StudyDaddy Health & Medical Final Review and Assessment of Profile and Nutritional Health – FSM 159 Nutrition - 30 points After you have completed your IProfile analysis and your personal iProfile questions - you must now review

Final Review and Assessment of Profile and Nutritional Health – FSM 159 Nutrition - 30 points After you have completed your IProfile analysis and your personal iProfile questions - you must now review

Taylor Jo Campbell

April 22, 2020

Iprofile Questions

FSM 159 W1 Nutrition Online

  1. What is the three-day average percent of the total calories you consumed is from carbohydrates? (Macronutrient Distribution Report)

    1. 48%

  1. How does this compare with the DRI recommendations for Acceptable Macronutrient Distribution Ranges (AMDRs) for carbohydrate?

    1. It is below the recommended amount, my intake was 184g while the recommended range is between 352-508g. hence I have to take more carbohydrates

  1. Using the Intake Compared to DRI report, what is your total fiber intake?

    1. It was within the range although I still have to take more because I took 13g and I was supposed to take 25g.

  1. How does your intake compare to your recommended for fiber?

    1. My intake was low when compared to the recommended intake because I am supposed to take 25g but I took only 13g which is low.

  1. Explain the difference between soluble and insoluble fiber? List 3 examples of food sources for each that you documented in your iProfile.

    1. Soluble fiber is able to dissolve in gastrointestinal fluids and water when it enters the stomach and intestines where it is transformed to gel like substance, it is digested by bacteria in large intestines where it releases gasses and calories. Examples in my food include: tomatoes, cheeseburger, barley, and ground.

    2. Insoluble fiber does not dissolve in water and gastrointestinal fluids. It remains unchanged and it is not digested. It does not produce calories examples in my food include: zebra cake because of wheat, potatoes and green beans.

  1. Define complex carbohydrates. List 3 foods from your Food Journal that are sources of complex carbohydrates

    1. They are foods with high fiber and digest slowly.

    2. They include the following from the list:

      1. KELLOGG'S APPLE JACKS Cereal

      2. KELLOGG'S FROOT LOOPS

      3. BOB EVANS Macaroni and Cheese

  1. Define simple carbohydrates. List 5 foods from your food diary are simple carbohydrates?

    1. These are sugars that occur in milk and are added to the foods, they include:

      1. CAMPBELL'S Soup, Tomato, Condensed

      2. OSCAR MAYER LUNCHABLES Pizza, Extra Cheesy

      3. EASY CHEESE Spread, American cheese

  1. What percent of the total calories you consumed, is from protein? (Macronutrient Distribution Report)

    1. 15.9%

  1. How does this compare with the DRI recommendations for Acceptable Macronutrient Distribution Ranges (AMDRs) for Protein?

    1. It is below the amount recommended. This is because I took 60g and my DRI recommendations are 78g to 274g.

  1. List the top three sources of non-animal protein that you consumed from your iProfile (Intake Spread Sheet)

    1. KELLOGG'S APPLE JACKS Cereal

    2. KELLOGG'S FROOT LOOPS

    3. BETTER CHEDDARS Crackers, Baked

  1. List the top three sources animal protein that you consumed from your iProfile (Intake Spread Sheet)

    1. CHEF BOYARDEE Beef Ravioli in Tomato & Meat Sauce

    2. MCDONALD'S CHICKEN MCNUGGETS 6

    3. BOB EVANS Macaroni and Cheese

  1. What average percent of the total calories you consumed is from total fat? (Macronutrient Distribution Report)

    1. 36.2%

  1. How does this compare with the DRI recommendations for Acceptable Macronutrient Distribution Ranges (AMDRs) for fat?

    1. It is also below the range that is recommended for my DRI where I consumed only 59 g and I was supposed to take between 69 and 122g.

