Please answer the questions nutrition related.

Part 1.  Sources of your food selections (35 points):

• How many foods were processed? A processed food is packaged by a manufacturer, for example crackers, cereal, chips, rice mixes, soups frozen dinners, etc. Processed foods have a Nutrition Facts label.

Day	Number of Processed Foods
1	1
2	1
3	1
Total (Add up the 3 days)	3

 

• How many foods did you prepare and/or cook? Examples of these types of foods are homemade lasagna, plain cooked pork chops, and cooked vegetables.

Day	Number of Prepared Foods
1	0
2	0
3	0
Total (Add up the 3 days)	0

 

• How many foods whole foods? Examples of these types of foods would be orange, banana, raw vegetables, salad (dressing would be processed), etc.

Day	Number of Unprocessed Foods
1	0
2	0
3	0
Total (Add up the 3 days)	0

 

 

 

 

 

• How many foods where prepared by somebody else, for example at a restaurant?

Day	Number of Food Prepared by Someone Else
1	0
2	0
3	0
Total (Add up the 3 days)	0

 

• What of percent of the foods you ate were processed, prepared by you or someone else, or unprocessed/unprepared?

 

3	+	0	+	0	+	0	=	3
Total Processed Foods		Total Prepared Foods		Total Foods Prepared by Someone Else		Total Unprocessed/Unprepared Foods		Add these 4 together for Total Foods

 

1. Percent Processed Foods:

3	Total Processed Foods divided by	* 100=	100	%
3	Total Foods

 

1. Percent Prepared Foods:

0	Total Prepared Foods divided by	* 100=	0	%
3	Total Foods

 

1. Percent Foods Prepared by Someone Else:

0	Total Foods Prepared by Someone Else divided by	* 100=	0	%
3	Total Foods

 

1. Percent Unprocessed/Unprepared Foods:

0	Total Unprocessed/Unprepared Foods divided by	* 100=	0	%
3	Total Foods

 

 

1. Summary:

Discuss what you have learned about your diet in Part I.  This discussion is about your food choices identified – whole versus processed/refined versus homemade/eaten out.  It must be at least 200 words long.  Remember, your response must be thoughtful, substantive, and link nutrition concepts to your own diet.  The box will expand as you type.

 

 

 

Part 2.  Reading Food Labels (25 points).

• Select one processed food from your Assignment 1 food record. Fill in the Nutrition Facts Label below for that product.

Name of Food item: Shin Ramen

Nutrition Facts
Serving Size:	2 oz
Servings per Container:	2
Amount per Serving:
Calories	240
	Amount	% Daily Value
Total Fat (g)	8	12
Saturated Fat (g)	4	20
Trans Fat (g)	0
Cholesterol (mg)	0	0
Sodium (mg)	1050m	44
Total Carbohydrate (g)	38	13
Dietary Fiber (g)	1	2
Sugars (g)	1
Protein (g)	5
Vitamin A		0
Calcium		0
Iron		2

 

• List the ingredients.

Wheat flour, palm oil, potato starch, modified potato starch, salt, beef seasoning (yeast extract, beef bone stock, beef extract, liquid corn syrup, beef tallow), monosodium glutamate, dehydrated vegetables (green onion, mushroom, carrot), red pepper, sugar, soy sauce powder (hydrolyzed soy protein and corn gluten, maltodextrin, salt), soy bean paste powder (soybean, maltodextrin, salt), soy bean paste powder (soybean, maltodextrin, salt), black pepper, garlic, red pepper seed oil, potassium carbonate, oleoresin capsicum, oleoresin paprika, onion, corn, ginger, sodium carbonate, disodium inosinate, disodium guanylate, sodium metaphospate, sodium tripolyphosphate, sodium phosphate, T-BHQ, sodium pyrophosphate, riboflavin color. Contains wheat and soy. Manufactured in a facility that also processes eggs, milk, fish and shellfish.

 

 

 

• Which ingredients are food additives? You may find Table 13-6 in your textbook helpful along with this website: https://cspinet.org/search?search_api_views_fulltext=additives.   What is the function of each additive in your food? (If you need more lines, hit the tab button on at the end of the last line.)

Food Additives	Function
monosodium glutamate
maltodextrin
oleoresin capsicum,
potassium carbonate
oleoresin capsicum
oleoresin paprika
disodium inosinate
disodium guanylate
sodium metaphosphate
sodium phosphate
sodium pyrophosphate

 

• Does your product make any nutrient claims? You can use Table 2-10 to guide you. If so, which one(s)?

No

 

• Discuss what you have learned about your diet to include whole versus refined food consumption, food labels, additives, and nutrients. It must be at least 200 words long. Remember, responses must be thoughtful and substantive and link nutrition concepts to your own diet.  The box will expand as you type.

 

 

Part 3.  Carbohydrate & Lipid Content of Your Diet (40 points)

1)    What type of carbohydrate did you eat? In the table below, list the foods you ate from your diet analysis in Assignment 1, then identify the type of carbohydrate each food contains.  Remember, there are simple and complex carbohydrates present in your diet.  Use Table 4-2 for guidance on the types of sweetener present in the foods you ate.  Use the text to help you determine the type of carbohydrate, for example, glucose, fructose, etc. A food item may contain more than one type of carbohydrate. (If you need more lines, hit the tab button on your computer keyboard at the end of the table’s last line.)

 

EXAMPLE:

2% Milk                                                                        Simple; lactose

Apple                                                                            Complex; fructose, fiber

Food Item	Type of Carbohydrate (glucose, complex, fiber, simple, etc)
2% milk	Simple; Lactose
Energy drink	Simple; Fructose
Rice	Complex; Fiber

 

 

 

 

• What type of lipid did you eat? In the table below, list the foods you ate from your diet analysis in Assignment 1, then identify the type of lipid each food contains. Use the Lipid Concept Map on page 188 to help. A food may contain more than one type of lipid. (If you need more lines, hit the tab button on your computer keyboard at the end of the table’s last line.)

EXAMPLE:

Salmon                                                                  EFA; omega-3; MUFA; cholesterol

2% milk                                                                 SFA; cholesterol

Food Item	Type of Lipid (monounsaturated fat, saturated fat, essential fat, etc)
2% milk	SFA; cholesterol
Beef	SFA; cholesterol

 

• Discuss what you learned below in Part 3 about the fat and carbohydrate in your diet. Remember, your response must be thoughtful, substantive, and link nutrition concepts to your own diet. It must be 200 words long.

 

 

 

 

 

 

 

 

 

 

EVALUATION CRITERIA:

 

	POINTS	POINTS EARNED	FEEDBACK
Part 1:  Sources of your foods	35
Part 2:  Food Labels	25
Part 3:  CHO & FAT	40
TOTAL	100