Part 1 Diet Analysis Paper

To determine the level of my fiber intake from a 3 day sample of my diet, I performed a Prospective Diet Analysis. On average, I consumed 22.3 grams of fiber, just missing the recommendation of 25 grams. Coherent to the findings of the related studies, my cholesterol intake decreased and by the third day totaled 124.5 mg, which relates to 42% of the Daily Recommended Intake of 300 mg.

This information is very important for the health and social care profession, as individual tastes have to be taken into account when planning a person’s diet. More and more people are enjoying a diet with herbs and spices. This is partly due to our multicultural society and also because more people are travelling to other countries and tasting different types of food and drink. A person’s diet also needs to be tailored to their health requirements. For example, diabetics and some older people may need to exclude certain foods; likewise, a person’s religious belief may mean that halal meat is a requirement. Asking people about their food likes and dislikes, and what they can and cannot eat, is all part of considering and respecting their diversity.’

In my Diet Journal, I recorded all the food I ate over the weekend with the best accuracy I could attempt to do. But one of the factors that made my food diary inaccurate was that I couldn’t find every detail and percentage of fat, carbohydrates, and proteins in everything I ate. Also, all of the amounts and servings were approximations, not exact amounts. I was able to record everything I ate, but accuracy may have been affected by estimations and sources. The calorie intake I had over the three day period ranged from 1900-2500 calories. This was over my 1800 BMR, due to the food choices and fluctuation in diet.

In life, many people participate in various daily events and activities that help them enjoy being who they are. People may enjoy getting together with friends, going to the mall, going to an amusement park or simply finding relaxation in nature. However, a big part of everyone’s life is of course eating and many people find pleasure in doing so. Eating is a very enjoyable and delectable must for everyone but should be done so, like everything in life, in a smart and intelligent way. Being smart and perceptive when eating is a large part of nutrition.

Please do not use cell phone to text during class as it distracts other students.

Sustenance is such an astounding thing, it sustains us in such a large number of ways. From each nutritional category you get diverse supplements: minerals, vitamins, starches, fats, protein, fiber.

I summarized my diet throughout a three day period and realized multiple astonishing things. The first thing I had noticed was that the first two days of my analyzed diet had the same range of calories, 2,628 and 2,338, though the number of calories I consumed on the final day had dropped at least 1,000 calories to 1,309 calories. I believe that the first two days had a greater 1,000 calorie consumption was due to what Ms.Caldwell had taught my Nutrition and Health 1 class: when eating and one is surrounded by friends, that person tends to eat more. One of my goals is to keep my calorie consumption in the same range every day to about 2,660 calories and I will do this by consuming the same amount of food that I usually would consume even around friends.

The three-day diet analysis was interesting. There were many positive attributes to it and definitely negative ones. Over the course of the three days, which were Friday, Saturday and Sunday: and figured this would give a good depiction of what I was consuming on a regular basis. In some places I was consuming more than I should be and in some I was consuming less than I should be. There were also those places were I was getting just the right amount. It is so interesting to me to be able to find out what I am consuming and how I am consuming it. Being an active male, it was most interesting of what I ate, what my average of the three days were, and the plan on how I would correct the way I eat to make it a more healthier lifestyle.

The students were provided with the instructions from the professor orally. They were first given a square of paper towel, a piece of 6-n-propylthiouracil (PROP) tasting strip, and a data sheet to record reactions to the tasting. Students were required to fill out the top portion of the data sheet before starting the experiment which was mostly just basic formula data about the student. Once completing the upper portion of the data sheet, the students were asked by the professor to put the strips in their mouths the whole way in and to taste it. After tasting the strip, students were required to record whether the strips were ‘strongly bitter’, ‘bitter’, or ‘no taste.’ After recording their responses, the data sheets were collected by the professor to assess the

Part 1: Describe the differences between the “whole food” items and the “processed food” items.

During the five-day period of only consuming foods that are nutrient dense, the number of snacks consumed each day decreased compared to consumption of our normal diet. The reason as to why the number of snacks reduced throughout the week was because the snacks consumed weren’t energy sources of food and purely made of sugar and carbohydrates, the snacks were nutrient dense and full of protein and fibre. As nutrient dense meals contain more fibre and protein, these have an effect on our digestive system, making us feel fuller for longer and not snacking on salty foods as often. During the week of only consuming a nutrient dense diet, the average number of snacks consumed was 7.4, compared to 7 when consuming the normal diet.

What we found was that most of them thought it tasted the same. In Mr. Calabro class 55% thought that all four gelatins tasted the same and 31% thought that some of the color tasted the same. We saw an interesting pattern between people who were unsure and those who were confident. On most of the girls’ surveys, they were unsure and thought that the different gelatins tasted the same, yet guessed anyway instead of telling us we were wrong. Contradictory to the boys, who wrote that they all tasted similar but showed less hesitation. Of those who didn’t pick a favorite, 77% were

It is no surprise that most of us live in fast-paced environments that limit the amount of spare time we get to enjoy. This fast-paced lifestyle has and continues to be fueled by fast-food restaurants, food joints, and other store bought junk to save time. While this may be arguable, in reality we are giving up a little bit of our time every time we consume these GMO foods that aren’t too nutritious for our bodies. It is important we all become aware of the things we eat and our habits, to be able to live longer and healthier lives. However, becoming healthy isn’t as easy as many would think. The body requires limited intakes of different vitamins and minerals to function at its full ability. To fully understand my current health

Though a lot of us do not think much about it, nutrition is huge part of our lives. As stated in the book, “nutrition is the study of food and nutrients we need to sustain life and reproduce” (pg. 8 Blake, Munoz & Volpe). Despite the importance of nutrition in our daily lives, many are oblivious to the nutritional value of the foods they consume. What drives us to food is “taste and enjoyment, social life and trends, nutrition knowledge, advertising, time, convenience, and cost, habits and emotions” (pg. 4 Blake, Munoz & Volpe). Out of these categories, the ones that stand out the most to me are culture, trends, and advertising due to the impact these have on one of the leading health issues in the United States; obesity.

People used to appreciate wholesome, nutritious food. These days, the American diet is comprised of primarily processed food. Is health being sacrificed for convenience? What is really in the food that Americans eat? Are all the preservatives and additives hurting consumers more than they are helping? There are definitely benefits to the modern food industry; however, consumers want to be sure that these benefits outweigh the risks associated with this new food technology. Food manufacturers seem to be doing well short term, but consumers do not want to suffer in the long run from all these unnatural additives and processes. These additional chemicals in food may be causing diseases without us realizing it. People spend so much time investigating which TV, car or even house to buy. Certainly, they should spend as much time if not more considering what to fill their shopping carts with at the grocery store. Even though additives help increase food production and food preservation, people should be careful about what they eat and try to avoid unnecessary additives because they are unnatural, unhealthy and compromise the wholesomeness of the food.