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.
Name of Research Paper File: TS14_TEfoodre.rtf
Unformatted Sample Text from the Research Paper:
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
85 g) 0 22 15 140 235 Beef, top sirloin, separable lean and fat, trimmed to 0" fat, choice, cooked, broiled 1 steak (393 g cooked) 0 114
41 374 861 Chorizo, pork and beef 1 link (60 g) 1 14 23 207 273 Luncheon meat, pork, canned 1 sline (21 g) 0 3 6 57 70 Chicken,