Lindsay Shipman: Annotated Bibliography
Lindsay Shipman
Annotated Bibliography
Composition 122S
Richards, Sara. "The building blocks of a healthy diet." Practice Nurse 38.3 (2009): 12-17. Academic Search fComplete. EBSCO. Web. 14 Aug. 2011.
This article explains which foods to eat and which foods we should ‘stay away’ from or eat in moderation. This article reminds that the human body is complex and it’s important to eat a healthy diet. The author goes into great detail about the complexity of food and the effects they have on the human body. It builds a foundation of knowledge for achieving and maintaining a balanced-healthy diet.
It gives great detail about macronutrients and the effects they have on your body. The clear descriptions of carbohydrates, proteins, fats and water give a the reader a great understanding of what is good for the body and what is bad for the body.
The authors’ purpose is to prepare a nutrition guideline for a healthy diet. Although it is written more for nurses’ or dieticians it is a good guideline that everyone can follow to create a healthy diet for themselves. It was written in 2009 so it is still an excellent guide to follow today.
This main author of this article is a practicing nurse with RGN credentials. She uses many well-known and reliable health organizations as sources for this article.
This article gives us the answer to which foods and how much should we eat for a healthy balanced diet. Although it goes into a little more detail than the average person may need to decide which foods are best for you, it gives you a clear guideline for choosing the right foods. For instance, I plan to incorporate more whole grains, vegetables and fruit into my diet and reduce the foods with animal fats, processed foods and refined foods.
"Keeping portions in proportion. (Cover story)." Harvard Women 's Health Watch 15.3 (2007): 1-3. Academic Search Complete. EBSCO. Web. 15 Aug. 2011.
This article gives very precise suggestions for
Annotated Bibliography
Composition 122S
Richards, Sara. "The building blocks of a healthy diet." Practice Nurse 38.3 (2009): 12-17. Academic Search fComplete. EBSCO. Web. 14 Aug. 2011.
This article explains which foods to eat and which foods we should ‘stay away’ from or eat in moderation. This article reminds that the human body is complex and it’s important to eat a healthy diet. The author goes into great detail about the complexity of food and the effects they have on the human body. It builds a foundation of knowledge for achieving and maintaining a balanced-healthy diet.
It gives great detail about macronutrients and the effects they have on your body. The clear descriptions of carbohydrates, proteins, fats and water give a the reader a great understanding of what is good for the body and what is bad for the body.
The authors’ purpose is to prepare a nutrition guideline for a healthy diet. Although it is written more for nurses’ or dieticians it is a good guideline that everyone can follow to create a healthy diet for themselves. It was written in 2009 so it is still an excellent guide to follow today.
This main author of this article is a practicing nurse with RGN credentials. She uses many well-known and reliable health organizations as sources for this article.
This article gives us the answer to which foods and how much should we eat for a healthy balanced diet. Although it goes into a little more detail than the average person may need to decide which foods are best for you, it gives you a clear guideline for choosing the right foods. For instance, I plan to incorporate more whole grains, vegetables and fruit into my diet and reduce the foods with animal fats, processed foods and refined foods.
"Keeping portions in proportion. (Cover story)." Harvard Women 's Health Watch 15.3 (2007): 1-3. Academic Search Complete. EBSCO. Web. 15 Aug. 2011.
This article gives very precise suggestions for
Bibliography: "Keeping portions in proportion. (Cover story)." Harvard Women 's Health Watch 15.3 (2007): 1-3. Academic Search Complete. EBSCO. Web. 15 Aug. 2011. "The First Line of Defense: Portion Control." Running & FitNews 28.2 (2010): 6-8. Academic Search Complete. EBSCO. Web. 15 Aug. 2011. 6th ed. Of dietary guideline e for americans emphasizes c and oz. 2005. Usda differs fr fda serv sz, differ criteria. Fda pasta sz= 2 cups uncooked which = 1c cooked, usda .5 c cooked pasta.