Nutrition and health

$15.00

Please read the directions carefully:

  • Using a food label, you would like to learn more about, fill in the blanks to complete the following exercises. Round answers to 1 decimal point.

 

  • Please fill in this activity on this document and be sure to maintain its formatting. Please save it as a Word Document as “Last Name_First Name_Activity2.docx” and upload it to NYU Classes by the due date.

 

  • Please save the food label you used as a readable photo format (ex. JPEG, PDF etc.) as “Last Name_First Name_Food Label” and upload it to NYU Classes by the due date.
    • You can either (1) take a picture of the label with a phone/camera (2) find the label on the manufacture’s website or (3) scan a physical label.
    • Make sure all pictures or scans are clear and readable.

 

 

 

 

Step A: Fill in the numbers from your label

 

Grams of carbohydrate per serving: g
   
Grams of protein per serving: g
   
Grams of fat per serving: g

 

 

Step B: Calculate the total calories per serving.

 

  g carbohydrate per serving ´ 4 kcal/g =   carbohydrate calories
         
  g protein per serving ´ 4 kcal/g =   protein calories
         
  g fat per serving ´ 9 kcal/g =   fat calories

 

 

Step C: Calculate the percentage of calories from each of the energy nutrients in a serving of the food.  Use the numbers from Step B to fill in the blanks for the equations.  Be sure to use the total calories/serving obtained from Step B for the denominator, as you may discover that it differs from the total calories states on the label.  You can find examples of similar equations in Appendix C of the text.

 

  carbohydrate calories      
    ´ 100 =   % calories from carbohydrates
         
  total calories/serving      

 

 

 

  protein calories      
    ´ 100 =   % calories from protein
         
  total calories/serving      

 

 

 

  fat calories      
    ´ 100 =   % calories from fat
         
  total calories/serving      

 

*Note that the total percentages for carbs, protein and fat should equal approximately 100%

Source: Concepts and Controversies 2006

 

Description

Nutrient percentages worksheet

Please read the directions carefully:

  • Using a food label, you would like to learn more about, fill in the blanks to complete the following exercises. Round answers to 1 decimal point.

 

  • Please fill in this activity on this document and be sure to maintain its formatting. Please save it as a Word Document as “Last Name_First Name_Activity2.docx” and upload it to NYU Classes by the due date.

 

  • Please save the food label you used as a readable photo format (ex. JPEG, PDF etc.) as “Last Name_First Name_Food Label” and upload it to NYU Classes by the due date.
    • You can either (1) take a picture of the label with a phone/camera (2) find the label on the manufacture’s website or (3) scan a physical label.
    • Make sure all pictures or scans are clear and readable.

 

 

 

 

Step A: Fill in the numbers from your label

 

Grams of carbohydrate per serving: g
   
Grams of protein per serving: g
   
Grams of fat per serving: g

 

 

Step B: Calculate the total calories per serving.

 

  g carbohydrate per serving ´ 4 kcal/g =   carbohydrate calories
         
  g protein per serving ´ 4 kcal/g =   protein calories
         
  g fat per serving ´ 9 kcal/g =   fat calories

 

 

Step C: Calculate the percentage of calories from each of the energy nutrients in a serving of the food.  Use the numbers from Step B to fill in the blanks for the equations.  Be sure to use the total calories/serving obtained from Step B for the denominator, as you may discover that it differs from the total calories states on the label.  You can find examples of similar equations in Appendix C of the text.

 

  carbohydrate calories      
    ´ 100 =   % calories from carbohydrates
         
  total calories/serving      

 

 

 

  protein calories      
    ´ 100 =   % calories from protein
         
  total calories/serving      

 

 

 

  fat calories      
    ´ 100 =   % calories from fat
         
  total calories/serving      

 

*Note that the total percentages for carbs, protein and fat should equal approximately 100%

Source: Concepts and Controversies 2006

 

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