Essay on Changes Made in the Diet Associated With Content Leant in Class

The changes I made to my diet were mostly for the nutritional value. The foods I deleted from my menu were fatty and had a lot of proteins. Their nutritional value was terrible for my health because of the following reasons. Firstly, fatty foods such as flax seeds have omega-3 and high fiber content, but the side effects for taking them include; allergic reactions, diarrhea, obstruction of the intestines, bloating, constipation and gas. Additionally, saturated fats can result in high cholesterol buildup in a person's body, causing a blockage in the blood vessels, especially the arteries increasing the person's risk for getting a stroke of heart-related diseases. Therefore, as much as the flax seeds were nutritious, they affected my health in a lot of ways.

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Secondly, the chicken breast with skin removed before cooking had a lot of proteins. It is approximated to be 73.5%, with a fat content of 23.5%. The high fat and proteins in this type of food increased a person's risk of having diseases associated with the heart (Ozdoan, M., & Aksit, M. (2003). Additionally, too many proteins increased a person's intestinal discomfort and indigestion. Also, a lot of proteins cause weight gain, which was the reason Jose was adding a lot of weight mass. Therefore, this prevented him from participating in the competition. In extreme cases, weight gain can cause someone to be obese.

Thirdly, the foods that I changed the amount in my diet were mostly fruits. The nutrients found in fruits and vegetables are for the maintenance and the healthiness of a person's body. For example, the potassium found in fruits aids in minimizing the risk of getting diseases associated with the heart and stroke. Additionally, it reduces the risk of an individual getting kidney stones and reducing bone loss as a person ages (Slavin & Boyd, 2012). Foods such as broccoli, oranges, and strawberries have Vitamin C that is essential in the production of collagen, which strengthens capillaries that supply the skin with nutrients and blood. Therefore, due to the nutritional value of the fruits, I added the amount of fruit intake in my diet.

Additionally, the foods that I added in my diet were strictly food that had carbohydrates of a percentage higher than 55, and the fat content had a percentage of less than 25. It is because, through eating such foods, I maintained a balance of the nutrients that my body needed. Due to demanding activities in my daily routine, I need a lot of carbohydrates for energy. Other benefits of carbohydrates include aiding in fueling the brain, kidney, and heart muscles (Siri-Tarino et al. 2010), carbohydrates such as fiber helps a person during digestion and in keeping the cholesterol found in the blood in check.

Additionally, carbohydrates lower a person's risk of getting diabetes because they do not lead to sugar spikes. Lastly, complex carbohydrates keep a person's body full for more extended periods because a human being's body breaks the food slowly. Therefore, when a person eats complex carbohydrates, he or she eats less, thus helping in controlling the individual's body weight. It is mostly applicable if the person eats a lot of fiber and a moderate amount of whole grains. Therefore, carbohydrates were a type of food that was necessary for my diet.

Conclusion

In summary, people have many excuses about why they do not monitor what they eat. However, to prevent a lot of health problems, a person is advised to eat a lot of healthy foods, mostly a balanced diet to supplement the nutrients that the body needs. The chronometer is a web-based diet analysis program that can help an individual monitor the percentages of each nutrient they consume in a given type of food. Therefore, to maintain a healthy eating lifestyle, a person has to monitor closely what he or she eats because if she or he does not, adverse consequences will affect the body and health of the person.

References

Ozdoan, M., & Aksit, M. (2003). Effects of feeds containing different fats on carcass and blood parameters of broilers. Journal of applied poultry research, 12(3), 251-256.

Siri-Tarino, P. W., Sun, Q., Hu, F. B., & Krauss, R. M. (2010). Saturated fat, carbohydrate, and cardiovascular disease. The American journal of clinical nutrition, 91(3), 502-509.

Slavin, J. L., & Lloyd, B. (2012). Health benefits of fruits and vegetables. Advances in nutrition, 3(4), 506-516.