Based on the Dietary Reference Intakes (DRIs), I calculated DV’s daily nutrient consumption and it was adequate for her age and gender. Dietary Reference Intakes (DRI) is a new tactic in evaluating and measuring food consumption for healthy people. The DRIs are a more established set of standards and embrace more parameters, for choosing healthy food, such as Tolerable Upper Intake Levels (UL), Recommended Dietary Allowances (RDA), Adequate Intakes (AI) and Estimated Average Requirements (EAR) (USDA, 2014). According to the CDC, BMI’s normal range is 18.5 to 24.9, because DV’s Body Mass Index is 26.6, its consider that she is overweight. BMI is used as a screening, but it helps to calculate DV’s normal weight range, which should be between …show more content…
DV should seriously update her diet patterns, include lower calorie foods and start to increase her physical activity such as cardio, swimming or brisk walking for 1 hour per day. DV should increase her potassium, iron and vitamin D levels in order to maintain her normal body function. DV’s main focus of daily food intake should be the on decreasing and maintaining the recommended level of saturated fat, cholesterol level, carbohydrates, and proteins. Potassium is essential component for the proper function of all cells, tissues, and organs in human body. This mineral is involved in proper heart function and plays an important role in skeletal and smooth muscle contraction. Deficiency in potassium can lead to a risk of high blood pressure, heart disease, stroke, muscle weaknesses, anorexia, and confusion. For DV, with her diet low in potassium is recommended to intake foods high in potassium, such as legumes, green vegetables, fruits-bananas, apricots, all kind of meats and fish -salmon, cod, flounder. Another good source of potassium is milk, yogurt, ice cream and other dairy products (Dudek, …show more content…
Common symptoms of iron deficiency include extreme fatigue, lethargy, feeling faint and headaches, pale skin, irregular heartbeats and shortness of breath. Lack of this component in human body also exhausts the conduction of electrical charges between cells, and as result is poor muscle functioning and tiredness. To decrease the deficiency DV should eat more iron-rich foods. Dietary Guidelines for Americans recommends the following product, such as beef, chicken liver, broccoli, nuts, fortified cereals, whole grains, dark chocolate, and dried apricots include in DV’s diet to improve her level of iron. MyPlate (2014) also suggests number of products, rich source of iron as green vegetables, including turnip, collard greens, romaine lettuce, kale, dark green leafy lettuce, bok choy, and spinach. This entire set of products can be certainly integrated in DV’s daily diet. Dried fruits such as plums, apricots, and raisins can be used as snacks instead of eating some kind of sweets, because they are rich of iron and potassium. There is growing evidence that better nutrition and adequate amounts of vitamins and minerals come from food
As labeled on the estimated daily calorie needs for adults chart, I am an active man under the group age of 19-30 years old. As per mentioned on the chart I need 3000 calories per day to remain healthy. After looking at Canada’s food guide, I became aware about the recommended number of food guide servings per day for various age groups.
Nearly two-thirds of the United States population is overweight. There are several ways to determine if a person is obese or overweight. Experts say that a person’s body mass index is the best way to determine an adults weight in relation to their height. A BMI from 18.5 to 24.9 kg/m2 is considered normal, adults with a BMI of 25 to 29.9 kg/m2 are considered overweight. There are exceptions with peoples BMI, an athlete can have a high BMI and not be overweight or obese. Adults with a BMI of 30 kg/m2 or higher are considered obese. A person with a high BMI can have a normal amount of body fat if they have more muscle tissue. However, the risk of death and disease is increased for adults who are overweight and obese (Kolata 1)
The problem is that these individuals may suffer from anemia due to a lack of iron in the body. However, with education on the importance iron, women and men can seek out some non meat based sources of iron one of them being spinach. This provides them with the iron that they lose from their bodies just to keep them healthy (Benefits of being a vegetarian, 2010). At the same time, being vegetarian is important in maintaining the level of healthy blood; this can be done by consuming more Calcium. Calcium is also another nutrient that is necessary for to the body in terms of growth. Calcium is obtained from vegetarian diets through foods such as leafy green vegetables, seeds, and nuts. Eating a vegetarian diet also results in a balanced body pH for the functioning of the body tissues, giving people more reasons for consuming a vegetarian based diet (Writers,
Nutrition, I have learned plays a big part in our life. To be honest I was clueless about how much nutrition affected our everyday lives. I love going to the gym working out, now that I know what should go into my diet I think I will see a lot more improvement. I occasionally follow the latest diet fads because I believed it would be better for my health, but in turn it really hurt more than it helped! This Diet Analysis project has been extremely useful course because I can personally relate to it and can use much of the information learned to my daily routines. The Diet Analysis project was a real eye opener because it let me see what exactly I was putting into my diet.
