Food Analysis Term Paper
Nutrition is one of the most under-regarded factors of the 21st century by most people especially bachelors and bachelorettes. The belief that the body needs to be looked after, similar to the way a car is looked after is often lost on people, more so Millennials than in any other generation that has come before. This belief stems from the fact that most Tv commercials advertise snacks and sugary foods as being more appetizing thus more influential than healthier foods such as kales, broccoli, eggs, milk, fish and spinach which are more tasteless and less sugary (Evert et al., 120). However, whenever illnesses abound, the first things that doctors often prescribe besides prescription medicine is a change in diet to increase nutritional benefits while at the same time lowering recovery period (Parker. et al. 1739). Thus far, this essay will seek to assess certain foods, their nutritional benefit and the most common people to whom these foods may be prescribed for using DRI. DRIs (Dietary Reference Intakes) constitutes of four main principals namely; Tolerable Upper Intake Level (UL), Estimated Average Requirements (EARs), Adequate Intake (AI) and Recommended Dietary Allowance (RDA).
Chicken (B group vitamins; (folate, niacin, thiamine, riboflavin, B12, and B6))
Chicken, whether roasted or cooked regularly is a good source of white meat. White meat, especially coming from chicken is very nutritional as it contributes to 36% of vitamin B12 (American Diabetes Association, 33). Chicken contains less fat (saturated fat) than when compared to red meat. Chicken has been found by most nutritional doctors to be a very good source of proteins. Additionally, chicken is also healthy and nutritionally beneficial than red meat as it contributes to an increment in; proteins, phosphorus, niacin, vitamin B; B6 and B12, zinc, iron, and calcium (Evert et al., 122). Chicken is recommended for people who are suffering from; Folate which is caused by vitamin B-3 deficiency. People also suffering from Niacin (Pellagra) should also consume lots of chicken.
Onions (Vitamin C)
Onions are some of the most-disregarded vegetables among most, if not all consumers. There are generally tasteless and somehow bitter and spicy and, most commonly associated with salads as well as pizza and burgers rather than as a source of valuable nutrition on its own (American Diabetes Association, 34). These types of food are low in calories by rich in minerals and vitamins and fiber. Onions are particularly rich in vitamin C which is responsible for carrying out tissue repair, collagen production, and iron absorption. Vitamin C is also helpful as an antioxidant (Parker. et al. 1740). This type of food is recommended for people who are suffering from scurvy.
Parsley (vitamins B, A and K,)
Parsley contains numerous nutritional benefits including being rich in; vitamins B, A, K and C. It also contains lots of potassium and mineral irons. This food has also been known to help in the reduction of weight since it lowers an individual’s water retention abilities. Parsley should be consumed by people who are suffering from VKDB (hemorrhagic disease of the new-born) and or vitamin K deficiency bleeding or (American Diabetes Association, 41). This disease is responsible for causing excessive bruising and bleeding.
Garlic is one of the few plants that was consumed by more than four early era empires namely; the Greeks, the Babylonians, the Romans, the Egyptians and the Chinese. By eating raw garlic, a person has access to Fibre which is the most significant minerals that is found in garlic. Other minor minerals and vitamins found in garlic include; vitamin B6, and Selenium (Parker. et al. 1741). Garlic should be consumed by people who are suffering from liver disease. However, garlic can also be consumed by people suffering from cholesterol problems, excessive flu, and high blood pressure.
Lemons (Vitamin C)
Lemons are more commonly known for making lemon juice than for anything else. This fruit is a good source of vitamin C. Lemons should be consumed by people diagnosed with scurvy (American Diabetes Association, 38). They also promote detoxification, weight loss, and hydration.
Carrots are a good source of fluoride. Fluoride is responsible for strengthening teeth and bones. Thus, carrots should be consumed by people suffering from dental caries.
Salad oil (Carbohydrates and Fats (saturated and unsaturated))
Salad oil is rich in 120 calories. It contains both Carbohydrates and Fats (saturated and unsaturated) as well as four main carotenoids namely; alpha and beta carotene, lycopene and lutein. Salad oil is rich in Vitamin K and E (American Diabetes Association, 36). Salad oil should be consumed by patients suffering from the haemorrhagic disease of the new-born.
Table salt (Sodium)
Table salt is rich in sodium. Sodium is necessary for promoting good vascular health. Table salt should be consumed by all except people suffering from high cholesterol.
Black pepper (Magnesium, Calcium and Potassium)
Black pepper is best known as a spice. It adds a very rich flavor in foods, especially meat. It is rich in potassium, magnesium, and calcium (Evert et al., 120). It should be consumed by people suffering from sinus problems.
Beans and Lentils (Iron and Phosphorus)
Beans and Lentils are a good source of iron. Beans primarily originated from Spain, according to most historians. Beans and lentils should be consumed by people suffering from anemia.
Red Meat (Protein and Zinc)
Red meat is a good source of both protein and zinc. I consist of meat sourced from most dairy animals (beef, pork, and lamb) (Parker. et al. 1742). Zinc helps prevent Wilson’s disease and chronic liver disease.
Dairy products such as Yoghurt (Sugars)
Yogurt is rich in naturally occurring sugars. Sugars help in the creation of energy. Sugars help in the carrying out of metabolic processes by availing and creating energy.
Eggs have been known to be a rich source of cholesterol. Cholesterol is necessary for maintaining cell structures and membranes (American Diabetes Association, 40). Cholesterol should be consumed by people suffering from vitamin D deficiency.
American Diabetes Association. “4. Lifestyle management.” Diabetes Care 40. Supplement 1 (2017): S33-S43.
Evert, Alison B., et al. “Nutrition therapy recommendations for the management of adults with diabetes.” Diabetes care 37. Supplement 1 (2014): S120-S143.
Parker, Anna R., et al. “The effect of medical nutrition therapy by a registered dietitian nutritionist in patients with prediabetes participating in a randomized controlled clinical research trial.” Journal of the Academy of Nutrition and Dietetics 114.11 (2014): 1739-1748.