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BGSU FN4350/5350

Pregnancy Diet Report

Kayleigh Caito
1. Describe your client:
a. Age: 28
b. BMI category: Overweight
c.

Usual eating pattern (e.g. vegetarian, typical American diet, etc): Typical American diet
(burgers, steak, fried foods, pizza)

d. Trimester of pregnancy your client is in: 3

e. Estimated energy needs/requirements (use DRI + pregnancy allotment): 2600 kcals/day
f.

Usual activity pattern: low activity (1-2x week of moderate exercise)

g. List any special circumstances, dietary considerations, or risk factors if applicable: none
2. Answer the following questions.
a. Does the diet you created meet her energy requirements? Yes, this diet has an average
of 2671 kcals/day
b. Does the diet you created meet the RDA/AI for all vitamins and minerals? (If not, go back
and modify the diet until it does.) Yes
List the average % energy from:
i. Carbohydrate: 54%
ii. Protein: 22%
iii. Total fat: 27%
c.

Does the diet you created meet all of the Dietary Guidelines? Yes
i. Note: sodium levels of 3500 mg/d or less are acceptable.

3. Write a short statement that answers the following questions.

a. What was difficult about this assignment?
i. The most difficult part of this assignment was getting some of the micronutrients
to meet the DRIs, for example getting enough iron, -linoleic, and Vitamin D.
When trying to add food to increase these nutrients, some other nutrients would
become too high, for example cholesterol would rise when adding in red meats to
increase iron. It was necessary to choose the right types of foods that would
balance the whole diet.

b. What was easy about this assignment?

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i. Using SuperTracker was an easy way to enter the foods and get a quick assessment
of the total calories, macronutrients, and micronutrients. SuperTracker made it
easy to determine which foods had certain amounts of each nutrient when looking
over the Nutrient Analysis document.
c.

What did you learn from this assignment?

i. I learned that making a diet for a pregnant woman is more complex than writing a
diet for a person that is not pregnant. It is important to feed the woman so that
she is meeting her nutritional needs, and getting enough nutrients to support the
growth of the baby as well.

Dietary Guidelines 2015 Table

https://health.gov/dietaryguidelines/2015/guidelines/
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 (quoted from website)
Does your menu meet these
https://health.gov/dietaryguidelines/2015/guidelines/ guidelines? Select Yes/No (delete the
other) and provide specific number,
i.e., gram amount or number of
servings, when possible.
KEY ELEMENTS OF HEALTHY EATING PATTERNS

Key Recommendations: Components of Healthy Eating

Patterns
Consume a healthy eating pattern that accounts for
Yes
all foods and beverages within an appropriate
Intake of 2671 kcal/day
calorie level.
average
7-day food average is within
100 kcal of requirement.

Meet recommended intakes within energy needs by

adopting a balanced eating pattern, such as the
USDA Food Pattern, Healthy Mediterranean-Style
Eating Pattern and the Healthy Vegetarian Eating
Pattern.

Yes
Used USDA Food Pattern to
meet RDA and AI for nutrients
in diet. Adopted balanced diet.
Based on MyPlate
recommendations. Variety of
vegetables and fruits, whole
grains, low fat dairy, lean
meats, and healthy oils.

Importance of Calorie Balance Within Healthy Eating

Patterns
To maintain body weight in a healthy range, balance
calories from foods and beverages with calories
expended.

Before becoming pregnant, women are encouraged

to achieve and maintain a healthy weight, and
women who are pregnant are encouraged to gain
weight within gestational weight gain guidelines.

A HEALTHY EATING PATTERN INCLUDES:

Key Recommendations
A variety of vegetables from all of the subgroups
dark green, red and orange, legumes (beans and
peas), starchy, and other. 2 cups of vegetables per

Yes
Average of 2671 kcals/day
eaten
Food intake is appropriate to
maintain body weight due to
low amounts of exercise.

Encouraged to lose some

weight before pregnancy to
become less overweight.
Weight gain of pound per
week by increasing kcal intake
by about 450 kcal/day in third
trimester.

