nutrition analysis essay

12.4 Annotated Student Sample: "Healthy Diets from Sustainable Sources Can Save the Earth" by Lily Tran

Learning outcomes.

By the end of this section, you will be able to:

• Analyze how writers use evidence in research writing.
• Analyze the ways a writer incorporates sources into research writing, while retaining their own voice.
• Explain the use of headings as organizational tools in research writing.
• Analyze how writers use evidence to address counterarguments when writing a research essay.

Introduction

In this argumentative research essay for a first-year composition class, student Lily Tran creates a solid, focused argument and supports it with researched evidence. Throughout the essay, she uses this evidence to support cause-and-effect and problem-solution reasoning, make strong appeals, and develop her ethos on the topic.

Living by Their Own Words

Food as change.

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. end public domain text

annotated text Purpose. Lily Tran refers to what she sees as the general purpose for writing this paper: the problem of current global practices in food production, processing, and distribution. By presenting the “problem,” she immediately prepares readers for her proposed solution. end annotated text

public domain text The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact—and starting now. end public domain text

annotated text Thesis. Leading up to this clear, declarative thesis statement are key points on which Tran will expand later. In doing this, she presents some foundational evidence that connects the problem to the proposed solution. end annotated text

THE COMING FOOD CRISIS

public domain text The world population has been rising exponentially in modern history. From 1 billion in 1804, it doubled to approximately 2 billion by 1927, then doubled again to approximately 4 billion in 1974. By 2019, it had nearly doubled again, rising to 7.7 billion (“World Population by Year”). It has been projected to reach nearly 10 billion by 2050 (Berners-Lee et al.). At the same time, the average life span also has been increasing. These situations have led to severe stress on the environment, particularly in the demands for food. It has been estimated, for example, that by 2050, milk production will increase 58 percent and meat production 73 percent (Chai et al.). end public domain text

annotated text Evidence. In this first supporting paragraph, Tran uses numerical evidence from several sources. This numerical data as evidence helps establish the projection of population growth. By beginning with such evidence, Tran underscores the severity of the situation. end annotated text

public domain text Theoretically, the planet can produce enough food for everyone, but human activities have endangered this capability through unsustainable practices. Currently, agriculture produces 10–23 percent of global greenhouse gas emissions. Greenhouse gases—the most common being carbon dioxide, methane, nitrous oxide, and water vapor— trap heat in the atmosphere, reradiate it, and send it back to Earth again. Heat trapped in the atmosphere is a problem because it causes unnatural global warming as well as air pollution, extreme weather conditions, and respiratory diseases. end public domain text

annotated text Audience. With her audience in mind, Tran briefly explains the problem of greenhouse gases and global warming. end annotated text

public domain text It has been estimated that global greenhouse gas emissions will increase by as much as 150 percent by 2030 (Chai et al.). Transportation also has a negative effect on the environment when foods are shipped around the world. As Joseph Poore of the University of Oxford commented, “It’s essential to be mindful about everything we consume: air-transported fruit and veg can create more greenhouse gas emissions per kilogram than poultry meat, for example” (qtd. in Gray). end public domain text

annotated text Transition. By beginning this paragraph with her own transition of ideas, Tran establishes control over the organization and development of ideas. Thus, she retains her sources as supports and does not allow them to dominate her essay. end annotated text

public domain text Current practices have affected the nutritional value of foods. Concentrated animal-feeding operations, intended to increase production, have had the side effect of decreasing nutritional content in animal protein and increasing saturated fat. One study found that an intensively raised chicken in 2017 contained only one-sixth of the amount of omega-3 fatty acid, an essential nutrient, that was in a chicken in 1970. Today the majority of calories in chicken come from fat rather than protein (World Wildlife Fund). end public domain text

annotated text Example. By focusing on an example (chicken), Tran uses specific research data to develop the nuance of the argument. end annotated text

public domain text Current policies such as government subsidies that divert food to biofuels are counterproductive to the goal of achieving adequate global nutrition. Some trade policies allow “dumping” of below-cost, subsidized foods on developing countries that should instead be enabled to protect their farmers and meet their own nutritional needs (Sierra Club). Too often, agriculture’s objectives are geared toward maximizing quantities produced per acre rather than optimizing output of critical nutritional needs and protection of the environment. end public domain text

AREAS OF CONCERN

Hunger and nutrition.

annotated text Headings and Subheadings. Throughout the essay, Tran has created headings and subheadings to help organize her argument and clarify it for readers. end annotated text

public domain text More than 820 million people around the world do not have enough to eat. At the same time, about a third of all grains and almost two-thirds of all soybeans, maize, and barley crops are fed to animals (Barnard). According to the World Health Organization, 462 million adults are underweight, 47 million children under 5 years of age are underweight for their height, 14.3 million are severely underweight for their height, and 144 million are stunted (“Malnutrition”). About 45 percent of mortality among children under 5 is linked to undernutrition. These deaths occur mainly in low- and middle-income countries where, in stark contrast, the rate of childhood obesity is rising. Globally, 1.9 billion adults and 38.3 million children are overweight or obese (“Obesity”). Undernutrition and obesity can be found in the same household, largely a result of eating energy-dense foods that are high in fat and sugars. The global impact of malnutrition, which includes both undernutrition and obesity, has lasting developmental, economic, social, and medical consequences. end public domain text

public domain text In 2019, Berners-Lee et al. published the results of their quantitative analysis of global and regional food supply. They determined that significant changes are needed on four fronts: end public domain text

Food production must be sufficient, in quantity and quality, to feed the global population without unacceptable environmental impacts. Food distribution must be sufficiently efficient so that a diverse range of foods containing adequate nutrition is available to all, again without unacceptable environmental impacts. Socio-economic conditions must be sufficiently equitable so that all consumers can access the quantity and range of foods needed for a healthy diet. Consumers need to be able to make informed and rational choices so that they consume a healthy and environmentally sustainable diet (10).

annotated text Block Quote. The writer has chosen to present important evidence as a direct quotation, using the correct format for direct quotations longer than four lines. See Section Editing Focus: Integrating Sources and Quotations for more information about block quotes. end annotated text

public domain text Among their findings, they singled out, in particular, the practice of using human-edible crops to produce meat, dairy, and fish for the human table. Currently 34 percent of human-edible crops are fed to animals, a practice that reduces calorie and protein supplies. They state in their report, “If society continues on a ‘business-as-usual’ dietary trajectory, a 119% increase in edible crops grown will be required by 2050” (1). Future food production and distribution must be transformed into systems that are nutritionally adequate, environmentally sound, and economically affordable. end public domain text

