Diana Remache
NUFD-282
November 5, 2015
LIFE CYCLE PROJECT
I. Objective Information (10 pts)
A. Description of your subject: My subject is a __11_____ year old boy.
B. Describe height, weight and growth for an infant/child/adolescent using all of the appropriate growth charts
(weight/age, height/age, weight/height, BMI/age if appropriate). Describe pregravid weight and weight gain for
a pregnant woman. Describe BMI for a lactating woman or older adult. (5 pts) Attach all appropriate charts, i.e.,
prenatal weight gain grid, all growth charts, or BMI chart (4 pts).
How would you interpret your findings?
My subject is above the average. He is considered to be overweight.
Interpretation and Assessment (normal, under, over, etc.)
Height 59 inches (4 ft 11) - over
Weight (use pre-gravid if 52.6 kg (138 lb) -over
pregnant)
IBW (adults)
bBMI or growth percentiles Weight for age above the 95th percentile
and interpretation (length
or height/age; weight/age; Stature for age close to the 75th percentile (bigger than 75/100
weight/height; BMI children but smaller than 25)
percentile as appropriate for Weight for Stature Hard to say considering how he is not
age) located on the chart.
BMI for age - close to the 90th percentile
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C. Medical and/or nutritional issues, if any, and describe what type of treatment is being sought or done. Insert
additional rows as needed. Does your subject follow a specific diet for any reason? Describe it. (1 pt)
Medical or nutritional issues or special diet Treatment sought or done
followed (food allergies/intolerances,
illnesses, etc.)
None.
The child has been classified as overweight None
II. Subjective Information (20 pts)
A. Describe living situation, food security issues. (1 pt)
Living situation (alone, with Frequency of eating-out Food security issues: on WIC
parents, etc) per week or Supplemental Nutrition
Assistance Program, etc.
Lives with both parents and Only on special occasions. None.
three other siblings.
B. Exercise level, any sports played regularly, and your evaluation of activity level (2 pts)
aTime spent for exercise/day Time spent for bActivity Level
exercise/week
3 hours on a regular day 21 hours/week. Moderate
(weekends would be over 3
hours.)
a
You may enter different types of exercise in separate rows. bEstimate the level of activity and enter Sedentary,
Light, Moderate, Hard, or Extra hard.
Sedentary: light physical activity associated with typical day-to-day life
Light exercise: or physical activity equivalent to walking about 1.5 to 3 miles per day at 3 to 4 miles
per hour 1-3 days/week in addition to physical activity associated with typical day-to-day life
Moderate exercise: physical activity equivalent to walking about 1.5 to 3 miles per day at 3 to 4
miles per hour 3-5 days/week, in addition to the light physical activity associated with typical day-
to-day life
Hard exercise: physical activity equivalent to walking more than 3 miles per day at 3 to 4 miles per
hour 6-7 days/week, in addition to the light physical activity associated with typical day-to-day life.
Extra hard exercise or athletic training 2 days/week
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C. Dietary Information
1. Obtain a 24 hour recall using the multi-pass method (10 pts). Be sure to include the method of
preparation, condiments added, water intake, etc. Confirm any ambiguous foods. Add rows as needed.
Meal or snack Food list Amount eatena
(time and place eaten)
7:30 A.M Breakfast
Before school at home. Wheat bread 2 slices
Mozzarella cheese (whole 1 slice
milk)
Egg white omelet cooked 1
Vegetable oil 1 tablespoon
Hot chocolate made with 1 cup
2% reduced fat milk
10:15 A.M. Lunch
During school. White roll 1 medium
Ham 1 slice
American Cheese 1 slice
Shredded lettuce 1 oz.
Orange 1 small
Water 8 oz.
5:00 P.M Dinner
At home with the family. White rice cooked with salt 1 cup
and vegetable oil
3 oz.
Steak
1 tablespoon
Vegetable oil
1 cup
Homemade lemonade
2 cups
Water
1 small
Apple
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a.
Describe amounts as accurately as possible by using cups, tsp, tbsp, and sizes (small, medium, large). Read
the FFQ questions before you prepare for the 24-hour recall, because you need to compare responses
between 24-hour recall and FFQ questionnaire.
2. Food Frequency Questionnaire: Attach a completed FFQ as a part of your report, after your 24-hour recall
information (5 pts).
(SEPARATE)
3. Does your subject take any vitamins, minerals, herbs or other
supplements? Download the nutritional content if so (2 pts).
