Part 1 Day to day food diary

Tuesday
Time Food taken Ingredients Place obtained Quantity Setting
6:30 am passion juice Passion fruit juice, food color and food additives
House fridge 1 glass full Dining table with my younger brother
white bread Wheat flour, sugar, yeast, vegetable fat House fridge 2
slices Dining table with my younger brother
10.00 am Cookies Wheat flour, food additives, sugar, vegetable oil and
food preservative School canteen 6 medium sized cookies Under a tree
Drinking water Pure water School food outlet 250ml While walking
around
4.00 pm burger Vegetable lettuce, wheat flour, sugar Down town
restaurant 1 small burger 200gms Seated watching television
8:30 pm White rice Rice, salt, vegetable oil House dining table 1 plate
full Seated with family at dinner table
Beef Red meat, onions, tomatoes, salt. House dining table A few slices
Seated with family at dinner table
Vegetable salad Sliced vegetables, carrots. House dining table 1 salad
plate full Seated with family at dinner table
7:30am Cereal Milk, wheat and sugar House dining table 1 small bowl
Standing by the dinner table
12:00 noon Chicken wings and chicken soup Fried chicken, food spices
vegetable oil. Cafeteria Quarter chicken Seated at eating hall
4:00 pm Boiled Eggs Chicken egg, salt. Cafeteria 2 eggs Seated at
cafeteria
Mango juice Fruit juice, food additives, sugar. Cafeteria 1 glass
full. Seated at cafeteria
8:30 pm Fish stew Irish stew spices, salt, fish, onions, tomatoes. Home
dining table Half fish and a little soup. Seated at dinner table with
the whole family
Mashed potatoes Chopped Irish potatoes, salt and milk Home dining table
One plate full of mashed potatoes Seated at dinner table with the whole
family
cake Sugar, margarine, milk, wheat flour, lemon. Home kitchen A small
200gm piece Seated at dinner table with the whole family
7:30 am Eggs Cooking fat, salt Neighborhood shop 2 fried eggs Seated at
breakfast table
Coffee Coffee, sugar, milk Home kitchen 2 mugs Seated at breakfast
table
Bread sandwich Beef brawn, tomatoes, wheat, sugar sat and vegetable
fat Home kitchen 1 sandwich Seated at breakfast table
12:00pm Chapatti Wheat flour, cooking fat, salt, water. School canteen
2 pieces Seated at cafeteria
Mango juice Fruit juice, food additives, sugar. Cafeteria 1 glass
full. Seated at cafeteria
Rice Rice, salt, vegetable oil Cafeteria 1 plate full Seated at
cafeteria
4:00 pm Mango juice Fruit juice, food additives, sugar. Cafeteria 1
glass full. Seated at cafeteria
Bun Wheat flour, sugar, yeast, vegetable fat Cafeteria 1 piece Seated
at cafeteria
8:00 pm Mashed potatoes Chopped Irish potatoes, salt and milk Home
dining table One plate full of mashed potatoes Seated at dinner table
with the whole family
Milk Milk, sugar Home dining table 1 glass full Seated at dinner
table with the whole family
Friday
6:30 am Pancakes Sugar, wheat flour, 2 eggs, milk. Home dining table
4pieces Standing by dinner table
11:30 am Burger Vegetable lettuce, wheat flour, sugar School food
outlet 1 small burger 200gms Seated with a friend at the food outlet
Soda Fruit juice, preservative, carbohydrates School food outlet 300
ml Seated with a friend at the food outlet
5:00pm Milk Milk, sugar Fridge at home 1 glass full Standing in the
kitchen
Saturday
10:00 am Porridge Porridge flour, sugar, milk, lemon Made it in the
kitchen 1 bowl Seated at breakfast table
Beef Sausages Sausage Made it in the kitchen 6 pieces Seated at
breakfast table
Banana Banana Home fridge 4 bananas Seated at breakfast table
2:00 pm Soda Fruit juice, preservative, carbohydrates Street
restaurant 300 ml Seated with a friend at the restaurant
Pizza Beef, wheat flour, onions, tomatoes, Street restaurant 1 large
Seated with a friend at the restaurant
9:00 pm Mashed potatoes Chopped Irish potatoes, salt and milk Home
dining table One plate full of mashed potatoes Seated at dinner table
with the whole family
Liver Salt, liver, tomato, onions, food spices. Home dining table
200gms Seated at dinner table with the whole family
Mango Mango Home dining table 1 mango. Seated at dinner table with
the whole family

Part two
The Paleolithic diet has to a great extent influenced what we eat today.
