AREALIBROS

http://www.fooddietplan.com/sport.htm

Nutrition and sports

Nutrition and exercise and sport is an important factor for maintaining and enhancing human health. Nutrition is the material basis of the formation of body composition. Sports are effective measures to enhance body functions. Coordination scientifically sides there is more effective over the distribution of body education, health promotion and sports achievements. If you only pay attention to nutrition that is missing is the right muscles will not tighten, will obesity, Air Force, the main function. Conversely, if only the right to collective attention, lack of essential nutrients, providing energy for the body less, no corresponding offset will make it difficult for the growth and education, can even be malnutrition. So to practice sports is necessary to effectively ensure proper nutrition.

By practicing sport is characterized by increased metabolism in the body should be required for special diets. Modern nutrition for athletes is not only to maintain health in general, but must rely on the particular nature of the sport and to use food scientifically. The provision of scientific research in the field of sport has confirmed the selection of precision, the training of scientific and proper nutrition are the three aspects are indispensable to occupy the pinnacle achievement.

Some false opinions while dieting

1. Fasting for weight loss: complete mistake, if that way, you will quickly lose muscle tissue, reverse the process of metabolism, severe impact on health.

2. Carbohydrate should be controlled at a meal: you have not properly understand the market. We need controlled substances such as sugar, jam, cakes … FOR including starch, fiber-needed food and exercise activities. Remember 4/4/2 reasonable rates.

3. Eating too much protein destroys kidney: a study does not conclude so. however, if you are a doctor said the kidney problems are not allowed to use too much protein. For healthy people, eating too much protein also does not destroy the kidneys (the 3.3g/kg). But you have to drink sufficient water to allow for excretion of renal function.

4. The best way to lose weight is just an 1-2 meals a day: use less energy food crop rather than a meal of the day.

5. Complete removal of fat is necessary for weight loss: it is bad advice! function of the body needs some healthy fat such as omega 3. The body can not be synthesized, we must provide the gastrointestinal tract. One tablespoon vegetable oil extracted from seeds or fish is recommended for every day.

6. Drinking too much water will cause your body to gain weight because of water analysis: misconceptions. How much water you drink, the body will be disposed of through the excretory system. add enough water to the needs and training activities.

 

Nutritional needs of athletes

A. Food and drink during practice

Every athlete should automatically track and choose the best but the food is suitable. However, these measures must ensure that food is required nutrients and provide enough power necessary for the operation. In fact, diet can not equally to all athletes for several reasons: Feature various advocacy activities. Physiological feature of development in different age groups I have other activities in different days.
Structural requirements, the percentage of body composition and body weight in each sport is different. Therefore, classification of athletes, weight profile as athletes, need to check the morphology and five regions of each required training athletes in each sport to have a proper diet.

Need expert in the nutritional track, evaluate and make timely adjustments to suit each stage of training to lead to optimal nutritional status at the time of competition.

Body weight control athletes and structure of the bar body (body fat) to adjust the weight optimized specifically for the sport to compete in weight class.

For athletes for the sport of note:

Weight gain or weight loss takes time. Minimize the level of increase is 0.5 to 1 kg per week. In such cases special provision is not reduced by 2kg per week.

Raise or lower-body weight based on the daily menu to reduce calories without reducing the other components of food coupled with increased energy expenditure by exercise. Requires the tracking of doctors, nutritionists and trainers.

For every athlete should determine optimal body weight for individual players in each sport. If athletes have won if the optimal weight and percentage of components, optimized dream contest will be capable of physical (physiological angle) optimized for their athletics.

If want to lose 1 kg of body weight per week should be a balance negative energy 1000 kcal / day by reducing component power supply in the diet and increase the amount of campaigning while maintaining other dietary (protit, vitamins, minerals ..). Only by doing so to ensure increased mobility, which ensure the health of the body weight is reduced as desired. Would be very wrong to allow athletes to use the dry sauna (sauna), diet, getting dressed or laminated rubber sweat too much, or using medicine. All the measures body weight reduction was still not lead to physiological changes pathology for many athletes and when the danger to his life due to physiological imbalance, by reducing the attention and especially toxic to the nervous system.

Likewise if we are to increase body weight for athletes. Right through diet and exercise reasonable to increase the power of the muscle hypertrophy increases.

Diet for athletes is the best 5 meals a day, in the 3 main meals should have a complete all substances sufficient energy and nutrients.

