PERSONALIZED NUTRITION

Introduction

Personalized nutrition has its basis in the concept that one size does not fit all. We are all
individuals with differences in our biochemistry, metabolism, genetics, and microbiota. Thus, a
specifically created personalized nutritional plan can be devised to consider these factors in
accordance with our personal eating habits, body measurements, weight, cholesterol levels, and
lifestyle. Personalized nutrition goes by a variety of alternative names: "precision nutrition,"
"individualized nutrition," and "nutritional genomics,"

Origin of the concept of Personalized Nutrition

Personalized nutrition in the clinic

Personalized nutrition has entered the clinical setting through the implementation of the
therapeutic diet for the optimization of health. A good example is an allergen-free diet devised
to remove immunological triggers. Such diets may need to be peanut-free, gluten-free, tree-nut-
free, low FODMAP (fermentable carbohydrates), and casein or dairy-free.

Such plans are indicated in the case of known allergies, intolerances, and sensitivities and to
identify unknown triggers via elimination. The allergen-free diet is tailored according to
individual response, including the type of immune response and other contributing causes such
as lack of enzymes or gastrointestinal factors.
Ex. No: 1
INTRODUCTION TO PERSONALIZED NUTRITION CARE
PROCESS (NCP)
Date:

Aim:

To prepare a personalized nutrition care process for a client.

Principle:

The Nutrition Care Process provides a structured approach that can be personalized to
meet the needs of all patients or clients. The framework of the Nutrition Care Process supports
decision-making and critical thinking while ensuring efficient and effective care is provided.
When providing the utmost care and love to clients or patients there are always steps or a process
to guide and ensure quality.

The Nutrition Care Process walks through 4 steps to support the initial assessment all the
way through planning the follow-up care. The 4 steps include

1. Nutrition Assessment and Reassessment

2. Nutrition Diagnosis

3. Nutrition Intervention

4. Nutrition Monitoring/Evaluation
 Case study on applying the NCP model to an individual with a medical condition

1. Nutrition Assessment and Reassessment

1. Food/Nutrition History

1.1 Meal and Snack Patterns

Questionnaire Findings

Number of meals per day

Number of snacks per day

Time of meals and snacks

Eating environment
(home, work, restaurant,
etc.)

Meal Pattern

Food consumption Time Type of Food consumed Consumed Quantity

 Snack pattern

Snack consumption
Type of Snack consumed Consumed Quantity
time

1.2 Adequacy of Intake/Change in Appetite

Portion sizes

Any recent changes in

appetite
Feelings of
fullness/satiety
Food aversions or
dislikes

1.3 Nausea, Vomiting

Frequency

Triggers

Duration

Severity
 1.4 History of Bingeing, Purging

Frequency

Types of foods consumed

Use of compensatory behaviours

Vomiting

Fasting

Excessive exercise

Laxative use

1.5 Physical Activity Patterns

Type of physical activity

Frequency and duration

Sedentary time per day

1.6 Food Availability

Access to fresh and nutritious

foods
Dependence on
convenience/processed foods
Cultural or religious food
restrictions
 Availability of basic food groups

Food groups Adequate Inadequate

Cereals & millets

Pulses & legumes

Fruits

Vegetables

Nuts & oilseeds

Milk & Milk products

Meat & poultry

Sea foods

1.7 Food Allergies/Preferences

Specific food allergies

(nuts, dairy, gluten, etc.)
Food intolerances
(lactose, fructose, etc.)
Dietary preferences
(vegetarian, vegan, keto, etc.)

Gastroparesis
 2. Client History

2.1 Medical/Surgical History

Chronic illnesses

Digestive disorders

Past surgeries

Family medical history

2.2 Medications/Supplement Usage/Diet Pills

Prescription medications

Over-the-counter medications

Herbal supplements

Vitamin/mineral supplements

2.3 Vital Signs/History of Current Illness

Blood Pressure

Heart Rate

Temperature

Respiratory Rate

Weight Changes

Current medical condition

Energy levels/fatigue
 2.4 Socioeconomic Status

Income level affecting food choices

Employment status

Education level

2.5 Bowel Habits

Frequency of bowel movements

Stool consistency (normal, loose,

hard, etc.)

