Nutr Artifacts

Food System
Nutrition 1100
Food consumption is an important part of our lives. Food gives our body the energy that
we need to function and in order to survive we all must eat. It is important to fuel our bodies with
healthy foods that are rich in nutrients. Unfortunately, we live in a society where it is very
difficult to consume healthy products. Most of us are aware that some foods are filled with a high
content of saturated fat, sodium, and preservatives. What we do not know is where our food is
grown, how it is processed, and the unnecessary amount of antibiotics that we unknowingly
consume. There are many problems within the food system that go unnoticed and for our safety
that needs to change. The author of Fair Foods believes that we need to focus on implementing a
new food system for the future and I could not agree more.
Many of the safety problems that we have within our food system begin on the farm
where our livestock is raised. Animals are being shoved in overly crowded unsanitary areas with
no room to walk around. This makes it easy for diseases to spread. Animals that carry the disease
bring them into the slaughterhouses. One contaminated animal can contaminate thousands of
pounds of meat, which is extremely unhealthy for us. Contaminated foods can greatly affect our
well-being. Animals should not be treated this way. It is unhealthy for both the animals and the
consumers. Serious health problems can arise from consuming bad meat or eggs. In the book the
author talks about a single production company in Iowa. They were forced to recall more than
380 million eggs due to the risk of salmonella. The author of the book mentioned that it is
difficult to find where the toxicity occurred due to over crowded areas. No one truly knows who
is responsible for the problem.
Animals need to be living in an environment where they are free to roam around. Instead
of animal sitting in their own feces polluting the environment they can instead be wandering
outdoors naturally fertilizing the soil. This will decrease the spread of diseases, which in turn will
decrease the amount of antibiotics given to animals.
Infections today are increasing because we are becoming so resistant to antibiotics.
Animals are confined to small areas where they are walking on top of each other. This is not
healthy for the animals and makes it easy for diseases to spread. In order to prevent the spread of
diseases they use antibiotics. The large corporations only care about one thing and that is making
a profit. In our generation we are genetically altering our animals to grow much larger and in a
shorter period of time. They are injecting all sorts of antibiotics into these animals resulting in
weight gain. This is not healthy for our bodies either. Cutting back on the antibiotics used for
livestock would be extremely beneficial. Eighty percent of antibiotics in the United States are
used on livestock to prevent diseases and promote growth. When we consume the meat we are
becoming infected with the resistant bacteria. I do not think that we should totally get rid of the
antibiotics that help control diseases because this could lead to serious health problems. However,
I definitely think that we should avoid giving the animals antibiotics that make them grow larger.
I do not think that these antibiotics are absolutely necessary. The animals can grow naturally. This
will help us to not become resistant to antibiotics. If the bacterium does not respond to the
antibiotics that we take then this could be very harmful. We do not want antibiotics to loose its
effectiveness. Antibiotics given to the animals, as a growth hormone needs to stop. If we do not
stop injecting animals with all sorts of antibiotics then we are all going to suffer the consequences
in the future.
Another safety problem begins where our crops are produced. We are all encouraged to
eat organic fruits and vegetables because they are free of pesticides. We should not have to worry
about this. Some people cannot afford to pay the extra money to buy organic foods. Farmers
should not be using so many drugs on crops because they can be very toxic to humans. Pesticide
exposure is linked to Alzheimers disease, Parkinson disease, autism, and endometriosis. Yes, it
prevents animals from getting to the food and sometimes prolongs the growing season but is it
worth it? Do the benefits outweigh the consequences? I agree with the author of the book. I do
not think it is worth the risks. However, not all people have this mindset. The individuals making
a profit do not have a problem with pesticides. I read an article online that stated The use of
pesticides provides safe, pure and disease free products to the society and aids in safeguarding
public health. The market and food stores all over the world sell food that is safe, nutritious and
available at affordable prices than ever before (Kapoor 1). I do not think that this statement is
true. Consuming pesticides is neither safe nor healthy for our bodies. Long-term exposure can
cause problems within the reproductive, endocrine, immune, and nervous system. They also can
cause cancer, mental deficits, and lung damage.
Overall, we need to make a change within the current food system. There is way too
much wrong going on that is posing a threat to all consumers. Animals are being shoved in tiny
spaces where diseases are bound to spread, antibiotics are unnecessarily being used as growth
hormones, and all of our crops are contaminated with numerous amounts of pesticides. We need
to begin implementing policies now for the health and safety of our future.
References
Szpyrka. (n.d.). Assessment of Consumer Exposure Related to Improper Use of Pesticides in the
Region of Southeastern Poland., 1-1. Retrieved December 4, 2014.
Kapoor. (n.d.). Benefits Of Pesticides | Benefits Of. Retrieved December 4, 2014, from
http://benefitof.net/benefits-of-pesticides/
Hesterman, O. (2011). Our Broken Food System. In Fair food: Growing a healthy, sustainable
food system for all (pp. 16-20).
Food and
Nutrition
Nutrition 1000
Three-Day Average
DRI Report
Sydney Crowley scrowley075@yahoo.com Printed: 10/10/2013
Profile
Active Profile:
Sydney Crowley
Height:
5 ft. 6 inches
Weight:
130 lbs.
Age:
18 years
BMI:
21
Gender:
Female
Pregnancy:
Not Pregnant
Activity Level:
Active
Smoker:
No
Strict Vegetarian/Vegan:
No
Nutrient
DRI
Energy
Kilocalories
2019.0 kcal
Protein
50.12 g Daily requirement based on grams per kilogram
Carbohydrate
328.09 - 227.14 g 45%-65% of kilocalories
Fat, Total
78.52 - 44.87 g No recommendation
Fat
Saturated Fat
< 22.4 g Less than 10% of calories
Monounsaturated Fat * No recommendation

Monounsaturated Fat * No recommendation
Polyunsaturated Fat
* No recommendation
Trans Fatty Acid
* No recommendation
Cholesterol
< 300.0 mg Less than 300.0 mg

recommended
Essential Fatty Acids

Omega-6 Linoleic
11.00 g
Omega-3 Linolenic
1.10 g
Carbohydrates
Dietary Fiber, Total
26.0 g
Sugar, Total
* No recommendation
Other
Water
2.30 L
Alcohol
* No recommendation
Vitamins
Thiamin
1.00 mg
Riboflavin
1.00 mg
Niacin
14.00 mg
Vitamin B6
1.20 mg
Vitamin B12
2.40 g
Folate (DFE)
400.00 g
Vitamin C
65.00 mg
Vitamin D (ug)
15.00 g DRI Adequate Intake
Vitamin A (RAE)
700.00 g
Vitamin A (IU)
2333.00 IU
Alpha-T ocopherol
15.00 mg
Minerals
Calcium 1300.00 mg DRI Adequate Intake

Iron
15.00 mg
Magnesium
360.00 mg
Potassium
4700.00 mg DRI Adequate

Intake
Zinc
9.00 mg
Sodium
1500.00 mg DRI Adequate

Intake
Macronutrient Ranges
09/29/2013, 09/30/2013, 10/01/2013
1.1k 1.0k 900 800 700 600 500 400 300 200 100 0.0
Actual Recommended
Carbs Protein Fat Alcohol

Recommended
Yours
Carbs
45%65%
909-1312
kCal
55%
Protein
10%35%
202-707 kCal 17% 342 kCal
Fats
20%35%
404-707 kCal 30% 629 kCal
Alcoho
0%
l
0 kCal
1125
kCal
0% 0 kCal
Fat Breakdown
Calories
09/29/2013, 09/30/2013, 10/01/2013
Source of Fat
Monounsaturated Fat
Polyunsaturated Fat
Saturated Fat
Trans Fatty Acid
Unspecified
* Transfat data is not yet reported by all sources and therefore may be und
Intake vs. Goals

09/29/2013, 09/30/2013, 10/01/2013
!
Nutrient
DRI
Intake
Energy
Kilocalories
2019.0 kcal 2064.65
0% 25% 50% 75% 100%
|||||
kcal
102%
Protein
50.12 g
85.43 g
Carbohydrate
328.09 227.14 g
281.35 g
Fat, Total
78.52 44.87 g
69.91 g
Saturated Fat
< 22.4 g
20.85 g
Monounsaturated Fat
15 g
Polyunsaturated Fat
10.8 g
170%
124%
86%
89%
Fat
93%
156%
Trans Fatty Acid * 0.26 g

Cholesterol
< 300.0
mg
245.62 mg
11.00 g
8.66 g
Essential Fatty Acids

Omega-6 Linoleic
82%
79%
Omega-3 Linolenic
1.10 g
0.92 g
Dietary Fiber, Total
26.0 g
28.02 g
Sugar, Total
128.17 g
Water
2.30 L
0.99 L
Alcohol
0g
Thiamin
1.00 mg
1.02 mg
Riboflavin
1.00 mg
1.85 mg
Niacin
14.00 mg 14.96 mg
Vitamin B6
1.20 mg
1.56 mg
Vitamin B12
2.40 g
3.98 g
84%
Carbohydrates
108%
Other
43%
Vitamins
102%
185%
107%
130%
166%
Folate (DFE)
400.00 g 366.79 g
Vitamin C
65.00 mg 124.54 mg
Vitamin D (ug)
15.00 g
Vitamin A (RAE)
700.00 g 544.11 g
Vitamin A (IU)
2333.00 IU 8829.23 IU
Alpha-T ocopherol
15.00 mg 3.91 mg
92%
192%
2.83 g
19%
78%
378%
26%
Minerals
Calcium
1300.00
mg
1137.45
mg
Iron
15.00 mg 14.26 mg
87%
95%
Magnesium 360.00 mg 334.98 mg 93%

Potassium
4700.00
mg
2561 mg
Zinc
9.00 mg
7.6 mg
Sodium
1500.00
3094.53
54%
84%
mg
mg
206%
MyPlate Analysis
09/29/2013, 09/30/2013, 10/01/2013
Goal *
Actual
% Goal
Grains
7 oz. eq. tips 3.5 oz. eq. 49.8 %
Vegetables
3 cup eq. tips 2.9 cup eq. 95.2 %
Fruits
Dairy
Protein Foods 6 oz. eq. tips 8.8 oz. eq. 146.3 %

Empty
Calories
290 kcal tips 625.1 kcal 215.6 %
Your results are based on a 2019 calorie pattern.Make Half

Your Grains Whole! Aim for at least 3.5 oz. eq. whole grains.
Vary Your Veggies! Aim for this much every week:
Dark Green Vegetables = 3 cups weekly Orange Vegetables = 2
cups weeklyDry Beans & Peas = 3 cups weekly Starchy
Vegetables = 3 cups weekly Other Vegetables = 6.5 cups weekly

Oils: Aim for 6 teaspoons of oil a day.
* MyPlate contains recommendations only for calorie levels up to
3,200 per day. If Diet Analysis Plus recommends more than
3,200 calories per day for you, talk to your instructor for guidance
on how to use MyPlate.
** CAUTION! Recipes are not included on the MyPlate Report,
as plate values for these cannot be calculated.
Intake Spreadsheet
9/29/2013
Item Name
Meal
Quantity
Eggs, Scrambled with Milk and Butter
Breakfast
2 item(s)
Yogurt, Fruit, Low Fat (11 grams protein per 8

Breakfast
ounces)
1 cup(s)
Home Fries or Pan Fried Potatoes
Breakfast
3 ounce(s)
Milk, Chocolate, Whole
Breakfast
7.01 fluid o
Banana
Lunch
1 item(s)
Peanut Butter, Chunky
Lunch
3.01 tables
OLD COUNTRY BUFFET Chicken, Orange
Dinner
2.01 servin
Rice, Brown, Long Grain, Cooked
Dinner
1.01 cup(s
Apple, Medium
Evening Snack
1 item(s)
LIPTON Green Tea with Citrus, Diet
Evening Snack
7.01 fluid o
Item Name
Protein (g)
Carb (g)
12.19
1.96

ounces)
11.91
45.57
1.84
19.88
6.94
22.65
Banana
1.29
26.95
11.59
10.39
16.08
64.32
Total
Rice, Brown, Long Grain, Cooked 5.08 45.22 1.77 0.35

Apple, Medium
0.47
25.13
Total
67.39
262.08
Item Name
Mono Fat (g)
Poly Fat (g)
5.42
2.96

ounces)
0.95
0.1
2.69
4.09
2.17
0.27
Banana
0.04
0.09
11.14
6.71
0.64
0.64
Apple, Medium
0.01
0.09
Total
23.05
14.95
Item Name
Omega-6 (g)
Omega-3 (g
2.52
0.16

ounces)
0.07
0.03
3.6
0.48
0.17
0.1
Banana
0.05
0.03
6.67
0.04
Rice, Brown, Long Grain, Cooked 0.61 0.03 3.55 0.69

Apple, Medium
0.08
0.02
Total
13.78
0.88
Item Name
Water (L)
Alcohol (g)
0.09

ounces)
0.18
0.05
0.18
Banana
0.09
0.14
Apple, Medium
0.16
Total
0.9
Item Name
Niacin (mg)
Vit B6 (mg)
0.09
0.16

ounces)
0.26
0.11
1.34
0.29
0.27
0.09
Banana
0.78
0.43
6.6
0.2
OLD COUNTRY BUFFET Chicken, Orange 0 0 0 0

3.01
0.29
Apple, Medium
0.17
0.07
Total
12.52
1.65
Item Name
Vit C (mg)
Vit D (ug) (g)
2.2

1.72
ounces)
10.79
1.97
2.85
Banana
10.27
Apple, Medium
8.37
Total
33.12
5.04
Item Name
Alpha-T (mg)
Calcium (mg)
1.4
80.52

0
ounces)
414.05
0.99
7.65
0.15
245.35
Banana
0.12
5.9
Peanut Butter, Chunky 3.03 21.67 0.92 77.06

OLD COUNTRY BUFFET Chicken,
Orange
0.06
19.7
0.83
Apple, Medium
0.33
10.92
0.22
Total
6.08
805.76
4.89
Item Name
Potas (mg)
Zinc (mg)
Sodium (mg)

161.04
1.27
176.9
Yogurt, Fruit, Low Fat (11 grams protein per 8 ounces)

529.2
2.01
159.25

368.9
0.3
262.65
365.83
0.9
131.44
Banana
422.44
0.18
1.18

358.79
1.34
234.06

0
0
1025.1

84.69
1.24
9.85
Apple, Medium
194.74
0.07
1.82

26.29
0
52.58
Total
2511.92
7.31
2054.82
9/30/2013
Item Name
Meal
Quantity
Strawberries
Breakfast
1 cup(s)
NUTELLA Spread, Hazelnut
Breakfast
2 tablespoo
Soymilk, Chocolate
Breakfast
1 cup(s)
CABOT Cheese, Pepper Jack, 50% Reduced

Fat
Lunch
1 ounce(s)
WHEAT THINS Crackers, Multi Grain Lunch 1 serving(s) 31

140
Celery, Stalk
Lunch
2 item(s)
JIF Peanut Butter, Creamy
Lunch
2 tablespoo

Lunch
ounces)
1 cup(s)
PEPPERIDGE FARM GOLDFISH Crackers,

Cheddar Cheese
Lunch
2.01 item(s
DOLE Baby Spinach Leaves
Dinner
1.5 cup(s)
Lettuce, Romaine, Shredded
Dinner
1.01 cup(s
Cucumber
Dinner
1.01 cup(s
Pepper, Bell or Sweet, Green
Dinner
0.5 cup(s)
Shrimp, Mixed Species, Raw
Dinner
1 ounce(s)
LOUIS RICH Chicken Breast, Strips, Grilled
Dinner
2.01 ounce
Croutons, Seasoned, Ready to Eat
Dinner
0.5 cup(s)
Beans, Kidney, Red, Canned
Dinner
0.5 cup(s)
Salad Dressing, Italian
Dinner
1.01 tables
Beans, Chickpeas, Garbanzo or Bengal

Gram, Canned
Dinner
0.5 cup(s)
ROLD GOLD Pretzels, Classic Style Sticks
Evening Snack
2 ounce(s)
Evening Snack
2.01 tables
Item Name
Protein (g)
Carb (g)
Strawberries
0.96
11.06
22
Soymilk, Chocolate
5.54
24.38
Total
CABOT Cheese, Pepper Jack, 50% 8 0.5 4.5 3

Reduced Fat
WHEAT THINS Crackers, Multi Grain
22
Celery, Stalk
0.55
2.38

ounces)
11.91
45.57

Cheddar Cheese
0.15
0.73
0.58
1.56
Cucumber
0.68
3.81
0.64
3.46
3.86
0.26
12.73
0.67
2.16
12.7
6.68
18.98
0.06
1.55
Beans, Chickpeas, Garbanzo or Bengal Gram,

Canned
5.9
16.19
46
3.02
22.11
Total
81.42
265.9
Item Name
Mono Fat (g)
Poly Fat (g
Strawberries
0.06
0.22
Soymilk, Chocolate
0.93
2.05
CABOT Cheese, Pepper Jack, 50% 0 0 0 15 Reduced Fat

Celery, Stalk
0.03
0.06

ounces)
0.95
0.1

Cheddar Cheese
0.01
0.08
Cucumber
0.01
0.03
0.01
0.05
0.02
0.04
1.9
0.47
0.06
0.31
0.94
1.92

Canned
0.53
1.06
Total
6.43
6.39
Item Name
Omega-6 (g)
Omega-3 (g
Strawberries
0.13
0.09
Soymilk, Chocolate
1.43
0.18

Fat
WHEAT THINS Crackers, Multi Grain 0 0

21
Celery, Stalk
0.06

ounces)
0.07
0.03

Cheddar Cheese
0.02
0.05
Cucumber
0.03
0.01
0.04
0.01
0.01
0.45
0.03
0.14
0.08
1.71
0.21

1.02
Canned
0.04
Total
5.11
0.73
Item Name
Water (L)
Alcohol (g)
Strawberries
0.13
Soymilk, Chocolate
0.21

Fat
WHEAT THINS Crackers, Multi Grain 0 0

0
0
Celery, Stalk
0.08

ounces)
0.18

Cheddar Cheese
0.04
Cucumber
0.1
0.07
0.02
0.1
0.01

0.09
Canned
Total
1.04
Item Name
Niacin (mg)
Vit B6 (mg)
Strawberries
0.56
0.07
Soymilk, Chocolate
1.26
0.19

Fat
0.26
0.06
WHEAT THINS Crackers, Multi Grain 0 0 0 0

Celery, Stalk

ounces)
0.26
0.11

Cheddar Cheese
0.15
0.04
Cucumber
0.1
0.04
0.36
0.17
0.5
0.05
0.93
0.02
0.63
0.1
0.01

0.16
Canned
0.57
1.6
Total
10.76
1.41
Item Name
Vit C (mg)
Vit D (ug) (g) V
Strawberries
84.67
Soymilk, Chocolate
4.17

Fat
WHEAT THINS Crackers, Multi Grain 0 0 0 0

Celery, Stalk
2.48

1.72
ounces)

Cheddar Cheese
24
1.9
Cucumber
2.94
59.9
0.01
1.02

0.12
Canned
Total
182.91
0.01
Item Name
Alpha-T (mg)
Calcium (mg)
Strawberries
0.42
23.04
40
Soymilk, Chocolate
0.02
61.25

0
Fat
200
40
Celery, Stalk 0.22 32 0.16 8.8


ounces)
414.05

Cheddar Cheese
1.46
80
0.06
15.67
Cucumber
0.03
16.81
0.28
7.45
0.37
15.31
0.08
19.2
0.03
37.12
0.74
1.04

Canned
42
40.2
Total
2.25
1086.59
Item Name
Potas (mg)
Zinc (mg)
Sodium (mg)
Strawberries
220.32
0.2
1.44

0
0
15
Soymilk, Chocolate
350.35
0.83
129.85
CABOT Cheese, Pepper Jack, 50% Reduced Fat

0
0
170

0
0
230

Celery, Stalk 208 0.1 64


ounces)
529.2
2.01

Cheddar Cheese
117.25
0.11
Cucumber
154.41
0.21
130.38
0.1
32.03
0.28
36.2
0.19
332.8
0.79
7.13
0.02

Canned
172.8
0.83
Total
2290.86
5.67
10/1/2013
Item Name
Meal
Quantity
WHITE WAVE SILK Simply Soymilk, Vanilla
Breakfast
1 cup(s)
Strawberries
Breakfast
1 cup(s)
Breakfast
3.01 tables
Grapes, Red or Green
Breakfast
1.01 cup(s

