Food Intake Week 2 Essay

1135 WordsJan 28, 20135 Pages
Food Intake- 3 Days Name SCI/220 December 3, 2012 Teacher Food Intake- 3 Days The Encyclopedia of Women’s Health (2004) defines nutrition as the sum of processes involved with the consumption of food. The human body depends on nutrients from carbohydrates, proteins, fats, water, and fiber to function. Nutrition, exercise, and an appropriate diet work cohesively to maintain that the body is working productively and at full capacity. This week’s assignment required the recording of daily food intakes for a span of three days. Data from each meal was inputted into the IProfile food journal program, and reports were evaluated to determine how nutrition, diet, and physical activity are dependent on each other and impact health. The…show more content…
The body needs lipids to generate energy, but a surplus in lipid intake contributes to the development of heart disease (Nall, 2011). The honey baked ham and chicken that my family enjoyed did have a fatty film of saturated fat. I also tend to cook with milk and butter that is another saturated fat. On top of my bread pudding on Saturday was a tablespoon scoop of vanilla ice cream. Personal Intake After reviewing foods that provide the body with protein, carbohydrates, and lipids, it was imperative to review my own personal intakes. My personal intake for the duration of the study was 2011kcal with my recommended DRI at 2204 kcal. Most of my daily intakes were within the recommended range, but there are areas within my diet that I need to adjust. Protein My protein DRI was to stay within 55-193g of which I consumed 72 g still within the recommend range for my individual parameters. Proteins are essential for growth, tissue repair, and enzyme protection (Cespedes, 2012). This project was eye-opening as I realized the need to manage and balance what I eat with my physical activity to offset my consumption intakes. Complete Protein It is noteworthy that majority of the meals I consumed centered on complete proteins. Some meals had both complete protein and incomplete protein such as rice and corn. A complete protein source affords all necessary amino acids
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