1. FSHN 360
24-hour Diet and Activity Recall Form
Name of interviewer/FSHN 360 student: Rachel Mostek
Initials of client: KRM
Date of interview: 1/27/2016
Supplements consumed? (Include what, when, dose, manufacturer/brand):
none
Activity? (Include what, when, how long and intensity):
Sedentary walking to break up the setting, morning 3.0 mph, afternoon (4pm) 4.2 mph, stretch20
minutes classical stretch 10,000
Time of
day
Food or beverage
consumed
Quantity/
amount
consumed
Method of
preparation, Brand
name
Where consumed?
6:00am Coffee 2.5 cup Fresh brewed,
Kirkland dark roast
At home, in front
of computer
6:00am Half and half 5 Tbsp Meadow Gold At home, in front
of computer
9:00 am Peaches 1 cup Fresh, medium
sized
At work, at desk
9:00am Quinoa 1 cup Kirkland; cooked
with water, no salt
or oil
At work, at desk
9:00am Agave nectar 1 tbsp Kirkland At work, at desk
9:00am Cinnamon 1 tsp Kirkland; ground At work, at desk
9:00am Chia seeds 2 tbsp Nutiva At work, at desk
12:00 pm Whole wheat spaghetti 1.5 cup Garofalo; cooked
with water, no salt
or oil
At work, at desk
12:00pm Parmesan 1 tbsp Kraft; grated At work, at desk
12:00pm Marinara sauce 2/5 cup Barilla Marinara;
microwave
At work, at desk
12:00pm Hamburger 93% 2 ounces Kirkland; cooked
non-stick pan
At work, at desk
Time of
day
Food or beverage
consumed
Quantity/
amount
consumed
Method of
preparation, Brand
name
Where consumed?
12:00pm Water 12 ounces Tap At work, at desk
12:00pm Yellow onion 1/10 cup Sautéed in non-
stick pan with no
oil
At work, at desk
12:00pm Red bell pepper 1/10 cup Sautéed in non-
stick pan with no
oil
At work, at desk

2. 12:00pm Soy beans ½ cup Microwaved, no
oil or salt added
At work, at desk
2:00pm Cherry tomatoes ½ cup Kirkland; raw At work, at desk
4:30 pm Tall white chocolate
mocha
12 ounces Starbucks; with
2% milk and whip
cream
At Starbucks
6:45pm Garlic bun 1 Kirkland, broiled
with mayo
At home, at
dinner table
6:45pm Chicken 1 ounce Tyson, baked At home, at
dinner table
6:45pm Cheddar cheese 1 tbsp Kirkland, shredded At home, at
dinner table
6:45pm Mayo 1 tbsp Helman’s, on
garlic bun and
broiled
At home, at
dinner table
6:45pm Water 16 ounces Tap At home, at
dinner table

3. Dietary Assessment MyPlate Comparison Chart
for 24-Hour Dietary Recall
Name of interviewer: Rachel Mostek_______________________________________________
Client information:
Name: KM_________________________________________________
Gender: Female____________________ Age:52_______________________
Habitual physical activity:
Type(s): Stretching- 20 min/day (5xweek), Walking at 3.0mph 30 min/day (6x week),
Speed Walking at 4.2 mph 30 min/day (5x week)
Exertion level: _Moderate activity level ____ Minutes per day:80 minutes of moderate activity
Food Group My Plate Recommended
Quantity
24-hour recall
(Actual quantity)
Fruits (cups) 2 1
Vegetables (cups) 2 ½ 1.8
Grains (oz-eq) 6 7.1
Protein foods (oz,
tsp, cups)
5 ½ 4.2
Dairy (cups) 3 0.2
Oils/Fats (tsp) 6 2
Discretionary/empty
calories (kcals)
<200 kcals from added
sugar
160 kcals from added sugar
When completing the Comparison Chart, be mindful that you will need to use your professional judgment when
deciding what to include in the Oils/Fats (tsp) and Discretionary/empty calories (kcals) sections.
 Examples in the Oils/Fats (tsp) category may include: salad dressing, butter, oils, etc.; there are 4.5 grams in a
tsp.
 Examples in the Discretionary/empty calories (kcals) section may include: energy drinks, soda, alcohol,
high- octane desserts,etc.
Use the observations/reflection/comments section as an opportunity to explain your reasoning and professional
judgment. Make it very clear for the reader to understand your thought process of each component of the assignment.

