Nutritional Sciences: From Fundamentals to Food, Enhanced Edition
3rd Edition
ISBN: 9781337486415
Author: McGuire
Publisher: Cengage
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Students have asked these similar questions
Energy Drinks and Soda
1) Pick an energy drink or soda.
Examples: red bull, 5 hour energy, monster, rock star, Coke, Pepsi, etc..
2) Review the ingredients- list which are familiar from class (ex: thiamin, a B vitamin), and which ones we have not covered as nutrients (ex: guarana, taurine). All ingredients should be categorized.
And then answer these questions
Why are nutrients we have covered, such as B-vitamins, included in these beverages?
Do you think ingredients in these drinks are regulated?
How much caffeine is in the drink compared to 1 cup (8oz) of coffee?
Does your drink have weight loss claims? What claims are on the package?
Are you comfortable consuming energy drinks and soda? Do unfamiliar ingredients concern you?
Based on the information in Chapter 3, evaluate the nutritional label of a food item, either one in the supermarket or one that you have available. Make sure your ingredient list on that label has at least five (5) ingredients.
Please discuss the answers to the following questions:
List the individual ingredients by category (carbohydrate, protein, fat, vitamins, minerals, and additives).
Using the information from your textbook, explain the function and relative safety of the identified ingredients.
Find a similar organic food item and contrast the ingredients including the food additives to the original product.
What did you find in your comparison?
What is the relative safety of the organic variation?
Describe the difference between enrichment and fortification.
Know how to calculate total calories and % calories from each nutrient if given the macronutrient breakdown of an individual’s diet.
Define dietary CHO and fiber recommendations (DRIs, AMDR, Dietary Guidelines).
Describe patterns of dietary CHO intake in the United States and globally.
Describe why added sugar is recommended to be “limited”.
Describe typical recommendations and rationale behind a high-CHO vs a low-CHO diet.
Define GI and GL.
Describe the purpose of artificial sweeteners and why there is concern regarding consumption in high amounts.
Knowledge Booster
Similar questions
- 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 products 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)arrow_forwardOn 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 justifyarrow_forwardLook at the nutrition labels for a Blueberry Nutrigrain Bar and a Blueberry RX Bar, also paying close attention to the ingredient lists provided in each. Answer the following questions: What is the difference between total sugars and added sugars? How do the total sugars and added sugars differ in these two bars? What are the biggest differences in the ingredient lists in these bars? Choose one ingredient that you have not heard of from the list from either bar. Explain to the class what the ingredient is and what its purpose is.arrow_forward
- what is meant by "nutrient density"? how can you use this concept to make sure you have an adequate intake of fat-soluble vitamins while keeping your total fat intake under the limit? no handwritten answers, please.arrow_forwardCALCULATING MACRONUTRIENT REQUIREMENTS 1. Calculate the macronutrient requirements of a 26-year-old male gym instructor whose TCR is 2,800 kcal per day using the following distribution: Carbohydrate: 50% Fat: 20% Protein: 30% 2. Calculate the macronutrient requirements of a female with a height of 5'6" and moderate physical activity using the following distribution: Carbohydrate: 60% Fats: 20% Protein: 20%arrow_forwardThe Nutrition Facts label for Pam Non-Stick Cooking Spray indicates 0 Calories per serving. This label also makes it clear that the primary ingredients in Pam Non-Stick Cooking Spray are CANOLA OIL and SOY LECITHIN. Explain How can this be listed as a “0 Calorie Food” when you determined in Lab Exercise 9A that fats contain ~8.9 Calories/g.arrow_forward
- Differentiate between “variable formula diets” and “fixed formula diets”. Put your referencesarrow_forwardMicronutrients play a critical role in assisting metabolic enzyme functions in our body? A. True B. Falsearrow_forwardOn 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? Explain.arrow_forward
- 1. a. What macronutrient provides the most calories in this product? b. Is this product considered any type of chocolate? Why or why not?arrow_forwardConsidering the health benefits of carbohydrate-rich foods, especially those that provide whole grains and fiber, what suggestions would you offer to a client who reports the following? Be sure to explain WHY!! I am clueless... :) Eats only 3 ounces of refined, sugary breads or cereals each day. Eats 1 cup of vegetables (usually french fries) each day. Drinks fruit juice once a day but never eats fruit. Eats cheese at least twice a day but does not drink milk. Eats large portions of meat at least twice a day. Eats hard candy two or three times a day.arrow_forward1. Trans fats are used to increase the taste of some foods and to increase their shelf life. Explain why Health Canada recommends a low trans fat diet in their Canadian Food Guide. Please help this is very urgent, I need the full explanation!arrow_forward
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