In this recipe there are a total of 53g of carbohydrates, 6g from dietary fiber and 4g from sugars. There are 7g of fat, 2.5g from saturated fat and 12g of protein. There is 15% of daily vitamin A and 10% of vitamin C. 15% of the daily calcium and 20% of the daily iron. 3. Which ingredients are providing each nutrient?
Can help you implement the recommendations in the DRIs b. Provides personalized food choices among a variety of food groups to help you create a balanced diet c. None of the above 11. Which of the following are food groups is MyPyramid? a. Grains, vegetables, milk, sweets, meat, beans b. Grains, fruits, alcohol, sweets, meat, beans c. Grains, vegetables, fruit, milk, meant, beans d. Grains, vegetables, sweets, milk, meat, beans 12. Which of the following foods is most nutrient dense?
* C. Using the typical energy values for the three food groups (carbohydrates, 4 Cal/g; protein, 4 Cal/g; and fats 9 Cal/g), calculate the Calories in a bag of your favorite snack food. (Look on the nutrition label to get the information needed to do this problem.) I picked Quaker’s Peaches and Cream oatmeal. There is 27g of carbs, 2g of fat, and 3g of protein in each packet. The total number of calories I got after doing the equations was
Research shows diets high in fibre are associated with a lower risk of cardiovascular disease, type 2 diabetes and some cancers. Good sources of fibre include vegetables with skins on, whole grain bread and whole wheat pasta. In a healthy balanced diet carbohydrates are the body’s main source of energy. High fibre, starchy carbohydrates release sugar into the blood more slowly than sugary foods and drinks. 1g of carbohydrates provides 3.75 kcal.
“Sugar substitutes” have become extremely popular for consumption in the U.S. diet; however, are these substitutes considered a truly healthy component of the diet? Why or why not? (Hint: You may need to search outside of the text for the answers.) 6. What is glycogen and what is its role in the body with regards to nutrition and energy?
The protein in the foods eaten complete or incomplete, therefore combine to become more balance. Why is this important and how much on a daily basis recommended protein, carbohydrate, and lipid intake achieved. What was the reaction toward the number? If the intake of macronutrient is insufficient, what can be done to bring it into a suggested range? Provide specific suggestion My recorded protein, carbohydrate, and lipids intake compare to the recommendation of the Dietary Reference Intake of protein for the total three days were 103, carbohydrate 397, and lipids 791.
For B6 (Pyridoxine), my DRI was 1.3 mg. My intake was 0.8 mg, which is an intake of 60%. A deficiency of B6 vitamins leads to poor growth, skin lesions, decreased immune function, anemia, and neurological symptoms. In order to improve my intake of B6, I could consume more fortified breakfast cereals and also more meat. For B12 (Cabalamin), my DRI was
Green leafy vegetables such as spinach are also rich in magnesium. Yes, I did consume nuts and cocoa in the form of candy bars but that wasn’t enough. Instead of eating breads and potatoes, I need to provide myself with eating more vegetables, legumes and small amount of nuts (contains a lot of fat). This mineral is also very important in proper heart functioning, bone formation and the central nervous
My recorded intake on protein was average, the carbohydrates were low, and my lipids were high. Because of the off balance I would need to make sure that my diet supplies the carbohydrates that are needed for my body. I need to add more green and orange vegetables, fruits, and whole grain. I ate meat and dairy which made the protein in each food complete. (Dietary-Reference-Intakes2002).Says protein intake should be 50 to 100 grams per day and should be within 10 to 35 percent of energy intake.