Working out with Supplement or Regular Food - Coursework Example

Introduction The body needs energy to enable carrying out activities through the day and the energy is mainly obtained from food. Through this consideration, there is needed to keep taking regular foods so that the body is able to obtain energy to perform all the activities. Supplementary foods can be used between regular meals in preventing hunger pangs and overindulging during the time of regular meals (Asfaw, 76). Regular foods are spread in a span of six smaller meals as opposed to just taking three large meals in a day. One is able to think that lack of taking regular food makes loss of weight. This is not the case as one in one way will take large quantity of the next meal (Asfaw, 105). Claims Most people do not take time to learn about the food they eat. There have been a number of theories in regards to hunger and eating. One of the theories is known as the set-point assumption theory, which gives the idea that later after taking a meal the level of energy would progressively decrease until it gets to a given point, indicating to one to consume food for more obtaining more energy, and when the level of energy has been brought back to the needed point one would be satisfied (Jarvis, 37). This may seem correct, however if hunger and eating is regulated by a set-point, there would not be an epidemic of obesity and problems being overweight throughout in countries such as America. Other theories became developed after the set-point assumption theory proved to have problems. There was the glucostatic theory, which is similar to a set point assumption, is where one becomes hungry when our blood glucose levels drop below their set point, and we become satiated once eating returns our blood glucose to their set-point. The theory is another set-point concept in which every individual has a set point for fat in the body, and changes from this set point produce needed adjustments in points of body fat to the required point (Buller, 58). When one eats healthy, there is standing on a better chance to getting all the requirements and nutrients in the body for healthy body keeping. There should be plan in eating so that all this nutrients for a better are attained. Supplement foods are mainly taken when there are no options of eating due to different factors (Buller, 209). Supplementary food though taken poses health risks to the body such as instances of obesity and health complications due to too much sugar or other undesired ingredients. Regular food that an individual takes maintains health of the person. Regular foods In consuming regular food, there is always division of meals that one takes into three parts so that there is plan on nutrients and amount of food to take at a given time. In this aspect, this spreads out food intake of an individual so that there is achievement of a steady energy level needed throughout working hours of the person enabling supporting all your activities (Chern and Rickertsen, 95). Brain of a person depends on a fairly even blood sugar level to function well, which is another reason for spreading out your food intake throughout the day. Spreading out regular meals enable ensuring that blood level in an individual’s body for proper functioning of the brain (Egendorf, 294). In general, three meals a day consumed by an individual should provide 75% of energy needed in operation of the person. The remaining calories can be met by supplementary food as one is in the process of carrying out daily routine .through regular food, there should be no worry if one do not know the exact calorie content of the foods consumed but focus is given to allocating foods equally consistently at ones meals, and at each meal require a good selection of foods (Egendorf, 178). This certifies a wide nutrient intake, as no one food, without consideration of how nutritious, is able to provide all the essentials the body needs. Similarly, if in the meals one steadily removes or limits one main food category, the diet will be out of balance and might have a deficiency of some important nutrients. Lack of essential nutrients in the body is caused by supplementary food as they are not meant to provide essential energy for carrying out daily activities but are taken to keep going without any consideration (Llewellyn, 278). Regular foods are important in creating a healthy meal. In regular foods, there is creation of plan on proteins, fruits, vegetables and carbohydrates to consume. Establishing regular eating is important in daily activities that one takes. Changes made on regular eating habits depend on fundamentals that one has on recovery (Pollan, 143). As mentioned, regular eating mainly involve consumption of three meals per day with two to three snacks. Regular involves starting in the morning with breakfast, a snack in mid-morning, lunch another snack in midafternoon, dinner and finally an evening snack (Pollan, 190). There are several advantages that are linked to regular eating. Regular eating enables one to know eating habits making eating become regular part of life. Regular eating leads to eating of enough and right food that is needed by the body. Once one has developed regular eating, there is possibility of adjusting foods sizes needed according to activities carried out by the individual. Regular foods help in reduction of instances where there is delay or infrequency in eating. When you are eating regularly, you avoid the extreme hunger that can lead to indulge eating. Regular eating also keeps blood sugar levels of an individual steady and reduces feelings of weariness, dizziness and touchiness (Jarvis, 94). Regular foods also keep metabolism flow of an individual to be steady. If during the day one leave more than four to five hours between eating, the body goes into a mode of starvation and thus prepare for a further lack of food. It lowers its metabolic rate in order to preserve energy. Therefore, when one does eat next, the food you consume will be metabolized differently, for the purpose of storage. This is what should be avoided through consumption of regular foods there are several factors that are considered to make one keen regular food and meals. There are tips which may help when one is starting to develop a regular meal. In the development, there should be planning on your eating in advance. Through this, there should be the knowledge on when your next meal or snack will be and have a plan as to what particular snack or food it will be. Making time to eat is also an important aspect. Ones meals and snacks should be an important part of your day. You may have to priorities eating over other activities. In regular eating there should be consideration such that one do not skip meals or snack. In regular foods, gaps between meals are considered such that one should not leave a gap of more than 3 hours between meals or snacks (Ross, 67). If you are frequently hungry between meals and snacks the body seems to lack something, either energy or a nutrient. Some factors that determine when we eat are highly influenced on our daily routines, work schedules, family routines, personal preferences, and wealth. Most families have specific mealtimes, and usually around the mealtimes become most hungry (Jarvis, 289). The strong unpleasant feelings of hunger that one may experience at mealtimes are not cries from your body for food; they are the sensations of your body’s preparations for the expected homeostasis-disturbing meal (Ross, 98). Satiety is