Understanding Nutrition (MindTap Course List)
15th Edition
ISBN: 9781337392693
Author: Eleanor Noss Whitney, Sharon Rady Rolfes
Publisher: Cengage Learning
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Chapter 2.3, Problem 2.2TI
Summary Introduction
To calculate: Daily value for 1800-kcal diet and revise the Daily value percentage on one of the food labels are given in page 55 in the textbook.
Concept introduction: FDA developed reference values to use in food labels for the specific nutrients. Daily value percentage is the specified serving of key nutrients in food for a 2000kcal diet.
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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°
Based on the information in Chapter 3, evaluate the nutritional label of a food item, either one in the supermarket or one that you have available. Make sure your ingredient list on that label has at least five (5) ingredients.
Please discuss the answers to the following questions:
List the individual ingredients by category (carbohydrate, protein, fat, vitamins, minerals, and additives).
Using the information from your textbook, explain the function and relative safety of the identified ingredients.
Find a similar organic food item and contrast the ingredients including the food additives to the original product.
What did you find in your comparison?
What is the relative safety of the organic variation?
Chapter 2 Solutions
Understanding Nutrition (MindTap Course List)
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