Assignment:
Question 1. How many grams of fat can you consume in a day and not exceed 30 percent of your calories from fat? Use the CNPP recommendation for your daily calorie recommendation to calculate your answer. How did you do in this area for the day you recorded?
Question 2. How many grams of saturated fat can you consume in a day and not exceed 10 percent of calories from saturated fat? How did you do in this area for the day you recorded?
Question 3. For the day you recorded your intake if you ate a serving of a high-fat food, for example, lasagna, how could you avoid exceeding the recommended fat intake for the day?
Question 4. If you could substitute a serving of lower fat lasagna for the higher fat choice, what effect would this have on your other food choices and on your calorie and nutrient intakes for that day?
Question 5. Considering regular lasagna, which ingredients most likely contribute most to the total fat, saturated fat, and cholesterol in the higher fat lasagna selection?
Question 6. How could you change those ingredients to reflect a reduction in fat content?
Question 7. How did the day's recorded total for calories and vitamins compare with your recommended amounts? Did the day's meals meet or exceed your need for energy? Describe how your actual intake varied from the CNPP recommendation.
Question 8. Did your meals present too little of any of the vitamins and minerals listed in the CNPP materials? Which ones?
Question 9. What changes in your choices among those foods would have improved the energy or vitamin or mineral totals for the day?
Question 10. Did your choices provide enough folate to meet your requirement?
Question 11. What are the sources of niacin in your day's meals?
Question 12. What about Vitamin C? What percentage of your daily need of Vitamin C did your meals provide? Which individual foods were the main contributors? To what food groups do they belong?
Question 13. How did your total energy intake compare with your energy recommendation? Is this consistent with your nutritional goals?
Question 14. Which of your foods are "vitamin bargains"? Those would be foods which are vitamin-dense, providing the most vitamins for the fewest calories.
Question 15. Breakfast cereals are a great source of vitamins. What characteristic of these foods makes them so rich in vitamins?
Question 16. What can you say about your recorded food intake and the vitamins and minerals that you obtained from the foods you ate that day?
Your answer must be typed, double-spaced, Times New Roman font (size 12), one-inch margins on all sides, APA format.
Please review the document enclosed here:
Attachment:- Nutrition Requirements.rar