NUT 112: Lab 7 2012

~ (tJ (A lA L (i\..A J (..\ z. v'\1\ I V" Student name: ____________ ----'Lab TA: ________________ _

Lab Exercise 7

Dietary Assessment Methods (140 points)

Introduction

Assessment of dietary intake requires: 1) measurement of food intake, 2) conversion of food intake to nutrient intake, and 3) comparison of nutrient intakes with estimated requirements. During this lab, your food intake will be measured on three different days. During two of these days, you \\rill complete a food record at home. These r·ecords need to be completed during the week prior· to the lab. On the day of the lab, you will interview your lab partner using a 24-hour dietary recall. You will then convert the food intakes to nutrient intakes for each of the two days of study of your own intake and the 1 day of your lab partner's recall, using the FoodWorks nutrient analysis software provided in the designated computer labs. Finally, you \\rill need to answer a set of questions related to this information. For this lab exercise you \\rill:

1. Complete a two-day dietary record at home (pr·ior to lab) 2. Conduct a 24-hour dietary recall interview (during lab) 3. Convert food intake to nutrient intake using a computerized database (1131 Meyer· Hall PC

computer· lab) and interpret the results 4. Compare nutrient intake data obtained from two nutrient analysis programs

[Note: This is a complicated lab. Please read through all of the assignments before starting Before submitting your lab exercise, be sure to review the summary at the end of this document, which lists all of the forms that must be submitted.]

Bring to Lab:

1. You completed 2-day food record (Part I of this handout) 2. A memory storage device (flash drive, etc). This will allow you to start on the in-class computer

work and save it to the memory storage device. Without this, you will have to start all over again the next time you sit down at a computer \\rith FoodWorks.

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NUT 112: Lab 7 2012

Student name: ____________ """"'Lab TA: _______________ _

Pat·t 1: Pre-Lab Assh::nment 2-Day Food Record (out-of-lab)

During the week prior to the lab, complete a dietat-y record on yourself during two days, one weekend ·, ? and one weekdav and not the day immediately preceding the lab. A separate record should be prepared

for each of the two days, using Form 1 in the Appendix, which you will tum in with your lab exercise. Print out extra pages if you need to.

If you have a diet balance (kitchen scale) at home, weigh the amounts of food consumed. Otherwise, use household measures to estimate the amounts of foods consumed. For example, you can use household volumetric measures (measuring cup, spoon), weights on package labels, standard units (number of eggs, slices of bread), or measured portion sizes (e.g., thickness of pieces of meat or bread or dimensions). These measures will later be converted to metric weights. Record all food consumed (no matter how small the amount), whether at home or outside the home, and note specific details regarding the type of food, brand name, preparation technique, any condiments (e.g., mayonnaise or ketchup on sandwiches, butter or jam on toast, etc.), and other relevant details, as described below. For recipes prepared from multiple food items, note the amount of each raw ingredient in the recipe and the proportion of the total recipe that you consumed. You can then calculate the amounts of each of the foods that you consumed from that recipe.

The following list indicates some of the details that you should record for different types of food to characterize your intake adequately:

• Meat: type (e.g. beef, lamb), cut (e.g. chop, shoulder, ground chuck), cooking method (e.g. roasted, fried), weight (raw or cooked), waste (fat, bones)

• Seafood: type (e.g. flounder, shrimp), cooking method, ·weight, waste • Poultry: type, part eaten (e.g. drumstick, wing), white or dark meat, cooking method, with or

without skin, weight, waste • Dairy products: type (e.g. whole fluid milk, buttermilk, Gouda cheese), percentage fat (e.g. 1%

milk, non-fat milk, etc), brand name • Bread: type of cereal grain (e.g. \-Vheat, rye), processing (e.g. white flour-sourdough, whole

wheat), size • Cereal, pasta, grain: type, brand name, enrichment, weight • Pastry, dessert: type, topping (e.g. icing, fruit), filling, size or weight • Vegetables, fruits : type, processing (e.g. frozen, canned), method of cooking, topping (e.g. butter,

sauce), weight, waste (e.g. peels, sterns, etc.) • Beverages: type, amount, sweeteners, any added vitamins and minerals • Supplements: brand name, type (e.g. multivitamin, folic acid, iron, fish oil, etc.), dosage

