This chapter investigates the aspects surrounding Chinese medicines and how they relate to dietary specifications. The chapter notes that the art of using meals as medicines dates back to a few thousand years ago. It is also noted that these medical practices touch on the political, economical, and social aspects of the Chinese society. The chapter investigates the physiological efficiency of these medicinal meals.
The topic being addressed by this chapter is very relevant. This is because the efficiency of Chinese medicine has been questioned on a few occasions. On the other hand its fame has spread beyond Chinese borders. For instance, some aspects of traditional Chinese medicine have been incorporated into conventional pharmacy. The chapter however notes what sets Chinese medicine apart is the fact that it incorporates social and economic factors. However, many people question the effectiveness of Chinese medicine when it comes to curing terminal illnesses. Diseases like cancer and HIV have defied the effectiveness of these medicines. Those who believe in this art are still sticking with the medicines even when suffering from such diseases.
The chapter notes how the Chinese medicine focuses on curing impotence. According to the chapter, this is because the Chinese used to view sexual impotence as a reflection of their society. This meant that they were afraid it would translate to a diminishing society and show individuals’ weaknesses. This premise is an indication of how much the traditional Chinese people connected their health with their other aspects of their lives. In this case, they were afraid that their poor health would reflect on the foundation of their society. This chapter raises more questions on the validity of this time honored art. This is because it seems like the purpose of this medicine was not to cure but rather to fix. Fix in the sense that it did more than serve a physiological purpose.
One can however agree with the issues raised by the chapter regarding the bu methods of balancing the ying and yang in the body. The bu refers to a technique used by the Chinese to administer to the body medicine and food that is meant to help achieve physiological balance. This balance on the other hand helps strengthen the body. It also helps it fight against diseases. The chapter then questions the complexity of the bu technique. According to the article, all these methods of bolstering and supplementing the body for it to achieve a balance are too complicated. The article suggests that the primary purpose of food is to replenish bodily resources but it is not to help achieve some sort of balance. A well replenished body maintains its own balance. This then faults the bu which is a method of “forcing” a balance in the body. This is a very sound argument and it calls for further investigation on the bu technique.
The clinical experience described in the article shows how organized and formal the practice of Chinese medicine is. Right from the traditional times, the experience began with the patient realizing the need to see a medicine man. The patient then gave out the symptoms and the diagnosis procedure was between the medicine man and the patient. The patients even had follow up procedures. This scuttles the premise that Chinese medicine was or is “backward”.
This chapter is a good read and the issues are well laid out. The arguments both for and against Chinese medicine are also very well articulated. The chapter successfully demystifies the fundamentals of Chinese medicine meals.
No difference in nutritional requirement for male and female infants.
Adequate nutrition crucial to growth and development of infant.
Breast milk and infant formula feed meet the nutritional requirement of infants.
After 3 to 4 months gradual augmentation with mashed fruit and fruit juices.
In infants growth and development of the brain and body takes place. Adequate nutrition is essential to this growth and development. There are differences in nutritional requirements between males and females at this stage of growth and development. Infants are dependant on breast milk or infant formula feed for their nutritional requirement. Breast milk is the better means to infant nutrition, as besides providing the total nutritional requirement, it provides the benefit of giving the infant increased resistance to infection. In addition it is easy on the developing digestion system of the infant. After three to four months breast milk alone becomes insufficient to meet the nutritional needs of the infant. Augmenting mothers milk with mashed fruit and diluted fruit juices becomes necessary. Later on mashed cereals can be added to the nutrient provided to the infant. (Nutritional Needs of Infants).
Nutrition for Teenager (Males & Females)
Increased requirement of carbohydrates, proteins, fats, and vitamins to meet nutrient requirements of most vigorous phase of growth and increased energy requirements.
Total protein requirement more in males than in females.
Increased calcium requirement to for healthy growth and mass of bone.
Increased protein synthesis results in increased requirement of zinc.
Increased requirement of carbohydrates, proteins, fats, and vitamins to meet nutrient requirements of most vigorous phase of growth and increased energy requirements.
Iron supplementation is required more for females.
Increased calcium requirement to for healthy growth and mass of bone.
Increased protein synthesis results in increased requirement of zinc.
During teenage the demands of energy and nutrient are at the highest than any phase in life irrespective of gender. This results from the physical changes and physical activity associated with stage of life. Physical activities of boys is normally more than that of teenage girls and hence there is an increased requirement of calorie intake by boys at this stage. Per kilogram requirement of protein is the same for both boys and girls, but with boys having normally more bodyweight than girls, total protein requirement is greater than in girls. The onset of menstruation in teenage girls leads to loss of iron and hence iron requirement in teenage girls is more than that of boys. Increase in iron supplementation in teenage girls also calls for increased folic acid supplementation. Increase in bone length and bone mass in both teenage boys and girls increases the demand for calcium, vitamin D, Vitamin C and Vitamin B12. There is an increased requirement for the micronutrient zinc in both teenage boys and girls, owing to the increased protein synthesis occurring at this stage of life. However, boys tend to put on more muscles and have more protein synthesis, and hence boys tend to require more zinc, vitamin A, Vitamin E, and some of the B vitamins. (What are the different nutritional needs for male and female teenagers).
