One Day Menu Analysis Essay

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.

College athletes rely heavily on what their bodies look like as a way to gauge their performance and often times nutrition and the quality of their diets is neglected. Athletes have ideas about what their body composition should be for their sport, whether they need to be lean, muscular, or bulky. However, those preconceived ideas about body composition can cause athletes to consumer fewer or more calories than recommended by RD. In the scholarly

His target for calories is 3,185 per day and he reached 1808 calories which was identified as under. According to the attached analysis, he consumed 122g of protein, 206 g of carbohydrates and 40 grams for fat which were all recognized as ok according to the analysis. For fruits and vegetables his status was considered under for both. For fruits the recommended amount was 2 ½ cups and he only consumed 2 cups and for vegetables the recommended amount was 4 cups and he only consumed 2 ½ cups. His fiber intake for that day was 18 g and the recommended amount was 38 g which was not adequate enough based on the recommendation.

According to the “Food Groups and Calories” report, I was exactly on my 1.5-cup recommendation for fruits (OK), 1.5 cups under on my vegetable intake, 1.5 ounces under my grains intake, 1 ounce over on my protein intake, and 2 cups under on my dairy intake. Based on my average eaten food groups, compared to my target, I think the MyPlate recommendations are accurate for me, but appear hard to grasp. When looking at the target intakes of the food groups, it appears that I would need to greatly increase my consumption of food, as I only met the requirements of two of the five food groups. The reason that I believe that the MyPlate recommendations are accurate for me is because these recommendations reflect my age, gender, and activity level. With these three considerations, exact serving sizes were created to meet the recommended requirements, to prevent disease and promote health. The recommended serving sizes would accurately provide the necessary vitamins and minerals for my health.

Recorded Protein, Carbohydrates, and Lipid Intake On the three consecutive recorded days, my respective breakfast intake of Protein was 29 grams, 3 grams, and 21 grams; my respective breakfast intake of Carbohydrates was 80 grams, 11 grams, and 12 grams; and my respective breakfast intake of total Lipids was 53 grams, 36 grams, and 21 grams (Rinzler, 2004). On the three consecutive recorded days, my respective lunch intake of Protein was 17 grams, 28 grams, and 31 grams; my respective lunch intake of Carbohydrates was 27 grams, 38 grams, and 49 grams; and my respective lunch intake of total Lipids was 33 grams, 56 grams, and 22 grams (Rinzler, 2004). On the three consecutive recorded days, my respective dinner intake of Protein was 30 grams, 26 grams, and 31 grams; my respective dinner intake of Carbohydrates was 57 grams, 14 grams, and 32 grams; and my respective dinner intake of total Lipids was 32 grams, 23 grams, and 16 grams (Rinzler, 2004).

This activity was to record a detail food log, personal caloric needs and intake and comparing to a standard distribution. The standard distribution percentage given for this activity was 40% carbs, 30% proteins and 30%fats. In this analysis I will compare my personal results of caloric intake and estimate my BMR, TMR and how this impacts my weight management goals.

Days filled with to many things to do, too many people to see and too many places to go can leave meal-making another chore on the to-do list. By the end of the day, we are often tired, hungry and in a rush to get a meal on the table. Stress and lack of time is a bad recipe for unhealthy eating, but there are ways to make it easier. Weekly meal prep can get you organized for meal times, get your meal on the table faster and help you eat healthier. And, as an added bonus, weekly meal prep can be a fun family or friend activity!

Microsoft excel was the program used to record the amount of carbohydrate, lipids, and protein consumed (in grams) in addition to adding the names of the food eaten. Subjects were instructed to eat the foods they ate regularly, so there would not be any bias in the case study. The calories were calculated by average calorie intake per day and average weekly intake and an estimation of average daily water intake. Exercise time also needed to be recorded if fitness session was at least 30 minutes.

The National Nutrition Intake report demonstrates the strengths and weaknesses of a certain person's diet. In this project we had to record three consecutive days of what we ate, and all the physical activities we took part in. This analysis represents my report where I followed my usual schedule and diet to take a look at how my daily diet compared to the one I should follow according to Myplate. During those three days , I was at home ,except on the third day when I was at school and work.My usual physical activity is low active but I was recommended to strive for an active level activity.

The next time you dine out, take along a copy of this list and count how many of the following psychological ploys your favorite restaurant uses.

he intern was asked to develop one week of breakfast and lunch menus using the program, NutriKids. The intern first reviewed the required USDA required Nutrition Standards for the National School Breakfast and National School Lunch Programs. NutriKids is a great program because, not only does it have the ability to track how many servings are being provided per serving, it also provides a nutrient profile for each item on the menu. The intern found that there is a lot of back and forth required when menu planning. Although the menu may meet the nutrient servings requirements, the meal could have too low of a caloric profile. It is convenient that menus are required by USDA to meet weekly nutrient requirements rather than daily. The intern found

Participants choose from three to four times per week, one to two times per week, one to two times per month, once per month or never for each of the food options (Rutishauser 2005). The advantages of a food frequency questionnaire is that it is designed to be completed independently by the participant making it practical and cost effective in collecting data from a large cohort (Rutishauser 2005). This method also allows the foods to be ranked, then characteristics of foods with low and high intakes can be compared (Biro 2002). The disadvantages of this method include the lack of detail about food and the high instance of random error (Rutishauser 2005). This method also relies on memory recall of the participant which can be imprecise (Biro

The patient’s target goal for carbohydrates is between 45-65 percent, and the patient’s daily intake was 51 percent of her daily carbohydrates, placing her within the range.

Body weight should be monitored with a goal of stabilization;however, BN patients need a great deal of encouragement to followweight maintenance versus weight loss diets. They must bereminded that attempts to restrict caloric intake may only increasethe risk of binge eating.A balanced macronutrient intake is essential for the provisionof a regular meal pattern. This should include sufficientcarbohydrates to prevent craving and adequate protein and fatto promote satiety. In general, a balanced diet providing 50% to55% of the calories from carbohydrate, 15% to 20% from

For this reason, most exceptional sportspersons take into consideration what they eat prior to, during and even after performing or exercising to effectively maximize their bodies. With that said, it is clear that nutrition plays a centrally significant role in optimizing and enhancing their performance. In so much as the pre and the post exercise diets are vital, the whole diet observed by any sportsperson is the core determinant factor of their general wellbeing and performance. A sportsperson’s maximum health and general performance is not only achieved through diet taken the day before or after the exercise but through daily commitment to a proper diet. It is therefore crucial for them to incorporate a wide array of foods into their daily diet so they can take in every necessary nutrient that is needed for the