Predictive Equations

The purpose of this assignment is to:

  1. Become familiar with the predictive equations used in both a clinical and outpatient setting to estimate a patient or client’s estimated calorie needs.
  2. Have an opportunity to evaluate your own nutrition using an online resource that you may find useful in your nursing practice.
  3. Practice setting specific, realistic, and measurable goals to gradually make lifestyle changes.

Part I: Calculate your estimated calorie needs using the Mifflin St. Jeor equation. Be sure to include the appropriate activity factor. Remember the equation differs based on your gender, uses your height in cm, and your weight in kg.

Part II: Track your calorie intake using an online tool. You can sign up for a free account on www.,, or If there is another website you prefer to use that is fine as well.

Part III: Log your food intake for three days.

Day 1: Record your food intake without making any real changes to what is “typical” for you to consume. At the end of the day evaluate your intake. Look to see how well you are meeting the recommendations for the following:
A. Estimated calorie needs
B. Estimated macronutrient and micronutrient needs
C. Fiber goal (using the AI for fiber)
D. Sodium goals (using the DGA 2015-2020 recommendations)
Identify where improvements can be made and define one specific and measureable goal that you would like to work on for Day 2. 
Example: I only consumed 15 grams of fiber today. Tomorrow I plan to incorporate a fruit or vegetable at every meal to increase my fiber intake to at least 25 grams.

Day 2: Record your food intake again while working to achieve the goal you set from the previous day. At the end of the day again evaluate your intake, determine where improvements need to be made, and define another goal that you would like to work on for Day 3.

Day 3: Record your food intake for the last day. At the end, comment on the challenges you experienced as you strived to meet your goals. What did you learn from doing this assignment? 
Was it beneficial? What barriers did you face? Did you find it easy or hard to keep a food log of what you were eating?

Please turn in the following:

  1. Your calculations of your estimated calorie needs.
  2. A print out of each day you logged your food intake. This print out should show the calories, carbohydrate, fat, protein, fiber, and sodium you consumed.
  3. At the bottom of each day’s food log, include the goal you set for the following day.
  4. Your comments on what you learned from this assignment.
    Question 3

Option 1: Gluten-Free Recipe Tasting
Find a new recipe that you would like to try that is gluten-free. This recipe should contain ingredients that are somewhat new to you. Some examples include:
Baked goods – gluten-free breads, muffins, cookies, brownies
Side dishes – quinoa, millet, legumes, amaranth, rice
Entrees – gluten-free lasagna/pasta dish…
After preparing the recipe write a brief reflection on your experience. How did it taste? Were the ingredients difficult to find? Cost of the ingredients more than expected? Please include the recipe along with the source of where you found the recipe.

Do you need help with this assignment? Or a different one? We got you covered.

Quality Guaranteed

Any Deadline

No Plagiarism