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Using the label from a food of your choice, complete the following information. The label must list nutrient information in order to complete this assignment.

Exercise I Food Label Information

1. Name of product you are evaluating

2. Predominant ingredient by weight

3. Serving size

4. Total number of servings per container

Is the serving size a portion that you would normally consume in one meal?
If not, what serving size of this product would you consume in one meal?

6. Nutritional Claims

Is one serving advertised as "High" in any nutrients?
If so, list the nutrients below.

Is one serving advertised as a "Good source" in any nutrients?
If so, list the nutrients below.

Is one serving advertised as "Reduced" in any nutrients?
If so, list the nutrients below.

8. What health claims, if any, are made about this product?

1. Fill in these numbers from your label information and use these numbers for your calculations.

Grams of carbohydrate per serving
Grams of protein per serving
Grams of fat per serving

Grams of carbohydrate x 4 calories per gram = carbohydrate calories
Grams of protein x 4 calories per gram = protein calories
Grams of fat x 9 calories per gram = fat calories
Total calories per serving =

Calories of carbohydrate/ Total calories X 100 = % of total calories from carbohydrate
Calories of protein/ Total calories X 100 = % of total calories from protein
Calories of fat/ Total calories X 100 = % of total calories from fat

(The sum of your percentages of calories from carbohydrates, protein. and fat should equal about 100%.)

Did any of this information surprise you?
If so, how were you surprised?

4. Did the label make any claims about the percentage of any nutrient that were contradicted by your calculations? (For example, if you used a lunch meat that claimed to be 97% fat-free, were just 3% of its calories provided by fat?)

If the manufacturer made such claims, how do you explain the difference between the manufacturer's claims and your findings?

If you have any questions about this assignment, e-mail rrichard@bcc.ctc.edu