I was born in one of the countries in Asia, and our staple food is rice. Rice is always at the center of the table, and the rest of the viand surrounds it. Here in the United States, my household still eat rice every day, accompanied by cooked vegetables and meat. My food choices are influenced by culture and family. Vegetables and fruits of my choice are abundant at the International Market and other Asian grocery stores. Vegetables are also available for a cheaper price at the farmers market. I myself buy these foods to ensure its freshness, prepare and cook them for my entire family. Inspired by Asian and American cuisine, our food is prepared with variety of cooking styles; such as dry like barbecues, baked and fried, with sauce …show more content…
The proportion of my total Calories target is 2200 Calories, but my average is 1381 Calories which is under the required intake. Protein’s is 46g, my average consumption is 45g which is one gram lower from my target. Carbohydrates on the other hand shows satisfactory with target of 130g which is 45-65% in Calories percentage, my average consumption is 173g, which is 50% Calories. My Total Fats target 20 – 35% of total Calories, my average consumption is 41% which is over the required consumption. Lower calories will give me less energy but if I lower my fats intake, I will hopefully lose weight. I will have to lower my fats intake by eating less of barbecued and fried pork, beef and chicken, instead, I will try to eat more baked skinless chicken and consume more of whole oatmeal or less white …show more content…
My average intake is 66 mg. it is lower than the required Vitamin C intake. Deficiency in Vitamin C can develop scurvy, if vitamin C is missing on our diet. Oranges, lemon and other citrus fruits, bell pepper, kiwi broccoli, berries, tomatoes and papayas are rich in Vitamin C . Lack of Vitamin D on diet can develop rickets to small children. The required intake for this vitamins is 15microgram and my report is zero. Vitamin D can be achieved from exposure of skin to ultra violet rays of the sun. Vitamin E is responsible for transmission of nerve impulses, body weakness and eye problem that can cause blindness. My nutrient intake for Vitamin 10 mg AT and the require intake is 15 mg AT, which is 5 mg lower than the require amount. Food related to Vitamin E are green leafy vegies such as spinach, kale are rich in Vitamin E, in addition, broccoli, hazel nuts, squash and pumpkin are also rich in Vitamin E. My vitamin K intake is 3 microgram, way too low compared to the requirement which is 90 microgram. Vitamin K deficiency can cause hemorrhagic disease of new born. Food that gives Vitamin K are green leafy vegetables such as kale and spinach, canola oils, olive oils, and
In “Called Home”, the first chapter of the book Animal, Vegetable, Miracle: A Year in Food Life, Barbara Kingsolver presents her concerns about America's lack of food knowledge, sustainable practices, and food culture. Kingsolver introduces her argument for the benefits of adopting a local food culture by using statistics, witty anecdotal evidence, and logic to appeal to a wide casual reading audience. Her friendly tone and trenchant criticism of America's current food practices combine to deliver a convincing argument that a food culture would improve conditions concerning health and sustainability. I agree with Kingsolver that knowing the origin of food is an important and healthy benefit of developing a true food culture, but it is impractical to maintain that everyone is able to buy more expensive food. Kingsolver presents a compelling argument for developing a food culture, however this lifestyle change may not be practical or even possible for a poverty-level citizen. The following essay will summarize and respond to Kingsolver’s argument to demonstrate how “Called Home” is a model for novice social scientists.
The author chose to conduct this research to explore the comparison between Szechuan and Cantonese food and the extent of its popularity within UK. To enable the research to be conducted in a smaller margin, the students of University of West London are selected as the focused target of research. As observed in the European culture, Chinese food is considered a treat for special occasions as selected restaurant stands equal with high-end restaurants that are serving western cuisine as shown in TopTable (2014). According to Mail Online (2010), it is found that 39 per cent of the population preferred Oriental flavours, such as sweet and sour and chow mein to Indian sauces such as tikka masala.
