Category: Diet & Nutrition 423

People should stop believing that veganism is the healthiest diet for humans because all humans need not only vitamins, of which vegan food mostly consists, but also protein and other nutrients for their body. Moreover, many representatives of the movement behave aggressively, giving it the features of fanaticism, which reduces the ideas constructiveness. Among the nutrients that people can get from plants are mostly vitamins. However, many other trace elements necessary for active existence and well-being are absent. Strict vegans may be deficient in many vital nutrients, and as a result, increase the risk of some illnesses. Of course, unhealthy food for all people, supporters and opponents of the ideas of veganism, is a factor in the emergence of diseases, and therefore it is crucial to find a balance. The most optimal diet for a person should include not only vitamins from vegan products but also protein and other nutrients. Shortages of fat, amino acids, iron, and many other elements lead to long-term complications. Even considering the likelihood of disease, people have the right to choose what they will eat. However, many vegans react too aggressively to those who do not choose their diet and are prone to condemnation. They cannot prove the usefulness and universality of a vegan diet, replacing arguments with accusations of animal murders. As a result, they do not present ideas as an alternative way of life but impose opinions, causing an adverse reaction from society. Thus, veganism can harm health since plant products contain only vitamins necessary for the human body but not enough other nutrients. Although everyone has a right to choose a diet, vegans tend to impose ideas, which can harm other peoples health.

The summary indicates that the nutritional intake includes many carbohydrates, more than can be converted to glucose or glycogen (which is stored in the liver and muscles). This can result in fat formation and effects that will affect the body, health, and nutrition. Consistent carbohydrate-dominated nutrition stimulates the release of insulin, which in turn causes a rise in body fat. When the body needs more fuel, fat is converted back to glucose, and body weight is reduced.

To refuse late snacks, add probiotic foods to the diet. However, betweenwhiles (between ingestions), snacks can serve well to preserve the organism satiation. The question is what foods you snack on. Fruits, vegetables, nuts, dairy and sour-milk products, cottage cheese, fruit, and vegetable smoothies  all these products will not only saturate well but will also be healthy.

Before drinking morning tea or coffee, drink a glass of water. Drink regular water throughout the day in small sips. A healthy breakfast will be oatmeal, yogurt, or cottage cheese. Vegetables and fruits are excellent sources of vitamins, minerals, fiber, essential for health, and other nutrients. In addition, there are relatively few calories in them, and thus they will not harm the figure. Apples, berries, different types of cabbage and green leafy vegetables, carrots, beets, citrus fruits are simple and healthy foods that everyone should have in their diet.

Another important point is reducing fat in nutrition. In this case, I think the Mediterranean diet is the best option. Pasta and brown rice serve as the main fiber containers, as well as vegetables, and they do not contain fat. There is also no fat in seafood, an important part of this diet, while fat from olive oil and marine fish is minor.

Eating During the Day

A light sandwich with ham and cheese was eaten for breakfast, and one glass of milk was also drunk. One banana was eaten in the morning before lunch. One plate of rice with chicken was eaten for lunch itself, then an orange and a bottle of drinking yogurt can be noted in the diet. For dinner, one portion of fried potatoes with beef was eaten, as well as one chicken egg.

Rough Total

• Calcium  1000 mg
• Phosphorus  600 mg
• Potassium  3 g
• Sodium  2 g
• Magnesium  400 g

The Effect of Macronutrients on the Body

It is necessary to understand that the role of macro, microelements for the human body is excellent. After all, they take an active part in many vital processes. Against the background of a deficiency of one or another element, a person may face the appearance of certain diseases. Based on the diet, it can be concluded that the content of macronutrients is almost normal. It is from the chemical elements that metabolic processes significant for human life occur, including water-salt and acid-base metabolism (San-Cristobal et al., 2020). For example, the functions of magnesium among all macronutrients are the most extensive. It takes part in the process of forming bones, teeth, separation of bile, the work of the intestine, stabilization of the nervous system, the well-coordinated work of the heart depends on it.

However, it is worth noting that the lack and overabundance of trace elements in the body are associated with a number of problems. For example, increased sodium content in the blood  hypernatremia  manifests itself mainly in the form of thirst (San-Cristobal et al., 2020). There are also signs such as muscle spasms and convulsions, confusion. Lack of sodium (hyponatremia) can cause dizziness and headaches, vomiting, as well as general weakness of the body.

