Reference no: EM133566242

Goal: Compare the impact of cooking or preparation on the macronutrient content of four different food items with the macronutrient content of the same four food items in their raw form.

Step 1: Visit the What's in the Foods You Eat search tool provided by the USDA below.
https://reedir.arsnet.usda.gov/codesearchwebapp/(S(hzbgo0wkftm2w4auczdszqlv))/CodeSearch.aspx
Step 2: Use the Food Coding Scheme (also found at the "What's in the Foods You Eat" USDA website) to search for four cooked or prepared (not raw) food items (two from plant sources, two from animal sources).
Step 3: Enter the name of each of the four food items and their corresponding tool codes in the table below (link to MS Word table).
Step 4: Enter the weight (grams) and serving size of each food item.
Step 5: Enter the protein, carbohydrate, and lipid (fat) content (in grams) for each food item in the table.
Step 6: In the Preparation column of the table below, state how the food item you chose was cooked or prepared. Remember, you are choosing cooked or prepared food items, not raw food items, for the data in the table.
Step 7: Analysis in Comment column: Conduct further examination of your four food items. Use the tool to compare the macronutrient content (proteins, carbohydrates, fats) of the same foods in raw form (uncooked, no preparation).
Include the tool code for each raw food item in the Comment section.

In the Comment column of the table below, discuss what you determined about the impact of cooking (or other preparation) on macronutrient content (proteins, carbohydrates, fats) for each of your four food items.

Discuss which macronutrients changed due to cooking or preparation and the specific amount (grams or percentage) of the change.