Whole Diet Research Paper

I had no idea that what I included in my diet was so important and provided a significant impact to my wellbeing. After doing the first part of this Analysis project, I was surprised to see the many areas that I can improve on. I created 3 specific, measurable, attainable, realistic, and time-bound goals to help me improve on receiving the right amount and variety of nutrients in my diet. My goals are to drink 8 glasses of water a day, have fruits and vegetables every meal adding to a total of about 4-6 cups, and to have a different breakfast every day. For 30 days, I attempted to implement daily each of my 3 goals.

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.

With a newly developed understanding of Nutrition, diets with plenty of vegetables and whole grains will provide a great source of fiber. Furthermore,

Nutrition, I have learned plays a big part in our life. To be honest I was clueless about how much nutrition affected our everyday lives. I love going to the gym working out, now that I know what should go into my diet I think I will see a lot more improvement. I occasionally follow the latest diet fads because I believed it would be better for my health, but in turn it really hurt more than it helped! This Diet Analysis project has been extremely useful course because I can personally relate to it and can use much of the information learned to my daily routines. The Diet Analysis project was a real eye opener because it let me see what exactly I was putting into my diet.

Eating healthy is important for many reasons, it will promote intellectual development in children and adolescents prevent major health problems from developing and ensure a long and healthy life style. This research paper will introduce the importance of forming a healthy eating habit from a young age onto the senior years and will also point out some of the negative effects not eating healthy can cause such as diabetes, heart disease, stroke, high blood pressure, obesity, iron deficiency anemia, dental caries, under-nutrition, and eating disorders.

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.

Farina is a highly rich source of carbohydrates. If the wheat has been enriched, it becomes the best food source for nutritional iron. This is especially important for vegetarian diets, with some brands providing as much as 50% of the recommended daily amount with a single 120-calorie serving. Unlike commercial cereals, the fiber and best part of the germ are separated, and the germ is sometimes enriched with Vitamin B and

As the quest to live healthy gains popularity, a variety of new ideas and approaches are developing. One such idea is the “100 mile diet”. Locavores (the name given to people who try to live like this), attempt to consume items that are only produced within a 100 mile radius of where they live. The idea is to reduce one’s carbon footprint by not promoting materials that have elevated transport costs so as to mitigate the CO2 emissions required to make them available. This is, in theory, a good idea. Recently, however, the trend has been criticized as unsustainable and not quite as eco-friendly as first thought.

There are a number of words of advice and nutritional habits of the prophet (SAWS) that have substantial support in recent scientific literature. Among this advice is that we should eat whole foods, we should

USFDA has allowed a health claim for an association between consumption of diet which is high in oat meal, oat bran, or oat flour and reduced risk of coronary heart disease. This represents the first health claim for a specific food under the Nutrition Labeling and Education Act (1990) and follows on the long history of investigation and controversy. The claim is based on the many clinical studies that concluded oat products may reduce serum cholesterol levels, a risk factor in coronary heart disease. β - glucan is accepted as a main active ingredient, but this does not imply that any source of β - glucan is allowed: the health claim is especially for oat bran, rolled oats (oatmeal), and oat flour and does not hold true for other sources of β glucan such as oats products or barley (USFDA, 1997).

It is the proficiency of this ancient seed to absorb many times its weight in water for that inducing satiety as a premise for the capability to promote weight loss. Studies on chickens and rats supported the weight loss attributes of Chia seeds. However, what works for chickens and rats does not always carry over to humans. A study funded by The Nutritional Science Research Institute conducted in 2009 by Dr. David Nieman and his staff at Appalachian State University was performed on the hypothesis that the high fiber and the high content of a-linolenic acid (ALA) would induce a small but significant decrease in body weight and improve disease risk

A box of shredded wheat will claim that it is good for your health. Is this claim actually true? If someone eats lots of shredded wheat one become an overall healthier person? In a study done by Marion G. Priebe and Jolene R. McMonagle they tested this claim. They tested Ready-to eat cereal to see what the nutrient intake was and how it affected key health parameters. They completed randomized controlled trials. They did exclude certain results if someone was eating the cereal with a diet, eating at other times besides breakfast and if it included other products other than milk and fruit. After looking at 24 randomized controlled trials they found that a person who eats these ready to eat cereals are at a lower risk of inadequate micronutrient

In recent years, cereals and its ingredients such as beta-glucan, arabinoxylan, resistant starch, oligosaccharides etc are accepted as functional foods and nutraceuticals. Cereals, in particular oat and barley, offer another alternative for the production of functional foods. By supplementing or substituting white

In the recent years interest in nutraceuticals and functional foods is growing continuously, because of research efforts to identify potential application of nutraceutical substances and public demand. The main reason of growth of nutraceutical demand are health problems of current population. Across the globe several life style disorders such obesity, diabetes, hypertension and cardiovascular disease continue to rise. Although genetics play major role in the development of these diseases, but most are considered preventable and could be minimized by proper diet and physical activity. It is well establish that consumption of plant-based foods, such as fruits, vegetables and whole grains, cereals and nuts as well as intake of

Pharmaceutical supplementation, food fortification, dietary diversification and biofortification are the current potential policy interventions to solve the problem of the deficiencies. Pharmaceutical option refers to the distribution of free supplements while promoting the education on the importance of the nutrients. Industrial fortification refers to the insertion of micronutrients in staple crops, of rice and wheat, which takes place during flour milling post harvesting [4]. Dietary diversification is a bigger focus on education, promotion of diverse diets, improving access to locally produced foods naturally rich in vital micronutrients. Biofortification is the solution of the near future intended to be pro-rural and pro-poor health intervention. Enhancing the bioavailability in these staple crops while increasing the production of micronutrients will without doubt be revolutionary in solving the “hidden hunger” that plagues these malnourished areas. Non-staple crops including strawberries (vitamin C), maize and canola (vitamin E), potatoes and mustard (beta-carotene), carrots (calcium), lettuce (iron) could also be biofortified creating better products for multiple crops. Biofortification or genetic modifications use staple crops as its food vehicle and, therefore, can easily target the micronutrient