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BGSU FN4350/5350

Pregnancy Diet Report

Jordyn Yeater
1. Describe your client:
a. Age: 28
b. BMI: 23.6
c. Usual eating pattern: 3 meals/day & snack
d. Trimester: 2nd
e. Estimated energy needs: 1768 kcals/d
f. Usual activity pattern: moderately active
g. List any special circumstances, dietary considerations, or risk factors if
applicable:
2. Answer the following questions.
a. Does the diet you created meet her energy requirements? Yes, this diet has
an average of 1784 kcals/day. (If not, go back and modify the diet until it
does. The NDSR printout will show your nutrient output.)
b. Does the diet you created meet the ADA/AI for vitamins and minerals? (If
not, go back and modify the diet until it does.) All except vitamin D and
copper
c. List the average % energy from (make sure these figures are on the NDSR
printout also):
i. Carbohydrate: 80%
ii. Protein: 175%
iii. Total fat: 90%
d. Does the diet you created meet all of the Dietary Guidelines? (If not, go
back and modify the diet until it does.)
3. Write a short statement that answers the following questions.
a. What was difficult about this assignment? Trying to get all the nutrients and
vitamins to meet the guidelines.
b. What was easy about this assignment? Making the menu and learning how
much of each thing the client would need.
c. What did you learn from this assignment? I learned that it takes a lot of
adjusting to make sure the client would reach their daily needs and that it is
important that they get enough of certain foods, but not everything can be
covered that easy.

Table for Menus

Day
Monday

Tuesday

Wednesd
ay

Thursday

Friday

Saturday

Sunday

Breakfast
English Muffin
2 tbsp.
Strawberry
Jam
1 c. apple
juice
1 egg
c. cheese
1 slice toast
2 c. coffee
2 c. cooked
oatmeal
1 c. milk
2 sausage
patties
1 banana
1 c. greek
yogurt
1 c. orange
juice
1 c. skim milk
1.5 c whole
grain cereal
2 pancakes
2 slices bacon
1 cup skim
milk
2 eggs
1 cup orange
juice
2 sausage
links
1 bagel
2 tbsp. cream
cheese
2 c. coffee
1 c. cereal
c. skim
milk

Lunch
1 baked potato
c. chili

Dinner
4 oz. skinless grilled
chicken breast
1 c. green beans
10 cooked
mushrooms
2 c. iced tea
3 oz. grilled salmon
1 c. broccoli
2 c. brown rice
2 c. apple juice
2 c. raw spinach
1 oz. grilled chicken
2 tbsp. ranch
2 tbsp. cheese

Snack
Celery
2 tbsp.
peanut
butter

1 c. chicken
noodle soup
5 saltine crackers
Sunflower seeds

2 cup. Whole grain

pasta
1.5 cup. Spaghetti
sauce
2 tbsp. parmesan
cheese
1 slice garlic bread

1 c.
applesauce
1 small box
of raisins

1 slice veggie
pizza
2 c. strawberry
banana smoothie
1 avocado
c. grapes
Chicken salad
spinach
1 slice toasted rye
bread
Caesar Salad
Slice of whole
wheat baguette

1 oz. sliced turkey

2 slices whole grain
bread
spinach
1 slice cheese
lb. cheeseburger
Wheat bun
1 pickle spear
2 c. iced tea

1 c. carrots
1 tbsp. ranch
dip

4 oz. shrimp
c. linguine pasta
c. alfredo sauce

1 slice
banana
bread

2 tacos
c. black beans
1 avocado

Tuna salad
1 c. blueberries
2 c. orange juice
c. spinach

banana

10 wheat
thins
2 tbsp.
hummus

c. cottage
cheese
cashews

Dietary Guidelines 2005 Table

Use 7-day average information to complete the table. Most of the response cells have been started.
Dietary Guideline

ADEQUATE NUTRIENTS WITHIN CALORIE

NEEDS
Key Recommendations
Consume a variety of nutrient-dense foods and
beverages within and among the basic food groups
while choosing foods that limit the intake of
saturated and trans fats, cholesterol, added sugars,
salt, and alcohol.
Meet recommended intakes within energy needs by
adopting a balanced eating pattern, such as the
USDA Food Guide or the DASH Eating Plan.
Key Recommendations for Specific Population Groups
Women of childbearing age who may become
pregnant. Eat foods high in heme-iron and/or
consume iron-rich plant foods or iron-fortified foods
with an enhancer of iron absorption, such as vitamin
C-rich foods.
Women of childbearing age who may become
pregnant and those in the first trimester of
pregnancy. Consume adequate synthetic folic acid
daily (from fortified foods or supplements) in
addition to food forms of folate from a varied diet.
WEIGHT MANAGEMENT
Key Recommendations
To maintain body weight in a healthy range, balance
calories from foods and beverages with calories
expended.
To prevent gradual weight gain over time, make
small decreases in food and beverage calories and
increase physical activity.
Key Recommendations for Specific Population Groups
Pregnant women. Ensure appropriate weight gain as
specified by a healthcare provider.
PHYSICAL ACTIVITY
Key Recommendations for Specific Population Groups

Does your menu meet these

guidelines? Yes/No and
provide specific number, i.e.,
gram amount or number of
servings, when possible.

