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Lesson 02
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Nutritive Value of Food
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| Type |
Food |
Calories |
Protein (g) |
Carbs (g) |
Fat (g) |
| Dairy |
Cheese, cheddar (1 oz.) |
115 |
7 |
- |
9 |
| Dairy |
Ice Cream (1 cup) |
270 |
5 |
32 |
14 |
| Dairy |
Milk, nonfat (1 cup) |
85 |
8 |
- |
0.3 |
| Meats |
Roast beef (3 oz) |
165 |
25 |
0 |
7 |
| Meats |
Chicken, half broiler (6.2 oz) |
240 |
42 |
0 |
7 |
| Grains |
Bread, whole wheat (1 slice) |
65 |
3 |
14 |
1 |
| Grains |
Corn flakes (1 cup) |
95 |
2 |
21 |
- |
Please see the poorly designed and fairly unattractive
example of a table above. Notice that the table is not tremendously
attractive, and that it contains quite a bit of redundant
information in the first column.
Your assignment: use the design techniques you learned in this
lesson and the last lesson to improve the appearance and
readability of this table.
No need to turn in this assignment, as there is no right answer.
Try using the bgcolor, colspan, and/or rowspan parameters to
make the table look more attractive and professional. If you
have trouble improving the appearance of the table, remember
that you can ask for help in the lesson 2 discussion area.
And if you're particularly proud of what you've done and have
access to a Web server, feel free to upload the page to a server
and post the URL in the lesson 2 discussion area.
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