Reference no: EM133325573

Evaluation of Nutritional Intake

Bar Graph Report

The Bar Graph Report displays graphically the amount of the nutrient consumed and compares that to the dietary intake recommendations.

Nutrient                                    Value      DRI Goal       Percent 0      50     100     150

Basic Components

Calories                                    899.00        2,386.0           38 %

Calories from Fat                    191.00        668.0               29 %

Calories from SatFat               61.80            215.0              29 %

Protein (g)                               84.10             64.6*            130 %

Protein (% Calories)                37.40            11.0*             340 %

Carbohydrates (g)                    89.80            328.0             27 %

Carbohydrates (% Calories)   39.90               55.0              73 %

Total Sugars (g)                      10.10 ^

Added Sugar (g)                      0.00                29.8~               0 %

Dietary Fiber (g)                     7.83               33.4                 23 %

Soluble Fiber (g)                     0.95

InSoluble Fiber (g)                 2.88

Fat (g)                                    21.20              74.2                  29 %

Fat (% Calories)                   21.20              28.0                   76 %

Saturated Fat (g)                  6.87                23.9~                29 %

Trans Fat (g)                         0.32

Mono Fat (g)                       5.84                26.5                    22 %

Poly Fat (g)                         5.16                23.9                   22 %

Cholesterol (mg)            252.00             300.0~                 84 %

Water (g)                       1,232.00         2,700.0                  46 %

Vitamins

Vitamin A - RAE (mcg)  78.60             700.0                     11 %

Vitamin B1 - Thiamin (mg) 0.59           1.1                         54 %

Vitamin B2 - Riboflavin (mg) 0.72       1.1                         65 %

Vitamin B3 - Niacin            28.50        14.0                       204 %

Vitamin B6 (mg)                 1.49           1.3                         114 %

Vitamin B12 (mcg)            1.72            2.4                         72 %

Vitamin C (mg)                 0.00           75.0                         0 %

Vitamin D - mcg (mcg)    1.72             15.0                         11 %

Vitamin E - a-Toco (mg)  1.53              15.0                        10 %

Folate - DFE (mcg)          107.00          400.0                       27 %

Minerals

Calcium (mg)                   264.00          1,000.0                     26 %

Iron (mg)                          6.92                18.0                       38 %

Magnesium (mg)             199.00              320.0                     62 %

Phosphorus (mg)             826.00              700.0                    118 %

Potassium (mg)               927.00              2,600.0                  36 %

Sodium (mg)                   854.00              2,300.0~                37 %

Zinc (mg)                        5.51                   8.0                        69 %

Other

Omega-3 (g)                    0.43 +

Omega-6 (g)                 4.63 +

Alcohol (g)                    0.00

Caffeine (mg)               0.00

DRI Goal Key:

Black = Consume at least the DRI goal

Red = Consume less than the DRI goal

* Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.

^ Total Sugars includes those naturally occuring in food and added sugars.

+ There is no established recommendation for Omega-3 and Omega-6.

Use the same nutritional problem throughout.

Question 1. what is one nutritional problem that you identified in your own diet? Consider under- or overconsumption of specific nutrients, consumption of other substances such as added sugars and alcohol, and energy balance. Please choose just one problem. Be specific when describing the issue.

Question 2. Use the same nutritional problem that you identified in question # 1. Do not choose a different nutritional problem. Be specify your intake such as "my average intake of iron was 5 mg" or "my average intake of saturated fat was 40 grams and 18 % of my kcal intake."

Question 3. Which recommendations for that nutrient or substance did you not meet? Be specific when describing the recommendation that you compared your intake to.  Use the same nutritional problem that you identified in question # 1. Do not choose a different nutritional problem.

Be specific such as "my intake fell short of my RDA of 18 mg" or "I exceeded the 2020 Dietary Guidelines for Americans recommendation of less than 10 % of kcals from saturated fat."

Question 4. What dietary changes will correct that nutritional problem? Be specific when outlining the food you need to add, reduce or eliminate from your diet. Do not discuss taking supplements. The focus should be on food. Use the same nutritional problem that you identified in question # 1. Do not choose a different nutritional problem.

Question 5. To create changes that last, you should consider the many factors that influence food choices. What factors (besides knowledge about nutrition) impact your food choices? Consider social, cultural and environmental influences. Identify 2 factors that influence your food choices. For each describe how that factor impacts food behavior. Do these factors encourage healthy behavior or make healthy behavior more difficult? Be detailed and specific.