This document analyzes the nutritional value of a chicken soup with rice and vegetables. It provides tables showing the weight and nutritional content of chicken, potatoes, rice, carrots, onions, beans, peas, and salt. It calculates the total carbohydrates, proteins, and fats in 100g of each ingredient. The final table sums the nutrients in the entire soup, showing it contains 22,196.95g of carbohydrates, 3,962.86g of proteins, and 4,510.42g of fats per 100g. Bibliographic sources are provided for the nutritional data of each ingredient. This was a school assignment analyzing the nutrients in a chicken soup for a Food Industry career course.
Emu meat is tender, juicy, and flavorful, it is low in fat and very nutritional compared to others meats, poultry and fish. Emu ranks high in iron and protein and low in cholesterol. Take a look at the following chart for comparisons of nutritional information.
The American Heart Association recently included emu meat in its listing of heart-healthy meats, said Williams, and Barry Sears, internationally-known author of The Zone recently included emu meat in his diet recommendations. So, we were hopeful that emu would be a positive in this study. What we didn't anticipate was emu meat's nutritional values when compared to other meats.
This is a presentation made from the book - Eat this Not That. Basically we just made a presentation about the book. Check out more info here. http://www.bethecatalyst.org/andyberndt/posts/233-Eat-This-Not-That-Presentation/
Emu meat is tender, juicy, and flavorful, it is low in fat and very nutritional compared to others meats, poultry and fish. Emu ranks high in iron and protein and low in cholesterol. Take a look at the following chart for comparisons of nutritional information.
The American Heart Association recently included emu meat in its listing of heart-healthy meats, said Williams, and Barry Sears, internationally-known author of The Zone recently included emu meat in his diet recommendations. So, we were hopeful that emu would be a positive in this study. What we didn't anticipate was emu meat's nutritional values when compared to other meats.
This is a presentation made from the book - Eat this Not That. Basically we just made a presentation about the book. Check out more info here. http://www.bethecatalyst.org/andyberndt/posts/233-Eat-This-Not-That-Presentation/
Lab 4 Wheat, Gluten, and Alternate GrainsLAB 3 WHEAT, GLUTEN.docxDIPESH30
Lab 4 Wheat, Gluten, and Alternate Grains
LAB 3 WHEAT, GLUTEN, & ALTERNATE GRAINS
Name: Noof Alkhamis
Table 1 Selected Nutrients in Wheat Flours & Substitutes
Flour (1 cup)
Protein
(g)
Fiber (g)
Folate
(mcg)
Thiamin
(mg)
Riboflavin (mg)
Niacin
(mg)
Wheat flour whole-grain
15.85
12.8
53
0.602
0.198
5.948
White wheat flour enriched
12.91
3.4
384
0.918
0.618
7.380
White wheat flour un-enriched
12.91
3.4
32
0.150
0.050
1.562
Rice, white
9.40
3.8
6
0.218
0.033
4.092
Rice, brown
11.42
7.3
25
0.700
0.126
10.017
Cornmeal whole-grain
9.91
8.9
30
0.470
0.245
4.431
Potato flour
11.04
9.4
40
0.365
0.082
5.611
Soy flour defatted
3.10
1.2
20
0.046
0.017
0.172
Source: USDA ARS National Nutrient Database for Standard Reference
http://ndb.nal.usda.gov/ndb/search/list
RANK THE WHEAT AND ALTERNATE SOURCES USING DATA FROM TABLE 1
What is a ranking? It is a numeric representation of the relationship between a set of items (such as flours) that gives the lowest number to the item with the greatest amount and the highest number to the item with the least. Just as a student with a 4.0 might be ranked first in class, the flour with the greatest score is ranked first in the list.
Rank the wheat flours and flour substitutes in Table 1 from 1 to 8 base on nutrient content with 1 = flour/substitute with the highest content and 8 = flour/substitute with lowest content. Some flours may share a rank, for example wheat white enriched and wheat white un-enriched both have 12.91 grams of protein per cup. Thus both are ranked 2. In this case there is no number 8 for protein as two items share the same number. The first column is completed for you. Use the figures provided in Table 1 to complete Table 2. The ranking is from 1-8.
