Diet Analysis Assignment
KNH 102 Sections B, C, D
Spring 2011
Name: Kathryn Davis
1. Collect the following demographic information from your client.
Age
Sex
Ethnicity
Vegetarian? Specify type.
Activity Level
Height
Weight
19
Female
White
No
Low-Moderate
5’4”
127 lbs.
Answer all of the questions based on the above information.
2. Refer to the 2005 Dietary Guidelines reports and the 2010 Dietary Guidelines for Americans. How does
your client’s intake compare to the recommended number of servings from each of the five food groups?
Please be specific and state how many servings your client consumed compared to the recommended
number of servings. NOTE: If your client is a vegetarian, revise the table below and use the appropriate
food groups for their dietary pattern.
Food Group
Grains
Fruits
Vegetables
Meat and Beans
Milk
Average
Consumed
6.6 oz
1.1 cup
0.83 cup
3.87 oz
0.6 cup
Recommended
6 oz
1.5 cup
2.5 cup
5 oz
3 cup
3. Refer to the Nutrient Intake reports. On average, how many grams of fiber did your client consume? How
does this number compare to the recommendation or acceptable range?
Recommended
Consumed
26 gm
12 gm
<recommendation or
meets recommendation or
exceeds recommendation
<recommendation
4. Refer to the Nutrient Intake reports. On average, how many grams of carbohydrate did your client
consume? How does this compare to the recommended minimum number of grams of carbohydrate per
day?
Minimum
Recommended
Consumed
130 gm
187.67 gm
<recommendation or
meets recommendation or
exceeds recommendation
Exceeds recommendation
5. On average, what percentage of your client’s calories came from carbohydrate? How does this compare to
the AMDR for carbohydrate for your client?
% calories
from carbohydrate
AMDR
52.53%
45-65%
Less than AMDR or
Within AMDR or
Exceeds AMDR
Within AMDR
6. Refer to the Nutrient Intake reports. On average, how many grams of protein did your client consume?
How does this compare to the recommended number of grams of protein per day?
Recommended
Consumed
46 gm
63 gm
<recommendation or
meets recommendation or
exceeds recommendation
Exceeds recommendation
7. On average, what percentage of your client’s calories came from protein? How does this compare to the
AMDR for protein for your client?
% calories
from protein
AMDR
17.63%
10-35%
Less than AMDR or
Within AMDR or
Exceeds AMDR
Within AMDR
8. On average, what percentage of your client’s daily calories came from fat? How does this compare to the
AMDR for fat for your client?
% calories
from fat
AMDR
30.4%
20-35%
Less than AMDR or
Within AMDR or
Exceeds AMDR
Within AMDR
9. On average, what percentage of your client’s calories came from saturated fat? How does this compare to
the recommendation in the 2010 Dietary Guidelines for Americans?
% calories
from saturated fat
11.38%
Recommendation
<10%
≤ recommendation or
Exceeds recommendation
Exceeds recommendation
10. How does your client’s intake compare to the DRIs for calcium, iron, vitamin C, and vitamin A? Identify
which of these nutrients has an AI, RDA, and UL and what those are. Be sure to include units.
Nutrient
Calcium
Iron
vitamin C
vitamin A
AI or RDA?
AI
RDA
RDA
RDA
Amount of RDA or
AI
1300 mg
15 mg
65 mg
700 μg
Amount of UL if
any
2.5 g
45 mg
1800 mg
2800 mg
Amount
consumed
476.93 mg
10 mg
93 mg
383.8 μg
<, >, =, or ~
AI or RDA
< AI
~ RDA
> RDA
< RDA
11. On average what is your client’s sodium intake? How does this compare to the recommendation in the
2010 Dietary Guidelines for Americans. Be sure to include units.
Sodium consumed
Recommendation
3152.67 mg
1500-2300 mg
≤ recommendation or
Exceeds recommendation
Exceeds recommendation
For these questions, use as much space as necessary to answer each question completely. Don’t ramble, be
concise.
