Category: Diet & Nutrition 423

Soldiers are supposed to be disciplined people. This discipline comes from the uniform they wear, the food they eat, the exercises they do and is further reinforced in their need to obey orders. An undisciplined soldier can harm both himself and his fellow soldiers. Unfortunately, this very discipline is missing among soldiers at the Joint Base Balad, Iraq. The soldiers at the base are extremely careless about their uniforms and do not follow the uniform policy AR 670-1. They do not tuck in their T-shirts, wear the patrol cap incorrectly and walk around with their hands in their pocket. Similarly, most soldiers are careless about their exercise routine, especially those on the overweight program. While some soldiers have genuine medical conditions that prevent them from pushing the extra mile and hence find it difficult to lose weight, there are others, who do not have any problems, and they do not even try to lose weight. This is especially disheartening because all the soldiers are held to the same standards, irrespective if their medical conditions. This lack of discipline is further compounded by the tendency of many soldiers to disobey lawful orders. Soldiers who do not follow the above mentioned policies should be ordered to correct themselves. Unfortunately, disciplining these soldiers becomes difficult because they question authority and disobey legitimate orders. I believe that one of the reasons that soldiers disobey orders and question authority is because they do not seem to get due recognition for their efforts. Military awards should be given to soldiers who really deserve them. Unfortunately, in practice this does not happen. Soldiers who go outside the wire and put their lives on line go unrecognized while others who are just doing their jobs get awarded for just doing their jobs. Such favoritism is demoralizing and many soldiers no longer feel motivated enough to put any effort. Another reason for this indiscipline could be horrible quality of the food being served to the soldiers while on deployment. The quality of the food is so bad that many soldiers eat it only so that they can sustain themselves. And this bad quality is not limited to a particular dining facility but rather every dining facility on the base serves very low quality food. Soldiers cannot be expected to give their heart and soul to their job if they are not even properly fed. These soldiers are putting their lives on line so that people back home can sleep in peace. The least that can be done for them is that they get good food and their valor is given proper recognition.

Introduction

Soda is a drink that is made by mixing flavored syrups that are put under pressure and dissolved under carbon dioxide. The carbon dioxide is usually mixed to the drink when it is at very low temperatures. The colder the drink, the more carbon dioxide can be mixed into it. Adding carbon dioxide to the soda and storing it under pressure keeps the soda free from any kind of contamination as well as adding test to it. To keep the pressure intact, soda companies will bottle them when they are under pressure and also when the carbon dioxide is still mixed (Toossi, p. 92). Immediately the sodas are bottled, they are sealed and put under room temperature before they are packed into boxes to be distributed in stores for sale. The pressure inside the drink is usually higher than the pressure outside and hence making it whiz when opened. The mechanism at which the soda goes flat after it has been opened is still a mystery to some people who wonder the chemical reactions that are behind such an occurrence.

Mechanical processes involved

Before a soda is opened, it is mainly observed as a plain drink. It is hence hard to imagine that it could be containing certain gases that have a direct influence on its taste. The reason why there is no observation of bubbles in a sealed bottle of soda is because the carbon dioxide is completely mixed in the soda and that the inside pressure is equal (Kotz, John et al, p. 82). There is usually no room from the bubbles to escape and some of the atmospheric pressure is sealed in the empty space of the bottled drink. From the time the bottle cap is removed to that time when it completely goes flat, there are certain chemical reactions that take place. At the start, there is usually a whizzing sound that can be heard which is accompanied by some bubbles. The whiz is due to the escape of carbon dioxide that was under a lot of pressure in the bottle. There is also some external pressure that interferes with the stability that was in the drink and hence making it to react.

The pressure inside the bottle is usually higher than the pressure outside; there is hence a need for the drink to attain equilibrium. As more air gets into the bottle, more carbon dioxide is released from the drink to the atmosphere. The whole procedure may take quite sometime because the carbon dioxide was completely mixed in the drink. The bubbles that are usually observed in the bottle are small and enlarge as they approach the top. This is because the topmost surface is more exposed to the atmosphere than the drink that is still deeper (OBrien, p. 56). At this juncture, when the soda has just been opened and taken, there is a whiz taste. The tingle taste is because the carbon dioxide is converted into carbonic acid when it is in the mouth. It is usually this tingling taste that makes sodas be preferred rather than the other soft drinks. However, as the soda is exposed for longer, the atmospheric pressure inside and outside will be similar and hence making it to have a flat taste.

