So what is the macro diet all about and is it something worth trying? Here are the answers to all of your questions-including exactly how to get started. (One note: The macro diet is not the same thing as the macrobiotic diet.) You may have come across the trend if you’ve spotted IIFYM, short for If It Fits Your Macros, on Instagram or Facebook. But more recently, macro-focused diets (also known as flexible dieting) have become popular among fitness enthusiasts and people who want to keep their weight in check. Serious athletes have long paid attention to their macronutrients-also known as macros-as a way to optimize their performance. Counting macros instead of calories helps you better understand your food, ensuring that you eat nutrient-dense meals to fuel your body and mind while potentially helping you lose weight in the process. What’s the easiest way to count macros?ĭieting to lose weight is one thing-and there are plenty of ways to do it-but the macro diet, specifically, is more than a weight loss strategy.How do you count macros for weight loss?.Are there any downsides to the macro diet?.Even if only a small portion of discarded food can practically be made obtainable for human consumption, efforts to redistribute surplus foods where appropriate and prevent food waste in the first place could increase the availability of nutrients for needy, while saving money and natural resources. This is equivalent to the carbohydrate Recommended Dietary Allowance (RDA) for an average 1870 adults and the amount of wasted macronutrients are equivalent to cover the gap for 3738 adults‘ food energy requirement per day.Ĭonclusion and recommendation: This was the first study to document the loss of macro- nutrients from selected common staple food waste in the Institution based food supply. Using carbohydrate as an example, 517g carbohydrate loss mean that 55% more of the Recommended Dietary Allowance for adult woman. Protein equivalent loss embedded in the food waste also could cover on average 46% of Protein EAR (66 g/d) for adult age female and male. Carbohydrate equivalent loss (g/capita/d) covered on average 65.5% of the lower range of AMDR (45-65 %Energy). Mean energy loss could cover on average 46.5 % energy (Kcal/d) of adult female and male There were significant difference in Carbohydrate and energy equivalent loss (P<0.05) female plate loss (M= 175.8, SD= 37.5) was higher than male (M=119.7, SD= 34.0) and energy equivalent loss for female (M= 897.9, SD= 203) was lower than male (M=952.9, SD= 188). The wasted food contained equivalent number of loss: energy 13538 MJ, 107 protein, 517 Carbohydrate, 71 total Fat, 2,104 dietary fiber Kg per capita per day. The prevalence of food waste was 31.7 %, 46.1 %, 26.9 and 21.8 % for Injera, bread, cooked pea and lentils, respectively while it was 40% for vegetables (cooked cabbage). Results: three hundred fifty adults took part in the study with a response rate of 91.9 %, of whom 320 (91.9%) were AASTU café‘ consumers. Independent T-test analysis conducted to compare the significance different between male and female mean values. Mean comparison analysis was used after setting statistical significance at α= 0.05. The collected data entered and processed by SPSS, to analyze the descriptive and inferential statistical analysis. Crude food waste (plate leftover) data converted to its equivalent macronutrient loss based on local food composition data and the results of laboratory-based analysis of nutrient composition of the food. Interviewer administered questionnaire for sociodemographic and direct weight measurements used to collect the data. Randomly selected male and female students considered in the study. Simple random sampling technique used to select the study participants. A representative sample size of 350 plates (consumers) were-selected to participate in the study. Methods: Institution based cross-sectional study conducted at Addis Ababa Science and Technology University. Objective: To assess the prevalence of macronutrient loss that are embedded in wasted food in the catering service provider and contextualize the amount of nutrient loss in terms of gaps between current and recommended intakes Previous study showed that wasted food in consumer level contains between 1,249 and 1,400 kcal per capita per day, but there is no study on energy and macronutrient loss in Ethiopia café, restaurant and mass catering service provider that embedded along with wasted foods. Background: Various researchers have reported that one third of food that we produced were wasted per capital per year in the globe which can cover daily recommended intake of millions people.
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