Reaction and Diet

They reacted pretty surprisedly because they had not previously attached importance to the calculation of certain chemical elements in the body. However, it is worth saying that in this case, they are quite rationally suited to eating. It cannot be said that this is an entirely healthy diet, but the content of macronutrients is almost normal. Accordingly, there is no need for a specific diet, but it is certainly necessary to maintain a stable balance.

Reference

San-Cristobal, R., Navas-Carretero, S., Martínez-González, M. (2020). Contribution of macronutrients to obesity: implications for precision nutrition. Nature Reviews Endocrinology, 16, 305320. Web.

Protein supplements are often assumed to be necessary for muscle growth and athletic development. While certain populations such as vegan or adult athletes may benefit from additional protein intake, it is largely unnecessary for middle or high school-aged individuals. On average, a teen or young athlete is required to consume only 20 extra grams a day of protein in order to observe muscle growth. However, data has shown that most teens exceed the recommended intake by two or three times the norm (Winkleman, 2019). There are three primary reasons as to why teenage athletes do not require protein supplements.

Middle and high school-aged athletes may receive any form of necessary additional protein through their diet. Lean meats, fish, egg, tofu, dairy products, beans, and nuts can be incorporated into a diet in order to increase the daily protein intake of a teen in a more natural and simple way. Protein supplements are often ineffective or dangerous when consumed at the wrong time while protein-rich foods do not have this issue. An increased intake of protein does not correlate with more muscle growth. Young athletes require the work of anabolic hormones within their physical training in order to increase muscle mass. While certain levels of protein are necessary, increasing the intake has no proportional relation to muscle growth.

Diets that are high in protein and low in carbohydrates have the potential to cause a number of problems. Due to the fact that too much protein with not enough exercise can cause the heightened use of water and energy, teen athletes may experience nausea, diarrhea, stress of the liver and the kidneys. As such, protein supplements are less beneficial to younger athletes than they are to adults and are largely unnecessary.

Work Cited

Winkleman, Jacqueline. Protein Powders and Teens: Are They Safe? Are They Necessary? Childrens Health of Orange County, Web.

A symbiosis between two seemingly different culinary worlds does not necessarily mean that the cultural integrity on each of the sides is lost and that ones traditional food is going to be dominant. While holding a strong traditional power, food is abstract since it relies on the experience factor that the individual perceives. Thus, an experience cannot be Scandinavian or Ethiopian, yet it can be positive or negative. In case it is positive, the person associates it with both cuisines and does not discriminate since the overall premise was a collaboration between the two traditions without elevating one above the other.

On the other hand, one may make the argument that since both cultures are mentioned, a person may be impacted by the intrinsic bias. According to researchers, the theory of hegemony refers to power asymmetry (Ikenberry & Nexon, 2019). Thus, one may make an unconscious parallel between the food and the country which it represents based on intrinsic beliefs of which nation holds more power. In this case, the symbiosis between the two exists only on paper but not in the mind of those visiting the restaurant.

Combining Ethiopian and Scandinavian cuisine can be interpreted as a disregard of both cultures. Individuals who are Ethiopian and have consumed traditional food for their entire lives may deem the concept as unnecessarily ignorant, which may be the same for Scandinavians. This can be perceived as a westernization of a culinary tradition that is being exploited while losing its integrity and cultural value. Thus, the hegemony theory that refers to one entitys power over the other one is illustrated through the minimization of the national tradition of Ethiopian food.

However, the initiative itself does not imply a depreciation of value. Instead, a restaurant with an Ethiopian chef who does not avoid mentioning Ethiopian food as half the inspiration for the dishes is a rather important promotion of the country and its culture. Not only that, but the idea promotes Ethiopian cuisine as flexible and resilient to being incorporated based on various interpretations. Needless to say, no suggestions refer to Scandinavian food being the primary inspiration, which is also the reference to the equality between the two cultures.

References

Ikenberry, G. J., & Nexon, D. H. (2019). Hegemony studies 3.0: The dynamics of hegemonic orders. Security Studies, 28(3), 395421. Web.