The sweetness of a soda lies in its whizzing nature even though there are a number of people who prefer it in its flat taste. Most people will prefer to take a soda to quench their thirst rather than taking water. They feel that the soda will enhance their tastes and give them a more satisfactory feeling than the water would. A soda that is flat is almost similar to water only that the soda will have additional flavor. A flat soda means that the external and the internal pressure are similar and that there are no traces of carbon dioxide in it. A soda in its whiz form has lots of gasses that at times make the people that have just taken it feel very full. In fact many people will go for a soda rather than any other drink because they feel that the soda will make them more satisfied than the other drinks. After a few minutes of taking the soda, an individual may belch ought the gases and hence feeling almost the same way they felt before they took the soda. The bubbles that are usually produced from the soda are usually moist. This may be observed when a person places their nose on the mouth of the just opened bottle. Moistures liquid will be observed to signify that the gases take a liquid state when they condense.

Maintaining and reducing the whiz

Due to the different tastes of the people who take sodas, there is a need for the sodas to either maintain their whizzing nature or to become flat faster. On average, a soda may take three hours to completely go flat. There are certain people who would want to take the soda flat without having to wait for such longer hours. There are also other categories of people that will want the soda to maintain its whiz no matter how long it may take for them to finish the bottle. There are certain mechanical experiments that can be done to make the soda retain or loose its whiz (Brown, p. 64). When using a glass bottle, it may be difficult to retain the gases as the caps may not perfectly fit back after they have been opened. However, it is possible to retain the whiz when using a plastic bottle as they can easily be sealed back after opening. Another suggestion for making the soda go flat faster is to shake it. The shaking can be done on a regular basis as the bottle is opened to release the gasses faster.

Conclusion

Despite the chemical and mechanical procedures that are involved in making the soda maintain its whiz or loose it faster, there is no instant mechanism. There must be some efforts that are to be employed in getting the desirable texture of the drink. Different beverage drinks are concentrated with varying amounts of carbon dioxide. For instance alcoholic drinks and wines have more carbon dioxide concentration compared to nonalcoholic beverages. All this depends on the temperatures at which the carbon dioxide was mixed and the desired purpose of the drink. The colder the drink is, the more the ability it has to be mixed with the carbon dioxide. The carbon dioxide concentration in the soda bottles will remain as long as the bottle remains sealed. There is yet to be discovered a mechanism that will ensure that the soda retains all its fizz after it has been opened. Some fizz can only be retained if the soda is kept from any shakings and sealed immediately after sipping it.

Works cited

1. Brown, Larry & Holme, Tom. Chemistry for Engineering Students. London: Cengage Learning, 2006.
2. Kotz, John et al. Chemistry and chemical reactivity. London: Cengage Learning, 2008.
3. OBrien, Thomas. Brain-Powered Science: Teaching and Learning With Discrepant Events. California: NSTA Press, 2000.
4. Toossi, Reza. Energy and the environment: resources, technologies, and impacts. New York: Energy and the Environment, 2008.

Introduction

Gastric bypass is a surgery performed to help in weight loss. Roux-en-Y is a common gastric bypass procedure. The procedure entails the reduction of the stomach size. The gastric bypass surgery makes it possible for food to bypass a part of the small intestine¹. The small intestine is an organ of the body that allows the absorption of food into the bloodstream. Therefore bypassing a part of it only allows fewer calories to be absorbed in the bloodstream. Moreover, the reduction of the stomach size means that a person can only eat small amounts of food because it cannot hold large amounts. This helps to lose weight by causing consumption of fewer calories hence weight loss¹.

Why gastric bypass is done

A gastric bypass procedure is done on people who have obesity. Obesity is a major health problem and people who try to lose weight in traditional methods and fail to opt to go for gastric bypass. This is done to reduce morbidity and mortality associated with obesity. The operation is carried out in people with a body mass index (BMI) of 40 and even higher². Sometimes a patient may have a life-threatening condition due to being overweight and the procedure is recommended. For a person to qualify for gastric bypass one should have been obese for quite a long time. One should not be an alcoholic at the time of surgery or have untreated major psychiatric diseases. One must be over 18 years to be eligible for the procedure⁴.

Nutrition before gastric bypass

Before undergoing gastric bypass, it is important to have proper nutrition. Some physicians may ask their patients to lose some weight before gastric bypass³ as it makes losing weight after the surgery more successful. To lose this weight a patient may be required to change their diet and stick to a healthy diet. This may include taking a lot of water, eating foods rich in protein as well as exercising⁴. A patient should also eat fewer calories as this will help to get used to eating less. This is important because they will be in a better position to adapt to eating less, which is required after the surgery. Thus, a patient should consult a nutritionist prior to the procedure. The nutritionist will assess the patient and know their nutritional needs³. The nutritionist can recommend a diet for the patient that has fewer carbohydrates and fats especially saturated fats and refined sugars. This is important to reduce the deposition of fat around the midsection, which is the spot for surgical operation. The protein-rich foods help to supply the patient with sufficient proteins to avoid loss of muscle tissue because carbohydrates calories are cut therefore there is protein sparing and reduced muscle loss⁴.

