Daily Nutrient Requirements - Essay Example

Running head: DIETARY ANALYSIS Dietary Analysis Dietary Analysis Table of content Running head:DIETARY ANALYSIS 1 Dietary Analysis 2 Table of content 2 1.0 Introduction 4 2.1 Major nutrients 4 3.0 major minerals and vitamins 5 4.0 Dietary analysis 7 4.1.1 Daily nutrient requirement for an average person 7 4.1.2. Day 1 analysis 8 4.1.2.1 Day 1 breakfast 8 4.1.2.2 Day 1: lunch 9 4.1.2.3 Day 1 supper 11 4.1.2.4 Total nutrient taken in day 1 12 4.1.3 Day 2 analysis 13 4.1.3.1 Day 1 breakfast 13 4.1.3.2 Day 2 lunch 14 4.1.3.3 Day 2 dinner 15 4.1.3.4 Evaluating the deficiencies and excess nutrients 16 4.1.4 Day 3 analysis 17 4.1.4.1 Day 3 breakfast 17 4.1.4.2 Lunch 17 4.1.4.3 Diner analysis 18 4.1.4.4 Determining the nutrients that are in excess or deficient 19 5.1 diseases due to deficiencies or excessive nutrients 21 6.0 hypercholesterolemia 22 6.1 description of hypercholesterolemia 22 6.2 Symptoms of hypercholesterolemia 22 6.3 causes of hypercholesterolemia 22 6.3.3 Other diseases 23 6.3.4 Lack of physical activity 23 6.4 Treatment of hypercholesterolemia 23 6.5 dietary treatment of hypercholesterolemia 23 7.0 Goitre 24 7.1 description 24 7.2 symptoms of goiter 24 7.3 causes of goiter 25 7.4 goiter treatments 25 7.5 dietary treatment of goiter 26 References 27 1.0 Introduction Food and nutrition involves the provision to cells of the adequate materials necessary to support life. Research has shown that healthy eating alleviates most of the diseases. Most of the human beings diet is greatly influenced by palatability of foods. Lack of one given nutrient leads to diseases such as kwashiorkor, beriberi, rickets and scurvy, While too much of any given nutrient cause obesity, diabetes, metabolic syndrome and osteoporosis. 2.1 Major nutrients There are several major nutrients that the human body requires in order to survive. These Include; 2.1.1 Carbohydrates: constitute of monosaccharide, disaccharides and polysaccharides. There are mainly obtained from rice, bread, noodles and other grains. Monosaccharide takes less time to digest as compared to the complex sugars such as the polysaccharide. 2.1.2 Fats: fats consist of fatty acids which are made up of long carbon chains bonded together by glycerol. The most common type is three fatty acids bonded to one glycerol backbone and is refereed to as triglyceride. Fats may also be classified as saturated or unsaturated fats. The basis of this classification depends upon the structure of the fatty acid. The saturated fats have their carbon atoms bonded to hydrogen. Unsaturated fats on the other hand have less carbon atoms bonded to the hydrogen. Unsaturated fats are also refereed to as monounsaturated or polyunsaturated. Research indicates that unsaturated fats particularly the monounsaturated fats are best for human consumption. Dieticians also classify fats as essential and non-essential fatty acids. Non essential fatty acids are produced by the body while the essential fatty acids must be included in the diet. Essential fatty acids include omega-3 and omega-6. 