You should be able to evaluate what health risks a person has, what can they do about it etc… What are the possibilities for diseases or potential nutrition problems based on the patterns of disease, supplements, diet, and lifestyle habits? How does their BMI play a role in their health risk? How does their family history play a role in their health risks or risk of chronic diseases? Etc….
Times New Roman or Arial 12 point font.
**You will not be telling your client the conclusions and interventions that you would suggest – you will just be writing it in your assignment that is submitted**
Part 2 – Dietary Assessment
Practice taking a 24-Hour Recall from your client. At the interview ask the subject about his/her food and beverage intake for the past 24 hours including the times food was consumed, preparation methods, and portion sizes. Include in your report the information gathered in your interview including all foods and beverages consumed in the time frame selected. Then you will determine if the individual is meeting the minimum number of servings recommended daily. Compare the results of this 24-Hour Recall to the MyPlate to determine if the individual is meeting the minimum number of servings recommended daily.
Record everything your client ate in 24 hours Complete the 24-Hour Recall table.
Visit the Choose My Plate website and follow the directions to create a My Plate Plan estimate for your client. https://www.myplate.gov/myplate-plan
Links to an external site. Click on “Start” under the “Get Your My Plate Plan” and enter the information about your client. This will provide an estimated Calorie level and My Plate Plan for them. Click on the Calorie level noted and then it will give you the option to download the My Plate Plan.
Compare your client’s 24-Hour Recall to the My Plate Plan recommendations. Complete the Compare Intake to the My Plate Plan Recommendations table.
In a written summary below the My Plate Plan comparison table, discuss each food group and number of servings your client still needs and offer suggestions for changes in food intake to meet the minimum number of servings from each food group while controlling calories. Summarize your findings. What is good about their diet, what is inadequate and what suggestion do you have to improve it. Are they at risk for potential nutrition problems?
