CHAPTER 4-6 Carbohydrates, Protein & Lipids Time: 120min (complete in 2 parts ov
ID: 85770 • Letter: C
Question
CHAPTER 4-6
Carbohydrates, Protein & Lipids
Time: 120min (complete in 2 parts over 2 weeks)
Visit the grocery store or look at food products online:
Check the breakfast cereal food labels.
Find three cereals with a high dietary fiber content (greater than 10% of the Daily Value). After gathering information in table below, discuss in paragraph form techniques to boost one's dietary fiber intake.
Compare the P/S (polyunsaturated/saturated) ratio of butter and different margarines, including stick, tub, and squeezable.
Calculate the P/S ratio simply by dividing the grams of saturated fat into those of polyunsaturated fat.
Report the brands of margarine with the highest P/S ratio.
Collect information on the type (ingredients) of oil used in each of the brands.
After gathering information in table below, discuss in paragraph form the types of margarines and oils to use to lower the risk of coronary heart disease, as well as hydrogenation.
.
Compare various meats for fat grams per serving, compare ground turkey, turkey hot dogs, chicken breasts, breaded chicken breasts, ground beef, and various brands of lunchmeats by looking at the food labels.
After completing the table below discuss in paragraph form: were the poultry products lower in fat grams per serving than red meats? Did breaded products contain the most fat grams per serving? What percentage of lunchmeats were fat?
Determine what plant sources of protein are available. Complete the table with food product brand/type, sources of plant protein , and approximate cost per unit.
Discuss in paragraph form ways in which these items could be incorporated in a meal; focus on complementation. This could include developing a recipe or combining various food items to make an appetizing, protein-complementary meal.
Compare the price of one serving of animal protein and one serving of a plant protein.
Carbohydrates
Product Name
Type
Total Carbs
Total Fiber
First 3 Ingredients
Fats:Butter/
Margarines
Product Brand/Type:
Polyunsaturated Fat
Saturated Fat
Ratio
Type of oils listed in ingredients
Fats: Meats
Product Brand/Type:
Total Fat
Fat grams /serving
Type of fats listed in ingredients
Protein
Product Brand/Type:
Total grams Protein
Serving size
Cost
Carbohydrates
Product Name
Type
Total Carbs
Total Fiber
First 3 Ingredients
Fats:Butter/
Margarines
Product Brand/Type:
Polyunsaturated Fat
Saturated Fat
Ratio
Type of oils listed in ingredients
Fats: Meats
Product Brand/Type:
Total Fat
Fat grams /serving
Type of fats listed in ingredients
Protein
Product Brand/Type:
Total grams Protein
Serving size
Cost
Explanation / Answer
1. The intake of fiber content in the diet can be increased by the including whole grain foods along over the refined carbohydrates. You should include high fiber snacks for the midday munchies such as whole grain crackers, granola bars etc. You should include fresh fruits in your diet for the increased fiber content such as apples, berries, prunes, oranges, and pears.
2. Both the fat either butter or margarine have heath risks. Most of the margarine has saturated fats plus trans fats which are harmful to the heart. Guidelines for a healthier cooking and the oils that can be used are as follows:
Using an oil with monounsaturated fats or polyunsaturated fats lowers the risk of heart disease. Such oils are Olive oil, canola oils, Sunflower oil, Corn, soyabean oil and flaxseed oil.
3. Yes, the poultry products are lower in fat content than the red meat in context to fat content. No, the fat content is not more in case of the breaded chicken breast. In any case, it is higher in red meat. 7.9 gm of lunch meat are fat.
Carbohydrates
Product Name
Type
Total Carbs
Total Fiber
First 3 Ingredients
original cereal
original cereal
cereal
25
30
23
14
10
10
Fats:Butter/
Margarines
Product Brand/Type:
Polyunsaturated Fat
Saturated Fat
Ratio
Type of oils listed in ingredients
butter
Margarine
Amul Salted
becel original
3.04
2
51.37
1
16.89
0.5
butter, common salt, natural color
canola and sunflower oil, water, modified palm and palm kernel oils.
Fats: Meats
Product Brand/Type:
Total Fat
Fat grams /serving
Type of fats listed in ingredients
ground Turkey
turkey hot dogs
chicken breasts
breaded chicken breasts
ground beef
Jennie-O
Jennie-O
Jennie-O
8 gm
6 gm
1 gm
5 gm
9
2.21
1.451
0.25
1.25
2.25
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat, polyunsaturated fat
total fat, saturated fat, trans fat, polyunsaturated fat
Protein
Product Brand/Type:
Total grams Protein
Serving size
Cost
Carbohydrates
Product Name
Type
Total Carbs
Total Fiber
First 3 Ingredients
- Fiber One(general mills)
- Golean Cereal(Kashi)
- All-Bran Kellogg's
original cereal
original cereal
cereal
25
30
23
14
10
10
- whole grain wheat, corn bran, modified wheat starch
- Kashi seven whole grain honey puff cereal, Degerminated yellow corn flour, expeller pressed Soy grits.
- wheat bran, sugar, malt flavor
Fats:Butter/
Margarines
Product Brand/Type:
Polyunsaturated Fat
Saturated Fat
Ratio
Type of oils listed in ingredients
butter
Margarine
Amul Salted
becel original
3.04
2
51.37
1
16.89
0.5
butter, common salt, natural color
canola and sunflower oil, water, modified palm and palm kernel oils.
Fats: Meats
Product Brand/Type:
Total Fat
Fat grams /serving
Type of fats listed in ingredients
ground Turkey
turkey hot dogs
chicken breasts
breaded chicken breasts
ground beef
Jennie-O
Jennie-O
Jennie-O
8 gm
6 gm
1 gm
5 gm
9
2.21
1.451
0.25
1.25
2.25
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat
total fat, saturated fat, trans fat, polyunsaturated fat
total fat, saturated fat, trans fat, polyunsaturated fat
Protein
Product Brand/Type:
Total grams Protein
Serving size
Cost