...The Fad Diet craze is an industry that has consumers spending over $33 billion dollars’ worth of sales annually on these short-term marketing gimmicks. They are known for their ability to give fast results to grant the participant gratification towards themselves. These diets are purposely made to be expensive and difficult to find, making them seem extra special. The success of these diets lies in the persuasive abilities of the people that can have rapid weight-loss. This is exactly what promoters are trying to get across to the public- that there is no need to make any major lifestyle changes when partaking in a specific diet. Preventive cardiologist Dr. Arthur Agatston designed the South Beach Diet to help his heart patients...
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...Introduction The bariatric diet is designed to provide fluids and nourishment while promoting weight loss and healing after bariatric surgery. The diet is divided into 3 stages. Go from one stage of the diet to the next with approval from your health care provider. What do I need to know about diet after bariatric surgery? Your surgeon may have individual guidelines for you about specific foods or the progression of your diet. Follow your surgeon's guidelines. You will follow these general guidelines during all stages of your diet: Eat at set times. Allow 30–45 minutes for each meal. Take small bites. Chew your food until it is almost a liquid before swallowing it. Try setting down your utensils between bites to help yourself eat slower or...
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...John Monaghan 11/9/2009 Nutrition Diet Analysis 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. Throughout the Diet Analysis Project, I was able to analyze and inspect my diet to examine what I was eating, what types of nutrients I was getting and how much exercise I was participating in over a three day period. Through this three-day period, two of the days were back to back and the last was a weekend day. I then compared all aspects with my recommended levels of nutrients for my dietary recommended intake and the calories burned through exercise versus my calories consumed through what I was eating. I needed to ensure the nutrients I was getting would allow a good fit for staying healthy and reaching, but not overextending, my needed nutrient levels. I found some very interesting facts that pertained to my diet that were good and then some that needed work and serious altering. Some main nutrients in which I am at risk for deficiency include: dietary fiber; water;...
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...Diet Analysis Summary Daily analysis report from 08/27/15 thru 08/30/15 Based on the foods that ate and according to my nutrient reports it indicated that I am below target, the On 8/28 I ate a total of 919 calories of which 258 where empty calories On 8/29 I ate a total of 1127 calories of which 328 where empty calories On 8/30 I ate a total of 1575calories of which 400 where empty calories In the 3 day analysis I have learned that I am having too many empty calories, not enough fruits and vegetable, being that I had weight loss surgery I tend to try to eat a lot of protein, but at the same time I have noticed that I on the weekends I drink a lot of coffee and eat junk food and binge on junk food while doing homework. My intake on Carbohydrate is 123g when the target is 130g, dietary fiber only Nutrients Target Average Eaten Status Total Calories 1600 Calories 1207 Calories Under Protein (g)*** 46 g 44 g Under Carbohydrate (g)*** 130 g 123 g Under Dietary Fiber 25 g 9 g Under Total Fat 20 - 35% Calories 46% Calories Over Saturated Fat < 10% Calories 14% Calories Over Cholesterol < 300 mg 181 mg OK Minerals Target Average Eaten Status Calcium 1000 mg 441 mg Under Potassium 4700 mg 1097 mg Under Sodium** < 2300 mg 1905 mg OK Vitamins Target Average Eaten Status Vitamin A 700 µg RAE 282 µg RAE Under Vitamin B6 1.3 mg 0.7 mg Under Vitamin B12 2.4 µg 1.5 µg Under Vitamin C 75 mg 12 mg Under Folate 400 µg DFE 300 µg DFE Under Thiamin 1...
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...Diet Analysis For this three day diet analysis project I wanted to eat as I normally would and be honest about all that I ate, to analyze not only what and how much I was eating, but also to see how healthy my diet really is. By doing so I can see if any of my diet choices are putting me at risk for certain health diseases, and what changes can be made to make my diet healthier. After analyzing my diet, I would say I am fairly healthy, though I am out of the target range in a few areas. My profile calculated from my weight and height indicates that I have a BMI of 30.5. This is considered to be obese; the healthy range is anywhere between 18.5-25. This was reassuring to hear because I am not happy at my current weight, and would like to make major changes to return to my desire healthy weight. The basic Bar graph report compared my intake values to the recommended intake values for my age, gender and activity level; overall, the comparative bar charts showed that for most of the values, I was close to the recommended amounts. However, a few nutrients that I was over consuming were protein, saturated fat, cholesterol, and vitamins B2 and B12. Other than cholesterol, all the consumption values for the other nutrients were at 200% or more. For vitamin B2 and B12, this was not too concerning, because no upper limit for these vitamins have been set yet, for toxic side effects from these vitamins have yet to be documented. The high levels of saturated fats and cholesterol in...
