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Adime Mock Client 1

1) A 22 year old female student sought nutrition counseling to eat healthier and lose 10 pounds. She currently weighs 175 pounds and wants to lose weight to reach her goal of 160 pounds. 2) Her diet consists of fried foods, soda, bread, and pasta from the campus dining hall and restaurants several times a week. She is interested in avoiding these foods and eating more fruits and vegetables. 3) The nutrition counselor provided recommendations for her to consume 1,862 calories per day with 55% carbohydrates, 30% protein, and 15% fat. Goals were set to increase fruit, vegetable, and whole grain intake through nutrition education handouts.

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115 views1 page

Adime Mock Client 1

1) A 22 year old female student sought nutrition counseling to eat healthier and lose 10 pounds. She currently weighs 175 pounds and wants to lose weight to reach her goal of 160 pounds. 2) Her diet consists of fried foods, soda, bread, and pasta from the campus dining hall and restaurants several times a week. She is interested in avoiding these foods and eating more fruits and vegetables. 3) The nutrition counselor provided recommendations for her to consume 1,862 calories per day with 55% carbohydrates, 30% protein, and 15% fat. Goals were set to increase fruit, vegetable, and whole grain intake through nutrition education handouts.

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© © All Rights Reserved
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Mock Client #1: JS

Date: 9/11/2022 Time: 1:00 pm PST Student Nutrition Counselor’s Note – Initial Visit

A:
Chief Complaint: Interested in general nutrition/eating habits, and would like to eat healthier and lose 10 lbs.

Personal/social history: Full-time student who lives on campus and usually eats at the dining hall and restaurants on campus. Works
part-time, 25 hrs./week at an office on campus. Does not usually feel too stressed and sleeps about 6 hrs. a night.

Age: 22 Gender: F Ht: 5’9” Wt: 175 lbs. or 79.5 kg IBW: 145 lbs. = 120% BMI: 25.8 kg/m2 (overweight) Goal wt: 160 lbs.

Rx/Supplements: Women’s One-A-Day Multivitamin Medical hx: N/A Allergies: N/A

Wt history: Used to weight 160 lbs. 2 years ago, and currently weights 175 lbs.

Diet history: Frequently eats at the dining hall and restaurants on campus (3-5x/week). Food preferences include Mexican food and
considers worst habits as fried foods such as French fries, soda, and high fat foods. Recently trying to avoid bread and pastas.
However, is not a picky eater and enjoys fruits and vegetables.

Physical activity history: Started cardio exercise 2 days/week for 30-60 minutes at beginning of semester.

Food intake: 1c cereal w/ 1/2c milk, 2 Quaker chewy granola bars, 1c water, ½ turkey sandwich, 4 shredded beef tacos w/ ½ c lettuce,
tomatoes, salsa, 1c rice, ½ c refried beans, and 1c water.

Estimated intake: 1,750 KCALS, 211g CHO, 75g PRO, 68g FAT
Comparative Standards:
Estimated energy needs: 1,862 kcal/day based on MSJ calculation (for goal weight of 160 lbs.).
Estimated protein needs: 140 g/day based on 30% of 1,862 kcal
Estimated carbohydrate needs: 256 g/day based on 55% of 1,862 kcal
Estimated fat needs: 31 g/day based on 15% of 1,862 kcal
Estimated fluid needs: 2,386 ml/day based on 30 ml/kg CBW

D: (PES statement(s) below)


1) Overweight/obesity r/t food preferences aeb reported worst habits as fried and high fat foods and BMI of 25.8.
2) Undesirable food choices r/t knowledge deficit aeb 24 hour recall not meeting required recommendations for fruits and vegetables.

I:
Nutrition Rx: 1,862 kcals/day, 55% CHO, 30% PRO, 15% FAT
Incorporate whole grains, lean proteins, and limit saturated fat intake

Intervention #1: Nutrition Education Handout – Add More Vegetables to Your Day
Goal: Add 1 serving of vegetables to lunch and dinner Monday thru Friday.
Intervention #2: Nutrition Education Handout – Focus on Fruits
Goal: Include 1 serving of fruit with breakfast and snack Monday thru Friday.
Intervention #3: Nutrition Education Handout – Be Choosy in the Dining Hall
Goals: Make half of grains at meals whole grains on Monday, Wednesday, and Friday.
M/E:
1. Food intake – monitor fruit and vegetable intake with a 3-day food record.
2. Food intake – monitor saturated fat intake with a 3-day food record.
3. Anthropometrics – monitor weight/weight loss at monthly counseling sessions.

Kaitlyn Feitosa
Student Nutrition Counselor

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