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What is the optimum requirements of the squash soup to know if that soup is acceptable and high quality that gives nutritious to people?
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- This is the major constituent of most foods and it influences the structure, theappearance, taste of food and their susceptibility to degradation. what is it?Sensitivity to spoilage is affected by the water content of food. Why? please explain in detailWhy is ME (Metabolized energy) the best energy value used to formulate poultry rations?
- Given the following raw main ingredients choose rhe possible food preservation method to be used and the product that can be madeIn this nutritlon label for lasagna, you find that there is too much of a couple things for only one serving. Who eats only one serving of lasagna, anyway? If you eat two servings for dinner, you're getting way too much for one meal. What are the two nutrients that are excessive? Nutrition Facts 1.) Serving Information 4 servings per container Serving size 1 cup (227g) Amount per serving 2. Calories Calories 280 Quick Guide to percent Daily Value (%DV) % Daily Value Total Fat 9g 12% Saturated Fat 4.5g 23% - 5% or less is low Trans Fat 0g Cholesterol 35mg Sodlum 850mg 12% · 20% or more is high 37% Total Carbohydrate 34g Dietary Fiber 4g Total Sugars 6g 12% 14% 3. Nutrients Indludes Og Added Sugars Proteln 15g 0% Vitamin D Omcg 0% Calcium 320mg 25% Iron 1.6mg Potassium 510mg 8% 10% The % Dally Value (DV) tels you how much a nutrient in a serving of tood contributes to a dally dlet 2,000 calorles a day is used for general nutrition advice. O a Sodium & Potassium Calcium & Saturated Fat…1. Name of the product 2. Predominant ingredient by weight 3. Serving size 4. How many total number of servings are there in one container 5. What is the fortification or enrichment status of the product 6. What is in one serving in terms of following criteria that is a) Is it high in particular nutrients if so which ones b) reliable source of any nutrients? If so, which ones? c) Reduced in calories or any nutrients? If so which ones? 7. Is your chosen product free of fat, sodium or sugar or other food nutrients If so, describe below: FREE OF LOW IN VERY LOW IN Attach the picture of label to the worksheet and upload Nutrition Class
- 1.) INGREDIENTS: HIGH FRUCTOSE CORN SYRUP; CORN SYRUP; WATER; COCOA*; SUGAR; CONTAINS 2% OR LESS OF: POTASSIUM SORBATE, TO MAINTAIN FRESHNESS; XANTHAN GUM; SALT; MONO-AND DIGLYCERIDES*; POLYSORBATE 60; VANILLIN, ARTIFICIAL FLAVOR. a.) What macronutrient provides the most calories in this product? b.) Is this product considered any type of chocolate? Why or why not?According to food safety guidelines published by the UDSA Food Safety and Inspection Service, what is the most common sources of food-born illnesses? Why?This is the major constituent of most foods. It influences the structure, the appearance, taste of food and their susceptibility to degradation.
- All of the following are correct about the term "essential nutrient" except: 1) there are about 40 nutrients known to be essential. 2) these nutrients must be obtained from food. 3) water is a nonessential nutrient. 4) carbohydrates are nonessential.How would the following plants defend themselves from being eaten? Identify the secondary metabolite involved and how it works. (i) Cabbage. (ii) Cassava.all of the following are correct regarding propyl thiouracil, EXCEPT a) it blocks peripheral deiodination b) it can be used for treating hyperthyroidismpregnancy and nursing mother c) its clinical effects are observed immediately following administration d) it is safe to be used for hepatic failure patient