a. 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?
b. 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?
c. For the day you recorded your intakeif you ate a serving of a high-fat food, for example, lasagna, how could you avoid exceeding the recommended fat intake for the day?
d. 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?
e. Considering regular lasagna, which ingredients most likely contribute most to the total fat, saturated fat, and cholesterol in the higher fat lasagna selection?
f. How could you change those ingredients to reflect a reduction in fat content?
g. 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.
h. Did your meals present too little of any of the vitamins and minerals listed in the CNPP materials? Which ones?
i. What changes in your choices among those foods would have improved the energy or vitamin or mineral totals for the day?
j. Did your choices provide enough folate to meet your requirement?
k. What are the sources of niacin in your day’s meals?
l. 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?
m. How did your total energy intake compare with your energy recommendation? Is this consistent with your nutritional goals?
n. Which of your foods are “vitamin bargains”? Those would be foods which are vitamin-dense, providing the most vitamins for the fewest calories.
o. Breakfast cereals
are a great source of vitamins. What characteristic of these foods makesthem so rich in vitamins?
p. What can you say about your recorded food intake and the vitamins and minerals that you obtained from the foods you ate that day?
The paper must be written in correct grammar, with appropriate punctuation,and inAPA format.
Nutrient Your Intake Recommendation or Acceptable Range
Food Energy/Total Calories (kcals) 2864 2849
Protein (gm) 80 56
Carbohydrate ( 130
Total Fiber (gm) 17 38
Total Fat ( gm) 172.8 63.6 - 111.4
Saturated Fat (gm) 47.9 < 31.8
Monounsaturated Fat (gm) 47 **
Polyunsaturated Fat (gm) 55 **
Linoleic (omega 6) (gm) 48.1 17
Alpha Linolenic (omega 3) (gm) 6.8 1.6
Cholesterol (mg) 312 < 300
Vitamin A (mcg RAE) 939.2 900
Vitamin C (mg) 126.5 90
Vitamin E (mg a-TE) 16.8 15
Thiamin (mg) 1.5 1.2
Riboflavin (mg) 2.3 1.3
Niacin (mg) 19.3 16
Folate (mcg, DFE) 527.9 400
Vitamin B6 (mg) 1.3 1.3
Vitamin B12 (mcg) 2 2.4
Calcium (mg) 813.8 1000
Phosphorus (mg) 1221 700
Magnesium (mg) 314.3 420
Iron (mg) 12 8
Zinc (mg) 8.9 11
Selenium (mcg) 118.5 55
Potassium (mg) 2807 4700
Sodium (mg) 4884 1500 - 2300
Milk Intake 1.5 cup equivalent
Milk Recommendation 3 cup equivalent
Meat and Beans Intake 3.7 oz equivalent
Meat and Beans Recommendation 7 oz equivalent
Vegetables Intake 1.1 cup equivalent
Vegetables Recommendation 3.5 cup equivalent
Fruits Intake 3 cup equivalent
Fruits Recommendation 2.5 cup equivalent
Grains Intake 6.2 oz equivalent
Grains Recommendation 10 oz equivalent
Pyramid Categories Percent Recommendation
Meat and Beans 53%
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