Carbohydrates Have Received A Bad Reputation Especial 152818

Carbohydrates Have Received A Bad Reputation Especially When It Comes

Carbohydrates have received a bad reputation, especially when it comes to their role in weight gain. All carbohydrates are not bad, and the primary role of carbohydrates in the body is to supply the cells with glucose for energy. One type of carbohydrate is sugar. Some people are unaware that instead of avoiding all sugars, they can choose to include natural sugars found in vegetables, whole grains, legumes, and fruits. On the other hand, most people know that too much fat poses health risks, but they may be surprised to learn that too little fat can also be problematic.

After studying Module 2: Lecture Materials & Resources, answer the following: Navigate to My Plate: to an external site, and to the Diabetes Plate: What is the Diabetes Plate Method? Links to an external site. (diabetesfoodhub.org) then, submit at least 1 paragraph comparing both for similarities, differences, share who should follow MyPlate and who should follow the Diabetes Plate method? Navigate to the American Heart Association: to an external site, and to the National Cancer Institute: to an external site, submit a 1 paragraph analysis on the relationships between dietary fats and the risk of heart disease, cancer, or type 2 diabetes (choose one). Choose a food label from your favorite snack, and take a picture of the Nutrition Facts on the food label. Navigate to the U.S. Food & Drug Administration, “Interactive Nutrition Facts Label: to an external site. Choose one ingredient from your label. Share with the class one (1) health fact and (1) action step you learned about that ingredient in the interactive site. Explain the differences between high-quality and low-quality proteins, and well-balanced vegetarian diets.

Submission Instructions: Your initial post should be at least 400 words, formatted, and cited in the current APA style with support from your textbook and the sources provided. Your initial post is worth 8 points. You should respond to at least two of your peers by extending, refuting/correcting, or adding additional nuance to their posts.

Paper For Above instruction

The comparison between the traditional MyPlate dietary guide and the Diabetes Plate method reveals both similarities and differences in approaching healthy eating. MyPlate, developed by the USDA, provides generalized nutritional guidance suitable for the entire population, emphasizing balanced proportions of vegetables, fruits, grains, proteins, and dairy. It encourages consumers to visualize their meal plate as divided into specific sections, promoting overall nutritional balance without tailoring advice for specific health conditions. In contrast, the Diabetes Plate method is specifically designed to help individuals manage blood glucose levels more effectively. It typically emphasizes three main sections—non-starchy vegetables, a controlled portion of lean proteins, and a moderate amount of healthy carbohydrates—often excluding or limiting foods that can cause rapid blood sugar spikes. While both approaches promote balanced meals, the Diabetes Plate method is more targeted for individuals with diabetes or insulin sensitivity, providing more specific guidance on carbohydrate intake and blood sugar control.

In terms of suitability, MyPlate is appropriate for the general population aiming to adopt a balanced diet, including children, adults, and seniors seeking overall health maintenance. Conversely, the Diabetes Plate method is tailored for individuals diagnosed with diabetes or prediabetes who need to regulate their blood sugar levels carefully. For these individuals, following the Diabetes Plate provides a practical framework for meal planning that minimizes postprandial blood sugar fluctuations, whereas MyPlate offers broad nutritional guidance beneficial for a healthy diet but less specific for blood sugar management.

Focusing on the relationship between dietary fats and health risks, the association with heart disease is well-documented. According to the American Heart Association, diets high in saturated and trans fats increase LDL cholesterol levels, thereby elevating the risk of cardiovascular disease. Conversely, intake of unsaturated fats, such as those found in nuts, seeds, avocados, and oily fish, has been linked to lower LDL cholesterol and improved heart health. Reducing the consumption of unhealthy fats while incorporating healthy fats can significantly decrease the risk of developing heart disease. The evidence suggests that choosing fats wisely—favoring mono- and polyunsaturated fats—can have a protective effect against cardiovascular events, highlighting the importance of dietary fat quality rather than quantity alone.

For example, I selected a snack bar and examined its Nutrition Facts label. One ingredient of interest was palm oil. According to the U.S. Food & Drug Administration’s interactive Nutrition Facts Label, palm oil contains a high level of saturated fat, which can raise LDL cholesterol. A health fact from the FDA site notes that excessive saturated fat intake contributes to increased cardiovascular risk, and an action step is to moderate consumption of foods high in saturated fats, such as palm oil. This knowledge underscores the importance of reading labels carefully and making conscious dietary choices to support heart health.

When discussing proteins, high-quality proteins contain all essential amino acids in proportions similar to human needs, typically derived from animal sources like meat, dairy, and eggs. Low-quality proteins, often from plant sources such as grains and legumes, may lack one or more essential amino acids but can be combined to provide complete protein profiles. Well-balanced vegetarian diets prioritize plant-based protein sources, combining foods like beans and grains to ensure adequate amino acid intake. Such diets can be healthful and sustainable if carefully planned, emphasizing nutrient density and diversity to meet all nutritional requirements without meat (Micha et al., 2017). This approach aligns with current nutritional guidance advocating for varied, balanced diets that include multiple plant sources of protein to support overall health and reduce chronic disease risk.

References

  • American Heart Association. (2020). Fats and your heart. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/fats-and-your-heart
  • Dietary Guidelines for Americans, 2020-2025. (2020). U.S. Department of Agriculture and U.S. Department of Health and Human Services.
  • Micha, R., Peñalvo, J., Cudhea, F., et al. (2017). Association Between Dietary Factors and Mortality From Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA, 317(9), 912–924.
  • U.S. Food & Drug Administration. (2023). Interactive Nutrition Facts Label. https://www.fda.gov/food/nutrition-education-resources-materials/interactive-nutrition-facts-label
  • Centers for Disease Control and Prevention. (2020). Sugar-Sweetened Beverages and Diabetes. https://www.cdc.gov/diabetes/library/features/soft-drinks.html
  • American Diabetes Association. (2022). Managing Carbohydrates in Your Diet. https://www.diabetes.org/nutrition
  • Harvard T.H. Chan School of Public Health. (2018). The unhealthy effects of trans fats. https://www.hsph.harvard.edu/nutritionsource/healthy-eating-plate/fats-and oils/trans-fats/
  • National Cancer Institute. (2021). Dietary Fat and Cancer Risk. https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/fats
  • U.S. Department of Agriculture. (2022). MyPlate Food Guide. https://www.myplate.gov
  • American Cancer Society. (2019). How Does Diet Affect Cancer Risk? https://www.cancer.org/latest-news/diet-and-cancer.html

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