Part 3: Interpretation of Results
Note: Refer to your diet analysis iProfile reports and TEXTBOOK (DRIs: UL for vitamins and minerals) when needed.Please typeyour answers in boldbelow the question or in space provided.Remember: DRI is an “umbrella” term and may refer to RDAs or AIs of a given nutrient. Use as much space beneath questions as you like – you are not restricted to the spacing provided below.
1. Calculate your participant’s BMI and show your work below:
According to your participant’s (ppt’s) profile, his/her BMI is __________. This means they are considered:
1) underweight 2) healthy 3) overweight 4) obese? (highlight one)
2. What percent of their recommended calorie intake did they consume? _______________%
3. If he/she consumed their average kcalorie intake per day over a month, assuming no changein activity level, would you expect them to lose, gain, or maintain their weight? (circle one)
a) Why?
4. Dietary guidelines suggest that 10-35% of total kcalories come from protein for men/women 19 years of age and older. *Recall protein recommendations are based on body weight (kg).
a) What was your ppt’s average protein intake (g)? __________gms
b) How many kcalories came from protein? __________kcals
c) What percent of their total kcalories came from protein? __________%
5. What % of theirDietary Reference Intake (DRI) for protein did they obtain?__________%
a) What 3 foods contributed the most to their protein intake? Include the protein content for each food (grams).
b) Describe 1 diet change, if any, to bring your ppt’s protein intake closer to their DRI. Be specific.
6. Describe 2 health risks associated with a high protein intake (more than 2 times the DRI).
7. Dietary guidelines suggest that carbohydrate should contribute 45 –65% of totalkcalories for men and women of all ages.
a) What was your ppt’s average carbohydrate intake? __________grams
b) How many of their kcalories came from carbohydrate? __________kcals
c) What percent of their total kcalories came from carbohydrates? __________%
d) Suggest 1 specific dietary adjustment, if any, to bring your ppt’scarbohydrate intake closer to the dietary guidelines.
e) Identify one food that supplied the most carbohydrate in your ppt’s diet.Include the carbohydrate content of the food (grams).
8. The AI for fibre is 25 grams/day for adult women and 38 grams/day for adult men.
a) How many grams of dietary fibre per day did your ppt consume on average? __________grams
b) What percent of their DRI was this? __________%
c) If your ppt’s diet had <75% of the DRI for fibre, list 3 foods you would suggest adding to their diet tohelp meet their DRI.
d) What weretheir 3 main food sources of fibre? What is the fibre content (grams) of the 3 food sources?
e) Describe 2 health benefits associated with adequate dietary fibre intake.
9. The World Health Organization recommends that no more than 10% of one’s daily kcalories comefrom added sugar, while the DRI’s suggest ≤ 25%.
a) What percent of your ppt’s kcalories came from sugars? (show calculation) _________%
b) Identify 3 main food and/or beverage sources of addedsugar in their diet. What was the sugar content (grams)?
10. From your reports, provide the values for the following components of your ppt’s diet. Also listthree main food sources of each from their diet.
Component Intake 3 Main Food Sources
Total fat (%kcals) _______% kcal _________________________________
Saturated Fat (% kcals) _______% kcal _________________________________
Cholesterol (mg) _______mg _________________________________
Sodium (mg) _______mg _________________________________
a) Highlight any of the above components in their diet that were not within dietary guidelines.(Note: Be sure to use Daily Value guidelines, not your AI value to compare your sodium intake. See Chapter 10 in text and Unit 8).
b). Based on your ppt’s food intake, suggest 1 specific/realistic dietary change for each of the guidelines they did not meet.
11. Briefly describe 2 health issues associated with high fat, high saturated fat and/or high cholesterol intake.
12. Was your ppt’s intake of any vitamins less than 75% of their personal DRI? _____ yes _____no
a) In the space below, list any vitamins that were lacking (less than 75% DRI) in their diet.
b) In the space below, indicatethe DRI based on your ppt’s age/gender, %DRI of each of these vitamins from the analysis, and name 1goodfood source that you suggestthey add to reach theirDRI.
Vitamin DRI %DRI Food Source to Add
13. Did any of their vitamin intakes exceed the Tolerable Upper Level (UL)? – see inside text
cover. ___ yes ___no
If so, list each vitamin and 1 food source for each vitamin from their diet that perhaps they should consider reducing.
Vitamin Food Source
14. Was their intake of any of the minerals less than 75% of their personal DRI? ___ yes ___no
a) List in the space below any minerals that were lacking (less than 75% DRI) in their diet.
b) Indicate in the space below their DRI based on age/gender, %DRI of each of these minerals from the analysis, and name 1goodfoodsource that you would suggest they add to reach theirDRI.
Mineral DRI %DRI Food Source to Add
15. Did any minerals exceed the UL? ____ yes ____no.
If so, list each mineral and 1 food source from their diet that perhaps they should consider reducing.
Vitamin Food Source
16. Does your ppt take a daily vitamin or mineral supplement? ____ yes ____ no
a) If yes, given the results of the diet analysis, do you feel they should continue takingthis supplement? Explain why.
b) If theydo not take a supplement, do you feel that they should, based on the results ofthis analysis? Explain why.
17. Diet guidelines suggest that, if you can drink alcohol, to consume no more than one drink perday for women or 2 drinks per day for men (or less than 10% of your kcalorie intake). Did your ppt consume alcoholic beverages as part of their diet? ___ yes ___no
a) If yes,
1) How many grams of alcohol did they consume? _______grams
2) How many kcalories did they consume from alcohol? _______kcals
3) What % of their kcalorie intake came from alcohol? _________%
18. Everyone has room for improvement in their diet/nutrition. Based on your analysis, what do you think are the 3 most important dietary adjustments your ppt should make and explain why you feel each dietary adjustment is necessary based on what you have learned. These suggestions may relate to a specific nutrient, food group, or dietary habit. Also, list two foods you suggest they increase or decrease based on your suggestion.
1) a) Nutrient/dietary component adjustment:
b) Why?
c) Specify 2 foods to increase and/or decrease:
2) a) Nutrient/dietary component adjustment:
b) Why?
c) Specify 2 foods to increase and/or decrease:
3) a) Nutrient/dietary component adjustment:
b) Why?
c) Specific foods to increase and/or decrease (list 2):
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