Nutrition for Adults (Males & Females)
Healthy food habits as an adult has a positive impact on health in old age and longevity of life.
Calorie intake needs to match energy output. In adult males physical activity tends higher than females and calorie intake may be higher.
Adequate levels of protein, vitamins, minerals and other micronutrients is necessary.
Consumption of alcohol, if any, should be moderate.
Healthy food habits as an adult has a positive impact on health in old age and longevity of life.
Calorie intake needs to match energy output. In adult males physical activity tends higher than females and calorie intake may be higher.
Adequate levels of protein, vitamins, minerals and other micronutrients is necessary.
Consumption of alcohol, if any, should be moderate.
Maintaining good food habits and a healthy life style as an adult is the key to better health in old age and longevity of life. As an adult the intake of calories needs to be match the energy requirements. Greater calorie intake can lead to obesity and the onset of lifestyle diseases of diabetes and ischemic conditions that have a negative impact on the health of an individual and the possible length of life of the individual. Adequate levels of proteins, minerals and micronutrients need to be maintained to ensure the healthy condition of the body and prevent or delay the onset of diseases that may have hereditary origins. As part of maintaining healthy food habits consumption of alcohol needs to b e in moderation. Women need to continue the increased intake of iron and folic acid to offset the loss of iron during menstruation. (Nutrition For Adolescents, Adults and the Elderly).
Nutrition During Pregnancy
Nutrition during pregnancy plays a critical role on the health of both mother and child.
Nutrition requirement during pregnancy is increased due to the development of the fetus and the vulnerability of the fetus to poor nutrition.
The increased nutritional requirements include increase in calorie, protein, vitamins, minerals, and fluids.
Increase in nutritional intake leads to weight gain and adequate weight is essential in a pregnant woman.
Substances that are damaging to the fetus should not be consumed.
Nutrition during pregnancy has a vital role to play in the development of the fetus leading to a healthy child. The nutritional needs of a pregnant woman are n o longer nutritional needs of her own body, but also the nutritional needs of the new life developing in her womb. The food that a pregnant woman consumes is not just vital to her health, but to the health of the child in her womb. It is natural that nutritional requirements of all the vital components of nutrition like carbohydrates, proteins, vitamins, minerals and fluids increase and there should be an adequate increase in the intake of these nutrients. A pregnant woman will put on weight with the increase in nutrients consumed. Adequate weight gain is a positive sign in a pregnant woman and the pregnant woman should not get alarmed and cut down her nutrition intake to reduce this adequate weight gain. What an pregnant woman consumes could affect a fetus and the pregnant woman needs to ascertain that the food that she consumes does not contain substances toxic to the fetus. An example of this is that in an attempt to increase protein intake, the pregnant woman may eat a lot of fish that is contaminated by methyl mercury, which at high levels could damage the fetus. Choice of nutrition that does damage the fetus is an integral part of healthy nutrition during pregnancy. (Nutrition, Pregnancy and Infants).
Nutrition for the Elderly (Males & Females)
Nutritional intake must be adequate to maintain stable body weight.
Adequate intake of carbohydrates and fats to continue, with an increase in protein intake.
Fluid intake to be maintained.
Increase in intake of calcium, vitamin B12, and vitamin D.
Diet high in antioxidants to reduce susceptibility to disease.
Nutritional intake must be adequate to maintain stable body weight.
Adequate intake of carbohydrates and fats to continue, with an increase in protein intake.
Fluid intake to be maintained.
Increase in intake of calcium, vitamin B12, and vitamin D, particularly in women.
Diet high in antioxidants to reduce susceptibility to disease.
Maintaining a stable body weight is a sign of good health in the elderly. Loss of weight has a negative impact on the ability of the elderly to resist disease. To maintain stable body weight adequate intake of carbohydrates and fats needs to be continued, with an slight increase in proteins. The nutritional focus in this aspect is to increase nutrient density and not energy value, as there is a decrease in energy expenditure in the elderly and reduced capacity for nutrient absorption. Saturated fats, trans fats, and foods rich in cholesterol need to be avoided. High fiber and fluid intake is advisable for the elderly, as it reduces constipation and the possibility of dehydration. Absorption of calcium and Vitamin B12 are reduced in the elderly and can lead to reduction in bone mass and possibility of osteoporosis. This is more so in women, where normal hormonal changes due to menopause, leads to increase in loss of calcium from the bone. The is decreased synthesis of vitamin D in the skin of the elderly. These factors cause the need for an increased intake of calcium, vitamin B12, and vitamin D in the elderly. A diet rich in antioxidants is useful for the elderly as it helps to ward off diseases that occur due to oxidative damage like visual disorders, and reduce the risk for heart diseases and some cancers. (Nutrition from 2 to 102).
Conclusion
Nutrition plays an important part in the different phases of life irrespective of gender.
As a fetus and infant the nutrition of the mother is vital.