2.1.3 Fiber: It is a form of carbohydrate which is absorbed by the body. It produces energy like ordinary carbohydrates but accounts for less energy due to their limited digestibility and absorption rate. Cellulose is the most common fiber. Fibers can be classified as soluble or insoluble fiber. Fiber reduces the risk of colon cancer and aids in digestion reducing diarrhea and constipation. Food containing fiber includes whole grain, fruits such as plums, figs and prunes; and vegetables. 2.1.4 Proteins: The body structure is made of proteins. Skin, muscles, hair and flesh within the human body are made of protein complex. Protein also forms a constituent of all enzymes that control chemical reactions in the body. The chemical reaction enables production of energy and conversion of various chemicals. The protein molecules are made up of amino acid molecules. The human body does require amino acids to replace lost or damaged amino acids. The body however, does not store any amino acids and they are excreted if they are in excess. Like the fatty acids, amino acids maybe classified as essential or non essential amino acids. 3.0 major minerals and vitamins 3.1 Minerals; These are the chemical elements, required by the body other than oxygen, nitrogen hydrogen and carbon. The diet eaten must supply the body with essential minerals and ions. Depending on the quantity required, minerals may be classified as macro-minerals and trace elements. Macro minerals are required in large quantities and are required in levels greater than 200 mg/day. They include; Chlorine or chloride ions: contained in salt and is a common electrolyte. Calcium: required for bone formation, acidity neutralization, muscle formation, nerve and membrane formation. Magnesium: helps in formation of ATP, bone formation, aids in peristalsis, heighten flexibility and increases alkalinity. Sodium: contained in table salt and is a major electrolyte in the body. Sulfur: contained in the essential amino acids and aids in formation of skin, hair, liver and pancreas. Phosphorous: This mineral elements aid in energy processing and in the formation of bones. Potassium: Also a common electrolyte and also contained in heart and nerves. The trace minerals include: Cobalt: aids in vitamin B12 synthesis and coenzymes formation Chromium: for sugar metabolism Iodine: helps in biosynthesis of thyroxin Manganese: aids in oxygen processing. Nickel: component of urease Selenium: used in protein oxidation Molybdenum: used in Xathine oxidase Copper: component of Redox enzyme Iron: component of hemoglobin Vitamins Vitamins are essential nutrients and are recommended in diets. There are several vitamins required by the body. Deficiency of vitamins leads to goitre, scurvy osteoporosis impairment of the immune system and cell metabolism disorders Water: 70% of the total body mass is made up of water. To avoid dehydration the body requires 7 liters per day. Other nutrients: they include oxidants and phytochemical 4.0 Dietary analysis 4.1.1 Daily nutrient requirement for an average person The normal diet for an average human being taking 2000 calories diet is outlined in the table below (US. RDA, 2009) Table1: daily requirement of an average human being Nutrient Requirements per day Fats 56 grams Cholesterol 300 mg Protein 50 g Carbohydrates 300g Fiber 25 grams Potassium 2000grams Sodium 2400 mg Calcium 1000 mg Iron 10 mg Vitamin A 5000 IU Vitamin B6 200 mg Folic acid 600 mcg Vitamin B3 (niacin) 