Better burger
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The document discusses building a healthier burger by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the standard bun and cheese used in the best-selling burger and proposes alternative options that are lower in calories, fat, and carbohydrates. A comparison shows that replacing the standard bun and cheese with the alternatives results in a "new better burger" that has fewer total calories, less total fat, and fewer total carbohydrates than the original best seller.
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Better burger
This document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Specifically, it considers replacing the standard bun that has 260 calories and 5g of fat with one having 140 calories and 2g of fat, and swapping the cheese containing 125 calories and 9g of fat for a version with 70 calories and 4g of fat. The results would be a new burger having 410 calories, 19g of fat, and 28g of carbohydrates, compared to the current best seller at 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun reduces calories by 120, fat by 3g, and carbohydrates by 18g. An alternative cheese reduces calories by 55, fat by 5g, and maintains the same carbohydrates. The new "Better Burger" using these alternatives would have 410 calories, 19g of fat, and 28g of carbohydrates, an improvement over the current best seller which has 585 calories and 27g of fat.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun, cheese, and patty that contain fewer calories, fat, and carbohydrates. Specifically, it considers replacing the bun, which has 260 calories and 45g of carbs, with a 140 calorie, 27g carb alternative. The cheese could be swapped for a lower fat option with 70 calories and 4g of fat instead of 125 calories and 9g of fat. Together these changes would result in a "new better burger" with 410 calories, 19g of fat, and 28g of carbs rather than the standard 585 calories, 27g of fat, and 46g of carbs.
Better Burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. Specifically, the alternative bun contains 140 calories and 2g of fat compared to 260 calories and 5g of fat in the standard bun. The alternative cheese contains 70 calories and 4g of fat versus 125 calories and 9g of fat. With the new bun and cheese, the total calories of the new "Better Burger" are 410 with 19g of fat, an improvement over the current best seller which has 585 calories and 27g of fat.
Better burger
A restaurant is developing a healthier version of its best-selling burger to attract more health-conscious customers. The current burger contains too many calories, fat, and carbohydrates. By finding lower-calorie, lower-fat alternatives for the bun and cheese, the restaurant created a "new better burger" that has fewer total calories, less total fat, and lower total carbohydrates than the original.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to a different bun reduces calories by 120, fat by 3g, and carbohydrates by 18g. A new cheese option saves 35 calories, 5g of fat, and has 1g fewer carbohydrates. Combining these changes results in a new burger with 175 fewer calories, 8g less fat, and 18g fewer carbohydrates than the original best seller.
Better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the standard bun and cheese used compared to proposed alternatives. A new "Better Burger" is presented with lower total calories, fat, and carbohydrates than the original best seller by using an alternative bun providing 140 calories and 2g of fat instead of 260 calories and 5g of fat, and alternative cheese providing 70 calories and 4g of fat instead of 125 calories and 9g of fat.
Tableau comparatif vi shape
1) The document compares the nutritional information of ViSalus Vi-Shape protein powder to other leading weight management protein powders.
2) It shows that Vi-Shape has fewer calories, less fat and sugar, and more protein and fiber than most other brands.
3) Vi-Shape uses a proprietary blend of proteins and fiber called Tri-Sorb that is designed for maximum nutrient absorption.
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Better burger
This document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. Specifically, it considers replacing the standard bun that has 260 calories and 5g of fat with one having 140 calories and 2g of fat, and swapping the cheese containing 125 calories and 9g of fat for a version with 70 calories and 4g of fat. The results would be a new burger having 410 calories, 19g of fat, and 28g of carbohydrates, compared to the current best seller at 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun reduces calories by 120, fat by 3g, and carbohydrates by 18g. An alternative cheese reduces calories by 55, fat by 5g, and maintains the same carbohydrates. The new "Better Burger" using these alternatives would have 410 calories, 19g of fat, and 28g of carbohydrates, an improvement over the current best seller which has 585 calories and 27g of fat.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun, cheese, and patty that contain fewer calories, fat, and carbohydrates. Specifically, it considers replacing the bun, which has 260 calories and 45g of carbs, with a 140 calorie, 27g carb alternative. The cheese could be swapped for a lower fat option with 70 calories and 4g of fat instead of 125 calories and 9g of fat. Together these changes would result in a "new better burger" with 410 calories, 19g of fat, and 28g of carbs rather than the standard 585 calories, 27g of fat, and 46g of carbs.
