Vanilla crunch breakfast parfait Yields 1 serving 3 ounces nonfat Greek yogurt 2 tablespoons homemade granola 4 teaspoons chopped pecans or other nuts (optional) 2 strawberries, sliced 1 kiwifruit, peeled and sliced 1 tablespoon fresh blueberries 1 Spoon half the Greek yogurt into a glass or cup. 2 Top with half the granola and half the pecans. 3 Layer half of the strawberries, kiwifruit and blueberries on top. 4 Repeat this process, starting with the yogurt and ending with the fruit. Nutrition Facts Serving Size 8 ounce parfait dish or glass (330g) Servings Per Container 1 Amount Per Serving Calories 330 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g % Daily Value* 15% 10% Cholesterol 10mg 3%

Vanilla crunch breakfast parfait Yields 1 serving 3 ounces nonfat Greek yogurt 2 tablespoons homemade granola 4 teaspoons chopped pecans or other nuts (optional) 2 strawberries, sliced 1 kiwifruit, peeled and sliced 1 tablespoon fresh blueberries 1 Spoon half the Greek yogurt into a glass or cup. 2 Top with half the granola and half the pecans. 3 Layer half of the strawberries, kiwifruit and blueberries on top. 4 Repeat this process, starting with the yogurt and ending with the fruit. Nutrition Facts Serving Size 8 ounce parfait dish or glass (330g) Servings Per Container 1 Amount Per Serving Calories 330 Calories from Fat 90 Total Fat 10g Saturated Fat 2g Trans Fat 0g % Daily Value* 15% 10% Cholesterol 10mg 3%

Health Safety And Nutrition F/Young Child

9th Edition

ISBN:9781305144767

Author:MAROTZ

Publisher:MAROTZ

Chapter12: Nutrition Guidelines

Section: Chapter Questions

Problem A1CR

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Are there any health claims or structure-function claims made on the package? What are they? Is this food nutrient-dense? Why or Why not? No pliagiarism please
1 App Store ull ? 1:51 PM •.. Directions You will see different pictures of food. Drag each food group onto the slide to match the food groups represented in the meal. FRUITS AND GRAIN PROTEINS DAIRY VEGETABLES Food Groups Challenge 1 2 3 4 +
How many y calories is there in 1 cup of this cereal? Nutrition Facts B servings per container Servinu size 2/3 cup (55g) Amount per serving Calories 230 %% Daily Value 10% Total Fnt Bg 5% 19aturated Fat 1g Trans Fat Og 0% Cholostorol Omg 7% Sodium 160mg Total Carbohydrate 37g 13% 14% Dietary Fiber 4g Total Sugare 12g 20% Includes 10g Added Sugars Protein 3g 10% Vitamin D 2mcg 20% Calcium 260mg 45% Iron 8mg 6%% Potassium 235mg The Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is usod for general nutrition advice. 345 calories 200 calories 230 calories 400 calories
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E hi Experts...please help me, i need it until 6:30 pm. Hope you can answer it BEFORE the time thank you soo much! KINDLY MAKE THE ANSWER SHORT FOR 2-3 SENTENCES IF POSSIBLE. IN YOUR OWN WORDS --on carbohydrates, what are the effects of sugar on fruit texture and moisture
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In this nutritlon label for lasagna, you find that there is too much of a couple things for only one serving. Who eats only one serving of lasagna, anyway? If you eat two servings for dinner, you're getting way too much for one meal. What are the two nutrients that are excessive? Nutrition Facts 1.) Serving Information 4 servings per container Serving size 1 cup (227g) Amount per serving 2. Calories Calories 280 Quick Guide to percent Daily Value (%DV) % Daily Value Total Fat 9g 12% Saturated Fat 4.5g 23% - 5% or less is low Trans Fat 0g Cholesterol 35mg Sodlum 850mg 12% · 20% or more is high 37% Total Carbohydrate 34g Dietary Fiber 4g Total Sugars 6g 12% 14% 3. Nutrients Indludes Og Added Sugars Proteln 15g 0% Vitamin D Omcg 0% Calcium 320mg 25% Iron 1.6mg Potassium 510mg 8% 10% The % Dally Value (DV) tels you how much a nutrient in a serving of tood contributes to a dally dlet 2,000 calorles a day is used for general nutrition advice. O a Sodium & Potassium Calcium & Saturated Fat…
pick one option A nurse is providing nutritional instructions to a group of clients. The nurse should include that which of the following foods contains the highest level of thiamine per serving? 1 cup whole grain wheat flour 1 cup dried pears 1 hard-boiled eggs 1 cup brussel sprouts
Chart 3: Pepsin digestion of Protein Tube No. Additives 1. Pepsin 2 3. Pepsin BAPNA 4. water 5. Pepsin BAPNA 9. Pepsin Pepsin BAPNA water BAPNA pH 2.0 Buffer BAPNA pH 2.0 Buffer Boil first, Incubate 37°C pH 2.0 Buffer 37°C pH 2.0 Buffer pH 7.0 Buffer pH 9.0 buffer Incubation 37°C 37°C 37°C 37°C Condition (all 60 min.) Predict results (before lab) Optical density Answer Questions about your results: 1. Which pH provided the highest pepsin activity? Is that what you expected, based on location of pepsin secreting chief cells in the gastric glands? 2. Would pepsin be active in the mouth? Explain your response: 3. What are the products of protein digestion (subunits of proteins)? 4. Why is tube 4 described as "control" for this experiment on effect of pepsin? (hint -what is missing?) 5. Tubes 1 and 2 contained the same substances. Explain why their optical density measurements were different: 6. If you had not run the tube 2 and tube 3 samples, what argument could be made against the…
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