Teenage is the phase of maximum physical activity and physical development, and hence the phase of maximum nutrient requirement. It is also the stage at which the initial variances in nutrient requirement based on gender requirement is experienced.
For an adult adequate nutrition and healthy food habits is the key to good health in old age and longevity of life.
Nutritional requirements in the elderly witness changes essentially due to reduced digestion and absorption.
The snack I made has two main components that are kale chips and avocado smoothie. This snack consists of kale, vinegar, olive oil, sea salt, avocado, cucumber, spinach, milk, water. All these ingredients were selected due to their health characteristics and advantages in terms of nutrition. I tried to achieve a healthier snack option in combination with a good taste and easiness in preparation. Therefore, this smoothie is primarily made of vegetables and water that make it a lighter and healthier variant for a quick snack during the day. Despite its easiness, all ingredients are full of vitamins that may fill up the shortage of the particular beneficial elements in the organism and achieve a healthier balance of the body.
Vegetables that I chose for a healthy snack are the basic ingredients for green smoothies that are beneficial for the immune system. Cucumber and spinach are famous for their detoxication function that helps to improve health and get rid of harmful elements stored in the body. Avocado contains potassium that contributes to the better functioning of the heart, normalizes water-salt metabolism in the body, and increases resistance to stress. Copper, iron, and vitamin B2, which are parts of the mineral and vitamin composition of avocados, prevent anemia and improve the formation of red blood cells. Moreover, copper and iron, in combination with each other, are beneficially absorbed by the body. In addition, avocado is popular in vegetarian or vegan diets since it usually replaces meat due to the high level of proteins and healthy plant fats, which are even better than animal fats absorbed from traditional meat products.
Main body
Kale chips, as an alternative for potato chips, have a lower number of calories and a higher number of nutritious components. For instance, kale contains antioxidants that clean body from unpleasant toxins and improve the overall state of the immune system. In combination with sea sale, olive oil and vinegar kale chips make a positive alternative for traditional chips that tastes equally good but harm much less than fried and over-salted products.
I had a choice between table salt and sea salt that are equally used in day-to-day food preparation. The differences between these two types of salt are based on the way of production and nutritional elements. Manufacturers extract table salt from salt deposits and process it into a fine crystal, while sea salt is obtained from evaporated seawater. It is believed that sea salt is healthier than table salt because it is a natural source of sodium. Table salt does not contain nutrients such as magnesium, calcium, and potassium. The sodium found in sea salt is essential for good health. It helps to control blood pressure and, in addition, it is essential for nerve and muscle function. People need to eat salt for normal cell function and to maintain the acid balance of the blood.
It is believed that olive oil is a healthy option of vegetable oils which is full of vitamins and nutritional elements that create a good impact on the human organism and the work of specific organs. The main beneficial vitamin in olive oil is vitamin E that has a positive effect on the state of the cardiovascular system. Olive oil is characterized by elements which are valid for the body, protect the heart and blood vessels. Antioxidants and vitamin E help the absorption of vitamins K and A. As a result of this chain, the body rejuvenates, improves the condition of the skin, hair, and nails. Besides, the oil composition contains phenols, polyphenols, and vitamins E, A, D, K needed for good organism activity. Experts state that olive oil is better than sunflower oil because it has more percentage of omega-9, which helps to reduce cholesterol levels and prevent blood clots. The content of this element in olive oil is 77%, while in sunflower, it is only 16%.
Vinegar is endowed with anti-inflammatory properties that reduce the effects of diabetes on the body. Besides, the researchers showed that when a person consumes vinegar, the overall state of the cardiovascular system improves, and blood pressure decreases. It is one of the popular ingredients included in the diet programs due to the fact that vinegar reduces appetite, removes toxins from the body, perfectly quenches thirst, and helps to get naturally rid of excess weight.
To sum up, based on the nutritional characteristics and benefits provided by selected products, kale chips, and avocado smoothie have significant advantages in front of other snacks. The main reason for this assumption is a set of ingredients used in these snacks since they represent a greener option without additional calories or harmful fats and carbons included in fried or sugar/table salt-based products. I propose kale chips and avocado smoothie as a beneficial alternative for a healthier physical and psychological state of both body and mind.
Reflection
I did a test run, and it was crazy since the smoothie turned out well, but the kale chip was a mess. At first, I tried to make a maximum natural product without adding vinegar or olive oil. However, it was bitter, and at the same time, I added too much sea salt, which made it too salty. Therefore, my first try tasted not sufficiently good, and I considered that the experiment failed. For my second time, I included vinegar, olive oil, and decreased proportion of salt, which turned out nice. I would say it was not hard to prepare it because the ingredients are simple, and you do not add any artificial things to it. To sum up, it was a helpful experience which resulted in an excellent healthy snack that my brother and I both liked.
Basically, the ingredients included in the cooking identify whether the product is healthy or not. Vegetables or fruits make the snack more beneficial for health. However, seasoning and additional ingredients for a better taste feeling are also crucial. For example, traditional potato chips are made of vegetables, but the high presence of salt and chemical additives make them unhealthy or even harmful for the person who eats them. Therefore, it is necessary to pay attention to all ingredients included in the product or, moreover, cook by yourself and choose the best healthy options in the market.
