Nutrition
Weight Loss Paper
The grading rubric includes 5 points for presentation and organization; proper grammar, spelling, and sentence structure; and reference list.Otherwise, point values are listed below. This is an essay paper – not a short answer paper. So it must be written as a single-spaced essay using Arial 12 point font with margins set at 1 inch. Use tables where appropriate or required.
This project requires you to incorporate and integrate the principles of safe, effective weight loss into a cohesive plan. You are to develop an appropriate weight loss plan for a 32-year-old female who is 5’7” tall and weighs 230 lb. Two weeks ago she began walking 30-60 minutes a day, but has not modified her diet.
1. Calculate this woman’s current BMI and compare to the chart on page 243. (2 points)
2. What should her initial goal weight be? When you choose an initial target weight, identify both the initial BMI goal and initial weight goal. Be sure to explain your choices. Show all calculations. (15 points)
3. Using the EER formula only (in the box) on page 240, determine how many kcalsshe needs to consume each day to maintain her current weight? Show all calculations. (12 points). Do not use the sidebar information (+/- 320 cal) on page 240.
4. How much weight should she lose each week? Explain your rationale and show all calculations. (12 points)
5. To accomplish the weekly weight loss identified in question #4, how many calories should she consume each day? You need to be specific about how many calories this woman should consume each day. HINT: Do not provide a range (ie: 1000-1200 cal/day) of caloric intake/day. Explain your rationale and show all calculations. (12 points)
6. Based on your answer in #5, what are the minimum and maximum daily recommendations – in grams and % of calories – for protein, fat and carbohydrate? Show all calculations and place data in table format.Round your final calculations for each macronutrient to the nearest whole number. (18 points)
7. Select an exchange plan from the table below that most closely meets your client’s energy needs (from question #5), and analyze it to determine total protein, carbohydrate and fat in both grams and percent of total calories. Do these values fit between the recommended minimums and maximums from question #6? Show all calculations and present data in table format.Round your final calculations to the nearest whole number. (24 points)
Recommended number of servings for different energy intakes
FOOD GROUP Energy level (kcal)
1200 1500 1800 2000 2200 2600 3000
Bread, cereal, rice and pasta 6 7 8 9 11 13 15
Meat (lean) and meat alternatives* 4 5 6 6 6 7 8
Vegetable 3 4 5 5 5 6 6
Fruit 2 3 4 4 4 5 6
Milk and milk product (non-fat) 2 2 2 3 3 3 3
Fat (tsp) 3 5 6 7 8 10 12
NOTE: These patterns follow the Daily Food Guide and supply less than 30% of kcal as fat.