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III. Nutritional Assessment (50 pts)
1. Comparison between 24-hr recall and FFQ response: Comment on how the subjects responses to the
FFQ are different or similar to his/her 24-hour recall (5 pts).
2. Analysis of the subjects daily intake
a. Calculate caloric needs using 3 different equations: (1) the Harris-Benedict Equation for basal
energy expenditure and an activity factor (age 11 and above) OR the formula used for fluid
determination based on weight for age 0-10; (2) the DRI formula given in class, and (3) formula
given in class based on age. Remember to add calories for pregnancy, lactation, and exercise as
needed (15 pts).
(1) Harris-Benedict Equation for determining BEE if age is >/= 11 years old:
Male: BEE = 66 + (13.7 x weight in kg) + (5 x height in cm) - (6.8 x age in yrs)
BEE = 66 + (13.7 x 62.6 kg) + (5 x 149.86 cm) (6.8 x 11 yrs)
BEE = 66 + (857.62) + (749.3) (74.8)
BEE = 1, 598.12
Daily caloric needs = BEE x activity factor (moderate)
Daily caloric needs = 1,598.12 x 1.55
Daily caloric needs = 2,477.09
Activity factor (use your estimated activity factor reported under II.B):
Little or no exercise: 1.2
Light exercise 1-3 days/week: 1.375
Moderate exercise 3-5 days/wk: 1.55
Hard exercise 6-7 days/wk: 1.725
Extra hard exercise or athletic training 2 days/wk: 1.9
OR use the formula to estimate fluid (or Calorie) needs for ages 0-10 years old
(2) DRI formula (see http://www.hc-sc.gc.ca/fn-an/nutrition/reference/table/index-
eng.php#eeer)
9-18 years
EER = 88.5 - (61.9 x age [y]) + PA x {(26.7 x weight [kg]) + (903 x
height [m])} + 25
EER = 88.5 (61.9 x 11 yrs) + 1.55 x {(26.7 x 62.6 kg) + (903 x 1.5 m)}
+ 25
EER = 88.5 (680.9) + 1.55 x {(1671.42) + (1354.5)} + 25
EER = 88.5 (680.9) + 1.55 x {3025.92} + 25
EER = 88.5 (680.9) + 4690.18 +25
EER = 88.5 5396.08
EER = 5307.58
(3) 11 years male 55 cal/kg
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b. Analyze the 24-hour recall-using supertracker (go to choosemyplate.gov) (5 pts).
Nutrients Report
Your plan is based on a default 2000 Calorie allowance.
Nutrients Target Average Eaten Status
Total Calories 2000 Calories 1560 Calories Under
Protein (g)*** 46 g 67 g OK
Food Sources Tips
1. Steak, beef, raw, top sirloin, 25% of intake 1. Include both plant and animal protein
boneless, fat trimmed foods in your healthy eating pattern. Eat
seafood in place of meat or poultry
twice a week.
2. Hot chocolate, homemade, with 13% of intake 2. Select low-fat or lean meat or poultry
whole milk as your protein choices in place of
those high in saturated fat (e.g. regular
sausage, hotdogs, bacon, ribs).
3. Bread, 100% whole wheat 11% of intake 3. Choose lower fat methods of cooking
for protein foods such as roasting,
baking, or grilling.
4. Cheese, Mozzarella, whole milk 9% of intake
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5. Rice, white, regular, cooked 8% of intake
(with salt and vegetable oil)
6. Ham, luncheon meat, 7% of intake
prepackaged or deli
7. Cheese, processed, American, 7% of intake
fat free
8. Egg white omelet, cooked with 5% of intake
vegetable oil
9. Hamburger bun, white 5% of intake
10. Chocolate bar, milk, plain 5% of intake
(Hershey Bar, Kiss, Nestle Bar)
11. Lemon juice, freshly squeezed 1% of intake
12. Orange, raw 1% of intake
13. Apple, raw 1% of intake
Protein (% Calories)*** 10 - 35% Calories 17% Calories OK
Carbohydrate (g)*** 130 g 210 g OK
Food Sources Tips
1. Rice, white, regular, cooked 26% of intake 1. Choose high-fiber carbohydrates
(with salt and vegetable oil) from whole grains, beans and peas,
starchy vegetables, and fruits.
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2. Hot chocolate, homemade, with 15% of intake 2. Limit carbohydrates from refined
whole milk grains and added sugars.