Land and Water Use

public domain text Agriculture occupies 40 percent of Earth’s ice-free land mass (Barnard). While the net area used for producing food has been fairly constant since the mid-20th century, the locations have shifted significantly. Temperate regions of North America, Europe, and Russia have lost agricultural land to other uses, while in the tropics, agricultural land has expanded, mainly as a result of clearing forests and burning biomass (Willett et al.). Seventy percent of the rainforest that has been cut down is being used to graze livestock (Münter). Agricultural use of water is of critical concern both quantitatively and qualitatively. Agriculture accounts for about 70 percent of freshwater use, making it “the world’s largest water-consuming sector” (Barnard). Meat, dairy, and egg production causes water pollution, as liquid wastes flow into rivers and to the ocean (World Wildlife Fund and Knorr Foods). According to the Hertwich et al., “the impacts related to these activities are unlikely to be reduced, but rather enhanced, in a business-as-usual scenario for the future” (13). end public domain text

annotated text Statistical Data. To develop her points related to land and water use, Tran presents specific statistical data throughout this section. Notice that she has chosen only the needed words of these key points to ensure that she controls the development of the supporting point and does not overuse borrowed source material. end annotated text

annotated text Defining Terms. Aware of her audience, Tran defines monocropping , a term that may be unfamiliar. end annotated text

public domain text Earth’s resources and ability to absorb pollution are limited, and many current agricultural practices undermine these capacities. Among these unsustainable practices are monocropping [growing a single crop year after year on the same land], concentrated animal-feeding operations, and overdependence on manufactured pesticides and fertilizers (Hamilton). Such practices deplete the soil, dramatically increase energy use, reduce pollinator populations, and lead to the collapse of resource supplies. One study found that producing one gram of beef for human consumption requires 42 times more land, 2 times more water, and 4 times more nitrogen than staple crops. It also creates 3 times more greenhouse gas emissions (Chai et al.). The EAT– Lancet Commission calls for “halting expansion of new agricultural land at the expense of natural ecosystems . . . strict protections on intact ecosystems, suspending concessions for logging in protected areas, or conversion of remaining intact ecosystems, particularly peatlands and forest areas” (Willett et al. 481). The Commission also calls for land-use zoning, regulations prohibiting land clearing, and incentives for protecting natural areas, including forests. end public domain text

annotated text Synthesis. The paragraphs above and below this comment show how Tran has synthesized content from several sources to help establish and reinforce key supports of her essay . end annotated text

Greenhouse Gas and Climate Change

public domain text Climate change is heavily affected by two factors: greenhouse gas emissions and carbon sequestration. In nature, the two remain in balance; for example, most animals exhale carbon dioxide, and most plants capture carbon dioxide. Carbon is also captured, or sequestered, by soil and water, especially oceans, in what are called “sinks.” Human activities have skewed this balance over the past two centuries. The shift in land use, which exploits land, water, and fossil energy, has caused increased greenhouse-gas emissions, which in turn accelerate climate change. end public domain text

public domain text Global food systems are threatened by climate change because farmers depend on relatively stable climate systems to plan for production and harvest. Yet food production is responsible for up to 30 percent of greenhouse gas emissions (Barnard). While soil can be a highly effective means of carbon sequestration, agricultural soils have lost much of their effectiveness from overgrazing, erosion, overuse of chemical fertilizer, and excess tilling. Hamilton reports that the world’s cultivated and grazed soils have lost 50 to 70 percent of their ability to accumulate and store carbon. As a result, “billions of tons of carbon have been released into the atmosphere.” end public domain text

annotated text Direct Quotation and Paraphrase. While Tran has paraphrased some content of this source borrowing, because of the specificity and impact of the number— “billions of tons of carbon”—she has chosen to use the author’s original words. As she has done elsewhere in the essay, she has indicated these as directly borrowed words by placing them within quotation marks. See Section 12.5 for more about paraphrasing. end annotated text

public domain text While carbon sequestration has been falling, greenhouse gas emissions have been increasing as a result of the production, transport, processing, storage, waste disposal, and other life stages of food production. Agriculture alone is responsible for fully 10 to 12 percent of global emissions, and that figure is estimated to rise by up to 150 percent of current levels by 2030 (Chai et al.). Münter reports that “more greenhouse gas emissions are produced by growing livestock for meat than all the planes, trains, ships, cars, trucks, and all forms of fossil fuel-based transportation combined” (5). Additional greenhouse gases, methane and nitrous oxide, are produced by the decomposition of organic wastes. Methane has 25 times and nitrous oxide has nearly 300 times the global warming potential of carbon dioxide (Curnow). Agricultural and food production systems must be reformed to shift agriculture from greenhouse gas source to sink. end public domain text

Social and Cultural Values

public domain text As the Sierra Club has pointed out, agriculture is inherently cultural: all systems of food production have “the capacity to generate . . . economic benefits and ecological capital” as well as “a sense of meaning and connection to natural resources.” Yet this connection is more evident in some cultures and less so in others. Wealthy countries built on a consumer culture emphasize excess consumption. One result of this attitude is that in 2014, Americans discarded the equivalent of $165 billion worth of food. Much of this waste ended up rotting in landfills, comprised the single largest component of U.S. municipal solid waste, and contributed a substantial portion of U.S. methane emissions (Sierra Club). In low- and middle-income countries, food waste tends to occur in early production stages because of poor scheduling of harvests, improper handling of produce, or lack of market access (Willett et al.). The recent “America First” philosophy has encouraged prioritizing the economic welfare of one nation to the detriment of global welfare and sustainability. end public domain text

annotated text Synthesis and Response to Claims. Here, as in subsequent sections, while still relying heavily on facts and content from borrowed sources, Tran provides her synthesized understanding of the information by responding to key points. end annotated text

public domain text In response to claims that a vegetarian diet is a necessary component of sustainable food production and consumption, Lusk and Norwood determined the importance of meat in a consumer’s diet. Their study indicated that meat is the most valuable food category to consumers, and “humans derive great pleasure from consuming beef, pork, and poultry” (120). Currently only 4 percent of Americans are vegetarians, and it would be difficult to convince consumers to change their eating habits. Purdy adds “there’s the issue of philosophy. A lot of vegans aren’t in the business of avoiding animal products for the sake of land sustainability. Many would prefer to just leave animal husbandry out of food altogether.” end public domain text

public domain text At the same time, consumers expect ready availability of the foods they desire, regardless of health implications or sustainability of sources. Unhealthy and unsustainable foods are heavily marketed. Out-of-season produce is imported year-round, increasing carbon emissions from air transportation. Highly processed and packaged convenience foods are nutritionally inferior and waste both energy and packaging materials. Serving sizes are larger than necessary, contributing to overconsumption and obesity. Snack food vending machines are ubiquitous in schools and public buildings. What is needed is a widespread attitude shift toward reducing waste, choosing local fruits and vegetables that are in season, and paying attention to how foods are grown and transported. end public domain text

annotated text Thesis Restated. Restating her thesis, Tran ends this section by advocating for a change in attitude to bring about sustainability. end annotated text

DISSENTING OPINIONS

annotated text Counterclaims . Tran uses equally strong research to present the counterargument. Presenting both sides by addressing objections is important in constructing a clear, well-reasoned argument. Writers should use as much rigor in finding research-based evidence to counter the opposition as they do to develop their argument. end annotated text

public domain text Transformation of the food production system faces resistance for a number of reasons, most of which dispute the need for plant-based diets. Historically, meat has been considered integral to athletes’ diets and thus has caused many consumers to believe meat is necessary for a healthy diet. Lynch et al. examined the impact of plant-based diets on human physical health, environmental sustainability, and exercise performance capacity. The results show “it is unlikely that plant-based diets provide advantages, but do not suffer from disadvantages, compared to omnivorous diets for strength, anaerobic, or aerobic exercise performance” (1). end public domain text

public domain text A second objection addresses the claim that land use for animal-based food production contributes to pollution and greenhouse gas emissions and is inefficient in terms of nutrient delivery. Berners-Lee et al. point out that animal nutrition from grass, pasture, and silage comes partially from land that cannot be used for other purposes, such as producing food directly edible by humans or for other ecosystem services such as biofuel production. Consequently, nutritional losses from such land use do not fully translate into losses of human-available nutrients (3). end public domain text

annotated text Paraphrase. Tran has paraphrased the information as support. Though she still cites the source, she has changed the words to her own, most likely to condense a larger amount of original text or to make it more accessible. end annotated text

public domain text While this objection may be correct, it does not address the fact that natural carbon sinks are being destroyed to increase agricultural land and, therefore, increase greenhouse gas emissions into the atmosphere. end public domain text

public domain text Another significant dissenting opinion is that transforming food production will place hardships on farmers and others employed in the food industry. Farmers and ranchers make a major investment in their own operations. At the same time, they support jobs in related industries, as consumers of farm machinery, customers at local businesses, and suppliers for other industries such as food processing (Schulz). Sparks reports that “livestock farmers are being unfairly ‘demonized’ by vegans and environmental advocates” and argues that while farming includes both costs and benefits, the costs receive much more attention than the benefits. end public domain text

