Nutrition

Food Label Assignment (50 points)

NUTR 132

Part 1. Whole Grains (6 points, 3 points each)

Instructions: Go to a grocery store and look for grain products that are either predominately whole grain or not. For example, Products 1 and 2 are both bread products. Product 1 is predominately whole grain ( meaning that a whole grain ingredient is listed first in the ingredient statement ). Product 2 is a bread product that is not predominately whole grain.

For each product, list:

· the manufacturer and product name,

· the first ingredient listed in the ingredient statement, and

· any information on the label that relates to whole grains (health claims, statements such as “made with whole grain,” etc.) in the ‘Health Verdict’ column.

Note: whole wheat is not the only whole grain. Brown rice, whole corn, oats, etc. are also whole grains. For more information, see http://wholegrainscouncil.org/whole-grains-101/identifying-whole-grain-products

	Manufacturer and Product Name	First ingredient listed in the ingredient statement	Health Verdict
Product 1: Find a bread product (loaf bread, buns, tortillas, English muffins, etc.) that is predominately whole grain.
Product 2: Find a bread product that may appear to be predominately whole grain at first glance but is not. Specify why the label may confuse consumers.

Part 2. Nutrient Content Claims (16 points, 2 points each)

Instructions: Find one product with each of the following nutrient content claims on the label. List the product name. Are there any other health claims (ex: “helps reduce cholesterol”) on the label? Does the product fit into an overall healthy diet? Refer to your text for additional information on nutrient content claims.

Nutrient Content Claim	Product Name	Amount of Nutrient (in comparison to amount of nutrient in regular version of product)	Health Verdict
Low calorie
Reduced calorie
Light
Sugar free
Low fat
Reduced fat
0 g trans fat			Is there any partially hydrogenated oil in the ingredient list?
Reduced sodium

Part 3. Healthy Cereal Hunt (8 points)

Imagine you are searching for a healthy, quick morning breakfast cereal. Peruse the cereal aisle and make two selections of cereals you would like to try that you consider to be healthy. Describe why they are healthy choices. Consider the calories per serving, serving size, fiber, and sugar.

Cereal 1: ______________________________

Calories per serving:_________

Serving Size: ________

Fiber (g): ______

Sugar (g): _______

Explain why you chose this product:

Cereal 2: ______________________________

Calories per serving:_________

Serving Size: ________

Fiber (g): ______

Sugar (g): _______

Explain why you chose this product:

Part 4. Updated Nutrition Facts Label (10 points)

The U.S. Food and Drug Administration (FDA) recently announced the new Nutrition Facts Label for packaged foods. This new label will reflect new scientific information, including the link between diet and chronic diseases such as obesity and heart disease. Additionally, the new label will make it easier for consumers to make better informed food choices. When the label was released in 2016, a compliance date of July 26, 2018 was set for large scale manufacturers (the current administration has extended this compliance date).

Compare and contrast the original food label with the New Nutrition Facts label. List five updates and describe why this change is important for consumers to know.

	New Label – What’s different?	Why is this change important for consumers?
1
2
3
4
5

Part 5. Calculating Carbohydrates and Total Fat (10 points)

Answer the following questions using the nutrition facts label on the right.

1. How many calories would you get if you consume two cups (3 servings)? (1 point)
2. How many grams of sugar are added? (1 point)
3. How do the grams of added sugar compare to the American Heart Association recommendation to limit sugar intake to 6 tsp per day for women and 9 tsp per day for men? (Hint: Each tsp of sugar is 4 grams). (2 points)
4. How many calories are coming from added sugar? (1 point)
5. How many grams of dietary fiber would you consume if you had two servings? (1 point)
6. How does the grams of dietary fiber in two servings compare to your needs? (Hint: The DRI for fiber is 25 g/day for women and 38 g/day for men.) (2 points)
7. As a general rule: 5% DV or less of a nutrient per serving is low and 20% DV or more of a nutrient per serving is high. Indicate if the product is low, high, or neither in each micronutrient listed below. (2 points)
a. Vitamin D: _______________
b. Calcium: ____________ c. Iron: ___________________ d. Potassium: _______________ For more information on %DVs, see https://www.fda.gov/Food/IngredientsPackagingLabeling/LabelingNutrition/ucm274593.htm#percent_daily_value

· Carbohydrates: 4 calories per gram

· Fat: 9 calories per gram

· Protein: 4 calories per gram