Breakfast
ounces)
1.01 cup(s
Sushi, with Vegetables and Fish Lunch 6.01 piece(s) 156.26

218.76
Cheese, Cheddar, Diced
Lunch
Crackers, Saltines, Whole Wheat, Includes

Lunch
Multi-Grain
1.01 ounce(s)
1.01 serving(s)
STACY'S SIMPLY NAKED Pita Chips
Lunch
1.01 ounce(s)
Dinner
2.01 cup(s)
Dinner
1.01 cup(s)
Dinner
1.01 ounce(s)
Dinner
0.5 cup(s)
Beans, Chickpeas, Garbanzo or Bengal

Gram, Dry
Dinner
0.25 cup(s)
Pepper, Banana
Dinner
0.25 cup(s)
Noodles, Chinese Chow Mein, Cooked
Dinner
0.5 cup(s)
Cheese, Cheddar, Shredded
Dinner
0.25 cup(s)
Chicken, Breast, Meat Only, Boneless,

Skinless, Roasted
Dinner
3 ounce(s)
ROLD GOLD Pretzels, Classic Style Sticks Evening Snack
2.01 ounce(s)
Total
Item Name
Protein (g)
Carb (g)
10
Strawberries
0.96
11.06
4.51
33.11
1.1
27.6

12.03
ounces)
46.03
Sushi, with Vegetables and Fish
43.74
8.38
Cheese, Cheddar, Diced 7.13 0.37 9.49 6.04

Multi-Grain
1.01
9.65
3.03
18.18
2.68
4.02
0.58
1.56
3.9
0.26
6.68
18.98

9.65
Dry
30.32
Pepper, Banana
0.51
1.66
1.89
12.95
7.03
0.36

Skinless, Roasted
26.38
4.02
46.23
Total
107.48
316.08
Item Name
Mono Fat (g)
Poly Fat (g)
Strawberries
0.06
0.22
0.01
0.07

0.96
ounces)
0.1
0.14
0.2
2.69
0.27

Multi-Grain
0.39
1.02
STACY'S SIMPLY NAKED Pita Chips 4.04 0.51 0 0

0.01
0.08
0.02
0.04
0.06
0.31

Dry
0.68
1.35
Pepper, Banana
0.01
0.08
1.73
3.9
2.65
0.27
Chicken, Breast, Meat Only, Boneless, Skinless,

1.05
Roasted
0.65
Total
15.51
11.05
Item Name
Omega-6 (g)
Omega-3 (g)
Strawberries
0.13
0.09
0.06
0.02

ounces)
0.07
0.03
0.1
0.02
0.17
0.1
Crackers, Saltines, Whole Wheat, Includes Multi0.91

Grain
0.11
0.02
0.05
Shrimp, Mixed Species, Raw 0.01 0 0 0

0.14
0.08

1.3
Dry
0.05
Pepper, Banana
0.07
3.45
0.44
0.16
0.1
Chicken, Breast, Meat Only, Boneless, Skinless,

0.5
Roasted
0.03
Total
7.1
1.14
Item Name
Water (L)
Alcohol (g)
0.22
Strawberries
0.13
0.12

ounces)
0.18
0.1
0.01
Multi-Grain
0.04
0.02
0.1
Beans, Chickpeas, Garbanzo or Bengal 0.01 0 0.24 0.11 Gram,

Dry
Pepper, Banana
0.03
0.01

Skinless, Roasted
0.06
Total
1.04
Item Name
Niacin (mg)
Vit B6 (mg)
Strawberries
0.56
0.07
0.29
0.13

ounces)
0.26
0.11
2.77
0.15
0.02
0.02

Multi-Grain
0.63
0.03
0.15
0.04
0.51
0.05
0.63
0.1
0.27

0.77
Dry
Pepper, Banana 0.39 0.11 0 8.99
1.34
0.02
0.02
0.02
11.66
0.51
Skinless, Roasted
1.61
Total
21.6
1.63
Item Name
Vit C (mg)
Vit D (ug) (g) V
Strawberries
84.67
4.88

1.73
ounces)
3.59
0.17

Multi-Grain
32.16
1.9
0.01
1.02

2
Dry
Pepper, Banana
25.64
Cheese, Cheddar, Shredded 0 0.17 74.86 283.06

Skinless, Roasted
0.09
Total
157.6
3.44
Item Name
Alpha-T (mg)
Calcium (mg)
300
Strawberries
0.42
23.04
60.2
0.29
15.25

0
ounces)
418.19
0.25
23.44
0.08
206.45

Multi-Grain
0.17
20.2
107.2
0.06
15.67
0.38
15.46
0.03
37.12

0.41
Dry
52.5
Pepper, Banana
0.21
4.34
0.78
4.5
0.08
203.68

Skinless, Roasted
0.23
12.76
ROLD GOLD Pretzels, Classic Style Sticks 0 0 2.89 16.08

Total
Item Name
3.39
1519.9 21.6 406.7

9
8
7
Strawberries
Beans, Chickpeas, Garbanzo or Bengal Gram, Dry
Potas (mg)
Zinc (mg)
Sodium (mg)

300
0.6
95
220.32
0.2
1.44

0
0
22.57

291.29
0.11
3.05
Yogurt, Fruit, Low Fat (11 grams protein per 8 ounces)

534.49
2.03
160.84

203.14
0.78
340.65

28.06
0.89
177.81
Crackers, Saltines, Whole Wheat, Includes Multi-Grain

31.25
0.21
171.66

0
0
272.7

0
0
87.1

117.25
0.11
3.8

32.35
0.28
162.05
332.8
0.79
327.68
437.5
1.72
12
Pepper, Banana
79.36
0.08
4.03

27
0.32
98.78

27.68
0.88
175.43
Chicken, Breast, Meat Only, Boneless, Skinless, Roasted

217.72
0.85
62.94

0
0
1165.8
Total
2880.23
9.83
3345.33
Energy Balance
09/29/2013, 09/30/2013, 10/01/2013
Date
kCal Consumed kCal Burned
Net
kCal
9/29/2013 1962
206
1756
9/30/2013 1975
413
1562
10/1/2013 2257
590
1667
Total:
1209
4985
6194
Daily Caloric Summary
kcal
Recommended:
2019
Average Intake:
2065
Average Expenditure:
403
Average Net Gain/Loss:
1662
Nutrition 2000
Case Study #2 (Pregnancy)
Directions: Read case study 4.1 from your text (pg. 128). Consider the
additional information below. Answer the questions below. Note these
questions are slightly modified from the questions in your text. Be sure to
type your answers.
Additional Information:
Height: 58
Pre-pregnancy Weight.: 150lbs
Questions:
1. Is Ms. Lederman consuming enough protein? (Justify why or why not)
No, Ms. Lederman is not consuming enough protein. The
recommended intake during pregnancy is 71 grams. Ms. Lederman is
consuming 71 grams however she is vegan which means that she
should be consuming 30% more than the average pregnant woman.
2. How much protein should Ms. Lederman consume? (Show your work)
Ms. Lederman should be consuming at least 97.5 grams of protein.
Minimum
150Ibs/2.2=68.2kgx1.1g/kg=75 grams
75 grams x30%=22.5
75grams +22.5=97.5grams
Average
68.2x.8=54.55+25=79.55grams + 22.5=102.05 grams
3. Provide 3 sources of protein Ms. Lederman could consume to ensure
she gets adequate protein (remember she is vegan)?
Ms. Lederman can consume beans, grains, nuts, and seeds. She
can eat buckwheat, brown rice, tofu, and soybeans to name a few.
4. Based on the information presented in the case study which nutrients
are consumed in amounts that are below the DRI standard for
pregnancy and what are the DRI values for these nutrients?
Ms. Lederman is not eating enough calories. The recommended
dietary allowance for a nonpregnant woman is 2,403. A pregnant
woman should be consuming an extra 452 calories on top of that. Ms.
Lederman is only consuming 2,237 calories. She needs to consume a
little more food. She is also lacking in Vitamin D, Alpha-linolenic acid,
vitamin B-12, and protein. Her intake for vitamin D is mcg: 3 (120 IU)
and the recommended intake for pregnant woman is at least 15 mcg
(600 IU) from food. The upper limit for vitamin D intake during
pregnancy is 100 mcg (4000 IU) per day. Ms. Ledermans intake of
Alpha-linolic acid (n-3 fatty acid) is 0.54g when the recommendation is
1.4g. Her intake for vitamin B-12 is 2.1mcg and the recommendation
is 2.6mcg. Her protein intake is 71g and the recommendation is
around 98g of protein.
5. For each nutrient listed in #4, provide 3 examples of specific foods Ms.
Lederman could consume to bring up her intake of the nutrient.
Vitamin D-I would say that Ms. Lederman should get her vitamin
D from the sun but that will not do much good because Ms. Lederman
puts a lot of sunscreen on. This is good for her skin but not for her
vitamin D intake. I would suggest for Ms. Lederman to take vitamin D
supplements. Some foods contain vitamin D but since Ms. Lederman is
vegan her options are limited. Mushrooms, cod liver oil, and some
cereals that are fortified would be a great option for her. They contain
more vitamin D then one would expect.
Alpha linoleic acid- spinach, broccoli, yams, potatoes, brussel sprouts,
and carrots
Vitamin B-12- fortified cereals, pastas, and bread. Vitamin B-12 is

mostly found in animal products. Since Ms. Lederman is vegan she may
need to take supplements.
Protein- beans, grains, nuts, and seeds. She can eat buckwheat, brown
rice, tofu, and soybeans to name a few.
Nutrition 2990
Access the CDR website (http://www.cdrnet.org/).
Write about Dietetic RegistrationWhat is CDR?
CDR stands for Commission on Dietetic Registration. It is a certification
program that awards specialists. Their mission statement is the
Commission on Dietetic Registration administers rigorous valid and
reliable credentialing processes to protect the public and meet the
needs of nutrition and dietetics practitioners, employers and
consumers. Their vision statement is nutrition and dietetics
credentialing protects and improves the health of the public and
supports practitioner competence, quality practice, lifelong learning
and career advancement.
Is CDR accredited? If so, by whom?
Yes, the CDR is accredited by the National Commission for Certifying

Agencies (NCCA)
What is the continuing education requirement for a RDN? How does the
RDN log in these CEUs?
The continuing education requirement for a RDN is 75 hours every five
years. The RDN must track their hours individually on a learning
activities log. They must complete a state licensure verification
worksheet and submit it to CDR.
Discuss the credentials awarded by CDR.
The CDR awards seven separate credentials which include registered
dietitian nutritionist, nutrition and dietetics technician, board certified
specialist in renal nutrition, board of certified specialist in pediatric
nutrition, board certified specialist in sports dietetics, board certified
specialist in gerontological nutrition, and board certified specialist in
oncology nutrition. The recommended credentials are graduate
academic degree, RD, or RDN specialty certifications with the
Commission on Dietetic Registration (e.g. CSG, CSO, CSP, CSSD, CSR),
licensure designation, other certifications (e.g. CDE, CNS, etc), Fellow
of the American Dietetic Association (FADA).
Access the ACEND website (http://www.eatright.org/ACEND/).
Write about Accreditation/Dietetics EducationWhat is ACEND?
ACEND is the largest food and nutrition organization. It was founded by
a group of women during World War I who wanted to improve the
publics heath and nutrition. Their goal still today is to improve the
nations health and advance the profession of dietetics through
research, education, and advocacy. The academy is made up 75,000
members. These members help the public (both healthy and ill) make
healthy food choices. They provide health promotion and disease
preventions. Members can work in health care systems, home health
care, foodservice, business, research and educational organizations,
and private practices.
What are its vision, mission, and goals?
Vision: ACEND- accredited programs will be valued and respected for preparing
competent professionals for entry-level and beyond.
Mission: ACEND serves the public by establishing and enforcing eligibility
requirements and accreditation standards that ensure the quality and continued
improvement of nutrition and dietetics education programs that reflect the evolving
practice of dietetics. ACEND defines educational quality as the ability to prepare
graduates with the foundation knowledge, skills and/or competencies for current dietetics
practice and lifelong learning.
Goals: To achieve its mission and vision, ACEND established strategic
goals. ACEND will:
Demonstrate accountability to the public through the establishment and

application of market responsive, rigorous standards that require programs to
document academic quality and student achievement.
Communicate clear ACEND expectations to assist programs in meeting quality

accreditation standards.
Enhance preparation for entry-level practice by requiring program selfexamination to ensure quality improvement and planning for purposeful change.
Encourage educational innovation and diversity in order to address evolving

dietetics practice.
Continually evaluate accreditation practices in order to maintain appropriate

policies and procedures that ensure fair and consistent accreditation decisions.
Provide opportunities for professional development and educational leadership
What is the role of a program reviewer?

Program reviewers visit and evaluate programs and make
recommendations on accreditation to the ACEND board.
ACEND advises the public how complaints can be made against
programs. What is the procedure?
ACEND has advised the public to fill out a complaint form if they have
any problems that need to be addressed. They must first review the
Academy/CDR Code of Ethics for the profession of Dietetics and then
complete the complaint form and include as much supporting evidence
as possible. They then must mail the complaint form marked
confidential to their address, which is Harold Holler, RDN, Vice
President of Governance & PracticeAcademy of Nutrition and Dietetics
120 South Riverside Plaza, Suite 2000Chicago, Illinois 60606-6995
Is the Didactic Program in Dietetics at Ohio University an accredited

program?
The Didactic Program at Ohio University is an accredited program.
Nutrition 3000
Caffeine and fat metabolism group project on prezi. Worksheet made for the class to
check understanding of presentation.
Caffeine and fat metabolism

Caffeine and fat metabolism group project on prezi. Worksheet made for the class to
check understanding of presentation.
After this presentation you should be able to:
Define caffeine
Describe metabolic breakdown
Know the effect of caffeine on athletes
Know the effect on normal weight and obese individuals
Know the effect of caffeine on pregnancy
1.
2.
3.
4.
5.
6.
7.
8.
Caffeine is absorbed in __________

What is the recommended dose of caffeine______
What are some positive effects of caffeine?
What are some negative effects of caffeine?
True or False: Caffeine is addictive
True or False: Caffeine increases the risk of heart disease
True or False: Caffeine stunts ones growth?
Caffeine mobilizes _________________and encourages working muscles
to use fat as fuel
9. Caffeine has been shown to decrease glycogen utilization by as much
as ______________%
10.Caffeine increases metabolic rate by _______________%
11.How much caffeine is recommended to speed up metabolism?
12. Does caffeine have the same effect on normal weight and obese
individuals? If not what is the difference?
13.Why are the negative effects of caffeine on pregnancy?
Answer key
1. Small intestines
2. 3-6 mg/kg
3. Elevates mood, decreases anxiety, mental/cognitive improvements,
increases athletic performance, increases metabolism, sympathetic
nervous system- prevents the enzymatic degradation of adenosine
located in postsynaptic cells
4. Withdrawal, pregnancy, gateway, over-caffeinating, insomnia,
nervousness, restlessness, upset stomach, fast heartbeat, irritability
5. True
6. False
7. False
8. Fat stores
9. 50%
10.13%
11.300-400mg 3-4 days a week
12.No, plasma free fatty acids wont change like in normal weight
individuals , more theobromine, theophylline, and paraxanthine than
lean individuals
13.Slows metabolic rate, for fat metabolizers there is a greater risk in
miscarriages, caffeine passes placenta absorbed by baby
Nutrition 3000 Exam #1

Module 1
The macronutrients are nutrients that are needed by the body in large
amounts
Micronutrients would be nutrients that are needed by the body in small
amounts.
Dietary Guidelines for Americans are a set of diet and lifestyle
recommendations designed to promote health, support active lives and
reduce chronic disease risk.
The guidelines are established by the USDA and DHHS, and are
updated every 5 years.
o These include balancing calories by controlling portion sizes,
increasing foods that are nutrient rich by filling half your plate
with fruits and veggies, making at least half your grains whole
grains, and switching to fat free or low fat diary, and finally
reducing foods that are high in sodium, saturated fat and trans
fat, and decreasing the amount of added sugar in the diet.
The DRIs are established for healthy people of similar age and gender
o Special cases to make adjustements-vitamin C and smoking,
vegetarian diets and iron, age of menstruation and iron, athletes
who engage in intense aerobic exercise and iron, and child
bearing aged women and folic acid.
Estimated Average Requirements, Recommended Dietary Allowances,
Adequate Intake, and Tolerable Upper Intake Levels.
The lower your intake of a nutrient, the higher your risk of inadequacy
is; the higher the intake of a nutrient, the higher your risk of excess is.
o EAR is 0.5 risk of inadequacy.
The AI is placed in the middle, as it is similar to the RDA but not
enough evidence is known to establish an RDA. This means that
nutrients will have either an RDA or an AI, they will never have both.
Lastly the UL is set so there is no risk of inadequacy or excess.
estimated average requirements It is the nutrient intake estimated to
meet the needs of 50% of the individuals in a certain age and gender
group.
The Recommended Dietary Allowance is based off of the EAR, and is
set to meet 97% of a populations specific nutrient requirements.
o you can increase your risk of developing a toxicity by over
consuming the RDA.
the %DV are based on a 2,000 calorie diet
Module 2
Biochemistry is the study of the chemical substances and vital

processes occurring in living organisms, while nutritional biochemistry
is the chemical properties of nutrients and their biochemical,
metabolic, physiological, and epigenetic functions.
the main difference between prokaryote and eukaryote cells is the
presence of a nucleus and membrane bound organelles.
Prokaryotic cells, such as lactobacillus, are an important

protective gut and vaginal bacteria. Lactobacillus cells
metabolize their nutrients anaerobically and by fermentation.
o Eukaryotic cells, like human cells, play a central role in
metabolism of nutrients, energy production, removal of waste,
protein synthesis
Cell Structure
o Plasma membrane
is the membrane that encapsulates the cell, and allows
the cell to become a unit by itself. It acts as a boundary
between the cell and its environment, keeping the good
stuff in and bad stuff out. The membrane allows some
molecules, including gases like oxygen and carbon
dioxide, to pass readily through its surface. Water and
other small molecules also move into and out of the cell
with relative ease. Other substances, however, require
special openings called ion channels, GLUT transporters,
and protein pumps. that the cell membrane is not static
but fluid. This allows the cell to change its shape to allow
extremely large molecules and particles across the cell
membrane. A key component of cell membrane
mechanical stability is cholesterol. Greater cholesterol
content contributes to structure and regulates fluidity of
the membrane.
o Cytoplasm
molecular chowder The cytoplasm is home of several
metabolic pathways, including glycolysis, hexose
monophosphate shunt, glycogenesis, glycogenolysis, and
fatty acid synthesis. The cytosol is the made up of water,
salts, organic molecules and many enzymes that catalyze
reactions, and it also allows communication between
membrane bound organelles. Within the cytoplasm is the
cytoskeleton, and provides shape and mechanical support
for the cell. The cytoskeleton also functions as a monorail
to transport substances around the cell.
o Extracellular matrix
The extracellular matrix is external to the cell membrane,
yet plays an integral role in the cells overall structure and
function. animal cells extracellular matrix contributes to
cell structure, and sugar residues in the matrix are
believed to act as specificity markers for the cell and as
antennae to pick up signals for transmission of
substances in the cell. The most abundant extracellular
component is the glycoprotein collagen.
o Nucleus
The nucleus is the largest organelle, and serves as the
chief initiator and regulator of most cellular activities. The
nucleus is the site of DNA synthesis, DNA repair, and RNA
synthesis. The nuclear envelope is composed of two
o
o
o
Three
o
bilayer membranes that makes communication possible

