Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Paige ONeil
April 4, 2017
PART 1A- Nutrition Assessment
1. SCREENING
2. INTERVIEW
Client History
Food/Nutrition History
Anthropometric Data
-Is this your usual weight? If no, what is your usual weight and when did the change occur?
Nutrition Focused Physical Findings- this can be found on the Encounter Summary Form
ASSESSMENT OF INTERVIEW
Before the interview with my client, I gathered a list of questions that would cover the five
components of data required for a nutrition assessment. After gathering my questions, I met with
my client and asked her those questions. As this was happening, other questions seemed to come
up to further explain her answers. After the interview was over, I reviewed and completed the
encounter summary form with no problems. I had asked all the questions that I needed to in order
3. DIET ANALYSIS- this can be found stapled to the back of the project
4. NUTRIENT NEEDS
9.99 x weight(77.27) + 6.25 x height(63) 4.92 x age(25) 161= 1,488-500= 988 kcals/day
This number seems very low; therefore, her total should be 1,200 kcals/day
I recommend using 70 grams because it is the midpoint between 62 and 77, so if my client goes a
My client had an overall intake of 1087 kcals, which came close to my calculation of 1,200 kcals
per day and is therefore adequate but I would like to see a slight increase. The protein
recommendation I calculated was 70 grams per day, however, my client had only consumed a
total of 54 grams on the day of the 24 hour recall, which was not adequate. Her carbohydrate
recommendation was between 250-360 grams per day and she consumed only 112 grams, which
is not enough. As for fat, it was suggested that her intake would be between 48-85 grams per
day, she consumed 51 grams, which was adequate. My clients saturated fat intake was below 22
grams which was suggested. Her linoleic acid level was 13 grams, which is just over the
suggested amount by 1 gram. Her linolenic acid level was .55 grams so it should be raised to 1.1
grams. My clients fiber was at 25 grams, which was adequate. Her thiamine intake should be at
1.1 mg, however her intake was .78 mg, which was not enough. Her riboflavin level should be at
1.1 mg, and her intake was 1.31 mg, which is adequate. Her intake of niacin should be 14 mg,
however she had only consumed 12 mg, which should therefore be increased. My clients B6
level was recommended to be 1.3 mg, but she had only consumed 1.16, which should be
increased a little bit. Her B12 should be at a level of 2.4 mg, and her intake was 2.28, which was
adequate. Her folate was recommended to be 400 mg, and she consumed 461 mg, which was
adequate. Her vitamin C level was 137 mg which was good because the suggested amount is 75
mg. My clients intake of Vitamin D was severely deficient; she needs 15 mg and only consumed
1.81 mg. Her vitamin A recommendation was 700 and she took in 1712 mg, which was enough.
Her alpha-tocopherol intake should be at 15 mg however her intake was only 6.71 mg, which
was not adequate. Her mineral intake was not adequate as well. The recommendation for calcium
was 1000 mg and she only consumed 623 mg. The recommendation for iron was 18 mg and she
only consumed 10.09 mg. The recommendation for magnesium was 310 mg and she only
consumed 269 mg. The recommendation for potassium was 4700 mg and she only consumed
2714 mg. The recommendation for zinc was 8 mg and she only consumed 7.19 mg. My clients
sodium level was also too high at 4232 mg when compared to the recommendation of no more
than 1500 mg per day. This evaluation suggests that her macro and micro nutrient needs were not
met.
I do not agree with my clients current diet order due to the fact that she is deficient in most of
her micronutrients as well as minerals. I would therefore suggest that she consume a variety and
higher frequency of fruits and vegetables that will boost her micronutrient and mineral levels.
Some of these changes may include adding banana, green beans, avocado, cantaloupe, or
peppers. She had told me that this was a good meal day for her because she did not consume
any snacks. On a usual day, she eats snacks such as Oreos, chips, salsa, and pretzels.
I chose a low nutritional risk category for my client because she has extensive knowledge about
her condition and how her food choices will affect her body. Although she tries to make good
food choices regularly, she is lacking important nutrients and could benefit from nutrition
education.
1) Overweight/obesity- NC-3.3