Dietary

Analysis of SK

Kayleigh Caito

October 22, 2015

2
Table of Contents

Introduction. 3
Methods. 4
Results. 5

Dietary Guidelines Table.. 5
Discussion. 10

Diet Strengths.. 10

Diet Weaknesses 10

SuperTracker Strengths. 11

SuperTracker Weaknesses.. 11
Main Areas of the Diet Requiring Improvement 11
Works Cited. 12

Introduction
My client is a 20 year-old white female. She is 410 and approximately 100 pounds.
She is moderately active by walking to and from classes each day. She sometimes participates in
more demanding physical activity, such as working out, about an extra one to two times per
week. This is an activity factor of 1.5. She does not have any health conditions and is not
currently taking any medications. She would like to eat healthier and be more active and
maintain weight.

Methods
My client was interviewed in person to obtain the background information on her
current health. She was then given a three-day food diary (2 weekdays and one weekend day)
to fill out. After the three days, she returned the form. This was then input into an online
program called SuperTracker. This gave a complete analysis of the macronutrients, vitamins,
and minerals that were consumed over the three-day period. I looked at these values and
analyzed the diet for any missing or excess food groups or nutrients. I then manipulated the
results to meet SKs goal of eating healthier and maintaining her current weight.

Results
Dietary Guidelines 2010 Table
BALANCING CALORIES TO MANAGE WEIGHT
Key Recommendations

Yes/no; provide specific number when possible

(e.g., gram amount, number of servings); describe
behaviors; compare to guidelines.
No
Prevent and/or reduce overweight and obesity
My client s moderately active. She walks
through improved eating and physical activity
to and from class each day and strives to
behaviors.
eat three nutritious meals and maintain
her calorie limit. However, she did not eat
within her calorie limits.
My client has an activity level of 1.5, which
within the recommended 150 minutes of
physical activity each week for her age.
She eats approximately 2,000 calories each
day, which is slightly above what is
recommended.
No
Control total calorie intake to manage body
1,994/day
weight. For people who are overweight or
My client is required to eat 1,600 calories
obese, this will mean consuming fewer calories
per day to maintain weight based on the
from foods and beverages.
Dietary Guidelines. She exceeded this
amount.
Increase physical activity and reduce time spent
Yes
in sedentary behaviors.
My client participates in moderate physical
activity. She walks to and from class,
which is approximately 2 or more miles
per day. She also participates in 60
minutes of higher demanding physical
activity at least once a week.
My client meets the recommended level of
physical activity.

No
Maintain appropriate calorie balance during
1,994 kcal/d
each stage of lifechildhood, adolescence,
For maintenance, my client needs 1600
adulthood, pregnancy and breastfeeding, and
calories per day. She is slightly above that
older age.
allowance.
FOODS AND FOOD COMPONENTS TO REDUCE
Key Recommendations
No
Reduce daily sodium intake to less than 2,300
4,158g/day sodium
milligrams (mg) and further reduce intake to
My client well exceeded the maximum
1,500 mg among persons who are 51 and older
sodium intake of 2,300mg per day. She
and those of any age who are African American
exceeded by 1,858g. In order to prevent
or have hypertension, diabetes, or chronic
the likelihood of chronic disease, she
kidney disease. The 1,500 mg recommendation

applies to about half of the U.S. population,

including children, and the majority of adults.
Consume less than 10 percent of calories from
saturated fatty acids by replacing them with
monounsaturated and polyunsaturated fatty
acids.

Consume less than 300 mg per day of dietary

cholesterol.

Keep trans fatty acid consumption as low as

possible by limiting foods that contain synthetic
sources of trans fats, such as partially
hydrogenated oils, and by limiting other solid
fats.

Reduce the intake of calories from solid fats

and added sugars.

should significantly reduce this intake.

Limit the consumption of foods that contain

refined grains, especially refined grain foods
that contain solid fats, added sugars, and
sodium.

If alcohol is consumed, it should be consumed

in moderationup to one drink per day for
women and two drinks per day for menand
only by adults of legal drinking age.

