Eating

Many people all over the world enjoy the pastry we know as a donut. The first base recipe we see of the sweet pastry or Globi is written by a roman official, Cato the Elder. However, it has greatly changed from the original roman recipe.

The original globi was a mix of flour and cheese, fried, and drizzled with honey or guram if the Romans wanted a umami flavor. Based on the diet, it would have more than likely been made with ricotta cheese, from goats’ milk. Their flour would have been spelt or alica. ‘They would mix the flour and cheese by hand, kneading it to a dough. The dough would then be balled and placed one or two at a time in a hot copper pot with enough fry oil to reach about the middle of the balls. Two rods would be used to turn the dough balls, as well as remove them (De Agri cultura Cato, Translation by W. D. Hooper and H. B. Ash, 1934). The globi would then be drizzled with honey, nuts or seeds for a sweet taste or guram for umami.

In the modern day, most people won’t have even dreamed of eating a fish sauce donut, much less done so. Modern donuts can be very sweet, fluffy pastries that can come in many shapes and flavors. These differences are ones that can be easily spotted, the differences in recipe however can only be tasted. There are two main differences within globi, the first being that it was not fully cooked. Most times, it would have a gooey center, giving it a different texture. We also have evolved flour over time. We would not have the same flour as their spelt.

We first see the recipe for globi written in a roman officer’s book of farming. De Agri Cultura was written by a roman politician Marcus Porchius Cato, or Cato the Elder. He was a politician with a successful military background. He also had a great passion for history, writing more books based on Rome’s traditions and culture. “He was extremely passionate about preserving Roman culture and he liked to know a little bit about everything and to ensure that others also knew he knew a little bit about everything (-SannieB)”. De Agri Cultura, On Agriculture, was based on farming, well also including basic recipes. It is believed that Cato wrote De Agri Cultura in 106 BCE, however people were making globi before then.

It’s strongly the upper middle class and rich would have been the most likely to enjoy globi. Even as a simple recipe, it was rare a person outside of money would be able to obtain ground flour and honey. Honey was considered a delicacy, even though many Romans were beekeepers. They had to import honey because of demand. Plus it added to the rich circles’ need to have flair and glory in their feasts. The upper of Rome would often throw extragaine feasts and parties. They’d serve strange, pricey, and mostly imported meats, cheese, and have fresh fruits. The middle class and lower would mainly eat bread, dried fruits, cheese, and meats from street vendors. It’s also possible that bakeries and vendors would have been selling globi, though there is less evidence of that.

Evidence does show how these little pastries became a part of many cultures, and traveled the world wide. What started in Rome and Greece, globi’s cousin Loukoumades, made with milk rather than cheese, ended up in Arabian culture. The Arabians made them with unsweetened yeast and sugary glaze. These fritters begin to spread across europe, each culture adding their own spin on it. The donut came to America by boat with the Dutch, where it originally gained it’s hole. Donuts then became very popular all over, even being fried and taken overseas for soldiers serving in world wars. Donuts have greatly changed and evolved into the sweet breakfast pastry many know today.

Globi was a simple dish that could be enjoyed many ways, by many people of status. Thanks to Cato the Elder, it can be known as an origin to the modern day donut and help to preserve the rich culture of Rome. With a little bit of flour and cheese, fried and sweetened, the world gained a popular dessert, each culture with it’s own twist. 

There Is a theory called duel control theory that assumes that the feeling of hunger and satiation are controlled by two parts of the hypothalamus the lateral hypothalamus and the venturesome hypothalamus. It is stated that the venturesome hypothalamus Is triggered by an Increase In the glucose levels during eating, It then gives out the feeling of satiation (fullness) causing a person to stop eating. Whereas the decline In glucose level triggers the lateral hypothalamus which then gives out the feeling of hunger making the Individual want to eat.

This theory Is backed by a study conducted by Withering and ransom (1942) who found that after creating lesions (damage) In a rats VIM they found that the rate become obese and overate, thus showing the rat sots its feeling of satiety and had no holds on how much to eat. Another study done by And and broke (1 951 ) showed that when the LA in rats was damaged or had a lesion it led to the loss of eating in the rat. The problem with these studies is that they are conducted on rats which begs the question are whether you can extrapolate the findings and generalist them on humans.

Although they are found to have a similar gene structure to humans, we are still two very different species and humans are a far more complex organism, with mood, feelings etc. Also both the studies are very old which questions there reliability, with far less knowledge about the brain in 1950 the study could have been effected by other factors for example causing lesions in the VIM tends to also damage the parenthetical nucleus which is another area of the hypothalamus.