Presence of constipation/diarrhoea

Blood in stool or unusual colours

2.6 History of Laxative Use

Type of laxatives used

Frequency of use

Duration of use
 3. Anthropometric Data/Measurements

3.1 Height & Weight

Height

Weight

Hip circumference

Waist circumference

Skinfold thickness

Mid upper arm circumference

3.2 Body Mass Index (BMI)

BMI value

BMI category (underweight,

normal, overweight, obese)

3.3 Unintentional or Intentional Weight Change

Weight change in the past 6

months

Cause of weight change

Impact on daily activities

 4. Medical Procedures, Laboratory Data, and Test Results

4.1 Gastric Emptying Studies

Diagnosis of gastroparesis or
delayed stomach emptying
Symptoms (bloating, nausea,
early satiety)

4.2 Bone Scan Results

Bone mineral density (BMD)

Risk of osteoporosis or
fractures

Calcium

Vitamin D

4.3 Electrolyte Levels

Sodium (Na)

Potassium (K)

Chloride (Cl)

Calcium (Ca)

Magnesium (Mg)

Phosphorus (P)
 4.4 Glucose/ Haemoglobin A1C

Fasting Blood Glucose

Post Meal Glucose Level

Random Blood Glucose

Haemoglobin A1C

4.5 Lipid Panel Results

Total Cholesterol

High-Density Lipoprotein
(HDL)
Low-Density Lipoprotein
(LDL)
Very Low-Density
Lipoprotein (VLDL)

Triglycerides

5. Nutrition-Focused Physical Examination

5.1 Overall Musculature

Muscle mass and strength

Presence of muscle wasting

Protein-energy malnutrition
signs
 5.2 Adipose Stores

Fat distribution

Signs of excessive fat loss

Subcutaneous vs. visceral fat

assessment

5.3 Oral Health

Tongue

Gums

Lips

Mucous Membranes

5.4 General Physical Appearance

Hair condition (thinning, brittle,

dry)
Skin condition (dryness,
bruising, wounds)
Nail condition (brittle, spoon-
shaped, ridges)
Edema or fluid retention

2. Diagnosis
3. Intervention
4. Monitoring
Result:
Ex. No: 2
DIETARY AND NUTRITIONAL ASSESSMENT
Date:

Aim

To Assess the 24-hour dietary recall, food frequency questionnaire (FFQ), and
anthropometric assessment for a client

I. 24-hour dietary recall method

A 24-hour dietary recall (24HR) is a structured interview method where a trained

interviewer prompts a participant to recall and describe all foods and beverages consumed within
the past 24 hours, including details like time, portion size, and preparation methods easy, &
depends on short-term memory, but may not be truly representative of the person’s usual intake

In addition to other detailed descriptors, such as time of day and source of food, portion
size of each food and beverage is captured. Food models, pictures, and other visual aids may be
used to help respondents judge and report portion size and may improve.

Dietary recalls typically ask about foods and beverages first, before questions on dietary
supplements. A 24HR usually requires 20 to 60 minutes to complete.
 24-Hour Recall Form

Name : ___________________________ Date of Birth : Date :

Age : ___________________________ Gender : Collected by :

Place (Home Portion Size Amount

Food and beverage Method of Remarks
Time of the day or (Cup, Spoon eaten in
consumed preparation Leftovers/brand
Restaurant) etc.) grams/ml
 II. A Food Frequency Questionnaire (FFQ)

It is a tool commonly used in nutritional research and dietary assessments. It is designed

to evaluate a person's habitual food intake over a specific period, such as a month, three months,
or a year. The FFQ collects information on how often a person consumes a particular set of foods
or beverages, helping researchers or health professionals estimate a person’s overall diet and
nutrient intake.

Grains and Cereals

1. How often do you eat breakfast cereal (e.g., oatmeal, cornflakes)?

o Daily o 1–2 times per week

o 3–4 times per week o Never

2. How often do you eat whole grains (e.g., whole wheat bread, brown rice)?

o Daily o 1–2 times per week

o 3–4 times per week o Never

3. How often do you eat white bread or white rice?

o Daily o 1–2 times per week

o 3–4 times per week o Never

Protein Sources (Meat, Poultry, Fish, etc.)

