Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
expand_more
expand_more
format_list_bulleted
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.
Expert Solution & Answer
Want to see the full answer?
Check out a sample textbook solution
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
- Which of the following foods is the most ketogenic-friendly? * 2 points MACRONUTRIENT QUANTITIES (in grams per serving) Carbohydrates High Fat Protein Food A Low High Food B Low Low High Food C High Low Low Food D Low High High Food A O Food B O Food c O Food Darrow_forwardA portion and serving size differ when talking about Dietary Guidelines for Americans. What is a portion? Select one: a. The amount provided in one single serving package O b. O C. 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_forwardExplain the importance of resources for nutrition education in the dietary guidelines for Americans.arrow_forward
- ng 1 BZU A A E Student Guide (continued) 2. 2. External Influence: 3. 13. Food Item Type of Food Meal Group Calorie Count # of Carbs Total Protein Vitamins Fiber Sugars Fatarrow_forwardDiscuss the components of a nutritionalassessment.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_forward
- Eating 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_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_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_forward
- The most common nutritional d deficiency is * iron iodine vitamin B vitamin Carrow_forwardDiet is important to all including adolescents. A) Explain the FIVE common nutritional concerns that have been identified among adolescents. Justify your answers with relevant examples.arrow_forwardWhat does the acronym RDA stand for? Robust Dietary Allowance Recommended Digestive Allowance Robust Dietary Acquisition Recommended Dietary Allowancearrow_forward
arrow_back_ios
arrow_forward_ios
Recommended textbooks for you
NutritionHealth & NutritionISBN:9781337906371Author:Sizer, Frances Sienkiewicz., WHITNEY, ElliePublisher:Cengage Learning,
Nutrition: Concepts and Controversies - Standalo...Health & NutritionISBN:9781305627994Author:Frances Sizer, Ellie WhitneyPublisher:Brooks Cole
Comprehensive Medical Assisting: Administrative a...NursingISBN:9781305964792Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy CorreaPublisher:Cengage Learning
Nutrition
Health & Nutrition
ISBN:9781337906371
Author:Sizer, Frances Sienkiewicz., WHITNEY, Ellie
Publisher:Cengage Learning,
Nutrition: Concepts and Controversies - Standalo...
Health & Nutrition
ISBN:9781305627994
Author:Frances Sizer, Ellie Whitney
Publisher:Brooks Cole
Comprehensive Medical Assisting: Administrative a...
Nursing
ISBN:9781305964792
Author:Wilburta Q. Lindh, Carol D. Tamparo, Barbara M. Dahl, Julie Morris, Cindy Correa
Publisher:Cengage Learning