Withering & Ransom did not take this into account which has effectively caused a loss in the reliability of their study. Not only this but Gold (1973) found that lesions in the VIM alone did not cause hyperplasia and stated that t is likely that damage done to the parenthetical nuclease ( the area were Withering and ransom caused damage) helps to cause hyperplasia, but there is one problem with Gold study and its that it has never been replicated and research has been found that shows that lesions in the Vim does cause overeating.

The duel control theory is a very reductionism theory as it assumes that the sole control of eating and feelings of hunger and satiety are biological and does not take Into inconsideration environmental and emotional factors on why people have such eating characteristics. It is also quite determinist In the way that it says the all control Is biological meaning we individually have no control In It and that Is Is programmed and that we have no say In the matter, which Is seen In everyday life to be Incorrect as you see people going through life changes who’s eating characteristics completely change.

Another theory Is that gherkin (a hormone given off by the stomach) triggers he hypothalamus to stimulate the sensation of hunger. Cummings (et al) did a studios 6 participants and monitored there gherkin levels during after and before eating throughout the day. She found that people’s gherkin levels fell straight after rose and peaked at the feeling of hunger. She concluded that gherkin levels directly affected the level of hunger a person was feeling and reflected the emptiness of their stomach. The study was highly flawed as it had a lot of methodological issues.

Firstly he study was carried out on 6 male participants meaning we cannot extrapolate the findings to the general public and only to men. Another problem is that it is a very artificial environment which could of effected the participants behavior and caused nervousness or anxiety which could have effected results as they were being monitored. Lastly the study is a correlation one meaning we can conclude cause and effect. However this story does coincide and supports findings from previous research on gherkin.

I chose this tact as I believed my diet was eating my requirements for both macro and microinstructions and was closely aligned with recommended servings in The Australian Guide to Healthy Eating. (1) upon reflection of the first days food record, I saw that my diet was inadequate. I was not meeting the serving suggestions for most of the food groups and I was lacking in calcium and iron. So, the next day I concentrated on hitting the targets for calcium and Iron. It was a full day of classes at University, so I had to make sure I ate a lunch that was rich In Iron and had servings from the required food groups. ) usually when I have a full day at university, Ill have a large breakfast at home and if I do eat between classes, it will be a piece of fruit. I chose a lamb and lentil curry, which is high in iron and also contains calcium. After eating I felt very full and did not enjoy the meal. By dinner time I was still full and not looking forward to dinner, but knew that there were still nutrients I needed to consume and food groups I had to have serves from. Before bed that day I felt very uncomfortable as If I had eaten far too much food.

But everything I ate was In line with The Australian Gulled to Healthy(l) eating as well as the Nutrient Reference Values set out in Australian guidelines for pregnant women. (2) On Friday I woke early in the morning for work and had a family wedding in the evening. I was unable to eat anything for most of that day as it was so busy. For the first time since starting the diet, I thought about alcohol as it was being served all around me and I was constantly asked by staff and family if I wanted a drink.

Having to politely say no to people all night and explaining to family members hat I wasn’t actually pregnant, was difficult and frustrating. Influencing factors The reason I decided to not pro-actively ensure that my diet met the requirements for a pregnant female, was because I truly believed by eliminating foods that were a potential source of listener, mercury, vitamin A, alcohol and caffeine, my diet would closely meet the necessary guidelines. My theory was incorrect and I realize that to meet these requirements I would need to do a lot of planning and pre preparation of meals and find times to eat them.

The external factors that influenced my decision making were environmental and physical. I ate what was available at the time and was limited by this. Alternative strategy and when. By not taking a proactive approach to your daily menu, it is left up to what is available in fast food options, which are often large greasy meals that you cannot be sure of preparation and ingredients. Learning To meet the necessary requirements, a pregnant woman needs to eat a large amount of food and plan and pre prepare meals.

Dealing with a first- and experience of an eating disorder, due to a close friend having the illness, can say for a fact that there is nothing glamorous about it and it is certainly nothing that an individual should strive to attain. I’m absolutely sickened by that fact that there are Pro- Anorexia and Pro-Bulimia websites which glorify dangerously thin bodies and post images and tips on how to achieve them.

These sites provide false nutritional advice and avoid discussing the negative aspects of being too thin and having abnormal eating habits. Although eating disorders are not a new concept to our society, the deals of administration treat the disorder as if its a lifestyle choice, something acceptable. Think that it would be helpful to discuss on forums with other individuals suffering from the disorder, but only with the intentions of aiding one another in recovering and grieving.