Literature Review, Food Preservation, and Firms Success

Wholefoods Market Inc. can use the advanced food preservation technologies to improve its sales volume. Firms using inappropriate technologies spoil food that has cost the US billions of dollars, with several people becoming sick in the world, and others dying. Since the demand for well-processed and preserved food keeps increasing globally, institutions must continue investing in the best food preservation technologies. There is a high relationship between advanced food preservation techniques and organizations profits. When firms use total quality management (TQM), their foodstuff conservation standards increase. Therefore, institutions should use high-quality raw materials to produce food that is safe for consumption.

The Role of Total Quality Management and Food Preservation Technologies

Total quality management (TQM) improves organizational performance, and food manufacturers can apply TQM principles in processing and preserving the products. Therefore, a firm can use the tenets to satisfy its clients and improve workers morale and profitability. Wholefoods Market Inc. serves its clients with high-quality foodstuffs since it preserves them using the latest technology. The company produces perishable products, for instance, meat and eggs, and therefore, conserves them using pressure and hurdle technologies. Furthermore, these methods have helped the firm to store other products such as potatoes and fruits for up to half a year without getting spoiled.

High-pressure Processing and Ozone Treatment

Institutions use the high-pressure processing technique in processing foodstuffs and, therefore, avoid depending on the heat. Food manufacturers use high pressures of up to 700 Mpa to inactivate enzymes and other microorganisms while maintaining nutritional values of products and other constituents such as vitamins. Although this method is more expensive than traditional techniques, firms continue to use it because current clients demand high quality always. Wholefoods Market Inc. uses the ozone treatment as the alternative to high-pressure processing as it helps the firm serve consumers with organic and natural foodstuffs. Customers love this method because it limits dangerous chemicals and keeps them healthy.

Cold Plasma, Pulsed Electric Field, and Ultraviolet Light Technologies

Most organizations use cold plasma technology because it makes it possible for them to manufacture products in large quantities. Furthermore, the method does not use water or any chemical in preserving foodstuffs. On the other hand, firms that value high nutritional foods and sustainability in their operations use pulsed electric field technology. This method uses high-voltage electric waves in preserving food, and firms can use it together with drying the foodstuffs to keep them longer. Moreover, food manufacturers use pulsed electric field technology to inactivate pathogens and other microorganisms while maintaining the original taste of products, nutrients, and color. Companies use the ultraviolet light technology to disinfect food although it degrades quality.

American eating habits almost became a global role model of how one should not eat to avoid developing metabolic syndrome and many other associated illnesses of poor food choices. In fact, the traditional Western diet is now a synonym for processed food that elevates ones cholesterol (Pollan 141). This problem stemmed from the second half of the twentieth century when the fast-food industry started to expand, offering tasty and convenient meals to millions of U.S. citizens who were too busy to cook. For example, working mothers found snacks, frozen pizzas, Lunchables, and other inventions of fast-food companies as a savior of their time and energy (Moss 5). However, the rise of the obesity and diabetes epidemic among youth was the cost. According to Zinczenko, before 1994, diabetes in children was generally caused by a genetic disorder, and only 5% of these cases were type 2 diabetes mellitus (T2DM) or obesity-related (2). About 30% of childhood diabetes incidents are T2DM in the United States in modern times (Zinczenko 2). Over the last several decades, Americans developed severe health issues because of their eating habits, spoiled by the fast-food industries marketing strategies.

The most critical issue caused by the fast-food industry is the epidemic of obesity, diabetes, metabolic syndrome, and many other associated diseases and complications. The annual healthcare costs for treating T2DM increased to unprecedented levels, from $2.6 billion in 1969 to $100 billion in 2002 (Zinczenko 2). Metabolic syndrome and T2DM have long been associated with increased calorie consumption and a sedentary lifestyle. For instance, an average lunch in a fast-food restaurant equals 1500 calories, considering that the recommended amount for an adult person with mild physical activity is about 2000 calories (Zinczenko 2). Dr. Peter Attia claimed in his TED talk that obesity might be caused by insulin resistance, not vice versa (Attia). Still, the fact that overeating unhealthy food leads to weight gain cannot be denied because high-sugar content beverages, artificial sweeteners, and processed grain disrupt metabolic pathways, cause oxidative damage, and damage the human microbiome.

