The Advantages of Nutrients

By Sandra Eidson

What is a nutrient and why is it important to me?

Within this book you will learn how to understand what food does for the human body and which ones provide the best kind of nutrients for us.
Take advantage of all the information within this book. Learn how to give us more energy, and provide the best help to heal our bodies, and to be sure we are providing the very best food to insure we have healthy children. 
 

• Language: English
• Publisher: Sandra Eidson
• Release date: Jul 25, 2023
• ISBN: 9798986618067

Sandra Eidson

I wanted to write my own books ever since I learned how to read. My school teachers taught me that reading was a form of knowledge, where I could learn about any place, person, or thing from books. I took creative writing in high school, and journalism classes, minored in English in college to help her write short stories, poems, and novels. My college professors encouraged me to pursue life as an author.  Now as an indie author and publisher you’ll find her fictional novels are women’s contemporaries or paranormal fantasies. Her non fiction books are about her education on nutrition and sharing her experiences. Sandra Eidson lives in Texas with her husband, is a mother and grandmother.   So the reason for the non fiction books; I first became aware of the importance of nutrition because my first born child had major eating disorders from birth. When she failed to thrive even after the surgery to correct the issues; I sought out help from my mother in law, who sent me a book on having healthy children and a new blender. That book set me on a course to learn every thing I could about nutrition. I took classes in colleges, family planning centers, recreation halls, hospitals, watched programs on the TV, and internet on line classes.  My women’s contemporary books are generated from life experiences shared by myself, friends, or family. I love to share learning to cope with life’s unexpected turns and twist; overcome some of the disappointments life throws at us to come out the other side a stronger and more capable person.  My latest interest in the paranormal and the various types of creatures, and populations is why I decided to try my hand at that. I do not consider myself to have a dark side nor do I have a murderous angry personality so I doubt I could write murder mysteries. The idea of some people having fantastic abilities, and good souls however did peak my interest in a new way to tell a tale.  I hope you enjoy my books, please write a review of those you read because an honest opinion is what us authors want to see. If you don’t like the book say why. Leave me a message on my Facebook page where I can make a return question to you if I wish to seek your opinion on how to make my next book better.

Book preview

THE

ADVANTAGES

OF NUTRIENTS

––––––––

SANDRA EIDSON

Disclaimer

The data provided within these pages of this book is purely intended to be for shared information only and may be available in many other resources.

I am not a doctor, dietician, nor even a nutritionist. I offer no medical advice on health issues, diet, or medical conditions. Please be aware that I do not claim any degrees in the medical fields.

Please for any questions you may have after you have read this book consult with your doctor, dietician, or a nutritionist before you change your diet.

Introduction

As I have stated before in previous books my interest in nutrition began when my daughter was born with eating disorders related to her health from birth.

My previous books Vitamins and Minerals were prompted by the desire to help out others who want to know more about providing healthy meals to eat by family and friends.

Most of the information included within this book is an accumulation of knowledge retained from classes I attended provided by hospitals, college courses or my own research. I am attempting to share what I have learned in dealing with my own health issues and those that my family or friends have incurred over time in this book.

Section 1

Understanding the information provided on labels of the foods we buy to provide to ourselves and others help us know what nutrition we are providing to our bodies.

Reading Labels

Some of the terms or language used could be misleading, or you might not know what it meant. In 2016 labels were changed to make the serving size bolder and easier to find, the calories was also made in bolder larger type. Nutrients were updated to show those most important to the consumer would show the actual amounts contained in the food item, and the carbohydrates had to show the total amount plus the added sugar was to appear below the sugar content, then the footnote was changed to show the information was based on a 2000 calorie diet for the day. What no longer would appear were the calories from fat because it was decided the type of fat was more important to public health than total fat.

In 2014 they were updated to tell the added sugar content included in to the total carbohydrates.

Important things you need to know about what you read on labels or see on websites.

Things to know about measurements related to vitamins and foods. Different portion sizes you find on labels can be confusing.  One might be 100 grams while others are in 1/3 cup, 1/2 cup or 1 cup.  Why is that?

I suspect it is mostly so the amount of calories of the item appears in smaller portions so we, the consumer, do not get overwhelmed by how much food we are eating.

I am providing the definitions of some of the terms here as well as the daily value that is used on most food labels.

In order to help you these are terms approved for use by the government.

