Recommendations Managing an Existing Profile Importing a Profile from Disk Advanced Tips: +Customizing DRI Recommendations +Using Multiple Profiles Tracking Your Diet Finding a Food Getting Started Tracking Your Diet Selecting Portions Editing the My Meals Food List Advanced Tips: +Making a Favorites List +Creating Custom Foods +Creating Recipes Getting Started Tracking Your Activities Adding an Activity Editing Activities Viewing Reports Getting Started Viewing Reports Choosing Dates Choosing
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life, a person will improve their health my following daily food intake recommendations. My current eating habits are not the greatest, as I prefer to eat meats and carbohydrate type of person. My current diet contains a generous amount of meat, fruit, and grains; however I am lacking in the vegetable and milk areas of the food categories. I usually consume meats and grains at every meal and throughout the day; I eat fruit throughout the day and with my breakfast. I consume no milk unless I am eating
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dietary intake (DRI), and determine if the dietary intake for the day recorded provides a healthy diet. I also determined did I consume the recommended DRI from each of the food groups, vitamins, and minerals and so forth. The purpose of this paper will allow me to determine whether or not the food I consume helps or harm my entire nutrition and health. It also allows me to scrutinize my personal dietary intake for one day. The way of understanding how the consumption of certain foods helps and
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Project Food Diary: Day 1 Day of the Week: |Food/Beverage |How Much You Ate/Drank | | | | | | | |
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Brandenburger Human Nutrition Food intake 3-days Over a 3 day period, students had to record all the food that they ate. It was recorded into Iprofile, this paper is the record of my of my food intake. I will show the results of my food intake broken down into specific area, analyzing the results. A. Recorded intake of protein, carbohydrates, and lipids 1. Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide
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the printout of your Recommended versus Actual Intakes (MyDietAnalysis): Sources of Calories: Current recommendations for macronutrients are 45-65% of calories from carbohydrates, 20-35% calories from fat and 10-35% calories from protein. Compare your intakes with the recommendations. Use your 3 day average for the calculations below. 1. Average Average Average % Total Daily Intake Calories from Total Calories Calories
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I regularly exercise at least 30 minutes a day on the treadmill or stationary bike. I clean house, run errands, do work study and go to school. As compared to 300 minutes of moderate intensity exercise weekly, I execute around 270 minutes. I do not do muscle strengthening activities at all weekly. I consumed 3,371 calories during the 3 day diet study and my DRI was 7,818. This shows that I consumed 4,447 less calories than is recommended. On the 3 days that I did the diet plan, I consumed less than
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are less sensitive to glucose metabolism Healthy diet –Why is it important? 69% Leading causes of death related to nutrition! Healthy diet – Why is it important? US: 310,000 to 580,000 deaths every year ~1000 deaths/day (nutrition related) Excess intake of o Calories o Saturated fat o Cholesterol o Trans fat o Salt o Alcohol o Sugar + Physical inactivity Medical expenses: $71 Billion United States 68% adults (2/3rd ) – overweight/ obese 32% children (1/3rd
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SPHE295 Assignment 3 For this Assignment, you will use your food record and All Daily Report from Assignment 1. Part I. Energy Balance: 1. Which 3 foods contributed the most calories to your diet? ___Hotdog w/ bun, Speghitti, Taco Bell Quesadilla 2. Was your calorie intake within 150 calories of the calorie level recommended by the diet analysis program (Bar Graph Report)? _____no__________________________________ 3. Summarize the relationship between the calories you consumed and
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The Water-Soluble Vitamins: B Vitamins and Vitamin C I. The Vitamins—An Overview Vitamins differ from carbohydrate, fat and protein in structure, function and food contents. Vitamins are similar to the energy-yielding nutrients in that they are vital to life, organic and available from foods. Both deficiencies and excesses of the vitamins can affect health. A. Bioavailability is the rate and extent that a nutrient is absorbed and used. B. Precursors, also known as provitamins
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