Table 2 Ranking of Wheat Flours and Substitutes by Nutrient Content
Flour (1 cup)
Protein (g)
Fiber (g)
Folate (mcg)
Thiamin
(mg)
Riboflavin
(mg)
Niacin (mg)
Wheat flour whole-grain
1
White wheat flour enriched
2
White wheat flour un-enriched
2
Rice, white
6
Rice, brown
3
Cornmeal whole-grain
5
Potato flour
4
Soy flour
7
COMPLETE THE TABLE BELOW USING DATA FROM TABLE 1
In TABLE 3 write the name of the flour/substitute that is the highest and lowest for each nutrient. There may be more than one item for each nutrient (several may have the same rank).
Table 3 Flour/Substitutes with the Highest and Lowest Nutrient Content
Nutrient
Highest
Lowest
Protein
Fiber
Folate
Thiamin
Riboflavin
Niacin
QUESTIONS
1. What is the Recommended Dietary Allowance (RDA) for FOLATE for a man who is 20 years old?
(Check out the US Office of Supplements fact sheet on folate a pdf in the lab exercise or at the following link: http://ods.od.nih.gov/factsheets/Folate-HealthProfessional/
2. Which one flour/substitute is substantially lower in folate than all the other flours?
3. Enrichment is the process by which food manufacturers add back nutr ...
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
Lab 4 Wheat, Gluten, and Alternate GrainsLAB 3 WHEAT, GLUTEN.docxDIPESH30
Lab 4 Wheat, Gluten, and Alternate Grains
LAB 3 WHEAT, GLUTEN, & ALTERNATE GRAINS
Name: Noof Alkhamis
Table 1 Selected Nutrients in Wheat Flours & Substitutes
Flour (1 cup)
Protein
(g)
Fiber (g)
Folate
(mcg)
Thiamin
(mg)
Riboflavin (mg)
Niacin
(mg)
Wheat flour whole-grain
15.85
12.8
53
0.602
0.198
5.948
White wheat flour enriched
12.91
3.4
384
0.918
0.618
7.380
White wheat flour un-enriched
12.91
3.4
32
0.150
0.050
1.562
Rice, white
9.40
3.8
6
0.218
0.033
4.092
Rice, brown
11.42
7.3
25
0.700
0.126
10.017
Cornmeal whole-grain
9.91
8.9
30
0.470
0.245
4.431
Potato flour
11.04
9.4
40
0.365
0.082
5.611
Soy flour defatted
3.10
1.2
20
0.046
0.017
0.172
Source: USDA ARS National Nutrient Database for Standard Reference
http://ndb.nal.usda.gov/ndb/search/list
RANK THE WHEAT AND ALTERNATE SOURCES USING DATA FROM TABLE 1
What is a ranking? It is a numeric representation of the relationship between a set of items (such as flours) that gives the lowest number to the item with the greatest amount and the highest number to the item with the least. Just as a student with a 4.0 might be ranked first in class, the flour with the greatest score is ranked first in the list.
Rank the wheat flours and flour substitutes in Table 1 from 1 to 8 base on nutrient content with 1 = flour/substitute with the highest content and 8 = flour/substitute with lowest content. Some flours may share a rank, for example wheat white enriched and wheat white un-enriched both have 12.91 grams of protein per cup. Thus both are ranked 2. In this case there is no number 8 for protein as two items share the same number. The first column is completed for you. Use the figures provided in Table 1 to complete Table 2. The ranking is from 1-8.
Table 2 Ranking of Wheat Flours and Substitutes by Nutrient Content
Flour (1 cup)
Protein (g)
Fiber (g)
Folate (mcg)
Thiamin
(mg)
Riboflavin
(mg)
Niacin (mg)
Wheat flour whole-grain
1
White wheat flour enriched
2
White wheat flour un-enriched
2
Rice, white
6
Rice, brown
3
Cornmeal whole-grain
5
Potato flour
4
Soy flour
7
COMPLETE THE TABLE BELOW USING DATA FROM TABLE 1
In TABLE 3 write the name of the flour/substitute that is the highest and lowest for each nutrient. There may be more than one item for each nutrient (several may have the same rank).
