...3 Day Food Intake Jennifer Irizarry SCI/220 – Human Nutrition October 28, 2015 3 Day Food Intake For the last three days I was asked to record my daily food intake and analysis how protein, carbohydrates and lipids played a role in my health and what there functions are. This was intended to broaden my view of what a healthy lifestyle consists of and how to properly achieve it through a variety of food groups. The recorded data also helped zero in what my good and not so good eating habits and adjust them as needed to maintain a health and balanced diet. So for this purpose, I tried eating a variety of foods over the course of the three days Eating Log Comparison Day one, for breakfast, my meal consisted of pancakes topped with syrup and butter, a side of simple southwestern style hash browns, with a tad bit of salt for seasoning and two lean turkey bacon strips. For lunch I had a simple plate of spicy thai noodles (pad thai) with steamed vegetables. For dinner, I went a little overboard with a southern tsunami cream cheese sushi roll with salmon and a California sushi roll. After reviewing the results, I noticed that my protein intake was at 43g, which is below the recommended DRI range of 57-201g per day, carbohydrates were at 218g, which again is below the recommended DRI range of 259-374 g and my total lipids of 45g intake was also below the recommended DRI of 51-89 g. This information put my eating habits into perspective. I noticed I was not eating balanced meals...
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...Personal One-Day Intake Log University of Phoenix SCI / 220- Human Nutrition SB09ELEC08 University of Phoenix Material Personal One-Day Intake Log Name: Activity #1 Use the table below to describe the functions and sources of each macronutrient. You also need to describe the relationship each macronutrient has with health, illness, and death. | |Major Physiological Functions |Sources |Relationship with Health, Illness, and Death| |Carbohydrates |Glycogen a carbohydrate made of multiple units|The food components with the highest % of |Health: Whole-grain breads and cereals have | | |of glucose with highly branded structure. It |calories from carbohydrates are table sugar, |greater health benefits than refried and | | |is the storage form of glucose in humans and |honey, jam, jelly, fruit and plain baked |processed forms of carbohydrates. | | |is synthesized (and stored) in the liver and |potatoes, corn flakes, rice, bread, milk, |Illness & Death: Regular intake of | | |muscles. Carbohydrates are a main fuel source|yogurt, beans and nuts. . |carbohydrate is important, because liver | | |for some cells, especially those in the brain,| ...
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...Personal Health Assessment and Health Promotion Plan Abstract The purpose of this assignment is to gain a greater understanding of the health promotion concepts through self reflection. I plan to do this by identifying three self-assessment tools; a food journal, exercise log and sleep log, along with providing rationale for the chosen instruments. I will also address the Transtheoretical Model (TM), which stages I have gone through and which stage I am currently in. These tools and stages along with a wellness diagnosis will help me to develop a personal health plan. The outcomes of the interventions will be discussed and will include personal achievements and success. Personal Health Assessment and Health Promotion Plan The definition of health is very subjective; it can vary from person to person. What one person might consider healthy another might consider being average. I define good health as a complete circle of one’s physical, emotional, spiritual and mental well-bring. Personal health assessment is a key building block in understanding your own health. Once there is an understanding one can make plans for improvement. According to Pender “a thorough assessment of health and health behaviors is the foundation for tailoring a health promotion-prevention plan” (Pender, Murdaugh, & Parsons, 2011, p. 89). Once my definition of health was clearly defined, I took a closer look at my personal health beliefs by completing the Health Beliefs Survey (Appendix A)...
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...Food Intake-3 Days As I was taking notes of my food intake for the past three days I have realized many things about myself. I thought I was eating certain foods very often and limiting myself of many other things yet when I see everything labeled in its correct food category I have found to be very shocked. As I review my food intake for my three days I see that I have consumed the right amount of carbohydrates that the body requires. I have maintained myself within the recommended range of consumption. The foods I ate that provided the carbohydrates required was the fruits and vegetables I had for these three days. On Wednesday I ate an apple which provided the carbohydrate for the day, at least for my day since that’s all I ate. On Friday I had a glass of orange juice. I also had two pancakes which contained carbohydrates. On Saturday I had one two bananas and some carrot slices with my salad. Saturday morning I had a bowl of special K cereal. This was my menu of carbohydrates for three days. It’s not much but then according to the food journal summary I stayed within the correct range. The protein I had on Wednesday consisted of chicken deep fried and chicken salad. On Friday I had some sausage in the morning and pepperoni for dinner which provided the protein. On Saturday I also had some barbeque chicken and ribs. These foods also contained lipids as some of them were fried. I had some cheese on the mashed potatoes which also had some lipids. As I compare my intakes with...
