Diet Analysis Plan Outline<\/p>\n
Kelsie Hercules <\/p>\n
Broward college <\/p>\n
HUN 1201 – Human Nutrition Online <\/p>\n
Small, June<\/p>\n
October 19, 2022<\/p>\n
Diet Analysis Plan Outline<\/p>\n
Day Nutrients Amount mostly consumed per day Recommended consumption per day Health importance of consumption Specific nutritional recommendations<\/p>\n
Day 1 Carbohydrates (fiber, sugar, and starch) 244 290 – 425 Energy production White rice <\/p>\n
Proteins 48gm 0.8 grams per kg of body weight (Blake, 2020). Cell manufacture and repair Meat and milk<\/p>\n
Vitamins<\/p>\n
Vitamin A<\/p>\n
Vitamin B6<\/p>\n
Vitamin B12<\/p>\n
Vitamin C<\/p>\n
Vitamin D<\/p>\n
Vitamin E <\/p>\n
Vitamin K<\/p>\n
Thiamin<\/p>\n
Niacin<\/p>\n
Riboflavin<\/p>\n
Folate<\/p>\n
Biotin<\/p>\n
Pantothenic acid 700 – 900 \u03bcg RAE<\/p>\n
1.7 mg <\/p>\n
2.4 \u03bcg<\/p>\n
75-90 mg <\/p>\n
15 \u03bcg<\/p>\n
15 mg<\/p>\n
90 – 120 \u03bcg<\/p>\n
1.2 mg <\/p>\n
16 mg <\/p>\n
1.3 mg <\/p>\n
400 \u03bcg<\/p>\n
30 \u03bcg<\/p>\n
5 mg Vision and cell division<\/p>\n
Antibody production <\/p>\n
DNA and RBC production <\/p>\n
Cell protection <\/p>\n
Bone mineral regulation <\/p>\n
Cell antioxidant defense<\/p>\n
Blood clotting<\/p>\n
Facilitate energy production <\/p>\n
Turn food into energy<\/p>\n
Body growth <\/p>\n
Protein metabolism <\/p>\n
Carbohydrate, fat, and amino acid metabolism<\/p>\n
Fatty acid synthesis Milk and vegetables<\/p>\n
Meat and milk <\/p>\n
Broccoli <\/p>\n
Milk<\/p>\n
Green vegetables <\/p>\n
Broccoli and vegetables <\/p>\n
Leafy vegetables<\/p>\n
Enriched food<\/p>\n
Meat <\/p>\n
Milk <\/p>\n
Leafy vegetables<\/p>\n
Legumes <\/p>\n
Legumes <\/p>\n
Essential Minerals and Water<\/p>\n
Calcium <\/p>\n
Iron<\/p>\n
Magnesium<\/p>\n
Potassium<\/p>\n
Phosphorus<\/p>\n
Sodium<\/p>\n
Chloride <\/p>\n
Fluoride <\/p>\n
Zinc <\/p>\n
Copper <\/p>\n
Iodine 510 mg (51%)<\/p>\n
11 mg (63%)<\/p>\n
240 mg (77%)<\/p>\n
674 mg (28%)<\/p>\n
595 mg (85%)<\/p>\n
499 mg (32%)<\/p>\n
1,800 mg (78%)<\/p>\n
3 mg (75%)<\/p>\n
8 mg<\/p>\n
700 \u03bcg (78%)<\/p>\n
150 \u03bcg (100%) 1,000 mg (never exceed 2,500 mg)<\/p>\n
18 mg (never exceed 45 mg)<\/p>\n
310 mg (never exceed 350 mg)<\/p>\n
2,400 mg (never exceed 4,700 mg)<\/p>\n
700 mg (never exceed 4,000 mg)<\/p>\n
1,500 mg (never exceed 2,300 mg)<\/p>\n
2,300 mg (never exceed 3,600 mg)<\/p>\n
4 mg (never exceed 10 mg)<\/p>\n
11 mg (never exceed 40 mg)<\/p>\n
900 \u03bcg (never exceed 10,000 \u03bcg)<\/p>\n
150 \u03bcg (never exceed 1,100 \u03bcg)<\/p>\n
(Blake, 2020). Healthy teeth and bones <\/p>\n
Maintain healthy hemoglobin levels<\/p>\n
Energy production, nerve function <\/p>\n
Optimal cell fluid levels <\/p>\n
Tissue and cell growth and repair<\/p>\n
Muscle and nerve function <\/p>\n
