Understanding Nutrition (MindTap Course List)
15th Edition
ISBN: 9781337392693
Author: Eleanor Noss Whitney, Sharon Rady Rolfes
Publisher: Cengage Learning
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Chapter 5.6, Problem 5.1TI
Summary Introduction
To compare: The total kcalories, grams of fat, and percent kcalories from fat for one cup of whole milk, reduced-fat milk, low-fat milk and nonfat milk.
Introduction: Milk provides the proper amount of bone-building nutrients. Milk will provide calcium, protein, iodine, potassium, phosphorus, and vitamins B2 and B12. Milk is an important source of the protein because each glass of milk contains almost 8grams of proteins.
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Compare the total kcals, grams of fat, and percent kcal from fat for 1 cup of whole milk, reduced fat milk. low fat milk and non fat milk.
Calculate a personal daily fat allowance for a person with an energy intake of 2100 kcals and a goal of 25% kcals from fat.
Using the macronutrient info, how many Calories do you expect to see (per serving) for this product? Assume the dietary fiber does not add any Calories.
Nutrition Facts
32 servings per container
Serving size
1 1/4 cup (28g)
Amount Per Serving
Calories
% Dally Value
Total Fat 8g
Saturated Fat 1g
10%
5%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 680mg
Total Carbohydrate 23g
Dietary Fiber 5g
Total Sugars 4g
Includes 5g Added Sugars
30%
8%
18%
10%
Protein 5g
10%
Not a significant source of vitamin D, calcium, iron, and
potassium
• The % Daily Value (DV) tells you how much a nutrient in a
serving of food contributes to a daily diet. 2,000 calories a
day is used for general nutrition advice.
Which value would change most ifthis label were for skim milk insteadof whole milk: grams of fat, gramsof total carbohydrate, or grams ofprotein?
Chapter 5 Solutions
Understanding Nutrition (MindTap Course List)
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