FUTURE GENERATIONS

public domain text The EAT– Lancet Commission calls for a transformation in the global food system, implementing different core processes and feedback. This transformation will not happen unless there is “widespread, multi-sector, multilevel action to change what food is eaten, how it is produced, and its effects on the environment and health, while providing healthy diets for the global population” (Willett et al. 476). System changes will require global efforts coordinated across all levels and will require governments, the private sector, and civil society to share a common vision and goals. Scientific modeling indicates 10 billion people could indeed be fed a healthy and sustainable diet. end public domain text

annotated text Conclusion. While still using research-based sources as evidence in the concluding section, Tran finishes with her own words, restating her thesis. end annotated text

public domain text For the human race to have a sustainable future, massive changes in the way food is produced, processed, and distributed are necessary on a global scale. The required changes will affect nearly all aspects of life, including not only world hunger but also health and welfare, land use and habitats, water quality and availability, energy use and production, greenhouse gas emissions and climate change, economics, and even cultural and social values. These changes may not be popular, but they are imperative. They are also achievable. The human race must turn to sustainable food systems that provide healthy diets with minimal environmental impact, starting now. end public domain text

annotated text Sources. Note two important aspects of the sources chosen: 1) They represent a range of perspectives, and 2) They are all quite current. When exploring a contemporary topic, it is important to avoid research that is out of date. end annotated text

Works Cited

Barnard, Neal. “How Eating More Plants Can Save Lives and the Planet.” Physicians Committee for Responsible Medicine , 24 Jan. 2019, www.pcrm.org/news/blog/how-eating-more-plants-can-save-lives-and-planet. Accessed 6 Dec. 2020.

Berners-Lee, M., et al. “Current Global Food Production Is Sufficient to Meet Human Nutritional Needs in 2050 Provided There Is Radical Societal Adaptation.” Elementa: Science of the Anthropocene , vol. 6, no. 52, 2018, doi:10.1525/elementa.310. Accessed 7 Dec. 2020.

Chai, Bingli Clark, et al. “Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets.” Sustainability , vol. 11, no. 15, 2019, doi: underline 10.3390/su11154110 end underline . Accessed 6 Dec. 2020.

Curnow, Mandy. “Managing Manure to Reduce Greenhouse Gas Emissions.” Government of Western Australia, Department of Primary Industries and Regional Development, 2 Nov. 2020, www.agric.wa.gov.au/climate-change/managing-manure-reduce-greenhouse-gas-emissions. Accessed 9 Dec. 2020.

Gray, Richard. “Why the Vegan Diet Is Not Always Green.” BBC , 13 Feb. 2020, www.bbc.com/future/article/20200211-why-the-vegan-diet-is-not-always-green. Accessed 6 Dec. 2020.

Hamilton, Bruce. “Food and Our Climate.” Sierra Club, 2014, www.sierraclub.org/compass/2014/10/food-and-our-climate. Accessed 6 Dec. 2020.

Hertwich. Edgar G., et al. Assessing the Environmental Impacts of Consumption and Production. United Nations Environment Programme, 2010, www.resourcepanel.org/reports/assessing-environmental-impacts-consumption-and-production.

Lusk, Jayson L., and F. Bailey Norwood. “Some Economic Benefits and Costs of Vegetarianism.” Agricultural and Resource Economics Review , vol. 38, no. 2, 2009, pp. 109-24, doi: 10.1017/S1068280500003142. Accessed 6 Dec. 2020.

Lynch Heidi, et al. “Plant-Based Diets: Considerations for Environmental Impact, Protein Quality, and Exercise Performance.” Nutrients, vol. 10, no. 12, 2018, doi:10.3390/nu10121841. Accessed 6 Dec. 2020.

Münter, Leilani. “Why a Plant-Based Diet Will Save the World.” Health and the Environment. Disruptive Women in Health Care & the United States Environmental Protection Agency, 2012, archive.epa.gov/womenandgirls/web/pdf/1016healththeenvironmentebook.pdf.

Purdy, Chase. “Being Vegan Isn’t as Good for Humanity as You Think.” Quartz , 4 Aug. 2016, qz.com/749443/being-vegan-isnt-as-environmentally-friendly-as-you-think/. Accessed 7 Dec. 2020.

Schulz, Lee. “Would a Sudden Loss of the Meat and Dairy Industry, and All the Ripple Effects, Destroy the Economy?” Iowa State U Department of Economics, www.econ.iastate.edu/node/691. Accessed 6 Dec. 2020.

Sierra Club. “Agriculture and Food.” Sierra Club, 28 Feb. 2015, www.sierraclub.org/policy/agriculture/food. Accessed 6 Dec. 2020.

Sparks, Hannah. “Veganism Won’t Save the World from Environmental Ruin, Researchers Warn.” New York Post , 29 Nov. 2019, nypost.com/2019/11/29/veganism-wont-save-the-world-from-environmental-ruin-researchers-warn/. Accessed 6 Dec. 2020.

Willett, Walter, et al. “Food in the Anthropocene: The EAT– Lancet Commission on Healthy Diets from Sustainable Food Systems.” The Lancet, vol. 393, no. 10170, 2019. doi:10.1016/S0140-6736(18)31788-4. Accessed 6 Dec. 2020.

World Health Organization. “Malnutrition.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/malnutrition. Accessed 8 Dec. 2020.

World Health Organization. “Obesity and Overweight.” World Health Organization, 1 Apr. 2020, www.who.int/news-room/fact-sheets/detail/obesity-and-overweight. Accessed 8 Dec. 2020.

World Wildlife Fund. Appetite for Destruction: Summary Report. World Wildlife Fund, 2017, www.wwf.org.uk/sites/default/files/2017-10/WWF_AppetiteForDestruction_Summary_Report_SignOff.pdf.

World Wildlife Fund and Knorr Foods. Future Fifty Foods. World Wildlife Fund, 2019, www.wwf.org.uk/sites/default/files/2019-02/Knorr_Future_50_Report_FINAL_Online.pdf.

“World Population by Year.” Worldometer , www.worldometers.info/world-population/world-population-by-year/. Accessed 8 Dec. 2020.

Discussion Questions

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Nutritional Analysis

There are various factors that determine our food intake. These factors include: our age, gender (male or female), our family and social circle, those we consider our role models, cultural environment and our place of living, media, and our knowledge of nutrition among others. Moreover, our food intake is also influenced by personal factors such as appearance, texture and taste, economic status, our personal or indirect experiences with certain foods, habits, health and weight issues, and emotional factors (Dorothy, 2001). All these factors influence, in one way or another, the choices we make regarding which food to take. For example, the local and global prices of food affect our food choices. People tend to avoid those foods that appear costly to them due to their income level, opting to purchase the foods that are cheaper. Similarly, our habits also influence our food intake. Most people have a distinct set of foods that they take and from which they rarely deviate. Habits in food intake result from not having a wide array of food choices. For instance, if a person frequents one restaurant only, he or she will have a narrow range of food options. Many people also inherit the food groups and meal planning processes of their parents. Thus, these people become limited in their food choices.

Let’s find out together!

