Nutrition

• Which serous membrane in Chloe’s abdomen most likely contains the greatest adipose tissue?

The peritoneum is the largest serous membrane of the body which contains the greater omentum, the largest peritoneal fold. The greater omentum normally contains a considerable amount of adipose tissue. The adipose tissue content can greatly expand with weight gain, giving rise to a characteristic “beer belly” seen in some individuals.

• What involuntary muscle process initiated by deglutition of water may cause Chloe pain?

Swallowing is the involuntary contraction of pharyngeal muscles which sets peristalsis begins with coordinated contractions and relaxation of muscles in the esophagus and into the stomach, where she just had surgery.

• Why might reduction of the size of Chloe’s stomach reduce her acid reflux?

The stomach empties quicker, due to the bypass of the duodenum where the most, if not all the churning takes place with digestive enzymes that could force the sphincter to emit the reflux.

• How will protein digestion be affected by Chloe’s surgery?

The proteins would be flushed out of the body quicker than usual with the high vulnerability of malabsorption. Normally, pepsin begins the enzymatic digestion of the ingested proteins; they linger in the stomach longer than most of the ingested food with the end result of gastric protein digestion is a chyme of mostly polypeptides and some free amino acids to be absorbed in to the body. Pancreatic Protease digests protein in the basic environment of the small intestine.

• Which pancreatic enzymes would Chloe need to breakdown the fats in her nutritional drink?

Lipase works with bile excreted from the liver breaking down fat molecules.

• Why might Chloe be at risk for gallstones (crystallized cholesterol which can block the flow of bile from the gallbladder)?

A change in diet, no longer consuming high fatty and high cholesterol laden foods. Rapid weight loss. The gall bladder aid in the digestion and absorption of fats in the duodenum which is no longer being used.

• Would absorption of nutrients be substantially altered in the small intestine following Chloe’s gastric bypass surgery? Why or why not?

Yes, absorption is greatly affected following the gastric bypass surgery. The time the food stays in the body is severely limited, along with the additional malabsorption of important vitamins and nutrients will change.

• Why is vitamin B12 deficiency a serious concern?

Vitamin B12 deficiency impairs the body’s ability to make blood, accelerates blood cell destruction, and damages the nervous system resulting in possible irreversibility.

• With which complications should Chloe be concerned following the surgery?

Not to overeat; ingesting too much food could overly stretch damaging the reduced stomach.

• Why is monitoring nutrition so important to Chloe now?

The digestion has been permanently altered; digestion and absorption of nutrients have been compromised. Vitamin supplements must be taken to aid with the body maintaining homeostasis.

• Chloe went on a liquid diet immediately following her surgery. Based on what you have learned about nutrition in this chapter, which substances would you include in a liquid diet?

My diet would include essential vitamins and minerals including all four food groups. There are many amino acids that cannot replicate other than the body produces them.

NUTRITION INFORMATION ON FOOD LABELS – A WASTE OF TIME AND MONEY? Nutrition information on food labels is very useful and helpful for consumers; it is not a waste of time. In this essay I will write about the history of food labelling and later I will concentrate on consumers who should read food labels and those consumers who read the food labels. After that, I will focus on the importance and the advantages that information on food labels have.

In the last part, I will write about problems that customers have when reading instructions on food labels. Food labels came legally to life in 1906. Everything started in the USA because the Food and Drug Act said that “food labelling is needed to protect consumers from economic harm to reducing consumer’s risk of chronic disease”. In 1993, the Nutrition Labelling and Education Act (NLEA) required mandatory food labelling on most products excluding coffee, spices, raw foods and take away foods.

Regulations apply mostly to processed and packaged foods and require specific information on food labels like: name of the food, list of nutrients (fat, sodium, total carbohydrates, dietary fibre, proteins, vitamins A and C, some minerals, calories and Kilo calories), the name and address of the manufacturer, the place of origin, serving sizes, expiry date, nutrient content claims, health claims and information about Recommended Daily Intake (RDA) of nutrients while consuming 2000 calories.

