• Nutritional Content of Food

    Pages: 4

    This 4 page paper is the first part of a proposal to gather and analysis data concerning the nutritional value in food. The paper gives the data collection; listing the fat, protein carbohydrate and calorific value of 30 different foods. The paper then gives a methodology for the way in which the research can take place. The bibliography cites 5 sources.

    File: TS14_TEfoodre.rtf

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    Sample Text:
    Nutritional Content of Food United Kingdom, November 2006. To Use This Report Correctly, 1. Introduction  It is important to understand the way in which food is made up in terms of calories and the sources of those calories, this leads to an understanding  of how a healthy balanced diet can be designed (Nestle, 2002) On the website http://www.nutritiondata.com/index.html where there are food lists for the different food groups and individuals foods that  gives a full breakdown of the content of the food. This allows data to be collected that show the make up of the food. In this paper we will look  at the make up of 30 different foods in order to make a statistical assessment of that food. 2. The Data The data to be analysed is given below in  summary form in a table. Food Serving size Carbs (g) Protein (g) Fat (g) Calories from fat Calories Cooked white rice 1 cup (176 grams) 44 2 0 0  192 Homemade pasta without egg 2 oz (75 grams) 14 2 1 5 71 Kellogs cornflakes with bananas 3/4 cup (25 grams) 22 1 2 20 108 pineapple upside-down cake  made from recipe 115 g 58 4 14 125 367 Potatoes, French fried, steak fries, salt added in processing, frozen, oven-heated 10 strips 133g 36 3 5 45 202 Raw  baby carrots 1 large (15 g) 1 0 0 0 5 Pork, fresh, loin, blade (chops), bone-in, separable lean only, cooked, pan-fried 3 oz (85 g) 0 21 13 116  205 Pork, cured, ham, patties, grilled 1 pattie (60g) 1 8 19 167 205 Beef, ground, 75% lean meat / 25% fat, crumbles, cooked, pan-browned 1 burger (3 oz 

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