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...unique to you. It depends on many things—your size, your gender, your age, and how active you are. Roughly speaking, the more active you are and the younger you are, the more calories it takes to maintain your current weight. Bigger folks need more calories to fuel them; as they start to lose pounds, they’ll require fewer. Just go to www.runnersworld.com/ rybo and go to the basal metabolic rate (BMR) calculator, where you can enter your numbers. This tool measures how many calories you need each day to maintain your current weight if you’re sitting around doing absolutely nothing—and how many you need if you’re more active. Once you know how many calories you need to maintain your weight, you can make some well-informed decisions about the food you’re consuming and your exercise. You can eat less or move more to get the scale to move, too. n Calorie Math: A Quick Review Let’s strip this idea down to the simplest possible terms. Your body burns calories every day. If you eat more calories than your body burns, those calories are stored on the body as fat. If you eat fewer calories than your body burns, you lose fat. In other words, a calorie deficit is what leads to weight loss. H ow much of a deficit do you need to create? Well, a pound is 3,500 calories. So if you want to lose a pound in a week, you need to have a deficit of 500 calories per day. There are three different ways you can go about this: You can keep your diet the same but do more activity. If you run five...
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...worldwide seems to be the lack of nutrition people are getting on a daily basis. Nutrition is the key to living a healthy life. Eating the right foods and participating in physical activities can actually help a person expand their life span. Many of the health problems may be addressed with the help of a dietician or general knowledge of what your body needs. I have sadly been struggling with weight issues for a few years now and have learned some new things that can change my life. The first concern of mine is the fact that I am under the age of thirty five years old. I have given birth three times and became overweight each time. My daily life has lacked the right amount of physical activity. I also have been on a dieting roller coaster for about five years. Many of the diets I followed were fad based such as the low carbohydrate diet. This was a diet where I basically eliminated carbohydrates from my body but replaced those foods with higher fat foods such as large amounts of red meat and cheese. I did lose weight but gained it all back within two years and then some. These fad diets I am talking about have affected many people. They think a certain food is making them fat such as foods that contain carbohydrates. Sadly we all put ourselves at risk of other health issues such as lack of fiber, energy, and even vital nutrients found in foods that contain carbohydrates. Your body needs carbohydrates just as it needs vitamin C. Eliminating this from your diet is taking away part...
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...Diet Analysis Paper – 100 points Your Paper will be judged on the following: Paper structure: correct grammar, complete sentences, paragraphs, no abbreviations. Calorie intake: acknowledgment of calorie intake, normal, high or low. Identify any changes in diet that may need to be made Dietary log: complete log of 3 days of food and fluid intake. Actual serving sizes noted 3 Day Average graphs analysis (Bar Graph Report): Nutrient Charts with inclusion of 3 day averages of nutrient intake MyPlate Report: acknowledgment of appropriate or inappropriate servings of all food categories. Indication of any changes to be made Carbohydrate intake: acknowledgment of carbohydrate intake, normal, high or low. Identify any changes in diet that may need to be made. Assessment of adequacy of dietary fiber intake. Fat intake acknowledgment of fat intake, normal, high or low. Identify any changes in diet that may need to be made. Saturated fat and cholesterol intake: acknowledgment of saturated fat and cholesterol intake, normal, high or low. Identify any changes in diet that may need to be made. Protein intake: acknowledgment of protein intake, normal, high or low. Identify any changes in diet that may need to be made. Vitamin intake: acknowledgment of adequacy of vitamins. Identify any vitamin intake that is abnormal, particularly deficiencies. Identify any changes in diet that may need to be made. Mineral intake: acknowledgment of adequacy of minerals. Identify any mineral deficiencies...
