Creating Specific Nutrition Analysis

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Table of Contents

Introduction
Discussion
Conclusion
Reference

Introduction

The nutrition plan should be balanced and healthy to fulfill the organism with substantial and nourishing agents. People must meticulously build their ration because the food offered at markets nowadays contains many harmful components. If a person excessively consumes unhealthy food, they are likely to suffer from obesity, heart disease, liver failure, weak bone tissues, diabetes, and different disorders (World Health Organization, 2021). For this reason, nutritionists offer their patients special diets that include foods full of healthy agents. Creating specific nutrition analysis helps record the eating schedule, number of calories, and nutritional components, positively impacting overall health.

Discussion

Different foods have substances that feed organisms with important useful components. It is crucial to choose products that contain a maximum of healthy agents. My food intake for 24 hours includes 1,646 calories, which is normal for a daily ration. I try to focus more on vegetables and fish, which provide many micronutrients (World Health Organization, 2021). As a result, my ration consists of the following vegetable and fruit: jasmine rice, a mix of tomatoes, green pepper, and onion, strawberry. I also added more hearty dishes such as fried fish, ga kenkey, cheddar chips, and orange and cranberry mini-biscuits. The fluid that I consume during the day involves water and coke. I choose these foods because they contain many vitamins and components that keep me healthy and do not allow me to gain excessive weight.

I lead an active life, combining it with studying, which usually requires me to be passive. For this reason, I mostly exclude fats from my ration. Mental and physical activities exhaust the body, so I try to fulfill my nutrition with fish, which has nourishing fats for brains and muscles. As can be seen from the food intake, it includes some convenience dishes. Nevertheless, even such type of meals offers healthy ingredients on their list. In general, I avoid animal products, as there is a negative impact on the fauna population caused by human activity, including food production. After completing the nutrition analysis, it can be observed that my ration for that day includes the following supplements: carbs, fats, protein, sodium, and sugar. Each nutrient has an indicator of daily goal, and carbs, fats, and protein are deficient, whereas the indicator of sodium is excessed. As a result, it impacts my overall calorie number, which becomes lower than the daily norm. Vitamins and minerals, such as sodium, exceeds recommended daily allowance, and the macronutrients do not satisfy the acceptable distribution ranges.

Considering the diet analysis, it is worth stating that it needs improvements. Firstly, it is necessary to include more fiber, which can be done by introducing whole-wheat pasta, potatoes, or brown rice. These meals should comprise the third part of the whole daily allowance. Secondly, more proteins should be added to the product list every day. It can be done by consuming more non-oily fish, such as hake, tuna, haddock, or cod. Cottage cheese should also be a frequent ingredient in my diet. Another recommendation for my nutrition improvement is to avoid eating biscuits, and drinking fizzy drinks, as they contain a lot of sugar. Eventually, satisfying these conditions will lead to better eating and health improvement.

Conclusion

Conclusively, planning menu paper helps to balance food consumption, focusing on raising the level of vitamins and minerals. It is crucial to include nutritional components in daily diet, as they keep a healthy state of the immune system and the whole body. Thorough and enhanced planning of nutrition prevents serious diseases. Meals should contain minimal saturated fats and sugar, which can be found in desserts, soda, and fast foods. A healthy diet should meet the norms of daily allowances to avoid negative consequences for the organism.

Reference

World Health Organization (2021). Plant-based diets and their impact on health, sustainability and the environment. WHO European Office for the Prevention and Control of Non-Communicable Diseases. Web.

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Creating Specific Nutrition Analysis

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