With Nutrition Workbench Pro, you have the freedom to visit clients and patients anywhere and with immediate access to the tools and information needed to successfully assess and meet client needs.
Nutrition Workbench Pro gives you the tools to do your job any time … anywhere … instantly!
Nutrition Workbench Pro features:
•An ADIME tool that allows users to create ADIME templates using International Dietetics & Nutrition Terminology as well as formulate PES statements.
(Includes all terms that can be found in the ADA IDNT reference book, which sells for $35.00 for ADA members and $80.00 for non members).
•Multiple assessment calculators allowing users to quickly compare Harris Benedict, Mifflin, DRI and calories/kg. Assessment tools also include RMR tools using Ireton Jones 1992 and Penn State equations.
•A calculator/converter to quickly convert temperatures, weights and measures from any screen
•A meal analyzer to quickly determine your %RDA from your current meal
•A personalized diet plan that lets you or your client know just how much protein, fruits, vegetables, grains, dairy and fat they should have each day
•An extensive medical abbreviations, phytochemicals, supplements, and vitamins and minerals database…and much more
All information that is accessed from the toolbox, clinical, food science and food service databases can be quickly emailed or sent to notepad for further modification.
•BMI & % wt change Tool
•"Quick" Energy & Protein Tool (complete list can be found under: Assessment Calculators -> Quick, then tap the info button on the top right corner)
•Harris Benedict vs. DRI vs. TEE/kg
•Harris Benedict vs. Mifflin vs. TEE/kg
•RMR Tool with Ireton Jones 1992 and Penn State Equations for ventilated and non-ventilated obese and non-obese pt.s
•Diabetic Diet Planner
•Food/nutrient Data Base
•Personal Diet Plan
•Renal Diet Planner
•Adolescent Energy & Protein Needs
•Assessing and ADIME terms
•Dieting, Obesity, & Bariatrics
•GI Sites of Absorption
•Glossary of Terms
•Inborn Errors of Metabolism
•Kidney Disease Dictionary of Terms
•Lab Values and Medications
•Leading Causes of Death
•Pregnancy Energy, Protein & RDA
•Pressure Ulcers& Burns
•RDA and AI Minerals, Vitamins, Fiber
•Starvation, Trauma, Underfeeding
•ETOH & Fructose
•Free Radicals & Antioxidants
•Vitamins & Minerals
•Beef Retail Cuts
•Food Prep Basics
•Food Yield & Recipe Modification
•Glossary of Food Prep Terms
•Methods of Measuring
•Pastry Pie Problems
•Pork Retail Cuts
•Sanitizing & Ware-washing
•Serving & Measuring Utensils
•Temperatures to Know
•Weight & Volume Conversions
*NOTE: Tested on Samsung devices only, in addition, we no longer support updates for Droid at this time (Only the Apple iOS version includes new features and free updates)-this is subject to change. Customers purchasing the app on other devices should utilize the refund button within 15 minutes of purchase for a full discount.
Remember : before starting your weight loss smart regime, calculate your ideal body weight...
The body mass index (BMI), also known as Quetelet index, is a measure of body fat that was first introduced by a Belgian statistician named Adolphe Quetelet.
To work out you BMI : divide your weight (in kilograms) by your height (in metres) squared.
For example :
A woman who is 1,55m tall and weights 59kg : BMI = 59 / (1,55 x 1,55) = 24,55
The BMI interest
In 1997 the World Health Organisation (WHO) set the BMI as a standard for evaluation of obesity-related risks among adults. The BMI ranges classification (underweight, normal, overweight, obese) is based on a statistical correlation between body mass index and mortality.
The BMI is used to identify increased disease risk. It does not measure body fat directly, nor does it provide any indication of muscle or bone mass.
The high BMI (of 35 points or higher) is associated with higher level of obesity-related mortality, with an increased risk of CVD-related deaths, some cancers and diabetes.
The BMI between 18 and 25 indicates a normal weight. (which means the level of risk is acceptable in accordance with statistical standards).
Moreover, this risk index does not take into account the amount of muscle and bone mass. Care has to be taken in applying these ranges to some categories of people, especially athletes, who often find themselves in the overweight range although their physical fitness is usually above average.
It’s also should not be applied to pregnant, breastfeeding women, victims of amputation injuries and people with dwarfism and gigantism.
