Critical Evaluation of Diet Name Institution

Running head: CRITICAL EVALUATION OF DIET 1
Critical Evaluation of Diet
Name
Institution

CRITICAL EVALUATION OF DIET 2
Critical Evaluation of Diet
Food Item #1
Lean meat is not included in the glycemic index due to lack of carbohydrates components
and for this reason, it does not have any effect on blood sugar. Additionally, lean meat has fewer
calories than non-lean meats thus making it a good source of protein. Furthermore, lean meat
also contains vitamin B3, vitamin B6, and selenium which help to prevent cells damage from
free radicals and boost the immune system (Kelman, Pannier, Pethick, & Gardner, 2014).
Conversely, lean meat contains saturated fats which are harmful to the body as they lead to heart
disease. Comparatively, lean meat also increases the chances of getting out to people who are
resistible to purines. Therefore, a suitable cooking technique like roasting, grilling, stir-frying
and poaching can be used to cut the level of saturated fats in lean meats making it safe for
consumption. However, it will be important to use legumes as an alternative source of important
proteins than lean meat since it will minimize the intake of saturated fats and increase the
nutritional power of the diet.
Food Item #2
The low glycemic index in yams is important as it indicates a low level of calories and
how yams can keep the blood sugar steady. In fact, yams keep blood sugar steady by gradually
releasing sugar into the bloodstream. In addition, it also improves the health of the heart by
reducing the risk of type 2 diabetes. Nevertheless, despite yams being an important source of
carbohydrates and unsaturated fats, it contains low contents of protein, vitamins, and minerals
(Tsiboe, Luckstead, Nalley, Popp, & Dixon, 2018). As a result, they have low impact
contributing high nutritional power of the diet. Therefore, when preparing yams by either
roasting, pounding, frying or boiling it is important to add ingredients like tomatoes, pepper, and