Institution Assessment: Nutrition Assessment

Nutritional assessment provides quite a lot of goals. Nutritional status is the assessment of condition of health of an individual as determined by the nutrients the body receives and utilizes. Nutritional status expresses the degree, which physiologic needs of nutrients are being met. The balance between nutrient intake and nutrient requirements is influenced many factors like food intake, economics condition, eating behaviour, emotional environment, disease, culture pattern, absorption, infection, fever or physiologic stress, growth, body maintenance and well being psychological stress etc (Seres, 2003).

A. Read the following case study. B. Locate and read the following article: United States Department of Health and Human Services and United States Department of Agriculture. 2005. Dietary Guidelines for Americans 2005. http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2005/2005DGPolicyDocument.pdf C. Complete the Pre-Case Study assignment individually and submit two weeks prior to

Writing down what you eat for three days shows you more about your diet then most would think. The paper, and 3 day diet diary we did was to help show us what we need to consume more of, less of, what we need to cut out of are diet, and lastly what we need to add to be a healthy individual. Wiley Plus was used to really show the breakdown of what we eat. I simply put what I wrote on paper into the Wiley food journal, wich furthermore puts everything into the catagories, and sections for you, wich was very helpful. I overall hoped my results would be decent, or average. The results I recieved were simply what I expected.

Points 2/4. I was unable to locate on the policy pdf file where the “United States Department of Agriculture’s SNAP-Ed program” answer came from. If you got this answer from another source please cite correctly. Please disregard this comment if the answer comes from the policy pdf file. I was only able to find from the file that the policy was expanded from the pilot through federal grant funding, but as you answered, the amount of funding was not available in the pdf document.

Recorded Protein, Carbohydrates, and Lipid Intake On the three consecutive recorded days, my respective breakfast intake of Protein was 29 grams, 3 grams, and 21 grams; my respective breakfast intake of Carbohydrates was 80 grams, 11 grams, and 12 grams; and my respective breakfast intake of total Lipids was 53 grams, 36 grams, and 21 grams (Rinzler, 2004). On the three consecutive recorded days, my respective lunch intake of Protein was 17 grams, 28 grams, and 31 grams; my respective lunch intake of Carbohydrates was 27 grams, 38 grams, and 49 grams; and my respective lunch intake of total Lipids was 33 grams, 56 grams, and 22 grams (Rinzler, 2004). On the three consecutive recorded days, my respective dinner intake of Protein was 30 grams, 26 grams, and 31 grams; my respective dinner intake of Carbohydrates was 57 grams, 14 grams, and 32 grams; and my respective dinner intake of total Lipids was 32 grams, 23 grams, and 16 grams (Rinzler, 2004).

An average game of golf goes for about four and a half hours depending on skill level, length of the course etc. being an athlete in the game of golf can wreak havoc on the body

On the 20th of February, I started recording the foods I ate, and see what kind of nutrition I'm getting from my food. With my current BMI, if I wanted to maintain my weight, I was to consume on average 2,590 Calories. The first day I exceed that by 735 Calories, but the next day I was under 145 calories.

1. What could you improve within your diet? Be detailed. There are always things to improve on. Minimum 2 separate areas to improve on: 4 sentences EACH area. 8 pts.

I'm one of the nutrition assistants for Lehman's Biggest Weight Loss Challenge, which is hosted by Professor Robert Harris in the Fitness Center of the Apex Building located on Lehman College campus. It's a nine-week challenge where students can receive helpful eating tips, developed exercising plans and learn ways to start leading healthier lifestyles.

I was assigned to record the meals I eat for breakfast, lunch, and dinner for two weeks. After recording the meal I ate for two weeks, I also recorded the amount of carbohydrate, lipid, and protein intake per day for the whole two weeks. The recording of protein, lipid, and carbohydrate was to assess whether I ate the sufficient amount of nutrients. Before I began my case study, my hypothesis was that I did not eat the sufficient amount of nutrients needed to maintain a healthy diet.

When following the MyPlate guideline it is important to note that all food and beverage choices matter. The focus should be on variety, amount, and nutrition. Develop a healthy food and beverage habit by choosing from the five main food groups—fruits, vegetables, grains, protein foods, and dairy— in order to get the right amount of essential nutrients. Every individual is different so when trying to eat the right amount of calories their age, sex, height, weight, and physical activity level must be taken into account. The normal calorie intake for the average college student would be around 1,800 – 2,400 for females and 2,400 – 2,600 for males, fluctuating depending on how active the individual is. (FS Gate,

During my undergraduate studies, I took a nutrition and dietetics course. This course was designed to teach students the importance of proper nutrition, which foods were considered healthy and which foods were unhealthy. We learned how to make meal plans, grocery list, meal preparation, which foods were good for certain health issues and which foods to avoid. During this course, I learned principals to promote healthy eating and the prevention of diet related disease conditions. I have always been interested in having a healthy lifestyle and staying healthy. This course helped to give me the foundation that I needed to begin the journey to becoming healthy and maintaining it. I feel the instructor and the lessons that we were taught were very well planned and organized. Thanks to a great instructor, my peers and I were able to leave the class knowing so much more about nutrition than we did before the course.

Great post. I agree with the findings of your assessment. Nutritional status is the balance between a patient’s current nutritional supply and demand. I would like to include some nutritional assessments for the two patients for this discussion. Mr. H has not eaten significant calories since the operation (4 days), has trouble chewing due to poor dentition, appears depressed, has lost 8 pounds since admission, history of a 10 pound weight loss in the last month. Laboratory data include prealbumin level of 10.4g/d l( normal is 16.4-38g/dl), an albumin level of 2.9g/dl( normal is 3.5-5g/dl), and hypoactive bowel sounds, which signifies that intestinal activity has slowed down. In the critical care area, patients have special nutritional needs because the stress of their complex illness increases their metabolic rate and nutritional needs, and decrease mobilization which results in muscle atrophy. In addition, Mr. J is an elderly patient. He is at higher risk for altered nutrition due to his history of chronic obstructive pulmonary disease which affects his appetite & also his admitting diagnosis;

Nutrition requirements have to be as individual and as unique as you. Nutrition is one of the most important aspects to a progressively successful

My typical diet composed of vegetable, protein, and white rice which reflect my cultural background as Thai-American whose cuisine revolve around jasmine rice as staple food which contributes 30 percent of energy to diets.7 This is clear in the food journal where I have at least one meal every day that features white rice. Compare to the healthy eating guideline, my diets meet most of the food groups and best choice for healthy meals. However, I do lack behind in two food categories, specifically dairy and fruit groups which I don't consume on the daily basis. In the food journal, my diary intake only came from the mozzarella cheese in salad and cream cheese. My consumption of milk are very lacking and often come from coffee rather than pure