NAP Part 3

• 8 oz Steak (fat and lean meat eaten)

• 3 oz Baked Skinless Chicken Breast

• 1 cup Whole Milk

• 1 cup Skim Milk

• 1 cup Pinto Beans

• 1 oz Almonds

​NAP | Part 3

​Using any nutrient database, look up the saturated fat (g) for the following items:

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​Question 2

NAP | Part 3

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Describe the relationship between saturated fat content and plant versus animal protein sources. Be specific - and refer to items in the previous question (steak, chicken breast, whole/skim milk, pinto beans, almonds)

​Question 3

The doctor has recommended that Phillip change his diet to help improve his LDL cholesterol and triglyceride levels. What are 3 specific recommendations you would give to Phillip in order to decrease his intake of saturated fat and improve his blood lipid levels.  Explain why each change improves his diet.

NAP | Part 3

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​Question 4

During Phillip’s appointment, the doctor expresses concern for his weight increase.  Phillip has gained 22 lbs since his last yearly check-up.  He currently weighs 207 lbs and is 5’11” tall.  Determine Phillip’s BMI.  What is his current BMI classification (underweight, normal, overweight, obese)?  Determine what weight Phillip would need to be to have a BMI of 24.

NAP | Part 3

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​Question 5

Phillip and his doctor also discuss his alcohol consumption.  His doctor recommends that Phillip consumes alcohol in moderation.  What would you recommend to Phillip as “moderate” alcohol intake for a male?  What counts as a “drink” for wine, beer, and liquor?

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Refer to Highlight 7 in your book​

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​Question 6

Phillip has recently turned to exercise to help him better manage his health, his intake of alcohol, and his weight. Calculate his estimated energy requirement and with his physical activity factor (1.3).

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EER (males) = [662- (9.53 x age)] + PA x [(15.91 x wt) + (539.6 x ht)]

•Age (yrs), wt (kg), ht (m)​

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​Question 7

Phillip would like to achieve a 30 lb weight loss over the next 6 months. How much daily calorie deficit should be recommended based on the "Classic Rule"?​

NAP | Part 3

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