Try to work in high fiber cereals, fruits and veggies for meals and snacks. Adding nuts to yogurt or smoothies is a way to increase your fiber intake. The glucomannan in FibraSlim is a super way to add fiber. And this is a list of fiber rich foods you should consume regularly: • 1 cup black beans - 19 grams • 1 cup baked beans - 16 grams • 1 cup cooked chickpeas - 12
Foods from all different kinds of groups should be eaten. We should consume whole grains such as wheat, rice and oats. They have many nutrients including dietary fiber and several vitamin B and minerals. Protein foods such as lean meats, poultry, seafood that are rich in omega- 3 fatty acids, beans, peas and eggs are good protein sources. (U.S department of agriculture, 2017) 3.
I have to balance the intake of carbohydrates, fats, and proteins. I have to reduce the intake of saturated and Trans fats. I will try to eat more lean protein such as legumes, fish, and skinless poultry. I will limit the frequency of fast- foods, try to cook at home and bring lunch and healthy snacks to school. I will consume more whole grain rich foods (Strategy: every time I eat carbs I will choose the whole grain option).
The DRI recommendation for sodium is 1,500 mg whereas the Tolerable Upper Intake Level (UL) is < 2300 mg. When comparing these recommended sodium intake to the average amount of sodium intake I had during the diet project part one, I was shocked to see that I ate an excess of 133 mg more than the set UL. During the project the foods that contributed to my
Fruits, vegetables, beans, whole grains and nuts are good source of fiber when it comes to healthy diets. Consuming foods with high in fiber help lower blood sugar levels, lower risk of heart disease and make you feel full helping in the loss of weight. Whole grain foods lead to lower risk of type 2 diabetes, whereas food in high amounts of carbohydrates lead to higher risk of diabetes. Whole grains are rich in minerals, phytochemicals and vitamins. The bran and fiber present in the whole grain making it difficult for digestive enzymes to break the starches into glucose.
Chickpeas are rich in nutrients, vitamins and minerals. A serving of 100g cooked chickpeas salt contains 27.42 g carbohydrates, which helps to generate energy; 7.6 g fiber for a healthy heart and a healthy digestive system; 2.59 g fat; and 8.86 g protein. Chickpeas also contain vitamin A, thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folic acid, vitamin C, vitamin E and vitamin K. The minerals contained in the grains are calcium, iron, magnesium, phosphorus, potassium, sodium and
As I reflect on the MSW program at Sacramento State University, I am grateful for the experiences I was able to receive during my field work during both years in my MSW program. I am grateful for choosing a program that includes internship as part of the requirement. I truly believe that the field work we have been provided with has given us the opportunity to learn from our mistakes and learn what being a social worker really means.
Nutrition is extremely important in living a healthy lifestyle. Keeping an eye on our personal daily nutrition values and intake combined with daily physical activity are essential to a healthy and balance nutrition. In this paper, to compare and contrast my daily value totals as documented on 24-hour food log with the recommendation food intake based on the food tracker guideline. During the course of this comparison, I will determine whether my current diet is healthy or not, as well as my daily activity and how it affects on my future health and wellness. My food journal states that in a 2-day period I consumed around to 1400 calories per day ; 8 to 8 1/2 ounces of carbohydrates (refined grains); 1 to 1 1/2 cup of vegetables; 1/2 cup of fruit; 4-5 ounces of protein; 55 to 77 calories of
Increased malnutrition is caused by poor diversification of diets such as relying too much on starchy staples. Thus, the consumption of a variety of foods is important for positive health. Malnutrition can be reduced by the consumption of diets having animal sources, vitamin-rich fruits and vegetables as well as nutrient-rich legumes (Arimond and Ruel, 2004; Thompson and Amoroso, 2011). According to the FAO, IFAD and WFP, (2015) about 800 million people do not have sufficient access to calories. A low intake of vitamins and minerals causes about 2 billion people all over the world to suffer from micronutrient malnutrition (IFPRI, 2014).