There was no universal nutritional during that period. However, in terms
of mathematical set theory, the super set believed to encompass
Paleolithic dietary patterns and the superset including contemporary
ones are largely disjoint they overlap surprisingly little. These were
affected by high latitude, arid lands, equatorial, coastal and the
regions occupied like traditional East Asian, Mediterranean, typical
American, vegetarians. Pre-agricultural humans like the hominine ate
wild animal meat, fish, uncultivated plant foods that grew naturally and
also hunted for honey. Grains were for emergencies or extreme cases.
Most food products of today, e.g. dairy products, oils, salt, processed
foods were not available. This indicates that the Paleolithic diet had
more animal protein consumed than what is consumed by the westerners
today. If well calculated, the total fat consumption had a variation
that was due to difference in latitude, but intake of cholesterol with
serum-raising fat was nearly always less than for Americans and
Europeans while there was more dietary long-chain (C20 and above)
polyunsaturated fatty acid.
As much as the Paleolithic diet did not have dairy products as part of
their diet, the diet generally had more calcium than our current diets.
Wild plants usually contain a good amount of calcium compared to modern
milk. Latitude also affected the amount of calcium in food. In the
northern latitudes plant foods sometimes contributed to only up to 5% of
food energy intake hence they had a condition of low bone mineral
density among majority of the population in the region.
The diet we consume today is usually recommended by professional or
dietary institutions. For example, there is increasing evidence from
research that indicates that the diet recommended by the UDSA food
pyramid is not coordinated with the diet that has been consumed for the
evolution process. It is viewed to have a lot of valuable and necessary
nutrients omitted. The recommendations also do not have specifications
on what amount and which types of fats should be consumed. The
recommended diet contains a lot of saturated fats and there is an
imbalance in the type of polyunsaturated fats recommended for eating. We
consume a lot of omega-6 fats and not enough omega-3 fats. The USDA
recommendations put the ratio of omega-6 to omega-3 at about 12:1. This
is not in alignment to what the Paleolithic diet has been prior to the
agricultural period the ratio ranged from 1:1 to 1:3. High dietary
omega-6 to omega-3 ratios, according to medical reports have led to
increased risk of getting cardiovascular and heart diseases, cancer of
some traits and inflammatory diseases.
Recommendations by the USDA have been criticized though. One of the
recommendations criticized is the one to consume 6-11 servings of meals
at the base of its pyramid which are breads, cereals rice and pasta. The
critics say that this fails to distinguish between refined and complex
carbohydrates. In the Paleolithic period, the hunters and gatherers
rarely ate cereal grains or diets high in carbohydrates. This is because
the human GIT cannot digest cereal grains without prior grinding or
mastication and cooking. Appearance of grinding stones in fossil records
indicates the inclusion of grains in their diet. The current human
nutritional requirements are almost identical to the requirements to the
Stone Age man living in pre-agricultural period.
In the archaeological research, the early farmer is seen to have a body
characteristic of reduced stature, increased infant mortality rate,
reduced family span, low health resistance to diseases and bone mineral
disorders. Early agriculture did not have a positive impact on health
i.e. it did not improve the health of the Stone Age man. The food
consumed in our diet today is more concentrated on the health of the
individual. Some are even medicated and are required to have all
components of a balanced diet. Overconsumption of some of these foods
may be harmful to one’s health. The meals also have to be accompanied
by supplementary feeds to bring out the expected outcome.
Five day Dining practices.
On a normal day, dining should be done in a relaxed mode and in no
hurry. One is required to be seated and have a balanced diet for all
meals. The amount of food consumed is determined by one’s energy
requirements brought about by their health, gender, occupation, body
size, age and other daily factors that include appetite. However,
everyone has a minimum of the amount of food they are to consume to
ensure they stay healthy and alive. A minimum of 8 glasses of water is
also important.
On the first day of the diet diary, Tuesday, the morning meal was
breakfast taken at 6:30am. The meal was taken seated and in a relaxed
mode as it should. The diet was balanced since it included all
components of a decent meal. The mid morning meal was taken under
relaxed mode since it was a lesson break. The water was taken for
refreshing purposes and rehydration. Though it did not include all the
required components of a balanced diet, its main purpose was to provide
energy for the rest of the day. An evening snack is important. A burger
with cold juice is necessary since it compensates lunch not eaten and
provides protein for the day. Dinner was the fourth meal of the day. It
included a dessert in the form of vegetable salad. Being the last meal
of the day, it is important to have any dietary component not consumed
the while day. This is the second most important meal of the day and
should thus nit have any interruptions and should be consumed in a
relaxed state of mind since its digestion occurs during the night most
of which one is asleep.