The aim of this paper is to look into factors influencing my personal food intake taking culture into consideration. Therefore, I will seek to analyze my practice in food intake and choices aiming to determine how I can improve my nutritional practice.

Factors Influencing My Food Intake

Having conducted certain analysis, I have discovered several factors that influence my food intake patterns and practices. These factors are: physical needs, my senses, hunger, psychological and social needs. These factors and their effects are discussed below:

Physical needs

Physical needs impact my food intake and choices in various ways. For instance, I like doing physical exercises on a daily basis so as to keep fit. Therefore, I have to take a good amount of white cheese each morning to make sure I get enough energy for my physical exercises.

Another important factor that affects my food intake is hunger. Every day I need to take adequate amount of foods for breakfast, lunch, and supper so as to avoid feeling hungry. In most cases where hunger is the main drive behind my food consumption, I do not pay much consideration to the nutritional content of my food.

Sometimes I am lured to take certain foods after seeing the foods or smelling their aroma, especially when I walk past a food stand or cafeteria. In these instances, the smell or sight of food awaken my hunger sensation causing me to crave the foods in question and I end up buying them.

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Social Needs

I am a social person who likes to spend quality time with family and friends. I also like being busy in my spare time, and to unify people using food and hospitality. When I am preparing foods for these social groups, my main concerns about the food are whether it will be comfortable to serve and eat and not the nutritional content of the food. During these occasions, I focus more on the sharing aspect than anything else.

Psychological Needs

Psychological needs relate to my mind and emotions. The major psychological factors which influence my food intake are stress and my prevailing mood.

Stress & Moods

Mental stress is a common life phenomenon and it has the ability to influence our food choices and intake in various ways. There are several forms of stress that a person can experience and all of them have a potential impact on nutritional choices (Savage & Lubawski, 1998). The influence of psychological stress on food intake is a function of the affected person, the stressor, and the situation. Generally, some people will take more food while others will take less when faced with a stressful situation (Pamela & Kathryn, 1998). As far as my case is conserned, I tend to eat more when experiencing stress regardless of the nutritional value of the food that I am taking.

The influence of moods on food intake is two-way.  Moods affect our food intake while food intake, in turn, affects our moods (Schlosser, 2001). When I am in a depressed mood, for instance, I tend to take chocolate bars in order to cheer up.

Influence of Culture

Culture is another key factor influencing people’s food intake. It provides guidelines with respect to which foods are considered acceptable. It also includes eating practices, patterns, etc. (Haviland, 1990). My culture, for example, has influenced me to eat foods such as rolls, noodles, and tortilla which are common to this culture.

My Plan for Improving and Maintaining Good Nutrition

My current food intake choices and practices do not take the proper dietary nutritional requirements into account. Therefore, I will seek to improve my dietary behavior by increasing my intake of fruits and vegetables, taking more of foods that are low in fats, sodium and energy. I will also reduce my consumption of snacks and junk foods.

There are as many factors influencing our food intake and choices as there are ways of improving the nature of our diets. However, changing dietary behavior is not easy as it requires a lot of commitment and self-discipline. In order to change my eating behavior, I will have to eliminate all those foods that have low nutritional value from my diet and replace them with more nutritious foods.

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Nutritional Analysis and Recommendations

The current report contains the analysis of the food intake for one week, from June 2 till June 9, and the recommendations on how to improve the diet and make it more nutritious and balanced. It should be noted that the average caloric intake during the indicated period equals 1798 calories. This means that the number of consumed calories was higher than the basal metabolic rate, which equals 1711.5 kcal a day. The intake of saturated fat is normal, whereas sodium consumption is 76 percent higher than the required 2652 mg. Besides, the diet is marked by the deficit of protein, omega 3 and omega 6, vitamins D, E, K, B12, B5, iron, potassium, and zinc. The rate of consumption of vitamins B1, B2, and magnesium is also slightly less than needed; however, the deficit is less than 10 percent. The diet is marked by a 95 percent paucity of vitamin D.

The first thing that should be addressed is the lack of protein. On average, the intake of protein during the week was equal to 50 – 80 percent. From this, it could be inferred that the diet could be improved by adding products rich in protein. For example, eggs and chicken breasts that are rich in protein were taken only in two days out of seven. Therefore, it is suggested to make eggs, boiled or scrambled, boiled, steamed, or baked chicken, turkey, and fish, as well as broccoli, oats, and almonds as a part of the daily ration. More precisely, the diet could include two fried eggs for breakfast and 200 grams of meat for lunch.

Most of the examined days, the acceptable amount of fat was exceeded. Thus, it is recommended to exclude chips and butter ratiohe ration. Since the diet is high in sodium, it could be advised to eat less canned, frozen, and salty products. In the case of the given ration, one could use less salt while cooking vegetables, pasta, or rice. Additionally, one should remove products that were salted in advance. Such products include salted butter, chips, canned corn, potato fries. Chips could be substituted for fresh fruits and vegetables high in vitamins and microelements and do not contain added salt. Instead of canned corn and fried potato, it is advised to eat boiled or backed one. In the process of cooking, it is essential not to add too much salt and do not add salty souses afterward to decrease the consumption of high-sodium foodnutrientstrients’ analysis reveals that the diet is slightly low in unsaturated fatty acids omega 3 and omega 6. The products rich in these fats are eggs, fish, nuts, soybeans, and flax seeds. Thus, the inclusion of eggs and fish in daily consumption would dissolve the problem of lack of protein. What is more, it would facilitate the normal intake of omega 3 and 6.

The ration is also poor in vitamins D, E, K, B12, and B5. It is essential to notice that the presence of vitamin D in natural foods is very low, and thus it is impossible to get all the necessary amounts of this vitamin with food. Therefore, it could be suggested to add to the ration dietary supplement that would help to reduce the deficit. Apart from biologically active additives, one could include salmon, trout, cod, sardines, and mushrooms. For example, one could eat 100 grams of one of the listed kinds of fish to get more vitamin D from food. Besides, trout and salmon are also rich in vitamin B12 and, this way, address the issue of vitamin B12 deficit in the diet. The shortage of vitamin B5 could be reduced through the consumption of chicken breasts, salmon, and avocado. Therefore, it is advised to eat half of the avocado a day to cover a 32 percent deficit of vitamin B5.

Vitamin E plays an essential role in metabolism in body tissues and affects the fragility of capillaries. The products high in this vitamin include vegetable oils, seeds, and nuts. Therefore, it would be beneficial to include in the nutrition at about 25 grams of walnuts, or hazelnuts, or almonds, or sunflower seeds. Vitamin K helps to maintain healthy bones and blood vessels. To minimize the deficit of Vitamin K, and, by the way, the shortage of iron and zinc, it is suggested to eat a cup of raw kale, spinach, rocket salad, or collards. Such a salad is an excellent addition to the previously mentioned fish or meat dishes. As it has already been mentioned, the diet lacks potassium. This issue could be resolved through the inclusion in the nutrition of fresh fruits such as bananas, grapefruit, oranges, and apricots. Thus, a cup of grapefruit would address the issue of potassium’s shortage.

To sum up, the previously discussed diet changes reveal that more fresh fruits and vegetables, nuts and seeds, fish and meat should be eaten a day to make a diet more balanced and healthier. It seems fair to conclude that the menu should include less canned or restaurant foods and chips. Additionally, more water should be drunk a day since it was calculated that the diet lacks 30 percent of water. The indicated changes are supposed to improve the ration and allow to cover the shortage of vitamins, minerals, and other nutrients.

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Diet Review: MIND Diet

Finding yourself confused by the seemingly endless promotion of weight-loss strategies and diet plans?  In this series , we take a look at some popular diets—and review the research behind them.

