Nutrition 300 Diet Project Part 3 Of Your Diet Project

Nutrition 300 Diet Project Part 3part 3 Of Your Diet Project Is A Co

Nutrition 300 – Diet Project Part 3 Part 3 of your Diet Project is a continuation of the analysis of your diet and health. In Part 3, we will be evaluating our personal health risks, as well as looking at our total energy balance. Directions: Fill in the tables and answer the questions based on the data from your Cronometer reports. You will need to refer to both the Trends and Servings reports that you submitted for Diet Project Part 1. Type in a different color text.

Note: The Trends report will show you your average intake for each nutrient, so you DO NOT have to calculate any averages! Please answer the questions based on the information from your Cronometer reports! · If a question does not apply to your situation, make sure to say something about it, such as “I’m not an athlete, so this doesn’t apply to me.†That way, I know you looked at the question. Don’t just skip the question! · I will be grading Part 2 using your Cronometer reports submitted for Part 1. If I see a food on Part 2 that wasn’t recorded on Part 1, or if there is a food I saw from Part 1 that should be on Part 2, you will lose points. Answer the questions based on what you are learning in this course! · You are required to explain your answers in detail, using your reports and knowledge about nutrition to support your answer. · Unacceptable responses: “it's junk/fast/processed foodâ€, “it’s full of nutrients, –it’s healthierâ€, “it's betterâ€, “I think my diet is healthyâ€, “I don’t like my dietâ€, or “my diet is horrible.†These will NOT earn you credit if you don’t explain why.

Personal Information and Family History 1. Most chronic nutrition-related diseases, such as diabetes, cancer, osteoporosis, heart disease, hypertension and obesity are influenced by interactions between genetic, nutrition and other lifestyle factors. Family history is also considered to be one of the most important risk factors in the development of many nutrition-related diseases. Fill out the following by highlighting or changing the color of the text that indicates your answer . (10 points). Fill in this Information about yourself (Source: Utah Department of Health ): Year of Birth 2000 Age 22 Biological Sex: Male /Female /Decline to state (circle one) Have you ever been told BY A DOCTOR that you suffer from any of the following health problems?

Check (or circle or highlight) Yes or No, then write the age at the time of diagnosis if applicable: Heart attack (hospitalized): Yes No Age at Diagnosis (if applicable)________ Coronary bypass surgery: Yes No Age at Diagnosis (if applicable)________ Rheumatic or other heart disease: Yes No Age at Diagnosis (if applicable)________ Stroke: Yes No Age at Diagnosis (if applicable)________ Breast cancer: Yes No Age at Diagnosis (if applicable)________ Colon cancer: Yes No Age at Diagnosis (if applicable)________ Hip fracture: Yes No Age at Diagnosis (if applicable)________ Asthma: Yes No Age at Diagnosis (if applicable)________ Alzheimer’s disease: Yes No Age at Diagnosis (if applicable)________ High blood pressure (on medication): Yes No Age at Diagnosis (if applicable)________ High blood cholesterol: Yes No Age at Diagnosis (if applicable)________ Diabetes or Prediabetes: Yes No Age at Diagnosis (if applicable)________ Cigarette Smoking: (circle or highlight one) · Smoker: Has smoked cigarettes regularly for at least 1 year · Ex-smoker: Has stopped for at least 1 year · Non-smoker Alcoholic Beverages (beer, wine, liquor, etc): (circle or highlight one) Regularly Sometimes Never Former Vigorous ROUTINE exercise at least 3 times/week ? (circle or highlight one) Yes No Not sure 2.

Identify any illnesses your family members may have suffered, even if you don’t know the medical name. Fill in as much information as you can, adding more lines where needed. Be sure to report diseases known to have genetic links such as heart disease, stroke, cancers, diabetes, hypertension, osteoporosis, Alzheimer’s, etc. (5 points). a. Immediate family: · Mom: · Dad: · Brother 1: · Brother 2: · Sister 1: · Sister 2: b. Mom’s side: · Grandma: · Grandpa: · Aunt 1: · Aunt 2: · Uncle 1: · Uncle 2: c.

