PLEASE TAKE ONLY THE INFORMATION YOU NEED FROM THE CHAPTERS THAT I SET YOU. USED
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PLEASE TAKE ONLY THE INFORMATION YOU NEED FROM THE CHAPTERS THAT I SET YOU. USED THE BMI CHART TO WORK ON THE ASIGMENT TOO
HLT 94 Dietary Analysis Assignment (80 pts) Using the Client’s Dietary Report in the file included in this assignment folder, answer the questions below (Parts 1-7). Imagine that you are working as a nutritionist and your client has given you her dietary intake record for Oct 6, 2020 (see PDF). She has told you that her diet is essentially the same every day. If that is true, how would you assess the following aspects of her diet? Note that there are several questions within each part; you will need to look back at previous week’s notes/slides to answer some of these questions. Part 1–Calories: Your client is a 28 year-old female who works a sedentary desk job (sitting about 8 hours per day) and reports that she gets very little exercise other than walking a few blocks to and from the subway each day. She is 5’ 4” tall (64 inches) and weighs 150 lbs. Go to the following website and determine her Estimated Energy Requirement (EER): https://globalrph.com/medcalcs/estimated-energy-requirement-eer-equation/. THEN THESE QUESTIONS MOST BE ANSWER: PART
FIRST: How many calories should she be getting daily according to her EER? How does that compare with what her dietary report shows? Is she getting too many calories or not enough? In her report, do you see any examples of “empty calories”—if so, what are they? Part 2–Carbs: What did you notice the client’s carbohydrate intake? Which foods were highest in carbohydrates? Is your client making good choices about the types of carbs (simple vs complex) she is consuming? Explain. Part 3–Fats: What did you notice about the client’s fat intake? Which foods were highest in fats? Were most of the fats saturated (animal sources), or were they more likely to be unsaturated (from plant sources)? If more are coming from animal foods, are there any health risks you should warn her about?
Part 4–Protein: What should protein intake be for an average woman (see protein slides)? How well did your client do in meeting that recommendation? If she is under or over the amount, how would you explain the potential consequences? Is most of her protein for the day coming from plant or animal sources? Would you recommend any changes in her protein sources?
Part 5–Sodium: What is the DRI for sodium? Was she under or over that amount? How would you explain to her the potential consequences of not following the guideline? Looking at her report, what foods should she be careful about consuming?
Part 6–Sugar: How many teaspoons of sugar did your client have on this day? What is the American Heart Association recommendation? Was she getting the correct amount? How would you explain why it is important for her to follow this recommendation? What foods/beverages should she change based on what you see in her report?
Part 7–Fiber: What is the recommended amount of fiber we should be getting daily? Is your client meeting this goal? If not, how would you explain to her the reasons why it is important for her to increase the fiber in her diet? What foods would you recommend she add?
I WILL SEND YOU OTHERS INTRUCTION THAT NEED TO BE INCLUDE IIN PART PART 1 TO 7. YOU NEED TO USE THE CLIENT DIET REPORT TO DO THIS ASIGMENT TOO.