Nutrition after gastric bypass

Post gastric bypass diet is very important for the patients. Patients who have undergone gastric bypass have been shown by analysis to exhibit various nutrient deficiencies caused by malabsorption and changes in intake ^3(p82). This may require patients to take nutrients and vitamins supplements. Patients are required to alter their eating patterns greatly after going through gastric bypass. The patient must eat small amounts of food at each one time because the size of the stomach is small. Food must be eaten slowly and chewed to mush. This is done to avoid vomiting that may occur frequently causing a lot of pain to the patient. The patient should also observe a 30/30 rule this means that he or she cannot take liquids thirty minutes before and after eating because the stomach does not have space to hold food and liquids at the same time⁵. Patients must also avoid foods that have simple sugars. The sugars may cause a dumping syndrome. The syndrome is caused by food moving rapidly through the intestine as well as the stomach. This may cause sweating, shaking, rapid heartbeat and severe diarrhea.

A patient also needs to see the surgeon for follow-up checkups to see if the body is healing well³. One should also avoid excessive intake of food after the surgery as this may cause complications such as vomiting and nausea. Overeating and eating the wrong types of food may cause ulcers or even worse rupture of the stomach. Therefore, it is important to follow postoperative instructions carefully to avoid troubles in recovering and achieve the goal of losing weight because the procedure has a success rate of between 70% and 80%².

Finally, the gastric bypass procedure has become very attractive due to fewer complications associated with the new procedure Roux-en-Y. The procedure has helped people to lose weight and lead healthier lives. The surgery reduces the chances of dying from heart diseases, diabetes and other conditions associated with obesity. However, it is important to remember that all surgeries have their risks. Gastric bypass is associated with long-term problems such as osteoporosis due to a deficiency of nutrients. People should try to lead healthy lifestyles to avoid morbid obesity because this leads to health problems later. Meanwhile, we cannot underestimate the importance of gastric bypass in dealing with obesity.

References

Curtis, J. Gastric bypass. 2009.

Coates, PS, Fernstrom, JD, Fernstrom, MH, Greenspan, S, Greenspan, SL. Gastric Bypass Surgery for Morbid Obesity Leads to an Increase in Bone Turnover and a Decrease in Bone Mass. The Journal of Clinical Endocrinology & Metabolism. 2004; 89(3): 1061-1065.

Surgerman HJ, Nguyen, N. Management of morbid obesity. New York: CRC Press; 2005.

Pre-Surgery Bariatric Diet. 

McGowan, PM, McGowan, M, Chopra, JM. Gastric bypass surgery: everything you need to know to make an informed decision. New York: McGraw-Hill Professional; 2004.

Footnotes

1. Curtis, J. Gastric bypass. 2009.
2. Coates, PS, Fernstrom, JD, Fernstrom, MH, Greenspan, S, Greenspan, SL. Gastric Bypass Surgery for Morbid Obesity Leads to an Increase in Bone Turnover and a Decrease in Bone Mass. The Journal of Clinical Endocrinology & Metabolism. 2004; 89(3): 1061-1065.
3. Surgerman HJ, Nguyen, N. Management of morbid obesity. New York: CRC Press; 2005.
4. Pre-Surgery Bariatric Diet.
5. McGowan, PM, McGowan, M, Chopra, JM. Gastric bypass surgery: everything you need to know to make an informed decision. New York: McGraw-Hill Professional; 2004.

Shepards Pie is a traditional American dish, perfect for a family dinner. Many people love this meal for its ease of preparation and pleasant memories associated with it, for example, about the holidays spent in the countryside. Shepards Pie is a classic potato casserole with ground beef or lamb and vegetables. You can choose vegetables to your liking, but the recipe usually includes carrots, green peas, and onions. Some people prefer to add zucchini, corn or celery, and a rosemary seasoning, thyme, and parsley  fresh or dried. Nothing terrible will happen if you take convenience foods instead of fresh potatoes and vegetables, but we recommend using real Russett Potatoes for mashed potatoes.

• Preparation time: 20 minutes
• Cooking time: 50 minutes
• Yield: Serves four people

Before heading to your nearest supermarket, prepare a grocery list. Youll need:

• 3-4 large Russett Potatoes
• 8 tablespoons of butter
• 1 medium onion
• 1-2 cups of vegetables (carrots, diced, corn, peas) (Shortcut: you can buy ready-made canned or frozen vegetables)
• 1 ½ lb. ground beef
• 1 pack of ready-made beef broth or broth cubes
• Worcestershire sauce
• Seasonings: salt, pepper, garlic, herbs (parsley, rosemary, thyme, or Italian herbs)
• Cream
• Drinks and additional dishes for serving dinner  wine, fresh bread, dessert

Here, Figure 1 shows the ingredients that can be used to prepare a dish. In the image one can see ready-made chicken broth (but we recommend taking beef broth or cubes of beef broth that you pour with boiling water), cream (to add to ready-made mashed potatoes), red wine, potatoes, fresh vegetables, rosemary, and diced beef. We advise taking ready-made ground beef. Dont forget to put it in the freezer if you dont intend to start cooking right away. Also, note that Worcestershire sauce and beef broth contain salt.

