I could increase my consumption of thiamin by eating products such as chicken or whole-wheat bread. Also, pork is known for having abundant amounts of thiamin. For riboflavin, my DRI was 1.1 mg. My intake was 1.0 mg, which is an intake of 89%. Even though I am close to 100%, a deficiency of riboflavin can cause injuries to heal poorly because new cells cannot grow to replace the damaged ones. I could drink more milk because it is the best source of riboflavin in the diet.
Question 1 (Essay Worth 7 points) Copy and paste your work from the, "Dish it up serving", activity in Module 5.02. Question 2 (Multiple Choice Worth 1 points) Use the nutrition label for 1 Liter of Mountain Dew shown below to answer the following question: If you were to drink 1 liter of Mountain Dew, how many calories would you consume? 110 170 440 340 Question 3 (Multiple Choice Worth 1 points) How many servings of the milk and dairy group should you have each day? 3 cups 2 cups 4 cups 6 cups Question 4 (Multiple Choice Worth 1 points) What nutrient does wheat bread have more of than white bread? Fat Sugar Fiber Vitamin A Question 5 (Multiple Choice Worth 1 points) Use the nutrition label for 1 can of Mountain Dew shown below to answer the following question: How many calories are in 12 ounces of Mountain Dew?
On average the potato chip sold on shelves today have 7-10g of fat per 1oz serving (Frito Lay, 2012). Chips are prepared in different ways; deep-fried, cooked in a kettle, as well as baked, but they are all manufactured with grease. I reviewed two other studies that measured the amount of grease in different brands of potato chips. One study found on teacherweb.com followed similar steps as the experiment I am preforming. The main differences were the amount of chips that they used and unit that was chosen to measure the grease stain.
The protein is above five percent so it is good for you however; the fiber is below the five percent, which is bad. This does not mean the peanut butter is bad for you or good for you. This means the peanut butter is in between the good and bad. Now, adding the bread and seeing the DV percent can make the peanut butter better or worse for you. Nutrition food facts on the label show you six facts you should know and they are The Serving Size, which tells you how to count the rest of the label.
What amounts of food were consumed? Around 1,952 calories for my body size 16 grams times 122 pounds = 1,952; Carbs should make up about 50% if the diet c. At what time of day were foods consumed? 9:00 Breakfast: Banana Shake 275 cal 31 carbs 10:30 Snack: Peanut Butter Grahams < 150 cal 12:00 Lunch: Grilled Chicken Sandwich w/ green beans 280 cal 23 carbs 2:30 Snack: Baked chips and salsa < 150 cal 5:00 Dinner: Vegetable Soup 227 cal 24 carbs 7:00 Snack: Hot cocoa < 150 d. What foods/beverages were avoided or restricted? Food high in fat, processed foods, starchy vegetables, and sweets 3. What resources besides this textbook were used to learn about the diet?
It shows the total calories per serving and some show unprepared and prepared and then it list total calories from fat. Three and four are combined and they are the nutrient count. The top section of nutrients are those we should avoid and the bottom list the good nutrients. Understand the foot note at the bottom of a label is number 5 and it does a breakdown of the nutrients based on a 2,000 calorie diet. Most products will have this and it does not change every product has same foot note just the amounts might change and if food label is to small the foot note will not be there.
So even though both types of bread are made with whole grains, they have a different color, taste and texture. Whole wheat bread is much higher in fiber than white bread. Fiber aids digestion. Fiber also helps you feel full and makes it easier for you to control your weight. It has many health benefits.
Experiment & Observation I gathered together my items; distilled water, salt, ruler, scissors, stapler pencil, tape, 16 toothpicks, Kool-Aid drink mix strawberry and grape, set of McCormick food coloring red, yellow, green and blue, small bag of M&M candy, plastic beaker 50 mL, petri dish 60mm, well-plate 24, FDC blue dye #1 0.5 mL vial, FDC blue dye #2 0.5 mL vial FDC red dye #3 0.5 mL vial, FDC red dye #40 0.5 mL vial, FDC yellow dye #5 0.5 mL vial, FDC yellow dye #6 0.5 mL vial, unknown 0.5 mL vial, 3 filter paper chrom 14x7 cm. I first made a solvent using a 50 mL beaker with warm room temperature distilled water and a pinch of salt. I made sure the salt was completely dissolved and set the solvent aside. I took out two of the Chromatography filter paper sheets 14x7 and with a pencil very lightly drew a horizontal line 1 cm from the bottom of both sheet. Then horizontally on the line I just drew I marked off 9 spaces 1.5 cm apart.
To calculate the true protein percentage I will multiply the protein grams by 4 and divide that by the total calories (Blasczyk, W., 2012). I have selected 3 packaged foods in which I will analyze the true fat and protein content; General Mills Cheerios; Kraft Foods Macaroni and Cheese; and Hostess Ding Dongs. Hostess
Dips are segmented in four different flavor categories: sour cream-based dips (50%); cheese-based dips (25%); bean and picante dips (10%); and cream cheese-based dips (15%). The major dip competitor is refrigerated salad dressings, which are used to make homemade dips. The opportunity evaluation matrix is used in an opportunity analysis as a means to find markets that an organization can profitably serve. Opportunity evaluation has