Nutrition: Concepts and Controversies
14th Edition
ISBN: 9781305886865
Author: Sizer, Frances , WHITNEY, Ellie
Publisher: Cengage Learning
expand_more
expand_more
format_list_bulleted
Concept explainers
Question
Chapter 5, Problem 19SC
Summary Introduction
Interpretation:
The majority of solid fats in the U.S. diet are supplied by invisible fats. Is the statement true or false?
Concept Introduction:
Fats are classified in two categories visible fats and invisible fats. Visible fats are those that we use in the cooking, while invisible fats are added to the food that contribute to the taste and flavor of the food.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
Students have asked these similar questions
a. How many kcal would you get if
you ate 3 tablespoons?
b. What percent of kcal come from
total protein in one serving of the
peanut butter?
c. List the two mandatory nutrients
missing from the food label.
Nutrition Facts
Serving Size 2 tbsp 32g (32g)
Servings Per Container 8
Amount Per Serving
Calories 188
Calories from Fat 134
% DV*
Total Fat 16g
%.
Saturated Fat 3g
13%
Trans Fat
Cholesterol Omg
Sodium 156mg
Total Carbohydrate 7g
Dietary Fiber 3g
Sugars 3g
0%
6%
2%
10%
Protein 8g
0%
• Vitamin C
0%
Calcium
1%
3%
Calories
2,000
2,500
Tatal Fat
Sat Fat
Cholesterol
Sodium
Total Carbohydrate
Fiber
65g
20g
300mg
2,400mg
300g
25g
80g
25g
30bmg
2,400mg
375g
30g
Less than
Less than
Less than
Less than
Could either of these crackers be labeled as low in sodium on the packaging according to current FDA labeling regulations? How much sodium per serving can a product have and still carry the nutrient claim "low sodium"?
3E
Chapter 5 Solutions
Nutrition: Concepts and Controversies
Knowledge Booster
Learn more about
Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- 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.arrow_forwardAsap explainarrow_forwardSee attached. My topic is about biomolecules. Please explain the encircled nutrition fact labels. The encircled ones are:- Serving Size- Serving Per Container- Calories- % Daily ValueThank you!arrow_forward
- Which of the following statements is true regarding the typical American diet? We eat too much saturated fat We eat too much omega-6 fat We eat too much omega-3 fat We eat too much fat, in generalarrow_forward1 and 2arrow_forwardThe RDA for protein recommended for a normal, healthy adult whose body weight is 180 pounds is approximately... O 65 grams O 85 grams O 56 grams O 112 gramsarrow_forward
- The nutrition facts are given for a packet of instant oatmeal. Nutrition Amount/Serving Total Fat 25g Saturated Fat Og Trans Fat og SoV Amount/Serving NDV Calculate the energy in Calories available from the total carbohydrates, from the total fat, and from the protein, in one serving of this instant oatmeal. 4 Potassium 160mg 0% Total Carb 28g Dietary Fiber 3g Soluble Fiber 1g Insoluble Fiber 29 Sugars 9g 4 Protein Sg Vitamin A O%- Vitamin CO. Calcium 2% Iron 8% 4% Facts 1 Pouch (43g) 9% Serv. Size 12% Serv. Per Package tbd Polyunsaturated Fat 1.5g 160 Monounsaturated Fat 1g 25 Cholesterol Omg Sodium 90mg Calories Fat Cal. "Percent Daily Values (DV) are based on a 2,000 calorie diet. 0% total carbohydrates: Cal Phosphorus 10% Magnesium 10% Ingredients: Whole grain rolled oats, evaporated milled suga soy protein, whole grain brown rice, cranberries, natural flavor, flaseed, whole grain barley quinoa whole grain rye, whole grain wheat, salt, guar gum ALLERGENS: Contains wheat and soy…arrow_forwardFat (g) Protein (g) Total Carbohydrate (g) Saturated Fat (g) Sugar (g) Dietary Fibre (g) Calcium (mg) Cholesterol (mg) what is the rda(recommended dyetary allowance) of these nutrient in usaarrow_forwardNonearrow_forward
- 4Earrow_forward3.) Look at the label for Lindt chocolate bar below. a.) Does this product contain animal fat? How can you tell?arrow_forwardSee 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_forward
arrow_back_ios
SEE MORE QUESTIONS
arrow_forward_ios
Recommended textbooks for you
Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
NutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,
Biology: The Unity and Diversity of Life (MindTap...BiologyISBN:9781305073951Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa StarrPublisher:Cengage Learning
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole
Nutrition
Health & Nutrition
ISBN:9781337906371
Author:Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher:Cengage Learning,
Biology: The Unity and Diversity of Life (MindTap...
Biology
ISBN:9781305073951
Author:Cecie Starr, Ralph Taggart, Christine Evers, Lisa Starr
Publisher:Cengage Learning