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...Professor Mickey Mouse Abstract This document will provide an outline of the change in nutritional habits for the duration of SCI241 - Nutrition course study. This document will also provide the change in diet and the awareness of making food choices. Healthy Eating Plan Comparison For the duration of this class and teenage years I have been considered obese. Nutrition has never been a part of my life nor has it had any importance to my eating habits. This class along with strong encouragement from friends and family I have decided to try a better way of eating. During week one through week four of class I was still in denial about my weight and my eating choices. As the class progressed and my comprehension for what promotes healthy eating changed. I discovered a greater way of life through low-impact exercises and healthy food choices. Eating healthy has always displayed images in my head of meals consisting of mostly vegetables, salads, no bread, no potatoes, and small portions of everything. Although the mentioned items could help with weight management; they are not the ingredients to a healthy way of living or eating. Current Eating Habits Over the past seven weeks I have encouraged myself to look at food in a totally different light. Vegetables and fruits are my friends and all oils, unsaturated fats, refined sugars, to include processed meats and dinners have been eliminated from my daily eating choices. I have dedicated myself to finish what...
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...“The Effectiveness of Saccharum spontaneum (Kans Grass) for the Production of Paper” Chapter I The Problem and it’s Setting Introduction Paper is very important to every man’s life. It is used by all types of people mostly students for personal or general purposes. That is why production of paper increases dramatically every year. Paper is made from the cellulose fibres that are present in hard wood and softwood plants. Usually, paper trees are being processed to produce paper. However, due to the rapid increase of the demands in paper, the source of these is being lessen little by little. Paper trees which is the main source of paper were cut and almost extinct. These facts gave the researchers the idea of conducting a research study entitled “The Effectiveness of Saccharum spontaneum (Kans grass) for the Production of Paper” that will be an alternative source of paper. Kans grass are suitable for making paper because it’s structure is just the same with the fibres that is used to make paper. Statement of the Problem This study was conducted to find an alternative source of paper making. It also aims to answer the following specific questions: 1. Is there a significa1nt difference on commercial paper and the paper made from Kans grass? 2. How may the paper made from Kans grass be described in terms of: 2.1) Cost 2.2) Availability 2.3) Efficiency Hypotheses Based on the problems stated, the following hypotheses...
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...purposes, commercial, industrial, and household uses, and medical applications. Coconut shells with husks are used to buff wooden floors, making it clean and shiny (free from dusts). Here in the Philippines, it is known as “bunot”. The husk and shells can be used for fuel and are a source of charcoal. Coconut shells/husks are usually left around and are considered wastes besides making them into husks. To get benefits from them, by a primitive process, they can be produced to charcoal which can be an alternative fuel especially for cooking. . The study aims to produce charcoal using coconut (Cocos nucifera) fibers. Specifically, it seeks to find answers for the following questions: 1. How much charcoal can be produced from the coconut fibers? 2. How long is the coal ember of the Coconut Fibers Charcoal? 3. Is there a significant difference between the Coconut Fibers Charcoal and the commercially made charcoal in terms of the duration of coal ember and cost analysis? . Charcoal is already being used by people nowadays for cooking. It is because charcoal is cheaper than petroleum gas. It has many uses and one of...
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...household uses, and medical applications. Coconut shells with husks are used to buff wooden floors, making it clean and shiny (free from dusts). Here in the Philippines, it is known as “bunot”. The husk and shells can be used for fuel and are a source of charcoal. Coconut shells/husks are usually left around and are considered wastes besides making them into husks. To get benefits from them, by a primitive process, they can be produced to charcoal which can be an alternative fuel especially for cooking. B. Statement of the Problem The study aims to produce charcoal using coconut (Cocos nucifera) fibers. Specifically, it seeks to find answers for the following questions: 1. How much charcoal can be produced from the coconut fibers? 2. How long is the coal ember of the Coconut Fibers Charcoal? 3. Is there a significant difference between the Coconut Fibers Charcoal and the commercially made charcoal in terms of the duration of coal ember and cost analysis? C. Significance of the Study Charcoal is already being used by people nowadays for...
