Question

Introduction

In Diet & Wellness Plus you will create the below profile and add the foods below. You will then pull Reports and answer the questions.

Topic: Lipids

Menu: Low v. High Saturated Fat Foods

DWP Reports Used

Fat Breakdown

Intake Spreadsheet

Go to Diet & Wellness Plus and create the following profile for Stavos Michel.

Birth Date: December 2, 1955 (Note: adjust the date of birth on this assignment so that Stavos Michel is 62 years old when you deploy the assignment.)

Gender: Male

Height: 5 ft, 10 inches

Weight: 172 lbs

Non-Smoker, Non Strict Vegetarian/Vegan

Activity Level: Low Active

Go to Track Diet and enter the following foods.

Day 1 - High Saturated Fat Menu:

Breakfast

Egg, Fried (2 items – large egg)

Butter, Salted (1 tablespoon, approximately 3 pats 1 in. sq, 1/3 in. high each)

Bread, Whole Wheat, Toasted (2 slices)

Apple, Medium (1 item,1 item is 1 medium apple, 3 in. diameter)

Lunch

Beef, Ground, Patty, 23% Fat, Raw (8 ounces)

Cheese, American, Processed (2 ounces)

Roll or Bun, Hamburger, Plain (1 item)

Ketchup or Tomato Catsup (1 tablespoon)

Mustard, Yellow (1 tablespoon)

Milk, Whole 3.3% (8 fluid ounces)

Chips, Potato, Salted (1 ounce)

Dinner

Fish Sticks, Frozen, Heated (6 items – 4 x 1 x ½ in. each)

Potatoes, French Fries, Crinkle or Regular Cut, Frozen, Salt Added (14 items strip)

Sauce, Tartar, Ready-to-Serve (2 tablespoons)

Salad, Green (1 cup)

Salad Dressing, Blue Cheese (2 tablespoons)

Day 2 - Low Saturated Fat Menu:

Breakfast

Egg, Fried (2 items – large egg)

PAM Cooking Spray, Original Non Stick (1 serving – about 1/3 second spray)

Bread, Whole Wheat, Toasted (2 slices)

Apple, Medium (1 item, 1 item is 1 medium apple, 3 in. diameter)

Peanut Butter, Smooth (1 tablespoon)

Lunch

Beef, Ground, 95% Lean Meat/5% Fat, Raw (8 ounces)

Cheese, Cheddar or Colby, Low Fat (1 ounce – 1 slice)

Roll or Bun, Hamburger, Plain (1 item)

Ketchup or Tomato Catsup (1 tablespoon)

Mustard, Yellow (1 tablespoon)

Milk, Low Fat, 1% (8 fluid ounces)

Avocado, California (0.22 item – fruit without skin and seed)

Grapes, Red or Green (2 cups – seedless)

Dinner

Salmon, Atlantic, Wild, Raw (6 ounces)

Potatoes, Baked (1 item – medium potato 2 ¼ in to 3 ¼ in diameter)

Oil, Olive (1 tablespoon)

Rosemary, Fresh (1 tablespoon)

Pepper, Black, Ground (1 teaspoon)

Salt, Table (1 teaspoon)

Salad, Green (1 cup)

Seeds, Sunflower Kernels, Dried (3 tablespoons)

Oil, Canola (1 tablespoon)

Vinegar, Balsamic (1 teaspoon)

Go to Reports and generate a Fat Breakdown report for Day 1 and a separate Fat Breakdown report for Day 2; also generate an Intake Spreadsheet report for Day 1 and a separate Intake Spreadsheet report for Day 2.

