Chapter 5 Assignment utriTools: Build A Salad: Assessing Lipids in Foods: Case S

Question

Chapter 5 Assignment utriTools: Build A Salad: Assessing Lipids in Foods: Case Study Bob: Essentials Categories of Salad Ingredients Leafy Greens Vegetables Proteins Extras Dressings (Top of Screen) Ham CarrotsBacon Bits Colby Jack Specific salad ingredients to Spring Mix Cucumbers Egg select Parmesan Ranch Tomatoes Garbanzo Croutons Beans Nutrition Facts 1 serving amount per salad %DV. amount per salad 82% | Total Fat 53.60 g 89% Saturated Fat 17.90 g 102% Cholesterol 307.00 mgO 105% | Sodium 2539.00 mg %DV* amo 30% Vita 1990 | Vita. 65% | Calci 3190 | Iron (3) 1696 | Total Carbohydrates 48.30 g 47% Dietary Fiber 11.80 g Sugars 9.50 g Serving size: 1 Salad 11 190 | Protein 55.40 g 26% | Potassium 917.00 mg Vitamin A 606.00 mcg IngrndicotisySsruk ameeu ncen. Ham. Bacon Bits. E99. Garbanze 4090 Calories per Salad Percent Daly Yeur daly vave may be higher s Beans, Colby Jack, Parmesan, Croutons. Ranch Ores sing

Explanation / Answer

C. The formula to calculate the percent of kilocalaries from fat is: (calories from fat/total calories)*100

Each gram of fat yeilds 9 calories of energy.

First convert total fats in grams into calories by multiplying 53.60 grams with 9

calories from fat= 53.6*9=482.4 calories.

Total calories=892 calories

Convert calories to kilocalories: 1 calorie= 0.001 kilocalorie

Hence, kilocalorie from fat=482.4*0.001=0.4824

Total kilocalories=892*0.001=0.892

Percentage of kilocalories from fat=(0.4824/0.892)*100%

Percentage of kilocalories from fat=54.08%=54.1%.

D.  Acceptable Macronutrient Distribution Range (AMDR) is the range of intake for a particular energy source that is associated with reduced risk of chronic disease while providing intakes of essential nutrients. If an individual consumes in excess of the AMDR, there is a potential of increasing the risk of chronic diseases and/or insufficient intakes of essential nutrients.

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