 546 High-Risk Individuals From 40 Countries. Circulation, 126(23), 2705-2712.

Uusitupa, M., et al. (2013). Effects of an isocaloric healthy Nordic diet on insulin sensitivity, lipid profile and inflammation markers in metabolic syndrome–a randomized study (SYSDIET). Journal of internal medicine, 274(1), 52-66.

assessment Template diet & nutrition for health & sport EDGU 1003 University of Sydney

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