Ch. 21 Nutrition and Digestion

Taylor - Campbell Biology: Concepts & Connections 10th Edition

Taylor, Simon, Dickey, Hogan10th EditionCampbell Biology: Concepts & ConnectionsISBN: 9780136538783Not the one you use?Change textbook

Taylor, Simon, Dickey, Hogan 10th Edition

Ch. 21 Nutrition and Digestion

Problem 9b

Chapter 21, Problem 9b

Use the Nutrition Facts label to the right to answer these questions: Is this product a good source of vitamin D and calcium? Explain.

Verified step by step guidance

Identify the % Daily Value (%DV) for Vitamin D and Calcium on the Nutrition Facts label.

Note that the %DV for Vitamin D is 10% and for Calcium is 20%.

Understand that a product is generally considered a good source of a nutrient if it provides 10-19% of the %DV per serving.

Since the %DV for Vitamin D is 10%, it qualifies as a good source of Vitamin D.

Since the %DV for Calcium is 20%, it qualifies as an excellent source of Calcium.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Nutrition Facts Label

The Nutrition Facts label provides essential information about the nutritional content of food products, including serving size, calories, and the percentage of daily values (%DV) for various nutrients. Understanding this label is crucial for evaluating whether a food item meets dietary needs, particularly for vitamins and minerals like vitamin D and calcium.

Daily Value (%DV)

The Daily Value (%DV) indicates how much a nutrient in a serving of food contributes to a daily diet, based on a 2,000-calorie daily intake. A %DV of 10% or more for a nutrient suggests that the food is a good source of that nutrient, while less than 5% indicates it is low. This helps consumers assess the nutritional quality of food products.

Vitamin D and Calcium

Vitamin D is essential for calcium absorption and bone health, while calcium is crucial for maintaining strong bones and teeth. The recommended daily intake varies by age and gender, but generally, foods providing 10% or more of the daily value for these nutrients are considered good sources. Evaluating the amounts listed on the Nutrition Facts label helps determine if the product is beneficial for bone health.

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Textbook Question

Why is it necessary for healthy vegetarians to combine different plant foods or eat some eggs or milk products?

a. To make sure they obtain sufficient calories

b. To provide sufficient vitamins

c. To make sure they ingest all essential fatty acids

d. To provide all essential amino acids for protein synthesis

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Textbook Question

A peanut butter and jelly sandwich contains carbohydrates, proteins, and fats. Describe what happens to the sandwich when you eat it. Discuss ingestion, digestion, absorption, and elimination.

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Textbook Question

Use the Nutrition Facts label to the right to answer these questions: What percentage of the recommended daily value of fat is found in a 1-cup serving?

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Textbook Question

Use the Nutrition Facts label to the right to answer these questions: Each gram of fat supplies 9 Calories. Based on the grams of saturated fat and its % Daily Value, calculate the upper limit of saturated fat (in grams and Calories) that an individual on a 2,000-Calorie/day diet should consume.

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Textbook Question

How might our craving for fatty foods, which is helping to fuel the obesity crisis, have evolved through natural selection?

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Textbook Question

One common piece of dieting advice is to replace energy-dense food with nutrient-dense food. What does this mean?

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