Unit 21 – Nutrition for Health and Social Care - Health and Social Care – Food Diary (P4) – Task 3 - Extended Diploma
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Course
Unit 21 - Nutrition for Health and Social Care
Institution
PEARSON (PEARSON)
This essay has all of the notes and files to achieve a Distinction grade in Unit 21 - Nutrition for Health and Social Care. I have included all the references in this file. Please make sure you reference your work properly and Do Not Copy, Thank you. DISTINCTION GRADE ACHIEVED. Includes: P4. NO REF...
Day 1- Sunday (23/05/21)
Time (AM/PM) Food Eaten Quantity & Nutritional
Amount of Information
Food/Drink
09:25am -Plantain Chips -1 Pack (79g) -Calories 126Kcal
7%
-Calories from Fat
90Kcal 14%
Total Fat 10g 16%
Saturated Fat 3g
18%
- Trans Fat 0g 0%
- Cholesterol 0mg
0%
- Sodium 70mg
3%
Total
Carbohydrate 8g
3%
- Dietary fibre 0.9g
4%
- Added Sugars 0g
0%
- Sugars 1g 2%
- Protein 1g 2%
- Vitamin A 100IU
2%
- Vitamin C 3.6mg
5%
- Calcium 0mg 0%
- Iron 0mg 0%
09:50am -KA Fruit Punch -1 Glass (250ml) -Calories 200 Kcal
Total Fat 31 g
- Sodium 280 mg
- Potassium 1,891
mg
- Saturated 3 g
- Polyunsaturated
19 g
- Monounsaturated
4g
- Trans 0 g
- Cholesterol 0 mg
Total Carbs 183 g
- Dietary fibre 31g
, 2
- Sugars 60 g
- Protein 39 g
- Cholesterol 0 mg
11:00am -Guava Soda -1 Can (355ml) -Calories 249 Kcal
Total Fat 37 g
- Sodium 270 mg
- Potassium 1,891
mg
- Saturated 4g
- Polyunsaturated
19g
- Monounsaturated
4g
- Trans 0 g
- Cholesterol 0 mg
Total Carbs 183 g
- Dietary fibre 31g
- Sugars 62 g
- Protein 42 g
- Cholesterol 0 mg
02:50pm -7 Inch Pizza -1 Box (203g) - Calories 415 Kcal
Total Fat 11 g
- Saturated 3 g
- Polyunsaturated
0g
- Monounsaturated
0g
- Trans 0 g
- Cholesterol 43mg
- Sodium 360 mg
- Potassium 0 mg
Total Carbs 55 g
- Dietary fibre 1 g
- Sugars 1 g
- Protein 21g
03:25pm -Water -1 Glass (250ml) -Calories 0 Kcal
Total Fat 0 g 0%
- Sodium 5 mg
0%
Total
Carbohydrate 0 g
0%
- Dietary fibre 0 g
0%
- Protein 0 g 0%
- Calcium 0% Iron
0%
- Magnesium 0%
05:12pm -Water -1 Glass (250ml) -Calories 0 Kcal
Total Fat 0 g 0%
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