 

The rate of feed ingredient for some specific requirements in the sport should be as follows:

 

Increased body weight on the basis of increased muscle weight gain is positive:

15 – 18% – protit

22 – 25% – libit

50 – 55 % – gluxit

For young athletes body is developing and needs of the muscle hypertrophy:

20% – protit

25% – lipit

55% – gluxit

Generally when doing very little in demand is met by energy pathway carbohydrates and lipids, carbohydrates provide energy by measuring at about 60% of its total energy needs. More severe test campaign execution stronger carbohydrates burned up and the campaign to a maximum, the entire energy needed for the operation is by burning carbohydrates. If exercise and prolonged, would require stores of carbohydrates, reducing sugar content in the blood and the first indication of it is appearing tired. From which we seek providing carbohydrates through the menu with the appropriate percentage is crucial.
Therefore, elements of the meal period may force training should layout the rate on the basis of high carbohydrates foods such as rice, bread, beans, city, milk, fruit and vegetables. Minimum daily balance campaign viien farina 500g food prepared in various forms.

Additionally, in practice, especially the hot day, your rehydration and minerals are essential to lose. For athletes drink mineral water, fruit is best. Should remember that the athletes can suffer very creamy fresh water Fresh water should be used only as glucose solution from 2.5 to 10%. Subsidized water ice bat, but in the cultivation of high quality meals also need attention.

 

B. Eating and drink in the competition

Members may still compete in the day especially susceptible to stress due to start test status. It was inevitable. Therefore, any effect of any foreign to the body can also aggravate the body’s response to the effects of this and causing more dysfunction through metabolism or energy production process, reconcile nervous vegetation. These days, diet was first elements and simple that we have at our fingertips to ensure optimal safety for energy, micronutrients and normal operation of the digestive system and also energy supply.

But it is a food, food component or a dream through high protein cause gastrointestinal disturbances, causing delays the digestion of food in the stomach, intestines, disorders of the metabolism of the body and will affect the string to the process of competition. In the days before competition and during competition rehydration special attention and energy (on the basis of carbohydrates) for a complete athletes. Food must be the food were familiar, easy to digest and should be relevant to each group of athletes. Feed ingredient in drugs war, to avoid as much heavy crude fiber content for the digestion.

Foods such as bread, mashed potatoes, honey, jam (confiture) .. but the food is easily digested. In the right light to eat before competition starting at least 2-3 hours to food can be digested before to go into competition. If you pass the afternoon can eat more than 4 hours ahead but must also compete to guarantee food digestion have been exhausted. Means that in principle must eat four hours before the competition if it’s 2 meals and snacks if it’s time (to eat) and water is the cavity fluid line and is growing.

If the competition lasts more than 1 hour should implement additional types of eating easily digestible carbohydrates such as glucose solution from 2.5 to 10%, it’s cold to test higher concentrations. For 30 minutes at least once about taking a 100-200 ml, and then gargling with water to secrete saliva trimmer.

If you pass in a few days the implementation phase of diet is the diet of the competition. Holidays between advertising can increase the rate of protein up slightly, but remains basically rehydration and energy on the basis of

I’ll bet you’ve never even full the time to judge what your nutritional desires might be, or the importance of that diet on your fitness. Did you know that if the brain doesn’t get enough protein, it doesn’t polish precisely, or if the wholesome female body doesn’t get enough flax oil, omega-3 and omega-6 her body’s metabolism will not perform correctly and she is more susceptible to load obtain? All these pieces of information and many more are contributing factors to our nutritional desires, and our nutritional wishes are met through our ingestion routine, good or bad.

Nutrition as it applies to our daily lives means that we take in what we neediness to argue our body’s healthful imperial. Nutrition has become an important word credit to the involvement of the USDA in our daily food requirements, and the FDA’s involvement in determining what is and is not risky for us to consume.

Nevertheless what is our responsibility in the food amusement? Do we understand what our nutritional requirements are, how to block those requirements, and how to look for truthful nutritional cost in our foods? I’m not definite that diet has been successfully addressed in its own right. We consider food relative to our vitamin intake, our fortified cereals and milk, and in the milieu that we must “nutritional appraise” from our food choices. Nevertheless what really diet when useful to our daily forcibly functions?

Nutrition refers to the promotion of our body, in our ability to keep it wholesome and functioning as it is aimed to do. Our ability to give the body with all the required food, vitamins, and reserves so that we persist to flourish in our daily life processes.

How do we determine that we are providing the necessary nutritional wishes? The data comes by educating ourselves about what our individual wants are, the requests of our family, and then charming the facts and applying it to the foods we buy, that we practice, and that our families consume. Our nutritional wants and caloric request change as we age, the nutritional wants of a 13 year old teenager are much different to those of a 30 year old female.

