Nutrition
15th Edition
ISBN: 9781337906371
Author: Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher: Cengage Learning,
expand_more
expand_more
format_list_bulleted
Question
Chapter 6, Problem 18SC
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.
Expert Solution & Answer
Trending nowThis is a popular solution!
Students have asked these similar questions
None
See 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!
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 effects
Knowledge Booster
Similar questions
- The 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_forwardVITAMINS PRECURSOR HEALTH SOURCES %DV / BENEFITS RECOMMENDED DOSE NIACIN RIBOFLAVIN D Cholesterol E *Based on 2000 calorie diet CONCLUSIONSarrow_forward
- 29. 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_forwardIf 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_forward
- A 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_forwardThe 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_forward
- Your DRI Goal Actual Intake Goal Met Goal Not Met Goal Exceeded Potassium 2600mg 1072mg Not Met Add more intake Calcium 1000mg 854.45mg Not Met Add more intake Magnesium 320mg 350mg Met A bit over intake Iron 18g 20mg Met A bit over intake Vitamin C 75mg 1500mg Met A lot over intake Then, fully address the following in narrative discussion format. Discuss how your consumption compares to the DRI recommendations from your report. Include specific information from your reports. Did you meet, not meet, or exceed the recommended goals? List two main roles in the body for each of the five micronutrients listed. List and discuss two major symptoms and health outcomes from not consuming enough of each micronutrient. Briefly discuss the potential consequences of exceeding the recommended intake for each micronutrient.arrow_forward80% Physiological hunger motivates you to eat when* O you feel depressed O you are growing rapidly O you are stressed O you are uncomfortable A food label is required by law to include OO OOarrow_forwardBased on a 2000 kcal diet per day, match the AMDRS (ranges of intake) with the numbers below for each nutrient group. protein fat carbohydrate 50g-175g/day [Choose ] 225g-325g/day ✓ 50g-175g/day 44g-78g/dayarrow_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 ColeNutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,
- Nutritional Sciences: From Fundamentals to Food, ...Health & NutritionISBN:9781337486415Author:McGuirePublisher:CengageBiology: The Dynamic Science (MindTap Course List)BiologyISBN:9781305389892Author:Peter J. Russell, Paul E. Hertz, Beverly McMillanPublisher:Cengage LearningNutrition Through the Life Cycle (MindTap Course ...Health & NutritionISBN:9781305628007Author:Judith E. BrownPublisher: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,
Nutritional Sciences: From Fundamentals to Food, ...
Health & Nutrition
ISBN:9781337486415
Author:McGuire
Publisher:Cengage
Biology: The Dynamic Science (MindTap Course List)
Biology
ISBN:9781305389892
Author:Peter J. Russell, Paul E. Hertz, Beverly McMillan
Publisher:Cengage Learning
Nutrition Through the Life Cycle (MindTap Course ...
Health & Nutrition
ISBN:9781305628007
Author:Judith E. Brown
Publisher:Cengage Learning