Good nutritional habits depend on products and diet, which a person may follow on a day-to-day basis. The products that a person consumes identify the state of health based on the proportion of fats, proteins, and carbons in food. Good nutritional habits mean that a person mainly chooses a healthier nutritious option of dishes and snacks rather than fried, salted, or sweet products. Scientists say that a well-balanced diet helps to support an excellent physical state of the body as well as an individual’s psychological mood. In combination with an active lifestyle, it provides more energy and nutritional balance that results in a good fit and healthier appearance.
The article discusses why and how nutrition science has been so controversial. Research debates continue to rage unabated. There are opposing view-points among nutritionists and the focus of researches and studies as well as food advertisements tend to center on single nutrients and not on dietary patterns. Nutrition advice from scientists, agencies and nutrition associations are not consistent and sometimes contradict each other. However, the basic dietary principles have always remained undisputed. The principles are; consume fewer calories, eat fruits, vegetables as well as whole grains and finally avoid consuming junk food. These principles have not been advocated for by most studies due to conflicting interests. Each company is only interested in sponsoring research on single nutrients that helps it market its products. Most companies manufacture food which contains high calories and hence increasing the level of obesity among the population.
The studies that have focused on one nutrient without taking care of dietary patterns have always aimed at explaining symptoms which are caused deficiencies of either vitamins or minerals. However, such studies have not been able to explain the causes of chronic conditions like diabetes as well as coronary heart disease which are caused by a combination of various factors which include dietary, genetic, behavioral as well as social factors.
Organic foods produced under the conventional standards are as nutritious as and safe as conventional foods. However, studies have not been done to establish these beliefs. Earlier studies show that organic foods are more nutritious and contain larger quantities of vitamins. Again there has not been a conclusive research that establishes the reason as to why those who do not usually consume dairy products are less likely to experience bone fracture as compared to those consume dairy products despite dairy products containing a lot of calcium since studies have only concentrated on single nutrients found in the dairy products. Although nutritionists recommend 20g of saturated fatty acids per day for beef eaters, again they have not been able to explain why meet increases cancer risks despite the numerous researches that have been done. This also applies to omega-3 fatty acids found in fish. Researches that have been done to prove the influence omega-3 fatty acids on heart diseases have been interpreted differently thereby presenting different conclusions.
Likes
One thing that has not changed over time is the basic dietary principles. Researches sponsored by independent agencies have always presented unbiased results on which foods contain high calories and which foods to be classified as junk food in order to encourage a healthy society. Earlier researches have also shown that organic foods are safe and more nutritious. Besides, they have also shown that consuming omega-3 fatty acids from fish could help protect individuals against heart diseases. In addition, the food pyramid developed by the US Department of Agriculture provides a simple triangular nutrition guide which suggests the quantity of each food category to be taken.
Dislikes
It is unfortunate that food manufacturing companies sponsor organizations and journals to carry out research that focuses on nutrition-related topics that help them sell their products. This creates ambiguity in nutrition advice to consumers. These research organizations and journals therefore criticize even the best nutrition result of other researches. Again, there is normally no consensus in interpretations of research results as each organization offer a different perspective.
Recommendations
Future researches should not just focus on one nutrient while isolating other related nutrients. It should involve a study in the dietary patterns as well as other related factors useful in explaining certain health conditions. The government should also act tough on organizations, journals as well as companies that provide non-scientific and misleading nutrition information to consumers.
Obesity is a health disorder that manifests itself through excessive weight gain by an individual due to too much consumption of carbohydrates and fats. Scientists have carried out various research studies and have recommended that substitution of sugar like glucose and sweeteners like saccharin would result in a dramatic loss of weight, hence good for obese people. On contrary, psychologists have used animal models to disapprove the findings that sweeteners reduce weight and give a conclusion that they increase weight. Now the controversy rages on whether sweeteners increase or reduce weight as claimed by the respective proponents. Psychological studies indicate that “…the ability to maintain energy balance and body weight is dependent on Pavlovian conditioning” (Davidson & Swithers, 2004, p. 934). The findings suggest that wisdom of the body is a link between sensation and response of the body to food. Therefore, how do sweeteners outwit the wisdom of the body and cause obesity?
Research
Although claims are supporting that sweeteners reduce weight, an extensive literature review by 1978 showed that there was no scientific evidence to prove that sweeteners reduce weight. Analysis of epidemiological data confirms that sweeteners are responsible for weight gain, while psychological studies show that sweeteners increase appetite and thus weight gain. According to the Pavlovian explanation of the mechanism of sweeteners, the sensation of food intricately links with the subsequent physiological reactions. “If those links are disrupted, the ability to regulate energy intake, use, and body weight is disrupted …the artificial sweeteners outwit the wisdom of the body by breaking the link…” (Bartoshuk, 2009, p. 4). To prove the effect of sweeteners on weight, the use of animal models is very effective since there is no selection bias as compared to human models.
