Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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Question
Chapter 2, Problem 11SC
Summary Introduction
Introduction:
Diet planning should be done in consultation with USDA eating patterns which specify the amount needed from each food group thereby creating a healthy diet of specific calories.
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Students have asked these similar questions
VITAMINS
PRECURSOR
HEALTH
SOURCES
%DV /
BENEFITS
RECOMMENDED
DOSE
NIACIN
RIBOFLAVIN
D
Cholesterol
E
*Based on 2000 calorie diet
CONCLUSIONS
decreasing food intake
Foods that claim to be 'fresh'*
O may contain preservatives for texture and to delay spoilage
must be raw and unprocessed and never have been frozen or heated
must be low in total fat and saturated fat
O must supply 20 percent or more of the Percent Daily Value of most nutrients
Guidelines to follow when eating out include*
asking food to be prepared in healthful ways
O O O
Evaluating Jane Doe's Carbohydrate Intake
Use Jane's Intake Spreadsheet, Intake vs. Goal document, DRI sheet,
and Macro sheet to answer the questions below.
1. How many grams of carbohydrates (CHO) did Jane consume?
2. How many kcal from CHO?
3. How many grams of CHO are needed to provide adequate glucose
for the brain?
4. Did Jane consume at least this amount? Yes
5. Using Jane's intake spreadsheet, list foods that contain simple
CHO, complex CHO, or a mix in the cart below. Use the “Types
of CHO" list on page two if needed.
Simple CHO Complex CHO Both Simple & Complex CHO
food grams food grams food
grams
No
6. What percentage of total kcal were provided by CHO? (use your
intake vs. goals or macro report)
7. How does this compare with the AMDR value discussed in class?
8. If Jane were to consume more than the recommended AMDR
range over an extended period of time, would this be a problem?
Why or why not?
9. If Jane consumed less than the range, could this be a problem over
time? Why…
Chapter 2 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
Knowledge Booster
Similar questions
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- Explain the importance of resources for nutrition education in the dietary guidelines for Americans.arrow_forwardEating healthy is more than the food you eat. In the space below, please list the seven key points outlined by Canada's Food Guide, in the Food Guide Snapshot, to assist individuals in achieving healthier eating habits.arrow_forwardDiscuss the components of a nutritionalassessment.arrow_forward
- Please provide two justifications on how foods eaten away from home generally have higher fat and carbohydrate content than those foods eaten/made at home?arrow_forwardA portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion? Select one: O a The amount provided in one single serving package. O b. OC an amount used to align recommendations for dietary intake O d. the amount of food you serve yourself and that you eat Oe. A deck of cardsarrow_forwardThe concept of nutrient density is most helpful in achieving what principle of diet planning? Select one: O a kcalorie control (more bang for your food buck) Ob Moderation Oc cost control Od Variety Oe Balancearrow_forward
- The most common nutritional d deficiency is * iron iodine vitamin B vitamin Carrow_forwardT.Taking too much carbohydrates increases a risk of death in human. Thus, completely avoiding carbohydrates will help you stay in a good health Determining right and wrongarrow_forwardWhat does the acronym RDA stand for? Robust Dietary Allowance Recommended Digestive Allowance Robust Dietary Acquisition Recommended Dietary Allowancearrow_forward
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