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...The Bread and Butter Diet Tammy Gilbert BIO 123 Nutrition Cecil College The Bread and Butter Diet What more could a person want when dieting than a slice of bread with butter on it? Well, the Bread and Butter diet not only offers, but requires, the dieter to eat three slices of bread per day plus a teaspoon of butter with each. What a dream come true for most people who are looking to lose weight and still have their bread and eat it too! Here is another fad diet that promises quick results and easy weight loss that appears to be almost effortless. Although it is unclear how the diet plan originated, nevertheless, it is particularly popular because it permits the dieter to eat foods that are often restricted, even forbidden, in most fad diets. At first glance, it is easy to get excited about this diet and its many food choices, however, that quickly dissipates upon a closer analysis of the caloric restrictions that have to be followed. The typical plan consists of eating three low calorie meals a day with each having a slice of bread and a pat of butter (one teaspoon) during the meal. To keep it interesting, the bread can be interchanged with different varieties such as rye, bagels, multigrain, whole wheat, and tortillas just to name a few (Bailey, para 2). The diet plan is simple and easy to follow- without a complicated menu or sophisticated recipes to follow. However, it is basically molded around a crash diet concept – lasting only four days -...
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...Week One Assignment: 3 Day Diet Analysis My current eating habits are not the greatest, to say the least. Instead of eating healthy for breakfast, such as oatmeal, fruit, and juice, I usually eat a couple of waffles doused with maple syrup and peanut butter. And I have a Pepsi. Lately I have been trying to eat yogurt with granola instead, but I also just realized that the granola is not helping me in the calorie situation. For lunch, if I am at work, I will usually order something from the cafeteria which almost always includes French fries. Sometimes I will order chicken strips, other times a French dip. Lately, I have been trying to bring leftovers from dinner to save money, and I am hoping that helps me a little bit in the calorie department. But again, I always have at least 20 oz. of soda with lunch. I have started bringing a water bottle with me to work so that I am not always relying on soda for my liquid. For dinner, a lot of the time I eat out, which I know the portions are always huge at restaurants, but I still eat it all anyways. I have tried cooking at home more often, which also (hopefully) saves some on calories. With dinner I usually have a couple cans of Pepsi. I have noticed lately that I am gaining weight also, which is very frustrating. I had been at a point that I was losing weight, and I think it is because I was not eating breakfast, and now I make sure that I do. Based on the three days’ report, here are my results: In...
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...Chapter 1 Microbes - Microbiology is the study of living microorganisms and non-living viruses - make up of half of the earth`s biomass and are very ubiquitous - Not all microbes are Pathogenic (capable to causing disease, producing disease) - can be Beneficial How can Microbes be beneficial? Microorganisms can help the environment for example in Marine and freshwater lakes, oceans and rivers by forming the basis food chain. Soil microbes can break down wastes and incorporate nitrogen gas from the air into organic compounds, this helps recycle chemicals elements between soil, water, life, and air. Microbes play an important role in photosynthesis. Humans and many other animals depend on microbes because they sit inside their intestines for digestion and the synthesis and retain the vitamins that the body requires, such as Vitamin K that helps blood clotting and B vitamins for metabolism. * Used in chemicals like Vitamins, Organic acids, enzymes, alcohol and drugs. * Used to produce acetone and butanol , which was discovered in 1914 by Chaim Weizmann. Not everything can be good, are Microbes bad for you? Microorganisms are not all good, in fact microbes can associate with major disease such as AIDs, painful and uncomfortable infections they can even cause your food to go bad- spoiled food. What foods are microbes used for? * Yogart * Pickles * Soy sauce * Cheese * Bread Enzymes from the microbes can be manipulated to cause...
