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13 Dec 2019

. The regular consumption of raw egg whites can lead to a vitamin deficiency.

A) What vitamin? Provide vitamin name.

B) How exactly does the raw egg white cause the deficiency? Explain. \

C) Cooked egg does not cause the vitamin deficiency. Why not?

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17 Dec 2019
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Help with this Human Nutrition Biology 2020 assignment

Nutrition Facts

Serving Size 3/4 cup (31g)

Servings Per Container 11

Amount Per Serving

Cereal

with 1/2 cup skim milk

Calories

120

160

Calories from Fat

10

10

% Daily Value**

Total Fat 1g*

2%

2%

Saturated Fat 0g

0%

0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0.5g

Cholesterol 0mg

0%

1%

Sodium 270mg

11%

14%

Potassium 60mg

2%

8%

Total Carbohydrate 26g

9%

11%

Dietary Fiber 1g

5%

5%

Sugars 11g

Other Carbohydrate 14g

Protein 2g

Vitamin A

10%

15%

Vitamin C

10%

10%

Calcium

10%

25%

Iron

25%

25%

Vitamin D

10%

25%

Thiamin

25%

30%

Riboflavin

25%

35%

Niacin

25%

25%

Vitamin B6

25%

25%

Folic Acid

25%

25%

Vitamin B12

25%

35%

Phosphorus

4%

15%

Magnesium

2%

6%

Zinc

25%

30%

* Amount in cereal. A serving of cereal plus skim milk provides 1g total fat, less than 5mg cholesterol, 340mg sodium, 270mg potassium, 32g total carbohydrate (16g sugars) and 6g protein.

**Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

INGREDIENTS: Whole Grain Wheat, Sugar, Corn Meal, Brown Sugar Syrup, Modified Corn Starch, Canola and/or Rice Bran Oil, Honey, Salt, Baking Soda, Calcium Carbonate, Dextrose, Trisodium Phosphate, Zinc and Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Artificial Flavor, Vitamin B6 (Pyridoxine Hydrochloride), Vitamin B2 (Riboflavin), Vitamin B1 (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B12, Vitamin D. BHT Added to Preserve Freshness.

1. How would you find out what amount of vitamin A is contributed by a serving of this cereal?

2. What are the sources of vitamins in this cereal?

3. a. Are any actual vitamin amounts (e.g., mass or volume) given on the label?

b. Why might this be?

4. Which vitamin amount in the cereal is most significantly increased by milk?

5. a. What class of vitamins is more abundant in the cereal alone?

b. Why might this be?

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