Quite often, our vitamin and limestone requests outweigh our caloric wants. In those instances, we change to manufacture vitamins and reserves to fill the gap. This is a part of our nutritional wishes, also.

Nutrition is one of the most byzantine areas to gain useful data about, because there are so many components, and because each, someone has their own individual desires. Women’s desires disagree from those of men, and adult women’s desires fluctuate from those of an offspring child. As we age, our needs constantly change; therefore continuous schooling about diet is a truth of life. The information we have unfilled about the vigor choices and alternatives unfilled to us change daily. Very few remedial doctors ever address our nutritional needs, older the needs of a pregnant woman, or an already poorly serene. What about the needs of the well unwearied? To live healthy, there is nutrition, drill, mental, and emotional needs that must be met.

 

What are nutrients?

Every molecule in the body is created by Nutrients & there are more than 45 nutrients. These nutrients build molecules, cells, and tissues of the body.

We get energy from Carbohydrates, proteins, and fats that we eat. These are called macronutrients. These macro nutrients are broken down / metabolized to give energy to the body. Vitamins and minerals (called micronutrients) are not themselves metabolized for energy, but they are important in helping the macronutrients convert to energy.

 

What is a healthy diet?

The optimal diet has to be individualized to meet your unique needs. The United States Department of Agriculture (USDA) food pyramid suggests that we use fat “sparingly,” and that our daily diet include 2 – 3 servings of dairy products; 2 – 3 servings of meat, poultry, fish, eggs, beans, or nuts; 3 – 5 servings of vegetables; 2 – 4 servings of fruit; and 6 – 11 servings of bread, cereal, rice, or pasta.

 

These are general guidelines. Healthy diet is dependent upon many factors like: age, gender, body size, pregnancy, and status of health. A clinical nutritionist or nutritionally oriented doctor can help you determine what type of diet is best for you.

 

While you know it is important to eat a healthy diet, it isn’t always easy to sort through all of the information available about nutrition and food choices.  Nutrition has a vital importance to human well-being.  Nutrition should play a leading role to improve our quality of life. Nutrition is a key for reducing your body fat percentage. 

 

Better nutrition means stronger immune systems, less illness and better health.  Better nutrition is a prime entry point to ending poverty and a milestone to achieving better quality of life.  Safe food and good nutrition are important to all.  Basic nutrition knowledge is constantly taking shape every day, producing new diet trends to an ever growing audience of people who want to know the latest and greatest ways to achieve their physical fitness goals. 

 

Get nutrition facts and discover how you can use dietary recommendations to improve your health.  As you grow older, getting a nutritionally rich diet becomes even more important.  The link between nutrition and health is necessary to achieve optimal health.  Good nutrition is a clear path to optimize our quality of life. An important starting point for achieving optimum health is to achieve optimum nutrition and get the proper nutrients from the food.  Diet and nutrition are the principle preventive measures against diseases. 

 

Reading labels and eating a diet rich in vitamins and nutrients is optimal for healthy nutrition.  Research confirms that good nutrition in the early years of life is crucial for human growth and mental development. The study of human nutrition dates back to the 18th century, when the French chemist Lavoisier discovered that there was a relationship between our metabolism of food and the process of breathing.

 

The field of clinical nutrition has evolved into a practice that is increasingly incorporated into mainstream medical treatment. The term “nutritional supplement” refers to vitamins, minerals, and other food components that are used to support good health and treat illness. 

 

A clinical nutritionist or nutritionally oriented doctor can help you determine what type of diet is best for you. During the initial part of the visit, the clinical nutritionist will ask you questions about your medical history, family history, and personal lifestyle.  In hospitals, nutrition is used to improve the overall health of patients with a wide range of conditions.  Effects of exercise and nutrition on postural balance and risk of falling in elderly people with decreased bone mineral density: randomized controlled trial pilot study. 

 

Proper nutrition is a powerful good: people who are well nourished are more likely to be healthy, productive and able to learn.  Good nutrition benefits families, their communities and the world as a whole. Malnutrition is, by the same logic, devastating.

 

Healthy Lifestyle

 

Healthy people are stronger, are more productive and more able to create opportunities to gradually break the cycles of both poverty and hunger in a sustainable way.  Healthy eating is associated with reduced risk for many diseases, including the three leading causes of death: heart disease, cancer, and stroke.  Healthy eating is fundamental to good health and is a key element in healthy human development, from the prenatal and early childhood years to later life stages. 

 

Healthy eating is equally important in reducing the risk of many chronic diseases.  We spend a lot of money on food, but there are ways to cut costs and still serve healthy delicious meals.  When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber.  Breakfast foods should be healthy but they have a tendency to be high in fats and sugar. 

