Try the following quiz to practise using FoodFocus to solve nutrition analysis problems.
After this lesson, you will be able to judge how well you understand FoodFocus capabilities described in lessons 1 to 10. How you go about solving a problem is more important than the final answer. Even if you already know the answer, think how about how you could help someone find the answer themselves so that the answer will be hopefully be more meaningful and long lasting.
The suggested approach is to try and answer each question in order (using FoodFocus to help you), then click on the Answer field after each question. That will display the anwer for that question at the top of your screen. Then click on Next Question to show you the next question at the top of the screen. Keep doing that until you have finished all 12 questions. (If you usually print the lesson so you have a paper copy to work with, you will find that the set of answers follows the set of questions. We only tell you this to help you avoid inadvertently peeking at the answers.)
Save this food list as a file for practise (and for possible use in a subsequent quiz). Answer
Answer:Using the method described in lesson 6, search for each food, select it from list, enter the appropriate quantity and click on Add to Food List. When you have added all the foods, use Analysis on the menu line (as described in lesson 3) and view nutrition analysis results with the % RNI option. Protein, dietary fibre, calcium, iron, Vitamin A, folate and total polyunsaturates are well below the Recommended Nutrient Intake. Use the method described in lesson 9 to save this food list a file. Back to the First Question To Next Section
Answer: You need two pieces of information:a) How much energy is in a plain chocolate bar? and b) How much energy do you burn up walking? For (a), select each of the foods using by Search (using chocolate bar as keywords as described in lesson 6). Select a plain chocolate bar, click on it and then on Show Nutrient Data. Click on the Scientific Units display option and record that (for one 50 gram bar) there are 257 kilocalories. For (b), select help information on Exercise by selecting Help, then Exercise from the menu line as described in lesson 4. The standard help information would explain that walking typically uses about 208 kilocalories per hour. The ratio 257/208 is about 125% so you would have to walk about 75 minutes (one hour and a quarter) to burn up the energy in a plain chocolate bar. Next Question
Answer: Make sure your food list has no foods in it. Use New Food List under File on the menu line (see lesson 1a) if necessary. Select each of the foods using by Search (using jam and raw raspberries names as keywords as described in lesson 6). Select each food in turn, click on it, enter a quantity of 100 grams and click on Add To Food List. Note how much the green vegetables and fruit band of the rainbow pictograph changes when you add each food.(You may wish to delete each food and add it again to see how the rainbow changes or change the quantity to near zero (say 1 gram) and then back to 100 grams to note the rainbow changes.) You will notice that the green vegetables and fruit band of the rainbow pictograph changes noticeably for the raw raspberries but not at all for the jam. Obviously jam does not contribute the same number of vegetable and fruit servings as raw raspberries. To get a picture of the nutrient content of each food, change the quantity from almost all one and almost none of the other (100 grams jam, 1 gram raspberries) and the reverse and note the change in the happy face. For raspberries, the happy face is quite complete indicating that most nutrients are well represented considering the amount of energy in the food. For jam, the happy face is not a recognizable face indicating that few nutrients are well represented. The happy face indicates there is a significant difference in the nutrient content of raspberries and jam. Another way to get an overview of the nutrient content is to click on each food, click on Show Nutrient Data and select the Nutrient Balance display option. For raspberries, the bar charts are quite green showing that, relative to energy content, raspberries contain significant amounts of most nutrients (except for Vitamin A and protein). For jam, the bar charts indicate that, relative to energy content, the only nutrient present in a significant amount is carbohydrate (in this case,sugar). These bar charts indicates there is a significant difference in the nutrient content of raspberries and jam. Next Question
