Food Intake Three-Day
SCI/220
December 19, 2011
Laura Hatton

Food Intake Three-Day

Food intake consumed in one day is useful to record to note dietary habits, good, and bad, which are present. A record of three-day food consumption looks overwhelming in comparison. Evaluating three meals per day and snacks ingested is helpful to evaluate the effort made to eat healthier.
The main portion of Proteins during the recorded three days comes from beef, yogurt, milk, beef jerky, peanut butter, and sea scallops. Carbohydrates come from oatmeal, sweet potatoes, yogurt, applesauce, pretzels, and grapes. Eleven percent of the carbohydrates come from oatmeal and grapes. The total lipid intake comes from peanut butter, blue cheese salad dressing, beef, and milk. According to the iProfile Daily Recommended Intake (DRI) (Wiley Plus, 2010), lipid intake should be within 53-93 g, and the personal intake is 31g. This is below the recommended requirement. Carbohydrate is extremely below the recommended DRI. 268-387g is the daily goal, and the intake is well below the recommendation at 85g. Protein intake is also below the DRI with a recommendation of 60-208g, the intake for three days is 50g. This is a concerning finding for the average person who is within the weight and height range. However, with this profile, for the height and current weight of the participant, oddly enough, the protein intake based on body weight is within limits. This would be appropriate to allow a weight loss, which is a goal for this person. Increasing the intake of beans, and lean meats will aid in meeting the daily recommendations.
Protein intake is crucial to regulation and maintenance of the body. According to Wardlaw and Smith (2009), blood clotting, fluid balance, hormone, and enzyme production, visual processes, and cell repair require specific proteins. Many of these needed proteins come from the food eaten. Differentiating between complete and incomplete proteins allows an individual to consume the correct foods to ensure the intake of the nine essential amino acids. According to Wardlaw and Smith (2009), high-quality proteins (complete) are derived from animal proteins, and contain nine essential amino acids, whereas plants sources contain lower-quality (incomplete) proteins and are not nutritionally supportive of the body, without consuming large portions. If these incomplete proteins were complimentary, the two food protein sources would make up for each other’s inadequate supply of essential amino acids, creating a sufficient amount of all nine amino acids, providing a high-quality (complete) protein. The main source of proteins on the iProfile comes from animal proteins, which is helpful for maintaining the body.
The recommended protein, carbohydrate, and lipid intake is slightly lower than the DRI. This comes as a surprise, as weight loss is a goal, therefore not meeting and achieving less than the recommended DRI is acceptable for losing weight but not within the limits to promote a healthy body. Eating high protein foods with less calorie content is an option to meet the DRI. Eggs provide a large source of protein as does tofu enhanced by marinating in specific flavors to enhance the taste to make it palatable to someone who is a visual and texture-oriented eater.
The macronutrient intake range is in the recommended limit, with carbohydrates on the low end. Our bodies need protein for numerous functions. Hemoglobin, which carries oxygen, is an essential protein that gives blood its red color when oxygenated. Antibodies, which act as defenders against disease, are made of proteins. Hormones, some of which come from amino acids (the building blocks of protein), regulate many systems in the body. These include the regulation of metabolism, digestion, and nutrient absorption, and the concentration of blood glucose. Considering we need protein to assist our bodies carry out and sustain essential physiological functions, a diet very low in protein is not a good idea. If a diet is insufficient in protein, you could also be deficient in many important vitamins and minerals found in protein-rich foods. The effects of prolonged low protein in the diet would eventually manifest themselves as impaired immune function, low hemoglobin levels, digestive, and metabolic disorders (Columbia University, 2008). Compared with a low-fat diet, a low-carbohydrate diet program has greater weight loss. During active weight loss, serum triglyceride levels decreased more and high-density lipoprotein cholesterol level increased more with the low-carbohydrate diet than with the low-fat diet (American College of Physicians, 2004).
Fiber intake range is below the recommendation. Target range is 25g, and the three-day intake is under, at eight g. Personally, the fiber intake is sufficient to provide nourishment, and keep a full feeling to prevent an increase in food intake because of hunger, not need, therefore allowing the possibility to eat poorly to satisfy a craving, rather than eat correctly to gain proper nutrients. Vegetables are certainly lacking in the diet as the minimum number of servings recommended. The most fiber comes from oatmeal in the morning as breakfast. Spinach, sweet potatoes, and peanut butter supply the remaining sources of fiber over the three days. The least amounts of fiber content are from beef, and the applesauce. Increasing the oat consumption and vegetable content in meals will increase the fiber lacking each day. Unfortunately, many of the recommended forms of fiber are high on the personal dislike meter. Beans, and peas, or split peas are on the bottom of the list of foods to eat to enjoy a meal. Other choices include whole grain cereals, a wide choice of fruits, leafy green, yellow, and red vegetables, starch root vegetables, salads, nuts, and seeds (Jones, 1994). Obtaining fiber from fruit is another way to ingest this source of food. The skins of fruits are generally rich sources of fiber. Avoid peeling fruits like apples and pears. Instead of drinking fruit juice, eat raw fruit. High fiber fruits like apple & pears, which have edible skins, increase fiber intake (Banks, 2008).
Evaluating food intake over a three-day period gives insight regarding proper nutritional intake to maintain a healthy body and encourage weight loss at the same time. Although the complete goal recommended by the DRI is still lacking, improvements in dietary intake help to fulfill the requirements. Understanding the body and all the nutritional requirements needed to maintain health, promote weight loss, and allow proper metabolism, are goals slowly allowing the body to change for the good.