 

We always hear that breakfast is the most important meal of the day, so why ruin a healthy breakfast.  Good nutrition is vital to good health, disease prevention, and essential for healthy growth and development of children and adolescents.  Fiber is an important part of a healthy diet. 

 

Many of us work very hard to eat healthy meals, but struggle with the urge for candy, cookies, cakes, ice cream and anything else full of sugar and sweetness.  Most experts agree that snacking is a part of a balanced and healthy diet, as long as the snacks don’t pile on empty calories. 

 

When your best efforts go awry, and you order pizza or serve another meal that doesn’t exactly fit into a healthy diet, you still have many options for making it healthier.  Just about everyone knows that fruits and vegetables are a very important part of a healthy diet.  Having a well-stocked pantry and refrigerator can be a busy cook’s best weapon in the war against resorting to fast-food, high-fat, unhealthy meals.  Fresh oil is a source of essential fatty acids, which help keep the skin healthy and the hair shiny. 

 

We believe eating sensibly, combined with appropriate exercise, is the best solution for a healthy lifestyle.

 

Foods

 

When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber. The goal is to balance negative foods with positive foods so that the combined rating for all foods eaten in a single day is positive. 

 

If you want to restrict your caloric intake without feeling hungry, find foods highest in any vitamin or mineral or lowest in carbs, saturated fats, or sugars.  Our general state of health is partially driven by the types of foods we consume. To make vegetable oils suitable for deep frying, the oils are hydrogenated, so trans fats are commonly found in deep-fried foods such as French fries and doughnuts. Trans fats, beyond a limit, are not good for our health. 

 

Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them.  Other sources of trans fats are vegetable shortenings, some margarines, crackers, cookies, snack foods, and other foods.  Since trans fats increase a products shelf life, many pre-prepared foods and mixes (for example, some pancake mixes and pizza dough) contain trans fats. 

 

The solution: Whenever possible, eat whole, fresh, and unprocessed foods.  When buying packaged foods, put in at least as much time into reading labels and selecting products as you do when choosing a shower gel or shampoo.  A good diet is central to overall good health, but which are the best foods to include in your meals, and which ones are best avoided. 

 

Fast food has become much more popular of late and all over the world the out cry regarding harms of fast foods is on increase. 

 

Be aware that there is little scientific information about the effect of so-called functional foods –foods to which vitamins, minerals, herbs, or other dietary substances are added — despite their growing popularity in the market place and claims of beneficial effects. 

 

Some common foods, including nuts, wheat gluten, dairy products, fish, shrimp, soy, bananas and eggs may trigger allergic reactions.

 

Fat

 

Fats add taste to meals and give one a feeling of fullness when eaten.  When you choose healthy foods instead of sugary or high-fat foods you can actually improve your health by adding extra phytochemicals and fiber.  Breakfast foods should be healthy but they have a tendency to be high in fats and sugar.  The human brain is almost entirely composed of unsaturated fatty acids. 

 

You deprive yourself of more than fats when you go for the fat-free or low-fat salad dressing.  We need fats to absorb all the beneficial elements of salads and other fruits and vegetables.  Learn which are the right types of fats, to create beautiful, supple skin, and a healthy body. 

 

Eating more whole foods is a good way to replace many of the processed snacks and foods that have a lot of extra sugar, fat (including trans fat), salt, and other things added to them and a lot of good things taken out, like fiber.  In addition to food labeled fat-free and low fat, healthy low fat foods include most fruits and vegetables. 

 

Carbohydrates, proteins, and fats (called macronutrients) are broken down (metabolized) to give the body energy.  For example,

INTRODUCTION

Two types of retrovirus (HIV 1 and HIV 2) were known to cause AIDS worldwide; predominantly HIV 1.transmission in both could be by sexual contact, transfusion of blood or blood products, contact with sharp objects and vertically from mother to child. However, HIV 2 is transmitted less early and has a longer period between infection and development of AIDS [i]. Worldwide, more than fifty million children under 18 years have been orphaned due to AIDS, more that twelve million of these children leave in sub-Sahara Africa [ii].