In the European Union, legislation on food labelling wants to protect, inform and help society to make knowledgeable choices. Every manufacturer should provide the required information to ensure that consumers will be satisfied when buying their products. Food labelling regulations help the consumer to buy safer food. People are more confident when choosing products if they know what a particular product consists of. Nowadays most of the nutritional labels are very advanced and show detailed information about each nutrient and ingredient.

Consumers read the labels mostly to improve their intake in good nutrients (proteins, fibre, good fat, vitamins and minerals) and minimize intake of unhealthy nutrients (saturated fat, sodium, cholesterol) that a particular product contains. Those who experience cardiovascular problems, are overweight and obese or have type 2 Diabetes should read nutrition labels very carefully to avoid high intake of nutrients which are significant risk in causing or worsening the illness.

Consumers who are allergic to certain foods use nutrition labels to find information about the ingredients that they must not to eat. The most common allergic foods are: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Some of the above foods may cause instant death or digestive problems like celiac disease or lactose intolerance. Also, the elderly people should read the labels to meet their dietary requirements, which differ from other age groups. Pregnant women should control their Vitamin A intake derived from animal organs and increase their intake in folic acid.

Vegetarian and vegan groups will find nutritional labels very useful particularly about the proteins and ingredients derived from animals. Another group of consumer reads information on food labels for personal reasons, for instance to exclude genetically modified foods or religious reasons. Research findings in different countries show that significant amounts of consumers use nutrition information on food labels. Surveys done in the United Kingdom have shown that 58% of those interviewed use nutrition labels.

Those people recognize their diet as an important part in their lives. 17% use the labels for nutritional advice. Another study in America has shown that society is interested in labels and use them while shopping or at home. The research showed that people with more than high school education are more likely to read the labels. In Canada consumers with small financial income, the elderly and less educated were less likely to use and understand nutrition labels. In Australia and New Zealand, 34% of consumers read the nutrition food labels.

Significant groups of parents with young children usually use food labels to check the information about fat and sugar intake. Another advantage of nutrition information on food labels is that consumers look at the labels when buying unknown food products (for example from different parts of the world). It allows people to try exotic and extraordinary cuisines. Nutrition labels are guides to healthy eating and improving diet in beneficial nutrients. They help to avoid bad nutrients and remove bad products from our diets.

For instance, manufacturers must inform on food labels that the product contains hydrogenated fat which is more harmful than animal fat. Nutrition food labels draw our attention to healthiness. In America, surveys demonstrated that consumers compare food products to purchase the ones with lower fat and sodium amounts. Information on food labels positively influences consumers that would like to prevent cardiovascular diseases and cancer. Those consumers choose low fat and low sugar products. There has been found a connection between reading the labels and losing weight.

In other words, people are more aware of what they eat and make their decisions consciously. Scientists from two American Universities estimated that “the total monetary benefit of decrease in body weight was $63 to $ 166 billion over a 20-year period of the costs of the NLEA”. Food labels also help to reduce deficiency in certain nutrients. For example costumers who lack iron or fibre in their diet can easily choose food which is high in those nutrients while reading information on the back of the packaging. Legislation on food labels has brought another benefit for consumers.

Manufacturers have to follow the rules and cannot wrongly label products. The Food Standards Agency in America is responsible to protect customers against dishonest manufacturers. Retailers must label their product appropriately and must describe it correctly. Labelling food is not only good for consumers but also for manufacturers. They recognized that the more information they show on the labels the better product will sell. It is a great deal for consumers who can find out more details about new products. There is a campaign running around the world called “5 a day”.

With these words health organisations try to convince consumers to eat at least 5 portions of fruit and vegetables every day. Manufacturers and retailers in the UK joined the program and present the information on their food labels. The Information draws consumer awareness and helps them to realize that eating more fruits and vegetables will reduce the risk of certain diseases like cardiovascular disease. Apart from regular nutrition information on food labels on the back of the packaging, manufacturers present some coloured, highlighted instructions in the front of the packaging.