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·, ':-J

. . NUT 112: Lab 7 2012

Student name: _____________ Lab TA: ----------------

Part II: 24-Hour Dietary Recall (ill-lab)

On the day of the lab, carry out a 24-hour dietary recall to measure your lab partner's dietary intake on the previous day. Be polite, friendly, reassuring and non-judgmental in your interactions with your lab partner! Use the Form 2 in the Appendix to record the information. You will submit this form with your lab exercise. You will need this information for Part V.

The recall history is completed in four steps, as follows (4-passes):

Pass 1 (Quick List) Ask about all foods consumed during the previous day, beginning with the first foods eaten in the morning and proceeding chronologically through the rest of the day (and night) for a complete 24-hour period.

Pass 2 (Detailed Description): After obtaining the foregoing information for the entire day, then go back over the list of foods and ask for detailed descriptions of each of the foods and their preparation techniques, as described above for the dietary records.

Pass 3 (Amounts and Models): Estimate the amounts consumed of each of the reported foods . Use the food models available in the lab or other measuring implements to assist with these estimates. (Later you will convert these amounts to metric units).

Pass 4 (Review): Review the list with the respondent to check for accuracy.

Remember to probe for any items that might have been forgotten (snacks, cups of coffee, alcoholic beverages, vitamin supplements, diet drinks, etc.). If any item seems incomplete, politely request more information (e.g., toppings on bread, sw·eeteners in drinks). Remind the respondent to mention all foods, no matter how small the portion (e.g. 1 spoonful of peanut butter, 1 oz. alcohol). Include all condiments, sauces, gravies, sweeteners, supplements, etc. Specify the method of preparation (i.e. fried, boiled, broiled, etc.) Prompt for omissions, but avoid suggesting answers (e.g., it is acceptable to ask "Did you add anything to your coffee?", but not, "Didn't you put any milk in your coffee?"). Finally, ask if the recorded intake is typical of the respondent's usual diet; and, if not, \vhat is unusual .

3

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NUT 112: Lab 7 2012

Student name:. ____________ -'Lab TA: _______________ _

Part Til: Intl·oduction to FoodWorks (i11lab) Note: instructions for FoodWorks are can be found on the last page of the lab packet)

There are a variety of different sofh\.rare programs available to convert food intake data to nutrient intake data. It is important to do this so that we may examine an individual ' s nutrient take and garner a greater understanding of their overall nutritional status. This is routinely done in clinical and research settings. In lab, your T A will demonstrate how to use the F oodWorks program and you will enter the food intake data provided in this section of the lab report. FoodWorks is available at the Meyer Hall PC lab. See the last page of this lab packet for instructions on how to use FoodWorks

I\ = \2\\ Use the following info to answer the guestions below: Mr. Robins is a 57 y/o male who is sr9" and weighs 198 lb and rarely exercises . In the past he has received out-patient advice from his primary care physician to "cut do\\'11 on what he eats and to tise less salt. " He stated that he has found this difficult to do, is not entirely sure what that means, and has been following his doctor' s advice. You conducted a 24-hour dietary recall and have started processing the information. It has been typed-up and you are ready to enter the information into FoodWorks to convert the food intake to nutrient intake data.

