Activity 2.2.

2
Student Response Sheet
Nutritional Terms Chart
Category

Serving Size

Calories

Total Fat

Unsaturated
Fat

Definition

Importance

The standardized serving size is

Serving size is the amount
one tool you can use to be sure
of a food or drink that is
you're following a healthy,
generally served.
balanced diet.
Any of several
approximately equal units
of heat, each measured as
the quantity of heat
required to raise the
temperature of 1 gram of
water by 1C from a
They give you energy and they
standard initial
help you with weight control
temperature, especially
from 3.98C, 14.5C, or
19.5C, at 1 atmosphere
pressure

summation of saturated
and unsaturated fats in a
food. common unit= gram
importance: important
dietary concern, too much
fat can cause obesity

too much fat can cause obesity

fats liquid at room

temperature and contain
double bonds between
carbons

used to make cell membranes,

insulate neutrons, energy
source, etc. lowers risk of
cardiovascular disease

Saturated fat

increases LDL cholesterol

fats solid at room
temperature and contain
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single bonds between

carbons

Trans Fats

an unsaturated fatty acid

that occurs in margarine
and cooking oils as a result
of the hydrogenation
process.

increased risk of atherosclerosis

Cholesterol

a fat with ringed molecular

structure that is carried in
blood as HDL and LDL
particles

essential component of cell

membranes, used to make
steroid hormones

Sodium

major mineral found in fluid

surrounding cells

regulates blood pressure and

volume and PH balance. used in
muscles and the nervous system

Carbohydrates

organic molecule with a

basic ration of 1C: 2H: 1O.
found as monomers and
polymers

preferred energy source

Fiber

the indigestible portion of

plants, often called
"roughage"

as food moves through the

digestive system, it helps absorb
water and ease digestion

Sugar

saccharides that give food

a sweet flavor and are
quick sources of energy

excessive consumption leads to

increased risk of diabetes, tooth
decay, and obesity.

Protein
Minerals*

Calcium

Iron

an organic polymer made

of amino acid subunits
chemical elements
required by living
organisms

used by the body to make

structures, enzymes, peptide
hormones, and is a source of
energy if needed
16 minerals are required to
support human biochemical
processes and functions by
playing roles in cell structure and
function as well as blood
electrolytes

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Vitamins*

Vitamin
A

Vitamin
C

an organic compound
required in tiny amounts by
an organism for normal
growth and development

cofactors for enzymes and

hormones and antioxidents

* Foods contain other important minerals and vitamins. The most common vitamins and
minerals displayed on food labels have been included for this activity.
Copy and paste food labels below:
Mini Marshmallow, cereal, Ritz, and apple juice

Which are the two healthiest food items?

Cereal, apple juice

Label Analysis Chart

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Note: The column Daily Value (DV) or Percent Daily Value (%DV) is the amount
suggested per day. All other columns are per serving for that specific food.

Category

Calories
Total Fat
Unsaturated Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Carbohydrates
Fiber
Sugar
Protein

DV or
%DV

Food 1

Food 2

Food 3

Food 4

(per serving)
Mini
marshmallow

(per serving)
Cereal

(per serving)
Apple Juice

(per serving)
Ritz

318

378

46

492

65g

0.20g

6.73g

0.13g

23.21g

300mg

20g

0.056g

1.500g

0.022g

5.450g

n/a

300mg

0mg

0mg

0 mg

0mg

2400mg

80mg

497mg

4 mg

882mg

300g

81.30g

73.23g

11.30g

63.51g

24g

0.056g

9.4g

0.022g

5.45g

4.36g

9.62g

8.14g

1.80g

12.09g

0.10g

7.23g

C: 3mg
I: 0.23mg

401mg

8 mg
0.12mg

154mg of
calcium
4.47mg of
iron

2000

n/a
25g

Minerals*

Calcium

100%

Iron

100%

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Category

DV or
%DV

Vitamins*

Vitamin A

100%

Vitamin C

100%

Food 1

Food 2

Food 3

Food 4

(per serving)
Mini
marshmallow

(per serving)
Cereal

(per serving)
Apple Juice

(per serving)
Ritz

A: 0
C: 3mg

21.6mg
2.39mg

1 mg
38.5 mg

0 mg

* Foods contain other important minerals and vitamins. The most common vitamins and
minerals displayed on food labels have been included for this activity.
From the USDA SuperTracker Report, list any place where she is under or over
her requirements:
She is under on everything

Use the Internet to research the basics of a diabetic diet. Take notes on what food
items a diabetic should make sure to get enough of and which food items he or she
should limit. Write 3-4 requirements or recommendations for a healthy diabetic diet
below:
Some things that a diabetic should do is Supercharge their meal plan with these ten
foods full of vitamins, minerals, and fiber. Protein items are also important part of their
diet. Some of the worst things for them to eat is White flour, Processed grains, such as
white rice, Cereals with little whole grain and lots of sugar, White bread, French fries,
and Fried white-flour tortillas. Some of the best foods for them to eat are for them to eat
whole grain everything and also to eat corn and popcorn.

Find a food label for a healthy food option for a diabetic using the Nutri-facts website
http://www.nutri-facts.com/. Copy and paste below, then write a few sentences

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about why this food is a good choice for a diabetic.

Conclusion
1 Why do you think nutritional information is listed per serving and not per
package? What are the pros and cons to this method?
It was because they are giving you the recommended amount of the food that
you should eat and not the whole bag of chips. Pros you get to see how many
calories you are eating. Cons are if you overeat then you know how many
calories you have eaten
http://www.novologmix70-30.com/Images/Nutritional-Facts.jpghen

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2 Based on your analysis of the food labels from the four foods, would you change
your opinion of which foods you considered to be healthy (Step 4)? Explain your
answer.
No because they both have the least amount of calories and also basically the
lowest amounts of everything else in the food labels

1. Describe at least one reason for limiting each of the following in a well-balanced
diet - saturated fat, cholesterol, and sodium.
You should limit these because these are the types of things that have a lot more
fat in them and also have a lot more calories in them and which also help pack
on more pounds than any other type of substance in the food

3 Choose one food label and calculate the grams of fat consumed if you ate the
entire package. What percentage of your daily value of fat would be used at this
meal? Show your work.
Mini marshmallow 2 cups in the entire bag of marshmallow and for half a cup of
the grams of fat is 0.20 grams so times that by and then times 0.20x 3= 0.60
grams of fat

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4 Given what you have learned about the function of key vitamins and minerals,
explain why it is most often recommended for adults to consume a multi-vitamin
once a day along with their regular meals.
Because adults do not always get the normal recommended amount of vitamins that
they need every day so that their bones and their bodies dont start to get all fragile and
stuff before they get older. Not all adults eat the proper meals filled with enough
vitamins to help them function and have a well working body

5 Explain why DRIs are now the preferred value for nutritional intake but are not
shown on food labels.
Because they are not the proper one because you dont know where they got that
information from and if it for an adult or a child and if it is the right weight amount

6 Describe at least two changes Anna would have to make to her diet to increase
her overall health and fitness.
She would need to add some more whole wheat items to her diet and also some
more protein and starches to her diet

7 Did Anna appear to be following a diet appropriate for a person with Type 1
diabetes? Why or why not?
No she did not because she had a lot of fatty foods and that is not a very good diet
for a person with diabetes and she should of also been eating more whole wheat
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items and corn is also a good thing for her to eat and also some popcorn would be a
good healthy choices for her to eat

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