This message is much easier for customers to understand than the directions from the back of the product. Usually the information shows the amount in grams per 1 serving and the percentage of daily intake of the nutrient (calories, fat, sugar, protein, sodium / salt). On the other hand, nutrition information on food labels needs some improvements. Food labels should all look the same and equally present the same list of nutrients with the same percentages and amounts. It will be easier for the consumer to memorise one kind of label.

Unfortunately, every manufacturer labels their products differently. Consumers do not have time to spend hours in a food store. For example, a co-op retailer in the UK presents its own labels which describe “high, medium and low” to help consumers to choose healthier products and understand the label more. In fact, industry organisations see it as misleading information considering that these labels could be problematic to sell for example “fat” in food which is indeed very beneficial to maintain balanced diet.

The next problem is that the consumers lack an understanding of the function of different nutrients presented on the labels. The European Heart Network found out that consumers widely read nutrition food labels but do not fully understand them. Often, amounts of nutrients require calculations and consumers do not have enough knowledge about the different nutrients that are important in their diets. The Public Health Nutrition journal informed that converting information from grams to grams per serving size caused difficulties.

Nutrition labels should respond to consumer needs and give clear and simple instructions. In conclusion, nutrition information on food labels is not a waste of money. The idea of presenting this information is great because it helps customers to see what packaged food contains and choose the best product that suits them. The information on food labels gives instructions for people who are allergic and have food intolerances. It is also a guide for the consumer on how to start or maintain and how to avoid unhealthy and harmful nutrients.

However, nutrition information on food labels still needs improvement to enable better public understanding and this is an area that needs to be addressed. References: 1. Angela Shine, Seamus O’Reily, Kathleen O’Sullivan (1997) “Consumer use of nutrition labels”. British Food Journal, Vol:99, Iss:8, p: 290-296 2. Carolyn D. Berdanier… [et al. ], (2002), “Handbook of nutrition and food”, California, CRC Press. 3. European Public Health Alliance, (2005) “Food labelling in the EU: purposes, principles and challenges” URL: http://www. epha. org/a/2006 4.

Food and Drug Administration, (2011) “Food allergies: What you need to know”, URL: http://www. fda. gov/Food/ResourcesForYou/Consumers/ucm079311. htm 5. Food Standards Agency, 2010, “Understanding labelling rules, URL: http://www. food. gov. uk/foodlabelling/ull/ 6. Food Standards Australia, New Zealand (2011), “Labelling of food”. URL: http://www. foodstandards. gov. au/consumerinformation/labellingoffood/ 7. Gill Cowburn, Lynn Stockley (2005). “Consumer understanding and use of nutrition labelling: a systematic review”, Public Health Nutrition, vol:16.

Pg: 695-708 8. Hawkes Corrina (2004), “Nutrition Labels and health claims: the global regulatory environment”, Geneva, World Health Organization. 9. Howard Moskowitz, Michele Reisner, Jonhn Ben Lawlor and Rosires Deliza, (2009), “Packaging Reasearch and Food Porduct Design and Development”, Iowa, Wiley-Blackwell A John Wiley & Sons, Ltd, Publication. 10. Labels and Labelling Data and Consultancy Services Ltd, (1984), “Guide to food labelling, Part 2 Claims and misleading descriptions” “Labels-Law and Legislation – England” 11. M.

L. Neuhouser, A,R Kristal, R. E. Patterson (1999), “Use of food nutrition labels is associated with lower fat intake”Journal of the American Dietetic Association. Vol:99, issue 1, pg: 45-53. 12. National Health Service, 2009, “Buy healthier food”. URL: http://www. nhs. uk/Livewell/loseweight/Pages/readingfoodlabels. aspx 13. Nayga, R. M. , Lipinski, D. and Savur, N. (1998), Consumers’ Use of Nutritional Labels While Food Shopping and At Home. Journal of Consumer Affairs, 32: 106–120. doi: 10. 1111/j. 1745-6606. 1998. tb00402. x 14.