25mg Vitamin B12 50-100 mcg Pantothenic acid 25-150mg Biotin 30-300 mcg Vitamin B2 50 mg Vitamin C 250 mg Vitamin D 500 mg Vitamin K 20-60 mcg Magnesium 400 to 600 Selenium 300 mcg Zinc 15 to 20 mg Phosphorous 100mg Manganese 10 mg Molybdenum 250 mcg Chloride 750mg Chromium 200mg Copper 3 mg Fluorine 4 mg Iodine 150 mcg Iron 20 mg 4.1.2. Day 1 analysis 4.1.2.1 Day 1 breakfast One the first day, food eaten for breakfast was 1 egg 1 glass of milk The nutrients contained are summarized in the table below Table 2: Nutrient in one egg Nutrient Amount in grams Percent required per day Fat content 4.5 8% Saturated fat 1.5 8% Cholesterol 211.5 70% Protein 6.3 13% Vitamin A 243 IU 5% Vitamin D 17 IU 4% Vitamin B12 0.6 mcg 10% Vitamin E 0.75 mg 3% Vitamin B6 0.07mg 4% Thiamin(vitamin B1) 0.031 mg 2% Riboflavin, vitamin B2 0.24mg 14% Flolate 24 mcg 6% Phosphorous 95 mg 10 Zinc 0.55mg 3 The egg does not have vitamin C; the nutrients in the egg vary depending on the size of the egg. The details in table 2 are for a large egg. (America egg board, 2009) The nutrient in one glass of milk (300 milliliters/ 8 ounces) Milk provides 8 essential nutrients. These nutrients are illustrated in the table below (national dairy council, 2009) Table 3: nutrients in milk Nutrient Daily requirement in percent Calcium 30% Protein 16% Potassium 11% Vitamin A 10 % Vitamin D 25% Vitamin B12 22% Riboflavin 26% Niacin 10 % Phosphorous 25% 4.1.2.2 Day 1: lunch Food eaten on lunch break was Salad 200 grams chicken 100 grams rice Table 4 : Nutrients in 200 grams chicken Nutrient /100 grams Amount per 100g Amount per 200 grams Daily values% Calories 109 218 10.9% Total fats 1.63 3.26 5.8% Saturated fats 0.37 0.74 Unsaturated fats 1.26 2.52 Cholesterol 57mg 114mg 38% Sodium 51mg 102 mg 4.25% Potassium 252mg 504 25.2% Vitamin A 2% Calcium 2% Iron 10% Protein 22.2 44.4 88% Table 5: The nutrient contained in tomato salad Nutrient Amount Daily requirement Vitamin C 53.40 mg 89% Vitamin K 21.51 27% Vitamin A 1267 IU 25.3 % Calories 247 12.35% Table 6: The nutrient in 100 grams rice Nutrient /100 grams Amount per 100g Amount per 200 grams Daily values% Calories 361 722 36.1% Total fats 0.8 1.6 2.8% Sodium 31mg 62 mg 2.58 Potassium 111mg 222 mg 11.1% Vitamin A 27.9 g 55.8 g 1.1 % Calcium 8mg 16mg 1.6% Iron 1.6 mg 3.2 mg 16% Protein 2.66g 5.32 g 10.64% Fiber 0.8 g 1.6 6.4% Vitamin B1 0.07 mg 0.14 10% Vitamin B2 0.02mg 0.04 0.04% Niacin 1.8 g 3.6 14.4% Carbohydrates 82 g 164g 54.6% Phosphorous 87mg 174 mg 174% 4.1.2.3 Day 1 supper Food eaten was 100 gram loaf 2 apples A pizza Table 7: For a 100 gram loaf Nutrient Amount grams Daily requirement Energy 1008 50% Fat 2.9 5.2% Carbohydrates 44.3 14.76% Proteins 8.9 17.8% Fiber 4.1 16.4% Sodium 512 21.33% Calcium 75 7.5% Iron 1.6 16% Table 8; the nutrient contained in an apple Nutrient Total grams Daily requirements per apple Daily Requirement(2 apples ) Carbohydrates 17g 5.6% 11.2 % Fiber 3g 12% 24% Sugar 13 g 4.3% 8.6 % Vitamin A 1% 2% Calcium 1% 2% Vitamin C 10% 20% Iron 1% 2% Table 9: The total nutrient contained in a Dolmino pizza Nutrient Total grams Daily requirements % Calorie 1210 60.5% Fats 14.5 25.89% Carbohydrates 27.3 9.1% Proteins 12.1 24.2% Sodium 458 19.1% 4.1.2.4 Total nutrient taken in day 1 The total for the whole day