~ -,--~------------. ---------· . -

: Q!J-an~~- : Measm·ement ---- ---- ~-- --- -- -- --- ·-- -- --- - ·-

· Bn~akfast - cerea(Rllisin Bran-crunch- · -- ----- . 1 __ __ · · ---_-- ... ----- -~-- citj)--- ---- ---- ---

.:Mi.~k_,_ n~nf~!t_s~~--~~a~d __ yi_! A. _________________ L..9.~--- _____________________ LG.~£ ...... _____________________________________ _ : 4 Eoch -------- -- ·r··-

Lunch Sandwic~ chicken, bbq flvr, charbroiled __ Salad dressing, ranch

__ pressing, __ may()ffi-laise, real Lettuce, iceberg, fresh, s!Ired

, Tomatoes, red, fresh

.. , 2 : 2 l 0.5

; Serving : fabiespoon

. .L ~ab~espoo~ ; Cup

: 4 i Medium sized slices -~--~~- --~ ---- -- --- --------~ -- --- -- - - -- ~- ~~- --- +- --- ·- -------- ---- --- -- ----+- ---- - - -~ -- ------ - - - ---

Water __ ............................................................................ ____ ;_ I _______ ................... ; ... Q~~~ (:---~_ q_z ~ppr~?':l

Aftemoon snack :_<:~ips , _potat(), ~~k()_ry_ bbq __ : 1 __ .. . ... _ _ ! Bag (7 oz)

Banana, fresh, med, 7" to 77/8" long • 1 ;\\!bole-banana _l)_i_~t P_~ps~ ______ ____ ___ ___ _____ _____________ _____ _ __ _ __ ___ _ __ _____________ ,} _?________ ________ __ __________________________ ;_ Q~<?-~::f1~-~- _ _______ _ ___ __ ____________ _

Dione•· ~~~ ~- -- --· --·- -~~· ---

Frozen Digiomo Pizza, cheese, thin crust

(b'*~~) ..... .... --- .. -........ . White wine, Chardonnay

:--2'~

. .. ···: __ 2

; Slices l ..

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NUT 112: Lab 7 2012

Student name:. __________ _ ----'Lab TA: ______________ _

1. Print out your 1 day report for Mr. Robins and use the information to complete the following questions. When prompted for which sections to print, select 1) Totals ; 2) Graphics; and 3) Foods analyzed. Attach Mr. Robin' s report to the end of this lab. (10 points for Mr. Robins ' report)

2. What is Mr. Robins ' BMI? What is his BMI classification? Is he at increased risk for disease, based on his BMI classification? (3 points) -

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3. According to the FoodWorks Reports, fill in the estimated requirement for Mr. Robins· and his actual reported intake yesterday for the selected nutrients below. (15 points)

Estimated Reported intake Pet·eent of t·equii·ement t·eq uit·ement (% DRI)

Energy (keal) lt;-1?1, 3 q I h IS')

Sodium (mg) I 100 (, }l/\f' !;1 1-

Vitamin A (RAE) qoo ' 1- 11·'+ 1-o Vitamin D (meg) I ~- I · S2. Cf lo

Vitamin B12 (meg) 2...·'t )- , \o~S"" 23 t..,

4. What are the most significant sources of so~m and fat in Mr. Robins ' diet? (2 points)

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f,.,-.v\t.t Pofofo vt..,}'~, '68Gl tlf\VO f - ht. 5. What percent of calories came from protein, fat, carbohydrates and alcohol in Mr. Robins '

diet? (4 points)

Protein ll ."

Fat $ g I 1.

Carbohydrate ~g-· "}

Alcohol I 0 , 0

5

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NUT 112: Lab 7 2012

Student name: _____________ ,Lab TA: ----------------

6. What recommendations might you make to Mr. Robins based on these results? (5 points)

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7. If you wanted to get a more representative picture ofMr. Robins' usual diet, what might you ~ .. rc _ ,-,._,~;o. do? Why? (2 points) ~

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Part IV: Calculate the Nutrients Consumed for 2 day Food Record & 24-hr Recall

1. Enter your two day food record into FoodWorks. Print out the reports for both days. Staple them together with your hand-\vritten food records (Form 1). (20 points)

2. Enter the data from the 24-hour recall you performed on your lab partner (you may wish to print out two copies and give them the 2nd copy) Staple them together with your hand-written 24-hour recall (Form 2). (10 points)