Stephen Havas, Jerianne Heimendinger (1995), “5 a day for better health-nine community research projects to increase fruit and vegetable consumption”, Public Health Reports, vol:110, issue:1, pg:68-79. 15. Variyam, Jayachandran N. and Cawley, John, Nutrition Labels and Obesity (January 2006). NBER Working Paper Series, Vol. w11956, pp. 16. Variyam, J. N. (2008), Do nutrition labels improve dietary outcomes?. Health Economics, 17: 695–708. doi: 10. 1002/hec. 1287 17. Vernal S. Packard, Jr (1976) “Processed Foods and the Consumer. Additives, Labelling, Standards and Nutrition”. Ontario, Burns ; MacEachern Limited.

Golden rice Vitamin A is one of the most important vitamins to humans, and it plays an inevitable role in our daily life, thus Vitamin A deficiency (VAD) affects millions of people, causing serious health problems. Therefore, scientists are searching for the most effective method to let people obtain enough Vitamin A as possible. As a consequence, the scientific program of cultivating Golden Rice has attracted people’s attention. “Golden Rice is a new type of rice that contains beta-carotene, a source of Vitamin A ” (Golden rice, para. ). This new technology has aroused many controversial debates. Some organizations and individuals think that Golden Rice poses unknown threats to the environment and human health, even preventing people from diversifying their diet. In contrast, others hold the opinion that Golden Rice has more benefits than harm to humans, helping to release the severe situation about VAD. This issue is a worth exploring in the aspects of technology, economy and efficiency.

As a new project with high-tech content, Golden Rice needs reliable technical supports. Until now, many developing countries, such as African country, have no chances of benefiting from bio-technology, while developed countries have already enjoyed the new invention to obtain their mental health. Many people from the developing country recommend that, since the last green revolution had been missed, they do not want to miss this one, which may allow them to have the opportunity to lift millions of people out of hunger.

What is more, International Rice Research Institute( IRRI) is optimistic about the prospects for the Golden Rice project, and they believe that it may open up a kind of new research model creating partnerships with the private institution. On the contrary, people consider that this technique needs to establish its reliability before it becomes available to the general public. Methods such as testing should be done, making sure it could suit the local environment. Moreover, this advanced agriculture technology needs to be promoted through marketing subjects in order to assure its safety.

As far as I am concerned, bio-safety cannot be guaranteed. As we know, data on the potential health risks of Genetically Modified Foods (GMO) foods are scanty, which has made it impractical to remove the risk. There is a concern that the transgenic crop may endanger biodiversity, and lead to the extinction of valuable bio-resources, thus it is unwise to take this risk. Beyond that, the economic factors cannot be ignored. For people from developing countries, Golden Rice was thought to be contributed to reach self-sufficient in food to climb out of poverty.

After all, economic turmoil and social instability may well happen without food security. It is also significant for the independence of nation and peace to the world. Besides, the IRRI thought they could seek economic help for private sectors, so that they do not have to worry about the funding issues. On the other hand, Friends of the Earth (FOE) found that such a project can hardly get nearly the amount of funding they deserved according to the data of past years.

It is said that” more than $100 million dollars has been spent on developing golden rice, and another $50 million has been budgeted for advertisements touting the crops’ future benefits “(Pollan, 2001, p. 15). How many cases of blindness could be averted right now if the industry were to divert this investment from advertising spending to a few of the programs such as providing free seeds to poor famers to help more people? In addition, the main purpose of this research is to solve the VAD and the poverty problem.

However, malnutrition, diseases and poverty are deeply rooted in social soil, associating with economic and political systems, such as, the unfairness of income distribution. Hence, the Golden Rice has done little to address the fundamental problem. With all these essentials, the other important factor is on effectiveness on consuming. There is no denial that Golden Rice can supply a certain amount of Vitamin A, and it is necessary for developing countries to operate as stakeholders, instead of just accepting the decision made by government from developed countries.

