Unsaturated fats are found in olive and canola oils. saturated fats are found in animal products such as butter, cheese, milk, cream, ice cream, fatty meats and also some oils such as coconut and palm. Polyunsaturated fats are found in sunflower, corn and soybean oils. Vitamin A is found in liver, carrots, sweet potatoes , orange and yellow fruits and dark leafy greens. It promotes growth of healthy teeth and bones and helps form a pigment that helps you see in dim light.
Carbohydrates are also important for fat oxidation and can also be converted into protein. The average person should eat 100-150 grams of carbohydrates a day. It is important that you choose fiber rich carbohydrate items. Good sources of carbohydrates are grain based products like rice, pasta, and oats. Water helps to maintain homeostasis in the body and transports nutrients to cells.
Whole cottonseed adds high energy, protein, and fiber, while wheat millrun provides high energy. The steam rolled, ground corn is a high-energy feedstuff that is more easily digestible due to its processing, which also serves to stimulate ruminal microbial protein synthesis. Peas are a source of high crude protein, soybean meal provides high protein quality with high undegradable intake protein. Animal fat increases the energy in the diet, limestone as a source of calcium, and salt to provide sodium and chloride. Sodium bicarbonate is a buffer to avoid digestive upsets by keeping the ruminal pH at an optimal level.
Calcium rich sources are dairy products and leafy green vegetables. Phosphorus is needed for growth, and maintenance of cells and tissues and the genetic building blocks. Phosphorus is found in nuts, poultry, meat, and fish. Magnesium helps to supply energy production and helps balance calcium levels. Magnesium is found in black walnuts, almonds, cashews and green leafy vegetables.
These tablets, taken orally during the intake of dairy products, help those people who have digestive tract disorder and cannot tolerate lactose. Other than cheese, buttermilk, and yogurt, lactic starter cultures are also used to help prepare or manufacture a wide variety of food products such as sour dough bread, pickles, and sausages. The main (starter) cultures in yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus. The function of the starter cultures is to ferment lactose (milk sugar) to produce lactic acid. The increase in lactic acid decreases pH and causes the milk to clot, or form the soft gel that is characteristic of yogurt.
Unit 672 Promote nutrition and hydration in health and social care settings Hazel Marsh 1.1 There are main food groups which an individual must include in their diet in order for it to be balanced, they consist of; * Fruit and vegetables * Bread, rice, potatoes, pasta, and other starchy foods * Meat, fish, eggs, beans, and other non-dairy sources of protein * Milk and dairy foods * Food and drinks high in fat and/or
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.
Carbohydrates Mahmoud Khalifa June 13, 2014 Course BSC 1025C Nutrition and Drugs Term – Summer 2014 Prof. Debarati Ghosh Carbohydrates are one of the main dietary components that are considered as macro nutrient. This category of foods includes sugar, starches, and fiber. Carbohydrates supply the body with the energy for its needs to function. They are found in plant foods, such as fruits, vegetables, peas, and beans. Milk and milk products are good source of carbohydrate derived from animals’ source.
Asparagus has many culinary uses, it is produced in the United States, and is known as a nutrient powerhouse. Asparagus is a widely appreciated vegetable throughout the world. Asparagus, the vegetable, is an edible shoot or spear. At the top of the spear it contains small leaves that look like tightly packed scales. The asparagus comes in three varieties: green, white, and purple.