1. The Daily Value (DV) for saturated fat on the Nutrition Facts panel is 20 grams per day. What percent daily value (%DV) saturated fat does the Day 1 menu provide?

                a. 300%

                b. 33%  

                c. 130%

                d. 90%  

2. The Daily Value (DV) for saturated fat on the Nutrition Facts panel is 20 grams per day. Which one item on the Day 1 menu provides more than 100% DV for saturated fat per serving?

                a. Cheese, American, Processed (2 ounces)         

                b. Fish Sticks, Frozen, Heated (6 items)  

                c. Beef, Ground, Patty, 23% Fat, Raw (8 ounces)

                d. Butter, Salted (1 tablespoon)

3. Swapping low-fat (1%) or nonfat (skim) milk for whole milk is a good way to reduce saturated fat intake. How many grams of saturated fat do you eliminate from your diet if you replace Milk, Whole, 3.3% (8 fluid ounces) with Milk, Low Fat, 1% (8 fluid ounces)?

                a. 4 grams saturated fat

                b. 3 grams saturated fat

                c. 2 grams saturated fat

                d. 6 grams saturated fat

4. The DRI for saturated fat recommends less than 10% of total calories. Use the Fat Breakdown reports to determine which statement is correct.

                a. Day 1 and Day 2 provide less than 10% of calories from saturated fat  

                b. Day 1 and Day 2 provide more than 10% of calories from saturated fa

                c. Day 1 provides less than 10% of calories from saturated fat and Day 2 provides more than 10% of calories from saturated fat          

                d. Day 2 provides less than 10% of calories from saturated fat and Day 1 provides more than 10% of calories from saturated fat          

5. Using the Fat Breakdown Report, put the types of fat in order from least percentage of calories to greatest percentage of calories for Day 2.

                a. Trans fat, Saturated fat, Polyunsaturated Fat, Monounsaturated fat    

                b. Polyunsaturated fat, Monounsaturated fat, Trans fat, Saturated fat     

                c. Monounsaturated fat, Trans fat, Polyunsaturated fat, Saturated fat     

                d. Saturated fat, Trans fat, Monounsaturated fat, Polyunsaturated fat    

6. Which food has the greatest percentage of calories coming from fat?

                a. Salmon, Atlantic, Wild, Raw (6 ounces)             

                b. Avocado, California (0.22 items)          

                c. Potatoes, French Fries, Crinkle or Regular Cut, Frozen, Salt Added (14 items)   

                d. Fish Sticks, Frozen, Heated (6 items)  

7. Stavos has a strong family history of heart disease. Replacing butter with olive oil or canola oil is one way he can help to reduce his chances of heart disease. Why is replacing Butter, Salted (1 tablespoon) with Oil, Olive (1 tablespoon) a heart healthy move for Stavos?

                a. Oil, Olive (1 tablespoon) has less calories than Butter, Salted (1 tablespoon)    

                b. Oil, Olive (1 tablespoon) has less total fat than Butter, Salted (1 tablespoon)   

                c. Oil, Olive (1 tablespoon) has less saturated fat than Butter, Salted (1 tablespoon)          

                d. All of the above are reasons why Oil, Olive (1 tablespoon) is a more heart healthy choice than Butter, Salted (1 tablespoon)

8. Both saturated fatty acids and trans fatty acids raise LDL cholesterol and total cholesterol levels. How does the trans fat content of the Day 1 menu compare to the Day 2 menu?

                a. Day 1 contains 5 g trans fat and Day 2 contains 3 g trans fat    

                b. Day 1 contains 2 g trans fat and Day 2 contains 1 g trans fat    

                c. Day 1 contains 3 g trans fat and Day 2 contains 6 g trans fat     

                d. Day 1 contains 4 g trans fat and Day 2 contains 0 g trans fat    

9. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are two types of omega-3 fatty acids. The 2015 Dietary Guidelines for Americans recommends eating at least 8 ounce equivalents of a variety of seafood each week to provide an average of 250 mg EPA and DHA per day (2 types of linolenic, omega-3 fatty acids). How many mg of linolenic fatty acids are in Salmon, Atlantic, Wild, Raw (6 ounces)? (Hint: 1000 mg = 1 g.)

                a. 250 mg           

                b. 500 mg           

                c. 2.5 mg             

                d. 0.5 mg            

10. Some research suggests that the ratio of linoleic to linolenic fatty acids may affect cardiovascular health. Suggested ratios range from 4:1 to 10:1. What is the ratio of linoleic to linolenic fatty acids in Day 2?

                a. 10.2:1              

                b. 13.9:1              

                c. 7.4:1

                d. 4.7:1

Answer 1