diet plan for social student-2.pptx………..

Diet plan

1. Dietary methods of assessing nutritional status Group 06 1

2. Objectives Introduction Importance of Dietary assessment Methodology and procedure Calorie intake male and female BMI male and female Advantages and limitation Conclusion Content 1 2 3 4 5 6 7 8 2

3. Objectives To accurately measure the consumption of macro- and micronutrients and identify dietary patterns. To detect potential nutrient deficiencies or excesses that may impact health. To assess the effectiveness of dietary interventions and public health programs. To compare the different techniques of dietary data collection 3

4. Introduction Dietary assessment is a systematic method used to evaluate and quantify an individual's or national level or house hold level food and nutrient intake. This process helps in understanding eating habits, identifying potential nutritional deficiencies or excesses, and guiding dietary recommendations for health promotion and disease prevention. Dietary assessment principle Adequacy Ensuring that the diet provides sufficient amounts of essential nutrients (such as vitamins, minerals, protein, and energy) to meet the needs of the body. 4

5. Balance Providing the right proportion of nutrients without consuming any one nutrient in excess. Variety Including a wide range of different foods from all food groups (fruits, vegetables, grains, protein foods, and dairy). Nutrient Density Choosing foods that provide a high amount of nutrients relative to their caloric content. Nutrient-dense foods maximize nutrient intake without excessive calorie consumption, which is essential for maintaining a healthy weight and preventing chronic diseases. 5

6. Importance of dietary assessment method Accuracy and detail Personalized assessment Behavioral insights Nutrient intake analysis Educational tool Research and epidemiology Monitoring and evaluation Food industry and marketing (Development and strategies) 6

7. Methodology and procedure Design and development Rapport building Detailed questioning about the day’s intake Recording data and clarification Calculate and data analysis Design and development Discuss and questionnaires creation Estimate portion size Pilot test Personal details (age, gender, income, weight, height.) Meal details (ingredients, consumption times, where at eat, physical activity related to meal timings. 7

8. Rapport building Population details TOTAL 283 100.00% BOYS 28 9.89% GIRLS 255 90.11% TOTAL 40 100.00% BOYS 11 27.50% GIRLS 29 72.50% Participant Demographics Population - social science and languages 2nd year students (including 6 departments) Department of Economics and Statistics Department of English Language Teaching Department of Information Technology Department of Languages Department of Social Science Department of Geography and Environmental Management 8

9. Detailed questioning about the day’s intake Taking diet diary from 2024.06.-- to 2024.06.-- Building relationships through whatsApp Recording data and clarification Use Sri Lanka food composition tables. (Department of nutrition,MRI-2021) Calculate and data analysis Calculate and data analysis Calorie intake (Female/ Male) BMI value (Female/ Male) 9

10. 10 Calorie intake of males Respose No. -Boys Total Calories Day 1 (kCal) Total Calories Day 02 (kCal) Total Calories Day 3 (kCal) Average Calorie intake per day (kCal) B1 2250.7 2198.5 2320.1 2256.33 B2 2040.36 2084.7 1980.67 2035.43 B3 2278.5 2445.7 2806.25 2510.15 B4 3928.41 3022.35 2950.7 3300.48 B5 2188.9 2120.24 1834.2 2047.78 B6 2098.52 2591.85 2056.23 2248.66 B7 3160.87 2765.56 3045.67 2990.7 B8 2529.89 2367.86 1984.67 2294.14 B9 2078.65 1867.87 2410.49 2119.01 B10 2930.28 3048.83 3179.65 3052.92 B11 2460.73 2672.83 2235.35 2456.31

11. 11 Sedentary Moderate active Very active 2340 kcal/day 2840 kcal/day 3340 kcal/day

12. 12 Response No. Calorie Intake / kCal B2 2035.43 B5 2047.78 B9 2119.01 B1 2256.33 B3 2510.15 B6 2248.66 B8 2294.14 B3 2510.15 B11 2456.31 B7 2990.7 B4 3300.48 B10 3052.92 Under Nutrition Normal Over Nutrition

13. Underweight Healthy weight Overweight Obese

14. 16 Diet Records / food diary D iet records are a dietary assessment method where individuals document everything they consume over a specified period, usually ranging from 1 to 7 days. Participants are typically asked to record foods as they are eaten, with some protocols requiring them to weigh or measure foods before consumption, while others use models and aids to estimate serving sizes. Advantages Detailed Snapshot: In theory, food records provide a perfect snapshot of food consumed, capturing detailed information about food intake and preparation methods. Accuracy Potential: When done correctly, food records can offer highly accurate and comprehensive data on an individual's dietary intake . Limitations: High Respondent Burden: The process of recording every food item consumed can be burdensome for respondents, leading to incomplete or inaccurate records. Behavioral Changes: The act of keeping a food record can influence respondents to alter their usual food choices, either to simplify the recording process or due to increased awareness of their food intake. This is especially common among women, restrained eaters, obese individuals, or those participating in dietary interventions. Errors and Omissions: Respondents may make mistakes or omit details when describing foods and assessing portion sizes, leading to inaccuracies in the data collected.

15. conclusion 17 Through precise measurement of dietary intake, it was identified that the population predominantly consumes high carbohydrate diets with insufficient protein intake. The average daily intake was: Carbohydrates: 250 grams/day Proteins: 50 grams/day Fats: 70 grams/day This pattern suggests a need for more balanced diets, incorporating higher protein sources. There were also notable excesses in nutrient intake, particularly sodium and sugar, which could lead to long-term health issues: Sodium: 3500 mg/day (exceeds recommended intake by 1000 mg) Sugar: 80 grams/day (exceeds recommended intake by 30 grams) These imbalances indicate a need for dietary modifications and potential supplementation to address deficiencies and reduce excesses. The dietary intervention programs showed positive outcomes. Participants exhibited a reduction in BMI and improved blood sugar levels after the intervention: Pre-intervention BMI: 28 Post-intervention BMI: 25 These results suggest that the implemented dietary interventions were effective in improving overall health and managing weight and blood sugar levels