...The in depth nutritional analysis demonstrated how many necessary components contribute to the formation of a healthy, well balanced diet. It outlined the good aspects of my diet as well as the not so good aspects, which allow modifications to be made. The intake spreadsheet was a valuable tool to determine which foods were delivering adequate nutrients as well as which foods were contributed high calories with very little nutrients. I was most surprised that my sodium was so high; an amount that doubled what was recommended. I was also surprised that my calorie intake was significantly lower than what was recommended from the program. After looking over the spreadsheets earlier in the semester, I have made slight changes in my eating patterns this semester, however not as many as I had anticipated. I have been limiting my consumption of high empty calorie drinks such as lattes and mochas and only consumed fast food once or twice the whole semester. As the holidays are approaching I would also like to limit my consumption of sweets. I usually try to follow a well balanced diet; however affordability and the availability of some foods make this difficult. The three day dietary assessment is not necessarily an accurate assumption of my diet year round. Statistically three days out of 365 does not exactly lead to an accurate analysis but I also do not typically eat the same year round. If one typically eats the same year round this analysis would lead to more accurate...
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...Nutrition Analysis Essay- Vitamins and Minerals Vitamins and minerals are essential to optimal body function and the overall health of body cells. These two important nutrients are needed daily to keep the body functioning in several roles such as blood clotting. Vitamins are in two forms- fat soluble and water soluble. Lack of vitamins and minerals leads to deficiencies which affects body cells. “Vitamins are organic compounds that are needed in small amounts for growth, reproduction, and overall good health, and a deficiency of any one will cause physiological symptoms” (Blake 2017, p. 228). In comparison of her nutrients report to that of table 7.3, which shows deficiencies in vitamins A, D, C, & E, she is at risk of “night blindness”, “osteomalacia i.e. bone’s inability to mineralize properly due to lack of enough calcium and phosphorus” which leads to soft bones, deficiencies can also cause “nerve problems” which can lead to inability to control body parts movements, and “lower immune function” (Blake 2017, p. 264). Vitamin D is important for bone health by ‘helping with calcium and...
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...easy to just pick a food and begin to eat. However, it is difficult to eat well. Eating a nutritional diet along with having a good amount of physical activity during our day is difficult to manage; well for me that is. According to my nutrition analysis, I lack fruits, vegetables, and dairy in my diet. Three nutritional goals I will set for myself are to stop skipping meals, eat fruits instead of junk foods for snacks, and to drink milk before I go to bed. Three fitness goals I will set for myself are to go on runs during the weekend, participate in physical activities instead of in-door activities, and reduce screen time. To begin with, I created a goal for myself to stop skipping meals because I tend to this often. This goal is important to me because it will increase my energy throughout the day. The meals I tend to skip daily is breakfast and sometimes lunch. As a worker, student, and athlete it is crucial for me to eat a good meal because I continuously need it throughout the day. It is noticeable on my food journal analysis that I skip meals because I eat a lot during dinner time. I use dinner time as a chance to catch up on my...
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...was over by 1% with 11% of caloric intake being saturated fat. My intake for protein was 64 g, which is within okay range, but over my 46 g limit. 2. Total Fat grams: beef stroganoff Hamburger Helper Saturated Fat: beef stroganoff Hamburger Helper Cholesterol: beef stroganoff Hamburger Helper Calcium: 2% milk Sodium: beef stroganoff Hamburger Helper Fiber: multigrain bagel 3. Grains: REACHED a. Target: 6 oz b. Average: 6.5 oz Vegetables: UNDER Target: 2.5 cups Average: 1 cup Fruits: UNDER Target: 2 cups Average: 1 cup Dairy: UNDER Target: 3 cups Average: 1.25 cups Protein: UNDER Target: 5.5 oz Average: 4 oz Oils: UNDER Target: 6 tsp Average: 2 tsp 4. To improve my overall nutrition, I would likely increase my intake of fruits. It would be the easiest for me to do because I really enjoy eating fruits. In order to get myself to the suggested intake of 2 cups a day of fruit, all I would need to do is eat either a cup of fruit in a smoothie in the mornings or incorporate half a cup at breakfast and lunch. This would quickly get me back on track to eating the recommended amount. 5. According to my caloric intake (1310) I should be losing weight, because I am under my recommended allowance of 2000 calories, considering I am active at least 30 minutes to an hour every...