Better Burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. Specifically, the alternative bun contains 140 calories and 2g of fat compared to 260 calories and 5g of fat in the standard bun. The alternative cheese contains 70 calories and 4g of fat versus 125 calories and 9g of fat. With the new bun and cheese, the total calories of the new "Better Burger" are 410 with 19g of fat, an improvement over the current best seller which has 585 calories and 27g of fat.
Better burger
A restaurant is developing a healthier version of its best-selling burger to attract more health-conscious customers. The current burger contains too many calories, fat, and carbohydrates. By finding lower-calorie, lower-fat alternatives for the bun and cheese, the restaurant created a "new better burger" that has fewer total calories, less total fat, and lower total carbohydrates than the original.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It shows that switching to a different bun reduces calories by 120, fat by 3g, and carbohydrates by 18g. A new cheese option saves 35 calories, 5g of fat, and has 1g fewer carbohydrates. Combining these changes results in a new burger with 175 fewer calories, 8g less fat, and 18g fewer carbohydrates than the original best seller.
Better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the standard bun and cheese used compared to proposed alternatives. A new "Better Burger" is presented with lower total calories, fat, and carbohydrates than the original best seller by using an alternative bun providing 140 calories and 2g of fat instead of 260 calories and 5g of fat, and alternative cheese providing 70 calories and 4g of fat instead of 125 calories and 9g of fat.
Tableau comparatif vi shape
1) The document compares the nutritional information of ViSalus Vi-Shape protein powder to other leading weight management protein powders.
2) It shows that Vi-Shape has fewer calories, less fat and sugar, and more protein and fiber than most other brands.
3) Vi-Shape uses a proprietary blend of proteins and fiber called Tri-Sorb that is designed for maximum nutrient absorption.
Health
The document provides nutrition information from www.acburger.com for various meal options including a young adult meal, kiddie meal, adult meal, and two healthy meal options. Each meal listing includes the calories, fats, and total carbs for each individual food item in the meal.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories instead of 260 calories and replacing the cheese with one having 70 calories rather than 125 calories reduces the total calories of the new burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Regression analysis project
This project analyzed the nutritional factors in various chip types to determine which factors most influence calorie content. Nutritional data for fat, carbs, protein and calories in different chips was compiled and compared using scatterplots and regression analysis. Results showed total fat had the strongest positive correlation (83.2%) to calories, while carbs and protein had much weaker negative correlations (15.5% and 5.2% respectively). The conclusion was total fat has a direct impact on chip calorie levels, whereas carbs and protein have weaker relationships.
Better Burger
This document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives that would lower the calories from 585 to 410, fat from 27g to 19g, and carbohydrates from 46g to 28g for a better burger.
Regression analysis project
This document summarizes a regression analysis project examining the relationship between nutritional factors (total fat, carbohydrates, protein) and calorie content in various chip products. Nutritional data for different chip types was compiled and compared. Scatterplots and a histogram were generated comparing calories to each nutrient factor. Regression analysis found total fat to have the strongest correlation (83.2%) to calories, while carbohydrates and protein had weaker correlations. The conclusion was total fat has a direct relationship with calories in chips.
Regression analysis project
This document summarizes a regression analysis project examining the relationship between nutritional factors and calorie content in chips. The researchers compiled nutrition data from various chip types and compared total fat, carbohydrates, and protein to calories. Scatterplots and histograms showed total fat had the strongest positive correlation to calories, while carbohydrates and protein had weaker negative correlations. The analysis supported the hypothesis that total fat most directly determines calorie content in chips.
Better burger
The document discusses making a healthier version of a restaurant's best-selling burger. It identifies that health-conscious customers avoid the burger due to its high calories, fat, and carbohydrates. The solution is to find alternative components for the bun, cheese, and patty that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that switching to these alternatives would result in a new burger with lower total calories, fat, and carbohydrates.
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The document summarizes data from the Pennington Biomedical Research Center on the hidden fat content of various foods. It provides a table listing common foods/products, their calories, grams of fat, and percentage of calories from fat. Many everyday items like beef franks, cheese, cookies, and salad dressing contain high percentages of hidden fat, with foods like mayonnaise composed of nearly 100% fat. The Pennington Biomedical Research Center conducts nutrition and preventative health research studies open to all ages and backgrounds.