Last, Americans have no food traditions or universal culture on which they can fall. In many countries, there are food customs that are passed from one generation to the next. Because America is a melting pot of cultures, it does not have a single food custom that we all share. Without the guidance of a single food culture, Americans find themselves lost on which food nourishes and which harm. Pollan gives an example of the French benefiting from food customs.
Whenever I was asked if I was having rice for lunch today, I felt a sense of a macroaggression in that question. However, I understood that it was not meant to be insulting but was a common stereotype among Asian Americans. This stereotype assumes that we always eat this source of refined carbohydrates because it is commonly seen among most of our meals. However, what society seems to disregard is that our meals are more varied than just having rice each time. In fact, many Asian American dishes can range from complex soups and intricate side dishes composed of fermented beans, steamed fish, pickled cabbages, and more. By regarding these different sides to our diet, society cannot assume that the Asian American diet is completely “consumed” by rice. Rice does serve as a basis of the diet, but is not the larger component of every meal nor is it present each time. I do agree that rice is inherently part of our culture, which makes this stereotype partly true, but it cannot be fixed into all aspects of our
In my Diet Journal, I recorded all the food I ate over the weekend with the best accuracy I could attempt to do. But one of the factors that made my food diary inaccurate was that I couldn’t find every detail and percentage of fat, carbohydrates, and proteins in everything I ate. Also, all of the amounts and servings were approximations, not exact amounts. I was able to record everything I ate, but accuracy may have been affected by estimations and sources. The calorie intake I had over the three day period ranged from 1900-2500 calories. This was over my 1800 BMR, due to the food choices and fluctuation in diet.
My recommendation of carbohydrate intake was just below the DRI recommendations. My DRI recommended range was between 657- 948 kilo calories and my actual consumption was 702 kilocalories. My consumption of fiber was about half of the recommended at 13.64 grams of the 25 grams. My carbohydrates are pretty well of but I think I need to watch my intake of carbs, but fiber is what I need to start taking in. I want to eat about 80 grams of fruit a day I will also try to eat fruits that are high in fiber like bananas for example which are also a great source of potassium. The report suggested it would be better to replace white bread with whole grain which is also a great way to get more fiber into my diet and its no trouble at all just siply changing the style of bread. Research online shows that whole grains will keep me full for longer periods of time. I admit to it that I love foods high in sugar like Pepsi and Chocolate. Though, it would be a lot healthier to drink fruit juice and maybe eat a salad instead of the chocolate bar as hard as this will be its better f...
How can an eating establishment-restaurants, for example-contribute to a health goal that one desires to accomplish? One sure way to do so is to post nutritional information, including calories, fat content, and sodium, on restaurant menus. However, not only that the data would help the people who aspire to be healthy, but it will also encourage others to follow the path as well. Nevertheless, providing information on nutritional facts about meals on restaurant menus is beneficial to people interested in a healthy lifestyle. Unhealthful ingredients, such as fat and sodium, posted on a food menu can help fitness-inspired people recognize meals they should avoid and consider priorities.
Proper nutrition is important in maintaining a long and healthy life. Most Americans are rushed due to their busy work schedules, and do not take the time to plan their diets properly. Like me, most Americans are unaware of the importance of eating a healthy diet and consume too many foods without the proper nutrients. Throughout my life I have been fortunate. I have not had any major health problems, and have been able to consume most foods without having to worry about gaining weight. These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously imagined.
Nutrition and physical activity are important aspects as they improve health and reduce chronic diseases. In June of this year my family physician placed me on a doctor assisted weight loss program that enabled me to eat my favorite foods but in appropriate proportions and in heathier ways. The best part about Supertracker is that it gives me wonderful tools to support me in understanding and meeting my goals. Once I created a profile through Supertracker I was provided a personal plan to follow including the amount of grains, vegetables, fruits, and protein I needed to be successful. For three consecutive days, I entered my food and activity intake into Supertracker and was able to analyze the excesses and deficiencies
Food Log Results Looking at my food report I realize how I am undersupplying my body with the food, calories, and nurturance it desperately needs. The only thing I scored “OK” on in my Calorie Report was my refined grains, added sugars, and saturated fats. I also have not been getting the calories my body needs to offset with how active my lifestyle is. I find myself not having enough time to eat through the day because I am so busy, and active.