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...Houman Kargar 9/26/09 NUT 150, Wu Exchange List Analysis of Food Intake In this assignment, my purpose is to evaluate my food intake for carbohydrate, protein and fat content while comparing my intake with U.S. Dietary Guidelines. To bring this to fruition, I commenced by recording my total intake for a typical Sunday (excluding the insignificant biscuit and shot of grape juice served at church, of course!) I proceeded to list the amounts and exchanges for each food, totaling the number of exchanges for each food group. I used the diabetic food exchange list in our textbook as a guideline and reference for this task. Finally, I used the FoodNet program at the Learning Resource Center to input the number of exchanges and to therefore determine the percentage of carbohydrate, protein, fat and total kilocalories consumed in my diet. Based on the results of the FoodNet analysis, I have determined that my total carbohydrate intake equals at least 125-130 grams. In fact, my total carbohydrate intake for Sunday is 237 grams, or 948 kilocalories. This therefore shows that my kilocalories from carbohydrates equal less than 58% of my total kilocalorie intake. My kilocalorie intake from carbohydrates is 49.95%, yielding a -8.05% variant from goals recommended by the U.S. Dietary Guidelines. I have also determined that my total fat intake for Sunday is 50 grams, or 450 kilocalories. My kilocalories from fat equal not more than 30% of my total kilocalorie intake. My...
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...reported humans could intake the wrong amounts or not receiving the correct amounts of grains, fruits, dairy or whatever it may be. This could also mean a big increase in metabolic syndrome. It could be said that some of today’s society has been helped by the current guidelines and the research of metabolic syndrome to help their current state of health. Ethics of the food production in our society is questioned with this topic. What are they really producing for our society? Historical perspectives seemed to be overlooked or tweaked due to the use of aids and fertilizers. Diversity of our current guidelines gives us a wide-range of options to help keep our health where it should be and to help make sure that we are getting the proper nutrition and intake of foods. Social responsibility is still the most important factor because as a person you must be able to do have the responsibility to take care of your body and health. ...
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...On 26th February 2014, a survey was conducted among 42 University of the Southern Caribbean, hereafter referred to as USC, students, staff and community members. The purpose of the survey was to discover the lifestyle habits of the USC population. The survey was conducted by means of a questionnaire given to the USC community to complete. The first part of the questionnaire dealt with their demographic and anthropometric data. The second section was concerned with household income and basic family history. The last part of the questionnaire looked at their 24-hour recall. From the table of data, the most significant items are as follows. In the first section 15% of the persons that represented the eastern side of the island had the highest percentage of household earnings coming in which was between $10,000 – and above compared to persons representing the northern side of the island who had a 10% household income between $7500 - $9999. In the last section the following comments can be made about the pre-existing of heart problems of those surveyed. 83% believe that there was no pre- existing heart problem while 15% believe that there was a pre-existing problem and 2% were noted as being unsure. Not surprisingly though, in this very section 45% ate fast food 1-2 times a week, 29% 1- 2 times a month and 19 % never or rarely. If any conclusion may be drawn from the data, they are, perhaps, as follows. Persons in the eastern regional of the island have a very high household income...
