Microbiology: Low Fat Sponge

Subject: Science
Type: Informative Essay
Pages: 1
Word count: 321
Topics: Microbiology, Biology, Food, Obesity, Weight Loss

Table of Contents

Low Fat Sponge

A low-fat sponge refers to the sponge which contains a limited amount of fat that is to be eaten. A low-fat sponge should be balanced appropriately such that it includes healthy minerals and vitamins amounts (Cade et al., 1999, p. 509). A low-fat sponge helps to improve on cholesterol levels (Benelam and Stanner, 2015, p. 317). The primary reason why one would choose a low-fat sponge is to lower calorie intake (Jones et al., 2014, p. 13). Recipe 9 can be listed as a low fat because of several reasons; first, the recipe includes fat amounting to 15.9g which is at the average level of fat. 

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A healthy diet is recommended to have fat between 3g and 20g. Secondly, the recipe contains 0.6g of salt. This amount is between the common measures which are recommended for the low-fat diet (Shankar et al., 2013, p. 247). A low-fat diet should provide an amount of salt ranging from 0.3g to 6g (Marshall et al., 2007, p. 241). Thirdly the recipe is a low fat as the level of proteins contained is 6.4 g. The recommended amount of protein to attain a low-fat diet is from 5g to 15g per 100g (Whitton et al., 2011, p. 36). Recipe 9 also has included milk. The government of UK has advised people to be adding milk to a healthy diet (Little et al. 2008, p.309). The recipe is a low fat as it has also added fibre. Fibre helps in elimination of fats (Hess et al. 2015, 6). Fibre also acts as a remedy for lowering the level of cholesterol (Stephen and Glynis, 1994, p.760). 

Finally, the recipe can be classified as a low fat since it has included coconut oil. Coconut oil contains fatty acids which increase metabolism making one burn more calories at rest (Grunert et al., p.184). This causes reduction of fats accumulation in the body.

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