Now carefully unpack the bags from the supermarket and place the ingredients on the table. Prepare the necessary utensils:

• Ceramic or metal baking dish (8×13)
• Large frying pan
• Large saucepan
• Vegetable peeler
• Cutting board and a sharp knife for cutting vegetables
• Masher
• Measuring cup and measuring spoon
• Wine opener
• Spatula for preparing ground beef
• Oven potholders

Now you can finally start the cooking process. It consists of two parts  preparation of ingredients and cooking.

Stage 1, Preparation

1. Cut fresh onions in half and peel, then finely chop.
2. Fresh carrots also need to be peeled with a knife and then cut into small cubes.
3. Chop the herbs finely  you only need 3 teaspoons.
4. Peel Russett Potatoes with a knife and cut into quarters. Be careful when cutting potatoes as they may slip out of your hands.

Make a puree

1. Place a large saucepan on the stovetop, add the sliced potatoes, pour in the water to cover at least an inch of the potatoes, and add a teaspoon of salt.
2. Set the heat to high and wait for the water to boil.
3. Reduce heat to low and cook potatoes for 15-20 minutes.
4. Pierce the potatoes with a fork to check if they are cooked. If the potatoes are so soft that a fork can easily pass through them, they are cooked.
5. Drain the water into the sink, holding the lid on the potatoes, so they dont spill out. Or you can use a strainer to strain the boiled potatoes if you have one.
6. After you drain the potato pan, mash it with a masher, add 4 tablespoons of butter, add salt, pepper, and cream. The more cream or sour cream you add, the more fluffy the potatoes will be. You can use an electric masher for chopping, but the puree will be smooth even when mashed manually if you boil the potatoes well.

Figure 2, 3, 4 shows the necessary steps for making a puree.

Stage 2, Cooking

While the potatoes are cooking, you can do other important things.

Preheat the oven to 400 degrees  turn on the stove, set the desired temperature, and wait. It usually takes 15-20 minutes for a standard oven to warm up.

Fry vegetables and beef for a delicious pie filling:

1. Take a large skillet and place it on the stove. Pour 4 tablespoons of olive oil and spread it over the entire surface. To do this, turn on a little heat; the oil will heat up, and you will easily distribute it by tilting the pan slightly to the right and left.
2. Add finely chopped onions and carrots and sauté for 6-10 minutes until tender over medium heat.
3. Add fresh ground beef, chop it with a spatula and cook until no longer pink.
4. Add 1 teaspoon of Worcestershire sauce and ½ cup of beef broth, boil, then cook over on the low heat. You can also add 2 tablespoons of red wine.
5. Add peas, corn, or other vegetables of your choice and fresh or dried herbs; cook uncovered for 10 minutes.

Figure 5-12 show the main steps in making the filling for Shepards Pie. Some cooks prefer to add 1 tablespoon of flour and 1 tablespoon of tomato paste before adding wine and Worcestershire sauce. Flour is used to thicken the sauce, and tomato paste adds sweetness by balancing the flavor. As you can see, green peas, corn (which is not in the photo), and greens are added at the final stage. You can also add celery to onions and carrots at the start of sautéing if you like the taste.

Stage 3, Assembling the dish and preparing for baking

1. Gently pour the contents of the pan into a baking dish using a spatula.
2. Lay a layer of potatoes on top. You can use a piping bag to create a beautiful pattern. To brown the potatoes gorgeously in the oven, you can grease them with a mixed egg. You can also sprinkle the potatoes with grated Parmesan or cheddar.

Figures 13-16 show how to lay out the layers before baking. Some people prefer to bake the dish in the same pan used to fry the filling. But we advise transferring the meal to a baking dish. The ceramic mold will not be as hot when you have to take it out of the oven, and it looks much prettier when set.

1. Place the dish in a preheated oven and cook for 4-6 minutes. The finished meal will turn golden brown and bubble slightly.
2. Turn off the oven, put on the oven mitts, remove the baking dish from the oven, and be careful not to burn yourself.
3. Place the finished Shepards Pie on a wooden stand and let it rest for 10-15 minutes.
4. Serve in portions and garnish with parsley.

Shepards Pie recipe is so appealing because it does not require additional serving  this is an all-in-one meal that includes side dishes, vegetables, and meat. It can be served with red wine, bread, and fresh vegetables.