Table 3 Flour/Substitutes with the Highest and Lowest Nutrient Content
Nutrient
Highest
Lowest
Protein
Fiber
Folate
Thiamin
Riboflavin
Niacin
QUESTIONS
1. What is the Recommended Dietary Allowance (RDA) for FOLATE for a man who is 20 years old?
(Check out the US Office of Supplements fact sheet on folate a pdf in the lab exercise or at the following link: http://ods.od.nih.gov/factsheets/Folate-HealthProfessional/
2. Which one flour/substitute is substantially lower in folate than all the other flours?
3. Enrichment is the process by which food manufacturers add back nutr ...
BIO150 – Nutrition Unit 4 Assignment Functions of Fats.docxSusanaFurman449
BIO150 – Nutrition
Unit 4 Assignment: Functions of Fats Assignment
Copyright 2022 Post University, ALL RIGHTS RESERVED
Due Date: 11:59 pm EST Sunday of Unit 4
Points: 50
Overview:
For this assignment, you will analyze good fats and bad fats.
Instructions:
• Watch the “7 Ways to Optimize Your Cholesterol” video in this week’s Readings
and Resources.
• Name and describe five functions of fat.
• List the five different types of fat.
• From the video, choose and describe two pieces of information that surprised
you about lowering cholesterol.
o Include in your description an explanation about why each surprised you.
• Choose three healthy cooking oils/fats and explain how you can incorporate them
into your daily diet.
• Reviewing your All Daily Report, identify where the majority of your fats come
from.
o Are they healthy fats or unhealthy fats?
o List the benefits of increasing your healthy fats and the health issues that
can arise from eating too many unhealthy fats.
Requirements:
• Submit a Word document in APA format.
• RE-submit the PDF document containing all of the areas listed for the
NutritionCalc Report.
Be sure to read the criteria below by which your work will be evaluated before
you write and again after you write.
Copyright 2022 Post University, ALL RIGHTS RESERVED
Evaluation Rubric for Unit 4 Assignment
CRITERIA Deficient Needs
Improvement
Proficient Exemplary
(0-8 points) (9-14 points) (15-18 points) (19-20 points)
Five
Functions of
Fats and Five
Different
Types of Fat
The five
functions of fat
and the five
different types
of fat are not
listed.
One or two of
the five
functions of fat
and the five
different types
of fat are listed.
Three or four of
the five
functions of fat
and the five
different types
of fat are listed.
All five
functions of fat
and the five
different types
of fat are listed.
Lowering
Cholesterol
The
information
about lowering
cholesterol is
not included.
The
information
about lowering
cholesterol is
included but is
missing an
explanation.
The
information
about lowering
cholesterol is
included, but
lacks details.
The
information
about lowering
cholesterol is
written in a
clear and
detailed
manner.
Healthy
Cooking
Oils/Fats
The healthy
cooking
oils/fats are not
included.
The healthy
cooking
oils/fats are
included, but
no explanation
about
incorporation
into the diet is
written.
The healthy
cooking
oils/fats are
included, but
the section is
lacking details.
The healthy
cooking
oils/fats and
explanation
about
incorporation
into the diet are
written in a
clear and
detailed
manner.
Analysis of
All Daily
Report
The analysis of
the All Daily
Report is not
included.
The analysis of
the All Daily
Report is
included, but
only some
areas are
addressed.
The analysis of
the All Daily
Report is
included, and
mo.
The food exchange list refers to the food items on each list which may be substituted with any other food item on the same list. A grouping of commonly consumed foods according to similarities in composition so that the foods may be used interchangeably in diet planning.
DSA provides feed, premixes, concentrates and additives to the world. We have presence in 15 countries and growing each day. Together we help our customers thrive by applying our experience.
PRODUCTS
BAKON Layer Complex Premix
BAKON Broiler Complex Premix
BAKON Breeder Complex Premix
1020 LAYER MINERAL PREMIX
1021 LAYER VITAMIN PREMIX
Dr. Milo Wiltbank presented this for a DAIReXNET webinar on Wednesday, March 2, 2016. The full presentation recording can be found at http://bit.ly/1wb83YV.
Purine(uric acid) table for reducing gout attackRosaSanchez159
purine table and information | houstonkidneyclinic.com
Some examples may be: very spicy and greasy food, coffee, alcohol, excess tea, deeply fried food and more. In Chinese medicine concepts, these foods fall under the category of Heat and Damp producing foods and beverages.