Models
Statistical studies were carried out in the United States to determine the role of sweeteners in weight gain. A graph depicting the relationship between consumption of sweetened soft drinks and prevalence of obesity showed that “consumption of artificial-sweetened beverages and the prevalence of overweight and obesity have both increased during similar time frames” (Bartoshuk, 2009, p. 4). The positive correlation does not differentiate between the dependent and the independent variables, hence the use of animal models gives robust findings. Conclusive research done on rats: one group fed with yogurt-glucose diet and the other yogurt-saccharin diet demonstrated that “…the yogurt and saccharin rats not only consumed more calories, but they also failed to radiate some of those calories away as heat” (Bartoshuk, 2009, p. 5). Therefore, it suffices to conclude that, sweeteners increase appetite and reduce heat radiation from the body thus causing weight gain in an individual.
Conclusion
The conflicting research findings by scientists showing that sweeteners are very useful in losing weight, while others claim that they cause obesity raises great ethical concerns about the credibility of scientists. Contrasting scientific results beg more questions as to whether scientists do have the integrity to mind about the health of the people or they have turned themselves into business scientists. According to Lesser & Ludwig (2007), “…a given scientist’s work favors the industry that funded the work and the industry can differentially fund those scientists whose work favor their interests” (p. 13). Therefore, if scientists’ findings depend on the industry that funded the research, then it means that many scientific results are a product of doctored statistics to suit their desired ends. In the case of sweeteners, it is beyond doubt that they cause obesity but due to the unethical and biased studies by the scientists, the results are manipulated to suit a given group of people.
References
Bartoshuk, L. (2009). Artificial Sweeteners: Outwitting the Wisdom of the Body. Association for Psychological Science, 22(8): 1-7.
Davidson, T., & Swithers, A. (2004). A Pavlovian approach to the Problem of Obesity. International Journal of Obesity, 933-935.
Lesser, L., & Ludwig, D. (2007). Relationship between Funding Source and Scientific Findings. National Center for Health Statistics, 12-15.
News websites are the common place where people usually check the validity of some information. However, news stories may not always be accurate on the findings by scientists. The news article on nutrition introduces the readers to the difference between intermittent fasting and regular calorie restriction in losing weight. In her article, Putka (2021) refers to the study by Templeman et al. (2021), where the researchers analyzed the two types of popular dieting techniques. Putka (2021) claims that those who want to lose weight by using intermittent fasting may not have the impressive results but can still use it as a body fat reducing technique. Thus, the author refutes the common belief on the extreme impact of intermittent fasting on human body.
Even though there is mostly a valid summary of the scientific article, it can be seen how news story may misinterpret the findings in the scientific research. Putka (2021) states that the research is simply inconclusive about the method’s effects. According to her, intermittent fasting is simpler to adhere to, so it may be a delightful option for some to lose calories (Putka, 2021). However, the original paper remarks that time-limited eating, without different intercessions, is not more useful in weight reduction than eating for the duration of the day (Templeman et al., 2021). The article states that there is only a result of a weight loss when intermittent fasting is complimented with other types of dieting such as slight calorie reduction during food consumption (Templeman et al., 2021). The beneficial effects widely discussed in the media were not seen in this study. As a result, it is not right to deduce that intermittent fasting can replace other dieting methods on its own.
This program is a multi-component project aimed at improving children’s health through 4 components. The program primarily aims to improve nutritional knowledge among both children and their parents (“Shaping Healthy Choices Program,” n.d.). The SHCP concept appeared in 2008, after which the program was developed in California, USA, and tested in schools in the region in 2014. The main target age group is children ten years old, and the program has proven to be effective for them (Scherr et al., 2017). Web.
Team Nutriathlon
This program is an innovative Internet-based school feeding intervention project. The initiative’s primary goal is to develop strategies for adopting healthy eating habits to combat obesity (Chamberland et al., 2017). This goal is realized by promoting the consumption of fruits and vegetables along with various dairy products. The randomized controlled trials were carried out between 2011 and 2013 in Quebec, Canada, leading to a fully informed concept in 2017. The leading target age group is the seventh and eighth grade of school. Web.
The Nutriamigos® Program
This program aims to increase education about eating habits among elementary school students. A feature of the approach is providing information through various games, multimedia activities, and cartoons. The implementation and testing of this initiative began in 2013 and lasted 12 months in both public and private schools in Brazil (Franciscato et al., 2019). The target audience is schoolchildren from 6 to 10 years old. The test results were so effective that the approach was approved by the Departments of Education in 20 Brazilian regions and adopted in 3,240 public schools. Web.
Food a Fact of Life
Is a curriculum created through a collaboration between two companies. The British Nutrition Foundation and Jamie Oliver Food Foundation have cooperated to develop an extensive database providing nutritional knowledge to schoolchildren (Eid, 2018). This resource also offers an opportunity to train teachers and specialists, as well as to implement the approach in the whole school (“Food a Fact of Life,” n.d.). Another distinguishing feature is the broad coverage of age groups – from 3 to 16 years old, divided into five subsections. Web.
