WORKSHEET 10 1

Lesson 10 Worksheet

Utilize Nutrient Intake, Such As Calories And Sodium

Angela Martin

United States University

WORKSHEET 10 2

Utilize Nutrient Intake, Such As Calories And Sodium

Worksheet 10

1. Where can you obtain nutrient data for foods? List at least three resources.

United States Department of Agriculture’s Nutrient Data Laboratory

Self Nutrition Data

Nutrition.gov

Choose MyPlate

2. Based on the Exchange System, estimate the carbohydrate, protein, and fat in the

following meal by filling in the table below.

FOOD ITEM Exchange

Group

Grams

Carbohydrate

Grams

Protein

Grams

Fat

1 Cup Tuna Noodle

Casserole

Meat 30 14 10

½ Cup Green Beans Vegetable 10 10 -

1 Whole Banana Fruit 15 - -

1 Cup Skim Milk Milk 12 8 2

1 Biscuit Starch / Fat 15 3 5

1 Small Pat Margarine Fat - - 5

TOTALS 82 35 22

WORKSHEET 10 3

3. How many calories does the meal shown above provide? Calculate this based on the

Exchange System.

FOOD ITEM Exchange

Group

Grams

Carbohydrate

Grams

Protein

Grams

Fat

Calories

1 Cup Tuna

Noodle Casserole

Meat 30 14 10 350

½ Cup Green

Beans

Vegetable 10 10 - 50

1 Whole Banana Fruit 15 - - 60

1 Cup Skim Milk Milk 12 8 2 90

1 Biscuit Starch / Fat 15 3 5 125

1 Small Pat

Margarine

Fat - - 5 45

TOTALS 82 35 22 720

4. In the Carbohydrate Counting System, each serving of high-carbohydrate food has how

many grams of carbohydrate?

In the Carbohydrate Counting System 15 grams represent one serving of carbohydrate

and it’s called ‘one carb serving.’

5. Based on the Carbohydrate Counting System, how much carbohydrate is in the

following meal:

WORKSHEET 10 4

2 English Muffin Halves 160

2 tsp. margarine 90

1 tsp. sugar-free jelly 10

1 scrambled egg 90

½ cup skim milk 90

1 cup coffee 2

½ cup orange juice 60

Total Calories 502

6. How would you use a Nutrition Facts Label as a Certified Dietary Manager?

In a Nursing Home to provide nurses with adequate understanding of nutritional information as

nurses is regarded as the primary interface between the overall healthcare system and patient.

In a Hospital to prescribe and suggest patient’s diets based in nutrition facts label that matches

with their nutrition needs and requirements.

In a Correctional Facility to suggest inmates to adopt healthier lifestyle and refer them food

based on Nutrition Facts Label and their dietary needs.

In a School System To raise awareness in students about the importance of eating nutrient-dense

food.