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BGSU FN4350/5350

Pregnancy Diet Report

Rebecca Hoffman
1. Describe your client:
a. Age: 24
b. BMI: 23.6
c. Usual eating pattern: my client is a student that eats breakfast every
morning. Once she gets to school she will sometimes eat a midmorning
snack. She eats lunch at school every week day and will eat an additional
snack every day around 3 pm containing a serving of fruits and vegetables
and some form of nut. She eats dinner at home with her husband and will
eat a snack around 8 pm every night. She has been craving pizza, alfredo,
general Tao chicken and her favorite beverage is orange juice.
d. Trimester: She is in the first trimester
e. Estimated energy needs/requirements: { 354- (6.9124)+1.1(9.36*65.9)+(726*1.67)}=2200.3 calories per day
f. Usual activity pattern: My client finds it hard to work out because she is a
student but she walks about 2 miles on campus everyday.
g. List any special circumstances, dietary considerations, or risk factors if
applicable: My client is lactose intolerant so she drinks Almond milk to get
her calcium.
2. Answer the following questions.
a. Does the diet you created meet her energy requirements (I will compare this
to what you put in the first question, part e)? Yes, this diet has an
average of __2159_ kcals/day. (If not, go back and modify the diet until
it does. The NDSR printout will show your nutrient output.)
b. Does the diet you created meet the RDA/AI for vitamins and minerals? (If
not, go back and modify the diet until it does.) YES _X__ NO _______
c. List the average % energy from (make sure these figures are on the NDSR
printout also):
i. Carbohydrate: 49.453%
ii. Protein: 17.853%
iii. Total fat: 32.728%
d. Does the diet you created meet all of the Dietary Guidelines? (If not, go
back and modify the diet until it does.) Yes
3. Write a short statement that answers the following questions.
a. What was difficult about this assignment? I think the most difficult thing was
using the NDSR because I have never used it before.
b. What was easy about this assignment? Planning the menu the first time
before entering it in to the NDSR was the easiest part.

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c. What did you learn from this assignment? I learned that it is really hard to
fall in 90% RDA for all nutrients and that I probably do not meet these
requirements myself.
4. Attach the completed menu table.
5. Attach the complete the Dietary Guidelines table that is started for you below. For
further guidance on this section see http://www.health.gov/dietaryguidelines/ (not
all of this information is from the printouts, some is from an examination of food
choices).
6. Attach your NDSR 7-day summary printouts. I do not need the daily pages.
7. Staple the project and submit it in class on the due date. No binders or folders
please.

Table for Menus

Directions: The table cells will expand as you fill them in. If you want to include another
column for an additional snack you may. Include foods and amounts of main items (not
all components of dish), i.e.,
Turkey sandwich with lettuce and tomato on rye bread, 1
Skim milk, 1 cup
Baked boneless skinless chicken breast, 4 oz.

Day
Monday

Tuesday

Breakfast
Apple with
skin medium
White English
muffin
1 T reduced
fat peanut
butter
8 Oz Almond
milk

medium
banana
8 whole
wheat saltines
1 T reduced
fat peanut
butter
8 oz. Almond
Milk

Lunch
3 cup spinach
2 T taco sauce
4 oz. grilled
steak
1 t taco
seasoning
cup red
pepper
1/3 cup low fat
cheese
2 oz. tortilla
chips
cup
raspberries
8 oz water
3 oz baked
chicken
3 T general
Tao sauce
white rice
steamed
broccoli
cup
pineapple

Dinner
4 oz grilled salmon
cooked in lemon
juice
cup whole wheat
rice pilaf
3/4 cup carrots
1/4 cup blue berries
8 oz. almond milk

Snack
1 cup celery
1 T reduced fat
peanut butter
1 medium
banana
8 oz water
1 oz almonds
8 oz Vitamin D
fortified OJ
1 oz. dark
chocolate

3 cups spinach
1/3 cup strawberries
1 t cinnamon
1 T chocolate syrup
3 Oz hamburger
patty 93% lean
1 whole wheat
hamburger bun
8 oz. Almond Milk

1 medium
apple
cup carrots
2 oz. almonds
2 oz. pumpkin
seeds
8 oz OJ

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8 oz water
1 large sweet
potato
cup mango
1 cup
cauliflower
3 oz grilled
beef liver
8 oz water

