The document provides a two-day diet record and intake analysis for a nutrition student. It includes tables listing all foods and beverages consumed each day, including amounts. The summary analyzes the diet based on national nutrition guidelines, finding high carbohydrate and fat intake. A revised meal plan is proposed focusing on increasing vegetables and fruits while decreasing fat and red meat. The analysis concludes the changes would provide health benefits but may be difficult for the patient.

1. Running head: NUTRITION
1
NUTRITION
7
Nutrition
Student’s Name
University Affiliation
Nutrition
Below is my two day diet intake record. The tables
include meals, snacks, and all food and beverages eaten from
the time I woke up in the morning to the time you go to bed at
night.
Diet Intake Record – DAY 1
NAME__________________________________________
____ Friday_____________________22 November
2013______________________
Day
Date
TIME
PLACE
FOOD CONSUMED

2. AMOUNT
TYPE &
BRAND
HOW PREPARED
ADDITIONAL
INFO
8 am
10 am
11 am
11.30 am
12.30 pm
1 pm
2 pm
3 pm
4 pm
6 pm
8 pm
My House
My House
Town
Car
Home
Home

3. Home
Out walk
Home
Home
Movie theatre
Whole meal bread
Red plum Jam
Black coffee
Mango juice
Milk
Mango juice
Oat meal
Small pizza
Beef sausages
Coke soda
Chewing gum
Milk shake
Beef burger
Zero
Passion juice
Ice cream
Candy
Pop corns
Diet coke
Fish
Potatoes
Salad:

4. Tomatoes
Broccoli
Cucumber
Mayonnaise
Ice cream
Popcorns
Pepsi
3 slices
1 tbsp
2 cups
1 glass
1 cup
2 glasses
1 oz
2 slices
2 pieces
1 can
1 packet(small)
1 glass
1 piece
1 can
1 glass
1 piece
1 piece
1 cup
1 can
1/2
2 small

5. 1 medium
1 small(shredded)
2 tbsp
1 cup
2 cups
1 can
Kingsmil
Domino
Farmers choice
Coca cola company
Lyons maid
Coca cola
Lyons maid
coca cola
Toasting
Blended
Blended
Chilled
Baking
Blended
Grilled
Baked

6. chilled
Sugar free
Strawberries
Sweet passion
Avocado
Strawberry flavor
Diet Intake Record – DAY 2
NAME__________________________________________
_____Saturday______________________23 November
2013____________________
Day
Date
TIME
PLACE
FOOD CONSUMED
AMOUNT
TYPE &
BRAND
HOW PREPARED
ADDITIONAL
INFO
8 am
10 am

7. 12 am
1 pm
2 pm
4 pm
5 pm
7 pm
9 pm
home
home
out
home
home
friends house
friends house
restaurant
bar
milk
Corn flakes
margarine

8. sandwich
diet coke
medium pizza
yoghurt
chicken burger
mountain dew soda
chewing gum
oatmeal(whole)
milk
beef burger
diet soda
chicken steak
rice
soda
beer:
Guinness
Pena sol
amarula
1 cup
½ cup
1 tbsp
1 piece
can
1 piece
1 packet(small)
1 piece
1 bottle(small)
2 pieces
1 cup
1 glass
1 piece

9. 1 can
2 pieces
½ cup
1 bottle
coca cola
Coca-Cola
Shake with strawberries
baked
chilled
baking
vanilla
SUMMARY REPORT
Note: kindly key in the data provided in the above tables in the
‘choose my plate’ website for the summary report.GRADE
SUMMARY
Activity Number
Activity Title
Possible Points
Your Points
Activity 1
Weekday and Weekend Diet Records
2.0

10. Activity 2
Reports:
“Meal Summary” for day 1
“Meal Summary” for day 2
“ Nutrients” for Day 1 and 2
“Food Groups and Calories” for Day 1 and 2
6.0
Format
(Typed cover sheet, grade sheet attached, legible work, and
stapled/clipped securely)
2.0
Part I Sub-Total
10.0
Deductionsfor being late (-5 points/day)
Net Score For Part I

