[PRACTICE 4: NUTRIENT INTAKE

nutrition RECOMMENDED]

PRACTICE 4: NUTRIENT INTAKE

RECOMMENDED

Author:
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

Introduction:

In this practice I have chosen the label of a powder

preparation to make flan, the label considers the prepared
flan with 5 g of mixture, 500 ml of semi-skimmed milk and
60 g of sugar. For apply the recommendations on nutrient
intake to assess the nutritional value of food, I have used
tables recommended nutrient intake for a woman 19-24
years, obtaining data on the energy and nutrients contained
in the product, and the percentage of intake reference
recommended daily ration.
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

Procedure:

Calculate nutrients (x 1000 kcal):

*Weight (g):

1000 * 107 / 97 = 1103 g

*Energy Value (kcal):

1000 kcal
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

*Carbohydrates (g):

17 * 107 / 97 = 18,75

*Sugars (g):

17 * 107 / 97 = 18,75

*Total lipids (g):

1,5 * 107 / 97 = 1,65

*Saturated fat (g):

1 * 107 / 97 = 1,10

*Proteins(g):

3,4 * 107 / 97 = 3,75

Calculate IR/CDO:

*Energy Value:

2200 kcal (Reference recommended intake of nutrients for a

woman 19-24 years)

97 * 100 / 2200 = 4,40 %

*Carbohydrates:

55*2200/100= 1210 Kcal

(17*4)*100/1210= 5,16 %

*Starch:

45*2200/100= 990 Kcal

(0)*100/990= 0 %
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

*Sugars:

10*2200/100= 220 Kcal

(17*3,7)*100/220= 28,59%

*Total lipids:

30*2200/100= 660 Kcal

(1,5*9)*100/660= 2,04%

*Saturated fat:

10*2200/100= 220 Kcal

(1*9)*100/220= 4,09%

*Fiber:

0(g)*100/25 (g)= 0%

*Proteins:

3,4 (g)*100/46 (g)= 7,40%

RESULTS TABLE:

Nutrient Per 100 g X ration X 1000 % IR/C

kcal
Weight (g) 100 107 1103 -
Price () - - - -
Energy Value (kcal) 90 97 1000 4,40
Water (g) - - - -
Carbohydrates (g) 16 17 18,75 5,16
Starch (g) 0 0 0 0
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

Sugars (g) 16 17 18,75 28,6

Fiber (g) 0 0 0 0
Total Lipids (g) 1,4 1,5 1,65 2,04
Saturated Fat (g) 0,9 1 1,10 4,09
- - - -
Monounsaturated
Fat (g)
Polyunsaturated - - - -
Fat (g)
Cholesterol (g) - - - -
Proteins (g) 3,2 3,4 3,75 7,40
Alcohol (g) 0 0 0 0

Conclusions:

In this practice I have learned to apply nutrient intake

recommendations to evaluate the nutritional value of food.
It is necessary to calculate for consumers to have a
balanced diet. In my case I have chosen a dessert, classic
flan. The ration consists of 107 g, brings 97 kcal which
represents 4.04% of the IR, a value not too high,
considering it is a sweet dessert. Regarding carbohydrates
contains 17 g per serving, representing 5.16% of the IR, it
does not contain any starch, all are sugars, contributes
28.6%. It does not contain fiber. Contains 1.5 g of fat, 0.9 g
of which are saturated, contributing IR 4.09%. Finally
contains 3.4 g protein represents from 7.40% to IR protein.

To make the comparison with another product of the same

group I chose vanilla custard Danone, its nutritional value is
similar, but higher, as the ration is 125 g, which contributes
150kcal. As for nutrients it contributes 22 g of
carbohydrates, of which 18.5 are sugars, 4 g of fat, of which
2.6 g are saturated fat, and lastly it contributes 4.5 g of
proteins.
 [PRACTICE 4: NUTRIENT INTAKE
nutrition RECOMMENDED]

After analyzing the results, I verify that the product chosen

is high in calories, mainly due to its high content in sugars
and saturated fats, more harmful to the body.
Carbohydrates are one of the main nutrients, because of
the sugars that make it up. Ideally, to achieve a healthy diet
it is necessary to reduce the consumption of simple sugars
in the diet and to increase in complex carbohydrates, by its
slow assimilation by the body, thus maintaining stable
levels of glucose in the blood. The contribution of proteins is
low relative to other nutrients.