營養師(含公職營養師)◆團體膳食設計與管理(含團體膳食管理) 題庫下載題庫

(A)燙青菜 (37.5 kcal)

    為蔬菜類，100 g/ex，25 kcal/ex

    150 g ÷ 100 g/ex = 1.5 ex

    1.5 ex × 25 kcal/ex = 37.5 kcal

(B)白米飯 (262.5 kcal)

    為全榖雜糧類，熟重40 g/ex，70 kcal/ex

    150 g ÷ 40 g/ex = 3.75 ex

    3.75 ex × 70 kcal/ex = 262.5 kcal

(C)脫脂奶粉 (600 kcal)

    為脫脂乳品類，20 g/ex，80 kcal/ex

    150 g ÷ 20 g/ex = 7.5 ex

    7.5 ex × 80 kcal/ex = 600 kcal

(D)花生醬 (751.5 kcal)

    為堅果種子類，9 g/ex，45 kcal/ex

    150 g ÷ 9 g/ex ≒ 16.7 ex

    16.7 ex × 45 kcal/ex = 751.5 kcal

→以同樣重量的花生醬為熱量最...

(A)燙青菜 (37.5 kcal)

    為蔬菜類，100 g/ex，25 kcal/ex

    150 g ÷ 100 g/ex = 1.5 ex

    1.5 ex × 25 kcal/ex = 37.5 kcal

(B)白米飯 (262.5 kcal)

    為全榖雜糧類，熟重40 g/ex，70 kcal/ex

    150 g ÷ 40 g/ex = 3.75 ex

    3.75 ex × 70 kcal/ex = 262.5 kcal

(C)脫脂奶粉 (600 kcal)

    為脫脂乳品類，20 g/ex，80 kcal/ex

    150 g ÷ 20 g/ex = 7.5 ex

    7.5 ex × 80 kcal/ex = 600 kcal

(D)花生醬 (751.5 kcal)

    為堅果種子類，9 g/ex，45 kcal/ex

    150 g ÷ 9 g/ex ≒ 16.7 ex

    16.7 ex × 45 kcal/ex = 751.5 kcal

→以同樣重量的花生醬為熱量最高