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger. It analyzes the nutrition of current bun and cheese components, and identifies alternatives that have fewer calories, less fat, and lower carbohydrates. A comparison shows the new "Better Burger" would have fewer total calories, less fat, and lower carbohydrates than the original burger.
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ViSalus Sciences provides a comparison of Vi-Shape® protein powder to other leading weight management products. Vi-Shape® contains 1 gram of fat, 75 mg of sodium, less than 1 gram of sugar, and 12 grams of protein per serving. It also contains 5 grams of fiber including prebiotic fiber. At $1.50 per serving, it compares favorably to competitors in terms of nutrients, fiber content, and cost per serving.
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The document summarizes an experimental report comparing Jacob's Cream Crackers and Pacific Spring Onion Soda Crackers. It finds that Jacob's Cream Crackers are more expensive but have fewer ingredients and lower fat, carbohydrate, and energy content per 100g compared to Pacific Spring Onion Soda Crackers. Through testing, it also determines that Jacob's Cream Crackers are higher quality, tastier, and yummier than Pacific Spring Onion Soda Crackers.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
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Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, and an alternative cheese with 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger with 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a better, healthier choice for customers.
Fast food
This document summarizes the nutritional content of sandwiches from several popular fast food restaurants. It finds that KFC's Tender Roast sandwich without sauce has the fewest calories at 260 calories. It also analyzes which sandwiches at each restaurant (Arby's, Burger King, KFC, McDonald's, Wendy's) have the highest protein to calorie ratio and the most food by weight for the calories. The document provides this nutritional information to help people make lower calorie and healthier choices when dining at fast food restaurants.
Consumer basket SM June 2016
The document compares the prices of 11 common grocery products from 4 Romanian retailers (Billa, CF, Mega Image, and Profi) in June 2016. It finds that Billa had the lowest total basket price of 51.83 RON. For each product, it provides the unit prices from each retailer and calculates the price differences between them. It also notes any specific promotions run by the retailers that month.
10 Food Swaps That Save Major Calories
The document lists 10 food swaps that can save calories. It provides examples of high calorie foods to avoid and lower calorie alternatives. Some swaps highlighted include replacing spaghetti with zucchini noodles to save 186 calories, potato chips with kale chips to save 22 calories, mayo with Greek yogurt to save 64 calories, and cream cheese with avocado to save 21 calories. The swaps provide options to cut calories while still feeling satisfied.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. An alternative cheese provides fewer calories at 70 compared to 125, and less fat at 4g instead of 9g. These changes result in an improved burger with lower total calories of 410 instead of 585, total fat of 19g rather than 27g, and total carbohydrates of 28g rather than 46g.
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The document provides nutrition information from www.acburger.com for various meal options including a young adult meal, kiddie meal, adult meal, and two healthy meal options. Each meal listing includes the calories, fats, and total carbs for each individual food item in the meal.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that replacing the standard bun with an alternative bun that has 140 calories instead of 260 calories and replacing the cheese with one having 70 calories rather than 125 calories reduces the total calories of the new burger from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g, creating a better, healthier burger.
Regression analysis project
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Better Burger
This document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and proposes alternatives that would lower the calories from 585 to 410, fat from 27g to 19g, and carbohydrates from 46g to 28g for a better burger.
Regression analysis project
This document summarizes a regression analysis project examining the relationship between nutritional factors (total fat, carbohydrates, protein) and calorie content in various chip products. Nutritional data for different chip types was compiled and compared. Scatterplots and a histogram were generated comparing calories to each nutrient factor. Regression analysis found total fat to have the strongest correlation (83.2%) to calories, while carbohydrates and protein had weaker correlations. The conclusion was total fat has a direct relationship with calories in chips.
Regression analysis project
This document summarizes a regression analysis project examining the relationship between nutritional factors and calorie content in chips. The researchers compiled nutrition data from various chip types and compared total fat, carbohydrates, and protein to calories. Scatterplots and histograms showed total fat had the strongest positive correlation to calories, while carbohydrates and protein had weaker negative correlations. The analysis supported the hypothesis that total fat most directly determines calorie content in chips.
Better burger
The document discusses making a healthier version of a restaurant's best-selling burger. It identifies that health-conscious customers avoid the burger due to its high calories, fat, and carbohydrates. The solution is to find alternative components for the bun, cheese, and patty that have fewer calories, less fat, and fewer carbohydrates. Nutrition information is provided showing that switching to these alternatives would result in a new burger with lower total calories, fat, and carbohydrates.
