Nutrition: Concepts and Controversies
13th Edition
ISBN: 9781133603184
Author: Frances Sizer, Ellie Whitney
Publisher: Cengage Learning
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Question
Chapter 6, Problem 17SC
Summary Introduction
Interpretation:
Of whether the statement ‘Blood LDL values of people eating typical, meat- rich western diets are generally higher then LDL values of vegetarians’, is true or false.
Concept Introduction:
The meats are rich in the saturated fats. Also, the process of cooking of the meats requires the use of the saturated fats. The cholesterol level is too high in these types of diet. While in vegetarian diet, cholesterol level is low.
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Chapter 6 Solutions
Nutrition: Concepts and Controversies
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- What does the Tolerable Upper Intake Level (UL) of a nutrient represent? a. The maximum amount allowed for fortifying a food b. A number calculated by taking twice the RDA for three times the AI c. The maximum allowable amount available in supplement form d. The maximum amount from all sources that appears safe for most healthy people and beyond which there is increased risk of adverse health effectsarrow_forwardThe concept of nutrient density is most helpful in achieving what principle of diet planning? Select one: O a kcalorie control (more bang for your food buck) Ob Moderation Oc cost control Od Variety Oe Balancearrow_forwardC (i) above. 25. The following table shows energy requirements and nutrients of individuals in different age groups and sexes; Nutrients Iron Calcium Occupation and Energy age Retired male Protein (mg) Requirement 6400KJ 14200KJ 14900Kj (mg) (mg) 25 4.2 0.4 ason 110 16.6 1 senage boy 112 17.0 1.2 4,400KJ Retired female Pregnant house wife 10,300KJ Teenage girl 2.1 0.1 1.5 11 16 110 24 9,800KJ 116 22.1 (a) Account for the differences in energy and nutrients requirements between: (i) Teenage girl and teenage boy. (ii) Retired female and pregmant house wife. (iii) Retired male and mason. b) Other than age and occupation, give other factors that influence energy requirement in man. c) State two functions in each case for calcium and iron in the body.arrow_forward
- How many turkey sausage links (not servings) would a person have to eat a day to meet the goal of 1.8 g/kg/day if they weighed 70 kg and that was their only source of protein thai day? Round up to the nearest whole number of links to ensure the goal is met at minimum, do not enter units. Hint: you'd be sick of eating sausages! Nutrition Facts About 3.5 servings per container Serving size 3 links (59g) Amount per serving Calories 90 % Daily Value* 6% Total Fat 5g Saturated Fat 2g 10% Trans Fat 0g Cholesterol 45mg 15% Sodium 440mg 19% Total Carbohydrate 1g 0% Dietary Fiber Og 0% Total Sugars 0g Includes Og Added Sugars 0% Protein 11g Vitamin D Omcg 0% · Calcium Omg 0% Iron 1mg 6% · Potassium 122mg 2% "The % Daily Value tells you how much a nutrient in a serving of lood contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.arrow_forwardVITAMINS PRECURSOR HEALTH SOURCES %DV / BENEFITS RECOMMENDED DOSE NIACIN RIBOFLAVIN D Cholesterol E *Based on 2000 calorie diet CONCLUSIONSarrow_forward29. Which of these daily CHO recommendation is correct? 55 to 60% of total kilocalorie intake 65 to 70% of total kilocalorie intake 35 to 40% of total kilocalorie intake 45 to 50% of total kilocalorie intakearrow_forward
- If your daily intake of a vitamin meets the RDA, this means O You have a poor diet. O You may not be meeting your needs. You are safe if you meet at least half the RDA. You have nothing to worry about as long you are not exceeding the ULarrow_forward1) Orange & Ginger Salmon Filet 2) Crispy Haddock Filet Nutrition Facts Valeur nutritive Per 100 g/par 100 g Nutrition Facts Valeur nutritive Per 1 fillet (87 g) / pour 1 filet (87 g) Amount Teneur % Daily Value % valeur quotidienne Amount Teneur % Daily Value % valeur quotidienne Calories / Calories 220 Calories / Calories 180 Fat / Lipides 9 g Saturated / saturés 0.5 g + Trans / trans 0 g Total Fat / Lipides 11 g 16 % 14 % Saturated / saturés 2.4 g + Trans / trans 0 g 12 % 3% Polyunsaturated / polyinsaturés 3 g Polyunsaturated / polyinsaturés 2.5 g Omega-6/ oméga-6 1.5 g Omega-3/ oméga-3 0.7 g Monounsaturated / monoinsaturés 5 g Omega-6 / oméga-6 0.8 g Omega-3 / oméga-3 2 g Monounsaturated / monoinsaturés 5.6 g Cholesterol / Cholestérol 45 mg 15 % Cholesterol / Cholestérol 20 mg Sodium / Sodium 330 mg 14 % Sodium / Sodium 330 mg 14 % Carbohydrate / Glucides 17 g Fibre / Fibres 1 g Carbohydrate / Glucides 14 g 5 % 6 % Fibre / Fibres 0 g 4% Sugars / Sucres 3 g Protein / Protéines 9 g…arrow_forwardA portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion? Select one: a. The amount provided in one single serving package O b. O C. an amount used to align recommendations for dietary intake O d. the amount of food you serve yourself and that you eat Oe. A deck of cardsarrow_forward
- The diet-planning principle that provides all the nutrients, fiber, and energy in amounts sufficient to maintain health is called Select one: O a. nutrient density O b. adequacy O c. variety Od moderation O e. kcalorie controlarrow_forwarddecreasing food intake Foods that claim to be 'fresh'* O may contain preservatives for texture and to delay spoilage must be raw and unprocessed and never have been frozen or heated must be low in total fat and saturated fat O must supply 20 percent or more of the Percent Daily Value of most nutrients Guidelines to follow when eating out include* asking food to be prepared in healthful ways O O Oarrow_forwardCould 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"?arrow_forward
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