ST.THOMAS HUN3221 Week 2 Discussion Latest 2021 February
HUN3221 PRINCIPLES OF NUTRITION
Week 2 Discussion
Chapter 2: Nutrition Tools- Standards & Guidelines
Module Objectives:
Discuss the significance of dietary references
Describe the information that appears in food labels
Week 2 Discussion
Consumer Education
Food labels are a primary source of information for consumers trying to make a healthy diet. Consumers who understand how to read labels are best able to use the information to establish healthful eating patterns. Do you know what foods to select or how much to consume for a healthy diet?
For this discussion, the student will:
Watch the video: “The Nutrition Facts Label, the latest design from FDA”
For this week’s discussion, choose a food label from a favorite snack, take a picture of the Nutrition Facts on the food label. Upload the picture to the discussion post and answer the following:
Download and use the “What’s on the Nutrition Facts Label” here to answer the questions: Nutrition Facts Label.pdfPreview the document
Who is the manufacturer of your product?
Define “serving size”?
What is the total number of serving sizes per package or container of your selected food?
Define % daily value mean?
Provide the calories per serving of your selected food label
Provide the total fat of your selected food label
Provide the cholesterol of your selected food label
Provide the sodium of your selected food label
Provide the carbohydrates of your selected food label
Share with your peers if you were surprised by the nutritional values of your selected food label.
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