Question

INGREDIENTS: COOKED FETTUCCINI PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, FERROUS SULFATE, THAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITE), COOKED CHICKEN BREAST CHUNKS (CHICKEN BREAST CHUNKS, WATER, MODIFIED FOOD STARCH, SALT, SODIUM TRIPOLYPHOSPHATE), BROCCOLI, HEAVY WHIPPING CREAM, WATER, CREAM CHEESE (PASTEURIZED MILK AND CREAM CHEESE CULTURES, SALT, CAROB BEAN GUM), SOYBEAN OIL ROMANO (FROM COW'S MILK) AND PARMESAN CHEESE (PART- SKIM MILK, CHEESE CULTURES SALT, ENZYMES, CELLULOSE POWDER [PREVENTS CAKING]) HALF AND HALF (CREAM, MILK), CONTAINS 2% OR LESS OF: GARLIC, SHERRY WINE CONTAINS SULFUR DIOXIDE), STABILIZER (MODIFIED FOOD STARCH, SODIUM PHOSPHATE, MONO- AND DIGLYCERIDES DEHYDRATED GARLIC, XANTHAN AND GUAR GUMS, SALT, PAPRIKA), SALT, MODIFIED CORN STARCH, BUTTER (CREAM, SALT) FLAVORINGS, BUTTER FLAVOR (PARTIALLY HYDROGENATED SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME MODIFIED BUTTERFAT, WHEY POWDER, NONFAT DRY MILK POWDER], SOY LECITHIN [EMULSIFIER), SPICES PAPRIKA CONTAINS: WHEAT, EGG, MILK, SOY

Answer 1

1. Percentage of total calories from fat:

Total calories = 670

Total fat = 43g

Calories from fat = Multiply fat by 9

= 43 X 9

= 387 Calorie.

Percentage of calorie from fat = 387 / 670 X 100

Percentage of calorie from fat = 57.76%

2. a. Percentage of total calories come from saturated fat

Total saturated fat = 17.

Calories from saturated fat = 17 X 9

= 153.

Percentage of calorie from saturated fat = 153 / 670 X 100

Percentage of calorie from saturated fat = 22.8%

2. b. Saturated fats are considered as unhealthy fats and intake of a large amount of saturated fat raises the blood cholesterol level. Usually, animal sources contain a large amount of saturated fat.

3 a. Ingredients that contribute a large amount of saturated fat:

Chicken breast chunks, Heavy whipping cream, Partial skimmed milk, milk and cream, butter, butterfat, cheese, oil, Milk powder are the ingredients contributed to a large amount of saturated fat.

b. Substitute for Saturated fat:

• Removal of poultry skin before cooking to minimize the saturated fat.
• Replace with seafood and plant sources.
• Use of soy products, beans, nuts and minimize poultry products.
• Use of fat-free milk instead of milk powder and cheese.
• Use of olive or sesame oil instead of butterfat.
• Replace butter flavorings with fruit dressings.

C. Reduction of the total amount of fat:

The total amount of fat can be reduced by limiting the intake of sugars and starches. Include more amount of protein, vegetables, and fruits. Consume high protein, low carbohydrate content. Eat more amount of soluble fiber and avoid processed packed foods. Avoid the consumption of sweetened beverages.