Using the Client’s Dietary Report (PDF 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 March 6, 2022 (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 in the assignment below? Note that there are several questions within each part;
you will need to look back at your notes/slides from earlier in the semester to answer these questions.
Part 1—Calories (12 points): Your client is a 25-year-old female who works at a desk job (sitting about 7 hours per day) and reports that her exercise level
would be considered “low-active” since she only walks a few blocks to and from the subway each day and does some basic errands that involve walking to
local stores. She is 5’ 6” tall (66 inches) and weighs 175 lbs.
Go to the following website and determine her Estimated Energy Requirement (EER): https://globalrph.com/medcalcs/estimated-energy-requirement-eerequation/ Scroll down the page until you see the EER calculator input boxes. Remember that EER determines the total number of calories you should have
each day based on gender, age, height and weight, and current activity level. (See Week 2 if you have forgotten this.) You will enter these factors for your
client into the calculator you find at the above link. (Make sure when you enter her weight, you use “pounds” not kilograms.)
Then answer these questions for Part 1:
a)–How many calories (kcal/day) should she be getting daily according to her calculated EER? How does that compare with what her dietary report shows
she consumed on March 6?
b)–What effect do you think her current calorie intake from the March 6 report will have on her weight?
c)–The calculator also tells you her current BMI—what is it and what category (underweight, normal, overweight, obese) does her weight represent?
Part 2—Carbs (12 points): In Week 3, you learned about healthy carbs and unhealthy carbs. Please apply the correct terms (such as simple/complex and
whole grain/refined) in writing your answers:
a)–Based on what you see in your client’s report, which foods would you cite as examples of healthy carbs and why are they healthy? (You don’t have to list
all—but give several examples).
b)–Which are examples of unhealthy carbs and why are they unhealthy? (You don’t have to list all—but give several examples).
c)–If she is consuming too many unhealthy carbs—what health risks should you warn your client about?
d)–What 3 specific changes/substitutions in her carb intake would you recommend to improve her diet?
Part 3—Fats (12 points): In Week 4, you learned about healthy fats and unhealthy fats. Please apply the correct terms (such as saturated, unsaturated) in
writing your answers:
a)–Based on what you see in your client’s report, which foods are examples of healthy fats and why are they heathy? (Again, you don’t have to list all, but give
a few examples).
b)–Which foods were highest in unhealthy fats and explain why they are unhealthy? (Again, you don’t have to list all, but give a few examples).
c)–If she is consuming too many unhealthy fats, what are the health risks you should warn her about?
d)–What 3 specific changes/substitutions in her fat intake would you recommend to improve her diet?
Part 4—Protein (12 points): In Week 6, you learned about the healthiest and less healthy protein sources.
a)–Based on what you see in your client’s report, what are the healthiest sources of protein in her diet and why are they considered healthy? (You do not need
to list all—just give a few examples.)
b)–What are the least healthy sources of protein in her diet and why are they unhealthy? (You do not need to list all—just give a few examples.)
c)–If you look at the notes for week 6, there are protein intake recommendations for an average woman; is your client under or over the amount an average
woman should be getting? What potential consequences would you warn her about if this is the amount of protein she consumes daily?
d)–What 3 specific changes/substitutions would you recommend in her protein sources to improve her diet?
Part 5—Sodium (10 points): Sodium is one of the minerals we covered in Week 8.
a)–What is the DRI for sodium? What is the UL (Upper Limit)? (Use your notes, not Google.)
b)–Was your client under or over these guidelines?
c)–What are some of the potential consequences of not following the guidelines?
d)–Looking at her report, what foods had the highest amounts of sodium—and what specific advice could you give her to improve this aspect of her diet?
Part 6—Sugar (12 points): This material was covered in Week 3 on carbs.
a)–How many teaspoons of sugar did your client have on this day? (You need to convert grams to teaspoons—see week 3 slides if you have forgotten how to
b)–What is the American Heart Association sugar recommendation for women in teaspoons? Was your client getting the correct amount?
c)–Why is it important for her to follow the AHA recommendation? (Please give several examples of health risks from excess sugars.)
d)–Did she consume any sugars that would be considered healthy? If so, what are they and why are they healthier?
e)–Which of her sugar sources would you recommend she limit or remove from her diet because they are mostly empty calories?
Part 7—Fiber (10 points): Fiber was also covered in Week 3.
a)–What is the recommended amount of fiber we should be getting daily? (Use notes from week 3—not Google). Is your client meeting this goal?
b)–What 3 specific health benefits of fiber would you share with your client to encourage her to maintain adequate amounts in her diet?
c)–Given the amount of fiber in her diet, what other macronutrient does she need to make sure she is getting enough of each day? Briefly explain why.