sci162r2_Appendix_E - 3. What are the steps you could take...

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Axia College Material Appendix E Create-A- Diet This activity demonstrates how to select a healthful food regime. Go to www.nhlbi.nih.gov/cgi- bin/chd/diet.cgi to begin the activity. Select foods from a variety of choices and then review a report on how closely you were able to match your intake goals for saturated fat, cholesterol, sodium, and calories. After analyzing the nutritional value of your typical daily diet, describe the areas in which you need improvement by answering the questions below. 1. Is your fat intake too high? Based on the suggestions, according to the results of my created diet, my fat intake was not too high. According to my diet, my fat intake is “on target.” 2. Is your overall calorie intake too high or too low? My overall calorie intake was too low. According to the results, my created diet was under the calorie goal for the day. It was suggested that I “try adding a piece of fresh fruit, a slice of whole grain bread, glass of fat-free milk or low fat fruited yogurt” to my diet.
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Unformatted text preview: 3. What are the steps you could take to improve your diet? Some steps I could take to improve my diet are: aiming for less than 7% of calories as saturated fat. According to the results and the suggestions, I could choose foods naturally lower in saturated and total fat, the leanest meats, and limit added oils and fats. My diet went over my daily cholesterol limit of 200 milligrams. It was suggested that I choose foods naturally lower in cholesterol like fruits, whole grains, vegetables, lowfat and nonfat dairy products and lean meats. The calorie goal in my diet was also deficient. In the results, it was suggested that I should try adding a piece of fresh fruit, a slice of whole grain bread, glass of fat-free milk, or low fat fruited yogurt to my diet. According to the results, food preparation can also affect the amount of saturated fat, cholesterol and calories I will prospectively consume. It was suggested that I could also look into low fat cooking methods. SCI/162...
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This note was uploaded on 10/25/2011 for the course SCI 162 SCI 162 taught by Professor Leister during the Summer '10 term at University of Phoenix.

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