between the nucleus and the cytoplasmic matric and
allows a continuous channel between the nucleus and the
endoplasmic reticulum.
Mitochondria
The mitochrondria are the metabolic powerhouses of the
cell, and are the primary sites of oxygen use in the cell
and are responsible for most of the metabolic energy
produced in cells. All cells within the body, with the
exception of red blood cells, possess mitochondria.
Endoplasmic reticulum and golgi
The endoplasmic reticulum and Golgi apparatus is a
network of membranous channels pervading the cytosol
and provides continuity among the nuclear envelope and
the plasma membrane. The Rough endoplasmic reticulum
(or RER) are studded with ribosomes, which are the
protein making machinery of the cell. The smooth
endoplasmic reticulum lack ribosomes, and this the site of
synthesis of phospholipids and packaging of protein into
vesicles.
Lysosomes and peroxisomes
jam packed of digestive and catabolic oxidative enzymes.
Think of lysosomes as the cells digestive system,
degrading foreign and old cellular material. Peroxisomes
degrade molecules that produce hydrogen peroxide,
which can cause cellular damage if not promptly removed
or converted into water and oxygen. Peroxisomes also
carry out fatty acid oxidation of some very long chain
fatty acids.
Compartmentalization of organelles contributes to the physical
separation of metabolic pathways.
Slow twitch muscle fibers are rich with mitochondria, where as
fast twitch are efficient in producing ATP very rapidly and have a
lower mitochondrial density.
types of receptors
The first type of receptor we discuss is also referred to as a
second messenger receptor. These receptors bind a ligand
which triggers a second messenger that alters behavior of the
cell
ex: insulin- glute 4 translates to the surface so that
glucose may enter
The second type of receptor are receptors that internalize their
ligand
Ex: LDL-absorbed in cell, detaches from its package and
then returns to cell
A third type of receptor are receptors that function as ion
channels. The binding of a ligand to the receptor causes a
change in the receptor shape, allowing ions to pass through.
A fourth class of receptor are internal receptors, and are unlike

receptors that are located on the cells surface Internal receptors
respond to an extracellular signal that either increases or
decreases DNA transcription, either by binding DNA or by
modulating the effects of histones. Receptors for steroid
hormones, thyroid hormone, vitamin D, and retinoids are
examples of internal receptors.
cell has many transport proteins which regulate the flow of
nutrients in and out of the cell. Glucose absorption in the gut
requires active transport by way of a sodium potassium pump,
and requires energy. Fructose absorption on the other hand is
absorbed passively in the gut, does not require energy, yet is
absorbed much slower than glucose.
Enzymes
o Enzymes are catalytic proteins that help speed up a reaction
without being changed by reactiosn they catalyze. enzymes are
selective in the reactions they catalyze and have a very specific
binding site.
uncatalyzed reaction requires a higher activation energy
than does a catalyzed reaction,
o
Module 3
Most reactions are reversible, as depicted by the double arrows,

yet some are irreversible
A usual giveaway that a reaction is irreversible is if the
reaction required ATP to go forward.
Six different classes of enzymes
Oxidoreductases are enzymes that catalyze
oxidation/reduction reactions, or simply the transfer of
hydrogen atoms, oxygen atoms, or electrons.
transfer of hydrogen atoms in the electron
transport chain
Transferases are enzymes that catalyze the transfer of
functional group from one molecule to another.
The donor is often a coenzyme.
Hydrolases they catalyze the addition of water.
Lyases catalyze the breaking of chemical bonds by means
other than hydrolysis and oxidation.
Isomerases catalyze the structural rearrangements of
molecules
ligases, which are enzymes that catalyze the joining of
two large molecules by forming a new chemical bond,
requires energy that usually is provided by hydrolysis of
ATP.
digestive tract is divided into two categories: Accessory organs and

organs of the gastrointestinal tract.
Digestive tract
o The digestive tract is a one way open tube that is approximately
16 feet in length. It is the only part of the body that is exposed
daily to the outside environment, thus it has many layers that
serve to protect against foreign substances.
o four distinct layers that make up the intestinal wall. The inner
most layer, known as the mucosa, comes into contact with
ingested nutrients inside the lumen. The mucosa produces and
releases secretions needed for digestion, and contains important
lymphoid tissue to protect the body against infection. The
submucosa is the second most inner layer, and is rich with blood
vessels for nutrient transfer, lymphatic vessels, nerves, and
lymphoid tissue. Another component of the submucosa is the
submucosal plexus. The submucosal plexus is a unique feature
of the GI tract, and is part of the brain in the gut, .
Specifically, it is a network of nerves that controls, in part,
secretions from the mucosal glands and helps regulate mucosal
movements and blood flow. The third layer, if we continue to
move outwards in the figure, is the muscularis externa.
responsible for GI motility term peristalsis, which is the
unidirectional contraction of the GI tract that keeps food moving
in one direction. outer most layer, the serosa, consists of
connective tissue and connects to the visceral peritoneum. As
you move down the GI tract, the 4 basic layers are present,
however their structure and function does vary. (Go back to
PowerPoint to look at feature).
o by smelling food or even thinking about food can trigger salivary
glands in the mouth to secrete saliva, which contains important
digestive enzymes and serves as a lubricant for food to pass
easily down the esophagus. mechanical digestion, which is
chewing, ripping, tearing; and chemical digestion, which is the
enzymatic breakdown of large particles into smaller particles.
Two key enzymes are secreted by the salivary glands, and these
are salivary amylase and lingual lipase. Salivary amylase begins
the process of carbohydrate digestion by breaking down larger
polysaccharide starch particles into smaller disaccharides.
enzyme is lingual lipase, which hydrolyzes small lipid molecules
before reaching the stomach.
o Through movements of peristalsis, the esophagus contracts from
top to bottom and squeezes the bolus of food into the stomach.
distal end of the esophagus lies the gastroesophageal sphincter,
which normally remains shut. Upon swallowing. lower
esophageal sphincter pressure drops, relaxing the sphincter so
food may pass into the stomach.
o Heartburn gastric acid is refluxed from the stomach into the
esophagus.
o The bolus of food leaves the esophagus and enters the stomach.
The stomach is a robust chamber of digestive juices and
enzymes, and has 4 main regions. Both mechanical and

chemical digestion of nutrients occurs in the stomach, and the
digested food leaves the stomach in a now indistinguishable
liquid called chyme.
o The mucosal layer of the stomach is covered with gastric pits.
Mucous neck cell- mucus (protects lining)
Parietal cells- Gastrick acid (HCL) intrinsic factor (Ca+
+absorption)
Enterochromaffin like cell- Histamine (stimulates acid
Chief cells-pepsin (ogen), Gastric lipase
D cells-Somatostatin (inhibits acid)
G cells- Stimulates acid)
o Small intestine
Chyme leaves the stomach and enters the small intestine.
The small intestine is the main site for nutrient digestion
and absorption. small intestine mucosal layer is covered
in billions of tiny finger like projects called villi, which are
covered in their own finger like projections called
microvilli. villi and micro villi are to increase surface area
for maximal absorption of nutrients Each one of these villi
is connected to their own enterocyte, which is a mucosal
cell that has absorptive capacity Each enterocyte is
supplied with its own blood supply, delivering nutrients to
the small intestine so it can remain healthy, while taking
away nutrients that are being absorbed by the intestine to
the rest of the body
o Large intestine
The large intestine is essentially a holding tank for
indigestible food components. There are three sections of
the colon. in the ascending colon, the contents are very
liquid at first. Proximal colonic cells absorb sodium,
chloride, and water, and what is left over will be
evacuated as feces. Undigested food can remain in the
stomach for 12 hours up to 70 hours. The ascending
colons main function is to reabsorb water and
electrolytes back into the body. In the transverse colon,
contents continue to become more solid, feces begin to
form. And finally the descending colon, where feces are
stored until they are emptied into the rectum.
Accessory organ
o An accessory organ to the GI tract is an organ that does not
come into contact with food, yet plays an important role in
digestion.
The pancreas is a unique organ, in that it has both
endocrine and exocrine functions, and secrets digestive
enzymes. During digestion, the pancreas contributes
bicarbonate and digestive enzymes into the small
intestine. These enzymes remain inactive until they have
reached the environment of the small intestine.
Pancreatic enzymes are delivered directly into the small

intestine via pancreatic duct.
liver produce bile, which is an emulsifier for fat digestion
The livers main role is after nutrients have been absorbed.
The portal vein delivers nutrient rich blood from the
digestive tract to the liver for further packaging and
processing
gallbladder The main function of the gall bladder is to
store and concentrate bile that is made in the liver. When
needed, the gall bladder contracts and introduces bile into
the small intestine for lipid emulsification. Under normal
circumstances, 95% of bile is reabsorbed back to the liver
and eventually returned to the gall bladder Humans can
live normal healthy lives without a gall bladder. The liver
is able to produce adequate amounts of bile on an as
needed basis.
Nutrient absorption
o Membranes are partially (or selectively) permeable. This
means that some, but not all, substances can permeate (pass
through) them.
o Simple or passive diffusion; where substances such as water and
small lipid molecules cross membranes freely. The
concentration of substances that can diffuse across cell
membranes tends to equalize on the two sides of the membrane
moves down a concentration gradient.
o Active transport carries substances that need to be concentrated
on one side of the cell membrane, and involves energy
expenditure. The energy is supplied by ATP, and sodium is
usually involved in the active transport mechanism. active
transport carrier is going against the concentration gradient
o two forms of endocytosis for absorption of nutrients. Some large
molecules are moved into the cell via engulfment by the cell
membrane, which is pinocytosis. Others are transferred into the
cell by receptor mediated endocytosis.
Peristalsis is a distinctive pattern of smooth muscle contractions that
propels foodstuffs distally through the esophagus and intestine
involuntary, segmental contractions, which are responsible for mixing
and churning.
The enteric nervous system is located in the sheaths of tissue lining
the esophagus, stomach, small intestine, and colon. It is responsible
for stimulating the secretion of fluids, regulating enzymes, and
muscular contraction of the intestine. The enteric nervous system
includes neural reflexes and neural plexuses. The myenteric plexus is
located in the muscularis externa and controls peristaltic activity and
GI motility. The submucosal plexus is located in the submucosa, and
controls GI secretions and local blood flow.
Ghrelin is the only pro-hunger hormone and is mainly produced in the
stomach The incretin effect is due in part to two gut hormones, GLP
and GIP. They work to stimulate a decrease in blood glucose by
causing an increase in the amount of insulin released from the
pancreas even before digested glucose reaches the blood stream.
Epithelial cells of the small intestine renew themselves about every 3

to 5 days. Meals that are rich in fiber and protein take longer to empty
from the stomach than do meals that are high in simple carbs
Gut hormones
o Cholecystokinin- gallbladder and pancreatic exocrine secretion
o Secretin-pancreatic exocrine secretion
o Gip- incretin activity
o Motilin-gastroinestinal motality
o Ghrelin-hunger growth hormone release
o Gastrin-acid secretion
o Insulin and glucagon-glucose homeostasis
o Pancreatic polypeptide-gastrci motility satiation
o Amylin- glucose homeostasis gasric motility
o Glp-1-incretin activity satiation
o Glp-2- gastrointestinal motility and growth
o Oxyntomodulin-satiation acid secretion
o Pyy satiantion
Cck, gastrin, secretin- control digestion itself
Ghrelin and pyy-control feeding
Glp, gip- control incretin
Module 4
Metabolism can be defined as the entire network of chemical processes

involved in maintaining life and encompasses all of the sequences of
chemical reactions that occur in the body.
Energy is the capacity to do work, and energy metabolism is the
biochemical transformation related to energy production of use.
Active transport at the cellular membrane is an example of energy
usage. It requires energy in the form of ATP to transfer substances
from one side of the membrane to the other. A subtle example of
energy production is oxidative phosphorylation of glucose to generate
ATP for energy. Energy is always being recycled. Our bodies dismantle
high energy ATP to ADP + Pi, and reassemble for more energy.
. Anabolic pathways are metabolic pathways that build compounds,
and this requires the use of energy. An example of an anabolic
pathway would be lipogenesis, or the creation of triglycerides for
storage. Anabolic pathways primarily dominate in the post absorptive
state, after eating a meal Catabolic pathways are just the opposite,
they are metabolic pathways that break down compounds, and release
energy as a result. An example of a catabolic pathway would be
lipolysis, which is cleaving triglycerides from storage or circulation for
further breakdown to be used for energy.
The Krebs cycle, or citric acid cycle, is a good example of an
amphibolic pathway, which involves both the catabolism of
carbohydrates and fatty acids and the synthesis of anabolic precursors
for amino acid synthesis.
anabolic pathways, energy is required to create materials, whereas in

catabolic pathways, energy is released as larger molecules are broken
down.
The energy unit that is used on U.S. food labels if the kilocalorie For
every kilocalorie there are 1,000 calories. Kilocalories are a
measurement of heat energy produced. KiloJoules and Joules is
another way to measure energy, but it is a measurement of work
energy rather than heat energy.
1, by dismantling and reassembling phosphate containing compounds,
2, through anaerobic metabolism, and 3, through aerobic metabolism.
Both anaerobic metabolism and phosphate containing compounds do
not require the presence of oxygen aerobic metabolism which does
require oxygen
ATP, or adenosine triphosphate, is the energy currency of life. It is the
high energy molecule that stores the energy we need to do just about
everything. It is present in the cytoplasm and nucleoplasm of every
cell, and essentially all the physiological mechanisms that require
energy for operation obtain it directly from the stored ATP.
ATP is a nucleotide that contains a large amount of chemical energy
stored in its high energy phosphate bonds. It releases energy when it
is broken down (or hydrolyzed) into ADP, adenosine di phosphate. The
energy is then used for many metabolic processes. ATP is produced by
cellular respiration in the mitochondria of the cell.
NAD and FAD are electron or hydrogen acceptors that participate in
ATP production.
The phosphagen system is a direct transfer of a phosphate group to
ADP + Pi to generate ATP.
Ligand-molecule that binds to another molecule
Nutrition 3600
Food Production
Nutrition 2200
PROPERTIES OF COMMERCIAL FATS AND OILS

PURPOSE
Several experiment were conducted to identify and evaluate various properties of
commercial fats and oils. The experiments were done to study the effect of coating, cooking time,
cooking temperature, and dough composition on fat absorption. Each student prepared the food
by deep-frying the product to identify the contribution of fats and oils to the flavor.
METHODOLOGY
The class performed a variety of different tests to emphasize the content and properties in
fats and oils. Melting point and composition of solid fats, plasticity of fats, evaluation of different
types of fats, effect of cooking temperature on fat absorption, effect of cooking time on fat
absorption, and evaluation of different coating systems were all conducted in the lab.
For procedure A: Melting Point and Composition of Solid Fats, page 73 in Lab Manual.
Eight different variations of butter were melted to determine the melting point, volume,
solidification temperature, and appearance of the solid fat. The types of fats used were
Shortening, Margarine, Smart Balance, Palm Oil, Country Crock, Vegetable Oil Spread, Butter,
and Lard. The assigned fat was packed into 1/3-cup metal measuring cup and then transferred to
1-cup metal measuring cup (73). The measuring cup was placed in the frying pan however; the
stove was not turned on at this point in time (73). Water was poured into the pan around the metal
cup (73). The heat was slowly turned on and the temperature of the fat was recorded when it
began to melt around the edge of the cup (73). Once the heat completely melted the temperature
was taken for the second time. (73) Once the temperature was recorded the cup was carefully
removed from the pan and the melted fat was poured into a 100 ml graduated cylinder (73). The
volume of the melted fat was then recorded (73). Once the mixture was in the cylinder it sat
untouched until it cooled (73). Observations and recordings were taken as the fat turned from a
liquid to a solid (73). Once the fat was cool the temperature was recorded for the third time (73).
For procedure B: Plasticity of Fat, page 73 in Lab Manual. Eight different types of butter
were used for this experiment. The various butters used were Shortening, Margarine, Smart
Balance, Palm Oil, Country Crock, Vegetable Oil Spread, Butter, and Lard. The butter was
measured at three different temperatures using a penetrometer to measure the plasticity. The
assigned room temperature fat was packed into 1/3 measuring cup (73). Next the penetrometer
was used to test the penetration of fat at room temperature (73). The temperature of the fat was
then recorded. The fat was smoothed and placed in the refrigerator for one hour (73). After one
hour had passed the fat was then taken out of the refrigerator (73). The penetrometer was used for
the second time to test the penetration of the fat at refrigerator temperature (73). The temperature
of the fat was recorded (73). The fat was smoothed and placed in the freezer for one hour (73).
When one hour passed the fat was taken out of the freezer (73.) The penetrometer was used for
the third time to test the penetration of the fat at frozen temperature.
For procedure C: Evaluation of Different Types of Fats, page 73 in Lab Manual. Eight
different types of fat were tasted for flavor, appearance, spreadability, aroma, and mouthfeel. The
recorded fats were Shortening, Margarine, Smart Balance, Palm Oil, Vegetable Oil, Country
Crock, Butter, Benecol, Brummel and Brown, Coconut oil, and Lard.
For procedure D: Effect of Cooking Temperature on Fat Absorption, page 73 in Lab
Manual. Biscuits were deep fried at various temperatures to determine the effect on fat
absorption. A biscuit was cut into four pieces, all of which were close in weight (74). The
temperature of the oil in the deep fat fryer was around 225 degrees Fahrenheit. The temperature
of the oil was recorded once the frying began (74). The first biscuit was dropped into the hot oil
for 1.5 minutes, 45 seconds per side (74). Once the time was up the biscuit was taken out of the
oil and placed on a paper towel to drain the excess oil (74). The temperature was then increased
to 275 degrees Fahrenheit (74). The second biscuit was dropped into the oil for 1.5 minutes, 45
seconds per side (74). Once the time was up the biscuit was taken out of the oil and placed on a
paper towel to drain the excess oil (74). The temperature was then increased to 325 degrees
Fahrenheit (74). The third biscuit was dropped into the oil for 1.5 minutes, 45 seconds per side
(74). Once the time was up the third biscuit was taken out of the oil and placed on a paper towel
to drain the excess oil (74). The temperature was then increased to 375 degrees Fahrenheit (74).
The fourth biscuit was dropped into the oil for 1.5 minutes, 45 seconds per side (74). Once the
time was up the fourth biscuit was taken out of the oil and placed on a paper towel to drain the
excess oil (74). After the four biscuits were fried they were then weighed and recorded. The
weight gain and percent weight of the biscuits were calculated and recorded (74).
For procedure E: Effect of Cooking Time on Fat Absorption, page 74 in the Lab Manual.
A biscuit was cut into four equal pieces, all of which were close in weight (74). The oil in the
deep fat fryer remained at 375 degrees Fahrenheit for all four biscuits (74). The first biscuit was
dropped into the fryer for 30 seconds, 15 seconds on each side (74). (74). The second biscuit was
dropped into the fryer for 1 minute, 30 seconds on each side (74). The third biscuit was dropped
into the fryer for 1.5 minutes, 45 seconds on each side (74). The fourth biscuit was dropped into
the fryer for 2 minutes, 1 minute on each side (74). Once each biscuit was done cooking it was
removed from the fryer and placed on a paper towel to drain the oil (74). When the biscuit was
cooled off they were reweighed and recorded (74). The weight gain in grams and the percent
weight gain for each biscuit were calculated (74).
For procedure F: Evaluation of Different Coating Systems, page 74 in the Lab Manual.
Chicken was fried in a deep fat fryer using eight different coating systems to test the appearance,
flavor, and mouthfeel. The coating systems used include the following: seasoned flour, panko,
frying magic, breadcrumbs, flour, batter and breadcrumbs, batter and panko, and AP batter. Each
group in the lab was assigned a specific coating system. The groups followed the directions for
coatings on the packages.
RESULTS
Table 1: From Wednesday/Thursday lab 2-5pm and Wednesday/Thursday lab 5-8pm. The entire class data
was based on eight different types of fats. Melting point, volume, solidification temperature, and appearance
of solid fat were all being tested. The following table includes the combined class data.
Melting Point and Composition of Solid Fats
Types of fat
Melting Point (F)
Volume (ml)
Solidification
Temperature
(F)
Appearance of
Solid Fat
Shortening
Initial
90.58
Final
119.25
Range
28.68
Total
65.9
Water
0
82
70.5
21.75
71.5
17
69.13
12.37
72.33
112.75
32
66
73.5
79.33
116.25
36.92
61.5
26
70.33
Vegetable Oil
Spread
Butter
72.25
97.75
31.5
70.67
16.33
68.75
66.25
97.75
31.5
70.67
16.33
68.75
Lard
93.5
140.5
47
62.33
76.67
Smooth, soft,
light yellow
Smooth, soft,
pale
Smooth, light
yellow, soft,
Smooth, soft,
yellow
Smooth, soft,
bright
Smooth, soft,
pale
Smooth, soft,
light yellow
Smooth, soft,
white
Margarine
71.25
109.5
38.25
Smart Balance
78.75
95.75
Palm oil
80.75
Country Crock
Table 2: From Wednesday lab 2-5pm. The entire class data was based on eight different types of fats.
Melting point, volume, solidification temperature, and appearance of solid fat were all being tested.
Melting Point and Composition of Solid Fats
Types of fat
Melting Point (F)

