Evelyn M. Hayes Mrs. Dyer Fundamentals 10/23/04 Nutrition Project In this nutrition project‚ I kept a food diary of everything I ate for two days. This allowed me to compare my diet to what is recommended as a healthy diet and to identify any flaws that exist. I will be abbreviating day one as D1 and day 2 as D2. I found my caloric intake to be lower than the recommended 2‚200 calories per day. For D1‚ I had 1720 total calories and for D2 I had 1825 total calories. I found my fat percentage
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1. Which water-soluble vitamins does Brian have too much or too little of? Brian’s unhealthy eating habits have caused his body to either be receiving inadequate amounts or a surplus of water-soluble vitamins. Brian is taking in to much Thiamin or Vitamin B1 because the Recommended Daily Amount (RDA) is 1.2 mg/day‚ the Daily Intake Value for adults is 1.5 mg and he is consuming 3.18 mg. He is also taking in to much Riboflavin or B2 because he is consuming 3.29 mg‚ his RDA is 1.3 mg/day and his
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red/blue coloring such as eggplant and red cabbage. Many articles today have different ideas on the amount or servings of vegetables a person should eat per day. The amounts can range from two (2) up to nine (9) servings per day. The majority of nutrition specialists suggest 2-1/2 cups per day. Potatoes do not count in your servings per day! The best bet for servings are the dark leafy greens‚ tomatoes‚ and anything that is yellow‚ orange‚ or red color. According to the National Cancer Institute
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NEWBORN NUTRITION Food provides the energy and nutrients that babies need to be healthy. For a baby‚ breast milk is best. It has all the necessary vitamins and minerals. Infant formulas are available for babies whose mothers are not able or decide not to breastfeed. Infants usually start eating solid foods between 4 and 6 months of age. Check with your health care provider for the best time for your baby to start. If you introduce one new food at a time‚ you will be able to identify any foods that
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Introduction On the 19th April‚ 2012‚ the Grade 10 Food and Nutrition students of the Montego Bay High School for girls went on a field trip where we visited Edwards Dairy and Colorn Meat Processors. This trip was put in place by our teachers in order to reinforce our previously gained knowledge on the topics; meat and milk. From this field study I was able to utilize my previous knowledge on these two subject matters and to learn more about them and in more detail. I was also able to pick up information
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United States’ VS Canada’s Food Guide United States Canada Comparisons The MyPlate food guide features five food groups in total‚ yet Canada’s food guide only has four due to the fact that it groups Vegetables and Fruits in one category. Different colours are used to represent different categories on MyPlate‚ they are Vegetables‚ Grains‚ Fruits‚ Protein‚ plus a side section of Dairy‚ which is similar as the Canada’s food guide rainbows. Additional Oil and Fats is also recommended
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The Supplemental Nutrition Assistance Program (SNAP) is a systematic way for the government to provide food for individuals or families with little to no income. In Oregon alone‚ 700‚000 people are enrolled in the SNAP program. We were asked to participate in the SNAP Challenge for one weekend and record our observations after we completed the challenge. For the challenge‚ we were given eleven dollars to spend on a weekends worth of groceries. I shopped at Wal Mart and ended up spending $10.71. My
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Introduction We are required to obtain certain amount of nutrients from food. Food can simply divide into 2 groups‚ macro-nutrients and micro-nutrients composition. Both of the groups mentioned do affect the metabolism rate. According to Hulbert and Else‚ dietary fatty acid will affect the metabolism rate and some of the polyunsaturated fatty acid will increase the metabolism rate (1999). Meanwhile‚ different kinds of animals have their own unique requirement for macro-nutrients‚ such as proteins
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overtaking our lives is so fast; the Surgeon General has called it an "epidemic". Now‚ the real question is- are fast food restaurants really the culprits at work here? In this essay I intend to compare two very different takes on fast food companies and their ways of making people fat as well as my stand on the matter. In the short essay “Don’t blame the eater” author David Zinczenko tries to explain why fast food restaurants are the main reasons for obesity in America. He starts by sympathizing with the
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Food and Nutrition Exam Study Guide Kitchen Safety: * Do not defrost any meats on counter * Unplug any appliances that are not in use * Only use oven mittens to remove items from the oven * Burns should be treated with butter * When removing a pot lit‚ tilt the cover away from you * Keep fingers out of the way when using knives * Cut with blade facing away from your body * Sharp knives are safer; you’ll use less pressure when cutting * To get rid of grease
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