General Vitamins Energy 1323.6 kcal 88% B1 (Thiamine) 0.5 mg 48% Alcohol 0.4 8 No Target B2 (Riboflavin) 0.4 mg 39% Caffeine 19.8 mg No Target B3 (Niacin) 3.6 mg 25% Water 1576.2 g 58% B5 (Pantothenic Acid) 1.6 mg 32% B6 (Pyridoxine) 0.7 mg 52% Carbohydrates B12 (Cobalamin) 0.1 Hg 6% Carbs 214.1 g 123% Folate 134.0 Hg 33% Fiber 15.5 8 61% Vitamin A 536.1 IU 22% Starch 49.7 8 No Target Vitamin C 66.2 mg 88% Sugars 106.1 g No Target Vitamin 19.3 IU 3% Net Carbs 198.5 g 133% Vitamin E 0.9 mg 5% Vitamin K 23.5 Hg 26% Lipids Fat 46.2 g 79% Minerals Monounsaturated 13.2 g No Target Calcium 369.7 mg 36% Polyunsaturated 10.7 g No Target Copper 0.8 mg 90% Omega-3 1.5 g 139% Iron 6.3 mg 35% Omega-6 8.2 8 68% Magnesium 183.2 mg 59% Saturated 13.3 g n/a Manganese 2.9 mg 161%
General Vitamins Energy 1323.6 kcal 88% B1 (Thiamine) 0.5 mg 48% Alcohol 0.4 8 No Target B2 (Riboflavin) 0.4 mg 39% Caffeine 19.8 mg No Target B3 (Niacin) 3.6 mg 25% Water 1576.2 g 58% B5 (Pantothenic Acid) 1.6 mg 32% B6 (Pyridoxine) 0.7 mg 52% Carbohydrates B12 (Cobalamin) 0.1 Hg 6% Carbs 214.1 g 123% Folate 134.0 Hg 33% Fiber 15.5 8 61% Vitamin A 536.1 IU 22% Starch 49.7 8 No Target Vitamin C 66.2 mg 88% Sugars 106.1 g No Target Vitamin 19.3 IU 3% Net Carbs 198.5 g 133% Vitamin E 0.9 mg 5% Vitamin K 23.5 Hg 26% Lipids Fat 46.2 g 79% Minerals Monounsaturated 13.2 g No Target Calcium 369.7 mg 36% Polyunsaturated 10.7 g No Target Copper 0.8 mg 90% Omega-3 1.5 g 139% Iron 6.3 mg 35% Omega-6 8.2 8 68% Magnesium 183.2 mg 59% Saturated 13.3 g n/a Manganese 2.9 mg 161%
Phlebotomy Essentials
6th Edition
ISBN:9781451194524
Author:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Publisher:Ruth McCall, Cathee M. Tankersley MT(ASCP)
Chapter1: Phlebotomy: Past And Present And The Healthcare Setting
Section: Chapter Questions
Problem 1SRQ
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Question
The assignment was to add what you ate for last 24 hours. The results are not good how can I improve it? What should I eat to make it better? What foods should I avoid?
Expert Solution
Introduction
The given data is based on the food products consumed by the individual in the past 24 hours, and this data will enable us to get a closer look at the composition of macro and micronutrients consumed by the individual and will provide the ways to improve the diet.
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