Introduction
Good nutrition is necessary for optimal nutrition status. The main purpose of this paper is to discuss nutrition analysis results of nutrition assessment conducted on a volunteer that involved dietary and anthropometric assessment to identify gaps and provide nutrition support.
State whether volunteer’s weight is stable
Volunteer’s weight is stable
Volunteer’s Body Mass index
There are four main methods of assessing nutrition status namely anthropometric assessment, biochemical assessment, and clinical assessment (DeBruyne, Pinna & Whitney, p146). Anthropometric assessment is considered to be an effective indicator in assessing nutrition status (Cogill, p72). An example of an anthropometric assessment method commonly used is Body Mass Index (BMI).
In this case study, the anthropometric assessment method used was Body Mass Index. BMI is regarded as a good risk indicator for certain diseases. BMI values which are relatively higher are associated with risks of certain diseases such as cardiovascular disease, diabetes, and osteoarthritis among others (Stanfield & Hui, P496). For adults, there are specific cut-offs for BMI values irrespective of sex and age. For instance, BMI values of less than 18.5 indicate that an individual is underweight, BMI value of 18.5 to 24.9 shows that a person has normal nutrition status, while BMI values of 25.0 – 29.9 indicate that an individual is overweight. BMI values greater than 30 suggest that a person is obese (Stanfield & Hui, p106).
Body Mass Index (BMI) is calculated as follows:-
- Body weight (kg)/Body height (M2) or
- Body weight (lb)/Body height (in2) x 703 (Rolfes, Pinna, Whitney, p261)
Therefore, volunteer’s BMI is:
Height: 5’11”, 5 feet = 60”, so total height in inches is (60+11) = 71 Inches
Weight: 224lbs
BMI = {224/71×71} x 703 = (224/5041) X 703 =31.23
The BMI of volunteer suggests that he is overweight.
Energy Calculations
Actual diet
1g of carbohydrate yields 4kcl, 618.42 of carbohydrates contains: 618.42 x 4= 2473.68kcal
1g of protein yields 4kcal, 147.80g of protein contains: 147.80 x 4=591.2 kcal
1g of fat yield 9kcal, 241.99g of fat contains: 241.99 x 9= 2177.91 kcal
1g of alcohol yields 7kcal, 1.83g of alcohol contains: 1.83 x 7= 12.81kcal
Total energy = (2473.68 +591.2 +2177.91+12.81) kcal =5255.6kcal
Minimalist diet
1g of carbohydrate yields 4kcl, 350.85 of carbohydrate contains: 350.85 x 4= 1403.4
1g of protein yields 4kcal, 108.59 of protein contains: 108.59 x 4= 434.36kcal
1g of fat yield 9kcal, 39.39 of fat contains: 39.39 x 9= 354.51 kcal
1g of alcohol yields 7kcal, 1.04g of alcohol contains: 1.04 x 7= 7.28kcal
Total energy = (1403.4 + 434.36 + 354.51+7.28) kcal =1845.19kcal
Ideal diet
1g of carbohydrate yields 4kcl, 299.86 of carbohydrate contains: 299.86 x 4= 1199.44kcal
1g of protein yields 4kcal, 105.41g of protein contains: 105.41 x 4= 421.64kcal
1g of fat yield 9kcal, 85.53 of fat contains: 85.53 x 9= 769.77 kcal
1g of alcohol yields 7kcal, 2.72g of alcohol contains: 2.72 x 7= 19.04kcal
Total energy = (1199.44 + 421.64 + 769.77+ 19.04) kcal =2409.89 kcal
Actual diet had the highest amount of energy-5255.6kcal, followed by ideal diet-2409.89 kcal and Minimalist had least amount of energy 1845.19kcal.
