Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần I | iatrogenic malnutrition See hospital-induced MALNUTRITION. IBD See INFLAMMATORY BOWEL DISEASE. IBS See irritable bowel syndrome. iceberg lettuce See lettuce. ice cream A frozen dessert containing flavored sweetened frozen cream and milk products and sugar. Frozen desserts based on eggs cream and milk were apparently invented in the 1600s although frozen blends of fruits were served in ancient China where salt mixtures were used to lower the temperature below freezing. Americans eat an average of 15 quarts a year per person. Ice cream is a high-CALORiE high-FAT and high-sugar food. Unless it is homemade ice cream will usually contain artificial coloring flavorings and stabilizers such as locust bean gum guar gum carrageenan gelatin and alginic acid or cellulose derivatives. Federal law requires that ice cream contain at least 10 percent fat butterfat and most regular ice creams provide 10 percent to 12 percent butterfat. Super-premium vanilla ice cream contains 16 percent to 20 percent butterfat. In contrast ice milk contains 2 percent to 7 percent fat while sherbet contains 1 percent to 2 percent fat. Ice cream usually contains sugar or other sweeteners and emulsifiers like polysorbates and monoglycerides stabilize ice cream during processing. Nondairy frozen desserts resembling ice cream have no legally defined butterfat content and although they are low-fat options sometimes these desserts have more total calories per serving than traditional ice cream due to their high sweetener content. One cup of rich vanilla-flavored ice cream with about 16 percent fat provides 349 calories protein g carbohydrate 32 g fat g cholesterol 88 mg calcium 151 mg vitamin A 219 retinol equivalents thiamin mg riboflavin mg niacin mg. one cup of regular vanilla ice cream with about 11 percent fat provides 269 calories protein g carbohydrate g fat g cholesterol 59 mg calcium 176 mg vitamin A 133 retinol equivalents and similar amounts of thiamin .