Answer: Select each of the foods using by Search (using the names as keywords as described in lesson 6). Select each food in turn, click on it and then on Show Nutrient Data. Click on the Scientific Units display option and record that (per 100 grams) there are 387 kilocalories in white sugar, 112 kilocalories in brown rice, 716.8 kilocalories in butter, 335 kilocalories in gelatin powder and 231 kilocalories in whiskey. Fat (butter in this case) packs the most energy per gram. If you are starving, fat is a good thing. If you can't see your ribs and you are not on a wilderness expedition, more fat in your diet is probably something to avoid. Next Question
Answer: Select each of the foods using by Search (using the names as a keywords as described in lesson 6). Select each food in turn, click on it and then on Show Nutrient Data. Click on the Scientific Units display option and record that there are 1.6 grams of fibre in spaghetti, 2.1 grams in the cream of wheat, 5.5 grams in the oatmeal cereal and 11.3 grams in the boiled peas. For this case a relatively less processed vegetable is your best source of fibre. Note that when you have completed lesson 11, you will have a more convenient way to make this comparison. Next Question
Answer: Select an egg using either Food by Type (lesson 5) or by Search (using egg as a keyword as described in lesson 6). Select EGG, CHICKEN, WHOLE, FRESH OR FROZEN, RAW, click on it and then on Show Nutrient Data. The window that appears indicated that carbohydrates provide 3% of the calories, fat provides 62% and protein provides 35%. Next Question
Answer: Use by Nutrient on the menu line as described in lesson 7 to select good sources of folate. Use the up/down arrow to select (highlight in blue) different foods and note the amount of folate per 100 grams as shown in the lower right hand corner. This indicates that liver (200-700 units) generally has more folate than beans (including mung (625 raw,159 cooked), chickpeas (172 cooked), fava beans(104 units cooked), lentils(181 cooked), red kidney(130)), spinach(194 units raw, 146 cooked) and a variety of other foods. So, generally speaking, animal sources like liver provide more folate than plant sources. Next Question
Answer: One approach is to select help information on Folate by selecting Help, then Nutrients, then Folate from the menu line as described in lesson 4. The standard help information would explain that good sources of folate include liver, leafy vegetables, fruit and beans. Another approach is to use by Nutrient on the menu line as described in lesson 7 to select good sources of folate. The list includes liver, beans (including mung, chickpeas, fava beans, lentils, red kidney), spinach and a variety of other foods. Next Question
Answer: Select help information on Total Polyunsaturates by selecting Help, then Nutrients, then Total Polyunsaturates from the menu line as described in lesson 4. The standard help information would explain that: Polyunsaturated fatty acids tend to reduce blood cholesterol which is associated with heart disease. Furthermore, it is important to reduce total fat intake to less than 30% of energy. Next Question
Answer: Using the method described in lesson 6, search for olive oil, select it from list and click on Show Nutrient Data in the Enter Quantity of Food Selected window. Click on the Nutrient Balance option and note that there are only three nutrients that are noteworthy: total polyunsaturates 243%, fat 338% and saturated fatty acids at 140%. (This is what your %RNI would look like if you got all your calories from olive oil. For lard the values are: total polyunsaturates 318%, fat 331% and saturated fatty acids at 408%. The biggest difference is that lard has considerably more saturated fat than olive oil. Another difference is that olive oil has more total polyunsaturates. Next Question
Answer: Using the method described in lesson 6, search for olive oil, select it from list and click on Show Nutrient Data in the Enter Quantity of Food Selected window. Click on the Scientific Units display option and record that there are 14 grams of fat in 15 ml of olive oil. Repeat the procedure and observe that there are 13 grams of fat in 15 ml of lard. Next Question
Answer:Use by Search and enter raisin and bread as keywords, select raisin bread and click on Show Nutrient Data in the Enter Quantity of Food Selected window as described in lesson 6. Click on % Daily RNI (accept the default person of one adult female) and observe that thiamin has the highest %RNI value. Next Question
Review the objectives of lessons 1 to 10 just to make sure that you are comfortable with how FoodFocus displays information and with the basic steps in choosing food, file handling and printing before you move on to the additional capabilities described in the next section.
Using the sorting capabilities of FoodFocus (lessons 11, 12), indicating who is eating the food you select, Recommended Nutrient Intakes( lesson 13)....