The concept of orphan varies from one cultural context to another but refers to children (age 0-14) whose either or both parents have died [iii]. The age of orphan is fairly constant across countries with 15% being 0-4 years old, 35% 5-9 years old and 50% 10-14 years old [iv] .The vulnerability of children to health and social mishaps increase long before the death of their parents or guardians. Children watch their parents deteriorate and eventually die. They are often confronted with loss of family identity, increased malnutrition, reduced education opportunity, exploitative child labour and child abuse, and increased susceptibility to HIV infection [v]

Inconsistent findings in nutritional status of orphan and other children make vulnerable by HIV/AIDS make it difficult to assess if orphaned and other vulnerable children have specific nutritional needs separate from invulnerable children [vi] .Malnutrition and HIV have similar deleterious effect on the immune system [vii] . In both malnutrition and HIV, there is reduced CD4 and CD8 T-lymphocytes [viii], delayed cutaneous sensitivity, reduced bactericidal properties [ix] and impaired serological response after immunizations [x]..HIV/AIDS have a detrimental impact on household food security and nutrition in endemic areas. Household problems start as soon as the first adult become sick which results in a decline or loss in the productive capacity of individuals and households, decline or complete loss of household incomes  [xi].

Concurrently, there is increase in household expenses as a result of increase health care costs [xii] .Household assets are often sold to offset there effects resulting in more poverty and more food insecurity [xiii]. Children might be forced to discontinue their schooling due to household engagements and inability to afford school expenses.

Thus, food assistance can have multiple objectives in supporting food-insecure households and this can enable them to participate in treating or preventing malnutrition [xiv]. Linking participation in food assistance program with nutrition education and skills training can foster self reliance [xv]

MATERIALS AND METHODS

Fifty HIV/AIDS orphaned children whose parents were attending Sagamu Community Centre (a non-governmental organization) were used for the study. The children were all screened for HIV/AIDS and they were all non-reactive (seronegative). The control group comprises of fifty children who were not orphaned, selected randomly amongst the 1,495 people that attended the centre during the period of this study. They were all HIV negative

Structured questionnaire were administered to the parents of the children in the control group as well as guardians of the orphaned children to obtain additional information on their nutritional status. Certain anthropometrics measures were taken to assess the nutritional status; these include height, weight, mid-upper arm circumference, and the head circumference. The BMI was computed in both the orphaned and non-orphaned children.

Five millilitres of blood were aseptically collected from both the subjects and the control group with minimum stasis, using pyrogen-free needles and disposable plastic syringes. Two millilitres of the collected blood was put in an EDTA bottle for the determination of haemoglobin concentration while the remaining three millilitres was dispensed into heparinized bottle for the determination of total protein, albumin, calcium, and phosphate levels.

Serum haemoglobin was determined by standard method [xvi] other parameters were estimated as described  total protein [xvii], albumin [xviii], calcium [xix] and phosphate [xx] in both subject and control groups. The obtained data were analyzed using SPSS version 10.0 chi-square was used to determine differences between the subject and control groups.

RESULT

Table 1 shows anthropometric measurements of the subjects and the control. There was no significant difference in the anthropometric measurements the subjects and the control (p>0.05)   Significant difference in the height for age which is a measure of stunted growth was observed between the orphan and control (p<0.05), but no significant difference in weight for age and weight for height. (Table 2).

Table 3 shows mean concentration of haemoglobin, total protein, albumin, calcium phosphate and globulin. Significant difference in mean between the orphan and control (p<0.05) was observed for all parameters

Table 4 shows type of nutrition taken for breakfast, lunch, and dinner in both orphan and control group. 3.8% of orphan did not take breakfast, 77.3% of breakfast meal was carbohydrate while .protein was 18.9%. 82.0% of lunch meal was carbohydrate while .protein was 18.0%, 85.5% of breakfast meal was carbohydrate while .protein was 14.5%

Table 5 reveals Mean body mass index in stratified age groups in subjects and controls There was no significant difference (p > 0.05) between the age groups < 6 years, 7 – 11 and > 12 years of subjects compared to the control groups.

From the data obtained, it was observed that paternal orphan was the commonest (60%), while double orphan was the least (4%), maternal orphan constitute only 36%. The sponsorship of education of the orphans was done mainly by their mothers (50%), while sponsorship by the father and other relatives constitute 26% and 16% respectively.

DISCUSSION

Nutritional status in children, are usually assessed by determining their weight, height, head circumference, and mid-upper arm circumference. Values obtained that are below the normal range for individual age group is considered to reflect a malnutrition state. Lack of social support for orphan from family members as a result of stigmatization and discrimination contribute to reduced food availability and hence inadequate dietary intake by orphans

There were no significant differences observed in the anthropometrics between the orphaned and non-orphaned children. However, there were significant differences in their plasma levels of hemoglobin, total protein, albumin, globulin, calcium and inorganic phosphate. These biochemical parameters were significantly lower (p < 0.05) in orphaned children than non-orphaned children. The reduction in the above parameters amongst orphan children is a reflection of the poor nutritional status exhibited by the orphaned children in comparison to non-orphaned children.

