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- Assignment #2 - Evaluation Worksheet 1. Look at the Bar Graph report to obtain the information on the amounts of nutrients recommended (your DRI values) and the amount of nutrients you actually ate (your Intake values). Compare the two and write the difference in the last column. Label your numbers (grams, Calories, etc) YOUR NUTRIENTS) Nutrient DRI Goals Intake (BE SURE TO LABEL (amount recommended) (amount eaten) (to the nearest 0.1) Calculate Amount Difference Marka (+) if you ate more than the recommended or (-) if you ate less Calories (Calories) 2,366.0 1,948.0 Carbohydrate (gm) (range)325.0 288.00 Fat(gm) (range)73.6 55.90 Protein (gm) 50.8 79.30 Saturated fat (gm) 23.7 13.50 Dietary fiber (gm) 33.1 34.00 Vitamin C (mg) 75.0 368.0 Vitamin D (IU) 15.0 1.02 Calcium (mg) 1,000,0 585.0 Iron (mg) 18.0 18.40 2,300.0 1,123.00 Sodium (mg) 3. 2. List any and all other (not stated above in #1) nutrients below 75% of the DRI goals (state "none" if applicable). List 2 things you can change…Macronutrient Distribution The Macronutrient Distribution report is useful for quickly seeing the calorie and fat breakdowns of your intake. The Source of Calories window shows graphically the percentage of calories from protein, carbohydrates, fat, and alcohol. The Source of Fat window shows the breakdown of fat (saturated, monounsaturated, polyunsaturated, and other fats). Profile Info Personal: Tasha Myles Female 50 yrs 5 ft 3 in Student Info: Tasha Myles Prof Bednarz 230 kg BIO 107-RT2 Day(s): 2024 Jun 16 (All) Activity Level: Low Active BMI: 89.8 Weight Change: Lose 0.5 lb per week (Strive for an Active activity level.) Normal is 18.5 to 25. Best not to exceed 2 lbs per week. Source of Calories Calori Gra Percen Source of Fat (approx.) Fat (g) Percen Protein 453 113.5 23% Saturated Fat 17.3 27% Carbohydrates 942 236.3 48 % Mono Fat 20.7 32% Alcohol 0 0.0 0% Poly Fat 10.9 17% Fat (Total) 574 63.9 29% Trans Fat 0.8 1% Saturated Fat 156 17.3 8% Total (g) 63.9 Trans Fat 7 0.8 0% N/A…#4
- The 500-milligram dose of vitamin C provided by this dietary supplement is Group of answer choices less than the RDA for vitamin C. equal to the RDA for vitamin C. more than the RDA for vitamin C, but less than the UL for vitamin C. more than the UL for vitamin C.A dietary supplement can be described as 1. a prescription formulated adjunct to one’s dietary pattern. 2. a product whose formulation is standardized. 3. being deemed safe for human consumption. 4. a product that is ingested in addition to one’s typical dietary pattern.Dietary recommendations for total protein intake are based on the need for individual amino acids. True False Which of the following is NOT true about the RDA for total protein intake for healthy adults? It is set at 10-35% of total energy intake. It is higher for pregnant and lactating women compared to non-pregnant, non-lactating women. It is based on body weight. O It is based on the EAR of 0.66 g/kg body weight. Where does the process of protein digestion begin? Mouth Stomach Small intestine All of the above
- Using a knowledge of food safety management system compare between conventional and current food safety management system also include specific diagramBased on the BMI for a 5 ft 8 in, 180lb individual, where do they fall along the classification spectrum? Underweight Healthy weight Overweight Obese Morbidly obesepertaining to Nutrition Can you teach me how to calculate the percentages of daily intakes of calories (1,827 total), carbs (171g), fat (81g), and protein (121g)? Thank you for your time.
- 1) Orange & Ginger Salmon Filet 2) Crispy Haddock Filet Nutrition Facts Valeur nutritive Per 100 g/par 100 g Nutrition Facts Valeur nutritive Per 1 fillet (87 g) / pour 1 filet (87 g) Amount Teneur % Daily Value % valeur quotidienne Amount Teneur % Daily Value % valeur quotidienne Calories / Calories 220 Calories / Calories 180 Fat / Lipides 9 g Saturated / saturés 0.5 g + Trans / trans 0 g Total Fat / Lipides 11 g 16 % 14 % Saturated / saturés 2.4 g + Trans / trans 0 g 12 % 3% Polyunsaturated / polyinsaturés 3 g Polyunsaturated / polyinsaturés 2.5 g Omega-6/ oméga-6 1.5 g Omega-3/ oméga-3 0.7 g Monounsaturated / monoinsaturés 5 g Omega-6 / oméga-6 0.8 g Omega-3 / oméga-3 2 g Monounsaturated / monoinsaturés 5.6 g Cholesterol / Cholestérol 45 mg 15 % Cholesterol / Cholestérol 20 mg Sodium / Sodium 330 mg 14 % Sodium / Sodium 330 mg 14 % Carbohydrate / Glucides 17 g Fibre / Fibres 1 g Carbohydrate / Glucides 14 g 5 % 6 % Fibre / Fibres 0 g 4% Sugars / Sucres 3 g Protein / Protéines 9 g…2 Jivalprvel Sodiume CEpival) is ordered lomg lieg po for Client. The client weighs 165 pounds. The avaitable form of the medic atiu 15 250 mg 15mL .How much will you administer to your client! yourWhich value would change most ifthis label were for skim milk insteadof whole milk: grams of fat, gramsof total carbohydrate, or grams ofprotein?