1. How often do you eat red meat (e.g., beef, lamb, pork)?

o Daily o 1–2 times per week

o 3–4 times per week o Never
2. How often do you eat poultry (e.g., chicken, turkey)?

o Daily o 1–2 times per week

o 3–4 times per week o Never

3. How often do you eat fish or seafood (e.g., salmon, shrimp)?

o 3 or more times per week o Once a month

o 1–2 times per week o Never
 4. How often do you eat plant-based protein sources (e.g., beans, lentils, tofu)?

o Daily o 1–2 times per week

o 3–4 times per week o Never

Dairy Products

1. How often do you drink milk (e.g., cow’s milk, plant-based milk)?

o Daily o Once a week

o 3–4 times per week o Never

2. How often do you eat cheese?

o Daily o Once a week

o 3–4 times per week o Never

3. How often do you eat yogurt?

o Daily o Once a week

o 3–4 times per week o Never

Snacks and Sweets

1. How often do you eat candy or sweets (e.g., chocolate, gummies)?

o Daily o Once a week

o 3–4 times per week o Never

2. How often do you eat salty snacks (e.g., chips, pretzels)?

o Daily o Once a week

o 3–4 times per week o Never

3. How often do you consume sugary beverages (e.g., soda, sweetened coffee, energy
drinks)?

o Daily o Once a week

o 3–4 times per week o Never

Fruits and Vegetables

1. How often do you eat fruit?

o Daily o 1–2 times per week

o 3–4 times per week o Never

2. How often do you eat vegetables?

o 5 or more times per day o 1–2 times per day

o 3–4 times per day o Less than once a day

o Never

3. How often do you eat leafy green vegetables (e.g., spinach, kale)?

o Daily o 1–2 times per week

o 3–4 times per week o Never

4. How often do you drink fruit juice (e.g., orange juice, apple juice)?

o Daily o Once a week

o 3–4 times per week o Never

III. Anthropometric Assessment for A Client

Anthropometric assessment refers to the systematic measurement and analysis of the

human body's physical characteristics, including its size, shape, and composition. This method is
used to assess an individual's growth, nutritional status, and overall health. Anthropometric
measurements are typically used in healthcare, nutrition, and fitness to monitor and evaluate
body composition and identify potential health risks.

Interpretation
Measurement Value
Normal/abnormal

Height (Cm)

Weight (Kg)

BMI

Waist circumference (Cm)

Hip Circumference (Cm)

WHR

BMI = Weight(kg)/Height(m)2

Interpretation of BMI:

 Underweight: BMI < 18.5

 Normal weight: BMI 18.5–24.9
 Overweight: BMI 25–29.9
 Obesity: BMI ≥ 30
Waist Hip Ratio= Waist Circumference/ Hip Circumference

Result:
Ex. No: 3
BIOCHEMICAL AND CLINICAL ASSESSMENT IN
PERSONALIZED NUTRITION
Date:

Aim:

To interpretation of biochemical markers like lipid profile, blood glucose, micronutrient

levels for personalized diet recommendations.

Principle:

Biochemical markers (also known as biomarkers) are measurable substances in the body
that indicate the presence, absence, or state of a disease, condition, or physiological process.
These markers are typically found in blood, urine, tissue, or other body fluids and can provide
important information about a person’s health.

Types of Biomarkers:
1. Molecular Biomarkers: Includes genes, proteins, and metabolites that can be measured in
blood, urine, or other tissues.

2. Imaging Biomarkers: Detected using imaging techniques like MRI or CT scans (e.g.,
tumor size).

3. Physiological Biomarkers: Includes blood pressure, heart rate, and respiratory rate, which
reflect the function of organs and systems.