3. Chocolate bar, milk, plain 12% of intake 3. Carbohydrates are either simple (e.g.
(Hershey Bar, Kiss, Nestle Bar) sugars) or complex (e.g. starches and
fibers). Some sugars are found naturally
in foods (e.g. fructose in fruit), but
others are added (e.g. high fructose
corn syrup in sugar-sweetened
beverages).
4. Bread, 100% whole wheat 11% of intake
5. Lemon juice, freshly squeezed 10% of intake
6. Apple, raw 9% of intake
7. Hamburger bun, white 8% of intake
8. Orange, raw 5% of intake
9. Cheese, processed, American, 1% of intake
fat free
Carbohydrate (% Calories)*** 45 - 65% Calories 54% Calories OK
Dietary Fiber 25 g 16 g Under
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Total Sugars No Daily Target or 89 g No Daily Target
Limit or Limit
Added Sugars No Daily Target or 38 g No Daily Target
Limit or Limit
Total Fat 20 - 35% Calories 32% Calories OK
Saturated Fat < 10% Calories 12% Calories Over
Polyunsaturated Fat No Daily Target or 9% Calories No Daily Target
Limit or Limit
Monounsaturated Fat No Daily Target or 9% Calories No Daily Target
Limit or Limit
Linoleic Acid (g)*** 12 g 5g Under
Linoleic Acid (% Calories)*** 5 - 10% Calories 3% Calories Under
-Linolenic Acid (% Calories)*** 0.6 - 1.2% Calories 0.5% Calories Under
-Linolenic Acid (g)*** 1.1 g 0.8 g Under
Omega 3 - EPA No Daily Target or 0 mg No Daily Target
Limit or Limit
Omega 3 - DHA No Daily Target or 0 mg No Daily Target
Limit or Limit
Cholesterol < 300 mg 112 mg OK
Minerals Target Average Eaten Status
Calcium 1000 mg 914 mg Under
Potassium 4700 mg 1942 mg Under
Sodium** < 2300 mg 2305 mg Over
Copper 900 g 1242 g OK
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Iron 18 mg 9 mg Under
Magnesium 310 mg 242 mg Under
Phosphorus 700 mg 1134 mg OK
Selenium 55 g 98 g OK
Zinc 8 mg 10 mg OK
Vitamins Target Average Eaten Status
Vitamin A 700 g RAE 322 g RAE Under
Vitamin B6 1.3 mg 1.2 mg Under
Vitamin B12 2.4 g 3.2 g OK
Vitamin C 75 mg 171 mg OK
Vitamin D 15 g 3 g Under
Vitamin E 15 mg AT 4 mg AT Under
Vitamin K 90 g 53 g Under
Folate 400 g DFE 385 g DFE Under
Thiamin 1.1 mg 1.3 mg OK
Riboflavin 1.1 mg 1.4 mg OK
Niacin 14 mg 15 mg OK
Choline 425 mg 198 mg Under
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Information about dietary supplements.
** If you are African American, hypertensive, diabetic, or have chronic kidney disease, reduce your sodium to 1500 mg a day. In addition, people
who are age 51 and
older need to reduce sodium to 1500 mg a day. All others need to reduce sodium to less than 2300 mg a day.
*** Nutrients that appear twice (protein, carbohydrate, linoleic acid, and -linolenic acid) have two separate recommendations:
1) Amount eaten (in grams) compared to your minimum recommended intake.
2) Percent of Calories eaten from that nutrient compared to the recommended range.
You may see different messages in the status column for these 2 different recommendations.
c. How does the subjects calorie needs compare with what s/he consumed? (5 pts)
I honestly believe he consumed more than what the actual calorie intake I saw from Supertracker, which
was 1560 calories. Although I believe that the FFQ is more accurate to what I believed he may consume
light some days but other days he consumes a lot of fatty foods and sugary substances such as soda and
candy.
d. Complete the analysis below using the grams of carbohydrate, protein and fat provided in the
myplate tracker.
