Part 3- Nutrition Analysis

Complete the Diet Recall form, when completing the recall form make sure to log your activities and the amounts of: carbohydrates, lipids, proteins, vitamins, minerals, fiber, cholesterol and not just the type of food that you ate.

Use your estimated BMR from Part 1 as your guides for Caloric Balance

Determine your nutritional balance for Carbohydrates & Proteins

Remember: 1 kg= 1 lbs./2.205

BM=

Carbohydrates: need 120 g/day minimum (just for normal neural function). If healthy should consume: 2.5-3.5 g/kg BM per day

g Carbohydrates/d=

Cal/d from CHO = g/d*4 cal/g

Proteins: 0.8-2.2 g/kg BM per day

g Proteins/d=

Cal/d from Protein= g/d*4 cal/g

Lipids: No specified g/kg BM per day (some indicate 0.5-1.0 g/kg BM per day)

2 g/d ALA

0.5 g/d EPA

0.5 g/d DHA

12-17 g/d Omega-6

Remaining Lipids:

g lipids/d=

Nutrition Lab Analysis:

For you and 1 other member of your group:

• Analyze the nutrient and Caloric balances for participants based on dietary recall information. In your comparison of nutrient-intake you must analyze the stresses on the various systems and nutrients utilized to meet and recover from those demands.

• Determine the average Caloric Content over your 3-days of diet recall. Does this place you in a “positive” or “negative” balance?

• Determine the average Nutrient Content over your 3-days of diet recall. Does this place you in a “positive” or “negative” balance? Compare nutrient composition to needed nutrients based on tissues that you are stressing and their metabolism.

• What impact would the current balance have on your ability to recover from the stresses you had?

• What can you conclude about your diet based on your metabolism?