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
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.
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
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?
Knowledge Booster
Similar questions
- 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?arrow_forwardThe thermic effect of food is a term used to describe the energy cost of processing the food we eat, digesting it, and either turning it into precursors for needed biosynthesis, usable energy in the form of ATP, or storing the excess intake as fat. The thermic effect is usually approximated at 10% of the total calories consumed, but the thermic effect of fat is only 2-3% of total fat calories while the thermic effect of protein is 30% or more of calories consumed as protein. In your opinion, why dietary protein has a much higher thermic effect than dietary fat?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_forward
- Activity: Research Macronutrients and Bioenergetics, comparing CHO energy vs. Fats/Proteins. Outline & discuss why CHO is our primary fuel source and should compose the majority of total calorie intake (≥60-65%), specifically for those participating in regular physical activity, excercise, and/or sport. Dispell the myths about Protein and Fat.arrow_forwardMicronutrients play a critical role in assisting metabolic enzyme functions in our body? A. True B. Falsearrow_forwarddefine and describe the macronutrients for lipids in terms of:• The composition of the macronutrients• The biological functions• Dietary sources• Recommended Daily Intake (RDI)• Factors contributing to states of excess• Factors contributing to states of insufficiency and deficiency• Signs and symptomsarrow_forward
- 4. Run a Macronutrient Ranges analysis. How well is your diet meeting the recommended intake of kealories from carbohydrate, protein, and fat? What changes would you have to make to bring your macronutrient ranges in line with the recommend ranges?arrow_forwardwhat 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_forwardDifferentiate between “variable formula diets” and “fixed formula diets”. Put your referencesarrow_forward
- 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? Explain.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_forwardGiven the nutritional principle of bioavailability, which of the following food combinations would most effectively increase the absorption of non-heme iron?A) Spinach salad with lemon juice dressingB) Whole grain cereal with milkC) Coffee with a bean burritoD) Eggs with a side of whole grain toastarrow_forward
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