4 cups per day

3 cups/wk dark green veg.
3 cups/wk red and orange

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day are recommended for a reference 2,000-calorie
intake, with higher or lower amounts depending on
the calorie level.

veg.
2 cups/wk beans and peas
1 cups/wk starchy veg.
5 cups/wk other
Recommend eating more red
and orange vegetables.
Consume more healthy starchy
vegetables.

Fruits, especially whole fruits. 2 cups of fruit per day

are recommended for a reference 2,000-calorie
intake, with higher or lower amounts depending on
the calorie level.

2 cups per day

2 cups/day whole fruits
cups/day fruit juice
Fruit intake is adequate.
Important to eat more whole
fruits rather than fruit juices.

Grains, at least half of which are whole grains.

Consume 3 or more ounce-equivalents of whole-
grain 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.
Fat-free or low-fat dairy, including milk, yogurt,
cheese, and/or fortified soy beverages. Consume 3
cups per day of fat-free or low-fat milk or equivalent
milk products.

9 ounces/day
8 ounces/day whole grains
1 ounce/day refined grains
Grain intake is adequate. Keep
refined grains to a minimum.

4 cups/day
4 cups/day milk and yogurt
cup/day cheese
Milk intake is adequate. Keep
high fat diary and cheese to a
minimum.

A variety of protein foods, including seafood, lean

meats and poultry, eggs, legumes (beans and peas),
and nuts, seeds, and soy products. 5 ounces per day
are recommended for a reference 2,000-calorie
intake, with higher or lower amounts depending on
the calorie level.

8 ounces/day protein
6 ounces/wk seafood
4 ounces/day meat, poultry,
eggs
2 ounces/day nuts, seeds, soy
Protein intake is adequate.
Keep meats high in saturated
fats (red meats) to a minimum.

A HEALTHY EATING PATTERN LIMITS:

Key Recommendations
Saturated Fats and trans fats. Consume less than 10
percent of calories per day from saturated fats.

Added Sugars. Consume less than 10 percent of

5% kcals from SFA

Diet low in trans fats
Recommend keeping diet low
in SFA by avoiding some
animal protein sources (red
meats, high fat dairy). Keep
trans fats to a minimum by
avoiding fried or processed
foods and baked goods.

4 % kcals from added sugars

5
calories per day from added sugars.

Keep processed foods and

baked goods to a minimum.
2319 mg sodium/day
Keep amount of processed
foods to a minimum.
N/A
No alcohol consumption

Sodium. Consume less than 2,300 milligrams (mg)

per day of sodium. Note: sodium levels of 3500

mg/d or less are acceptable.

Alcohol. If alcohol is consumed, it should be

consumed in moderationup to one drink per day

for women and up to two drinks per day for men

and only by adults of legal drinking age. There are
many circumstances in which individuals should not
drink, such as during pregnancy.
SHIFTS NEEDED TO ALIGN WITH HEALTHY EATING
For this section, respond with a yes or
no to indicate if the client is in
PATTERNS
compliance and add a brief comment
NOTE: When you answer these questions, consider your that states the advice she needed for
the change.
clients usual eating patterns and what advice you had
to give to make their diet align with the Dietary
Guidelines.
Shift to consume more vegetables: Consume in place
Yes
of foods high in calories, saturated fats, or sodium
Client was consuming
such as some meats, poultry, cheeses, and snack
inadequate amounts of
foods
vegetables due to buying pre-
packed foods. Client urged to
buy more fresh vegetables and
produce. More nutrient dense.

Shift to consume more fruits: choose more fruits,

mostly whole fruits, in nutrient-dense forms, as
snacks, in salads, as side dishes, and as desserts in
place of foods with added sugars, such as cakes, pies,
cookies, doughnuts, ice cream, and candies.

Yes
Client was consuming
inadequate amounts of fruits
due to buying pre-packed
foods. Client urged to buy
more fresh fruits to satisfy
sweet cravings.