Even though healthy nutrition is a new trend nowadays, many clinicians continue to underestimate this part of the human lifestyle. Many of them prefer to medicate the problem than address the cause, inadequate eating regime and fats food (Pollan 1). According to Pollan, Americans spend less than 10 percent of their income on food, & less than a half-hour a day preparing meals and little more than an hour enjoying them (2). Nations that eat high-quality natural food and are more mindful about their choices are healthier than many U.S. citizens. It appears that cheap fast food became part of the U.S. culture because of peoples busyness. Skipped breakfasts, snacks for lunch, and large-size meals ordered in KFC for dinner became the new normal of an average American, working for a rapidly developing firm with tight deadlines and an intense environment.

People in the United States quickly became supporters of this lifestyle because it was cheap, convenient, and tasty. Indeed, scientific studies revealed that every four years, American watched more TV, exercised less, ate more calories, and gained about four pounds (Moss 10). It was also found that they preferred to buy red and processed meat, mashed potato and French fries, and sugar-sweetened soda drinks (Moss 10). Office workers purchase several caffeinated beverages every day to stay alert after scrolling social media or watching Netflix all night. Children and teenagers choose chips, chocolate bars, or hamburgers for lunch instead of salads, jeopardizing their physical and mental well-being. Still, individuals should take ownership over their health and change their lifestyles (Balko 3). Processed food is closely associated with weight gain and metabolism disturbance, but people seem to lack the knowledge or motivation to change their habits and rely on medications to solve their issues.

It will be unfair to blame individuals for eating junk food and becoming obese because this issue is more systemic than personal. Indeed, fast-food corporations have big teams of well-trained professionals who understand the biochemistry and neuroscience of addiction that helped them increase sales and companies revenues. Their initial task was to make people crave more of these products utilizing their knowledge of food chemistry to attain this goal (Moss 3). Furthermore, every new product is pre-tested in experimental groups before being released to the market, allowing the manufacturers to eliminate imperfections. The success of Lays, various ice-creams, and Coca-Cola was possible due to the two phenomena known as sensory-specific satiety and vanishing caloric density (Moss 4, 9). In fact, these features allow industrial researchers to create formulas that confuse human receptors, making the brain think that the body did not have enough of that specific food.

In summary, metabolic diseases caused by overconsumption of junk food are tremendous problems in the United States. Unfortunately, the demand for sugar-sweetened beverages and quick lunch sets persists because U.S. citizens seem to be too busy to cook healthy meals. The outcome is that our country has an increased number of children and young people with obesity and diabetes. Although Americans are not forced to select these items, fast-food companies manufacture their products and organize marketing campaigns to make those compelling and addictive for consumers.

Works Cited

Attia, Peter. Is the Obesity Crisis Hiding a Bigger Problem? TED, 2013, Web.

Balko, Radley. What You Eat Is Your Business. Cato Institute, 2004, Web.

Moss, Michael. The Extraordinary Science of Addictive Junk Food. The New York Times Magazine, 2013,  Web.

Pollan, Michael. Escape From the Western Diet. In Defense of Food. An Eaters Manifesto, The Penguin Press, 2012, pp. 140-146.

Zinczenko, David. Dont Blame the Eater. The New York Times, 2002, Web.

The Ted Talk by Mia Nacamulli is about how the food that we eat affects our brain. The main thesis of the talk is that understanding the influences of dietary factors on brain function and cognition helps determine the proper nutrition needed to contribute towards protection against disease and provide energy and building material to the body. The message of the talk is to increase awareness of food consumption and be careful about nutrition. Our brains work best when we eat a healthy, well-balanced diet. Food that is rich in fatty acids, antioxidants, vitamins, and minerals nourish the brain while also protecting it from oxidative stress, which is the waste produced when the body utilizes oxygen and can harm brain cells. The author showed herself as a credible source by providing such facts, demonstrating ethos at the beginning of the speech.

The author started to present her work by introducing her research. Food is just one factor that influences our overall health. Our genes play a role in how our bodies absorb and process nutrition, how we react to stress, how we sleep, and even how many healthy bacteria we have in our bellies. There is a link between mood and eating, according to research. Today, the rapidly expanding area of nutritional psychiatry is discovering several links between what we eat and the types of bacteria that dwell in our stomachs, all of which influence how we feel and even act. Recent research reveals that those who take probiotics, which include good bacteria, had lower anxiety, a better sense of stress, and a better mental outlook than those who do not take probiotics. Other studies have compared traditional diets, such as the Mediterranean diet and the traditional Japanese diet, to a normal Western diet and found that those who eat a traditional Japanese or Mediterranean diet have a 25-35 percent decreased risk of depression.