But instead, people will post pictures of skinny men or women and use that image as motivation to starve or purge. Feel like oftentimes people don’t know how to approach individuals who are obviously dealing with an eating disorder, so they just let them be and the conditions only worsen. Sometimes cases go unreported because one doesn’t look too skinny, for instance; its a difficult disorder to diagnose. Sis our society would stop being so critical ad realize that individuals with such a serious disorder cannot help themselves on their own; it’s a mental illness typically as the result of another disease that adds extra stress and anxiety into one’s life. One of the examples given in the article was of a girl named Marimbas dealing with anorexia who would log onto Faceable to motivate herself to lose more weight as she scrolled through her News Feed of other arils posting pictures of their tin bodies and discussing how they’ve lost weight or have to go back to treatment.

I had no idea that these individuals suffering with eating disorders saw it all as a competition, who can be the best at being anorexic or bulimic, who can get the sickest, the fastest. Someone with an eating disorder becomes so consumed and obsessed with everything revolving around it that they can’t even function in their everyday life activities.

When it is snack or lunchtime, the children is asked to visit the toilet as well as to wash their hands, before coming to the table for their meals, in an orderly fashion. The setting used meal and snack times to encourage the children to develop independence through making choices, serving food and drink and feeding themselves. To protect children with food allergies, sharing or swapping of food between children are discourage.

Staff joins the children during lunch, and tries to make the occasion an enjoyable and sociable time for everyone and at the same time ensure there is not any rowdiness. The children is encourage either by words or action by the staff how good table manners are. For example, not talking when our mouths are full or stretching across the table to get something. When packed lunches are brought into the setting for lunch, parents are informed about our policy on healthy eating and is encouraged to put healthy items in their lunch boxes.

The setting reserve the right to return food considered unsuitable, to the parent as a last resort. Describe with examples ways of encouraging children and young people: Present food attractively Involved children in growing food Serve realistic portions Encouraging children to eat food provided for them Eat with children Respect reasonable likes and dislikes Negotiate realistic expectations Involved children in the shopping, making menus and preparing of food A colorful collection of fruits on a white plate, for e. g. contrasting strawberries against avocadoes, will present a more attractive display. In the summer where space allows it, children can grow vegetables e. g. potatoes, carrots and radishes.

It is also possible to grow salad indoors during the winter months in window boxes. Adults should eat with the children during lunch, making the meal an enjoyable and sociable occasion. This does not mean loud and noisy. Another way we could encourage the children and young people to eat the food provided for them is to involve them in all the stages it take for the food to get from the shop to the table. For e. g. , take the children shopping (maybe not literally) – set up a pretend shop in the setting and let the children have a go at ‘buying’ the things they might need to make, a muffin, perhaps.

Once the children have all the ingredients for the muffin, they can then start to cook/prepare it. If the staff in a setting has talked with the children’s parents regarding their dietary needs, they normally have an idea about the children’s likes and dislikes. The children should be encouraged to try new food but not if it becomes an issue. The staff should learn to respect the children wishes to a certain extend. If a child balks at eating his or her food, try to negotiate with them, encouraging them to take another bite or finishing her sandwiches before starting on her ‘sweets’.

Serving smaller portions seen to encourage children to finish what is on their plate. A plate pile high with food tends to put them off even before they start to 19. Describe the food policy of the setting Before any children start attending the setting we check with their parents, their dietary needs, in terms of their religious belief, any allergic or intolerance to specific food or if they are vegetarians or vegans. We record all the information given in the children’s registration record and parents check it and sign that the information given is correct.

The record is regularly updated. Information concerning any child in the setting that has special dietary needs is displayed and every staff and volunteers is informed about them. The snacks menus are on display, for parents to see. The children are offered food that is considered healthy i. e. without excessive saturated fats, sugar, salt or artificial additives, preservatives or colourings. We also take into account a child dietary needs and preferences as per their parent’s wishes. We offered food that the children are used to, as well as introducing new ones.

The setting take care not to provide food containing nuts or nut products, and especially vigilant with any child know to have a nut allergy. Fresh drinking water is made available to the children. They are informed how to obtain the water and they know that they can ask for it any time during the day. We provide whole pasteurised milk for children who like and can drink it. There is a designated area in the setting where snacks and meals are to be eaten. We inform parents about the storing facilities for food available in the setting. Describe where to get advice on dietary concerns.

Difficulty in breathing due to constriction of airways. The skin turns red and blotchy, like a rash. Skin gets itchy. Vomiting Stomach pain Diarrhoea Swelling around mouth, eyes and in the throat How to deal with allergic reactions to food. Make sure everyone in the setting, including parents, knows about the child’s allergy. Emphasis to everyone not to bring this food into the setting. Teach the child about his allergy so that he learns to recognize it and so avoid eating it. Where the reaction to the food is very severe the child should wear a medical alert bracelet and carry an auto-injector with him.

And a person in the setting should be taught how to administer the medication/injection. Always read food labels and ingredients list to find out if the produce contains any food that would cause an allergic reaction. Strictly avoid any such food or product. Let everyone knows that the setting is a nut-free zone. Inform parents not to provide food-containing nuts in their children’s pack lunches, or any food that their children might bring in. Make sure everyone, including parents, the seriousness of this policy.

