Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
14th Edition
ISBN: 9781337127547
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 2, Problem 11SC
Summary Introduction
Introduction:
Diet planning should be done in consultation with USDA eating patterns which specify the amount needed from each food group thereby creating a healthy diet of specific calories.
Expert Solution & Answer
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Check out a sample textbook solutionStudents have asked these similar questions
Evaluating Jane Doe's Carbohydrate Intake
Use Jane's Intake Spreadsheet, Intake vs. Goal document, DRI sheet,
and Macro sheet to answer the questions below.
1. How many grams of carbohydrates (CHO) did Jane consume?
2. How many kcal from CHO?
3. How many grams of CHO are needed to provide adequate glucose
for the brain?
4. Did Jane consume at least this amount? Yes
5. Using Jane's intake spreadsheet, list foods that contain simple
CHO, complex CHO, or a mix in the cart below. Use the “Types
of CHO" list on page two if needed.
Simple CHO Complex CHO Both Simple & Complex CHO
food grams food grams food
grams
No
6. What percentage of total kcal were provided by CHO? (use your
intake vs. goals or macro report)
7. How does this compare with the AMDR value discussed in class?
8. If Jane were to consume more than the recommended AMDR
range over an extended period of time, would this be a problem?
Why or why not?
9. If Jane consumed less than the range, could this be a problem over
time? Why…
ng 1
BZU A A E
Student Guide (continued)
2.
2.
External Influence:
3.
13.
Food Item
Type of
Food
Meal
Group
Calorie
Count
# of
Carbs
Total Protein Vitamins Fiber Sugars
Fat
A portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion?
Select one:
a. The amount provided in one single serving package
O b.
O C.
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
Chapter 2 Solutions
Bundle: Nutrition: Concepts and Controversies, Loose-leaf Version, 14th + LMS Integrated for MindTap Nutrition, 1 term (6 months) Printed Access Card
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Similar questions
- Explain the importance of resources for nutrition education in the dietary guidelines for Americans.arrow_forwardEating healthy is more than the food you eat. In the space below, please list the seven key points outlined by Canada's Food Guide, in the Food Guide Snapshot, to assist individuals in achieving healthier eating habits.arrow_forwardA 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 cardsarrow_forward
- The concept of nutrient density is most helpful in achieving what principle of diet planning? Select one: O a kcalorie control (more bang for your food buck) Ob Moderation Oc cost control Od Variety Oe Balancearrow_forwardThe most common nutritional d deficiency is * iron iodine vitamin B vitamin Carrow_forwardWhat does the acronym RDA stand for? Robust Dietary Allowance Recommended Digestive Allowance Robust Dietary Acquisition Recommended Dietary Allowancearrow_forward
- What is the average level of daily nutrient intake to meet the requirement for 1/2 of healthy individuals in a particular life-stage and gender group? Recommended Daily Allowances O Adequate Intake Tolerable Upper Intake Level O Estimated Average Requirementsarrow_forwardThe energy intake recommendation is set at a level predicted to maintain body weight?arrow_forwardLook at the nutrition fact label below, and explain what #1-5 is (BE DETAILED). Nutrition Facts 8 servings per container + Serving size 2/3 cup (55g) 1 3 Amount per serving Calories Total Fat 8g Saturated Fat 1g Trans Fat Og Cholesterol Omg Sodium 160mg Total Carbohydrate 37g Dietary Fiber 4g Total Sugars 12g Includes 10g Added Sugars Protein 3g 230 % Daily Value* 10% 5% Vitamin D 2mog Calcium 260mg Iron 8mg Potassium 235mg 0% 7% 13% 14% 20% 10% 20% 45% 6% 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 used for general nutrition advice 2 5arrow_forward
- The RDA for protein recommended for a normal, healthy adult whose body weight is 90 kg is O 33 O 72 O 153 O 107arrow_forwardDefine the characteristics of a healthful diet. How do the recommendations in MyPlate use these characteristics to help you plan healthy meals? Consider in your response what each of these characteristics mean in terms of MyPlate recommendations. Pls note, this is nutrition subjectarrow_forwardFill the chartsarrow_forward
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