Nutritional Intake Essay

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Ava Kling
Honors Biology Period 3
Group 8

Reflection of Daily Nutrition Intake

Data Log of Nutritional Intake (in grams)

Hypothesis:
My daily caloric intake is anticipated to be higher than the recommended allowance of carbohydrates, lipids and sodium; however, it is expected to be lower than the recommended allowance for proteins, minerals, and vitamins. Research:

In the United States, people use almost their entire food budget on processed foods which often have been treated with chemicals after being harvested or butchered. These chemicals are additives and preservatives which are substances intended to change the food before it is purchased by customers. Additives can be flavorings that enhance the food's taste, dyes that alter the color, and dietary additives, such as vitamins, minerals, fatty acids and other supplements. Preservatives are used to extend a products shelf life by preventing bacterial or fungal growth, oxidation (which can lead to the discoloration or rancidity), or inhibiting the natural ripening of fruits and vegetables. Packaging is considered an “Indirect Food Additive” because it can add substances to the food it protects. A common preservative in the food that I eat is called propionic acid, which prevents mold in bread. Also, most processed foods rely on additives to restore the flavor that is lost in processing or create new flavors altogether. For example McDonald's chicken products like Chicken McNuggets® add "chicken flavor". A food additive is considered fit for human consumption after the Food and Drug Administration (FDA) approves it. However, this decision can prove to be poor because when certain chemicals are added to processed food products, some of these food and color additives provoke an allergic reaction or other critical health problems. For example, monosodium glutamate (MSG) causes headaches, nausea, weakness, difficulty breathing, drowsiness, rapid heartbeat, and chest pain. This can be avoided because...
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