NUTR 1010 Lecture 2: Week 2's lecture notes for all 3 classes

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harlequincamel603

7 Feb 2012

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Basic product information: ingredients, product weight/net quantity; expiry date; grade or quality; country of origin; manufacturer, importer. Health, safety and nutrition info: amounts and types of fats, proteins, carbohydrates, vitamins, minerals in a specific svg size. Provide a mans for marketing or promoting product by label claims: low fat , cholesterol-free , high source of fiber etc. Food labels have for main components: ingredients list (mandatory, nutrition fact table (mandatory, nutrients contents claims, health claims, ingredient list (mandatory) Which ingredient is present in greatest quantity in fibre first : nutrients facts table (mandatory) Amount of energy and 13 come nutrients in 1 svg: fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugar, proteins, vitamin a, vitamin c, calcium, iron. Other nutrients optional: consumers, health professionals, and scientist-driven choices. How to read a nutrients facts table: svg size (and sometimes, the number of svg/container, calories, calories from fat, and calories from saturated and trans fats per svg, % daily value.

Related Questions

Chapter 12 Human Nutrtion Assignment: Label AnalysisâFood Safety and Technology

Nutrition Facts
Serving Size 2.5 oz. (71g) About 1 cup prepared
Servings Per Container about 2.5
Amount Per Serving	Mix	As prepared
Calories	270	280
Calories from Fat	30	35
	% Daily Value**
Total Fat 3.5g*	5%	6%
Saturated Fat 2g	10%	10%
Trans Fat 0g
Cholesterol 10mg	3%	3%
Sodium 570mg	24%	24%
Total Carbohydrate 47g	16%	16%
Dietary Fiber 2g	8%	8%
Sugars 5g
Protein 10g	11%	13%
Vitamin A	2%	2%
Vitamin C	0%	0%
Calcium	10%	15%
Iron	4%	4%
Thiamin (Vit. B₁)	10%	10%
Folic Acid	10%	10%
* Amount in mix. Prepared with ¹/₄ cup lowfat milk adds 10 calories (5 fat cal.), 0.5g total fat, 10mg sodium, 1g total carb. (1g sugars), 1g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Best Ingredients: Organic semolina pasta shells from durum wheat, organic cheddar cheese (organic cultured pasteurized milk, salt, non-animal enzymes), organic whey, salt, natural sodium phosphate, annatto extract for natural color. Contains milk and wheat ingredients. Made on shared equipment that also processed eggs and soy.

1. What is meant by the term USDA organic?

2. a. Are there any non-organic ingredients listed?

b. How can you tell that the other ingredients are organic?

3. How would you prepare this product to maintain its organic claims?

4. a. Are there any natural preservatives in this product?

b. What is the function of the preservative listed?

5. a. What warning about this product is listed near the ingredients?

b. Why are these warnings significant in terms of food safety?

Oat Bran Muffin
Nutrition Facts
Serving Size ¹/₂ muffin (2 oz/57g)
Servings Per Container 2
Amount Per Serving
Calories 245			Calories from Fat 120
					% Daily Value*
Total Fat 13g					20%
Saturated Fat 2g					10%
Trans Fat 0g
Cholesterol 30mg					11%
Sodium 250mg					10%
Total Carbohydrate 27g					9%
Dietary Fiber 5g					20%
Sugars 16g
Protein 5g
Vitamin A 2%		â¢		Vitamin C 2%
Calcium 2%		â¢		Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
	Calories					2,000	2,500
Total Fat	Less than					65g	80g
Sat Fat	Less than					20g	25g
Cholesterol	Less than					300mg	300mg
Sodium	Less than					2400mg	2400mg
Total Carbohydrate						300g	375g
Dietary Fiber						25g	30g

Ingredients

Whole Wheat Flour, Enriched Flour (Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Rolled Oats, Eggs, Soybean Oil, Oat Bran, Walnuts, Raisins, Water, Apples, High Fructose Corn Syrup, Wheat Bran. Contains 2% or less of the following: Food Starch - Modified, Soy Flour, Whey, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Potassium Sorbate, Propylene Glycol Monostearate, Mono- and Diglycerides, Sodium Stearoyl Lactylate, Cinnamon, Natural and Artificial Flavors, Caramel Color, Xanthan Gum, Calcium Sulfate, Lecithin.

Review the food label. Discuss if this is a good/healthy product to eat for breakfast every day. Focus on fiber, carbohydrate, fat,

if there would be a health or nutrient-content claim, the percent DV and ingredient list. I am looking for a comprehensive review

of this label.

Help with this Human Nutrition Biology 2020 assignment

Nutrition Facts
Serving Size ³/₄ cup (31g)
Servings Per Container 11
Amount Per Serving	Cereal	with ¹/₂ cup skim milk
Calories	120	160
Calories from Fat	10	10
	% Daily Value**
Total Fat 1g*	2%	2%
Saturated Fat 0g	0%	0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0.5g
Cholesterol 0mg	0%	1%
Sodium 270mg	11%	14%
Potassium 60mg	2%	8%
Total Carbohydrate 26g	9%	11%
Dietary Fiber 1g	5%	5%
Sugars 11g
Other Carbohydrate 14g
Protein 2g
Vitamin A	10%	15%
Vitamin C	10%	10%
Calcium	10%	25%
Iron	25%	25%
Vitamin D	10%	25%
Thiamin	25%	30%
Riboflavin	25%	35%
Niacin	25%	25%
Vitamin B₆	25%	25%
Folic Acid	25%	25%
Vitamin B₁₂	25%	35%
Phosphorus	4%	15%
Magnesium	2%	6%
Zinc	25%	30%
* Amount in cereal. A serving of cereal plus skim milk provides 1g total fat, less than 5mg cholesterol, 340mg sodium, 270mg potassium, 32g total carbohydrate (16g sugars) and 6g protein. **Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

INGREDIENTS: Whole Grain Wheat, Sugar, Corn Meal, Brown Sugar Syrup, Modified Corn Starch, Canola and/or Rice Bran Oil, Honey, Salt, Baking Soda, Calcium Carbonate, Dextrose, Trisodium Phosphate, Zinc and Iron (Mineral Nutrients), Vitamin C (Sodium Ascorbate), A B Vitamin (Niacinamide), Artificial Flavor, Vitamin B₆ (Pyridoxine Hydrochloride), Vitamin B₂ (Riboflavin), Vitamin B₁ (Thiamin Mononitrate), Vitamin A (Palmitate), A B Vitamin (Folic Acid), Vitamin B₁₂, Vitamin D. BHT Added to Preserve Freshness.

1. How would you find out what amount of vitamin A is contributed by a serving of this cereal?

2. What are the sources of vitamins in this cereal?

3. a. Are any actual vitamin amounts (e.g., mass or volume) given on the label?

b. Why might this be?

4. Which vitamin amount in the cereal is most significantly increased by milk?

5. a. What class of vitamins is more abundant in the cereal alone?

b. Why might this be?

NUTR 1010 Lecture 2: Week 2's lecture notes for all 3 classes

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