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...Management 303 SWOT Analysis MANDATORY OUTLINE I. Organization History, including a Mission Statement if possible (10 points) According to the website About McDonald's, McDonald's is been in business since 1940. Dick and Mac McDonald open the first McDonald's as a BBQ restaurant in San Bernardino, California. "It was a typical drive-in with a large menu and car hop service." McDonald's mission statement states: "McDonald's brand mission is to be our customers' favorite place and way to eat. Our worldwide operations are aligned around a global strategy called the Plan to Win, which center on an exceptional customer experience – People, Products, Place, Price and Promotion. We are committed to continuously improving our operations and enhancing our customers' experience." (http://www.aboutmcdonalds.com/mcd/our_company/mission_and_values.html) II. Organizational Strengths and Weaknesses (40 points) A. First Organizational Strength 1. According to the website Ezine Articles, McDonald's has a strong global presence and is considered as a market leader in both the domestic as well as the international markets. 2. "It is a global brand that owns 31,000 restaurants serving in 120 countries. Of these 31,000 restaurants at least14,000 restaurants are situated in the US." (http://ezinearticles.com/?McDonalds-Business-Analysis&id=687438) B. Second Organizational Strength 1. According to the website Wordpress, McDonald's uses economies of scale for reducing the...
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...eating plan based on the concepts of balance, variety, nutrients density, moderation and energy density. I follow and use the Food Guide Pyramid and list of nutrients in my diet plan. The Food Guide Pyramid is a menu plan tool that tells about what’s on a nutrition label currently consists of, and when and which health claims are allowed on a food package. I try not to eat too much hamburgers, french fries, cookies, sodas, pizzas, cakes, tacos, and other greasy fried fatting foods. Since I have changed my eating habits I have lost 15 pounds and watch the fat melt from my body and performing more lean on my body. It is very important for people to understand the nutritional effects and good requirements of a human body. The changes that I made to my diet and eating lifestyle are important for me to improve my diet by 100% as I stick to my diet to improve my health and wellness of my overall well-being. I am experiencing an increased of nutritional needs and better benefit to my health, probable a more leaner body, weight loss, and likely improvements to your blood profile. This all adds up and will equal to me having and enhances a longer healthy life. The reason that I am recording what I drink and eat because person will be surprised at what they intake and not even realize what they did until they right it down and look back on one day. I keep a food log in which is critical for my success to be achieved because if I modify the need to be made, I will need something to analyze...
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...go fuck urself Paper is a thin material mainly used for writing upon, printing upon, drawing or for packaging. It is produced by pressing together moist fibers, typically cellulose pulp derived from wood, rags or grasses, and drying them into flexible sheets. Paper is a versatile material with many uses. Whilst the most common is for writing and printing upon, it is also widely used as a packaging material, in many cleaning products, in a number of industrial and construction processes, and even as a food ingredient – particularly in Asian cultures. Contents [hide] 1 History 2 Papermaking 2.1 Chemical pulping 2.2 Mechanical pulping 2.3 Deinked pulp 2.4 Additives 2.5 Producing paper 2.6 Finishing 3 Applications 4 Types, thickness and weight 5 Paper stability 6 The future of paper 7 See also 8 References and notes 9 External links History Main article: History of paper Further information: Science and technology of the Han Dynasty and List of Chinese inventions Hemp wrapping paper, China, circa 100 BCE.The oldest known archeological fragments of paper date to 2nd century BC China. Papermaking is considered one of the Four Great Inventions of Ancient China, and the pulp papermaking process is ascribed to Cai Lun, a 2nd century AD Han court eunuch.[1] With paper an effective substitute for silk in many applications, China could export silk in greater quantity, contributing to a Golden Age. Paper spread from China through the Islamic...
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...| Log in with Facebook Login/Register | f | Search Recipes | Back | Gourmand created this recipe. | Red Velvet Brownies with Cream Cheese Frosting | Save to Favoritesfor Laterto ShareNew MenuShare Email Print ------------------------------------------------- Top of Form Bottom of Form | Photo IngredientsServings Ingredient Edit/Substitutions Cancel Save | 12 cup | butter (at room temperature) | | 1 14 cup | sugar | | 2 | eggs | | 2 tsp | vanilla extract | | 1 14 cup | all-purpose flour | | 14 tsp | salt | | 3 tbsp | cocoa powder | | 2 tbsp | food coloring (red) | | 4 oz | cream cheese (for frosting) | | 14 cup | butter (for frosting) | | 2 cup | powdered sugar (for frosting) | | 1 tsp | vanilla (for frosting) | | 2 tbsp | milk (as needed, for frosting) | Method 1 | Preheat oven to 350. | 2 | Butter and flour an 8 x 8 cake pan. | 3 | In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste. | 4 | In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips. | 5 | Spread in the 8 x 8 pan...
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