Discuss how different food preparation techniques affect the nutritional value of foods.

GENERAL INSTRUCTIONS:

· This assignment covers Ch. 14, the Digestive System. It is a text box assignment. You will submit your work directly to me for grading.

· Please download this document and save it in MS WORD. Then, using the textbook and reliable scientific websites as sources of information about foods, nutrients, and the digestive system – answer the questions below. Save your work frequently.

· Please format your answers as described below. Review your final answers and be sure your work is free of writing (spelling or grammar) errors.

· Copy and paste your final answers into the Assignment 9 Text Box, located in the Week 9 module in Canvas. Click on “submit” to send your work to me. Each student may submit their work one time. Only work submitted in the text box will be graded. Please do not email your work to me. Please do not attach links to your work. This assignment may be submitted anytime during the week – it must be submitted

· This assignment has 33 questions and is worth 33 points (out of 30); thus the assignment contains 3 extra credit points.

· NOTE: Reference citations are NOT required for this assignment.

Trace a Meal through the Digestive Tract

INSTRUCTIONS:

· Eat a meal that includes foods containing all 3 major types of macronutrients: proteins, carbohydrates, and fats (lipids).   Your meal must contain all 3 types of nutrients.  Determine the nutrients present in your foods by reading the nutrition labels on food packages.  If a food item does not have a nutrition label, use this website to search for the specific food and find its nutrient composition:   http://nutritiondata.self.com/

· After finishing your meal, answer the questions below about how your foods are being digested and absorbed by the digestive system. Use your textbook and reliable websites as sources of information for your answers.

· Format your answers as follows: for each question, include the question number, the topic and/or question (words and statements or questions written in bold type) and your answer. Do NOT include words or statements written in regular font. See the format example below.

· Check your formatting to be sure the numbers for each answer are CORRECT before you submit your work.   Avoid using auto formatting when you complete this assignment as this can result in errors when work is pasted into the text box.  Before submitting your assignment, review it to be sure your answers in the text box are numbered correctly. Answers must be numbered correctly to be graded.  

FORMAT EXAMPLE:

I. FOODS AND THEIR NUTRIENTS

A. List all of the foods in your meal and the nutrients they contain.

My meal contains: fried chicken, broccoli, and a large Coke

· Fried Chicken Breast = 21 g protein, 11 g fat, 8 g carbohydrate (0 g fiber, 0 g sugars); 71 g cholesterol

· Steamed Broccoli = 8 g protein, 0 g fat, 13 g carbohydrate (8 g fiber, 4 g sugars); no cholesterol

· Coke = 0 g protein, 0 g fat, 29 g carbohydrate (0 g fiber, 29 g sugar); no cholesterol

B. Briefly describe how each food item was prepared.

My meal: chicken breast was fried; broccoli was steamed.

C. Discuss how different food preparation techniques affect the nutritional value of foods.

My answer would describe how a fried chicken breast differs in nutrients from one that was baked.