Posted: August 6th, 2023

An Expert Analysis of Nutritional Composition

BIO 1023 – Nutrition 50 points

Percent Composition of Diet: Homework Assignment

Using the data from the last assignment (five day Food Diary), do the following calculations and answer the questions. Record your answers within this Word document in BLUE font. You must show all of your work for questions 1-14 to get full credit. You must include units where applicable. When you finish, save as a Word document titled “HW 4 – last name, first name” and submit this through the appropriate link in Moodle. Do not email it. Failure to follow these instructions will result in a zero for the assignment.

1. Total ALL of the grams of carbs consumed during the five days.

2. Total ALL of the grams of lipids consumed during the five days.

3. Total ALL of the grams of protein consumed during the five days.

4. Total ALL of the grams of alcohol consumed during the five days.

5. Multiply the total number of grams of carbs consumed (from question 1) by 4 to calculate the number of kcal derived from carbs (remember…4 kcal per gram of carbohydrate).

6. Multiply the total number of grams of lipids consumed (from question 2) by 9 to calculate the number of kcal derived from lipids (remember…9 kcal per gram of lipid).

7. Multiply the total number of grams of protein consumed (from question 3) by 4 to calculate the number of kcal derived from proteins (remember…4 kcal per gram of protein).

8. Multiply the total number of grams of alcohol consumed (from question 4) by 7 to calculate the number of kcal derived from alcohol (remember…7 kcal per gram of alcohol).

9. Add all of the kcals together (from questions 5-8). What was the total kcal consumption over the five days?

10. Divide the kcal from carbs (from question 5) by the total kcal consumption (from question 9). What is the percent of kcal from carbohydrates consumed over the five days?

11. Divide the kcal from lipids (from question 6) by the total kcal consumption (from question 9). What is the percent of kcal from lipids consumed over the five days?

12. Divide the kcal from protein (from question 7) by the total kcal consumption (from question 9). What is the percent of kcal from proteins consumed over the five days?

13. Divide the kcal from alcohol (from question 8) by the total kcal consumption (from question 9). What is the percent of kcal from alcohol consumed over the five days?

14. Divide your total kcal consumption by 5. This gives you the average kcal consumption per day.

Answer the following additional questions IN DETAIL.

15. How does the percent carbohydrate consumption (from question 10) compare to what is recommended (AMDR)? What specific dietary changes could be made to improve this?

16. How does the percent lipid consumption (from question 11) compare to what is recommended (AMDR)? What specific dietary changes could be made to improve this?

17. How does the percent protein consumption (from question 12) compare to what is recommended (AMDR)? What specific dietary changes could be made to improve this?

18. Go to the following link to calculate EER (Estimated Energy Requirement): https://www.nal.usda.gov/fnic/dri-calculator/
Enter the information where indicated (sex, age, pregnancy/lactation status, height, weight, activity level) for yourself (or the person you interviewed to collect Food Diary data). To help select the most accurate activity level, please click on the “i” next to “Activity Level” to view the parameters for each level. Then, click submit. What is the EER (reported as “Estimated Daily Caloric Needs”)? How does the average daily kcal consumption (from number 14) compare with the EER?
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Percent Composition of Diet: Homework Assignment

An Expert Analysis of Nutritional Composition

Introduction:

In this assignment, we will analyze the percent composition of a five-day food diary to determine the macronutrient breakdown of the diet. By calculating the total grams of carbohydrates, lipids, proteins, and alcohol consumed over the five days, we will further estimate the caloric contribution of each macronutrient. Additionally, we will assess the percentage of calories derived from each macronutrient and compare them to the Acceptable Macronutrient Distribution Ranges (AMDR). Finally, we will calculate the Estimated Energy Requirement (EER) to evaluate the adequacy of the daily caloric intake.

