ADDITIONAL INFORMATION:
Here are some examples of work I have done for this class. See attached documents as well..
WEEK 3:
What was your average sodium intake? 2000 mg
How does that compare with the dietary guidelines? It is within the recommended range
How did your calcium intake measure up to the recommendations? 18.2 mg
How much iron did you consume? 1250 mg, it is within the recommended range.
List all nutrients in which you were deficient (under 100%).
Fats
Carbohydrates
Do you routinely take any vitamin, mineral, or herbal supplements? Only the vitamins supplement. If so, how do they fit in with the nutrients on your printout? They increase the amount of vitamins consumed. Do they help you meet or exceed your profile recommendations? They help me meet my profile recommendation
What would happen to your weight if your recorded intake stayed as you have shown it for one month? I would gradually lose weight as my carbohydrates and fat intake is low.
Using the basic calculation presented in the lecture material, calculate your energy needs how many calories you need each day to maintain your current weight.
BMR = 10 x weight (kg) + 6.25 x height (cm) – 5 x age (years) – 161
=10*53.0703+ 6.25* 160-5*21-161
=1264.703
How does that number of calories compare to the analysis? The number of calories is below the one stated in my analysis.
MEAL PLANNING:
Type 2 Diabetes Client:
Are you taking any medications?
Do you have any food allergies?
Do you exercise regularly?
How many meals do you have a day?
What are your favorite foods?
Clients Profile:
Age: 46
Height: 5’3”
Weight: 117 lb
BMI: 30
Day 1:
Breakfast: 1 cup skim milk, 1 red apple, 1/2 cup rolled oats cooked in water with stevia sweetener.
Lunch: 1 cup skim milk, 2 cups baby spinach with 1 tbsp of oil and vinegar dressing, 1 cup of sweet potato and turkey hash.
Dinner: 1 cup of tossed salad with peppers and cucumbers with 1 cup of cooked quinoa, 3 oz. chicken breast.
Snack: 2 oz baby carrots with 3 tbsp of hummus.
Day 2:
Breakfast: 1/2 cup Ezekiel Almond cereal with 1 cup skim milk and 1 medium banana.
Lunch: 3 cups chopped Greek salad with chicken, 1 whole wheat bread slice and 1 cup raw strawberries.
Dinner: 1 cup homemade chili, 1 cup brown rice and 1 cup of skim milk.
Snack: 1 tbsp of organic almond butter with 4 medium celery sticks.
Healthy Recipes, Healthy Eating – EatingWell. (n.d.). Retrieved September 14, 2015.
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