Food Labels II Objective:

Read food labels: calculate the relative contribution of calories from each food type.

Nutrition F acts I Serving Size 1 piece (78g) Servings Per Container 6

Nutrition F acts II Serving Size 1 piece (91g) Servings Per Container 6

Amount Per Serving Amount Per Serving Calories 180 Calories from Fat 80 Calories 280 Calories from Fat 170 % Daily Value* % Daily Value* Total Fat 9g 14% Total Fat 19g 29% Saturated Fat 7 g 37% Saturated Fat 13 g 66% Cholesterol 5mg 1% Cholesterol 20mg 7% Sodium 80mg 3% Sodium 55mg 2% Total Carbohydrate 21g 7% Total Carbohydrate 24g 8% Dietary Fiber 0g 0% Dietary Fiber 0g 0% Sugars 6g Sugars 20g Sugar Alcohol 6g Protein 3g

Protein 4g Vitamin A 4% • Vitamin C 2%

Vitamin A 4% • Vitamin C 2% Calcium 25% • Iron 2% Calcium 25% • Iron 2% INGREDIENTS: ICE CREAM: NONFAT MILK,

MALTODEXTRIN, POLYDEXTROSE, GLYCERINE, MILKFAT , PECTIN, MONO- AND DIGLYCERIDES, GUAR GUM, LOCUST BEAN GUM, CARRAGEENAN, POLYSORBATE 80, ASPARTAME, ARTIFICIAL COLOR, ANNATTO, CITRIC ACID, VITAMIN A PALMITATE.

INGREDIENTS: ICE CREAM: NONFAT MILK, SUGAR, MILKFAT , CORN SYRUP, WHEY, MONO- AND DIGLYCERIDES, GUAR GUM, CELLULOSE GUM, LOCUST BEAN GUM, CARRAGEENAN, POLYSORBATE 80, NATURAL PEPPERMINT FLAVOR.

CHOCOLATE FLAV ORED COATING: VEGETABLE OILS (COCONUT AND SOYBEAN OILS) MANNITOL, NONFAT D RY MILK, COCOA, NATURAL AND ARTIFICIAL FLAVORS, SOY LECITHIN, ASPARTAME, SALT.

CHOCOLATE FLAV ORED COATING: VEGETABLE OILS (COCONUT AND SOYBEAN OILS) SUGAR, CHOCOLATE LIQUOR (PROCESSED WITH ALKALI), MILKFAT , COCOA (PROCESSED WITH ALKALI), SOY LECITHIN (AN EMULSIFIER), VANILLA, AND VANILLIN (AN ARTIFICIAL FLAVOR).

Calories from Foods

Food Calories Per Gram

Fat

Carbohydrate

Protein

Which saves more calories between Bars I and II removing the sugar or the fat? Bar I Bar II

A. SugarB. Fat

Clicker Question 1Clicker Question 1

If a piece of bacon contains 1.2g of saturated fat, how many bacon equivalents of saturated fat are found in one Klondike bar?

A. 4

B. 8

C. 11

D. 15

Clicker Question 2Clicker Question 2

Lipids and Health

Describe the differences between the following Saturated Fats: Cholesterol:

Which of the following is TRUE when comparing steroids and triglycerides

A. Both are composed of mostly C and H, but steroids have 4 fatty acids, while triglycerides only have 3 fatty acids.

B. Both are found in membranes, but steroids are only found in animal cell membranes, while triglyerides are found in all cell membranes.

C. While both function to store energy, some steroids like testosterone also function as hormones.

D. Both are lipids and because they are hydrophobic are usually packaged into lipoprotein covered capsules to be transported in the bloodstream.

Clicker Question 3Clicker Question 3

Why so fat?

Animals store energy as fat because: twice the amount the energy can be stored

in the same weight.

So, you can get fat without eating fat: all Calories eaten in excess of what is

needed for fuel are converted to Fat for storage.

If the average daily calorie intake recommended to maintain healthy weight is 2538 calories/day. http://calculators.hpathy.com/calories-need.asp will help you calculate not only total calories but carbs, proteins, and fat.) The RDA of fat should be no more than 30% of your calories. So you can calculate that for this “average” person, they should be consuming about __ g of fat each day.

Clicker Question 4Clicker Question 4

According to laboratory analysis conducted by the Center for Science and Public Interest (CSPI), a small popcorn at Regal the country's biggest movie chain had 670 calories and 34g of saturated fat. The American Heart Association recommends reducing saturated fat to less than 7% of daily caloric intake. So, for our “average” person, this would mean that the small popcorn would give you ___ days of your allowance of saturated fat.

Clicker Question 5Clicker Question 5

3. Phospholipids One fatty acid chain (non-polar hydrophobic)

of triglyceride replaced with a phosphate group (charged, hydrophilic)

chief component of lipid bilayer, outer membrane of all cells

Membrane Composition

Integral membrane

protein

Peripheral membrane

protein