Hidden fats
The document summarizes data from the Pennington Biomedical Research Center on the hidden fat content of various foods. It provides a table listing common foods/products, their calories, grams of fat, and percentage of calories from fat. Many everyday items like beef franks, cheese, cookies, and salad dressing contain high percentages of hidden fat, with foods like mayonnaise composed of nearly 100% fat. The Pennington Biomedical Research Center conducts nutrition and preventative health research studies open to all ages and backgrounds.
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger. It analyzes the nutrition of current bun and cheese components, and identifies alternatives that have fewer calories, less fat, and lower carbohydrates. A comparison shows the new "Better Burger" would have fewer total calories, less fat, and lower carbohydrates than the original burger.
Competitor Chart
ViSalus Sciences provides a comparison of Vi-Shape® protein powder to other leading weight management products. Vi-Shape® contains 1 gram of fat, 75 mg of sodium, less than 1 gram of sugar, and 12 grams of protein per serving. It also contains 5 grams of fiber including prebiotic fiber. At $1.50 per serving, it compares favorably to competitors in terms of nutrients, fiber content, and cost per serving.
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The document discusses how the feed given to emus can affect the characteristics of the emu oil produced, including thickness, color, fatty acid profile, and stability. The fatty acid composition of the oil must fall within certain ranges to be certified, and high levels of saturated or unsaturated fatty acids can cause problems. The feed influences the saturation and unsaturation levels in the oil.
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The document summarizes an experimental report comparing Jacob's Cream Crackers and Pacific Spring Onion Soda Crackers. It finds that Jacob's Cream Crackers are more expensive but have fewer ingredients and lower fat, carbohydrate, and energy content per 100g compared to Pacific Spring Onion Soda Crackers. Through testing, it also determines that Jacob's Cream Crackers are higher quality, tastier, and yummier than Pacific Spring Onion Soda Crackers.
Cook Better burger
Cook is developing a healthier version of their best-selling burger to appeal to more health-conscious customers. They identified lower calorie, fat, and carbohydrate alternatives for the bun and cheese to reduce the overall calories from 585 and 27g of fat to 410 calories and 19g of fat in the new better burger. The document compares the nutrition of the original bun and cheese to the alternatives, as well as the overall nutrition differences between the current best seller burger and the new better burger.
Akuamma ghana-btc-sells
The document lists prices for various products containing Akuamma seeds, powder, extracts and capsules in quantities ranging from 1kg to 50kg or counts of 1000 to 10,000. It provides prices in both US dollars and bitcoin. A 15% discount is offered for bitcoin payments. Contact information is provided to place orders.
Better Burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g, and an alternative cheese with 70 calories instead of 125, 4g of fat instead of 9g, and 1g of carbohydrates instead of 1g, would result in a new burger with 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g, providing a better, healthier choice for customers.
Fast food
This document summarizes the nutritional content of sandwiches from several popular fast food restaurants. It finds that KFC's Tender Roast sandwich without sauce has the fewest calories at 260 calories. It also analyzes which sandwiches at each restaurant (Arby's, Burger King, KFC, McDonald's, Wendy's) have the highest protein to calorie ratio and the most food by weight for the calories. The document provides this nutritional information to help people make lower calorie and healthier choices when dining at fast food restaurants.
Consumer basket SM June 2016
The document compares the prices of 11 common grocery products from 4 Romanian retailers (Billa, CF, Mega Image, and Profi) in June 2016. It finds that Billa had the lowest total basket price of 51.83 RON. For each product, it provides the unit prices from each retailer and calculates the price differences between them. It also notes any specific promotions run by the retailers that month.
10 Food Swaps That Save Major Calories
The document lists 10 food swaps that can save calories. It provides examples of high calorie foods to avoid and lower calorie alternatives. Some swaps highlighted include replacing spaghetti with zucchini noodles to save 186 calories, potato chips with kale chips to save 22 calories, mayo with Greek yogurt to save 64 calories, and cream cheese with avocado to save 21 calories. The swaps provide options to cut calories while still feeling satisfied.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun reduces calories from 260 to 140, fat from 5g to 2g, and carbohydrates from 45g to 27g. An alternative cheese provides fewer calories at 70 compared to 125, and less fat at 4g instead of 9g. These changes result in an improved burger with lower total calories of 410 instead of 585, total fat of 19g rather than 27g, and total carbohydrates of 28g rather than 46g.
