NUTRITIONAL COMPOSITION REPORT

Nutritional Composition Report

Order Description 1. Information is supplied in the table below to allow you to determine the precise nutrient values for each ingredient used in the chicken curry dish given below (which was made for one person in the food technology practical).
Kcals of energy (g) Protein (g) total fat S/ fat(g) CHO (g) (mg) iron Salt (mg) NSP (g)
Chicken cut up 106 | 24 | 1.1 | 0.3 | 0 | 0.5 | 60 | 0
36 | 1.2 | 0.2 | Tr | 7.9 | 0.3| 3 | 1.4 chopped onions
curry powder 283 | 4.8 |24.6 |1.8 |9.1| 12.8 |1370 |10.7
simple yogurt 79 |5.7 |3.0 |1.7 |7.8 |0.1 |80 |0
chopped tomatoes in tins Oil 899 |Tr |99.9 |14.3 |0 |0.4 |Tr |0 16 |1 |0.1 |Tr |3 |0.4 |39 |0.7
Coriander
359 | 7.4 | 0.5 |N | 79.8 | 1.3 | N|N Basmati rice
‘McCance and Widdowsons’ data FSA, Microdiet software, and manufacturer labels are all included in The Composition of Foods, sixth summary edition. Since the amount of nutrients in the aforementioned categories would be nonexistent or almost nonexistent, coriander is not listed.
Please take note that the aforementioned figures refer to a 100g edible serving. (Tr = trace; N means the nutrient is present in appreciable amounts, but the exact amount is unknown.)

Recipe for chicken curry:

45g curry paste, 60g chopped onion, and 150g sliced chicken
50g unflavored yogurt
200 grams of canned tomatoes
0.5g coriander and 7g oil
raw basmati rice, 70g

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Compile your findings to demonstrate the dietary value of the suggested recipe with 20 points. 2. This table accurately depicts the nutrients that a man of age 25 would consume each day (only some nutrients are represented).
Kcals of energy Protein(g) Fat(g) g of saturated fat g of carbohydrates A fiber (g) Salt (mg)
Break-fast 691.2 | 19.3 |15.6 |4.3 |118.4 |2.4 |1030 Lunch 668.4 |17.5 |24.4 | 5.4 |94.7 | 3.3 |676
Afternoon Meal Snacks: 902.7 | 43.7 | 40.3 | 14.9 | 91.3 | 7.1 | 1199 493.2 | 6.8 |22.0 |6.4 |67.0 |4.0 |515

The correct dietary reference values for a twenty-five-year-old male are shown in the table above in a tabular style for comparison. 15 Marks

b) Talk about whether the male’s food intake falls short of, reaches, or surpasses the dietary reference values for each component. Think about the potential long-term repercussions on your health if this consumption pattern persists in the event that a shortfall or excess is found. 35 Marks

3. Identify ten variables that are known to affect a person’s eating preferences.
10 Marks

4. What does the phrase “a balanced meal” mean? 5 markings

5. The fundamentals of healthy eating have been thoroughly covered in class. What are some suggestions for eating well? 5 markings

b) What is the “eat well plate,” and what does it do? 10 markings
Please offer a word count; keep in mind that information found in headings, tables, and references, among other places, is not counted against the word total.

 

 

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