Initial
Final
Volume (ml)
Range
Total
Water
Solidification
Temperature (F)
Appearance of Fat
Shortening
82
110
28
65
80
No layers, thick, light yellow
Margarine
60
79
19
73
25
70
2 layer, bright yellow, pale
Smart Balance
80
100
20
74
<2
70
Smooth, soft
Palm Oil
80
122
42
65
80
Yellow-white
Country
Crock
82
140
58
67
25
70
Bright yellow
Veggie Oil
Spread
75
115
40
65
15
Did not
solidify
Pale yellow
Butter
80
115
35
75
25
75
Yellow-white
Lard
102
154
52
63
81
White
Table 3: From Wednesday/Thursday lab 2-5pm and Wednesday/Thursday lab 5-8pm. The entire class data
was based on eight different fats. The penetrations of the fats were measured at room temperature,
refrigerator temperature, and frozen temperature. The following table includes the combined class data.
Plasticity of Fats
Types of fat
Room Temperature
Refrigerator Temperature
Frozen Temperature
Penetration
(mm)
Fat Temp (F)
Penetration
(mm)
Fat Temp (F)
Penetration
(mm)
Fat Temp
(F)
Shortening
170.75
76.375
147
64.875
165.25
46.125
Margarine
153.25
64.25
165.75
52.5
155.5
41
Smart
Balance
167.5
68.75
238.5
52.75
262.25
32.5
Palm oil
202.5
72.25
210.75
61.75
159
48.5
Country
Crock
172.75
71.375
171.75
61.75
206.5
48
Vegetable Oil
Spread
160.375
67.75
245.75
55.75
232.75
39
Butter
176.25
68
93.25
58.25
107
41
Lard
237
73
95.5
68.5
180.5
43.75
Table 4: From Wednesday lab 2-5pm. The entire class data was based on eight different fats. The
penetrations of the fats were measured at room temperature, refrigerator temperature, and frozen
temperature.
Plasticity of Fats
Type of Fat
Room Temperature
Refrigerator Temperature
Frozen Temperature
Penetration
(mm)
Fat Temp (F)
Penetration
(mm)
Fat Temp (F)
Penetration
(mm)
Fat Temperature
(F)
Shortening
114
78
100
50
224
14
Margarine
184
42
265
32
300
25
Smart Balance
207
70
255
55
185
40
Palm Oil
224
78
220
65
230
49
Country
Crock
154
70
226
60
232
40
Veggie Oil
Spread
50
70
266
60
270
44
Butter
178
70
117
50
260
40
Lard
293
70
141
69
96
49
Table 5: From Wednesday lab 2-5pm. The entire class data was based on eight different fats.
Observations were based on appearance, aroma, spreadability, mouthfeel, and flavor.
Evaluation of Different Types of Fats
Type of Fat
Appearance
Aroma
Spreadability
Mouthfeel
Flavor
Shortening
Off white,
thick
Bland
Easy
Stale
Stale
Margarine
Light yellow
Buttery
Easy
Soft, creamy
Sweet, salty
Smart Balance
Very light
yellow
Buttery,
bitter
Easy, thin
Creamy,
melts easy
Very buttery, little

salty
Palm Oil
Creamy white,
crunchy
None
Thick, not easy
Oily,
Oily, vegetable oil,
looking
creamy
bland
Vegetable Oil
Dark yellow
None
Easy
Oily
Salty
Country Crock
Light yellow
None
Easy
Soft
Salty
Benecol
Light yellow
Savory
Very easy
Very soft
Sweet
Brummel &
Brown
Yellow
None
Hard
Soft
Sweet
Butter
Bright yellow
Savory
Medium
Soft
Rich, Creamy
Lard
White, thick
Bland
Not easy, hard,

thick
Thick
Bland
Coconut oil
Grainy
No scent
Medium
Thick
Tasteless
Table 6: From Wednesday lab 2-5pm. Entire class data was collected to test the effect of oil temperature
on biscuits.
Effect of Cooking Temperature on Fat Absorption
Weight
before
(g)
Weight
after (g)
Weight
gain (g)
%
Weight
gain
Doneness
Appearance
Oiliness
Temp 225F
15g
15g
0g
0%
Not done at
all
Mushy, glossy
Very oily
Temp 275F
12g
12g
0g
0%
Not done at
all
Mushy, glossy
Very oily
Temp 323F
15g
12g
-3g
0%
Not done at
all
Mushy, glossy
Very oily
Temp 375F
12g
15g
3g
0%
Not done at
all
Mushy, glossy
Very oily
Table 7: From Wednesday lab 2-5pm. Entire class data was collected to test if time had an effect on the
biscuits fat absorption
Effect of Cooking Time on Fat Absorption

Weight
before
(g)
Weight
after (g)
Weight
gain (g)
% Weight
gain
Doneness
Appearance
Oilyness
30 seconds
13g
13g
0g
0%
No
Glossy
Very
1 minute
10g
9g
-1g
0%
No
Glossy
Very
1.5 minute
16g
16g
0g
0%
No
Glossy
Very
2 minutes
12g
11g
-1g
0%
No
Glossy
Very
Table 8: From Wednesday lab 2-5pm. Entire class data was based on eight different coating
systems. Observations were conducted for appearance, flavor, and mouthfeel.
Evaluation of Different Coating Systems
Coating System
Appearance
Flavor
Mouthfeel
Other
Seasoned Flour
Light brown
Pepper, salty
Crunchy
Panko
Brown
Bland, burnt
Crunchy, Dry,
Cardboard
Dry
Frying Magic
Dark Brown, Looks

burnt
Tangy
Soft
Chewy
Breadcrumbs
Dark and looks

very burnt
Burnt
Crunchy
Moist
Flour
Light
Bland
Dry, Hard to
swallow
Dry
Batter &
Breadcrumbs
Dark brown
Dry, Bland,
Burnt
Crunchy
Moist
Batter & Panko
Light brown
Flavorful,
Salty, Pepper
Crunchy on
outside, Soft on
inside, Moist
Very tasteful,
moist
AP Batter
Dark
Dry, Nutty
Chewy, Smooth
Dry
skin
DISSCUSION
For procedure A eight different fats were placed in a frying pan and meted very slowly.
Once the fat was completely melted it was removed from the heat and cooled. This was done to
determine the melting point and composition of solid fats. Observations from the 2-5pm lab and
the class as a whole were conducted. The results show that lard had the highest melting point,
proving that it contains the most saturated fat. The margarine had the lowest melting point
proving it to be more unsaturated than all the other fats. Margarine also contained the highest
content of water. Saturated fats are not as healthy as unsaturated fats and should be limited in the
diet. Saturated fats can drive up cholesterol and increase harmful LDL cholesterol in the body.
Although saturated fats should be limited this does not mean that they should be cut from the diet
completely. It is important to consume both saturated and unsaturated fats. Too much of one
product is not healthy. Its all about moderation.
For procedure B eight different fats were tested at room temperature, refrigerator
temperature, and frozen temperature to determine the plasticity. Plasticity is the result of a large
number of fat crystals with oil interspersed throughout (McWilliams 268). The entire class
measured the plasticity by using a penetrometer. At room temperature the lard had the highest
penetration and the shortening had the highest fat temperature. At refrigerator temperature the
vegetable oil spread had the highest penetration and the lard had the highest fat temperature. At
frozen temperature the smart balance had the highest penetration and the palm oil had the highest
fat temperature.
For procedure C eight different types of fats were tasted for flavor, appearance,
spreadability, aroma, and mouthfeel. The fats tasted were Shortening, Margarine, Smart Balance,
Palm Oil, Vegetable Oil, Benecol, Brummel & Brown, Butter, Lard, and Coconut Oil.
Observations prove that all fats had a very similar appearance. The color was only slightly
different. They all had a similar aroma as well. The Benecol was very thin allowing it to spread
very easily. It was shown to have the strongest butter flavor. The lard was the thickest and
therefore the most difficult to spread.
For procedure D one biscuit was cut evenly into four separate pieces. The pieces were
fried in a deep fat fryer to determine the effect of cooking temperature on fat absorption. The
weight before and after frying was recorded. Records show that there was no effect on
temperature and fat absorption. The doneness, appearance, and oiliness of the biscuits were the
same for every test. The results did not come out as expected. The biscuit was supposed to
become less oily and more done with increased temperature. Frying fat at very high temperature
provides a crisp texture and frying fat at a cool temperature results in a soggy, greasy texture
(McWilliams 269). It was later concluded that it was due to a faulty deep fat fryer.
For procedure E one biscuit was cut evenly into four pieces and deep-fried at 375 degrees
Fahrenheit. The goal was to see if cooking time had an effect on fat absorption. The weight of the
biscuit was measured before and after frying. There was not any significant weight gain or %
weight gain. The doneness, appearance, and oiliness for all four pieces of the biscuit were the
same. They were all very oily, glossy, and clearly not done. Again, the results were not expected.
A similar study was done with French Fries. It was proven that the temperatures of foods produce
a safer and high quality piece of food. (Schwarz 1). . It was expected that the biscuit would
become less oily and more done with increased cooking time but this was not the case. It was
concluded later that the deep fat fryer was malfunctioning and the oil was not getting hot enough.
For procedure F students were directed to deep fry chicken in a variety of different
coating systems. Seasoned flour, Panko, Frying Magic, Breadcrumbs, Flour, Batter and
Breadcrumbs, Batter and Panko, and AP Batter were all used as coating systems. Panko and
Breadcrumbs resulted in burnt and very dry chicken. The flour coating did not burn however; the
chicken turned out very bland and dry. The AP Batter was not burnt either but it was very dry,
chewy, and dark. The Seasoned Flour, Frying Magic, Batter and Panko all produced a very moist
and flavorful piece of chicken.
CONCLUSION
In conclusion this experiment taught students how to evaluate the different fats
and oils and what a fat really is. It helped students understand the melting point range of
fats, the factors that influence fat absorption in deep fat frying and the contribution of fats
and oils to the flavor. This experiment taught students how to use this information other
than just in a classroom but in a hospital or in a school setting. Fats are in all kinds of
foods; people just need to know the difference between a good fat and a bad fat.
REFERENCE
Brannan, R.G. 2015. Laboratory Manual for NUTR 2200 (72-81)
McWilliams, M. (2012). Chapter 12 Fats and Oils in Food Products . In Foods: Experimental
perspectives (7th ed.). Upper Saddle River, N.J.: Prentice Hall
Schwarz, N.p..n.d 20 Oct. 2015. Evaluation of Stability of Fats at Elevated Temperatures
SENSORY ANALYSIS OF CEREALS

PURPOSE
Seven experiments were conducted for the analysis of different types

of cereals. Each student prepared a cereal-containing dish and evaluated
each based on appearance, flavor, and texture. The experiments were done
to study the origin of flours from different grains, familiarize ones self with
various cereal grains, and learn appropriate cooking techniques for diverse
cereal products.
METHODOLOGY
For procedure A, two different variations of corn were made in order to
determine difference in flavor, texture, and appearance between them. For
variation one, hominy casserole was made. For this variation, half the recipe
was used. One tablespoon of carrots and green onions were sauted in onehalf tablespoon of butter and then set aside (46). One-half tablespoon of
butter was meted in a saucepan and then one-half tablespoon of flour was
stirred in (46). Six tablespoons of milk was added and cooked over moderate
heat until it was smooth and thickened (46). Cheese and seasoning were
added and stirred in until the cheese was melted (46). Once the cheese was
melted it was removed from the heat (46). Hominy, carrots, onion, and
cheese sauce were all combined and placed in a greased casserole dish (46).
Bake uncovered at 400 degrees Fahrenheit for about twenty minutes (46).
The flavor, texture, and appearance of the hominy casserole were evaluated
during tasting and recorded in the lab manual (46). For the second variation,
tortillas and con queso sauce were made and evaluated. Two one-third cup of
instant mesa harina and one teaspoon of salt were combined in a deep bowl
(46). While stirring constantly one cup of cold water was slowly poured into
mixture (46). Kneed the mixture vigorously and then add up to one half cup
more water of until the dough is firm and does not stick to fingers (46).
Dough was divided into twelve equal portions and each one was rolled into a
call between the palms (46). Each ball was rolled into a six-inch circle (46).
Each tortilla was fired on a moderately hot, lightly buttered skillet for one to
two minutes on each side (46). Tortilla was kept warm until served by being
wrapped in a towel and placed in the warm oven (46). For the queso sauce
three tablespoons of butter were melted (47). Three tablespoons of flour was
added (47). The combination of butter and flour was cooed over moderate
heat for about one minute (47). Eight ounces of canned tomatoes were added
and cooked over moderate heat, stirring constantly until the mixture was
thick (47). Four ounces of chopped green chilies and six ounces of shredded
Monterey jack cheese were sired in mixture (47). Stirring continued until the
cheese was melted (47). If the sauce was too thick then milk was added until
the desired consistency was reached (47). The sauce was placed on top of
the double boiler to keep warm until served (47). When the tortilla and chili
con queso sauce was served the sauce was to be spread on the tortilla with a
knife of fork (47). The tortilla was occasionally ripped into bite size portions
and dipped into warm sauce (47). The flavor, texture, and appearance of the
tortilla and chili con queso sauce were evaluated during tasting and recorded
in the lab manual (46).
For procedure B, four different variations of wheat were made to
determine which one was the most versatile cereal grain (48). The first
variation was couscous. The couscous was prepared as directed on the back
of the package (48). The couscous was fluffed with a fork and tossed into one
tablespoon of melted butter (48). Couscous was transferred into a large
serving bowl with one tablespoon of confectioners sugar and one tablespoon
chopped pistachio nuts sprinkled on top (48). The second variation was
gnocchi. Combine one and one-half cup milk, one-fourth cup butter, and one
half teaspoon of salt into a saucepan and was heated to scalding (48). Add six
tablespoons of farina gradually stirring constantly over moderate heat until
mixture is thickened (48). Beat in one egg and a one-half cup of grated
Parmesan cheese (48). Mixture was pressed into a small buttered loaf pan
and chilled until firm (48). Once the mixture was firm it was removed from the
pan and cut into one-inch thick slices (48). The slices were then overlapped
on a buttered baking dish and the remaining cheese was sprinkled over them
(48). The dish was baked at four hundred and twenty five degrees Fahrenheit
for about twenty-five minutes or until hot and brown (48). The dish was
served warm with tomato sauce (48). To make the tomato sauce one-fourth
chopped scallions, one-half grated carrots, one tablespoon of chopped green
pepper, and one-half chopped garlic clove were sauted for five minutes or
until soft (48). Once the vegetables were soft one tablespoon of olive oil, one
tablespoon of chopped fresh parsley, one cup canned tomatoes, dash of
pepper, one-half teaspoon salt, one-fourth tablespoon dried basil, one- half
teaspoon dried oregano, three ounces of tomato paste, and one-fourth
teaspoon of brown sugar was added (48). The sauce simmered for thirty
minutes and was then served over the hot gnocchi (48). The third variation
was buttered noodles. Two to three tablespoons of butter was melted (49).
Six ounces of spinach noodles were cooked in boiling, salt water until al
dente according to the package directions (49). Salt water was drained and
then the noodles were turned onto a serving dish (49). Variation four was
tabulleh. Two cups of bulgar wheat were soaked in water for about a half hour
(49). The bulgar was drained and the excess water was squeezed out (49).
Two chopped tomatoes, one half cup chopped scallions, two tablespoons olive
oil, one teaspoon dried mint leaves, one-half cup finely chopped fresh
parsley, two tablespoons of lemon juice were added to the bulgar (49). The
tabulleh was then served with pita bread (49). The flavor, texture, and
appearance of the different wheats were evaluated during tasting and
recorded in the lab manual (48).
For procedure C, a millet nut drop cookie was prepared. The

oven was preheated to three hundred and seventy five degrees Fahrenheit
(49). Two eggs, one-half cup of honey, and one teaspoon of vanilla were
combined in one bowl (49). Two and one half cups of millet, one-half teaspoon
salt, one-fourth teaspoon nutmeg, one teaspoon cinnamon, and one-eighth
teaspoon cloves were combined in the second bowl (49). The dry ingredients
were then mixed in with the liquid ingredients (49). Using a spoon the dough
was dropped on a greased cookie sheet (49). One the all the dough was on
the cookie sheet it was baked for twelve to fifteen minutes or until golden
brown (49). The cookies were pulled out of the oven and set aside to cool
before served (49). The flavor, texture, and appearance of the millet nut drop
cookie was evaluated during tasting and recorded in the lab manual (49).
For procedure D, two different variations of buckwheat were made in
order to determine the difference in flavor, texture, and appearance between
them. The first variation was buckwheat pancakes. In a bowl one cup of fresh
milled buckwheat flour, one-half cup fresh milled whole wheat flour, one-half
cup fresh milled all purpose flour, one-half teaspoon salt, two tablespoons
brown sugar, and four teaspoons baking powder were combined (50). In a
separate bowl three tablespoons of oil, two beaten eggs, and one and onefourth to one and one-half cup of milk were combined (50). The dry
ingredients were mixed together with the liquid ingredients all at once and
stirred until mixture was smooth (50). If the batter was too thick then a small
amount of milk was added (50). The pancakes were cooked on a lightly oiled
griddle or fry pan (50). When the pancake mixture was poured on the griddle
it was cooked on one side until bubbles appeared on the surface (50). When
bubbles appeared the pancake was flipped and cooked for one to two more
minutes on the other side (50). The pancakes were kept warm in the oven
until ready to serve (50). The flavor texture, and appearance of the pancakes
were evaluated during tasting and recorded in the lab manual (50). The
second variation was kasha. In a mixing bow one cup of kasha and one
beaten egg was mixed together until the grains were coated (50). The
mixture was transferred to a skillet and cooked uncovered over moderate
heat (50). The mixture in the skillet was stirred constantly until kasha was dry
(50). One-teaspoon salt, two tablespoons of butter, and two cups of boiling
water were added (50). The mixture was stirred thoroughly, skillet was then
covered, and heat was reduced to low (50). The mixture cooked for twenty
minutes (50). If twenty minutes past and the mixture was still not tender then
one-half cup of boiling water and an extra ten minutes over the heat was
added (50). While the kasha was cooking over the heat one-fourth pound of
chopped fresh mushrooms, one-half cup chopped onions, and two
tablespoons of butter were sauted (50). The sauted mushrooms and onions
were added to the cooked kasha and mixed lightly (50). The flavor, texture,
and appearance were evaluated during tasting and recorded in lab manual
(50).
For procedure E, seven different variations of rice were made in order
to determine the flavor, texture, and appearance. The first variation was
sesame rice fritters. Three-fourths cup of brown rice and one-half teaspoon of
salt were added to one and one-half cups of boiling water (51). The heat was
reduced to low and the rice was covered tightly and cooked for forty to fifty
minutes or until tender (51). While the rice was cooking one-fourth cup milk
and two tablespoons of instant dry milk were mixed together and set aside
(51). Cooked rice, two tablespoons of toasted sesame seeds, and mixture of
milk were combined (51). Two tablespoons of fresh milled all-purpose flour
and one-fourth teaspoon cinnamon were added (51). One egg white was
beaten and added (51). With a spoon the batter was dropped onto a hot,
oiled griddle or frying pan and fried until both sides were browned and
cooked inside (51). The sesame rice fritters were taken out of the hot griddle
of frying pan and was drained on a paper towel (51). The flavor, texture, and
appearance were evaluated during tasting and recorded in the lab manual
(52). The second through seventh variation there was one cup of uncooked
rice that was cooked as directed on the back of the package. This included
Jasmine, instant rice, converted rice, long grain enriched, wild, and alberino
rice. (52). All variations of rice were prepared shortly before serving time
(52). The flavor, texture, and appearance were evaluated during tasting and
recorded in the lab manual (52).
For procedure F, five different variations of oats were made to
determine the flavor, texture, and appearance. The first variation was
oatmeal muffins. One and one-fourth cup of quick cooking rolled oats and one
and one-fourth milk were combined (53). The oats and milk sat for thirty
minutes off to the side (53). One egg, slightly beaten and one-half cup of oil
were combined in a bowl (53). In a separate bowl one and one-fourth cup of
sifted all purpose flour, four teaspoons of baking powder, one-half teaspoon
of salt, one-third cup of firmly packed brown sugar, and one-half cup raisins
were mixed together (53). A well was made in the center of the dry
ingredients and then the liquid ingredients were added all at once (53).
Mixture was stirred until dry particles were moist (53). Greased muffin cups
were filled with one third of mixture (53). The muffins baked at four hundred
degrees Fahrenheit or until golden brown (53). Fifteen to twenty minutes for
medium muffins and twenty to twenty five minutes for large muffins (53). The
flavor, texture, and appearance were evaluated during tasting and recorded
in the lab manual (53). The second through fifth variation were market forms
of oatmeal cereals. One serving of oats was prepared as directed on the back
of the package (53). The various oats cooked included: instant, steel cut, old
fashion, and quick cook. The flavor, texture, and appearance were evaluated
during tasting and recorded in the lab manual (53).
For procedure G, two different variations of Barley were made to
determine the flavor, texture, and appearance. The first variation was
vegetable barley soup. One-fourth chopped onion, one stalk diced celery,
one-half cup sliced green beans, and two diced carrots were sauted in oil for
five to ten minutes (54). One teaspoon of salt, pepper, one-fourth teaspoon of
marjoram, and one-fourth teaspoon of thyme were mixed in (54). Then hot
water was added and brought to a boil (54). Add one-half cup whole
uncooked barley and one quart of hot water were added in (54). The mixture
was covered, heat was reduced, and cooking continued for 45 minutes (54).
One tablespoon of chopped fresh parsley was sprinkled on top before tasting.
The flavor texture, and appearance were evaluated during tasting and
recorded in the lab manual (54). The second variation was barley pilaf. Two
and one-half cups of beef broth were brought to a boil (54). Three-fourths cup
of barley were stirred in (54). The beef broth with barley was covered, heat
was reduced, and barley sat for thirty to forty minutes until tender (54). While
the barley was cooking one-third cup chopped onions, one-fourth cup
chopped green pepper, and one-fourth cup sliced celery were sauted in one
tablespoon of butter for about five minutes (54). Once the barley was tender
the sauted onions, green peppers and celery were mixed together and then
served (54). The flavor, texture, and appearance were evaluated during
tasting and recorded in the lab manual (54).
RESULTS
Table 1: From Wednesday lab 5:15-8:15pm. The entire class data was based
on two different variations of corn. Observations were based on flavor,
texture, and appearance.
Corn
Variation
Flavor
Texture
Appearance
Hominy
Casserole
Cheesy, oily
Chunky
Yellow sauce with white