3. Use the results from your 2 day food record to complete the table on the following page. -

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NUT 112: Lab 7 2012

Smdentname:. ____________________ ~LabTA: ________________________ ___

Nutrient values from 2 day food record (10 pts) \u~\\'ff\-- ~.-- D~r tJ Dayl Day2

Nutrient Day ofWeek:

%DRI Day ofWeek:

%DRI

vt\ ~ Ct'J ,..... r~h..--n.\~

Energy (kcal) "l 8~'~.) I 4-- I Llti1- ll{- I Protein (g) P,'f , (, '2-13 1 t,- o I I If- I Fiber (g) r f . 2. 13 J I , j r'\0 Sodium (mg) ~\,t,..g w-v

?, I ~"' 2-l $ Calcium (mg) ~ .>L. )- flf' 91lf'.s- ~I

Iron (mg) I~ ~~ I~ "3 Magnesium (mg) 4-r 't . :r fJ s to & , f- r 3 J

Manganese (mg) 0,?. '1 .> '}...)... o,~c," 13 Phosphorus (mg) LO ~ b l--111 I 3 't-o /1b Zinc (mg) /1 0 lf. I 1o & T·?. o I cu Vitamin A (RAE) I 1-' If , 1-" l-t" 4->4-,lf (~~

Vitamin C (mg) "1.-1.. )...~ ll 0 r 4 b Vitamin D (meg) o.o~ I b I /.. f .} '1.

Vitamin E (mg) l ~ ~ 2, .r-1 )- ~~ L I>

Vitamin K (meg) 'v l1· lj-- r~ t ~' b I'l-

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Vitamin 86 (mg) I,> I [/ b (. f g 5' llf c;

Vitamin 8 12 (meg) 1- sf 1 Joe L. ~4-l 2. tr

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NUT 112: Lab 7 2012

Studentname: __________________________ LabTA: ______________________________ ___

4. Indicate whether you consumed any nutrients in amounts that were less than the DRI; and, if so, note the day(s) on which this occurred. This can be done by using a highlighter or by circling the information in the table. List the nutrients below. (5 points)

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5. Were the same nutrients problematic on both dayst? Were there any other nutrients that might raise concern (i.e. were consumed in very high quantities)? Which ones? (3 points)

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6_ )oJ,v"" '"'~~At( \.-J'{II ) L,-,k, 1(,,~ ""'· ·~~+---- rtti\C W't't w-'1~• Discuss two or three reasons why nutrients might not be consumed in similar amounts every day. (2 points)

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7 _ Reflect on your experience in collecting a 2 day food record. What was challenging? Was there anything that you did to help you remember to record the foods? Did you eat anything differently w u .

because you knew you had to write it down? (Be honest!) Did you have any more or less enthusiasm on the 2nd day compared to the 1st day? (5 points) -~ v--M -

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8. How did you quantify portion size at horne and when out? What was that experience like? How

accurate do you think you were? (3 points)

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~,

NUT 112: Lab 7 2012

Student name: _____________ Lab TA: _______________ _

9. What are some reasons that respondents (patients, community members, research subjects) might take greater care in maintaining a food record or to maintain a food record for longer? (2 points)

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10. What are some reasons that respondents (patients, community members, research subjects) mtght not maintain a food record carefully or would not be willing to maintain a food record over many days? (2 points)

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~ b ·r \>""'-~- /Vu 11 . Reflect on the experience of conducting the 24-hour recall. Was it easy to avoid asking leading

questions? Do you think that there was anything you could do to make it easier to help your lab partner provide more~rate information? Think outside ofthe box of what we did in lab. (5 points)

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12. Reflect on entering food intake data into FoodWorks. How easy was it to find the appropriate foods? Did you think that the data from your own 2 day record was accurate? (5 points)

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NUT 112: Lab 7 2012

Student name: ____________ """"Lab TA: _______________ _

13. Compare your experience entering your own data from your food record to the data you obtained from your lab partner during the 24-hour recall interview. Did you feel that the data you entered from the 24-hour recall was as accurate the data you entered from your own food record? Why or why not? ( 5 points)

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Part V. n,e~\1\H•~ t,w"'" ~--~ \ r.h<A--'t "'"'t. ,..._ ,.,,... ""'-.,h""'t,·.,"" .a ~""'t-.._,...., 1 ChooseMyPiate.gov SuperTracker vs. FoodWorks ~I) J. r t w~ .