Suggested tools to make cooking easier:

Important

• Go for lean meats as excess fat can ruin the taste. To remove excess fat when frying meat, the fat can be removed with a paper towel.
• Dont oversalt the Pie! The finished beef broth already contains salt, as does Worcestershire sauce. Therefore, be sure to taste the filling before salting it. Perhaps the salt from the broth and sauce will be sufficient.
• Do not use a glass dish for baking, as this is dangerous. Better take a ceramic or metal.
• When baking, keep track of the time  when placed in the oven, the Pie is almost ready. You only need to let the ingredients soak each other; this will take no more than 10 minutes. It will be a shame if you burn all your work.
• If you are replacing greens with dry herbs, keep in mind that they require three times less  about 1 teaspoon.
• As you can see in different photos, the recipe has many variations  some cooks use chicken broth or ground lamb, or add celery and herbs. You can add other vegetables  corn, zucchini. European Shepards Pie is usually made using minced lamb, while Americans prefer beef. Both of these meats are lean and are used for this very reason.

References

5 Easy fall favorites [Image]. (2019). Web.

Oster 2-speed immersion hand blender with food chopper attachment  metallic gray [Image]. (n.d.). Web.

OXO ground meat chopper [Image]. (n.d.). Web.

Shepherds Pie [Image]. (2019). Web.

Shepherds Pie [Image]. (2019). Web.

There is a maxim by Mark Twain that The way to keep your health is to eat what you dont want, drink what you dont like, and do what youd rather not because of deterioration in the infirmity of body and soul is overwhelming. Therefore, Health becomes a success and the contriving of health is necessitated through a balanced diet.

Nutrition (nourishment) is the supply of the necessary minerals or balanced diet needed by the body, in the form of food for life support. Numerous widespread health problems can be prevented or lessened by the intake of a healthy diet.

However, the phrase health has been used instinctively, but not many people deeply understand the meaning of the word. To some health means physical fitness and being able to resist diseases while to some it means the contrast to sickness (Donatelle p. 3).

The nutritionist in the nutrition video narrated how understanding a food label can benefit an individual by the roles they play in health, and how one can use the information to improve their eating habits. It was mentioned that the familiarity of the unit of calories on a food label helps with the consumption of balanced meals thereby, a good plan in the level of calories requisites. In addition to this, familiarity with the calories or the necessary nutrients (proteins, carbohydrates, fats and oils, vitamins and minerals) helps in determining the daily intake.

Additionally, the food label enables an individual to know: the harmonized part of food intake, also it provides us with the nutrient reference value which helps in understanding how food fits in the daily diet, nutrient claims such as light, low fat, and high-fiber. Finally, it helps with the information on the relationship between nutrients and diseases i.e the classes of nutrients needed for different ailments.

Consecutively, the relationship between the food label and the pyramid plan is that it helps in understanding the role which the different vitamins, nutrients and minerals take in the growth and development of the body system. It also helps in keeping the body and soul fit and healthy. Assuming that an individual has a health problem (diabetes, hypertension, cancer, lung condition and cholesterol) that requires a special diet or nutritional consideration, the food label with the pyramid plan will help in deciding the right food type and the measure of intake.

The relationship between food and diet has been discovered to be of immense importance because our eating practices can either help or diminish our general health and well-being, because, good eating habits are the choice of food that reveals the pyramid guidelines.

The guideline from My Pyramid Plan that may be used to improve personal nutrition is by taking food in quantity and which has only the required vitamins, proteins, fats and oil, and minerals proportionally. Nevertheless, a meal is nutritious if it helps the body to develop normally (e.g. too much carbohydrate and lack of proteins in a growing child lead to a disease called kwashiorkor). Basically, there are some minerals and nutrients which the body does not need in excess for growth, however, care should be taken to avoid excessive intake of such.

In conclusion, a nourishing meal must contain all the ingredients that help in the development of better health, and not decrement or affect it in any way.

Reference list

1. Donatelle, J. R. (1994). Health: The Basics, Seventh Edition, Pennsylvania: Prentice Hall,
2. Donatelle, J. R. (2009). Health: The Basics, Eighth Edition, Benjamin Cummings. By Pearson Education, Inc.
3. Health Video Library. (2005) Nutrition [Video file].

Introduction

The problem of obesity and excessive weight is one of the most actual now. Unfortunately, there are so many different products that cause much more harm than good. It is extremely important for every person to have only healthy products in his ration, as well as to organize the diet that is suitable for his body type and health condition. The healthy ration along with enough physical activity would guarantee the optimal weight level, which in its turn is an indicator of the good health.

Explanation

The body cells are being built thanks to the microelements and vitamins that we supply to the organism through food. In this respect, the quality of our food has a direct influence on our body structure. It was scientifically proved that the body cells go through a rejuvenation process every three months. As it was stated, there are not many people who realize that some of their parts of the body are just a few days old (Believe it or not, your lungs are six weeks old  and your taste buds just ten days! So how old is the rest of your body? par. 1). Once in a while, the body completely removes the old cells and replaces them with the new ones. That is why it is important to follow the regime and discipline in the first place. Not in vain, many people say that we are what we eat. It was scientifically proved that not only do our genes regulate how the food we eat is broken down, but how our food is broken down regulates our genes (Gene study confirms we are what we eat par. 1). We are the suppliers that decide from which material our temple will be built.

