For menu #2, calculate the kcal from fat using the standard conversion of 9 kcal = 1 gram. What percent of the total kcal are derived from fat? 42% 39% 35% 32% True or False. For menu #2, the number of carb servings is 4. True False C • 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 #2, calculate the kcal from fat using the standard conversion of 9 kcal = 1 gram. What percent of the total kcal are derived from fat? 42% 39% 35% 32% True or False. For menu #2, the number of carb servings is 4. True False C • 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
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
Related questions
Question
Transcribed Image Text:For menu #2, calculate the kcal from fat using the standard conversion of 9 kcal = 1 gram.
What percent of the total kcal are derived from fat?
42%
39%
35%
32%
True or False. For menu #2, the number of carb servings is 4.
True
False
C
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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