Nutrition Discussion Set 1

NUTR 2202 banter SET I CHAPTERS 1-5 1. (30 points) Using Appendix H in your textbook Fill in the calories, carbohydrate, spicy and its components (sat, poly, mono, trans), and fiber values for each fare/beverage in the table found on the pull through summon of this Discussion Set. Remember to look at the portion and adjust values if the portion in the table is different than that listed in Appendix H. Add each column to get a follow for both(prenominal) nutrients. Please answer this question by filling in the chart.TIP we will also employ this daytimes intake for DS2 and DS3. Highlight the entries in your text and you wont have to bring out them again. 2. (35 points) Using the example for how to calculate the energy from food (page 10 in the text) Determine what percentage of the calories for this days intake were from carbohydrate (CHO), agree fat, and each fibre of fat. Percentage of the Calories from CHO 41% Percentage of the Calories from total fat 48% Sat. naugh ty 17% Mono Fat 8% Poly Fat 4% Trans Fat 3% Show or explain your calculations.To find the % of the calories that were from carbs I took the total summation of carbs consumed for the day (380. 3 g) and multiplied it by 4kcal/g (380. 3 x 4) to get 1521. 3 kcal. I then divided that intersection by my total overall calories for the day (3736. 5) to give me . 407, and from there a multiplied that number by snow to give me 41%. *I used the same order for the remaining calculations. * match Fat 200. 3 x 9 = 1802. 7.. 1802. 7/3736. 5 = . 482. 0. 482 x 100 = 48% Sat Fat 72. 55 x 9 = 652. 95652. 95/3736. 5 = . 1740. 74 x 100 = 17% Mono Fat 34. 55 x 9 = 310. 95.. 310. 95/3736. 5 = . 083.. 0. 083 x 100 = 8% Poly Fat 18. 1 x 9 = 162. 9.. 162. 9/3736. 5 = . 043. 0. 043 x 100 = 4% Trans Fat 13 x 9 = 117. 117/3736. 5 = . 031.. 0. 031 x 100 = 3% Compare the CHO and total fat values to the Acceptable Macronutrient Distribution Ranges. The % of calories from carbs fell just neat of AMDRs rang e of 45 65% with a percentage of 41%. The % of calories from total fats was good amount over AMDRs range of 20 35% with a percentage of 48% . (20 points) Using the info in Highlight 1 in your textbook, find a credible webwebsite that has nutrition and/or health averation that is of interest to you www. healthypeople. gov Give at least 3 slipway you determined it was reliable. 1. The web cry ends in . gov. 2. The web page is often updated and its last update was on Thursday, September 20, 2012. 3. The web site is managed by the U. S Department of Health and Human Services and it states this at the bottom of each page of the website. Provide a summary of the information provided by the website and how it will be assistful to you (beyond what you have knowing in the text). Healthy People is a scientifically based website that provides objectives and opportunities to help improve the health and lifestyles of all Americans. The website gives you multiple different topics regard ing health (anything from Nutrition and Weight status to topics close to Cancer) to help better inform you about the topic, how to act on the topic, and institutions/interventions working on the topic.It will be helpful to me because it provides me with information about some topics that I might not have known very much about, and if I am passionate or am directly affected by a topic, it gives me many different ways on how to act on the topic. 4. (10 points) What is the most popular cause of peptic ulcers? What is recommended treatment? The most common cause is due to H. pylori bacterial infection. Recommended treatment is to treat for infection, eliminate any food that routinely causes stomach upset or pain, and avoid coffee and caffeine- and alcohol- containing beverages. 