National School Lunch Program
This program, used in the United States, is a government-backed project that provides meals to educational institutions. The main goal is to maintain nutritional balance in the student menu, along with providing meals at low cost or free of charge (“National School Lunch Program,” n.d.). Although this program was established back in 1946 by President Truman, the development and application of this initiative within COVID-19 are curious. As part of the lockdown and disincentive measures, catering has become difficult. However, schools could find a way out within the existing program by proposing the so-called pandemic electronic benefits transfer (P-EBT) initiative (Kinsey et al., 2020). This program allows parents to receive monetary reimbursement in the event of temporary loss of access to the provided food and the opportunity to enrich the child’s diet independently. A bonus is that this initiative applies to children of all ages. Web.
Programs introduced by the British government
Do not have a specific name. However, their essence is similar to similar programs in the United States, except for an expanded number of methods. Currently, this program is still working and is up-to-date, at the same time consisting of three components (“Providing school meals,” 2021). First, schools must provide free meals to the youngest students and those who would typically be entitled to free meals. Besides, water should also be provided free of charge to everyone, without any restrictions. Finally, there is the possibility of obtaining special food vouchers, either from supported supermarkets or through the Department of Education’s national voucher scheme. There is no age limit for these programs, and the only condition is for the child to fall into the necessary category. Web.
There are dishes that seem to be an integral part of a particular culture. When speaking about the traditional cuisine of the Dominican Republic, Mangu is the dish that perfectly represents the culture of the entire Caribbean region. This dish is made of mashed green bananas with red onions stewed in vinegar sauce, fried cheese, eggs, and grilled salami (Agaronov et al., 2019). I have chosen this dish because it reminds me of the community in which I grew up and which is important for me. I started eating it as a child and I have nice memories connected with this dish. My weekends always started with a hearty breakfast, and Mangu was one of the main dishes that my mother prepared.
To cook Mangu, we need four green bananas, one large red onion, four tablespoons of butter, two tablespoons of olive oil, 1 tablespoon of fruit vinegar, salt, and water. Additionally, we need to fry salami, cheese, and eggs. The first thing we need to do is to peel the bananas and cut them into eight pieces. We put them into the container with water and 2 teaspoons of salt and let them boil (Agaronov et al, 2019). After the bananas become soft, we need to add oil and mash them. After getting a banana puree, we take an onion, cut it into thin slices, fry it with olive oil, season it with fruit vinegar and salt, and add to the banana puree. Then we may add salami, fried cheese, or scrambled eggs. It takes just up to half an hour to prepare Mangu, so it is easy to cook, and the ingredients are affordable.
Picture 1
Mangu is not just a Dominican dish, but a tradition that represents the eating habits of the whole nation. This dish has a deep-rooted history and its name is of African origin. Green bananas or plantains arrived in the Dominican Republic together with the first African slaves. Different dishes with mashed bananas are part of West African cuisine, and Mangu is not an exception. Its place of origin is Congo, where it is called Mangusi, and its history is closely connected with the slave trade. Thus, it can be said that African slaves were the first who introduced this dish to the Dominican Republic.
Reference
Agaronov, A., Entwistle, T., & Leung, M. M. (2019). From the lunch table to the family table: A grounded theory approach to understanding urban adolescents’ experiences of food culture mismatch between school and home environments. Ecology of Food and Nutrition, 58(1), 23-44.
The discussion of energy and macronutrient intake considers different aspects of the topic like diet quality and features choices that promote a healthy lifestyle. This part of the essay will compare my energy intake and recommended intake and evaluate the deficiency or excessiveness of each macronutrient. The essay will also use the assessment of macronutrient intake as a base for discussion and suggestions of dietary changes targeted to improve the intake of macronutrients.
Firstly, comparing the intake data to the daily recommended intake showed that the current intake amount of protein (139.72 g) exceeds the recommended amount (64.59 g) more than two times. Comparing the carbohydrate intake amounts to the daily recommended intake indicated deficiency of carbohydrate with 221.18 g of actual intake and 240.86-347.91g being the recommended amount. The intake of fat fits in the section of the daily recommended amount, with 68.78 g being the actual intake and 47.58 to 83.26 g being the recommended amount. Although the current level of fat intake fits the daily recommended intake level, according to Canada’s Dietary Guidelines (2019), the level of saturated fat intake should be less than 10% of total energy intake. As the current level of fat intake composes around 15% of daily intake, the diet might need minor changes just to reduce the saturated fat intake level. Food rich in saturated fat is typically found in animal-based foods, like cream, cheese, and in some vegetable oils like coconut milk and could be replaced with unsaturated fat or lower-fat alternatives.
In addressing the excessive amount of protein, one should consider the fact that excess protein in the organism is usually stored as fat. Canada’s Dietary Guidelines (2019) recommend introducing plant-based proteins to daily life to reduce the risk of cardiovascular diseases. Although the current level of protein intake corresponds to the norms of energy intake, the balance of carbohydrates being the main source of energy is lightly turned to the side of proteins. Thus, it is necessary to make the protein intake level lower and increase the level of carbohydrates. However, evidence demonstrates the benefits of consuming higher than recommended protein intakes for weight loss and improving athletic performance (Hector & Phillips, 2018). Although the current diet does not need drastic changes in protein intake, it is still important to add plant-based proteins to the diet, as they can positively affect health.
