NFS284H1 Study Guide - Quiz Guide: Skimmed Milk, Spinach, Soy Milk

• School: UTSG
• Department: Nutritional Science
• Course: NFS284H1
• Professor: Debbie Gurfinkel

Document Summary

Saturated fat (% kcal)= (saturated fat (kcal)/total calories (kcal))*100. Average %kcal=( saturated fat (% kcal)day 1+ saturated fat (% kcal)day 2+ saturated fat (% kcal)day 3)/3. Cfg: choose vegetables and fruit prepared with little or no added fat, sugar or salt, e(cid:374)joy (cid:448)egeta(cid:271)les stea(cid:373)ed, (cid:271)aked or stir-fried instead of deep-fried, have vegetables and fruit more often than juice. Re(cid:272)o(cid:373)(cid:373)e(cid:374)datio(cid:374)s (cid:449)ould (cid:271)e to (cid:272)o(cid:374)ti(cid:374)ue consuming vegetables and fruit that are raw or prepared with little or no added fat, sugar or salt, and to avoid deep-frying or processed (canned in syrup) fruits or vegetables. In addition to consuming a healthier choice of fruits and vegetables in appropriate amounts to meet the recommended number of food guide servings, whole fruits and vegetables are encouraged rather than juice. 120ml of apple juice is consumed during lunch on all three days, and this can be substituted with a better alternative of consuming a whole apple (1 serving) instead.