Since 1916, the United States Department of Agriculture (the government agency responsible for all U.S. policy regarding agriculture, food, and farming) has revised their recommendations several times. Unfortunately, money talks and the USDA’s recommendations are based on outdated science and are influenced by people with business interest. Even so, its recommendations are considered almost “holy” by physicians, nutritionists, and dieters, but in reality, they are the root cause of the problem. A single visit to our local public school cafeteria and it will become clear that they do not have the best interests of the children at heart. What they are feeding our innocent children is preposterous. Doctors, the people we trust and expect to be “the experts”, do not know much about the subject of nutrition. A vast majority of medical schools in the U.S. require just 25-30 hours or less of nutrition training, and some do not require at all. So doctors must rely on the ...
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
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 experts in the United States and Canada have a list of standards with four list values. These list values are called the Dietary Reference Intakes. The DRI committee sets these values for vitamins, minerals, calories, and nutrients.
Ultimately, these physiological changes result in different nutritional needs for the elderly. The Food and Nutrition Board of the National Academy of Sciences issues the Recommended Daily Allowances for healthy people over the age of 51. However, these RDAs are limited in that they have been derived from studies of younger, healthy populations and do not account ...
My cholesterol was 699.83 mg, and since it is hard to determine between HDL and LDL through a food tracking application there was no Daily Recommended Intake. Yet, for a 2,000-calorie diet, it suggests 653mg as a maximum. I should reduce my cholesterol levels, because high cholesterol levels can increase risk of heart disease and stroke due to the plaque that can build up in the arteries. My total fat levels were 251% above my Daily Recommended Intake, and I should reduce total fat intake. Of the fat intake, I should reduce saturated fat the most, which was 138% of my Daily Recommended Intake. Saturated fats can increase risk for heart disease by increasing blood cholesterol. To reduce my fat intake I can replace foods like hamburgers with a leaner cut of meat, or chicken. I can reduce fat levels by using less butter to cook my meals, and less cheese. A good option would be a whole grain bread with turkey deli meat, which only has 1.4g of fat per serving. My sodium levels are also abnormally high; I consumed 7,053 mg of sodium, which is 5,553 mg over my Daily Recommended Intake. High sodium diets can increase blood pressure, which can lead to heart disease. To reduce sodium in my diet I can consume less packaged products, mostly meat products and choose a freshly cooked option. I should stay clear of frozen vegetables that have “fresh frozen” because they do not include added sodium. When deciding condiments, I should stay clear of high sodium products such as ketchup, soy sauce, dips and mustard. An easy away to identify food with recommended sodium levels in a grocery store is the “American Heart Association’s Heart-Check mark”. I consume a supplemental protein shake after each workout within thirty minutes to maximize my recovery and absorption of protein. I also have 25g of supplemental whey protein, and 40 grams of casein protein. Both of these products are
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.
A dietary assessment method is a critical component in many aspects of nutritional epidemiology such as evaluating energy and nutrient intake in free-living individuals (Taren, et al., 2002). The purpose of dietary assessment data collection is to establish the causal associations between diet and disease aetiology (Jain, et al., 1996). However, it is very difficult to measure exactly how much food people eat or to determine the nutrient content of the diet (Wild, et al., 2001). Therefore, the valid and precise techniques are required to estimate accurate and detailed information on food and nutrient intake as well as eating patterns for identification of the dietary influence on health and disease (Bingham, et al.,1994).
And even though these three days aren’t long enough to create an accurate picture of a person’s eating habits, the results can help individuals make the necessary changes to decrease the risk of future health issues associated with poor food choices. My DRI report shows the strengths and weaknesses of my diet based on the 3 day food consumption. My DRI goal for calories was 2,689 kcal, while I consumed an average of 2,090 kcal for 3 days. Along with calories, I consumed insufficient amounts of vitamin D, an average of 8% p/day. On the other hand, my Carbohydrates, Cholesterol, Protein and Vitamin C consumption exceeded the DRI recommended intake. My fat breakdown report indicates my levels are within the average range. My vitamins report shows that my vitamin C intake is very high at 230% in contrast with my vitamin D, which is very low at only 8%.
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
Since we have been learning about nutrition in class, our task was to record a food log. Nutrition requires a well-balanced diet containing nutrient and vitamins like amino acids and fatty acids. Over the past seven days I have been recording and have been looking very carefully at my intake of nutrients, minerals, vitamins, and fats. In our task, the objective was to record the basic foods we ate during the period of seven, but it did not require recording every single detail or our intake of food. Doing this food log was a pain and it was disturbing because I never wrote about what I ate like breakfast, lunch, dinner, or additional meals. I found this food log useful because it helped me learn what I can change in my intake of foods to make my diet healthy and to see what about my diet is affecting me from being healthy because I could affect me in the future.
I made sure to look at the DRIs/Target I needed to meet for my nutrients