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 foods that produced the most fiber during the course of three days were salad, dirty rice, pinto beans, wheat bread, apples, and nutri-grain bars. The foods that produced the least amount of fiber were chips, ham, macaroni and cheese, ramen noodles, cheddar cheese, and a few other items. Trends in my food choice that may affect my fiber intake would be choosing ramen noodles or making a pot of whole grain wheat pasta and adding chicken, fish, or some vegetables to make it a whole dish. Another trend that may affect my fiber intake would be cutting back on eating foods that do not contain
Vegetables have very good nutrients so when picking vegetables one should choose a variety of colors to get a variety of nutrients. Vegetables Lower blood pressure; reduced risk of heart disease, stroke, and probably some cancers; lower risk of eye and digestive problems; and a mellowing effect on blood sugar that can help keep appetite in check. Last but not least is my grain intake. My grain intake is the equivalent to 5.4 ounces and my recommended amount of grain intake is 6 ounces. I need a little more grain consumption to meet my recommended amount.
Nutrition and Supplements These nutritional tips may help reduce symptoms: * Eliminate all suspected food allergens, including dairy, wheat (gluten), soy, chocolate, corn, preservatives, and food additives. Your health care provider may want to test you for food allergies. * Eat more antioxidant rich foods (such as green, leafy vegetables and peppers) and fruits (such as blueberries, tomatoes, and cherries). * Avoid refined foods, such as white breads, pastas, and sugar. * Eat fewer red meats and more lean meats, cold water fish, tofu (soy, if no allergy) or beans for protein.
Too little magnesium in our diet can trigger headaches and fatigue. Magnesium-rich foods include dark, leafy greens, soybeans, salmon and pumpkin seeds. Raw vegetables. Munching on raw veggies will help release that clenched jaw and ward off tension. Serotonin boosters.
KGF undergoes rigorous Food Safety Assessment every 3 months by an independent food safety consultant, Stephen Davidson of Food Safety Management Solutions. The Food Pyramid shown is a simple tool to demonstrate the consideration that is given to menu preparation in conjunction with the “Nutrition Checklist for the Long Day Care Menu Planning”. All children must eat a certain amount of carbohydrate (pasta, bread etc), lean protein, fresh vegetables, fruit and dairy per day. Our morning and afternoon tea items are made with a high percentage of wholemeal flour and grains and are heavily fruit based. There is a very minimal amount, if any, of sugar or salt added to our menu items.
The standards, which went into effect on July 1, 2014, now require at least one serving of fresh fruit and one serving of vegetables to be served. Grain servings must now consist of more than 50 percent whole grains, leading to such menu choices as whole-grain pastas, bread, rolls and pizza crusts. (“School Cafeteria Favorites Could Disappear as Food Rules Take Hold”). This is just the beginning, however, as the U.S. Department of Agriculture (USDA) is requiring sodium levels to be reduced by 2017. This increase in whole-grains, fruits and vegetables and reduction in sodium are more in line with recommendations from healthcare professionals, who were concerned about the amount of calories and fat previously found in school lunch menus.
One if its main ingredients are cranberries they provide vitamins, minerals and phytonutrients without providing an excess of calories (1 cup of raw cranberries has about 50 calories). They’re also naturally fat-free and contain very little sodium. They contain the flavonoid, proanthocyanidin (PAC) that help prevent UTIs. The PACs in cranberries help prevent the adhesion of certain harmful bacteria, including E. coli, associated with urinary tract infections (UTIs). Whole cranberries are a good source of dietary fiber and all cranberry products contain flavonoids and polyphenolics that offer a wide range of potential heart health benefits including defense against atherosclerosis and anti-inflammatory properties.
Insoluble non-starch polysaccharides includes: wheat, corn, rice. Vegetables and pulses. Soluble non-starch polysaccharides includes: apples, citrus fruits and oats. Non starch polysaccharides an important component of a healthy balanced diet obtained from vegetables and cereals. Sugars: sugars occur naturally in food, such as milk fruit or can be added as well if you wish.
I need to analyze the types of carbohydrates that I am consuming and make sure that the majority are whole grains and nutrient dense. Protein 14.6% of kCal’s from my intake came from protein and according to the AMDR’s range of 10-35%, my protein intake is on the low side. I have to consume more protein to decrease my disease risk. Some examples of food that I should add to my diet are legumes, fish and skinless poultry. 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.