Yes

Yes/No

117% RDA for iron

239% RDA for vitamin C

150 % RDA for folic acid

1784 kcals/day eaten

Not Applicable for this

assignment (N/A)

1.98 lbs/week

Pregnant women. In the absence of medical or

obstetric complications, incorporate 30 minutes or
more of moderate-intensity physical activity on most,
if not all, days of the week. Avoid activities with a
high risk of falling or abdominal trauma.
FOOD GROUPS TO ENCOURAGE
Key Recommendations
Consume a sufficient amount of fruits and vegetables
while staying within energy needs. Two cups of fruit
and 21/2 cups of vegetables per day are
recommended for a reference 2,000-calorie intake,
with higher or lower amounts depending on the
calorie level.
Choose a variety of fruits and vegetables each day. In
particular, select from all five vegetable subgroups
(dark green, orange, legumes, starchy vegetables, and
other vegetables) several times a week.

Consume 3 or more ounce-equivalents of wholegrain products per day, with the rest of the
recommended grains coming from enriched or
whole-grain products. In general, at least half the
grains should come from whole grains.
Consume 3 cups per day of fat-free or low-fat milk or
equivalent milk products.

FATS
Key Recommendations
Consume less than 10 percent of calories from
saturated fatty acids and less than 300 mg/day of
cholesterol, and keep trans fatty acid consumption as
low as possible.

Keep total fat intake between 20 to 35 percent of

calories, with most fats coming from sources of
polyunsaturated and monounsaturated fatty acids,
such as fish, nuts, and vegetable oils.

When selecting and preparing meat, poultry, dry

beans, and milk or milk products, make choices that
are lean, low-fat, or fat-free.
Limit intake of fats and oils high in saturated
and/or trans fatty acids, and choose products low in
such fats and oils.
CARBOHYDRATES
Key Recommendations
Choose fiber-rich fruits, vegetables, and whole grains
often.
Choose and prepare foods and beverages with little

N/A

~ 1.8 cups of fruit/day

~2 cups veg/day

13 times/wk fruits

5 times/wk dk green veg.

8 times/wk other veggies

2.5 whole grains/day

2.5 dairy servings/d

10.3 % kcals from SFA

273 mg/d cholesterol

1.292 g. trans fats

28.6 % kcals from total fat

% kcals from PUFA

# ?% kcals from MUFA

Yes

Yes

Yes

11.66% amount of added

added sugars or caloric sweeteners, such as amounts

suggested by the USDA Food Guide and the DASH
Eating Plan.
Reduce the incidence of dental caries by practicing
good oral hygiene and consuming sugar- and starchcontaining foods and beverages less frequently.
SODIUM AND POTASSIUM
Key Recommendations
Consume less than 2,300 mg (approximately 1 tsp of
salt) of sodium per day.
Choose and prepare foods with little salt. At the same
time, consume potassium-rich foods, such as fruits
and vegetables.
ALCOHOLIC BEVERAGES
Key Recommendations
Those who choose to drink alcoholic beverages
should do so sensibly and in moderationdefined as
the consumption of up to one drink per day for
women and up to two drinks per day for men.
Alcoholic beverages should not be consumed by
some individuals, including those who cannot restrict
their alcohol intake, women of childbearing age who
may become pregnant, pregnant and lactating
women, children and adolescents, individuals taking
medications that can interact with alcohol, and those
with specific medical conditions.
FOOD SAFETY
Key Recommendations
To avoid microbial foodborne illness:
o Clean hands, food contact surfaces, and fruits
and vegetables. Meat and poultry should not
be washed or rinsed.
o Separate raw, cooked, and ready-to-eat foods
while shopping, preparing, or storing foods.
o Cook foods to a safe temperature to kill
microorganisms.
o Chill (refrigerate) perishable food promptly
and defrost foods properly.
o Avoid raw (unpasteurized) milk or any
products made from unpasteurized milk, raw
or partially cooked eggs or foods containing
raw eggs, raw or undercooked meat and
poultry, unpasteurized juices, and raw
sprouts.
Key Recommendations for Specific Population Groups
Pregnant women, older adults, and those who are
immunocompromised: Only eat certain deli meats

sugars/day

Yes

2,336 mg sodium/day

3,289 mg potassium/day

No alcohol

None

Yes

Yes

Yes

Yes

Yes

Yes

and frankfurters that have been reheated to steaming

hot.