balls, oily
Tortillas + con
queso
Bland, cheesy
Dry
Tortilla-flat, tan
Queso-red, green, yellow
on four different variations of wheat. Observations were based on flavor,
Wheat
Variation
Flavor
Texture
Appearance
Couscous
Buttery
Grainy
Light yellow, thick
Gnocchi
Tomato, salty
Chunky
White at the bottom with

red sauce on the top
Butter noodles
Bland
Tough, flimsy,
chewy
White, long, thick
Tabulleh
Lemon, fresh
Chunky, hard,
chewy
Brown, green, red
on a millet nut drop cookie. Observations were based on flavor, texture, and
appearance.
Tritacale
Variation
Flavor
Texture
Appearance
Millet nut drop

cookies
Cinnamon,
sweet
Grainy, a little
crunchy
Rough, brown, fluffy
on two different variations of buckwheat. Observations were based on flavor,
Buckwheat
Variation
Flavor
Texture
Appearance
Basic Recipe
(From Scratch)
Dry, bland, plain
Dry
Brown, chunky
Kasha
Grainy
Chunky yet
smooth
Brown
on seven different variations of rice. Observations were based on flavor,
texture, appearance, and $/serving.
Rice
Variation
Flavor
Texture
Appearance
$/serving
Jasmine
Very salty
Sticky, chunky
White
Unknown
Instant rice
Plain
Chewy
White, chunky
Unknown
Long Grain
Enriched
Creamy
Smooth
White
Unknown
Wild
Dry
Hard, chunky
Black/brown,
long shape, dark,
narrow
Unknown
Alberino
Flavorful,
beef, sweet
Sticky
Gooey, thick,
dark brown
Unknown
Converted
Bland
Chunky
White
Unknown
Sesame Rice
Fritters
Bland
Hard, crunchy
Golden brown
Unknown
on five different variations of oats. Observations were based on flavor,
texture, appearance, and $/serving.
Oats
Variation
Flavor
Texture
Appearance
$/Serving
Oatmeal
Muffins
Sweet
Moist, soft,
crumbly
Brown
Unknown
Instant
Bland
Thick
Light brown
Unknown
Steel Cut
Creamy,
bland
Rough,
Chunky
Pale white,
chunky, thick
Unknown
Quick Cook
Watery,
salty
Thick, mushy
Light brown
Unknown
Old fashion
Plain
Thick
Light brown
Unknown
on two different variations of barley. Observations were based on flavor,
Barley
Variation
Flavor
Texture
Appearance
Vegetable
Soup
Beans, onion,
peppery
Watery with
chunks
Brown with colored

vegetables
Pilaf
Onion, beefy
Grainy
Light brown with green
DISCUSSION
For procedure A the flavor, texture, and appearance was analyzed for
two different types of corn. The kernel of the corn softens and the hull is
removed (46). Each corn called for a different recipe, which yielded different
results. The main differences between the two variations were the type of
ingredients used and the method to make the corn. The hominy casseroles
recipe was cut in half and contained eleven ingredients; hominy, green onion,
butter or margarine, cheddar cheese, dry mustard, paprika, carrots, flour,
milk, salt, and cayenne pepper. The tortilla with chili con queso sauce was
cooked with different ingredients. The tortilla had two ingredients including
masa harina and salt while the con queso had six ingredients including
butter, flour, canned tomatoes with jalapeno peppers, green chilies, Monterey
jack cheese, and milk. Shown in table one both of the variations were cheesy
however the hominy casserole produced a much more oily flavor than the
tortillas con quesso sauce. The hominy casserole had a chunky texture versus
the tortilla con queso that had a dry texture. Both variations of corn that were
made were made correctly, and nothing occurred that should not have.
For procedure B, the flavor, texture, and appearance were analyzed for
four different types of wheat. Each variation of wheat called for a different
recipe. The main difference was the list of ingredients that each recipe
contained. Couscous was the only wheat that had a distinct grainy texture
and this is because it is made from hard what that have large endosperm
particles (48). Gnocchi was extremely salty and this was because added
sodium and in both the Gnocchi and tomato sauce. The butter and Parmesan
cheese also added extra salt content to the dish. The amount of time the
noodles cooked could have had an effect on the hard chewy texture. Tabulleh
was hard, chunky, and chewy in texture due to the bulgur wheat. Bulgar
wheat is whole wheat that has been parboiled, dry, partly debranned and
cracked into coarse angular fragments (48). It had a fresh flavor and this is
most likely because of the added parsley. The color of the tabulleh was from
the added herbs and tomatoes. All four variations of wheat that were made
were made correctly, and nothing occurred that should not have.
For procedure C, the flavor, texture, and appearance were analyzed for
millet nut drop cookies. Originally the recipe called for tritacale but the flour
was altered. There were twelve ingredients, which included eggs, honey,
nuts, salt, nutmeg, baking soda, oil, vanilla, millet, cinnamon, cloves, and
baking powder. The hint of cinnamon was tasted in the millet nut drop cookie
as shown in table three. It has a sweet flavor perfect for baked goods. The
flour is gluten free because the millet grain does not contain the hard to
digest plant protein, making it a great flour alternative for those with celiac
disease (2). The texture of the dough was rough, grainy, and slightly crunchy.
The millet drop cookies were made correctly, and nothing occurred that
should not have.
For procedure D, flavor, texture, and appearance were analyzed for two
different types of buckwheat. Both variation of buckwheat called for a
different recipe. The buckwheat pancakes called for nine ingredients
including: buckwheat flour, whole wheat flour, all purpose flour, salt, brown
sugar, baking powder, oil, eggs, and milk. Kasha contained seven ingredients
including: kasha, salt, onions, boiling water, egg, butter, and mushrooms.
Both were brown in color but their flavors were not similar. The buckwheat
pancakes were drier than kasha. Buckwheat is technically not a cereal
because it is not a member of the grass family however the there are
structural similarities (45). The two variations of buckwheat were made
correctly, and nothing occurred that should not have.
For procedure E, flavor, texture, and appearance were analyzed for

seven different types of rice. All variations called for different recipes. Brown
rice, rice with almonds and cheese, and uncle bens rice were not made.
Converted, instant, and alberino rice were made in replace of them. The rice
that stood out the most was the wild rice because of its unique color, shape,
taste, and texture. The wild rice had a kernel that was long, cylindrical, and
was dark in color. It had a distinct flavor that was much different than the
other variations of rice. As shown in table 5 most every variation of rice had a
bland flavor with the exception of alberinos sweet, beefy flavor. Every
variation of rice was cooked in boiling water until tender. The seven variations
of rice were made correctly, and nothing occurred that should not have.
For procedure F, flavor, texture, and appearance were analyzed for five
different types of Oats. Thick and rough, Irish, traditional, and instant organic
were not prepared. All five variations called for different recipes. The instant
oats were bland and did not have as much taste. This could be because
instant oatmeal has already been pre cooked. The quick cook oats were
watery and tasted like they had a lot of sodium content. The oatmeal muffins
varied significantly in texture and consistency. The muffins were fluffy
because of the baking soda that was added. The steel cut oats and quick
cook oats were not as dry as the other variations because of the amount of
water that they absorbed. Oats are usually consumed in the form of oatmeal.
Oatmeal has many minerals, vitamins, and fiber because neither the germ
nor bran is removed (53). All variations were made correctly, and nothing
occurred that should not have.
For procedure G, flavor, texture, and appearance were analyzed for two
different types of barley. Barley is a whole grain that has the bran and hull
removed (54). The vegetable barley soup has more ingredients than the
barley pilaf. The vegetable barley soup called for thirteen ingredients
including; onions, celery, green beans, oil, salt, marjoram, parsley, carrots,
turnip, whole barley, hot water, pepper, and thyme. Barley pilaf called for six
ingredients including; barley, beef broth, onion, green pepper, celery, and
butter. Both had a strong onion flavor but different texture. They were both
brown with added color from vegetables. The two variations were made
correctly, and nothing occurred that should not have.
SUMMARY AND CONCLUSION
This experiment taught students how to analyze cereal based on

flavor, texture, and appearance. Sensory analysis was used to evaluate
certain cereal components. Almost all cereals are cooked the same but the
difference lies in the ingredients, cooking time, and proportion of water

added. Cereals should be tender, not sticky. Stirring cereals should be limited
to prevent an undesirable consistency. Results can very from each individual
because everyone is different and everyone has unique taste buds. Cereals
are bland and tend to be combined with other flavorful foods.
REFERENES
1. Brannan, R.G. 2011. Laboratory Manual for NUTR 2200 (45-54)
2. The Gluten Free diet. (n.d). retrieved February 23, 2016, from
http://www.beyondceliac.org/gluten-freediet/overview/
FLOUR AND GLUTEN FORMATION

PURPOSE
Several experiments were conducted to demonstrate how gluten is prepared. Each student
prepared several gluten containing and gluten free dishes composed from different types of flours
and then made evaluations based on appearance, weight, volume, texture, and flavor.
Comparisons were made to show the effect of added sugar and fat in gluten formation.
METHODOLOGY
For Procedure A, four different variations of flour were used to make gluten balls to
determine the difference in weight and volume. For each variation 120 g of whichever flour
assigned was used (69). The different types of flour included bread, cake, all purpose, and whole
wheat. 60ml of water was measured out and added gradually to the flour while mixing with a fork
(69). More than 60ml of water may have been necessary to form stiff dough, which was not
sticky (69). Once the dough became stiff it was placed on the countertop and kneaded until the
dough was smooth and elastic (69). This step took thirty-five minutes. Once the dough was ready
it was placed under cool running water (69). Under the water the dough was manipulated with
gentle pulling and squeezing until the cloudy running water turned clear (69). Once the water
was no longer cloudy it was necessary to check through the raw gluten ball to be sure no pockets
of starch remained (69). If starch was present, continued washing occurred (69). Gluten ball was
placed on a baking sheet and baked for fifteen minutes at 425 degrees Fahrenheit (69).
Temperature was then reduced to 300 degrees Fahrenheit and continued baking for another thirty
minutes (69). When gluten ball was finished baking it was pulled out of the oven and cooled (69).
The cool gluten ball was weighed and recorded in the lab manual. Volume of baked gluten ball
was measured (69). Baked gluten was placed in a large calibrated beaker or glass-measuring cup
(69). The beaker or cup was filled with sugar or rapseed to a selected calibration mark (69). Total
volume was recorded in lab manual. Sugar or rapseed was poured out into a graduated cylinder
(69). The volume of sugar or rapseed was recorded in lab manual. The volume of the gluten ball
was calculated by total volume subtracted by the volume of sugar or rapseed (69). Gluten ball
was then placed on a small plate and labeled (69).
For procedure B, four different variations of flour were used to determine the effect of
flour type on cake. The flours used were cake, bread, all purpose, and whole wheat. For each
variation 1 and cups of flour, teaspoon of salt, and 1 teaspoon of baking powder were
sifted together twice (70). teaspoon of vanilla was added to cup of milk (70). cup of sugar
was added to cup of shortening, 4 tablespoons at a time, creaming 100 strokes after each
addition (70). 1 eggs was added to the creamed mixture and stirred until blended (70). The
mixture was mixed for one minute with an electric mixer at medium speed (70). 1/3 of the flour
mixture and 1/3 of the milk mixture was added (70). It was then mixed for one minute with an
electric mixer at medium speed (70). This was done two more times until all of the flour and milk
was incorporated (70). Mixing continued for two minutes with an electric mixer at high speed
(70). The batter was transferred to a greased and floured 8-inch square 8x8-baking pan (70). The
batter was baked at 375 degrees Fahrenheit for approximately thirty minutes (70). The cake was
done when it pulled away from the sides of the pan slightly (70). Doneness may also be tested by
gently pressing the surface of the center of the cake with fingertip (70). If the cake was springy in
the center then it was ready to be removed from the oven (70). Once the cake was removed from
the oven it was set aside to cool off in the pan. After cooling, the cake was cut into pieces for the
class to evaluate (70). The volume (height), texture, and flavor of each cake prepared was
evaluated and recorded in the lab manual (70).
For procedure A, five different variations of gluten free flour was used to determine the
effect of flour type on pancakes based on appearance, flavor, and texture (2). The types of flour
used included: Standard (gluten containing), Bobs Rd Mill Gluten Free 1-to-1 Baking Flour,
Bobs Red Mill Gluten Free All Purpose Baking Flour, Domata Gluten Free Recipe Ready Flour,
and Cup 4 Cup Gluten Free Original Multi-Purpose Flour (3). In a large bowl, 1 cup of flour
(assigned by GA), 2 tablespoons of sugar, 2 tablespoons of baking powder, and 1 teaspoon of salt
was mixed together (2). A well was made in the center of the dry ingredients (2). 1 cup of milk, 1
beaten egg, and 2 tablespoons of vegetable oil was poured in the center of the well and mixed
until smooth (2). A lightly oiled griddle or frying pan was heated over medium high heat (2).
cup of pancake batter was scooped or poured onto the griddle (2). Each side cooked until both
sides were brown and then they were served (2). Appearance, taste, and texture were compared to
gluten-containing flour pancakes and the results were recorded in the lab manual (2).
For procedure B, four different variations of gluten free flour was used to determine the
effect of flour type on cakes based on appearance, flavor, texture, height (mm), and hardness (mm
penetrometer) (3). The types of flour used included: Bobs Rd Mill Gluten Free 1-to-1 Baking
Flour, Bobs Red Mill Gluten Free All Purpose Baking Flour, Domata Gluten Free Recipe Ready
Flour, and Cup 4 Cup Gluten Free Original Multi-Purpose Flour (3). The gluten free cake
procedure followed the same steps as the gluten cake procedure as mentioned above.
RESULTS
Table 1: From Wednesday lab 5:15-8:15pm. The entire class data was based on seven different
variations of flour. Observations were based on weight and volume.
Preparation of Gluten Balls
Types of Flour
Weight (g)
Volume (cm^3)
Cake
39
30.4
Cake
22.9
27.6
All Purpose
13
29.1
All Purpose
28
2736
Bread
62
342
Bread 2
27
2736
Whole wheat
33
434.91
Table 2: From Wednesday lab 5:15-8:15pm. The entire class average was based on four different
variations of flour. Observations were based on weight and volume.
Preparation of Gluten Ball Average
Type of Flour
Weight (g)
Volume (cm^3)
Cake average
30.95
29
Bread average
44.5
2736
All Purpose average
13
232.005
Whole wheat average
33
342
Table 3: From Wednesday and Thursday lab 2:00-5:00pm and 5:15-8:15pm. The entire class data
was based on four different variations of flour. Observations were based on weight and volume.
Preparation of Gluten Ball Class Average
Type of Flour
Weight (g)
Volume (cm^3)
Cake
15.4875
59.35
Bread
32.5
983.25
All Purpose
37.5
274.09125
Whole wheat
29
332
Table 4: From Wednesday lab 5:15-8:15pm. The entire class data was based on six different
variations of flour. Observations were based on volume, texture and flavor.
Effect of Flour Type on Cake
Type of Flour
Volume (cm^3)
Texture (mm)
Flavor
All Purpose
11,200
236
Vanilla
All Purpose 2
1835.35
228
Vanilla
Cake
1400
230
Vanilla
Cake 2
Vanilla
Bread
1360
110
Vanilla
Bread 2
1800
120
Vanilla
Table 5: From Wednesday lab 5:15-8:15pm. The data form the entire class average was based on
six different variations of flour. Observations were based on volume, texture and flavor.
Effects of Flour Type of Cake Average
Type of Flour
Volume
(cm^3)
Texture
Flavor
Cake
1,400
230
Vanilla
Bread
1,400
115
Vanilla
All Purpose
11,200
232
Vanilla
Whole wheat
Vanilla
Table 6: From Wednesday and Thursday lab 2:00-5:00pm and 5:15-8:15pm. The entire class data
was based on four different variations of flour. Observations were based on volume, texture, and
flavor.
Effect of Flour Type on Cake Class Average
Type of Flour
Volume (cm^3)
Texture (mm)
Flavor
Cake
1,366
253
Vanilla
Bread
1,332
176
Vanilla
All Purpose
3,955
228
Vanilla
Whole wheat
1,094
262.6666667
Vanilla
Table 7: From Wednesday lab 5:15-8:15pm. The entire class data was based on five different
variations of pancake flour. Observations were based on appearance, flavor, and texture.
Pancakes
Variation
Appearance
Flavor
Texture
Standard (gluten-containing)
Light yellow
Sweet, savory
Fluffy, airy, soft
Bobs Red Mill Gluten Free 1-to-1

Baking Flour
Golden brown
Sweet, savory, little

salty
Fluffy, airy, soft
Bobs Red Mill Gluten Free All

Purpose Baking Flour
Flat, yellow
Salty bitter after taste
Dense
Domata Gluten Free Recipe Ready

Flour
Burnt, brown
Burnt
Crisp
Cup 4 Cup Gluten Free Original

Multi-Purpose Flour
Burnt, white
Bland
Dry
variations of flour. Observations were based of appearance, flavor, texture, height, and hardness.
Gluten Free Cakes
Sensory
Objective
Variation
Appearance
Flavor
Texture
Volume (cm
^3)
Hardness (mm
penetrometer)
Bobs Red Mill 1-to-1

Baking Flour
Brown, yellow in
middle
Vanilla
Smooth
13,000
93
Bobs Red Mill All Purpose

