MyPlate 3 (1)

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University of Mississippi *

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351

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Health Science

Date

Apr 3, 2024

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pdf

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3

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Grains: 1.) Which food(s) on your plate belong to the grain group? Bagel 2.) What are the estimated portion sizes of this food(s)? 1 portion 3.) What type of fat (saturated, polyunsaturated, monounsaturated or trans) is/was present in this food (before cooking)? saturated fat 4.) Was fat added during or after cooking? If yes, specify the food that added fat (oil, butter, etc.) and the type of fat added (saturated, polyunsaturated, monounsaturated or trans)? Added peanut butter this added monounsaturated and polyunsaturated fats. Fruits: 1.) Which food(s) on your plate belong to the fruit group? Banana 2.) What are the estimated portion sizes of this food(s)? 2 3.) What type of fat (saturated, polyunsaturated, monounsaturated or trans) is/was present in this food (before cooking)? Monounsaturated and polyunsaturated 4.) Was fat added during or after cooking? If yes, specify the food that added fat (oil,butter,etc.) and the type of fat added (saturated, polyunsaturated, monounsaturated or trans)? no Protein: 1.) Which food(s) on your plate belong to the protein group? Three egg omelet with bacon 2.) What are the estimated portion sizes of this food(s) Eggs 3 portions Bacon 2 portions 3.) What type of fat (saturated, polyunsaturated, monounsaturated, or trans) is/was present in this food (before cooking)? Eggs: saturated, monounsaturated, and polyunsaturated fats. Bacon: saturated fat 4.) Was fat added during or after cooking? If yes, specify the food that added fat (oil, butter, etc.) and the type of fat added (saturated, polyunsaturated, monounsaturated or trans)? Butter was used to cook the omelet adding saturated, monounsaturated, and polyunsaturated fats. Vegetables: 1.) Which food(s) on your plate belong to the vegetables group? There were chopped green peppers (bell peppers) and tomatoes inside the omelet 2.) What are the estimated portion sizes of this food(s) green peppers 1 portion tomatoes 1.5 portions 3.) What type of fat (saturated, polyunsaturated, monounsaturated, or trans) is/was present in this food (before cooking)? Bell peppers: saturated, monounsaturated, and polyunsaturated fats. Tomatoes: Saturated, monounsaturated, and polyunsaturated fats. 4.) Was fat added during or after cooking? If yes, specify the food that added fat (oil, butter, etc.) and the type of fat added (saturated, polyunsaturated, monounsaturated or trans)? Yes the butter used to cook the omelet added saturated, monounsaturated, and polyunsaturated
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