Reasons for food selection
A balanced diet consists of carbohydrates, proteins, fats, minerals, and vitamins. Carbohydrates and fat are the main energy sources in the body. Complex carbohydrates are suitable sources of energy. They not only provide energy but also necessary dietary fiber in the body. Refined carbohydrates lack adequate amounts of dietary fiber and other nutrients such as vitamin B complex. Quantity and quality of fats in the diet impact greatly on an individual’s nutrition status. Fats should be used sparingly in the diet (DeBruyne, Pinna & Whitney, p7).
Protein is another major component in the diet that has growth and repair functions in the body. Lack of adequate amounts of carbohydrates in the diet may lead the body to use proteins to provide energy. Protein from animal sources is of high biological value as compared to that from a plant source. However, where the main objective is to reduce saturated fat and cholesterol intake in the diet, proteins of plants sources form the best alternative. Vitamins and minerals are necessary for a balanced diet due to their protective role in the body. The best sources of vitamins and minerals are whole fresh fruits and vegetables. Liberal intakes of fresh fruits and vegetables provide a sufficient amount of micro-nutrients (DeBruyne, Pinna & Whitney, p8).
According to Eating well Canada’s food guide, on average an adult should have an intake of 7-8 servings of vegetable and fruit a day. There should be consumption of 6-7 servings of grain products and two servings of milk and milk products. In a day, an adult person should consume about 2-3 servings of meat and alternatives. It is provided that daily consumption of recommended amount and type of food helps an individual to obtain adequate amounts of minerals, vitamins, and other necessary nutrients in the body. It also assists in the reduction of health risks such as cardiovascular diseases, type II diabetes, obesity, osteoporosis, and certain types of cancer (Dietitians of Canada, para.1).
This guide provides that per day a person should consume at least one dark green and an orange vegetable. Examples of dark green vegetables include romaine lettuce, spinach, and broccoli while orange vegetables include winter squash, sweet potatoes, and carrots. The preferably cooking method should be baking, steaming, stir-fried instead of deep-frying. Out of grain products consumed in a day, half of them should consist of whole grain or complex carbohydrates (Dietitians of Canada, para.3).
For milk and alternatives, 1% to 2% of skimmed milk per day is recommended and for those who do not take milk, soy drinks that have been fortified may form a good substitute for them. Milk alternatives with low content of fat should be used. When choosing from meat and alternatives they should have minimal or no fat. Trimming of any visible fat is necessary when preparing meat. Also, use cooking methods such baking, poaching, and roasting as some of these cooking methods need little amounts of fat while others do not require the use of fat. In processed meat and alternatives, it is wise to choose from those which have a relatively lower content of sodium and fat (Dietitians of Canada, para.4).
Therefore, based on these recommendations and critical review of foods consumed by a volunteer as provided by the 24-Hourly Dietary Recall assessment it was found that his diet was characterized by low intakes of whole-grain and fresh vegetables and fruits, high intakes of fatty foods, and simple sugars. In formulating Minimalist, high energy intake was reduced significantly by reducing juice intake though substituting it with a bottle of mineral water and low caloric juice as well as the amount of carbohydrate intake in a breakfast meal. Lunch meal in actual diet had an empty caloric beverage, fried foods, and a milk alternative rich in fat.
In Minimalist, a bottle of water as a substitute for empty calories and whole grain, vegetables, and chicken with low fat was provided for lunch. While in the actual diet, super had more fried foods and empty caloric juice, in Minimalist vegetable salad and roasted chicken was provided.
Before bed snack had simple sugars from confectionary, a lot of fruit juices, and a fatty meal of cheese-flavored chips. The minimalist diet provided low caloric juice, meat alternatives such as chickpeas in roasted garlic hummus and a bottle of water, and low-fat Tostitos light restaurant-style tortilla chips. An ideal diet, day’s meals made use of whole-grain cereal, milk alternative, natural orange juice, and boiled egg. There was also a liberal amount of vegetables and foods prepared using cooking methods that promoted low fat intake. This diet had relatively higher amounts of unsaturated fats and a low intake of empty caloric snacks. Therefore, food selection made use of recommendations provided by Eat well with Canada’s food guide and were also consistent with volunteers’ food preferences.
