Case Study:
James is a 30-year-old male who presents himself seeking assistance with weight loss. He is Hispanic from Dominican Republic, weights 214 lbs at a height of 5’ 8’’. His BMI is currently 32.5 which is considered obese through BMI scale. He lives in New York City and his fast-paced life doesn’t give him much time to exercise or try to buy and cook healthy food options. He has been eating this way all his life so is hard for him to understand how he got where he is at with minimal changes on his diet. He learned to eat in this manner when he lived with his mother, and weight gain is something that seemed to be normal and foresaw a natural way of life. Furthermore, the cost of living in New York City and his low income makes it difficult to aim for healthier options and be able to make ends meet. He provided a 24-hour meal record:
Meal Calories
Breakfast:
Mangu (Dominican mash plantains) 350
4 slices Fried Salami 164
2 Fried eggs 240
3 Slices fried cheese 240
8oz coffee, 1 oz cream, 6 sugars 119
Snack:
16oz Monster energy drink 230
1 bag plantain chips 750
Lunch:
Pan de Agua (Dominican bread) 300
6 slices hard salami 200
4 slices turkey breast 88
3 slices American cheese 312
1 Tbsp mayo 94
1 bag plantain chips 750
33oz mango juice 440
Dinner:
2 cups steamed white rice 400
1 cup habichuelas guisadas (stew beans) 500
8oz pollo guisado (stew chicken) 174
1/2 avocado 150
4 tostones (fried plantains) 184
8oz coca cola 138
Late Night Snack:
8oz coffee, 1 oz cream, 6 sugars 119
5 Goya Maria cookies 130
Total: 6072
Labs:
Test Result Reference Units
Vitamin A 13.8 15-60 mcg/dL
Sodium 133 mEq/L 135-145 mEq/L
Potassium 3.8 mEq/L 3.6-5.2 mEq/L
Iron 12.1 g/dL 13.2-16.6 g/dL
Vitamin B12 185 pg/mL 200-900 pg/mL
Create a meal plan for the case study attached
Part 1:
o Start with the nutrient requirements for your case study individual
- First, you need to calculate the calorie requirements for your case study
- Next, you need to determine which dietary guidelines you want to follow to determine nutrient needs (Example: Joslin Diabetes Guidelines, DASH, American
Heart Association – see Updated Dietary Guidelines in Course Documents)
After you determine the dietary guidelines, calculate and discuss the recommended nutrients (carbohydrate, fat, protein, micronutrients, etc.) based on those
guidelines
Part 2: - Create a one day recommended meal plan indicating what you as the Nutritionist would recommend to your case study individual.
- This meal plan needs to meet the nutrient requirements you calculated in Part 1 of the assignment.
- Make sure to include the serving sizes for the foods, and ensure the types of foods are appropriate for your case study.
Part 3: - Include a nutritional breakdown of the meal plan you created to show the meal plan meets the nutritional requirements of your case study individual.
- Include a complete nutritional analysis of the meal plan you created. This should include calories, protein, fat, carbohydrates, vitamins, and minerals
(calcium, iron, thiamin, riboflavin, niacin, sodium, potassium, etc.). You should show the actual intake from your meal plan vs. the recommended nutrient
requirements for your case study.
Part 4: - Assess and write up how your meal plan meets your case study's recommended nutrient breakdown (macronutrient distribution) as well as the
vitamin/mineral requirement (micronutrient intake) from your nutritional analysis.