Question

Read the following then answer question below.

Bobby Flay, 20-year-old male, 5 ft. 8 inches, 205 lbs. Activity Level: Sedentary

Based on Mifflin St. Jeor Bobby’s BMR is 1914 calories per day. (Ch. 8)

Protein needs 74.39 grams per day. (Ch.6)

Water needs 3700 gram or 15.5 cups (Ch. 12)

Bobby’s typical diet includes.

Breakfast:

Egg, with black bean burrito with salsa on a tortilla shell

Grapefruit, Pink or Red

Tea

Lunch:

Over roasted chicken with lettuce, tomato, cheese, and BBQ sauce on whole wheat bread

Potato Salad

Watermelon

Glass of milk

Dinner:

Salmon cooked in olive oil with lemon juice

Green beets

Quinoa, Cooked

Glass of milk

Evening Snack

Almonds, Honey Roasted

Cantaloupe

QUESTIONS:

1. What specific changes, if any should bobby make in food intake? (Explain in 4-5 sentences)

2. Evidence supports that effective use of dietary principles ( adequacy, balance, kcalorie control, nutrient density, moderation, and variety) will lead to healthier food choices, and yet people still make poor food choices. Is there a difference in responsibility between individuals and families regarding whether they follow recommended diet-planning principles? (Explain in 4-5 sentences)

Answer 1

INTRODUCTION

Our bodies sre made up of skin,muscles,bone and organs,and the organs are made up of tissues and those tissues are made up of cells ,therefore the proper growth and functions of body requires the nutrients like;

-CARBOHYDRATES

-PROTEINS

-FATS OR OIL

-MINERALS SALT

-VITAMINS

-WATER

QUESTION-1

What are the specific changes Bobby have to do as the following;

OBJECTIVES;

-to promote good health

  -to decrease physical health problems

  -can maintain nutritional and hydration status

  -to maintain blood circulation

-to maintain vital functions

-maintain body fluid balance

-to maintain body temperature   

-to prevent the occurance of any infections

-to maintain metabolic activities

SPECIFIC CHANGES ARE FOLLOWS;

-always eat breakfast

-energy requirements should be depends on the physical activities

-eat your fruits and vegetables

-always eat carbohydrates and proteins together

-drink more water

-exercise regularly

-maintain food hygeine

-eat adequate amount of essential nutrients to maintain health and prevent infections

-need to intake of fruita and vegetables

-maintain balanced diet-it should be depends on the following;

-AGE

-SEX

BODY SIZE

PHYSICAL ACTIVITY

OCCUPATION

STATE OF HEALTH

-consume a variety of grains products

-fruits and vegetables also have high water content

-drink about atleast 8-10 glasses of water each day

QUESTION -2

There is know differences in responsibility

BASIC FOOD PRINCIPLES OF FOOD HYGEINE AS ARE AS FOLLOWS;

-prevent contamination of foods

-kill the bacteria by cooking properly

-prevent growth of food poisoning bacteria

-food storage at proper temperature

-appropriate cooking methods

-prevent cross infection

-control time and temperature

-practice proper hygeine

-heat or cool food properly

RESPONSIBILITIES OF AN INDIVIDUAL AND FAMILY MEMBERS IN THE FIELD OF NUTRITION;

The role of family members are;

-keep offering healthy diets

  -make socialization

-maintain healthy food habits

-physica and mental care of young adult

-be caution of portion sizes

-dont forget the IRON,iron rich foods are beans,pulses,nuts,seeds,fish and meat

-parents should be the role model of others

-the promotion of healthy diets and regular

-adequate physical activity

-provide healthy breakfast

-promote intake of fruits and vegetables

-restrict the intake of packed foods and sweet drinks

-provide information and skills to make healthy food choices

SUMMARY

-Health is made up of ;

-physical health

-mental health

-spiritual health

-social health,

-So health is an important factor in our life and we can get positive health by taking healthy diets

-Factors determining food choices are follows;

-physiological factors

-allergy

-disability and health disease status

-heredity

-therapeutic diets

-needs ,energy and nutrients

-psychological factors

-habit

-preferences

-emotions

-positive or negative experiences

-personal food acceptance

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