Food And Stutrition: Dietary Analysis: Nutrition And Diet

Food and nutrition

Dietary Analysis

Charlton Stone

Introduction

Subject’s age: Seventeen

Gender: Male

Subject’s height: 186cm

Psychical activity: Moderate

Over the three recorded days the subject didn't miss a meal, the foods consumed over the three days are very similar. The subject had the same foods for breakfast and lunch over the course of the three days. The subject seems to be in a routine and the food consumed stays basically the same for the whole period of the three days.

Macronutrients

Fats Fat is the term for all lipids which include fats and oils (triglycerides), phospholipids and sterols such as cholesterol. Fats and oils are made up of two substances fatty acids and glycerol. Although it is important to limit our amount of saturated fat, fats are important and are essential for life. Fats are important for:

Energy Fat is stored in the body ready for use when the body requires it, fats are also the most concentrated for source of energy yielding 37kj per gram.

Insulation The layer of fat beneath the skin aids in the prevention of heat loss.

Protection Fat aids in the protection of bones and important body organs.

Maintenance Fats helps maintains the structure and health of the body's health. (Janet Reynolds,2008)

Fats in the body

It is recommended that between 20-35% of the body's energy should come from fat, the subject received 37% of the body's energy requirements from fats, thus the subjects was above the AMDR by 2%. The 37% of fats were made up of 45% monounsaturated fats, 37% of unsaturated fats and 18% polyunsaturated fats. The main sources of fat throughout the subject’s diet are grilled chicken breast which is eaten at lunch days on all the days and sparingly for dinner, another key sour...

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