Healthy Nutrition Personal Food Intake Evaluation

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).

My daily diet should contain a balance of proteins, carbohydrates (carbs), and lipids (collectively called macronutrients). According to Kirby (2011), micronutrients are substances such as vitamins, and minerals that are essential for healthy growth and developments. The body only requires small quantities of micronutrients and without them serious problems can arise. The role of each micronutrient makes proteins, carbohydrates, and lipids equally important in my diet. Proteins are important for repair and tissue growth, helps the body to make enzymes and hormones, as well as preserve lean muscle mass and is a source of energy. Carbohydrates are the body main source of energy and are easily broken down into glucose

This paper will focus on some important nutrients that are important for general health: fiber and protein. My personal daily intake will be analyzed to determine what foods are providing the right type of proteins and fiber, and how food consumption might be adjusted to provide for a healthier nutrient intake. It is important to state at the outset that the nutrient intake that is being used for this analysis is only for a one-day period. However, it will provide some insight into my eating habits and how those habits might be improved from a scientific standpoint.

During this week, I Edgar Burgos had to conduct a food intake for 3 consecutive days. This paper will describe my nutritional endeavor for the past three days. I will provide different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in my everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups.

This paper is intended to explain my nutritional endeavor for the past three days. I will be providing different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in an everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups. In this essay the resources utilized where provided by the educational institute with the purpose of facilitating my research objectives.

Which foods in your recorded daily intake provide protein? Which provide carbohydrate? Which provide lipids?

According to the spreadsheet of foods that were recorded in the three day intake I Profile, many of the foods listed provided an overlap of protein, carbohydrates and lipids. The foods recorded that provided the majority intake of protein were Eggs, Chicken, Turkey ham, Cheese, Breakfast Sausage. (University of Phoenix, 2012). Next, the foods that provided the majority of

The 3-days-diet from the iProfile data shows the majority of protein intake from meats, such as chicken and tuna. The data shows that protein is a nutrient in nearly every food source but is lower than four grams if it is not a meat product.

Personal Statement My interest in nutrition began with my continuous fight with weight management. Even though I never weighted enough to be defined as obese, I was labeled as chubby throughout life. As influenced by the norm that promotes thin as beauty, I had strived so hard to lose weight while never actually succeeded. When I was introduced to nutrition at nursing school, the science of nutrition quickly fascinated me.

23) Which of the following is not considered a source of complete protein in human nutrition?

Great post. I agree with the findings of your assessment. Nutritional status is the balance between a patient’s current nutritional supply and demand. I would like to include some nutritional assessments for the two patients for this discussion. Mr. H has not eaten significant calories since the operation (4 days), has trouble chewing due to poor dentition, appears depressed, has lost 8 pounds since admission, history of a 10 pound weight loss in the last month. Laboratory data include prealbumin level of 10.4g/d l( normal is 16.4-38g/dl), an albumin level of 2.9g/dl( normal is 3.5-5g/dl), and hypoactive bowel sounds, which signifies that intestinal activity has slowed down. In the critical care area, patients have special nutritional needs because the stress of their complex illness increases their metabolic rate and nutritional needs, and decrease mobilization which results in muscle atrophy. In addition, Mr. J is an elderly patient. He is at higher risk for altered nutrition due to his history of chronic obstructive pulmonary disease which affects his appetite & also his admitting diagnosis;

One thing to acknowledge in a personal food and energy audit is that the place where we live alters our consumption. My own food and energy audit was conducted within a rural setting in an industrialized country. However consumption levels change from urban to rural areas, and from industrialized to developing countries. Rural and urban areas have different ways of producing and obtaining their food characterized by the landscape and the lifestyle of the people. Additionally, industrialized countries consume more than developing countries due to higher levels of affluence (Hamilton, et al., 2015).

On four separate visits to the Human Nutrition and Metabolism Laboratory, all subjects consumed one of four pancake test meals in a single-blind, randomized repeated measures crossover design: 1) waxy maize (control) starch (WMS, n = 16); 2) waxy maize starch and whey protein (WMS+WP, n = 9); 3) resistant starch (RS, n = 16); or 4) RS and whey protein (RS+WP, n = 16). Due to subject availability and time constraints, only 9 subjects (lean, n = 5; obese, n = 4) completed the WMS+WP test meal condition. Each pancake test meal was consumed together with water (180 ml) only. Pancakes were prepared following institutional guidelines using pre-gelatinized test starch, sugar, maltodextrin, vegetable oil, baking powder, egg, non-fat

A healthy adult between the ages of 18-70 should consume about 1,000 mg of calcium per day. Usually, people obtain their calcium from dairy foods such as milk, yogurt and cheese, which are rich in calcium. Since, Dawn is a vegan she might have a harder time obtain her daily calcium. After examining Dawns diets I was able to see that the only foods that are rich in calcium are her tofu and her soymilk that she sometimes consumes. I also saw that most of the foods that she consumes are not rich in calcium underneath I wrote down the approximately calcium in the foods that she consumes.

Astrup A. 2006. Carbohydrates as macronutrients in relation to protein and fat for body weight control. International Journal of Obesity [Internet]. Cited 2013 September 20. Available from: http://www.nature.com/ijo/journal/v30/n3s/full/0803485a.html