Many people do not have access to nutrient analysis software like F oodWorks, but there are a number of programs available for free or at minimal cost that allow an individual to estimate their nutrient intake. One program that is available free online is through the "Choose My Plate" website, maintained by the USDA The SuperTracker program allows anyone to input foods and evaluate their nutrients consumed. Go to www.choosemvplate.gov/supertracker/

Assume that you have a client who reports that she consumed a turkey sandwich and a 16 oz bottle of orange juice for lunch. That is the only information she has provided you; use your best judgment to select the appropriate food from the databases. Use both The USDA SuperTracker program and the FoodWorks program to compare the nutrient intakes estimates for this meal.

l. Record the full description of the foods you selected: (4 points)

.,, :··-:·:· SuperTt·acket· FoodWorks

c'"

. ···.

TUt·key sandwich tw\< (,'j J~-t-h l\A I~ t; rc..-IIIM~

W,\1-. ~f"l~~· W\1--V, ""111"1 () 1\" "',1(.

0 ........ '(.. }v.te I ( Wf .1-" I or"-"<:> t. jV ot..(. I ( 0\.."""f..l I

Onmge juic~ ' ~O+fl~ J l)t' 1"1 "' (. quf\ I Jf """tt'l.c. ( ()l.rf""'

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NUT 112: Lab 7 2012

Student name: ___________ ~Lab TA: - --------------

2. Within the Food Tracker program, click on "Nutrient Intake Report" (Found on the right side of the screen, under the Daily Food Group Bar Chart). This will show you the nutrient intake for the lunch meal under the "Average Eaten" category. Compare this to the results you obtain from FoodWorks. Fill out the table below for the selected nutrients. (12 points)

Estimated nuttient intake values, as obtained from the Supet·Tracker o•· the Food Wm·ks p•·ogt·am

SuperTracker FoodWorks -l v.ll£< '1 f~->l ... v'- o r;..-,~ l"'''-' l .viL l"\ .fc.-.t .... \1\- OT'VL~ J .... u..

Calories (kcaJ) ' ]L liJ z. "t~F }).._ f ·'J 2-0 ~·1..

Protein (g) 1..- ~ ·3 <..8 · 1 ~ .q~g-

Dietary fibet· (g) ' I I · ~fj. o. q q b

Iron (mg) J ! 3. ~lt-h l_.. I q I

Vitamin C (mg) 0 ¢ r ~r 11- I . 3 0 Calcium (mg) f 00 rr- too. 1 J q ·~

4. If not, state why these results may be different.(2 pts)

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~c.l_ ~VK) k CA-> I I~ "-""-tYl t~H ()._.-J ~ >cf V>,.,.......f"'>"" ~"h · 5. Which database provides more complete information on nutrient intake? (1 point)

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NUT 112: Lab 7 2012

Student name:. _____________ Lab TA: _______________ _

Checklist before turning in lab

The following forms should be submitted for this lab. Be sure to write you name at the top of each packet and clip everything together with a large paper clip or metal clip. Please place each item in the order listed below.

(2 pts for turning in all parts, in this order)

_ 1) Completed lab handout

_ 2) Computer printout of Mr. Robins ' 24-hour recall

_ 3) Hand-written dietary record data form for each of the 2 davs ofyour self-administered dietary

record. Computer analysis (Total) for each of the 2 davs of your self-administered dietary record

that you analyzed. Staple the computer printouts to the back of the hand-written record form.

