Homework SourseHelp with answering these questions for my Human Health Clas
Help with answering these questions for my Human Health Class Biology 2020
INGREDIENTS: COOKED FETTUCCINI PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, IRON, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITES), GARLIC BREAD (BLEACHED ENRICHED FLOUR [MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLATE], WATER, VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OIL], YEAST, SALT, HIGH FRUCTOSE CORN SYRUP, ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DATEM, VEGETABLE SHORTENING [PARTIALLY HYDROGENATED SOYBEAN OIL, TBHQ ADDED TO PRESERVE FRESHNESS], CONTAINS LESS THAN 2% OF THE FOLLOWING: ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICAR-BONAMIDE, ENZYMES, CALCIUM PEROXIDE, CALCIUM PROPIONATE, ENZYME, TOPPINGS [LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, LECITHIN, MONOGLYCERIDES, SODIUM BENZOATE {PRESERVATIVE}, CITRIC ACID, NATURAL FLAVOR, ARTIFICIAL FLAVOR, BETA CAROTENE, VITAMIN A PALMITATE, CALCIUM DISODIUM EDTA {TO PROTECT FLAVOR}, PARSLEY FLAKES]), WATER, CARROTS, BROCCOLI, HEAVY WHIPPING CREAM, SOYBEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM), ROMANO (FROM COW’S MILK) AND PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER [PREVENTS CAKING]), HALF AND HALF (MILK, CREAM), CONTAINS 2% OR LESS OF: GARLIC SHERRY WINE, STABILIZER (MODIFIED FOOD STARCH, SODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, DEHYDRATED GARLIC, XANTHAN AND GUAR GUMS, SALT, PAPRIKA), SUGAR, SALT, BUTTER (CREAM, SALT), FLAVORINGS, BUTTER FLAVOR (PARTIALLY HYDROGENATED SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME MODIFIED BUTTERFAT, WHEY POWDER, NONFAT DRY MILK POWDER, SOY LECITHIN {EMULSIFIER}]), POLYGLYCEROL ESTERS OF FATTY ACIDS, SPICE, PAPRIKA, BETA CAROTENE.
Nutrition Facts
Serving Size 1 Meal (397g)
Amount Per Serving
Calories 770
Calories from Fat 420
% Daily Value*
Total Fat 46g
?%
Saturated Fat 16g
?%
Trans Fat 0.5g
Cholesterol 30mg
?%
Sodium 129mg
?%
Total Carbohydrate 69g
?%
Dietary Fiber 11g
?%
Sugars 9g
Protein 19g
Vitamin A 80%
•
Vitamin C 0%
Calcium 35%
•
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
Referring to the label above:
1. a. Is this product a good source of fiber?
b. Calculate the percentage of the Daily Value for fiber for a 2,500-calorie diet that is contributed by this product.
c. Calculate the percentage of the DRI for a 2,500-calorie diet that is contributed by this product.
2. Is this a nutrient-dense product? Why or why not?
3. What percentage of the Daily Value for total carbohydrate (for 2,000 calories) comes from this product?
Label Analysis—Lipids (from chapter 5)
Instructions: Use the label for a frozen meal below to answer questions 1-5 below.
INGREDIENTS: COOKED FETTUCCINI PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST CHUNKS (CHICKEN BREAST CHUNKS, WATER, MODIFIED FOOD STARCH, SALT, SODIUM TRIPOLYPHOSPHATE), BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB BEAN GUM), SOYBEAN OIL, ROMANO (FROM COW’S MILK) AND PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER [PREVENTS CAKING]), HALF AND HALF (CREAM, MILK), CONTAINS 2% OR LESS OF: GARLIC, SHERRY WINE (CONTAINS SULFUR DIOXIDE), STABILIZER (MODIFIED FOOD STARCH, SODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, DEHYDRATED GARLIC, XANTHAN AND GUAR GUMS, SALT, PAPRIKA), SALT, MODIFIED CORN STARCH, BUTTER (CREAM, SALT), FLAVORINGS, BUTTER FLAVOR (PARTIALLY HYDROGENATED SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME MODIFIED BUTTERFAT, WHEY POWDER, NONFAT DRY MILK POWDER], SOY LECITHIN [EMULSIFIER]), SPICES, PAPRIKA.
CONTAINS: WHEAT, EGG, MILK, SOY.
Nutrition Facts
Serving Size 1 Meal
Servings Per Container 2
Amount Per Serving
Calories 670
Calories from Fat ?
% Daily Value*
Total Fat 43g
?%
Saturated Fat 17g
?%
Trans Fat 1g
Cholesterol 65mg
?%
Sodium 1180mg
?%
Total Carbohydrate 39g
?%
Dietary Fiber 6g
?%
Sugars 1g
Protein 32g
Vitamin A 15%
•
Vitamin C 30%
Calcium 25%
•
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
1. What percentage of the total calories comes from fat?
2. a. What percentage of the total calories comes from saturated fat?
b. Why might the information about saturated fat be important information for most people?
3. a. What ingredients likely contribute the largest amount of saturated fat?
b. What could you do to reduce the total amount of fat?
4. a. What is the serving size?
b. Would this be considered a standard serving size based on what you know about serving sizes?
5. a. What percentage of the Daily Value for total fat is contributed by this particular product?
b. What percentage of the Daily Value for saturated fat is contributed by this particular product?