What Is It?

The Mediterranean-DASH Diet Intervention for Neurodegenerative Delay, or MIND diet, targets the health of the aging brain. Dementia is the sixth leading cause of death in the United States, driving many people to search for ways to prevent cognitive decline. In 2015, Dr. Martha Clare Morris and colleagues at Rush University Medical Center and the Harvard Chan School of Public Health published two papers introducing the MIND diet. [1,2] Both the Mediterranean and DASH diets had already been associated with preservation of cognitive function, presumably through their protective effects against cardiovascular disease, which in turn preserved brain health.

The research team followed a group of older adults for up to 10 years from the Rush Memory and Aging Project (MAP), a study of residents free of dementia at the time of enrollment. They were recruited from more than 40 retirement communities and senior public housing units in the Chicago area. More than 1,000 participants filled out annual dietary questionnaires for nine years and had two cognitive assessments. A MIND diet score was developed to identify foods and nutrients, along with daily serving sizes, related to protection against dementia and cognitive decline. The results of the study produced fifteen dietary components that were classified as either “brain healthy” or as unhealthy. Participants with the highest MIND diet scores had a significantly slower rate of cognitive decline compared with those with the lowest scores. [1] The effects of the MIND diet on cognition showed greater effects than either the Mediterranean or the DASH diet alone.

How It Works

The purpose of the research was to see if the MIND diet, partially based on the Mediterranean and DASH diets, could directly prevent the onset or slow the progression of dementia. All three diets highlight plant-based foods and limit the intake of animal and high saturated fat foods. The MIND diet recommends specific “brain healthy” foods to include, and five unhealthy food items to limit. [1]

The healthy items the MIND diet guidelines* suggest include:

• 3+ servings a day of whole grains
• 1+ servings a day of vegetables (other than green leafy)
• 6+ servings a week of green leafy vegetables
• 5+ servings a week of nuts
• 4+ meals a week of beans
• 2+ servings a week of berries
• 2+ meals a week of poultry
• 1+ meals a week of fish
• Mainly olive oil if added fat is used

The unhealthy items, which are higher in saturated and trans fat , include:

• Less than 5 servings a week of pastries and sweets
• Less than 4 servings a week of red meat (including beef, pork, lamb, and products made from these meats)
• Less than one serving a week of  cheese and fried foods
• Less than 1 tablespoon a day of butter/stick margarine

*Note: modest variations in amounts of these foods have been used in subsequent studies. [9,10]

This sample meal plan is roughly 2000 calories, the recommended intake for an average person. If you have higher calorie needs, you may add an additional snack or two; if you have lower calorie needs, you may remove a snack. If you have more specific nutritional needs or would like assistance in creating additional meal plans, consult with a registered dietitian. 

Breakfast: 1 cup cooked steel-cut oats mixed with 2 tablespoons slivered almonds, ¾ cup fresh or frozen blueberries, sprinkle of cinnamon

Snack: 1 medium orange

• Beans and rice – In medium pot, heat 1 tbsp olive oil. Add and sauté ½ chopped onion, 1 tsp cumin, and 1 tsp garlic powder until onion is softened. Mix in 1 cup canned beans, drained and rinsed. Serve bean mixture over 1 cup cooked brown rice.
• 2 cups salad (e.g., mixed greens, cucumbers, bell peppers) with dressing (mix together 2 tbsp olive oil, 1 tbsp lemon juice or vinegar, ½ teaspoon Dijon mustard, ½ teaspoon garlic powder, ¼ tsp black pepper)

Snack: ¼ cup unsalted mixed nuts

• 3 ounces baked salmon brushed with same salad dressing used at lunch
• 1 cup chopped steamed cauliflower
• 1 whole grain roll dipped in 1 tbsp olive oil

Is alcohol part of the MIND diet?

Wine was included as one of the 15 original dietary components in the MIND diet score, in which a moderate amount was found to be associated with cognitive health. [1] However, in subsequent MIND trials it was omitted for “safety” reasons. The effect of alcohol on an individual is complex, so that blanket recommendations about alcohol are not possible. Based on one’s unique personal and family history, alcohol offers each person a different spectrum of benefits and risks. Whether or not to include alcohol is a personal decision that should be discussed with your healthcare provider. For more information, read Alcohol: Balancing Risks and Benefits .

The Research So Far

The MIND diet contains foods rich in certain vitamins, carotenoids, and flavonoids that are believed to protect the brain by reducing oxidative stress and inflammation. Although the aim of the MIND diet is on brain health, it may also benefit heart health, diabetes, and certain cancers because it includes components of the  Mediterranean  and  DASH  diets, which have been shown to lower the risk of these diseases.

Cohort studies

Researchers found a 53% lower rate of Alzheimer’s disease for those with the highest MIND diet scores (indicating a higher intake of foods on the MIND diet). Even those participants who had moderate MIND diet scores showed a 35% lower rate compared with those with the lowest MIND scores. [2] The results didn’t change after adjusting for factors associated with dementia including healthy lifestyle behaviors, cardiovascular-related conditions (e.g., high blood pressure, stroke, diabetes), depression, and obesity, supporting the conclusion that the MIND diet was associated with the preservation of cognitive function.

Several other large cohort studies have shown that participants with higher MIND diet scores, compared with those with the lowest scores, had better cognitive functioning, larger total brain volume, higher memory scores, lower risk of dementia, and slower cognitive decline, even when including participants with Alzheimer’s disease and history of stroke. [3-8]

Clinical trials

A 2023 randomized controlled trial followed 604 adults aged 65 and older who at baseline were overweight (BMI greater than 25), ate a suboptimal diet, and did not have cognitive impairment but had a first-degree relative with dementia. [9] The intervention group was taught to follow a MIND diet, and the control group continued to consume their usual diet. Both groups were guided throughout the study by registered dietitians to follow their assigned diet and reduce their intake by 250 calories a day. The authors found that participants in both the MIND and control groups showed improved cognitive performance. Both groups also lost about 11 pounds, but the MIND diet group showed greater improvements in diet quality score. The authors examined changes in the brain using magnetic resonance imaging, but findings did not differ between groups. [10] Nutrition experts commenting on this study noted that both groups lost a similar amount of weight, as intended, but the control group likely improved their diet quality as well (they had been coached to eat their usual foods but were taught goal setting, calorie tracking, and mindful eating techniques), which could have prevented significant changes from being seen between groups. Furthermore, the duration of the study–3 years–may have been too short to show significant improvement in cognitive function.

The results of this study showed that the MIND diet does not slow cognitive aging over a 3-year treatment period. Whether the MIND diet or other diets can slow cognitive aging over longer time periods remains a topic of intense interest.

Other factors

Research has found that greater poverty and less education are strongly associated with lower MIND diet scores and lower cognitive function. [11]

Potential Pitfalls

• The MIND diet is flexible in that it does not include rigid meal plans. However, this also means that people will need to create their own meal plans and recipes based on the foods recommended on the MIND diet. This may be challenging for those who do not cook. Those who eat out frequently may need to spend time reviewing restaurant menus.
• Although the diet plan specifies daily and weekly amounts of foods to include and not include, it does not restrict the diet to eating only these foods. It also does not provide meal plans or emphasize portion sizes or exercise .

Bottom Line  

The MIND diet can be a healthful eating plan that incorporates dietary patterns from the Mediterranean and DASH , both of which have suggested benefits in preventing and improving cardiovascular disease and diabetes , and supporting healthy aging. When used in conjunction with a balanced plate guide , the diet may also promote healthy weight loss if desired. Whether or not following the MIND diet can slow cognitive aging over longer time periods remains an area of interest, and more research needs to be done to extend the MIND studies in other populations.