4. Biochemical Biomarkers: Substances in the blood or urine that indicate disease or health
status (e.g., cholesterol, glucose).
 1. Lipid Profile

Biomarker Normal Range Interpretation

Total Cholesterol Less than 200 mg/dL Desirable for heart health

LDL (Low-Density "Bad" cholesterol, lower levels

Less than 100 mg/dL
Lipoprotein) are preferable

HDL (High-Density 40–60 mg/dL (Men), 50–60 "Good" cholesterol, higher

Lipoprotein) mg/dL (Women) levels are protective

High triglycerides increase risk

Triglycerides Less than 150 mg/dL
for heart disease

2. Blood Glucose Levels

Biomarker Normal Range Interpretation

Normal range, fasting (after 8

Blood glucose level 70–99 mg/dL
hours of no food

HbA1c (Glycated Normal range for long-term

Less than 5.7%
Hemoglobin) blood sugar control

2-Hour Oral Glucose After glucose intake, normal

Less than 140 mg/dL
Tolerance Test response

Random blood sugar level,

Random Blood Glucose Less than 140 mg/dL
under 140 mg/dL is ideal
 3. Micronutrient Levels

Biomarker Normal Range Interpretation

Vitamin D (25-OH Vitamin Adequate levels for bone

30–50 ng/mL
D) health and immune function

Normal range for vitamin B12

Vitamin B12 190–950 pg/mL
in the blood

60–170 mcg/dL (Men), 50– Normal levels for iron in the

Iron
170 mcg/dL (Women) blood

Normal levels for calcium,

Calcium 8.5–10.2 mg/dL vital for bone and nerve
function

Important for heart, muscle,

Potassium 3.5–5.0 mmol/L
and nerve function

Pg/ml-picogram per milliliter, ng/ml-Nanograms per milliliter

Personalized Diet Plan with Biomarker Values

Current
Biomarker Status Dietary Recommendations
Value

Lipid Profile

 Increase heart-healthy fats: Avocados, olive oil,

Total fatty fish (salmon, mackerel)
250 mg/dL High
Cholesterol  Limit saturated fats: Red meat, full-fat dairy
 Include fiber: Oats, legumes, fruits

 Increase omega-3 fatty acids: Fatty fish, walnuts,

flaxseeds
LDL (Bad
160 mg/dL High  Include soluble fiber: Oats, beans, apples
Cholesterol)
 Limit trans fats: Processed foods, fried foods
 Regular exercise

 Include healthy fats: Avocados, olive oil, nuts,

HDL (Good seeds
35 mg/dL Low
Cholesterol)  Increase physical activity: Aerobic exercises
(walking, cycling, swimming)

 Limit refined carbs: White bread, sugary foods

 Increase fiber: Whole grains, vegetables, fruits
Triglycerides 200 mg/dL High
 Include omega-3 fatty acids: Salmon, flaxseeds
 Regular exercise
Blood Glucose

 Focus on low glycemic foods: Whole grains, non-

Fasting Elevated starchy vegetables, legumes
Blood 110 mg/dL (Pre-  Include healthy fats: Nuts, seeds, olive oil
Glucose diabetic)  Limit sugary foods: Sweets, sugary drinks
 Regular exercise

 Include fiber-rich foods: Vegetables, fruits, whole

Slightly grains
High  Limit refined carbs and sugar: White rice, sugary
HbA1c 5.8%
(Pre- snacks
diabetic)  Add magnesium-rich foods: Spinach, almonds
 Regular exercise

Micronutrient Levels

 Include Vitamin D-rich foods: Fatty fish (salmon,

Vitamin D 18 ng/mL Deficient mackerel), fortified dairy or plant milk, eggs
 Ensure safe sun exposure: 10-30 minutes per day

 Maintain current intake: Meat, poultry, fish, eggs,

Vitamin B12 350 pg/mL Normal
dairy (for non-vegans).

60–170  Continue with a balanced diet: Lean meats,

Iron Normal
mcg/dL spinach, beans.