Wednesd
ay

8 oz. Almond
Milk
1 banana
1 cup
breakfast
cereal
fortified

Thursday

8 oz. Almond
Milk
cup of
Kelloggs
granola cereal
1 medium
banana

2 slices thin
crust
pepperoni
pizza
3 cup spinach
1 T low fat
ranch
1 apple
8 oz water

Friday

8 oz. Almond
Milk
2 egg whites
1 English
muffin

Saturday

8 oz. Almond
Milk
1 serving of
Life cinnamon
cereal
1/3 cup
blueberries

Sunday

8 oz. Almond
Milk
2 egg
scrambled
3 sausage
links low fat
1/3 cup

3 cups spinach
1 T fat free
ranch
1/3 cup
unsalted
cashews
cup quinoa
1 apple
8 oz water
1/3 cup fruit
cocktail low
sugar
cup carrots
Turkey
sandwich on
pumpernickel
bread
(reheated
meat)
8 oz water
1.5 cup black
beans
cup brown
rice
1/3 cup salsa
cup corn
salsa

1 cups chili made

with lean turkey,
tomatoes, tomato
sauce, kidney beans
and chili seasoning
8 whole wheat
saltines
1 medium banana
8 oz. Almond Milk
2 cups spinach

1/2 cup
cantaloupe
cup celery
8 oz water
1 oz Dark
chocolate
1 slice Boston
cream pie
16 oz OJ

8 oz. Almond Milk

cup whole wheat
linguini
4 oz. salmon
1 t lemon juice
1 T butter low
sodium
cup sugar snap
peas
1 medium apple
3 oz grilled chicken
1 serving alfredo
sauce
cup whole wheat
pasta
cup raspberries
8 oz. Almond Milk

1/3 cup
pineapple
3/4 cup carrots
8 oz. water
2 oz. dark
chocolate
16 oz. OJ
pumpkin seeds
2 oz.
3 oz almonds
1 banana
1 cup red
peppers
8 oz water
2 oz Almonds

3 oz lean steak
1 T fajita seasoning
cup Spanish rice
cup red peppers
cup green
peppers
cup onions
cup raspberries
8 oz. Almond Milk

3 oz dried
prune
3/4 cup celery
16 oz OJ
2 oz almonds
chocolate cake

4 oz steak
cup stir fry
vegetables
cup brown rice
1 apple
8 oz. Almond Milk

1 peach
cup
cauliflower
8 oz water
2 oz Almonds
1 oz Dark
chocolate

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raspberries

2 cups spinach
8 oz water

cheesecake
with fruit sauce

Dietary Guidelines 2010 Table

Use 7-day average information to complete the table. For example, in a yes/no response, only leave the
correct answer. If an amount or % is required please add it. Provide brief explanations when
possible.
Dietary Guideline

ADEQUATE NUTRIENTS WITHIN CALORIE

NEEDS
Key Recommendations
Consume a variety of nutrient-dense foods and
beverages within and among the basic food groups
while choosing foods that limit the intake of
saturated and trans fats, cholesterol, added sugars,
salt, and alcohol.
Meet recommended intakes within energy needs by
adopting a balanced eating pattern, such as the
USDA Food Guide or the DASH Eating Plan.
Key Recommendations for Specific Population Groups
Women of childbearing age who may become
pregnant. Eat foods high in heme-iron and/or
consume iron-rich plant foods or iron-fortified foods
with an enhancer of iron absorption, such as vitamin
C-rich foods.
Women of childbearing age who may become
pregnant and those in the first trimester of
pregnancy. Consume adequate (600 mcg/d) synthetic
folic acid daily (from fortified foods or supplements)
in addition to food forms of folate from a varied diet.
WEIGHT MANAGEMENT
Key Recommendations
To maintain body weight in a healthy range, balance
calories from foods and beverages with calories
expended.
To prevent gradual weight gain over time, make
small decreases in food and beverage calories and
increase physical activity.

Does your menu meet these

guidelines? Select Yes/No and
provide specific number, i.e.,
gram amount or number of
servings, when possible.

