Blog

1. Determine client’s goal weight (start with ideal body weight and consider % body fat, personal goals, etc).
2. Determine client’s current calorie needs.  Use Harris-Benedict or Mifflin formula.
3. Determine the calorie deficit needed to help the client reach his/her goal weight.  Be realistic regarding the size calorie deficit your client can tolerate from diet and the deficit that he/she can produce from exercise.
4. Determine the calorie deficit from both diet and from exercise.  When in doubt, split the difference.
5. Subtract dietary calorie deficit from total caloric needs (step 2).  This will give you your goal kcal level per day.
6. This is where the real fun begins – meal plan development! Now you must think in terms of real food.
7. Use the Food Intake Patterns document as a reference for a meal pattern based upon kcal level.  On this attached document you will find kcals broken down into the appropriate number of servings for each food group.  While this is a historical document and refers to the Food Guide Pyramid, daily food group amounts per kcal level are accurate.
8. Develop a meal plan and 1 day sample menu for your client based upon his/her recommended kcal level.
9. Write a one-page summary on recommendations that you would give the client and include the meal plan that you have formulated.

Weight Management Instructions

Name

Institution

Course

Instructor

Date

Weight Management Instructions

Case Study – Jack Odero

Age: 76-year-old woman

Height: 67’ = 170.18cm

Weight: 140lb = 63.5 kg

Usual weight: 160lbs 6 months ago. The death of her husband 6 months age has demotivated her to cook leading to her weight loss.

Blood pressure: 128/65 mm Hg

BMI=21.9 (normal range of 18.5 and 25)

IBW = 61.6 kg

Weight loss = 12.5 % of her UBW (20lbs from her prior weight of 160lbs)

Jack needs 1600 calories per day to maintain her current condition. She is 500 calories less from this recommendation.

Recommendations

The nutritional goal is to increase her caloric and fluid intake each week.

She should take 100 calories per day until she reaches 500-600 total calories towards the recommended amount of 1600 calories. She consumes more fruits and vegetables in her diet to replenish potassium levels. Additionally, she should include leafy dark greens in her meal as well as even medications due to her age. Her fluid intake each week should increase to address possible dehydration.

Daily Amount of Food from Each Group (According to MyPyramid)

Weekly vegetable subgroup amount (According to MyPyramid)

References

MyPyramid. n.a. Food Intake Patterns.