  1. Using the Intake Compared to DRI how many grams of your fat intake is coming from saturated fat?

    1. 20.5 g

  1. What foods do you typically consume that are high in saturated fat? (Intake Spreadsheet)

    1. ARBY'S USA Side Snacks, Mozzarella Sticks

    2. CHEF BOYARDEE Beef Ravioli in Tomato & Meat Sauce

    3. MCDONALD'S Cheeseburger, Double

  1. List the dairy products in your diet and indicate if they are high or low fat? (Intake Spreadsheet)

    1. Indicators of high fat: beef, double cheese, macaroni and zebra cake

    2. Indicators of low fat: coke soda, BARILLA Pasta, Rotini, Classic, Dry, tomato,

  1. What types of foods are typically high in Tran’s fats? (Book information or if available Intake Spreadsheet)

    1. MCDONALD'S Cheeseburger, Double

    2. ARBY'S USA Side Snacks, Mozzarella Sticks

    3. Turkey, Ground, Cooked

  1. Looking at all three days of your food intake, which foods are high in omega-3 fatty acids? What could you add to your diet to boost your omega-3 fat intake? (Intake Spreadsheet)

    1. MCDONALD'S CHICKEN MCNUGGETS 6 Piece

    2. MCDONALD'S French Fries, Medium

    3. CHEF BOYARDEE Beef Ravioli in Tomato & Meat Sauce

  1. What is the average number of teaspoons of fat you consumed? First, find out how many total grams of fat were consumed (refer to Intake Compared to DRI report). Next calculate teaspoons of fat.

    1. The total fat was 59 g

    2. A teaspoon has 5 grams

    3. Calculate how many teaspoons of fat you consumed (1 teaspoon = 5 grams of fat).

      1. ___59__g fat /5 = __11.8___teaspoons of fat consumed

  1. What is your average intake for calcium in mg. (Intake Compared to DRI report)?

    1. 601 mg

  1. What is your DRI recommendation for calcium? Compare your actual intake found on the 3-day average Intake with your recommended intake – what percent of calcium are you consuming? (Intake Compared to DRI)

    1. The calcium amount that I took we not adequate when compared to my DRI this is because I took 601 mg and I was supposed to that 1000mg. the percentage of calcium I consumed was 60.1%

  1. What are the top three foods providing calcium on your food record? (Intake Spreadsheet)

    1. ARBY'S USA Side Snacks, Mozzarella Sticks

    2. EASY CHEESE Spread, American cheese

    3. OSCAR MAYER LUNCHABLES Pizza, Extra Cheesy

  1. What is your average intake for vitamin D in ug? (Intake Compared to DRI)

    1. 1 ug

  1. What is your recommendation for vitamin D? Compare your actual intake found on the average Intake with your recommended intake – what percent of vitamin D are you consuming?

    1. The average amount of vitamin D that I take should be increased this because I took 1 ug compared to 15 ug which is my recommended about which was only 7.3%

  1. What is your average intake for Folate (Folic Acid) in ug? (Intake Compared to DRI report)?

    1. 174 ug

  1. What is your recommendation for Folate (Folic Acid)? Compare your actual intake found on the average Intake with your recommended intake – what percent of Folate are you consuming?

    1. There is need to consume more folate acid since I took only 174 ug compared to the recommended 400 ug which was 43.4%

  1. Look up your Folate (Folic Acid) intake? What are the top three foods providing Folate on your food record?

    1. KELLOGG'S FROOT LOOPS

    2. KELLOGG'S APPLE JACKS Cereal

    3. Beef, Ground, Lean, Broiled, Medium

  1. What is your average intake for iron in mg (Intake Compared to DRI report)?

    1. 12 mg

  1. What is your recommendation for iron? Compare your actual intake found on the average Intake with your recommended intake – what percent of iron are you consuming.

    1. There is need to take more iron since I should take 18 mg but I took only 12 mg which is 66.9%

  1. What are the top three foods providing iron on your food record? (Intake Spreadsheet)

    1. KELLOGG'S APPLE JACKS Cereal

    2. KELLOGG'S FROOT LOOPS

    3. CHEF BOYARDEE Beef Ravioli in Tomato & Meat Sauce

  1. How do low intakes of iron over a long period of time affect your body and health?

    1. There is the issue of unusual tiredness

    2. Headache and dizziness because of low hemoglobin cells hence making the brain to have less oxygen.

    3. Health palpitation because of iron deficiency anemia.

    4. Shortness of breath because of low hemoglobin in the body that is used to transport oxygen in the body.

    5. Dry skin and damaged hair.

    6. Swelling of the tongue and mouth.

    7. Restless legs

  1. What is your recommendation for sodium in mg? How does that compare your actual intake (Intake Compared to DRI report)?

