Food Intake-3 Days
Food Intake – 3 Days
A term that is used to encompass nutrient recommendations produced by the National Academy of Sciences and the Food and Nutrition Board is called Dietary Reference Intakes (DRI). DRI is also a common term for a guideline of reference values used to assess and plan a healthy individual’s nutrient intake (Wardlaw et. al., 2011, p. 60-61). During a consecutive three-day period, protein intakes, carbohydrate intakes, lipid intakes, macronutrient intake ranges, fiber intake ranges, and dietary modifications are recorded and analyzed in iProfile.
Recorded Protein, Carbohydrate, and Lipid Intakes
Protein, Carbohydrate, & Lipid Foods In my recorded daily intake, the foods consumed that provided the proteins consisted of: the baked fish fillets, hard boiled eggs, turkey bacon, and oven-baked chicken. The foods that provided the carbohydrates consisted of: strawberry yogurt, honeydew melons, strawberries, wa-termelon, blueberries, salad blend with iceberg and romaine lettuce, raspberry vinaigrette dress-ing, Country Time lemonade, air-popped popcorn, Nature Valley blueberry granola bar, Tropicana Pure Premium 100% orange juice, Pasta Fagiolo soup, diet Italian salad dressing, Nestea raspberry iced tea, plain bread sticks, Welch’s 100% pomegranate blueberry juice, green beans, and low-fat 1% milk. The only food that provided the lipids was the macaroni and cheese.
Recorded Intake Compared to Dietary Reference Intakes In comparison to the Dietary Reference Intakes, my protein intake was below recom-mended range (too low). One way to achieve the recommended DRI protein range goal is by ei-ther increasing the portion size of fish fillet or servings of baked chicken. My carbohydrate intake was below the recommended range (too low). One way to achieve the recommended carbo-hydrate range goal is by increasing the amount of grain, such as toast or biscuits, to eat for break-fast. Another way is by increasing the amount of dairy products; drinking 2%
A term that is used to encompass nutrient recommendations produced by the National Academy of Sciences and the Food and Nutrition Board is called Dietary Reference Intakes (DRI). DRI is also a common term for a guideline of reference values used to assess and plan a healthy individual’s nutrient intake (Wardlaw et. al., 2011, p. 60-61). During a consecutive three-day period, protein intakes, carbohydrate intakes, lipid intakes, macronutrient intake ranges, fiber intake ranges, and dietary modifications are recorded and analyzed in iProfile.
Recorded Protein, Carbohydrate, and Lipid Intakes
Protein, Carbohydrate, & Lipid Foods In my recorded daily intake, the foods consumed that provided the proteins consisted of: the baked fish fillets, hard boiled eggs, turkey bacon, and oven-baked chicken. The foods that provided the carbohydrates consisted of: strawberry yogurt, honeydew melons, strawberries, wa-termelon, blueberries, salad blend with iceberg and romaine lettuce, raspberry vinaigrette dress-ing, Country Time lemonade, air-popped popcorn, Nature Valley blueberry granola bar, Tropicana Pure Premium 100% orange juice, Pasta Fagiolo soup, diet Italian salad dressing, Nestea raspberry iced tea, plain bread sticks, Welch’s 100% pomegranate blueberry juice, green beans, and low-fat 1% milk. The only food that provided the lipids was the macaroni and cheese.
Recorded Intake Compared to Dietary Reference Intakes In comparison to the Dietary Reference Intakes, my protein intake was below recom-mended range (too low). One way to achieve the recommended DRI protein range goal is by ei-ther increasing the portion size of fish fillet or servings of baked chicken. My carbohydrate intake was below the recommended range (too low). One way to achieve the recommended carbo-hydrate range goal is by increasing the amount of grain, such as toast or biscuits, to eat for break-fast. Another way is by increasing the amount of dairy products; drinking 2%
References: Boyers, L. (2014, January 10). Macronutrient Ratios in a Diet. Retrieved from Livestrong: http://www.livestrong.com/article/388545-macronutrient-ratios-in-a-diet/ Brinkley, M. (2014, March 13). What Does Consuming Too Much Protein Do to Your Body? Retrieved from Livestrong: http://www.livestrong.com/article/496481-what-does-consuming-too-much-protein-do-to-your-body/ Cespedes, A. (2014, January 15). What Happens if My Macronutrient Intake Is Insufficient? Retrieved from Livestrong: http://www.livestrong.com/article/553038-what-happens-if-my-macronutrient-intake-is-insufficient/ Fitday. (2013). 6 Health Risks of Eating Too Much Fiber. Retrieved from Fitday: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/6-health-risks-of-eating-too-much-fiber.html Peete, C. (2013, August 16). Fruit Drinks Versus Fresh Fruit & Fiber. Retrieved from Livestrong: http://www.livestrong.com/article/268737-fruit-drinks-versus-fresh-fruit-fiber/ Wardlaw, G.M. & Smith, A.M. (2011). Contemporary Nutrition. (8th ed.). New York, NY: McGraw-Hill. Woods, P. (2014). Health Risks Associated With Excessive Intake of Fats and Carbs. Retrieved from SFGate: http://healthyeating.sfgate.com/health-risks-associated-excessive-intake-fats-carbs-5365.html