Answer:
1. 1,260 calories
2. 20g
3. 80 calories
4. 27g
5. 2225mg
6. 725mg
7. 5 servings
8. 300 calories
Explanation:
1. 60 calories * 21 servings = 1,260 calories
2. The nutrition label states for every serving of crackers, there is 10g of carbohydrates. For 2 servings, there would be 20g of it.
3. 2 servings of carbs is 20g, as answered in the last question. Find the total calories by multiplying the grams of carbs by how much calories per gram. (20 * 4 = 80 calories)
4. First, calculate how many grams of fat are in two servings (1.5g * 2 servings = 3g). Then, find the total calories by multiplying the grams of fat by how much calories per gram (9 * 3 = 27g).
5. There is 890mg sodium in one serving. There are 2.5 servings. Find the total amount of sodium by multiplying these numbers (890 * 2.5 = 2225mg).
6. As found in #5, the amount of sodium in the can is 2225mg. Subtract the recommended guideline, and you get the difference of the two (2225 - 1500 = 725mg).
7. You meet 4% of the daily requirement in one serving. Divide 4% by the 20% target goal to get the amount of servings needed (20 ÷ 4 = 5 servings).
8. I'm assuming it's asking how much calories are in the amount of servings of the last question, so again, 5 servings * 60 calories = 300 total calories.
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Answer:
С. Fat and calorie content
Explanation:
A public health license can be defined as series of privileges and authority granted to a practitioner in the public domain, to offer services to the general public after admitting to comply with the standards, rules and regulations set aside by health regulatory agencies and the government (both state and federal).
This ultimately implies that, all restaurant owners must have met the minimum requirements (criteria) and agree to comply with all the standards, rules and regulations with respect to public health before they are endorsed and then given a license to practice or operate within the state by the appropriate agency or authorities.
Hence, state agencies would refer to the Model Food Code published by the Food and Drug Administration (FDA) for recommendations on all of the following topics;
I. Standards for refrigeration equipment and commercial dishwashers.
II. The amount and level of training needed by restaurant health inspectors.
III. The need for consumer advisories for raw or undercooked foods.
However, the fat and calorie content of a food is not part of the Model Food Code used for safeguarding public health and to ensure that foods being sold are unadulterated.