Nacamulli speaks on behalf of nutritionists who made a significant contribution to the research of the link between food and the brain. She used ethos to build assumptions regarding different types of food and their impact.

Amino acids, fats, proteins, traces of micronutrients, and glucose  the brain is, of course, more than the sum of its nutritional parts, but each component does have a distinct impact on functioning, development, mood, and energy. Every time people feel insomnia or blush after consuming food, this is connected to their nutritious value. Coming to the rhetoric part of the talk, there was no mention of gender or race as the speech was dedicated to the general population and no distinguishing between those factors. The speech was rich in evidence and appealed to the audience by providing real cases. Facts, stats, and quotes were used from credible sources like the Institute of Food Consumption. There was also a great use of analogies and metaphors to provoke the audience, for example, describing an ordinary day where people do not care about what they eat.

The speech was designed to present complex ideas to a wider population and help people understand nutrition and food consumption concepts. The language that was used is understandable for the audience. For example, she mentioned fatty fish and nuts as the sources of Omega-3. By doing this, the author transformed some complex structures into simple ones and allowed people to process the information. This was also accompanied by visuals, for instance, pictures of different types of food and diagrams that illustrated their nutritious value. Such the use of visuals allowed the audience to understand the speech. The genre of the text was journalistic as it provoked the audience by constantly communicating with it. Nacamulli was referring to products that people use daily and address information that was useful to them. The audience was seemed to be engaged in her speech and the information provided.

The medium is the oral delivery of information along with the use of visuals. Due to that, it was easy for Nacamulli to use intonations and pauses to highlight some important aspects of her research. For example, when she presented some health and overeating problems, she made several pauses to emphasize different food products that cause health problems. Moreover, by the constant use of examples from real life, she was able to obtain the attention of the audience and increase engagement with her information. She used simple grammar that is frequent for speech delivery, and that is why the speech was easy to follow and understand. She also persuaded the audience to be aware of what they consume and how to refer to simple facts from their lives. For example, how they feel during the day is dictated by what they eat and when. Indeed, the speech was also motivational, showing how people can control their well-being and be productive by fixing their diet and sleep schedule. At the end of the speech, she provided some tips on how to control brain and food consumption. The use of a food journal will aid this procedure. People typically notice a shift in mood when more nutritious options are introduced, and they cannot believe how much better they feel both physically and emotionally.

Nutrition is the basis of life, and it should be important for any human being. Food sustains people; it gives energy and the fuel for internal processes of the human body. However, it can be different in terms of specific nutrients it provides. Each macroelement has its own purpose, such as being the source of energy or serving as a building material for cells. At the same time, nutrients should remain in balance so that a person has exactly the required quantity of each one. In addition, the total number of calories consumed determines an individuals weight dynamic, meaning that it should correspond to their goal in this regard. There exists a great number of suggestions from expert dieticians, which provide the general picture of the recommended daily intake for a regular person. In most cases, the idea of healthy dietary plans is to ensure the daily intake, which would ensure a sufficient and balanced daily intake of nutrients.

The concept of balanced nutrition has been popular in todays society. An ideal eating plan should include the right percentage of nutrients, which positively affect a persons health and body functions. Patimah and Husma write that teenage years are particularly important in terms of healthy eating, as, for example, this period accounts for nearly 40% of peak bone mass (142). Mustafa and Maulidana add that imbalanced nutrition can cause an iron deficit in a persons body, which leads to negative consequences in the organs (24). This condition is called anemia, and its incidence rate among residents of developed and emerging countries is quite alarming. In order to address the problem, Destriatania et al. suggest that public education of nutritional guidelines should become more active (123). Yurni and Sinaga agree with this idea and add that beginning to analyze ones nutrient intake earlier in life are proved to have lasting positive results (200). Overall, knowing the difference between regular and healthy food, as well as the recommended daily intake of its key elements, will help people prevent serious issues.

