Nutrition Assessment

· Submit Screen Shot for Nutrient report for assignment menu(s)

· Right click to use “Take a screenshot” feature (Firefox only) on specific date you want to have screen shot to save/obtain.

· Refers to sample Cronometer Nutrient report on page 3.

· The paper must include all required elements including each Cronometer, Excess, Deficit, and Group Summary of your nutrient report and food intake

Excess:

· List ALL Nutrients that are Over 100% (Except Amino Acids) on Cronometer Nutrient report

· List Food Items on menu that may reflect excess nutrients on Cronometer Nutrient report

Deficit:

· List ALL Nutrients that are Less than 50% (Except Amino Acids) on Cronometer Nutrient report

· List Food Items on menu that may reflect deficit nutrients on Cronometer Nutrient report

Group Summary:

· Summarize your group’s overall evaluation and conclusion of nutrients and food items on the menu.

· Refers to Sample paper on page 2.

PLAGIARISM: “Turnitin” Percentage

· Less than 25 percentage: Acceptable percentage.

· Turnitin Draft Submission Box

· Submit your draft of paper into Turnitin Draft Submission Box to check your percentage as many times as needed before you submit your final paper to designated Unit.

· Final paper has 25% or higher percentage, you must revise/modify your paper contents BEFORE you submit your paper due date and time.

· Final paper has 25% or higher percentage AT/AFTER you submit your final paper due date and time, Academic Integrity Violation Procedures will be initiated

Academic Integrity Violation Procedure

· Academic Integrity Violation letter will be sent to student

· Assignment Grade will be 0 point

· The violation case will be reviewed and a further sanction will be determined by the Administrators.

Rubric & Description

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Nutrition Assessment Part One: Cronometer & Summary Report

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NR 228: Nutrition Health & Wellness

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Cronometer Summary of Nutrient Report and Food Intake Day 1

Excess Nutrients

Vitamin C and Manganese

Deficit Nutrients

Energy, Water, B6, B12, Folate, Vitamin D, Vitamin E, Fat, Omega-3, Omega-6, Calcium, Magnesium, Phosphorus, Selenium, Sodium, and Zinc

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Cronometer Summary of Nutrient Report and Food Intake Day 2

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Excess Nutrients

Vitamin C and Vitamin K

Deficient Nutrients

Water, Fiber, Omega-3, Protein, Vitamin B1, B2, B3, B5 and E, Calcium, Copper, Iron, Magnesium, Manganese, Phosphorus, Potassium, Selenium, and Zinc

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Cronometer Summary of Nutrient Report and Food Intake Day 3

Excess Nutrients

No excess nutrients for this lunch.

Deficient Nutrients

Energy, Water, Carbs, Fiber, Net carbs, Fat, Omega-6, B1, B2, B3, B5, B6, B12, Folate, Vitamin C, Vitamin D, Vitamin E, Vitamin K, Calcium, Magnesium, Potassium, and Zinc

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Group Summary

Based on a vegetarian lunch menu, our group chose 3 meals that a 21- year old male, weighing 150 lbs. consumed. After reviewing each cronometer, it clearly showed that there is a greater amount of deficient nutrients compared to excess nutrients.

According to our cronometer report, excess nutrients included Vitamin C, Manganese, and Vitamin K among others listed above. Vitamin C supports growth, development, and helps the body absorb iron (Zeratsky, 2020). It is recommended to take 65-90 milligrams per day (Zeratsky, 2020). An excess consumption may cause vomiting and diarrhea. Manganese helps the body with bone formation, blood clotting, and reduces inflammation (Zeratsky, 2020). It is recommended to take about 2.3 milligrams per day. Vitamin K prevents excess bleeding (Zeratsky, 2020). It is recommended to consume 138 micrograms per day (Zeratsky, 2020). Too much can lead to jaundice or hemolytic anemia ((Zeratsky, 2020).

Furthermore, according to our cronometer report, deficient nutrients include water, fiber, protein, omega-3, Vitamin B12, B1, E, calcium, iron, potassium, magnesium, phosphorus, and energy among others listed above. According to Mayo Clinic (2020), a vegetarian diet is a well-planned and a plant-based diet. For example, most proteins are found in animal food sources such as red meat, seafood, poultry; however, people who are vegetarian only eat dairy products, plant-based foods and other foods based on the type of vegetarian diet. This will lead to nutritional deficiency due to the constricted food choices as seen above.

Conclusion

Vegetarians must consume a variety of foods in order to get all of the nutrients that the body needs (Henry et al., 2016). Therefore, it is essential for him to know the importance of consuming vitamin B12 (Henry et al., 2016). A deficiency in vitamin B12 causes pernicious anemia, in addition to other health issues (Henry et al., 2016). Vitamin B12 foods include animal products (Henry et al., 2016). However, he restricts animal products from his diet (Henry et al., 2016). Therefore, it is essential to educate him about ways to consume vitamin B12 in his diet (Henry et al., 2016). One way to consume vitamin B12 is through vitamin B12 supplements (Henry et al., 2016). In addition, we would also recommend him to ensure that he is consuming an adequate amount of protein. There are three types of protein, which include complete proteins, incomplete proteins, and complementary proteins (Henry et al., 2016). Animal sources are complete proteins, which contain all nine essential amino acids (Henry et al., 2016). However, again, vegetarians do not consume animal products (Henry et al., 2016). Therefore, we would recommend him to eat soy products (Henry et al., 2016). Incomplete proteins also contain all essential amino acids (Henry et al., 2016). However, he needs to consume a variety of foods to make up all of these essential amino acids (Henry et al., 2016). Furthermore, we would also recommend him to combine foods to make complementary proteins in order to reach an adequate amount of protein (Henry et al., 2016). Complementary foods include rice and beans (Henry et al., 2016). Without a doubt, we would educate the importance of consuming vitamin B12 and an adequate amount of protein to ensure his health is in good condition.

References

Henry, N., McMichael, M., Johnson, J., DiStasi, A., Holman, H., Hertel, R., Wilford, K., Leehy,

P., & Lemon, T. (2016). Nutrition for Nursing Assessment Technologies Institute.