In this assignment, you will be asked to review the labels for five nutrients and then respond to a series of questions pertaining to food labels. This assignment is a combination of provided labels and a supermarket safari! By “supermarket safari,” we mean a trip to your local grocery store to explore food labels. Or, maybe you’ve got some food labels in your very own kitchen and which lend themselves to this assignment. You are required to find out information for five nutrients. For fat, sodium and calcium the labels are provided and a series of questions need to be answered. For iron and fibre you are required to find your own labels, include the labels in the assignment and answer a series of questions.
Labels have been chosen for the following nutrients:
Fat (Total, Saturated, Trans)
Salt/Sodium
Calcium
Iron
Fibre
These five nutrients comprise our diets, but in very different amounts. Some are easy to obtain, sometimes too easy, while others can be more challenging. While all contribute to our health, some we need to monitor our intakes as excesses may negatively impact our health.
Review the labels for calcium content (Labels 1 and 2) and then respond to the questions below. Use the gray area to type in your answers.
Label 1
Nutrition Facts
Per 1/2 can ‘85 g)
Amount 5′. Daily Value
Calories 140
Fat 7 9 11 o/o
Saturated 1.5
Trans 0 g g 8
Cholesterol 40 mg
Sodium 420 m 18
Carbohydrate 0 g 0
Fnbte 0 g 0 °/o
Sugars 0 g
Protein 183
Vitamin A 4 % Vitamin C 0
Calcium 0 % Iron 4
Nutrition Facts
Per 1/2 can (85
Amount 9:. Daily Value
Calories 140
Fat 12 g 19 $3,
Saturated 2 g 10 9,0
Trans 0 g
Cholesterol 40 g
Sodium 70 93 3
Carbohzdrate 0 g 0
Fibre 0 g 0
Sugars 0 g
Protein 163
Vitamin A 4 °/o Vitamin C 0
Calcium 15 % Iron 6
Label 21.1 Which label and the associated food should you choose more often? (Choose Label 1 or 2) and why? (2 marks)
1.2 Identify and explain two health benefits of consuming a diet that meets the dietary requirements for calcium. (2 marks)
1.3 Identify and explain two health risks associated with consuming too little calcium? (2 marks)
1.4 Calcium supplements take up a significant amount of space in the pharmacy. Take a picture of two brands of supplements and include in the assignment (2 marks) which you consider to be beneficial and explain why (1 mark).
<inserttwo pictures here>
1.5 Explain how the supplement needs to be taken in order for the body to get the best absorption. Using the textbook include form of calcium, dietary inhibitors and promoters of bioavailability (2 x 3 marks = 6 marks).
1.6 Identify two life stage groups which may benefit from a calcium supplement and explain why. (2 marks)
Review the labels for calcium content (Labels 3 and 4) and then respond to the questions below. Use the gray area to type in your answers.
Label 3
Nutrition Facts
Per 1/5 Eackaae 585 32
Amount % Daily Value
Calories 290
Fat 1.5 g 2
Saturated 0.3
Trans 0 g g 2 0/”
Cholesterol 0 mg
Sodium 0 mg 0
Carbohydrate 60 g 20
Fibre 7 g 28
Sugars 2 g
Protein 102
Vitamin A O % Vitamin C 0 °/o
Calcium 2 % Iron 25
Nutrition Facts
Per 1/5 Eackage (85 9)
Amount 7. Daily Value
Calories 310
Fat 1 g 2%
Saturated 0 o
Trans 0 g g 0
Cholesterol 0 mg
Sodium 0 mg 0
Carbohydrate 65 g 22
Fibre 3 g 12
Sugars 2 g
Protein 11 2
Vitamin A 0 % Vitamin C 0
Calcium 2 % Iron 25
Label 42.1 Which label and the associated food should you choose more often? (chooseLabel 3 or 4) and why? (2 marks)
2.2 Identify and explain two health risks associated with too much total iron? (2 marks)
2.3 Identify and explain two health risks associated with too little total iron? (2 marks)
2.4 Iron supplements take up a significant amount of space in the pharmacy. Take a picture of two brands of iron supplements and include in the assignment (2 marks) that you consider to be beneficial and explain why (1 mark).
<insert two picture here>
2.5 Explain how the supplement needs to be taken in order for the body to get the best absorption. Include form of iron, dietary inhibitors and promoters of bioavailability (2 x 3 marks = 6 marks).
2.6 Name two life stage groups who could benefit from a supplement and why (2 marks)
Nutrient 3: Fibre content (8 marks)
Review the labels for calcium content (Labels 5 and 6) and then respond to the questions below. Use the gray area to type in your answers.
Label 5
Nutrition Facts
Per 1 slice $39 a:
Amount % Daily Value
Calories 90
Fat 145 9 2
Saturated 0.4
Trans 0 9 g 2
Cholesterol 0 m
Sodium 190 mg 8
Carbohydrate 15 g 5
Fibre 4 g 16
Sugars 2 g
Protein 4 g
Vitamin A 0 % Vitamin C 0 °/o
Calcium 2 % Iron 8
Nutrition Facts
Per 1 slice S37
Amount “I. Daily Value
Calories 90
Fat 1 9 20/0
Saturated 0 g 0 0/0
Trans 0 g
Cholesterol 0 mg
Sodium 200 mg 8
Carbohydrate 17 g 6
Fibre 1 g 4
Sugars 1 g
Protein 3 g
Vitamin A 0 % Vitamin C 0
Calcium 2 % Iron 8
Label 63.1 Which label and the associated food should you choose more often? (chooseLabel 5 or 6) and why? (2marks)
3.2 Identify and explain two health benefits of eating a high fibre diet? (2 marks)
3.3 Identify and explain two health risks associated with too little fibre? (2 marks)
3.4 Diabetes Mellitus is a major public health problem in Canada. According to the Canadian Diabetes Association currently 3 million Canadians have diabetes and the number is rising. Identify and explain two roles fibre has in managing diabetes? (2 marks)
Nutrient 4: Fat content (16 marks)
Review the information you have about % daily value (DV). Choose two food products that contain different levels of fat – one with a low %Daily Value (DV) and one with a high %DV.
4.1 Take a photo or scan two labels and include in assignment. Identify each food (provide a brief description) (2 marks per label; 4 marks in total)
<insert two labels here>
4.2 Identify and explain two health risks associated with too much saturated fat? (2 marks)
4.3 Identify and explain two health benefits associated with a moderate fat diet? (2 marks)
4.4 Cardiovascular disease is a concern. When your doctor orders blood tests to assess your risk for heart disease, certain types of fats are measured. Define the fats listed below and explain their role in assessing heart disease (2 marks for each type; 8 marks in total)
• HDL cholesterol
• LDL cholesterol
• Triglycerides
• Total cholesterol
Nutrient5: Sodium content (12 marks)
Review the information you have about % Daily Value (DV). Choose two food product labels that contain different levels of sodium – one with a low %Daily Value (DV) and one with a high %DV.
5.1 Take a photo or scan two labels and include in assignment. Identify each food (provide a brief description) (2 marks per label; 4 marks in total)
<insert 2 labels here>
5.2 Identify and explain two health risks associated with too much sodium? (2 marks)
5.3 Identify and explain two health risks associated with too little sodium? (2 marks)
5.4 Choose two high sodium foods and lower sodium versions of both. Take a photo or scan two labels and include in assignment. Do not use the same labels as used above. Identify each food (provide a brief description) (2 marks per 2 labels; 4 marks in total)
<insert 2 labels here>
Submission instructions
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