Running Head: DIET AND MENU PLANNING PART 3 & 4 1

Diet and Menu Planning Part 3 & 4

Christina Savoth

ND 213-02: Nutrition 2

May 2, 2018

Client Assessment
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My client is the 11 year old daughter of my previous pregnant client. She is 4’8” and 84

pounds. After calculating her BMI to 19, I plotted her on the 2 to 20 girls BMI-for-age percentile

chart. She was plotted in between the 50th and 75th percentile, putting her in the healthy weight

category. Her weight-for-age percentile was also between the 50th and 75th. I then plotted her in

the 25th and 50th percentile for her stature-for-age chart. This shows that she is in a proper range

for her age, weight and height at this time, with addressing no concerns.

My client is a lacto-ovo vegetarian, refusing to eat any meat, poultry, or seafood,

however she does eat eggs and dairy products. I learned a lot about this client in a few aspects of

daily life, food choices and meal times. After waking up and getting ready, she has breakfast

with her mom every morning, which is very important for both of them. Her mom then drops her

off at school, with a lunch packed. It was discussed that she always brings her own lunch to

school, because she does not want to eat what the school provides. Right after school she goes to

dance class. Dance classes are 3 times a week, for 1.5-2 hours after school. She actually became

a vegetarian after she learned that her dance teacher told her that she was one and she loves it.

This shows that her dance teacher had an impact on her food choices, even though my client is

very happy being a vegetarian and was not forced into it. After dance class, her mom or dad

picks her up around 4:30-5 and they head home. Depending if she has dance or not, she will have

a snack before dance or right after school. She doesn't like to snack much because her meals

usually fill her. Since dinner is usually around 6, her parents make her do homework before

dinner. They eat as a family for every dinner. After dinner, they tend to be outside a lot. From

what we learned from the mother, they live close to a beach and tend to go on family bike rides

on the weekends and sometimes during the week. My 11 year old client loves to be outside,

playing, riding her bike or just relax near or on the beach. She is usually active but if she is not
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playing she likes to read books for a lot of the day. That is why I believe her activity level would

be considered between low active and active.

Lastly, her meals are usually whatever her mom cooks or prepares. Their breakfasts are

the same and include a carbohydrate and a protein, with some fruit. Her lunch is usually the same

daily due to not wanting much of a change, such as a peanut butter sandwich or a salad. Her

snack before dance or after school is usually small but includes yogurt or oatmeal. Dinner is also

whatever her parents eat, except the meat. My client is up to trying and eating anything new

because she knows that refusing meat can be hard on the body, but already will eat anything

given to her, therefore she is not a picky eater.

Calculations

𝑤𝑤𝑤𝑤ℎ𝑤 38.2
1. BMI:ℎ𝑤𝑤𝑤ℎ𝑤 2= 1.42 2 = 19

a. Between the 50th and 75th percentile

b. This puts her in the healthy weight BMI category

2. Weight for age:

a. She is between the 50th and 75th percentile

3. Stature for age:

a. She is between the 25th and 50th percentile

4. Energy needs:

a. 38.2 x 47 = 1795 kcals/day

i. Rounding up to 1800 kcals/day for client

5. Ranges:

a. CHO 45-65%

1800 x .45 & 1800 x .65 = 810- 1170 kcals

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810/ 4 & 1170/4 = 202.5 - 292.5 g

b. Fiber: 26 grams/day

c. Pro 10-30%

1800 x .1 & 1800 x .35 = 180- 630 kcals

180/4 & 630/4 = 45 - 157.5 g

d. Fat 25-35%

1800 x .25 & 1800 x .35 = 450 - 630 kcals

450/9 & 630/9= 50 - 70g

6. RDA for protein (.95 g/kg/d)

a. 38.2 x .95 g = 36.3 g

7. DFN in mL and ounces of current pregnancy weight

a. 2.1 L/d (2100 mL) or 71 oz

b. Or 1500 mL + 20 mL/kg over 20 kg

i. = 20x18 = 360 + 1500 = 1860 mL

c. Recommend pale yellow urine

Adequacy Assessment

For my client, I chose to give her 1,800 kilocalories a day as her energy needs. I choose