Describe the possible consequences of an unhealthy diet. Food that is full of sugar and fats are considered unhealthy. Our bodies digest them more easily than fibre. This tends to make us feel hunger pains much more frequently. Subsequently this causes us to snack in between meals. Our body does not require that many calories so it will in turn be stored as fat. It seems a catch 22 situation. To burn off this excess fat we need to exercise but because we eat too much processed food, more fat are being stored in our bodies which makes us overweight. This makes exercise much more difficult, since we are carrying more weight. Being overweight is unhealthy.

It can make us obese and diabetic. With obesity comes a range of problems like high blood pressure, ache in joints, headaches, sleepiness, snoring, piles, gall bladder diseases, low self esteem which maybe due to our appearances and high cholesterol which can lead to heart problems. Diabetes in turn can cause blindness and gangrene. Life expectancy is reduced. Describe the benefits of healthy eating for children and young people. The benefits of healthy eating for children and young people are as follows: – The children energy level is high which helps them to be more active and keen to exercise.

High energy level also helps the children to be alert especially during school time, helping them in their study. Lack of sufficient fibre in a child’s diet can lead to irregular bowel movement, which can lead to illness. There are fewer chances for children becoming overweight, diabetic or contacting more serious illness. Hair will look shiny and healthy. The child will have healthy bones and teeth. This means fewer visits to the dentist, thereby letting them live a less stressful life. The child will sleep better which will help them look forward to the challenges in the day. It can also helps in reducing weight steadily.

And life expectancy increases. Describe how culture, religion and health conditions impact on food choices. Children and young people known to be suffering from diabetes, coeliac disease, food intolerance and food allergy are restricted in their food choices. Diabetic children need to avoid sugary food but required regular meals and snacks. Children with coeliac disease must avoid food with gluten. They must avoid food made from wheat, rye and barley for e. g. Bread, breakfast cereals, pastry and pasta. Some children are allergic or intolerance to certain foods i. e. they become ill if they eat them.

For example, lactose (products made from milk), eggs, nuts, certain food colourings and some fruits like strawberries and tomatoes. For religion reasons, Jews and Muslims eat meat slaughtered and prepared in a certain way, known as kosher and halal meat. They both fast at certain time of the year. Muslims do not eat pork but do eat fish and shellfish. Jews cannot eat any diary product at the same time as meat and eggs must not have blood spots. Sikhs and Hindus do not eat beef but Hindus are usually vegetarians and Sikhs do eat chickens, fish, shellfish and cheese but rarely pork.

Hindus and Jews both eat fish. For Hindus the fish has to have scales and fins but for Jews it also has to have a backbone. Hindus and Muslims do not eat diary products that contain rennet. Rastafarians eat lamb, beef and chicken but not shellfish. We have to keep in mind that not everyone follows these rules. Vegetarians and vegan do not eat meat of fish. Vegans do not eat anything that has come from animals for e. g. cheese, milk and eggs. So their diet consists mainly of nuts, fruits, vegetables, grains and cereals.

Outline the nutritional requirements of a healthy diet for Children and Young people. For children to grow up healthy, they require 7 nutrients. They are as follows:

1. Protein – which builds the body, especially the brain, blood and skin tissues.
2. Carbohydrates – which give energy and are mainly found in pulses, oats, and potatoes.
3. Fats – which give energy but will be store as fat if eaten too much.
4. Vitamins – which help maintain a healthy body.
5. Fibre – which helps maintain healthy bowels and are normally taken from plant materials as well as from bread, pulses and oats.
6. Minerals – which helps build bones and teeth. They come from the earth. Though we do not require a lot, it will cause serious health problems if we do not have sufficient amount of minerals in our diet.
7. Water – one of the essential elements in our diet. The human body is 60% water and to prevent dehydration we need to replenish any water lost through perspiring, breathing and urinating. We can find all the 7 nutrients in the following groups of food.

5 Groups of Food to give a Balance Diet Potatoes and Cereals – high-energy food, which provides bulk, vitamins, minerals, fibre and protein (5 portions a day) Fruit and vegetables – provide vitamins, minerals and fibre  Vitamin C, Vitamin A and Iron. (5 portions a day) Milk and diary products – rich in Calcium and also provide protein and Vitamin A and B. It is not recommended to give reduced-fat diary products to ‘under 5’s’. (3 portions a day) High Protein food – meat, eggs, tofu, quorn, pulses, nuts and seeds. They provide protein, Iron, Vitamin A and B. (2 portions a day) Oils and fats – high energy food but avoid saturated fats which comes mainly from processed food e. g. chips, pies, sausages. Use unsaturated fats where possible, making sure that this is not the bulk of a child’s diet. In moderation) It is important that children under 5’s get enough energy (calories) for growth and development.