 Include more leafy greens, nuts and seeds

 Add whole grains (e.g., brown rice, oats) to your
diet.
Magnesium 1.5 mg/dL Deficient
 Consider a magnesium supplement (300–400
mg/day), as recommended by your healthcare
provider
Q1. How can personalized nutrition be recommended for a 40-years-old male patient based
on his current biomarkers for lipid profile, blood glucose, and micronutrient levels?
 Fasting Blood Glucose: 115 mg/dL
 LDL Cholesterol: 145 mg/dL
 Vitamin D: 18 ng/mL

Current Personalized Diet

Biomarker Status Monitoring
Value Recommendations

Result:
Ex. No: 4
NUTRIGENOMICS AND ROLE OF GENETICS IN NUTRITION
Date:

AIM

Analyze a sample nutrigenomic report and suggest dietary interventions based on genetic
predisposition.

Nutrigenomic report is to understand how an individual's genetic makeup influences their

nutritional needs, metabolism, and overall health. It seeks to provide personalized
recommendations to optimize health and prevent diseases by adjusting diet and lifestyle based on
genetic predispositions.

Personalized Nutrition Recommendations

Genetic
Impact of Mutation Personalized diet recommendation
variant
Increase folate intake: Dark leafy greens
Reduced folate metabolism, (spinach, kale), broccoli, fortified cereals.
MTHFR Supplement with methylated folate (5-MTHF).
elevated homocysteine,
C677T B6 (bananas, poultry) and B12 (fish, eggs) to
increased cardiovascular risk
lower homocysteine levels.

Focus on portion control and mindful eating.

FTO (Fat Increase fiber (whole grains, legumes) and
Mass and
Increased appetite and risk of protein (chicken, tofu) intake to promote
Obesity- fullness.
obesity
Associated Limit refined sugars and processed carbs to
Gene) prevent excess calorie intake.
 Limit caffeine intake to 1-2 cups of coffee or
tea per day.
Slower caffeine metabolism, - Avoid caffeine consumption in the
increased sensitivity to afternoon/evening to prevent sleep
CYP1A2
caffeine disturbances.
- Monitor caffeine’s effects on energy levels
and adjust accordingly.

Reduced lactase activity, Avoid dairy or consume lactose-free

LCT (Lactase) alternatives
leading to lactose intolerance

Increased risk for Heart-healthy diet with omega-3s, fiber, and

cardiovascular diseases and antioxidants
APOE
Alzheimer’s (especially
APOE ε4)
Less efficient Vitamin D increase Vitamin D intake (fatty fish, fortified
VDR (Vitamin
metabolism, potential foods, supplements if necessary)
D Receptor)
deficiency

Monitoring and Follow-Up:

 Monitor weight and appetite control as FTO influences eating habits.

 Check homocysteine levels regularly, especially if taking folate supplements to reduce
cardiovascular risks.
 Track caffeine intake and its effects on sleep quality, adjusting as needed based on
CYP1A2 results.
Q1. 30-year-old male who underwent genetic testing and was found to have specific genetic
variants that impact his health.

Genetic Results

 MTHFR C677T: Heterozygous (1 copy of the T allele).

 FTO Gene: Homozygous (2 copies of the risk allele).

 CYP1A2: Heterozygous (1 copy of the risk allele).

Genetic
Genetic Impact Interventions Monitoring
Variant

Result:
Ex. No: 5A
PERSONALISED NUTRITION FOR DIABETES MELLITUS
Date:

AIM

To plan personalized nutrition for a diabetes affected person.

TYPES

 Type 1 Diabetes Mellitus

 Type 2 Diabetes Mellitus

 Gestational Diabetes

CAUSES

 Genetic factor
 Environmental factor (Infections, Stress)
 Immunological factors

SYMPTOMS:

 Increased thirst (polydipsia), Frequent urination (polyuria), Extreme hunger (polyphagia)

 Unexplained weight loss, Fatigue, Blurred vision, Slow healing of wounds
 Irritability or mood swings, Nausea and vomiting,
FOODS TO BE INCLUDED &AVOIDED

