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For menu #1, calculate the kcal from carb using the standard conversion of 4 kcal per gram. What percent of the total kcal are derived from carbohydrate? 45% kcal from carb 40% kcal from carb 38% kcal from carb 48% kcal from carb For menu #2, which of the following most closely matches the macronutrient profile? 55 gm carb, 30 gm protein, 24 gm fat, 556 kcal 70 gm carb, 34 gm protein, 24 gam fat, 620 kcal 70 gm carb, 30 gm protein, 27 gm fat, 645 kcal 55 gm carb, 34 gm protein, 27 gm fat, 599 kcal • Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into rice

For menu #1, calculate the kcal from carb using the standard conversion of 4 kcal per gram. What percent of the total kcal are derived from carbohydrate? 45% kcal from carb 40% kcal from carb 38% kcal from carb 48% kcal from carb For menu #2, which of the following most closely matches the macronutrient profile? 55 gm carb, 30 gm protein, 24 gm fat, 556 kcal 70 gm carb, 34 gm protein, 24 gam fat, 620 kcal 70 gm carb, 30 gm protein, 27 gm fat, 645 kcal 55 gm carb, 34 gm protein, 27 gm fat, 599 kcal • Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into rice

Phlebotomy Essentials
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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For menu #1, calculate the kcal from carb using the standard conversion of 4 kcal per gram. What percent of the total kcal are derived from carbohydrate? 45% kcal from carb 40% kcal from carb 38% kcal from carb 48% kcal from carb For menu #2, which of the following most closely matches the macronutrient profile? 55 gm carb, 30 gm protein, 24 gm fat, 556 kcal 70 gm carb, 34 gm protein, 24 gam fat, 620 kcal 70 gm carb, 30 gm protein, 27 gm fat, 645 kcal 55 gm carb, 34 gm protein, 27 gm fat, 599 kcal
Transcribed Image Text:For menu #1, calculate the kcal from carb using the standard conversion of 4 kcal per gram. What percent of the total kcal are derived from carbohydrate? 45% kcal from carb 40% kcal from carb 38% kcal from carb 48% kcal from carb For menu #2, which of the following most closely matches the macronutrient profile? 55 gm carb, 30 gm protein, 24 gm fat, 556 kcal 70 gm carb, 34 gm protein, 24 gam fat, 620 kcal 70 gm carb, 30 gm protein, 27 gm fat, 645 kcal 55 gm carb, 34 gm protein, 27 gm fat, 599 kcal
• Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into rice
Transcribed Image Text:• Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into rice
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