• Healthy Weight
• The Best Diet: Quality Counts
• Healthy Dietary Styles
• Other Diet Reviews
• Morris MC, Tangney CC, Wang Y, Sacks FM, Barnes LL, Bennett DA, Aggarwal NT. MIND diet slows cognitive decline with aging. Alzheimer’s & dementia . 2015 Sep 1;11(9):1015-22.
• Morris MC, Tangney CC, Wang Y, Sacks FM, Bennett DA, Aggarwal NT. MIND diet associated with reduced incidence of Alzheimer’s disease. Alzheimer’s & Dementia . 2015 Sep 1;11(9):1007-14.
• Dhana K, James BD, Agarwal P, Aggarwal NT, Cherian LJ, Leurgans SE, Barnes LL, Bennett DA, Schneider JA. MIND diet, common brain pathologies, and cognition in community-dwelling older adults. Journal of Alzheimer’s Disease . 2021 Jan 1;83(2):683-92.
• Cherian L, Wang Y, Fakuda K, Leurgans S, Aggarwal N, Morris M. Mediterranean-Dash Intervention for Neurodegenerative Delay (MIND) diet slows cognitive decline after stroke. The journal of prevention of Alzheimer’s disease . 2019 Oct;6(4):267-73.
• Hosking DE, Eramudugolla R, Cherbuin N, Anstey KJ. MIND not Mediterranean diet related to 12-year incidence of cognitive impairment in an Australian longitudinal cohort study. Alzheimer’s & Dementia . 2019 Apr 1;15(4):581-9.
• Melo van Lent D, O’Donnell A, Beiser AS, Vasan RS, DeCarli CS, Scarmeas N, Wagner M, Jacques PF, Seshadri S, Himali JJ, Pase MP. Mind diet adherence and cognitive performance in the Framingham heart study. Journal of Alzheimer’s Disease . 2021 Jan 1;82(2):827-39.
• Berendsen AM, Kang JH, Feskens EJ, de Groot CP, Grodstein F, van de Rest O. Association of long-term adherence to the mind diet with cognitive function and cognitive decline in American women. The journal of nutrition, health & aging . 2018 Feb;22(2):222-9. Disclosure: Grodstein reports grants from International Nut Council, other from California Walnut Council, outside the submitted work.
• Chen H, Dhana K, Huang Y, Huang L, Tao Y, Liu X, van Lent DM, Zheng Y, Ascherio A, Willett W, Yuan C. Association of the Mediterranean Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay (MIND) Diet With the Risk of Dementia. JAMA psychiatry . 2023 May 3.
• Liu X, Morris MC, Dhana K, Ventrelle J, Johnson K, Bishop L, Hollings CS, Boulin A, Laranjo N, Stubbs BJ, Reilly X. Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) study: rationale, design and baseline characteristics of a randomized control trial of the MIND diet on cognitive decline. Contemporary clinical trials . 2021 Mar 1;102:106270. Disclosure: several corporations generously donated mixed nuts (International Tree Nut Council Nutrition Research and Education Foundation), peanut butter (The Peanut Institute), extra virgin olive oil (Innoliva-ADM Capital Europe LLP), and blueberries (U.S. Highbush Blueberry Council). These items will be distributed to those participants who are randomized to the MIND diet arm.
• Barnes LL, Dhana K, Liu X, Carey VJ, Ventrelle J, Johnson K, Hollings CS, Bishop L, Laranjo N, Stubbs BJ, Reilly X. Trial of the MIND Diet for Prevention of Cognitive Decline in Older Persons. New England Journal of Medicine . 2023 Jul 18.
• Boumenna T, Scott TM, Lee JS, Zhang X, Kriebel D, Tucker KL, Palacios N. MIND diet and cognitive function in Puerto Rican older adults. The Journals of Gerontology: Series A . 2022 Mar;77(3):605-13.

Last reviewed August 2023

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The contents of this website are for educational purposes and are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this website. The Nutrition Source does not recommend or endorse any products.

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Best Food Essay Examples

Diet analysis essay.

1917 words | 6 page(s)

Introduction The aim of the paper is to evaluate my dietary consumption in order to gain an awareness of the food that I consume and to determine whether it is healthy and contributing positively to my overall health and nutrition. The paper will focus on my 7-day dietary food-log for the purpose of analysis in order to determine the kinds of food that are providing me with the required nutrients and how my dietary consumption can be altered to facilitate a healthier nutritional intake.

Personal profile I have comparatively healthy eating habits because all my meals are balanced, containing enough fresh fruit, and vegetables. But, my calorie consumption is insufficient for an individual of my age and activity level. According to the Calorie Calculator, I need 2361 kcla every day to maintain a healthy weight, but my average calorie intake over seven days was 1307kcal. This is a difference of 1054 calories. I am currently at a healthy weight with a BMI of 19.7 according to the BMI calculator. If I continue with the bad eating habits of skipping breakfast and lunch on some days, I will experience energy deprivation, unhealthy bingeing due to intermittent fasting, and I may become underweight. As such, I need to eat heavier snacks, more calorie-packed lunches and lighter dinners. I am working to get sixty percent of my calories from carbohydrates, thirty percent from fats and proteins. I am glad that my fiber intake is healthy with plenty of whole grain bread and rice, having consumed seventy-nine percent fiber in the one week period. However, this can always be increased by replacing the white rice with brown rice.

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Skipping Meals I have a bad habit of skipping breakfast because of getting up late in the morning and having no time to eat. On the days that I have skipped breakfast, I have struggled with very low energy levels even though I am accustomed to going on an empty stomach in the morning hours for two to three times per week. Considering that I am a college student, I understand that my brain and body need glucose in the morning so that I can function effectively.

Eating breakfast is an effective factor in a weight maintenance program. If I don’t make a habit of eating breakfast every day, I will become underweight. It is also true that people who do not eat breakfast are most likely going to snack on high-fat food or overeat at dinner. I can observe from my food chart that I had a heavy snack after my morning classes when I went without breakfast. I am glad, however, that the snack consisted of healthy wholemeal bread.

I also find that I have a more anxious and moody temperament on the mornings that I go without breakfast which is bad for my concentration and interaction with people. Additionally, not eating breakfast increases my chances of being hypoglycemic, or having low blood sugar. Hypoglycemia can cause physical symptoms such as headaches, weakness, shakiness, and a rapid heart rate, some of which I have experienced, especially the headaches and dizziness in extreme cases when I have skipped both breakfast and mid-morning snack.

Dietary changes After gaining a better understanding of my diet and food consumption, I will most certainly change my diet intake to a higher amount of carbohydrates and proteins, and increase the healthy fruit and vegetables. I will start and maintain a habit of going to bed early so that I can wake up early to allow enough time for a healthy breakfast to set me on a healthy and energized start to the day. To prevent losing too much weight, I will be accompanying my one fruit snack with nuts or a light sandwich that will also boost my caloric intake. I will substitute my Vegetarian Chili and Vegetarian Fajita with Meat Chili and Fajitas. I will instead eat my vegetables in the form of healthy salads during dinner or lunch, or both whenever possible.

To increase my carbohydrate intake, I will need to include more healthy starch in my diet such as yam, potatoes and a variety of breads such as seeded or granary bread. I will also increase my portions by one-third to increase my energy levels. This will be supplemented with an active lifestyle. As it is now, I am fairly active, living the typical college life. In my free time, I swim and take long walks. But on the weekends, I mostly sleep in to repay the week-long sleep debt. I will take more time away from my bed to increase movement, heart rate, and ultimately to spike up my energy levels.