| Sunday, December 11 | Monday, December 12 | Tuesday, December 13 | Breakfast | 1.0 cups Oatmeal, Cooked with Water
8.0 fl.oz Coffee, Brewed
1.0 tbsp Cream, Coffee or Table, Liquid, Light | 1.0 tbsp Cream, Coffee or Table, Liquid, Light
8.0 fl.oz Water, Tap
8.0 fl.oz Coffee, Brewed | 8.0 fl.oz Coffee, Brewed
1.0 tbsp Cream, Coffee or Table, Liquid, Light | Lunch | 3.0 oz Beef, Eye of Round, Separable Lean, 0'' Fat, Roasted
0.8 cups Potato, Sweet
0.5 cups Spinach, Chopped, Boiled, Drained | 8.0 fl.oz Water, Tap
1.0 oz Jerky, Beef | 1.0 cups Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | Dinner | 0.5 cups TREE TOP Applesauce, Unsweetened
1.0 cups Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | 3.0 oz Scallops, Bay and Sea, Steamed
1.2 cups Salad, Lettuce with Tomatoes and Carrots, No Dressing
2.0 tbsp Salad Dressing, Blue Cheese
8.0 fl.oz Water, Tap | 1.0 tbsp Salad Dressing, Blue Cheese
3.0 oz Beef, Loin, Bottom Sirloin Butt, Tri-Tip Steak, Separable Lean and Fat, Trimmed to 0'' Fat, All Grades, Broiled
0.5 cups Spinach, Chopped, Boiled, Drained
1.2 cups Salad, Lettuce with Tomatoes and Carrots, No Dressing | Snacks | 1.0 oz ROLD GOLD Classic Style Stick Pretzels
1.0 cups Grapes, Red or Green
8.0 fl.oz Milk, Reduced Fat 2%
2.0 tsp JIF Creamy Peanut Butter | 8.0 fl.oz Water, Tap | 2.0 tbsp JIF Creamy Peanut Butter
8.0 fl.oz Milk, Reduced Fat 2%
1.0 cups Grapes, Red or Green
1.0 oz ROLD GOLD Classic Style Stick Pretzels |

