Discussions on the recording of the different foods taken at different times of the day

Discussions on the recording of the different foods taken at different times of the day

The recording of the different foods taken at different times of the day i.e. breakfast, lunch and dinner, makes one aware of several factors guiding the dietary requirements. For example, through record, it was clear that the daily oil requirement of 8 teaspoonfuls was never met. The amount consumed was 6 spoonful less the required amount of 7.

The results made a true reflection of the meals take in breakfast lunch and dinner. Breakfast was taken within two hours of awakening during the three day research period as it was always the case in other days. The program worked out very easily as no adjustments had to make on the way daily dietary habits.ie white bread and fat free milk were part of daily breakfast mean and continued to be so even after the research. The inclusion of breakfast as daily meal had a positive effect on health. This is because a good and balanced breakfast provided the energy needed to start the daily activities at the bakery industry. Breakfast should therefore be treated as important as other meals.

Being consistent in taking the three meals also has proved to be beneficial. Breakfast, lunch and dinner times are always kept and meals taken at the correct time. This enables the body system to work in a constant rhythm to process the required food.

My favorite meals are: Beef, chicken and chocolate milk. These are the tastiest foods I would enjoy at any time. They are yummy and appetizing. I love them

Least preferred food include: eggs, potatoes and turkey. Potatoes are not tasty especially boiled ones and eating eggs is not my thing. I easily vomit when I take eggs.

During the 72 hour period, I never missed on my favorites. I took 2 cups of chocolate milk for my breakfast and lunch was always a success when chicken was part of it. Although I ate on regular times during the 72 hour period, it was only on one occasion that I ate because I was hungry. This was due to a lot of activities at the work place and the bulk of work at the company.

During the exercise, I never took any beverage and therefore no record on calories recorded though, cream soda makes my favorite beverage.

I go for gymnastics every Thursday for two hours and the exercises carried out requires one to have lots of body fluid.

At the beginning of the project, it was clear to me that the findings would not surprise me. This was because I had no knowledge on the different body requirements in terms of amount of different types of food required by the body and also had bad eating habits.

The two habits I would like to change on are; avoid eating any time I feel hungry and stick to some diet timetable. This will enable me balance the body metabolism and thus avoid eating unnecessarily.

Analyzing nutrient intake

Analysis of the nutrient intake provides one with the knowledge on the different amount of nutrients he or she consumes at a particular time and whether the nutrients taken are in excess or deficient. Through this one gets advices on how to regulate intake of nutrients that are in excess in the body or how to deal with deficiency in different nutrients in the body.

Review of nutrient analysis showed that 53kcals came from added sugars.

On average, 170g of carbohydrate was consumed daily and it also comprised 49% of average daily calories. The acceptable range of carbohydrate intake is 45%-65% of the daily calories. This therefore shows that the 49% is within the required range of daily carbohydrate intake.

There are types of foods which when taken, reduce high levels of carbohydrates in the body. These foods include added sugars and refined grains. Other types of food are rich in carbohydrates are therefore recommended in cases of low levels of carbohydrates in the body. These include whole grains, beans and peas, starchy vegetables and fruits.

Fiber analysis is also important since it gives the values needed daily requirements. From the analysis, the daily intake was 12g but the recommended amount was 38g. To increase the amount of fiber intake several foods are available which have high fiber content. Such sources include, beans and peas, other vegetables, fruits, whole grains which contain between 10- 20% fiber content.

Fat comprised27% of average daily calories. This is a good percentage as acceptable daily fat intake is between 20 and 35% of daily calories. Of the total 27% fat calories, 9% came from saturated fats. It is also recommended that one should not consume more than 10%of saturated fats and therefore the 9% was quite within the recommended range.

Protein analysis shows that 84g of protein was consumed daily and this comprised 24% of average daily calories and the acceptable range of protein intake is 10 to 35% of daily calories of which the 24% was within the range.

In vitamin analysis, two vitamins whose intakes were under recommended amounts were recorded as shown in the table below

Vitamin Average Eaten Target 2 Primary Sources

A

228mg RAE 900 a.liver

b.tomatoes

C

48mg 90mg a. fruits e.g. Oranges

animal products e.g. milk

Mineral analysis showed that 812mg of calcium was consumed per day. This intake was below the recommended amount and therefore more sources of calcium had to be taken. Foods rich in calcium include beans especially soya beans and eggs.

Iron level was also analyzed with age and gender being put into consideration. The recommended iron level was 8mg and the daily intake was at 9mg. The intake level was within the required range.