However, the fact is that Golden Rice has too little Vitamin A, a woman has to eat 16 pounds of cooked rice a day to satisfy her minimum daily requirement of Vitamin A, according to the research made by FOE. Hence,FOE advocate diet diversification. “Previous studies either focused solely on effects of the rice on Vitamin A intakes without considering health outcomes, but used only highly aggregate intake data without taking into account important nutritional features like dietary heterogeneity” (Stein, Sachdev, & Qaim, 2006, P. 4-10). In addition, Krawinkel argued that the general issue is that nutritional deficiencies are rarely focused on one nutrient (e. g. , vitamin A, iron, selenium, zinc or others). In most cases, they are complex conditions and many sources for the various nutrients (Krawinkel , 2007, p. 9). It can be seen easily that the technical issue, economic issue and efficiency of Golden Rice have connected with each other closely.

Essentially, I tend to think that disadvantages of developing Golden rice outweigh the benefits, located with three main reasons including doubting about the safety of genetically modified (GM) crops, reasoning the huge payout with small output and disagreeing with the monotonous diet, instead of a diverse diet. From my point of view, developing the varied diet is not only the most radical way to get all the nutrients we need but also helping to improve the life quality as well as developing a healthy lifestyle. References IRRI. (n. d. ). Golden rice.

Retrieved from http://www. irri. org/index. php? option=com_k2&view=itemlist&task=category&id=764:golden-rice-at-irri&lang=en Krawinkel, M. B. (2007). What we know and don’t know about golden rice. Nature Biotechnology, 25(6), 623; doi: http://dx. doi. org/10. 1038/nbt0607-623 Pollan, M. (2001, Mar 04). The great yellow hype. New York Times Magazine, 15. Stein, A. J. , H. P. S. Sachdev, ;amp; Qaim, M. (2006). Potential impact and cost-effectiveness of golden rice. Nature Biotechnology, 24(10), 1200-1. doi: http://dx. doi. org/10. 1038/nbt1006-1200b

Organic fruits and vegetables emerged dominated the product market. Accounting for over 35% of global market revenue in 2013. However, meat, fish & poultry are expected to be the fastest-growing organic food products, at an estimated CRAG of 14. 6% from 2014 to 2020. Non-diary beverages including soy, rice, and oat beverages accounted for over 38% of total organic beverages market revenue In 2013. However, organic beer and wine are expected to be the fastest-growing organic beverage at an estimated CRAG of 25. 6% from 2014 to 2020. On the other hand, the global market for organic coffee and tea is expected to grow at a CRAG of 22. 5% from 2014 to 2020. The North American market for organic food and beverages was valued at over USED 38 billion in 2013. U. S. Dominated the North American market for organic food & beverages and accounted for more than 90% of the regional market in 2013.

However, Asia Pacific is expected to be the fastest-growing market for organic food & beverages at an estimated CRAG of 28. % from 2014 to 2020, Japan dominated the Asian market for organic food and beverages accounting for over 44% of total market revenue in 2013. China is projected to be the fastest-growing country at an estimated CRAG of 29. 4% from 2014 to 2020. Some of the major companies operating in the global market for organic food & beverages Include Hahn Celestial Group, Mays Kitchen Inc. Whole Foods Market, Organic Valley Family of Farms, and Cataracts. For the purpose of this study, Grand View Research has segmented the global organic food & beverages market on the basis of product and region: organic Food product outlook. Vegetable Fruits & Dairy Products Frozen & Processed Food Others Organic Beverages Product Outlook (Revenue, USED Million; 2012-2020) Dairy Beverages Coffee & Tea Beer & Wine Regional coverage of the database includes North America U. Europe Germany Italy Asia-Pacific Japan China ROW Brazil About Grand View Research Non- Grand View Research, Inc. Is a market research and consulting company that provides off-the-shelf, customized research reports, and consulting services. To help clients make informed business decisions, we offer market intelligence studies ensuring relevant and fact-based research across a range of industries, from technology to chemicals, materials, and energy.

