Professional Documents
Culture Documents
Presentation by:
Devin Williamson &
Ashley Robarge
November 2016
Lets Do a Tasting!
First we will try the products, then rate them in the provided
questionnaire followed by a discussion!
Lets not forget to wash our hands!
Spaghetti Squash
Benefits:
Naturally high in vitamin C and fiber
Low carbohydrate and calorie
How to prepare:
Microwaved or baked in the oven and
shredded
Serve with your favorite spaghetti sauce
and lean meat!
One Cup
Vs.
42 Calories
220 Calories
10 grams carbohydrate
43 grams of carbohydrate
2 grams fiber
2 grams of fiber
1 grams protein
7 grams of protein
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2642/2
Zucchini Pasta
Benefits:
Naturally high in fiber, vitamins C and K
and the minerals manganese and
potassium
How to prepare:
Use a spiralizer or a potato peeler and
make thin noodles of zucchini which
can be boiled or sauteed
Serve with your favorite sauce and/or
lean meat
One Cup
Vs.
38 Calories
220 Calories
8 grams carbohydrate
43 grams of carbohydrate
3 grams fiber
2 grams of fiber
3 grams protein
7 grams of protein
http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2642/2
Pasta Label
Basics!
Serving Size:
The most important
part of a label
Insoluble
a.
b.
Function:
i. Increases fecal bulk
Sources:
i.
2.
Soluble
a.
Function:
i.
ii.
b.
https://www.ncbi.nlm.nih.gov/pubmed/21207203
Pasta B
Pasta C
16 oz box = 8 servings
Serving: 56 grams
Cost: $1.00
200 Calories
CHO: 42 grams
Fiber: 2 grams
Protein: 7 grams
Pasta A
Pasta D
Carba-Nada
12 oz. package = 5
servings
Serving: 56g
Cost: $3.95
140 Calories
CHO: 24g
Fiber: 6g
Protein: 12g
Miracle Noodles
7 oz. package =
2 servings
Serving: roughly
1 cup
Cost: $1.68
0 Calories
CHO: 0g
Fiber: 0
Protein: 0
Pasta pointers!
Next time you have pasta for dinner, add one vegetable to your noodles!
References
http://journal.diabetes.org/diabetesspectrum/00v13n3/pg132.htm
http://care.diabetesjournals.org/content/27/suppl_1/s36
https://www.ncbi.nlm.nih.gov/pubmed/21207203
https://www.nutritioncaremanual.org/topic.cfm?ncm_category_id=1&ncm_toc_id
=255464