1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN

1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter18: Fiber-modified Diets For Lower Gastrointestinal Tract Disorders

Section: Chapter Questions

Problem 5SC

See similar textbooks

Similar questions

Look for just one product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
Look for Alaska Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
Look for two product of Milk in the internet and answer the following queston: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
Give one or two product of Milk and answer the following queston: look at the labels of the different milk preparations: 1. Method of sterilization used. 2. What is the Bacterial culture and flavor used if there is any. 3. What is the Fat, Protein & Carbohydrate(sugar) content? 4. Is fortification done? What substances has been fortified (based on the label)? 5. Are Vitamins & amino acids added? Name them based on the label.
a.) Food quality related the concepts of: b.) Food safety dictates that:
Column A Column B a. LEAFY GREENS, LIVER AND MEAT ee-form Snip 1. 1. VITAMIN A 2. 2. PHOSPHOROUS b. ANIMAL PRODUCTS 3. 3. MANGANESE c. TURNIP GREENS AND SPINACH 4. VITAMIN K d. LEAFY GREEN VEGETABLES AND NUTS 5. 5. ZINC e. BEEF, POULTRY AND MILK PRODUCTS 6. FOLATE f. POTATOES, BANANAS AND MILK 6. 7. POTASSIUM g. DAIRY PRODUCTS AND WHOLE GRAINS 7. 8. 8. VITAMIN B12 9. 9. RIBOFLAVIN 10. 10. COPPER 4.
PART B 1. Pasteurized milk is allowed 20,000 CFU/mL. How many colonies would be present if 0.1 mL of a 10-2 dilution on nutrient agar? Is 20,000 CFU/mL a heath hazard. 2. Would detection of fecal coliforms (ex E. c/oli) in meat be indicative of contamination or spoilage of the product? Explain.
The plate below is a test of 7 different antibiotics against Enterobacter aerogenes. The center disc is Ciprofloxacin 15 micrograms) and the 24 hour extent of the Zone of Inhibition is the farther diameter. The one below it and slightly to the right is Chloramphenicol (30 micrograms) [see red arrow}. Give me the extent of the Zone of Inhibition in mm (yes, use a ruler and measure it at the size it comes up on your computer screen), then use the Standard Table and determine R, I, S for each. Antibiotic Zone of Inhibition (mm) R, I or S Drug target Ciprofloxacin Chloramphenicol Which of the 2 drugs is more selective and why?
The order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity level
Given the following raw main ingredients choose rhe possible food preservation method to be used and the product that can be made
You were assigned to investigate a poor production problem in one of the aquaculture sites of the company that you are working for. The overall fish production is not making any profit. You made an investigation on every part of the operation and appears to be normal and standard protocols had been followed. You ordered a feed analysis and the data is presented below in terms of the essential amino acid profile of the diet (see attached file): a) Based on this dietary profile, describe the possible disease that could happen to the fish stock and elucidate the signs of this disease b) Also, discuss how this disease could cause losses in production operation c) Design and describe a solution to resolve this production problem.
A patient presents with a large infected abscess, and is prescribed a 100.0 mg IV treatment of Micafungin, given daily for 2 weeks. The Micafungin is available in 50.0 mg vials. How many vials are necessary for this course of treatment?