Food Intake

Worksheet on Dietary Intake
Name of the Student
Professor’s name
Abstract
A balanced diet as per recommended dietary intake is one of the prerequisites for maintaining optimum health. Moreover, the daily calorie consumption of an individual should meet his or her requirements as per the level of physical activity. A balanced diet contains appropriate amounts of macronutrients and micronutrients. The present article appraised the dietary intake of an individual based on the food items consumed. The report reflected that the individual might suffer from calorie deficiency due to reduced consumption of essential macronutrients. Macronutrients refer to those nutrients, which are required in greater amounts by our body. Carbohydrates, proteins, and fats are known as macronutrients. Although the dietary intake of protein was appropriate; the dietary intake of carbohydrates and fats were far too low. Hence, cereals and green leafy vegetables should be added to the diet chart of the concerned individual. The analysis also reflected that the dietary intake of fibers was also lower than the recommended allowances. Reduced consumption of dietary fibers may increase the risk of constipation. On the other hand, reduced consumption of carbohydrates may reduce the immunity of the concerned individual. Moreover, reduced consumption of fats may reduce the rate of absorption of fat soluble vitamins. Hence, the concerned individual should increase the consumption of cereals and green leafy vegetables.

Keywords: “Recommended Dietary Intake” “Dietary Fibers” “Macronutrients” “Balanced Diet” “Health.”
Worksheet on Dietary Intake
The dietary intake was appraised by Profile 3.1 as portrayed in John Wiley (2016) Publication (Pages 1 to 4).
Recorded intake of protein, carbohydrates, and lipids.
The recorded dietary intake of carbohydrates was 112 grams.
The recorded dietary intake of proteins was 78 grams.
The recorded dietary intake of fats was 29 grams.
Which foods in your recorded daily intake provide protein? Which provide carbohydrates? Which provide lipids?
Foods that provided proteins were oatmeal (cooked with water), turkey slices, chicken salads, chicken breasts and banana, baked potatoes and oranges. Foods that provided carbohydrates were oatmeal (cooked with water), chicken salads, banana, baked potatoes and oranges. Foods that provided fats were oatmeal (cooked with water), turkey slices, chicken salads, chicken breasts and banana, baked potatoes and oranges
Review the PDF document I have attached recorded protein, carbohydrate, and lipid intake compares with the recommendations of the dietary reference intake. If your recorded protein-carbohydrate-fat intake was too high or too low, which foods might be you add or remove to achieve your goal and keep other nutrients in the balance?
Although the dietary intake of protein was appropriate, the dietary intake of carbohydrates and fats were far too low. Hence, cereals and green leafy vegetables should be added to the diet chart for achieving the recommended dietary and for ensuring a balanced diet. This fact was supported by the total calories that were consumed through these foods.
Is the protein in each food you ate complete or incomplete, combining to become complementary? Why is this important?
The proteins that I received from each food were incomplete and combined to become complementary with one another. This is because our body requires both first class and second class proteins in appropriate ratios. This ratio is required to enhance the quality of proteins that are consumed through our daily diet.
How much of your daily recommended protein, carbohydrates, and lipid intake did you achieve? If your macronutrient intake is insufficient or excessive, what might you do to bring it into the recommended range? Provide specific recommendations.
With an estimated calorie requirement of 2000 calories /day, the recommended intake of proteins and fats are almost 15% each. Hence, 300 calories should be obtained from fats, and 300 calories should be obtained from proteins. One gram of fat and one gram of protein generates 9 calories and 4 calories respectively. Hence, dietary intake of protein was 105% of that recommended, while that of fats was 90% of that recommended. Carbohydrate consumption was lowest amongst all macronutrients. Consumption of carbohydrates generated 448 calories (112 gram * 4 cals/gram). Ideally, the carbohydrate consumption should have been (2000-300-300=1400 calories). Hence, dietary intake of carbohydrate was only 33% of that recommended. Since the consumption of fats and carbohydrates were inadequate, the certain recommendation would prove useful for addressing such insufficiency. The recommendations are:
Increase consumption of cereals and whole grains.
At least, 440 gram of carbohydrates should be consumed /day.
Increase consumption of cis-fats. Total consumption of fats should be 35 gram/day.
Macronutrient intake ranges
Is macronutrient intake within the recommended range important? What are the effects of too much or too little of a macronutrient? What happens if you consistently eat too little protein? What happens if you eat too few carbohydrates? What happens if you eat too few lipids?
Macronutrient intake within the recommended range is certainly important. It is necessary to comply with the recommended dietary intake of these. Consumption of fewer amounts of macronutrients may lead to a deficiency in essential vitamins and minerals. Moreover, it will also impact the absorption of fat soluble vitamins. Excess consumption of macronutrients would lead to increased consumption of calories. Increased consumption of calories may increase the risk of obesity and hypervitaminosis (Fitzgerald, 2014). Reduced protein consumption would lead to decreased growth and reduced healing. Moreover, it will lead to decreased muscle strength. Reduced consumption carbohydrates may lead to a deficiency of essential vitamins and minerals. Moreover, it will also reduce the availability of dietary fibers. Decreased consumption of lipids would delay the absorption of fat soluble vitamins.
Fiber intake ranges
Does your diet meet the minimum number of servings of foods from each fiber-containing group? If not, which of the fiber-containing groups–fruits and vegetables–fell short of the recommended intake?
Consumption of dietary fibers is far less than recommended. At least, 25 grams of dietary should be consumed per day. The major issue that led to decreased consumption of dietary was related to reduced consumption of carbohydrates and green leafy vegetables (Simpson & Campbell, 2015).
Which specific foods provide the most fiber in your meals? Which provides the least? Identify trends in your food choices that might affect your fiber intakes.
The food items that produced the most fiber were bananas, while oatmeals, turkey slices, chicken breast and oranges produced no fibers.
Dietary modifications
What changes might you make to increase the fiber in your diet?
The fiber consumption can be increased by greater consumption of cereals and green leafy vegetables (Anderson, Baird & Davis, 2009).
How might insufficient or excessive amounts of proteins, carbohydrates, fats, or fiber contribute to health or illness?
Insufficient amount of macronutrients (protein, carbohydrates, and fats) may lead to decreased immunity, while excess consumption of macronutrients (protein, carbohydrates, and fats) may increase the risk of overweight or obesity (Walker & Reamy, 2009).
References
Anderson J, Baird P, & Davis R. (2009). “Health benefits of dietary fiber.”Nutr Rev. 67 (4), 188–
205
Fitzgerald M (2014). Diet Cults: The Surprising Fallacy at the Core of Nutrition Fads and a
Guide to Healthy Eating for the Rest of US. Pegasus Books
Simpson, H. & Campbell, B. (2015). “Review article: dietary fibre–microbiota interactions.”
Alimentary Pharmacology & Therapeutics. 42 (2), 158–179
Walker C & Reamy BV (2009). “Diets for cardiovascular disease prevention: what is the
Evidence?”. Am Fam Physician. 79 (7), 571–7.