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...CHAPTER 5 Presentation on Lipids – Good Fats vs. Bad Fats: Which to Choose for Good Health * Why a moderate intake of lipids is an essential part of healthy diet? * Compare and contrast the physical properties and food sources of saturated and monounsaturated fats * Describe how and where lipids are broken down, absorbed, and transported throughout the body used to make the phospholipids of all of our cell membranes and to make hormones and numerous bioactive compounds. * Describe the significance of the blood tests for HDL and LDL cholesterol. * Describe the roles of omega -3 and omega-6 fatty acids in the body and the importance of achieving a balanced intake. * Justify the recommendation to eat fatty fish instead of relying on fish oil supplements. * Describe the formation and structure of trans fatty acids, and discuss the possibility of eliminating them from the diet. * Develop a diet plan that provides enough of the right kinds of fats within Calorie limits. Introducing Lipids Lipids in foods and in the human body fall into three classes. 3 Classes of Lipids: 1. Triglycerides – about 95% 2. Phospholipids – (of which lecithin is one) 3. Sterols – (cholesterol is the best known of these) Usefulness of Fats in the Body When people speak of fat, they are usually talking about triglycerides. The term fat is more familiar. Fat is the body’s chief storage form for the energy from food eaten in excess of need...
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...BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC MỞ THÀNH PHỐ HỒ CHÍ MINH BAN TRUNG CẤP CHUYÊN NGHIỆP _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ NHẬT KÝ THỰC TẬP Họ tên học sinh : MSHS : Ngành : Lớp : Đơn vị thực tập : Địa chỉ : Thời gian thực tập : BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC MỞ THÀNH PHỐ HỒ CHÍ MINH BAN TRUNG CẤP CHUYÊN NGHIỆP _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ (HỌ VÀ TÊN HỌC SINH) MSHS : 1000600448 “Một số biện pháp nâng cao hiệu quả hoạt động kinh doanh của công ty TNHH Song Quỳnh trong giai đoạn 2012 - 2013” BÁO CÁO THỰC TẬP NGÀNH : Quản trị kinh doanh Thành phố Hồ Chí Minh - Năm 2012 BỘ GIÁO DỤC VÀ ĐÀO TẠO TRƯỜNG ĐẠI HỌC MỞ THÀNH PHỐ HỒ CHÍ MINH BAN TRUNG CẤP CHUYÊN NGHIỆP _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ (HỌ VÀ TÊN HỌC SINH) MSHS : 100600448 “Một số biện pháp nâng cao hiệu quả hoạt động kinh doanh của công ty TNHH Song Quỳnh trong giai đoạn 2012 - 2013” BÁO CÁO THỰC TẬP: NGÀNH : Quản trị kinh doanh LỚP:QT10C1 GV HƯỚNG DẪN: Giảng viên TRẦN THỊ THANH THÚY Thành phố Hồ Chí Minh - Năm 2012 Thực tập tốt nghiệp là một yêu cầu thiết thực đối với sinh viên các ngành nói chung và ngành Quản trị Kinh doanh nói riêng trước khi kết thúc những năm học tại trường, đây là một giai đoạn hết sức ý nghĩa, giúp sinh viên tập làm quen với...
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...I feel that my strength in this project was losing weight by means of energy intake, which was less than energy expended. My kilocalorie intake was 1867.19 per day by following a nutritious diet and exercising. My food intake consume was timely. I feel that I exercised more and ate less a balance combining the two is the best method of weight loss that is burning 250 calories through exercise while also decreasing food intake by 250 calories. I feel that this project was not easy to do and can add to a students’ stress level and is even harder when suffering from sleep deprivation. One must be very motivated, disciplined and patient have a weight loss plan, be able to follow specific and realistic daily and weekly goals, and be honest with one. The areas I feel need major improvement would be sodium intake. According to my Intake and DRI goals, sodium intake exceeds DRI. Ways to improve this would be to one. Choose frozen entrees with the lowest amount of sodium (aim for less than 800 mg per entree). 2. Buy unsalted crackers and low fat chips (aim for less than 250 mg/serving for crackers and less than 350 mg for low fat chips). 3. Most important always read food labels to determine the amount of sodium per serving. My enhanced plan is a well balanced diet; each meal should consist of the proper balance of protein, carbohydrates and fat. Simply eat equal portion of each. For instance 3oz. of protein for every meal, 3 oz of carbohydrates and 3 oz of fat for that meal as well...