Wednesday and Thursday had almost similar meals. Being the middle part
of the week, a lot is the same and schedules are the same since they
include school work. There are a lot of calories consumed during this
period since a lot of energy is consumed to carry the day along. A lot
of exercise is involved on this day in the gym classes and singing
classes. Friday on the other hand starts early and is usually a busy
day. This means that the breakfast has to be early and heavy. The midday
meal was also heavy since it is followed by an hour of gym lesson. The
final meal of the day is at 5:00pm. After this, there is no other meal
because the rest of the day is dedicated to an overnight fellowship in
church. Saturday usually starts slow. This means that the meals are at
intervals that are irregular. Since the day involves a lot of resting,
the meals are not very heavy but are for the purpose of enjoying food. A
fruit is important due to the heat levels and for nutritional value. It
is important to always have a balanced diet every day since it improves
ones health. The food should also be free of excess sugars and excess
calories to avoid diseases of the heart and cancers. The food taken
should be well made and cooked to precision. This is so as to ensure
that the health of the consumer is not at risk of contracting diseases
like cholera and amoeba.
In my family, it has been tradition for s long time that meals are eaten
together. The whole family congregates and shares the meal together.
This meant that all the meals were specifically prepared for the whole
family with no exceptions. At no one time would once have a meal without
involving the whole family. Snacks were not part of the foods eaten. But
as time went by and cultures got mixed, the traditions slowly changed.
These changes were due to the need to be in school and work for long
hours and changes in schedules for these places. However, small children
in our family of less than 12 years have the meals they eat monitored.
They are banned from eating meals not prepared in the house or
recommended by the family. This therefore means that the family
tradition of checking what one eats is still of great concern and highly
adhered to.
My origin family was not vegetarians. However, part of the family ended
up being vegetarians. The kinds of meals prepared were generally farm
produce made. My family, having a large farm, harvested, stored and
prepared the food for the family. Food that was not prepared from the
farm was acquired from other farmers in the area and rarely from
supermarkets and food stores that were not trusted. The cooking was
normally done in a traditional way that was approved by the mother of
the family. These cooking methods were taught to the children and mostly
the girls. The girls mastered the art and as time went by and culture
changed, the art of cooking was slowly altered. However, some meals were
not cooked in an acquired way but the family cooking tradition preserved
up to today.
It is known that the food and diet observed by my origin family was
better than what we consumed today. The food did not contain extra fats
and it was cholesterol free. This meant that the diet was health at all
times though not balanced every day. The food was simple food produce
and was always fresh and ready to consume. Food availability was not a
problem since farm produce was in abundance. My currently family,
however is unable to consume of diet. This is due to the many present
obstacles. These obstacles include not having a farm currently, and the
changes in where food is obtained. Food of the present world is
genetically engineered. This means that it contains ingredients that
initially were not there. The process of genetic engineering includes
adding substances that may make the food contain substances when
consumed in excess become toxic.
Currently, my diet includes foods with a lot of calories, cholesterol
and also unbalanced ratios of omega-3 and 6. This means that to a large
extent, the food is dangerous to our health. The food we consume today
is influenced by external bodies. The choice we make on what food to
consume is limited. For example, the food taken in the school cafeteria
is of a limited choice since some foods are not offered in the menu.
This is because the school diet is guarded by the government and thus
the food offered is approved by the health ministry. In the same way,
some foods are not allowed in the school. At our homes, we might be
allowed to take some foods and not others. My family has banned foods
with excess sugars and calories because of the health concern. The local
government has also come up with a way of advising the public on what
food to consume and the amounts required. This means that there are
foods prohibited to be sold in the food stores. Other foods and their
quantities in stores are also limited. Some are guarded by age, status
in society and quantity sold. This means that regulating the feeds is a
way of ensuring that there is a balanced nature of food consumption.
The diet one takes changes based on many factors. These include health
and age. As one becomes older, they stop consuming some food substances,
reduce quantities taken in others, increase others and acquire new foods
to consume. This is due to the diet requirements one acquires. In the
future, I would wish to change the food I consume due to these same
reasons. Obesity is also a factor to consider when buying r making food.
Therefore, a food and diet adviser will be important in my future plans
of choosing a diet.
In conclusion, the food we consume is a very important aspect in our
daily lives. It determines what our health will be like and also
influences the activities we undertake in our everyday life. This means
that we have to always check the food we eat. A balanced diet is also
important. This therefore means that we should ensure that the food we
consume has all the components of a balanced diet. A fruit and dessert
at the end a meal is important in the daily meals. The world today has
experts on the food and foods people need to consume. Therefore it is
important to have their opinion in what we choose to ea and not eat and
the conditions in which we are.

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