Calculate the approximate cost of each three diet for one day. You will need to estimate the cost of each food item. To do this you may wish to use grocery receipts or visit a grocery store to examine food prices
Actual diet cost
Mininalist Diet
Ideal diet
Discuss the two new diets with your volunteer. Does he or she consider one or both of the diets acceptable? What challenges, if any does your volunteer anticipates in adopting a new diet?
The Minimalist diet is very close to the volunteer’s typical food intake and has been formulated based on Eating Well with Canada’s food guide. However, it does not have wider dietary diversification as compared to the Ideal diet. My volunteer does appreciate this diet formulation with ease compared to the ideal diet. Ideal diet has tried to make use of a wide variety of foods, dietary diversification. They included the use of whole grains, liberal amounts of fresh fruits and vegetables, meat alternatives, minimal use of simple sugars, and selection of milk alternatives low in fat content.
Some of the challenges volunteers expressed included difficulty in avoiding fried foods as they are tastier and also reducing high consumption of commercial juices. He did not seem to like much vegetables in the diet. However, after giving the rationale of each food included in the diet as per Eating Well with Canada’s food guide, he expressed commitment to improving his eating habits for optimal nutrition status.
After taking him through this food guide, he appreciated liberal consumption of fresh fruits and vegetables which are rich in dietary fiber that will facilitate avoiding high energy intake to address his overweight nutrition status and avoid health-associated risks. He also accepted the inclusion of whole grains in his diet as a source of dietary fiber and other needed micronutrients in the body as opposed to the consumption of highly refined foods. He expressed commitment to opting for methods of cooking such as roasting, baking, and steaming among others that do not lead to high fat intake.
Conclusion on the general acceptability of the three diets, their cost, and their nutritional merits
From nutrient analysis, an actual diet that depicts volunteers’ typical food intake had an excess of energy by about 213% and protein intake which exceeded by 142%. Cholesterol intake was more by 152% while dietary fiber intake was less by 7%. Nutrient analysis for Minimalist shows energy intake of 92% compared with Daily Recommended Intake, protein intakes of 132%, cholesterol consumption of 150%, and dietary fiber intake of 78%. An ideal diet formulation, energy intake was 96%, protein intake of 130%, and dietary fiber intake of 93% which is below DRI. Among the three diets, the Minimal diet has the least intake of saturated fats.
Individuals with a BMI of above 30 are considered overweight. If they do not check their diet intake and increase physical activity level they may end up being obese. Among the three diets, ideal and Minimal diets are suitable for weight management. Their energy provisions are slightly below the DRI. Coupled with increased physical activity levels they can help cut down weight and achieve healthy BMI values of 18.5-24.9.
Ideal diet though it has significant dietary diversification, from nutrition analysis it does not offer any significant nutritional benefit, unlike Minimalist diet. The actual diet costs about USD 75, the Minimalist diet costs about USD 28, and the Ideal diet costs about USD 43. Therefore, a Minimal diet would be much acceptable due to its relatively cheap cost while at the same time it meets nutritional needs for individuals of similar BMI, sex, and age.
Works cited
Cogill, Bruce. Anthropometric indicators measurement guide. Web.
Debruyne, Linda, Pinna Kathryn and Whitney Noss. Nutrition and Diet Therapy. New York: Cengage Learning, 2007. Print.
Dietitians of Canada. Eating well with Canada’s food guide. Web.
Rolfes, Rady, Pinna Kathryn and Noss E Whitney. Understanding Normal and Clinical Nutrition. New York: Cengage Learning, 2008. Print.
Stanfield, Peggy and Hui Yong. Nutrition and Diet Therapy: Self-Instructional Approaches. New York: Jones & Bartlett Learning, 2009. Print.