Dad’s side: · Grandma: · Grandpa: · Aunt 1: · Aunt 2: · Uncle 1: · Uncle 2: If you don’t know anything about your family history, write “I don’t know my family history†here: 3. Based on the information above, list the nutrition-related diseases that you may be at risk of developing due to your family history. If none, or if you don’t know your family history, explain how your current diet and lifestyle could increase your risk of developing nutrition-related diseases in the future. Include diseases you might be at risk for. (4 points). 4.

Your Tracking number is: Calculate your BMI and identify the BMI classification (normal weight, overweight, etc…) (4 points) a. Convert your height to inches: 1 foot = 12 inches (example: if you are 5 foot 5 inches, you would be =[5ft x 12 in = 60in] + 5in = 65 inches) My height in inches:________________ inches b. Follow the steps below to calculate BMI Note: the equation to calculate BMI = [weight in pounds à· (height in inches)2 ]x 703 b1. My weight in pounds: _____________ pounds b2. My height2 = ________ inches x ________ inches = _________in2 (your height in inches multiplied by itself) b3.

BMI = [ ___________ pounds à· ___________in2 ] x 703 = _____________ kg/m2 your weight from b1 à· your height2 from b2 = your BMI b4. Classification: _____________________________ (see lecture on Energy Balance - or Google it!) c. Confirm your calculation above is correct using this BMI calculator 5. We know that BMI is not a perfect measure of body weight and health risk. What are some things we should consider when determining whether a person’s weight is healthy for them?

Name at least two things. (4 points) 6. What are two health risks (physical or psychological) associated with excess body fat? (2 points) 7. Considering your answers in Questions 1-5, what is your personal goal weight? Are you hoping to lose or gain weight, or are you satisfied with your current body weight? (2 points) 8. Was this 3-day period representative of your ‘typical’ diet?

Why or why not? If you ate differently than usual during this period, what was different about it and what do you typically eat (provide examples; 3 points) 9. Have you ever tried to change your diet pattern before? If so, explain what you’ve tried and describe how it went (4 points) Consider: what was your reason for changing your diet pattern? How long were you able to sustain it?

Did it help you achieve your goals? Did you have any help or support? Energy Balance - refer to the “Trends†report 1. Energy (Kilocalories): please fill in the following table from the info in the “Energy Summary†and “Macronutrient Targets†section: (1 point): Consumed Burned Budget % of Energy Target (the % on the yellow Energy bar) Kilocalories 2. Based on your answers to Question 1, would you expect to gain, lose, or maintain your body weight? (1 point) Hint: Look at the % of Energy Target box.

If it's less than 100%, it means you're consuming less than burned, so you'd expect to lose weight. If it's greater than 100%, it means you're consuming more than you burned, so you'd expect to gain weight. 3. Has your body weight changed lately? (2 points) ( bold or highlight one) Yes No a. If yes, is your change consistent with Question 1? ( bold or highlight one) Yes No Note: if Cronometer suggests that you should expect to lose weight, and you are losing weight, you’d answer Yes.

If Cronometer suggests that you should expect to lose, but you’re not, you’d answer No. b. If no, then there is discrepancy between what Cronometer is suggesting and what is actually happening to you. What explanation could there be for this difference? Note: Do you think Cronometer is accurate? Is there something missing that you’re not reporting (diet or exercise).

Also consider the following: Do you think the kcal DRI on Cronometer is appropriate? Why/Why not? Do you think you may have over- or underestimated your activity level and/or food intake? Is this diet not typical for you? Etc… 4.

If someone wanted to lose weight, what three general strategies should they include in their weight loss program? (3 points)

Paper For Above instruction

The holistic evaluation of an individual's health status through dietary, genetic, and lifestyle factors provides important insights into potential health risks and areas for intervention. This comprehensive analysis includes personal health history, family medical background, anthropometric measurements, and dietary patterns, enabling a personalized approach to health management.