12. What is an adequate diet? Is your client’s diet adequate? Justify your answer. If your client’s diet is not
adequate, what foods could your client add to their diet to make it adequate? Be specific and explain
how particular foods would contribute to a more adequate diet.
An adequate diet is one that provides enough energy, nutrients, and fiber to maintain one’s health.
My client’s diet is just short of adequate. She consumes enough energy, but her diet is lacking enough
calcium and fiber. Additionally, it contains slightly too many grams of carbohydrates and protein even
though she falls within the AMDR ranges. She is also consuming too many milligrams of sodium.
In order to make her diet more adequate she should drink more milk or eat more yogurt to get enough
calcium and milk products because these types of foods contain calcium. She should eat more fruits,
vegetables, and whole grains for fiber. She should be careful to limit the amount of carbohydrates and
proteins she consumes each day so that she does not exceed the recommended amounts while still
keeping within the AMDR. In order to limit her sodium intake, she should eat foods that do not already
have sodium added to them and add sodium herself as needed. All of these changes in her diet will assure
that she is getting all of the nutrients and energy she needs, while keeping her body healthy and
decreasing her risk for diseases.
13. What is a balanced diet? Is your client’s diet balanced? Justify your answer. If your client’s diet is not
balanced, what foods could your client add to their diet to make it balanced? Be specific and explain
how particular foods would contribute to a more balanced diet.
A balanced diet is one that contains proper combinations of foods from each of the food groups,
providing the proper proportions of nutrients.
My client’s diet is not particularly balanced. On average, she gets just about the right amount of grains
and fruits each day. However, she slightly lacks enough meat and beans in her everyday diet and
significantly fails to consume enough vegetables and milk products.
She needs to add a lot more vegetables and milk products to her diet. This will not only fill in the gaps
of her unbalanced diet, but it will help repair her inadequate diet by supplying her body with the fiber and
calcium that she lacks. Also, she needs to consume slightly more meat and beans, while making sure she
does not exceed her daily amount of protein to make her diet more balanced.
14. What is a moderate diet? Is your client’s diet moderate? Justify your answer. If your client’s diet is not
moderate, what could your client do to make their diet more moderate? Be specific.
A moderate diet is one that includes the right amounts of foods in order to maintain a healthy weight
and optimize the bodies’ metabolic processes. Looking at a diet in terms of the amount of energy
consumed can determine if it is moderate.
My client’s diet is fairly moderate. Her daily energy recommendation is 1704 kcals per day. On
average, she consumes a bit less than this amount—1429 kcals per day. Because her activity level is low to
moderate, I would say that her energy consumption is acceptable and moderate.
My only recommendations for my client’s diet, is for her to slightly increase her intake of kcals by
about 250 kcal especially when she is being physically active.
15. What is a varied diet? Is your client’s diet varied? Justify your answer. If your client’s diet is not varied,
what could your client do to make their diet more varied? Be specific.
A varied diet is one that includes a lot of different foods from each of the food groups each day and throughout
the week.
My client’s diet is not exceptionally varied. She eats oranges and bananas as her only source of fruit, bagels and
crackers daily as a source or grains, and turkey and chocolate chip granola bars often. My client needs more variety
in all aspects of her diet!
My client should eat a variety of whole grain cereals, breads, and pastas within her diet to get a variety of grains
in her diet. She should eat a variety of dark-green veggies, orange veggies, and beans to get a variety of vegetables
in her diet. She should eat more fruits than just oranges and bananas such as pears, apples, berries, mangos,
pineapples, and melons, just to name a few; this will insure that she gets a variety of fruits in her diet. She should
eat different kinds of milk products such as low-fat milk, yogurts, and cheeses in order to increase variety in this
category. Finally, she should vary her proteins by varying her choices between fish, poultry, pork, beef, and all kinds
of beans, peas, nuts, and seeds. All of these things will add variety to her diet and optimize her chances of
consuming the multitude of nutrients her body needs.