Survey
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project
Overeaters Anonymous wikipedia , lookup
Hunger in the United States wikipedia , lookup
Academy of Nutrition and Dietetics wikipedia , lookup
Food safety wikipedia , lookup
Human nutrition wikipedia , lookup
Obesity and the environment wikipedia , lookup
Food studies wikipedia , lookup
Food politics wikipedia , lookup
Name: _____________________________________ 7. How many servings are in the ENTIRE PACKAGE? Food Label Assignment: Worksheet 8. How many calories are in EACH SERVING? Directions: Pick one of your favorite foods, find the nutrition facts label, and answer the following questions. You can locate information about many products at http://www.ewg.org/foodscores. Once you have completed the questions, carefully cut the label out and attach it to this page. 9. How many calories are in the ENTIRE PACKAGE? (Total # of servings multiplied by the # of calories in each serving) 1. What is your product name? 2. What score does it get on the EWG Food Scores website? 3. What is the net weight of your product? (This is the total for the entire product. Be sure to label with units of measurement!) 4. Who manufactured, packed, or distributed the food? Where is the company located? 10. How many grams of fat are in ONE SERVING of this food? Saturated fat? Cholesterol? Sodium? Total carbohydrate? Dietary fiber? Sugars? Protein? Fat: Saturated Fat: Cholesterol: Sodium: Total carbohydrate: Dietary fiber: Sugars: Protein: ***ATTACH THE NUTRITION LABEL BELOW.*** 5. What ingredients are in the food? (List from LARGEST to SMALLEST amount by weight.) 6. What is the serving size? 4. Choose one of the ingredients of concern. Name: _____________________________________ Food Label Assignment: Research 5. What are the concerns/dangers of this ingredient? Directions: Answer the following questions about the ingredients in the food item. This will require listing ingredients and researching the use of the ingredient, as well as the harmful effects these item may have. 1. What is your product name? 2. What ingredients are found in food item? Record all of them. 6. What are functions of the items of concern? 7. What health claims are identified on the label/package? 8. Based on your observation of the food label, would you still eat this product? Why or why not. 3. List the ingredients of concern found in the food item. Ingredients that may be considered dangerous. Food Label Assignment Food Label Assignment: Rubric Assignment #4 Knowledge & Understanding (6 marks) - The student demonstrates knowledge of food nutrition through proper reading of food labels. - Demonstrates an understanding of food labels and the dangers on them. QuickTime™ and a decompressor are needed to see this picture. Application (6 marks) - The student applies the proper terminology and calculated correct caloric intake. . - The student has submitted three different food products with complete worksheets. 1. In 1990, the Nutrition Labeling and Education Act went into effect. The USDA and FDA designed the requirements so that consumers would have useful information about the food they eat. But how do you make sense of a food label? According to the Nutrition Labeling and Education Act, all food labels must contain the following information: Common name of the product Name and address of the product’s manufacturer Net contents in terms of weight, measure or count Ingredient List Nutrition Information 2. Your task is to find three (3) processed snacking items in your house that are also on the Environmental Working Group (EWG) Food Score website. http://www.ewg.org/foodscores 3. Answer the questions on attached worksheets. Remember you need three items that you can find in your home or packed lunch. Include the original labels. 4. Add a title page with your name, date, course code and title of assignment. Include a reference page of sources used. Thinking & Inquiry (6 marks) - The student has paraphrases the work and the impacts of the ingredients. (Put research into your own words). - The student has spent time answering each question on the worksheet. The ingredients of concern have variety (they are not all the same for each). Communication (7 marks) - The student has submitted the assignment with a title page followed by the research sheets (with original labels) and a reference page - The student has checked the spelling and grammar for accuracy. /25 QuickTime™ and a decompressor are needed to see this picture.