The following table provides data on three popular protein supplements. (Figures shown correspond to a single serving.)   Protein (g) Carbohydrates (g) Sodium (mg) Cost ($) Designer Whey (Designer Protein) 20 6 90 0.80 Muscle Milk (Cytosport) 16 10 80 0.90 100% Whey Gold Standard (Optimum Nutrition) 24 3 210 1.00 You are thinking of combining Designer Whey and Muscle Milk to obtain a 3-day supply that provides exactly 200 grams of protein and 86 grams of carbohydrates. How many servings of each supplement should you combine in order to meet your requirements? Designer Whey _____servings Muscle Milk ______servings What will it cost?

• Starch: 1 serving is 1/3 cup rice, one 1-oz. slice loaf-type bread, 1/2 cup bran flakes • Fruit: 1 serving is 1 medium orange (6.5 oz), 1 cup raspberries, 1 cup cubed cantaloups, 17 small grapes (3 oz.) • Milk: 1 serving size is 8 ounces milk • Sweets/Desserts: 1 serving is 1 Tbsp sugar Note: 3 tsp = 1 Tbsp • Nonstarchy Vegetables: 1 serving is ½ cup cooked vegetables, 1/2 cup vegetable juice • Fats: 1 serving is 1 tsp butter, 1 tsp oil. Note: 3 tsp = 1 Tbsp • Meat and Meat Substitutes: • Lean: 1 serving is 1 oz. skinless poultry (white meat) or fish, 1/4 cup cottage cheese 。 Medium-fat: 1 serving is 1 egg Analyze the following menus using Exchange List data. MENU #1 • 1 cup bran flakes o 6 oz. 2% milk ½ cup cubed cantaloupe 1 tsp. sugar, on the bran flakes ° 2 eggs, scrambled MENU #2 ° 3 oz. grilled chicken breast o 1 cup steamed brown rice 1 cup steamed broccoli • 1 cup raspberries 1 Tbsp. butter, mixed into rice

Pam Non-Stick Cooking Spray has a calorie count of 0 per serving on the Nutrition Facts label. The key components in Pam Non-Stick Cooking Spray are CANOLA OIL and SOY LECITHIN, according to the label. Explain When you discovered in Lab Exercise 9A that fats comprise 8.9 calories per gram, how can this be described as a "0 Calorie Food"?

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?

According to MyPlate, most of your fat choices should come from all of the following except: 1) fish. 2) nuts. O 3) vegetable oils. 4) ground or processed meats.

The following are the results of an experiment conducted to compare HDL cholesterol levels and heart disease in females. The data are in mg/dl. Women with heart disease Women without heart disease 48 mg/dl 72 mg/dl 50 mg/dl 60 mg/dl 42 mg/dl 90 mg/dl 37 mg/dl 68 mg/dl 43 mg/dl 75 mg/dl What is the average HDL for women with heart disease? What is the average HDL for women without heart disease? What is the relationship between HDL and heart disease?

Which of the following is the protein recommendation per pound of body weight? 0.4-0.7g 0.1-0.3 g 0.8-1.2g 1.3-1.6g

Review the Valenti, Vandenberg, and Lehman articles in this week's Readings and Resources and answer the following prompts: Compare and contrast plant-based and animal-based protein sources.  What are the similarities? What are the differences? Describe two meals, one should include a combination of plant-based proteins and the second should include an animal-based protein. https://www.eatingwell.com/article/289961/top-vegetarian-protein-sources/ https://health.osu.edu/wellness/exercise-and-nutrition/healthiest-animal-protein-sources