Grams x Cal/gm % of calories in diet (calculatedo AMDR for age (3 pts)
not use Supertracker determination)
(2 pts)
Carbohydrates 210 x 4 = 840 54 % 45-65
Cals
Protein 67 x 4 = 268 17 % 10-30
Cals
Total fat 50 x 9 = 452 32 % 25-35
Cals
1560 Total Cals 103%
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Saturated fat <10% of Cals
recommended
Nutrients Actual intake DRI Put a check by
(including units of (including units nutrients consumed in
measure) of measure) amounts <70% of the
(5 pts) DRI or >UL (5 pts)
Protein (2 pts) 67 Total gm 46 Gm/kg OK
Gm/kg Total gm
Fiber 16 gm 25 gm UNDER
Cholesterol 0.112 gm <0.300 gm OK
Vitamin A 322 g RAE 700 g RAE UNDER
Thiamine 0.0013 gm 0.0011 gm OK
Riboflavin 0.0014 gm 0.0011 gm OK
Niacin 0.015 gm 0.014 gm OK
Vitamin B6 0.00012 gm 0.00013 gm OK
Vitamin B12 3.2 g 2.4 g OK
Folate 385 g DFE 400 g DFE UNDER
Vitamin C 0.171 gm .075 gm OK
Vitamin D 3 g 15 g UNDER
Calcium 0.914 gm 1 gm UNDER
Phosphorus 1.134 gm 0.700 gm OK
Iron 0.009 gm 0.018 gm UNDER
Zinc 0.01 gm 0.08 gm OK
Sodium 2.305 gm 2.300 gm OVER
Potassium 1.942 gm 4.700 gm UNDER
e. If your subject consumed <70% of the DRI or >UL for a vitamin or mineral, why do you think this
happened? (3 pts)
It is evident that my subject does not have enough vegetable and fruit intake. The majority of the
calories he consumed came from grains.
IV. Nutrition Goals, Nutrition Diagnosis, and Nutrition Interventions (15 pts)
A. Does the 24-hour recall appear to be typical of the food habits of the individual? If not, explain. (4 pts)
The 24 hour recall somewhat is typically what I believe the child eats on a regular bases. It shows how he eats
to much grains and that is on the daily bases. The child is over weight and it shows where he is getting the extra
calories from which is grains and not enough vegetables and fruits.
B. Determine a nutrition diagnosis if appropriate. See possible diagnoses at
http://www.csun.edu/~lisagor/Fall%202012/NCP%20codes%20%281%20page%29.pdf. Which
nutrition diagnosis is appropriate for your subject (if any)?
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Subject is considered overweight and has a history of that same issue. Because of the over consumption
of grains which is on a daily basis it causes one to obtain more calories than actually needed. There is
also a consumption of fried foods and other sugary substances that accumulates during the week. (5 pts)
C. What is your nutrition goal for your subject? Consider: Did the person consume inadequate Calories or
less than 70% of the DRI for any nutrients? Did the person consume excessive Calories or any nutrients
in greater than the Tolerable Upper Level? Does this need to be corrected? How can it be corrected? (3
pts)
The goal for this subject is to simply start making better decisions on his food choice. As a child it is
more difficult because they dont really understand or care about the issue at hand. The subject is
considered overweight and it has to do with the food because the subject gets enough exercise during the
week. The subject did not consume a major excessive amount of calories and because the child is active
it is a good enough amount. Although the child should include more fruits in his diet because he dos lack
dietary fiber. Iron was under but I think that is all right for a day but he shouldnt go below 18 mg on a
daily basis. To correct a lot of these intakes it would be wise to encourage the subject to eat a varied of
foods and to stay away from fried foods and candy. Incorporating more vegetables in the diet and fruits
will change the persons diet greatly.
D. What would be a possible intervention you could perform? See
http://nutritioncaremanual.org/vault/IDNT%20e3%20NITerms-NCM.pdf. (3 pts)
I would possibly tell the parents to be more involved in what their children are eating, by that I mean to learn
more about what can cause a family to be eating to much of something and not enough of other food groups.
That is why the parents need to be more involved and educated on what they eat at home. Even though all the
food is cooked at home it does not make it a healthier meal mainly because their diet has too much grains and
fried foods involved. The individual needs to learn a healthier meal plan for her family in order to have a better
and longer life. I would also ask the parents to encourage more vegetables on their childrens plates and their
overall meals and to cut back on the rice as well as the fried foods. One good thing I saw the mother does is that
her home meals are never the same is varies in all types of meat. She understands variety but some meat has
more fat than the other and the way she cooks the meat also affects the fat content. The mother typically fries
pork and chicken and I would tell her to think of a healthier solution opposed to just frying food.
DO NOT ACTUALLY GIVE THE PERSON ADVICE!!! THIS IS NOT YOUR ROLE!!! Note: Put
considerable thought into this! Keep in mind information from class lectures and assigned readings.
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