Body fluid balance<\/p>\n
Bone and tooth strength <\/p>\n
Immune and metabolic function<\/p>\n
Red blood cell production and nerve function<\/p>\n
Thyroid hormone production Broccoli and milk<\/p>\n
Iron-rich bread<\/p>\n
Vegetables <\/p>\n
Legumes <\/p>\n
Milk <\/p>\n
Bread <\/p>\n
Salt <\/p>\n
Juice from fluoridated water<\/p>\n
Meat<\/p>\n
Meat <\/p>\n
Salt and dairy products<\/p>\n
Fats and lipids Below 300 mg cholesterol intake Energy and insulation Meat and other dairy products<\/p>\n
Day 2 Carbohydrates (fiber, sugar, and starch) 244 290 – 425 Energy production Whole grain bread<\/p>\n
Proteins 48gm 0.8 grams per kg of body weight (Blake, 2020). Cell manufacture and repair Eggs and yogurt<\/p>\n
Vitamins<\/p>\n
Vitamin A<\/p>\n
Vitamin B6<\/p>\n
Vitamin B12<\/p>\n
Vitamin C<\/p>\n
Vitamin D<\/p>\n
Vitamin E <\/p>\n
Vitamin K<\/p>\n
Thiamin<\/p>\n
Niacin<\/p>\n
Riboflavin<\/p>\n
Folate<\/p>\n
Biotin<\/p>\n
Pantothenic acid 700 – 900 \u03bcg RAE<\/p>\n
1.7 mg <\/p>\n
2.4 \u03bcg<\/p>\n
75-90 mg <\/p>\n
15 \u03bcg<\/p>\n
15 mg<\/p>\n
90 – 120 \u03bcg<\/p>\n
1.2 mg <\/p>\n
16 mg <\/p>\n
1.3 mg <\/p>\n
400 \u03bcg<\/p>\n
30 \u03bcg<\/p>\n
5 mg Vision and cell division<\/p>\n
Antibody production <\/p>\n
DNA and RBC production <\/p>\n
Cell protection <\/p>\n
Bone mineral regulation <\/p>\n
Cell antioxidant defense<\/p>\n
Blood clotting<\/p>\n
Facilitate energy production <\/p>\n
Turn food into energy<\/p>\n
Body growth <\/p>\n
Protein metabolism <\/p>\n
Carbohydrate, fat, and amino acid metabolism<\/p>\n
Fatty acid synthesis Yogurt<\/p>\n
Cereal and fish<\/p>\n
Eggs<\/p>\n
Tomatoes<\/p>\n
Seafood <\/p>\n
Nuts <\/p>\n
Vegetables<\/p>\n
Whole grain meal<\/p>\n
Fish <\/p>\n
Whole grain <\/p>\n
Whole grain bread <\/p>\n
Vegetables and fish<\/p>\n
Cereal and yogurt<\/p>\n
Essential Minerals and Water<\/p>\n
Calcium <\/p>\n
Iron<\/p>\n
Magnesium<\/p>\n
Potassium<\/p>\n
Phosphorus<\/p>\n
Sodium<\/p>\n
Chloride <\/p>\n
Fluoride <\/p>\n
Zinc <\/p>\n
Copper <\/p>\n
Iodine 510 mg (51%)<\/p>\n
11 mg (63%)<\/p>\n
240 mg (77%)<\/p>\n
674 mg (28%)<\/p>\n
595 mg (85%)<\/p>\n
499 mg (32%)<\/p>\n
1,800 mg (78%)<\/p>\n
3 mg (75%)<\/p>\n
8 mg<\/p>\n
700 \u03bcg (78%)<\/p>\n
150 \u03bcg (100%) 1,000 mg (never exceed 2,500 mg)<\/p>\n
18 mg (never exceed 45 mg)<\/p>\n
310 mg (never exceed 350 mg)<\/p>\n
2,400 mg (never exceed 4,700 mg)<\/p>\n
700 mg (never exceed 4,000 mg)<\/p>\n
1,500 mg (never exceed 2,300 mg)<\/p>\n
2,300 mg (never exceed 3,600 mg)<\/p>\n
4 mg (never exceed 10 mg)<\/p>\n
11 mg (never exceed 40 mg)<\/p>\n
900 \u03bcg (never exceed 10,000 \u03bcg)<\/p>\n
150 \u03bcg (never exceed 1,100 \u03bcg)<\/p>\n
(Blake, 2020). Healthy teeth and bones <\/p>\n
Maintain healthy hemoglobin levels<\/p>\n