Explain the importance of personal hygiene at meal and snack times This applies to both the preparation and when the children sit down for their snacks and lunch. Before any adults start preparing food for snacks or lunch, they need to wash their hands to avoid any spread of germs to food to be passed on to the children. For the same reason rings and watches should be removed as well. Knives and plates need to be cleaned.

The children are sent to wash their hands before they sit down for either their snacks or lunch. This is to prevent infection and to avoid food poisoning. Reminding the children not to put back any food that they had picked up also helps in avoiding cross contamination. During snacks or lunchtime the children should try to remember not to sneeze or cough openly, to avoid the spreading of germs. Any plates or utensils used during meal times should be clean. And if any cutleries are dropped on the floor, they should be replaced with cleaned items, this will help in avoiding infections.

Effect of drinking soda sweetened high-fructose corn syrup on food Michael

ABSTRACT

in the with intake aspartame and body or weight G Tordoff and Annette. To examine MAlleva suggest that sweet oral stimulation initiates a cephalic-phase metabolic reflex that increases appetite (10). The long-term effects of artificial sweeteners on food intake and body weight are less clear. Although some investigators report weight gain in animals given artificial sweeteners to eat or drink (1 1-13), the majority reports no effects (11, 14-17).

What little work has been done in humans does little to answer the question. Two correlative comparisons of users and nonusers of artificial sweeteners showed that the sweeteners had no effect on body weight (18, 19). In contrast, an epidemiological study of 78 694 women found that reported weight gain was greater in those who used artificial sweeteners than in those who did not (20). There are only three published studies that have used a causative amount when approach. of weight ate APM replaced In one, dieters who two, during were either whether artificial sweeteners aid intake and body weight, we gave free-living, normal-weight subjects 1 150 g soda sweetened with aspartame (APM) or high-fructose corn syrup (HFCS) per day. Relative to when no soda was given, drinking APM-sweet control of long-term food ened soda for 3 wk significantly reduced calorie intake drinking the of both females weight sweetened take (n = 9) and males (n = of males but not of females. soda body for 3 wk significantly and 2.

However, decreased the body HFCScalorie in- increased. Ingesting either type of soda reduced the intake of sugar from the diet without affecting the intake of other nutrients. Drinking large volumes of APMsweetened soda, in contrast to drinking HFCS-sweetened soda, reduces sugar intake and thus may facilitate the control of calorie intake and body weight.  encouraged lost the same or discouraged and to use APM-sweetened.

In the other fewer calories all sucrose products hospital 6- or sized lean period obese subjects KEYWORDS tose corn syrup, Human sugar, food intake, aspartame, body high-fruit- sweetness, weight, weight control Introduction It is generally benefit believed taste that artificial sweeteners.

Provide Indeed, the foods of a desirable without calories and drinks containing these substances are frequently labeled “diet. ” However, the possibility that sweet, low-calorie foods and drinks actually lead to a reduction in body weight has not been examined in detail. There is mounting evidence that in the short term (< 12 h), consumption of artificial sweeteners increases the motivation to eat. Rats increase food intake after drinking a saccharin solution

Humans report increased hunger after drinking solu- than when they were fed a high-sucrose diet (22, 23). None of the work to date has examined the effect on food intake or bodyweight adding artificial sweeteners to the normal diet. In the present study, we attempted to do this by determining the effect on long-term (3-wk) food intake and body weight of consuming APM given in soda, the most prevalent vehicle for artificial sweeteners. By comparing periods when subjects drank APM, HFCS, and no soda, we planned to examine the effect of APM both as an addition to the diet and as an l2-d sugar substitute. n the diet Methods Recruitment of subjects tions. Food than These of aspartame (APM), saccharin, or acesulfame-K intake is greater after eating a saccharin-sweetened yogurt after a glucose-sweetened or unsweetened yogurt.

Results are not caused by a post ingestive or pharmacology – The experiment was run in two replications, held in the fall of 1987 and the spring of 1988. It was approved by the Committee on Studies Involving Human Beings at the University of Pennsylvania. Potential subjects were first attracted by advertisements I 2 cal effect of the artificial sweeteners; rats eat more food after sham-drinking (ingesting but not absorbing) sucrose solution, and humans increase hunger ratings after chewing a gum base sweetened with as little as 0. 6 mg APM

Moreover, subjects who have normal sweetness perception while drinking a sweet milkshake subsequently eat more food than do subjects who cannot perceive the milkshake as sweet [because of treatment with gymnemic acid (8)]. These and other findings posted the Monell on local university campuses. Each subject was weighed (wearing casual clothes, to the nearest 100 g; the weight was not revealed to the subject), the dietary record from the previous week was examined for ambiguities, and printed instructions for the following week were given.

