Own Dietary
ssessment
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Submitted by
Ambika laxmi
roll no 09
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N UTRTIOfRJ t
i) It is ~efined as the science of food and its relationship to health.
ii) I!s ~rimarily concerned with the part played by nutrition in f rowth~development and
mamt~nance. / . l
iii) Th~ word 'nutrients' or 'fo9d factor' is used for specific dietary cor.1stituents which
are: I · .. , j .l
1) proteins / · · . · · ]
2) vitamins
3) minerals
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~ GOOD NUTRITION
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-~ -..e-
HEALTH,,. : 't
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It means maintaining a nutritional status that en bles us to grow and enjoy "GOOD
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DIETETICS--,: i
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It is practical application of the pril)ciples of nutrition, it includes the planning of meals
for the well and _
the sick. -- . , ~ nnr,,,;,.::;;i;.'\. I
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Own Dietary Assesment
(ODA)
_Dietary assesment is an estimation of
food intak~ eaten over a peri9p of time
/t_provides information or.what people -
-__ _:.-eat and how will _they-eat
·There at e:numbet: of .dietary assesmcent.. - .. ------.....
tools L!S.e d by di<e_ti~i_ans,nutritionist and
- doctors.
AIM Of ODA
- -:-~ro determine my nutriitional status.
> Lr5'e2a~prope( diet acCOrding t o· dssesme11t ot foo_d ·
-- -intake.
-
___ person.
-:;rqper~b_
a la_nced-.d ie.t ·.chart according to one's need
DIET
A diet maybe defined as the kind of food by
which a person or a group lives.
BALANCED DIET
It is defined as the diet which contains a variety of
foods in such quantities and portions that is needed
for energy,amino
acids, vitamins, fats, minerals, carbohydrates and
other nutrients.
Adequately met for maintaining healthy vitality and
general well beings and also makes a small provision
for extra nutrieRts to withstand short duration of
~...rl leanness.
BODY MASS INDEX (BMIJ
BM/ is a simple index of weight ,i.e., commonly used to ,. :
classify under weight ,over weight, over weight and
~ obesity in adults.
~~ BMl=WEIGHT (kg)
r. W . h 51k
e,g t = · g
~ HEIGHT(rrf)
Height-1.64
BM/-19.6
Normal range =18.49-24.9kg/m2 .
. CLASSIFICATION OF BM/
<18.S=underweight
18.5-22.9=normal
>25=overweight
Pre obese:25-29.9kg/m 2
Obese class l:30-34.9kg/m2
obese class II: 35-39.9kg/m2
obese class/II: 40kg/m 2
NUTRITIVE EVALUTION ~ -
Food material.
Day1 Day2 Day3. Day4 Days Day& Day7
Cerlal
Wheat 180g. 210g. 200g. 220g. 180g. 200g. 210g
125g. IOg. 100g. 40g. 110g. IOg. 80g
Alce.
PUI-
Bengal gram Og. 50g • 50g. • • Og. IOg
Aajma 50g • Og. 80g. •Og• IOg. SOg. •
0g IOg. . . 40g. 40g. -og
Sovabean
Vegetables
Roots Stubers
Spinach 10g. Og. Og. Og. Og. 10g. 0g.
Potato 70g 50g. 10g. Og. -40g. -og. 50g
40g. 25g. 30g. 50g. 30g. 50g.
Bhlndl 40g. 40g. 40g. 40g. Og. 40g. 0
Cucumber
MIik & mllk
products
MIik 150ml. 100ml. 125ml. 0ml. •140ml. •120ml. 0
Paneer
Curd
50g.
20g.
-og.
-og.
-og.
•Og.
-30g.
-Og.
-20g.
• Og.
40g.
-20g.
"'
j ~
0g
Tea 100ml. • 100ml. • 100ml. • 0ml. ·Oml. • 100ml. -c nl
Others
Olis Sg. lg. 10g. Sg. lg. Sg. I
Sugars 25g. 25g. 25g. 25g. 25g. 25g. 25
Radler la. -oa. -oa. -aa. ~- -oa. j )a
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UTRITIVE VALUES
Foo
m : •. Average Energy
(kcal)
Carbs
(g)
Protein
(gm)
Iron
(ma)
Calcium
(mg)
- C.rlNla
Wheat
Ate..
200g.
85g.
l70.
125.
140.
20.
25.
1.5
7.2
0.4
50
5
PulNa 9 2.6 0.578 9.8
Chole. 22.3g
Ralma
... . 349 ff:i 10.2 1.5
5
1.4
1.2
23.8
- -
,n 20a ~4§ 3 30
Vegetables 3
45 38 2.7 99
Roots Stubers 0.864
Spinach 35.5 9.6 0.528 4.32
2.lg 0.19
,.~
Potato 31.4g 3.3 0.07 6.2 8.2
Bhlndl 32.1g 2.3 0.096 0.044 2.2
0.028
Cucumber
,
MIik Smllk
products 90ml 103 7.4 4.6 0.03 197.6
'
MIik 22.8g 50.44 0.8 3.14 0.314 47.14
Paneer 5.7g 6.1 0.34 1.1 0.01 8.3
Curd Simi 0.1 0 3
Toa
77 9.1
Others 7g . 0
25g 4.44 0 0.0048 0
Olla 0 0.0024 0.24
2.Sg 408
Suprs
f t . .... _ _
51.19
24 • . .
-
...
,.
Total
.
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1840 240 82g I
, 505g j I
RDA : R COMMENDED DIETARY ALLOWANCE
CONSUMPTION DEFICIENT EXCESS %
Calories (kal) 1840 kcal. 480. 15.2%
(2320)
Protein (g) 2.5%
(60g) 62g. 2g.
Carbohydrate (g) 240g. 85.
6.51%
(325g)
Calcium (mg)
(600mg)
505mg. 95.
- 12.3%
Iron (mg)
(37mg)
18mg. 19
- 36%
- J
BALANCED DIET
Recommended lntake(gl Deficie-n t Excess(g') %
(g) (g)
Cereals I
410 250.3 159.7g 34.61%
, (
Pulses 40 40g
80 14.3%
(
Roots/ so 40 10g 20%
Tubers
( Green leafy 40 15g
25 35%
_ Vegetables
( .. (
I
Oil &fats 40 44 4g
15% r
. -(
\ Sugars 30 25 Sg 20%
I ~
r-
Milk product 90g
( 150 240 85.2%
{ I Butter. , 10 5 5g 20%
SUGGESTIONS
For the deficiency of cereals (159.7)
Increase it by
1 chapati = 30g
1 paratha = S0g
1 serving spoon rice= 70g
For the excess of pulses (40g)
Reduce 1 serving spoon of pulses
For milk & milk product (90ml)
Reduce by 90ml
Oils & fats
Increase Sgm butter