Energy production, nerve function <\/p>\n
Optimal cell fluid levels <\/p>\n
Tissue and cell growth and repair<\/p>\n
Muscle and nerve function <\/p>\n
Body fluid balance<\/p>\n
Bone and tooth strength <\/p>\n
Immune and metabolic function<\/p>\n
Red blood cell production and nerve function<\/p>\n
Thyroid hormone production Yogurt and cereals<\/p>\n
Fish <\/p>\n
Whole grain bread<\/p>\n
Nuts <\/p>\n
Yogurt <\/p>\n
Eggs <\/p>\n
Salt <\/p>\n
Fluoridated water<\/p>\n
Seafood<\/p>\n
Nuts and whole grain<\/p>\n
Salt and seafood<\/p>\n
Fats and lipids Below 300 mg cholesterol intake Energy and insulation Nuts and whole grain<\/p>\n
Day 3 (Weekend day October 23, 2022) Carbohydrates (fiber, sugar, and starch) 244 290 – 425 Energy production Oatmeal<\/p>\n
Proteins 48gm 0.8 grams per kg of body weight (Blake, 2020). Cell manufacture and repair Chicken and cheese<\/p>\n
Vitamins<\/p>\n
Vitamin A<\/p>\n
Vitamin B6<\/p>\n
Vitamin B12<\/p>\n
Vitamin C<\/p>\n
Vitamin D<\/p>\n
Vitamin E <\/p>\n
Vitamin K<\/p>\n
Thiamin<\/p>\n
Niacin<\/p>\n
Riboflavin<\/p>\n
Folate<\/p>\n
Biotin<\/p>\n
Pantothenic acid 700 – 900 \u03bcg RAE<\/p>\n
1.7 mg <\/p>\n
2.4 \u03bcg<\/p>\n
75-90 mg <\/p>\n
15 \u03bcg<\/p>\n
15 mg<\/p>\n
90 – 120 \u03bcg<\/p>\n
1.2 mg <\/p>\n
16 mg <\/p>\n
1.3 mg <\/p>\n
400 \u03bcg<\/p>\n
30 \u03bcg<\/p>\n
5 mg Vision and cell division<\/p>\n
Antibody production <\/p>\n
DNA and RBC production <\/p>\n
Cell protection <\/p>\n
Bone mineral regulation <\/p>\n
Cell antioxidant defense<\/p>\n
Blood clotting<\/p>\n
Facilitate energy production <\/p>\n
Turn food into energy<\/p>\n
Body growth <\/p>\n
Protein metabolism <\/p>\n
Carbohydrate, fat, and amino acid metabolism<\/p>\n
Fatty acid synthesis Cheese <\/p>\n
Chicken and cheese<\/p>\n
Cheese and chicken <\/p>\n
Fruits <\/p>\n
Cheese <\/p>\n
Seeds <\/p>\n
Vegetables <\/p>\n
Enriched food<\/p>\n
Corn <\/p>\n
Fortified food <\/p>\n
Vegetables<\/p>\n
Seeds<\/p>\n
Vegetable <\/p>\n
Essential Minerals and Water<\/p>\n
Calcium <\/p>\n
Iron<\/p>\n
Magnesium<\/p>\n
Potassium<\/p>\n
Phosphorus<\/p>\n
Sodium<\/p>\n
Chloride <\/p>\n
Fluoride <\/p>\n
Zinc <\/p>\n
Copper <\/p>\n
Iodine 510 mg (51%)<\/p>\n
11 mg (63%)<\/p>\n
240 mg (77%)<\/p>\n
2,300 mg (96%)<\/p>\n
674 mg (96%)<\/p>\n
499 mg (32%)<\/p>\n
1,800 mg (78%)<\/p>\n
3 mg (75%)<\/p>\n
8 mg<\/p>\n
700 \u03bcg (78%)<\/p>\n
150 \u03bcg (100%) 1,000 mg (never exceed 2,500 mg)<\/p>\n
18 mg (never exceed 45 mg)<\/p>\n
310 mg (never exceed 350 mg)<\/p>\n
2,400 mg (never exceed 4,700 mg)<\/p>\n
700 mg (never exceed 4,000 mg)<\/p>\n
1,500 mg (never exceed 2,300 mg)<\/p>\n
2,300 mg (never exceed 3,600 mg)<\/p>\n
4 mg (never exceed 10 mg)<\/p>\n
11 mg (never exceed 40 mg)<\/p>\n
900 \u03bcg (never exceed 10,000 \u03bcg)<\/p>\n
