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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

1 answer

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!