Definitions or Terms used:

AMDR: Acceptable Macronutrient Distribution Ranges. (Relate to carbohydrates fats and protein).

DRI: Daily Recommended Intake.

RDA: Daily Recommended Intake to meet nearly all.

(97-98%) based on age, life stage, gender, of healthy individuals.

AI: Adequate Intake used for nutrients that lack sufficient scientific data to use RDA.

UL: Tolerable Upper Intake levels.

Not a recommendation but rather a maximum that does not have a risk for health problems

DV: Daily Values

Common Definitions:

Low: Has a small amount of, or little of the item.

Reduce: Has lower amounts of (25% of an amount).

High: Has 20% or more of the DV of the item.

Good Source: Contains 10 to 19% of the DV of item. (Often reads rich in or good source of fiber).

More: has 10% or more of DV, (Reads enriched, fortified, added, or extra).

Light/Lite: contains 1/3 less calories, or 50% less fat.

Healthy: Contains less of fat or sodium. Must meet low fat, or saturated fat, cholesterol, or low sodium criteria.

Natural: There is no government regulation however label must explain the use of the word such as no artificial ingredients or coloring.

Fresh: Food in raw state. This can not be used on frozen, or heated foods, or food containing preservatives.

Fresh Frozen: Food quickly frozen shortly after harvested.

Quickly frozen: Is Using a system that freezes the center of the food without deterioration.

Homogenized: Milk processed to breakup and separate fat, making a smooth texture.

Pasteurized: Food that has been heated to a temperature high enough to destroy bacteria and inactivate the enzymes that causes spoilage, i. e.: milk, juice or eggs.

Ultra pasteurized: Food heated to a temperature higher than for pasteurization extending the time it can be stored in the refrigerator or on the shelf.

UTH: Food heated beyond ultra pasteurization, then packaged in a sterile container allowing storage unopened without refrigeration up to three months. Item should be refrigerated once it has been opened.

Meat Fish and Poultry

Lean: Less than 10 grams total fat, 4. 5 grams of saturated fat, less than 95 milligrams cholesterol, per 3 ounces or 100 milligrams cooked per serving.

Extra Lean: Less than 5 grams of total fat, less than 2 grams saturated fat, less than 95 milligrams of cholesterol per 3 ounce or 100 cooked milligrams per serving.

Approved Health Claims that are regulated

Calcium, Vitamin D, Osteoporosis

Dietary Lipids (fat) and cancer

Dietary saturated fat, cholesterol

Risk of Coronary heart disease

Dietary non carcinogenic carbohydrate, sweeteners and Dental cares

Fiber containing grain products, fruits,

Vegetables and cancer

Folic acid and neural tube defects

Particularly soluble fiber, risk of coronary heart disease

Sodium and Hypertension

Soluble fiber from certain foods and Risk of coronary heart disease

Soy protein and risk of coronary heart disease

Stanols, sterols and risk of coronary heat disease

Other types of label you might see such as:

Organic

Grading

Inspection labels

Gluten free

Kosher

Sugar Free

Islamic authority symbols you can verify online.

The following terms are not regulated definitions by the US federal government.

What that means to you is that although it may be written on the label it may not be the truth.

Doctor Recommended:

High Quality

Eco Friendly

Local

Energy

No additives

Green

Sustainable

Wholesome

Naturally raised or grown

Important Links to Government Websites:

USDA National Nutrient Database: US Department of Agriculture Research Service: ndb. nat.usda.gov/ndb

Vitamin and Mineral Fact Sheets, National Institute of Health, Office of Dietary

Supplements ods.od.nih.gov/factsheets/list-Vitamins Minerals

Food-A-Pedia Supertracker, US Dept of Agriculture

www:supertracker.usda.gov/foodapedia.aspx

Food tracker in the Supertracker, US Dept of Agriculture

www. supertacker.usda.gov/foodtracker.aspx

So what is a nutrient?

I am starting with the very word nutrient. What exactly is a nutrient? One or more dictionary provides us with this explanation:

They are substances that provide nourishment essential to growth and maintaining life.

Well that is not very explanatory is it? I mean honestly it does not explain the various types or classifications or which one is needed for what purpose.

Nutrients are the most important thing that we provide our body with to help us utilize its functions.

They fuel the very essence of everything our body does for us from our ability to think, to move, or just live.

Making sure we provide it with what it needs is the best thing we can do to extend our lives.

In understanding what is a nutrient; and