Assignment #2 - Evaluation Worksheet 1. Look at the Bar Graph report to obtain the information on the amounts of nutrients recommended (your DRI values) and the amount of nutrients you actually ate (your Intake values). Compare the two and write the difference in the last column. Label your numbers (grams, Calories, etc) YOUR NUTRIENTS) Nutrient DRI Goals Intake (BE SURE TO LABEL (amount recommended) (amount eaten) (to the nearest 0.1) Calculate Amount Difference Marka (+) if you ate more than the recommended or (-) if you ate less Calories (Calories) 2,366.0 1,948.0 Carbohydrate (gm) (range)325.0 288.00 Fat(gm) (range)73.6 55.90 Protein (gm) 50.8 79.30 Saturated fat (gm) 23.7 13.50 Dietary fiber (gm) 33.1 34.00 Vitamin C (mg) 75.0 368.0 Vitamin D (IU) 15.0 1.02 Calcium (mg) 1,000,0 585.0 Iron (mg) 18.0 18.40 2,300.0 1,123.00 Sodium (mg) 3. 2. List any and all other (not stated above in #1) nutrients below 75% of the DRI goals (state "none" if applicable). List 2 things you can change to better meet the recommended levels of nutrients (be specific; for example, discuss which foods you might eat that contain a nutrient in which you are low). FOOD RECORD Date Name Snack possible Day of Week TIME DESCRIPTION OF FOOD/INGREDIENTS: List each ingredient separately whenever AMOUNT Day(s): 2024 Apr 9 (All) Activity Level: Active BMI: 24.0 Weight Change: None (Strive for an Active activity level.) Normal is 18.5 to 25. Best not to exceed 2 lbs per week. Nutrient Value DRI Goal Percen 0 Basic Components Calories 1,948.00 2,366.0 82% Calories from Fat 503.00 662.0 76 % Calories from SatFat 122.00 213.0 57 % Protein (g) 79.30 50.8° 156 % Protein (% Calories) 16.30 9.0* 181 % Carbohydrates (g) 288.00 325.0 88 % Carbohydrates (% Calories) 59.10 55.0 107 % Total Sugars (g) 128.00 ^ Added Sugar (g) 5.22 29.6- 18 % Dietary Fiber (g) 34.00 33.1 103 % Soluble Fiber (g) 3.80 InSoluble Fiber (g) 14.40 Fat (g) 55.90 73.6 76 % Fat (% Calories) 25.80 28.0 92 % Saturated Fat (g) 13.50 23.7- 57 % Trans Fat (g) 0.37 Mono Fat (g) 27.30 26.3 104 % Poly Fat (g) 6.52 23.7 28 % Cholesterol (mg) 270.00 300.0~ 90 % Water (g) 1,452.00 2,700.0 54 % Vitamins Vitamin A - RAE (mcg) 182.00 700.0 26 % Vitamin B1 - Thiamin (mg) 1.07 1.1 97% Vitamin B2 - Riboflavin 1.25 1.1 114 % Vitamin B3 - Niacin 18.70 14.0 134 % Vitamin B6 (mg) 2.33 1.3 179 % Vitamin B12 (mcg) 2.60 2.4 108 % Vitamin C (mg) 368.00 75.0 491% Vitamin D - mcg (mcg) 1.02 15.0 7% Vitamin E - a-Toco (mg) 8.64 15.0 58% Folate - DFE (mcg) 413.00 400.0 103 % Minerals Calcium (mg) 585.00 1,000.0 59 % Iron (mg) 18.40 18.0 102 % Magnesium (mg) 275.00 320.0 86 % Phosphorus (mg) 961.00 700.0 137 % Potassium (mg) 3,769.00 2,600.0 145 % Sodium (mg) 1,123.00 2,300.0~ 49 % Zinc (mg) 9.74 8.0 122 % Other Omega-3 (g) 0.80 + Omega-6 (g) 5.68 + Alcohol (g) 0.00 Caffeine (mg) 0.00 DRI Goal Key: Black = Consume at least the DRI goal 50 100 150 Red = Consume less than the DRI goal * Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.

