Living Matter Consumed By The Body Operates

In this assignment I will be describing the characteristics of nutrients and the benefits to the body.

Of course, you think that the carbohydrates and starches go on the bottom, then fruits and vegetables, dairy, meat and poultry above that and finally at the top, saturated fats. I remember being quizzed on the pyramid in elementary school as well as having a health class with Mrs. Suplizio and having an entire unit on nutrition. We did not learn about what Pollan calls "whole foods," but more about nutrients. The teachers taught us to associate pasta and cereal with carbohydrates, milk and eggs with protein, oranges with vitamin C and cookies with fat. For many of us, these associations are now automatic. As Pollan points out, "Distinctions between entities as different as beef and chicken and fish have collapsed. These three venerable foods, each representing not just a different species but an entirely different taxonomic class, are now lumped together as mere delivery systems for a single

saturated sources (dairy products, meat, margarine, chocolate, coconut oil, etc.), unsaturated/MUFAs/PUFAs sources (safflower/olive/soybean oils, tuna, salmon, etc.)

What nutrients are and how they affect our body, malnutrition, deficiency etc. The guidelines which determine nutritional health including dietary reference values (DRV), what a balanced diet is and how to maintain this, what BMI is and how to calculate it, the eat well plate, I will explain possible influences on dietary intake, assess how these influences may affect the nutritional health of individuals and I will also make realistic recommendations for minimising the impact of negative influences on individuals in a specific health and social care setting.

Nutrients are found in food and drink and are a substance that provides the nourishment which is needed to maintain a healthy lifestyle and healthy growth. Lack of nutrients

The idea of eating healthy however is arbitrary. When we were kids, we were all taught that following the “food pyramid” was the

Nutrients are the substances obtained from food that are vital for growth and maintenance of a healthy body throughout life.

In everything you eat, there are different type of nutrients like: calories as known as energy, carbohydrates, fat, protein, fiber, vitamins, minerals and trace elements. Each of those nutrients that provide by the food we eat all have different functions, and should be eaten in limited portions. Every day, you need to eat a certain amount of every nutrient and not overeating it. Healthy plate guide and food pyramid are tools that you can use to help you plan your own diet menu. Based on the healthy plate and pyramid, you should fill half of your plate with vegetables and fruits, quarter of whole grain, and another quarter of the protein and the rest with healthy plant oils.

Nutrients can be grouped into six categories: carbohydrate, protein, lipid (fat), water, vitamins, and minerals.

Additionally, Food commodities include a variety of foods, such as nonfat dry and ultra-high-temperature fluid milk, juice, farina, oats, ready-to-eat cereal, rice, pasta, peanut butter, dry beans, canned meat, poultry, or fish, and canned fruits and vegetables

Nutrients are substances needed for normal bodily operations. Essential nutrients, derived from healthy food choices, are virtually indispensable to the body. Without them, the normal functions of the body begin to deteriorate. They must be derived via the diet.

2. Consuming a variety of nutrient-dense foods within and across the food groups, especially whole grains, fruits, vegetables, low-fat or fat-free milk or milk products, and lean meats and other protein sources.

The macronutrients (excluding fiber and water) provide structural material (amino acids from which proteins are built, and lipids from which cell membranes and some signaling molecules are built) and energy. Some of the structural material can be used to generate

Plant foods contain three essential nutrients that are not readily available from soils. These are soluble compounds of nitrogen, phosphorus, and potassium. A typical label on a plant food will have a set of numbers such as 15-30-15. These numbers mean that the plant food is guaranteed to contain at least 15% nitrogen, 30% phosphorus (expressed as P2O5) and

     Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids. Over the past seven days I have been recording and have been looking very carefully at my intake of nutrients, minerals, vitamins, and fats. In our task, the objective was to record the basic foods we ate during the period of seven, but it did not require recording every single detail or our intake of food. Doing this food log was a pain and it was disturbing because I never wrote about what I ate like breakfast, lunch, dinner, or additional meals. I found this food log useful because it helped me learn what I