The second significant factor that is in a straight correlation with excessive weight is physical activity. If a person is a lack of physical activity and lives the inactive life, it almost necessarily would lead to obesity, especially if the individuals passiveness is combined with a wrong diet. The constant inflow of cholesterol significantly decreases the quality of bloodstream, what in its turn mostly causes different heart diseases. On the contrary, the physical activity increases the quality of the bloodstream, because it forces the blood to flow smoothly in the veins, arteries, and capillaries. The physical activity also abundantly saturates the blood with oxygen and creates the background for a good health condition.

Methods

There are diet plans that were created exactly for the weight loss. But the purpose of this paper is not about reflecting any of those nutrition rations. It is about summarizing the main points, and gathering them into one structural element. Therefore, the main steps to lose excessive weight include such aspects as the balanced diet, constant physical activity, regime, and the discipline.

The aspect of the balanced diet represents the right approach to nutrition, which means that, in the first place, an individual should remove the products that contain cholesterol and fats. Instead of the heavy products like meat, a person should focus more on the vegetarian ration that mostly consists of vegetables. Such a diet significantly favors the digestion and prevents the stagnation of the food and its rotting inside of the organism. It is important to mention that the body struggles to digest some of the harmful and junk products, and it means that they begin to rot inside of the organism. In its turn, the process of rotting causes the creation of various dangerous toxins and poisons that further intoxicate the body. However, there are many GMO products, which mostly consist of vegetables and fruits, still, it is required to be very careful. Another important aspect concerning diet relates to the nutrition regime. It is necessary to consume food according to the strict program, in the correlation with concrete time frames during the day. It would allow your body to accommodate itself to according hours of food consumption, and make the digestion easier.

The second important step is the constant physical activity. The physical activity is the foundation of a healthy body, and if a human wants his body to be in the good shape and have a balanced weight, he should be involved in different kinds of sports that develop the body and improve the cardiovascular system. The physically active people never suffer from excessive weight, because all of their fats get burned thanks to their training.

The third step that more represents the additional method for the weight regulation is about consuming distilled water and fasting. The distilled water has an amazing ability to remove most of the toxins and poisons out of the organism, as well as to dissolve all of the clots in the blood. According to the Bragg Live Food Products, Dis­tilled water is pure H 2O  which means its a com­pound of 2 parts hydro­gen and 1 part oxy­gen (Why I Drink Only Pure, Distilled Water! par. 1). The regular consumption of distilled water guarantees that your blood would be in the good condition. Another one supportive method of weight regulation is fasting. It helps the body to get rid of the destructive and junk materials through the natural processes of rejuvenation.

Works Cited

Believe it or not, your lungs are six weeks old  and your taste buds just ten days! So how old is the rest of your body? 2009. Web.

Gene study confirms we are what we eat 2016. Web.

Why I Drink Only Pure Distilled Water! 2007. Web.

Introduction

A Healthy life involves various combinations of what is stored in the body and how it is managed. For one to lead a healthy life it is important to manage what you eat and the quantity of the food eaten, furthermore, exercises are also important for a healthy life. This paper will discuss deeply the challenges involved in eating too much food and the content of the food in terms of nutrients. This paper will focus also on the diseases that are brought by eating too much cholesterol and fats. The paper will also discuss the quality of food one eats, since the body is defined by what one eats.

Discussion

Self-quiz on Eating Habits

During breakfast, I usually take seven pieces of bread with butter or margarine, a cup of milk rich in fats, two bananas and a piece of pizza. During the hours between breakfast and lunch, I usually take a mug of porridge. Most of the time, my lunch consists of mashed potatoes, rice and fatty meat and it is usually a full plate or even at times, I take two plates. Supper consists of a plate of spaghetti, dip fried potatoes and some vegetables, but I do not take much of the vegetables.

Results and Effects

Having studied my eating habits I have discovered that I am taking too many fats in the body which might be disastrous to my body organs especially the heart. Foods that contain the highest percentage of fats are mostly carbohydrates, and they contain 4 kcal/g (~16.7 kJ/g) (Donatelle, 2009). Proteins also have a significant amount of fat but it cannot be compared to that contained in carbohydrates. Fats are essential to the body if taken in small amounts, this is because they insulate body organs hence preventing them from shocks and they also stabilize the body temperatures by absorbing heat. The quiz has also shown that I have not been eating organic foods which are best in adding nutrients to the body. Organic foods act as coenzymes, which are very important in the digestion of proteins in the body.

