Food Intake Analysis Food Inake Analysis Who Essay

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Food Intake Analysis

Food Inake Analysis

Who does not want to be healthy? However, to achieve such an admirable goal, it will require diligence, motivation, and consistency. To many, this is quite a daunting task that is met with much resistance because of the level of commitment and consistency that it requires. Insomuch, with all the various types of fast foods available and society's life style, the challenge to reach and to maintain an ideal rate seems impossible. According to the Center for Disease Control (2012), the U.S. obesity rate at 35.7%; this demonstrates a significant increase since the 1990s. Since I am concern about my health and refuse to become a statistic, I will analyze my food intake for three days.

Recorded Intake

Below is my recorded 3-day food intake. Based on the data, several adjustments will should be made to reach the recommended dietary reference intake (USDA, 2012). According to My Fitness Pal reports (2012), I should consume no more than 165g of carbohydrates, 40g of fat, 45g of protein. Comparatively, DRI tables (USDA, 2012) based on the range of my age group, I should consume no more than 130g of carbohydrates, 25g of fiber, 35g of fat, and 46g of protein. Such disparity in numbers present challenges when trying to achieve the desired macronutrient levels.

Each meal consumed contained carbohydrates, fat, and protein, which lends to the disproportionate balance in my daily consumption. Charts present lower intake levels form carbohydrates and fats. Based on food intake, I consumed carbohydrates at 68%, 98%, and 67% respectively.

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Two of the three days represented lower carbohydrates than the recommended allowance. Carbohydrates provide energy, which would explain my lethargic nature! With regards to fat, I consumed 100%, 69%, and 83% respectively. However, my intake levels are too high for protein: +27%, +44%, and +64% over the recommend levels! Both complete and incomplete proteins were consumed. Specifically, out of 12 meals, only seven (58%) meals represented complete proteins, which are animal protein (red meat, poultry, seafood, eggs, diary). "Protein is made of smaller components called amino acids, 12 of which are manufactured by the human body. Another nine, called essential amino acids, must be obtained from food," (Sugar, 2012). Hence, it is important to have both complete and incomplete proteins for bodily processes and for building and repairing tissue.

To achieve a balance for all macronutrients, I should research and select the desired foods that will enable me to modify my lifestyle long-term. Once the desired foods are selected, then I will need to create a daily food map that includes all the recommended dietary goals. Although challenging, this will provide structure and balance in selecting the right food choices.

Macronutrient Intake Ranges

The macronutrient intake range for my age group are as follows: carbohydrates 45-65g, fats 20-35g, fiber, 25g, and protein 10-35g. Surprisingly, I am clearly beyond these intake ranges, with the exception of fiber. If I eat too little protein, then bodily processes and tissue building/repairing will be impaired. If I eat too few carbohydrates, then I will lack the short-term energy needed for.....

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