NE 105.4

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NE 105.4

• Food Frequency Method of Nutrition Analysis

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Food Frequency Method

• Food frequency is a self reporting method of
  nutrition analysis.
• A nutrition educator calculates the number of
  servings of a food group a client ingests in a
  day.
• As with a computer or hand calculated analysis,
  serving size is a key to the accuracy of
  measurement

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Normative Standards

• Registered dietitians use the USDA My Pyramid as
  their standard of adequate nutrition eg. 6-11
  servings of carbohydrates per day is suggested
• No mention or measure of quality is provided
• The Eating for Health model is the standard we
  use for optimal nutrition eg. 1-2 servings each
  of fresh fruit, leafy vegetables, crunchy
  vegetables, and unrefined starches.
• We encourage fresh, whole, seasonal, local and
  organic (when available) foods to maximize
  quality

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Portion Sizes

• Protein
• Animal protein 3 oz/serving
• Vegetable protein 6 oz/serving
• Fats
• Seeds/nuts/olives/avocados 2 Tbs/serving
• Oils/Butter 1 Tbs. serving
• Carbohydrates
• 1 cup raw leafy greens
• ½ cup cooked leafy or crunchy vegetables, fresh
  fruit, cooked starches
• Beverages
• 1 cup non-caffeinated or adulterated beverages

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Daily Diet Record

• Make sure your client lists all substances
  ingested
• Teach them visual cues for serving sizes
• Serving of animal protein the size of a palm
• Have them look at how much chopped uncooked
  greens fits into a cup.
• If they cooked that cup of greens, it shrinks to
  a half cup or less the size of a deck of cards
• Show them what 2 Tbs of nuts looks like in the
  palm
• A cup of water or tea is 8 fluid oz, not 12 or 16
  oz.

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How to Get Reliable Measures

• A scale is one way, but most folks dont have or
  use them
• We dont give folks pre-measured foods
• We teach folks to recognize moderate portion
  sizes
• Portion distortion is a key to over eating which
  adds extra calories and unwanted chemicals in
  commercial food
• Natural food is more concentrated and satisfying

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Use Handouts to Educate

• Clients need to be educated as to what
  constitutes a nutrient rich diet.
• This consists of daily servings of
• Protein
• Natural fats
• Complex carbohydrates
• Booster foods (an E4H feature)
• Beverages

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Measure QuantityRate Quality

• You can measure the quantity of macronutrients a
  person eats in a day/week
• You can record the overs and unders
• You can rate food quality (1-4 scale)
• Poor, Fair, Good, Excellent
• From highly processed, to commercial, to fresh
  and local to SOUL (seasonal, organic,
  unprocessed, local)

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Compare Good Day to Bad Day

• Look for what folks are eating
• When they are eating
• How they are eating
• Any skipped meals
• Night time excesses
• Emotional eating patterns
• Are they preparing food in advance
• Health eaters are consistent and moderate

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Good Day Diet

• Nutritious, organic, seasonal foods that nourish
  the body
• Time Management is important
• Is there time for prep?
• Are necessary staples on hand?
• Can you make extra of a recipe and have it the
  next day?
• Diet isnt only food
• Emotions, Stress, Exercise, Rest
• Measured by how one feels at the end of the day.
• Good choices lead to good energy and self love.

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Bad Day Diet

• Inner child has ruled the day.
• Poor food and energy choices
• Decide where changes need to be made
• Work with client to develop a clear behavioral
  change goal.
• Look at how one feels, level of energy,
  productivity, self image, etc.

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Qualitative vs. Quantitative Analysis

• Quantitative
• Diet records, Diet Balancer, Diet Direction, etc.
• Linear and quantifiable
• Qualitative
• Journaling, lifestyle, stress levels, etc.
• Its not what your eating, but whats eating you.

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Practical Application I

• Using a diet journal, write out a diet record for
  an average good day and bad day of eating. Be
  sure to include beverages, supplements,
  medications, and other substances ingested.
• Perform an ABCD analysis of each day
• Perform a macronutrient analysis
• Perform a micronutrient analysis of the
  following
• Magnesium, calcium, potassium, sodium, Vit.
  C,Vit. E.
• Measure beverage intake and variety

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Practical Application II

• Exchange diet records with a partner. Review diet
  record and write notes for a summary report of
  findings comparing the good day vs. the bad day.
• Discuss problem foods and healthful alternatives
• Discuss problem beverages and healthful
  alternatives
• Discuss preferred diet direction.
• Make suggestions fordiet modification to meet
  preferred diet direction
• Discuss implications of current diet status to
  persons health status.