The document contains information about two journal articles on Paleolithic diets. The first article discusses how the Paleolithic diet aligns with our genetic makeup as humans have changed little evolutionarily and are adapted to the caveman diet of high protein and fiber from fruits and vegetables. The second article discusses a study that found improving health conditions like lowering blood pressure and increasing glucose tolerance even after short-term adoption of the Paleolithic diet. The document also includes sample daily meal plans and personal diet lists that follow a Paleolithic-style diet.

1. Team Member Database/
Journal Article
Citation
Summary
Statement
Database/
Journal Article
Citation
Summary
Statement
Laurie Dale Academic Search
Complete
Paleolithic vs. modern
diets-Selected
pathophysiological
implications
European Journal of
Nutrition.
39(2) pp 67
Eaton, S. III
2000
The Paleolithic diet
has much to do with
our genetic makeup.
Our genome has
changed very little
and we as humans are
adapted to a
Paleolithic caveman
diet regimen. The diet
consists of much
protein, fiber, and
carbohydrates from
fruits and vegetables.
A rise of awareness for
this diet needs to be
pushed greatly.
CINHAL Plus with Full
Text
Metabolic and
physiologic
improvements from
consuming a
Paleolithic, hunter
gatherer type diet”
European of Clinical
Nutrition.
63 (8) pp. 947-955
Frassetto, L.,
Schloetter, M.,
Mietus-Synder, M.,
Morris, R., &
Sebastian, A.
2009
The average American
diet is still prone to
cause chronic
diseases. It was found
after experiments and
research that even a
short amount of time
carrying out this diet
can improve health
conditions.
Improvement in
conditions for an
individual can be
lowering blood
pressure and glucose
tolerance.

2. Daily Meal Plan
Breakfast Honey
Carrot juice
Fresh pineapple
Pork tenderloin
Morning Snack Almonds
Carrot juice
Lunch Carrot juice
Tuna salad on lettuce
Low-salt tomato soup with chopped tomatoes
Afternoon Snack Turkey, guacamole and tomato lettuce roll ups
Dinner Chicken breast with fresh spinach, garlic, and
broccoli
Roasted parsnips and mushrooms
Low salt tomato soup
Night Snack Cantaloupe
Carrot juice

3. Personal Diet List
Food Item Number of Servings Serving Size Total grams
MELONS-HONEYDEW-RAW 10 1 FRT7X2 129 grams
CARROT JUICE-CANNED 1 1 c 246 grams
PINEAPPLE-RAW 1 1 CUP DICED PIECES 155 grams
PORK-FRESH-TENDERLOIN
-SEPARABLE LEAN AND FAT
-COOKED-BROILED
6 1 OZ 170 grams
NUTS-ALMONDS-DRIED-
UNBLANCHED
1 1 CUP WHOLE KERNELS 142 grams
FAST FOODS-SUBMARINE
SANDWICH
-W/ TUNA SALAD
1 1 SUB 256 grams
TOMATOES-GREEN-RAW 1.5 1 TOMATO 2-3/5 IN 184.5 grams
ARBY'S LIGHT ROAST TURKEY
DELUXE SALAD
1.5 1 SALAD 294 grams
CHICKEN-BROILERS OR
FRYERS
-BREAST-MEAT ONLY-
COOKED
-ROASTED
1 1 BREAST 172 grams
SPINACH-RAW 1 1 c 56 grams
BROCCOLI-RAW 1 1 c 88 grams
MUSHROOMS-RAW 1 1 c 70 grams
GARLIC-RAW 1.5 1 CLOVES 4.5 grams
LETTUCE-LOOSELEAF-RAW 2 1 c 112 grams
EGGS-CHICKEN-WHOLE-CKD
-SCRAMBLED
3 1 EGG 180 grams
MELONS-CANTALOUPE-RAW 0.5 1 FRT5 DIAM 267 grams
SOUP-TOMATO-DEHYDRATED 1 1 c 265 grams

4. Analysis Results
Nutrient Total Rec. %Rec
Calories 3230.25 2200 146.83%
Pro (g) 229.84 48 478.83%
Fat (g) 158.77 73.33 216.51%
Carb (g) 258.61 --
Fiber (g) 38.61 30 128.7%
Cal (mg) 1074.68 1000 107.47%
Iron (mg) 26.94 10 269.4%
Na (mg) 4512.72 2400 188.03%
Pot (mg) 6728.15 --
Phos (mg) 2633.3 700 376.19%
Ash (g) 29.39 330 8.91%
vitA (IU) 82767.24 4000 2069.18%
vitC (mg) 378.9 75 505.2%
Thia (mg) 3.6 1.1 327.27%
Ribo (mg) 4.08 1.1 370.91%
Nia (mg) 58.33 14 416.64%
H2O % 71.86 Female 19-30 --
satF (g) 29.46 24.44 120.54%
monoF (g) 79.06 24.44 323.49%
polyF (g) 30.64 24.44 125.37%