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The Change in American Eating
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The Change in American Eating
Many people think It is hard to change their eating habits. But the American diet has changed. In the past few years, Americans have achieved the current diet shown above by reducing their Intake of such foods as eggs, beef, hot dogs and butter. Taking this trend further will offer substantial health benefits, especially in lowering the risk of coronary heart disease. The recommended diet calls for reducing all fat Intake by another 12 percent — to 30 percent of daily calories — and cutting back on saturated fat. The proportion of carbohydrates should rise to 55 percent and emphasize foods high in complex carbohydrates. Finally, protein sources such as fish and poultry should be substituted more often for red meat.
Developing healthy eating habits is not difficult, it choosing foods that offer the best balance of nutrients needs. In order to make the right choices, you a these basic rules: Eat a wide variety of foods, get al calories from carbohydrates, eat high-fiber foods, consume a relatively small amount of fat and minimize your sodium intake.
Why are carbohydrates so important to eating Carbohydrates, which are found in all plants and is made from them, are your body's principal source make carbohydrates from carbon dioxide and energy from carbohydrates by breaking them bad two substances and releasing the energy that hah The amount of energy that can be taken faun ca from fats and protein — is measured in calories. The caloric content of a food is determined by measuring the amount when the food is burned in a laboratory device called a calorimeter.
The heat that is generated is analogous to the energy produced in the human body.
More specifically, your digestive system converts the carbohydrates into glucose, a form of sugar carried in the blood and transported to cells for energy. The glucose, in turn, is broken down into carbon dioxide and water. Any glucose not used by the cells is converted into glycogen — another form of carbohydrate that is stored in the and liver. However, the body's glycogen capacity is limited to brae quarters of a pound; once this maximum has been any excess glucose is quickly converted into fat.
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