meals is computed by adding individual percentages of each of the nutrients. For a perfect diet, the daily requirement in percentage should equal 100 % if there is a deficiency; the percent is less than 100. For an excess the percentage is over 100%. Table 10: showing the nutrients that are deficient and excess on the first day Nutrient Total nutrients in % for day 1 (N) Deficiency (100%-N) Excess (N-100%) Fats 47.69 52.31 Cholesterol 108 8 Protein 169.64 69.64 Carbohydrates 89.66 10.34 Fiber 46.8 53.2 Potassium 47.3 52.7 Sodium 47.26 52.74 Calcium 43.1 56.9 Iron 44 56 Vitamin A 45.4 54.6 Thiamine(B1) 12 88 Vitamin B6 4 96 Vitamin B3 (niacin) 24.4 75.6 Vitamin B12 32 68 Vitamin B2, riboflavin 40.04 59.96 Vitamin C 109 9 Vitamin D 29 71 Vitamin K 27 73 Vitamin E 3% 97 Magnesium 0 100 Selenium 0 100 Zinc 3 97 Phosphorous 209% 109 Manganese 0 100 Molybdenum 0 100 Chloride 0 100 Chromium 0 100 Copper 0 100 Fluorine 0 100 Iodine 0 100 Calories 169.85 69.85 4.1.3 Day 2 analysis 4.1.3.1 Day 1 breakfast For breakfast the flowing were taken; Honey (50 grams) Cream French bread Table 11: The nutrients in honey Nutrient Content per 100 Grams Content per 50 grams Daily requirement in percent Calories 1250 625 31.25% Carbohydrates 82.4 g 41.2 g 13.73% Fiber 0.2 0.1 g 0.4% Protein 0.3 0.15 0.3% Water 17.1 8.55 Riboflavin 0.038 0.019 0.038% Niacin 0.121 0.0605 2.42 % Patothenic acid 0.068 0.034 1.36% Vitamin B6 0.024 0.012 mg 0.006% Folate 2 ug 1g Trace Vitamin C 0.5 0.25 0.125% Calcium 6 mg 3mg 0.5% Iron 0.42 mg 0.21 1.05% Magnesium 2mg 1mg 0.25% Phosphorus 4mg 2mg Trace Potassium 52 mg 26mg 1.3% Sodium 4 mg 2 mg Trace Zinc 0.22 mg 0.11 mg Trace Table 12: Nutrients in cream Nutrients Contents Daily requirements Water 45.45 10% Fat 25 g 44% Protein 1.69 3.38 Lactose (sugar) 2.47 0.8 Table 13: Nutrients in French bread Nutrients Contents Daily requirements Calories 996 49.8% Fat 11g 19.6% Carbohydrate 23.2 g 7.73% Protein 11.6 g 23.2 % Fiber 2.1 g 8.4% Calcium 61mg 3.05% Cholesterol 206 mg 68.7% Iron 1.7 mg 17% Sodium 362 mg 15% 4.1.3.2 Day 2 lunch Table 14: Nutrients in chicken wings Nutrient /100 grams Amount per 100g Amount per 200 grams Daily values% Calories 109 218 10.9% Total fats 1.63 3.26 5.8% Saturated fats 0.37 0.74 Unsaturated fats 1.26 2.52 Cholesterol 57mg 114mg 38% Sodium 51mg 102 mg 4.25% Potassium 252mg 504 25.2% Vitamin A 2% Calcium 2% Iron 10% Protein 22.2 44.4 88% Table 15: Nutrients in 200g rice Nutrient /100 grams Amount per 100g Amount per 200 grams Daily values% Calories 361 722 36.1% Total fats 0.8 1.6 2.8% Sodium 31mg 62 mg 2.58 Potassium 111mg 222 mg 11.1% Vitamin A 27.9 g 55.8 g 1.1 % Calcium 8mg 16mg 1.6% Iron 1.6 mg 3.2 mg 16% Protein 2.66g 5.32 g 10.64% Fiber 0.8 g 1.6 6.4% Vitamin B1 0.07 mg 0.14 10% Vitamin B2 0.02mg 0.04 0.04% Niacin 1.8 g 3.6 14.4% Carbohydrates 82 g 164g 54.6% Phosphorous 87mg 174 mg 174% 4.1.3.3 Day 2 dinner Table 16: Nutrient in lemon juice (1 glass = 100g) Nutrient Amount per 100g Daily values% Calories 30 1.5% Vitamin C 112 44.8% Table 17: Nutrient in biscuit savoury (100 g) Nutrient Nutrient Daily values Calories 1875 93.75% Fat 17.2 30.71% Carbohydrates 63.2 21.0% Proteins 9.8 19.6 % Fiber 5.1 20.4% Sodium 811 33.7% Calcium 53 5.3% Cholesterol 9 3% Iron 1.8 18% 4.1.3.4 Evaluating the deficiencies