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​The Dietary Analysis helped me become more aware of me current health. Because I am on the go most of the time, I find it very easy to pick up something fast to eat rather than making a full healthy meal. It was until things assignment that i noticed I eat a lot of more calories than I thought I did. I learned that I eat a lot of protein. Sometimes I eat protein bars because I think they are healthy. Before taking this class I never really payed attention to food labels. I am now a lot more alter while checking food labels. Before this class I would often just get frozen vegetables and then add them to my meals. I learned that refined foods lose all the nutrients. While doing this study, I noticed that I eat a lot more fast food than I should. The more red meat i eat the higher the risk for chronic diseases. The delicious double burger, chocolate cake, vallina shake, greasy fries are all foods that will increase the risk for chronic disease. I learned that I can inmpove my health by counting my calories. I have made changed in my eating habits to try to watch my calorie intakes.Due to this study I am now able to know what to look for in food labels. I now know that too much food containing more than 10% sodium or cholesterol are probably not the best option to chosse from.

Cumulative Assignment #3 1. a. I met the daily-recommended food intake of meat and alternatives, grain products and vegetables. b. I did not meet the daily-recommended food group intake for milk and alternatives. c. It was the easiest for me to meet the requirements for the meat and alternatives food group and this is because the meat that I consumed throughout the day was in large portions. d. I found it difficult to meet the requirements for the grain products food group and this is because the foods in this group are filling and full of fibre, which makes it difficult to eat large amounts of.

In my brief time, that I have had in mr. Rudich PED 116 class. I have grown to learn a few things about myself, and my health and what I can do to improve it. First, starting with nutrition I have learned about the different types of fats, what foods are necessary to for our body and which ones to avoided. I have also redefined what a portion and serving sizes are. When the class participated in the diet analyst assignment and we recorded our eating habits for three days I believed before doing the assignment, that my diet and lifestyle were acceptable, but what I learned was quite the opposite. I learned that majority of consumption included high quantities of fat, protein, and carbohydrates at unhealthy levels. Since then,

For this assignment, I was asked to assess my diet, then compare the amount of nutrients I was receiving from my current diet, and compare it to what is recommended of me. I was to do this by using the 24-hour dietary intake form I had previously completed and compared it to the American Heart Association Healthy Heart Recommendations, as well as the Dietary Reference Intakes given to me in class. To begin this assignment, I imported all my data into a table to assess my findings in more detail. My results are shown below in Table 1.

In this three-part worksheet, you identify the five components of health-related fitness, critique a recipe for nutritional value, and respond to two short answer questions about nutrition. Completing this assignment is a step towards gaining the knowledge needed to better manage your physical fitness and nutrition.

I am going to present my overall self-health assessment by utilizing the Gordon’s functional Health Patterns. Then, the more focused assessment in my diet plan is presented. This task has helped me to utilize the perfect framework from various frameworks available. I am able to do the health assessment which includes physical, biological, psychological and spiritual needs. I have also chosen the health issues on effect of junk foods on health and related with the articles.

(If you take a nutritional supplement(s), record it in the chart, but consider its contribution to your nutrient intake in a later question of this assignment.

Using your reports and information identify 3 specifics ways that your diet could be improved.

I had no idea that what I included in my diet was so important and provided a significant impact to my wellbeing. After doing the first part of this Analysis project, I was surprised to see the many areas that I can improve on. I created 3 specific, measurable, attainable, realistic, and time-bound goals to help me improve on receiving the right amount and variety of nutrients in my diet. My goals are to drink 8 glasses of water a day, have fruits and vegetables every meal adding to a total of about 4-6 cups, and to have a different breakfast every day. For 30 days, I attempted to implement daily each of my 3 goals.

As I analyze and compare my consumption to those recommended, my diet is not as healthy as it could be. I enjoy to snack, unhealthily, and eat foods that are convenient for my lifestyle rather than my health. I only received 57% of my calcium recommendations, 27% of potassium, 77% of copper, 67% of iron, 49% of magnesium, 75% of phosphorus, 78% of zinc, 49% of vitamin A, 92% of vitamin B6, 20% of vitamin C, 13% of vitamin D, 20% of vitamin E, 32% of vitamin K, 92% of folate, and 44% of choline; so in those areas, I lacked to meet adequate needs. Selenium, sodium, vitamin B12, thiamin, riboflavin, and niacin, I consumed sufficient amounts or more than what I needed.

I analyzed my project about my food intake. I selected two major problems in my diet. The first one is my

1. You began your concept map in class (and finished it later). From this concept map, discuss 2 metaphors (concepts) that could inspire your net.

Findings/Body – This is the mainframe of my essay in which I present my research on the topic, my personal experiences in terms scenarios where I either lacked or had sufficient nutrition and vitamins from foods, and the affects. I will also reiterate the five groups and go into detail the purposes of each group.

4. For each activity, identify and assign the resources needed. Present your ideas in a RACI Chart.

4.2 What are the difficulties faced by young women in sustaining healthy eating practices at university?