The quiz has helped me to understand the importance of taking substantial amounts of water. Water helps to flush out toxic acids in the body and it also helps in food digestion. Research has proved that constant drinking of the required amount of water cures diseases such as headache, general paralysis, obesity, sinusitis and hypertension (Donatelle, 2009). I am in total agreement with the results of the quiz since I have been able to understand better that, staying healthy is not the amount one eats but what matters is the quality of food that is eaten.

Importance of understanding Serving Sizes

The quiz has proved its importance since the amount of food I eat mostly has a high percentage of fats and now I will be able to reduce these amounts. It is important to change the diets I have been taking in order to reduce the amounts of calories in my body. High amounts of calories in the body can lead to diseases such as obesity and coronary heart disease (Donatelle, 2009). Foods rich in cholesterol are very detrimental if taken in bigger amounts and it is important to reduce these amounts in order to have a healthy body. Saturated fats consist of triglycerides which contain acid radicals thus making them very harmful to the body if taken in big amounts, examples of foods that contain saturated fats are; dairy products, animal fats and meat.

References

Donatelle, R. (2009). Health: The basics (8th Ed.). San Francisco: Pearson Benjamin Cummings.

For this assignment, I have decided to take a look at various articles about dietary supplements. I think the topic is interesting and demands more attention from the public and researchers. In this paper I will focus on analyzing three articles on the issue: Demand for dietary supplements spikes as coronavirus spreads, Feature: Revealing the hidden dangers of dietary supplements False Advertising in Dietary Supplements. I plan on addressing each article separately, discussing its contents, and offering my personal perspective on the matters presented there.

Couzin-Frankel, Jennifer. Feature: Revealing the Hidden Dangers of Dietary Supplements. Science, 2015, Web.  

This article describes the efforts of one man, Pieter Cohen, to protect consumers from harmful additives in some of the dietary supplements available for purchase. Working for the benefit of the public out of his own volition, the man cooperates with independent researchers and small journals to look into the dangerous substances sometimes present in the supplements (Couzin-Frankel). Cohen states that the main motivation for his endeavors is to inspire better government regulations in this field and to increase public awareness of the current issues. Even with his limited capabilities, the man has managed to influence major organizations to consider the possible harm the unregulated supplement industry could bring and was cited in many official publications (Couzin-Frankel). The article also goes into detail describing the history of supplement regulation and legislation, transcribing the events that have led the current situation to develop. They say that in 1994 an act was passed that had mixed results on the industry, expanding its scope while making safety checks much harder to perform (Couzin-Frankel). The act allowed supplement companies to expand their business and offer a large variety of products to the consumer without having to worry about the FDA restricting their capabilities. The unregulated companies soon started trying to exploit the system and add ingredients whose effects were not properly tested, making their consumption potentially harmful.

I think that this article is well written and makes the reader question the safety of the products they consume and the validity of the current regulatory practices. It is informative and eye-catching, perfect for attracting an audience. The piece brings up valid points to the argument and presents a detailed history of supplement regulation. The work and conviction of Pieter Cohen are admirable and bring great benefit to the community as a whole.

False Advertising in Dietary Supplements. Nutritional Products International, 2018, Web.

The article brings up the question of false advertising in the supplement industry. The piece expands on some of the topics from the one above and offers more insight into how the labeling and marketing of the products are being checked (False Advertising in Dietary Supplements). The article states that two major organizations are responsible for regulating the health claims by the producers: FTC and FDA. The former looks into the information from ad campaigns shown in any form of media, including TV, magazines, and the internet (False Advertising in Dietary Supplements). The FDA, on the other hand, is primarily concerned with checking the truthfulness of the packaging and labeling of the products themselves, making sure that the information is not misleading (False Advertising in Dietary Supplements). These two organizations regulate the sales of all dietary supplements in the US, and the failure to adhere to policy standards results in large fines for the company responsible.

I chose this article because I found it helpful to consumers and manufacturers alike, informing both sides of the regulations in place to protect the public. It clearly articulates its message, with the intent of warning the companies about the possible repercussions of their malpractice. The only possible criticism I can give is that the article lacks sources, unlike the other two I already covered.

Polito, Rick. Demand for Dietary Supplements Spikes as Coronavirus Spreads. 2020, Web. 

This articles main concern lies with the increase in demand for dietary supplements in the face of the recent pandemic. Many of the companies producing dietary supplements report that the sales have gone up by more than 20% and everything associated with increasing immunity has gone into demand even more (Polito). Especially notable are the sales for vitamins C and D, which top the list (Polito). The extraordinary need of the public is explained by the urge to stay healthy and the increasing public awareness of the coronaviruss danger. People want to protect themselves and counteract the spread of the disease in any way they can manage, so the desire to use more vitamins is starting to increase country-wide. Many categories of products increased, as the people drive the company sales up even further. The only major drawback of this situation is the prominence of hoarding by the public, which has to be actively combated by restricting order sizes and imposing limits.

