Recording Food Intake For Three Days

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Making sure nutritional needs become a part of any lifestyle requires understanding exactly what the body needs to obtain and maintain optimal health. The recording food intake for three days provides many areas of nutrition that I am more aware of that before; this includes protein, carbohydrate, lipid, and fiber intake needs. Meeting the nutritional needs of the human body helps to ensure a healthy lifestyle that is free of disease and illness. Intake of Protein, Carbohydrates, and Lipids The 3-days-diet from the iProfile data shows the majority of protein intake from meats, such as chicken and tuna. The data shows that protein is a nutrient in nearly every food source but is lower than four grams if it is not a meat product. Carbohydrates are in almost every food item in the 3-day-diet records; however, the majority of carbohydrates come from consuming grains, fruits, vegetables, and sugars, such as an orange, grapes, bagel, red potatoes, granola, and milk. Aside from the small portion in granola, the majority of lipids come from meat and dairy products, such as sour cream, butter, blue cheese dressing, cream cheese, chicken, and tuna. The daily recommended intake (DRI) is the level of percentages of nutrients that science currently states what an individual needs to maintain optimal health. Wardlaw and Smith (2011) explain that the current DRI of kilocalories from nutrients is 55 to 75 percent from carbohydrates, 15 to 30 percent from lipids, 10 to 15 percent from proteins, and 25 milligrams of dietary fiber. The nutrient intake percentages from daily recordings of the 3-day-diet shows 37 percent of kilocalories are from fat, 46 percent from carbohydrates, 18.5 percent from protein, and 18 grams of dietary fiber. ... ... middle of paper ... ...bley, A., Nicklas, T., Raimondi, M., Rodriguez, J., & ... Warshaw, H. (2012). Filling America's Fiber Intake Gap: Summary of a Roundtable to Probe Realistic Solutions with a Focus on Grain-Based Foods. The Journal of Nutrition, 142(7), 1390S-1401S. doi:10.3945/jn.112.160176 Grosvenor, M. B., & Smolin, L. A. (2012). Visualizing nutrition: Everyday choices (2nd ed.). Hoboken, NJ: Wiley. Huffman, W. E., Huffman, S. K., Rickertsen, K., & Tegene, A. (2010). Over-Nutrition and Changing Health Status in High Income Countries. Forum for Health Economics & Policy, 13(1), 1-42. doi:10.2202/1558-9544.1181 Palmer, S. (2008). The Top Fiber-Rich Foods List. Today's Dietitian, 13(7), 28. Retrieved December 7, 2013 from http://www.todaysdietitian.com/newarchives/063008p28.shtml Wardlaw, G. M., & Smith, A. M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.
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