Shift to make half of all grains consumed be whole

grains: select foods that have whole grains listed as
the first grain ingredient and cut back on refined
grain desserts and sweet snacks such as cakes,
cookies, and pastries, which are high in added
sugars, solid fats, or both, and are a common source
of excess calories.

Yes
Client was eating highly
processed breads, cereals, and
desserts. Urged to replace
refined grains with whole
grains. Fruit as a dessert
option as opposed to cakes
and cookies.

Shift to consume more dairy products in nutrient-

dense forms: select dairy and dairy alternatives that
are low in fat or fat free and low in added sugars.

Yes
Client was consuming 1%
milk. Switched to fat free milk
as an alternative. Less
saturated fat for healthy
weight gain.

Shift to increase variety in protein foods choices and

Yes

to make more nutrient-dense choices: select lean and

lower sodium protein options

Client was getting inadequate

amounts of protein from pre-
made dishes. Urged to eat a
variety of lean protein sources
and increase fish intake. Fish
is important for brain
development of baby.

Shift from solid fats to oils: limit solid fats, with most
fats coming from sources of polyunsaturated and
monounsaturated fatty acids, such as fish, nuts, and
vegetable oils.

7 % kcals from PUFA

12 % kcals from MUFA
Instead of butter and
margarine, client now uses oils
in cooking (canola and olive
oils). These oils are anti-
inflammatory, low in bad fats,
high in good fats.

165% % RDA for folic acid

Folic acid is important to
decrease risk of NTD.

100 % RDA for iron

246 % RDA for Vitamin C
Consume foods with iron and
Vitamin C together to increase
absorption of each. Important
for reducing risk of anemia.

55 g dietary fiber/day
Fiber to decrease constipation
and help lower BP.
5895 mg potassium/day
Potassium reduces cramps
2072 mg calcium/day
Calcium intake to maintain
bone health of mom, helps
baby build bones.

Underconsumed Nutrients and Nutrients of Public

Health Concern
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.
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.

Shift to eating more vegetables, fruits, whole grains,

and dairy to increase intake of nutrients of public
health concern. Low intakes of dietary fiber are due
to low intakes of vegetables, fruits, and whole
grains. Low intakes of potassium are due to low
intakes of vegetables, fruits, and dairy. Low intakes
of calcium are due to low intakes of dairy.

FOOD SAFETY PRINCIPLES AND GUIDANCE (Appendix

14)

To avoid microbial foodborne illness:

Clean hands, food contact surfaces, and fruits and

vegetables. Meat and poultry should not be washed
or rinsed.

Answer yes or no and add a short
comment that describes how you
advised your client.

Yes
Wash hands before cooking,
cleaning surfaces and washing
hands after working with raw

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meat to avoid cross-
contamination.

Separate raw, cooked, and ready-to-eat foods while

shopping, preparing, or storing foods.

Yes
Store meats under fruits and
vegetables, wash surfaces after
dealing with raw meats to
avoid cross-contamination.

Cook foods to a safe temperature to kill

microorganisms.

Yes
Use a thermometer to check
the internal temperature of
meats to ensure bacteria is
killed.

Chill (refrigerate) perishable food promptly and

defrost foods properly.

Yes
Chill food quickly to prevent
bacterial growth. Defrost using
the method of microwaving,
defrosting in refrigerator,
running under water, or using
the cooking process.

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.

Yes
Fully cook eggs, use
pasteurized milk products and
juices, no raw sprouts to
ensure bacteria is not
consumed.

Yes
Client does not eat deli meats.
Unpasteurized food is avoided
due to potential health effects
of consuming bacteria.

Specific Populations at Increased Risk of Foodborne

Illness
Pregnant women, older adults, and those who are
immunocompromised: Only eat certain deli meats
and frankfurters that have been reheated to
steaming hot. Avoid unpasteurized juice or milk or
foods made from unpasteurized milk like some soft
cheeses.