Carbohydrate Diet Analysis

When comparing my calorie, fiber, and cholesterol average intakes to the target intake, I found that both my calorie and fiber intakes were under, and my cholesterol was okay. I was kind of surprised by this because I felt that I had eaten way more calorie and cholesterol rich foods than I actually did. After I looked at the Food Groups and Calories Report, I found that I was under in every category except for protein, in which I was over. The target amount for my grains was 6 ounces, and I only ate 5. For vegetables it was 2.5 cups, and I ate 1. For fruits it was 2 cups, and I ate 0. Dairy was 3 cups, and I ingested ¼ cup. Proteins was 5.5 ounces, and I went way over with 8 ounces. Oils was 6 teaspoons, and I ingested 5 teaspoons.

When analyzing the comparison of the percentages intake of carbohydrates, the dietary recommended intake (DRI) in iprofile was 45-65%. The outcome of the three-day process displays that I am within an acceptable range of 57%. However, the foods that were part of the three-day diet consisted of various carbohydrates such as complex, simple, and fiber. Despite, that many people try to avoid or cut starches, they are vital to an individual health for several reasons. However, the body used carbohydrate as the primary source for providing energy, to protect against diseases, controlling weight, which all factors are important in a healthy diet (Mayo Clinic, 2016). An importance of carbohydrates in the diet, it can easily store in both the muscles and liver for future use and plays a role in the organs such as the kidneys, brain, and the heart for operating properly (Medline Plus, 2016).

For three days I kept track of all the foods and drinks I consumed, two weekdays and a single weekend. After calculating up every piece of food I ate and drank for these days I was able to determine I ate 232.96 grams of carbohydrates. Of those 232, most of the carbs were consumed on the weekday recordings as oppose to being consumed on the weekend day I recorded. These 232 grams of carbohydrates I consumed equates to 931.84 kcalories or 82.1% of the calories I consumed during those 3 days. The 82.1% of carb calories I ate was 17% higher than the maximum 65% on the carbohydrate range of the Acceptable Micronutrient Distribution Range (AMDR). To lower this percentage down into the acceptable 45% - 65% range I can change my diet so it does not contain so much carbs in it,

A few months ago I watched an interesting documentary on sugar and the world’s health crisis called that sugar film. It is about an Australian man who consumed a diet of no processed sugars as his usual diet and then ate a diet that contained the average person’s amount of sugar for two months to watch the transformation of his body; however the crazy part was that he ate all foods that one may normally consider healthy but still contain the hidden sugars like low fat yogurts, juices, and granola bars. By the end of the experiment the man had all sorts of ailments like pre-diabetes and fatty liver disease which really surprised me since the foods were considered healthy. This lead me to reassess my personal diet as well as my family’s before

Completing the food and liquid intake forms as well as the exercise log helped me deduce multiple conclusions on my well being. After looking at my results I wasn’t surprised to see that I didn’t burn enough calories, especially since I haven’t had to do much walking during my time at home. I also wasn’t surprised to see that I consumed too many carbs and a higher number of sugars than I was supposed to. However, I was surprised to see that I only consumed on average 32 of my allotted 48 grams of fat. This surprised me because I know that my diet isn’t always the healthiest so I assumed that I consumed more fat than was healthy for me. I was also surprised that in general I only consumed half of my 108 grams of daily protein. This surprised me because I try to consume meat with every meal I eat so I had assumed that my protein intake would be at ideal level. When I examined by cholesterol and fiber intakes it was interesting to see that they were about where they were supposed to be. Overall, some aspects of my diet were predictable while others were surprising, by understanding this I am able to better see which areas of my diet I need to work on.

All of the studies employed self reporting figures in some form, whether the basis of all of their information or for at least some part. This may lead to underreporting, overreporting, or misinterpretation. The definition of a whole-grain or high fiber food varied among studies. Recipe and ingredient databases or non-comprehensive food frequency questionnaires may aid in inaccurate recordings of intake. Although the study utilizing the metabolic kitchen was the best scientific representation among the studies it is worth mentioning that it was sponsored and funded by the General Mills Corporation. This could lead to a possible conflict of interest and hence a limitation to the studies findings.

When I first read the instructions for this assignment I knew the results of my diet were going to be interesting. If you asked me what I eat the most here at college I would say goldfish, Annie’s boxed macaroni and cheese, and bagels which isn’t exactly a very healthy combination. Looking at the results of my dietary analysis and seeing how many nutrients in my diet I was lacking was somewhat surprising. I definitely need to make modifications to my diet to meet my nutritional needs.

