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Essay / Research Paper Abstract
This 8 page paper provides a dietary analysis of one person's diet, based on assertions regarding health and dietary limitations. The American diet has changed substantially in the past 50 years, and many nutritionists and health specialists have suggested that the change in the American diet is the reason for an increase in health problems, ranging from Type II Diabetes to heart disease. This paper relates these problems to a specific diet. Bibliography lists 7 sources.
Page Count:
8 pages (~225 words per page)
File: MH11_MHFoodDi.rtf
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Unformatted sample text from the term paper:
ranging from Type II Diabetes to heart disease. Almost 2/3 of the adults in the United States fall into the category of "overweight," and almost 31 percent are considered
clinically obese (NIH, 2003). These problems suggest a need to address the eating habits and dietary considerations of the American population and consider the impacts of valuable changes to
reduce caloric intake, reduce excessive carbohydrate intake, and reduce the intake of fats. Understanding the history of diets, the importance of the food pyramid, and an analysis of one
individuals dietary intake for a week can provide insight into the health concerns and issues raised by changes in the American diet. General History of the American
Diet Prior to the turn of the 20th century, the United States maintained a primary focus on sustenance farming and much of the American South was agricultural lands. As
a result, the diet in the United States was based on crop availability, the availability of specific food resources, and very few processed foods were a part of the common
diet. As technology grew and factory farming became the standard, increasing use of packaged foods, beginning in the 1950s, led to increasing consumption of preservatives, food additives (including sugar
and salt) and added fat. Efforts were made to make foods convenient, but not necessarily nutritious. The second half of the 20th century marked a shift in the
American diet towards the "fast food culture." Processed foods with high sodium and fat content became a standard of the American diet, and fast food restaurants gained popularity.
Though nutritionists and health professionals maintained the need to consider caloric intake, reduce fat intake and increase consumption of fruits and vegetables, the American diet was being "Super-sized" with high
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