Why do many individuals seek to use “fad diet plans” rather than the USDA’s Dietary Guidelines and MyPlate food guide

34 years old, Male, 6’0", 230 lbs Weight Loss/Gain: Lose 2…

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Asked by vmulville

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34 years old. Male, 6’0", 230 lbs Weight Loss/Gain: Lose 2 lbs/week Activity Level: Low Active Jack is an adult male with a BMI in the obese range who started the keto diet three weeks ago to help him lose some excess body fat. He heard about the keto diet from his co-worker who started to follow it six months ago. His co-worker has lost 15% of his body weight and Jack was hoping that by following this diet plan he would see the same results. As part ofthe plan. Jack eliminated all grains, fruits, dairy, and most vegetables. His diet consists mostly of animal sources of protein (e.g., chicken, beef, pork, and fish), non~starchy vegetables, and oils. During his first week on the keto diet, Jack lacked energy and he had difficulty concentrating on his work during the day. In his second week of the diet, his friends commented that his breath had a fruity smell to it. Since starting the keto diet, Jack has lost 8 pounds from his starting weight and plans to continue the diet until he reaches his goal weight of 200 pounds. In addition to his dietary changes, Jack has started walking at a brisk pace for 45 minutes, four days a week. C” this 1rssignment, you’will use the NutritionCalc Plus (NCP) dietary analysis program to create a profile for Jack Baker, on.-. .”o dietary data, and generate several analysis reports. Then, you vIrill answer 10 multiple choice questions based on these reports. STEP 1: Log in to NutritionCalc Plus and click on the Profiles tab. Using the Choose Profile drop-down menu, select New Profile. Create a new profile for Jack Baker using the information provided above. Set his birthdate to 34 years before today’s date. Use the format M M/DD/YYYY. Click here to access NutritionCalc Plus STEP 2: Go to the Intakes tab. On today’s date, search for, select, and add the following foods and their serving sizes. Breakfast (USDA) egg, fried, large — 3 each (USDA) butter, salted — 1 tablespoon (USDA) sausage link, pork, pan fried — 1 each (USDA) spinach, boiled, with salt, drained -1 cup (USDA) oil, olive — 2 teaspoons (USDA) coffee, brewed, with tap water — 1 cup Lunch (USDA) tuna, white, canned, in oil, drained — 6 ounce-weight (USDA) tomatoes, fresh, year round average, sliced — 2 thick slices (USDA) lettuce, romaine, fresh, inner leaf— 1 cup . (USDA) salad dressing, blue cheese — 3 tablespoons ‘ V 7 >77 W 777 m 7 "77’— W I.- < Prev l 5 6 7 107 of 10 ::: Next) 

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