Nutrition assignment

Nutrition

Student’s Name

University Affiliation

Nutrition

Analyzing and evaluating a patient’s food journal

Overview:

Enter the following items from a patient’s food journal. Research the items and determine the cost of the amount consumed. Evaluate the intake and answer the corresponding questions.

Item	Amount consumed	Brand	Cost/ package	Servings/ package	Serving size	Cost/ Amt
Breakfast: Fast food Egg, cheese, meat sandwich Coffee Cream Sugar	2 2 cups 4 Tbsp 5 tsp	Dorman	$ 5 $ 1.5 $ 2 $ 3	2 2 1 1	1cup 2glass 2Tbsp 2.5Tbsp	$10 $3 $2 5
Lunch: From home Chunky beef, vegetable soup, canned Little Debbie Snack Cakes Pepsi	2 cups 2 cakes 16 oz		$10 $2 $5	1 2 1	1cup 2cakes 1can	$20 $4 $5
Snack: Gas station/ Convenience store Chips, Fritos	2.3 oz bag		$15	1:1	1bag	$20
Dinner: Home Pork chop, grilled, with fat eaten Barbeque sauce Mashed potatoes, with butter and milk Table salt Green beans, canned Whole milk	8 oz 3 Tbsp 1.5 cups 1 dash 1 cup 8 oz		$10 $0.5 $2 $4 $0.25 $4	1 3 1.5 1 1 8oz	4oz 3tbsp 1cup 1dash 1cup 4oz	$10 $4.5 $3 $4 $0.25 $4
Snack: Home Ice cream, chocolate	1 cup		$1	1	1cup	$1

Creating a Meal Plan for this Patient

Item	Amount consumed	Brand	Cost/ package	Servings/ package	Serving size	Cost/ Amt
Breakfast at home: whole meal bread with whole milk	2 slices and 1 glass		$ 0.375 $0.67	16 1	2 slices 1 glass	$3 $ 2
snack: whole oatmeal Mango juice	1 cup 1 glass		$ 1 1	1 1	1 cup 1 glass	$ 3 $ 1
lunch: lean fish with vegetables and a fruit	2 cups 16 oz		1 1	1 1	2 cups 16 oz	$ 5 $ 3
Snack: egg, chicken sandwich low fat milk	1 cup ½ glass		1 1	1 1	1 ½ glass	$ 4 $ 2
Dinner: pork chaps with low fat mashed plantains with margarine and low fat milk beans(baked)	6 oz 1 cup 6 oz		1 1	1 1	6 oz 6 oz	$ 8 $ 3

Comparing cost and nutrient content of the food journal and meal plan

The overall nutrition concerns of the food journal are high in relation to the patient’s typical intake per day. The biggest concerns of nutrient amount consumed are the carbohydrates and fats. This is because too much intake of the two is not healthy for the patient. I would advice the patient to take much of vegetables and fruits and incase of taking high fat diets, he should go for low fat diet for instance the low fat milk. He should also avoid red meat and go for white meat like pork, chicken and fish.

My meal plan development differs with the patient’s typical intake in that my meal plan has included more vegetables and fruits and has reduced fat intake and red meat intake. I corrected my biggest nutrition concern in the meal plan by reducing carbohydrates and fat intake. I kept my meal plan similar to the patient’s typical intake by incorporating the foods he prefers in my meal plan.

My meal plan is cheaper since I got rid of any unnecessary meals in the diet. The advantages of using my meal plan is that the commodities are locally available and at a cheaper price though the incorporation of low fat diet may pose as a challenge since low fat commodities are priced higher than the rest. The meal plans provides many health benefits if the patient eats what is provided by the plan instead of his typical intake. The health benefits include reduction in cholesterol levels and low risks of excessive weight gain as the meal plan includes low fat foods. The changes from high fat diet to low fat diet and change from red to white meat may be the most difficult for the patient to make. I would recommend the patient to start by introducing small amounts of the new diet to his typical intake and then increase gradually and this will make the changing process more successful.