"Micronutrition and the DRI" is a gorgeous example of a paper on food and nutrition. The world and its dynamic nature have driven us to an era of the machine and hence reducing human effort used in accomplishing even the heaviest of tasks. So mankind tends to reduce effort used even in meal preparation. So the world has switched to fast food due to the ease of their preparation (Parker, 1971). A comparison of the person whose nutrition record is provided and the DRI can be illustrated as in the sense that the general caloric intake is below the recommended range by the DRI.
This is as a result of deviations of intake as compared to the DRI reference point. The individual whose feeding program was recorded has a deviation of 27.7% of the caloric intake as compared to the DRI reference (Nursing Times, 1997). Cheese, Milk chocolate bars, whole wheat are sources of vitamins. This micronutrient is essential for improper growth and development. For instance, vitamin A is essential in the prevention of night blindness and general eye health, vitamin B is essential in the maintenance of cell repair, digestion, production of energy, and proper immune system. The general intake of this individual lacks both soluble and insoluble fiber.
Deficiency of fiber is not necessarily associated with any specific defect but it has been proven that low fiber intake exposes one to increased risk of developing diseases such as cardiovascular disease, obesity, and coronary heart disease. The excess fiber in the system has an effect on the patient who takes drugs regularly. It reduces the body’ s capability to absorb drugs.
Excess fiber intake per day also causes intestinal obstruction. Micronutrients such as fats, in all its diverse forms which include, saturated fats, trans-fatty acid, and the fat total were recommended since the consumption was within the range provided by the DRI. In addition, protein intake was also within the recommended range (Parker, 1971). Generally, micronutrients that were recorded from my fast food intake include fats in all its diverse forms, vitamins, proteins, carbohydrates, fiber – both soluble and insoluble along with dietary fiber, cholesterol, and moisture.
Carbohydrate and cholesterol intake were above the recommended range while vitamin E, D, and moisture were below the recommended range. Cholesterol and carbohydrates were in excess so bread intake should be reduced so as to reduce the carbohydrate level to the recommended range and French fries’ consumption should also be reduced so as to lower the cholesterol level in the blood. Vitamin D and E rich products like cheese, eggs, and vegetables should be consumed in large quantities so as to raise this vitamin to the expected range in the body. French fries, fried in vegetable oil can be replaced with an antibiotic-free chicken stew which is healthier.
This antibiotic chicken is a source of both vitamins and proteins, unlike the French fries which is cholesterol-rich. The outdated myth and ideology of eating less to reduce weight are invalid instead the focus should be on a low glycemic index diet that would grant you weight loss in a healthy manner rather than starving yourself. The major ingredient used in the preparation of fast food is Trans fats which result in heart complications and obesity (Jacques, 2006). Water is an essential molecule in ensuring that all metabolic pathways occur efficiently.
Basically it is a vital life-determining molecule since it is a component of blood, the cytoplasm, and other structures in the human body. The united states among other developed countries experience issues of the large consumption of fast foods due to the ease in their preparation. This trend is threatening since the World Health Organization expressed its fear over increased risk in disease contraction. It is also inevitable that continuous feeding on fast foods results in early aging thus deteriorating the quality of life.
Jacques, J. (2006). Micro-nutrition for the Weight Loss Surgery Patient. Matrix Medical Communications. Print
Nursing Times. (1997). Clinical Micro-nutrition. Nursing Times. Print
Parker, J. B. (1971). Carnation Micro-nutrition. Colorado. Colorado State University.