In the two soda conditions, subjects were directed to drink four sodas a day, keep unopened bottles in a refrigerator, and record the time each bottle they were notified, was consumed. In the no-soda “There are no special instructions condition, for this constituent of aspartame-sweetened (APM) and high-fructose-corn syrup-sweetened (HFCS) sodas ingested daily during 21-d test periods bottles carrying collected At the end of the weekly of soda for the following the sodas was somewhat them in smaller batches visit, subjects were given 28 weeks (if necessary). Because cumbersome, a few subjects more frequently. rival at the laboratory subject received for an initial a written appointment, description each of the prospectus and Debriefing and taste tests signed a participation consent form.

The study’s purpose was stated as “an ongoing project to examine basic mechanisms of food preference, food intake, and appetite. ” The only procedural details given were the requirement to keep a dietary record and “you will receive beverages to drink on various days,” but “we you will receive cannot tell you at this or what they contain. time how many The description drinks also included notice of the requirement to attend a weekly interview at the laboratory and a schedule of remuneration, totaling $ 100 for satisfactory completion of the experiment. Subjects were administered the 40-question eating attitudes test (EAT-40) (24), the 5 1-question Restrained Eating Questionnaire (25), and other questionnaires to assess medical history, food preferences, eating attitudes, and dietary restraint. On the basis of questionnaire responses, applicants were excluded if they were recently or currently dieting, were avoiding caffeine, had a family history of diabetes, or were pregnant.

Initial training period At the end of the 9-wk test period, taste tests were conducted to see if subjects could recognize differences between soda containing APM and HFCS. First, each subject received a series of 16 counterbalanced triangle tests: the subject attempted to pick the disparate soda from three 10-mL samples of soda, two of one variety and one of the other. Second, the subject was allowed to drink as much as he or she wanted from four cups of soda. He or she was asked to identify whether the soda was a diet or a regular type.

Unbeknownst to the subject, two glasses contained APM-sweetened soda and two, HFCS-sweetened soda. Finally, we asked what the subject thought the study was about. Analysis of dietary records. Dietary diet-analysis records software were analyzed release 3. 0, by use of NUTRITIONIST-3 N-Squared Computing, Sil- An experienced registered dietitian instructed each subject on how to complete dietary records. The 45-mm lesson emphasized the necessity of timely and accurate record-keeping and included demonstrations with food models and household measures.

To augment compliance, subjects were told, “We could determine what you have eaten from analysis of urine samples” (although this was untrue). To ensure understanding of the instructions, subjects kept a practice dietary record for 2 or 3 d. The completed record was scrutinized by the dietitian (with the subject present) to clarify any ambiguities and to familiarize subjects with the rigor required for keeping a dietary record. At this stage, six females and eight males elected to quit the experiment. Two males who kept insufficiently detailed records were also eliminated. Experiment design and procedure Orton by trained personnel who were unaware of the treatment conditions.

Components of foods not listed in the database were obtained directly from the manufacturers or by chemical analysis. For simplicity, we combined fructose, glucose, sucrose, and other mono-and disaccharides as “sugar. ” After inspection of initial results, separate values were derived for sugar in beverages (ie, soft drinks, coffee, and tea) and food (all other sources of sugar). Results Preliminary analyses found there were no differences be- Each subject maintained a dietary record continuously for 9 wk. During this period they received, in counterbalanced order, for 3 wk each, soda sweetened with APM, soda sweetened with high-fructose corn syrup (HFCS), or no experimental drinks. The cola-flavored soda was provided in ‘ 300-mL glass bottles. There was an alphanumeric code on the cap or sleeve of each bottle but nothing to inform the subject of the identity of the drink. During the appropriate periods, subjects were required to drink four bottles ( 1 1 35 g) of soda daily. At the start of the test period and then at weekly intervals, tween the results of the two replications of this study, so they were combined.

Of the I 3 female and 28 male subjects who started the study, 1 female and 5 males stopped keeping dietary records or failed to keep appointments at the laboratory. Three females were eliminated because of chickenpox, pneumonia, and relocation away from the area. Two males complained about having to drink so much soda, so they were also dropped from the study. Analyses and data presentation are based on the remaining 9 females and 2 1 males. Body mass indexes of the females and males were 25. 4 ± 1. 4 and 25. 1 ± 0. kg/m2, respectively, which fall just below the 75th percentile of body weight distribution (26). With the exception of four males who ate fixed meals four times per week, all subjects controlled their own food choice and meal size. The ing Questionnaire revealed normal No subjects had extreme of eating disorders (females 5 1-question Restrained eating behavior except Eat that two females and one male had high (> 2 SD above the mean) restraint (factor 1) scores and five males had high disinhibition (factor 2) scores.