Included Avoided

 Whole Grains: Brown rice, quinoa, oats,  Refined Carbs: White rice, white bread,
whole wheat, millets. pasta, sugary cereals.
 Vegetables: Leafy greens (spinach, kale),  Sugary Beverages: Sodas, sweetened
broccoli, cauliflower, zucchini, bell peppers. juices, energy drinks.
 Legumes/Pulses: Moong dal, kidney beans,  Fried & Processed Foods: Deep-fried
chickpeas, lentils. snacks, fast food, processed meats.
 Fruits: Apples, pears, berries, oranges,  Sweets & Desserts: Cakes, candies, ice
papaya, kiwi. cream, gulab jamun.
 Nuts & Seeds: Almonds, walnuts, chia  High-Fat Dairy: Full-fat milk, cream,
seeds, flaxseeds, sunflower seeds. butter, full-fat cheese.
 Lean Proteins: Chicken breast, fish (salmon,  Trans Fats: Margarine, hydrogenated
mackerel), eggs, paneer, tofu. oils, processed snacks.
 Healthy Fats: Olive oil, avocado, coconut  Alcohol (Excessively): Can interfere
oil (in moderation), ghee. with blood sugar levels.
 Herbs & Spices: Turmeric, ginger, garlic,
cinnamon, cumin, coriander.
 Beverages: Water, herbal teas, green tea,
black coffee (unsweetened).
Q1. Personalized Nutrition Intervention for a 45-Year-Old Female with Diabetes Mellitus

Patient Age: 45 Weight: 60kg Height: 164cm

Blood Glucose level: 200 mg/dL HBA1C: 8%

Nutrient:
1. Calorie-1800-2000k calorie,
2. Carbohydrates: 202.5–325g/day,

3. Protein-1-0 to 1.2g per kg weight,

4. Fat intake: 40–70g/day

5. Fiber 25-30g per day

Category Interventions Monitoring

Nutritional Goals

CHO
 Protein

Fat

Fiber Intake

Micronutrient
Management

Meal Timing &

Frequency
 Physical Activity

Hydration

Blood Glucose
Monitoring

Medical
Monitoring

Lifestyle
Modifications

Result:
Ex. No: 5B
PERSONALIZED NUTRITION FOR CARDIOVASCULAR
DISEASES
Date:

AIM

To plan personalized nutrition for a cardiovascular disease

PRINCIPLE

Low calories diet, low fat (particularly low saturated fat), low cholesterol, low
carbohydrate, normal protein, vitamins and minerals, high fiber diet.

CAUSES:

 Eating foods high in fat may also lead to plaque buildup

 Blocks blood circulation to your heart and other organs
 Cigarette smoking, Alcoholic consumption
 Obesity, High saturated fat and high cholesterol diet
 Sedentary life style

SYMPTOMS:

 Abnormal heart rhythm

 Abdominal pain,
 Chest pain
 Shortness of breath
 Fatigue
 Confusion
 Muscle weakness
FOODS TO BE INCLUDED &AVOIDED

Food Included Food Avoided

 Whole Grains: Brown rice, oats, quinoa.  Refined Carbs: White rice, white bread,
 Fruits & Vegetables: Leafy greens, berries, pasta.
apples, carrots.  Sugary Snacks: Cakes, cookies,
 Healthy Fats: Olive oil, avocados, nuts pastries.
(almonds, walnuts), fatty fish (salmon).  Saturated Fats: Butter, ghee, fried
 Lean Proteins: Skinless chicken, tofu, foods.
legumes (lentils, beans).  Trans Fats: Packaged snacks,
 Low-Fat Dairy: Skim milk, low-fat yogurt. margarine.
 Herbs & Spices: Garlic, turmeric,  Processed Meats: Sausages, hot dogs,
cinnamon. salami.
 Beverages: Water, herbal teas.  Excess Salt: Processed foods, canned
soups.
 Sugary Drinks: Sodas, sweetened
juices, energy drinks.
Q1. Personalized nutrition plan for a 35-year-old man with cardiovascular disease (CVD)

Blood Pressure: 150/90 mmHg, Weight:80kg, Height: 150cm,

LDL: 150mg/dl, HDL: 20mg/dl

Nutrient

1. 250 grams of carbohydrates 3. 67 grams of fat per day

2. 100 grams of protein per day. 4. 25 – 30 grams fiber per day

Category Interventions Monitoring

Dietary

Physical Activity
Weight Management

Lifestyle Changes

Medical Monitoring

Result:
Ex. No: 6A PERSONALIZED NUTRITION FOR GASTROINTESTINAL
DISORDERS - DIARRHEA
Date:

AIM:

To plan a personalized diet for Diarrhea patient

PRINCIPLE

Diarrhea is one of the most common health complaints that faeces are discharged
from the bowels frequently and in a liquid form. It can range from a mild, temporary
condition, to a potentially life-threatening one. The diet should reduce the bowel
stimulant, low fiber and rehydrate the body fluids to balance the electrolytes.

