Homework Question on Food Labeling
Name: _______________________________________________Date: __________________
- Please type assignment with 1 inch margins
- correct spelling, grammar
- Times New Roman 12 pt font.
- You can use this document and fill in tables. But also remember to write answers in paragraph form where appropriate.
- Remember to choose a food label that has enough nutrition information to be able to evaluate using to following information.
- How much of the following would you receive if you consumed 1 and 3.5 servings? List in table format. (5 pts)
| Food Product: | ||
| Servings per Container: | ||
| 1 serving | 3.5 servings | |
| Serving Size: | ||
| Calories | ||
| Total Fat (gm) | ||
| Saturated Fat (gm) | ||
| Carbohydrates (gm) | ||
| Sugar (gm) | ||
| Cholesterol (mg) | ||
| Protein (gm) | ||
| Fiber (gm) | ||
| Vitamins %DV
(each separate) |
||
| Minerals %DV
(each separate) |
||
- Attach photo of label or submit label with assignment with nutrition facts label viewable. (1pt)
- Percent of DV of ALL Vitamins and Minerals listed in table format. Look in book for definitions of low, good, rich/excellent or high. (2 pts)
| Vitamin or Mineral | %DV | Nutrition Content Claim (Low, Good, Rich/Excellent or High) |
4.To whom is this product marketed? How is it marketed? Commercials, internet, etc. Is the label misleading in any way. Look at the packaging and the website or manufacturer for the product. Expectation: ½ page typed. (5 pts)
5.Would you consider this product to be a “nutritious product”? Why or why not? Are there any nutrient, health, or structure function claims made on the packaging? Could any claims be made? Support rationale from information from book. Expectation: ½ page typed. (5 pts)
6.What food groups are supplied from the food you evaluated? Compare to MyPlate and serving sizes from textbook. Are the serving sizes different than MyPlate/USDA Food Patterns? Could this be confusing to consumers? Support rationale from information from book. Expectation: ½ page typed. (5 pts)
7.How often should someone incorporate this food item into their diet? Weekly, daily, monthly? Why? Justify with support from your textbook. Expectation: ¼ – ½page typed. (2pts)
Homework Answer on Food Labeling
5.Would you consider this product to be a “nutritious product”? Why or why not? Are there any nutrients, health, or structure function claims made on the packaging? Could any claims be made?
A nutritious product is that food product that consists of nutrients such as proteins, lower amount of fats, averagely 30%, vitamins and minerals. The product I chose on could be considered so nutritious because it is rich in nutrients like proteins which aids in keeping the consumers healthy. The amount of fats present in the food item is less than 30% which is good for a healthy body as it cannot lead to weight gain or heart diseases. The amount of sodium recorded is averagely low and is not likely to cause health hazards such as high blood pressure. This makes cheese an important food item and constitutes to a balanced diet leading to a healthy living among the consumers who take cheese more often. It is important to make claims regarding the health effects the food products could cause to the consumers in case the products are in excess or too low (Ollberding, Nicholas, Randi and Isobel Contento 49).
6.What food groups are supplied from the food you evaluated? Compare to My Plate and serving sizes from textbook. Are the serving sizes different than MyPlate/USDA Food Patterns? Could this be confusing to consumers?
Food groups could be defined as a combination or group of different food items that add same value to the consumers or contain the same contents. For example, food rich in vitamins would be classified under the same category with the fruits. Some of the food groups which are supplied in cheese include milk and yoghurt (Kim, Sung-Yong, Rodolfo, and Oral Capps, 348). The two food items are rich in proteins just like cheese. The serving should be the same since they are all grouped under the proteins. However, this is not the case since the contents present in milk, yoghurt and cheese are not all the same. According to the USDA food patterns, the groups are classified under proteins which are approximately 8 ounces per week. This could be so confusing to the consumers because most of them assume that they should have the same serving sizes.