Households affected by HIV/AIDS are usually confronted by severe decline in food availability (qualitatively and quantitatively) or food insecurity due to complete loss of the socio-economic contributions of either or both of their parents. The necessary home needs of such orphaned children are catered for by the grandparents or often by the guardians, who also have their immediate family to take care of.

The stunted growth observed in these orphans might contribute to further stigmatization and discrimination by fellow community people. Most times, the orphans with stunted growth are often tagged HIV/AIDS infected individuals, after all both malnutrition and HIV/AIDS have similar presentation. In this situation, a diet rich in protein, energy, micronutrients especially vitamin A is essential to bring about drastic changes in the health and physical appearances of such orphans.

The significantly low globulin level (p < 0.05) in the orphans measures the immune status. It suggests that there are some degrees of immunosuppression in the orphaned children and they are thus vulnerable to multiple infections. The decreased immunity associated with malnutrition lead to increased susceptibility to infections (including HIV infection) which in turn lead to increased nutrient requirements. If these requirements are not adequately met, it may lead to more malnutrition state. As HIV/AIDS prone orphans to malnutrition, malnutrition makes orphan susceptible to HIV/AIDS.

REFERECES

[i] HIV/AIDS care and treatment: In a clinical course for people caring for persons living with HIV/AIDS ,2003;  pp 24.

[ii] UNIAIDS: Report on the global AIDS epidemic, chapter 4, the impact of AIDS on people and societies, 2006.

[iii] Hunter,S. and Williamson,J.: Children on the brink;Strategies to Support Children Isolated

by HIV/AIDS,Arlindton, Virgina, 2002.

[iv] Monasch, J. and Ties Boerma: Orphanhood and child care patterns in sub-Saharan Africa. An analysis of National Surveys from 40 countries. AIDS 18 (suppl. 2); 2004;. Pg 555-565

[v] De Wagt, A. and Conndly, M.: Orphan and the impact of HIV/AIDS in sub-Saharan Africa. Food nutrition and agriculture 2005; 34;pg 24-31

[vi] Rivers, J, Silverstre,E., Mason,J.: Nutritional and Food Security Status of orphans and vulnerable children, report of  a research supported by UNICEF, IFPRI, and WFP, 2004.

[vii] Piwoz, E.G.: Nutrition and HIV/AIDS; evidence, gaps and priority actions,2004.

[viii] Suttajit,M.: Advances in nutrition support for quality of life in HIV/AIDS, Asia Pac. J Clin. Nutr. 2007; 16, suppl., pp318-322,

[ix] Beisel,W.R.: Nutrition and immune function; overview. Nutri. 1996; 126, pg 26115-26155

[x] Kroon,F.P.,van Dissel,J.T.,de Jong, J.C., and van Forth,R.: Antibody response to influenza,

tetanus, and pneumococcal vaccines in HIV-seropositive individuals in relation to the

[xi] Gillespie, S. and Kadayila,S.: HIV/AIDS and food nutrition security, from evidence in action, food policy review no 7, Washington, DC,IFPRI,2005.

[xii] Alban, A. and Anderson, N.B.: Putting it together; AIDS and the millennium development goals, 2005

[xiii]  Barnett,A. and Rugalema,G.: HIV/AIDS, International Food Policy Research Institute,2020 focus no 05, brief no 09, Washington, DC, IFPRI,2001.

[xiv] Grant, F.: Nutrition interventions for PLWHAs and the use of Ready-to-use Therapeutic Foods, presentation at the FANTA project, academy for Educational Development, Washington, DC, 2006.

[xv] Greenaway, K. Greenblott,K.,Hagens,K.: Targeted Food Assistance in the context of HIV/AIDS, Gauteny, South Africa; consortium for southern Africa Food Security Emergency(C-SAFE) learning centre,2004.

[xvi]  Kayira,K., Greenaway, K., Greenblott, K: Food for assents; adopting programming to an HIV/AIDS context, Gauteny, South Africa; consortium for southern Africa Food Security Emergency(C-SAFE) learning centre,2004.

[xvii] Dacie JV & Lewis SM  Practical Haematology, p 10. London.

ChurchillLivingstone  (1984

[xviii]  Gornall AG, Bardwill CJ, David M.M: Determination of serum proteins by

means of the biuret reaction. J Biol Chem 1949; 177: 751-756.

[xix] Doumas B.T., Watson W.A and Biggs H.G: Albumin standards and the measurement of serum albumin with bromcresol green. Clin. Chim. Acta 1971; 31: 87.

