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Culmulative Wellness Project 13
Nutrition and wellness (NSC-150)
Grand Canyon University
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2 Nutritional Intake Over the course of three days, macronutrients were an area I did particularly well in, however, on average I exceeded my recommended daily intake for each macronutrient besides fiber. I consumed a great amount of protein, carbohydrates, fat, and saturated fat in relation to my recommended daily goals. Although I was over these recommended daily goals, I feel that it is better to be over than to not consume enough. Therefore, I plan to reduce some sources of protein, carbohydrates, fats, and saturated fats in order to effectively meet my goals as opposed to being over. For instance, because protein is made up of amino acids, proteins are an essential fuel source, especially the essential amino acids which contribute to complete proteins (Human Kinetics 2018). Therefore, I do not want to cut out too much protein, however, to positively change these habits, I can reduce the serving sizes I consume. For instance, usually every morning I have Greek yogurt or eggs and for dinner I have some type of meat like chicken or beef. Rather than getting rid of these nutritious food sources, I can reduce the serving sizes that I typically consume. Consuming enough protein is essential because it prevents malnutrition, it is optimal for growth and tissue repair (Harvard Health, 2020). Since I was over most of my macronutrient intake goals, some positive changes I would like to implement for my consumption of macronutrients is to reduce some of the serving sizes. For instance, I should consider reducing the amount of Greek yogurt I consume in the mornings from one cup to three fourths of a cup. That way, I am still consuming protein and meeting my daily protein goal without exceeding it. Another positive change I can make to meet my recommended daily intake goals without exceeding them is to cut out some foods. For example, in regard to fat, I can cut out some of the unhealthy fats that come from savory snacks like potato chips and cookies, and replace them 2 Nutritional Intake Over the course of three days, macronutrients were an area I did particularly well in, however, on average I exceeded my recommended daily intake for each macronutrient besides fiber. I consumed a great amount of protein, carbohydrates, fat, and saturated fat in relation to my recommended daily goals. Although I was over these recommended daily goals, I feel that it is better to be over than to not consume enough. Therefore, I plan to reduce some sources of protein, carbohydrates, fats, and saturated fats in order to effectively meet my goals as opposed to being over. For instance, because protein is made up of amino acids, proteins are an essential fuel source, especially the essential amino acids which contribute to complete proteins (Human Kinetics 2018). Therefore, I do not want to cut out too much protein, however, to positively change these habits, I can reduce the serving sizes I consume. For instance, usually every morning I have Greek yogurt or eggs and for dinner I have some type of meat like chicken or beef. Rather than getting rid of these nutritious food sources, I can reduce the serving sizes that I typically consume. Consuming enough protein is essential because it prevents malnutrition, it is optimal for growth and tissue repair (Harvard Health, 2020). Since I was over most of my macronutrient intake goals, some positive changes I would like to implement for my consumption of macronutrients is to reduce some of the serving sizes. For instance, I should consider reducing the amount of Greek yogurt I consume in the mornings from one cup to three fourths of a cup. That way, I am still consuming protein and meeting my daily protein goal without exceeding it. Another positive change I can make to meet my recommended daily intake goals without exceeding them is to cut out some foods. For example, in regard to fat, I can cut out some of the unhealthy fats that come from savory snacks like potato chips and cookies, and replace them
Culmulative Wellness Project 13
Course: Nutrition and wellness (NSC-150)
University: Grand Canyon University
