NUR 2050: Eating for Good Health Case Study #2: Making healthy choices in the restaurant

NUTR2050: Eating for Good Health

Case Study #1: Estimating dietary needs and addressing health concerns

Use the Case Study to answer each of the questions about the Jones Family. Please type all of your answers in

a Word document and label each answer with the corresponding question number. Also, please save the Super

Tracker nutrient reports from Part 2 as a PDF and hand in with your assignment.

Meet the Jones family. They live in a small, working class town in the Midwest. Darrell is a 49-year-old male

who stands 1.70 meters tall and weighs 89.80 kilograms. He has a family history of hypertension, but has not been

diagnosed with any major health problems. Darrell works a desk job that is generally high-stress. He does not

exercise. His wife, Marie, is a 46-year-old nurse who spends a lot of time on her feet during her shifts, although

she does not exercise regularly outside of her job. She is 1.62 meters tall and her weight is 60.39 kg. She is

concerned about the recent changes to her eating schedule she began working the third shift (11pm – 7am) and

complains about feeling very hungry in the evenings. Darrell and Marie have a 21-year-old daughter named

Sherie, who lives at home. A full-time student at a local community college, Sherie is very busy attending classes,

working at the local bookstore, and working out with her club basketball, track, and tennis teams 5-6 times per

week. She is 1.68 meters tall and weighs 72.12 kg. Marie does most of the household cooking, although her work

schedule usually causes her to use what she calls pre-cooked “shortcuts”. All three members of the family buy

their lunches at restaurants around their respective places of work and school.

Part 1: Complete the following questions.

1. Calculate the body mass index (BMI) of each member of the Jones family based on anthropometric

measurements. Label their CDC BMI classification. (Show calculation!)

a. Darrell

b. Marie

c. Sherie

2. Using the Harris-Benedict equation, calculate the estimated caloric intake needs for each member of the

Jones family based on age, sex, height and weight measurements, and physical activity level (Show

calculation and double check your units!). Compare this to the estimate provided in the Dietary

Guidelines for Americans.

a. Darrell

b. Marie

c. Sherie

3. Is BMI the best indicator of body composition for each individual in the family? Why or why not?

Part 2: Use Super Tracker to calculate the nutrient and food group intake for ONE member of the Jones family.

Use the dietary intake for that ONE member of the Jones family for questions 4-6. (Note: Please do not forget to

include the name of the person you chose to use for these questions!)

Darrell

Breakfast: 1 8 oz. brewed regular black coffee, 1 large blueberry muffin, 1 cup of 2% milk

Lunch: BLT (2 regular slices of white bread, 4 medium slices of cooked pork bacon, 2 medium slices of raw

tomato, ½ cup raw chopped iceberg lettuce, 2 tablespoons of regular mayonnaise); 1 cup water

Dinner: 2 cups cooked spaghetti(no salt or fat added), 1 baked, breaded boneless skinless chicken breast, ¾ cup

tomato sauce, ½ cup cooked broccoli florets (no salt or fat added), 1 pat salted stick butter, ¾ cup part skim

mozzarella cheese, 2 cups water

Snacks:

1 oz. dry roasted mixed nuts at work

2 12 oz. bottles of beer watching TV before bed

Marie Breakfast: 8 oz. brewed regular black coffee, 2 tsp sugar, 1 cup orange juice, and 2 pieces white bread toast, 1

pat salted stick butter and 1 tablespoon grape jelly

Lunch: Salad of 2 cups cup raw chopped iceberg lettuce, 4 oz. can tuna (water-packed), ½ cup chopped raw

tomato, and 2 tablespoons of ranch dressing (reduced calorie)

Dinner: 2 cups cooked spaghetti(no salt or fat added), ½ baked, breaded boneless skinless chicken breast, ½ cup

tomato sauce, ½ cup cooked broccoli florets (no salt or fat added), 1 pat salted stick butter, 1 cup apple juice

Snacks:

1 medium homemade chocolate chip cookie and 1 cup 2% milk after dinner

1 medium donut (chocolate, cake-type) and 8 oz. brewed regular black coffee, 2 tsp sugar on a work break

Sherie Breakfast: 1 Granola bar(oats, fruit and nuts, lowfat), 1medium raw apple, 1 cup orange juice (carton)

Lunch: Turkey sandwich (2 regular slices wheat bread (100% whole wheat), 3 1oz. slices turkey luncheon

(prepackaged or deli, NOT low sodium), 1 medium slice raw tomato and 1 teaspoon mustard)

Garden salad (2 cups cup raw chopped iceberg lettuce with 1 tablespoon Italian dressing (made with oil and

vinegar), 1 single serving bag regular potato chips

Dinner: 1 cup cooked spaghetti(no salt or fat added), ½ baked, breaded boneless skinless chicken breast, ½ cup

tomato sauce, ¼ cup shredded part skim mozzarella cheese, and ½ cup cooked broccoli florets (no salt or fat

added)

Snacks:

Granola bar(oats, fruit and nuts, lowfat)before basketball practice

2 medium homemade chocolate chip cookie after dinner

4. Based on their calculated needs (from Question 2), does this person consume an appropriate amount of

calories?

a. If not, do they consume an inadequate or excessive amount of calories?

b. What are some potential consequences for this person’s caloric intake, if they are representative

of their typical dietary pattern?

5. Are there any food groups that they consuming more or less than the Dietary Guidelines recommend?

a. If yes, which groups?

b. Which nutrients are affected by the high or low consumption of these food groups?

c. Are there any other nutrients that are affected by this type of eating pattern?

d. Based on the scientific evidence supporting the Dietary Guidelines, what are some possible health

effects of this eating pattern?

6. List 2 recommendations for this person, based on their calorie needs, intake, and physical activity level.

Explain how each of these suggestions is related to improving this person’s overall health. Be thorough,

and consider details and concerns from the case study to support your recommendations.