Understanding Nutrition (MindTap Course List)
15th Edition
ISBN: 9781337392693
Author: Eleanor Noss Whitney, Sharon Rady Rolfes
Publisher: Cengage Learning
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Chapter 4.4, Problem 4.1TI
Summary Introduction
To compare: The energy contents, added sugar, and ingredients lists of 1 cup of the fruit-flavored yogurt and plain yogurt, sugar-frosted cornflakes and plain cornflakes, orange soda and orange juice.
Concept introduction: The quality of every diet depends upon the amount of carbohydrate that is restricted. Whole grains, fruits, raw vegetables and legumes are good sources of starch, fibers, and vitamins and minerals. Sugar is the dietary carbohydrate usually taken in our regular food habits. The human body stores glucose as glycogen and plant as starches. Dietary fiber is the important structural part of plant mainly found in fruits, vegetables and whole grain diets.
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compute the nutritional value of hypothetical food product
To identify total of carbohydrates and calories based on the given value
To be knowledgeable with the calculation for the percentage daily value of carbohydrates and calories in the food.
Serving Size
100g
Moisture content, %
2.0
Ash content, %
0.10
Protein, %
7.65
Fat, %
2.0
Fiber, %
0.01
CHO, %
???
Calorie, kcal
???
COMPUTATION:
CHO, % = 100% – (Moisture+ ash+ protein+ fat)
Calorie content
Macronutrient
Value
Multiplier
Result
Protein, %
7.65
4
30.6
Fat, %
2.0
9
18.0
CHO, %
???
4
???
Kcal content
????
please answer the question mark, thank you
Calculate the amount of rice bran (12.5% CP), corn (8.5% CP), soybean meal (49% CP) and copra meal (20% CP) in formulating 100 kg diet with 20% CP. Assume that the energy mixture will have a ratio of 2:1 and protein ingredients proportion is 1:3. Show your solution:
Caloric Value of Food Molecules is:
Carbohydrate(4), Protein (9) and fat (4)
Carbohydrate(4), Protein (9) and fat (9)
Carbohydrate(9), Protein (4) and fat (4)
Carbohydrate(4), Protein (4) and fat (9)
Please attempt.
Chapter 4 Solutions
Understanding Nutrition (MindTap Course List)
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