5. 10 points) In your own words, describe the difference in dissoluble and insoluble fibers, including how they impact our health. Soluble fibers dissolve/ delineate in contact with water and essentially fop up to form a gel like substance. Soluble fibers impact our health in that they help aid in keeping blood glucose at a moderate level and lowering cholesterol. indissoluble fibers are the exact opposite of soluble fibers in that they do not dissolve or absorb in water and pass through our digestive system with little or no change. non-water-soluble fibers help greatly with intestinal health (i. . hemorrhoid and constipation pr til nowtion). USE THE LABEL INFORMATION ON THE LAST PAGE of the Discussion Set FOR THE REMAINDER OF THE QUESTIONS. SHOW ANY CALCULATIONS NEEDED TO ARRIVE AT YOUR ANSWERS. 6. (10 points) What percentage of your AI for fiber would 2 servings of this food tot to your days intake? My AI for fiber would be at right about 41 grams, therefore, 2 servings of this cereal (14 g fiber) would contribute to 29% of my days intake (14/41 = . 292.. 0. 292 x 100 = 29. 2=29%). 7. (10 points) What type of fiber do you think is included in this food?I think it included both so luble and insoluble fiber because it has both oats (which contain soluble) and bran (which contain insoluble). 8. (5 points) What is the predominant ingredient in this food? Whole Oats 9. (10 points) Does this product contain trans fat? Tell me what information on the label justifies your answer. No, because it shows 0 grams beside to trans-fat in the nutrition label, but even then some foods can still contain trans-fat even if it says 0g so I had to look at the ingredients to check to see if hydrogenated/ partially hydrogenated was in the list and in this case it was not. 0. (10 points) Would this be considered a low-fat food? Why or why not? No, because generally for it to be considered a low fat food it needs to have 3g or less fat per serving, and this product has 7g. 5 EC points is your computer file named correctly? pic NOTEthis page is in Landscape format so it will be wider than the previous pages and, if you print it out, should print in the Landscape orientation. FOOD fr action CALORIES (kcal) Carbohydrate (g) FAT (g) Sat (g) Mono (g) Poly (g) Trans (g) FIBER (g) Breakfast Skim milk 1. cups 124. 5 kcal 18. 3 g 0. 3 g 0. 15 g 0. 15 g 0 g 0 g Cracklin Oat Bran 1 cup 267 kcal 46. 7 g 9. 3 g 4. 0 g 4. 7 g 1. 3 g 0 g 8. 0 g A. M. Snack Popcorn (popped in oil) 2 cups 128 kcal 10. 0 g 9. 6 g 1. 6 g 2. 2 g 5. 2 g 1. 8 g Kool-Aid 16 oz. 216 kcal 55. 6 g 0 g 0 g 0 g 0 g 0. 4 g Lunch Jack in the Box. last Cheeseburger 1 1010 kcal 53. 0 g 71. 0 g 28. 0 g - 3. 0 g 2. g Jack in the Box Onion Rings 1 serving 500 kcal 51. 0 g 30. 0 g 6. 0 g 10 g 3. 0 g Coke (regular) 12 oz. 136 kcal 35. 2 g 0. 1 g 0 g 0 g 0 g - 0 g P. M. Snack Peanut Butter cookies 3 489 kcal 50. 7 g 27. 6 g 5. 1 g 14. 1 g 6. 9 g 2. 7 g Tap water 2 cups 0 kcal 0 g 0 g 0 g 0 g 0 g 0 g 0 g Dinner Potato, baked (flesh only) ? cup 57 kcal 13. 1 g 0. 1 g 0 g 0 g 0 g 0. g Butter 3 tablespoons 306 kcal 0 g 34. 5 g 21. 9 g 9. 0 g 1. 2 g 0 g Ham, cured, boneless, 11% fat, roasted 6 ounces 302 kcal 0 g 15. 4 g 5. 4 g 3. 8 g 2. 4 g - 0 g Yellow sweet corn, boiled, drained 1 cup 178 kcal 41. 2 g 2. 2 g 0. 4 g 0. 6 g 1 g - 4. 6 g Strawberries, raw ? cup 23 kcal 5. 5 g 0. 2 g 0 g 0 g 0. 1 g 1. 4 g TOTALS - 3736. 5 kcal 380. 3 g 200. 3 g 72. 55 g 34. 55 g 18. 1 g 13 g 24. 8 g