Evaluation of Fiber Intake in 7 Days Food Dairy Related to International Recommendation (Essay Sample)

Evaluation of fiber intake in 7 days food dairy related to International Recommendation
Name
Institution of Affiliation
Name
Evaluation of fiber intake in 7 days food dairy related to International Recommendation
Abstract
There is a voluminous amount of literature that deals comprehensively with food, dietary concern and the causal relationship with weight control. However, given the high consumption food dairy and related products, there is little material that has dealt specifically with the impact of food dairy intake on the human body. The study thus, aims to bridge this gap. It does so by evaluating the fiber intake of food dairy in participants and comparing the same to international recommendations. The study used the MyFitnessPal application to tabulate the calorie and fiber intake. The participants’ were required to keep record of their intake. By uploading their food portions to the application, the application could tabulate their calorie intake, energy per portion etc. This allowed the participant to keep track of their consumption. The result was the participant was able to achieve their fitness and nutritional expectations.
Introduction
Food intake refers to the amount of food ingested within a unit of time, usually a day CITATION The15 \l 1033 (The Free Dictionary, 2015). It is a term usually used by individuals interested in determining the dietary content of their food content. An understanding of the nutritional value of food is essential in ensuring that individuals achieve and maintain a well-balanced diet. Food intake assessment s especially important in assessing the nutritional needs or status for adults. Adults require extensive monitoring of their diet as it is often poor and lacking in nutritional value. An assessment may involve the individual undergoing a physical examination by a trained professional and an analysis of their nutritional history. Poor nutrition has been linked to increased morbidity for individual with less than 80% of proteins. In healthy individuals, where the subject loses 70% of fat or 30% of protein, death is a likely occurrence CITATION WAa15 \l 1033 (Hood, 2015).
In order to evaluate the fiber intake, there is need for a record of food intake methods. There are a number of methods that can be used to achieve this. They include; weighted food records, estimated food records, 24 hour recall, multiple pass questionnaire and food frequency questionnairesCITATION Wen11 \l 1033 (Wrieden, 2013). The appropriate tool for measuring food intake will be dependent on the purpose of the records i.e. to measure nutrient intake, eating habits or portion control. The use of the food composition table enabled the participant to understand the nutritional content of the food intake. The table also provided useful information with regard to fiber quantity in the foodCITATION Wor15 \l 1033 (World Food Programme, 2015). The consumption table was key in enabling the participant and researcher to determine the percentage energy intake from carbohydrate, protein and fat in daily food dairy. The energy content was then recorded and subsequently analyses to ensure the food dairy intake was up to the international recommendations.
Macronutrients are nutrients that provide the body with energy and calories. These nutrients are need in large amounts to promote body growth, metabolism and other body functions. There are 3 macronutrient groups, these are; carbohydrates, protein and fat CITATION McK14 \l 1033 (McKinley Health Center , 2014). Micronutrients are vitamins and mineral that are required in small amounts by the body CITATION Pra15 \l 1033 (Sable & Randhir, 2015). These nutrients are found in plant and animal based foods. These micronutrients enable development of powerful immune systems, they also reduce morbidity, preventable blindness, mental retardation and infant mortality. The World Bank estimates that lack of proper mechanisms for micronutrient intake can result in the loss of 3% of Gross Domestic Product (GDP) per annum CITATION Pro15 \l 1033 (Project Healthy Children , 2015). Fiber is the part of food (plant based) that is indigestible. It can be soluble or non-soluble. Intake of fiber can help prevent conditions such as; heart disease, some cancers, reduce constipation and promote weight loss CITATION Mar13 \l 1033 (Brauchla, et al., 2013).
The Body Mass Index works by calculating the weight of an individual over the height of the same person. Where the BMI is over 25, the person is considered to be overweight. In order, to attain an ideal weight regime. The individual is encouraged to take up a low Kilojoule diet and exercise. Diets which have high kilojoules, provide a high energy diet which is not used up resulting in the buildup of fat CITATION Eri14 \l 1033 (Norén & Forssell, 2014).
