FST 10 Project part 2

FST 10 Project part 2 - Healthy Eating History MyPyramid...

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Healthy Eating History Your %DG Assessment Male Female MyPyramid Recommendation Components: Grain (oz) 7.7 86% 128% Vegetable (cup) 1.5 43% 60% Fruit (cup) 0.8 40% 40% Milk (cup) 1.8 60% 60% Meat and Beans (oz) 5.2 80% 95% Nutrient Intakes: Food Energy (kcals) 1898.9 71% 93% Protein (gm) 81.9 146% 178% Carbohydrate (gm) 205.9 158% 158% Total Fiber (gm) 14.1 37% 56% Total Fat (gm) 84.5 100% 100% Saturated Fat (gm) 28.3 92% 92% Monounsaturated Fat (gm) 34.1 Polyunsaturated Fat (gm) 15.9 Linoleic (omega 6) (gm) 13.9 82% 116% Alpha Linolenic (omega 3) (gm) 1.4 88% 127% Cholesterol (mg) 253.2 84% 84% Vitamin A (mcg RAE) 399.5 44% 57% Vitamin C (mg) 59.5 66% 79% Vitamin E (mg a-TE) 5.2 35% 35% Thiamin (mg) 1.4 117% 127% Riboflavin (mg) 1.7 131% 155% Niacin (mg) 21.2 133% 151% Folate (mcg, DFE) 312 78% 78% Vitamin B6 (mg) 1.5 115% 115% Vitamin B12 (mcg) 3 125% 125% Calcium (mg) 853.6 85% 85% Phosphorus (mg) 1203 172% 172% Magnesium (mg) 207.5
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This note was uploaded on 01/17/2012 for the course FST 10 taught by Professor Jack during the Fall '08 term at UC Davis.

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FST 10 Project part 2 - Healthy Eating History MyPyramid...

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