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...What everyday changes, if any, might you make to increase the amount of energy expended in your day-to-day activities? To increase the total amount of energy expended in daily activities the time and amount of daily active exercises must be increased. The more vigorous the exercise performed is, the more energy is expended. All leisurely activities should be taken care of throughout the day, but the vigorous activities should be planned in order to incorporate all muscle groups and cardiovascular exercise. What types and amounts of exercise would work best for you? Among the exercises listed the ones that would work best for me would be walking, jogging, and playing sports. Also weightlifting and aerobic exercise would help to expend energy and burn calories. Riding a bike could also be an option as this could be enjoyed by the whole family. Can the activities be performed year-round? If not, can you suggest alternative activities and locations for inclement weather? Though bicycling cannot be performed at the home without a stationary bike, running and jogging can be done standing in place or on a treadmill. During favorable weather conditions these activities can be enjoyed outdoors. However, during inclement weather these outdoor activities can be put to a halt. During these times there are still many options. With personal gyms opening at an exponential rate, having the right equipment and an educated trainer has become an easy commodity to acquire. Also, many activities...
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...HAVE YOU READ SECTION A? Gender and nutrition in emergencies Emergencies are often characterized by a high prevalence of acute malnutrition and micronutrient deficiency diseases, which in turn lead to increased risk of death among the affected population and in particular among vulnerable groups. Women, girls, boys and men face different risks in relation to a deterioration in their nutritional status in emergency contexts. These different vulnerabilities are related both to their differing nutritional requirements and to socio-cultural factors related to gender. Good nutrition programming must take due account of gender issues at all stages of the project cycle — from participatory assessment and analysis through to surveillance, implementation of interventions, monitoring and evaluation. How do gender issues affect nutritional status? * In crisis situations where food is in short supply, women and girls are more likely to reduce their food intake as a coping strategy in favour of other household members. This can contribute to under-nutrition among women and girls. Breastfeeding Challenges in Transition and Emergency Contexts Following the October 2005 earthquake in Kashmir, Pakistan, women frequently shared a shelter with distant male relatives and/or non-related men. The lack of privacy and support led many women to stop breastfeeding as they felt uncomfortable exposing their breasts in front of men. This emphasizes the urgent need for lactation corners in emergency...
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... | | |Nutrition | Copyright © 2012, 2009, 2008, 2007, 2006 by University of Phoenix. All rights reserved. Course Description This course introduces students to the world of human nutrition. Students examine the components included in a healthy, balanced diet and develop strategies to meet their changing nutritional needs throughout the various stages of life. Specific topics for the course include the digestion process, functions and health benefits of specific nutrients, weight management and fitness, and the effects of nutritional deficiencies. Policies Faculty and students will be held responsible for understanding and adhering to all policies contained within the following two documents: • University policies: You must be logged into the student website to view this document. • Instructor policies: This document is posted in the Course Materials forum. University policies are subject to change. Be sure to read the policies at the beginning of each class. Policies may be slightly different depending on the modality in which you attend class. If you have recently changed modalities, read the policies governing your current class modality. Course Materials Grosvenor, M. B., & Smolin, L. A. (2006). Nutrition: Everyday choices. Hoboken, NJ: John Wiley. All...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...consumption: Identifying working women’s attitudes towards consumption of fast food A.H.B. Sajani Rasanthikaa, T.S.L.W. Gunawardana b a Department of Marketing,University of Ruhuna, Matara, Sri Lanka sajani87@yahoo.com b Department of Marketing,University of Ruhuna, Matara, Sri Lanka gunawardana@badm.ruh.ac.lk Abstract The study focuses on examining working women’s attitudes towards the consumption of fast food. Five, literature supported, hypotheses were derived and tested to examine the attitudes in relation to the perceived taste, perceived quality, perceived nutrition value, perceived convenience and perceived price of fast food. A survey was conducted using 177 working women in Matara district, Sri Lanka. Structural equation modelling was employed for data analysis. The results showed that perceived convenience of fast food has a significant positive effect over fast food consumption whilst taste, nutrition value and price give a positive but not significant effect. However, perceived quality of fast food indicates a negative but non-significant effect on fast food consumption. Keywords: Fast Food consumption, working women 1. Introduction Fast food industry is not only a transformation to the traditional diet, but also a new trend to the landscape, economy, workforce and it has created a popular culture within a short period of time (Schlosser, 2001). Fast food can be identified as one of the main food choices of people today. In according to the definition of online...