I chose this piece because its contents seemed topical to the issues our society faces right now. I think that the increase in demand is largely a positive force, for both the consumers and the producers. While the effectiveness of dietary supplements can be questionable, an added precaution in the face of a global health crisis will not be a detriment. I think that this occurrence might make more people re-evaluate their opinions on dietary supplements.

Works Cited

Couzin-Frankel, Jennifer. Feature: Revealing the Hidden Dangers of Dietary Supplements. Science, 2015, Web.

False Advertising in Dietary Supplements. Nutritional Products International, 2018, Web.

Polito, Rick. Demand for Dietary Supplements Spikes as Coronavirus Spreads. 2020, Web.

Every day people face loads of unchecked nutritional information published online. It can become dangerous for some individuals who decide to change their diets based on such false or unsupported claims. For instance, there is a lot of negative information about carbohydrates that can be found on the Internet.

One way to identify such questionable assertions is to notice if the website or blogger uses such words as bad carbs. For instance, on the website called Live Science, there is an article discussing how eating bad carbs (starting from white rice) can increase ones risk of disease (Cicetti, 2013). The authors suggest using the glycemic index to determine whether the given product is a good or a bad carb stating that bad carbs can, among other things, dangerously increase ones blood sugar (Cicetti, 2013). However, this method is not likely to give a person a comprehensive picture regarding these foods nutritional value and their effect on blood sugar levels (since it is also important with what they are consumed). Moreover, the overall labeling of any food group as bad is not a scientific approach. The webpage also lacks references to support most of the claims. It is worth noting that the article was published in 2013 when there was less negative attention to diet culture rhetoric.

However, even more, recent publications make such assertions. For instance, an article published in 2020 on the website Health Shots propagates the benefits of a low-carb diet and, among other things, emphasizes that reducing carbohydrates consumption will make an individual more energetic (Bhardwaj, 2020). It explains that by stating that it takes time for the body to break down carbs (Bhardwaj, 2020). While some of the articles claims are supported by research, this thought is not backed by any scientific information. Indeed, complex carbs can be slower to digest, but they usually give people energy for longer. Therefore, this claim is bogus. These examples illustrate why, while looking for nutritional information online, it is important to stick only to trusted sources that support their suggestions with recent research.

References

Cicetti, F. (2013). Good carbs, bad carbs: what you need to know. Life Science. Web.

Bhardwaj, N. (2020). 7 wonderful things that happen to your body when you opt for a low-carb diet. Health Shots. Web.

Modern consumers require the food to be safer and stored for longer simultaneously. People also became aware of artificial or synthetic preservatives used to improve the quality of products and try to avoid them. These factors let the producers and distributors explore how to apply natural antimicrobials in extending their goods freshness with the raw materials. Mahmud and Khan chose the most common, naturally produced antimicrobials, and described their usage in different food categories to reveal the advantages of the natural-based approach above the artificial one (Mahmud & Khan, 2018). These natural compounds are essential oils like ginger, oregano, sage, spices, and herbs like cinnamon, basil, and bacteriocins, such as Lactobacillus, Carnobacterium, and Leuconostoc. Mahmud and Khan (2018) state that natural antimicrobials have several mechanisms of action to slow down the oxidation reactions such as the prohibition of chain initiation and continued hydrogen abstraction, free radical scavengers, termination of peroxides, quenchers of singlet oxygen formation and binding of transition metal ion catalysts (p. 897). These qualities make the antimicrobials capable of keeping the food fresh and safe to consume for more extended periods.

Essential oils, spices, herbs, and bacteriocins work as natural antioxidants for fats in foods and prevent its components from losing the nutritional value. For example, the raw antimicrobials acids extend shelf life for meat and preserve fish from its spoilage bacteria Photobacterium phosphorus (Mahmud & Khan, 2018). Fruits, vegetables, and cereals also require preservation, and natural antimicrobial compounds implementation is the safest technique to use. Mahmud and Khan (2018) state that for fresh fruits, lemongrass and cinnamon EOs (0.7%), citral (0.5%), and cinnamaldehyde (0.5%) were the most effective antimicrobials (p. 909). Natural antimicrobials contain active compounds like citral, eugenol, and cinnamaldehyde that are safe to be used, but their intense smell and toxicity issues limit their food preservation application. Scientists now work on overcoming these obstacles by implementing the compounds encapsulation and combining multiple antimicrobials to optimize the aroma level (Mahmud & Khan, 2018). Essential oils, herbs, spices, and bacteriocins have been successfully applied to extend the food longevity since ancient times, and modern technologies can utilize the natural products preservation even with the increased demand.

Reference

Mahmud, J., & Khan, R. A. (2018). Characterization of natural antimicrobials in food system. Advances in Microbiology, 8(11), 894-916. Web.