Single Nutrient \ Protein | | | Jackie Vincent | | | | | | | | | Start date: Sun Dec 11 2011 | | | End date: Tue Dec 13 2011 | | | | | | | | Item Name | Amount | Protein, g | % | | Totals | | 151 | 100% | | Oatmeal, Cooked with Water | 1 cups | 5.9 | 3.9 | 4.0 | Beef, Eye of Round, Separable Lean, 0'' Fat, Roasted | 3 oz | 24.9 | 16.5 | 17.0 | Spinach, Chopped, Boiled, Drained | 0.5 cups | 2.7 | 1.8 | 2.0 | Potato, Sweet | 0.75 cups | 1.6 | 1.0 | 1.0 | Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | 1 cups | 10.6 | 7.0 | 7.0 | TREE TOP Applesauce, Unsweetened | 0.5 cups | 0.0 | 0.0 | 0.0 | ROLD GOLD Classic Style Stick Pretzels | 1 oz | 2.0 | 1.3 | 1.0 | JIF Creamy Peanut Butter | 2 tsp | 2.7 | 1.8 | 2.0 | Grapes, Red or Green | 1 cups | 1.1 | 0.7 | 1.0 | Coffee, Brewed | 8 fl.oz | 0.3 | 0.2 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 0.4 | 0.3 | 0.0 | Milk, Reduced Fat 2% | 8 fl.oz | 8.1 | 5.3 | 5.0 | Coffee, Brewed | 8 fl.oz | 0.3 | 0.2 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 0.4 | 0.3 | 0.0 | Jerky, Beef | 1 oz | 9.4 | 6.2 | 6.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Scallops, Bay and Sea, Steamed | 3 oz | 19.7 | 13.1 | 13.0 | Salad, Lettuce with Tomatoes and Carrots, No Dressing | 1.25 cups | 0.8 | 0.5 | 1.0 | Salad Dressing, Blue Cheese | 2 tbsp | 0.4 | 0.3 | 0.0 | Grapes, Red or Green | 1 cups | 1.1 | 0.7 | 1.0 | JIF Creamy Peanut Butter | 2 tbsp | 8.0 | 5.3 | 5.0 | ROLD GOLD Classic Style Stick Pretzels | 1 oz | 2.0 | 1.3 | 1.0 | Beef, Loin, Bottom Sirloin Butt, Tri-Tip Steak, Separable Lean and Fat, Trimmed to 0'' Fat, All Grades, Broiled | 3 oz | 25.5 | 16.9 | 17.0 | Spinach, Chopped, Boiled, Drained | 0.5 cups | 2.7 | 1.8 | 2.0 | Salad Dressing, Blue Cheese | 1 tbsp | 0.2 | 0.1 | 0.0 | Salad, Lettuce with Tomatoes and Carrots, No Dressing | 1.25 cups | 0.8 | 0.5 | 1.0 | Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | 1 cups | 10.6 | 7.0 | 7.0 | Coffee, Brewed | 8 fl.oz | 0.3 | 0.2 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 0.4 | 0.3 | 0.0 | Milk, Reduced Fat 2% | 8 fl.oz | 8.1 | 5.3 | 5.0 |