Technology and innovation have spurred growth across multiple sectors globally. Innovation has impacted growth and improved efficiency in corporate, government and non-governmental sectors. Innovation has revolutionized nutrition, making it more affordable and easy to access. The media has been exceptionally helpful in promoting healthy eating habits. Applications such as Mobil and computer APPs. These platform provide access to nutritional health information and thought leaders in an efficient, affordable and impactful way. These platforms make the process of healthy nutritional intake responsive to the individual needs. An individual is able to monitor their diet and tailor it to their specification and need. The enthusiasm for these application has provided morale for nutritional education for the public CITATION Tay13 \l 1033 (Taylor Whited, 2013).
The importance of a balanced diet cannot be over-emphasized. It provides the body with the right amount of food to meet the nutritional and dietary demands. A balanced diet takes into account a number of factors such as gender, age, physical activity where sedentary people generally need less calories than active people. A balanced diet ensures that the body’s organs and tissues can work effectively. The body requires energy that is supplied from the diet to carry out its functions. The balanced diet also ensures that the immune system is capable of protecting the body from illness. The United States Department of Agriculture notes that the 4 o out of the 10 leading causes of death in the United States are directly linked to diet. These causes are; heart disease, stroke, diabetes and cancer.
The paper will therefore conduct an evaluation of the fiber intake in food for a period of 7 days. The paper will then relate the findings to international recommendations and make a determination as to the efficacy of the fiber intake.
Literature Review
Ryan Andrews defines fiber as a non-digestible polysaccharide. This simply means that it is a complex carbohydrate. Fiber is exclusively found in plants and plant based products. Thus, fiber cannot be found in meat and meat based processed foods. Andrews notes that apart from the 2 main groups of fibers there are more subgroups within the two. These include; Beta-glucans, Cellulose, Chitin, Chitosan, Fructans, Gums, Lignins, Non-digestible dextrins, Non-digestible oligosaccharides e.g. inulin, fructo- and galacto-oligosaccharides like Pectin, Polydextrose and Resistant starch. The different types of starches are found in different plants. These are diverse ranging from mushrooms to seaweed.
Technology has, however, made it possible to manufacture fiber. This is especially necessitated with the trend towards healthy foods. These fibers can be referred to as; functional dietary fibers. These fibers are made of indigestible carbohydrates which take up the function of naturally occurring fibers CITATION Rya15 \l 1033 (Andrews, 2015).
In the American nutritional content, most fiber s ingested from white potatoes and flour. This is due to the fact that American consume a large amount of food from these products daily. The fiber content for the average American is below the recommended standard. The result is a low fiber diet that is linked to a number of health issues. These health issues include; cardiovascular disease, gastrointestinal disorders, high blood sugar, high cholesterol, diabetes, excess body fat, and, high blood pressure. Lack of fiber is linked to increased incidence of some forms of cancer e.g. colon cancer CITATION Rya15 \l 1033 (Andrews, 2015).
The table below indicates the expected fiber content from a number of fruits and vegetables;
Children also require fiber in their daily food intake. However, children may be intolerant to grains and legumes. These include foods such as; wheat, corn, soy, and peanuts. The children can replace these foods with nuts, fruits that also contain fibers.
The study noted, however, high intake of food with a high fiber content can result in a satiating effect (feeling full). The result is a decline in the appetite of the individual. The high fiber content can result in a loss of fecal energy. The high intake will also result in a lower mineral absorption rate. The low mineral absorption rate can result in the development of Bezoars CITATION Rya15 \l 1033 (Andrews, 2015).
Hodge AM attempts to determine whether there is a causal relationship between type 2 diabetes and fiber. The study involves 36,787 men and women aged between 40-69 years. The participants in the study do not have diabetes. The participants’ are subjected to a follow up examination 4 years later. Confirmation of diabetes was by medical practitioners. The data was analyzed using logistic regression and variables such as physical activity, alcohol intake, weights, gender etc. were taken into consideration. The study noted reducing the Glycemic Index and maintaining a diet with a high carbohydrate content resulted in reduce incidence of type 2 diabetes. The reductio...