The CPL composition of an aliment

Homework #1

The CPL composition of an aliment

When analysing the quality of our food, a rst approh is the omposition in arbohy-

drates, proteins, lipids. These are the three main families of nutrients in an aliment :

the arbohydrates(sugars)are asoureof energy, theproteins(ontainingnitrogen)help

build ells and musles,the lipids (fat)store energy.

Eah aliment is made of these three kinds of nutrients, with dierent perentages. For

example, spinah is madeof

55 %

arbohydrates,

40 %

^proteinsand

5 %

^lipids.

Part A – The aliments map

In thispart, wewillestablishanalimentsmap, agraphwere alimentswillberepresented

by points. As an example the point

S

representing spinahhas been plaed.We willsay that the oordinates of this point

S

^are

(55 , 40 , 5)

^.

To read the CPL oordinates of a point (or an aliment),lines parallel to the three axes

must be drawn through this point. This onstrution has been done for the point

S

^on

the map. On this map alsoappear the points

M

^,

C

^,

F

^and

P

representing milk,arrot, our and sh.

55 100

0 40

0

100

5

100 0

b

b b

b b

S

C

M F

P

80 60 40 20

20

60

80 20

40

60

80

Carbohydrates

%

Proteins

%

Lipids

%

CPL oordinates of analiment

1. Givethe CPL ompositionof milk, arrot,our and sh.

onitthepoints

E

^,

H

^,

B

^and

A

representing egg, sugar,butterandmeat, aording to the table below.

A few CPL ompositions

C P L C P L

Rie 90 10 0 Green beans 75 25 0

Bisuits 80 10 10 Meat 0 50 50

Apple pie 75 5 20 Flour

Choolate 70 5 25 Jam 98 2 0

Pasta 90 10 0 Butter and oil 0 0 100

Egg 0 40 60 Spinah 55 40 5

Sugar 100 0 0 Fish

Potatoes 90 10 0 Apple 95 5 0

Bread 90 10 0 Milk

Carrot Honey 100 0 0

Cheese 0 50 50 Cauliower 70 25 5

Lentils 75 25 0 Cabbage 60 35 5

3. Plae thepoints

U

^{(auliower) and}

K

^{(hoolate)onthemap. Where,onthemap}

an yound the aliments with

70%

arbohydrates?

4. Where an you nd the alimentswith the followingelements?

(a)

50 %

arbohydrates; (b)

10 %

^{proteins; ()}

25 %

^lipids.

Part B – The ideal region

We note

C

^,

P

^and

L

^the proportions in pourentages of an aliment. For the following questions, youwillrosshath onthe map the rejetedzone.

1. Where are the aliments suh that

(a)

C > 50

^{? (b)}

P > 10

^{? ()}

L > 25

^?

2. Dietitianshaveestablished thatthe proportions best stuitedforhumanbeingsare :







50 < C < 60 10 < P < 20 25 < L < 35

Find the adequate regionon the map.

3. Whih of the alimentsinthe abovemap are inthis region?

Part C – A few meals

Any mealshould be oneived suh that, by mixingup aliments,the proportionsC, P, L

are inthe ideal region.

1. Fast-food restaurants

The standard meal ina fast-foodrestaurantis made ofa hamburger(35g of bread,

35g of meat), a portion of fries (90g of potatoes and 10g of oil) and a arbonated

soft drink(20g of sugar).

(b) Give, rst in grams then in perentages, the CPL omposition of a standard

fast-foodmeal.

() Plaeonthe map the point

F

representing this meal.Is itinthe ideal region? 2. The pound ake

The reipe of the pound ake is very simple : one fourth sugar, one fourth our,

one fourth butter, one fourth eggs (the fourth are ounted over the mass of eah

ingredient).

(a) What are the CPL oordinates of the point

Q

representing the pound ake? (b) The point

Q

^{isnot in the ideal region :hange the reipe sothat it is init.}