Nutritional Journal Summary

Barry M Popkin, Linda S Adair, Shu Wen Ng; Global nutrition transition and the pandemic of obesity in developing countries. Nutr Rev 2014; 70 (1): 3-21. doi: 10.1111/j.1753-4887.2011.00456.x

Based on a 24 Hour Recall of my diet, results using NutriCalc Plus report that my food intake lacked a healthy balance of all food groups. My Grain intake reached only 60% of the My Plate daily recommendations. My Vegetable intake was a mere 50% of the recommended servings. Additionally, I consumed 84% of the daily recommendations for the Dairy Group. Nonetheless, I did exceed the recommendations for the Fruit Group and Protein Group with intakes of 155% and 107%, respectively.

On the nutrients that I did not get enough of Calcium and Vitamin D being among the list of many I know that it is because I do not consume

Use Ch. 1 of Contemporary Nutrition, Ch. 2 of Visualizing Nutrition, supplemental course materials, the University Library, the Internet, or other resources to answer the following questions. Your response to each question should be 75 to 100 words.

In looking over my Food Journal Summary and my Intake Compared to DRI dealing with micronutrients; I noticed my intake of Vitamin A was 88 micrograms and my DRI was 700 micrograms. I got 49% from the grilled cheese and 1% from the banana chips. To improve my Vitamin E intake I should eat more beef and cooked vegetables such as carrots. My Vitamin D intake was below the recommended range at 0 mg; I should eat more fish such as salmon or possibly find a Vitamin D supplement. My consumption of Vitamin E or Alpha-Tocopherol was an intake of 1 mg and my DRI was 15 mg. 28%, 3%, 19%, and 15% came from the chicken tenders, banana chips, grilled cheese, and French fries. To get a

I have recently been taking a course in college called Nutrition 251, and it focuses on the principles of nutrition. In this class, I had to read a book from Michael Pollan called In the Defense of Food. As I read, I could not help but remember all the things I have eaten. Pollan explains how food changed over the years in the US and goes into great detail in how the industrialization of our food has impacted our ways of eating, poisoning us with refined and processed foods. Reading Pollan’s work made me realize that the food we eat is not actually food. Back then, food was grown and not scientifically engineered to provide humans with the nutrition we need. This book and course gave me a lot of reasons why we, as a family, should be more

Nutrition assessment would be the first step with the patient. This evaluation will help me to know the current eating pattern: types and amounts of food typically eaten throughout the day, especially types and amounts of carbohydrates. Also know the medicines that the patient is taking to give to him education about food medication interaction. I would ask to him if is receiving nutritional program such as Supplemental Nutrition Assistance Program. During the nutrition counseling I would empowering him to self- manage diabetes and maintain good control of blood glucose. I would provide nutrition knowledge of healthy eating. Explain the benefits of following a dietary pattern that emphasizes intake of vegetables, fruits, nuts, whole grains,

There are several limitations to the dietary assessment, that could affect my diet quality both positively and negatively:

Survey questions will monitor subjects’ behavior and knowledge about oral health and nutrition. Sample questions would include: Are you eating dark chocolate? Are you eating high fat foods? If yes, how often? Which among these choices is the healthier- tooth friendly -snack choice? A) Reduced fat cheese and whole grain crackers B) a candy bar C) peanut butter and

Anyone can grow some basic culinary herbs and use them to cook with. A few garden tips and some very simple recipes are all you need to cook a meal that your friends will talk about for days. Rosemary, chives and parsley are very versatile herbs that can be grown indoors or out. They provide a variety of flavors that will enhance your guest's and your taste buds. To grow indoors you just need medium size pots and a room that receives at least four hours of sunlight a day. You don't want to put the plants right next to the window due to the possibility of sunburn through the glass. To grow herbs outdoors please follow the guide for your zone area. For beginners it would be best to start with young plants instead of seeds. Herbs as a rule

An average game of golf goes for about four and a half hours depending on skill level, length of the course etc. being an athlete in the game of golf can wreak havoc on the body

Many people in the United States of America need help in many ways. Some of them need help with living accommodations, money, getting jobs, education but the biggest one many of them if not all need help with is health and fitness. There are many sources like books and websites that can give you the information you need to help you with your health and fitness and one of the many websites that I am going to talk about is www.nutrition.gov.

Although reviews of the vegetarian diet (5; 13) warn that deficiencies in several micronutrients are possible, the only marginal nutrient we found in the vegan group is calcium intake. There are several possible reasons for this difference. Vegans may be more health conscious, physically more active, and have a greater understanding of the role of nutrition in general health. As a result, they may also consume more supplements. Another contributing factor may be the recent increase in commercially available foods fortified with a wide variety of vitamins and minerals that may lead to higher levels of intake when whole diets are examined. These results may be somewhat biased compared to the general population because we studied young adult college women primarily. Another possible confounding factor is the

Vitamin and mineral deficiencies can become a problem and should be a significant concern for health care providers. Some of the nutrients of concern include: Vitamin B-12, Iron, Omega-3 fatty acids, and zinc. A deficiency in any of these can lead to a variety of health problems. A deficiency in B-12 can cause fatigue and, although less likely, anemia. The risk of anemia is increased greatly in the presence of inflammatory bowl disease. Deficiency of Omega-3 fatty acid, which is also of concern with a vegetarian diet, increases the risk of both colitis and Crohn’s disease. An increased homocysteine level, which is an early sign of heart disease, is also associated with low levels of vitamin B12. Iron deficiency is also problematic for vegetarians, possibly leading to iron deficiency anemia. While it is found in some beans and vegetables, iron is most easily absorbed from red meat sources. Zinc is a mineral required for many processes, including supporting a healthy immune system. Deficiencies will cause patients to be more susceptible to pathogens and

In the past few weeks, I have attempted to exercise at least 5 times a week, challenge myself by eating more fruits and veggies, drinking more water, eating more superfoods, and getting at least 8 hours of sleep at night. I also worked on overall improving my own wellness with more meditation, winding down at night before sleeping, and dumping the processed, unhealthy foods. At the beginning, I thought this would be simple, but as days passed, I soon realized how unhealthy my usual lifestyle is and how much better I was feeling focusing more on my health. From running a mile around the neighborhood to sleeping more at night, I saw an improvement physically and mentally.