Question
Ingredients are listed in descending order of their weight contribution
to the product. That means that the item that contributes most of the
weight is listed_________. The ingredient that is the smallest is listed
__________.
iii. The USDA recommends minimizing certain components in your diet.
Give some examples of food types that should be limited in the diet.
iv. Provide a couple of other USDA recommendations regarding a healthy
diet or lifestyle.
c. Understanding Serving Sizes
i. Serving size is not the same as portion size.
ii. A portion is how much you ________ to eat, which may be more or less
than a serving size.
iii. Example: If the serving size is 1 slice of bread, but you eat 2 slices, you
are consuming ________ servings.
d. Importance of Serving Sizes
i. Ensures accurate tracking of ________ and nutrients.
ii. Helps manage portion control and avoid overeating.
Collaborative Catch-up: Food Label Calculations
Image that you have a food label showing the following information:
Serving Size: 1 cup
Calories per Serving: 250
Total Fat: 10g
Total Carbohydrates: 35g
Protein: 5g
Remember that:
1g of carbohydrate = 4 Calories
1g of protein = 4 Calories
1g of fat = 9 Calories
If you consume 2 servings:
Total Calories = 250 x ___ = _______
Total Fat = 10g x ___ = _______
How many Calories in fat would you consume? ________________
Total Carbohydrates = 35g x ___ = _______
How many Calories in carbohydrates would you consume? _____________
Protein = 5g x ___ = _______2-45
to the product. That means that the item that contributes most of the
weight is listed_________. The ingredient that is the smallest is listed
__________.
iii. The USDA recommends minimizing certain components in your diet.
Give some examples of food types that should be limited in the diet.
iv. Provide a couple of other USDA recommendations regarding a healthy
diet or lifestyle.
c. Understanding Serving Sizes
i. Serving size is not the same as portion size.
ii. A portion is how much you ________ to eat, which may be more or less
than a serving size.
iii. Example: If the serving size is 1 slice of bread, but you eat 2 slices, you
are consuming ________ servings.
d. Importance of Serving Sizes
i. Ensures accurate tracking of ________ and nutrients.
ii. Helps manage portion control and avoid overeating.
Collaborative Catch-up: Food Label Calculations
Image that you have a food label showing the following information:
Serving Size: 1 cup
Calories per Serving: 250
Total Fat: 10g
Total Carbohydrates: 35g
Protein: 5g
Remember that:
1g of carbohydrate = 4 Calories
1g of protein = 4 Calories
1g of fat = 9 Calories
If you consume 2 servings:
Total Calories = 250 x ___ = _______
Total Fat = 10g x ___ = _______
How many Calories in fat would you consume? ________________
Total Carbohydrates = 35g x ___ = _______
How many Calories in carbohydrates would you consume? _____________
Protein = 5g x ___ = _______2-45
Answers
GPT-4o mini
Sure! Here’s the completed text along with the calculations based on the given food label information.
### Ingredients
Ingredients are listed in descending order of their weight contribution to the product. That means that the item that contributes most of the weight is listed **first**. The ingredient that is the smallest is listed **last**.
### USDA Recommendations
iii. The USDA recommends minimizing certain components in your diet. Give some examples of food types that should be limited in the diet:
- Added sugars
- Saturated fats
- Sodium (salt)
- Refined grains
iv. Provide a couple of other USDA recommendations regarding a healthy diet or lifestyle:
- Eat a variety of fruits and vegetables.
- Choose whole grains over refined grains.
- Engage in regular physical activity.
### Understanding Serving Sizes
i. Serving size is not the same as portion size.
ii. A portion is how much you **choose** to eat, which may be more or less than a serving size.
iii. Example: If the serving size is 1 slice of bread, but you eat 2 slices, you are consuming **2** servings.
### Importance of Serving Sizes
i. Ensures accurate tracking of **calories** and nutrients.
ii. Helps manage portion control and avoid overeating.
### Collaborative Catch-up: Food Label Calculations
**Image that you have a food label showing the following information:**
- Serving Size: 1 cup
- Calories per Serving: 250
- Total Fat: 10g
- Total Carbohydrates: 35g
- Protein: 5g
**Remember that:**
- 1g of carbohydrate = 4 Calories
- 1g of protein = 4 Calories
- 1g of fat = 9 Calories
If you consume 2 servings:
- Total Calories = 250 x **2** = **500**
- Total Fat = 10g x **2** = **20g**
**How many Calories in fat would you consume?**
- Calories in fat = 20g x 9 Calories/g = **180 Calories**
- Total Carbohydrates = 35g x **2** = **70g**
**How many Calories in carbohydrates would you consume?**
- Calories in carbohydrates = 70g x 4 Calories/g = **280 Calories**
- Protein = 5g x **2** = **10g**
**Calories in protein:**
- Calories in protein = 10g x 4 Calories/g = **40 Calories**
### Summary of Calculations:
- Total Calories in 2 servings = 500 Calories
- Total Fat = 20g (180 Calories from fat)
- Total Carbohydrates = 70g (280 Calories from carbohydrates)
- Total Protein = 10g (40 Calories from protein)
This provides a comprehensive overview including the continued instructions and calculations based on the provided information. Let me know if you need further assistance!
### Ingredients
Ingredients are listed in descending order of their weight contribution to the product. That means that the item that contributes most of the weight is listed **first**. The ingredient that is the smallest is listed **last**.
### USDA Recommendations
iii. The USDA recommends minimizing certain components in your diet. Give some examples of food types that should be limited in the diet:
- Added sugars
- Saturated fats
- Sodium (salt)
- Refined grains
iv. Provide a couple of other USDA recommendations regarding a healthy diet or lifestyle:
- Eat a variety of fruits and vegetables.
- Choose whole grains over refined grains.
- Engage in regular physical activity.
### Understanding Serving Sizes
i. Serving size is not the same as portion size.
ii. A portion is how much you **choose** to eat, which may be more or less than a serving size.
iii. Example: If the serving size is 1 slice of bread, but you eat 2 slices, you are consuming **2** servings.
### Importance of Serving Sizes
i. Ensures accurate tracking of **calories** and nutrients.
ii. Helps manage portion control and avoid overeating.
### Collaborative Catch-up: Food Label Calculations
**Image that you have a food label showing the following information:**
- Serving Size: 1 cup
- Calories per Serving: 250
- Total Fat: 10g
- Total Carbohydrates: 35g
- Protein: 5g
**Remember that:**
- 1g of carbohydrate = 4 Calories
- 1g of protein = 4 Calories
- 1g of fat = 9 Calories
If you consume 2 servings:
- Total Calories = 250 x **2** = **500**
- Total Fat = 10g x **2** = **20g**
**How many Calories in fat would you consume?**
- Calories in fat = 20g x 9 Calories/g = **180 Calories**
- Total Carbohydrates = 35g x **2** = **70g**
**How many Calories in carbohydrates would you consume?**
- Calories in carbohydrates = 70g x 4 Calories/g = **280 Calories**
- Protein = 5g x **2** = **10g**
**Calories in protein:**
- Calories in protein = 10g x 4 Calories/g = **40 Calories**
### Summary of Calculations:
- Total Calories in 2 servings = 500 Calories
- Total Fat = 20g (180 Calories from fat)
- Total Carbohydrates = 70g (280 Calories from carbohydrates)
- Total Protein = 10g (40 Calories from protein)
This provides a comprehensive overview including the continued instructions and calculations based on the provided information. Let me know if you need further assistance!