Putting It All Together

Day

Number of Processed Foods

1

5

2

2

3

8

Total (Add up the 3 days)

15

Day

Number of Prepared Foods

1

3

2

1

3

3

Total (Add up the 3 days)

7

Day

Number of Unprocessed Foods

1

5

2

6

3

1

Total (Add up the 3 days)

12

Day

Number of Food Prepared by Someone Else

1

2

2

0

3

0

Total (Add up the 3 days)

2

15

+

7

+

2

+

12

=

36

Total Processed Foods

Total Prepared Foods

Total Foods Prepared by Someone Else

Total Unprocessed/Unprepared Foods

Add these 4 together for Total Foods

15

Total Processed Foods

* 100=

41.67

%

36

Total Foods

7

Total Prepared Foods

* 100=

19.44

%

36

Total Foods

2

Total Foods Prepared by Someone Else

* 100=

5.56

%

36

Total Foods

12

Total Unprocessed/Unprepared Foods

* 100=

33.33

%

36

Total Foods

The highest amount of processed foods was consumed on day three (8) while the least on day two. The highest amount of prepared or cooked food was consumed on day one and three, while day two had the lowest. The highest amount of unprocessed or unprepared food was consumed on day two. The number of foods prepared by someone else had the least number. The highest number of processed foods, cooked or prepared food, unprocessed or unprepared food, and food prepared by someone else was consumed on day one. The day that had the least consumption of the food was day three. The total number of processed foods was highest compared to other foods. This means that the percentage was also the highest. The food that had the least was prepared by someone else, which was about 6 percent. The results indicate that processed food consumption was highest, not recommended by the dietary guidelines. Also, as per all the days, most of the nutrient requirements were not achieved, which is due to the consumption of a lot of processed foods and inappropriate balancing of the food items. To achieve the required nutrient content, following the dietary guide seem to be the best option.

Nutrition Facts

Serving Size:

9.250oz

Servings per Container:

1.00

Amount per Serving:

1 cup

Calories

290

Amount

% Daily Value

Total Fat (g)

5

Saturated Fat (g)

2

Trans Fat (g)

0

Cholesterol (mg)

10

3

Sodium (mg)

620

27

Total Carbohydrate (g)

49

18

Dietary Fiber (g)

2

7

Sugars (g)

3

Protein (g)

12

Vitamin A

Calcium

Iron

cooked fettuccini (water, semolina, wheat gluten), skin milk, water, parmesan-asiago cheese blend (parmesan and asiago cheeses [cultured milk, salt, enzymes], enzyme-modified cheese [enzyme modified parmesan cheese {cultured milk, water, salt, enzymes}], salt), 2% or less of soybean oil, modified cornstarch, rice starch, enzyme-modified parmesan cheese paste (parmesan cheese [cultured part-skim milk, salt, enzymes], water, whey protein concentrate, reduced-fat milk, milk protein concentrate, cultures [contains milk], enzymes), salt, butter (cream, salt), potassium chloride, spices, lactic acid blend (lactic acid, calcium lactate), carrageenan, corn maltodextrin, garlic puree, wheat starch, natural flavors, lipolyzed cream (butter, nonfat milk solids), extracts of annatto & turmeric color.

Food Additives

Function

Potassium chloride

Acts as a preservative, dietary supplement

Lactic acid and calcium lactate

Acts as a preservative

Carrageenan

Emulsifier, Foaming Agent, Gelling Agent, Stabilizer, Suspending Agent, Thickener, Whipping Agent

Garlic

Flavoring agent

Turmeric and annatto

Color

No

The calories contained in the food item is below target the daily allowable limit. Also, the sodium content is below the limit of 2300mg. However, the food item was among the main contributor to sodium content. The carbohydrate amount in the food item is also below the limit. The content of Carbohydrate and fat are what influence the number of calories. The number of sugars is also limited but significant. This includes 3 out of 22 grams of the total amount of added sugars provided by the overall food items. Also, the total Fat provided by the food item is less but significant. All these amounts of nutrients provided by the food item indicate that the food item is of some value to the additional food list. However, the food additives added are what make the food item not good for consumption on a continuous basis. This is because the additives have no nutritional value but function to add meaning to the food. Also, the food item contains mainly milk and cheese-related ingredients. Such ingredients serve as the primary sources of protein, carbohydrates, and lipids. A slight increase in serving size could increase the content of nutrients provided. Also, in most cases, the % daily value is not provided.

Food Item

Type of Carbohydrate

Orange, banana, pineapple, apple, sun chips

fructose

Orange juice, cranberry juice,

glucose

Greek yogurt

galactose

carrots

sucrose

Sweet potato, 100% whole wheat roll, corn puffs, bagel, turkey breast sandwich

maltose

Milk, cream cheese, Greek yogurt

lactose

Green beans, broccoli, peas, black beans

Oligosaccharides

Mashed potatoes, 100% whole wheat roll, corn puffs, brown rice, quinoa, graham crackers, Fettuccini Alfredo

starch

Food Item

Type of Lipid

Cream cheese, milk, Greek yogurt, eggs, meatloaf,

cholesterol

Milk, meatloaf, eggs, fish, corn puffs, wheat roll, Greek yogurt, cream cheese, bacon, Fettuccini Alfredo

Phospholipids

Milk, meatloaf, eggs, fish, corn puffs, wheat roll, Greek yogurt, cream cheese, bacon, Fettuccini Alfredo

Fatty acids

Milk, meatloaf, eggs, fish, corn puffs, wheat roll, Greek yogurt, cream cheese, bacon, Fettuccini Alfredo

Fats and oils

Starch is contained in most of the food items. The food item with no lipid or carbohydrate content is water. The foods that are said to contain no carbohydrate are turkey breast unless coated with other additives. Milk, Greek yogurt and cream cheese have both lipid and carbohydrate contents. In most cases, the presence of carbohydrates in most processed foods is facilitated by the presence of added sugars. The main sources of carbohydrates are fruits, vegetables, legumes, and potatoes. In the food items listed, fruits facilitate the highest intake of carbohydrate content. Foods such as bacon, tater tots, and sun chips have no clear indication of the type of Carbohydrate found in them although they have some trace amounts. 100% whole wheat roll has significant amount of Carbohydrate since it contains both starch and maltose.

The lipids are indicated to be contained in almost all types of foods. Although this is the case, they are found in trace amounts that are considered insignificant. In the food items listed, the main sources are those products considered to be of animal origin. Milk and eggs provided high lipid content. The food items provided have high carbohydrate and lipid content compared to other nutrients.