Caloric Content of Food obseRvations & Calculated Values (Calculated values have the yellow background.) Data Table 1: Food Item - Observations | Food Item Description: | Marshmallow | Peanut / Walnut | Chip | Mass of food & holder – initial | 6.5g/26.5g | 1.1g/26.2g | 1.2g/26.2g | Mass of food & holder – final | 32g | 26.8g | 26.8g | Mass of food burnt | 5.5g | 0.6g | 0.6g | Mass of beaker | 65.5g | 65.5g | 65.5g | Mass of beaker & water | 109.3g | 109.3g | 109.3g | Mass of water | 44g | 44g | 44g | Water temp. – initial | 20oC | 22oC | 18oC | Water temp. – final | 29oC | 38oC | 25oC | ΔT (oC change) | 9oC | 16oC | 7oC | Heat Energy gained by water | 1656.86 J | 2945.54 J | 1288.67 J | Heat Energy per gram | 301.25 J/g | 4909.23 J/g | 2147.78 J/g | QUestions Which of the foods tested contains the most energy per gram? Peanut How do your experimental results compare to typical experimental values (listed in the procedure)?
1. What is the name of the recipe you are evaluating? Tortilla Pizzas 2. Which essential nutrients—ccarbohydrates, fats, proteins, vitamins, and minerals—are included in the recipe? In this recipe there are a total of 53g of carbohydrates, 6g from dietary fiber and 4g from sugars.
With this in mind, I need to concentrate in eating more red meats. My magnesium intake is exactly 50% of the recommended amount but it is slower than the other minerals. Goods such as candy bars, breads and potatoes were the highest percentage of products I took in. However the rich sources of magnesium are Spices, nuts, cereals, coffee, cocoa, tea, and vegetables. Green leafy vegetables such as spinach are also rich in magnesium.
Generate and save the following reports to your computer. These reports must be submitted in the Project 2 drop box on ANGEL along with this document. Reports to save, use and submit to the ANGEL drop box along with this document: Food Groups and Calories for each day individually (3 reports total) Meal Summary for 3 days combined (1 report) You will record all food and beverages (except water) that you ate throughout the day in the daily food logs below. Remember to give as many details as possible as described in the instructions document. Record all vitamin and mineral supplements that you take in the space below the food log, but do not enter them into SuperTracker.
Food Lab Record Sheet Record all of the foods and beverages that you consume on each day. In the columns on the right, mark how many servings you are getting from each food group. In the Total Servings row at the bottom of the chart, add up the total number of servings in each column to see if you met the daily recommendations. Complete a short summary at the end of each day. Submit the completed chart at the end of 3 days.
You can allocate your total daily calories among the three classes of macronutrients to suit your preferences; just make sure that the three percentage values you select total 100% and that your values fall within the Acceptable Macronutrient Distribution Ranges (AMDRs) set by the Food and Nutrition Board of the National Academies. For example, you may choose targets of 15% of total daily calories from protein, 35% from fat, and 50% from carbohydrate. Fill in your percentage goals in the chart
As a nurse to malnutrition patient, I would recommend him/her to have healthy Yoghurt that is 150g per pot and contains 243 Kcals. Moving on, Malnutrition patients should have or given the food timetable chart. This diet chart will help and improve their health. Patients should have timetable of breakfast, lunch, evening snack, Dinner. For Breakfast, I would suggest a patient to have two slice of white bread that has 66Kcal per slice with jam contains 56 Kcal per table spoon.
University of Phoenix Material Understanding Food Labels Worksheet Part A: Analyzing a Food Label Complete the table below by filling in the requested items. Use the food label of your favorite snack to obtain the information needed. |Name of Product | | |Serving Size |6 crackers | |Number of servings per |About 9 | |container-package | | | |Amount Per Serving | |Calories |120 | |Fat calories |30 | |Grams of fat |3.5 | |Amount of unsaturated fat |2 | |Amount of saturated fat |0.5 | |Amount of trans fat |0 | |Amount of sodium (salt) |160mg | |Grams of protein |3 | |Grams of carbohydrates |20 | |Grams of Fiber |3 | Part B: Calculating Calories Complete the equations below by using the information you obtained in Part A tables. Use figure 5.19 of the Visualizing Nutrition textbook as a guidance. Number of calories from proteins: __3___x__4___ = __12g______ 1 gram of protein = 4 calories Number of calories from carbs: _20___x__4___=____80g_____ 1 gram of carbs = 4 calories Number of calories from fat: __3.5___x__9___=___31.5_____ 1 gram of fat = 9 calories If you were to eat
A slice of ananas and mango. | 13:00 – Pesto pasta, steamed salmon and broccoli with salt, paprika and pepper. 2 glasses of water | 19:30 - A medium size bowl of salad with tuna and salt and grilled chicken and a small backed potato. 2 glasses of water | 15:00 - 1/2 of a sandwich, a glass of Juicy Water, 23g of soy and corn whole-wheat crisps.17:00 - mango Green tea with lemon and avape syrup. | 1670 | 20 minutes run And 30 minutes medium intensity strength workout.
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.