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- Recent recommendations on diet suggestthat the sources of calories should be distributed as follows: 50%–55% carbohydrate, 25%–30% fats, and 20% protein. Suggest somereasons for these recommendations.Which value would change most ifthis label were for skim milk insteadof whole milk: grams of fat, gramsof total carbohydrate, or grams ofprotein?List the important vitamins and minerals for bodyhealth. Give the function and symptoms of deficiencyfor each.
- For carbohydrates, lipids, and proteins, describe theirdietary sources, their uses in the body, and the dailyrecommended amounts of each in the dietWhat is balanced Diet? How balanced diet is helpful in improving the nutrition of yourbody? Explain the factorsthat affect the Basal metabolic rate of a healthy individual.According to USDA’s MyPlate, what foods and nutrients should be increased in the daily American diet? Why are these foods and nutrients important to one’s physical health?
- Examine the label information on the packages of a varietyof breakfast cereals. Which types of cereals provide thebest sources of carbohydrates, lipids, proteins, vitamins, andminerals? Which major nutrients are lacking in these cereals?Identify and define the three major categories offood perishability. Why is milk more perishable thansugar even though both are rich in organic matter?Identify the major methods used to preserve food andthe major categories of fermented foods.Which of the following would you recommend as good sources of complete protein foods? Eggs and Fish O breads and cereals O legumes and nuts corn and soybeans
- What is the recommended intake of saturated fat as a percent of total dietary caloriesAn active teenage boy has a daily intake of 3000 kcal. What is themaximum amount (weight) of total fats he should consume, accordingto the Daily Values?Explain the difference between a vitamin and a mineral inthe diet.