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...Something that I really enjoy reading this week and I will fallow the advise, it is how to maintenance my weight. Every time I read magazines, online articles, books and even TV show, I try to fallow their advice on how to drop those pounds that bothering me or how to keep a healthy balance on exercise. However I always fail. According to our text book successful weight-loss maintenance could be difficult because the stress management or because time. Stress many times lead us to reach for empty calories food moreover sometimes it is difficult to keep with time when people have such a busy schedule to do those exercise that will help in the long run to loose weight or keep us fit. I have a good friend that he always carries healthy snacks, and every time he will take the stairs, or park very far so he can have his walk for the day. I wonder why I can’t do it too? And I found the solution, reading our chapters this week I understand that the environmental influences play a big role on my problem in this case of keeping me fit or without those pounds. It was very interesting to learn that when we are in surroundings for eat a snack or a meal with lighting, aromas, décor, and sounds we ether eat more or less depending on how is our environment. Another environmental influences that caught my attention were package and portion sizes. It is true that when by those bags of potatoes that we love if we eat from the bag we tend to eat more than if we just measure a small portion in a small...
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...document after clicking on "Create Journal Entry." The Prompts 1) List and explain 2-3 goals you have for this semester in English 1010. The goals that I have for this semester is to become a better writer. 2) What was your high school English/ Writing class experience like? What are some tings (good or bad) that you remember about it. (If you had an English or writing class after high school, please write about that one instead). My last English class was a bad experience. I did not have a supportive professor to tell me when something was wrong with my papers. 3) Describe/ explain an essay or piece of writing that you were proud of. What did you like most about it? Why were you satisfied with it? I was proud of my analysis paper that I wrote. I felt like it was the best paper. I was satisfied with my paper because I actually felt confident about it. 4) Describe your overall attitude towards writing. Does the word have a positive or negative connotation to you? Explain your thoughts on why you like/ don't like writing, and what you like/ dislike about it. I dislike writing, and it has a negative connotation to me. I dislike writing because I feel like my work is never good enough. 5) What factors in your life could negatively impact your performance in this class? What do you feel like you could do about them? I don’t think that anything could negatively impact my performance in English 1010. 6) Why are you coming to college? I am attending...
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...Mexican-American War The Mexican-American War was fought between the United States and Mexico between 1846 and 1848, and it was marked the first American military battle to be fought on foreign soil. The Mexican American War was mainly driven by the idea of “Manifest Destiny”; the belief that the Americans had a God-given right, based on racial superiority, to spread across the Pacific Ocean (Chavez 2). The motives that were really behind Manifest Destiny was the acquisition of new territory, and the Americans wanted territories which were relatively uninhabited by people they considered inferior. As Americans wandered in search of land towards the west, the reality that the majority of those lands had occupants living in them got overlooked. President Polk shared and guided the dream of manifest destiny, and offered to purchase some territory of Mexico. His aim was to convince Mexicans to get into a negotiation and surrender a portion of their land to America .However, the refusal of the offer by the Mexican government and the unbending of the Polk to populate the area resulted in tension in the two nations. President Polk told the congress that blood had been shed, and he provoked war with Mexicans. With the end of the Mexican War, the United States absorbed one third of that nation’s total area. Even though American’s gained a considerable amount of land, it created great political sectionalism in America. The Mexican American War was for the most part determined...
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...Diet Analysis Paper – 100 points Your Paper will be judged on the following: Paper structure: correct grammar, complete sentences, paragraphs, no abbreviations. Calorie intake: acknowledgment of calorie intake, normal, high or low. Identify any changes in diet that may need to be made Dietary log: complete log of 3 days of food and fluid intake. Actual serving sizes noted 3 Day Average graphs analysis (Bar Graph Report): Nutrient Charts with inclusion of 3 day averages of nutrient intake MyPlate Report: acknowledgment of appropriate or inappropriate servings of all food categories. Indication of any changes to be made Carbohydrate intake: acknowledgment of carbohydrate intake, normal, high or low. Identify any changes in diet that may need to be made. Assessment of adequacy of dietary fiber intake. Fat intake acknowledgment of fat intake, normal, high or low. Identify any changes in diet that may need to be made. Saturated fat and cholesterol intake: acknowledgment of saturated fat and cholesterol intake, normal, high or low. Identify any changes in diet that may need to be made. Protein intake: acknowledgment of protein intake, normal, high or low. Identify any changes in diet that may need to be made. Vitamin intake: acknowledgment of adequacy of vitamins. Identify any vitamin intake that is abnormal, particularly deficiencies. Identify any changes in diet that may need to be made. Mineral intake: acknowledgment of adequacy of minerals. Identify any mineral deficiencies...
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