Nutrition Facts Label

Virtual Lab: Nutrition
Post-Lab Quiz and Lab Report

1. Please make sure you have read through all of the information in the “Question”, “Nutrition Facts Label Guidebook” and the “Daily Calories Chart” areas. If you come upon terms that are unfamiliar to you, please refer to your textbook for further explanation or search the word here: http://encarta.msn.com/encnet/features/dictionary/dictionaryhome.aspx
2. In this exercise, you will learn how to create a healthy daily menu that follows the guidelines established for various nutrients. To begin, read the information in the “Nutrition Facts Label Guidebook” to learn about what is presented in the nutrition facts panel of a food product. You can then open the “Daily Calories Chart”; this will show you the various energy requirements for individuals based upon age, sex and lifestyle (namely exercise levels). This information will be helpful in creating your own healthy diet plan, since in the laboratory you will only be creating one designed for a 2,000 calorie/day requirement (yours may be higher or lower than this value).
3. You are now ready to begin the activity. Start by clicking on the radio button in front of the various food choices presented (remember to use the “Next” arrow to move through all of the food group choices); this will open a window showing you the nutrition facts label for that product. It will be important to review the nutrient content of each product you choose for the daily menu to ensure that you are staying within the range of recommendations for a 2,000 calorie diet plan. Remember that this also includes noting numbers of servings of the product as well.
Once you are certain you want to select the food product, click and drag the food icon appearing in front of the food product over to the mealtime on the daily menu. Please note that you do not have to make food choices for every mealtime of the day, and you can drag the icon to the “Return Item” if you want to remove it from the menu. Make sure that you note each food choice made (and the number of servings) in Table I below.
4. You should also note that the “Daily Nutritional Values” graph at the bottom of the page will begin to fill in with information as you make your choices. It will be important to monitor these changes to ensure that your food selections are not exceeding the overall daily nutrient requirements of a 2,000 calorie per day diet plan. If a choice exceeds any of these limits, remove the item and replace it with a healthier option that falls within these guidelines. When you are through, please be sure to note the information from your “Daily Nutritional Values” graph in Table II. You can click “Reset” to create a new daily menu if you so choose.
5. Please finish this exercise by opening the “Journal” link at the bottom of the page and answering the questions.

Table I:
Mealtime
Grains
Fruit
Vegetables
Protein
Dairy
Fats, oils and sweets
Prepared Foods
Breakfast
Cereal, plain
Banana, and orange juice

Snack

tomatoe

Bottled water
Soup, healthy
Lunch
2 slices of wheat bread

Yougurt fruit,non-fat
Peanut butter, cola low calories

Snack

carrots

Bottled water
Trail mix
Dinner

Green beans, lettuce
Turkey roasted
Non-fat milk
Low fat salad dressing

Table II:

Calories
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates
Protein
% Daily Value
100%
100%
75%
0%
93%
83%
90%
244%
Total Calories for Menu: ____1,998_____
Post-laboratory Questions:

1. Which of the following information is always presented on a product’s nutrition facts label?
a. Serving size
b. Total fat grams in the entire product
c. Number of fruit/vegetable/grain/dairy/protein servings
d. A and B
e. All of the above

2. Trans fat:
a. Is found naturally in some animal products
b. Has an established daily value that can be followed in a daily menu
c. Does not appear to be linked to the development of chronic disease such as diabetes and coronary artery disease
d. A and B
e. None of the above

3. Sodium:
a. Should be limited to 4g per day
b. Can be found in high amounts in many prepared foods
c. Can cause hypertension
d. B and C
e. All of the above

4. Dietary fiber:
a. Is found highly concentrated in most dairy products
b. Increases one’s risk of heart disease
c. Should be consumed at the rate of at least 25g per day
d. All of the above

5. A nutrition fact labels provides information on:
a. Vitamin E
b. Vitamin D
c. Zinc
d. Iron
e. All of the above

6. The nutrition facts label of a product tells you that it provides 5% of your daily value for calcium. How many servings would you need to meet your daily recommendations for this nutrient?
a. 1
b. 10
c. 20
d. 100

7. Which of the following prepared food choices is healthiest in terms of sodium content?
a. Tuna sub
b. Chicken filet
c. Regular cheeseburger
d. Pepperoni pizza

8. Which of the following does not appear to affect daily calorie requirement?
a. Age
b. Sex
c. Lifestyle
d. Height
e. None of the above

9. Which of the follow groups requires the greatest number of calories per day?
a. Active 3 year old child
b. Sedentary 13 year old boy
c. Active 20 year old female
d. Sedentary 52 year old male

10. Sam is looking to reduce his dietary related risk of heart disease. Which of the following foods is a healthy choice for his dietary lifestyle?
a. Nachos
b. Brown rice
c. Whole milk
d. Dry roasted almonds
e. B or D
f. Any of the above