Human Biology Custom Edition
11th Edition
ISBN: 9781337631532
Author: Cecie Starr, Beverly McMillan
Publisher: Cengage Learning
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Chapter 11, Problem 5CT
The food label in Figure 11.28 lists the nutrients and other substances in a package of ready-to-eat macaroni and cheese. Based on your reading in this chapter, how would you rate this product’s “healthiness” in terms of fats and carbohydrates?
Figure 11.28 Food labels are useful health tools. Information on a food label can be used to ensure that you get the nutrients you need without exceeding recommended limits on less healthy substances such as salt, sugar, and trans fats. At present, the USDA is considering major revisions to food labels. The proposed changes include showing realistic serving sizes and sugars added by the manufacturer, and printing the calorie content per serving in larger, bolder type so that it is easier for consumers to make informed choices about purchases of prepared foods. (Left: USDA, US Department of Agriculture; Right: FoodCollection/SuperStock)
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On a food product, such as Fita Crackers: (base on the pictures attached below)
Questions:
1. Are there any other nutrients (aside from carbohydrates, fat, and proteins) found on the product? If yes, which among these nutrients has the highest percent daily value?
2. Is the information found on the nutrient information congruent with the stated ingredients? Why or Why not?
3. Decide on whether this food sample can be eaten often or sparingly and justify
A well-balanced diet is important in maintaining a healthy body of the individual,
families and community.
Question 1(a):
Express specifically the essential nutrients that constitute a well-balanced diet for
better quality of life.
Part One:
Your friend believes that all fats must be bad for one’s health, so he is trying to restrict his dietary fat intake to a minimum. Give him five reasons why he should never restrict his fats to a very low level. Please give a 2 to 3 sentence explanation for each.
Part Two:
Think of a meal that you regularly eat for dinner. Record it, being as specific as you can about ingredients and amounts. Analyze this meal for both its quantity and quality of fats in several sentences. Then, give this meal a makeover, optimizing the quantity and quality of fats it contains. Record the optimal meal, and describe and explain the changes you made.
Chapter 11 Solutions
Human Biology Custom Edition
Ch. 11 - What are the main functions of the stomach? What...Ch. 11 - Explain the differences between the digestion...Ch. 11 - List the organs and accessory organs of the...Ch. 11 - Define peristalsis, and list the regions of the GI...Ch. 11 - Using the black lines shown in Figure 11.27, name...Ch. 11 - Different regions of the digestive system...Ch. 11 - Maintaining normal body weight requires that...Ch. 11 - The preferred energy sources for the body are...Ch. 11 - Prob. 4SQCh. 11 - Digestion is completed and products are absorbed...
Ch. 11 - After triglycerides are absorbed, they leave the...Ch. 11 - Excess carbohydrates and proteins are stored as...Ch. 11 - Prob. 8SQCh. 11 - Basal metabolic rate is a measure of ______. a....Ch. 11 - Match the digestive system parts and functions.Ch. 11 - Prob. 1CTCh. 11 - Some nutritionists claim that the secret to long...Ch. 11 - As a person ages, the number of body cells...Ch. 11 - Along the lines of question 3, formulate a healthy...Ch. 11 - The food label in Figure 11.28 lists the nutrients...
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- Think of at least three ways to reduce, substitute, and eliminate from your diet foods that are higher in less-desirable fat. List some foods that you will add to your diet that will add bulk and help satisfy your need to eat, but do not contain the calories in fat-rich foods? Please I need help with this questionarrow_forwardSome low-fat or non-fat contain a large amount of sugar to replace the fat content of the food. Discuss how this leads to increased fat in the body (and weight gain) even though the item is non-fat.arrow_forwardWhich of the following would be the best way for a college student to decrease his or her intake of saturated fat? Multiple Choice O Choose foods made with coconut oil instead of soybean oil. Choose peanut oil instead of corn oil. Use natural fats (e.g., butter) instead of processed fats (e.g., margarine). Use liquid plant oils (e.g., olive oil or canola oll) instead of solid fats (eg, butter or coconut oil).arrow_forward
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