4. Observations:
Interview
For this project, I choose to conduct the interview with my mom. I knew some of my mom’s dietary habits
just purely from living with her almost of my life and from observation. Going into the interview with a good idea of
what she normally eats and how much she usually eats of it, may have given me an advantage in conducting the
interview. This is because I knew what size comparisons to use in order to figure out exactly how much she consumed
and how to ask questions in order to make sure the least amount of food was forgotten. The interview itself went well
as I used the multiple pass method. It felt as though my mom could be honest with me, which made my job easier.
Data Entry
After I had collected all of the information I needed from my mom, I used Nutrition Calc Plus to enter the
data. I had trouble with finding certain brands of food and then there was no Starbucks drinks in the database. I ended
up looking up the nutrition facts on the brand’s websites and then found similar items that had been already entered
into the database.
Comparison Chart
Using the data, I was then able to complete the comparison chart. As my mom’s activity was 80 minutes of
moderate activity per day, I used Supertracker to help assess the nutrient needs. It suggested the consumption of 2000
kcals/ day and then broke down the needs of each food group. Supertracker suggested 5 teaspoons of oil per day and
then using the 2015-2020 Dietary Guidelines; I calculated that in order to consume less than 10% of Calories from
added sugar, my mom would need to consume less than 200 Calories from added sugar discretionary/ empty calories.
Challenges
Now that I had this data I was able to make recommendations to my mom. I faced some challenges trying to
figure out how and when to add in some food groups to the day. I also know the drink that was almost 400 kcals is not
a normal snack for my mom, so when I was making recommendations I had to use my judgment to ignore that aspect
of the 24-hour recall. In doing so, I subtracted some dairy, fat,and sugar from the food groups and then used that
comparison chart to talk to my mom and give her the best information possible. Overall, by excluding the excess
Starbucks drink while making recommendations, her total Calorie intake was around 1500. So there is currently a 500
Calorie deficit, and I suggested adding in snacks throughout the day to help make up that deficit.
Recommendations
Besides the half and half being used for her morning coffee, I noticed there was a lack of dairy in the diet. I
suggested adding a little snack including dairy before breakfast as she usually wakes up at 5:00am and eats at 9:00am.
I gave her options like nonfat or low-fat milk, yogurt, Greek yogurt, or cottage cheese. I also let her know she could
also add some nuts like and/or fruit with her choice of dairy, as she was not consuming enough fruit and no nuts. By
adding in the extra dairy I would be focusing on increasing the amount of calcium and vitamin D. In addition by
adding more fruit and nuts, she would be able to increase the amount of vitamins and minerals being consumed,
specifically vitamin A and potassium.
For lunch, I noticed that she was a little over on her grain intake so I suggested just 1 cup of whole-wheat pasta
instead of 1 ½ cups. I noted that this would also be a good time to add in a dairy option of her choice.
I observed that her afternoon snack consisted of just tomatoes so I suggested adding 1-2ounces of low fat
mozzarella, drizzle of olive oil, basil, and balsamic to that snack in order to make it more of a caprese salad and make
it more satisfying and add some mono and poly-unsaturated fat and dairy. My mom really liked the idea and thinks that
snack will be more fun to eat than just tomatoes. It’ll also be a good way of adding more vitamins and minerals to her
diet.
I noticed her dinner was only a sandwich so I suggested adding in some cooked or raw vegetables either on the
side or in the sandwich. Adding vegetable like spinach or broccoli specifically, would help increase her intake of
vitamins and minerals like vitamin E
I also talked her through how to add in more water to her diet as she was only meeting half of her
requirements. For example, drinking a glass of water at every mealand in between meals.
As not everyday is ever the same for any individual, I showed her how to use the Supertracker in case she
wanted to keep track. I also showed her how to build a healthy plate by using MyPlate guidelines. She liked the
visualization of the MyPlate guidelines and thought that it would be helpful to use while at restaurants and making
dinner.