Define nutrient density (4 points). Give two examples of nutrient dense foods (2 points each). • Nutrient density is the relative amount of nutrients per amount of number of calories. 1. Oatmeal 2.
Operates more efficient compared to the other typical US restaurants: Operation Cost | US Restaurant | Benihana | Efficient performance | Labor Cost | 30-35% | 10-12% | Low labor cost was driven by eliminating the need for a conventional kitchen | Food Cost | 38-48% | 30-35% | Simple menu resulted no waste. Cut food costs to between 30-35% | Beverage Cost | 30-35% | 20% | Managed to get an average of 20% of the beverage sales | 2. Having substantial repeat business (65.7%) and high number of recommendations and word of mouth publicity (67%). 3. Increase the proportion of the productive area: There is an effective reduction in space for kitchen and the same space can be used as the productive dining area.
Nutrition 150 02 October 2012 3 Day Analysis Summary By analyzing the results from my three day analysis in the Macronutrient Distribution report I can assess what percentage of my kCal’s came from fat, carbohydrate and protein. Fat 25.2% of kCal’s from my intake came from fat and according to the AMDR’s range of 20-35%, I am right around the middle which means I am ok with my fat intake. I still need to make sure that I am consuming the right types of fat though and not processed saturated ones. Carbohydrate 62.1% of kCal’s from my intake came from carbohydrates and according to the AMDR’s range of 45-65%, my carbohydrate intake is on the high side which means that I need to cut back to decrease my disease risk. I need to analyze the types of carbohydrates that I am consuming and make sure that the majority are whole grains and nutrient dense.
nu Understanding Food Labels Kimberly Williams SCI/241 08/02/2013 University Of Phoenix Understanding Food Labels Discuss and define what the 5/20 rule is according to the “Food Label and You” video and include an example from your own pantry. The 5/20 rule for nutrition means that if your food has 5% or less of daily value (DV) of nutrient than it is not a good source of food for your body. A food that has 20% of a nutrient or higher is an excellence source for you. There are nutrients like sodium that we need which has 5% nutrients and there certain kinds an example of the 5/20 would be Campbell’s noodle soup it only has 3% DV but around 20% DV Sodium in it which is not at all beneficial. Discuss the six key food label facts presented in the “How to Understand Nutritional Food Label” article that can help consumers understand food labels more effectively.
Serving sizes are standardized to make it easier to compare similar foods; they are provided in familiar units, such as cups or pieces, followed by the metric amount, e.g., the number of grams. The second key fact is the calories (calories from fat) contained in the item. Calories give a measure of how much energy one gets from a serving of that particular food. The third and fourth facts on a food label are the nutrients, both good and bad. The first nutrients listed are the ones that Americans typically get enough, or too much of.
What effect will acceptance of the offer have on net income? 6. Question: (TCO 9) Wishnell Toys can make 1,000 toy robots with the following costs: Direct Materials $70,000 Direct Labor 26,000 Variable Overhead 15,000 Fixed Overhead 15,000 The company can purchase the 1,000 robots externally for $120,000. The avoidable fixed costs are $5,000 if the units are purchased externally. What is the cost savings if the company makes the
After waiting for 30 minutes sharp, we measured the bags again and saw significant increases in mass for five out of the six dialysis bags. The orange solution did increase, but it was only a mere 1.47 percent change in mass. From this collected data, we were able to hypothesize which colored solution was which concentration. The order of the colors of solutions from least concentrated to most concentrated was: orange, green, yellow, blue, pink, and purple. How we were able to figure this out was because we knew that because of the solutions’ (except water) hypertonic nature, more water would rush in through the dialysis bags as the concentration increased.
The food tools or guidance system for food groups that until 2005 had been symbolized by the basic food pyramid. That was replaced in 2011, and nutrition labels. This food guide is intended as a tool for us to eat more healthfully, giving us the means to measure our intake of many foods against what we should really be
The maximum sales loss would be 25% before they can tolerate before a 20% price increase, which amount to 1,500 bottles per day instead of 2,000. 2. In order for Healthy Spring to reposition itself as a premium water, management believes that it will have to upgrade the packaging of its product. The company will deliver the water in glass rather than plastic bottles and the bottles will be "safety sealed" to insure their cleanliness until the covering is removed in the customer's home. These changes will add $1.00 per bottle to the variable cost of sales.
Opportunity cost is commonly defined as the forgone value of the next best alternative that is not chosen. This value includes the time, satisfaction and benefits; as well as monetary cost that could have been acquired in choosing the alternative. Opportunity cost has been described as expressing the basic relationship between scarcity and choice. Resources are scarce so therefore choices have to be made. How that choice is made depends on an individual carefully analyzing the opportunity cost of each available choice.