Part 2 Food Labels – 6 points
1. Select a food item from your fridge, freezer, or pantry and pour/scoop yourself your typical serving.
2. Once you’ve filled your dish/plate, use a measuring cup to quantify the amount of food you served yourself. Record your serving here ___________.0.5 points
3. Analyze the Nutrition Facts Label for the selected food item.Is the label in the revised NLEA format (Y/N)? ______0.5 points Explain which nutrient listing and how it was revised that you used to decide it was in the revised format. _______.1.0 point
4. Take a photo of the Nutrition Facts Label and post it here (jpg).0.5 points Record the serving size on the label here ______.0.5 points
5. Answer and explain the following questions in paragraph format (one to two paragraphs to fully express your answers):(3.0 points)
– How did your serving size compare to the Nutrition Facts Label serving size for your selected food item?
– Does this comparison seem appropriate or did it surprise you?
– Do you believe it’s more reasonable to base the serving size amount on the Nutrition Facts Label on what people actually consumeor on the amount that people should be consuming? Explain your answer.
Part 3 Food and Diet 5 points
1. View this YouTube video McDonald’s Servings Then and Now
2. Using YouTube, find a fast-food commercial filmed within the last three years that highlights the Portion Distortion shown in the McDonald’s video. Include a link to view it in your response.1.0 points
3. Answer the following questions in complete sentences:
– Explain why you selected this YouTube video to highlight Portion Distortion in fast food restaurants.What stood out to you as you were watching it?
1.0 points
– What health consequences – both short-term and long-term – might a consumer suffer because ofconsuming these portions as advertised/sold on a regular basis (4-5 days per week)? 1.0 points
– Refer to the Table 1-1 from the Dietary Guidelines for Americans, 2020-2025 below. Compare the amounts in your selected fast-food meal to the amounts of a Healthy Dietary Pattern. For example, the amount of meat, poultry and eggs recommended per week in Table 1-1 is 26 ounces. The amount of starchy vegetables in Table1-1 per week is 5 ounces. Discuss how the meal would need to be modified to fit within this Healthy Dietary Pattern. 2.0 points
Part 4 Food Hazards – 4 points
Consider the three major types of food hazards – chemical, physical, and biological.
1. Reflect on your personal experiences with food (preparation in the kitchen, received at a restaurant, delivery, food storage, etc.) and provide at least one real-life example for each of the three food hazards. 1.0 points
2. For each of the three hazards explain: 1.0 points each(to get full points you must answer these questions for each hazard)
a. why your examples are considered food hazards? What could have been (or was) the consequence of this hazard?
b. what do you believe was the root cause of this hazard?
c. how could the hazard have been avoided to create a safe, healthy eating experience?
0 comments