Assignment #2 - Evaluation Worksheet 1. Look at the Bar Graph report to obtain the information on the amounts of nutrients recommended (your DRI values) and the amount of nutrients you actually ate (your Intake values). Compare the two and write the difference in the last column. Label your numbers (grams, Calories, etc) YOUR NUTRIENTS) Nutrient DRI Goals Intake (BE SURE TO LABEL (amount recommended) (amount eaten) (to the nearest 0.1) Calculate Amount Difference Marka (+) if you ate more than the recommended or (-) if you ate less Calories (Calories) 2,366.0 1,948.0 Carbohydrate (gm) (range)325.0 288.00 Fat(gm) (range)73.6 55.90 Protein (gm) 50.8 79.30 Saturated fat (gm) 23.7 13.50 Dietary fiber (gm) 33.1 34.00 Vitamin C (mg) 75.0 368.0 Vitamin D (IU) 15.0 1.02 Calcium (mg) 1,000,0 585.0 Iron (mg) 18.0 18.40 2,300.0 1,123.00 Sodium (mg) 3. 2. List any and all other (not stated above in #1) nutrients below 75% of the DRI goals (state "none" if applicable). List 2 things you can change to better meet the recommended levels of nutrients (be specific; for example, discuss which foods you might eat that contain a nutrient in which you are low). FOOD RECORD Date Name Snack possible Day of Week TIME DESCRIPTION OF FOOD/INGREDIENTS: List each ingredient separately whenever AMOUNT Day(s): 2024 Apr 9 (All) Activity Level: Active BMI: 24.0 Weight Change: None (Strive for an Active activity level.) Normal is 18.5 to 25. Best not to exceed 2 lbs per week. Nutrient Value DRI Goal Percen 0 Basic Components Calories 1,948.00 2,366.0 82% Calories from Fat 503.00 662.0 76 % Calories from SatFat 122.00 213.0 57 % Protein (g) 79.30 50.8° 156 % Protein (% Calories) 16.30 9.0* 181 % Carbohydrates (g) 288.00 325.0 88 % Carbohydrates (% Calories) 59.10 55.0 107 % Total Sugars (g) 128.00 ^ Added Sugar (g) 5.22 29.6- 18 % Dietary Fiber (g) 34.00 33.1 103 % Soluble Fiber (g) 3.80 InSoluble Fiber (g) 14.40 Fat (g) 55.90 73.6 76 % Fat (% Calories) 25.80 28.0 92 % Saturated Fat (g) 13.50 23.7- 57 % Trans Fat (g) 0.37 Mono Fat (g) 27.30 26.3 104 % Poly Fat (g) 6.52 23.7 28 % Cholesterol (mg) 270.00 300.0~ 90 % Water (g) 1,452.00 2,700.0 54 % Vitamins Vitamin A - RAE (mcg) 182.00 700.0 26 % Vitamin B1 - Thiamin (mg) 1.07 1.1 97% Vitamin B2 - Riboflavin 1.25 1.1 114 % Vitamin B3 - Niacin 18.70 14.0 134 % Vitamin B6 (mg) 2.33 1.3 179 % Vitamin B12 (mcg) 2.60 2.4 108 % Vitamin C (mg) 368.00 75.0 491% Vitamin D - mcg (mcg) 1.02 15.0 7% Vitamin E - a-Toco (mg) 8.64 15.0 58% Folate - DFE (mcg) 413.00 400.0 103 % Minerals Calcium (mg) 585.00 1,000.0 59 % Iron (mg) 18.40 18.0 102 % Magnesium (mg) 275.00 320.0 86 % Phosphorus (mg) 961.00 700.0 137 % Potassium (mg) 3,769.00 2,600.0 145 % Sodium (mg) 1,123.00 2,300.0~ 49 % Zinc (mg) 9.74 8.0 122 % Other Omega-3 (g) 0.80 + Omega-6 (g) 5.68 + Alcohol (g) 0.00 Caffeine (mg) 0.00 DRI Goal Key: Black = Consume at least the DRI goal 50 100 150 Red = Consume less than the DRI goal * Protein is not adjusted for endurance/strength athletes at an Active or Very Active activity level.

Essentials Health Info Management Principles/Practices

4th Edition

ISBN:9780357191651

Author:Bowie

Publisher:Bowie

Chapter3: Health Care Settings

Section3.3: Behavioral Health Care Facilities

Problem 2E

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