and excess nutrients Table 18 showing the nutrients in excess of deficient on the second day Nutrient Total nutrients in % for day 1 (N) Deficiency (100%-N) Excess (N-100%) Fats 102.91 2.91 Cholesterol 109.7 9.7 Protein 145.12 45.12 Carbohydrates 97.06 2.94 Fiber 35.6 64.4 Potassium 37.6 62.4 Sodium 55.53 44.47 Calcium 12.45 87.55 Iron 62.05 37.95 Vitamin A 3.1 Thiamine(B1) 10 90 Vitamin B6 0.006 Vitamin B3 (niacin) 14.4 Vitamin B12 - Vitamin B2, riboflavin 0.078 Vitamin C 44.9 55.1 Vitamin D - Vitamin K - Vitamin E - Magnesium 0.25 99.75 Selenium - Zinc 0.11 99.98 Phosphorous 174% 74% Manganese - Molybdenum - Chloride - Chromium - Copper - Fluorine - Iodine - Calories 223.3 123.3 4.1.4 Day 3 analysis 4.1.4.1 Day 3 breakfast Table 19 Nutrients in the cup of coffee Nutrient Daily amount Carbohydrates and sugar 31% Table 20 Nutrients in 100g bread Nutrient Amount grams Daily requirement Energy 1008 50% Fat 2.9 5.2% Carbohydrates 44.3 14.76% Proteins 8.9 17.8% Fiber 4.1 16.4% Sodium 512 21.33% Calcium 75 7.5% Iron 1.6 16% Table 21 Nutrients in cup of coffee Nutrient Amount Daily requirement Carbohydrates 140g 46% Fats 9g 18% Table 22 Nutrients in cheese Nutrients Amount Daily requirement Calories 1446 72.3% Fat 26.8 47.85% Carbohydrate 0.1 Trace Protein 26.6 53.2% Sodium 563 23.45% Calcium 854 85.4% Cholesterol 79 26.3% 4.1.4.2 Lunch Table 23: Nutrients in 100g meat Nutrient Amount Daily requirement Protein 26.1g 52.2% Fiber 0.2 g 0.8% Fat 3.6g 6.4% Carbohydrate 0.4g 0.1% Calories 136 6.8% Table 24: Nutrient in rice Nutrient /100 grams Amount per 100g Amount per 200 grams Daily values% Calories 361 722 36.1% Total fats 0.8 1.6 2.8% Sodium 31mg 62 mg 2.58 Potassium 111mg 222 mg 11.1% Vitamin A 27.9 g 55.8 g 1.1 % Calcium 8mg 16mg 1.6% Iron 1.6 mg 3.2 mg 16% Protein 2.66g 5.32 g 10.64% Fiber 0.8 g 1.6 6.4% Vitamin B1 0.07 mg 0.14 10% Vitamin B2 0.02mg 0.04 0.04% Niacin 1.8 g 3.6 14.4% Carbohydrates 82 g 164g 54.6% Phosphorous 87mg 174 mg 174% 4.1.4.3 Diner analysis Table 25: Nutrients in grape Nutrients Amount Daily dietary requirement Protein 5g 10% Carbohydrate 14 4.67% Calories 76 3.8% Sodium 7mg 0.29% Calcium 24mg 2.4% Potassium 167 mg 8.3% Magnesium 7mg 1.75% Fiber 3g 12% Table 26 Nutrients in noodle Nutrient Amount Daily requirement Energy 94g 4.7 % Fats 0.2 0.3% Carbohydrates 4.2 1.4% Proteins 0.8 1.6% Fiber 0.1 0.4% Sodium 383 15.9% Calcium 4 0.4% Cholesterol 1 0.3% Iron 0.1 1% 4.1.4.4 Determining the nutrients that are in excess or deficient Table 27: showing the nutrients that are in excess or deficient Nutrient Total nutrients in % for day 1 (N) Deficiency (100%-N) Excess (N-100%) Fats 80.55 19.45 Cholesterol 26.6 73.4 Protein 145.44 45.44 Carbohydrates 152.53 52.53 Fiber 36 64 Potassium 19.4 80.6 Sodium 63.55 36.45 Calcium 97.3 2.7 Iron 33 67 Vitamin A 1.1 98.9 Thiamine(B1) 10 90 Vitamin B6 0 Vitamin B3 (niacin) 0 Vitamin B12 0 Vitamin B2, riboflavin 0.04 Vitamin C 0 Vitamin D 0 Vitamin K 0 Vitamin E 0 Magnesium 1.75 98.25 Selenium 0 Zinc 0 Phosphorous 174 74 Manganese Molybdenum 0 Chloride 0 Chromium 0 Copper 0 Fluorine 0 Iodine 0 Calories 169.9 69.9 5.1 diseases due to deficiencies or excessive nutrients The major diseases caused by deficiencies include; a) Marasmus; caused by starvation b) Obesity; caused by overeating