| | | | | | | | | | | | | | Single Nutrient \ Fat, Total | | | Jackie Vincent | | | | | | | | | Start date: Sun Dec 11 2011 | | | End date: Tue Dec 13 2011 | | | | | | | | Item Name | Amount | Fat, Total, g | % | | Totals | | 93 | 100% | | Oatmeal, Cooked with Water | 1 cups | 3.6 | 3.8 | 4.0 | Beef, Eye of Round, Separable Lean, 0'' Fat, Roasted | 3 oz | 3.5 | 3.7 | 4.0 | Spinach, Chopped, Boiled, Drained | 0.5 cups | 0.2 | 0.3 | 0.0 | Potato, Sweet | 0.75 cups | 0.0 | 0.1 | 0.0 | Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | 1 cups | 0.4 | 0.4 | 0.0 | TREE TOP Applesauce, Unsweetened | 0.5 cups | 0.0 | 0.0 | 0.0 | ROLD GOLD Classic Style Stick Pretzels | 1 oz | 0.0 | 0.0 | 0.0 | JIF Creamy Peanut Butter | 2 tsp | 5.3 | 5.7 | 6.0 | Grapes, Red or Green | 1 cups | 0.2 | 0.3 | 0.0 | Coffee, Brewed | 8 fl.oz | 0.0 | 0.1 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 2.9 | 3.1 | 3.0 | Milk, Reduced Fat 2% | 8 fl.oz | 4.8 | 5.2 | 5.0 | Coffee, Brewed | 8 fl.oz | 0.0 | 0.1 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 2.9 | 3.1 | 3.0 | Jerky, Beef | 1 oz | 7.3 | 7.8 | 8.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Water, Tap | 8 fl.oz | 0.0 | 0.0 | 0.0 | Scallops, Bay and Sea, Steamed | 3 oz | 1.2 | 1.3 | 1.0 | Salad, Lettuce with Tomatoes and Carrots, No Dressing | 1.25 cups | 0.1 | 0.2 | 0.0 | Salad Dressing, Blue Cheese | 2 tbsp | 15.3 | 16.4 | 16.0 | Grapes, Red or Green | 1 cups | 0.2 | 0.3 | 0.0 | JIF Creamy Peanut Butter | 2 tbsp | 16.0 | 17.2 | 17.0 | ROLD GOLD Classic Style Stick Pretzels | 1 oz | 0.0 | 0.0 | 0.0 | Beef, Loin, Bottom Sirloin Butt, Tri-Tip Steak, Separable Lean and Fat, Trimmed to 0'' Fat, All Grades, Broiled | 3 oz | 12.9 | 13.8 | 14.0 | Spinach, Chopped, Boiled, Drained | 0.5 cups | 0.2 | 0.3 | 0.0 | Salad Dressing, Blue Cheese | 1 tbsp | 7.7 | 8.2 | 8.0 | Salad, Lettuce with Tomatoes and Carrots, No Dressing | 1.25 cups | 0.1 | 0.2 | 0.0 | Yogurt, Fruit, Non Fat, Sweetened with Low Calorie Sweetener | 1 cups | 0.4 | 0.4 | 0.0 | Coffee, Brewed | 8 fl.oz | 0.0 | 0.1 | 0.0 | Cream, Coffee or Table, Liquid, Light | 1 tbsp | 2.9 | 3.1 | 3.0 | Milk, Reduced Fat 2% | 8 fl.oz | 4.8 | 5.2 | 5.0 | | | | | | | | | | | | | | | | | | | | | | | |
Macronutrient Intake Range Nutrient | My DRI | My Intakes | Percentage of Total kcalories | Kilocalories | 2381 kCal | 805 kCal | | Fat, Total | 20 - 35 % | 280 kCal | 34.0% | Carbohydrate | 45 - 65 % | 339 kCal | 42.0% | Protein | 10 - 35 % | 201 kCal | 24.0% |
= within acceptable macronutrient distribution range
= under acceptable macronutrient distribution range
= over acceptable macronutrient distribution range

References

American College of Physicians (2004). Retrieved from http://annals.ba0.biz/content/140/10/769.short
Banks, J. (2008). Fiber Content in Fruits - Top 5 High Fiber Fruits. Retrieved from http://ezinearticles.com/?Fiber-Content-in-Fruits---Top-5-High-Fiber-Fruits&id=1827827
Columbia University (2008). Retrieved from http://www.goaskalice.columbia.edu/0983.html
Jones, F. (1994). New concepts in human nutrition in the twentieth century: The special role of micro-nutrients. Journal of Nutritional Medicine, 4(1), 99.
Wardlaw, G. M., & Smith, A. M. (2009). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.
Wiley Plus. Grosvenor, M. B., & Smolin, L. A. (2010). Visualizing nutrition: Everyday choices. Hoboken, NJ: Wiley.