Lose weight fast , any people are unaware of what organic food really is. It seems that everywhere we go now, someone is promoting something that is “organic”. Are these foods worth your time and money?
Good nutrition for women starts with a well-rounded diet consisting of whole grains, fresh fruits and vegetables, healthy fats, and lean sources of protein. In addition, women have specific vitamin and mineral requirements throughout their lifespan to promote good health. This program will cover establishing good nutrition habits that will provide women with plenty of energy and the means for lifelong weight control.
Running head Nutritional assessment12Nutritional assessm.docxglendar3
Running head: Nutritional assessment 1
2
Nutritional assessment Nutritional Assessment
L
Nutritional Assessment
For this assignment, I kept a record of all of the things I ate in one week as well as my weight. After I recorded everything, I went to the website webmd.com to find out the number of calories contained in each one of the things I ate, and then I converted those numbers to kilocalories. After finishing this process, I could look at the total calories I am consuming a day and I could compare it to what I am supposed to be eating according to health.gov and the American Cancer Society.
Clinical
According to health.gov, with my current weight, age, height, gender, and lifestyle, I should be consuming 1860 to 2000 calories a day. If I wish to lose weight the American Cancer Society suggests cutting that amount by 250 calories a day resulting in a decrease to around 1610 calories a day. My BMI right now is 23.0 which is considered normal, so my goal is not losing mass or weight. I should be exercising more often to keep in good shape and because in the long run, the consequences of a sedentary life could develop in problems with the blood pressure, weaker bones, hormonal imbalance, etc. (Ekelund & Brage, 2017). I’m also consuming less calories than what is recommended, but I am including all of my nutrients in my diet.
Plan to Meet Nutritional Deficiencies
In order for one to remain healthy you should eat variety of natural foods that will allow the body to acquire the needed nutrients. The nutrition table below shows that I am limiting myself to eating certain foods constantly which is restricting my body from acquiring different nutrients. My plan to meet the nutrient requirements of the body is to vary my diet and to ensure that I focus on eating foods from natural sources. Moreover, I will add my consumption of sports drinks that contain vitamins such as Powerade so as to always ensure that my body gets the needed nutrients for body developments. It would be helpful to consume supplements of iron and other crucial nutrients as well as enough amounts of water to ensure the body is hydrated at all times.
Biochemistry of Foods
The increased sophistication of food processing has led to use of food enzymes which sometimes causes the degradation of foods. It is therefore important to be keen on the packaged foods, spices and other processed foods that one consumes. In this case, I will ensure that I consume fruits and meals that include balanced diet. To assist smooth digestion of foods, I will ensure that I consume enough water and fruits after consumption. According to the table below, the foods consumed per meal contains enzymes which help in degradation of proteins, carbohydrates, oils and fats so as to ensure that the digestive system runs smoothly. It is crucial to understand that individuals have different biochemical reactions that are responsible for food deterioration and thus should focus on consuming foods that will offer.
Similar to Practica nº 3 nutricion y toxicologia (20)
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
1. Nutrición Y Toxicología Mickii
Mickii
Nutrición Y Toxicología
Practica Nº 3
Valor nutricional de una sopa
Sopa de pollo con arroz y verduras
Tabla nº1
Tabla Nº 2
En 100gr de Alimento
Alimento Cantidad Peso en gr
Pollo 1 porción 203gr
Papa 1 40gr
Arroz 1/4 taza 33.625
Zanahoria 1 10.5gr
Cebolla 1/2 15gr
Haba 1/2 3.6gr
Arveja 1/2 3gr
Sal 1 cucharilla 2.7gr
Agua 1Litro 1kg
Alimento Pollo Papa Arroz Zanahoria Cebolla Haba Arveja Sal
6. Nutrición Y Toxicología Mickii
Mickii
UNIVERSIDAD MAYOR, REAL Y PONTIFICIA DE SAN FRANCISCO
XAVIER DE CHUQUISACA
FACULTAD DE TECNOLOGIA
Carrera : Industrias DE ALIMENTOS
MATERIA : qmc - 133
Nombre : CU- 22-1970 – Sejas Villarroel miguel ángel
DOCENTE : ING. Berrios