The idea of healthy nutrition considers two main components, which a person must consider. The first one is related to the daily calory intake and reflects the total amount of consumed nutrients. This number is directly connected to a persons weight, and it is determined by the individual variables (mass, activity level, age, height). In general, if the daily intake is higher than the recommended amount, the body mass will increase and vice versa. Table 1 shows the authors recommended calory intake based on specific goals. Figure 1 compares it to the actual consumption observed within two weeks based on the goal to maintain current body mass.

Table 1. The Recommended Calory Intake

However, not all calories are the same because a more detailed diet analysis considers key elements like proteins, carbohydrates, and fats. Figures 2 and 3 compare the recommended protein/carbohydrate/fat with the actual distribution of elements in the authors daily menu. In the case of these calculations, the primary variable consists of the type of food eaten by an individual. The core of the authors menu includes a large amount of meat and seafood, which account for the considerable percentage of proteins. The supply of carbohydrates comes from grain products, namely noodles, and fruit. As it can be seen, the percentage of proteins is higher than recommended, while fats and carbohydrates are slightly below the norm.

Overall, balanced nutrition is the key to a healthier life with fewer issues. However, maintaining it is not an easy task. The intake of calories determines the possible dynamics of a persons body mass, and this parameter is always individual. In addition, the consumption of calories is not the only indicator of a healthy diet. The proportions of macronutrients can be calculated based on the specific products in a persons menu, and this parameter is even more important. Ultimately, the exact distribution of elements and calories will be individual for each person, which is why it is recommended to consult an expert dietician for better results. However, following the basic guidelines will already be an important step toward a better, healthier society.

Works Cited

Destriatania, Suci, Etrawati, Fenny, and Februhartanty, Judhiastuty. Early development process of drama and storytelling scripts as media for nutrition education on balanced diets among elementary school children. Malaysian Journal of Nutrition, vol. 25, 2019, pp. 123  137.

Mustafa, Annasari and Maulidana, Annisa Rizky. The Effectiveness of Nutrition Education about Local Specific Food-based Balanced Nutrition Recommendation on Dietary Intake Level and Anemia Status in Female Adolescents at the Hidayatullah Arrohmah Islamic Boarding School Malang. KnE Life Sciences, vol. 4, no. 15, 2019, pp. 23  31.

Patimah, Sitty and Husma, Amrah. The Association of Balanced Nutrition Practices with Stunting Among Adolescent Girls in School. International Journal of Food Engineering, vol. 5, no. 2, 2019, pp. 141  145.

Yurni, Adelwais Febriati, and Sinaga, Tiurma. The Effect of Nutrition Education on School-Aged Childrens Consumption Pattern, Knowledge and Practice in Bringing Well-Balanced Menu for Lunch. Journal of Nutritional Science and Vitaminology, vol. 66, 2020, pp. 196  201.

The thing is, Brazilian and Portuguese cultures are practically the same. This may be one of the key reasons why the majority of Christmas traditions have been learned from the Portuguese. In my family, different types of food take one of the central places in Christmas celebrations because tasty meals represent prosperity and a chance to spend holidays together. Brazilian people are generally moved by the idea of having the opportunity to celebrate a holiday that dates back to the 17^th century (Jerman, 2020). Along with the Christmas tree and all the lights, we start cooking before the holiday in accordance with some of the most delicious recipes in order to make Christmas even better.

Based on the Christmas traditions established across Brazil, salpicão is a salad that is usually served for supper (ceia). The end of the year features numerous festivities that signify the beginning of the new year, and salpicão is one of the most popular Christmas recipes. On the other hand, this chicken salad may also be served as a usual Sunday dish for a family lunch that can be met at practically any Brazilian household (Trajano, 2018). It may be safe to say that this is one of the most important dishes for Brazilians due to its long history and connection to Christmas. Salpicão represents a perfect mix of vegetables, fruit, and chicken that can be served to any guest during any time of the year. Regardless, summer (verão) is the best time to try salpicão because it is rather refreshing and conveys the holiday vibe perfectly. Despite the fact that the Southern hemisphere has summer in December, this chicken salad tends to be one of the lightest dishes intended to help the Brazilians cope with hot weather and celebrate Christmas in accordance with all the long-standing traditions.

References

Jerman, T. A. (2020). Santa Claus worldwide: A history of St. Nicholas and other holiday gift-bringers. McFarland.

Trajano, A. L. (2018). Basics: Brazilian recipes encyclopedia. Editora Melhoramentos.