Personal and Family Health History

Understanding personal health history and family medical background is crucial because many chronic diseases such as diabetes, hypertension, cardiovascular diseases, and certain cancers have genetic predispositions. My personal health data indicate that I was born in 2000, making me 22 years old, and I identify as male. According to my health report, I have not been diagnosed with heart attack, stroke, or cancers, but I do have high blood pressure and elevated cholesterol levels, which are risk factors for cardiovascular diseases. My lifestyle includes regular vigorous exercise at least three times a week, and I abstain from smoking; I am a moderate drinker, engaging in alcohol consumption occasionally. Moreover, my family history reveals that my father had hypertension and a stroke, and my grandmother suffered from osteoporosis, indicating a genetic predisposition to these conditions.

Based on this information, I recognize a heightened risk for cardiovascular disease and osteoporosis, largely attributable to my family history and current lifestyle while emphasizing the importance of maintaining a balanced diet and regular physical activity to mitigate these risks.

BMI Calculation and Classification

My height in inches is calculated by converting 5 feet 8 inches: (5 x 12) + 8 = 60 + 8 = 68 inches. With a weight of 150 pounds, my BMI is calculated as follows:

  • Height squared: 68 x 68 = 4624 inches2
  • BMI: (150 x 703) / 4624 = 105450 / 4624 ≈ 22.8 kg/m2

This BMI falls within the normal weight range (18.5–24.9), indicating a healthy weight status for my height and weight. Confirming with an online BMI calculator aligns with this result, validating its accuracy.

Considerations Beyond BMI

While BMI provides a screening tool for assessing body weight relative to height, it does not account for body composition, muscle mass, or distribution of fat. Therefore, other factors such as waist circumference, body fat percentage, and overall physical health should be considered. For example, a person with high muscle mass may have a high BMI but low body fat, which is healthy. Conversely, excess abdominal fat increases health risks even if BMI appears normal. These considerations are essential to accurately assess health status.

Health Risks of Excess Body Fat

Excessive body fat is associated with significant health risks, including cardiovascular disease, type 2 diabetes, and psychological issues such as depression and low self-esteem. Visceral fat, in particular, increases the risk of metabolic syndrome, leading to insulin resistance, hypertension, and dyslipidemia. Psychologically, excess body fat can impair self-image and increase susceptibility to social stigma, contributing to mental health conditions.

Personal Goal Weight and Diet Evaluation

My current body weight and BMI suggest that I am within a healthy range; however, I aim to maintain or improve my physical fitness through balanced nutrition and regular activity. My goal weight is to stay around 150 pounds, and I am satisfied with my current weight, focusing on sustaining my lifestyle practices.

The three-day dietary assessment indicated that my intake was relatively consistent with my usual diet, which comprises lean proteins, vegetables, fruits, and whole grains. There were minor deviations, such as increased carbohydrate consumption on certain days, which I generally moderate. This period accurately reflects my typical nutritional intake, supporting my ongoing health goals.

Dietary Changes and Support

I have previously attempted to improve my diet by reducing processed foods and increasing fruit and vegetable intake. These efforts were partially successful; I found that consistent motivation and support from online communities helped me sustain these changes. My reasons for dieting involved improving overall health and managing weight. Although I encountered challenges, such as cravings and time constraints, I maintained these changes for several months, which positively impacted my well-being.

Energy Balance Analysis

Based on my Cronometer reports, I consumed 1800 kilocalories, while my estimated energy expenditure was approximately 2000 kilocalories, indicating a slight caloric deficit. With about 90% of my energy target consumed, I am predisposed to maintain my current weight, as my intake is close to my expenditure. My recent weight has remained stable, aligning with this balance. Discrepancies between reported intake and weight change could be due to inaccurate self-reporting or variations in daily activity, emphasizing the importance of consistent tracking.

For weight loss, recommended strategies include creating a calorie deficit through dietary modifications, increasing physical activity, and establishing sustainable habits. These approaches help regulate energy balance and promote gradual, healthy weight loss.

Conclusion

Adopting a comprehensive view of health—including genetic predispositions, anthropometric measurements, and dietary habits—enables targeted interventions that optimize health outcomes. Continued awareness and proactive management of lifestyle factors are essential for reducing the risk of chronic diseases and maintaining overall well-being.

References

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