11. Running head: NUTRITION
1
NUTRITION
3
Nutrition
Student’s Name
University Affiliation
Nutrition Analyzing and evaluating a patient’s food
journal
Overview:
Enter the following items from a patient’s food journal.
Research the items and determine the cost of the amount
consumed. Evaluate the intake and answer the corresponding
questions.
Item
Amount consumed
Brand
Cost/
package
Servings/
package
Serving
size
Cost/

12. Amt
Breakfast: Fast food
Egg, cheese, meat sandwich
Coffee
Cream
Sugar
2
2 cups
4 Tbsp
5 tsp
Dorman
$ 5
$ 1.5
$ 2
$ 3
2
2
1
1
1cup
2glass
2Tbsp

13. 2.5Tbsp
$10
$3
$2
5
Lunch: From home
Chunky beef, vegetable soup, canned
Little Debbie Snack Cakes
Pepsi
2 cups
2 cakes
16 oz
$10
$2
$5
1
2
1
1cup
2cakes
1can

14. $20
$4
$5
Snack: Gas station/ Convenience store
Chips, Fritos
2.3 oz bag
$15
1:1
1bag
$20
Dinner: Home
Pork chop, grilled, with fat eaten
Barbeque sauce
Mashed potatoes, with butter and milk
Table salt
Green beans, canned
Whole milk
8 oz
3 Tbsp
1.5 cups
1 dash

15. 1 cup
8 oz
$10
$0.5
$2
$4
$0.25
$4
1
3
1.5
1
1
8oz
4oz
3tbsp
1cup
1dash
1cup

16. 4oz
$10
$4.5
$3
$4
$0.25
$4
Snack: Home
Ice cream, chocolate
1 cup
$1
1
1cup
$1
Creating a Meal Plan for this Patient
Item
Amount consumed
Brand
Cost/
package
Servings/
package
Serving
size
Cost/

17. Amt
Breakfast at home:
whole meal bread with whole milk
2 slices and 1 glass
$ 0.375
$0.67
16
1
2 slices
1 glass
$3
$ 2
snack:
whole oatmeal
Mango juice
1 cup
1 glass
$ 1
1
1
1
1 cup
1 glass
$ 3
$ 1
lunch: lean fish with vegetables and a fruit

18. 2 cups
16 oz
1
1
1
1
2 cups
16 oz
$ 5
$ 3
Snack:
egg, chicken sandwich
low fat milk
1 cup
½ glass
1
1
1
1
1
½ glass
$ 4
$ 2
Dinner:
pork chaps with low fat

19. mashed plantains with margarine and low fat milk
beans(baked)
6 oz
1 cup
6 oz
1
1
1
1
6 oz
6 oz
$ 8
$ 3Comparing cost and nutrient content of the food journal and
meal plan
The overall nutrition concerns of the food journal are high
in relation to the patient’s typical intake per day. The biggest
concerns of nutrient amount consumed are the carbohydrates
and fats. This is because too much intake of the two is not
healthy for the patient. I would advice the patient to take much
of vegetables and fruits and incase of taking high fat diets, he
should go for low fat diet for instance the low fat milk. He
should also avoid red meat and go for white meat like pork,
chicken and fish.
My meal plan development differs with the patient’s
typical intake in that my meal plan has included more
vegetables and fruits and has reduced fat intake and red meat
intake. I corrected my biggest nutrition concern in the meal plan
by reducing carbohydrates and fat intake. I kept my meal plan
similar to the patient’s typical intake by incorporating the foods