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...UNIT 32: NUTRITION AND DIET Get assignment help for this unit at assignmenthelpuk@yahoo.com LO1 Understand nutritional principles Food choice: factors influencing food choice and dietary habits (socio-economic, cultural, religious, ethical, psychological, media, sensory perception); current food trends eg fast foods, snacking Food classification: main food groups (meat, fish and alternatives, milk and dairy foods, bread and cereal foods, fruit and vegetables, fatty and sugary foods); nutritional values of common foods Nutritional requirements: dietary reference values (DRVs) for nutrients and energy; nutrient and energy needs of population subgroups (children, physically active, elderly, pregnancy and lactation) Nutritional status: assessment of the nutritional status of populations and individuals (anthropometric assessment); body mass index (BMI); biochemical; measurement of food and nutrient intake (24-hour recall, weighed inventory, National Food Survey); use of food tables https://www.blogger.com/blogger.g?blogID=5649485182751853952#editor/target=post;postID=6877352272977566396 LO2 Understand the links between diet and health Health: obesity and overweight (nature and extent, causes, treatment); coronary heart disease; dietary fats (saturates, monounsaturates, polyunsaturates, omega-3 fatty acids, trans-fatty acids) and effects on serum cholesterol (LDL and HDL); diet and dental health; fibre/NSP (non-starch polysaccharides) and bowel disorders; diet (eg antioxidant...
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... Opportunity: · increasing concern about healthy lifestyle Larson’s Father has connections in the retailed food industry Loblaws are willing to cooperate with HLG · Threat: · Plenty of indirect competitor · Economy recession · Need 2 years for CFIA inspection Strength: · Long shelf life · Patented product, and has exclusive right to resell in Canada · High nutrition value 99.7% · Strong relationship with Loblaws · History of success in selling this product · Tasteless as an ingredient, so it can increase the nutrition value without affecting the taste · Exploit: The company should emphasize that nutrifusion contains natural ingredients that can increase the nutritional value of its food, create a healthy lifestyle The company should consider implementing nutrifusion into different retailed food since nutrifusion has a long shelf life and is tasteless. That way, HLG can also exploit her father’s connections in the retailed food industry. Weakness: · luxury food · New product to customers, so demand for this product is unknown There are a lot of indirect substitution that provide similar nutritional value(vitamin supplement) · Avoid: The company should use a price strategy that emphasizes on building brand image Critical Issues In order to determine whether Healthy Life Group should launch Nutrifusion so they could either begin the process of incorporating the business...
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...Lab E: Food Label & 3 Day Diet Analysis Name: __________________________ Date: ______________ Part One: Food Label Analysis (.25) Pick one PROCESSED food that you commonly eat and use the label to complete the following information: ATTACH Label Food description or name: _________________________ Manufacturer: ___________________________ Serving Size:_______________ Total calories per serving: __________ a) Carbohydrates per serving: _________ _____ grams of carbohydrate x 4 cal/gram = _____ / total calories = ______ x 100% = _____ % calories from CHO b) Protein per serving: ________ _____ grams of protein x 4 cal/gram = _____ / total calories = ______ x 100% = _____ % calories from protein c) Fat per serving: ________ _____ grams of fat x 9 cal/gram = _____ / total calories = ______ x 100% = _____ % calories from fat Significant source of (check one): ____carbohydrates; ___protein; ____fat; ____; or mixed food source Examine the label, including the list of ingredients and consider the following: 1. List any sources of added sugar: _________________________________________________ 2. List the cholesterol content per serving: _________________________________ 3. List the sodium content per serving: _________________________________ 4. List any vitamins or minerals: _____________________________________________________ 5. List the fibre content per serving: _______________________ 6. List the saturated fat content: ____________ and...
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