Analyze the following menus using Exchange List data. MENU #1 ° 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe o 1 tsp. sugar, on the bran flakes • 2 eggs, scrambled MENU #2 • 3 oz. grilled chicken breast ° 1 cup steamed brown rice ° 1 cup steamed broccoli • 1 cup raspberries • 1 Tbsp. butter, mixed into rice For menu #1, which of the following most closely matches the macronutrient profile? O 46 gm carb, 20 gm protein, 12 gm fat, 422 kcal 46 gm carb, 26 gm protein, 12 gm fat, 437 kcal O 51 gm carb, 26 gm protein, 16 gm fat, 450 kcal O51 gm carb, 20 gm protein, 16 gm fat, 450 kcal
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- 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.Linguine alle Vongole Serves 4 Ingredients List 1½ pounds small clams, such as congole veraci, littleneck, or Manilla, scrubbed 1½ tablespoons plus 1 teaspoon fine sea salt, divided 4 tablespoons extra-virgin olive oil 2 garlic cloves 12 cherry tomatoes 12 ounces linguine 1 tablespoon freshly chopped basil leaves 1 tablespoon freshly chopped parsley leaves Freshly ground white pepper Zest of % small lemon 1 small pepperoncini, seeds removed and finely chopped Linguine alle Vongole Nutrition Facts Serving Size: 1 Serving Amount Per Serving Calories Total Fat Cholesterol Saturated Fat Trans Fat Sodium Total Carbohydrate Dietary Fiber Sugars D D Question 1 Protein Vitamin A 9 %. Vitamin C 16% Calcium 6% • Iron 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. % Daily Value* 27% Question 2 532.5 kcal 15.6 g 2.5 g Og 34.4 mg 2750.1 mg 66.3 g 0.7 g 4.8 g 29.2 g 24% 13 % Question 3 11 % 115 % 22% 3% How many…INGREDIENTS: CULTURED REDUCED FAT MILK Nutrition Facts WATER LESS THAN 18ENATURAL RAVORS LEMON JUICE CONCENTRATE, TAPIOCA STARCH, CELLAN About 5 servings per container CUM, STEVIA LEAF RER M, SEA SALT, FRUIT AND VECETABLE JUICE CONCENTRATE FOR COLOR Serving size 3/4 cup (170g) VITAMIN DE ACTIVE YOGURT CULTURES LBUIGARICUS&S. THERMOPHIUS. Amount per seving Calories 90 Daly Valw 3% 8% Total Fat 2 Saturated Fat 1.5g Trans Fat Og Cholesterol A Fat free B. Low fat CA good source of vitamin D D.A good source of calcium
- Characterize each feedstuff according to color, texture, particle size, and shape. FEEDSTUFF COLOR TEXTURE PARTICLE SIZE SHAPE A. Feed supplements Dicalcium phosphate Limestone Oyster shell Salt Cobalt Zinc Vitamin B1 Vitamin B2 Vitamin C Vitamin A Palmitate powder Colors – yellow, white, slightly yellow, brown, dark brown, reddish brown, brown to golden brown, reddish black, light tan, light brown, grayish brown, off-white, beige, greenish brown, bright yellow, light yellow, golden yellow, yellowish brown, yellowish white, cream, clear liquid, dark yellow, pale yellow, off-white, green, graying green, speckled, black. Texture – fine, coarse, smooth, rough Particle size – fine, powdery, dusty, gritty, or absolute size (e.g. mm) Shape – spindle, tooth-shape, flaky, rounded, oval, blunt.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.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.
- 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 Attach the picture of label to the worksheet and upload Nutrition ClassIn what order should the following foods be introduced pureed peas crisp toast iron-fortified cereal pureed meat products cerealsDoes the current study’s results regarding compositional differences using pasteurized veruses. non-pasteurized milk make sense with previous work? please i need the answer from the article
- It is recommended and absolutely safer to just buy turkey slices that are front labelled with "no nitrite or nitrate added". True Falsedefine cross-contamination and describe what may happen as result of eating contaminated food name and describe the three types of cross-contamination describe how each type of cross-contamination can happen during food preparationComplete the table below. Indicate what is observed if each test is positive. State what this result implies about each of the carbohydrates tested. TEST EXPECTED OBSERVATION FOR A POSITIVE TEST SUBSTANCE INDICATED BY A POSITIVE TEST I2 Solution Molisch Barfoed Seliwanoff Bial- Orcinol