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Better burger
This document proposes building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that switching to a lower-calorie bun and reduced-fat cheese could create a "new better burger" with 410 calories and 19g of fat, compared to 585 calories and 27g of fat in the original best seller.
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The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the standard bun and cheese used in the best-selling burger, and presents alternatives that have fewer calories, less fat, and lower carbohydrates. A new "Better Burger" is proposed using these alternative ingredients to have fewer total calories, less total fat, and lower total carbohydrates than the original best seller.
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The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g can reduce the calories and fat. An alternative cheese with 70 calories instead of 125, 4g of fat instead of 9g also helps create a new burger with 410 calories and 19g of fat rather than the original's 585 calories and 27g of fat.
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The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have lower calories, fat, and carbohydrates. Specifically, the alternative bun has 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs in the original bun. The alternative cheese has 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs in the original cheese. Combining these alternatives results in a "better burger" with 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs in the original.
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The document proposes building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. It analyzes the nutrition of the current bun and cheese compared to proposed alternatives, and calculates that substituting the alternative ingredients would reduce the total calories from 585 to 410, total fat from 27g to 19g, and total carbohydrates from 46g to 28g to create a "New Better Burger."
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The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and carbohydrates. It analyzes the nutrition of the current bun and cheese and potential alternatives, finding the alternative bun has 140 calories and 2g fat compared to 260 calories and 5g fat for the current bun. The alternative cheese has 70 calories and 4g fat versus 125 calories and 9g fat. Combining the alternatives creates a better burger with 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
Better burger
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The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun that has 140 calories instead of 260, 2g of fat instead of 5g, and 27g of carbohydrates instead of 45g would reduce the calories and fat. An alternative cheese with 70 calories instead of 125, 4g of fat instead of 9g, and the same 1g of carbohydrates is also highlighted. Combining these changes would result in a "New Better Burger" with 410 calories instead of 585, 19g of fat instead of 27g, and 28g of carbohydrates instead of 46g
Better burger
The document discusses building a healthier burger option. It identifies that the current burger deters health-conscious customers due to its high calories, fat, and carbohydrates. The solution is to find lower calorie, lower fat, and lower carbohydrate alternatives for the bun and cheese to create a new burger with fewer total calories, fat, and carbohydrates that would appeal to more customers. The new bun has fewer calories, less fat, and fewer carbohydrates than the original bun. The new cheese also has fewer calories and less fat than the original cheese. When combined, the new burger has fewer total calories, fat, and carbohydrates than the original best-selling burger.
Better burger1
The document discusses building a healthier burger option to attract more health-conscious customers. It identifies the bun and cheese as areas to reduce calories, fat, and carbohydrates. Alternative buns contain 140 calories and 2g of fat instead of 260 calories and 5g of fat. Alternative cheese has 70 calories and 4g of fat instead of 125 calories and 9g of fat. The new burger combines these alternatives for a total of 410 calories, 19g of fat, and 28g of carbohydrates, an improvement over the original 585 calories, 27g of fat, and 46g of carbohydrates.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that switching to an alternative bun reduces calories by 120, fat by 3g, and carbohydrates by 18g. Alternative cheese reduces calories by 55, fat by 5g, and maintains the same carbohydrates. The new "Better Burger" would have 410 calories, 19g of fat, and 28g of carbohydrates compared to 585 calories and 27g of fat in the original.
Better burger
The document discusses building a healthier burger option by finding alternatives to the standard bun and cheese that contain fewer calories, fat, and carbohydrates. It shows that replacing the bun with one containing 140 calories instead of 260 and replacing the cheese with one containing 70 calories instead of 125 would result in a "new better burger" with 410 total calories and 19g of fat rather than 585 calories and 27g of fat in the original "best seller" burger.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Testing shows an alternative bun contains 140 calories, 2g fat, and 27g carbs compared to 260 calories, 5g fat, and 45g carbs for the original. An alternative cheese contains 70 calories, 4g fat, and 1g carbs versus 125 calories, 9g fat, and 1g carbs. With the changes, the total for the new burger is 410 calories, 19g fat, and 28g carbs rather than 585 calories, 27g fat, and 46g carbs for the original.
