Products

About

©2018 StudyMode.com

How Might Insufficient or Excessive Amounts of Proteins Carbohydrates Fats or Fiber Contribute to Health or Illness

Topics: Nutrition, Fatty acid, Vitamin Pages: 76 (2904 words) Published: October 4, 2012
iProfile / My DRI / Complete View

Frances Cintron

Start date: Mon Oct 01 2012 End date: Mon Oct 01 2012

Nutrient

Recommended Daily Intake

Comments

Kilocalories

2533 kcal

Calories from Fat

507 - 887 kcal

20 - 35% total Kcalories

Fat, Total

56 - 99 g

20 - 35% total Kcalories

Saturated Fat

< 28.1 g

< 10% total Kcalories

Trans Fatty Acid

minimize

Monounsaturated Fat

not determined

Polyunsaturated Fat

not determined

Omega-6 Fatty Acids

12.0 g

Omega-3 Fatty Acids

1.1 g

Cholesterol

< 300 mg

Carbohydrate

285 - 412 g

Sugar, Total
Dietary Fiber, Total

45 - 65% of total Kcalories

not determined
25 g

Soluble Fiber

not determined

Insoluble Fiber

not determined

Protein

63 - 222 g

10 - 35% of total Kcalories

Protein Based on Body Weight

73 g

Based on grams of protein per
kilogram of body weight

Histidine

1306 mg

Isoleucine

1814 mg

Lysine

3992 mg

Leucine

3701 mg

Methionine

Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine

Cystine

Methionine can be used to synthesize
Cysteine so the recommended intake
is given as the sum of Methionine plus
Cysteine

iProfile 3.0

Copyright © 2012 John Wiley & Sons, Inc. All rights reserved. 1

Nutrient
Phenylalanine

Recommended Daily Intake

Comments

Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine

Tyrosine

Phenylalanine can be used to
synthesize Tyrosine so the
recommended intake is given as the
sum of Phenylalanine plus Tyrosine

Threonine

1960 mg

Tryptophan

508 mg

Valine

2322 mg

Alanine

not determined

Aspartic Acid

not determined

Glutamic Acid

not determined

Serine

not determined

Arginine

not determined

Glycine

not determined

Proline

not determined

Moisture

2700 g

Vitamin A (RAE)

700 µg

Vitamin D (ug)

15 - 100 µg

Vitamin E (Alpha-Tocopherol)

15 mg

Vitamin K

90 µg

Thiamin

1.1 mg

Riboflavin

1.1 mg

Niacin

14 mg

Biotin

30 µg

Pantothenic Acid

5.0 mg

Vitamin B6 (Pyridoxine)

1.3 mg

Folate (DFE)

400 µg

Vitamin B12 (Cobalamin)

2.4 µg

Vitamin C

75 mg

Sodium

1500 mg

iProfile 3.0

Copyright © 2012 John Wiley & Sons, Inc. All rights reserved. 2

Nutrient

Recommended Daily Intake

Potassium

4700 mg

Calcium

1000 - 2500 mg

Magnesium

320 mg

Iron

18 mg

Zinc

8 mg

Copper

0.9 µg

Fluoride

3000.0 µg

Iodine

150 µg

Phosphorus

700 mg

Selenium

55 µg

Alcohol

not determined

Caffeine

Comments

not determined

iProfile / Macronutrient Distribution

Frances Cintron

Start date: Mon Oct 01 2012 End date: Mon Oct 01 2012

Nutrient

My DRI

My Intakes

Kilocalories

2533 kCal

1940 kCal

Fat, Total

20 - 35 %

605 kCal

Carbohydrate

45 - 65 %

1122 kCal

Protein

10 - 35 %

258 kCal

31.2%
57.8%
13.3%

iProfile / Food Journal Summary / View by Meal

Frances Cintron

Start date: Mon Oct 01 2012 End date: Mon Oct 01 2012
Monday, October 01
Breakfast
Continue Reading

