Dietary Intake Aspects Analysis Report Table of Contents = 1. Eacions that Contribute tote al Dist 2. Oval Exnavonce 3, BosulisAnaiss Meal Calculation 6, References Factors that Contribute to the Final Diet Understanding the determinants of any dit is key in selecting the food people take dally. Some biological determinants such as hunger, taste and appetite determine the dietary intake people embrace in society. In the final diet, the knowledge of various 00d requirements acted as the primary determinant of the food choice. The lowdown on diferent energy requirements also helped in determining the final diet in each meal Overall Experience In goneral, the experience was challenging because it acted as an eye-opener, esp lly on the nutrients that one has been over-using of under-using, The experiance of tracking the dietary intake also helped identify some of the foods that one has ‘been neglecting yet contain a lt of nutrients that are needed for the body's normal functioning It was also an encouraging ‘experience that added knowledge and experience, especialy on the choice of food. Results Analysis In general, the uptake of macronutrients, the proteins, calories, carbohydrates and fats, was relatively delicate, with fats ‘meeting the DRI targets and some carbohydrates missing out in various meals. The intake of energy-siving food was adequate, with calories extending up to 70.01% as per the DRI targets (Ross & Moran, 2020). In terms of fat intake, saturate fats are well maintained asi stands at 92.44% per the DRI targets. Most vitamins are adequately consumed, with some, such as Niacin and Vitamin 812, exceeding in terms of consumption. However, vitamin A and € soem to have been underused as per the DRI targets standing at 25.85 and 23.7 %. Most minerals were consumed inthe right amounts, with some, such as Sodium, exceeding to a ‘greater extent. However, some, such as calcium and Magnesium, were inadequate as per the DRI set targets, Plan of Improvement Under consumption is one of the most challenging aspects of various dietary intakes, The aspect means that meeting rutrtional information regarding the recommended targets isthe most challenging aspect. One of the essential macronutrients consumed is carbohydrates, more so the dietary Fre. However, with an increase of kales and spinach, more than 25g will be achieved to hit the dietary intake o fibre. The other nutrient thats less consumed is water. 15% is relatively ow as per the rutritional commendations. Therafore, adding a last six glasses of water dally will add more than 3200 grams required to hit the DRI targets. Intake of Sodium sooms to be high, which might affect the kidneys’ functioning. Therefore, reducing Sodium intake in meats wil help prevent issues associated with excessive Intake of Soaium. Some ofthe behaviors that can be modified to achieve the Information of a heatthy diet include increasing water consumption and reducing the intake of table sat It seems the increased sage of table salt has been increasing the level of socium intake. Therefore, controling or reducing the amounts of salt added + foods willbe effective in managing this, Increasing the level of water intake is also critical in ensuring that one achieves the dietary intake recommended by various international standards. weMeal Calculations \With the current experience and scrutiny ofthe daily intake of diets, the lunch will comprise Rice, Spanish with some chicken pieces and some kales that will amount to 277.02 kcal plus 177.65kcal and 35.Skcal, This wil emount to 490.17kcal, which meets the dietary recommendations of 400-600kcal per meal, Avoiding excessive salt and adding two glasses of water after lunch wil be paramount References Ross, A.C, & Moran, N. E, (2020). Our current Dietary Reference Intakes for Vitamin A-—now 20 years old, Current Developments in Nutrition, 4(10),nza2096. Web, 22.