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to health-conscious customers. It examines alternative buns and cheese that contain fewer calories, fat, and carbohydrates than the original ingredients. Switching to these components results in an improved burger with lower total calories, fat, and carbohydrates content.
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger to appeal to health-conscious customers. It analyzes the nutrition of current bun and cheese components compared to alternative options with lower calories, fat, and carbohydrates. Implementing the alternative bun and cheese brings the total calories of the new "Better Burger" to 410 calories and 19g of fat, an improvement over the original 585 calories and 27g of fat.
Better burger
The document outlines a plan to create a healthier version of a restaurant's best-selling burger. It identifies the original burger's high calories, fat, and carbohydrates as deterring health-conscious customers. Alternative buns and cheese with lower calories, fat, and carbohydrates are presented, which could replace the original ingredients and result in an improved burger with fewer total calories, fat, and carbohydrates to appeal to a wider customer base.
Better burger
The document discusses building a healthier burger option by finding alternatives to the existing bun and cheese that have fewer calories, less fat, and fewer carbohydrates. Specifically, the alternative bun has 140 calories, 2g fat, and 27g carbohydrates compared to 260 calories, 5g fat, and 45g carbohydrates for the original bun. The alternative cheese has 70 calories, 4g fat, and 1g carbohydrates versus 125 calories, 9g fat, and 1g carbohydrates for the original cheese. With these changes, the new burger has 410 calories, 19g fat, and 28g carbohydrates rather than 585 calories, 27g fat, and 46g carbohydrates for the
Better Burger
The document discusses building a healthier burger option by finding alternative components to the standard bun, cheese, and patty that contain fewer calories, fat, and carbohydrates. It shows the nutrition facts for the current bun and an alternative lower calorie bun, the current cheese and a lower calorie alternative, and compares the totals for the standard best selling burger versus a new "Better Burger" made with the alternative lower calorie components. The goal is to create a healthier menu choice for health-conscious customers while still offering a burger.
Better burger
The document discusses building a healthier burger option by finding alternative components to the standard bun, cheese, and patty that contain fewer calories, fat, and carbohydrates. It shows the nutrition facts for the current bun and an alternative lower calorie bun, the current cheese and a lower calorie alternative, and compares the totals for the standard best selling burger versus a new "Better Burger" made with the alternative lower calorie components. The goal is to create a healthier menu choice for health-conscious customers while still offering a burger.
Better burger
The document discusses building a healthier burger option by finding alternative components to reduce calories, fat, and carbohydrates. It analyzes the nutrition of the standard bun and cheese used in the best-selling burger, and presents healthier alternatives that have fewer calories, less fat, and lower carbohydrates. A comparison shows the new "Better Burger" has fewer total calories, less total fat, and lower total carbohydrates than the original best seller.
Similar to Better burger (20)
Better burger
- 1. Building a Better Burger Making our best-selling burger into a healthier menu choice
- 2. Problem and Solution • Problem: health-conscious customers avoid our burger because of the calories, fat, and carbohydrates it contains • Solution: Find alternative components for the burger that have less calories, fat, and carbohydrates 5/2/2011 Farrell Winchester 2
- 3. Bun Nutrition Our Bun Alternative Bun Carbohydrates: Carbohydrates: Calories: 260 Fat: 5 g Calories: 140 Fat: 2 g 45 g 27 g 5/2/2011 Farrell Winchester 3
- 4. Cheese Nutrition Our Cheese Alternative Cheese Calories: 125 Calories: 70 Fat: 9 g Fat: 4 g Carbohydrates: 1 Carbohydrates: 1 g g 5/2/2011 Farrell Winchester 4
- 5. A Better Burger Our Best Seller New Better Burger • Total Calories: 585 • Total Calories: 410 • Total Fat: 27 g • Total Fat: 19g • Total Carbohydrates: 46 g • Total Carbohydrates: 28 g Fat (g) Better Burger 19 Best Seller 27 0 5 10 15 20 25 30 5/2/2011 Farrell Winchester 5
Editor's Notes
- Currently our burger has 20% more calories and 3 more grams of fat than our competition. Carbohydrates are growing in popularity as a dietary concern and our burger is loaded with carbohydrates.
- Both buns have sesame seeds.Alternative costs 10% less!
- Better burger has 30% less calories, 30% less fat, and 40% less carbohydrates than our best seller.