Nutritional Sciences:: From Fundamentals to Food, Enhanced Edition
3rd Edition
ISBN: 9781337565332
Author: McGuire, Michelle, Beerman, Kathy A.
Publisher: Brooks Cole
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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.
The Acceptable Macronutrient Distribution Ranges (AMDRs) reflect the ranges of
intakes for each class of energy-yielding nutrient associated with reduced risk for
chronic disease while providing adequate intakes of essential micronutrients.
Your patient is on an 1800 calorie diet. Calculate the AMDR range in calories first,
then determine how many grams of carbohydrates, protein, and fat this would be.
O 810-1170 kcal from carbohydrates, 202.5-292.5 grams
180-540 kcal from protein, 45-135 grams
360-630 kcal from fat, 90-157.5 grams
O 810-1170 kcal from carbohydrates, 202.5-292.5 grams
180-630 kcal from protein, 45-157.5 grams
360-630 kcal from fat, 40-70 grams
O810-1170 kcal from carbohydrates, 202.5-292.5 grams
180-630 kcal from protein, 45-157.5 grams
360-630 kcal from fat. 90-157.5 grams
99+
810-1170 kcal from carbohydrates, 202.5-292.5 grams
180-540 kcal from protein. 45-135 grams:
360-630 kcal from fat, 40-70 grams
C
29°
Pam Non-Stick Cooking Spray has a calorie count of 0 per serving on the Nutrition Facts label. The key components in Pam Non-Stick Cooking Spray are CANOLA OIL and SOY LECITHIN, according to the label. Explain When you discovered in Lab Exercise 9A that fats comprise 8.9 calories per gram, how can this be described as a "0 Calorie Food"?
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- The food label in Figure 11.28 lists the nutrients and other substances in a package of ready-to-eat macaroni and cheese. Based on your reading in this chapter, how would you rate this products healthiness in terms of fats and carbohydrates? Figure 11.28 Food labels are useful health tools. Information on a food label can be used to ensure that you get the nutrients you need without exceeding recommended limits on less healthy substances such as salt, sugar, and trans fats. At present, the USDA is considering major revisions to food labels. The proposed changes include showing realistic serving sizes and sugars added by the manufacturer, and printing the calorie content per serving in larger, bolder type so that it is easier for consumers to make informed choices about purchases of prepared foods. (Left: USDA, US Department of Agriculture; Right: FoodCollection/SuperStock)arrow_forwardList 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived indigestible carbohydrate 3. Animal-derived carbohydrate Explain 3 health benefits of plant-derived indigestible carbohydrates Although they are good for your body, we should not eat too much. Explain whyarrow_forwardIn 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…arrow_forward
- Considering the health benefits of carbohydrate-rich foods, especially those that provide whole grains and fiber, what suggestions would you offer to a client who reports the following? Be sure to explain WHY!! I am clueless... :) Eats only 3 ounces of refined, sugary breads or cereals each day. Eats 1 cup of vegetables (usually french fries) each day. Drinks fruit juice once a day but never eats fruit. Eats cheese at least twice a day but does not drink milk. Eats large portions of meat at least twice a day. Eats hard candy two or three times a day.arrow_forwardThe purpose of this assignment is to explain how energy is extracted from foods and used to produce ATP and also describe how the body synthesizes new molecules.arrow_forward81. Which supplement is commonly used as an alternative energy source for those who follow a carbohydrate-restricted nutritional strategy? Pea protein Rice protein Long-chain triglyceride (LCT) oil Medium-chain triglyceride (MCT) oil 82. Choline is commonly found in egg yolks. cider vinegar. bamboo shoots. imitation sour cream. 83. What compounds and metabolites contained in tart cherry juice extract can reduce an unwanted inflammatory response? Cordyceps and dipeptides Flavonoids and anthocyanins Magnesium sulfate and magnesium oxide Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) 84. The professional body overseeing the development and certification for performance psychology professionals is the Association for Psychological Science (APS). Association for Applied Sport Psychology (AASP). Society for Occupational Health Psychology (SOHP). Society for Industrial and Organizational Psychology (SIOP). 85. Motivation factors such as a coach's pep-talk or performance…arrow_forward
- The thermic effect of food is a term used to describe the energy cost of processing the food we eat, digesting it, and either turning it into precursors for needed biosynthesis, usable energy in the form of ATP, or storing the excess intake as fat. The thermic effect is usually approximated at 10% of the total calories consumed, but the thermic effect of fat is only 2-3% of total fat calories while the thermic effect of protein is 30% or more of calories consumed as protein. In your opinion, why dietary protein has a much higher thermic effect than dietary fat?arrow_forwardEnergy Drinks and Soda 1) Pick an energy drink or soda. Examples: red bull, 5 hour energy, monster, rock star, Coke, Pepsi, etc.. 2) Review the ingredients- list which are familiar from class (ex: thiamin, a B vitamin), and which ones we have not covered as nutrients (ex: guarana, taurine). All ingredients should be categorized. And then answer these questions Why are nutrients we have covered, such as B-vitamins, included in these beverages? Do you think ingredients in these drinks are regulated? How much caffeine is in the drink compared to 1 cup (8oz) of coffee? Does your drink have weight loss claims? What claims are on the package? Are you comfortable consuming energy drinks and soda? Do unfamiliar ingredients concern you?arrow_forward-Are fats/lipids being burned through ketogenic diet? Yes or No. Discuss your answer. -Why are lipids waterproof?Explain. -Give an example that illustrates lipids being waterproof.arrow_forward
- See attached. Write the important biomolecules in the nutrition facts and conclude whether the product is nutritious or not. Explain why or why not. Thank you!arrow_forwardSelect the FALSE answer regarding lipids and diet (there is only one). olive and avocado oil are examples of monounsaturated fatty acids humans in countries like the USA currently eat an excess of omega 6 fatty acids relative to omega 3 fatty acids algae-based supplements of omega 3s are an option for those avoiding animal-based foods or potential mercury contamination. hemp and flax seeds, dark leafy greens, and walnuts are all good sources of omega 3 fatty acids transfats are saturated fats that have been made to behave as unsaturated fats Imbalance in consumption of omega 3 and 6 fatty acids contributes to the abundance of inflammatory disorders, such as rheumatoid arthritis and heart disease, in the USA.arrow_forwardMatch the vitamin to its best food source. animal foods only, some dairy Pork, protein foods green leafy, legumes, fortified foods Made from tryptophan, liver Citrus, bell peppers, tomatos Dairy, protein foods Choose Choose... vitamin C Niacin (B3) Riboflavin (B2) Folate B12 Thiamin (B1) Choose...arrow_forward
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