What is the average amount of calories that you consumed in the form of carbohydrates? If your program uses grams be sure to multiply by 4Kcals/gram. If your program uses percentages state the average percentage of calories consumed from carbohydrates. Are you consuming the adequate range of carbohydrates according to the AMDR? (a.) LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. (b.) Which contributes most to your CHO intake, starch or sugar? What is the average number of grams of dietary fiber you ate? What are your two major sources of fiber in your diet? What is the Adequate Intake (AI) for the recommended amount of fiber to be consumed daily (refer to your textbook)? Should you be eating more fiber? If you need to eat more, what specific fiber rich foods could you include in your diet? (List only fiber rich foods that you are willing to eat, have time to prepare, and can afford, or are otherwise available to you). Fat What is the average amount of calories that you consumed in the form of fat? If your program uses grams be sure to multiply by 9Kcals/gram. If your program uses percentages state the average percentage of calories consumed from fat. Are you consuming the adequate range of fat/lipids according to the AMDR? What food items in your diet are high in saturated fats, monounsaturated fats, and polyunsaturated fat, and trans fat? Name at least two foods for each fat. Why is it important to decrease consumption of this type of saturated fat? Why is it important to decrease consumption of trans fats? What was your average cholesterol intake? What is your main source of dietary cholesterol in your diet? What dietary (not blood) cholesterol intake is currently recommended? What foods are sources of omega-3 fatty acids in your diet? Review your food diary and list foods that you consumed which are high in omega 3 fatty acids. Why is it important to consume this fatty acid (refer to your textbook please)?

What is the average amount of calories that you consumed in the form of carbohydrates? If your program uses grams be sure to multiply by 4Kcals/gram. If your program uses percentages state the average percentage of calories consumed from carbohydrates. Are you consuming the adequate range of carbohydrates according to the AMDR? (a.) LIST your carbohydrate rich foods (10 grams or more) from each day in your food record. (b.) Which contributes most to your CHO intake, starch or sugar? What is the average number of grams of dietary fiber you ate? What are your two major sources of fiber in your diet? What is the Adequate Intake (AI) for the recommended amount of fiber to be consumed daily (refer to your textbook)? Should you be eating more fiber? If you need to eat more, what specific fiber rich foods could you include in your diet? (List only fiber rich foods that you are willing to eat, have time to prepare, and can afford, or are otherwise available to you). Fat What is the average amount of calories that you consumed in the form of fat? If your program uses grams be sure to multiply by 9Kcals/gram. If your program uses percentages state the average percentage of calories consumed from fat. Are you consuming the adequate range of fat/lipids according to the AMDR? What food items in your diet are high in saturated fats, monounsaturated fats, and polyunsaturated fat, and trans fat? Name at least two foods for each fat. Why is it important to decrease consumption of this type of saturated fat? Why is it important to decrease consumption of trans fats? What was your average cholesterol intake? What is your main source of dietary cholesterol in your diet? What dietary (not blood) cholesterol intake is currently recommended? What foods are sources of omega-3 fatty acids in your diet? Review your food diary and list foods that you consumed which are high in omega 3 fatty acids. Why is it important to consume this fatty acid (refer to your textbook please)?

Basic Clinical Laboratory Techniques 6E

6th Edition

ISBN:9781133893943

Author:ESTRIDGE

Publisher:ESTRIDGE

Chapter6: Basic Clinical Chemistry

Section6.6: Blood Cholesterol And Triglycerides

Problem 4RQ

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