Ebk:Nutrition & Diet Therapy
10th Edition
ISBN: 9780357391747
Author: DEBRUYNE
Publisher: Cengage
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Which of the following is not included on a food label?
a. percent daily value
b. recommended servings per day
c. serving size
d. calories from fats
Which of the following is correct regarding the % daily values on a food label?a. They provide precise values for an individual’s diet.b. They are based on a 2,000-Calorie-per-day diet.c. They are provided for every nutrient on the food label.d. They take serving size into consideration.
Look for a label for a Royal Canin pet food (specify which one it is).
They will identify on the label each of the components that it must include according to AAFCO:
1. Main display panel
2. Terms "dog food" or "cat food"
3. Net weight
4. Graphic or pictorial representations of the label
5. Nutrition claims: terms such as "complete and nutritious," "100% nutritious," "100% complete
nutrition," or life stage (puppy, adult, geriatric, etc.)
6. Information panel
7. List of ingredients
8. Calorie content (if included)
9. Manufacturer, distributor or dealer information
10. Others
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- The only vitamins that must appear on a food label are vitamins C and A. 1) True 2) Falsearrow_forwarda.) Food quality related the concepts of: b.) Food safety dictates that:arrow_forwardCalculate the Chinese %NRV per serving for scallion oil and chili oil. (There is no need for %NRV calculation of sugar. ) Compare, analyze and discuss the fat amount in both scallion oil and chili oil nutrition labels.arrow_forward
- All of the following red flags can help you to identify questionable nutrition claims except: 1) secret formulas. 2) anecdotal evidence. 3) scientific research cited. 4) the product is available only through a commercial. 5) testimonials.arrow_forwardDo you think that the differences between the USDA’s MyPlate and Harvard’s Healthy Eating Plate are important? Why or why not? Which plate would you recommend as a guide for healthy eating? Note: You are not comparing websites. You are comparing the recommendations illustrated in the USDA plate to the recommendations illustrated in Harvard’s Healthy Eating Plate.arrow_forwardStatement of identity, net contents of the package, name and address of food manufacturer or distributor, nutrition information, and WHAT make up the five components that are mandated on food labels? A. The health claim pertaining to the primary ingredient of the food B. The DRIs C. Expiration date D. The ingredient listarrow_forward
- Eating a healthy, low-fat diet is always a more expensive way to eat. 1) True 2) Falsearrow_forwardThe order of additives on a product label is by: a. caloric index b. production expense c. prevalence in the product d. toxicity levelarrow_forwardThe need for setting Tolerable Upper Intake Levels (UL) for nutrients is the result of more people using large doses of supplements and fortified foods. 1) True 2) Falsearrow_forward
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