Label Analysis—Protein (from chapter 6)
Instructions: Use the pizza burger label to answer the questions 1-7 below.
Nutrition Facts
Serving Size 1 Burger (67g)
Servings Per Container 4
Amount Per Serving
Calories 120
Calories from Fat ?
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1.5g
Cholesterol 10mg
3%
Sodium 280mg
12%
Potassium 160mg
5%
Total Carbohydrate 7g
2%
Dietary Fiber 3g
10%
Sugars 2g
Protein 10g
Vitamin A 4%
•
Vitamin C 10%
Calcium 2%
•
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Calories
2,000
2,500
Total Fat
Less than
65g
80g
Sat Fat
Less than
20g
25g
Cholesterol
Less than
300mg
300mg
Sodium
Less than
2400mg
2400mg
Total Carbohydrate
300g
375g
Dietary Fiber
25g
30g
100% VEGETARIAN
INGREDIENTS: Textured Soy Protein Concentrate with Water, Onion, Mushrooms, Tomato Paste (Tomatoes, Salt), Textured Wheat Gluten with Water, Corn Oil with TBHQ for Freshness, Mozzarella Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Provolone Cheese (Pasteurized Milk, Cultures, Salt, Enzymes), Egg Whites, Water, Red Bell Peppers, Dried Tomato, Contains Two Percent or Less of Potato Starch, Methyl-Cellulose, Garlic, Autolyzed Yeast Extract, Cheddar Cheese Powder (Cheddar Cheese [Milk, Salt, Cheese Cultures, Enzymes], Whey, Buttermilk, Salt, Disodium Phosphate), Basil and Other Spices, Paprika for Color, Garlic, Natural and Artificial Flavors from Non-Meat Sources, Maltodestrin, Soybean Oil, Modified Corn Starch with Corn Syrup Solids, Lactic Acid, Salt, Canola Oil, Caramel Color, Soy Lecithin, Torula Yeast, Barley Malt Flour, Triacetin, Citric Acid, Dextrose. CONTAINS SOY, WHEAT, MILK AND EGG INGREDIENTS.
1. a. What is the gram amount of protein listed per serving of this product?
b. How many calories from protein does this represent?
2. What would be the contribution (percentage of total protein) of this product towards the total amount of recommended protein for a person who weighs 55 kilograms?
3. a. What is the percentage of the total calories coming from fat of this product?
b. How does this compare with a comparable amount of 90% lean ground beef?
4. a. What is the source of cholesterol in this product?
b. Why is this level so low?
5. a. What is the most abundant ingredient listed for this product (HINT: What is first on the ingredient list)?
b. What is the source of this ingredient?
6. What are the sources of saturated fat in this product?
7. a. Given your answer in question 6, this is also a source of protein. Is this type of protein easily digested and absorbed by the body?
b. Why or why not?
| INGREDIENTS: COOKED FETTUCCINI PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, IRON, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITES), GARLIC BREAD (BLEACHED ENRICHED FLOUR [MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLATE], WATER, VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OIL], YEAST, SALT, HIGH FRUCTOSE CORN SYRUP, ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DATEM, VEGETABLE SHORTENING [PARTIALLY HYDROGENATED SOYBEAN OIL, TBHQ ADDED TO PRESERVE FRESHNESS], CONTAINS LESS THAN 2% OF THE FOLLOWING: ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICAR-BONAMIDE, ENZYMES, CALCIUM PEROXIDE, CALCIUM PROPIONATE, ENZYME, TOPPINGS [LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, LECITHIN, MONOGLYCERIDES, SODIUM BENZOATE {PRESERVATIVE}, CITRIC ACID, NATURAL FLAVOR, ARTIFICIAL FLAVOR, BETA CAROTENE, VITAMIN A PALMITATE, CALCIUM DISODIUM EDTA {TO PROTECT FLAVOR}, PARSLEY FLAKES]), WATER, CARROTS, BROCCOLI, HEAVY WHIPPING CREAM, SOYBEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM), ROMANO (FROM COW’S MILK) AND PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER [PREVENTS CAKING]), HALF AND HALF (MILK, CREAM), CONTAINS 2% OR LESS OF: GARLIC SHERRY WINE, STABILIZER (MODIFIED FOOD STARCH, SODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, DEHYDRATED GARLIC, XANTHAN AND GUAR GUMS, SALT, PAPRIKA), SUGAR, SALT, BUTTER (CREAM, SALT), FLAVORINGS, BUTTER FLAVOR (PARTIALLY HYDROGENATED SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME MODIFIED BUTTERFAT, WHEY POWDER, NONFAT DRY MILK POWDER, SOY LECITHIN {EMULSIFIER}]), POLYGLYCEROL ESTERS OF FATTY ACIDS, SPICE, PAPRIKA, BETA CAROTENE. |
|
Solution
c. Calculate the percentage of the DRI for a 2,500-calorie diet that is contributed by this product.
Answer 1:
1a. NO, the product is not a good source of fibre as it does not provide sufficient amont of fibre which is 3.8 %.
1b. Percentage of the Daily Value for fiber for a 2,500-calorie diet = 11/770 X 100
= 1.42 %
1c. Percentage of the DRI for a 2,500-calorie diet = Total calories contributed by the diet is 4948.78 (calculated for individual ingredients)
= 4948.78/2500 X 100
= 197.95 %
Conclusion: The diet is improper.
