Micronutrient and Fast Food - Essay Example

Micronutrient and Fast Food Number: Introduction The details below describe a fast food menu for ameal that is offered at McDonald’s. The menu, mainly intended for the youth, comprised two premium grilled chicken sandwiches, Angus bacon and cheese snack wrap, French fries and a glass of ice-cold Minute Maid orange juice. Recorded Micronutrient Intake The micronutrient intake in the case above include vitamin A, vitamin B1 (thiamine), vitamin B3 (Niacin), vitamin B6 vitamin Bc (also known as the vitamin B9, or folic acid), vitamin B12,vitamin C, vitamin E, vitamin K, alpha-Carotene, beta-Carotene and Lutein. When establishing the recommendations of the dietary reference intake (DRI), the Estimated Average Requirement (EAR) is usually used. The micronutrient intake compares with the DRI, as shall be seen forthwith. For vitamin A, there is 300 µg, though the recommended EAR for the same is 625 µg. For vitamin B and all its variants (vitamin B1, vitamin B3 vitamin B6 vitamin Bc, and vitamin B12) the recommended EAR is 1.1 mg, meaning that the diet meets the EAR standards. Proteins and carbohydrates in the menu fully meet the EAR since they meet the 56 g/day and the 130 g/day requirements, respectively (for males). The recommended EAR for vitamin C is 75 mg, which the diet in the menu has fully met. For vitamin E, the recommended EAR is 12 mg, which have been fully met in the menu. The Estimate Average Requirement for Vitamin K, alpha-Carotene, beta-Carotene and Lutein has not yet been universally verified. Fat has also been taken in favorable amount since it EAR requires an intake of approximately 25% of calories (Rosenheck, 2008). The foods in the aforementioned menu help provide specific micronutrients as shall be disclosed. The two premium grilled chicken sandwiches are rich in proteins, starch and vitamin C (since spinach is also sandwiched in them). Whereas The Angus bacon cheese snack wrap is rich in protein, the French fries in the menu are packed with fats and carbohydrates. The Minute Maid orange juice graced the meal with more than enough vitamin C. The same spinach also brought to the meal, volumes of vitamin A, the specified variants of vitamin B, vitamin K, alpha-Carotene, beta-Carotene and Lutein. If the volume of carbohydrates is inadequate in this meal, the person will lack adequate sources of energy. Conversely, taking too much of carbohydrates will be tantamount to ingestion of excess calories. Likewise, very little amounts of all the aforementioned vitamins, alpha-Carotene, beta-Carotene and Lutein will pave way for weak immune systems and blood vessels. Excess introduction of these vitamins, alpha-Carotene, beta-Carotene and Lutein in the diet may not be physiologically harmful, but may amount to waste. In the event that the protein intake is subtracted from the menu, the level of amino acids may diminish, and thereby compromising cell nourishment. This development may begin to take its toll on cell reproduction, tissue systems and organ systems. Among other side effects, too much introduction of proteins into the menu may pave way for weight gain, dehydration and intestinal irritation. From the menu that had been prepared by McDonald’s, it is clear that there is no serious lack of micronutrients. However, it is a fact that the amount of spinach present in the sandwiches is not enough to satiate the EAR standards. Dietary Modifications So far, the recorded micronutrient intake of the menu has enough amounts of proteins, carbohydrates and fats. However, the amount of vitamins and carotenes in the menu is still wanting. Just a leaf of spinach in the two sandwiches is not enough to make up for the required amounts of all the vitamins A, B (and its variants), C, E, K, alpha-Carotene, beta-Carotene and Lutein, as is required by the Estimated Average Requirement which exists under the aegis of the DRI. This is to the effect that alongside the food served in the menu, it would be important if fruit salads are served to make up for the inadequacy of the aforementioned micronutrients. If an alternative to this menu would be expedient, a plate of stewed fish or chicken (instead of the chicken sandwich), a plate of spinach (instead of a leaf of spinach in the sandwich), brown rice or baked brown bread, an apple and fruit salad (instead of the Minute Maid orange juice) would be in order. This alternative is by all means, healthier on several fronts. First, the stewed fish or chicken will come with its soup which is highly nutritious. A plate of spinach ensures that enough amounts are taken, instead of just a single leaf. An apple and a bowl of fruit salad ensure that the client is served with all the vitamins A, B (and its variants), C, E, K, alpha-Carotene, beta-Carotene and Lutein that the body needs. Brown bread or rice is far nutritionally richer because of its unprocessed and cholesterol-free nature. Nutritional Issues There is a close relationship between energy balance and weight management, in that the former directly affects the latter. Energy balance entails taking the right amount and type of food and drinks, in order to supply the body, its organs, tissues and cells with nutrition, energy and support for normal growth and development. Maintenance of favorable energy balance automatically leads to appropriate weight management, while the failure to adhere to energy balance directly heralds being underweight or overweight. Being overweight is a current nutritional issue which is also referred to as obesity. Obesity is caused by an intake of more calories than is needed by the body. Leading a sedentary lifestyle may also make one more vulnerable to obesity. Obesity mainly stems from overreliance on fast foods which are usually rich in excess fats, proteins or starch. Being underweight is also referred to as malnutrition, and is caused by an intake of inadequate amounts of calories than is needed by the body. Malnutrition is a culmination of an unbalanced diet where nutrients are always lacking in a diet, or taken in inappropriate proportions (Rosenheck, 2008). Fast food takers are amenable to unhealthy eating habits since fast food caterers do not meticulously factor the need to offer a balanced diet. It is also interesting to note that fast foods use a lot of flavoring chemicals to make up for the absent micronutrients. Finally, fast foods have an excess lack of micronutrients since they are sometimes overcooked. For instance, overheating spinach destroys the ascorbic acids present therein. According to McAllister and Dhurandhar (2007), water plays a very sacrosanct role in promoting health. Water: facilitates hydrolysis; provides the medium that contains electrolytes and other ions in the human body; helps the body expel toxins through urination, bowel movements and perspiration; facilitates fitness and removal of excess fats; and fills the body without invoking the addition of calories. Individuals on fast food diets normally become obese over time. Although obesity may be corrected through regular training and healthy eating habits, yet fast-food diets are known to cultivate an outlook of a sickly and senile individual. This is because fast-foods fast-track the chances for heart diseases, type II diabetes, high blood pressure, gall bladder and liver illnesses, digestive problems and high levels of cholesterol. It is obvious that in respect to this, fast-foods undermine chances for a healthy life and drastically shortens human longevity. All micronutrients are important for longevity and quality of life, provided that they are taken in proper ratios and amounts. Some of the micronutrients include vitamins, trace minerals, macrominerals, organic acids and nutrients such as caffeine, favonoid and glucosamine, among others. References McAllister, R. E. & Dhurandhar, N. V. (2007). “Fast food: friendly?” International Journal of Obesity, 31 (6), 884-6. Rosenheck, R. (2008). “Fast Food Consumption and Increased Caloric Intake: A Systematic Review of a Trajectory towards Weight Gain and Obesity Risk.” Obesity Reviews, 9 (6), 535-47. Read More