There is one overarching change that is made apparent throughout the analysis of this diet log. The need for a balance diet and the reduction of protein consumption, specifically meat and alternatives, should be the main goal for this individual. Specifically, the client is consuming over 9 servings a day, and should reduce daily intake to 3 servings daily (Health Canada, 2011). This can be achieved by limited meat consumption to only some meals and overall decreasing the quantity of meat, poultry and fish consumed.
Several benefits would result from the simple change including the reduction of niacin consumption out of the toxic ranges, significant reduction in dietary cholesterol consumption, potential reduction in sodium consumption and a decrease in saturated fat consumption. If the client wishes for meat to be present in all meals or distributed evenly they could consume 2 ½ oz of meat or poultry each meal, perhaps 2 eggs for breakfast, 1/4th cup of nuts for 1 serving, 2 tbsp. of peanut butter for another serving, as well a variety of other one serving filling food options (What is a Food Guide Serving of Meat and Alternatives?, 2008). This will keep the individual within the guideline limits ensuring they get their “meat fix” with each meal. Conversely, the client must increase …show more content…
This can be done by increasing milk consumption, consuming dairy beverages, increasing the already existing daily consumption of Greek yogurt and even adding milk to the daily cup of coffee or bowl of oatmeal. The client should remember that just 1 250mL cup of milk or fortified soy beverage accounts for 1 serving of dairy and coupled with their existing Greek yogurt consumption at 3/4th cups this will meet the requirements. Cheese is also a great way to get the dairy intake levels up, as 50g constitutes a serving (What is a Food Guide Serving?,
Several benefits would result from the simple change including the reduction of niacin consumption out of the toxic ranges, significant reduction in dietary cholesterol consumption, potential reduction in sodium consumption and a decrease in saturated fat consumption. If the client wishes for meat to be present in all meals or distributed evenly they could consume 2 ½ oz of meat or poultry each meal, perhaps 2 eggs for breakfast, 1/4th cup of nuts for 1 serving, 2 tbsp. of peanut butter for another serving, as well a variety of other one serving filling food options (What is a Food Guide Serving of Meat and Alternatives?, 2008). This will keep the individual within the guideline limits ensuring they get their “meat fix” with each meal. Conversely, the client must increase …show more content…
This can be done by increasing milk consumption, consuming dairy beverages, increasing the already existing daily consumption of Greek yogurt and even adding milk to the daily cup of coffee or bowl of oatmeal. The client should remember that just 1 250mL cup of milk or fortified soy beverage accounts for 1 serving of dairy and coupled with their existing Greek yogurt consumption at 3/4th cups this will meet the requirements. Cheese is also a great way to get the dairy intake levels up, as 50g constitutes a serving (What is a Food Guide Serving?,