The Nutrition Facts panel provides valuable nutrition information such as serving sizes, nutrient quantities, and Daily Values to assist individuals inmaking informed food choices. Use the Nutrition Facts panel from a container of almond butter below to answer the following questions.Nutrition FactsServing Size: 2 Tbsp (32g)Servings Per Container: About 11Amount Per ServingCalories: 190Total Fat 16gSaturated Fat 2.5gTrans Fat OgPolyunsat. 4gMonounsat. 10gCholesterol OmgSodium 65mgTotal Carb. 8gFiber 3gTotal Sugars 3gIncl. 1g Added SugarsProtein gVitamin D 0%Iron 6%1O 2Calcium 6%Potassium 4%3% Daily Value*25%Cannot be determined13%0%3%3%Based on one serving, how many grams of total sugar do not come from an added sugar source?12%10%12% If two servings are eaten, of which nutrient will you have consumed 50% or more of the DV?Saturated fatFiberProteinFatMaria spreads 3 tablespoons of almond butter on her bagel. How many calories does this contain?380190285500The nutrition facts panel contains nutrient information required by which government agency?USDACDCNational Restaurant AssociationFDA

The study of nutrition examines all the relationships that exist between food and living things.…

Answered: The Nutrition Facts panel provides…

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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Similar questions

The Nutrition Facts label for Pam Non-Stick Cooking Spray indicates 0 Calories per serving. This label also makes it clear that the primary ingredients in Pam Non-Stick Cooking Spray are CANOLA OIL and SOY LECITHIN. Explain How can this be listed as a “0 Calorie Food” when you determined in Lab Exercise 9A that fats contain ~8.9 Calories/g.
Discuss and explain a nutritional guideline or need that is different between men and women. Why is there a difference? What can women do to meet the recommendation?
The Dietary Reference Intakes also provide the percentage of carbohydrate, protein, and fat necessary for a balanced diet. These are called the AMDR or Acceptable Macronutrient Distribution Ranges. Fill in the numbers for the ranges. 9. Carbohydrate 10. Fat 1. Protein
A portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion? Select one: O a The amount provided in one single serving package. O b. OC an amount used to align recommendations for dietary intake O d. the amount of food you serve yourself and that you eat Oe. A deck of cards
Compare the total carbohydrate (polysaccharides + fiber+ sugars) and sugar (disaccharides and monosaccharides) content of 2% Lactaid vs. 2% regular milk (both pictured). Are they the same or different? Why?
Topic: Nutrition Frank P. is a 48-year-old landscape architect who is concerned about his recent weight gain. He is 69 inches tall and weighs 202 pounds. His usual weight is 190 pounds. Mr. P reports that—due to his busy schedule—he often skips breakfast or stops for a donut and coffee with sugar on his way to work in the morning. He frequently eats out with clients for lunch and usually eats dinner at home with his wife. His favorite nighttime snack is ice cream, although he has found that as he’s gotten older, the ice cream seems to cause bloating, abdominal discomfort, and diarrhea. He reports sometimes feeling weak and hungry during the day, but eating a candy bar or drinking a cola makes him feel better. He reports no dietary restrictions, although he states he avoids products that contain high-fructose corn syrup, preferring instead products sweetened with sugar. A review of Mr. P’s medical records finds that his most recent fasting blood glucose level was 120 mg/dL.1. With…
choose one option only A nurse is providing information to a group of older adults about oil-rich foods. Which of the following foods should be included as equivalent to 6 tablespoons of oil? 1 tbsp soft margarine 1 oz sunflower seeds 2 tbsp peanut butter ½ oz of nuts
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?
Why is it not mandatory to include a calorie declaration in the information panel of a nutrition label for a dog's food?
. List the types of historical information a nutrition professional would like to know and explain, in your own words, why each type of information is important in a complete nutritional assessment.
The course is nutrition. George is a 23-year old college student. He is 5 feed 10 inches tall and weights 230 pounds. George does not exercise regularly and is not able to walk very far because of pain in the knees. During nutrition visit, it was determined that a sample of George’s total intake for the one day was 4770 Kcal. He consumed 226 grams of total fat, 334 grams of protein and 346 grams of carbohydrate. His cholesterol intake was 555 milligrams. 1. What is George's BMI? a) 29.9 b) 33 c) 33.9 d) 36 2. Based on George’s BMI, would you consider him.... a) obese b) overweight c) normal weight d) Underweight 3. The percentage of George's daily intake come from total fat is 25%. True OR False 4. The percentage of George’s daily intake coming from protein is 28%. TRUE OR FALSE 5. The percentage of George’s daily intake coming from Carbohydrate is 42%. True OR False
The Nutrition Facts on a box of cereal shows that a 1 ounce serving (with no milk) provides the following: Calories Protein Carbohydrates (CHO) Fat Percent of Calories 114 2 grams 22 grams Complete the following questions using the data above. SHOW YOUR WORK cereal? 2 grams 1. How many Calories in the cereal come from: a. CHO b. fat a. CHO 2. Using 114 as the total number of Calories in a lounce serving, calculate what percent of Calories in this cereal come from: a. CHO b. fat c. protein 3. Compare the AMDR for each of the macronutrients to the % of each of those macronutrients in the cereal. Is the AMDR higher or lower than the amount supplied by the b. fat c. protein c. protein

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