My recorded intake on protein was average, the carbohydrates were low, and my lipids were high. Because of the off balance I would need to make sure that my diet supplies the carbohydrates that are needed for my body. I need to add more green and orange vegetables, fruits, and whole grain. I ate meat and dairy which made the protein in each food complete. (Dietary-Reference-Intakes2002).Says protein intake should be 50 to 100 grams per day and should be within 10 to 35 percent of energy intake.
I could increase my consumption of thiamin by eating products such as chicken or whole-wheat bread. Also, pork is known for having abundant amounts of thiamin. For riboflavin, my DRI was 1.1 mg. My intake was 1.0 mg, which is an intake of 89%. Even though I am close to 100%, a deficiency of riboflavin can cause injuries to heal poorly because new cells cannot grow to replace the damaged ones. I could drink more milk because it is the best source of riboflavin in the diet.
1-M3Unit-11 M3. Describe why the identified specific dietary needs require dietary adjustment for the two patients/service users. Malnutrition When a patient is suffering from malnutrition, he/she should have foods that are high in calories. Being a professional nurse, I would especially recommend patients to eat at least 10 times more calories food as healthy people. Because as malnutrition patients are weak and thin, the healthy high calorie food contains high amount of nutrients, vitamins and minerals.
A good and efficient way to lose weight, one should consume 500 calories less than normal for a week. Also instead of eating 3 big meals a day (breakfast, lunch and dinner), one should spread the meals out to 5 smaller meals a day. Metabolism can be sped up by eating one meal every 2 and a half to 3 hours. It is important to watch what is consumed. Staying away from fast foods, fatty foods (cookies, chips, candy, etc.
I can snack on olives instead of reaching for chips or crackers and I can incorporate avocados into my salads or sandwiches. Cooking with olive oil will add a great flavor and get rid of all the saturated fats that come from butter. 2. Write a response (200 words minimum) to the question “What foods did you replace and why?” Make sure to include an explanation about why it is important to stay within the guidelines for fat intake and why healthy fats are beneficial. The foods I replaced were cheese, eggs and potatoes.
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |6 crackers | |Number of servings per |About 9 | |container-package | | | |Amount Per Serving | |Calories |120 | |Fat calories |30 | |Grams of fat |3.5 | |Amount of unsaturated fat |2 | |Amount of saturated fat |0.5 | |Amount of trans fat |0 | |Amount of sodium (salt) |160mg | |Grams of protein |3 | |Grams of carbohydrates |20 | |Grams of Fiber |3 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __3___x__4___ = __12g______ 1 gram of protein = 4 calories Number of calories from carbs: _20___x__4___=____80g_____ 1 gram of carbs = 4 calories Number of calories from fat: __3.5___x__9___=___31.5_____ 1 gram of fat = 9 calories If you were to eat
McDonald’s, along with other restaurants, have switched to using oil free of trans fat. American’s do need fat in their diet. According to the U.S. Department of Agriculture, a person’s fat intake should be 20 to 35% of their calories (USDA). There are low fat options at McDonald’s like grilled chicken and the fruit and yogurt parfait. Another fact that is often overlooked is that you can get your fruits and vegetables from eating fast food.
This also means that I can automatically protect myself from various chronic diseases. Unfortunately, my reports have also revealed some weaknesses. The low percentages in Vitamin E and Vitamin D also prove that I need to consume more diary products and oils such as sunflower and canola. According to the 2, 200 calorie pattern, I lack the consumption of grains, vegetables and dairy products. As we all know, these products provide us with the required nutrients for daily living.
For instance if someone eats a lot of fatty foods like Kentucky fried chicken (KFC), they are putting themselves at risk of becoming obese or even developing cardiovascular disease or type 2 diabetes it is very important for a person that has diabetes has a healthy diet if it is not controlled properly it can lead to some very serious complications such as, blindness, kidney failure, strokes, and gangrene leading to amputation of lower limbs. Snacking between meals was once a discouraged behaviour but now it’s normal if someone’s snacks consist of healthy food, such as fruit and doesn’t affect their daily calorie intake then there isn’t a problem with it however if snacks consist of high in fat, sugary foods then it could be a problem. People that consume several packets of crisps are severely increasing their risk of high blood pressure, heart disease and high cholesterol levels as they get older. A majority of people tend to stick to the traditional three meals a day, breakfast, lunch and dinner but in an increasingly busy world many people find they do not have time to eat breakfast and tend to skip it, some tend to skip breakfast to lose weight however some people over eat and eat more than three meals a day. Skipping meals could have many risks on an individual it stresses the brain and body and can lead to
In order to raise my protein and lipid levels I would eat two chicken breasts with skin. The chicken breast would raise my protein levels and the chicken skin would raise my total fat. The protein that I am consuming in my diet is incomplete and is not complementary to the amino acids. It is important to have a complete complementary protein intake so that the body receives a proper level of the essential amino acids. Also, the limiting amino acids are kept in balance, and match the rest of the amino acids