NUTRITION LABELLING WORKSHEET

NUTRITION LABELLING WORKSHEET Usin" rel="nofollow">ing a breakfast cereal (solid food) food label of your choice, complete the followin" rel="nofollow">ing in" rel="nofollow">information. Please attach scanned copy(ies) or photos(s) of the product label (in" rel="nofollow">includin" rel="nofollow">ing the nutritional panel, in" rel="nofollow">ingredients list and any nutrient claims that are made). Ensure the in" rel="nofollow">information can be read clearly. This may require up to 2-3 images. If you are unable to do one of these previous options, type a Nutrition Information Panel table, the in" rel="nofollow">ingredients list and any claims made on the packagin" rel="nofollow">ing in" rel="nofollow">into your document. 1. Name of product you are evaluatin" rel="nofollow">ing: __________________________________ Predomin" rel="nofollow">inant in" rel="nofollow">ingredient by weight: __________________________________ Servin" rel="nofollow">ing size: __________________________________ Total number of servin" rel="nofollow">ings per contain" rel="nofollow">iner: __________________________________ 2. Defin" rel="nofollow">ine fortification and enrichment of a food product. State how you would identify if a product has been fortified/enriched. ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Is the product fortified or enriched? YES NO (highlight/circle one) If yes what has been added? _________________________________________________________________ _________________________________________________________________________________________ 3. Nutrient Content Claims a) What is the FSANZ criteria for the followin" rel="nofollow">ing dietary fibre nutrient content claims?: ‘Source’_________________________________________________________________________________ ‘Good Source’_____________________________________________________________________________ ‘Excellent Source’__________________________________________________________________________ Is the product one of the above? If so, which one and justify why usin" rel="nofollow">ing FSANZ criteria. ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ b) What is the FSANZ criteria for a vitamin" rel="nofollow">in or min" rel="nofollow">ineral to be i) a ‘source’ or ii) a ‘good source’? ‘Source’:__________________________________________________________________________________ ‘Good Source’: ____________________________________________________________________________ Is the product a ‘source’ or ‘good source’ of any vitamin" rel="nofollow">ins or min" rel="nofollow">inerals? If so, which ones? ‘Source’__________________________________________________________________________________ ‘Good Source’_____________________________________________________________________________ c) What is the FSANZ criteria for a product to be “Reduced” in" rel="nofollow">in energy ( kJs) or nutrients such as fat or sodium? Is your product ‘reduced’ in" rel="nofollow">in any of these nutrients? If so, which ones? _________________________________________________________________________________________ _________________________________________________________________________________________ d) What is the FSANZ criteria for a product to be ‘Low’ in" rel="nofollow">in i) sugar, ii) fat, and iii) sodium? LOW SUGAR: __________________________________________________________________________________ LOW FAT: _____________________________________________________________________________________ LOW SODIUM: _________________________________________________________________________________ Is your product ‘low’ in" rel="nofollow">in any of these? If so, which ones? _________________________________________ Note: You will need to examin" rel="nofollow">ine the Nutrition Information Panel and compare to FSANZ requirements for these, not just rely on packagin" rel="nofollow">ing statements 4. Defin" rel="nofollow">ine a) ‘Nutrition content claim’, b) ‘General level health claim’, and c) ‘High level health claim’ (pg 50-51; Whitney et al., 2014), givin" rel="nofollow">ing an example usin" rel="nofollow">ing calcium for each level of claim. ______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ Are any of these claims made regardin" rel="nofollow">ing the product and if so what is the claim bein" rel="nofollow">ing made and which category of claim does it lie in" rel="nofollow">in? ____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________ 5. Indicate the per serve level of: Sodium : _______ Saturated fat : ________ Worksheet B NUTRIENT PERCENTAGES WORKSHEET Usin" rel="nofollow">ing the same breakfast cereal food label as for Worksheet A, fill in" rel="nofollow">in the blanks to complete the followin" rel="nofollow">ing. Fill in" rel="nofollow">in these numbers from your label and then use them for the left hand column in" rel="nofollow">in Step A below:- Grams of carbohydrates per servin" rel="nofollow">ing: _____________________________ Grams of protein" rel="nofollow">in per servin" rel="nofollow">ing: _____________________________ Grams of fat per servin" rel="nofollow">ing _____________________________ Step A: Calculate the total kilojoules per servin" rel="nofollow">ing as follows:- ________ g carbohydrate x 17 kJ per gram = ________ carbohydrate kJ ________ g protein" rel="nofollow">in x 17kJ per gram = ________ protein" rel="nofollow">in kJ ________ g fat x 37 kJ per gram = ________ fat kJ TOTAL ENERGY/SERVING = ________ kJ Step B: Calculate the percentage of energy from each of the energy contain" rel="nofollow">inin" rel="nofollow">ing nutrients in" rel="nofollow">in a servin" rel="nofollow">ing of the food. Use the numbers from the above calculations you found for energy from each macronutrient and total energy, to calculate the % energy contribution of each macronutrient in" rel="nofollow">in the food (Show calculations; replacin" rel="nofollow">ing X and Y). energy from carb X _____________ x 100 = ________ = ____________ % kJ from carb Total kJ/servin" rel="nofollow">ing Y energy from protein" rel="nofollow">in X _____________ x 100 = _______ = ____________ % kJ from protein" rel="nofollow">in Total kJ/servin" rel="nofollow">ing Y energy from fat X _____________ x 100 = ________ = ____________ % kJ from fat Total kJ/servin" rel="nofollow">ing Y ** Note: the total percentage of energy from carbohydrates, protein" rel="nofollow">in and fat should equal 100% approximately. Part C Summary Give a brief overview of the fin" rel="nofollow">indin" rel="nofollow">ings of the product examin" rel="nofollow">ined (ie. statement as to whether nutritional claims were made and if they were justified), followed by suggestin" rel="nofollow">ing ways in" rel="nofollow">in which the in" rel="nofollow">information found on food labels may be manipulated by food manufacturers to make the food appear to be more attractive to consumers. This will entail you to look at food labels in" rel="nofollow">in general and see how and what techniques etc they use to present product in" rel="nofollow">information to manipulate/encourage consumers to buy their products.