Diet (Nutrition) Assessment I. Calorie Intake Analysis a. What is your recommended number of… i. Total Calories: 2000 Calories ii. Empty Calories: 258 Calories iii. Solid Fats: considered to have little to no nutritional value, it is apart of empty Calories. iv. Added Sugars: considered to have little to no nutritional value, it is apart of empty Calories. b. On average, how many Calories did you consume in each of the above items (i. – iv.) each day of the project? Average Eaten: i. Total Calories: 1232 Calories ii. Empty Calories: 278 Calories iii. Solid Fats: 172 Calories iv. Added Sugars: 106 Calories c. Are these numbers different? My numbers are different for total Calories by a lot …show more content…
Macronutrients include proteins, carbohydrates, dietary fiber, and lipids. The macronutrient, protein, should be any where from 10% - 35% of the calories consumed in the diet. Protein is used in the body for tissue growth and repairing, maintaining and regulating body functions, and last but not least it can be used for energy when carbohydrates are not assessable. The next macronutrient, carbohydrate, should be 45% - 65% of the calories consumed in the diet. The reason behind carbohydrates being such a large percentage of the calories consumed is because it is the go to source for energy in the body. Carbohydrates are needed for many of the bodies organs to function properly such as the heart, brain, kidneys and many more. Dietary fiber is considered to be in the group of carbohydrates. It is essentially a starch that cannot be completely broken down in the body, it is more commonly known as ‘roughage’. Dietary fiber is key in maintaining healthy bowl movements. The last but not least macronutrient, lipid, should be 20% - 35% of the calories consumed in the diet. Lipids are essential in maintaining cell membranes, absorbing fat soluble vitamins, insulating and cushioning the boys …show more content…
Minerals: Calcium, potassium, sodium, iron, magnesium, zinc Calcium: Under Potassium: Under Sodium: Over Iron: Under Magnesium: Under Zinc: Under b. Which one vitamin or mineral was the most prevalent and which one was the least prevalent in your diet? The one mineral that was most prevalent in my diet was sodium. The one mineral that was least prevalent was potassium. c. According to your answer in letter b. above, how might the over and under abundance of these nutrients could affect your health? The mineral that I was over my daily amount is sodium and this could cause my fluid balance in my body to be off. This could also effect how my muscles work, how my nerve functions, and my blood pressure. The mineral that I was under for my daily amount is potassium and considering since my kidney disease needs this and that my body make zero of it on it own a lot of things could go wrong with in my body. V. Action Plan: (combined both A and B together) a. Three (3) ways you could change your diet in order to improve the nutritional value. b. For EACH listed change, come up with 3 specific suggestions (that
The chemistry test shows the levels of electrolytes found in the blood: sodium, potassium, chloride, phosphorus, magnesium and calcium. Imbalances in these electrolytes can cause complications, which especially in the case of potassium, can be deadly. Also shown by the chemistry test, blood urea nitrogen and creatinine levels can show how well the patient’s kidneys are functioning in filtering waste from the blood. Trauma and blood loss can affect how the kidney’s function not only in filtering waste, but also in acid-base balance, and balancing electrolyte levels. Another marker of kidney function is the glomerular filtration rate, which measures the rate filtrate is created by the glomerulus of the kidney (Winkelman, 2016). This is controlled by the kidneys themselves, meaning changes in the function of the kidneys can lead to an altered filtration rate (Winkelman, 2016). Lactic acid is measured by the chemistry test also, and an increase in lactic acid can signify acidosis caused by the lactic acid being formed by cells that do not have adequate oxygen to process glucose for energy (Workman, 2016). This decrease in available oxygen could be caused by damage to or impairment of the lungs. Carbon-dioxide, which is also measured by the chemistry test, can show
My overall Kcal average for the three days I recorded was 4,318, while my Daily recommended intake was 3,484. In terms of Kcal, I am eating more calories per day than recommended. Breaking it down a bit farther to percent of carbohydrates, I ate 110 percent of my Daily Required Intake for Carbohydrates, specifically 39.1 g more than recommended. The daily recommendation for protein is ten to thirty-five percent,
Calcium and Potassium modifications are specialized individual according to a specific disease, age and inadequate amounts of calcium or potassium higher or lower than normal value.
Mr. Smith achieved over 100% of his recommended daily protein. Mr. Smith's health is important for him to keep his protein intake within the recommended range because of the health effects of ingesting too much or too little protein. The effects of too much protein can cause kidney failure.(Too Much, 2006) Too little protein intake can mean low energy, low stamina, poor resistance to infection, mental depression, slow healing of wounds, and prolonged recovery from illness.
We often chose what tasty rather than what is healthy. We often miss to consider important minerals like magnesium in our diet, which can put our body at risk of chronic diseases.
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
...ium at its normal state, room temperature-solid metal. It is almost impossible to imagine that people ingest potassium in forms of pills and foods for health benefits.
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.
Carbohydrates, fats, and protein are the three nutrients in food. Carbohydrates consist of foods like starches, vegetables, fruits, dairy products, and sugars. Fats are foods such as butter, margarine, salad dressing, oil, nuts, meat, poultry, fish and some dairy products. Foods that provide protein include meat, poultry, fish, cheese, milk, dairy products, eggs, and dried beans.
Out of all cations (positive ions) found in the human body, Magnesium is the fourth most abundant. Over half, usually between 50 and 60% is found in our skeletons. The other 40 to 50% is found evenly
Furthermore, nutritional analysis of recording or reporting food intake data presents a main source of inaccuracy when determining habitual nutrient intake and it does not contain comprehensive information on the interpretation of results from dietary surveys (Macdiarmid, & Blundell, 1997). Therefore, biochemical markers of nutrient intake are now a valuable tool in validating dietary assessment methods (Bingham, 2002). For example, the double labelled water technique and 24-hour urine nitrogen and potassium are routinely used and potentially independent of the errors associated with dietary survey methods (Bingham, 2002).
Potassium. Salt is a factor that helps the development of high blood pressure, so lowing diets
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.
Saturated fats come from animal sources like steak, hamburger and pork. Unsaturated fats are derived from plants. There are also trans fats that are considered poison for the body. They raise the bad cholesterol in your body, and should never be included in a healthy diet. There are also fatty acids like omega-3 and omega-6 that are good for a healthy body.