The topic of weight is very prevalent among people in today’s society. Everywhere we look we find people of all sorts of different weights and appearances. Tall, small, thin, wide, fat and skinny are just a variety of the words we use to describe people. Almost no one is completely happy with their weight. We are constantly looking for ways to better ourselves and improve our physical appearance. It is this paper’s purpose to provide information in helping a person feel comfortable with their weight and aid in determining an ideal body weight for you.

Topics also include: society’s view on weight, the dangers of various weight-related disorders and diseases, and methods of achieving a recommended healthy weight. The goal is that once you have the proper information you will be able to achieve this ideal weight safely and on your own, giving you an ultimate sense of satisfaction. The question that is constantly being asked is just what is the ideal healthy weight? The ideal body weight is different for every individual as healthy ideal weight depends on a person’s sex, race, and genetics.

To quickly simplify and determine an individual’s ideal weight we use a simple chart called the Body Mass Index or BMI for short. This chart determines how much a person should weigh. People can calculate their BMI by dividing their weight in pounds by their height in inches squared and multiplying the resulting number by 704. 5 (Woods 98). A person who weighs 164 pounds and is 68 inches would do the following calculation: 164/4624 x 704. 5 = 25 BMI. A BMI between 18. 5-24. 9 is normal and is called the safe zone (Woods 98).

The people in this recommended safe zone are considered to be in the best health. A BMI less than 18. 5 usually means that a person is underweight (Woods 98). Studies indicate that the underweight have an increased risk of death compared to those of normal weight. A BMI of over 30 means obesity, and obese people take a lot of health risks (Woods 98). People with obesity have an increased risk of: high blood pressure, heart attacks, stroke, the most common form of diabetes, gallbladder disease, arthritis, respiratory problems, and certain types of cancer.

As long as you fall into or close to the recommended safe zone you should feel comfortable and happy with your weight the way it is. This paper will now discuss the dangers that society’s infatuation with weight can have on a person. It will also provide methods on how a person can change to find a comfortable and healthy weight. Eating disorders are a common and very realistic part of our society. They are seen as the most dangerous health related risks involving weight. Dieting, binge-eating and food obsessions are prevalent among all weight groups.

Many people strive to be lighter than their natural weights and exercise excessively and eat sparingly to attain an often-unrealistic weight goal. Societal pressures share blame for producing eating disorders. Some victims of eating disorders feel that others are pressuring them to be thin, making them feel guilty about what they eat (Washington 99). They become isolated from family and friends and turn to food as a release and source of comfort (Washington 99). People with eating disorders excessively exercise and are known to induce vomiting after eating or drinking (Washington 99).

Eating disorders target many people in society. The main target group is females, especially in the traditionally masculine cultures. Society places a great deal of emphasis on the physical appearance of a person’s body and this alone is enough to drive someone into an eating disorder. An example is the supermodel with the skin and bones look whom you see on television. With this in mind many women might look at their weight and find themselves socially unacceptable. The result can be an eating disorder. Another target group is athletes.

For example, in the sport of gymnastics there is pressure on the female athlete to maintain a low weight and petite slim figure. Since gymnastics is judged on how an athlete looks in competition many gymnasts develop an eating disorder as a result of the importance of body image to the sport. Another example of the occurrence of eating disorders is in boxing and wrestling. Sometimes there is pressure on the athlete to have a rapid weight loss in order to compete in a lower weight class where he or she might have a better chance of winning.

There are two main eating disorders that effect many people in society. They are anorexia and bulimia. Anorexia is a deliberate and obsessive starvation in the pursuit of thinness. It is characterized by an intense fear of gaining weight or becoming obese, or the disturbance in the way one’s bodyweight size and shape is perceived by another individual (Clark 96). Bulimia is described as recurrent episodes of binge eating and a lack of control over one’s eating behaviour resulting in purging (Clark 96). Purging can be achieved by using laxatives and/or vomiting.