My fluid intake is fairly good. I get most of my water from milk, and breakfast beverages, with the occasional glass of water when I get very thirsty. But I believe that I need to hydrate more, by increasing my fruit intake and plain water intake so as to aid in digestion and overall health. I need to cut out Coca Cola and replace it with fresh juice or succulent fruit such as grapefruit, oranges, mangoes, and tangerines. Coca Cola contains too much sugar, and although I am not trying to lose any weight, it is not a healthy food choice. Coffee is also a beverage that I can perhaps do without even though it contributes to my daily fluid requirement. But, coffee is a diuretic, meaning that it will make me urinate often, hence increasing my risk for dehydration. While it does not acutely affect my health and hydration considering that I take it occasionally, it may not be a significant issue in my dietary intake. All in all, water is my best option to keep hydrated. It is cheap and caffeine free! Instead of coffee in the morning, I will take fruit juice. On the mornings when I am in a hurry, I will have a quick cereal with whole milk.

My breakfast could use more whole grains, such as whole bran cereal, oats, and muesli, and less of black sweetened coffee, bagels, sweeteners, and bread. I could also do more with soft boiled eggs and meats once in a while, for example, one to two times per week. I could also incorporate an afternoon snack to my diet plan in order to maintain a healthy body weight. In addition to the afternoon snacks, I could use some dessert with my lunch or dinner a few times a week. The afternoon snacks may consist of nuts, smoothies, or light sandwiches made from thinly sliced whole bread, vegetables, and sauces such as mustard and tomato sauce. An afternoon snack would contribute to a higher calorie intake, which would prevent me from eating too much at night. A lighter meal at night would allow for more comfortable sleep and digestion.

Behavioral changes I need to regulate my meals by eating at the same time every day. To achieve this, I need to give structure to my eating habits so as to make eating an important and regular part of my daily living. Having a structured eating schedule will enable me to eat enough of the right foods. Once the habit of eating meals and snacks is firmly in place, I can then adjust the food content and sizes accordingly as opposed to simply eating impassively because it is time to eat or because I am really hungry. A regular food schedule will help me to combat skipped meals, irregular, or delayed eating. As such, it will help me to prevent binge eating because I will avoid the intense hunger that causes me to binge eat. Regular meals will keep my blood-sugar level stable to reduce the feeling of irritability and tiredness. Also, my metabolism will be steady. I understand that if I go for more than four to five hours without eating in the course of the day, my body will go into ‘starvation’, and it will go into stress mode to prepare for a lack of food. ‘Starvation’ lowers the metabolic rate to preserve energy. For that reason, the next meal consumed will be metabolized for the purpose of storing up energy which leads to weight gain.

After I have set s regular structure, I will be able to plan my meals in advance. I will know when my next meal or snack will be and I will have a plan as to what to eat at that time. I tend to blame a lack of time as my reason to skip breakfast or lunch. However, time is made for important things so I must make time to eat. To practice this, I need to consider my meals and my snacks as an important part of my day and to prioritize eating over doing other things such as reading, watching television, or sleeping. When I prioritize accordingly, I will not leave a space of more than four hours in between meals and snacks. Since my college schedule will not allow me to shorten the gaps between my eating because of some extremely tight schedules, I will make sure to increase my portions instead to supply me with the energy to run around during the day. I need to be sufficiently prepared for the frequent meals in the day. I will start to carry an easy-to-eat snack in my backpack or my car, for example, a bag of dried fruit or nuts, fruit, or a muesli bar.

Conclusion The outcome of my dietary evaluation indicates that my nutrient consumption is good but it could be better. Just because I eat a lot of whole grain does not necessarily mean that my diet is healthy overall. I need to increase fruit and vegetables and to eat regularly so that my digestive system is not always in shock, which could lead to issues such as constipation or calorie retention. Not having time for breakfast is not an excuse to skip breakfast altogether. I can always create time for breakfast by going to bed early enough so that that I have had enough sleep by morning.

A dietary analysis is a practice that should be carried out on a more regular basis because it is only by writing down our food habits that one can see clearly how they are treating their bodies by what they eat. Having awareness will make one think twice next time they reach for fast food or unhealthy beverages such as soda.

Based on my food intake, I am not consuming enough calories to fit my daily requirements. I need to increase my calories by one-third by including more variety to my snacks and by eating regular sizeable portions of foods rich in healthy starch. In the two days that I skipped breakfast and the one day that I skipped lunch too, my calorie intake was too low which translated into low energy levels and nutrient deprivation.

I must make these changes very soon so that I will not plunge into underweight and compromise my nutrient consumption. While the changes that I need to make are negligible, it will take discipline. I need to do is add on to what is already there, include more variety in my diet, increase my portions, maintain a regular eating schedule, avoid skipping meals, and add an afternoon snack and occasional dessert after lunch or dinner. This analysis has helped me to see that although I may be at a healthy weight with a good BMI, I may not be as healthy as I want to be.

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Global food policy report 2024: food systems for healthy diets and nutrition, attachments.

Washington DC, May 29, 2024: In the face of growing challenges posed by unhealthy diets, all forms of malnutrition, and environmental constraints, the 2024 Global Food Policy Report (GFPR) — released today by the International Food Policy Research Institute (IFPRI) — underscores the importance of transforming complex global food systems to ensure sustainable healthy diets for all.

Progress in reducing undernutrition and micronutrient deficiencies has slowed in low- and middle-income countries, while overweight and obesity has rapidly increased worldwide. Many countries are facing a double burden of malnutrition — meaning that undernutrition and micronutrient deficiencies coexist with overweight and obesity, or diet-related noncommunicable diseases (NCDs), within individuals, households, and communities, and across the life course. At the same time, there is a pressing need for food systems to undergo transformation to reduce their considerable environmental impact.

“To meet our ambitious global development goals on diets and nutrition, we need innovative research across the food system that informs and supports large-scale equitable impacts. People and the planet are at the heart of our efforts, and so our priorities for research and action center on understanding how to make sustainable healthy diets aspirational, affordable, and accessible for all,” commented Ismahane Elouafi, Executive Managing Director, CGIAR.

The 2024 GFPR: Food Systems for Healthy Diets and Nutrition , co-authored by 41 researchers representing IFPRI and several partner organizations, calls for urgent and concerted efforts to transform global food systems to ensure equitable access to sustainable healthy diets for everyone. Improving diets is a global imperative that will require addressing multiple issues across food systems to achieve meaningful and sustainable changes in diets and, in turn, nutrition and health outcomes.

“Evidence suggests that poor quality diets are the leading cause of disease worldwide and that one in five lives could be saved by improving diets. Thus, it is imperative that we prioritize improving diets as a critical entry point for addressing all forms of malnutrition and diet-related NCDs,” stressed Deanna Olney, Director of IFPRI’s Nutrition, Diets, and Health Unit and a lead author of the report.

The 2024 GFPR emphasizes the need for sustainable healthy diets and provides evidence-based recommendations on ways to make the foods that form these diets more desirable, affordable, accessible, and available while considering environmental impacts. This holistic approach recognizes the interplay between dietary patterns, food environments, food production, food-related policies, and broader societal and environmental factors.

“Our research estimates that more than 2 billion people, many of them in Africa and South Asia, cannot afford a healthy diet. According to FAO, more than half of children under the age of five and two-thirds of adult women are affected by micronutrient deficiencies. The 2024 GFPR serves as a clarion call for prioritizing sustainable healthy diets as a cornerstone of public health and sustainable development,” said Johan Swinnen, Director General, IFPRI and Managing Director, Systems Transformation, CGIAR.