Increasing the level of carbohydrate intake is made through the consumption of fruits, vegetables, and whole grains. Even without the need for an increase in carbohydrate consumption, people nowadays are constantly recommended to consume nutritious, fresh food like vegetables, fruits, and whole grains without sodium, saturated fats, and sugar. Moreover, in conditions of the COVID-19 pandemic, people were encouraged to increase the consumption of fruits, vegetables to the extent of even five servings a day (de Faria Coelho-Ravagnani et al., 2020). Fruits and vegetables are major sources of elements required for the control of hypertension, diabetes, and weight gain, which were connected to COVID-19 complications (de Faria Coelho-Ravagnani et al., 2020). As the current energy intake balance is more shifted to the side of proteins, the diet needs more focus on fruits and vegetables. It does not matter whether the fruits and vegetables are fresh, canned, or frozen as long as they contain fiber and have no sugar added to them. Although sugar is also a carbohydrate source, there are no benefits from sugar intake compared to fiber that reduces the risk for cardiovascular diseases.
Micronutrients play a big part in an individual’s life, and health, deficiency, and excessive amounts of micronutrients are connected to health concerns. It is necessary for people to maintain a healthy diet and track their diet and micronutrient intake. This part of the essay will identify potential health concerns connected to my intake of micronutrients, determine how the micronutrients negatively or positively impact health, and suggest dietary changes for each micronutrient.
The micronutrient intake assessment revealed two concerns – a minor deficiency of Vitamin C intake and an excessive sodium intake. The current level of Vitamin C intake (75.45 mg) is about 83 percent of recommended intake level (90 mg), which could easily be corrected with minor alterations of the diet. A low level of vitamin C is both described as a cause and a consequence of a number of diseases, including cardiovascular diseases, diabetes, and metabolic syndrome (Rowe & Carr, 2020). Although Vitamin C is generally used as a marker for the level of fresh fruits and vegetable consumption, it is proved to be connected to cancer and cardiovascular diseases more than any other micronutrient (Rowe & Carr, 2020). In a recent coronavirus outbreak, the population was recommended to increase vitamin C intake as prevention and treatment for Covid-19 due to Vitamin C’s antioxidant, anti-inflammatory, antithrombotic, and immune-modulatory functions (Carr & Rowe, 2020). To prevent Vitamin C deficiency, people should consume Vitamin C on a daily basis.
As the first part of the essay already emphasized the need to regularly consume fruits to increase the carbohydrate intake, the Vitamin C intake increase is also made through the consumption of fruits and vegetables. The regular consumption of fruits is comparable to Vitamin C supplement intake in terms of effectiveness and is even encouraged more due to the presence of other nutrients that the supplements do not provide (Rowe & Carr, 2020). As the world currently experiences a prevalence of Vitamin C deficiency, especially in low and middle-income countries, several interventions are made like reduced taxes on fresh fruits and vegetables and encouragements of growing them (Rowe & Carr, 2020). Moreover, taxes are reduced for manufacturers of soft drinks high in Vitamin C. In cases where fruits and vegetables are not available, soft drinks high in vitamin C without added sugars could act as an accessible and convenient alternative.
The current amount of sodium intake, 9845 mg, exceeds the recommended amount more than six times, with 1500 mg being the recommended amount. The excessiveness comes from the fact that the human body does not need high amounts of sodium to function correctly, but people enjoy salty foods and products that use sodium as a preservative. Moreover, people frequently consume a combination of ingredients with a high amount of sodium.
For example, cheese, processed meat, dough, and a variety of sauces used in dishes like pizza and sandwiches all contain a high amount of sodium. The sodium intake is connected mainly to the work of kidneys – lowered consumption of sodium and drinking excessive amounts of water could result in diseases like hypovolemia (Baldrighi et al., 2018). On the other hand, excessive intake of sodium could lead to hypertension, heart failure, chronic kidney disease, and cardiovascular diseases (Patel & Joseph, 2020). Low—sodium diets are recommended to prevent heart failure and its’ acute symptoms (Patel & Joseph, 2020). Apart from health concerns, high sodium intake is associated with higher BMI, as people with higher BMI exceed the recommended level of the sodium consumption (Patel & Joseph, 2020). In order to lower sodium consumption, the diet needs to be altered towards neutral in salt food and reduce the consumption of savory snacks and dishes that combine a number of high in sodium ingredients. Instead, the diet might be introduced to healthy dietary snacks like dried fruits and berries.
Nutrition takes a considerable place in every person’s life. Food is one of the critical factors that make people live longer and happier. Those who eat well have fewer health issues and thus can spend their energy on something valuable and meaningful. Undoubtedly, the essential role of food is to maintain the functioning of the human body. However, many other factors determine the quantity, quality, and composition of food in different countries (Marilyn, 2016). These include the level of wealth, religious requirements, cultural characteristics, and other aspects of the life of a particular group of the population. The purpose of this paper is to discuss different geographically specific high-risk nutritional practices in the West and the East.
