Unit 7 D2 Health And Social Care Essay

The process of creating trans fat originated from the 1890s in France when chemist Paul Sabatier discovered that metal catalysts could precipitate hydrogenic reactions. This led to German chemist Wilhelm Normanns’ 1901 experimentation with hydrogenation catalysts that successfully led to the hydrogenation of liquid fat which produced semi solid fat that is now known as trans-fat. This process was adopted by many food manufacturers because of its ability to stabilize the shelf life of products it is in. With the production and use of trans fat comes some serious health risks. In the 1950s it was found that there is a clear connection between the intake of saturated fats and heart disease. After this was found there was some opposing studies that proved fats were healthy. By the 1980s it was established that a high intake of saturated fat led to a higher risk for heart problems. Because of this trans fats were used to replace saturated fats, but it was later found that trans fat held a higher risk for heart problems than saturated fats did (“Trans Fat”). Once people discovered this, a demand for healthy alternatives began and is still prevalent today.

In recent years, experts in the health and wellness community have debunked the old line of thinking that fats are hazardous to health. With this news, one type of fat has been recognized as being most essential to human health: omega-3 fatty acids. These good-for-you fats provide an abundance of health benefits, but the body cannot make them.

If you are looking for an alternative to butter or margarine, then you should consider using extra virgin olive oil. This oil is filled with heart-healthy fats, and it will give your food a smooth, delicate taste.

Q6. Grains section: The daily average intake of grains depends on age, gender and if females are pregnant or not, a standard serve of grains is approximately 500kJ. A female that is aged between 14 and 20 years of age should consume an average daily portion of 5 serves of grain products. For women aged between 40 – 50 years of age should consume approximately 6 serves of grains daily. Males aged between 14 – 20 years old should consume approximately 7 serves of grains daily and males aged between 40 – 50 years should consume approximately 6 serves of grains per day. Both meals produced include an approximate 5 serves of grains, meal 1 includes; polenta, the spices (cinnamon, mustard powder etc.) and meal 2 includes; flour, cocoa powder and the baking agents. For an adolescent male this doesn’t reach the recommended daily quota, however this is only one meal of the day, therefore

Extra virgin olive oil, walnuts, flaxseed, avocados, nut and seeds and their oils and butters are the best fats to consumer. Aim for 5-7 servings per day.

6. Intervention: consult the dietician for a nutritional meal plan. Rationale: The dietician provides an in depth meal plan appropriate for a specific patient.

This danger lies in the smoke points of oils. When you are frying or sauteing your food, fat molecules in the oil are beginning to break down, converting glycerol molecules into acrolein. This substance is known to bring about unwanted health risks when consumed. According to the EPA, there is not enough data to determine if acrolein is carcinogenic to humans,

Some types of food are not good for you. You know why?It can cause health problems like cancer and other deadly conditions.

Recorded Protein, Carbohydrates, and Lipid Intake On the three consecutive recorded days, my respective breakfast intake of Protein was 29 grams, 3 grams, and 21 grams; my respective breakfast intake of Carbohydrates was 80 grams, 11 grams, and 12 grams; and my respective breakfast intake of total Lipids was 53 grams, 36 grams, and 21 grams (Rinzler, 2004). On the three consecutive recorded days, my respective lunch intake of Protein was 17 grams, 28 grams, and 31 grams; my respective lunch intake of Carbohydrates was 27 grams, 38 grams, and 49 grams; and my respective lunch intake of total Lipids was 33 grams, 56 grams, and 22 grams (Rinzler, 2004). On the three consecutive recorded days, my respective dinner intake of Protein was 30 grams, 26 grams, and 31 grams; my respective dinner intake of Carbohydrates was 57 grams, 14 grams, and 32 grams; and my respective dinner intake of total Lipids was 32 grams, 23 grams, and 16 grams (Rinzler, 2004).

Based on an energy restriction of 2100 kJ, her menu was planned to provide 8075 kJ. The macronutrient distribution was similar to the one in Ann’s menu; the target intake of protein was 15 E%, of fat 32 E% and of carbohydrates 53 E%. Emphasis was put on the inclusion of nutrient dense foods and exclusion of nutrient sparse foods.

Most people consume 25-35 percent of their total daily calorie count from fat; however, only 10 percent should come from saturated fats. There are two different types of trans fat, artificial and naturally occurring. In order to make artificial trans fat, an industrial process adds hydrogen to liquid vegetable oil, to make it more solid. This type of trans fat raises the LDL (bad) cholesterol level and lowers the HDL (good) cholesterol levels. This increases the risk of heart disease and stroke, which are the leading killers of both men and women, and is associated with a higher risk of developing type II diabetes. Artificial trans fat doesn’t help the body in any way; however, the one counterexample is naturally occurring trans fat.  Naturally

Nutrition aseesment is focused on the patterns of food and fluid consumption relative to metabolic needs (Kriegler & Harton, 1992). Nutrition in the Semanovich family is well balanced. This family eats three meals a day with snacks. Fruits and vegetables are eaten in large quantities and limited carbohydrates and sugars. They allow themselves one day a week to eat fast-food. Water consumption and teas are the main fluids consumed in this household. This has not always been the way the Semanovich family ate, their life style changed when Mrs. Semanovich was diagnosed with Diabetics. The Semanovich family has learned the eat healthy to maintain their current health and prevent problems associated with diabetes.

Every now and then people will throw in the negative outlook on things. Oppositions arise, such as, “Synthetic are more than three times the cost of petroleum oils” (West) or that vegetable products are better than both. For the first reason alone there will probably always be slightly more people with conventional. People will look at lower prices most of the time instead of the quality, but it does not mean that it is the best choice. It is true that in some cases vegetable products beat both oils in competition. This could be considered somewhat intriguing, but eliminating a reliable food source for oil is not a good decision. As West says, “Mass production or such bio-based oils would probably not be feasible”(West). Even with all of the controversy, one that will consistently battle, synthetic and conventional oils.

Drought is characterized by various combinations of unusually low precipitation, low humidity, high temperatures, and high wind velocities. Extended droughts can reduce water supplies to the point where they are inadequate to support the demands of plants, animals, and humans. The severity of a drought is measured by both its duration and the ability of the living things in the affected area to tolerate the dry conditions (Gale, 2016). Although a drought may end with the return of sufficient rainfall, the effects of a drought on the landscape and its inhabitants may last for years. There is no one definition of drought based on rainfall amounts because the average amount of precipitation varies based on the region and climate. The severity of a drought is determined by the amount of rainfall, the water levels in rivers and lakes, the duration of the dry spell, and the size of the area affected ("Science in Context - Document", 2016). A drought is an extended period during which the amount of rain or snow that falls on an area is much lower than usual, resulting in a water shortage for people, crops, or wildlife that causes health, economic, and environmental impacts.

Coconut oil is stuffed with health promoting properties. It is not responsible for high cholesterol, overweight, coronary illness and other bad effects. At long last, modern science and medicine are starting to believe this truth.