When looking to open a nutrition consulting office, it is important to choose an effective dietary nutrition analysis program. I have recorded my own dietary intake for 24 hours and have entered the items into two separate programs that give you the nutrient profile for each food item entered. The two programs are the USDA’s Food List, which is a comprehensive list of 13,000 foods and their nutrients, and the CRON-O-Meter which is a daily food diary, activity log, and biometric log ("CRON-O-Meter User Guide", 2016).

When carb intake is limited, it especially important to choose high-fiber carb sources than can keep you satiated like whole grains.

This is also concerning considering the family’s high energy level bearing in mind that carbohydrates are the body’s main source of energy. On the other hand, when broken down, carbohydrates are converted to glucose, or sugar. Since there is diabetes that runs in Mark’s family, both him and his children should be careful to ensure that their sugar consumption does not exceed five percent of their daily caloric intake, or 25 grams per day for adults of average body mass index (BMI) (WHO, 2014). The problem with purchasing grains on a severely limited budget is that most high quality whole grain products are double to triple the price of the refined grains, such as white bread. Thus, the bread products that this family would likely be able to afford have stripped of their nutritional value by removing the fiber, folic acid, and thiamine, and are basically pure sugar. Therefore, while the family does need to increase their intake of grains, I would not recommend that they increase their intake of refined grains and instead find alternative ways of increasing fiber-rich whole

Experiment 7 “Carbohydrates” and the purpose for this lab is to become familiar with the properties of different classes of carbohydrates. Test such properties of carbohydrates as solubility, reduction, and hydrolysis. To do part A (solubility), begin by adding 10 mls of distilled water to three test tubes and add 2 grams of starch to one tube, 2 grams of glucose to the second, and 2 grams of sucrose to the third test tube. Shake it well and record it on the data sheet. Part B (benedict’s test), place 5 clean test tube in a test tube rack and add 3 ml of benedict’s solution to each and label 1-5. Add 2 mls of a 5% solution of: glucose (1), lactose (2), maltose (3), fructose (4), and sucrose (5), and place all of them into boiling water for

A nutritionally balanced diet helped the body reach its full potential by supplying energy, fueling muscular activity and growth, repairing tissues, and maintaining other importance functions (1). However, our lifestyle and living situation has a profound impact on what foods I choose to consume and how much I consume as well as my ability to improve the nutritional quality of my quality and sustain these modification over time. As a student with limited access to transportation, I rely on the dining halls for convenient meals and snacks between classes. These dining halls typically have few healthy options besides the standard salad. Likewise, they tend to serve foods with high sodium and fat content like pizza and hamburgers. While I can choose a salad over a slice of pizza during dinner at one of the larger dining halls on North Campus like North Star or RPCC, my choices become limited at lunch time when I am on Central Campus.

The National Nutrition Intake report demonstrates the strengths and weaknesses of a certain person's diet. In this project we had to record three consecutive days of what we ate, and all the physical activities we took part in. This analysis represents my report where I followed my usual schedule and diet to take a look at how my daily diet compared to the one I should follow according to Myplate. During those three days , I was at home ,except on the third day when I was at school and work.My usual physical activity is low active but I was recommended to strive for an active level activity.

When I completed my evaluation of the sugar free diet I recommended that reducing the amount of added sugar regularly consumed within a standard diet was a good idea. While the links between overconsumption of sugar and poor health is still so what controversial, there is an increasing amount of evidence that links added sugar to a range of sever health conditions such as cardiovascular disease. The exact link between added sugar in the diet and heart damage is unclear, however, the chances of dying from heart cardiovascular increase with the percentage of sugar in the diet independent of other health factors (Croliss, 2015, Johnson, et al. 2009). Although the connection between added sugar and poor health may not be clear the amount of research that indicates some connection is enough for me to maintain my

Although the investigation was able to provide more knowledge and understanding regarding the relationships between energy, activity levels and carbohydrate intake in order to contribute towards a solution to the problem of obesity, there were many limitations to this experiment that needed to be considered. For the personal data, the dietary observations collected over the two experimental days were not substantial to represent their lifestyle as a whole. Studies led by Burke et al., (2001) demonstrated that individuals can make inaccurate reports in various ways such as altering their dietary intake during period of recording, omitting or underestimating their intake and quantification errors of their consumption. As the group data was a collation of individual’s two-day dietary records, variability and inaccuracy increased considering the wide range of influences each individual may have been subjected to. There were 359 females and 195 males involved in the