This diet critique will be from everything I ate from Sunday, February 7 to Saturday, February 13. According to my dietary reference intake (DRI), I was allowed 2191 kcal for the week and I consumed 1978kcal. I met 90.3% of what I am allowed, although it Is on the higher end of the range it is still within. My calories from fat were 647kcal and my max allowed is 767kcal. Although I did not go over the minimum I was allowed was 438kcal so I still went over 209kcal from fat in which could be avoided. Checking the fat content on my snacks and limiting myself could reduce my actual intake while still being in range. The same applies to my total fat intake. My max was 85g and I consumed 72g when the lowest could have been 49g.this is still 23g of fat consumed that I did not not. Especially for trans fat I consumed 3.2g when ideally it should be 0g. Eliminated trans fat as a whole because there is no nutritional benefit would eliminate this entirely from my diet. My omega 6 and omega 3 intakes did not meet my DRI. I consumed only 3.9 g or omega 6 when my DRI is 12g and I consumed 0.5g of omega 3 when my DRI was 1.1g. To increase my omega 6 intake, I could start using grapeseed oil instead of the cheapest one I find which may not be the healthiest. I already use purchase grapeseed oil for my hair so getting another bottle to cook with would be easy. To increase my omega 3 intake, I could start consuming more beef and salmon in my diet, the majority of the meat I eat in my diet is chicken, so this switch could add variety.
Keeping track of what I ate for three days forced me to be held accountable. Few people realize just what they eat on a daily basis. Seeing the food log and the analysis helped me have a better understanding of what I put into my body and what my body needs on a daily basis as far as energy and nutrients. The analysis gave a summary for calories, food groups, and nutrients, both macro and micronutrients.
The cuisine in my country differs a lot from the cuisine found in the US. The food differs in many aspects such as the portion size, spices used and protein used. In my country we usually have dishes with lamb as the main source of protein, it is not as common in the US. Also the importance of spices in cuisine differs, in the US they do not focus that much on using spices, they use very simple spices such as salt and black pepper, meanwhile in my country they use a wide range of spices such cumin, turmeric and star anise. So I found it hard to be able to accustom myself to the cuisine of the US. Also since I am a Muslim, I follow strict rules for food, I have to eat halal food, and there aren’t many choices for halal restaurants in the US. However as times went on by and found a few halal and Middle Eastern restaurants that fit my palate. I also found a halal butcher so that I could cook for myself. I simply call my mother and ask her for recipes. That way I wont miss cuisine from my home
My calories intake for these two days were very low than the required calories intake. On day one, my total calorie intake was 1695 Kcals only and the next day, it was 2098 Kcals. According to Canada’s Food Guide a male adult (19-30y) requires 2700-3000 Kcals intake per day. I found my calories intake was very low. So, I decided to make a great change in my food choices and servings to maintain a required calories intake per
Vitamins, a group of organic substances required in our diets in small amounts for growth and nutrition, are usually found in foodstuffs or taken as supplements. Yet vitamins probably present a wider gap between myth and reality in the layman's understanding than almost any other area of our diet. Surveys have found that while a majority of Americans do take vitamin supplements on a regular or occasional basis for reason of health concerns, there exists enormous confusion about the actual purpose and benefits of this practice ("Use of Vitamin and Mineral Supplements in the United States," 1990:161). Most people have a recognition that Vitamin C prevents scurvy, that Vitamin A is found in fish-liver oils, or that Vitamin D is found in dairy products; many people believe that Vitamin E preserves youth and prevents sterility, or that Vitamin C can present colds and cancer. Beyond this, however, there is still considerable ignorance and widespread myth.