Macro-molecules in Foods
The Agricultural Research Services division of the United States Department of Agriculture (USDA) maintains a database containing nutrient information for various foods.
Compare the impact of cooking and/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.
Use the Food Coding Scheme (also found at the “What’s in the Foods You Eat” USDA website) to search for four (4) cooked or prepared (not raw) food items (2 from plant sources, 2 from animal sources)
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, rather than raw food items for the data in the table.
Conduct further examination of your four food items in the Tool to compare the macronutrient content (proteins, carbohydrates, fats) for the same foods as raw (uncooked, no preparation) with the macronutrient content for the cooked/prepared food items you selected.
Include the Tool code for the 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 as well as discuss the specific amount (grams or percentage) of the change.
Food Name
(+ Tool Code)
Weight (g)/Serving Size
Protein Content (g)
Carbohydrate (g)
Lipid (Fat) (g)
Preparation
Comment (Impact on macronutrient content)
