Question

A dietitian conduction a nutrition analysis of a recipe that uses 10# of 80/20 raw ground beef can best ensure analysis accuracy by:

a. using data for the edible the "proportioned" cooked beef
b. using data for the "edible portion" weight of the raw beef
c. using data for the "edible portion" weight of the cooked beef
d. cooking and draining the ground beef, weighing the fat, then reducing the quality of beef in the

Answer 1

The most accurate method for a dietitian to conduct a nutrition analysis of a recipe with 80/20 raw ground beef is to use the data for the "edible portion" weight of the cooked beef, as it accounts for changes due to cooking.

Step-by-step explanation:

When a dietitian is conducting a nutrition analysis of a recipe using 80/20 raw ground beef, accuracy can best be ensured by using data for the "edible portion" weight of the cooked beef. This is because cooking alters the composition of the beef both in terms of fat content and moisture, which affects the nutritional properties. Thus, option c, using data for the "edible portion" weight of the cooked beef, is the most accurate method to represent the true nutritional content of the portion that will be consumed. It is essential to account for the loss of fat and moisture that occurs during cooking to obtain a realistic analysis of the recipe's nutritional profile.