Nutritional Analysis of Regular and Modified Recipes Fat

Nutritional Analysis of Regular and Modified Recipes Fat Modification of Vegetable Frittata Recipe Ibrahime Almajid NFS 200 9/17/2017 1

Fat Recommendations for Adults DRI and Dietary Guidelines suggest that fat should account for 20 to 35% of the energy intake, 400 to 700 Kcal (or 45 to 75 grams of fat): ● Less than 10% saturated fat ● less than 300 mg cholesterol ● As little trans fat as possible 2

Why Fats Were Modified in The Recipe Replacing fats in recipes can help: - People with heart diseases People with high level of cholesterol People with Hypertension Overweight or obese people For general health 3

Ingredients in The Original Recipe that Contain Fat ● Egg: - One large egg has 4. 75 g fat; 1. 5 g saturated, 2. 8 is unsaturated, and 0. 020 g trans. - 186 mg cholesterol ● Vegetable oil: - 1 tablespoon has 13. 6 g fat; 2. 07 g saturated, 10. 9 unsaturated, and 0. 09 trans. - 0 mg cholesterol 4

How Recipe Modification Affected The Fat Contents Original Recipe 65. 6 g Modified Recipe 50. 4 g 5

Effect of The Modification on The Overall Nutritional Composition of The Product Frittata with Eggs Frittata with Chickpea Flour Calories 962. 3 990. 3 Protein 57. 1 g 35. 5 g Carbohydrate 38. 3 g 101. 3 g 6. 7 g 20. 6 g 65. 6 50. 4 g Saturated Fat 16. 7 g 6. 3 g Unsaturated Fat 43. 2 g 40. 3 g Cholesterol 1488 mg 0 mg Dietary Fiber Fat, Total 6

Effect of The Modification on The Overall Nutritional Composition of The Product Egg Frittata Food Weight g Calorie Kcal Fat g Saturated Fat g Unsaturated Fat g Cholesterol mg Total CHO g Sugar g Fiber g Protein g Sodium mg Egg Frittata 1030. 5 962. 3 65. 6 16. 7 44. 2 1488 38. 3 20. 8 6. 7 57. 1 1280. 8 Chickpea Flour Frittata Food Chickpea Flour Frittata Weight g Calorie Kcal Fat g Saturated Fat g Unsaturated Fat g Cholesterol mg Total CHO g Sugar g Fiber g Protein g Sodium mg 915. 5 990. 3 50 6. 7 40. 3 0 101 22. 6 20. 6 35. 5 711. 3 7

The Verdict? ● Fat: chickpea frittata had lower fat contents, which is the goal of the project. ● Color: chickpea frittata was as yellow as the egg frittata. ● Texture: chickpea frittata was soft, tender, and powdery while the egg frittata was spongy and solid. ● Taste: very good, but totally different than with the egg. Tasted like a Falafel! 8

Eggs Frittata Photography Credit: Elise Bauer vs. Chickpea Flour Frittata 9

What I have learned that I can share with a client. . - You can manipulate many recipes to meet various goals, including nutritional goals. - Be creative and exploratory about altering recipes - Cutting fat completely is not the optimal choice - Lower the saturated fat and increase the unsaturated fat 10

Study: Low-fat Diet Can Raise The Risk of Mortality ● Large study: 135, 000 people, 18 countries, lasted 7 years ● High-carbohydrate diet vs. low-fat diet ● People who consumed a high-carbohydrates diet faced a 28% higher risk of early death compared with those who ate low-fat diet. 11

Thank You! : ) 12

References Whitney, Ellie; Rolfes, Sharon. Understanding Nutrition. Belmont: Wadsworth Cengage Learning. 2013. Print Donnelly, Laura. (2017, August). Low-fat diet could kill you, major study shows. Retrieved from http: //www. telegraph. co. uk/news/2017/08/29/low-fat-diet-linked-higher-deathrates-major-lancet-study-finds/ 13