What percentage of the total carbohydrates comes from sugars

Reference no: EM131033852

I. Nutrient Additives-Can You Spot Them on the Label? Food Safety.

When you buy prepared foods at the store, do you know what is in them? Are there words on the ingredients list of the label that you don't recognize? There are many types of food additives such as added vitamins, preservatives, gums, sulfites, food colorings, sweeteners, and fat substitutes. Many of these additives give food a more appealing texture, appearance, or taste, and prolong shelf life.

Label-Reading Exercise:

1. Select a food such as cookies, bread, or another type of snack food. Choose a low-fat/-sodium version or a typical version of this food. (pick a food with more than five ingredients!)

2. List five of the ingredients on the label that you do not recognize in the chart below. The Center for Science in the Public Interest (CSPI) has a website with an excellent article with a comprehensive listing of additives. You can locate this article by searching for "Food Additives" on the website at www.cspinet.org.

3. Use the website to identify the type of additive in the "Type of Additive" column." In the "Comments" column state how the additive benefits the food, or is there are any health concern associated with this additive.

4. The "Types of Additives" on the next page are for your reference. It is a good summary of the most commonly used additives.

Food item ____________________________ Version of food ______________________________

Ingredient	Type of Additive	Comments
1.
2.
3.
4.
5.

Types of Additives:

Preservatives	BHA or BHT preserves the oils in foods to prevent them from tasting bad. Sodium nitrates are used to preserve the flavor and color of prepared deli meats as well as inhibit the growth of harmful bacteria. Sulfites prevent oxidation in may processed foods, wine, and some drugs. Sulfites are used to keep dried produce from getting discolored.
Artificial Colors	Blue 1 & 2, Citrus Red 2, Green 3, Red 3 & 40, Yellow 5 & 6 are used to give foods a more desirable or striking appearance.
Gums	Carrageenan, guar, locust bean, or xanthans are used to thicken and keep foods from separating.
Nonnutritive Sweeteners	Aspartame, saccharin, mannitol, stevia, sorbitol, or sucrolose provides a high level of sweetening power for a small amount. This reduces the calories in a food (see Table 12-15).
Sweeteners	High-fructose corn syrup or corn syrups are used in food to give them sweetness at a reasonable cost to the food manufacturer. These additives do add calories to the food.
Olestra	A fat substitute that gives foods a "fatty" feel without the calories.
Vitamins and Minerals	Many enriched foods such as baked goods have additional vitamins or minerals added to increase their nutrient content. Beta-carotene or retinal (vitamin A), alpha-tocopherol (vitamin E), ascorbic acid (vitamin C), and thiamin mononitrate (vitamin B₁) are examples of added vitamins. Phosphates and sodium chloride are found in foods.

There are other additives and more types than what are listed above.

References:

"CSPI's Guide to Food Additives" on the website at www.cspinet.org.

Girard-Eberle, Suzanne, Common Food Additives: Safe at the Plate. Delicious Living Dec00.

II. Pregnancy and Lactation:

The Baby Friendly Hospital Initiative: www.babyfriendlyusa.org

On the top bar, click on "ABOUT US." Then, on the left hand margin, click on "BABY-FRIENDLY HOSPITAL INITIATIVE."

1. Why is the Baby-Friendly Hospital Initiative important?

2. Choose one of the TEN STEPS: Write the step and explain how it contributes to breastfeeding success.

3. How many Baby-Friendly Hospitals are there in the United States? _________

4. How many BFH are there in New York State? _________

5. List the hospitals designated as Baby-friendly in New York State.

6. How well do you think New York State is doing when it comes to supporting breastfeeding? Provide support for your comment; i.e. use numbers, statistics, compare states. (You will be able to share your thoughts here on the final discussion board forum which will be available soon).

World Alliance for Breastfeeding Action: www.waba.org.my. Take a few minutes to scroll down the home page to see what the news is in the world of breastfeeding.

On the top bar of the home page, click on "About"

7. When was the World Alliance for Breastfeeding Action formed? __________________

8. Explain what they do.

The 2016 Theme for World Breastfeeding Week is "Breastfeeding: A Key to Sustainable Development." (OR click on "What we do" and go to World Breastfeeding Week OR just Google "world breastfeeding week 2016").

9. Explain this year's theme. Provide some facts/detail from the website.

III. Juice Drink Label Analysis; Child Nutrition.

Instructions: Use the juice drink label below to answer the questions.

2416_Juice Drink Label.png

Nutrition Facts
Serving Size 200ml
Servings Per Container 10
Amount Per Serving
Calories 100		Calories from Fat 0
					% Daily Value*
Total Fat 0g					0%
Saturated Fat 0g					0%
Trans Fat 0g
Cholesterol 0mg					0%
Sodium 15mg					1%
Total Carbohydrate 27g					9%
Dietary Fiber 0g					0%
Sugars 27g
Protein 0g
Vitamin A 0%			Vitamin C 20%
Calcium 0%			Iron 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
	Calories			2,000		2,500
Total Fat	Less than			65g		80g
Sat Fat	Less than			20g		25g
Cholesterol	Less than			300mg		300mg
Sodium	Less than			2400mg		2400mg
Total Carbohydrate				300g		375g
Dietary Fiber				25g		30g
Ingredients: Water, high fructose corn syrup, apple and grape juice concentrates, citric acid, strawberry juice concentrate, ascorbic acid (vitamin C), vitamin E acetate, natural flavor.

1. a. What is the serving size of this product?

b. How many cups is this?

2. What percentage of the total carbohydrates comes from sugars?

3. a. What is the most prevalent ingredient in this product other than water?

b. What is this ingredient?

4. a. Is this a good drink choice for a school-age child? Why or why not?

b. Can you suggest other beverages that a child could drink instead of this product?

IV. Ensuring Adequate Nutrition for the Elderly: The Aging Adult.

Meals on Wheels: https://www.mowaa.org

Describe Meals on Wheels - Who do they serve? What do they provide? Who qualifies? What percentage of seniors struggle with hunger in NY State? What concerns are there over the aging of America?

There are many other state-supported programs for food distribution for the elderly. The following links provide information about such programs:

www.fns.usda.gov

www.aoa.gov/AoARoot/AoA_Programs/HCLTC/Nutrition_Services/index.aspx

Reference no: EM131033852

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