Please join StudyMode to read the full document

You May Also Find These Documents Helpful

  • Nutrition: Fat, Proteins, and Carbohydrates Essay

    ...their food. Looking at a nutrition facts label, they can tell you the content of fat, carbohydrate, and protein in the foods they eat. Many participate in low carbohydrate dieting, one of the most popular diets around. Others have opted for the United States Department of Agriculture's low fat diet, but neither understands the chemistry of the body or may have misinformation about these compounds. Not many Americans can tell you confidently what a fat, carbohydrate, or protein is chemically or how it works in the body. It can be confusing for the 65% of United States adults who are considered obese and everyone else to figure out what constitutes proper nutrition (Last & Wilson, 2006). All three components share the qualities of being organic compounds, but their structures and functions are quite different. All three contain carbon, oxygen, and hydrogen. Carbon is an element common to all organic substances. This paper is intended to explain the differences in the basic organic compounds we eat and see learn how the body uses each one. Fats Everyone dreads fat, we eat reduced fat foods, go on low-fat diets, anything to get rid of fat. Unfortunately, the answer is not to simply eliminate fat from your diet to eliminate it from your body. Technically,...

    Read More
    1378 Words 5 Pages
  • Understand your fats and fiber Essay

    ... Understand Your Fats and Fibers Name here teacher SCI/241 Date here Understand Your Fats and Fibers According to “Face the Fats” (2013), the unhealthy fats are, saturated and trans fats, tend to be more solid at room temperature (like a stick of butter). The healthy fats are monounsaturated and polyunsaturated fats and they tend to be more liquid (like liquid vegetable oil). Saturated fat is found mostly in foods from animals and some plants. Polyunsaturated and monounsaturated fats are found mainly in many fish, nuts, seeds and oils from plants. Some examples of foods that contain these fats include salmon, trout, herring, avocados, olives, walnuts and liquid vegetable oils such as soybean, corn, safflower, canola, olive and sunflower. Both polyunsaturated and monounsaturated fats may help lower your blood cholesterol level when you use them in place of saturated and trans fats, Face the Fats (2013). Trans-fatty acids are also formed during the process of hydrogenation, making margarine, shortening, cooking oils and the foods made from them a major source of Trans-fatty acids in the American diet. Partially hydrogenated vegetable oils provide about three-fourths of the Trans-fatty acids in the U.S. diet. The trans fat content of...

    Read More
    667 Words 5 Pages
  • Understand Your Fats and Fibers Essay

    ...Understand Your Fats and Fiber Jennifer Taylor SCI/241 December 6, 2012 Jeff Mundt Understand Your Fats and Fiber Bad fats are saturated and trans fats. Saturated fats are mostly in meats, dairy products and tropical oils. Saturated fat raises both bad cholesterol and good cholesterol, while trans-fat only raises bad cholesterol. This makes trans fats technically worse than saturated fats. The better fats would be monounsaturated and polyunsaturated. Monounsaturated will lower your cholesterol, and unlike polyunsaturated they do not lower your good cholesterol. Your best fats would be the omega-3s (fish oil). This fat has shown to protect people from sudden cardiac death (Schardt, 2002).  Fiber absorbs cholesterol and slow glucose absorption, but your body cannot process dietary fibers for energy, they provide bulk in your feces to avoid constipation and satiety without additional calories. Fiber can be used to relieve mild-to-moderate diarrhea, and soluble fiber soaks up water in the digestive tract, which makes stool firmer and slower to pass. Lipids include compounds such as fats, fatty acids and cholesterol. The functions accomplished by various lipids vary widely, but their most prominent and...

    Read More
    330 Words 2 Pages
  • Understand Your Fats and Fibers Essay

    ...According to the “Face the Fats” sections bad fats are considered saturated fats and trans fats. These fats will clog arteries and cause heart disease and heart attacks. These fats are often found in foods we enjoy to eat or that taste good. Fast food, deserts, and toppings that we place on foods are usually loaded in these types of foods. Better fats are monounsaturated fats and polyunsaturated fats. These are considered better fats due to the fact that they help reduce the risk of heart disease. Monounsaturated fats are fats that have double bonded carbon in their molecules and are usually liquid at room temperatures and become more solid when cooled or chilled. Polyunsaturated fats are fats that typically have more than one double bonded carbon in the molecule, and they are also liquid at room temperature but tend to become solid when chilled or cooled. Saturated fats are defined as fats that contain triglycerides that contain only saturated fatty acids. They can be found in foods that contain cheese, lard, or butter. Unsaturated fats are fat acids that contain double bonded chemicals that eliminate hydrogen atoms. Trans – fatty acids are usually found in man made products. They are created in an industrial process...