[xx] Stern J. and Lewis W.H.P: The colorimetric estimation of calcium in serum with o-cresolphthalein Complexone. Clin. Chim. Acta 1957; 2: 576

[xxi] Fiske C. H. and SubbaRow Y:. The colorimetric determination of phosphorus. J.Biol.Chem. 1925; 66: 375

INTRODUCTION

Two types of retrovirus (HIV 1 and HIV 2) were known to cause AIDS worldwide; predominantly HIV 1.transmission in both could be by sexual contact, transfusion of blood or blood products, contact with sharp objects and vertically from mother to child. However, HIV 2 is transmitted less early and has a longer period between infection and development of AIDS [i]. Worldwide, more than fifty million children under 18 years have been orphaned due to AIDS, more that twelve million of these children leave in sub-Sahara Africa [ii].

The concept of orphan varies from one cultural context to another but refers to children (age 0-14) whose either or both parents have died [iii]. The age of orphan is fairly constant across countries with 15% being 0-4 years old, 35% 5-9 years old and 50% 10-14 years old [iv] .The vulnerability of children to health and social mishaps increase long before the death of their parents or guardians. Children watch their parents deteriorate and eventually die. They are often confronted with loss of family identity, increased malnutrition, Read more… »

Incoming search terms:

phosphate,review about nutritional problems of orphanage children

Fruit Nutrition Facts

Many Americans have little or no information on fruit nutrition facts because most nutrition ‘experts’ have little to no information on fruit or have bought into false or inaccurate information about fruit.

Let’s take a look at real Fruit Nutrition Facts:

De Novo Lipogenesis- The conversion of carbohydrates into fat
There is a common idea in nutrition today that ‘carbs’ make you fat. I find it hilarious, I always ask people if they complain about the carbohydrates on their hips or abdomens and they look at me as if I’ve lost my mind.

Do these nutrition guru’s really even know how carbohydrates are converted into fat?

No.

Let’s find out.

De Novo Lipogenesis is the process by which carbohydrates are converted into fat. A study was published in the American Journal of Clinical Nutrition where the researchers hypothesis was that the conversion of carbohydrates into fat would be higher in obese women indicating that excess carbohydrate consumption leads to obesity. The results were rather interesting:

“De novo lipogenesis increases after overfeedingwith glucose and sucrose to the same extent in lean and obesewomen but does not contribute greatly to total fat balance.”

Another interesting quote from this study:

“De novo lipogenesis from carbohydrate is energetically expensive and evidence to date suggests it does not contribute significantly to increased fat balance in persons consuming a typical high-fat Western diet.”

Am J Clin Nutr 2001;74:737–46.

Most nutrition guru’s do not understand this point:

Conversion of carbohydrates into fat is ‘energetically expensive’ or in simple terms the body burns 30% of the carbohydrates in the process of conversion! Carbohydrates do not make you fat.

There is a HUGE difference between refined sugar and fruit!
All sugars are NOT created equal!

Lets compare the nutrition profile of regular granulated sugar to the nutrition profile of common fruit.

Table Sugar Nutrition Facts:

3 Tb. of granulated sugar

Calories…………146
Protein…………….0
Fiber……………….0
Vit. B2…………….1%

That’s IT!

Here is where the truth lies:

• 146 calories in 3 Tablespoons! That is the same as eating 1 and a half apples or 1 1/2 c. of cheerios!
• No protein, No fiber, No fat
• The second truth is that sugar ALWAYS accompanies fat in recipes.

Sugar Always Accompanies FAT!

When you make cookies, What is the combination you put in the mixer first?

Sugar and Butter

What is in every processed food?

Sugar and FAT

The combination of sugar and fat is a health disaster, blood sugar raises, insulin is released and fat goes directly into adipose stores. Fat is already fat. I know that sounds silly but it should be common sense that fat can easily be stored due to the fact that it is already in the form of fat, where carbohydrates cannot be stored as adipose tissue directly without de novo lipogenesis a very inefficient and energy expensive process.

Fruit Nutrition Facts

I will use 1 1/2 apples because it is about the same calorie content as 3 Tb. of sugar.

1 1/2 Apple

Calories…………….151
Protein……………….1g
Fat…………………..1/2g
Fiber…………………7g or 28% daily value

Vit. A……………….7%
Folate……………….2%
B1…………………..5%
B2…………………..7%
B3…………………..2%
B5…………………..4%
B6…………………..9%
Vit. C………………18%
Vit. E……………….3%
Vit. K……………….7%

Calcium…………….2%
Copper……………..9%
Iron……………….2%
Magnesium…………..5%
Manganese…………..6%
Phosphorus………….5 %
Potassium…………..7%
Zinc……………….1%
Omega 3′s…………..2%

When you compare sugar to an actual fruit there is NO real nutritional comparison.

