Madysen Jourgensen conducted a 3-day diet record and analysis for her classmate HLO. The analysis found that HLO consumed an average of 2,891 calories per day, exceeding her estimated needs. HLO's intake of fruits and vegetables was below MyPlate recommendations. Madysen recommended HLO cut back on excess calories from sugary foods and saturated fats, and increase her fruit intake by having one at each meal to better meet her nutritional needs. The diet record provided insight into HLO's eating habits but may not have been fully representative of her typical intake.

1. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
Day 1 Supplements consumed? (Include what, when, dose, manufacturer/brand):
Women’s One a Day Multivitamin, 2 gummies. Taken in the morning after breakfast.
Iron Supplement, 1 65mg tablet. Taken at night before bed with 1 cup of orange juice.
Day 1 Activities? (Include what, when, how long and intensity):
Woke up at 6:15am.
Went for a 30 minute run at 2pm. Moderate intensity.
Went to bed at 10:00pm
Time of day Food or beverage
consumed
Quantity/
amount
consumed
Method of
preparation, Brand
name
Where consumed?
6:20am Coffee 4 cups Brewed with tap
water, Boyers
English Toffee
Coffee
Consumed at home.
7:15am Cold Cereal with 1% Milk 2 cups Prepared with cold
milk, Chex Cereal-
Rice
1% Milk
Consumed at home.
8:00-
10:00am
Water 4 cups Tap water Consumed at
school.
12:00pm Pretzels ½ cup No preparation,
Pretzel Haus
Pretzels
Consumed at work.
2:00pm Granola Bar 1 No preparation,
Kind Bar- Peanut
butter and chocolate
Consumed at home.
3:00pm Smoothie 2 cups 1 Banana, 1 cup
milk, ¼ cup yogurt-
Mountain High Fat
Free Vanilla, 2
tablespoons peanut
butter-Jif Creamy, 2
tablespoons flax
seed blended
together
Consumed at home.
3:00-7:00pm Water 4 cups Tap water. Consumed at home.
7:00pm Cheese and crackers ½ cup
crackers, ¼
cheese
Cut up the Kraft 1%
cheese and then ate
it on top of Wheat
Thins crackers.
Consumed at home.

2. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
7:00-
10:00pm
Water 4 cups Tap water. Consumed at home.
10:00pm Orange Juice 1 cup Used to take iron
supplement. King
Soopers brand.
Consumed at home.
Day 2: Supplements consumed? (Include what, when, dose, manufacturer/brand):
Women’s One a Day Multivitamin, 2 gummies. Taken in the morning after breakfast.
Iron Supplement, 1 65mg tablet. Taken right before bed with 1 cup of orange juice.
Day 2: Activities? (Include what, when, how long and intensity):
Woke up at 7:30am and went to sleep at 10:20pm. No physical activity.
Time of day Food or beverage
consumed
Quantity/
amount
consumed
Method of
preparation, Brand
name
Where consumed?
7:00am Coffee 2 cups Brewed in
conventional coffee
pot with tap water.
Boyers English
Toffee Coffee
Consumed at home.
8:30am Granola bar 1 No preparation.
Kind Bar, peanut
butter and chocolate.
Consumed at home.
8:30am-
2:00pm
Water 4 cups Tap water. Consumed at
school.
2:30pm Granola bar 1 No preparation.
Kind Bar, peanut
butter and chocolate.
Consumed at work.
6:30pm Pizza 2 medium
sized slices.
Laporte Pizza-
cheese
Consumed while
babysitting.
6:30pm-
10:00pm
Water 4 cups Tap water. Consumed while
babysitting.
10:15pm Orange Juice 1 cup No preparation.
Used to take with
iron supplement.
King Soopers brand
orange juice.
Consumed at home.

3. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
Day 3: Supplements consumed? (Include what, when, dose, manufacturer/brand):
None.
Day 3 Activities? (Include what, when, how long and intensity):
Woke up at 6:30am and went to bed at 10:00pm.
Ran for 45 minutes at 8:00am. Moderate intensity.
Time of day Food or beverage
consumed
Quantity/
amount
consumed
Method of
preparation, Brand
name
Where consumed?
7:40am Pretzels with peanut butter. 1 cup of
pretzels with
about 2
tablespoons of
peanut butter.
Spread the peanut
butter over the
pretzels.
Pretzels: Pretzel
Haus
Peanut Butter: Jif
Creamy
Consumed at home.
10:30am Smoothie 2 cups Blended 4
strawberries, 1
banana, 1 tablespoon
of flax seed, 3
tablespoons of
Mountain High Fat
Free Vanilla yogurt,
and ¼ cup of 1%
milk.
Consumed at home.
10:30am-
3:00pm
Water 4 cups Tap water. Consumed at the
library.
4:30pm Granola Bar 1 Kind Bar, peanut
butter and chocolate.
Consumed at home.
7:00pm Chicken, Rice, Broccoli 6 oz of
chicken
1 cup rice-
white
5 stalks of
broccoli
Broccoli was
steamed, chicken
was seasoned with
teriyaki sauce.
Consumed at a
restaurant.
8:00pm Water 2 cups Tap water. Consumed at home.

4. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
Dietary Assessment MyPlate Comparison Chart
3-Day Diet Record and Food Frequency Questionnaire (DHQ)
(submit with Parts 2 & 3- so keep a copy!)
Name of interviewer: Maddy Jourgensen
Client information:
Initials: HO Sex: Female Age: 22
Habitual physical activity:
Type(s): Strength Training, Running, Elliptical (None of which were recorded in the 3-Day Diet Record)
Exertion level: Moderate Minutes per day: 45-60 minutes per day
Food Group My Plate Recommended
Quantity1
3-Day Diet Record Food Frequency
Questionnaire (DHQ)

5. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
DRI calorie goal: 2,475.57
(Average quantity/day)2
2,891.54 Calories
(Approximate
quantity/day)
grams % of total
calories
grams % of total
calories
grams % of total
calories
Protein (total) 48.99 17% 70.50 10% 87.5 17.8%
Carbohydrate
(total)
340.39 55% 421.44 57% 225 45.8%
Fat (total) 77.02 28% 107.56 33% 82.6 25.5%
Fruits (cups) 2 cups .33 cups 2 ½ cups
Vegetables (cups) 2 ½ cups .2 cups 1 ½ cups
Grains (oz-eq) 6 ounce equivalents 17.3 ounce equivalents
.81 ounce equivalents
(5.7g/ 7)
Protein foods (oz,
tsp, cups)
5 ½ ounce equivalents 1.66 ounce equivalents
12 ½ ounce equivalents
(87.5 g/ 7)
Dairy (cups) 3 cups 0.7 cups 1.9 cups
Added Oils/Fats
(tsp)3 6 teaspoons 3 teaspoons 11.96 teaspoons
Discretionary
calories (kcals)3 260 kcals 341 kcals 307.5 kcals
1
The MyPlate food group recommended listings are appropriate for individuals who get less than 30
minutes per day of moderate physical activity, beyond normal daily activities. You will need to make
recommendation adjustments for clients who are more physically active.
2
For 3-day diet record, total the quantity eaten over three days for each food group on a separate sheet,
then divide by three to determine average daily intake. Report averages in the table above.

6. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
3
When completing the Comparison Chart, be mindful that you will need to use your professional
judgment when deciding what to include in the Oils/Fats (tsp) and Discretionary/empty calories (kcals)
sections.
• Examples in the Oils/Fats (tsp) category may include: salad dressing, butter, oils, etc.; there are
4.5 grams in a tsp.
• Examples in the Discretionary/empty calories (kcals) section may include: energy drinks, soda,
alcohol, high- octane desserts, etc.
Recording the 3-Day Diet Record
It was much more difficult than I had anticipated to partake in a three day diet record. My biggest
struggle was just remembering that I had to do it and so I had many times where I had to really think
about what I had eaten previously that day in order to maintain an accurate record. When recording
items that were eaten out, I wasn’t sure what information to include. Due to the fact that I did not
prepare the food myself I was worried that things in the record were going to be left out because I was
not aware of the preparation required. I did not carry the diet record with me all day and night. I just
used my computer to keep track of my eating habits. It would have probably been much more
beneficial for me to carry something around to record all of the foods and beverages consumed in
order to avoid forgetting foods or quantities of foods eaten. I was surprised to see how unhealthy my
diet was the three days that my diet was recorded when I saw it in print. I like to think of myself as a
fairly healthy eater however, from the three days recorded that was definitely not the case.
Conducting the Interview
My client’s food record was fairly thorough. The client was missing some information on the brand
names of the foods and the exact amounts of foods. It was also difficult because the client had
consumed plenty of foods and beverages that had been catered to them at an event, therefore the
methods of preparation were unknown for a large amount of the foods. It was somewhat awkward

7. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
conducting the interview on a peer in the health field just because it felt extremely cheesy. We had
been learning the same things and it was difficult to walk them through the three step process due to
the fact that my client was also well educated on the diet record process and I did not want to insult
her knowledge on the subject by asking her numerous questions about her intake. I anticipated that the
client’s record was fairly valid. The client seemed to be great at knowing the quantities of foods and
beverages she consumed so that made it easier to go through the interview process with the client. The
only discrepancy in the client’s food record was the fact that the client did say that the record was not
representative of their typical diet.
Entering/Analyzing Client’s 3-Day Diet Record
When entering foods into the database many of the foods were there and easy to find. There was one
day however, that the client had consumed catered foods and beverages and these were harder to find
in the database. In order to compensate for this difficulty I had to resort to inputting the foods and
beverages in different contexts. For example, when I was inputting dark chocolate covered
strawberries I had to input the strawberries and the chocolate separate due to the fact that chocolate
covered strawberries were not in the database. The NutritionCalcPlus software was easy to use and
seems to be effective. There were a couple times however, that it seemed as if the nutrient analysis
might have been a little exaggerated. I think these caloric exaggerations may have been due to how I
was inputting the particular data because when I changed my input measures the caloric values
dropped back down.
Challenges/ Adjustments to MyPlate Recommendations
I did not make any adjustments to the MyPlate recommendations because the client had not recorded
any sort of activity in the three-day record. Supplements were also not of concern because the client
had not taken any over the three-day period. The client also mentioned the fact that she rarely takes
any extra supplements in her typical daily routine.
Dietary Recommendations for the Client
Due to the excess caloric intake that the client consumed I recommend that the client try to begin
cutting down on excess sugary foods in their in diet such as cookies. The DRI of calories for the client
was 2,475.57 calories and the client actually consumed 2,891.54 calories. By cutting down on the
sweet foods the actual caloric intake could come closer to the DRI.
Another recommendation for the client would be to try and cut down on foods high in saturated
fats and empty calories. These foods include things such as chips, cookies, processed foods, etc. By
replacing these foods with fruits or vegetables or nuts the client could really lower her intake of
saturated fats.

8. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
When comparing the consumption in each of the food groups with the MyPlate recommendations
there are some very apparent discrepancies. The client in most cases consumed less than the MyPlate
recommendations of the specific food groups.
When comparing fruits, the client ate much less than the recommended 2 cups of fruit per day on
average. Instead, she consumed .33 cups on average daily of fruits. By incorporating a piece of fruit at
each meal, such as an apple for breakfast, a peach for lunch, and a banana for dinner for example, the
client could increase consumption of the food group and meet the MyPlate recommendations.
When analyzing vegetables the client again fell short of the recommendation of 2 ½ cups per day.
The client’s actual consumption on average between the three days of vegetables was only .83 cups.
The client could increase consumption of vegetables by adding a vegetable to lunch and dinner such
as broccoli or a salad. The client could also use vegetables as a great snack item such as celery with
peanut butter, or carrots for example.
The grain comparison with MyPlate recommendations was actually exceeded by the client. The
client consumed more than double the MyPlate recommendations of grains. Incorporation of more
whole grains could be a great suggestion for this client. This includes things such as brown rice,
quinoa, or whole grain pasta that could all be incorporated into a lunch or a dinner as a side or a main
dish.
The client consumed only 1.66 ounce equivalents of protein foods whereas the MyPlate
recommendation was 5 ½ ounce equivalents. Incorporation of lean meats such as turkey or chicken
into lunch and/or dinner dishes might be a great way for this client to better meet the MyPlate
recommendation. It may be suggested that the client try and incorporate these lean meats into at least
one meal per day in order to better meet the recommendations.
The client also fell short of the recommendation in the dairy food group. The recommendation was 3
cups per day and the client averaged 0.2 cups throughout the three-day recall. In order to better meet
the MyPlate recommendations the client is encouraged to incorporate dairy items such as yogurts,
cheeses, and milk into their daily food and beverage consumption.
When analyzing the totals of the protein, carbohydrates, and fats consumed the client consumed
more than the MyPlate recommendations. The recommended protein total for the client was 48.99
grams and the client consumed 70.50 grams. The total for carbohydrates from the MyPlate
recommendation was 340.39 grams whereas the client consumed 421.44 grams of carbohydrates.
MyPlate recommendations for fat was a total of 77.02 grams per day and the client averaged 107.56
grams per day. In order to address this over consumption, I recommend that the client try and replace
foods such as chips, cookies, and processed foods such as Top Ramen and Hot Pockets with more
nutritious alternatives. For example, instead of consuming cookies or chips as a snack, the client could
snack on fruits and vegetables such as strawberries, peaches, apples, celery or carrots. Instead of Hot

9. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015
Pockets the client could prepare a chicken dish, or a whole grain pasta dish. These alternatives would
be more nutrient dense options so that the client gets more out of their caloric intake.
I would also encourage the client to consume more water throughout the day in order to stay
hydrated. A good way of doing this is to have water with each of your meals. Also, it may be
beneficial to have a glass of water when the client wakes up and before they go to bed at night.
Carrying a water bottle around with them for the day could also help to motivate increased water
consumption.
By consuming more fruits and vegetables the Vitamin A, Vitamin C, and Vitamin E deficiencies
apparent in the client’s three-day diet record could all be address. Increased consumption of things
such as oranges, spinach, carrots, and avocado the client would consume more of each of the three
vitamins stated above, as her three-day diet record showed deficiencies in.
Increased consumption of dairy would address the client’s possible deficiency in Vitamin D that is
shown in the three-day diet record. By including things such as yogurts or cheese into the diet the
client could increase consumption of Vitamin D. Or even just drinking a glass of milk with dinner can
increase Vitamin D consumption as well.
Magnesium and potassium were also two of the other few nutrients that the client was deficient in
according to their three-day diet record. In order to meet the recommendation for magnesium and
potassium it is recommended that the client increase consumption of vegetables such as spinach,
avocados, squash, etc. And also increase consumption of things such as black beans, yogurts, fruits
and nuts.
The client’s actual consumption of oils was calculated using a the MyPlate chart, “How do I count
the oils I eat?” Included in these calculations was the client’s consumption of butter was included in
this calculation. These sums were then averaged throughout the three-day span and inputted into the
comparison chart.
When it came to calculation of discretionary calories the table on MyPlate called, “How do I count my
empty calories?” was used. The foods included in this calculation were cheese, yogurt, the alfredo
sauce, cookies, the pizza hot pocket empty calorie number was estimated based on the pizza on the
chart, and the lemonade
the client consumed was estimated based on the fruit drink the chart. These sums were then averaged
throughout the three-day span and inputted into the comparison chart.
*These recommendations are based upon the client’s three-day diet record that they recorded on their
own. The client does say that the three-day record may not be exactly representative of their typical
diet.

10. Nutrition
Assessment
3-­‐Day
Diet
Record
Form
Your
name:
Madysen
Jourgensen
Initials
of
classmate:
HLO
Day/Date:
March
30,
2015