None of the questionnaire responses correlated with the significantly except Restrained with Eating food intake Questionnaire) or weight between and = change hunger calorie p < during (factor intake the 3 dur- experiment, for correlation ing the no-soda Bodyweight baseline) period (r 0. 37, 0. 05). Subjects gained slightly but wk of drinking HFCS-sweetened significantly more weight after 2 soda than after the same soda or no experimental soda was more marked after 3 wk (Fig did males durHFCS-sweet- riod drinking APM-sweetened (Appendix A). This difference female lost significantly more weight than in the control (no-soda) period. While drinking soda, females gained p < 0. 0 1) and males gained drinking APM-sweetened ± 0. 29 kg, pkg, < weight significantly (0. 97 ± 0. 25 kg, slightly (0. 52 ± 0. 23 kg, NS).

While soda, females lost gained weight slightly (0. 47 males weight significantly (0. 25 ± 0. 22 NS) but 0. 05). Thus, the effect on both sexes combined and days (1-21 d). Separate analyses were performed either including or excluding the ingredients from the experimental sodas. All the analyses found that females consumed significantly less than did males, and there was no interaction between sex and treatment (Appendix A). None of the analyses produced a main effect or interaction involving the day’s factor, indicating that intakes were stable across the 2 l-d treatment periods. The possibility of carry-over effects from one period to another was examined using the same procedure as for body weight data. Results from the first 3-wk period were analyzed separately by using between-subject comparisons. The results of these analyses from a period before carry-over effects could have occurred were similar to those from the complete set of data, indicating that carry-over effects were either absent or, if present, undetectable and thus minor significance. Calories.

Relative to calorie intake during the no-soda condition, drinking 530 kcal HFCS-sweetened soda/d produced a large and highly significant increase in total calorie intake (including calories in the experimental soda). Drinking the same volume of APM-sweetened soda decreased calorie intake. Both APM and HFCS consumption significantly reduced the intake of calories from the diet (ie, calories excluding the sodas) to the same extent (by 179 and 195 kcal/d, respectively. The decrease in dietary calorie intake produced by drinking either form of soda was due entirely to a decrease in sugar intake (Fig 2).

Drinking soda did not affect the intake of protein, fat, alcohol, or complex (nonsugar) carbohydrate. Sugar and soda. During the period without experimental sodas, the average intake of sugar-sweetened soda was 292 ± 1 33 g for females and 414 ± 85 g for males. Three females and two males drank essentially no (< 25 g/d) HFCS-sweetened soda; one female and two males drank > 1 135 g/d. Intake of APMsweetened soda during the same period was 1 59 ± 82 g for females and 88 ± 40 g for males, which included 6 females and 16 males who did not drink any. The total intake of both types

HFCS-sweetened body weight, whereas the soda crease was to nonsignificantly in weight seen when gain soda was to significantly increase the effect of drinking APM-sweetened decrease males it. Female =9) Male (n=2 1) Because APM could of the counterbalanced reflect either a directly caused body design drank of the study, soda sweetened period the Jewish influence by a previous of the soda or remove HFCS- very from possibilities, the weight we sweetened-soda consumption. compared To discriminate weight changes between this three C male and three female subgroups of subjects during the first 3 wk of the experiment and during each of the three 3-wk periods of the study.

The pattern of results for each of the periods was more-or-less similar to that seen overall, although because of the smaller group loss in sensitivity produced by the use of between-subject parisons, the only significant during the first 3-wk period difference for females 0 -C 0 .4. J ii No -1 sizes and corn- ci) was present >‘ 0 0 (Appendix who effects loss drank seen. Judging APM-sweetened weight when per se. of body y the decoded gain could drink FIG Soda APM crease in the weight before any possible occur, soda it appears containing that of males carry-over the weight subjects HFCS APM was due to the soda Food intake and of total calories were with factors of sex, treatment, Intakes of the various nutrients analyzed by three-way ANOVAs in body weight during 3-wk periods when subjects sweetened with aspartame (APM), an equal weight of soda sweetened with high-fructose corn syrup(HFCS), or had no experimental manipulation (no soda). *p < 0. 05 relatives to weight gain in the no-soda period.

Changes drank 150 g/d of soda 966 of drinking Effect on dietary nutrient intake sweetened with APM or HFCS* Measure Nosoda TORDOFF AND ALLEVA evidence that the effects weight were influenced soda of the sodas on calorie intake and body by the subjects’ ability to identify the guessed the experiment’s purpose; most soda (1 135 g/d) APM kcal/d HFCS None of the subjects Females(n = 9) Alcohol Fat Protein Carbohydrate 65±23 747±93 266±25 39±12 745±95 262±28 58±23 726± 84 256± 27 405 ± thought we were performing market a new brand of soda. None noticed changed their body weight or altered take or selection.

