Water: An Overlooked Essential Nutrient."

Israel Miranda
Science-228-10648
January 24, 2014
Professor Beach

1.) Describe the healthy meal that you have created from the fast food restaurant using the nutritional value of menu items
McDonald
Premium Southwest Salad with Grilled Chicken Value Meal (Lettuces, tomatoes, cucumber, grill chicken, bacon ranch sauces, Ice Tea and apple pie)
Carbohydrates 70
Protein 27
Fat 8
Vitamins A 160
Vitamins C-35
Vitamins and Minerals

The vitamins and minerals in McDonald’s premium salads vary little. Each serving delivers approximately 130 percent the recommended daily value of vitamin A, 45 percent to 50 percent of vitamin C, 15 percent to 20 percent of calcium and 8 percent to 10 percent of iron, based on a 2,000-calorie diet. A side salad contains 45 percent the recommended daily value of vitamin A, 25 percent of vitamin C, 2 percent of calcium and 8 percent of iron. I want to cut calories may find it useful to order the salad with chicken. Those who want the protein the chicken provides may benefit from ordering the grilled chicken instead of the crispy chicken to minimize the amount of fat. Lettuce and other greens are low-carb. A side salad without dressing from McDonald’s has 4 grams of carbohydrates and a bacon ranch salad with grilled chicken has 10 grams of carbohydrates.

Apple Pie
Carbohydrates-32
Protein 2
Fat 0
Vitamin A 4
Vitamin C 25

2.) Describes the unhealthiest meal that you have created from the fast restaurant using nutritional value of menu items. McDonald unhealthiest meal, I creature from the fast restaurant using, nutritional value of menu items.
The Big Mac
Carbohydrate 46Protein 25
Fat 29
Vitamin A 4
Vitamin C 2
French Fry 0
Carbohydrates 0-
Protein 0
Fat 0
Vitamin A 0
Vitamin C 0
Ice Tea
Carbohydrates 0
Proteins 0
Fat 0
Vitamins 0
Vitamins 0
Apple Pie
Carbohydrates-32
Protein 2
Fat 0
Vitamin A 4
Vitamin C 25

I feel about this

Bibliography: Origins In 1917, 15-year-old Ray Kroc lied about his age to join the Red Cross as an ambulance driver, but the war ended before his training finished. He then worked as a piano player, a paper cup salesman and a multi-mixer salesman. In 1954 he was surprised by a huge order for 8 multi-mixers from a restaurant in San Bernardino, California. There he found a small but successful restaurant run by brothers Dick and Mac McDonald, and was stunned by the effectiveness of their operation.  They produced a limited menu, concentrating on just a few items—burgers, fries and beverages—which allowed them to focus on quality at every step. Kroc pitched his vision of creating McDonald’s restaurants all over the U.S. to the brothers. In 1955 he founded the McDonald’s Corporation, and 5 years later bought the exclusive rights to the McDonald’s name. By 1958, McDonald’s had sold its 100 millionth hamburger. A Unique Philosophy Ray Kroc wanted to build a restaurant system that would be famous for food of consistently high quality and uniform methods of preparation. He wanted to serve burgers, buns, fries and beverages that tasted just the same in Alaska as they did in Alabama. Ray Kroc believed in the entrepreneurial spirit, and rewarded his franchisees for individual creativity. Many of McDonald’s most famous menu items—like the Big Mac, Filet-O-Fish and the Egg McMuffin— were created by franchisees. At the same time, the McDonald’s operating system insisted franchisees follow the core McDonald’s principles of quality, service, cleanliness and value. The End of a Legend Right up until he died on January 14, 1984, Ray Kroc never stopped working for McDonald 's. Even when he was confined to a wheelchair, he still went to work in the office in San Diego nearly every day. He would keep a hawk 's eye over the McDonald 's restaurant near his office, phoning the manager to remind him to pick up the trash, clean his lot, and turn on the lights at night.