known as the motivational state that causes us to stop eating a meal when there is food left. How much we eat is highly influenced by ones earlier experience with the specific food’s biological effects, not by the instant effects of the food on the body. Larger serving size is also known to increase our consumption of a meal. Even appetizers (small amounts of food before a meal) have shown to increase hunger instead of reducing it. Social situations and influences also play a role in the amount of food we eat. Some people tend to eat less when not eating alone to avoid feeling like a glutton. Now that we have went over some of the theories and myths, as well as some of the factors associated with hunger and satiety, I’d like to begin our group discussion by opening the floor for any questions, comments and/or concerns any of you may have. Remember, please feel free to ask anything that is on your mind, no question is a dumb question, and this is an issue that I feel is not discussed nearly enough. Supplementary food As a result of changes in patterns of consumption, demand for dairy, meat, poultry, fruits, vegetables, and fisheries has been going up. There is need to raise crop diversification and advance associated activities. It may be noted that the slowdown in agriculture growth could be attributed to structural factors on the supply side, such as public investment, credit, technology, land and water management, rather than globalization and trade reforms per se. Access to food can be increased through employment due to growth in labor intensive sectors and/or through social protection programs (Jarvis, 309). The malnutrition problem is much broader than that of access to food. Impacts of supplementary food Supplementary foods have been found to contribute majorly to obesity and diabetes. The first is that fast food has begun to infiltrate their way into our schools and colleges. In almost every school and college campus, an individual is able to see a vending machine either full of pop or snacks occupied with high absorptions of sugar and fat. 13 percent of our nation’s schools have a fast food franchise either directly selling their product to students or are supplying the schools with their processed foods. This is because fast food franchises give the schools money for scholarships and upgrades in return for the right to sell their product in that location. The next reason for the intake is that supplementary food has even entered our nation’s hospitals. In the UCLA Medical Center, they offer their employees and patients a full sushi bar and a full salad bar. Here in Ohio, Toledo hospitals have a contract to only sell McDonalds and The Ohio State University Medical Center has a contract with Wendy’s. The last and most influential reason that fast food is to be blamed for our obesity problem is the impact it has in the media. Advertising for fast food companies has two problems that go along with it. One is that because of their advertising, they are showing bigger portions for cheap prices. The second reason is that they are targeting children with their ads. The average child sees 10,000 TV ads per year for fast food restaurants. This is the main reason why more than 90% of children eat fast food at least once a month. There are two immediate effects obesity has on the country due to consumption of supplementary food, one being on the body and the other being on the financial status of the country. Obesity has several effects on a person’s body. The first is the normal increase in weight (Ross, 106). Obesity also increases levels of cholesterol in an individual’s body. It leads to both an increase in the danger of diseases of the heart and the risk of getting diabetes. The second consequence is on the finances of the nation, causing large amount of money to be spent on obesity matters. 117 billion dollars was spent on healthcare for the obese last year. US Healthcare spent 61 billion dollars trying to diagnose, care, and prevent obesity. America spent 115 billion dollars on fast food last year, which is more than what we spent on higher education, cars, or computers. Compared to our nation only spending 33 billion dollars on weight loss aids, it seems our weight loss problem is not going to get fixed soon. There have been a couple recent studies on obesity. The first study was done over a 15 year span which is the first long-term study done on fast food. The study was done to compare what happens to people when they eat fast food more than twice a week compared to eating fast food less than twice a week. They found a correlation between fast food, weight gain, and insulin resistance. For the people who ate fast food more than twice a week, they had an 86 percent chance more likely of becoming obese and having Type 2 Diabetes. Balanced nutrition contains drinking a lot of clean water and frequently eating foods from each of six food categories: milk products, meat and beans, grains, vegetables, fruits, and oils. These foods contain six kinds of nutrients: fats, minerals, vitamins, proteins, carbohydrates, and water. A person should frequently eat or drink the right amount of all of these nutrients to be healthy and for good growth. For nutrition of a child, milk fed from the mother itself offers a perfect balance of nutrients, with the steady introduction of solid foods to the child after four to six months of age (Jarvis, 376). If a variation from all food categories is eaten often, it is not usually essential to consume supplements. But if less or no products from animals are taken by an individual, then grains is a necessity that should be eaten with nuts, legumes and seeds to provide balance in protein that the individual takes. Food and drink should be clean and free from germs which re caused by organisms from dirt. This will make one to be healthy. Distilled water is prepared by eliminating dirt from the water and purifying the water to eliminate or kill germs. In some areas, the government purifies water that is delivered through secured plumbing; this water is safe to use directly from the faucet for food and drink. In most of the world, however, water should be purified before use. There are tips which may help when one is starting to develop a regular meal. In the development, there should be planning on your eating in advance (Ross, 205). Through this, there should be the knowledge on when your next meal or snack will be and have a plan as to what particular snack or food it will be. Making time to eat is also an important aspect. Ones meals and snacks should be an important part of your day. You may have to priorities eating over other activities. In regular eating there should be consideration such that one do not skip meals or snack. In regular foods, gaps between meals are considered such that one should not leave a gap of more than 3 hours between meals or snacks. Work cited Jarvis, Paul. Eat Awesome. Cork: Book Baby, 2012. Print. Asfaw, Erkihun. Development of Supplementary Food. Saarbrücken: LAP LAMBERT Academic Publishing, 2014. Print. Buller, Laura. Food. London: DK, 2005. Print. Chern, Wen S, and Kyrre Rickertsen. Health, Nutrition And Food Demand. Wallingford, U.K.: CABI Pub., 2003. Print. Egendorf, Laura K. Food. Detroit: Greenhaven Press, Thomson, Gale, 2006. Print. Llewellyn, Claire. Eating. North Mankato, Minn.: Smart Apple Media, 2005. Print. Pollan, Michael. In Defense Of Food. New York: Penguin Press, 2008. Print. Powter, Susan. Food. New York: Simon & Schuster, 2005. Print. Read More