Homework 2 - Extra - Human Nutrition | HWE 100, Study notes of Nutrition

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Food Serving Size Number of Servings Calcium (mg) Total Calcium (mg) Plain low-fat yogurt Tcup Fat-free dry milk powder 1/2 cup Total servings x 400 = mg Canned sardines (with bones) 3 ounces Fruit-flavored yogurt {cup Milk: fat-free, reduced-fat, whole, dcup chocolate, buttermitk Calciurrfortified soy milk {e.g., Silk} 1 cup Parmesan cheese (grated) 1/4 cup Swiss cheese 1 ounce Total servings ~ x 300 Spree eens MY Cheese (al} other hard cheese) 1 ounce Pancakes 3 Total servings x 200 a mg Canned pink salmon 3 ounces Tofu (processed with calcium} 4 ounces ~ Total servings - x 150 = mg Collards or turnip greens, cooked 1/2 cup Ice cream orice milk 1/2 cup Almonds 1 ounce Total servings x75 = mg Chard, cooked V2 cup Cottage cheese V2 cup Corn tortilla 1 medium Orange 1 medium Total servings x 50 =_____mg Kidney, lima, or navy beans, cooked == 1/2 cup Broccoli 1/2. cup __ Carrot, raw 1 medium Dates or raisins 1/4 cup Egg i large Whole-wheat bread 1 slice Peanut butter 2 tablespoons Total servings x 25 = mg Calcium-fortified orange juice 6 ounces Calcium-fortified snack bars 1 each Calcium-fortified breakfast bars 1/2 bar Total servings a x 200 = mg Calcium-fortified chocolate candies Teach Calcium supplements* {each x 500 = mg Total servings Total calcium intake = mg Other calcium sources to consider include many breakfast cereals (100 to 250 mg per cup) and some vitamin/mineral supplements (200 to 500 mg or more per tablet} *Amount varies, so check the label for the amount in a specific product and then adjust the calculation as needed. Reprinted with permission from Topics in Clinical Nutrition, “Putting Calcium into Perspective for Your Clients," G, Wardlaw and N. Weese, 11:1, p. 29. © 1995 Aspen Publishers, Inc.