20. he prefers in my meal plan.
My meal plan is cheaper since I got rid of any unnecessary
meals in the diet. The advantages of using my meal plan is that
the commodities are locally available and at a cheaper price
though the incorporation of low fat diet may pose as a challenge
since low fat commodities are priced higher than the rest. The
meal plans provides many health benefits if the patient eats
what is provided by the plan instead of his typical intake. The
health benefits include reduction in cholesterol levels and low
risks of excessive weight gain as the meal plan includes low fat
foods. The changes from high fat diet to low fat diet and change
from red to white meat may be the most difficult for the patient
to make. I would recommend the patient to start by introducing
small amounts of the new diet to his typical intake and then
increase gradually and this will make the changing process more
successful.
Diet Analysis Project
Part II
Due October 22nd, 2013
OVERVIEW OF ACTIVITIES:
· Activity 3: Calculating and Analyzing Energy Balance
· Activity 4: Analyzing Intake and Comparing to National
Cholesterol Education Program, American Heart Association,
and Food and Nutrition Board Recommendations
· Activity 5: Analyzing Vitamin and Mineral Intake and
Comparing to DRIs
Note! You must make corrections to Part I before beginning
Part II!
Activity 3 – ENERGY BALANCE
Overview:
To evaluate the extent to which you are in energy balance, you

21. need to calculate your estimated energy (kcal) requirement
(EER) and compare it with your energy (kcal) intake (already
calculated for you from your computer nutrient analysis). See
chapter 10 in the textbook for a discussion of energy balance.
For this activity, complete the worksheet below on energy
balance.
Calculations:
1. Enter the following information showing all work):
Conversions
1 in = 2.54 cm
100 cm = 1 m
or 1 in = .0254 m
example: 55 in x 2.54 cm/in = 139.7 cm and 55 in x .0254
m/in = 1.397 m
1 lb. = 2.2 kg
example: 130 lb / 2.2 kg/lb = 59.09 kg
Complete the following data/ calculations:
age (years) =

22. gender =
height in inches =
height in meters =
weight in pounds =
weight in kilograms =

23. 2. Determine your Estimated Energy Requirement (EER) by
using the appropriate equation below. (See page 320 in the
textbook for an example of how to use this method to calculate
kilocalorie requirements.)
Estimated Energy Requirement Formulas:
Men 19 years of age and older:
EER = 662 – (9.53 x Age[years]) + PA x [(15.91 x
Weight[kg]) + (539.6 x Height[m])]
Physical Activity (PA):
PA=1.00 Sedentary (typical daily activities only)
PA=1.11 Low Active (equivalent to walking 2 mile/day at 3-4
mph)
PA=1.25 Active (equivalent to walking 7 mile/day at 3-4 mph)
PA=1.48 Very Active (equivalent to walking 17 mile/day at 3-
4 mph)
Women 19 years of age and older:
EER = 354 – (6.91 x Age[years]) + PA x [(9.36 x
Weight[kg]) + (726 x Height[m])]
Physical Activity (PA):
PA=1.00 Sedentary
PA=1.12 Low Active

24. PA=1.27 Active
PA=1.45 Very Active
Calculate your Estimated Energy Requirement showing all
calculation steps:
3. Compare the actual kilocalorie intake ChooseMyPlate
calculated for you in the “Nutrients Report” for Day 1 and Day
2 with your estimated energy requirement from the above
question. Show all calculations and include appropriate units.
First, total actual Day 1 and Day 2 kilocalorie intake then
divide by 2 to obtain an average kilocalorie intake for both
days.
Average kilocalorie intake, Day 1 and Day 2
Estimated Energy Requirement (EER)
Difference (in kilocalories) between actual intake and estimated
requirement
Are you consuming fewer (negative energy balance), the same
number of (energy balance), or more (positive energy balance)
calories than the estimated requirement?
Assuming this pattern of intake and activity continues, will
this lead to weight loss, weight
maintenance, or weight gain?
Activity 4 – NCEP, AHA, and Food and Nutrition Board
Recommendations
You are now ready to compare your intake to the recommended
intake ranges of carbohydrate, total fat, saturated fat, protein,
fiber, and cholesterol. Use the following dietary
recommendations when you compare your actual intake of
carbohydrate, total fat, saturated fat, protein, fiber, and
cholesterol with current recommendations:

