Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Chapter 5, Problem 5SC
Summary Introduction
Introduction:
A human body is capable of synthesizing some fatty acids such as saturated fatty acids, polyunsaturated fatty acids, and monounsaturated fatty acids. There are some fatty acids, which cannot be synthesized by the human body, such as polyunsaturated fatty acids therefore, these must be included in the diet.
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Which of the following types of fat is required to be listed on the Nutrition Facts Panel by the U.S Food and Drug Administration?
A. Trans fatty acids
B. Essential fatty acids
C. Phospholipids
D. Sterols
a. How many kcal would you get if
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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
Which of the following is considered beneficial to our health and recommended to consume more?
1. Saturated fat
2.LDL
3. HDL
4. Unsaturated fat
5. Cholesterol
6. Whole grain
A. 2+4+6
B. 2+5+6
C. 3+4+6
D.2+3+4
Chapter 5 Solutions
Nutrition: Concepts and Controversies
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