Foods and Nutrition 1021 Lecture Notes - Organosulfur Compounds, Mayonnaise, Miso

• School: Western University
• Department: Foods and Nutrition
• Course: Foods and Nutrition 1021
• Professor: Lesley Mac Askill

Document Summary

Food and nutrition 1021 lesley macaskill lecture 003. Know serving amounts, not necessarily how much an adult or child needs. Identify the mandatory components of a food label, describe the purposes of food labels and recall which foods require nutrition facts tables. Explain the terms used in nutrition facts tables, such as serving size, servings per container, etc. Differentiate between nutrient amounts and percentages of daily values in the nutrition facts table. Recognize the 13 nutrients required to be on the nutrition facts table and the units for each. Calculate the amount of starch in a food using the information in the nutrition facts table. Provide an example of and describe the difference between biological role claims, health claims, nutrient contents descriptors and nutrition facts. Recall the diet-related health claims allowed on food labels in canada. Choose the most nutrient-dense food when presented with 2 nutrition facts tables. Identify phytochemicals, potential benefits and food sources discussed in class.