Discussion research of some kind on that drinking the sodas their patterns of food in- Imposing the requirement to drink 1 135 g/d of APM-sweetened soda on normal-weight, freely feeding subjects decreased calorie intake significantly (by 7%) and reduced body weight slightly (significantly in males). This was in marked contrast to 261±60 255±55 225±56 the highly significant, 13% increase in calorie intake and sig932±45 945±56 937 ±41 significant increase in body weight produced by consumption of 373±23 384±27 373± 18 the same amount of HFCS-sweetened soda. The two types of soda produced an identical, 33% decrease in dietary sugar in 617±43 612 ±48 ComplexCHO 624±49 461 ± 38t take (excluding the sugar in the soda), without affecting intake Sugar 674 ± 49 453 ± 40t Totalintake 2801 ± 150 2647± 153 2645  ± l24 t of other macronutrients. This was caused in part by the “experimental” sodas displacing discretionary beverages; subjects I ±SEM. given four bottles of soda per day have little motivation to put Significantly different from no-soda condition: tp < 0. 005, f#{231}p chase and drink their own. However, drinking either form of

I know that my eating habits are not that great. I work at a fast food restaurant full time so mainly my lunches are fast food. Lately, I have not been eating as much of what I usually due since becoming pregnant and I want to provide best for my unborn child. I like a lot of canned foods though such as chicken noodle soup and raviolis. I know there is not much nutrients in canned foods though. When I make dinners for my family I like to provide at least a meat and a vegetable. My favorite vegetables are corn, potatoes, and carrots.

I am going to try to start eating more vegetables and healthier foods than the fast food sandwiches and the canned foods I have been consuming. For the Grains food group my target is 7 ounces. These past three days I have consumed 5 ? ounces. I am under the target for this group. For the whole grains I ate ? an ounce when I should be eating about 3 ? ounces. For the refined grains I ate 5 ounces. I ate over the limit for refined grains. For the Vegetable food group my target is 3 cups. I have consumed 1 cup of vegetables which is below the target. This food group is broken down into different groups.

The first group is dark greens. My target for dark greens a week is 2 cups. This week I have eaten 0 cups. I have eaten under the target. The second group is red & orange. My target is 6 cups a week. This week I have eaten 1 cup. I am under the target. The third is Beans & peas. My target is 2 cups a week. I have eaten 0 cups of beans & peas. The fourth group is starchy. My target is 6 cups a week. I have eaten 0 cups. The final group is other. I should be eating 5 cups a week of other vegetables. I have eaten ? cup of other vegetables. For the fruits group my target is 2 cups.

I have eaten five cups of fruit. I have eaten over the target. The fruit group is broken down into two separate groups. They are whole fruit and fruit juice. For these two separate groups there is no specific target. I ate 5 cups of whole fruit and 0 cups of fruit juice. For the dairy group my target is 3 cups. I ate 0 cups of dairy. It is under my target. The dairy group is broken into two groups. The first is milk & yogurt and the second is cheese. There is no specific target for these groups separately. For the Protein foods group my target is 6 ounces. I have eaten 6 ? ounces.

This is right on target. The protein foods group is broken into three separate groups. The first is seafood. My target for seafood is 9 ounces a week. I ate 0 ounces which is under. The other two groups are the meats and the nuts. There is no specific target for these two groups. I ate 6 ? ounces of meats. For the oils group my target is 6 teaspoons. I ate 1 teaspoon of oils. This is under my target. I am going to try to add more nutrients in my diet. I need to add more vegetables to my diet. I need to have more of a variety. According to my chart I need to add different vegetables to my diet.

I eat mainly corn when I make foods. I think I will try to add green beans and peas to my diet. I also like the vegetables I just do not eat them often. I will try to add more of these. I also need to add more protein to my diet. I will eat more than just chicken or beef. I will add some seafood to my diet. My new diet and nutrient intake will affect my current health because it will keep me well and happy. It will help me in the future because it will help keep me from ending up with a serious disease. It could keep me from having a stroke and keep my heart healthy.

There are six classes of essential nutrients. They are carbohydrates, protein, fat, vitamins, minerals, and water. These nutrients are essential because your body cannot synthesize them. You must obtain these nutrients from your diet. The best way to make sure you get the nutrients your body needs is to eat a variety of different foods each day (Boyers, 2012).

References

1. Boyers, L. (2012). Six types of Nutrients that we eat.
2. Retrieved from http://www. livestrong. com/article/511091-six-types-of-nutrients-that-we-eat/
3. https://www. supertracker. usda. gov/FoodGroupCalorieReport. aspx