    Read More
    537 Words 2 Pages
  • Understanding Your Fats and Fiber Essay

    ...Understand Your Fats and Fiber Steven Montesano 2/13/2013 University of Phoenix After completing the readings I understand that saturated and trans fat are the ‘bad’ fats that add bad cholesterol and can lead to heart disease. Monounsaturated and polyunsaturated are the good fats and can help reduce bad cholesterol and reduced the risk of heart disease. The best fats are consumed in moderation based on a healthy diet for your weight, age, and activity level. You need to burn as many or more calories than you eat, and get the needed amount of all the necessary nutrients. According to “American Heart Association” (2013), Saturated fats “have a chemical makeup in which the carbon atoms are saturated with hydrogen atoms.  Saturated fats are typically solid at room temperature” (Saturated Fats). Unsaturated fats are the opposite. They are fats that have either one (mono) or more than one (poly) “double bonded carbon in the molecule” (Polyunsaturated Fats). According to “American Heart Association” (2013), “Trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid.” (Trans Fats). A hydrogenated fat is another name for a trans fatty acid. They are both man made by...

    Read More
    541 Words 2 Pages
  • Understanding Fats and Fibers Essay

    ...Buzby Understanding Fats and Fiber SCI/241 9/3/2013 There are many foods that I eat on a daily that I never really thought to stop and see what type of fats are in them. Like most Americans, I threw caution to the wind, and ate food without really knowing what was inside them. Until I read these articles about the different fats and how good fiber can be for you, I never even gave them a thought. From reading these articles about fats and fibers I will change the way that I eat and take in fats in moderation and fiber more frequently, well not too frequently though. Let’s get started with the fats and which ones are the bad fats and which are the better and best fats. The bad fats that are listed in this week’s electronic readings are trans-fat and saturated fats. These are called the “heartbreakers” because they do nothing but hurt your heart, clog arteries and cause certain kinds of cancers. Both of these fats are in the majority of what Americans eat every day, whether they know it or not. These fats can be concealed by restaurant menus, because they do not show the food facts of what you are eating on the menu. The better fats that you should eat, but still in moderation, would be...

    Read More
    590 Words 2 Pages
  • Understand Your Fats and Fiber Essay

    ...There are four types of fats. Although there are bad fats and better fats, they are necessary to support cell growth and give your body energy. The bad fats are saturated fats and trans fats which are more solid at room temperature like a stick of butter and trans fats are liquid such as vegetable oil. Theses fats raise bad cholesterol levels and clog arteries putting you at risk for heart disease. Monounsaturated fats and polyunsaturated fats are the better fats that can lower bad cholesterol levels and are beneficial when consumed in moderation. Saturated fats occur naturally in many foods. The majority we eat come mainly from animal sources, meat and dairy (milk fat) such as fatty beef, lamb, pork, poultry with skin, beef fat (tallow), lard and cream, butter, cheese, and other dairy products made from whole or reduced-fat (2%) milk. These foods also contain cholesterol. These are often overlooked because most people do not know what to look for when they are on a diet. Another problem is when they overlook another harsh fat, Trans fat. Trans fat is also known as partially hydrogenated oils. Trans fats are often found in deep fried foods like French fries and are often invisible on a menu. These...

    Read More
    590 Words 2 Pages
  • Understanding Your Fats and Fiber Essay

    ...Understanding Your Fats and Fiber SCI/241 June 13, 2013 Understanding Your Fats and Fiber According to Face the Fats the bad fats are trans fats and saturated fats, both of these fats raises bad cholesterol levels in the blood. Monounsaturated fats and polyunsaturated fats can lower bad cholesterol levels and are beneficial when consumed in moderation. Taking in too many fats regardless of what kind they are can eventually lead to to many calories which can lead to weight gain. High levels of saturated fats or trans fats can also lead to having a stroke and heart disease. Saturated fats come from animal products like meat, dairy and eggs, these fats are solid at room temperature. Unsaturated fats: Monounsaturated fats and polyunsaturated fats are two types of unsaturated fatty acids. They are derived from vegetables and plants. Monounsaturated fats are liquid at room temperature but begin to solidify at cold temperatures. This type of fat is preferable to other types of fat and can be found in olives, olive oil, nuts, peanut oil, canola oil and avocados. Some studies have shown that these kinds of fats can actually lower LDL (bad) cholesterol and...

    Read More
    653 Words 2 Pages

Popular Essays

Become a StudyMode Member

Sign Up - It's Free