Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 4, Problem 3RQ
Summary Introduction
Introduction:
Various kinds of breads are found in the market and are produced by different manufacturers. Some of them produce bread form refined wheat flour or other refined grains. These breads also contain fiber, so the packet may show the tag of high fiber. But these breads are not produced from whole grain. High fiber bread may not contain dangerous chemicals. It is not necessary that high fiber labeled bread must be prepared from whole grain.
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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…
Is adding vitamins and minerals to processed food a good idea? Please explain.
Chapter 4 Solutions
Nutrition: Concepts and Controversies
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