Notice the fiber content of the apple vs. sugar
The apple contains 7g of fiber, this fiber regulates the absorption of sugars and provides bulk in the intestinal tract, where as the sugar has no fiber and immediately enters the bloodstream and then causes a subsequent fall in blood glucose levels.

Protein in Fruit

Yes, fruit contains protein. It does not contain a high amount but every fruit contains protein. All whole foods contain a natural balance of carbohydrate, protein and fat the way NATURE designed for us to consume these macronutrients.Fruits are designed to be an easy to digest, cleansing, simple boost of energy food.

Antioxidants: Another Fruit Nutrition Fact

Antioxidants are extremely important in a healthy diet. Antioxidants are found in natures most healthy foods, fruit, vegetables, whole grains, legumes, nuts and seeds.Antioxidants protect the body against free radical damage.

What is a free radical?

It is a cell that is missing a molecule, they will scavenge for the missing molecule and cause damage to another cell or destroy another cell to acquire the missing molecule. This may be interesting but it is important to understand that this can damage the DNA structure of the cell which causes it to function improperly, reproduce at a rapid, uncontrolled rate and this sets up a serious scenario for disease.

Free radical damage does not just stop at one cell, it is a continuous series of damaging events that can have serious consequences.

Antioxidants stop this free radical damage and protect the body from disease. Fruits and vegetables are the HIGHEST source of antioxidants!

Vitamin C- This is a well known antioxidant that prevents free radical damage before it even begins.

Vitamin E- Does not stop the damage in the beginning but it will stop the damage from continuing as it breaks the continuation of damage.

Flavonoids - most common and largest group of antioxidants, over 5,000 flavonoids have been identified in plant foods.

Polyphenols - Anthocyanins, apigenin, luteolin, proanthocyanidins, hesperidin, naringin, quercitin, myricetin, resveratrol and thousands of others….1

Studies have shown significant benefits to the consumption of antioxidants or polyphenols

Inhibition of carcinogenesis by polyphenols: evidence from laboratory investigations.

Studies have found that polyphenolic compounds have cancer preventing activities through many different effects. Polyphenolic compounds inhibited cancer cell growth, enhanced the cellular death, reduced invasiveness of cancer, and slowed the angiogenesis process in cancer.

Am J Clin Nutr. 2005 Jan;81(1 Suppl):284S-291S.  

Common Polyphenols or Antioxidants and Food Sources
Lycopene …..Tomato

Beta-carotene …..carrots, sweet potato, squash, pumpkin and red
or orange bell peppers

Lutein ………spinach, kiwi, bell peppers

Co-enzyme Q10- avocado, broccoli, parsley, cauliflower, spinach, peanuts, almonds

Zeaxanthin- yellow corn and kiwi

Tangeritin- tangerines and citrus 2

Luteolin- found in leaves, celery, green pepper, oregano, thyme

Kaempferol- grapefruit, broccoli, apples

This list is short but demonstrates the potent cancer fighting, disease fighting components of fruits and vegetables.

Fruit Nutrition Facts  

Let’s review the most commonly consumed fruits and see the specific nutrition facts in each fruit.

Banana Fruit Nutrition Facts

Calories……………..121
Protein……………….1.5g
Fat …………………. .4g
Vit. A…………………..4%
Folate………………….7%
B1……………………..4%
B2……………………..9%
B3……………………..6%
B5……………………..9%
B6…………………….38%
Vit. C…………………16%
Vit. E…………………..1%
Vit. K…………………..1%

Calcium……………….1%
Copper………………12%
Iron…………………..2%
Magnesium…………11%
Manganese…………20%
Phosphorus………….4%
Potassium………….10%
Selenium…………….2%
Zinc…………………..3%
Omega 3′s…………..3%

Orange Fruit Nutrition Facts

Calories………….68
Protein………….1.5
Fat……………. .2g
Vit. A…………….15%
Folate……………12%
B1…………………9%
B2…………………6%
B3…………………4%
B5…………………7%
B6…………………9%
Vit. C…………..110%
Vit. E……………..1%
Vit. K……………..0%

Calcium…………..6%
Copper……………6%
Iron……………….1%
Magnesium………5%
Manganese………2%
Phosphorus………5%
Potassium………..5%
Selenium…………0%
Zinc……………….1%
Omega