You estimate a restaurant pasta entrée contains 80 g carbs, 20 g fat, and 25 g protein. Calculate estimated kcal and identify the largest potential source of error in this estimation.

• A. ≈720 kcal; largest error is because the carbohydrate value should be doubled for cooked pasta.
• B. ≈600 kcal; largest error is uncertainty in portion size and hidden fats/sauces.
• C. ≈450 kcal; largest error arises from ignoring TEF differences across macronutrients which largely change the calorie content.
• D. ≈530 kcal; largest error is assuming restaurant food has no alcohol content.

Answer: (B)