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RDA Values for Sugar and Salt Intake Essay (Article)

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Updated: May 14th, 2022

A diet of a contemporary person should consist of fruit and vegetables; bread and other cereals and potatoes; meat and fish; milk and dairy foods; and food and drinks containing sugar and fat (FSA Nutrient and Food Based Guidelines for UK Institutions 1). The excess of salt and sugar in food leads to numerous diseases and specially to heart ones. The American Heart Association has created particular norms of these ingredients in human food. Being leveled by the recommended daily allowances, sugar and salt are proposed as the following intake norms. Sugar is allowed for males in the amount of 36 g and for females in the amount of 24 g. Sodium can be consumed by males of 2,300 mg and 1,500 mg for females.

I have monitored my daily intake of sugar and sodium. Using food labels and the Internet, I managed to gather the necessary information fast and without difficulties (Bianchini 62). At the end of a day I calculated your total sugar and sodium intake. Here are the numbers which I observed.

Product Sugar, g Sodium, g
2 sunny side eggs 0 0
bottle starbucks mocha (4 1/2 fl oz) 31g 95mg
1 cup of orange juice (minute maid not from concentrate) 22g 0
snack chobani strawberry (0% fat greek yogurt) 19g 8mg
Bun, 2 100% pure beef patties, lettuce, tomato, spread, 2 slices of American cheese, with onions 10g 1440mg
Fries 0 245mg
Coca-Cola Classic 54g 12mg
Chicken Makhani with white rice (Indian Dish) 14.2g 759mg
Total 150.2g 2559mg

Therefore, the amount of the consumed sugar and sodium exceeds the norms. The difficulties with health may appear, therefore, the balancing diet is recommended (Charcinski 110).

Works Cited

Bianchini, Terry. R U Listenin’?: Helping Defiant Men to Recognize their True Potential. New York: Jessica Kingsley Publishers, 2008.

Charcinski, Alina. Mother and Baby Expert’s Non-Fussy Baby Feeding from Bump to Breast & Spoon. New York: Alina Charcinski, 2012. Print.

“FSA Nutrient and Food Based Guidelines for UK Institutions.” Food Standards Agency 2006. Web.

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