Nutritional Therapy Identifying Eating Habits and Malnutrition

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The risk assessment, henceforth, is necessary to predict future health problems of the individuals, although presently, they are maintaining perfect health status. This has significance. Based on the analyzed data, appropriate preventative measures may be taken to prevent future health hazards. As is evident from the tables labeled day 1, day 2, and day 3, I have listed three days’ food, drinks, and other elements in the tables, and at the same time, I have ticked the categories of the foods in the food groups. The collected data is analyzed by a software program, Diet Organizer version 2, and depending on the data, the analysis has been made.Analysis of the Tables: As evident from the dietary data, I had a considerably higher intake of sodium, potassium, and magnesium, whereas, the calcium intake is considerably low. From these tables, the findings and their analyses are presented below item-wise.
Sodium: The average intake of sodium 6023 mg. Sodium plays important parts in the body, but this amount of sodium is more than the recommended amount of 2300 mg of sodium. The Recommended Dietary Allowance defines the average daily amount of the nutrient needed to meet the health needs of 97–98% of the population. However, high dietary intake of salt can cause less visible health damage in the form of high blood pressure or hypertension. Hypertension silently damages the heart, blood vessels, and kidney and increases the risk of stroke, heart attack, and kidney damage. Most problems related to high blood pressure are chronic, slow to develop disorders that do not cause serious complications until the second half of an individual’s lifetime. Kidney failure, heart attack, and stroke are all complications of high blood pressure and potential of high sodium intake. The other ways to reduce the high intake are to eat more fresh fruits and vegetables, to look for processed foods that say ‘‘no salt added’’, to limit or eliminate salty snacks such as chips and pretzels, to restrict the amount processed meats such as hot dogs, pepperoni, and deli meats, to avoid high salt canned soups, to choose heart-healthy lower salt soups instead, and to use spices instead of salt to give foods flavor (Hawkins, 2006, 23-37).