Understanding Food Labels Jacqueline Medina SCI/241 Lorraine Kochanowski-Sutter, DC, MSACN After reviewing “The Food Label and You” video from the link provided on my student page I was able to gain important information on understanding food labels. In the video the 5/20 rule was discussed. This rule now helps me decide on the right foods to eat on a daily basis. This rule implies that if the label says it has 5% or less of the daily value of a nutrient, then it is not a good source. If the label says it has a daily value of 20% or more, then it is an excellent source.
(2) My BMI is 19.08, so I have a healthy weight and also my waist circumference is 28. Actually, I am not over the 40 inch, so I am not store fat in the upper body. 9. Calculate your BMR using the BMR worksheet (you will need to download this separately) Your BMR ________1451____(1) BMR + activity (this represents the amount of energy you need each day to maintain your weight) __ _1886.3_______(1). This number should be larger than your calculated BMR 10.
To obtain a BMI of 22, the person would need to weigh about 133 pounds (22 -:- 0. 166). ➢ Record your desired weight based on your height and desired BMI or (NA) if you are a healthy weight: ___I am at my desired weight. A BMI of 21.5 is in the middle of the healthy weight, so my ideal weight would be 153.5 lbs._____ If you are underweight according to the table on the inside back cover of the text and your BM1 is below 19, you may need to gain weight for your health's sake, if your weight is over the acceptable weight range and your BMI value is associated with an unacceptable risk of disease, you may want to examine your body's fat
Understanding Food Labels SCI/241 August 17, 2012 Understanding Food Labels Nutrition food labels can help us choose a healthier diet and reduce the risk of related diseases. By understanding how to read the foods labels, this gives you information about the nutritional value of a food. Individuals who are dieting use the food label to keep track of their calories, fat, protein, and all other nutrient intake. The 5/20 rule helps you compare nutrients in similar foods and judge how a food’s nutrients contribute to what you eat each day. Five percent of daily value (DV) or less is low; choose foods with a low DV for nutrients such as cholesterol, saturated fat, and total fat.
I have picked three foods and they are: * DelMonte Fresh Cut Whole Kernel Corn * Nutrition Facts * Servings size ½ cup (125) 3 ½ servings per container * APS calories 70 fat 10 * DV% Total fat 1g 2%, Sat. fat 0%, Trans fat 0%, Cholesterol 0mg 0%, Sodium 360mg 15%, Potassium 180mg 5%, Total Carbohydrate 13mg 4%, Dietary Fiber 2g 8%, Sugar 3 g, Protein 1m * Vitamins A 0% * Calcium 2% * Vitamin C 0% * Iron 2% * Ingredients: corn, water, salt. * Hunts Petite diced tomatoes * Nutrition Facts * Calories 60 * DV Total Fat 0,0%, Sat.Fat 0,0%, Trans Fat. 0g, Sodium 220mg, 9%, Potassium 260mg, 7%,
How can you help the individuals to socialise at mealtimes? How do you prepare to handle the food? How do you prepare your clients to eat and drink? List the signs that a client may be allergic to a particular type of food. When would these signs present?
McDonald’s burgers are lighter than Burger Kings, and weigh only 100 grams, whereas Burger Kings weigh 120 grams. The same person who takes the order at McDonald’s is the same person that serves the food, however this does not apply in the drive-thru if both windows are operating. Burger king is set up more like an assembly line, one person takes your order, and another person serves the food. McDonald’s also makes all their burgers at one time, in mass production and they are fried, then when you place your order they can add additional toppings on that you ask for. Examples would be ketchup, mustard, mayo, pickles, lettuce, depending on which sandwich has been ordered.
In the dieting system they apply the concept that if they do not feel full they will keep eating leading to accumulation of high calories in their bodies which will cause them to become obese. People are thus advised to be on a diet that include food type that has high fiber and low calorie content till their full. Since the first book of volumetric diet was first published it has been edited severally. In most parts of the book the readers are encouraged to include vegetables like carrots, cabbage and greens and fruits like apples, mangoes and oranges in their home made meal. In the modern times the volumetrics diet has gained a lot of popularity because it does not limit the amount of food one will eat in a single seating.
They count calories, may be obsessed over weight loss programmes, repeat weighing and physical examinations, skip meals and use laxatives. Eating disorder 2: Bulimia Nervosa – involves cycles of eating a large amount of calories called bingeing and then getting rid of them by vomiting or laxatives known as purging. Unlike anorexia, people who suffer from bulimia may maintain a steady weight. 1b. Describe the signs and symptoms of the eating disorders you described in Question 1a above.
Your GP can help you find out more, and achieve a healthy weight. * BMI between 18.5-24.9: this is a healthy range. It shows that you're a healthy weight for your height. However, it's still important to eata healthy, balanced diet and include physical activity in your daily