Many of the symptoms of eating disorders are similar; however, each disorder is somewhat different. If someone is anorexic, symptoms might be: an extremely thin person, isolation, loneliness, obsessive preoccupation with food as regards: obtaining it, cooking, and eating, and compulsive exercise (Washington 99). If someone is bulimic, you might expect to see: the use of food as a comforter, laxative abuse, mood swings, constant concern about body image and weight, quick trips to the bathroom after meals, excessive exercise, some isolation, and low self-esteem (Washington 99).

Both forms of eating disorders are dangerous to your health and can cause major problems, both now and in the future. Some immediate physical problems include constantly feeling cold, bloodshot eyes with dark circles, finger calluses, dizziness, weakness, moodiness, insomnia, swollen glands, sore throat, or dry skin (Washington 99). Some of the long-term effects include gastrointestinal pain, diarrhea and/or constipation, malnutrition, heart attack, permanent damage to internal organs, kidney failure, and death (Washington 99).

Family and friends of people affected should be aware of the symptoms and risks associated with disordered eating patterns. It is imperative to avoid becoming a victim to an eating disorder. You will only end up hurting yourself and loved ones around you. Now that the dangers of weight have been discussed an effective method of weight gain and loss will be presented. This information will help you reach a desired ideal weight so you can be happy and take pride in yourself. The topic of weight management is prevalent in today’s society and is discussed from two different perspectives.

People might think that they are too small or weak and in this case they will want to put on more weight. On the other hand, others might think that they are too big. In this case they will try to reduce their weight. Requirements of caloric intake differ for everyone. These requirements are determined by age, sex, weight and activity level. The simple definition of weight is the balance between caloric intake and caloric expenditure (Berning 96). Your body weight will change when there is a difference between calories taken in and calories burned up.

Taking this into account, for the average person to lose weight the caloric intake must be less than caloric expenditure. Put simply, to lose weight you must eat less, exercise more, or a combination of both. For the average person to lose one pound they would have to run about 35 miles or eat 3,500 fewer calories (Berning 96). This is impossible to do in one day. To put this into perspective the following formula is given: 3,500 calories 7 days per week = 500 calories per day. It can than be said that eating 500 calories less per day will result in a weight loss of one pound per week.

The same can be said by combining 250 calories less per day and burning 250 calories in exercise. Weight loss is most successful when diet and exercise are combined. The safe weight loss recommendation for the average person is no more than 1-2 pounds per week (Berning 96). By using this method of losing weight a person will decrease their chance of health problems and achieve their ideal weight. This method of weight loss will leave you with a sense of satisfaction and pride in reaching your ideal weight. The same basic theory applies for weight gain.

In order to gain weight you need to consume more calories than you expend (Berning 96). Family history plays a major role in the development of a body. For example, people from thin families are less likely to transform their bodies into bulky muscular ones. A person can increase his chance of gaining weight with improved nutrition and appropriate weight training. Muscle is gained through intense training and the consumption of additional calories. For each pound gained as muscle you would need to consume 500-1000 additional calories each day (Berning 96).

The key to weight gain is consistency and with a little hard work the average person should be able to get to his/her desired ideal weight. By combining a high calorie diet and a rigid exercise program you will find that your body will produce weight in the form of muscle, making you healthy and giving you your desired physical body image. We all must act together and make it our priority to help change society’s perception of body images. This can protect everyone by making others feel comfortable with their weight and prevent them from developing eating disorders.

Education is essential. By studying our ideal weight in the BMI chart and keeping an eye on the amount of calories in our diet we can stay healthy and feel good about ourselves. This process is aided through complete reinforcement and support from our family and friends. It doesn’t stop there as we all must refrain from prejudicial treatment of fat or thin people and see beyond their weight. It is only then that we can feel comfortable with our weight and develop satisfaction in knowing that we have obtained an ideal healthy lifestyle for ourselves.

