Discussion Board
Nutrition - The food selected is Egg whole cooked, Omelet and the portion is 1 large serving of 61 grams. The carbohydrate, protein and lipid content are 0.39 g, 6.45 g and 7.11 g. Omelet serving of 61 grams contain energy of 94 Kcal. Omelet is rich in phosphorus, potassium, sodium and calcium. It has excellent quantity of vitamin A, RAE, Vitamin A, IU, Vitamin D, and retinol. The food has excellent quantity of choline, Lutein + zeaxanthin and has good quantity of Folate.
Water – The water is 46.44 grams in 61 grams of omelet. Water is an important nutrient, more important to life than any of the others. Water makes almost 60 percent of the body weight of an adult. All life processes takes place in body fluid which is. The water in the body fluids:
Ensure maintenance of glycogen and proteins and other large biological molecules.
Contributes in metabolic exercises.
Around joints, spinal cord and in eye sockets, water serves the purpose of providing lubrication and cushion, and in pregnancy, the amniotic fluid which surrounds the fetus comprises of water.
Minerals, amino acids, vitamins, and glucose and several small molecules require water as solvent to contribute in metabolic activities.
Biological Molecule – Lipid is abundant in omelet. Lipids are the class of nutrients which includes fat. The lipid family includes triglycerides (fats and oils), phospholipids, and sterols. The triglycerides are most abundant, both in foods and in the body.
Lipids are made of Carbon, hydrogen, and oxygen. Because lipids have increased proportion of carbons and hydrogens in comparison to oxygen molecules in them, they supply enhanced level of energy per gram than carbohydrate.
Every molecule of triglyceride comprises of one molecule of glycerol and 3 fatty acids.
Fatty acids could range from 4 to 24 carbons long, the 18-carbon-ones are the most frequent in foods.
Recommendation – Omelet is a good source of saturated lipids and phosphorus, potassium, sodium and calcium. Saturated fatty acids, present in omelet in good quantity of 2.025 g are known to contribute to heart disease by promoting blood clotting. Fats from animal sources are the main sources of saturated fats in most people’s diet. To balance the saturated fatty acids, omelet contains in abundance monounsaturated (2.954 g) and polyunsaturated fats (1,654 g). Intake of monounsaturated and polyunsaturated fats is the most effective dietary strategy in preventing heart disease. Omelet is recommended as nutritious diet due to the above discussed facts.
Works Cited
Database, USDA National Nutrient. "Omelet." USDA National Nutrient Database for Standard Reference. 05 Oct 2011 <http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl>.
USDA. "Reccomended Diets." United States Department of Agriculture. 05 Oct 2011 <http://www.choosemyplate.gov/foodgroups/proteinfoods.html>.
