different dietary fats as defined by the American Heart Association website. They are as follows polyunsaturated fats, monounsaturated fats, transfats, and saturated fats each with physical and chemical structures that differ from each other. Pretty big words, and for most of us words that have little or meaning unless we take the time to research what they mean and how they affect our health and wellness. First the healthy fats and what mean to our diet. Polyunsaturated fats, and monounsaturated
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In society today we face many health disorders due to what we ingest. As Marilu Henner says, “Being in control of your life and having realistic expectations about your day-to-day challenges are the keys to stress management, which is perhaps the most important ingredient to living a happy, healthy and rewarding life.”. Along with this statement comes health related problems that we have to keep an eye out for. I have been told plenty of times before, “We are what we eat”. Statistics say that ⅔ of
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label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |1 oz (About 15 Chips) | |Number of servings per |About 3 | |container-package | | | |Amount Per Serving | |Calories |140 | |Fat calories
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Understand Your Fats and Fibers Tonya Rorem SCI/241 Instructor: Kevin Modglin According to the “Face the Fat’s” section on the American Heart Association web site bad fats are saturated and trans fats and the better fats are monounsaturated and polyunsaturated fats. Fish and Omega-3 oils are the best fats. Saturated fat are triglycerides that contain only saturated fatty acids. A few examples of foods that contain large amounts of saturated fat are animal fats such as cream, cheese, butter
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Sun Chips are ok since they have 10% daily value of fiber and there are 15 chips per servings. To understand a food label you need to know to read the nutrition label. There are 6 steps to reading a nutrition label. 1. Is to know the serving size and amount of servings. 2 check the amount of calories. 3. Is to limit fat, cholesterol, and sodium. 4. Is what nutrition you need to watch for iron, calcium, vitamins A and C. 5. Is so you understand the footnote at the bottom of the label. The footnote
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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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Edgar Burgos had to conduct a food intake for 3 consecutive days. This paper will describe my nutritional endeavor for the past three days. I will provide different aspects of my nutritional needs and an in depth analysis on how proteins fats carbohydrates and fiber take part in my everyday diet and what are these functions. This is intended to broaden my views of a healthy lifestyle, and how to achieve it through a variety of food groups. During the 3 days food intake, I ate chicken, steak, beans
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pizza that I consumed over the three days. The lipids that I consumed over the three days were from the fatty foods that I ate, such as fish, bacon, and pizza. Lipids come from the fats and oils that are in my diet (Carter). According to the Dietary Recommenced Intake, I had exactly 100% of the DRI for protein-carbohydrate-fat intake, which I was happy to see. However, my protein intake based on body weight was 370%, which was high. I feel that the protein in each of the foods I ate was overall at a good
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percentage of daily nutrients your body needs. For good nutrients such as calcium, fiber and vitamins you want the daily percentage to be closer to 20%. For bad nutrients such as oils, sodium, fat and carbs you want the daily percentage to be closer to 5%. Here is an example from my pantry. I chose to use Kraft Macaroni and Cheese. These daily percentages are using the prepared figures. Total Fat 29% Sodium 30% Carbs 16% Vitamin A 15% Calcium 15% Fiber 4% Once I looked at these daily
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Understanding Nutritional Labels Understand Nutritional Labels Nutritional labels provide very useful dietary information if you know how to understand what you are reading and can use the information it provides to make informed decisions about your diet. Using the 5/20 Rule According to the U.S. Food and Drug Administration website in a video titled “The Food Label and You” the 5/20 rule is simple
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