Baking Flour
Light brown
Vanilla
Flakey
10,000
325
Domata
Brown, yellow in
middle
Buttery,
vanilla
Moist
10,200
278
Cup 4 Cup Original Muli

purpose Flour
Brown, yellow in
middle
Vanilla
Moist
17,780
270
variations of flour. Observations were based of appearance, flavor, texture, height, and hardness.
Gluten Free Cakes Class Average
Sensory
Objective
Variation
Appearance
Flavor
Texture
Volume
(cm ^3)
Hardness (mm
penetrometer)
Bobs Red
Mill 1-1
Light brown
Vanilla
Smooth
13,000
109
Cup 4 Cup
Free
Original
MultiPurpose
Brown, yellow in middle
Vanilla
Moist
10,000
270
Bobs Red
Mill All
Purpose
Light brown
Vanilla
Flakey
10,200
325
Domata
Brown, yellow in middle
Vanilla
Moist
17,780
308.5
Table 10: From Wednesday and Thursday lab 2:00-5:00pm and 5:15-8:15pm. The entire class
data was based on five different variations of flour. Observations were based of appearance,
flavor, texture, height, and hardness.
Gluten Free Cake Whole Class Average
Sensory
Objective
Variation
Appearance
Flavor
Texture
Height
(mm)
Hardness (mm
penetrometer)
Bobs
Red Mill
1-1
Light brown
Vanilla
Smooth
30.55
247.625
Cup 4
Cup
Brown, yellow in the middle
Vanilla
Moist
31.8875
235
Domata
Brown, yellow in the middle
Vanilla
Moist
24.25
278.875
Bobs
Red Mill
All
Purpose
Light brown
Vanilla
Flakey
28.5
350
DISCUSSION
For procedure A, the appearance, weight, and volume were analyzed for four different
types of flours. Each flour variation called for similar recipes, which yielded different results. The
preparation of gluten produced gluten balls of all different shapes and sizes. The main difference
between the four variations was the flour used. The flours that were used included: cake, bread,
all purpose, and whole wheat. As shown in table one and two from Wednesdays lab, bread had
the highest volume in centimeters cubed, height in grams, and the cake had the lowest. From the
nutrition 2200 lab as a whole the results were slightly altered. As one can see on table 3 the
average results showed bread to have the highest volume in centimeters cubed and all-purpose
flour to have the highest weight. The difference between the labs could be because of a variety of
different reasons. Based on the results bread contained the most gluten and this is because of the
higher protein content. The amount of gluten formed in dough is dependent on the amount of
protein in the flour (67). More gluten in a product results in higher volume because of the gluten
strands that stretch when heated (67). Kneading the dough also helps with gluten formation and
gives the dough its elasticity. Yes, flour does have other components that could have played a role
in the development of the gluten ball, however most of these substances washed away when the
dough ran under cool water.
For procedure B, four different variations of flour were used to determine the effect of
flour type on cake. The flours used were cake, bread, whole wheat, and all purpose. Three
variations were measured using volume, texture, and flavor. All-purpose had the highest volume
in centimeters cubed and texture in millimeters. The bread had the lowest volume and texture.
The volume and texture of cake flour was higher than bread but lower than all-purpose. This was
not extremely accurate due to a lack of values. There were supposed to be two cake variations but
the result of only one variation was recorded for various reasons. The fourth variation did not
have any values because one group in lab forgot to make a cake with whole-wheat flour. When
baking cake all-purpose flour is a good option to choose from due to the blend of both hard and
soft wheat. The best flour to use for baking cakes is cake flour. The soft wheat has a low protein
content that is best suited for cake production. The low protein content means that there is less
gluten, which is considered to be a toughening agent. Low protein flours are tenderer and have a
more pleasing texture. Added sugar and fat inhibit gluten development and are known as
tenderizing agents. However, this did not affect the lab results because an equal amount of sugar
and fat were added to the mixture.
For procedure C, five variations of gluten-free flour were used to determine the
appearance, flavor, and texture of pancakes. The types of flour used included: Standard (gluten
containing), Bobs Red Mill Gluten Free 1-to-1 Baking Flour, Bobs Red Mill Gluten Free All
Purpose Baking Flour, Domata Gluten Free Recipe Ready Flour, and Cup 4 Cup Gluten Free
Original Multi-Purpose Flour. The texture of the Standard (gluten containing) and Bob;s Red Mill
Gluten Free 1-to-1 Baking Flour were both golden brown and had the fluffiest texture. The
browning occurred as a result of mailard browning in the sugar. The Domata Gluten Free Recipe
Ready Flour was brown, crisp, and very burnt. Burnt results did not accurately describe the flour
because the pancakes were not prepared properly. The pancake batter was left on the heat for an
extended amount of time. Pancakes do not require much gluten because they have tenderizers
such as sugar in the ingredient.
For procedure D, four variations of gluten-free flour were used for both sensory and
objective tests to determine the appearance, flavor, texture, height, and hardness of cakes. The
types of flour used included: Bobs Red Mill Gluten Free 1-to-1 Baking Flour, Bobs Red Mill
Gluten Free All Purpose Baking Flour, Domata Gluten Free Recipe Ready Flour, and Cup 4 Cup
Gluten Free Original Multi-Purpose Flour. Results shown on table 10 prove all cakes to have a
vanilla flavor. Both of the Bobs Red Mill products had a light brown appearance. The Domata
and Cup 4 Cup were both brown on the surface and white on the inside. They also both had a
very moist texture. Bobs Red Mill Gluten Free All Purpose Baking Flour was flakey and hard.
Gluten free flours results in a lack of volume
SUMMARY AND CONCLUSION
In the four experiments that were conducted for the analysis of different types of flour, it
was concluded that each flour varied in volume and texture based on the amount of gluten
present/not present. It was concluded that each flour had its own strengths and weaknesses, and
thrived in different environments. Each student prepared a different gluten and gluten free dish
and evaluated each based on appearance, flavor, texture, weight, volume, height, and hardness.
High protein content means that there is more gluten and low protein content means that there is
less gluten in the product. High protein results in high volume and low protein results in low
volume.
REFERENCES
Brannan, R.G. 2016. Laboratory Manual for NUTR 2200 (67-71)
Brannan, R.G. Johnson, Hannah. 2016. Laboratory Manual for NUTR 2220 (14)
Histologic Follow-up of People With Celiac Disease on a Gluten-Free Diet
http://ajcp.oxfordjournals.org/content/118/3/459
Nutrition 2220
Literary Analysis
Beta-Alanines Effect on Endurance Athletes
Beta-alanine has a positive effect on the overall athletic
performance in endurance athletes. It is a non-essential beta-amino
that is natural produced in the human body and therefore not required
through food sources. Beta-alanine affects the muscles in the body
which can result in improving lean muscle mass, longer exercise

duration, and enhanced physical functioning.
Beta-alanine was discovered over one hundred years ago and is
also referred to as 3-aminopropionic acid. It consists of three carbon
atoms, seven hydrogens, one nitrogen, and two oxygens. Taking place
in the liver, pyrimidine nucleotides break down into uracil and thymine
which then is metabolized into beta alanine. Although beta-alanine is
naturally produced in the body, it can be found in outside sources.
Beta-alanine can be ingested through animal proteins which are found
in beef and pork or can be found in pre-workout supplements. Betaalanine comes from three different dipeptides including carnosine,
anserine, and balenine.
Beta-alanine is a component of an important dipeptide that
influences performance in athletes. Carnosine, is stored in muscles and
brain tissue and can be found in type I and type II muscle fibers. There
is a higher concentration of carnosine in type II muscle fibers which are
fast twitch fibers that contract rapidly for short burst of energy. These
types of fibers fatigue quickly and, therefore, require carnosine for
improved anaerobic exercise performance (Culbertson 83). Carnosine
helps keep the pH in type II muscle fiber level. A balanced pH helps
improves lactate acid build up enhancing overall performance.
Beta-alanine affects lactate threshold in endurance athletes who

have a challenging time maintaining acid-base balance. Beta-alanine
decreases acidosis and influences uptake kinetics during high intensity
exercise (Baguet 495). Exercising causes the muscle pH to decrease
due to the accumulation of hydrogen ions and when pH levels in the
muscle are low they become more acidic and produce lactic acid. The
production and elimination of lactic acid is not balanced when there is
a low ph. When lactate acid becomes unbalanced, muscles in the body
slow down and become weak. When pH levels are balanced, muscles
have optimal performance.
The amount of beta-alanine available has a major affect on
carnosine levels in the body. Carnosine is the combining of betaalanine and L-histidine. An increased amount of carnosine in the body
will prevent or delay muscle fatigue, which is when the muscles lose
energy and become very exhausted, resulting in the decrease in
muscle fiber contraction. The intramuscular acidosis is known to be
the main cause of fatigue during intense exercises (Gross 222). Betaalanine increases muscle carnosine levels, which acts like a buffer to
reduce acidity in active muscles, during high intensity exercises
(Culbertson 76).
Experimentations were done on forty six men who participate in
high intensity interval training exercises to determine if
electromyography fatigue threshold and efficiency of electrical activity

would be effected when taking beta-alanine supplementations (Smith
357). The men were randomly assigned to either beta-alanine
supplementation, placebo, or a control group. Three grams of betaalanine were taken every day for six weeks. Electrographic fatigue
threshold and electrical activity were plotted using a bipolar surface
electrode while the men performed two minutes of work on a cycle
ergometer (Smith 357). Results show that beta-alanine
supplementation had no significant influence on electromyography
fatigue threshold and electrical activity. (Smith 359).
Twelve endurance athletes around the age of twenty eight all
consumed 46 grams of beta-alanine supplementation for a six week
time period to determine the outcome. Eating habits were tracked to
make sure that food and beverage intake did not influence the
performance of the athletes. Aerobic capacity, one rep maximum,
reaction familiarization, and intermittent critical velocity familiarization
were tested (Spradley 2). Results proved that ingesting beta-alanine
improves agility, reaction time, muscular endurance, energy, and
fatigue (Spradley 2).
Harris and his colleagues studied three groups to examine the
effect of beta-alanine supplementation on carnosine concentration in
muscles. Over a four week period, group I consumed supplements
containing 90 grams while group II consumed 146 grams (Harris 283).

The final group consumed a placebo. After the supplements were
taken, a muscle biopsy was performed. The results proved that the
groups who had taken supplements had a significant increase in their
carnosine concentration while there was no effect on the placebo
group (Harris 283). There was an average of around 14% increase in
buffering capacity within the two groups that had taken supplements
(Harris 283).
Beta-alanine and creatine monohydrate supplementation were
taken to determine the effect on body composition, aerobic and
anaerobic exercise performance, and muscle carnosine and
phosphagen levels (Kresta 1). Thirty two active college aged females
were randomly categorized into four different supplementation groups
including beta-alanine, creatine, beta-alanine and creatine combined,
and a placebo. Results show that after four weeks of supplementation
muscle carnosine levels increased by 35.3%-44.8% for beta-alanine, .727.1% for creatine, 42.5-99.3% for the combination of beta-alanine and
creatine, and -4.1-10.9% for placebo (Kresta 1). There was no effect on
the females VO2 max, peak lactate, lactate threshold, ventilator
threshold, peak power, mean power, total work, and rate of fatigue
(Kresta 1).
It is more beneficial to ingest beta-alanine rather than carnosine

for improved performance in endurance athletes. Directly consuming
beta-alanine will postpone muscle fatigue. This is due to when
carnosine is ingested the gastrointestinal tract breaks it down into
beta-alanine and L-histidine. The enzyme carnosine converts these two
amino acids back to carnosine once they are taken to the muscle. This
means that only about 40% of the carnosine contains beta-alanine.
Beta-alanine is proven to increase muscular strength, power
output, muscle mass, anaerobic endurance, aerobic endurance, and
delay muscle fatigue (Gross 222).The consumption can benefit both
men and women weightlifters, bodybuilders, and high intensity cross
trained athletes. Beta-alanine plays a larger role in endurance events
because of the large accumulation of hydrogen ions and lack of pH.
When taking beta-alanine supplements, results are typically
recognized within one week of consumption. Beta-alanine
supplementation increases muscle carnosine concentration by 20-30%
after two weeks, 40-60% after four weeks, and 80% by 10 weeks
(Budguet 837). There has not been enough research to determine how
long carnosine levels are raised after cessation of supplements.
Ducker examined if beta-alanine supplementation could improve
performance in male athletes running 800 meters around a track. After
eighteen trained runners were chosen, the participants went three
months without using any supplementation. They were well rested

before each performance. A male participant ingested either 161.5
grams of beta alanine or a placebo for twenty-eight days (Ducker 555).
Results proved beta-alanine had a significant impact on exercise
performance. They improved their time on average 3.6 seconds better
than the placebo participants (Ducker 555-557).
Oral supplementation of beta-alanine was ingested by fifteen
male athletes during a four week time frame. They supplemented
orally with 4.8 grams a day of ether beta-alanine or a placebo (Derave
1). Isokinetic testing was done on the athletes to determine if the betaalanine supplementation improved muscle carnosine concentration in
the soleus and gastrocnemius. . Five rounds of thirty second knee
extensions and a 400meter run was performed (Derave 1). Betaalanine supplements increased carnosine content by forty seven
percent in the soleus and thirty seven percent in the gastrocnemius
during forty five percent maximal voluntary knee contractions (Derave
1). Beta-alanine supplements did not increase muscle carnosine in
endurance athletes who ran a 400 meter race. There was no effect on
performance when the placebo was taken.
Beta-alanine enhances athletic performance in endurance
athletes. It increases muscular power, strength, and endurance while
simultaneously increases carnosine levels, which acts as a buffer to
reduce acidity in muscles. Therefore, when pH levels are balanced,

muscles become less fatigued and performance improves.
Reference
Baguet, A., Reyngoudt, H., Pottier, A., Everaert, I., Callens, S., Achten,
E., & Derave, W. (2009). Carnosine loading and washout in human
skeletal muscles. Journal of Applied
Physiology, 106(3), 837842.
Baquet, Audrey, et al. beta-alanine supplementation reduces acidosis
but not oxygen uptake response during high-intensity cycling exercise.
European Journal Of Applied Physiology 108.3 (2010): 495-503.
Culbertson, Julie Y., et al. Effects of beta-alanine on muscle carnosine
and exercise
performance: A Review Of the Current Literature.
Nutrients 2.1 (2010) 75-97. Food
Science Source. Web 4 Nov. 2015
Ducker, Kajan J, Brian Dawson, and Karen E Wallman. Effect of betaalanine
supplementation on 800-M unning performance.
International Journal Of Sport Nutrition And Exercise Metabolism 23.6
(2013): 554-561.
Gross, Micah, et al. Effects of beta-alanine supplementation and
interval training on
physiological determinants of severe exercise
performance. European Journal Of Applied Physiology 114.2 (2014):
221-234. MEDLINE with Full Text. Web. 3 Nov. 2015
Harris, R.C.; Tallon, M.J.; Dunnett, M.; Boobis, L.; Coakley, J.; Kim, H.J.;
Fallowfield, J.L.; Hill, C.A.; Sale, C.; Wise, J.A. The absorption of orally
supplied beta-alanine and its effect on muscle carnosine synthesis in
human vastus lateralis. Amino Acids 2006, 30, 279-289.
Kresta Julie Y., et al. Efects of 28 days of beta-alanine and creatine
monohydrate
supplementation on muscle carnosine, body
composition and exercise performance in
recreationally active
females. Journal of The International Society Of Sports Nutrition 9.
Suppl 1 (2012): 1-2. Food Science Source. Web. 22 Nov. 2015.
Smith, Abbie E, et al. The effects of beta-alanne supplementation and
high-intensity interval training on neuromusclular fatige and muscle
function, European Journal Of
Applied Physiology 105.3 (2009):
357-363. MEDLINE with Full Text. Web. 22 Nov. 2015.
Sradley, Brandon D., Ingesting a pre-workout supplement containing
caffeine, B vitamins, amino acids, creatie, and beta-alanine before
exercise delays fatigue while improving reaction
time and
muscular endurance. (2012). Nutrition & Metabolism, 9(1) 28-36.

Doi:10.1186/1743-7075-9-28
Wim Derave, MahirS. zdemir, RogerC. Harris, Andries Pottier, Harmen
Reyngoudt, Katrien
Koppo, John A. Wise, Eric AchtenJournal
of Applied Physiology Published 1 November
2007 Vol. 103 no. 5, 1736-1743 DOI: 10.1152/japplphysiol.00397
.2007
BETA-ALANINES EFFECT ON ENDURANCE ATHLETES
INTRODUCTION
Beta-alanine has a positive effect on the overall athletic performance in endurance athletes. It is a
non-essential amino acid that affects the muscles in the body, which can result in improving lean
muscle mass, longer exercise duration, and enhanced physical functioning. It is a component of
an important dipeptide that influences performance in athletes. Beta-alanine is a Carnosine stored
in muscles and brain tissue and can be found in type I and type II muscle fibers. There is a higher
concentration of carnosine in type II muscle fibers, which are fast twitch fibers that contract
rapidly for short burst of energy. These types of fibers fatigue quickly and, therefore, require
carnosine for improved anaerobic exercise performance (1). The intramuscular acidosis is known
to be the main cause of fatigue during intense exercises (2). Beta-alanine increases muscle
carnosine levels, which acts like a buffer to reduce acidity in active muscles, during high intensity
exercises (1). A balanced pH helps improve lactate acid build up enhancing overall performance.
Beta-alanine affects lactate threshold in endurance athletes who have a challenging time
maintaining acid-base balance. Beta-alanine decreases acidosis and influences uptake kinetics
during high intensity exercise (3). Exercising causes the muscle pH to decrease due to the
accumulation of hydrogen ions and when pH levels in the muscle are low they become more
acidic and produce lactic acid. When lactate acid becomes unbalanced, muscles in the body slow
down and become weak.
Beta-alanine was discovered over one hundred years ago and is also referred to as 3aminopropionic acids. Taking place in the liver, pyrimidine nucleotides break down into uracil
and thymine, which then is metabolized into beta alanine. Although beta-alanine is naturally
produced in the body, it can be found in outside sources. Beta-alanine can be ingested through
animal proteins or can be found in pre-workout supplements.
When taking beta-alanine supplements, results are typically recognized within one week of
consumption. Supplementing dietary intake with 4 to 6.4 g/day of beta alanine has shown an
increase in muscle carnosine concentration by 20-30% after two weeks, 40-60% after four weeks,
and 80% by 10 weeks (3). There has not been enough research to determine how long carnosine
levels are raised after cessation of supplements. Spradley examined if beta-alanine
supplementation could improve performance in endurance athletes. Aerobic capacity, one rep
maximum, reaction familiarization, and intermittent critical velocity familiarization were tested
(4). Results proved that ingesting beta-alanine improves agility, reaction time, muscular
endurance, energy, and fatigue (4).
OBJECTIVE
The objective of this study was to determine if a pre workout smoothie with the addition of beta
alanine could be just as desirable as a smoothie without beta alanine by distinguishing the color,
pH, and consistency, and preference.
MATERIALS AND METHODS
Three different variations of smoothies were made in order to determine the difference in flavor,
consistency, color, and pH. For variation one, a regular smoothie was made without the addition
of any supplementation. For this variation one cup of almond milk, three frozen bananas, 6 tbsp.
of peanut butter, and 2 tsp. of coco powder were combined in a blender. All the ingredients were
mixed until a smooth consistency was reached. When the desired consistency was reached the
smoothie was poured into 16 individual custard cups. The cups were labeled with a number (575)
to keep the tester unbiased. All cups were placed in the refrigerator to chill until they were ready
to be tasted. The remaining smoothie was poured into a measuring cup. Using a colorimeter the
color of the smoothie was tested. The pH meter was used to determine the acidity of the
smoothie. The Brookfield viscometer was used next to determine the viscosity. The second
variation followed the exact same procedure as above. The only difference was the addition of
two grams of beta alanine to the smoothie and the cup was labeled a different number (759). The
third variation followed the exact same procedure as above but the difference was twelve grams
of beta alanine and the cup was labeled a different number (387). Once the smoothies were ready
to be tasted they were pulled out of the fridge and evaluated based preference. After all
participants tested the product they provided feedback and the data was recorded. The statistics
were generated using excel for the analysis.
RESULTS
Table 1
Effect of Beta Alanine on Smoothie color, pH, viscosity, and preference
Treatment
Day
L*
A*
B*
pH
64.0(+/0.4)
63.5(+/0.1)
65.5(+/0.7)
63.2(+/0.7)
62.4(+/0.3)
63.1(+/0.6)
66.2(+/0.2)
64.0(+/0.8)
63.5(+/-
6.6(+/0.5)
6.9(+/0.7)
5.7(+/0.4)
64.8 (+/0.3)
6.8(+/0.8)
6.4(+/0.2)
7.0(+/0.7)
6.8(+/0.4)
6.2(+/-
11.4(+/0.6)
12(+/0.8)
11.4(+/0.4
10.8 (+/0.2)
11.2(+/0.6)
10.9(+/0.2)
11.7(+/0.9)
11.9(+/0.6)
10.9(+/-
5.69(+/
-0.9)
5.59(+/
-1.0)
5.60(+/
-0.2)
5.34(+/
-0.7)
5.80(+/0.9)
5.72(+/
-0.4)
5.10(+/
-0.9)
5.86(+/
-0.7)
6.23(+/
Viscosity
(Brookfield
spindle 2)
27(+/-0.0)
Preferred
42(+/-0.0)
1.8
18(+/-0.0)
2.3
31(+/-0.0)
2.7
38(+/-0.0)
1.7
22(+/-0.0)
2.1
34(+/-0.0)
3.1
41(+/-0.0)
2.6
30(+/-0.0)
1.3
1.5
0.4)
0.3)
0.2)
-0.9)
Note: Averages from the colorimeter, pH meter, and Brookfield viscometer taken on three
different days. Data was based on observation of three different types of smoothies. Treatment
one was a chocolate peanut butter banana smoothie, variation two was a chocolate peanut butter
banana smoothie with 6 grams of beta alanine, and variation 3 was a chocolate peanut butter
banana smoothie with 12 grams of beta alanine
DISCUSION
The results taken did not detect substantial differences between the three smoothies. Each
smoothie contained the same ingredients with varying amounts of beta alanine. Based on the
colorimeter all smoothies were relatively similar. All three smoothies were dark in color, which is
supported by the data. Both the a* and b* values fell closer towards the middle of the color chart
showing that they are brown which in this experiment was the case.
There was not a significant difference in the pH values. There were different values for each
treatment. These results were not expected. It was thought that there was going to be an alteration
in pH between the smoothies since beta alanine is considered an amino acid. Although the results
do not show a change in pH the amino acid does however work as a buffer inside the body. It
helps maintain pH in extra cellular fluid outside the body and intracellular fluid inside the cell by
absorbing hydrogen ions. An ideal pH range keeps muscles forcibly contracting for a longer
duration of time.
The results taken from the Brookfield viscometer were inconclusive. The same spindle size was
used for each treatment, however they were all different results. Based on the data it is not clear
which smoothie had a higher or lower viscosity. The lack of supporting evidence could be a result
of human error.
Standard deviation was calculated using excel. Results had a low standard deviation and were
close to the expected values as indicated by table 1. Based on which smoothies were preferred
results only varied slightly. Preference was measured on a scale of 1 to 3, with one being the most
preferred in flavor. There was not enough significant evidence to declare one smoothie of having
a better flavor than the other.
COLCLUSION
The addition of beta alanine did not have a considerable difference in color, pH, consistency, or
preference. All results were relatively similar according to the data that was collected. If deciding
which smoothie to drink athletes should choose the smoothie that contained the maximum
amount of beta alanine supplementation for improved athletic performance.
LITERATURE CITED/REFERENCES
1. Culbertson, Julie Y., et al. Effects of beta-alanine on muscle carnosine and exercise
performance: A Review Of the Current Literature. Nutrients 2.1 (2010) 75-97. Food
Science
Source. Web 4 Nov. 2015
2. Gross, Micah, et al. Effects of beta-alanine supplementation and interval training on
physiological determinants of severe exercise performance. European Journal Of Applied
Physiology 114.2
(2014): 221-234. MEDLINE with Full Text. Web. 3 Nov. 2015
3. Baquet, Audrey, et al. beta-alanine supplementation reduces acidosis but not oxygen uptake
response during high-intensity cycling exercise. European Journal Of Applied
Physiology
108.3 (2010): 495-503.
4. Sradley, Brandon D., Ingesting a pre-workout supplement containing caffeine, B