25. National Cholesterol Education Program, American Heart
Association, and Food and Nutrition Boardrecommend
consuming:
• 45-65% total kilocalories from carbohydrate
• 20-35% total kilocalories from fat
• no more than 7-10% total kilocalories from saturated fat
• 10-35% total kilocalories from protein
• no more than 200-300 mg/day dietary cholesterol
• 25 g/day dietary fiber for women and 38 g/day for men
American Heart Association (AHA) recommends consuming:
• no more than 2 alcohol equivalents (1 equivalent = 12 fl oz
beer, 5 fl oz wine, or 1 ½ fl oz distilled spirits)
1. Recommended Intake:
Begin by determining the number of kilocaloriesrecommended
from carbohydrate (CHO), total fat, saturated fat, and protein.
To do this, multiply the estimated energy requirement (EER)
(you calculated from activity 4 on energy balance) by the
percent recommended and divide by 100. If the recommendation
is a range (e.g., 45–65%), do the calculations for both numbers
in the range and report answers as ranges as well.
Once you know the kilocalorie recommendations for CHO, total
fat, saturated fat and protein intake, you can determine the
recommendations in grams (g). To do this, divide the number of
kilocalories recommended for CHO and protein by 4 kcal/g and
the kilocalories recommended for total fat and saturated fat by 9
kcal/g. Be sure to show all calculations!
Insert your two-day average intake in the form of a percentage.

26. You will find this intake on the nutrient report under the
“Average Eaten” column on the “Carbohydrate (% Calories),”
“Total Fat,” “Saturated Fat,” and “Protein (% Calories)” rows.
a.Carbohydrate
· Calculate your recommended intake of CHO in calories:
Recommended range 45-65% total kilocalories from
carbohydrate
Lower Recommendation
Higher Recommendation
Your Intake
(EER x .45) / 4 =
(EER x .65) / 4 =
Compare your intake to the recommendation. Does your intake
fit into the recommended range? If no, how can you change your
intake to fit into the range with healthy carbohydrate sources? If
yes, what can you change to improve the quality of your
carbohydrate sources? Be specific.
b.Total fat
· Calculate your recommended intake of total fat in calories:
Recommended range 20-35% total kilocalories from fat
Lower Recommendation
Higher Recommendation
Your Intake
(EER x .20) / 9 =
(EER x .35) / 9 =
Compare your intake to the recommendation. Does your intake
fit into the recommended range? If no, how can you change your
intake to fit into the range with healthy fat sources? If yes, what
can you change to improve the quality of your fat sources? Be

27. specific.
c. Saturated fat
· Calculate your recommended intake of saturated fat in
calories:
Recommended range no more than 7-10% total kilocalories from
saturated fat
Lower Recommendation
Maximum Recommendation
Your Intake
(EER x .07) / 9 =
(EER x .10) / 9 =
Compare your intake to the recommendation. Is your intake
below the maximum recommended range? If no, how can you
reduce your saturated fat intake to below 10% of your total
kcals? If yes, what can you change to further reduce saturated
fat intake and increase unsaturated fat intake? Be specific.
d. Protein
· Calculate your recommended intake of protein in calories:
Recommended range 10-35% total kilocalories from protein
Lower Recommendation
Higher Recommendation
Your Intake
(EER x .10) / 4 =
(EER x .35) / 4 =
Compare your intake to the recommendation. Does your intake
fit into the recommended range? If no, how can you change your
intake to fit into the range with lean protein sources? If yes,
what can you change to improve the quality of your protein
sources? Be specific.

28. e. Cholesterol
· Compare your cholesterol intake to the recommendation:
Recommended range is no more than 200-300 mg/day of dietary
cholesterol.
Maximum Recommendation
Your Intake
Compare your intake to the recommendation. Is your intake
below the maximum recommendation? If no, how can you
reduce your intake below the maximum recommendation? If yes,
what can you do to keep your cholesterol intake low, while
consuming an adequate amount of total kcals? Be specific.
6. Fiber
· Compare your fiber intake to the recommendation:
Recommendation is a minimum of 25 g/day for women and 38
g/day for men.
Minimum Recommendation
Your Intake
Compare your intake to the recommendation. Does your intake
meet the minimum recommendation? If no, how can you change
your intake to meet the minimum recommendation? If yes, what
foods are providing your fiber? Be specific.
Activity 5 – Vitamins and Minerals
Compare your intake of the following vitamins and minerals to
the recommended amounts provided on the Nutrients Report of
your MyPlate reports.
1. Complete the Table.