However, the interpretation of the BMI impact on mortality is not straightforward as it ignores possible gender, age, ethnic differences as well as body fat distribution ( as the abdominal fat in particular has a major impact on health and physical state). The weight status assessment using the BMI must be undertaken by a qualified dietitian.
Ideal body weight formula
Using statistical methods in anthropometric studies Quetelet came up with index for determining person’s ideal weight :
Using the average BMI index 22, you can calculate your ideal weight :
For example, a woman 1.70m tall should weight (1.70 x 1.70) x 22= about 64kg to maintain overall health and reduce the risks associated with being overweight or underweight.
• Body Mass Index: is defined as the body weight divided by the square of the height. It provides a rough guide since it doesn't take into account a person build or the composition of the body weight.
• Waist-to-Height Ratio: is defined as the waist circumference divided by the height. It measures abdominal obesity and therefore can be used as a better indicator of health risks than Body Mass Index.
• Body Fat Percentage: is defined as the weight of fat divided by the total weight. It is estimated with the 'US Navy Circumference Method' which uses the height and circumferences of waist, neck and hip.
• Basal Metabolic Rate: The BMR or Basal Metabolic Rate is the calorie requirement for your body to function when you are in complete rest. Also, the daily calorie needs for sedentary, Lightly active, Moderately active, Very active, Extra active activity level are calculated.
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If you've noticed that every year, it becomes harder to eat whatever you want and stay slim, you've also learnt that your BMR decreases as you age. Likewise, depriving yourself of food in hopes of losing weight also decreases your BMR, a foil to your intentions. However, a regular routine of cardiovascular exercise can increase your BMR, improving your health and fitness when your body's ability to burn energy gradually slows down.
Once you know your BMR, you can calculate your Daily Calorie Needs based on your activity level using the Harris Benedict Equation.
The Harris Benedict Equation is a formula that uses your BMR and then applies an activity factor to determine your total daily energy expenditure (calories). The only factor omitted by the Harris Benedict Equation is lean body mass. Remember, leaner bodies need more calories than less leaner ones. Therefore, this equation will be very accurate in all but the very muscular (will under-estimate calorie needs) and the very fat (will over-estimate calorie needs).
Harris Benedict Formula
To determine your total daily calorie needs, multiply your BMR by the appropriate activity factor, as follows:
If you are sedentary (little or no exercise) : Calorie-Calculation = BMR x 1.2
If you are lightly active (light exercise/sports 1-3 days/week) : Calorie-Calculation = BMR x 1.375
If you are moderatetely active (moderate exercise/sports 3-5 days/week) : Calorie-Calculation = BMR x 1.55
If you are very active (hard exercise/sports 6-7 days a week) : Calorie-Calculation = BMR x 1.725
If you are extra active (very hard exercise/sports & physical job or 2x training) : Calorie-Calculation = BMR x 1.9
Total Calorie Needs Example
If you are sedentary, multiply your BMR (1745) by 1.2 = 2094. This is the total number of calories you need in order to maintain your current weight.
Once you know the number of calories needed to maintain your weight, you can easily calculate the number of calories you need to eat in order to gain or lose weight:
Calorie Needs to gain weight
Once you know the number of calories you need to maintain your weight (using our BMR Calculator in conjunction with our Harris Benedict Equation, you can easily calculate the number of calories you need in order to gain weight.
If you want to gain body weight, you need to consume more calories than you burn. One pound of body weight is roughly equivalent to 3500 calories, so eating an extra 500 calories per day will cause you to gain one pound a week.
For optimum health, if you increase your calories to gain weight then (health permitting) gradually increase your level of physical exercise in order to maintain or increase your lean body mass. The benefits of exercise on physical and mental health are well documented and shouldn't be ignored.
Calorie Needs to lose weight
There are approximately 3500 calories in a pound of stored body fat. So, if you create a 3500-calorie deficit through diet, exercise or a combination of both, you will lose one pound of body weight. (On average 75% of this is fat, 25% lean tissue) If you create a 7000 calorie deficit you will lose two pounds and so on. The calorie deficit can be achieved either by calorie-restriction alone, or by a combination of fewer calories in (diet) and more calories out (exercise). This combination of diet and exercise is best for lasting weight loss. Indeed, sustained weight loss is difficult or impossible without increased regular exercise.
An alternative way of calculating a safe minimum calorie-intake level is by reference to your body weight or current body weight. Reducing calories by 15-20% below your daily calorie maintenance needs is a useful start. You may increase this depending on your weight loss goals.