Present client’s details Energy/calories Briefly introduce concept of energy/calories. Describe briefly and simply the energy systems used and requirements in that sport (or typical activities, RMR...

Present client’s details
Energy/calories
Briefly introduce concept of energy/calories.
Describe briefly and simply the energy systems used and requirements in that sport (or typical activities, RMR etc for a non-sporting client). How many calories do trained clients in that sport typically ingest (or what are the typical energy intakes in the UK for non-sporting clients)?
Inform subject about their calorie intake and also how it compares to your estimates of their energy expenditure. Possibly write about weight loss or gain depending on your client’s intake and potential goals (particularly for non-sporting clients). Don’t forget that both are rough estimates at best, particularly energy expenditure. Present any calculations in the appendices.


2. Presentation of Dietary Analysis Results
Separate sections on carbohydrates, fats and proteins (alcohol if relevant).
A brief introduction to nutrients – what are carbohydrates fats and proteins? Keep this brief.



Present client’s dietary analysis. Macronutrients and main micronutrients.
If your client’s intake of any other nutrient is either excessive or deficient, you could present this too. Could have a column of recommended intake as part of your table. Make sure that you don’t provide too many figures/tables/pie charts. Keep it clear and concise.


3. Daily dietary intake recommendations
Carbs, protein, fats fluids, vitamins/minerals etc
You could write about how it compares to similar clients and guidelines for sport/health depending on the nutrient, e.g. saturated fat as a percentage – if it was above recommendations.
What recommended changes would you make to their diet as you analysed it?
What suggested actions would you make for your client.
This should be practical, possibly based on their current diet e.g. ‘I would recommend increasing your intake of x and decreasing your intake of y as this would…….’
Remember that you’re not a dietician!
You could refer to the appendices to help you get this information across.
4. Appendices and overall marks


List of typical foods or meals providing nutrients e.g. carbohydrates or proteins, foods containing fats that are low in saturated fats may be listed here if desired. The person who presents the energy expenditure data in section 1 should present their calculations here.


For person writing section 1:
Two approaches to estimating energy needs
A)
RMR = 1700 kcal
PAL = 2.0 for highly active1 (1reference and justify your source)
Estimated total energy expended = 3,400 kcal