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Chapter 8: Problem 11

If you are still at the grocery store working on problem \(8,\) stop by the cookie shelves and choose your three favorite cookies from the shelves. Estimate how many calories of fat, and how many other calories from other sources, are contained in 100 g of each of these cookies. Survey the ingredients listed on each package, and describe the contents of the package in terms of (a) saturated fat, (b) cholesterol, and (c) trans fatty acids. (Note that food makers are required to list ingredients in order of decreasing amounts in each package.)

Short Answer

Expert verified
In this answer, specific values cannot be provided without knowing the exact cookies chosen and their nutritional information. The gist of the answer would be documenting the calories (total, from fat, and others), amounts of saturated fat, cholesterol, and trans fatty acids per 100g of each cookie. Additionally, there would be an analysis of the ingredients of each cookie, focusing on those contributing to fat and calorie content.

Step by step solution

01

Estimate Nutritional Information

Start by finding the nutritional information on each cookie package. This information is often in a box or chart somewhere on the packaging. You are particularly interested in the calories per serving, the grams of saturated fat, cholesterol, and trans fatty acids. If the information is given per serving, you may need to calculate the proportion per 100g. For example, if a serving is 50g and contains 200 calories, then 100g would be 400 calories.
02

Analyze the Ingredients

Next, look at the ingredient list for each package of cookies. Companies are required to list ingredients in order of decreasing amount. The first ingredient listed is the most abundant, the second ingredient is the second-most abundant, and so on. You are looking for ingredients related to the fats you've analyzed in Step 1, such as 'hydrogenated oils' (which contain trans fat), 'coconut oil' or 'butter' (which contain saturated fat).
03

Record Your Findings

Finally, record your findings for each of the three types of cookies. Organize your findings in a way that is clear and easy to understand. Include the estimated nutritional information from Step 1 and the ingredient analysis from Step 2. Remember that your aim is to not only gather this information, but understand what it means in terms of the overall nutritional value of the cookies.

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Most popular questions from this chapter

If most plant-derived food products contain plant sterols and stanols, would it be as effective (for cholesterol-lowering purposes) to simply incorporate plant fats in one's diet as to use a sterol- or stanol-fortified spread like Benecol? Consult a suitable reference (for example, http://lpi.oregonstate.edu/infocenter/phytochemicals/sterols/ #sources at the Linus Pauling Institute) to compose your answer.

Compare and contrast two individuals, one whose diet consists largely of meats containing high levels of cholesterol and the other whose diet is rich in plant sterols. Are their risks of cardiovascular disease likely to be similar or different? Explain your reasoning.

Draw the structures of (a) all the possible triacylglycerols that can be formed from glycerol with stearic and arachidonic acid and (b) all the phosphatidylserine isomers that can be formed from palmitic and linolenic acids.

Mayonnaise is mostly vegetable oil and vinegar. So what's the essential difference between oil and vinegar salad dressing and mayonnaise? Learn for yourself: Combine a half cup of pure vegetable oil (olive oil will work) with two tablespoons of vinegar in a bottle, cap it securely, and shake the mixture vigorously. What do you see? Now let the mixture sit undisturbed for an hour. What do you see now? Add one egg yolk to the mixture, and shake vigorously again. Let the mixture stand as before. What do you see after an hour? After two hours? Egg yolk is rich in phosphatidylcholine. Explain why the egg yolk caused the effect you observed.

Describe in your own words the structural features of a. a ceramide and how it differs from a cerebroside. b. a phosphatidylethanolamine and how it differs from a phosphatidylcholine. c. an ether glycerophospholipid and how it differs from a plasmalogen. d. a ganglioside and how it differs from a cerebroside. e. testosterone and how it differs from estradiol.
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