Western Europe is one of the most developed parts of the planet. Many people in this area live in countries with sustainable economies. They can afford any type of food and do not always think about how healthy their food is. However, many countries have food traditions that can be detrimental to the health of their inhabitants. These countries include, for example, Germany, Czech Republic, Austria, and Hungary.
The diet of the inhabitants of Germany includes a significant amount of fatty meat, for example, sausages or cutlets. The classic German meal includes sausages, sauerkraut and potatoes. , heavy fried food, full of toxins and cholesterol, leaves its mark on the body of every person who regularly eats it. This type of diet can lead not only to obesity but also to problems with various organs. First, the heart suffers because it is strongly affected by cholesterol. Other organs can also be affected, for example, the liver and kidneys, which must process all the substances that enter the body.
This eating behavior of Germany is mainly due to cultural traditions. In the past, many of these people were workers, artisans, or other professions that involved hard physical labor. At the same time, climatic conditions made it possible to raise various livestock in large quantities. Thus, people needed hearty and affordable food to replenish their energy losses without spending too much money buying or manufacturing.
Now the situation in the world has changed, and far fewer people need such satisfying, fatty, and protein foods. However, paying tribute to tradition, Western Europeans maintain their dietary habits, and fatty meats are the classic dishes. They can be found and any store or restaurant, which makes them easily accessible and widespread. Therefore, these people may need the support of healthcare professionals to maintain health and quit unhealthy nutritional habits. This is necessary for both nutritional advice and assistance.
First, the vital role of health care providers is in education. Children should understand from a young age how nutrition affects their well-being and life expectancy. Parents should also be aware of this to change family eating habits and promote the healthy development of their children. The introduction and consolidation of healthy eating habits should also occur in adulthood. For example, adults can follow everyday health and nutritional practices. In this case, consultation with health professionals can be helpful so that people clearly understand what and why they are eating. Restricting alcohol can also be beneficial. A standard drink in these countries is beer, which in itself has negative consequences. In combination with junk food, the effect is enhanced. The role of healthcare professionals, in this case, is to warn people and prevent health issues.
Bad food habits can be associated not only with cultural traditions but also with religious beliefs. Islam, in particular, is a prime example of strict dietary guidelines. Ramadan is one of the controversial phenomena in this area. The essence of this ritual is that during a certain month, Muslims should not eat or drink when the sun is above the horizon. On the contrary, when the sun goes down, they can eat and drink anything.
A whole month of such a diet can be detrimental to health. First, prolonged fasting disrupts the state of the gastrointestinal tract and the rest of the body. A person does not receive nutrients; therefore, the body begins to waste the available reserves. A ban on drinking water can lead to dehydration, especially in hot countries, which in turn can cause serious consequences, including a heart attack. However, at some point, after sunset, a massive amount of food begins to enter the body. This becomes a severe blow to all body systems that do not manage to cope with food processing.
Ramadan traditions are tied to religious beliefs, but those, in turn, are primarily associated with territorial characteristics. In the heat, many foods spoil, so eating them is dangerous. For the same reason, Muslims refuse to eat pork: at high temperatures, the use of this product becomes truly dangerous. However, Muslims now live in all corners of the world. In any country where they are located, there are now more conditions to keep food fresh and suitable for consumption. Thus, Ramadan remains only a tribute to the religious tradition. Undoubtedly, religious people need to observe and maintain it. However, they must understand how this ritual affects their health.
Health care professionals can contribute to the correction of people’s eating behavior. In this case, as with the Germany, it is worth starting with education. Children need to know enough about proper nutrition to keep their bodies in good health (Reddy & Anitha, 2015). This is possible even with the observance of Ramadan: for example, do not eat enormous amounts of food at nightfall, but choose healthy and wholesome foods that the body can easily digest. A family that provides children with food can help with this. In addition, medical professionals can communicate with any segment of the population and people from different areas of employment, including spiritual practices, so that all people know about the possibility of leading a healthy lifestyle, regardless of religion, while not violating religious rules.
Good nutrition is one of the foundations of a long and productive life. It allows people to feel good, and illness does not distract them from essential daily activities. However, there is no doubt that religious and cultural traditions play a significant role in people’s lives. It is difficult and sometimes impossible to refuse them. Therefore, it is vital to strike a balance between rational thinking and habits or commitments. It is undoubtedly possible, but it takes effort and a good understanding of nutrition. Thanks to this, everyone, regardless of race, nation, or religion, will be able to lead a healthy lifestyle. This will contribute to the longevity and effective daily functioning of people.
References
Marilyn, A. R. (2016). Transcultural caring dynamics in nursing and health care (2nd ed.). F.A. Davis Company.
Reddy, S., & Anitha, M. (2015). Culture and its influence on nutrition and oral health. Biomedical and Pharmacology Journal, 8(October Spl Edition), 613–620. Web.