150 \u03bcg (never exceed 1,100 \u03bcg)<\/p>\n
(Blake, 2020). Healthy teeth and bones <\/p>\n
Maintain healthy hemoglobin levels<\/p>\n
Energy production, nerve function <\/p>\n
Optimal cell fluid levels <\/p>\n
Tissue and cell growth and repair<\/p>\n
Muscle and nerve function <\/p>\n
Body fluid balance<\/p>\n
Bone and tooth strength <\/p>\n
Immune and metabolic function<\/p>\n
Red blood cell production and nerve function<\/p>\n
Thyroid hormone production Cheese and kale<\/p>\n
Chicken<\/p>\n
Fruits (avocados)<\/p>\n
Cheese<\/p>\n
Chicken <\/p>\n
Cheese <\/p>\n
Salt <\/p>\n
Tea and fluoridated water <\/p>\n
Chicken <\/p>\n
Seeds <\/p>\n
Salt <\/p>\n
Fats and lipids Below 300 mg cholesterol intake Energy and insulation Chicken <\/p>\n
Diet Plan Analysis<\/p>\n
My 3-day food diary attachment is as shown in the table above. The three consecutive days I chose for food consumption are Friday (October 14, 2022) to Sunday (October 16, 2022), so that one of the days is a weekend. Concerning my biophysical characteristics, I am a 29-year-old female with a weight of 133 pounds (60kg) and a height of 163 centimeters. I am an African American, and my level of physical activity is moderate (marked by a PAL of 1.70). My total calorie intake on Friday, October 14, 2022, was 2,323 calories, while the intake on Saturday, October 15, 2022, and Sunday, October 16, 2022, was 2115 and 2267 calories, respectively. One general course outcome from the HUN1201 Nutrition Course that relates to my plan is the consumption of protein. Essentially, the optimum or recommended protein intake per day, as outlined in the course, is 0.8 grams of protein\/kilogram of body weight (Blake, 2020). I ensured my protein intake for those three days remained within that range. The second HUN1201 Nutrition general course outcome relating to my plan is the consumption of vitamins. The foods I consumed for the three days were chosen because of their vitamin content as consistent with what the course text provides. This diet plan will be improved by managing the types of protein-containing type because the intake of many protein-containing foods can alter the optimal protein consumption required per day, as Blake (2020) provides. The initial plan will also be improved by regulating the minerals consumed per meal.<\/p>\n
References<\/p>\n
Blake, J. S. (2020). Nutrition & you. Pearson Education, Inc.<\/p>\n","protected":false},"excerpt":{"rendered":"
Diet Analysis Plan Outline Kelsie Hercules Broward college HUN 1201 – Human Nutrition Online Small, June October 19, 2022 Diet<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-46095","post","type-post","status-publish","format-standard","hentry"],"yoast_head":"\n