Yes

Yes

91 % RDA for iron

355 % RDA for vitamin C

178 % RDA for folic acid

2159 kcals/day eaten

Not Applicable for this

assignment (N/A)

Key Recommendations for Specific Population Groups

Pregnant women. Ensure appropriate weight gain as
specified by a healthcare provider.
FOOD GROUPS TO ENCOURAGE
Key Recommendations
Consume a sufficient amount of fruits and vegetables
while staying within energy needs. (Two cups of fruit
and 2 1/2 cups of vegetables per day are
recommended for a reference 2,000-calorie intake,
with higher or lower amounts depending on the
calorie level.)
Choose a variety of fruits and vegetables each day. In
particular, select from all five vegetable subgroups
(dark green, orange, legumes, starchy vegetables, and
other vegetables) several times a week.

Consume 3 or more ounce-equivalents of wholegrain products per day, with the rest of the
recommended grains coming from enriched or
whole-grain products. In general, at least half the
grains should come from whole grains.
Consume 3 cups per day of fat-free or low-fat milk or
equivalent milk products.

FATS
Key Recommendations
Consume less than 10 percent of calories from
saturated fatty acids and less than 300 mg/day of
cholesterol, and keep trans fatty acid consumption as
low as possible.

Keep total fat intake between 20 to 35 percent of

calories, with most fats coming from sources of
polyunsaturated and monounsaturated fatty acids,
such as fish, nuts, and vegetable oils.

When selecting and preparing meat, poultry, dry

beans, and milk or milk products, make choices that
are lean, low-fat, or fat-free.
Limit intake of fats and oils high in saturated
and/or trans fatty acids, and choose products low in
such fats and oils.
CARBOHYDRATES
Key Recommendations
Choose fiber-rich fruits, vegetables, and whole grains
often.
Choose and prepare foods and beverages with little
added sugars or caloric sweeteners, such as amounts
suggested by the USDA Food Guide and the DASH

1-5 pounds for the healthy BMI

and 1st trimester

Around 7 cups per day

27 times/wk fruits

21 times/wk dark green veg.

Etc.
About 3 oz. whole grains/day

2 cups dairy servings/d

7.545 % kcals from SFA

257 mg/d cholesterol

__1.096 grams trans fats

32.728 % kcals from total fat

19.416 % kcals from PUFA

36.414 % kcals from MUFA

Yes

Yes

Yes

33.4g amount of added

sugars/day

Eating Plan.
Reduce the incidence of dental caries by practicing
good oral hygiene and consuming sugar- and starchcontaining foods and beverages less frequently.
SODIUM AND POTASSIUM
Key Recommendations
Consume less than 2,300 mg (approximately 1 tsp of
salt) of sodium per day.
Choose and prepare foods with little salt. At the same
time, consume potassium-rich foods, such as fruits
and vegetables.
ALCOHOLIC BEVERAGES
Key Recommendations
Those who choose to drink alcoholic beverages
should do so sensibly and in moderationdefined as
the consumption of up to one drink per day for
women and up to two drinks per day for men.
Alcoholic beverages should not be consumed by
some individuals, including those who cannot restrict
their alcohol intake, women of childbearing age who
may become pregnant, pregnant and lactating
women, children and adolescents, individuals taking
medications that can interact with alcohol, and those
with specific medical conditions.
FOOD SAFETY
Key Recommendations
To avoid microbial foodborne illness:
o Clean hands, food contact surfaces, and fruits
and vegetables. Meat and poultry should not
be washed or rinsed.
o Separate raw, cooked, and ready-to-eat foods
while shopping, preparing, or storing foods.
o Cook foods to a safe temperature to kill
microorganisms.
o Chill (refrigerate) perishable food promptly
and defrost foods properly.
o Avoid raw (unpasteurized) milk or any
products made from unpasteurized milk, raw
or partially cooked eggs or foods containing
raw eggs, raw or undercooked meat and
poultry, unpasteurized juices, and raw
sprouts.
Key Recommendations for Specific Population Groups
Pregnant women, older adults, and those who are
immunocompromised: Only eat certain deli meats
and frankfurters that have been reheated to steaming
hot.

Yes

2058 mg sodium/day

4838 mg potassium/day

N/A

N/A

Yes

Yes

Yes

Yes

Yes

Yes