Calculations:

Total grams of carbs consumed during the five days:

Sum all grams of carbohydrates from the food diary.
Total grams of lipids consumed during the five days:

Sum all grams of lipids from the food diary.
Total grams of protein consumed during the five days:

Sum all grams of protein from the food diary.
Total grams of alcohol consumed during the five days:

Sum all grams of alcohol from the food diary.
Number of kcal derived from carbs:

Multiply the total grams of carbs (from question 1) by 4 kcal/g.
Number of kcal derived from lipids:

Multiply the total grams of lipids (from question 2) by 9 kcal/g.
Number of kcal derived from proteins:

Multiply the total grams of protein (from question 3) by 4 kcal/g.
Number of kcal derived from alcohol:

Multiply the total grams of alcohol (from question 4) by 7 kcal/g.
Total kcal consumption over the five days:

Add the kcal from questions 5-8.
Percent of kcal from carbohydrates consumed over the five days:

Divide the kcal from carbs (from question 5) by the total kcal consumption (from question 9) and multiply by 100.
Percent of kcal from lipids consumed over the five days:

Divide the kcal from lipids (from question 6) by the total kcal consumption (from question 9) and multiply by 100.
Percent of kcal from proteins consumed over the five days:

Divide the kcal from proteins (from question 7) by the total kcal consumption (from question 9) and multiply by 100.
Percent of kcal from alcohol consumed over the five days:

Divide the kcal from alcohol (from question 8) by the total kcal consumption (from question 9) and multiply by 100.
Average kcal consumption per day:

Divide the total kcal consumption (from question 9) by 5.
Detailed Answers:

Comparison of percent carbohydrate consumption to AMDR and dietary changes:

The percentage of kcal from carbohydrates (from question 10) should fall within the AMDR range, typically between 45-65% of total calories. If the observed percentage is below the recommended range, increasing the intake of whole grains, fruits, and vegetables can improve it.
Comparison of percent lipid consumption to AMDR and dietary changes:

The percentage of kcal from lipids (from question 11) should be within the AMDR range, typically between 20-35% of total calories. If it exceeds the recommended range, reducing intake of saturated and trans fats while increasing healthy fats like omega-3 fatty acids can be beneficial.
Comparison of percent protein consumption to AMDR and dietary changes:

The percentage of kcal from proteins (from question 12) should fall within the AMDR range, typically between 10-35% of total calories. If it is outside this range, incorporating lean sources of protein, such as poultry, fish, legumes, and nuts, can help achieve a balanced intake.
Calculation of Estimated Energy Requirement (EER) and comparison to average daily kcal consumption:

Visit the provided link and enter relevant information (sex, age, pregnancy/lactation status, height, weight, activity level).
The EER, reported as “Estimated Daily Caloric Needs,” indicates the daily caloric requirement based on individual characteristics.
Compare the average daily kcal consumption (from question 14) with the EER to assess if the individual’s dietary intake meets their energy needs.

This analysis provides valuable insights into the macronutrient composition of the diet, allowing us to evaluate the adequacy of energy intake and adherence to recommended dietary guidelines. By comparing the percentage of kcal from each macronutrient to the AMDR, we can identify potential areas for dietary improvement and optimization. Additionally, assessing the daily caloric intake in relation to the EER helps determine whether the individual’s energy needs are being met, leading to personalized dietary recommendations for better health and nutrition.

References (APA Format):

Mozaffarian, D., & Ludwig, D. S. (2016). Dietary guidelines in the 21st century—a time for food. JAMA, 315(23), 2563-2564.

Kirkpatrick, S. I., Reedy, J., Krebs-Smith, S. M., & Pannucci, T. E. (2018). Suboptimal nutrient intake is associated with cardiometabolic risk factors in US adults: NHANES 2009–2014. Nutrients, 10(9), 1020.

U.S. Department of Health and Human Services. (2020). Dietary Guidelines for Americans, 2020-2025. Eighth Edition. https://www.dietaryguidelines.gov/

Institute of Medicine (US) Standing Committee on the Scientific Assessment of Dietary Reference Intakes. (2019). Dietary Reference Intakes: Applications in Dietary Assessment. National Academies Press (US).

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