Vitamins, energy use and Laboratory work 5

The aim is to get to know the protein, fat and carbohydrate content of foods and compose a varied menu. A table gives grams of protein, fat and carbohydrate in 100 g of each food. Procedure: 1) choose 6–8 foods from the table (bread, rice, meat, egg, milk, yoghurt, vegetables, fruit, oil); 2) write the composition of each; 3) set foods and portions (grams) for one day’s menu and calculate grams of protein, fat and carbohydrate by proportion (for example if 100 g has 20 g protein, then 150 g has 30 g); 4) check that each meal includes a protein source, vegetable or fruit and a satisfying carbohydrate. This is a practical calculation exercise; it is not meant to fit a calorie norm or to lose or gain weight. Table data are approximate; each person’s needs are individual, so use the advice of a doctor or dietitian for a personal menu. Conclusion: varied foods together supply the body with the necessary substances.