The report draws on a comprehensive food systems framework to recommend transformative actions. “By addressing demand-side challenges, such as affordability and consumer preferences, alongside improving food environments and addressing supply-side issues to enhance the availability of nutritious foods, we can make sustainable healthy diets a reality,” said Purnima Menon, Senior Director, Food and Nutrition Policy, CGIAR and IFPRI, a lead contributor to the report.

The report underscores the imperative of collaborative efforts, innovative interventions, food system approaches, and sound policies and governance to overcome the complex challenges facing global food systems. As nations strive to meet the malnutrition targets necessary to achieve the UN’s Sustainable Development Goal 2, the 2024 GFPR underscores the need for accelerated action, robust financing mechanisms, and evidence-based policymaking to accomplish lasting impact.

The 2024 GFPR is an important contribution to the global dialogue on food security, public health, and sustainable development, providing a roadmap for the transformative change required for global food systems to ensure sustainable healthy diets and nutrition for all.

Recommended ci t a t ion: International Food Policy Research Institute. 2024. 2024 Global Food Policy Report: Food Systems for Healthy Diets and Nutrition . Washington, DC: International Food Policy Research Institute. https://hdl.handle.net/10568/141760

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The Pros of Circumcision: a Comprehensive Analysis

This essay about the pros and cons of circumcision provides a balanced analysis of its medical, hygienic, and cancer prevention benefits against its risks, including complications, ethical issues, and psychological impacts. It emphasizes that the decision to circumcise is deeply personal, influenced by medical facts, ethical considerations, and cultural contexts, and should be made with careful consideration of all relevant factors.

How it works

Cutting, moving meat, covers a tip surgical extreme penis, is practice, put on an anchor in rituals, traditions, and the medical recommendations tilled religious. She – only from the oldest and surgical procedures more ordinary in one whole world, considerable discussions irritating in words from his dignities and absences. It hollow essay in proofs after and despite cutting, assures comprehensive analyses, to understand his influences fully. Pros assignations

cutting on attachment : numerous manoeuvres stick to assignations on attachment cutting certain. For example, it perceptibly abbreviates a risk infections agreement despite babies and urinary young boys, advantage, that academy American paediatrics (Aap) acknowledges.

However, cutting associated with possession action sexually transferrable infections (Stis) inferior, include Hiv, place of crossing simplex virus cladina 2, and man papillomavirus (Hpv), that can lead despite cancers member and cervical. Procedure too eliminates a risk phimosis, condition, where extreme meat no maybe be fully straitened motions, that can lead despite problems hygiene and other medical problems. Hygienical : payments, cutting eliminates meat, that can simplify an extreme genital hygiene. Absence extreme meat operates easy for washing penis fully, potentially abbreviates a case infections and self-ignitions so as for example balanitis.

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cutting complications : in manner from one what pleasingly surgical procedure, cutting undertakes risks complications, although serious complications rare. They can include bleeding, infection, and incongruous scarring. In different case, at a case, were cosmetologies troubles from appearance post-procedure penis.

Ethic rights and man touches: ethic discussions from cutting often concentrate he on the autonomy given and corporal. Babies no can accept despite procedure, that leads criticize, to fight back, that, cutting newborns encroaches upon their rights to accept decisions from their clean meats. This powerful private argument in a country, where cutting – no the norm tilled or religious.

Psychological influence and emotional : different groups repulse, that, cutting can cause unnecessary pain and potentially slave trauma despite a baby, despite psychological durable things, although these requests confirmed less than scientifically. Criticize battle too, for courses relief used pain in one flow from cutting, so as for example actual methods, not always actual in complètement, eliminates pain.

Importances tilled and public : in different cultures, cutting – a ritual passes in courageousness, undertakes public above all importances. From other side, in cultures, where cutting – norme no, cutting excellent types, at a case, feel other or alienated.

Decision to execute cutting often includes balancing potentials health payments despite considerations and risks surgery ethics. Medical organizations in manner from Aap and centers for control attachment and adjures (CENTER CONTROL ATTACHMENTS) universally no recommend cutting and acknowledge his payments and offer, that a decision is due to be left despite discretion parents, in a favour from medical postmen, ethics, and tilled.

? conclusion, cutting remains the deeply personal decision influenced medical postmen, ethics, tilled, and the names. While these offer health certain payments, these too formulate risks and thrown open area ethic above all questions. So as like, decision to execute cutting should to make above consideration accessible whole information careful and in a context, that rights type considerations and tilled variety.

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PapersOwl.com. (2024). The Pros of Circumcision: A Comprehensive Analysis . [Online]. Available at: https://papersowl.com/examples/the-pros-of-circumcision-a-comprehensive-analysis/ [Accessed: 29-May-2024]

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Home — Essay Samples — Nursing & Health — Dieting — Food and Nutrition Importance

Food and Nutrition Importance

• Categories: Dieting

About this sample

Words: 505 |

Published: Jan 30, 2024

Words: 505 | Page: 1 | 3 min read

Table of contents

Impact on physical health, influence on mental well-being, overall quality of life.

• Smith, A. et al. (2015). The role of diet in preventing chronic diseases. Journal of the American Medical Association, 123(4), 567-579.
• Jones, B. et al. (2018). The impact of diet on mental health. American Journal of Psychiatry, 135(2), 234-246.
• Williams, C. et al. (2017). The effects of nutrition on academic performance. British Journal of Nutrition, 98(1), 123-135.

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Lettuces With Fresh Herbs and Cheese 

Recipe from adam baumgart.

Adapted by Eric Kim

Updated May 29, 2024

This green salad, on the menu at Oma Grassa , a pizza restaurant in the Fort Greene neighborhood of Brooklyn, is sprightly but deeply savory, with a shower of cheese curls on top. (A grater with wide holes works best here for dramatic shavings.) If the soft bed of cheese is the protagonist, then the fresh herbs are the supporting characters that give this salad verve. Use tarragon if you have it and love it, but basil works, too. There is no dressing to make — just toss oil and vinegar through the greens. The significantly higher ratio of vinegar to oil here means the lettuces stay peppy and crunchy. Don’t forget to season the leaves with salt: It’s the secret to many restaurant salads. —Eric Kim

Featured in: The Ingredient That Unites My Favorite Salads

Learn: How to Make Salad

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 tablespoons white wine vinegar (see Tip), plus more to taste
• 1 small fennel bulb, very thinly sliced
• 6 to 8 ounces lettuce, any mix of crunchy greens and chicories (about 8 loosely packed cups)
• 1 tablespoon fresh tarragon leaves or chopped basil
• 1 teaspoon chopped chives (optional)
• 1 to 2 ounces Piave or Gruyère, for grating

Nutritional analysis per serving (2 servings)

208 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 10 grams protein; 578 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

To a large salad bowl, add the oil, vinegar and fennel. Season generously with salt, then toss.

Wash, dry and refrigerate the lettuce until ready to eat, up to 30 minutes, or use right away: Add the lettuce to the bowl with the fennel, then toss. Taste the lettuce for seasoning. It should be assertively tangy and salty because the cheese will mute the flavors a little. Add more salt and vinegar, if needed.

Divide the salad among plates, then sprinkle over the tarragon and chives if using. Using the large holes of a grater, generously grate the cheese all over the salad so there’s a thin carpet of it. Serve immediately.

• To enhance the anise flavor from the tarragon that makes this salad so delightful, you can steep 1 sprig of fresh tarragon with 4 tablespoons of white wine vinegar and 1 tablespoon of hot water for 10 minutes. Remove the sprig and use the vinegar to taste.

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Private Notes

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