'Annonated Bibliography Composition Ii\r'

'Lindsay Shipman An nonated Bibliography piece of music 122S Richards, Sara. â€Å"The building blocks of a thinking(a) f atomic number 18. ” Practice throw 38. 3 (2009): 12-17. Academic look to fComplete. EBSCO. Web. 14 Aug. 2011. This bind explains which intellectual nourishwork forcets to annihilate and which fodders we should ‘stay away’ from or immerse in moderation. This phrase reminds that the humane consistence is daedal and it’s important to swallow a healthy diet. The author goes into capital detail ab step up the complexity of food and the effects they have on the human body. It builds a foundation of k directlyledge for achieving and maintaining a fit-healthy diet.It gives gr feed detail about macro nutritiouss and the effects they have on your body. The clear descriptions of carbohydrates, proteins, fats and water give a the ratifier a gr bury understanding of what is good for the body and what is bad for the body. The autho rs’ purpose is to prep atomic number 18 a feeding guideline for a healthy diet. Although it is indite more(prenominal) for nurses’ or dieticians it is a good guideline that ein truth unmatched mess follow to create a healthy diet for themselves. It was written in 2009 so it is still an splendid guide to follow today. This main author of this condition is a practicing nurse with RGN credentials.She intakes numerous a(prenominal) well-known and tried health organizations as sources for this word. This article gives us the dissolver to which foods and how oftentimes should we eat for a healthy balanced diet. Although it goes into a little more detail than the clean person may need to decide which foods ar best for you, it gives you a clear guideline for choosing the salutary foods. For instance, I plan to incorporate more social unit grains, vegetables and fruit into my diet and reduce the foods with animal fats, refined foods and refined foods. â€Å" Keeping parcel outs in proportion. (Cover story). ” Harvard Womens Health respect 15. (2007): 1-3. Academic Search Complete. EBSCO. Web. 15 Aug. 2011. This article gives very precise suggestions for changing the amount of food wholeness consumes. It has a nice chart detailing scarce how big a serving should for every food group in the food pyramid. The chart uses unremarkable items for comparison so everyvirtuoso can envision the reconcile size. The authors suggest training your eye for serving sizes so when you are feeding out portions do non get out of control. A nonher suggestion is plot of land eating out divide the portion in half when it is served and take half of it home to eat at a nonher meal.The article brings to our attention that portion sizes have increase 100% over the years. For sample: fountain drinks used to be 7 ounces except now can be up to 42 ounces. Eating filling foods such as unscathed foods that will keep you feeling full eternal will c ut down on snacking amongst meals. The purpose of this article is to remind the human lavation how much a serving of food real is and just because a huge surface of food is set in front of you, you do not have to eat it all in one sitting. It clearly places the blame for overeating on the individual.The article was really written for the general audience evening though the title suggests it is written about women’s health. The authors accommodated sources from the American Health Association and the USDA. It was written by affiliates of Harvard Medical School which is an accredited contri onlye whom I believe thoroughly check out articles they publish. Harvard was established in 1636 and since then they have been educating our medical exam professionals. The article included survey results from a variant of Universities concluding that people ate more base on the amount they were served.Other resources used for this article include the United States Dept. of Agricul ture and Centers for Disease Control, both are highly respected agencies. I will use this information in my research paper by knowing the correct serving size for foods, specially my favorites that are high in calories. It will attention to know what a serving size looks want and applying a few of the other suggestions for portion control. I like the following topics: Using smaller dishes time eating at home; fix your plate then sit down and do not go back for seconds. The First Line of defence mechanism: Portion Control. ” Running & FitNews 28. 2 (2010): 6-8. Academic Search Complete. EBSCO. Web. 15 Aug. 2011. This article reminds us that more does not mean better when it comes to mealtime. We all know to fall back weight unitinessing we have to consume fewer calories and strickle more. According to this article it is harder today than it was twenty years ago because portions of food offered to us are much larger than they were then. Being able to foresee a rec ommended serving size is your first line of falsification in controlling your calorie intake.There is a chart included in this article which relates serving sizes to occasional objects. The author reminds us that caloric intake is not one size fits all. An active man may require 2200 calories a day and an active cleaning lady may only require 1800 calories per day. The purpose of this article is to help the average person realize and visualize a recommended serving size set frontward by the USDA Center for Nutrition insurance and Promotion. The article brings out a few universal mistakes people make when sitting down to a meal and gives us a clear nous of what a well-proportioned meal should look like.It tells us that making small changes in the amount we eat can lead to significant weight expiry over time. The article is written by ply members of Running and FitNews. The Running and FitNews editorial bestride is make up of many medical professionals. There are mainly M. D. ’s on board but also a scattering of PH. D’s. clear-sighted so many medical professionals comprise the board for this publication makes it reliable in my opinion. The information in this article will help me visualize and filtrate toward correct portion size in the future.It will help to know that your size, age and how active you are determines your caloric intake per day. I had no idea a recommended serving size of pasta is one half cup or as the chart displays, half of a baseball. This is good to know since the average person tends to steadily gain weight as we age. Young, Lisa. The Portion Teller: Smartsize Your Way to Permanent saddle Loss. Random House, 2005. Barnes and Noble Online. 13 Aug 2011. http://my. barnesandnoble. com/e books/ebookslibrary. html This book starts out telling us that our national weight problem can be attributed to how much we eat not what we eat.The serving sizes have grown by leaps and bounds since the 1960’s. The author conduc ted her own research providing many charts throughout the book stating many portion shockers and comparisons of sizes map: portion shockers; stadium size went from 82k 1920 remodeled to 49k top exchange women sz 8 to 14 in 20 yrs, pantywaist sz bed 6 in lg than in 1970. great deal seats are 18 in up an inch fr 1997. Europe serv sz smaller than us. By reviewing the charts clearly americans r being served twice as much as before . 5 c of spag = 32 strands 302 strand = 2lbs Given more we eat more 000-2600 calores a day Sedentary women and unripened child shld eat less Active men and teen boys more Many experiments by experts performed. U cant tell amt of calories by looking at dish Down with diets they don’t wk, the do not address the larger sizes of food portions or lack of understanding what a recommended portion is. rootage teaches us to understand food groups. To make kempt choices from each food group and to estimate portions. Charts consistently reinforce the expand ing sizes of everything from drinks to desserts. Cheesecake 14 oz @ 1560 cals.Solo cups were 7 oz in 1950, now they sell 46 oz. Author was a mgr weight loss ctr then nutrition counselor for weight loss programs. This book teaches us standard serv sz, how many serv to eat per day fr each grp She teaches us how to learn to eat correctly not to diet by cutting out our favorites. She gives us an eating plan. Helps us to understand food labels and calorie and nutrient content. 6th ed. Of dietary guideline e for americans emphasizes c and oz. 2005. Usda differs fr fda serv sz, differ criteria. Fda pasta sz= 2 cups uncooked which = 1c cooked, usda . 5 c cooked pasta. Pg 33\r\n'