_ 4) Hand-written 24-h.our dietary recall data form ofvour partner's intake and computer analysis

(Total) of the recall data

"' 12

NUT 112: Lab 7 2012

Studentname:. _________________________ LabTA: ______________________________ __

Appendix 1: Instructions for using FoodWorks Program

~~ Open FoodWorks: Go to Start, All Programs, Class Software, FoodWorks. FoodWorks automatically displays data from the last time it was usi(d.

Entering your personal data: If there is already information present then erase it. Put in your name (or an alias), age, ht, wt, gender and activity level.

Getting help: You can get help by clicking on the "?" next to a particular display or by going to file and then "FoodWorks help" to get help with other FoodWorks topics.

Entering your food lists:

l. Click on the food list button. If there is already information there that is not yours then click on file and then on erase food list.

2. Enter in a food (ie. fat-free milk) and then click on Search this list.

If you can't fully read the description of the items then click on Expand Data Base.

Highlight the item that best fits the food you consumed. Click on Add to list. A box will appear for you to fill in the details about the serving size, meal time, and day on which it was consumed (Day 1 or Day 2). Fill out the information as completely as possible.

You can use the household servings (ie. 1 cup or 1 quart) or you could choose grams, ounces or pounds. If you click on grams, then it will ask you how many grams. If the measurement that you recorded isn ' t provided then try to convert the measurement to one that is provided. (A great vvay to check if you're close is to see if the calories that you recorded are similar to the ones provided by the program.)

Click on Add this food. The food item will them appear on the right hand side of your screen. Continue adding foods for day 1. Continue the other days on the same list and remember to change the day in sequence accordingly (1 or 2).

Using the food list:

1. Click on what's in this?to see a mini-analysis of the food item highlighted. 2. Click on Show details to see the serving and meal details of the food item highlighted. 3. Click on Delete if you want to erase the food from the food list.

a If you can ' t see your entire food list, then click on Expand Food List. b. If your food items were entered out of sequence, then click on Sort List to put your food list in

order of day and meal.

.. 13

NUT 112: Lab 7 2012

Student name:. _____________ .Lab TA: ----------------To save your work:

1. Go to file and save your food list Click on save food list with personal data. Periodically save it throughout this exercise.

~, 2. You will want to save your work to a flash drive so you can work on it over the course of multiple sessions. It takes time to correctly enter data into FoodWorks.

Display Results:

1. Click on Display Results and Analyze a single day to make sure that you entered your food items correctly. -

2. Look at your calories for that day and make sure that they make sense. (If you have 4,000 kcals for that day, then you may have entered a food item senring size incorrectly).

Pr·inting your work:

1. Go to Display Results and change the single day to day 1.

2_ Click on Print Reports. Click on I) Totals; 2) Graphics; and 3) Foods analyzed. It will print the day that was analyzed from the display results (day 1).

3. Go to Display Results and change the single day to day 2. Repeat the Print Reports selections_

Retuming to your· work at a later· day:

1. Again, erase the information on the food list that is already there.

2. Go to file and click on Open a food list.

3. Find your file and open it.

4. Select Add and then OK.

5. Your food item list will appear.

14

Analysis for: Mr. Robins Height: 69 inches Age: 57 Weight: 198.00 pounds Sex: Male Activity Level : Light Date: 5/15/2012 Body mass index: 29.30

FoodWorks - Nutrient Totals with Comparison to DRI Mode: Single day (Day 1) Nutrient Unit Total DRI %DRI

Kilocalories * Kcal 3916 2566 153% Cystine g 0.244 Protein g 129.6 56 231% Glutamic Acid g 4.041 Carbohydrate g 388.9 130 299% Glycine g 0.713 Dietary Fiber g 29.4 30 98% Histidine g 0.549

