To have a healthy body is one of the things that many of us wish to fulfill. Nevertheless, we don't take accountability of the bad decisions that we often choose to do. Having a toned and healthy body does not only requires diets and exercises, it also requires that we provide for our bodies the necessary and the right amounts of vitamins and nutrients. Two these essential nutrients are the micronutrients and water. On this paper, I would be comparing the two different types of micronutrients and water to my Dietary Reference Intake (DRI). As I mentioned before, micronutrients are divided into two groups: minerals and Vitamins. In the first place, vitamins are essential, however, their consumption should also be moderate. Looking at my Vitamin A my recommended intake is 700 µg. I only consumed 165 µg which means I did not meet my DRI for vitamin A. Not taking enough vitamin A puts me at risk of eye infections, dry skin and poor immune functions. In order for me to be able to improve my vitamin levels I should incorporate more fruits. …show more content…
However, I am only consuming 3 µg. So, this means I did not consume enough Vitamin D. As a result, of this I may have problems with bones and muscles. In order to improve my Vitamin D levels, I should eat more milk, fish oils and get so more sunlight. Moreover, I also did not meet my Vitamin E suggested intakes, which are 15 mg and I only consumed 2mg. Not consuming enough vitamin E put me at risk of nerve damages. I should incorporate more nuts, seeds and vegetable
Assignment #3 Two vitamins that I do not meet the guidelines for daily consumption from the 2010 Dietary Guidelines for Americans are vitamins A and D, which are both fat-soluble vitamins. The primary function of vitamin A is maintaining the function of the cells that line the lungs, stomach, urinary tract and bladder, intestines, vagina, vision, skin and immune function. Having a low intake of vitamin A could increase my risk of vision problems such as age related macular degeneration due an inadequate amount of carotenoids such as lutein, zeaxanthin, and beta-carotenes. The recommended amount for me according the Dietary Reference Intake (DRI) for Vitamin A-RAE is 700 mcg and for my weekly average I consumed 279.2. If this vitamin is taken in excess it can have harmful effects such as liver toxicity and birth defects.
Nutritional Science 203 Assignment 2 1. Choose a micronutrient or a macro-mineral that you would like to learn more about and why (2 points). The macro-mineral that I am interested in learning about is calcium because the body does not produce calcium, so we have to obtain it from food sources. However, being lactose intolerant makes me vulnerable to have lower calcium intake than the average recommended, which is why I compensate that by taking calcium supplements.
In turn, he provides his own rules for escaping the western diet as well as the idea of nutritionist set forth by scientists. Then Pollan explains that scientific theories of nutritionist focus on individual nutrients rather than foods as a whole. He further goes on to refute this claim mentioning that these scientific theories contradict with one another. Pollan explains “the scientists who blame our health problems on deficiencies of [micronutrients] are not the same scientists who see a sugar soaked diet leading to metabolic syndrome and from there to diabetes, heart disease…” (Pollan, 421).
On average I consumed 34.54 mg of iron. Every day I consumed at least 29-32 mg of iron. To ensure I am eating enough iron I should eat dark leafy greens, oysters, muscles, fortified cereal, meats, beans and/or fish. e. How much iron is recommended for women and men (mg/d)?
As a customer, it is always good to ask questions about advertised medications that you may think might help you. As you are aware, vitamins are important element that is needed to help the body grow and also to keep it healthy. In terms of vitamin B6® also known as Pyridoxine is a water soluble vitamin meaning they have to be replaced all the time since they leave
Main Argument and Thesis The main point of the article is that diets can often be dependent upon geographic surroundings. Diets can provide essential nutrients and minerals in various ways. Supporting Evidence The authors, Patricia Gadsby and Leon Steele, support their main point through using nutritional evidence, referencing scientific studies, and providing dialogue from multiple individuals.
He gives an explanation of nutritionism is “decidedly unscientific things” (19) and studying nutrients is “the only thing [nutritional scientists] can do” (62). He explains in detail that the nutrient content of the food depends on the different soil. Different food has so many nutrition, each food has many functions to aid to build the human body stronger. The author reminds us that in nutrition science, much is still a theory and most encouragements need to improve. Also, nutrition science has usually put more of its energies into the idea that the problems it studies are the result of too much of a bad thing instead of too little of a good
Within cycle 4, we have incorporated many topics within our health and physical education classes. To begin with, we learned about healthy food guidelines, being a health-literate consumer, and the benefits of physical activity. Dietary guidelines are a set of recommendations about smart eating and physical activity for all Americans. These guidelines are presented through a pyramid, which is known as “MyPyramid.” MyPyramid is an interactive guide to healthful eating and active living.
You will submit your work through Blackboard. Instructions: Use information from your Nutrition textbook (Ch 4, 5 & 6) in addition to your 4-Day Food Diary and your MyDietAnalysis averages reports (Project 1 information) to answer and discuss the following questions. 1. What is a macronutrient? Provide a definition relevant to nutrition.
Through this food diary assignment, I have learned that I have a somewhat healthy diet, but it would be good for me to add some more nutritious foods to my diet. Through this analysis, I will discuss the ranges and limits of specific nutrients, and what my average levels were for the two days that I recorded for this assignment. According to my nutrient intake reports, my intake of calories, fiber, and cholesterol were all under or at the target value. The target value of calories is 2000 while my average value was only 1271 calories.
(Medical Definition of Vitamin D) Vitamin D deficiency exists when the concentration of 25-hydroxyvitamin D in the blood serum occurs at 12 ng/ml or less. (Medicine) Vitamin D performs an essential part in many places all through the body, including the advancement and calcification of the bones. Sufficient exposure to daylight and
Vitamin D, is also called the “sunlight vitamin” since when you are exposed to the sun’s rays the vitamin is produced in your body. It is vital for bone and muscle health. The daily required dosage of Vitamin D is 600 to 800 IU/day
Nutrition Topic: Nutrition Organization: Topically Specific Purpose: To inform my audience the importance of proper nutrition I. INTRODUCTION A. Attention getter: Did you know that more than two thirds of adults are considered to be overweight or obese in the United States? If obesity rates stay consistent, about 51% of the population by the year 2030 will be obese.
Any diet that brings permanent damage to vital parts of the body should not be considered as a healthy diet. Also, meat contains vitamin B12, therefore meat incorporated diets possess a lower possibility of serious health issues from lacking vitamin B12. In addition to vitamin B12 deficiencies, vegetarianism does not supply as much iron as a generic diet would. According to the Office of Dietary Supplements at the National Institutes of Health, “The body absorbs 15% to 35% of the heme iron in meat, but only
Dietary Wisdom Reflection Paper During the past weeks, in health class, we have been learning about diet and what makes a diet a healthy diet where there is no danger of you getting some sort of sickness or health problem. In the process we had decided that what made a plate healthy was balance. You had to have a balance between macronutrients and micronutrients with what you ate and so we learned about the healthy eating plate. This plate gave us an idea of what a meal of the day should look like.