CAUSES:

 Bacteria like E. coli

 Food intolerances
 Food poisoning
 Rotavirus
 Salmonella infection

SYMPTOMS:

 Abdominal cramps
 Abdominal pains
 Urgency to go to the toilet
 Frequent passing of loose, watery faeces
 Nausea
 Vomiting
Nutrient intake

Category Details

Age 20-year-old male

Caloric Intake 2,400 - 2,800 calories/day (Depending on activity level)

2,500 - 3,000 ml/day (This varies depending on physical activity,

Water Intake (ml)
climate, and severity of diarrhea)

Meals per Day 3 main meals + 2-3 snacks

Water: 1,500 - 2,000 ml/day

Electrolyte Drinks: 500 - 700 ml/day (e.g., coconut water, oral
Fluid Suggestions
rehydration solutions)
Herbal Teas: 200 - 300 ml/day (e.g., ginger tea)
Q1. Intervention and monitoring plan for a 20-years-old male with diarrhea

Patient age: 20, weight: 50kg,

Height: 151cm, Stool Frequency: 3-4 times/day,

Category Details

Nutritional Goals

Dietary
Intervention

Lifestyle

Monitoring

Result:
Ex. No: 6B
PERSONALIZED NUTRITION PLAN FOR A RENAL DISORDERS
Date:

Patient History

Name : Mr. Rajesh Kumar

Age : 46 years

Gender : Male

Diagnosis : Chronic Kidney Disease (CKD), Stage 2

Medical History

1. Diagnosed with high blood pressure (hypertension) 5 years ago, well-controlled

on medication.
2. Elevated serum creatinine levels (1.8 mg/dL).
3. Mild proteinuria (trace levels).
4. No history of diabetes.
5. No smoking, moderate alcohol use (1-2 drinks per week).
6. Overweight (BMI: 28).

Lab Results

1. Sodium: 150 mEq/L (High).

2. Potassium: 6.2 mmol/L (High).

Q1. Intervention and monitoring strategies for a 46-year-old male with renal disease,
focusing on managing low sodium and low potassium intake.

Category Intervention Monitoring

Dietary

Fluid Restriction

Physical Activity

Blood Pressure

Supplements

Food Choices

Lifestyle

Result:
Ex. No: 7A
PERSONALIZED DIETS FOR OBESITY
Date:

Patient Information:

 Age: 20 years
 Gender: Male
 Height: 5'10" (178 cm)
 Weight: 95 kg (209 lbs)
 BMI: 30.5 (Obesity Class I)
 Activity Level: Sedentary (works in an office setting, minimal exercise)
 Medical History: No chronic diseases, but reports feeling fatigued and occasionally
experiencing joint pain due to excess weight.

Diagnosis: Obesity

Goal Setting:

Goal Category Target/Outcome Timeframe

Achieve 5-10% weight loss (about 4.75-9.5 kg) 3-6 months

Weight Loss

Create a 500-700 kcal/day deficit for gradual weight loss Ongoing

Caloric Intake

Incorporate 150 minutes of moderate activity per week 4-6 weeks

Physical Activity
(e.g., walking, swimming)

Macronutrient 45-55% Carbohydrates, 25-35% Fats, 15-20% Protein Ongoing

Distribution
Improve blood sugar levels and blood pressure (if needed) 6-12
Health Improvement
months
Q1. Intervention, and monitoring for a 20-year-old male with obesity

Category Goal Intervention Monitoring

Caloric Intake

Meal Frequency

Macro Nutrient
Adjustment

Caloric
Adjustment

Result: