Healthy Nutrition Personal Food Intake Evaluation
HEALTHY NUTRITION PERSONAL FOOD INTAKE EVALUATION 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). Sources of
Protein, Carbohydrates, and Lipid Identified The principal sources of protein in my breakfasts 1 were
egg whites and chicken breast meat; the principal sources of carbohydrates in my breakfasts were grits
and bagels; and the principal sources of lipids were egg yolks, sausages, and grits (Rinzler, 2004). The
principal sources of protein in my lunches were egg whites and tuna; the principal sources of
carbohydrates in my lunches were bread and hash brown potatoes;
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