Dietary Guidelines Analysis-Client A

Part 1. BMI and Schofield’s equation

Here, we have

Height = 1.77 meters

Square of height = (1.77×1.77) m2
Weight = 76 Kg
We know,
BMI = Weight/Height2 = 76/3.13 = 24.25 kg/m2

Again,
We have,

Activity level = light

RMR = (0.063 × weight) + 2.896 MJ
= (0.063 × 76) + 2.896 MJ
= 7.684 MJ
Since, 1MJ = 1000KJ
RMR = 7684 KJ
Again,
EER = 7684 × 1.5 (Where 1.5 denotes the activity level is light)

= 11526 KJ

Hence, BMI comes to be 24.25 Kg/m2 and the Estimated energy requirement is 11526 KJ.

Part 2. Interpretation of energy

After reviewing the dietary intake and calculating the estimated energy requirement, it appears
that the current energy intake falls below what the body needs to maintain its functions and
support the level of physical activity. In other words, there is a difference between the consumed
energy and the required energy.

If he continues to consume this amount of energy, he might lose weight, muscle, become weaker,
feel tired a lot, imbalance on his body's hormones, get sick more often, and not feel very good
overall. This might lead to compromised immune function which will increase recovery time of
infections. It is important to eat enough right foods to stay healthy and strong.

Part 3. Recommended number of serves for adults

Here is a table that compares number of serves that he is taking and needs to take.

Client’s number of serves Client’s recommended

Fruit
Vegetables
Dairy and alternatives
Meat and alternatives
Grains and cereals
number of serves
1 2
2 6
2.5 2.5
4 3
5 6

Part 4. Comparison against the Australian Dietary Guidelines

Based on the comparison between the client's actual intake and the recommended number of
serves, we can conclude that;

Fruit: The client consumed 1 serve, which is below the recommended 2 serves.

Vegetables: The client consumed 2 serves, which is below the recommended 6 serves.

Dairy and alternatives: The client consumed 2.5 serves, which matches the recommended intake.

Meat and alternatives: The client consumed 4 serves, which is above the recommended 3 serves.

Grains and cereals: The client consumed 5 serves, slightly below the recommended 6 serves.

Overall, the client's intake is lacking in fruits and vegetables but matches in dairy and
alternatives. Similarly, exceeds the recommendations for meat and alternatives and grains and
cereals.

Consuming insufficient fruit and vegetable can lead to a deficiency in essential vitamins,
minerals, and dietary fiber. This will eventually lead to heart issues, stroke and some types of
cancer.
Excessive Meat and Alternatives Consumption may lead to an excessive intake of saturated fats
and cholesterol, which can increase the risk of cardiovascular diseases. Eating red and processed
meats can make it more likely to get colorectal cancer.

Even though the client's intake of dairy, grains, and cereals is relatively close to the
recommended servings, the imbalance in food groups may result in an uneven distribution of
macronutrients.

Since, the client's diet patter is irregular and it may contribute to weight gain and obesity. In
General, the implications of the client's dietary intake include an increased risk of nutrient
deficiencies, chronic diseases, and metabolic health issues. It's essential for the client to adjust
his diet to ensure balanced intake of fruits, vegetables, and other while moderating his
consumption of meats and alternatives.

Part 5. Comparison against the Nutrient Reference Values

As per the information provided, the client consumes 17g of fiber daily which is below the 30g
recommended. His iron intake is 11mg, exceeding the 8mg requirement. Calcium intake is
950mg, slightly below 1000mg. Vitamin C intake is 93mg, surpassing the 45mg requirement.
Folate intake is 365 micrograms, under the 400 micrograms recommended. Potassium intake is
2650mg, below the 3800mg requirement. Zinc intake is 15mg, slightly over the 14mg
recommendation. Based on his intake compared to the recommended daily requirements, he may
be at risk of certain nutritional deficiencies or excesses such as:

Fiber Deficiency: Insufficient fiber intake might raise the chances of getting long-term
sicknesses like heart problems and type 2 diabetes due to impaired blood sugar control and
cholesterol levels.

Iron Deficiency: He's not getting enough iron, which can lead to feeling tired, weak, and having
trouble thinking clearly.

Calcium Deficiency: Calcium deficiency can weaken bones and increase the risk of osteoporosis
and fractures.

Vitamin-C Deficiency: Low vitamin C weakens immunity, causing scurvy with tiredness,
swollen gums, and easy bruising.
It's essential for him to ensure a balanced diet that meets the recommended intake of essential
nutrients to prevent deficiencies or excesses and support overall health and well-being.

Part 6. Dietary assessment methods

Using a 24-hour recall method, particularly the multiple-pass approach, for collecting dietary
information from my client can have several implications on the dietary analysis conducted in
Parts 2-5 such as:

1. Accuracy of Recall: My client's ability to accurately recall and report their food intake is
crucial. Individuals may underreport or forget certain foods consumed, which may lead to
misestimation of nutrient intake.

2. Variability in Intake: Using data from a single recall may not fully represent my client's usual
dietary patterns and nutrient intake.

3. Portion Size Estimation: Estimating portion sizes accurately can be challenging, leading to
potential errors in quantifying food intake.

4. Nutrient Database Accuracy: The accuracy of nutrient analysis depends on the quality of the
nutrient composition database used and lack of specific food items in the database may introduce
error into the analysis.

So, it is essential to collect data from multiple methods, such as combining 24-hour recalls with
food records or biomarker assessments, may enhance the reliability of dietary analysis.

Part 7. Modifications to be made on diet

The client's diet lacks sufficient fruits, vegetables, and fiber. On the other hand, he consumes
excess meat, potentially leading to health risks. Increasing plant-based foods and moderating
meat intake would improve balance and overall health.

1. Increase Fruit and Vegetable Intake: Fruits and veggies have vitamins, fiber, antioxidants, and
minerals that keeps us healthy. Eating more fruits and veggies can prevent nutrient shortages and
lower the risk of heart disease, stroke, and some cancers.
2. Moderate Meat and Alternatives Consumption: Excessive consumption might increase risk of
cardiovascular diseases and certain cancers. Moderating intake can help reduce saturated fat and
cholesterol intake, promoting heart health.

3. Balance Macronutrient Intake: Balanced macronutrient intake provides essential nutrients that
helps to maintain stable blood sugar levels, supports muscle repair and growth, and promotes
overall well-being.

4. Hydrate with Water: Drinking enough water all day long, about 2 liters. Water is essential for
hydration, nutrient transport, temperature regulation, and various bodily functions.

By implementing these modifications, the client can improve their dietary intake, promote his
overall health, and decrease the risk of nutritional deficiencies and long-term illness.

References:

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Micha, R., Wallace, S. K., & Mozaffarian, D. (2010). Red and processed meat consumption and
risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and
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Mozaffarian, D., Hao, T., Rimm, E. B., Willett, W. C., & Hu, F. B. (2011). Changes in diet and
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