Samples Biology Acceptable Macronutrient Distribution Range

Acceptable Macronutrient Distribution Range

388 words 2 page(s)

The Acceptable Macronutrient Distribution Range or ADMR is basically a ranged scale that allows one to gauge how much of an energy source to take in that reduces risk for the inception of the chronic disease. The range also tells you how much you should take in and how much is too much. This means that you can take in too much which would increase the likelihood of chronic disease. For AMDR the carbohydrate should be between 45 and 65 percent of daily caloric intake. This is quite a lot, but calories give you a lot of energy that can be stored in the body and turned into glucose or sugar.

Simple and complex carbs can influence health. Simple carbs are the carbs that are used to enhance taste such as sugar and processed foods. Complex carbs are carbs that have multiple sugars linked together and these have positive health effects on the body because they are in foods that have minerals.

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Carbohydrates have a positive effect on the body because they are digested slowly, thus making the person who digested the carbs less prone to binge eating. Complex carbs are very good for the body because they moderate blood sugar levels. Therefore, one needs to take in from a majority of complex carbs and not simple carbs.

For Brown’s one day menu, he needs to eat less added sugars (not natural sugars) and increase fiber in his food. For breakfast, I recommend he eats Frosted Flakes with less sugar. For his snack he needs to change the type of bread from white to wheat. White bread is very bad for you and he should be eating a bread that contains bran because of the higher fiber level. For lunch he should change his pears to squash. Squash has a lot of fiber and is very nutritious and healthy. For dinner, he should drink water instead of soda, which would greatly lower his sugar levels. And lastly, for his desert, he should remove ice cream and replace it with frozen yogurt, which would also lower his sugar intake.

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  • Widdowson, E. M., & McCance, R. A. (1942). Iron Exchanges of Adults on White and Brown Bread Diets. Lancet, 588-91.