Serving sizes are standardized to make it easier to compare similar foods; they are provided in familiar units, such as cups or pieces, followed by the metric amount, e.g., the number of grams. The second key fact is the calories (calories from fat) contained in the item. Calories give a measure of how much energy one gets from a serving of that particular food. The third and fourth facts on a food label are the nutrients, both good and bad. The first nutrients listed are the ones that Americans typically get enough, or too much of.
Foods made from milk that retain their calcium content are part of the group 2) Identify sources of essential nutrients • Carbohydrates - fruits, breads and grains, starchy vegetables and sugars • Protein – meat, fish, cheese, tofu, beans, lentils, yogurt, nuts, and seeds • Fat – omega-3-rich foods like fish, walnuts and vegetable-based oils • Vitamins –citrus fruits, strawberries and peppers • Minerals –bananas, potatoes and tomatoes. • Water – water , vegetables, fruit, meat, fish, eggs, soups 3) Explain the role of essential nutrients for health • Carbohydrate - supplies energy ,assists in the utilization of fats • Protein - helps build and repair body tissue, helps build antibodies • Fat - supplies energy, aids in the absorption of fat-soluble vitamins • Vitamins - Vitamins help to regulate chemical reactions in the body • Minerals - contains calcium and magnesium are important for bone structure, and
The current national guideline shows an eat well plate which demonstrates what a healthy balanced diet should consist of (Image 1) this shows that a human should consume 33% fruit and vegetables, 33% bread, rice, potatoes pasta and other starchy foods, 15% milk and other dairy products, 12% meat, fish, beans and other non-dairy sources of protein and 7% foods and drinks that are high in fat or sugar. (Image 1) 2.2 Additional support and information relating to nutrition and hydration can be received from many forms. Other health care professionals such as nurses, dieticians, occupational therapist, doctors and speech therapists can help with information on the right guidance to nutrition and hydration. Also information can be received from the national government who run campaigns such as Change4Life and Be Food Smart can give lots of additional information on how to change eating habits and also on how to improve someone’s diet and
Unit 4222-672 Promote nutrition and hydration in health and social acre setting Outcome 1 Understand what makes up a balanced diet 1) Define the main food groups • Fruit • Vegetables • Meat or pulses • Cereals • Dairy • Fats • Sugar 2) Identify the sources of essential nutrients • Carbohydrates can be found in foods such as fruit, vegetables, whole wheat products, potatoes, rice, cereals, pasta, bread etc • Proteins can be supplied through meats, poultry, fish, dairy products, pulses, Soya bean etc • Fats can be founding substances such as olive oil, nuts, lean meat and fish etc • Vitamins (A, B, C, D, E and K) can be found in fruit, vegetables, and dairy products. •
With the help of the Intake Compared to DRI report I was able to identify the nutrients in which I was deficient in during my three day analysis. I will be providing two food sources for each nutrient in which I was deficient that would have increased that specific nutrient level. The following nutrients, including vitamins and minerals were under an eighty percent. Kilocalories (68.1%) Two good food sources that would increase this nutrient in my diet would be more protein such as fish, and legumes. Seeds, nuts, vegetables, and fruits would also be a great way to obtain more kilocalories in my diet.
Food Intake- 3 Days Keneisha Spencer SCI/220 August 5, 2013 Dr. Joann Dade Food Intake- 3 Days Recorded Intake of Food Protein, Carbohydrates, and Lipids Protein, Carbohydrate, and Lipids The foods in Keneisha’s recorded intake that provided protein were grits, fried eggs, pork bacon, bread, chicken, french fries, cheeseburger, milkshake, doritos, chalupa, KFC hot wings and mac and cheese, sausage biscuit, pizza, and Cheetos. The foods that provided carbohydrate were grits, bread, fries, cheeseburger, fries, milkshake, doritos, Tropicana fruit punch, chalupa, mountain dew, KFC hot wings and mac and cheese, Dr. Pepper, sausage biscuit, pizza, Cheetos, and starburst. The foods that provided lipids were fried eggs, pork bacon, chicken,
Vitamins A, D, E, and K are fat soluble. (Young & Anderson, 2008) Vitamin A plays an important role in many bodily functions such as bone growth, cell division, reproduction, vision, and gene expression. The eyes and skin, as well as mucus membranes in the nose, mouth throat and lungs also require vitamin A for moisture. Good sources of vitamin A include dairy products, liver, and fish. Beta carotene, which is found in fruits and vegetables, can be converted by the body into vitamin A.
Preheat grill to medium-high. Remove steak from marinade and discard marinade. Season steak with salt and pepper and grill over medium-high heat until cooked to medium-rare, about 6 minutes per side. Let steak rest for 10 minutes, loosely covered with aluminum foil, before slicing. Meanwhile, warm tortillas on the grill.
Essential nutrients include substantial quantities of macronutrients; carbohydrates, protein, fats and water, plus small quantities of micronutrients, vitamins and minerals (Rolfes, Pinna, Whitney, 2009). Cheraskins studies have shown that an optimal diet is essential to optimum health, however his finding have also shown that even with an
To meet your daily mineral needs you should choose foods from the four food groups: grain products, milk, meat and vegetables and fruits. The functions and sources of minerals are: • Calcium; helps keep teeth and bones strong, and then it slows bone loss as you age. Help heart work properly. Sources are; milk, cheese, tofu with add calcium, sardines and salmon w/bones, and calcium fortified orange juice • Iron; carries oxygen to all the body parts and keeps you from being tired. Food sources; Meat, fish, tofu, organ meat, iron fortified flour, pasta bread, cereal and molasses.