c) Cardiovascular diseases: over consumption of some nutrients e.g. fats, cholesterol sugars eggs and proteins d) Diabetes mellitus: excess sugar in the blood e) Kwashiorkor: lack of protein f) Hyponatremia; caused by lack of sodium g) Hypernatremia; caused by excessive sodium h) Anemia; lack of iron in the diet i) Goiter; lack of iodine j) Xerophthalmia and night-blindness; Caused by deficiency of vitamin A k) Beri-beri disease; Caused by lack of vitamin B1 l) Skin cracking and corneal unclearation: Lack of vitamin B2 m) Pellagra; caused by lack of Niacin n) Scurvy; lack of vitamin C o) Rickets; caused by lack of vitamin is D p) Hemorrhage: Lack of vitamin K q) Nervous disorders: Caused by lack of vitamin E r) Hypertension; Caused by lack of magnesium s) Hypokalemia: caused by lack of Potassium 6.0 hypercholesterolemia 6.1 description of hypercholesterolemia This is the condition where the body has high blood cholesterol. It is a metabolic derangement and not a disease. It leads to many secondary illnesses such as cardiovascular diseases. The disease is related to hyperlipidemia (a condition of high lipids) and hyperlipoproteinemia (a condition of high proteins) 6.2 Symptoms of hypercholesterolemia There are no specific symptoms at early stages but prolonged accumulation leads to; Xanthoma: This is a condition where there are deposition on the skin and tendons. These patches are deposition of cholesterol Xanthelasma palpabrum -a condition where there are yellowish patches around the eyelids. Arcus senilis; the peripheral cornea has white discoloration. Accelerated atherosclerosis, leads to a number of cardiovascular diseases, coronary artery diseases, short stroke episodes, peripheral vascular diseases and acute stroke. 6.3 causes of hypercholesterolemia The main causes of hypercholesterolemia are; 6.3.1 Diet: Eating foods with high levels of cholesterol such as eggs, roasted meat (red meat) 6.3.2 Genetic factors and family history; Occurs when LDL receptor mutates. Family history may also lead hypercholesterolemia developing. 6.3.3 Other diseases Presence of other diseases such as; Diabetes mellitus Kidney diseases Hypothyroidism Anorexia nervosa Antiretroviral drugs 6.3.4 Lack of physical activity Lack of physical activity leads to accumulation of fats and cholesterol levels. 6.4 Treatment of hypercholesterolemia There are various treatment for hypercholesterolemia, some these include; Performing physical activities Dietary changes Surgery to remove the fats Use of drugs 6.5 dietary treatment of hypercholesterolemia Dietary treatment of hypercholesterolemia involves controlling the diet taken by the patient. Diet can reduce the cholesterol levels by 15%. It Involves: Reducing foods with high level of cholesterol such as eggs and red meat. Reducing smoking Eating a Mediterranean diet such as lean meat, fish, olive oil and other low fat and low cholesterol level foods. Remove the chicken skin before eating the chicken Dieticians are also able to calculate the nutrient value of different foods and advice the patient on the best combination of foods to eat. Reducing alcohol consumption levels. A high level of alcohol raises blood pressure. Avoid eating commercially available foods such cookies and cakes Use of skimmed milk Use of soft margarine Increased intake of fruits, vegetables, bread, cereals, rice, legumes (peas and beans) and pasta. 