., Total Sugars g 74 Hydroxyproline g 0 Total Fat g 170.5 Isoleucine g 0.986 Saturated Fat g 47 Leucine g 1.56 Monounsat Fat g 42.3 Lysine g 1.506 Polyunsat Fat g 65.3 Methionine g 0.432 Cholesterol mg 227.7 Phenylalanine g 0.994 Trans Fatty Acids g 1.682 Proline g 1.141 Trans-monoenoic FA g 1.385 Serine g 1.048 Total Omega-3 FA g 5.53 Threonine g 0.915 Total Omega-6 FA g 10.5 Tryptophan g 0.27 Alcohol g 58.4 Tyrosine g 0.843 Calcium mg 2153 1000 215% Valine g 1.196 Copper mg 1.975 0.9 219% Butyric 4:0 g 0.636 Iron mg 33.2 8 415% Caproic 6:0 g 0.435 Magnesium mg 606.2 420 144% Caprylic 8:0 g 0.329 Manganese mg 1.763 2.3 77% Capric 10:0 g 0.736 Phosphorus mg 3417 700 488% Lauric 12:0 g 0.928 Potassium mg 6405 4700 136% Tridecenoic 13:0 g 0 Selenium meg 145.8 55 265% Myristic 14:0 g 3.874 Sodium mg 6724 1300 517% Pentadecenoic 15:0 g 0.216 Zinc mg 1"5.5 11 141% Palmitic 16:0 g 30.4 Vitamin A (RE) RE 143.1 1000 14% Heptadecenoic 17:0 g 0.169 Vitamin A (IU) IU 1129 5000 23% Stearic 18:0 g 8.592 Vitamin A (RAE) meg 629.4 900 70% Arachidic 20:0 g 0.083 Retinol meg 562 Behenic 22:0 g 0.085 Vitamin C mg 94.9 90 105% Tetracosenoic 24:0 g 0.023 Vitamin D meg 1.529 15 10% Myristoleic 14: 1 g 0.161 Vitamin E (a-toe) mg 20.6 15 137% Pentadec. FA 15: 1 g 0 Vitamin K meg 157.7 120 131% Palmitoleic 16:1 g 0.064 Thiamin mg 2.531 1.2 211% cisPalmit 16:1c g 0.383 Riboflavin mg 5.651 1.3 435% Palmitoleic 16:1u g 1.392 Niacin mg 36.3 16 227% Heptadec 17:1 g 0.003 Alpha-carotene meg 142.2 Oleic 18:1 g 1.32 Beta-carotene meg 762.2 cisOieic 18:1 c g 10.1 Beta-cryptoxanthin meg 8.238 Oleic 18:1u g 40.2 Lycopene meg 5035 Gadoleic 20:1 g 0.413 Lutein+zeaxanthin meg 382.4 Erucic 22:1 g 0.003 . Pantothenic Acid mg 3.57 5 71% Nervonic 24: 1 c g 0.003 Folate meg 433.7 400 108% Linoleic n6 18:2 g 10.4 Folic Acid meg 164.4 Linoleic 18:2 CLA g 0 Food Folate meg 270.7 Linoleic 18:2i g 0.114 DFE Folate meg 551.4 Linoleic 18:2u g 60.8 Vitamin B6 mg 3.673 1.7 216% Eicosadi n6 20:2 g 0.01 Vitamin B12 meg 5.655 2.4 236% A-linolen n3 18:3c g 1.263 Water g 15595 G-linolen n6 18:3c g 0.006 Ash g 20.3 Linolenic n3 18:3 g 4.2 Kilojoules Kj 16400 Eicosatri 20:3u g 0.032 Caffeine mg 1716 Moroctic 18:4 g 0.003 Theobromine mg 0 Arachidon n6 20:4 g 0.102 Alanine g 0.904 EPAn3 20:5 g 0.018 Arginine g 1.025 Clupanod.n3 22:5 g 0.025 Aspartic Acid g 3.248 DHAn3 22:6 g 0.024

Phytosterols mg 28.5

Total weight: 16377.0g (36.1 lb)

* Estimated calorie expenditure is based on BMR formula and personal data.