29. Nutrient
Target
Your Intake
Calcium
Potassium
Sodium
Iron
Vitamin A
Thiamin
Riboflavin
Niacin
Vitamin B6
Vitamin B12
Folate

30. Vitamin C
Vitamin D
Vitamin E
Vitamin K
2. Analyze your Intake.
Once you have completed the table below, choose one vitamin
and one mineral for which you did not meet your
recommendation. Discuss some possible problems associated
inadequate consumption of these nutrients and explain how you
can increase your consumption without taking a supplement.
Mineral:
Vitamin:
2. Analyze your Sodium Intake.
Did you exceed 2300 mg of sodium? If yes, how can you
reduce your intake? If no, how did you keep your intake below
the maximum recommendation? Be specific.CHECKLIST FOR
THE PROJECT: Part II Calculations
Before submitting your project for Part II, use this checklist to
make sure that you have met all of the project’s criteria for
organization. If pages are missing from your project at the time
of submission, they cannot be added at a later time. What you
turn in is what will be graded.

31. Proofread your printouts for data entry errors and check your
calculations before submitting. Show your work and make sure
you list the proper units for all calculations.
This part of the project may be submitted a maximum of three
days late; 5 points will be subtracted from your score for each
class day past the due date.
Arrange the various sections of your project in the following
order:
· New typed cover sheet:
Name, date of project submission, course number/section,
course title.
· Activity 1: Original, handwritten diet records, Day 1 followed
by Day 2
· Activity 2: Computer Printouts for Day 1 and Day 2
· Grade sheet for Part I
· Activity 3: Energy Balance Worksheet
· Activity 4: National Cholesterol Education Program, AHA,
and Food & Nutrition Board Recommendations
· Activity 5: Vitamins and Minerals
· Grade sheet for Part II
*The project must be properly fastened in the three-pronged
folder. This is very important as the projects can get large and
pages can easily be lost.DIET AND ENERGY ASSESSMENT
PROJECT PART II GRADE SUMMARY

32. Activity
Number
Activity
Title
Possible Points
Your
Points
New Typed Cover Sheet
1
Original Grade Sheet
1
Activity 1
Weekday and Weekend Diet Records
1
Activity 2
Computer Printouts for Day 1 and Day 2 (Corrected Meal
Summary, Nutrient Intakes, and Food Groups and Calories)
2
Activity 3
Energy Balance Worksheet
10
Activity 4
NCEP, AHA, and Food & Nutrition Board Recommendations
15
Activity 5
Vitamins and Minerals

33. 10
Part II Grade Sheet
2
Format (Typed cover sheet, grade sheet attached, legible work,
and fastened securely)
3
Part II Sub-Total
45
Deductions for being late (-5 points/day)
NET SCORE FOR PART II
YOUR PART II SCORE___________
*YOU CANNOT TURN IN THIS ASSIGNMENT UNLESS IT
IS BOUND PROPERLY IN A THREE-PRONG FOLDER.
ASSIGNMENTS WILL BE CONSIDERED LATE UNTIL
TURNED IN PROPERLY.
THESE PROBLEMS WILL RESULT IN DEDUCTIONS:
• Not making corrections to Part I based on my comments
· No cover sheet
• No grade sheet
• Illegible
Note: Students under age 19 must use the alternate formula

34. below. If you are at least 18 ½ you may round up and use the
formula above.
Men:EER = 88.5 – (61.9 x age [y]) + [PA x (26.7 x Weight [kg]
+ 903 x Height [meters] )] + 25
PA = 1.00 sedentary; 1.13 low active; 1.26 active; and, 1.42
very active
Women: EER = 135.3 – (30.8 x age [y]) + [PA x (10 x Weight
[kg] + 934 x Height [meters] )] + 25
PA = 1.00 sedentary; 1.16 low active; 1.31 active; and, 1.56
very active