Introduction
Nutrition plays a very important role in our lives, it could help to extend or decrease our life span as well as define our degree of livelihood as we progress into old age. With our potential to live longer than ever before comes the urgent need to monitor and adjust the amounts, the types of food and supplements that we ingest into our bodies. Proper nutrition in our early years will not only lead to a learned commitment but will also lead to a lifetime habit toward a healthy extended life. Realizing the importance of nutrition in the human body I will be discussing insights learned from recording my food and beverage intake and its relation to the Atkins weight loss program. I will make reference column number 2 in my Personal Food Guide below “Recommended Nutrients by the USDA”, the remaining columns reference my personal current food guide based on two days consumption.
Personal Diet and Weight Loss Management Analysis &USDA Food Guide Recommended Nutrients
Record all food and beverages consumed for a two-day period on the Food Journal. Be sure to record the amount of each item eaten. Using the Nutrient Analysis Matrix, fill in each cell of the Food Journal with the nutritional amounts provided by the foods and beverages consumed. Be sure to adjust the nutritional values to correspond to the amount of the food and beverages consumed. After completing your Personal Diet and Weight Loss Management Analysis, complete the written analysis.
FOOD SELECTION RECOMMENDED NUTRIENT AMOUNT BREAD, CEREAL, RICE, PASTA SERVINGS VEGETABLE SERVINGS FRIUT SERVINGS MILK, YOGURT, CHEESE SERVINGS MEAT, POULTRY, FISH, DRY BEANS, EGG, NUT SERVINGS FAT, OIIL, SWEET SERVINGS TOTAL CALORIES PROTEIN GMS FAT GMS CARB GMS FIBER GMS WATER OZ SODIUM MGS IRON % OF RDA CHOLESTEROL MGS CALCIUM %OF RDA
RDA 1.1mg/d 10gm/d 177gm/d 1.1mg/d 150mg/d 100gm/d 1845 100gm/d 100gm/d 177gm/d 35 g 64oz 100mg/d 18mg/d 100mg 600mg/d
Oat Porridge ½ cup 12oz 31 2.4 1.4 12.5 2.0 0.16 0.4 0.5 0.0 38.5
Water 16cups 128
Orange Juice 2 cups 1cup 0.6 0.2 9.8 0.4 75.5 0.9 0.2 0.00 9.8
Apple 2 2 253g 0.4 0.8 38 4.8 108.1 0.0 0.2 0.0 10.2
Avocado 8oz 1 2.3 17.6 8.5 5.8 85.4 11.5 1.2 0.0 12.7
Brown Rice ½ cup 1cup 17 5.0 1.8 44.8 3.5 142.5 9.8 0.8 0.0 19.5
Fish 6oz 8oz 220 41.1 1.5 0.0 0.0 136.7 140.4 0.9 99.0 25.2
Corn ½ cup 1 cup 55 15.6 7.9 123.3 0.00 17.2 58.1 4.5 0.00 11.6
Cabbage 1 cup 1cup 0.6 0.3 2.7 1.7 56.2 153.0 0.1 0.0 18.6
Cranberry Juice 8oz 2cups 0.00 0.4 62.6 0.4 371.9 8.7 0.7 0.0 13.1
Olive Oil 27g 54g 54g 0.0 13.5 0.0 0.0 0.0 0.0 0.0 0.0 0.0
Lemonade 2cups 1cup 0.0 0.0 0.1 0.0 29.4 0.9 0.0 0.0 6.2
Spinach 2 cups 1cup 2.5 0.4 3.4 2.6 102.4 2.1 0.9 0.0 79.8
Milk 3 cups 1 cup 1 cup 2.1 2.1 3.1 0.0 10.4 48.5 0.1 12.9 108.3
Swiss Steak - Vegetarian 6oz 1serving 120 15.5 9.2 5.5 4.1 34.6 641.2 0.9 0.9 64.8
Realizing that it is extremely important to consume a variety of nutrient-dense food and beverage within and among the basic food groups while choosing food that limit the intake of saturated and trans fat, cholesterol, added sugar and salt, in my daily diet I endeavor to consume as much as possible in line with the government recommendation. As shown on my food guide over two days consumption of food types, I have little variance with the recommended intake. My variances are in milk and vegetables. Nonetheless, I tend to stray sometimes as in order to obtain quality food it is very costly.