    1. I should take sodium amounts of between 1500 – 2300 mg but I took 3753 mg which was obviously above the average. Meaning that I have to reduce the amounts of sodium that am taking because excess sodium has other effects on my body.

  1. Look up your Sodium intake. What are the top three foods providing sodium on your food record? (Intake Spreadsheet)

    1. ARBY'S USA Side Snacks, Mozzarella Sticks

    2. CHEF BOYARDEE Beef Ravioli in Tomato & Meat Sauce

    3. MCDONALD'S Cheeseburger, Double

  1. Using your vitamin and mineral intakes, list the vitamins and minerals that you consumed less than 25% (Intake Compared to DRI)

    1. Vitamin A

    2. Vitamin D

    3. Vitamin E

    4. Vitamin K

    5. Thiamin

    6. Biotin

    7. Pantothenic acid

    8. Folate

    9. Calcium

    10. Magnesium

    11. Copper

    12. Iodine

    13. Fluoride

  1. Referring to question #34 - in general do you believe that you normally consume less than recommended of these vitamins or minerals on a regular basis? Explain you answer.

    1. Yes, I believe that am consuming less vitamins than it is expected. This is because if you look at my statistics among all the vitamins that are listed there, I have only attained the target for two minerals that are sodium and riboflavin and for the rest of the others there is none o have made it to the target meaning that I need to improve the amounts of minerals and vitamins that I consume.

  2. Compare your average calorie intake with the recommended calorie intake for your height and weight. (Refer to Energy Balance report) Should you be gaining, losing or being at a stable weight?

    1. When I compare with the energy report balance, I should be losing weight. This is because the recommended is 3125kcal, I took 1500kcal and used 2726kcal which means that I lost 1226kcal. This means that I used less calories than I took meaning that there is still a deficit of calories in my body.

  3. One pound of fat equals 3500 calories. How much weight would you gain/loss in 4 weeks based on your average calorie intake compared to your recommended calorie intake? Your answer should be exact.

    1. 4 weeks is equal to 28 days.

    2. I lost 1126 kcal per day multiplied by 28 = 31528

    3. One pound of fat = 3500 calories

    4. So 31528/3500= 12.61

    5. This means by the end of four weeks I will have lost 12.61 pounds

  4. Do you feel that the level of activity you chose for this project in the beginning was accurate? Do you feel that your intake for this project was accurate? (If the answer for either/both are no, explain why)

    1. Yes, the level of activity that I choose at the beginning of the project was accurate.

    2. Yes, the intake was accurate and I was able to record everything but the problem is where the amounts of alcohol and caffeine were not determined, this may partly affect the project.

  5. Refer to your MyPlate Report. How does your actual intake compare to the MyPlate Recommendations?

    1. According to my grain pie chart and the graphs of what I took for the tree days they do not compare at all. I am doing it opposite of what it should have been done, example I should take a bigger portion of vegetables and I took just a small piece of then, I took no fruits but according to my plate report, there should be fruits that are included in my diet. For the proteins I performed well and also for the grains my performance was relatively good although not what was expected. Matter got worse when it came to the consumption of empty calories which were not needed and they became more than even 100%

  6. Do you take any vitamin/mineral supplements? If yes complete a, b and c below. If no, complete no I do not.

    1. List the total average percentages of Vitamin A, D, E, K and C - Minerals Iron, and Zinc and that you consume each day from food? (From your Intake Compared to DRI):

      1. Vitamin A =22.1 %

      2. Vitamin D =7.3 %

      3. Vitamin E =1.3 %

      4. Vitamin K =0.6 %

      5. Vitamin C =29.6 %

      6. Iron=66.9%

      7. Zinc =64.1%

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