FOOD AND NUTRIENTS TO INCREASE

No
13% kcals from SFA
The Dietary Guidelines recommend
consuming less than 10% of calories from
saturated fats. My client exceeded this by
3 percent. She consumed 8% from
polyunsaturated fat and 14% from
monounsaturated fat. She should
decrease amount of saturated fats by
replacing with monounsaturated and
polyunsaturated fats.
Yes
251 mg/d cholesterol
This is within the recommended target of
less than 300mg of cholesterol per day.
No
My client consumed a high amount of
trans fats. She eats cookies, fries, and
other fast food on a weekly basis.
It is recommended to consume no trans
fats. My client consumes more than what
is recommended and should reduce this
amount to reduce risk of cardiovascular
disease, stroke, and cancer.
No
My client consumed 412 calories from
solid fats, and 208g of added sugar. This is
a total of 620 empty calories.
It is recommended that my client consume
less than 121 calories from solid fats and
added sugars. My needs to reduce her
intake by at least 499 calories.
No
6 oz / day
According to the guidelines, my client
should consume less than 2 oz of refined
grains. She exceeded the
recommendation by 4 oz.
Yes
0 drinks/d
The Diearty Guidelines recommends no
more than 1 drink per day for women. My
client met this recommendation by
consuming no alcohol.

Key Recommendations
Increase vegetable and fruit intake.

Eat a variety of vegetables, especially dark-

green and red and orange vegetables and beans
and peas.

Consume at least half of all grains as whole

grains. Increase whole-grain intake by replacing
refined grains with whole grains.

Increase intake of fat-free or low-fat milk and

milk products, such as milk, yogurt, cheese, or
fortified soy beverages.

Choose a variety of protein foods, which

include seafood, lean meat and poultry, eggs,
beans and peas, soy products, and unsalted
nuts and seeds.

Increase the amount and variety of seafood

consumed by choosing seafood in place of
some meat and poultry.

No
1 c. vegetables/d
c. fruits/d
My client is recommended to consume 2
cups of vegetables and 1 c. of fruits each
day. She did not meet either of these
requirements.
No
0 c. dark-green vegetables/wk
2 c. red & orange vegetables/wk
0 c. beans & peas/wk
My client did not meet any of the
recommendations. She was
recommended 1 c. dark green
vegetables/week, and consumed none.
She was recommended 4 c./week of red
and orange vegetables and only consumed
2 c. She was also recommended 1
c./week of beans and peas and didnt
consume any.
No
3 oz. whole grains/d
My client consumed a total of 9 oz of
grains, and only about a third were from
whole grains.
No
2 c. dairy servings/d
My clients dairy recommendation is 3
cups, and she only consumed 2 cups.
No
0 oz seafood servings/wk
6 oz lean meat and eggs servings/d
0 c. beans and peas/wk
0 oz soy products/wk
0 oz unsalted nuts/wk
0 oz unsalted seeds/wk
It was recommended to eat 8 oz of
seafood each week and 1 c. of beans and
peas. She had neither of these protein
sources. However, it was recommended
to consume a total of 5 oz of protein and
she consumed 6 oz, which is over what is
recommended.
No
0 oz. seafood servings/wk
My client was recommended to consume

8 oz. of seafood each week and did not

consume any. She is well below this
recommendation.

Yes
Replace protein foods that are higher in solid
My client eats a lot of lower fat protein
fats with choices that are lower in solid fats and
sources, such as turkey meat. She does
calories and/or are sources of oils.
not eat a lot of nut butters.
My client is able to stay below the
recommended 2 tablespoons of nut
butters per day.
No
Use oils to replace solid fats where possible.
My client consumed 4 teaspoons of oils,
and 412 calories of solid fats.
My client should increase the amount of
oil to 5tsp, which is recommended. She
should also reduce amount of solid fats by
substituting with oils.
No
Choose foods that provide more potassium,
1,976 mg/d potassium
dietary fiber, calcium, and vitamin D, which are
17 g/d fiber
nutrients of concern in American diets. These
936 mg/d calcium
foods include vegetables, fruits, whole grains,
1 micrograms/d vitamin D
and milk and milk products.
My client is recommended to consume
4,700 mg of potassium, 25 g of fiber, 1000
mg of calcium, and 15 micrograms of
vitamin D. She did not meet any of these
recommendations.
INDIVIDUALS AGE 50 YEARS OR OLDER (Based on recommedations for 20 years of age)
Consume foods fortified with vitamin B12, such
Yes/no
as fortified cereals, or dietary supplements.
2.6 micrograms/d vitamin B12
My client is recommended to consume 2.4
micrograms of vitamin B12, so she slightly
exceeded this amount.
BUILDING HEALTHY EATING PATTERNS
Key Recommendations
Select an eating pattern that meets nutrient
No
needs over time at an appropriate calorie level.
1994 kcal/d
My client is recommended to consume
1600 calories per day and consumed more
than this amount. She does not overeat or
consume small snack throughout the day
as a healthy eating pattern.
Account for all foods and beverages consumed
No
and assess how they fit within a total healthy
My client had several fast food meals and
eating pattern.
repeated some meals each day. She
needs to add variety to her diet.
She consumed mostly water, which is a

Follow food safety recommendations when

preparing and eating foods to reduce the risk of
foodborne illnesses.

good drink choice.

