Percentage of carbs protein and fat full#

Most of our saturated fat comes from animal products, meat and diary foods. Saturated fats are typically solid at room temperature and are known as the ‘bad fats’ because of their tendency to attach to artery walls and eventually cause blockages that can result in cardiovascular disease. It provides insulation and protection for our vital organs and is needed for the absorption of the fat soluble vitamins A, D, E and K (remember DEKA).įats are classified as either saturated or unsaturated. The consequences of a high fat diet include:įat is a source of energy for the body. In comparison, 1 gram of carbohydrate or protein provides only 4 calories.īecause of this it is easy to over-consume calories when eating high fat foods. Fatįat is a very concentrated source of energy.ġ gram of fat provides 9 calories of energy. Healthy bowels and healthy body… or cheap bread, poor performance, and eventually expensive illness. You cant see the seeds and grains in white bread because most of the fibre has been removed during processing and much of the nutritional value has gone.įor this reason the MoH advise people to choose wholegrain breads and cereals.īut the white loafs are cheaper… I hear you say…īut the wholegrain options provide sustained energy meaning you’ll actually eat less, resulting in lower calorie intake and less time spent uncomfortably on the toilet. You can see this when you look at a loaf of white bread in comparison to wholegrain bread. Food processing removes much of a foods fibre content. a lot happens to it in the factory before we consume it.įibre typically makes up the outer layers of plant foods and gives them their shape and structure. Foods high in fibre are the same foods that supply us with carbohydrates:Ī problem with much of today’s food is that it is heavily processed – i.e.

Percentage of carbs protein and fat full#

It helps make us feel full without actually providing us with any calories (energy). Its role (amongst other things) is to keep the digestive system healthy and protect us from:įibre passes directly through us without being digested. Fibreįibre is a nutrient that does not actually provide us with energy. So rather than cutting out carbs, a better message would be to increase the intake of fresh fruit, vegetables and wholegrain breads and cereals, and reduce the intake of confectionary and aerated soda drinks. The MoH recommends that 50-55% of our daily energy intake should come from carbs, however at the last survey they accounted for only 46% of the average person’s diet. In 2003/4 a survey of the retail trades showed that weekly household food expenditure on confectionary exceeded the expenditure on fresh fruit. Only 43% of children consumed the recommended serves of fruit and only 57% the recommended consumption of vegetables.įor adults the figures were 55% and 69% respectively.įoods that are also classified as carbohydrate include: The last survey conducted by the MoH showed that: Legumes (which we should have at least 1 serve of per day).Breads and cereals (which we should have 6+ serves of per day).Fruits and vegetables (which the MoH advise us to have 5+ serves of everyday for good health (3+ serves of vegetables, 2+ of fruit).The body breaks down carbohydrates to form glucose, otherwise known as ‘blood sugar’. The body’s major source of energy comes from carbohydrates. Oh wait… and who could forget – alcohol! Carbohydrates Lean meats (including poultry and seafood) and eggs.The food groups that supply the macro-nutrients are: So advising someone to cut out the carbs or eat more protein isn’t particularly specific or useful advice. Rather, they are nutrients that are found in the various food groups. Macro-nutrients are not ‘foods’ in their own right. Macro-nutrients are nutrients the body needs in relatively large quantities. If you agree with the latter then read on and we’ll go over the big bad basics of macro-nutrients… Macro-Nutrients: The Big Bad Basics for Energy, Health and Well-being Considering this, is our time as fitness professionals best spent debating whether ‘carbs’ can be eaten after 3pm or actually addressing the facts relating to nutrition so we can give clear, effective guidance to our clients? In comparison, tobacco consumption accounted for around 5000 deaths. In 1997 poor diet accounted for approximately 8500 deaths. The Ministry of Health (MoH) highlights poor diet as the leading cause of death in New Zealand.