this because for her age she should be consuming 47 kcals/kg/day and that gave me 1795 kcals

for her weight. I rounded up only slightly because she is active. I calculated her carbohydrate,

protein and fat intake according to the daily energy needs using the acceptable macronutrient

distribution ranges (AMDR). After assessing those and making the diet table, I came up with a

two day meal plan for the daughter. After putting it into the DA program, the average of both

meals was 1,810 kcals. That makes my recommendation 100.5% off. Using the AMDR, 45-65%
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of carbohydrates, it gave me 202.5-292.5 grams, 810 - 1,170 kcals, for my client. The menu gave

her 256 grams, 1024 kcals, which was 56% of her total intake. Next was fat and the AMDR of

25-35% gave me 50-70 grams, 450 - 630 kcals, putting her in the at 57 grams, 513 kcals. This

was 28% of the total intake. Lastly, I also decided to use the AMDR for my client do be in the

range of 10-30% of protein. That gave me 45-157.5 grams, 180 - 630 kcals, of protein for her to

consume and the menu was right in the middle with 85 grams, 340 kcals, which is 19% of the

total. I noticed that her carbohydrates were higher in the range than expected, while her fat intake

was also a little lower but still adequate. The protein intake was just about where I expected it to

be because it was right in the middle.

Overall, I made my clients meal very similar to her mom’s in order to establish good

eating habits on both ends. It will also make it easier on the mother to not have to prepare more

then 1 meal. For protein I gave her eggs, lentils, beans, tofu, and milk. For carbohydrates, I gave

her some fruits and vegetables, also bread, pasta, and rice. In addition, for fat I gave her eggs, the

almonds, pistachios, avocado, and peanut butter. Next, I was making sure to meet the

requirements for iron because I thought it would be difficult to raise that with no meat, however I

got it high enough due to the tofu, beans and lentils. After putting my meal into the program all

my needs were meet right away, except for sodium. I was very surprised that sodium was hard to

meet due to the nuts I had and all the salted butter, but I got it right to 90% as needed.

Part 4

For this class, we had a 4 part project to complete. This project included making a menu

plan for one of our parents, a fictional pregnant mother and her daughter. For each “client”, we

had to make an assessment based on who they are and what their daily routines, including food,

are. My favorite part was interviewing my mom. Even though it was my mom and it did not have
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to be so professional, it still felt as if I was interviewing a real client. I think that was a very

important part of this project. This is because later in life I will have to be able to ask people

these questions in order to assess them adequately. That truly helped me prepare for what my

future will look like.

There were also other various parts of this project. We had to meet the needs for each

client depending on the caloric intake I choose for each of them. For example, we had to

calculate energy needs based on what stage of the lifecycle they are in, and because it was

different for each client, there were different equations we had to use, therefore giving us

practice of what we learned in class. This really helped us remember each equation and giving us

practice for the future. We also calculated their carbohydrate, protein, fat and fluid needs, which

vary on the person caloric intake or weight.

Overall, I learned a lot from this project. I learned how to assess a client properly, make

the assessment about them and work from what they gave me. I learned how to use the equations

we talked about in class in a more realistic setting in order to come out with a meal plan. I

practiced with the diet planning table, the exchange list, and putting that all into the Diet

Analysis program. After making a meal and putting into the program, I had to make sure all

nutrient needs were met. This was the hardest part in order to keep the calorie intake as it should

while increasing vitamin and mineral needs. In addition, I was able to learn more about certain

foods and how much of a nutrient was in each. For example, I was able to look up foods with

high amounts of iron in order to add them to the meal plan. This taught me about foods that I

never knew had iron.

In the end, this project was very useful in learning more and applying it to a “real world”

scenario. I think this project is good the way it is, however I believe there should be one
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adjustment. This may just be me, due to the fact that I struggled with meeting the iron for the

pregnant woman, but I believe that the percent we have to reach should be lowered, or we should

be helped through how to get the iron up. I believe the program changed the amount of iron in a

food due to the way it was prepared/cooked. I feel we should be helped through this part.