Nutrition Project Grading: This Project Is Worth 45 Points ✓ Solved

Nutrition Project Grading: This project is worth 45 points.

You must work independently on this assignment and each student will select their own favorite comfort meal. You will create a power point presentation on the nutrient breakdown of your two favorite comfort meals and a healthier alternative for each. Include a description of your favorite two comfort meals. It can be a meal from your favorite restaurant, fast food joint or something you like to make at home.

Include the nutrient facts about each meal. Then research a healthier meal for each of your two comfort meals. Compare the nutrients between the comfort meal and healthier alternative.

Include the following for your two unhealthy comfort meals: macromolecules in food item and approximate amount of each (carbohydrates, protein, fats, glucose); what your body uses the macromolecules for; what percentage of your daily intake is in the food for each of these biomolecules; and how much sodium is in the food.

For the two healthier alternatives to the original comfort meals, include: macromolecules in the food item and approximate amount of each; what your body uses the macromolecules for; what percentage of your daily intake is in the food for each of these biomolecules; how much sodium is in the food; and why it is healthier than the original meal, including any vitamins, antioxidants, or other healthy components and their benefits.

Lastly, include Works Cited in MLA format with two or more sources on the last slide of your presentation.

Paper For Above Instructions

Comfort meals have a special place in many people’s hearts, offering not only satisfaction but also nostalgia. This presentation will explore two popular comfort meals, their nutrient profiles, and healthier alternatives. The focus meals selected are macaroni and cheese and a cheeseburger, both highly craved in several cultures.

Favorite Comfort Meal 1: Macaroni and Cheese

Macaroni and cheese, often simply referred to as mac and cheese, is a classic comfort food comprised primarily of pasta and cheese. For this analysis, a typical serving of mac and cheese (approximately 1 cup or 200g) contains:

  • Carbohydrates: 40g
  • Protein: 12g
  • Fats: 15g
  • Glucose: 4g

The macronutrients in macaroni and cheese serve various functions in the body. Carbohydrates are the body’s primary energy source, while protein is essential for building and repairing tissues (Rogers, 2020). Fats provide concentrated energy and are vital for absorbing fat-soluble vitamins (A, D, E, K) (Institute of Medicine, 2005).

In terms of daily intake, macaroni and cheese contributes approximately:

  • Carbohydrates: 13% of the daily intake
  • Protein: 24% of the daily intake
  • Fats: 20% of the daily intake

Additionally, a serving contains about 800 mg of sodium, which is 35% of the recommended daily limit for sodium (American Heart Association, 2021). High sodium levels can lead to hypertension and other health issues.

Healthy Alternative 1: Cauliflower Mac and Cheese

For a healthier alternative, cauliflower mac and cheese will be analyzed. A serving of cauliflower mac and cheese (approximately 1 cup) contains:

  • Carbohydrates: 20g
  • Protein: 10g
  • Fats: 8g
  • Glucose: 2g

The ingredients in cauliflower mac and cheese serve similar functions as in traditional mac and cheese but with fewer calories and less fat. The reduction in carbohydrates makes this option lower in sugar intake, contributing to better glycemic control (Micha et al., 2017).

Cauliflower mac and cheese contributes approximately:

  • Carbohydrates: 6% of daily intake
  • Protein: 20% of daily intake
  • Fats: 12% of daily intake

The sodium content is also significantly lower, around 400 mg, which is 17% of the recommended daily limit. This option contains beneficial antioxidants from cauliflower, such as vitamins C and K, which play a role in immune function and bone health (Dufour et al., 2020).

Favorite Comfort Meal 2: Cheeseburger

A cheeseburger from a fast-food outlet is another comforting meal. A typical cheeseburger (containing a beef patty, cheese, and bun) has:

  • Carbohydrates: 30g
  • Protein: 20g
  • Fats: 25g
  • Glucose: 5g

Proteins build muscle tissue, carbohydrates provide energy, and fats store energy and support cell structure (Whitney & Rolfes, 2018). The cheeseburger contains about:

  • Carbohydrates: 10% of daily intake
  • Protein: 40% of daily intake
  • Fats: 38% of daily intake

The sodium content is approximately 900 mg, or 39% of the daily limit. Excessive consumption of sodium can lead to cardiovascular diseases (World Health Organization, 2017).

Healthy Alternative 2: Turkey Burger

A healthier alternative is the turkey burger. A serving of a turkey burger contains:

  • Carbohydrates: 10g
  • Protein: 28g
  • Fats: 10g
  • Glucose: 1g

Turkey is a lean protein source that helps in muscle building and repair with lower fat content compared to beef (Micha et al., 2017). The daily intake contributions are:

  • Carbohydrates: 2% of the daily intake
  • Protein: 56% of the daily intake
  • Fats: 15% of the daily intake

The sodium content is lower than that of a cheeseburger at around 300 mg, which is 13% of the recommended daily limit. This turkey alternative includes additional vitamins such as B6 and niacin and minerals like selenium and zinc, contributing to improved metabolism and immune function (USDA, 2021).

Conclusion

In conclusion, while comfort foods like macaroni and cheese and cheeseburgers can be enjoyable and satisfying, healthier alternatives such as cauliflower mac and cheese and turkey burgers can provide better nutrition without compromising on taste. By understanding the nutrient profiles of both comfort meals and their alternatives, individuals can make informed dietary choices that promote better health.

References

  • American Heart Association. (2021). Sodium and the Heart.
  • Dufour, C., Gosselin, S., & Laflamme, E. (2020). Role of cruciferous vegetables in cancer prevention. Journal of Nutrition, 32(4), 895-903.
  • Institute of Medicine. (2005). Dietary Reference Intakes for Energy, Carbohydrates, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids.
  • Micha, R., Peñalvo, J. L., Cudhea, F., Imamura, F., Rehm, C. D., & Mozaffarian, D. (2017). Association between Dietary Factors and Mortality from Heart Disease, Stroke, and Type 2 Diabetes in the United States. JAMA, 317(9), 912-924.
  • Rogers, P. J. (2020). The effects of dietary protein on appetite regulation and energy balance. Nutrition & Metabolism, 17(1), 28.
  • USDA. (2021). FoodData Central.
  • Whitney, E., & Rolfes, S. R. (2018). Understanding Nutrition. Cengage Learning.
  • World Health Organization. (2017). Fact sheets on the salt content of processed foods.

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