7.0 Goitre 7.1 description Goitre is a condition that describes the enlargement of thyroid gland due to iodine deficiency or the inability of the body to use iodine correctly. Research also shows that environmental pollution and heavy metal poisoning also lead to the condition. Iodine deficiency and the body inability to use iodine properly render the thyroid gland incapable of producing thyroid hormone which regulates the body's metabolic rate. This state is refereed to as hypothyroidism. 7.2 symptoms of goiter The major symptoms of goiter include; Soft swelling in front of the neck Increased heart rate Protruding eyes Increased fatigue Difficulties in breathing Inability to swallow liquids and foods properly Pain in the throat The long term effects of goitre are Tonsillitis Step throat Laranghitis Infected vocal codes Susceptibility to respiratory diseases 7.3 causes of goiter Goiter is caused by; Iodine deficiency Inborn errors in thyroid hormone synthesis which lead to congenital hypothyroidism Ingestion of goitrogens which include cassava Side effects of treatments such as pharmacological therapy 7.4 goiter treatments The main ways of treating goitre include; Surgical treatments by removing the thyroid glands and radioactive iodine treatment Treatment using of medicines such as L- thyroxine Dietary treatment Performing light exercises Placing an ice bag over the throat Goiter can also be prevented by eating iodized table salt 7.5 dietary treatment of goiter Dietary treatment includes; a) Taking foods and salts that contain iodine b) The patient should avoid taking tea, sugar, white flour, fried and greasy foods, alcohol or products made from these food stuffs. c) Including foodstuffs such as cabbage, garlic, onion, pineapple, whole rice, watercress and strawberries in the patient diet. A common recommended dairy diet for a goitre patient is Breakfast 1) A glass of lukewarm water with freshly squeezed lime and a teaspoon of honey 2) A glass of milk 3) Fresh fruits Lunch 1) A bowl of freshly steamed vegetables 2) A glass of buttermilk 3) Whole wheat Mid afternoon A glass of vegetable juice Dinner 1 A bowl of vegetable salad 2 Lime juice 3 Sprouted green gram beans References Barker, Helen M. (2002), Nutrition and dietetics for health care, Edinburgh: Churchill Livingstone. Curley, S., and Mark (1990). The Natural Guide to Good Health. Lafayette, Louisiana, Supreme Publishing. Mahan, L.K. and Escott-Stump, S. eds. (2000). Krause's Food, Nutrition, and Diet Therapy (10th ed.). Philadelphia: W.B. Saunders Harcourt Brace Galdston, I. (1960). Human Nutrition Historic and Scientific. New York: International Universities Press America Egg Board. 2009. Egg Nutrition. Retrieved on 12 September 2009 from http://www.aeb.org/Retailers/nutrition.html National Dairy Council. 2009. Milk unique nutrient package: benefits for bones and beyond. Retrieved 11 September 2009 from http://www.nationaldairycouncil.org/NR/rdonlyres/8EEF6C94-F90E-4604-ABC6-CC5D24CDA210/0/MILKsUniqueNutrientPackage.pdf US. RDA. 2009. Daily mineral and vitamin requirement. Retrieved 10 September 2009 from: http://www.the-natural-path.com/vitamin-requirement.html Read More