vitamins, amino acids, creatine, and beta-alanine before exercise delays fatigue
while improving reaction time and muscular endurance. (2012). Nutrition &
Metabolism, 9(1)
28-36. Doi:10.1186/1743-7075-9-28
Nutrition 3300
Executive Summary
Child obesity is a major health problem in the United States. Studies show that
one in three children in the United States are overweight. In the last 30 years the rate of
childhood obesity has increased considerably, almost tripling for children aged 6-11
years(Calbom 5). Being obese can cause serious problems and it is very sad to see
young children go through health related issues. Being overweight is a serious issue. It
can cause high cholesterol, high blood pressure, early heart disease, diabetes, skin
conditions, and bone problems. Overweight children are also more likely to experience
death at a younger age. It is expected that todays generation of children will die at an
earlier age than their parents. Because of this major issue we have all agreed to create a
menu plan for Athens Middle School. We chose this institution because of its location.
Athens Middle School is located within the poorest county of Ohio. We are very
Interested in researching and improving breakfast meals within local schools. Also hope
to expand the awareness of healthy foods available across the schools in the area.
Our main focus is going to be aimed more towards kids within the ages of six
through fourteen. We think focusing on the middle school is more important than the
high school or other local establishments because this is the age where kids develop
and keep most of their behavioral and eating habits. Therefore, if we are able to improve
and have an influence on them at this age then they could carry their habits into the
future and even into their households. By doing this, we would help them avoid early
onset diabetes, chronic diseases, and other bad nutrition habits.
Healthy breakfast leads to many benefits in a childs life. Healthy lifestyle, better
attitude, reduced risk of chronic diseases, reduced risk of childhood obesity and
diabetes. For this reason we have decided to incorporate breakfast into the menu plan.
We will be creating a breakfast and lunch menu for 444 people per day, which averages
to 4,440 meals per week. This menu will will contain more organic fruits, vegetables, any
other organic or more beneficial healthy food available within the local area.
There are local farms within the area that we will research and contact about
their prices or deals that they would be willing to hypothetically give to the middle school.
By using local organic produce and food from nearby farms, it can result in healthier
diets for the children and show the parents that there is a local place where they can
purchase healthy foods for a reasonable price.
We will also begin to look at restaurant food services that are changing their
menus and recipes to better accommodate healthy living. Starbucks recently adjusted
their menu to eliminate all trans fat from their menu. Also, McDonalds gave their kids
menu a make over a few years ago by cutting french fry portions, adding fruit and
offering 1% milk in place of soda.
Athens Middle School has vending machines offering soda and snacks for the
kids. If we eliminate these vending machines and use that money towards the breakfast
and lunch menus, we could potentially offer the kids more nutritious foods with their
meals.
Menu cycle design

Child obesity is becoming a problem for low income families in rural areas. Being
overweight is a serious issue. It can cause high cholesterol, high blood pressure, early
heart disease, diabetes, skin conditions, and bone problems. Because of this major issue
we all agreed to create a menu plan for Athens Middle School. We chose this institution
because of its location. Athens Middle School is located within the poorest county of
Ohio. We realize that children are going to require meals that are simple yet tasteful.
Children are picky and like a limited amount of vegetables. We came up with a variety of
cheap, tasty, healthy recipes.
Healthy breakfast leads to many benefits in a childs life. A healthy lifestyle, better
attitude, reduced risk of chronic diseases, reduced risk of childhood obesity, and a
reduced risk of diabetes. For this reason, we have decided to incorporate breakfast into
the menu plan. We are also doing a lunch menu as well as an after school snack. We
chose to include an afternoon snack because we do not know if low income families are
able to afford to feed their children at home. Because of the possibility that children are
not being fed dinner we wanted to make sure that we send them home with a snack to
conquer some of their appetite.
We created a breakfast, lunch, and after school snack menu for 391 children per
day, which averages to 5,865 meals per week. We called Athens Middle School and
talked to the principal who informed us that there are 391 students. Of those students,
about fifty percent ate lunch at school each day. Since fifty percent of the children eat
lunch we chose to use .5 percent for the lunch period on our budget sheet. We then split
the last .5 between breakfast and afternoon snack meals. We figure that since breakfast
is a very important part of the day we would use .3 percent. Also, if children are not
eating dinner at home they will be very hungry come breakfast time. The remaining .2
percent would be used for the snack being received once classes are released. With
each meal being accounted for, it totalled to one hundred percent. We did have to scale
the total sale to match our prices. The total sale is based off of 391 children, 36 feeding
weeks, and a 5 day operational week. We will be feeding three meals a day for five days
a week. We will not be feeding the children on the weekends as they will not be
attending school on those two days. There are 36 weeks in a school year and we found
this number by subtracting out the weeks students have off for winter and summer
breaks. We ended with a total sale of 320,000 dollars.
We thought that it would be a good idea to include a variety of different options
for the children. Our options include vegetarian and allergy free recipes. Although, not a
large portion of children are vegetarians, we thought that incorporating it into the menu
was necessary. Many children do not pay attention to their allergies. Therefore, having
an allergy free option is important. Due to the budget, we chose to opt out of providing
milk to the students. Yes, milk is an important beverage that children need to consume
for bone health, however, it cuts a deep chunk into the budget. We are replacing milk
with water because it is more financially possible given the schools funding. Also, it is
acceptable to not include milk because the calcium that the children need can be found
in the other food sources that the school is giving to them. We have included numerous
recipes that contain calcium to make up for the amount lost. For example the
consumption of yogurt and other dairy based meals will contain the calcium that these
kids need.
For breakfast, we are offering two main dishes with fruit and water. For our dairy
product we decided to include yogurt, especially since we are getting rid of milk. For
protein we are offering scrambled eggs, peanut butter, and sausage. Peanut butter is a
great option for the students because it provides a great source of protein and healthy
fats, monounsaturated and polyunsaturated. Highly saturated foods increase weight
gain, which helps explain the predicament America is in with obese children and families.
With monounsaturated and polyunsaturated fats in the diet, the child will be able to
maintain their body weight and build a strong foundation for their cholesterol.
For lunch, we are offering two different dishes. Most of the recipes used for the
main dish include both a protein and a starch. We chose to include a lot of beans and
rice into the lunch menu because they are healthy, filling, and financially affordable.
Combining rice and beans will provide all nine essential amino acids that children need.
Beans provide a great source of protein, fiber, iron, magnesium, potassium, zinc, folate,
and vitamin B-6. They lower the risk of developing diabetes and cardiovascular disease
because the fiber will help balance their blood sugar and lower their cholesterol if it is
high (1). We have turkey/ham and cheese wraps with whole wheat tortillas. Whole wheat
is less processed and contains more fiber and a wide array of vitamins and minerals that
are beneficial to the body. Broccoli is the main and most popular vegetable that we are
serving. This is because broccoli is one of the healthiest foods your body should
consume. It has a high density in nutrients and a high density in vitamins and minerals
as well.. Throughout the research that we conducted during this project, we found
multiple studies that showed a surprisingly high number of children who enjoyed eating
broccoli. Along with the two dishes we will still provide fruit, vegetables, and water to all
the children who are having lunch.
If you have not already took a glance over our menu, we have incorporated
grilled chicken sandwiches into it. Even though a majority of the younger children these
days love chicken nuggets or any kind of fried chicken, grilled chicken is a better health
benefit in numerous ways. This grilled chicken sandwich is a great source of vitamins,
minerals, proteins and carbohydrates. Also, it is healthier than the fried chicken because
when you grill chicken, you are required to use way less oil than you need in order to
deep fry. Of course less oil means a lot fewer calories and fat in the end product. Also,
by serving the students grilled chicken at this young of an age, they can quickly learn to
enjoy and adapt to this lifestyle rather than the fried chicken nuggets they used to
receive or still do when they are at home. Also, we made an alternative and decided to
incorporate less amounts of regular french fries. Since everybody loves french fries, we
knew sweet potato fries were a healthier adjustment to our menu. Sweet potato fries are
healthier and more beneficial for peoples health because they contain more vitamin A,
more potassium and more fiber than regular white potatoes.
We thought that by making fruit and water available at every meal on every day
that it would encourage the students to eat them while they are there because those
resources might be limited to them when they are home. Some schools have bags of
chips, sodas, ice cream machines and other various snack deals that have no benefits
to the children. Therefore, we decided to eliminate those options from our menu and add
in the extra vitamins and minerals these children need to grow and get through their day.
Also, by replacing the unnecessary fatty foods and replacing them with heart healthy and
beneficial foods, the students might learn something and bring the knowledge home to
their family and progressively show their householder how to live a healthier life.
Overall, we enjoyed conducting all this research throughout the project. There
were times where it became difficult but we found ways to figure it out and learned
information we didnt know before.
Recipies
40 different recipes created on computer software not attached.
Menu Design
Nutrition Care
Process
Nutrition 3100
EAL Question #1
What is the evidence that interventions targeting only parents may contribute to the
effective treatment of childhood obesity in children ages 6-12
There is limited evidence to support the belief that targeting only parents will
decrease obesity in children aged 6-12.
There were 3 studies that were done to see if it is possible to exclusively target
parents for intervention to treat obesity in their children
o Epstein LH, Gordy CC et al 2001
study was designed to test different diet interventions among
obese adults.
study on the weight of the children was also gathered
Found that one year after treatment children of parents in one
treatment group improved weight status slightly, while children of
parents in the other diet treatment group did not decrease percent
overweight by a statistically significant amount
Golan, Weizman, et al 1998
study of 60 children comparing weight loss interventions for
children focusing only on parents versus focusing only on the child
parents in the parent-only group were provided training to act as
a change agent in their childs weight management.
finding were that a significant treatment effect between the parentonly and child-only and child-only intervention groups at posttreatment, one year, and two years
all differences between groups significant at p<.05 or less
Golan and Crow 2004
study extended Golan, Weizman, et al 1998
at 7 years, parent-only and child-only groups decreased percent,
but children in the parent-only treatment group had a significantly
greater decrease in percent overweight
Conclusion
There is weak evidence that targeting only parents can bring out
some positive change in managing childhood obesity in children 612
However
The nature of parent intervention makes a difference
it is unclear to what degree parent-focused interventions affect
longer term outcomes
EAL Question #2
What is the relationship between the availability of retail food stores and childhood
obesity and overweight?
Registered Dietitians must take into consideration a patients

built environment to effectively assess, diagnose, intervene, monitor
and evaluate their nutrition related problem. The built environment,
which includes neighborhood safety, physical activity resources, and
residential density, is especially important when working with an obese
or overweight child. The availability of retail food stores is related to
childhood obesity and overweight.
After performing and analyzing 3 separate studies on the issue, it
was concluded that there is a decreased risk of childhood obesity and
overweight when large chain supermarkets are easily accessible. The
studies measured the density of and proximity to chain supermarkets,
retail stores and convenience stores. A total of 87,329 subjects
participated in the studies ranging in age from 2 to 18. One study
found that the closer children were to large brand name supermarkets,
the lower their risk for obesity in low population density areas.
One large nationally representative study with a sample size of
73,079 adolescents found the density of chain supermarkets decreased
BMI status. It was estimated that one chain supermarket per 10,000
people would reduce BMI rates by 0.11, and it was even higher for
African Americans; however, the same effect was not found in early
school aged children. The same study found that an additional
convenience store per 10,000 people increased BMI by 0.03 and 0.15%
increase in overweight. A different study examining early school aged
children concluded density of convenience stores had no effect on BMI.
The conclusion that children have a decreased risk of obesity and
overweight when they have accessibility to large chain supermarkets
reflects the dietary choices being made. When children and their
families shop at supermarkets they are able to purchase fresh produce
and healthier food options. On the other hand when access to large
supermarkets is limited people tend to eat more fast food and high
caloric snacks. The finding that the addition of convenience stores will
increase BMI also reflects the types of food sold at these type of stores,
sugary, high fat snacks. When children have access to chain
supermarkets the quality of food they consume tends to be healthier
and relates to a decreased risk of childhood obesity and overweight .
EAL Question 3
What is the effectiveness of using behavioral counseling as part of a multi component
pediatric weight management program to treat childhood obesity?
A Literature review was conducted in 2005 to assess this question:
28 Peer reviewed Articles

Grade 1: Good Evidence to Support
o Behavioral components as part of a multicomponent program are shown
to result in significant results including a decrease in adiposity and
improved weight status
All interventions occurred in clinical settings
o Multiple study designs all show significant improvements when treatment
includes a behavioral intervention despite different behavioral
components and research designs
Randomized controlled studies (7)
Behavioral counseling intervention vs control group (8)
Behavioral component group vs control group (6)
Three common theories in the articles reviewed:
o Social Learning Theory
Albert Banduras theory to explain learning through observation,
imitation and cognitions applied to observations (vicarious
learning)
Social Action Theory
Max Weber - Social structure shapes behavior
Social Cognition Theory
Theory of personality that focuses on cognition and learning cues
from the environment
Banduras Reciprocal Determinism
Personality develops partly through observation of others
Behavior shaped by social interactions and environment
Individuals shape environment through their behavior and
cognitions
Common Behavioral techniques seen across multiple studies
Self-monitoring of diet and physical activity
Cue elimination
Stimulus control
Goal setting
Action planning
Modeling
Limit Setting
The above techniques may have various effects on the outcome of individual studies but
can not be determined because in most studies multiple techniques were used in
tandem and a causal relationship can not be isolated. However, the following three
studies include an additional component that can be evaluated.
Behavioral Intervention with Problem Solving Component
o Graves, Meyers, et al (1988)
Incorporated several behavioral techniques including self
monitoring, stimulus control, and cognitive restructuring
Addition of a problem solving component increased initial weight
loss and improved maintenance of behavioral modifications 3 to 6
months later
Epstein & Paluch (2000)
Unlike Graves & Meyers, this study found no short term boost in
initial weight loss
However after 24 months the children in the parent + child

problem solving intervention group had lower BMI Z scores versus
those in the control group or the child only problem solving group
Behavioral Intervention with Enhanced Child Involvement
Israel (1994)
Three variables: Behavior Intervention primarily for parents,
Enhanced Child Involvement, and Control Group
No significant difference in outcomes between the parent focused
training and the enhanced child training
Another, important factor was who the target of intervention was as can be seen in the
following examples:
Behavioral Intervention focused on Parents Only
o Golan, Weizman, et al. (1998)
Parents-only group and Child-only group
Both groups had a decrease in the percentage of overweight
participants
Intervention for parents-only group resulted in a greater reduction
in percentage of overweight participants (14.6% versus 8.1%)
Golan & Crow (2004)
Long term effect of parents-only group versus child-only group
indicates that 5 years post treatment parents-only group had a
greater percentage of non-obese children (60% versus 31%)
Behavioral Intervention focused on Family Treatment
Flodmark, Ohlsson et al (1993)
Long term outcome was improved in the Family treatment group in
comparison to the child only group
At 1 year follow up children whose families were part of the
treatment group had a reduction of 16.8% in subscapular skinfold
thickness
While children in the child alone group had an increase of 6.8% in
subscapular skinfold thickness
Additional differences are correlated with the length of treatment. Despite overlapping
techniques the studies that had a longer duration of treatment had better outcomes.
o
Treatment Duration 3 to 6 months

Saelens, Sallis et al (2002)
Self-monitoring
Problem solving
Stimulus control
Follow up BMI greater than baseline
Epstein, Paluch et al (2000)
Self-monitoring
At follow up increase in baseline weight observed
Obarzanek, Kimm et al (2001)
Self-monitoring
Problem solving
No difference at follow up between control and
intervention group
Israel (1994)
Self-monitoring
Cognitive restructuring
Post treatment weight gain
Treatment Duration 6 months to 1 year

Golan, Weizman et al (1998)
Self-monitoring
Problem solving
Stimulus control
1 year post treatment both treatment groups had a
decrease in percentage of overweight participants
(14% & 8%)
Golan & Crow (2004)
Self-monitoring
Problem solving
Stimulus control
Five years post treatment both groups maintained a
reduction in the mean of overweight percentage
(60% & 31%)
Treatment Duration 1 to 2 years

Flodmark, Ohlsson et al (1993)
Self-monitoring
Stimulus control
Parents-only group 16.8% reduction in subscapular
skinfold thickness
Question 4 Provide common nutrition diagnoses and related interventions for

overweight and obesity.
Common Nutrition Diagnosis:
NI 1.5 Excessive energy intake
NI 2.2 Excessive oral food/beverage intake
NI 5.5.2 Excessive fat intake
NI 5.8.2 Excessive intake of carbohydrates
NB 1.1 Food, nutrition and nutrition related knowledge deficit
NB 1.4 Self-monitoring deficit
NB 2.1 Physical inactivity
NB 1.5 Disordered eating pattern
NB 1.6 Limited adherence to nutrition related recommendations
NB 1.3 Not ready for diet/lifestyle change
NC 2.2 Altered Nutrition related lab values
NC 3.3 Overweight/Obesity
NC 3.4 Unintended weight gain
NI 1.6
NI 4.3
Predicted excess energy intake

Excessive alcohol intake
Nutrition Diagnosis, with Interventions:

1. Excessive energy intake and obesity (NI-1.5, NC 3.3) related to preference for fast food
and lack of value for behavior change as evidenced by physical assessment
(constipation), BMI (31.9 class 1), clinical manifestations of Metabolic Syndrome and
altered lab values (elevated BP, cholesterol, LDL, triglycerides, blood sugar, and low
HDL).
1. Diet modification- Very low calorie diet (VLCD)- 500kcal and 100g protein with
multi vitamin mineral supplement a day for 16 weeks.
1. Self monitor- record amount and type of food eaten for each meal,
describe physical activity, and journal feelings and settings.
2. Risk for limited adherence to nutritional related recommendations (NB-1.6) related to 24
hour food recall, subjective statements, comments/questions directed at surgery, medical
history, and previous diet trial.
a. Behavior therapy/modification and cognitive restructuring- STRONG, Learn to
control stimuli, set small, achievable goals
b. Education and cognitive restructuring- Teach benefits of a healthy diet, and how
to easily progress into sustaining long term habits.
3. Physical inactivity (NB-2.1) related to sedentary activity level as evidenced by joint pain.
a. Increase physical activity: Suggest going to group fitness activities, promote
walking and other active alternatives for transportation
i.
Goals/objective- Patient is to begin walking for at least 30 minutes each
day for the next two weeks. Reassess patient compliance, increase
activity when appropriate (progress to reach 60min/day).
ii.
Recommend physical therapist or exercise physiologist- Construct
feasible/appropriate personal activity and fitness program to
accommodate lifestyle. Provide flexibility and document progress.
Question 5
Some resources that we feel are important for dietitians to utilize from the Nutrition Care
Manual include:
Drug-Nutrient interaction
Medical Nutrition Therapy (MNT)
Nutrition Care Process (NCP)
Nutrition Interventions
Nutrition Screening
Nutrition Support
Calculators-REE/EEE
Client-diet--Weight Management
Nutrient list
Drug-Nutrient interactions are defined as physical, chemical, physiological, or

pathophysiological relations between a drug and a nutrient. This type of study is
important within clinical dietetics. Dietitians need to utilize the resources provided based
on drug-nutrient interactions to ensure safety of patients receiving treatment.
Medical Nutrition Therapy (MNT) is a therapeutic approach to treating medical conditions

and their associated symptoms via the use of specifically tailored diet, prescribed by a
medical doctor, and registered dietitian.
Nutrition Care Process (NCP) is the systematic approach to providing high quality
nutrition care.
Nutrition Interventions are designed purposefully to resolve or improve the nutrition
diagnosis or nutrition problem by provision of advice, education, or delivery of the food
component, of a specific diet or meal plan tailored to the patients needs.
Nutrition support is an extremely important resource for dietitians. This type of treatment
is useful for individuals who cannot get nutrients from eating or drinking.
Nutrition screening is the process of identifying patients at high nutritional risk so that
more extensive nutrition assessment can be performed. Nutrition assessment is a more
detailed evaluation and seeks to define the risk of developing nutrition-related medical
complications. It can also be used to monitor the course of nutritional therapy. Thus,
nutrition screening is a brief evaluation to identify a subset of people at high risk,
whereas nutrition assessment is a more complex process applied to this subset to
delineate further their nutrition status. The distinction between screening and
assessment can be blurred, however. The ultimate goal of both of these activities is to
identify factors in individuals that can be altered through nutritional support to improve
outcome in the screened population. Because nutrition screening and assessment are
inextricably linked, this overview addresses both of these processes. Nutrition screening
may also influence case finding in clinical practice. For example, a history of recent
weight loss and evidence of malnutrition along with other signs and symptoms may
prompt medical evaluation to search for possible causes, such as cancer or other
conditions.
The REE/EEE calculator is a convenient way to calculate the patients Rest Energy
Expenditure and the Estimated Energy Expenditure. You just need to type in all the
information, the result will come out, and it will tells which formulation was used.
Dieticians can check the Nutrition Manual Calculators page to find out which formulation
should be apply for each situation. And it gives you all the equations.
On the Clients/diet page, you can see a list of diseases and disorders, if we choose
weight management, itll give you some sample menus for each level of Kcal intake, up
to 5 days. And there are meal planning tips and label reading tips that dieticians can
show their patients. Also, it gives a list of recommended food and an example of one
days menu.It may helpful when planning dietary menu for your patients.
The nutrient list is also very useful. For example, if you check iron-content food, you will
see a list of high iron containing food, with serving size.
Snack Analysis
Rationale: low fat diary, contains fiber and water for satiety, easy to prepare, requires
minimal time, equipment and ingredients, low cost per serving, nutrient dense, Balsamic
vinegar adds flavor without adding calories, low in added sugars, visual appealing
variety of colors, low in calories
Nutrient Analysis: Calories 72, Total fat - trace amount, cholesterol 1 mg, total
carbohydrate 13g, Fiber 3 g, protein 5 g, sodium 103 mg, potassium 542 mg, 154 mg,
iron 1 mg, zinc 1 mg, vitamin c 35 mg, vitamin A 9460 IU, Vitamin A (r.e.) 946 RE,
vitamin B6 .1 mg, Vitamin B12 .3 mcg, Vitamin B 1 trace amount, Riboflavin .1 mg,
Folacin 62 mcg, Niacin 1 mg
Food Exchanges: Non-Fat Milk, 1 1/2 vegetable
PES statements
Overweight/obesity (NC- 3.3) related to excessive energy intake and physical inactivity
as evidenced by 24 hour food recall, undesirable food choices, BMI of 31.9 (Obese class
I), self report of sedentary lifestyle due to joint pain, and presence of 4 out of 5 criteria for
metabolic syndrome including elevated BP, low HDL cholesterol, elevated triglycerides
and elevated blood sugar.
Excessive fat intake (NI-5.5.2) related to preference for fast food and lack of value for
behavior change as evidenced by 24 hour food recall, comments/questions directed at
surgery and altered lab values including elevated cholesterol, elevated LDL, elevated
triglycerides and low HDL.
Heading
A
S (1 pt)
O (2 pt)
Diabetes Case Study

Patient has a sedentary lifestyle due to occupation. She states, she
does not follow any strict diet except for not adding salt and tying to
avoid high cholesterol foods and high sugary desserts. She has diet
instructions but finds them to be confusing. She questions her ability
to succeed in controlling blood sugars. Current blood glucose is
1524mg/dl. She suffers from type II diabetes mellitus and has been
prescribed glyburide and metformin but comments she does not take
medication regularly. She complains about being lethargic and
vomiting and mentions I thought it was food poisoning, but it kept
getting worse. Used to smoke 1 ppd for 20 years and has quit and
she drinks 3-4 alcoholic beverages a week. No allergies that anyone is
aware of at this time.
Patient is a 53-year old Hispanic female. She is 67 inches, weighs

81.81kg, and has a BMI of 28.3. She has been diagnosed with possible
acute hyperglycemia. She has a medical history of type II diabetes
mellitus and has been prescribed glyburide 20mg daily and metformin
500mg. Her father had HTN and CAD and her mother had type two
diabetes mellitus.
Nutrient analysis
Sugar 56.608 grams

46.1 % fat of kcal
13.338g fiber
2256.084 kcal
Lab values
Blood pressure 90/70
Glucose: 1524 mg/dl
BUN 31 mg/dl
HbA-1C %- 15.2
Cholesterol: 205 mg/dl
HDL-C: 45mg/dl
LDL-C: 123 mg/dl
Urinalysis: Protein: 10 mg/dL Glucose: + Ketones: +
TEE Female=1,892.3125 (RMR x AF 1.3)
PES
#1
(4pts
)
Excessive carbohydrate intake NI-5.8.2 related to food and nutrition

compliance limitations from lack of willingness or failure to modify
carbohydrate intake in response to recommendations from a dietitian
or physician as evident from her comment about the diet instructions
being confusing, high carbohydrate intake, and elevated blood
glucose levels of 1524 mg/dl on admit date and 475 mg/dl on day 2.
PES
#2
Self-Monitoring Deficit (NB-1.4) related to lack of focus and attention

to detail as evidence by her comment stating that she does not follow
any strict diet except for not adding salt and trying to avoid high
cholesterol with lab values showing glucose levels of 1525 mg/dl, BUN
of 31 mg/dl, and sugar of 56.608g on admit date.
(4pst
)
(4
pts)
Recommended nutrition education and nutrition counseling to learn

how to watch her food intake. She should not exceed 1,300 kcal/day.
She needs to be taught the exchange system and how to count her
carbohydrate to help control carbohydrate intake and blood glucose
levels. Increase fiber intake is recommended. Provide client with
handouts with explanations of diabetes and healthy food choices that
will keep blood levels normal.
Nutrient Intake Summary
DM Project
Client: Sophia Manchego Age: 53 Height: 67in/170.18cm Weight:

180ib/81.81kg
Initial Food Log/Date:
Average Kcalorie Intake
2256.084
Estimated KcalorieMaintenance
1892.3125
Estimated KcalorieWeight Loss
1392.3125
Source of
Kcal
Initial Food
% of Kcal.
Recommen
ded % of
Kcal
CHO
909.02
40.6%
45%
Pro
297.04
13.3%
30%
Fat
1032.003
46.1%
25%
Sat Fat
313.83
30.4%
5%
MUSFA
264.573
25.6%
15%
PUFA
186.957
18.1%
10%
56.608(gra
ms)
12%
25 (grams)
Sugar,
GRAMS
total
Log
kcals.
Nutrient
Initial Intake
Recommended
Intake
Protein (g)
74.260
134.643
Calcium (mg)
441.319
12000
Iron (mg)
7.853
8.000
Vitamin C
(mg)
21.590
75.000
Vitamin A RE
432.985
1000
EXCHANGES
Patient
Intake
Recommended
Exchange Pattern
Bread/Starch
Exchanges
9.50
4.0
*Fruit
Exchanges
4.0
*Meat-MF
Exchanges
2.00
3.0
*Milk-Low Fat
Exchanges
3.0
*Vegetable
Exchanges
3.50
5.0
*Other CHO
4.50
2.0
Dietary Fiber
13.338
21.000
Soluble Fiber
20
Heading
A
S (1 pt)
O (2 pt)
Renal Disease Case Study

Patient has a sedentary lifestyle due to occupation. He suffers from
stage 3 chronic renal disease. He is requesting on self-administered
continuous ambulatory peritoneal dialysis because of his occupation
and personal everyday tasks. He states, I am here to have a
catheter paced so I can start CAPD. He has been admitted for
insertion of Pd catheter and plans to use the cycler at night. Reports
having warm and dry skin. Patient states that he has noticed his
appetite has not been as good lately. Describes mild nausea, but
no vomiting. Relates that food has a bad taste. No allergies that
anyone is aware of at this time.
Patient is 49-years old African American male. He is 66 inches,

weights 77.1kg, and has a BMI of 23. He has been diagnosed with
stage 3 chronic renal disease. He has been previously treated with
hemodialysis. He had surgery in 2000 to repair umbilical kidney. He
has a medical history of membranoproliferative glomerulonephritis,
dyslipidemia, anemia of chronic kidney disease, dyslipidemia, and
HTN. He has been prescribed Procardia, carvedilol, catapres,
cellCept, fish oil, Lasix, prednisone, and calcitriol. His father had
lung cancer and his mother had cervical cancer.
Nutrient analysis
2044.841 Kcal
Protein 79.521g
Fluid 1182.96cc
Potassium 3133.326
Phosphorus 781.248mg
Fiber 18.412g
Lab values
Protein, total (g/dl) 5.8
BUN (mg/dl) 124
Hemoglobin (Hgb, g/dl) 6.6
Creatinine serum (mg/dl) 6.8
Phosphate, inorganic (mg/dL) 11.9
BP 161/92
Calcium (mg/dL) 8.3
RBC 2.33
Hematocrit (Hct, %) 19
Sodium (mEql) 130
TEE=2,054.52 (RMR x AF 1.3)
PES
#1
Excessive protein intake NI-5.7.2 related to altered laboratory values

as evident by high protein intake, increased BUN 124 mg/dl, blood
(4pts
)
PES
#2
pressure 161/92, hemoglobin 6.6 g/dl, hematocrit 19%, and

creatinine serum of 6.8 mg/dl on admit date.
Excessive mineral intake (NI-5.10.1) related to altered laboratory

values as evident by high levels of potassium 3133.326, phosphorus
781.248mg, and calcium 8.3 mg/dl on admit date
(4pst
)
(4
pts)
Nutrition prescription (NP-1.1)
Recommend nutrition education and nutrition counseling to train a

patient in skills needed to manage or modify food for improved
health. Nutritional intervention recommended by self monitoring,
record review, and education as a result of adjusting patients intake
of protein, fluid, phosphorous, potassium, label reading, and
interpretation. Handouts can be provided to client with explanations
of healthy food options for renal disease.
I(M/E)
(.5
pt)
Electrolyte and Renal Profile (BD-1.2)
Patient/client BUN 124 mg/dl, phosphate 11.9 mg/dl, calcium 8.3

mg/dl, and creatinine serum 6.8 mg/dl are all over the expected
range. He needs to gain knowledge on foods that he can eat that
will benefit him as well as foods that he should limit. Recommend
frequent visits with a dietician to evaluate and monitor progress.
During visits he should be taught how to self monitor his own intake.
Signature
Nutrition 4100
Medical Record Note
Scores are listed in the left column.
Heading
Pulmonary Case Study ADIME Note
S
Patients parents states: Have not had a formal diet instruction with the
RDN
(3 pts)
We restrict most of the fat in his diet because it gives him diarrhea and
make his stool really stink. That cant be good for him.
A lot of times we dont know what to feed him. But we feel good about
the fact that at least he is getting enough calories.
Patient states: I have been having alot of cramps lately
I usually have really bad diarrhea in the afternoon at school
I only urinate a lot if I drink a lot

O
10yo, M, Height: 131.0cm, Weight: 22.75kg, BMI: 13.5
Family hx: Has sister who died shortly after birth with CF.
Dx: Cystic Fibrosis, Upper respiratory tract infection
At Home Medications: Pancrease, 4 caps with meals; 1 cap with snacks;

Bronchodilators with respiratory treatments. Timing of Pancrease=6am,
11:30am (by school nurse), 3:30pm, 6:30pm.
In the Hospital (physician orders): Pancrease, 4 caps with meals; 1 cap

with snacks; Bronchodilators with respiratory treatments. Tobramycin
administered via IV. Tylenol PRN po.
Diet recall: Est kcal: 1,048 Est fat: 6g or 6%

TEE: 2,022.85 kcal
DER: est. 2,200kcal
REE: 1,011.425kcal
Physical: Clubbing of fingers & toes, extremely thin & pale, oral tissues
intact, free of excoriation, flatus passed while in the room- very foul
smelling, appropriate skin turgor, and active activity level.
Lab Values
Serum Albumin = 2.3 g/dL
Serum Magnesium = 1.4 mEq/L
HbA1C = 7.1%
Transferrin = 190 mg/dL
Prealbumin = 8mg/dL
Urinalysis = glucose (negative)
protein (negative)
others are within normal limits
Coefficient of Fat Absorption= 0.85
FEV1= 75%
Dx:
____point
s
A
(Each PES
statement is
worth 4
points)
Inadequate fat intake (NI-5.51) related to food- and nutrition-related

knowledge deficit concerning appropriate amount of dietary fat as
evidenced by parents stating We restrict most of the fat in his diet
because it gives him diarrhea and make his stool really stink. That
cant be good for him. as diet recall shows 6% of kcal was from fat
when AMDR shows 20-35% should come from fat intake.
Inadequate energy intake (NI-1.2) related to pathological / physiological

causes that result in increased energy requirements as evidenced by diet
recall indicating 1,048kcal intake while cystic fibrosis TEE is 2,094kcal.
Dx:
____point
s
Food- and Nutrition-Related Knowledge Deficit (NB-1.1) related to lack

of prior nutrition-related education as evidenced by no prior formal diet
instruction on how to apply food and nutrition related information to
conditions related to cystic fibrosis due to lack of nutrition knowledge
diet recall indicating 1,048kcal while cystic fibrosis TEE indicates a kcal
need of 2,022.85kcal.
Dx:
____point
s
Impaired Nutrition Utilization (NC-2.1) related to compromised

endocrine functions such as the liver and pancreas, as evidenced by
malabsorption of fat and protein as shown in lab values by low
production of prealbumin of 8mg/dL, serum albumin of 2.3 g/d, and low
absorption of serum magnesium 1.4 mEq/L.
I (M/E)
I:
Intervention: 6.5 pts
Increased energy diet (ND 1.2.2.1) recommended 2, 100kcal to

compensate for elevated resting energy expenditure, malabsorption, and
insulin insufficiency.
____point
s
M/E;
M/E:
2.5 pts)
Nutrition relationship to health/diseases (E-1.4), to ensure patient is

consuming high calorie, fat, and sodium foods, along with making sure to
obtain an appropriate amount of carbohydrates for cystic fibrosis
patients.
____point
s
Nutrition Education (E)
Ensure parents and patient understand dietary
requirements related to cystic fibrosis
Priority modifications are to ensure parents

understand their child needs to increase fat intake
due to his elevated resting energy expenditure and
the importance of meeting his recommended DER
Explain how nutrition related to cystic fibrosis
Recommend high fat foods and increasing calories

by making simple adjustments: drinking whole
milk, consuming full fat foods, adding full fat
spreads
Goal Setting (C-2.2)

1.
Provide nutrition education on cystic fibrosis diet to improve

overall health of patient
2.
Provide examples of foods high in healthy fats for patient
Self-Monitoring (C-2.3)
Monitor total energy intake (FH 1.1.1.1)
Monitor total fat intake (FH 1.5.1.1)
Signature- 1pt
Writing Style
Overall impression of the note. Writing style, neatness

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Nutr Artifacts

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Food System

50.12 g Daily requirement based on grams per kilogram

328.09 - 227.14 g 45%-65% of kilocalories

78.52 - 44.87 g No recommendation

< 22.4 g Less than 10% of calories

Monounsaturated Fat * No recommendation

Trans Fatty Acid

< 300.0 mg Less than 300.0 mg

Essential Fatty Acids

Dietary Fiber, Total

15.00 g DRI Adequate Intake

Calcium 1300.00 mg DRI Adequate Intake

4700.00 mg DRI Adequate

1500.00 mg DRI Adequate

Carbs Protein Fat Alcohol

202-707 kCal 17% 342 kCal

404-707 kCal 30% 629 kCal

Intake vs. Goals

2019.0 kcal 2064.65

0% 25% 50% 75% 100%

Trans Fatty Acid * 0.26 g

Essential Fatty Acids

Dietary Fiber, Total

Magnesium 360.00 mg 334.98 mg 93%

7 oz. eq. tips 3.5 oz. eq. 49.8 %

3 cup eq. tips 2.9 cup eq. 95.2 %

2 cup eq. tips 1.7 cup eq. 84.3 %

3 cup eq. tips 2.2 cup eq. 73.2 %

Protein Foods 6 oz. eq. tips 8.8 oz. eq. 146.3 %

290 kcal tips 625.1 kcal 215.6 %

Your results are based on a 2019 calorie pattern.Make Half

Vegetables = 3 cups weekly Other Vegetables = 6.5 cups weekly

Eggs, Scrambled with Milk and Butter

Yogurt, Fruit, Low Fat (11 grams protein per 8

Home Fries or Pan Fried Potatoes

Milk, Chocolate, Whole

Peanut Butter, Chunky

OLD COUNTRY BUFFET Chicken, Orange

Rice, Brown, Long Grain, Cooked

LIPTON Green Tea with Citrus, Diet

Eggs, Scrambled with Milk and Butter

Yogurt, Fruit, Low Fat (11 grams protein per 8

Home Fries or Pan Fried Potatoes

Milk, Chocolate, Whole

Peanut Butter, Chunky

OLD COUNTRY BUFFET Chicken, Orange

Rice, Brown, Long Grain, Cooked 5.08 45.22 1.77 0.35

LIPTON Green Tea with Citrus, Diet

Mono Fat (g)

Poly Fat (g)

Eggs, Scrambled with Milk and Butter

Yogurt, Fruit, Low Fat (11 grams protein per 8

Home Fries or Pan Fried Potatoes

Milk, Chocolate, Whole

Peanut Butter, Chunky

OLD COUNTRY BUFFET Chicken, Orange

Rice, Brown, Long Grain, Cooked

LIPTON Green Tea with Citrus, Diet

Eggs, Scrambled with Milk and Butter

Yogurt, Fruit, Low Fat (11 grams protein per 8

Home Fries or Pan Fried Potatoes

Milk, Chocolate, Whole

Peanut Butter, Chunky