There are some ways to make me to slimmer and more attractive. That is losing weight. All I have to do is follow three big steps below. For me to get skinner is doing more exercise. Some people might be afraid of taking this step, but physical exercise work well in decreasing pounds. Especially three steps are walking, swimming and do aerobic. First, swimming is a good sport for those who not only want to have weight loss but also need to improve their height. Swimming about one to two hours at weekend is enough, because your body may not be familiar with long practice yet.

When you are walking, you can burn calories at the same time. Another good exercise to lose weight is aerobics, because it is a high energy activity that uses the entire muscle group in the body. The second step is avoiding food with fat and sugar. For example, instead of three large meals, eat five or six small means or snack a day, and next, because you do exercise, so you need energy to work out, so try to eat protein food like fish, egg and fat free or low-fat cheese and drink a lot of water.

When you feel hungry, but you already had a meal, you can eat more vegetables and fruits to fulfill your hunger. Third, keep a diary, write down everything that you eat and every minute of exercise that do, then you’ll see how much healthier and stronger you have while you’ve lost weight, and set mini goals is important also. Instead of thinking that you need to lose 10 pounds, think that you want to lose 1 to 2 pounds this week. Or you can focus on non-pound goals like skipping after dinner snacks this week.

In conclusion, is to be patient, which is very important. Many people give up their weight lost goals and exercise only within a week. If you stop trying, then nothing changes, and you will be as fatty as, or even fattier than before. Losing weight is not as difficult as is thought if you have enough patience to do exercise, go on a diet and keep your mind at east. Following the steps above, you will be a pro on losing weight and have a good body shape and healthy body.

Introduction to healthier food and Special diets. Task A- Healthier dish Traditional dish: Burger and chips with coke. Vs.. Healthier dish: Vegetarian burger with homemade chips and fruit smoothie. Traditional Dish Healthier Dish Beef burger Vegetarian burger Fried chips Homemade oven cooked chips Coke Fruit smoothie To make the dish healthier I would also- Cook the burger under the grill instead of cooking It In 011; this reduces the extra fat content. Homemade oven cooked chips

Using homemade chips that oven cooked is much healthier than deep fat frying chips as the oil used is full of saturated fat and can lead to health problems such as obesity, heart problems, only if eaten regularly. Coke Coke is high in sugar which can cause health problems such as weight gain. Even diet coke contains aspartame which is a sugar substitute, the e-numbers in the coke will cause children to become hyper. Replacing coke with a fruit smoothie will benefit your diet lots as It’s full of vitamins and very low In calories as are all of the healthier options.

Which nutritional guideline is being met? – Your GAG is being met as the calorie intake is considerably lower than if you had the traditional’ burger and chips with a coke. The recommended daily allowance for a man is around 2500 calories for a woman its 2,000 calories, an example of how many calories are in a burger, fries, and a coke from burger king Is around 1000 calories for a small portion. Sources used to find current nutritional guidelines: Information on calories- http://www. Has. UK/chi/pages/1126. Asps? Doctorate=51 &subcategoryid=165 Burger king Info http://w. NM. BC. Com/en/us/menu-nutrition/landed. HTML Info on coke http://www. Coca-cola. Co. UK. ‘health/gather-coca-cola-labouredly. HTML benefit from using healthy dishes because people that are health conscious will decide to come and eat there which will increase the restaurants revenue also healthy eating has increased more into the public eye that it was a few years ago.

The customers will benefit from the new healthy dishes because: The customer will infinite from eating the new healthy dish because they’ll be having a healthier option which will be part of their balanced diet which you need. Consequences of not using healthier ingredients for the restaurant and customers include: The restaurant won’t be seen as up market The restaurant won’t be seen as appealing The customers may decide not to eat at the restaurant because it’s not promoting healthy meals. As a result the restaurant will lose revenue and may become bankrupt.