Yes
My client washes her fruits and vegetables
before eating, and does not let foods sit
out.
It is recommended to wash all fruits and
vegetables. It is also advised not to let
certain foods sit out because they can
grow bacteria more easily.

10
Discussion

Diet Strengths:

SK has some healthy eating habits in her diet. She eats the recommended amount of

whole grains. This can reduce her risk of some chronic diseases. She also eats a good amount of
proteins. It is recommended that she eat 5 ounces of protein and she eats about 6 ounces.
While slightly over, it is still within a good range. She eats a variety of meats to get her protein.
She also consumes a low amount of cholesterol. She is recommended to consume less than
300mg per day and she consumes 251mg. This is important to reduce the chance of hearth
disease or a heart attack. She also consumes adequate amounts of calcium. It is recommended
to have 1000mg and she consumes 936mg, which is right around her recommended amount.
Consuming adequate amounts of calcium is important for optimal bone health, especially for
women to reduce risk of osteoporosis and osteoarthritis.

Diet Weaknesses:

SK has some weaknesses in her diet. She consumes a lot of refined grains. She is

recommended to have less than 2 ounces of refined grains, and she consumed 6 ounces. She
should replace these refined grains with whole grains to aid in getting more fiber and B vitamins
in the diet. She also does not consume an adequate amount of fruits or vegetables. She
consumed less than the recommended amounts of vegetables for each subcategory of dark
greens, red and orange, peas, beans, starchy, and other. She should increase each of these and
maintain a variety of vegetables to get a variety of nutrients such as calcium, iron, potassium,
and magnesium. She consumes too many solid fats and added sugars as well. Of her total
calorie intake of 1,994 calories, 620 calories come from solid fats and added sugars. This
increases her risk of chronic diseases, such as hypertension, stroke, cancer, and cardiovascular
disease. She also eats a high amount of sodium. It is recommended that she consume less than
2,300mg of sodium each day, and she consumes 4,158mg. This amount is extremely high and
should be substantially reduced. This will reduce the risk of hypertension.

11

SuperTracker Strengths:

There were some features of SuperTracker that I liked. First of all, I liked that it had a

large database of foods. It had name brand foods, as well as common foods. This made it easy
to enter in foods consumed. I also liked that it gives a specific plan to follow based on your
calorie needs. It is very informative on the amounts of each food groups to each day. It also
gives some sample meals, which is very helpful. I also like that it gives reports on things such as
food groups, nutrient intake, and physical activity. This makes looking at the healthfulness of
foods easier. It helps with assessing whether a person is eating nutrient dense foods or empty
calories.

SuperTracker Weaknesses:

There were some features of SuperTracker that I did not like. I do not like the database

does not have more uncommon foods, such as almond flour. For people who are following a
certain diet with these uncommon foods, such as vegan or gluten free, it can be rather difficult
to assess the diet. I also do not like that certain goods were grouped together in the charts,
such as beans and peas, and nuts, seeds, and soy. I feel that these should be separated for a
better understanding of the specific foods that were eaten. Another aspect I did not like was
that it did not give suggestions on how to improve diet. People would have to do their own
analysis to figure out what improvements to make.

Main Areas of the Diet Requiring Improvement:

My client has some good eating habits and some poor eating habits. There are some

areas for improvement. First, she should lower the amount of refined grains, and make sure
half of her grains are whole. This would give her more fiber in her diet. Also, she should reduce
the amount of sodium. She consumed 1,858mg more than what was recommended. Reducing
sodium would significantly reduce risk of hypertension. She also needs to consume more fruits
and vegetables and maintain a variety. This would greatly increase her mineral intake of
calcium, iron, magnesium, and potassium.

12
Works Cited

U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary
Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office,
December 2010.