Health Medical Homework Help
NVCC Nutrition Questions
Label Analysis—Carbohydrates
Instructions: Use the label for the fettuccini Alfredo and garlic bread meal to answer questions 1–3 on a separate sheet of paper.
INGREDIENTS: COOKED FETTUCCINI PASTA (WATER, SEMOLINA [DURUM WHEAT, NIACIN, IRON, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITES), GARLIC BREAD (BLEACHED ENRICHED FLOUR [MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLATE], WATER, VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OIL], YEAST, SALT, HIGH FRUCTOSE CORN SYRUP, ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DATEM, VEGETABLE SHORTENING [PARTIALLY HYDROGENATED SOYBEAN OIL, TBHQ ADDED TO PRESERVE FRESHNESS], CONTAINS LESS THAN 2% OF THE FOLLOWING: ASCORBIC ACID, L-CYSTEINE HYDROCHLORIDE, AZODICAR-BONAMIDE, ENZYMES, CALCIUM PEROXIDE, CALCIUM PROPIONATE, ENZYME, TOPPINGS [LIQUID AND PARTIALLY HYDROGENATED SOYBEAN OIL, WATER, SALT, LECITHIN, MONOGLYCERIDES, SODIUM BENZOATE {PRESERVATIVE}, CITRIC ACID, NATURAL FLAVOR, ARTIFICIAL FLAVOR, BETA-CAROTENE, VITAMIN A PALMITATE, CALCIUM DISODIUM EDTA {TO PROTECT FLAVOR}, PARSLEY FLAKES]), WATER, CARROTS, BROCCOLI, HEAVY WHIPPING CREAM, SOYBEAN OIL, CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURES, SALT, CAROB BEAN GUM), ROMANO (FROM COW’S MILK) AND PARMESAN CHEESE (PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, CELLULOSE POWDER [PREVENTS CAKING]), HALF AND HALF (MILK, CREAM), CONTAINS 2% OR LESS OF: GARLIC SHERRY WINE, STABILIZER (MODIFIED FOOD STARCH, SODIUM PHOSPHATE, MONO- AND DIGLYCERIDES, DEHYDRATED GARLIC, XANTHAN AND GUAR GUMS, SALT, PAPRIKA), SUGAR, SALT, BUTTER (CREAM, SALT), FLAVORINGS, BUTTER FLAVOR (PARTIALLY HYDROGENATED SOYBEAN OIL, FLAVOR [BUTTER OIL, ENZYME MODIFIED BUTTERFAT, WHEY POWDER, NONFAT DRY MILK POWDER, SOY LECITHIN {EMULSIFIER}]), POLYGLYCEROL ESTERS OF FATTY ACIDS, SPICE, PAPRIKA, BETA CAROTENE. |
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Questions
1.
a.Is this product a good source of fiber?
b.Calculate the percentage of the Daily Value for fiber for a 2,500-calorie diet that is contributed by this product.
c.Calculate the percentage of the DRI for a 2,500-calorie diet that is contributed by this product.
2.Is this a nutrient-dense product? Why or why not?
3.What percentage of the Daily Value for total carbohydrate (for 2,000 calories) comes from this product?
Instructions: Use the label for Zen-Tastic cereal to answer questions 4–7 on a separate sheet of paper.
INGREDIENTS: Organic brown rice flour, organic evaporated cane juice, organic rolled oats, organic wheat bran, organic sweetened dried cranberries (organic cranberries, organic evaporated cane juice), organic whole wheat meal, organic soy flour, organic whole oat flour, organic oat bran, inulin, organic soy oil, organic soy fiber, organic molasses, organic barley malt extract, organic yellow corn flour, organic whole millet, organic oat syrup solids, sea salt, organic quinoa, organic ginger, organic buckwheat flour, organic barley flour, organic rice bran extract, organic cinnamon, tocopherols (natural vitamin E), organic cloves, organic nutmeg. Produced in a facility that contains peanuts, tree nuts & soy. |
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4.What percentage of calories comes from fiber in this product?
5.
a.What is the major type of carbohydrate contributed to the diet by this cereal?
b.What are the major sources of this type of carbohydrate listed in the ingredients section?
6.What are the sources of simple sugars in this cereal?
7.
a.Do they make up a significant portion of the ingredients?
b.How can you tell?