Then titrate with the sodium thiosulfate solution as in the standardization procedure, adding 6 drops of starch indicator near the end of the titration. Record the volume of thiosulfate solution used in the titration. Make a duplicate
In my experiment, I will use an overall volume of 50 cm³ of 2moles of
The following is an analysis of Joe Smith's food intake for one day by using the United States Department of Agriculture (USDA) Center for Nutrition Policy and Promotion (CNPP) website using a food tracker program. The analysis addresses the serving sizes consumed, which food groups were represented, and adjustments in consumption that should be made since Mr. Smith would like to loose weight. Visual representations are attached for reference in the appendix.
1:0 means that for every 1 cubic cm of distilled water we put in, we put in 0 cubic cm’s of solution. 1:1 means that for every 1 cubic cm of solution we put in, we added 1 cubic cm of distilled water. The solutions and the potato chips will be in boiling tubes in test tubes rack for safe storage. We will leave these for 24 hours. The next day when we would come to check them, after 24 hours, we would take the potato chips out of the boiling tubes to weigh them.
Plan 1. Collect 4 different sized beakers 2. Boil some water in the kettle 3. Pour 50ml into each beaker 4. After 1 minute check temperature 5.
Whitney, E., Debruyne, L. K., Pinna, K., & Rolfes, S. R. (2011). Nutrition for health and health
The question comes up again; “How is your diet?” Jessica revisited her diet analysis from the first week of class. She noticed that some things have changed and some things, unfortunately, have not changed. She knew that some things would not change because of the hectic and busy semester and summer she had ahead of her but the things that did change surprised her. This class did some good for her, but she still needs some work on her diet and nutrition.
For years, I have been eating what I want. Food choices are a significant factor that affects our health. What we like or crave, often, is the determining variable in what we eat. Finding the right balance of food choices is the key factor in improving our health benefits. Choosing nutrient-dense foods will provide more nutritional value than foods that are found to be low in nutrient density. Making the right choices in foods, however, is extremely difficult. Often, I find myself enthralled in the latest fad, not considering the subtext of the foods I am eating, such as nutrients, vitamins, healthy fats and unhealthy fats, cholesterol and minerals. The diet project underlined a three-day food entry intake that provided a dietary analysis report
0.000 7 63 106 55 74.7 1.245 9 70 135 90 98.3 1.638 11 85 135 70 96.8 1.613 [ IMAGE ] [ IMAGE ] Conclusion = = = =
The purpose of the Atkins diet is to change one’s metabolism and lose weight easily by eating foods high in protein and limiting foods high in carbohydrates, which tend to raise blood sugar levels the most. The diet works on the principle of ketosis – the process by which excess, stored body fat (the body’s secondary energy source) is burned, resulting in weight loss. A background understanding of the body’s natural energy system helps to understand Atkins’ rationale. Diets high i...
Determining the Concentration of the Cell Sap in Potato Storage Tissue Aim: To determine the concentration of the cell sap in potato storage tissue. By using Osmosis, determine what the sugar concentration of cell sap is. Prediction I predict that the potato segment in the distilled water will definitely gain in weight because the solution outside it has a much higher concentration of water then in the cell sap meaning Osmosis will occur and the potato segment take in water. I predict that 0.2M sugar solution will also gain weight because it still has quite a high concentration of water outside the potato. The potato in the 0.4M solution will gain weight but the potato in the 0.6M and 0.8M solutions will lose weight.
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For this paper I decided to take a second and evaluate my life and think about what were some of my current lifestyle habits and behaviors and which out of these habits would I like to change. After sitting down and evaluating all of my main habits I categorized them into groups of which ones were helping to lead me to a long healthy lifestyle and which ones were likely to lead me to an unhealthy life and lifestyle. After narrowing these unhealthy habits down to my top three I decided to focus this paper and my attention on my current nutrition and most of all on my negative eating habits. After evaluating my lifestyle and all of my unhealthy habits I felt that my current nutrition level and eating patterns were in need of the most improvement and change.
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