Nutrition And Nutrition

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

Redina and her family are refugees fleeing from ongoing conflict in their settlements. Unable to receive an adequate diet, they remain in a state of constant hunger, and prone to diseases. These are only a two of the effects malnutrition has on the human body. Malnutrition has been a lingering issue in the Democratic Republic of the Congo (DRC) causing several issues to the economy, health and wellbeing of the country. In spite of modern technology and conveniences, there are still populations in the world that are affected by malnutrition, therefore more worldwide collaborative efforts should be made, not only between the local groups, but the cooperative effort of international communities.

On May 19, 2014, to May 21, 2014 I kept track of my food intake and the results startled me. I found out that my lipid, fiber and macronutrient was under my dietary recommended intakes (DRI). My protein level was in normal rage but at the low end of normal. Seeing these results have proven that I need to take more time to ensure that I am eating healthier. Not providing my body with the right amount of nutrients can lead to a lot of different health issues and long term health issues. In order to stay healthy and maintain an active life style I must slow down and take time to ensure I’m giving my body what it needs to function properly.

Describe nutrition, including nutritional requirements using recommended guidelines from public health sources associated with nutrition.

I’ve always had a longstanding, deep-rooted love for food. I grew up in a big family where food was always the centerpiece

What I learned about taking Nutrition and Performance that was beneficial for me would be how food and energy can impact my performance and fitness throughout my life and also learning how to build a healthy eating plan by including the main three food groups Carbohydrate, Protein and Fat into into my diet. An example of a concept I learned that benefitted me would be in the course required textbook “Nancy Clark’s Sports Nutrition Guidebook fifth Edition” where Clark talked about creating a “Winning Food Plan” to prevent hunger and curving your desire of intaking food on the go, for example Clark stated “When people get too hungry, they tend to care less about the nutritional quality of the food they eat and more about grabbing whatever food

When analyzing the nutrition facts label, one must consider the following key nutrients: calories, total fat, sodium, carbohydrates, proteins, vitamins and other minerals. Calories provide energy to the human body, without them, majors organs would not be able to do work. One of the three macronutrients, fat functions as a source of current and long-term energy. Sodium, an important nutrient to be consumed daily, helps the body maintain blood pressure, stabilize water imbalances and perform daily functions. Unlike cholesterol, sodium is not produced in sufficient quantities on its own. Another energy source, Carbohydrates is broken down by the enzyme amylase in digestion into glucose, providing the body with energy. Comprised of amino acids, protein can function as an enzyme, an energy source and repair mechanism.

The meals I had were low in dietary fiber, copper, and vitamin B12. The chicken eggroll I ate, provided the most nutrients for the above-mentioned supplements. However, the chicken eggroll and the other food were not enough to meet the target nutrition this day.

My total calorie intake was under the recommended ranges for all three days. I believe I am fair on the balance of calorie consumption to each macronutrient. My diet is not perfect, but this project has helped me critique it to my advantage. On September 1st, I only got 39% of my calories from carbohydrates when I should get a minimum of 45%. Since I was under, my body was not getting enough nutrients to support the brain and nervous system. This means that my brain was not functioning to its full potential that day. Carbohydrates are necessary for energy, and without enough carbs, your body will have to feed off of protein - protein sparing action. The range for protein is 10-35% of your daily caloric intake and since I am active, 20-25% is ideal for my body to function off of. For all three days I hit the target ranges. Protein helps my body repair itself after a tough workout, and without adequate amounts of protein, my body won’t have necessary building blocks for enzyme and hormonal production. Out of all three days, my fat intake was higher than it should have been. All the extra fat I ate, turned into

Nutrition is a key component of any muscle building a fat loss phase. It still amazes me how many people do not take nutrition seriously. That is why I think that it is important that I share with you some of the choices that are available to you today.

Today, cancer, heart disease, and diabetes are among the leading causes of death in North America. Incidentally, these diseases are largely preventable through healthy eating and lifestyle habits. Although most medical specialties focus on the treatment of these chronic illnesses, nutritional sciences direct their attention on preventing them.

When I first enrolled in this class, I didn’t know what to expect nor I had any. What drew my attention was the course focus around different aspects that mediate food and health. This is important because it is applicable to the work that I will be doing for my field study. I’ve learned a lot and I wished we had more time to process the information because most of the materials were new. When it comes to food and health, there aren’t a lot of discussions and/or classes on the politics behind it. Community 156 has established this foundation for me. I will try to take you through a journey of what stood out the most to me.

| So far in this module we have covered the definitions of nutrition and energy, label reading, the USDA Pyramid Food Guidance System, USDA

The nutrition and health risks associated with under and over nutrition in an individual cannot be overemphasized. As such, the role of timely, proper and adequate nutrition to an individual in the prevention of these risks and treatment of any present conditions is critical (Bendich & Deckelbaum, 2010). Therefore, routine individual nutrition assessment is important in ascertaining the adequacy of a person’s diet in meeting all the physiological needs for growth or maintenance of normal body function and consequently health (Rolfes & Pinna, 2011). The summary table below outlines my anthropometric data and dietary analysis done using NutriSurvey software and NUTTAB (Food Standards Australia New Zealand, 2013; Erhardt, 2007) for nutrient intake over a period of 3 days. Calculation of my BMI, BMR, EER and energy conversion is illustrated in the appendices A, B, C and D.

After completing this nutritional analysis project, it opened my eyes to how many positive and negatives are present in my diet. To begin, one of the positives of my nutritional status is the fact that I get enough protein through the foods I eat. For example, on October 1, I ate 6 ounces of chicken-breast, which is high in protein. Furthermore, I also have a lot of vitamin B6 and B12 in my diet. Vitamin B12 was in the 6 ounces of meatloaf I ate on September 30. This vitamin is vital for normal brain functioning as well. In addition, I consume enough iron in my foods. Iron is extremely important in the body as it helps red bloods cells transport oxygen. One example of when I consumed a lot of iron was when I ate corn flakes for breakfast all three days.