Interpretation:
The number of calories from Daily Values (DV) for fat, saturated fat, and total carbohydrate based on a
Concept introduction:
The value of percent DV represents the percent of an individual nutrient in one serving of food. For a healthy adult, the value of DV is based on a
Answer to Problem 22.9E
The number of calories from fat based on a
The number of calories from saturated fat based on a
The number of calories from total carbohydrate based on a
Explanation of Solution
Total fat per serving is
DV fulfills by
The following formula calculates the DV for fat.
Substitute the value of fat per serving and percent quantity fulfilled by fat in equation (1).
Therefore, the Daily Values (DV) for fat based on a
It is known that
The number of calories in a
Therefore, the number of calories in a
Total saturated fat per serving is
DV fulfills by
The following formula calculates the DV for saturated fat.
Substitute the value of saturated fat per serving and percent quantity fulfilled by saturated fat in equation (2).
Therefore, Daily Values (DV) for saturated fat based on a
It is given that
The number of calories in a
Therefore, the number of calories in a
Total carbohydrate per serving is
DV fulfills by
The following formula calculates the DV for total carbohydrate.
Substitute the value of total carbohydrate per serving and percent quantity fulfilled by total carbohydrate in equation (3).
Therefore, Daily Values (DV) for total carbohydrate based on a
It is known that
The number of calories in a
Therefore, the number of calories in a
The number of calories from fat based on a
The number of calories from saturated fat based on a
The number of calories from total carbohydrate based on a
Want to see more full solutions like this?
Chapter 22 Solutions
Chemistry for Today: General, Organic, and Biochemistry
- Describe whether each of the following substances serves primarily as an energy source, a form of stored energy, or a structural material some serve as more than one: a. cellulosec. glycogen b. sucrose, table sugard. starcharrow_forwardHow does the caloric value of fat compare with the caloric value of glycogen and starch?arrow_forwardWhich of the following statements is true of the calorific value of fats compared with that of carbohydrates? a. The burning of both fats and carbohydrates produces about 4 kcal/g of energy. b. The burning of both fats and carbohydrates produces about 9 kcal/g of energy. c. The burning of carbohydrates produces about 4 kcal/g, and the burning of fats produces about 9 kcal/g of energy. d. The burning of carbohydrates produces about 9 kcal/g, and the burning of fats produces about 4 kcal/g of energy.arrow_forward
- An adult female goes on a diet that provides 1200 kcal per day with no more than 25% from fat and no more than 30% of that fat being saturated fat. How much saturated fat, in grams, is permitted in this diet?arrow_forwardWhat do amino acids, fatty acids, and sugars (monosaccharides) have in common? O They are used to make lipids. O They are made of carbon, oxygen, and hydrogen. O They are used to make proteins. O They are made of carbon, oxygen, and nitrogen.arrow_forwarda) Calculate the amount of energy released per gram from each type of food tested, based on the chart. b) How did the different types of food compare based on your prediction, which stated that foods with higher fats yield higher calories than foods with proteins and carbohydrates.arrow_forward
- Our bodies need a certain amount of energetic to function. Most of the Engel comes from out good. When we eat more food than our body can use, the excess energy is stored as fat. If person wants to keep their body fat content low, should they eat foods high in carbs, fats, and/ or proteins? Why?arrow_forwardcreate a flow chart or diagram to illustrate the digestion and absorption of carbohydrates. The starting carbohydrate molecules are starch, sucrose, lactose, glycogen, and cellulose. What will happen to these carbohydrates once we ingest them? Include the following from your flow chart or |diagram: 1) the location or site where the digestion or |absorption occurs 2) the enzymes 3) the products generated at each site or location You can create your flow chart or diagram using the smart art in your Microsoft word or you may choose to use whatever applications you have. A hand-drawn flow chart is also allowed. The task should also provide your creative interpretation.arrow_forwardWhy do fats store about twice as much energy than carbohydrates? Carbohydrates can be incorporated into polymers through dehydration reactions, while fats cannot form polymers. Fatty acid chains have more carbon-carbon bonds than carbohydrates. Compared to carbohydrates, fatty acid chains have a higher ratio of bonds with high potential energy to bonds with low potential energy. Fat molecules are always larger than carbohydrate molecules. Fats contain more polar groups than carbohydrates.arrow_forward
- List four (4) types of sugar which can be produced from sugar canearrow_forwardWhich of the following oil and fat is healthier? Why? Oil/Fat Saturated (g) Monounsaturated (g) Polyunsaturated (g) Coconut oil 13 0.7 0.3 Peanut oil 2.4 6.5 4.5 Olive oil - 10.3 1.3 Canola oil 1 8.2 4.1 Safflower oil 1.3 1.7 10.4 Lard 5.1 5.9 1.5 Butter 9.2 4.2 0.6arrow_forwardTrue or False? 6. Food taken in can eventually be broken down into simpler forms of metabolites to provide energy for organisms through the process of anabolism. Write down your explanations.arrow_forward
- Introduction to General, Organic and BiochemistryChemistryISBN:9781285869759Author:Frederick A. Bettelheim, William H. Brown, Mary K. Campbell, Shawn O. Farrell, Omar TorresPublisher:Cengage LearningChemistry In FocusChemistryISBN:9781305084476Author:Tro, Nivaldo J., Neu, Don.Publisher:Cengage LearningChemistry for Today: General, Organic, and Bioche...ChemistryISBN:9781305960060Author:Spencer L. Seager, Michael R. Slabaugh, Maren S. HansenPublisher:Cengage Learning
- Chemistry: Matter and ChangeChemistryISBN:9780078746376Author:Dinah Zike, Laurel Dingrando, Nicholas Hainen, Cheryl WistromPublisher:Glencoe/McGraw-Hill School Pub CoIntroductory Chemistry: An Active Learning Approa...ChemistryISBN:9781305079250Author:Mark S. Cracolice, Ed PetersPublisher:Cengage LearningChemistryChemistryISBN:9781305957404Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCostePublisher:Cengage Learning